Sauteed fiddle head fern and ramp (baby wild leaks) risotto. I sauteed the ferns and the ramp leaves in butter and olive oil, and stirred them into my risotto at the last minute to warm. I made the rice with a chicken stock from an organic chicken, real parmesan, and Irish unsalted butter.
As a second course (I was feeling Italian last night) I served pan fried porgy dipped in flour with chopped parsley and lemon.
Dessert was little chocolate bouchon from Bouchon bakery, here in New York. Not much dessert, but oh so good.
5/17/2008
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1 comment:
sounds delicious...
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