This was really delicious. Nice contrasts of flavor and texture. I highy recommend all things from Fatted Calf.

• Pork crepinettes from Fatted Calf - Basically, these are delicious sausage patties, studded with chunks of morel mushroom, wrapped in caul fat.
• Spring pea puree - Spring peas, shelled, blanched, shocked, pureed with water, nothing added but salt, passed through a chinois.
• Glazed baby carrots - Blanched (it only took six minutes for these tiny carrots--bigger carrots generally take more like 8 to 10 minutes, but the only way to tell is to feel and taste), then shocked, then the skins rub right off. Then glazed in a pan with butter and agave nectar for service.
• Carrot "soil" - A crunchy, chewy, caramelized, savory element to offset some of the sweeter flavors, and to contrast the luscious texture of the pea puree (and the crepinette, for that matter). Some black garlic powder included in the recipe helped boost the umami and the deep flavors. Recipe here.
• Chives and chive flowers
• Morels - cleaned half-assedly, cut in half, sauteed in butter until softened.
• Pork jus - Ridiculously rich pork stock made from whole roasted pig's head I took home from a Ryan Farr whole-pig butchering demo, reduced but not mounted with anything.

The leftovers later became this soup.

Posted by Barzelay on 2009/05/28 @ 2:21 | Comments (2) | Meat, Veggies, Fruit, Grain, Cheese

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