A brush of snow on the ground, heater running full blast, sweaters, slippers, a hot beverage… Yes, Winter has arrived and it’s time to get on that ‘Culinary Bus’ and head to the kitchen to create something that zings with flavors of warmer places and seasons!
Porcini Mushrooms speak of Spring and hope for warmth! Chefs and Foodies quiver with delight as these morsels hit the market every year. So, being January, I delved into my stash of dried Porcini to create this dish!
How to season this particular bird… A rub of ground Porcini will give it a rich earthy aroma and hints of the reawakening forest floor, but more is needed to convince my palate that, indeed, it will be Spring again! Taking my nose through the spice jars led to Sri Lankan Curry!This beautiful blend of Indian Coriander Seed, Cumin Seed, Cinnamon, Fennel Seed, Fenugreek Seed, Cardamom Seed, Japones, Black and Tellicherry Peppercorn, and Cloves from Seattle’s World Spice Market added exactly the right amount of Zing, Pow, Bam needed to make this a highly memorable dish!
After roasting the bird, use the drippings and a few more chopped porcini to make a risotto. Enjoy!! Chef Celinda
Buon giorno Signora Celinda, so glad you are continuing to share your talents. We living in this conservative enclave so miss you and The Kid at PARCO! We don’t have one decent restaurant in the Village. Must go up Madison to the French Quarter or to 34th/Madrona for close dinner… Migliore! Roberto/Jann/Nick
Oh, look at Jann’s new web site and tell me what you think, per favore! Grazie!