Sorry for the slight break in posting. Gary and I returned mid last week from our Thanksgiving holiday out to Napa and Sonoma, and an opportunity to have Thanksgiving dinner with my sister and her two little punkins (my niece and nephew). More on those adventures, and tasty holiday treats that will please any dinner guest, to come.
Upon our return we were invited to join our friend, Chef Andrew Ormsby, for what has become one of my favorite, and most anticipated, culinary nights of the year. There is nothing more divine to me than a truffle. Some may say foie gras, some lobster, some caviar…you can have them all if I can have truffle. Andrew travels for the holiday to cook for friends in Martha’s Vineyard, and to our delight he often returns with a bit of white and black winter truffle, along with fresh, Martha’s Vineyard bay scallops at the peak of their season, and this time fresh cod caught the day before.
This year was our fourth celebration of the beautiful truffle, with black truffle soup, wild mushroom and truffle risotto, scallop ceviche with ginger, lime, soy and cilantro, and baked cod with a Mediterranean inspired sauce of tomato, fennel, onion, garlic, olives, capers and herbs. Though everything was delicious, as always, the highlight of the night, as it usually is for me, was a simple piece of baguette with salted butter and freshly shaved white truffle. Paired with a Michele Chiarlo Barolo I had been holding for a little over 10 years….wow…what a night.
And now we wait until next year…..