Quote:
Originally Posted by Sun
That looks good but looks like a Ravioli. I wonder why anyone decided to use chipotle and truffle oil? The strong smoky pepper would overwhelm the woody subtle truffle. Aye..that is an expensive oil to mess around with. One of the things that I came away with after studying in Italy was that simplicity is the art. Very straightforward ingredients and flavors usually are the norm. I recall a gnocchi that I had in a mountain village, in a small little place that had a few long wooden tables and they served one dish each day for travelers. That was it. If you were hungry, you ate what they offered. We were really hungry. The gnocchi was tossed with gorgonzola and fresh lightly cooked peas. That is it. It was one of the best dishes that I have ever had. So when I see Chefs get all multi ingredient complicated with food, I really do retreat back to those early lessons in simplicity.
Your goat cheese/ricotta idea is a good one. I may do that and add spinach.
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Sounds
divine Sun! One Spring, an expat friend and a Korean student/friend of mine and I had freshly caught and bbqed oysters on the beach with kimchi and soju. There was probably lettuce involved - maybe. It was so good! The sky was blue, the air was a little nippy, the beach was deserted, the restaurant owner was also the fisherman, my dogs were happy ...it. was. fabulous.
I have another kimchi story.
Went up a "mountain" in Korea with my little sister and her students (anything remotely highish is a mountain in Korea). After we came back down, one of the mother's took us to a local restaurant.
For starters we had
freshly made tofu and kimchi. Sun, you would have wet your pants with happiness. Well, maybe.