Monday, November 19, 2007

Buckwheat Two Ways

I got a couple of things done today, chief among which the ham ravioli- smoked ham glued together with activa and with a filling of acorn squash, apple, pine nuts, onion, ginger, spices, and an egg yolk. There were a few left, and some of the buckwheat mixture, which, like risotto, made great supplì with a bit of aged gruyère and an egg-cornmeal coating. So for an appetizer, to christen the new small plates (it's like freakin' Christmas all up in here) I put a buckwheat ball with arugula and a ham dumpling with maple/balsamic sauce on the oval ones and then dutifully took a picture:

The ham ravioli were good- sort of like inside-out gyoza, very sweet and savory at the same time, with the unifying magic of pork. Next was dashi broth with soba, the ham trimmings, and a side of blanched kale:

The wine was a Susana Balbo "Crios" torrontes, which goes with all things Asian-inflected and otherwise, provided they're not too spicy, given its amazing lychee flavors and good acidity.


Zoomie said...

You'd love the buckwheat crepes at a restaurant here called TiCouz. That broth looks simply heavenly!

peter said...

I've been to TiCouz. Good place.

cookiecrumb said...

Lychee flavors in a wine?

peter said...

She makes good wine- look for it; it's pretty widely available. The white is my favorite.