Thank goodness for year-round farmer's markets! Go check one out, you'll be inspired for sure and you just might forget about the grey sky- for one day anyways. This last Sunday Mark and I were walking through Ballard Sunday Market and even though it was 30 degrees and lightly snowing on us, committed farmers, musicians and chefs were out displaying their produce, seafood and homemade pasta. We walked by the Foraged and Found Edibles Table and sure enough, a basket of sunshine- Washington Black Truffles! The woman at the table was smelling each truffle to find us a couple fragrant ones. She suggested we could make a cauliflower soup or pasta with them but to use them within 2 days or else freeze them, but all I kept thinking was how amazingly delicious they would be with scrambled duck eggs! We ended up using one that night in a roasted cauliflower soup with homemade chicken stock and some caramelized onions. It was delicious, I don't want to write down the recipe yet, because I think it could be improved upon. I will say that with Washington Black Truffles, I would use more than I would an imported truffle, because their deep, earthy umami flavor is more subtle.
How appropriate to end the weekend on such a decadent dish? For come Monday I am detoxing, and I'll be a slave to the blender for a week. And just like the grey skies of Seattle winter make me ache for the coming spring, even the smallest bite of chevre, a buttered piece of toast or a deep glass of red wine is going to taste like sunshine on my grey tongue.