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March 2007
Last week’s glorious harbinger
of spring – chirping birds, balmy breezes, and Greenmarket
farmers’ promises of the fiddleheads and favas to come –
soon succumbed to the petulant and certain cold of March, a month
whose sunny days turn to snowstorms as quickly as Thursday turns
to Friday. This year’s March promises to be as unpredictable
as always, so why fight it? Embrace, instead, the last vestiges
of winter, for bits of cold on the street and warmth on the table
will make spring’s bright sunshine and fresh, crisp greens
taste even sweeter. From a single, elegant tortellone to Technicolor
squash and sage, these versatile recipes bridge the seasonal gap.
Recipes:
» Tortellone
in Brodo
Chef Richard Corbo of Mecca –
San Francisco, CA
» Celery
Root Soup
Chef Tracy Miller of Local – Dallas,
TX
» Parmigiano Reggiano Veloute with Prosciutto di Parma Crisps
Chef Traci des Jardins of Jardiniere
– San Francisco, CA
» Kuri
Squash Soup with Squash Dumplings and Sage Foam
Chef Kevin Hickey of The Four Seasons
– Chicago, IL
» Mascarpone
Truffle Angolotti with Chestnuts and Celery Root Froth
Chef Ryan Poli, formerly of Butter –
Chicago, IL
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