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Recipes by Chef Mike Trombley

Celebrating Spring Wild Harvest .....

Fiddleheads

Ramps & Wild Leeks

Morel Mushrooms

Other Gourmet Recipes for the Bounty of Nature
Chef Chris Perkey's Recipes

Morel Fettuccine with Chevre

Ingredients: Serves 2

• 2 c Cleaned, halved, uncooked morels
• 2 oz Whole butter
• 4 c Cooked egg Fettuccine
• 1 T Fine minced shallot or red onion
• 1/2 c Peeled, seeded and chopped tomato
• 4 oz Crumbled fresh Chevre (goat cheese)
• 2 oz Medium body Chardonnay
• Chives for garnish
• tt salt and pepper

Preparation:

Heat a medium size saute pan on high until hot, turn down to medium heat.
Add whole butter and shallots and sweet until translucent, then add morels. Cook morels until soft and add fettuccine that has been warmed so not to shock the saute pan.
Add tomatoes, herbs and white wine toss all together and season with salt and pepper.
Plate using a swirling motion to create height, and garnish with the chevre.

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Morel and Wild Leek Lasagna

Ingredients:

• 4 Tuna Steaks about 1 inch thick
• 1/2 C Anasazi Beans soaked for at least 2 hours
• 8 fresh Ramps (or Wild Leeks)
• 4 Roma tomatoes
• 1 tbsp Rice Wine Vinegar
• 1 tbsp fresh Parsley
• 2 tbsp salt
• 2 tsp fresh ground Black Pepper
• 1 cup extra virgin Olive Oil

Preparation:

Prehead grill to high

Add one tbsp of salt to one quart of cold water and the beans. simmer over medium heat for about one hour. Check after 45 minutes for doneness. They should be soft but with just a slight bite to them. Remove from heat and drain. If not used immediately chill in ice water and reserve.

Toss the tomatoes in 1/2 tbsp of the salt and 1 tsp of the pepper and 1/4 cup of the Olive Oil. Grill over high heat turning often until charred all the way around. Remove from heat and cover in a bowl until soft all the way through.

Combine tomatoes, 1 tbsp of salt, 1 tsp of pepper and the rive wine vinegar in a food processor and puree. Slowly add all but one tbsp of the Olive Oil until well incorporated. Adjust the seasonings and reserve.

Rub the tuna steaks and the Ramps with the remaining Olive Oil, Salt and Pepper and grill the Tuna for only about two minutes per side. The Ramps should be grilled for about the same time or until soft.

Presentation:

Place a mound of the (warm) beans in the center of four plates. Slice the Tuna into about 5 slices and fan over the beans. Drizzle the vinaigrette around the plate and top everything with two grilled ramps on each plate.

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Champagne Poached Shrimp with Fiddlehead Ferns

Serves 1

• 3 ea Shrimp, peeled, de-veined and poached in Champagne and cooled
• ½ c Mache
• 6 ea fiddle heads, blanched in salted water and shocked
• 1 ea cucumber, peeled and sliced lengthwise
• ¼ c confetti (fine diced red pepper, red onion and carrot for color)
• Salt and pepper to taste

Citronette

• 2 oz fresh squeezed lemon juice
• 1 T Dijon mustard
• ¼ t chopped fresh thyme
• ¼ t minced shallot
• 4 oz canola oil
• salt and pepper to taste
  

Place all ingredients except for the oil in a tall narrow container. Using a hand held blender, slowly add oil to create an emulsification. Taste and adjust if needed.

Fiddlehead Vinaigrette

• 4 ea fiddlehead ferns
• 1 t Dijon mustard
• 2 oz red wine vinegar
• 1 t chopped fresh garlic
• 3 oz extra virgin olive oil
• salt and pepper to taste

Place all ingredients but the oil in a tall cylindrical container.
Using a hand held blender, slowly add oil to again create an emulsification.

To plate

Place Mache on plate and wrap cucumber around the lettuce.
Place shrimp hanging off of the side of the cucumber.
Place 3 of the blanched fiddle heads in "the nest of greens"
Sprinkle "nest " with confetti.
Place the last 3 fiddle heads resting around the outside of the "nest"
Drizzle with both sauces.

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Want more recipes?
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• Earthy Delights Guest Chefs
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• Earthy Delights Cottage Kitchen (by Edie Clark)

Wild Leeks, Morel Mushrooms & Fiddleheads
The Grand Trio of Spring

The Bounty most sought by Spring Foragers in North America.
Fiddleheads, Morels, Ramps & Wild Leeks

Earthy Delights celebrates annual Spring Season with a Tribute to the Bounty of Nature.

Each Spring Mother Nature has offered us abundant supplies of Morels, Fiddleheads and Wild Leeks. We want to use the opportunity of this season's harvest to help people understand these products and better enjoy them.

Ed Baker, Earthy Delights