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.

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4 Comments

  1. Zoomie
    11/20/2007
    Reply

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

  2. peter
    11/20/2007
    Reply

    I’ve been to TiCouz. Good place.

  3. cookiecrumb
    11/20/2007
    Reply

    Lychee flavors in a wine?
    [Whimper.]

  4. peter
    11/20/2007
    Reply

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

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