Nelson’s Chef Jamie Hertz shares another culinary column:
It is hard to decide what your moods are like these days with the weather changing every time you look away. One minute the garden tools come out and the next back out come the snow shovels. This makes it very hard to decide what your moods are when it comes to food so keep it simple. Look for ingredients that are light and bold with flavor. Create dishes that are simple and healthy as this will help keep your spirits up with all the rain that is ahead of us.
I ran into a friend while I was walking around and he was in a rush looking for a certain pasta noodle to go with his rabbit that he was going to prepare for his family. As a chef I love hearing stories like this as it gives me great pleasure knowing that people are eating great food and trying things that are outside of the box.
It reminded me of one of my favorite dishes that I made at Fusion and I think it will be on my personal menu in the next few days.
It is a Parpadelli pasta with roasted chicken, sautéed mushroom and fresh basil and spinach tossed in at the last minute before it hits the plates. Then fresh white truffle oil (Culinary Conspiracy) and a soft goat cheese crumbled on top. Don’t forget to season with some salt and pepper and a nice squeeze of lemon juice at the end.
The is a great example of having strong bold flavors, yet being lite at the same time and can be prepared in minutes.
