Spring is around here somewhere

Veal shell steak cooked in hay, with pan fried gnudi, half-sour pickled asparagus, chanterelle mushrooms,
crispy onions, and bacon glace

So this morning as I slid down the icy hill in our parking lot at work, I had no idea that I would inspire myself, or have an epiphany of any sort today.  Just an average, late winter/early spring day that feels much more like Winter, than Spring. As we started preparing for this week's menu, all I could think was, 

"Man!  I wrote some menu items with no vibrancy in color..." 

Which was the exact opposite of what I tried to do: my theme to this weekend's menu was "wishful thinking" when I wrote it.  And I wanted to capture the vibrancy and essence of Spring.  Heading into lineup, all I could picture in my head was these plates full of drab, dull colors...

And then the moment of truth...

The first plate was mushroom ravioli with mushroom broth, chanterelle, shiitake, and white beech mushrooms, roasted zucchini-sunflower seed pesto, aged gouda, and pea shoots.

It was f*@king delicious...and monotone...and looked like the first shoots, and runners of Spring emerging from the slowly warming earth.  "Neat," was all I could think to myself..."maybe I didn't miss the mark by too much."

Then the bone-in veal strip steak pictured above.  A plate of ocher and earth-tones, and muted green asparagus, (from the pickling).  

Snap a picture.  

Move on to the next plate.  

But, as I stared at the picture which I initially HATED it started to grow on me...

In fact, I think that I have inadvertently captured Spring!  Ocher and earth-tones representing the recently exposed earth, revealed by the melting snow.  The onions and the mushrooms are like the fallen leaves from last autumn that remain on the ground.  And the asparagus, not quite the bright green of spring, but still muted as if it was just emerging from its long winter's nap and pushing its way up through the leaves on the forest floor.

So despite my missing my intended target of a "Spring menu," I may have come closer than I thought.  My attempt to capture the changing of the season was successful on a much more subtle level than my usual ham-fisted way: conceptual more than literal.  

Another season.  Another corner turned.

Spring salad of fennel and citrus

Well it seems as if Spring is still not ready to stick around...despite the snow melting and flood watches, more winter is on the way!

But this does not change the fact that we are getting ready to get in shape for the impending warmer weather, and accompanying more revealing clothing.

This salad is light, healthy, highlights seasonal produce, AND the bright colors of the citrus (especially if you find Cara-Cara and Blood oranges), remind you that bright-sunshiny days are ahead.

Fennel-Citrus-Basil Salad

Serves 6

3          Ea.                   Seasonal Citrus

1          Head               Fennel

½         Ea.                   Small Red Onion, Shaved

½         Cup                 Basil Leaves, Packed

1          Tbsp.               Balsamic Vinegar

1          Tbsp.               Extra Virgin Olive Oil

1          Tbsp.               Orange Blossom Honey

to taste                        Kosher Salt

to taste                        Freshly Ground Black Pepper

To prepare the citrus remove peel and pith with a sharp knife.  Working over a bowl using a paring knife, cut along the membrane between segments to release the individual segments of citrus; reserve with any juices that may have collected. 

Remove the tops and leaves from the fennel, slice the bulb in half, and remove the core and any tough outer leaves.  Using a sharp knife, shave the fennel as thin as possible and place in a container; cover with a damp paper towel and place in the refrigerator until ready to serve.

Roll the basil leaves into a tight “cigarette” and slice finely across the diameter of the “cigarette”, (chiffonade).  Reserve covered with a damp paper towel in the refrigerator until ready to serve.

TO ASSEMBLE: about half-an-hour before you are going to serve the salad, combine all ingredients in a large bowl and toss thoroughly to combine.  Adjust seasoning, transfer to a serving dish, and place in the refrigerator until ready to serve.