Chase's Daily is another of the rare breed of restaurant that grows most of the food it serves. While this may at first glance seem more like a summer dish, Penny Chase reports that "fingerlings are one of the last potatoes to harvest and some of them are among the best storage potatoes. Arugula is also a very hearty late fall crop--we pick it way into November. Actually, last year we started a crop in late summer in our unheated greenhouse, put it under row cover, and we were able to harvest from it all winter long." Well, I guess we all know where to eat in the middle of winter if we're craving fresh, local arugula!
It pays to use the Fontina Val D'Aosta that the recipe calls for, instead of everyday Fontina. (If you're in the Portland area, it's available at K. Horton, and I'm sure the Cheese Iron and Rosemont have it as well.) The tang of the cheese pairs perfectly with the spice of the arugula, and sweet fingerlings mellow out the bite.
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