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By nokitchen
New York, NY
on April 30, 2013
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Do people read these? This recipe turned out pretty good, considering that there were some ambiguities in it. Doubtless these ambiguities would be clear if one watched the episode but without it some things had to be guessed at.
2 rinds of Parm? How big? Dropped in the stock whole or chopped up? Blended oil is a blend of what?
At any rate, I made it as best I could guess. I used evoo and the single rind from a pound of Parm, cubed.
The resulting dish was a very nice combination of flavors and a nice showcase for ramps. Making it again, I'd reduce the morels by 25-35% and double the ramps. I'd also find a way to make the sauce much thicker. Most likely I'd let the stock boil down a lot further, leave the rinds in and blend them with the grated Parm and add additional parm as necessary.