umami overload

From the backlog of last winter.

Gorgeous, fresh nectarines, from the dumpster. Fresh thyme I’d frozen in the fall.

And what to do to transform them into a hearty, complex dish fit for a leisurely January afternoon?

Salt is a good place to start.

White truffle salt


Black lava salt.

Gifts of C, from Spice Station in LA.

Let’s start off with a salad.

Shoots and winter greens and from the CSA, oranges from the dumpster, toasted flax seed, and black lava salt. Crunchy, bitter, tender, sweet.


Leaves some in wanting of umami…

Toast; tahini; egg, fried (crisp edges, soft yolk); fresh thyme; sliced stone fruit; white truffle salt



a yolk


This entry was published on Wednesday, February 22, 2012 at 11:15 pm. It’s filed under day-to-day eats, experiments, food and tagged , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “umami overload

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