Finally. Finally. Finally!

Morels are here. I am not waiting even one more day. I am having morels for dinner tonight!

This weeks Market Matters choice of morels also combines with something I had been wanting to take part in anyway. It just took the inspiration that morels bring to get my mind in gear to solve this problem.

I call it a “problem” but really it’s more of an honor.

FoodBuzz sent me a sample of a new product from Buitoni. Wild Mushroom Agnolotti. My challenge is to create a recipe using this product and turn it in for consideration in a contest they are having.

Lots of really talented bloggers and cooks (probably even CHEFS!) were given this same challenge so I knew my entry needed to be special.

That is why I am so grateful to morels for making their appearance just when they did. Because suddenly it came to me all at once.

A quick word from me here. I thought I had put the saga of the trio of “red” greens behind me. But the truth is I have been thinking about that Red Mustard Gratin and why it was so blah…. You might think it’s odd that something so forgettable could stick in my craw the way it has. But as you get to know me you’ll see. That’s just how I am.

I got some great advice from imafoodblog, once again. This time Geoff. He felt that the greens “inherent mildness” was the issue. He is right, the greens got lost in all the creamy ricotta, crunchy breadcrumbs, and and salty Parmesan.

Others piped in and gave me advice about the texture. I got a lot of emails saying that the damn thing looked burnt to them. Well that’s an over statement, but I took their deeper meaning to be they thought it should be a lighter, more subtle, sophisticated dish. The gratin “format” was just too “rustic”.

I processed all this overnight and decided that I needed to do this one again. That’s right I started all over. Only this time I would not be doing a gratin. I decided to do what the Italians might call a timbale or at least my interpretation of that. I am calling it Savory Custard Timbales of Mustard Greens & Mushrooms just to cover all my bases!

Frilly Red Mustard is the second challenge in my trio of “red” greens. It’s a beautiful little guy. Red and frilly. It has a mild taste. Much milder than the green mustard you know so well.

In my intro blog Red Is The New Greens, I said I’d probably do a salad. Well I probably should have. Instincts are there for a reason. It’s often good to follow them.

I thought about using them raw, paired with some cold left over black-eyed peas and a bacon-vinaigrette. Or something even simpler crossed my mind. I could have tossed them with some avocado cubes and dressed it all with brown sugar and apple-cider vinegar. I have a recipe for a Warm Potato Salad with Wilted Garlicky Baby Green Spinach. One simple substitution and I’d have been home free.

But no, I wanted to show off. I wanted to impress you. In doing so I may have needlessly taken the life of a perfectly sweet little Frilly Red Mustard. Trampling over its delicate, nutty essence. Utterly destroying it’s whimsical form. It was never tough or bitter towards anyone. What right did I have?