Photo Courtesy of Food & Wine
This evening’s feast will include my first attempt at an umami burger, as shown in this month’s issue of Food and Wine. This burger’s only condiments are Stilton blue cheese, a Port reduction sauce, and an interesting “umami dust” that my husband and I spent of the better part of an hour today crushing in a mortar and pestle since we don’t have a spice grinder.
Can’t wait to see how it turns out!
(Originally posted as a reply on Facebook)
The port reduction with the Stilton was amazing! The umami dust gave a very subtle depth/saltiness and was quite good. (Was it worth an hour of grinding? The jury’s still out on that one.) My least favorite part was the burger itself…no surprise since I’m not a big burger fan. My plan is to try again, this time upgrading to a filet mignon. Yum!