The Hysteresis effect of memorable food - Grilled Portobello & peach salad

Hysteresis - is the dependence of a system not only on its current environment but also on its past environment.

Turns out that the term does apply outside of physics. I like to define it as the intense craving that exists as long as two weeks after sampling a dish. You crave it so much that you simply must have more. Deep inside the gyri that run though the cerebral cortex, are taste notes perfectly embedded and making connections to other memory cells to recreate the flavors & textures.

And so it was with yet another of the dishes that I had sampled at Eataly 2 weeks ago. This was a simple one & yet so delicious in terms of its hearty meatiness kissed with the deep ethereal flavor of grilled peaches.

The original version used watercress and did not have any Feta which I simply loved atop my version. I cheated on the Balsamic reduction by mixing regular balsamic vinegar with pomegranate molasses. It worked beautifully!

Grilled Peaches & Portobello mushrooms. (2 servings)

You need:

2 portobello mushroom caps
1 ripe peach cut in half & pitted
Your choice of greens (mesclun would be great)
1 1/2 tablespoons Balsamic vinegar
3 tablespoons Pomegranate molasses
Olive oil for brushing
Plain Feta Cheese.

Heat a grill pan till very hot.
Mix the Balsamic vinegar and the pomegranate molasses until combined in a bowl.
Wipe the mushroom caps clean. Remove the stalk from the caps and use a spoon to scrape the gills. Brush with oil over the caps and place the mushrooms over the grills allow to grill in peace for about 5 minutes without trying to peep and see if its done.

Brush oil over the cut side of the peach and allow to grill alongside the mushrooms for about 3 minutes until the juice begins to drip. (At this point, the skin will probably loosed If so feel free to peel it off.

Gently dislodge the portobello & the peaches & grill for about 3 minutes on the other side. remove from grill and allow to cool slightly. ( the underside of the mushroom will ooze liquid so you want to make sure it drains away

To serve, place the mushroom cut side up on a plate gently place the grilled fruit pit side down over the mushroom. top with the salad greens and Feta Drizzle with the Balsamic pseudo reduction. as per your taste

With Feta

And without...

This was supposed to be my original post..

But thats gonna be saved for another day!

Bon appetit!

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