Ambrosiac musings of a food maniac

When I was a young boy, my mother introduced me to the wonderful combination of ripe avocado and baby radish. She's always described the taste as having a nutty characteristic, which is one of the only culinarily-sophisticated expressions I heard from her as a child. My mom was, and still is, more of a practical kind of cook.

Years later, it suddenly occured to me that if the two worked together so beautifully on a loaf of bread, they should work even better in the warm embraces of a good salad.

As I've told you before, I really like kid goat meat. It is reminiscent of spring lamb, but much more tender and a lot less fatter. This dish is great served with rice (I used whole rice) that can absorbe the tastes from the rich gravy.

I love springtime. It's when some of my favorite green vegetables become available: snow peas, brussel sprouts, fava beans and the king of spring vegetables, the green garlic. When very young, before the bulb has separated into cloves, I like to slice them whole and make into green aglio e olio. A few weeks later, the bulbs are all grown up and can be used just as the plain dry garlic, but with a twist.

The grated potato makes the meatballs juicy and fluffy and the seasoning is just exquisite. This dish is excellent served over mashed potatoes or clean white rice.