Black Pepper Taralli.
I am addicted to these things and buy them all of the time. I made them for the first time a couple of weeks ago and used the NYT recipe, that called for yeast, which I later found out is not traditional. I just tried a different recipe (no yeast) in which you boil the Taralli before baking, which is the traditional way of making them. These are 10 times better in every way- dough, texture, flavor. I can not stop eating them!
Salad. Hami melon, goat cheese. Tossed the cubes with pomegranate molasses and lemon olive oil. Some mint, basil and micro greens.
Grilled chicken breast, peppers and onions. Some rancho Gordo beans.
Meal prepping for the week and made dinner mostly with stuff in the fridge that needed to go. Had some ramen eggs, hamachi, and thawed out/crisped some already braised pork belly. Seared the sweet potato in the pork fat after baking.
Golden Trout?
Lightning, a genetic variant of rainbow from fisheries.
Tomato and burrata salad, Ribeye, roasted potatoes, asparagus and whipped cauliflower. Steaks were a touch over so dad was happy
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That marbling, tho!!!
Yep couldn’t walk past them. Samsclub…. They were tender and delicious.
Airline Chicken Breast, Fiddlehead Ferns, Asparagus, Ramp Ricotta
Being in the same city as @Sarah_Kirschbaum has some serious perks. Beyond the epic wine lunches, I also get their sloppy seconds of farm fresh produce when both Sarah and Jonathan have to travel for work. This time it was just 2 giant bags of ramps and fiddleheads, no big deal!. Also since spring is in the process of springing, both of my local farms at the market had their first-of-the-year asparagus. They were poached in a broth made from the peels and stumps of the asparagus, the butt ends of a bunch of garlic chives and green garlic, salt and whole peppercorns, then quickly seared in some brown butter along with the fiddleheads. For the ramps, I made a quick puree and whisked that into some ricotta along with salt and olive oil. April is really special month in my neck of the woods, grateful to access to some incredible products!!
Not the least bit sloppy there! Happy they went to a good home.
All this ramp talk has me intrigued. I’d never heard of them before, google says they are an onion/leek/garlic type flavor? Any tips on where to find them and cooking for the first time?
Ramps are a type of wild garlic that I believe is only native to the northeast/Appalachians, and also in Europe (though they are a different variety, called ramsons). They are found in early spring in wooded areas. If my memory serves me right, you are in California, so might not be easy to find. If you do get your hands on some, cooking couldn’t be simpler - treat it like any leafy green, they cook in about 30 seconds. Flavor is sweet and grassy with a sharp allium bite, I absolutely love them.
Ah I see. Yeah I’m in cali so maybe I’ll check some higher end grocery stores but it looks like they are only available through delivery services. Thanks!
I wouldn’t go out of your way. They are very tasty but not so different from any other green allium. Baby leeks might be a good comp. It’s just something for us east coasters to brag about because we get like 4 months of desolate winter where the only local veg we have is shit like rutabagas and parsnips
I’ll take it as my sign to cook with leeks more in general
Who doesn’t love a rutabaga dish?
-Al
Made comfort food tonight to burn through some leftovers - riff on Hoppin’ John, using Marsh Hen Mills (formerly Geechie Boy) Sea Island red peas, rice, homemade stock and leftover smoked pork ribs and belly from Jeff’s Texas Style BBQ in Maryville. I topped mine with Tapatio and am going to town. Love this stuff.
I made linguine ai ricci tonight (a typical Maltese dish, likely by way of Sicily). Simple stuff - pasta, olive oil, garlic, red pepper flakes, white wine (I used some leftover Quintarelli Bianco Secco), uni (i.e., sea urchin), cherry tomatoes, Italian parsley, s&p, and that’s it. Nice with glasses of well chilled prosecco.
I see some in the seattle market, though not cheap. Not 100% sure if they are cultivated locally or brought in- they will grow here, but prefer deciduous forest loam to conifer.
