The anticipation!!!
What Joy!!!
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2006
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April
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- Terredora Dipaolo Falanghina Irpinia 2004
- Chateau La Graviére Cotes-de-Bourg 2003
- They're Here!!!
- Taurino Notarpanaro Salento 1999
- Wine Label Zoo
- Les Heretiques Vin de Pays de l'Herault 2004
- Happy Easter-versary
- Legal Regulation of Food
- Ch. Duhart-Milon 2003, Ch. d'Armailhac 2003, and C...
- Ch. Smith Haut Lafitte 2002 and 2003
- Ch. Sociando Mallet 2003 & Ch. d'Aiguilhe 2003
- Ch. Branaire-Ducru and Ch. Lagrange 2003
- Fayolle Crozes-Hermitage Les Pontaix 1998
- Beaujolais Tasting
- Food and Society Conference
- Fiddleheads and Ramps!!!
- A Visit from Sir Jeffington
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April
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2 comments:
I especially love this last photo of the ferns. They really are a treat if you ever find them in your market. They're only available (fresh) for a short time, so if you see some, grab them. They are best cooked simply, sauteed in a little olive oil or butter with salt and pepper. Don't over cook them or they will lose their fresh spring flavor. Yum!!
I'm sure Chris will correct me if I'm wrong, but ramps are baby leeks. Now I know you've seek leeks in the grocery store. They are often about the diameter of a quarter or a little bigger. They have a great onion flavor without the bite, and if you cut them length-wise you can grill them. They're also good cut into rounds and roasted with small potatoes. But ramps are even better -- all of the flavor with less of the fibrous texture that can make leeks difficult to cut when cooked (especially if not cooked appropriately). Check out the next blog for a great way to cook ramps simply and still enjoy huge flavor!
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