One of my favorite parts (at this point in time, one of the ONLY parts) I like about living in NYC is the fresh and inventive food. It’s no San Fran just-cut-from-the-garden-to-table fare, but the chefs here keep me satisfied. Last night, we ate at Market Table, a West Village staple from one of my all-time favorite chefs Joey Companaro (of famed Little Owl) and Mike Price. As always, the food was amazing. Adventurous, not so much, but seasonal, sensational, and solid. (Side Note: Campanara and Price have just opened a new joint a few doors down called Fatty ‘Cue which they say is their “effort to bring a little Southeast Asian fermented funkiness and a whole helluva a lot of smoke.”)
As you may or may not be able to tell from the picture above, we ordered “the usual” for a group of girls: fish and chicken. (Not pictured: Quinoa Hushpuppies with chipotle mayo that blew my mind.) What I loved about these dishes was the use of the seasonal veg I don’t normally use at home: ramps, fava beans, and snap peas. All are the rage with NYC chefs right now. Apparently there’s even a ramp festival….wild I’m sure. Asparagus is also in season.
The question then remains, how shall we use these yummy ingredients at home? I have some ideas of what I would do if I had a functioning, clean kitchen to whip up something tasty.
I had never even heard of a ramp until it was all over the menu at ABC Kitchen the other night. As you can see they look like leeks and have a powerful onion and garlic flavor. So, maybe they are more familiar than we think. Food blog theKitchn says:
“They pair beautifully with eggs, potatoes, and anything creamy (like a cream-based soup). Treat them gently, use both the green and the white part (everything but the nubby root end) and cook them lightly. Butter or olive oil are both fine fats for ramp-cooking, a tablespoon or so for every cup of chopped ramps.”
The season goes by fast so try out a few recipes while you can still grab a bundle. To get you started:
My food photography just doesn’t hold up to the pro bloggers, but I can tell you the dishes I post taste good. That’s all that counts, right?!
I know it seems like we see asparagus all year long, but it’s really not appetizing raw until it’s in season. Click here for Bon Appetit’s breakdown of the many ways you can prepare it. This raw salad is “Ribboned Asparagus” from SmittenKitchen. So simple and always a hit at dinner parties.
I can’t get enough of fresh peas. I could just eat a whole bag of fresh boiled peas. No seasoning needed. But, should you want to spice them up, consider this recipe for Herbed Pea Sauce from Bon Appetit that seems to compliment a lot of our “usual” dishes.
The Big Kahuna
From Bon Appetit, April 2012
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated Pecorino or Parmesan
- 1 tablespoon (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
- 2 bunches asparagus, trimmed, stalks peeled if thick
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1/2 cup vegetable oil
- 1 shallot, thinly sliced
- 4 slices bacon, cooked and crumbled
Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.