What is going on here? Two days ago it’s Winter and today it feels like Spring is in full force! I have a sneaking suspicion that it isn’t here to stay but… who cares! Let’s soak it up for a minute!
Here are a couple quintessential Spring dishes from local chefs that I found delicious sounding:
Carrie Nahabedian, Chef/Owner of Naha:
Brioche crusted Alaskan Halibut with Spring Foraged Morels, Sugar Snaps and a Salad of Pea Tendrils, Candied Lemon and Freshly Juiced Carrot Broth
Tony Priolo, Chef/Owner of Piccolo Sogno:
Tortelli di Carciofi- Artichoke and Ricotta Stuffed Pasta with Fresh Peas, Fava Beans
Sounds delish! No?
We talked about seasonality in school today. I thought it was fitting since this weather congers thoughts of new ingredients that’ll be gracing the tables in restos soon. When I think springtime, I always think of asparagus, artichokes, ramps, fava beans and peas. I can’t wait! What are your favorite springtime ingredients?
I think I’ve mentioned it before, but my absolute favorite “cookbook” is fabulous in terms of understanding seasonal ingredients, too. I’m talking about “The Flavor Bible“. It alphabetically lists ingredients, then gives you all the information you’d ever need to know about it, including the season in which it’s grown. It also gives the proper cooking techniques for that particular ingredient, as well as its flavor profile, affinities/classic combinations, tips, etc. It’s really amazing. Then it goes on to give examples of dishes that famous chefs have done with that ingredient.
For example, if you looked up Asparagus, it would tell you that it’s a Spring ingredient (which we’ve already covered), that common cooking techniques are boil, grill and steam, and then a list like this:
butter (bolded because it’s one of the most common)
and on and on and on…..
So much info and inspiration! I absolutely love it!
So stop playing CheekyBingo and start cooking! Tell me what Spring ingredient you’re most excited for and what you’re gonna do with it!