Chefs all over the world rejoice when ramps are in season. The truth is that ramps are in season for a very short period of time and signify the beginning of Spring. Ramp season typically only lasts a month or so from early April until May which is part of the reason why they are such a delicacy.
So What is a Ramp?
A ramp is an entity of its own. Some call them wild leeks. Ramps have a thin stalk that looks a bit like a scallion with one or two flat leaves. The flavor is a cross between an onion and garlic. Ramps have a very distinctive flavor that is not found in any commercially harvested vegetable. Ramps are foraged which makes them rare and adds to their delicacy. They are the first green that emerges from the soil after a long winter. Ramps can also be a little costly due to their scarce supply.
Ramps come from the ground and the soil can get caught in them. Run the ramps for several minutes under cold water to remove soil. Then cut off bottom stem and pull back the outer skin and rinse again.
I like to incorporate healthy fruits and vegetables into my recipes whenever possible. A lot of flavor can be added to a dish using fruit instead of butter and oil. Cranberries are a great way to add a tangy sweetness to a dish. Cranberries are healthy and have research indicates that they can help reduce the risk of cardiovascular disease. Cranberries contain polyphenols with anti inflammatory properties which help lower hypertension which results in better cardiovascular health. This recipe for Sweet Cranberry Reduction is a great way to prepare a healthy meal without sacrificing flavor.
Dried Cranberries with Brown Sugar and Balsamic Vinegar
Fillet of Sole with Breadcrumbs
What Are Some Other Ways To Use The Cranberry Reduction:
The key to success is delicious food that you are able to sit and enjoy with your guests.
My Dad turned 84 this week and I decided to host a small dinner for him at my apartment. We usually travel or go out to a restaurant for his birthday but given the times we decided it would be best to dine at home. My Dad loves his birthday so it was important to me to pick a special menu to serve for the occasion. Preparation and timing are the two most important factors in hosting a great dinner party. You want to be able to enjoy the dinner not only prepare it. It is also very uncomfortable for your guests if you keep getting up and look like you are working too hard. It is essential to choose a menu that can be prepped ahead of time. I chose to serve Fresh Perigord Black Truffles Shaved Over Pasta as the appetizer followed by Chorizo and Panko Crusted Black Cod with Beurre Blanc served with Individual Potato Gratin, Spinach Rounds and Blistered Tomatoes. The potato gratin was made 2 hours ahead of time and covered with foil so I could reheat them in the same oven as the fish. The spinach rounds were prepped in the morning and kept in the refrigerator. The Beurre Blanc was made an hour before guests arrived. The sauce was served room temperature.
We started with Cacio e Pepe Ravioli in a Truffle Butter and Cream Sauce topped with Shaved Fresh Black Perigord Truffles. Black Perigord Truffles are found in the Winter months, November through March. In the next few days I will be posting more on Black Truffles. The appetizer pasta was very quick to make. The Cacio e Pepe Ravioli was fresh so it only took a few minutes to cook in boiling water. I had a big pot of salted water simmering on the stove when my guests arrived so all I had to do was turn up the heat and make a quick Truffle Cream Sauce when it was time for dinner. The sauce took 5 minutes to make, roughly the same amount of time it took the pasta. I quickly tossed the ravioli in the sauce, dished it into bowls and my daughter Olivia brought them to the table as people were sitting down. I then went around the table and shaved the fresh Black Perigord Truffle over the pasta. It makes a beautiful presentation to shave the Black Truffle at the table.
Baking fish in parchment paper is a great way to seal in flavor using very little oil or butter. This closed cooking method intensifies the flavors because they are captured inside the parchment paper. This Halibut recipe is bursting with flavor from the sun-dried-tomatoes, spinach, fresh herbs and lemon. The scent of flavor is immediately released when the parchment is opened after baking. Pearl couscous is also referred to as Israeli couscous. Pearl Couscous is not a grain but is actually a pasta. It is made with wheat and semolina flour that is rolled in wet hands until tiny pearls are formed. The pearls are then toasted which gives it a nutty flavor that stands out in recipes.
Can I make this ahead of time?
The couscous can be made ahead of time so all you have to do is wrap the ingredients in the parchment paper and bake in the oven for 15 minutes before serving. It is a one dish meal because the recipe includes a protein, starch and vegetable. There is very little clean up as well because everything is baked together in the parchment paper. I like to serve the fish with the paper slightly open on the plate so you can see all the beautiful colors inside.
Can I use a different fish?
Yes, you can substitute another fish. Any firm white fish would work well such as cod or fluke. It’s best to choose a mild flavor fish that won’t overpower the couscous.
Heat 2 tablespoons of olive oil in pan and add minced shallots
sautee until soft and then add couscous and stir contantly for 2 minutes
stir in sun-dried tomatoes
add vegetable broth and pepper
bring to a boil then reduce heat and cover until broth is absorbed. 10-15 min.
Fluff with fork and set aside
Halibut
preheat oven to 375
rub each Halibut fillet with a little olive oil
Season Halibut with Salt and pepper
cut 4 12 inch pieces of parchment paper
spoon some couscous in the middle of each piece of parchment paper
top couscous with spinach, a piece of halibut, 2 sprigs of thyme and a slice of lemon
Join edges of parchement together and then fold the paper down. Tuck ends of paper under.
place on baking sheet and bake on middle rack for 15 minutes
remove from oven place on serving plate and slightly open paper before serving
Notes
You can substitute chicken broth instead of vegetable broth in this recipe. I decided to use vegetable because I wanted to keep the recipe vegetarian.Â
It is incredible to walk on the beach and watch people surf fish. It requires a lot of patience and skill to catch and reel in a fish while standing in the ocean surf. My daughter Olivia and I took a long walk on the beach yesterday and we were delighted to find some of our familiar friends fishing for bass. When fish is freshly caught a simple recipe works best because it lets the flavor of the the fish shine through. I prefer a whole roasted fish but my family prefers it to be filleted first because they really do not like any bones. I suggest using a good olive oil, mediterranean oregano, fresh lemon, capers and some salt and pepper. Put the fish in a baking dish, add the ingredients and put it in a 375 oven for 8-10 minutes. Thats it! Serve with a simple salad of cucumbers, tomatoes, feta cheese tossed with some olive oil, oregano, salt and pepper and you have a delicious, healthy meal.
