Thread: What's Cooking?

Not really cooking anything. But I'm down to my last stick of ramp butter, and tis the season for ramps once again.






Doing 6lbs this year.

I had ramps once. Once.

Last night I made some black pudding fritters and steak with roast potatoes.

Also made up a peppercorn sauce.

Was grand.

Originally Posted by outback

Not really cooking anything. But I'm down to my last stick of ramp butter, and tis the season for ramps once again.






Doing 6lbs this year.

I am thinking of this year doing at least 8 lbs. and sharing with my freinds!

As a basic recipe we use 2 cups of leaves chopped and lightly pressed with a lb of butter with a tsp of lime juice and a little black pepper.

The basic recipe isn't a secret so what do you do?

If you use salt butter there is no reason to add more and with myself I add verry liitl if any salt tand then add to taste after it is done.

Fresh Grilled Salmon...with the real deal Caesar Salad...egg,anchovies, Dijon mustard ,red wine vinegar, roasted Gaahlick, extra virgin olive oil,Parmesan cheese...and sourdough croutons.

Mother's Day dinner:

Chicken parmagiana made from scratch; everything...well, I didn't milk the cows or sheep or raise the chickens, nor did I grow the green beans and almonds or raise the wheat for the pasta but I did make the sauce, the bread crumbs.






To be continued...

Also made green bean almondine



Almost local muscadine wine


It sounds bad to say it this way but I took this from a recipe from Carmine's in Manhattan which is fabulous....but mine is better. I would put this parmigiana up in a contest against any five star restaurant anywhere in the world.

Ok Paul, you won me at the cast iron fry pan. Those chook schnitties look sooooo tasty.

Thanks Mick. The success of the scaloppini is (almost) all in the bread crumbs. The cast iron pan makes a lot of difference too because of the low temperature you can cook at since it holds the heat so well. I make Carmines' recipe for the bread crumbs pretty closely except I double the Romano cheese and the garlic. It gives it a good twang. The marinara I follow the recipe almost exactly...or I did. I do it all by memory now.

The big difference is that Carmines serves their scalopini on a bed of sauce and browns the cheese on top in the oven. I bake mine in sauce with the cheese on top of the sauce.

Fresh Fiddleheads...Rotisserie Sirloin Tip Roast..wicked good Pasta salad..mozzarella balls, cherry tomatoes, Gaahlick..cup of fresh Basil, olive oil , white balsamic vinegar