I keep this blog as a food journal so I remember what I did, but there are some things that just happen and probably won't again. I subscribe to the haphazard "what do I have on hand" way of cooking. This whole trout stuffed with a few ramps, olive oil, salt, pepper and lemon was roasted for twenty minutes in a 375 degree oven. The salad was fresh, local asparagus shaved thin, tossed with fava beans, garden radishes and chives, olive oil, pepper and ume vinegar. Topped with some local chevre and more olive oil. Goodness!
Saturday, May 1, 2010
Roasted Ramp Stuffed Trout with Asparagus Salad
I keep this blog as a food journal so I remember what I did, but there are some things that just happen and probably won't again. I subscribe to the haphazard "what do I have on hand" way of cooking. This whole trout stuffed with a few ramps, olive oil, salt, pepper and lemon was roasted for twenty minutes in a 375 degree oven. The salad was fresh, local asparagus shaved thin, tossed with fava beans, garden radishes and chives, olive oil, pepper and ume vinegar. Topped with some local chevre and more olive oil. Goodness!
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Goodness, indeed! I'm hoping I can still find some ramps at the markets this weekend... and fava beans?? So jealous. Never seem to find them near me. I'm off to San Fran in a couple of weeks and high on my list is the Ferry Market and some fresh favas.
ReplyDeleteThose little "French" radishes are my favorite... and this whole meal looks really stunning. Sometimes the best things only happen one time around!
ReplyDeletethe ramps i planted 4 years ago on the forest edge are finally spreading. it smells rampy in them hills. that said, i think i need to wait a year for tigress' u-pick ramps.
ReplyDeleteyour dish looks delish. i need me some ramps.
Kaela - Now I'm jealous! Going to SF sounds like a tonic that I would trade both ramps and favas for. That's going to be filled with goodness!
ReplyDeleteRCakewalk - Oh, it made me so happy! The radishes are my first full harvest. Wish I had sown the others right after. There was a little lag...Now I'll have to wait a few weeks for more...
Tigress - How did you cultivate them? Can you plant ones you've bought, like most onion-y things? That is an idea I've just recently been mulling over. Wish I thought of it four years ago!
actually a neighbor - who is a master forager - gave me some to plant 4 years ago. they take FOREVER to spread. but i think i will be good to go in another year.
ReplyDeleteso in answer to your question, i am not sure about the ones from the store. although - i JUST bought some at my local co-op and they are all covered in dirt with roots so i don't see why ones like those couldn't be planted.
plant them in the edge of a forest, with a light tree cover.
kaela - just was at the market. SF'ers are so lucky with that thing. in CA in general i was gorging on favas,artichokes & avocados!
Tigress - Thanks for the info. How cool is it that you have a master forager for a neighbor??? Dang.
ReplyDeleteYum...Your "what do I have on hand" dish looks completely sumptuous!
ReplyDeleteWe just bought favas today. Can't wait to eat them.
That looks amazing! I haven't had trout in years but when I was a kid my uncle had a fishing cottage and we ate lots of it. (The two things I remember from the cottage were the trout and the clock, which had only an hour hand which pointed to oneish, twoish, threeish, etc)
ReplyDeleteWe're collecting ramp (and spring/green garlic) recipes for this month's 'virtual veg of the month club' -- http://wp.me/pJTRQ-sr -- have a look we'd love to include your trout!
I agree - GOODNESS!!
ReplyDeleteYou know, I think some of the best meals can't REALLY be recreated -- because they are compose of the place where serendipity meets creativity. This looks like one of those wonderful meals.
ReplyDeleteAnd just look at that -- the fava beans, radishes, asparagus, chives, and ramps! It's like the whole of spring captured in one place.
That is my kind of salad. Like you, I grab what is hanging out on in the fresh veg bin which usually comes from my green market in Carroll Gardens. Love the color that the radishes bring and the favas bring back such sweet memories of my Italian upbringing. I think this is going to be dinner tonite!
ReplyDeleteHauteinthekitchen - I don't know how to cook any other way! That can be a curse sometimes (I'm really not a perfectionist), but it suits me just fine. And Carroll Gardens is one of my old nabes! Third Street between Smith and Hoyt! Love it. I hope you are visiting Caputo's (if it's still there).
ReplyDelete