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!

Trout with Vegetable Hash and Fresh Ricotta Cheese

Last night's dinner was outrageously good. Was it because it was warm and sunny? Was it because we had dinner on the porch along with a bottle of rosé? Perhaps, rabbit, perhaps. I still think it was one of the better meals we've had in a while, and I'm sure it also has to do with the taste of meals to come. That is, it was a spring time meal. We had trout that I stuffed with the foamy leavings from my tangelo lemongrass jelly. I saved the lemongrass and foam because it looked too good to throw out. Good idea, says I, because stuffed in this trout was an inspired move. (And I cleared a jar out of the fridge!) I was waiting for some nice duck for that jelly foam, but haven't seen any. Did you ever think to stuff your fish with jelly? No? Think again! I baked the whole fish, stuffed and drizzled with olive oil, salt and pepper, for about twenty minutes at 400 degrees.

This here is what I'm talking about. Early springtime hash. Carrots, beets, leeks and portobello mushrooms, diced, sauteed in olive oil, salt, pepper, and drizzled with shallot confiture syrup. Can I say boo-ya? I hate saying that, but I really think it deserves it.

And, oh, what's this? Some fresh ricotta that I made and crumbled on top of the hash? You should make some of this cheese. I can't believe it took me this long in life to figure this out. Easiest cheese ever. (Except for maybe yogurt cheese.) I used this recipe from 101 Cookbooks, although it's pretty much standard stuff. And don't forget to save your whey. Yah, whey! You can bake with it, drink it (if you want, maybe I don't want to), use it in a soup. It's going to rain this weekend, so bread and soup it is.

And who is this?

Meet my girls! I didn't think I would get so attached to them so quickly! They are Ameraucanas, and I couldn't be happier with them. They lay delicious blue and brown eggs.

More on them soon. I've only had them a week so we're still getting to know one another, but I've been bribing them with scraps from the house and they are buying it. This weekend is all about outdoors and celebrating spring. I couldn't be more thrilled.

Happy Vernal Equinox, everyone!

Smoked Trout and Collard Greens

Happy New Year! Our night was spent very quietly with some bubbles, and a light snack: cheese, figs, nuts and bread to start, followed by fried oysters with a hot chili mayonnaise, and french fries. Slightly decadent, but hey, we went to bed at 9:30. We celebrated with the mid-Atlantic ocean! (Having a toddler who gets out of bed at 5 a.m. is the reason.) I meant to smoke two trout as well, but didn't get to it for various reasons. The french fries were out of desperation--I had potatoes cooked off for home fries. Ends up they made fabulous fries. I love it when things go wrong! They sometimes turn out right!

So, this morning I busted out the Camerons stovetop smoker we received from out friends Ken and Molly so many years ago. This thing is awesome. I think I'm in love again. I'm thinking bacon and cheese and chicken thighs and all sorts of smoky goodness. I'm a total smoking amateur, and this is perfect for me. It works great on your stove and makes your house smell nice, too, without any smoke at all. Very easy to clean and stores nicely.

For the two trout I had, I used pepper and lemon juice. They fit snugly in the silver box and cooked for thirty minutes. I used cherry wood because the only other wood I have is hickory. I think alder would have been better...

See that nice local lamb in the background? Mmm. Dinner.

We had this for an early lunch with horseradish cream, capers, and collard greens sauteed in garlic, lemon and olive oil.