Category Archives: ingredients

Ramp Pesto

Good use of ramps! I loosely followed this recipe for inspiration. I used this later in pasta (recipe to follow) and it was delicious.

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Ginger Carrot Dressing

This is my second time attempting this dish. This recipe was much better, so I was glad a friend recommended a good one! Makes a ton, and it really does taste like the kind you find in sushi restaurants.

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Dashi

It seemed smart to start off the Japanese cooking challenge with one of the basic building blocks of the cuisine: dashi. This has been on my cooking to-do-list for years now, and I’m not sure why it took me so long – it’s very simple, and just takes a bit of patience. This is adapted from one of my Japanese cookbooks, Japanese Soul Cooking.

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Leftover Sausage Gravy

I had a mix of leftover sausage – two cooked bangers from a restaurant meal, and one uncooked link of Andouille John had left over from a recipe. Combined them both into a gravy we paired with these biscuits (which turned out a little flat — curious if I overworked the dough, had old baking powder, or what. But not posting until I make them more successfully). Less of a recipe and more an idea to keep in mind the next time I have leftover sausage.

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Ramp Butter

Got sucked into buying ramps at the farmers market with all the hipsters a couple of weeks ago.

This is a great way to use them because it lasts a long time and just a little bit of this butter really packs a ton of flavor. I put this on asparagus tonight and plan to use some for some radish crostini this weekend to bring to a party.

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Strawberry Rhubarb Syrup/Shrub

A great component for cocktails. I’m going to explain what I did rather than write out the recipe because it’s sort of confusing.

1. To make rhubarb syrup, I followed this recipe.

2. To make strawberry syrup, I followed this recipe.

I combined the two syrups to make strawberry rhubarb syrup.

To make the shrub, I mixed 1 cup syrup (there was about a cup leftover) and 1 cup cider vinegar and allowed to mellow in the fridge for at least a week.

I’m using the shrub this weekend in Aperol spritzes.

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Pickled Ramps

Ramps are quite the trendy food (and have been for years). I’ve only bought them once or twice at the market (I enjoy them, but don’t really get excited about them). This was my first time pickling them. I used a Martha Stewart brine that was ultimately a little on the sweet side for me but it does help balance out their pungent flavor.

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