MISSION: FIGS - In Season & Ready To Eat

Mission Figs (come into season in June), Photo: NK

So much of my weekly menu-making is dictated by what looks fresh and in season at the market. When I am not ordering the heck out of the great produce often available at Freshdirect.com, I am perusing the aisles at specialty stores and, when I can, farm stands. Nothing brings me inspiration faster than grabbing a good lookin' ingredient and building a menu around it. 

Entire food movements swing on this very basic principle, and you don't need to be a serious home cook to benefit from using it yourself. 

Next time you have the urge to create something in the kitchen, try starting with whatever item calls to you, and build and research what you'll do with it from there. With the internet at all of our fingertips, there's never been an easier time to get creative. Today's ingredient muse is in-season Figs, just now appearing on the scene at stores everywhere. The world of figs is a wide one, but we'll be using the well known Mission Fig variety. 

Beautifully ripe, Photo: NK 

With these beauties ready for prime time, I decided I'd turn them into a very simple yet flavorful salad using just a few ingredients. Peppery Arugula would be a great foil for the sweetness of the Figs. A mellow mix of Balsamic Vinegar,Olive Oil, and a bit of Dijon Mustard serves both as a marinade for the Figs and a light dressing to tie the greens together. Shaved Parmgiana curls provide the salty counterpoint. Let your figs sit for thirty minutes in the marinade, and from there, this 4-ingredient salad makes itself. Dress it just before serving and enjoy (and never forget to let the season inspire you!). 

Marinated Fig & Arugula Salad, Photo: NK 

Marinated Fig & Arugula Salad
Loosely adapted from Southern Living
Serves 4 

Ingredients:
1/4 Cup Extra Virgin Olive Oil 
3 Tablespoons Balsamic Vinegar
2 teaspoons Agave or Honey
1 teaspoon Grainy Dijon Mustard
A few pinches of Salt
A few pinches of Black Pepper
8 Ripe Figs, sliced in half (we opted for Mission Figs)  

1/8 Lb Parmigiana Cheese, shaved into curls 
5 Ounces Wild Arugula (Rocket), hand torn
1/4 Small Red Onion, very thinly sliced

Method:
1. Combine the first 6 ingredients in a medium bowl and mix well. Add the Figs, gently stir, and allow the Figs to sit in the Marinade 30 Minutes. 

2. In another bowl, combine the Arugula with the sliced Red Onion. When Marinating has finished, spoon out a 2 to 3 Tablespoons of the Marinade onto the Arugula. Toss slowly and add additional dressing as needed, taking care not to overdress salad and make it soggy.

3. To serve, plate the arugula down the middle of each bowl. Place 4 of the marinated figs on each portion or to the side of it. Finish with shavings of Parmigiana cheese and some extra Black Pepper. Serve immediately. 

A Taste Of Spring - Clams + Grilled Scallions & Sungold Tomatoes

Spring's been here awhile now but only just recently has the weather gotten the memo. This week marked the first time in the longest that I could venture out without a jacket, and I can't tell you how happy that makes me. Besides that, the bounty of beautiful produce is yet another thing that makes me beam about the season. 

Spring Produce, Photo: NK 

So what should we make to celebrate these warmer days? How about a delightfully easy appetizer using two of my favorite things - Clams (check my other favorite clam recipes here and here) and super sweet and delicious Sungold Tomatoes. We've paid homage to these these orangey beauties before. 

Because Sungolds aren't quite at peak ripeness yet (they're best in mid summer) we'll tease out their natural sugar by blistering them in a very hot pan. To add some interest to this dish, we'll toss in  scallions that have been lightly charred to bring in a smokey element. Adding a splash of light beer to encourage an even tastier clam broth pulls this easy appetizer together - and as you'd expect from us, it's all done in under 20 minutes. As an entree, we opted to round things out with a simple entree of grilled Arctic Char, which was the perfect accompaniment. 

Gorgeous Arctic Char, Photo: NK 

Beer Steamed Clams With Grilled Scallions & Sungold Tomatoes

Serves 2 as a hearty appetizer

Grilled Scallions, Photo: NK

Ingredients:

About 16 Small Littleneck Clams, well scrubbed

About 6 whole Scallions

About 12 Sungold Tomatoes or other ripe Cherry Tomatoes

2 large cloves Garlic, crushed

1 Tablespoon Olive Oil plus more for brushing the Scallions

1/2 Cup Wheat Beer or other light Beer 

Salt

Pepper
Chopped Chives for serving, optional

Crusty Bread for serving, optional 

Method:

1. Brush Scallions with Olive Oil and lay on a preheated grill or grill pan for a few minutes on each side until Scallions soften and char marks form. Remove Scallions to a cutting board and sprinkle with a bit of Salt and Pepper. Once they cool, slice them into 1-inch pieces. 

2. In a medium skillet, warm a Tablespoon of Olive Oil over medium heat, add the Garlic, and sauté for a minute or two until Garlic takes on some color. Lower the flame to medium low and add the Sungold Tomatoes. Cook until they soften and the skins blister, about 5 minutes, tossing occasionally. Sprinkle lightly with Salt. Turn off the flame and add Scallions to the skillet. Toss. 

3. Meanwhile, place beer in a deep pot and bring it to a bubble over medium heat. Add Clams and cover the pot. Allow them to steam for 4 minutes before checking on them. Watch as Clams open one by one and remove them right away with tongs to the serving dish. Give them a stir now and then. They should all open by about 8 minutes or so. Discard any that do not open. 

4. To serve, plate Clams and pour broth over them. Add the Scallion and Sungold mixture on top, and sprinkle with additional Black Pepper. Garnish with a few chopped raw Chives if you like. Serve with crusty bread to soak up the broth. 

Let's eat! 

Clams Steamed in Beer with Grilled Scallions & Sungold Tomatoes, Photo: NK 

Ramps Revisited - Lemony Ramp Ravioli with Brown Butter + Basic Ramp Pesto

Ramps! Photo: NK

They're back....
That's right, Ramps! 

The culinary all-star of the veggie world has made its brief yet triumphant annual appearance at farm stands everywhere. 

To learn more about the illustrious Ramp, check out last year's post and some bonus Ramp Recipes HERE. 

This week, we are doing lots with these babies, and the best news is that all our recipes will be super easy yet impressive. Would you expect anything less? 

Let's start simple with Ramp Pesto, a super way to use Ramps but also, a way to extend their short seasonal window. Our Pesto is versatile, delicious, and freezes well. Use it as a sandwich spread (just you wait until we show you what we have planned for our next post) or as a traditional Pasta topping. No matter what you do, you'll love the fresh and garlicky character of these hard to resist greens.

Easy Ramp Pesto, Photo: NK

Simple Ramp Pesto
Makes about 1 Cup
Ingredients:
1 Small Bunch Ramps, roughly chopped (about 15-20 ramps)
1/4 Cup Walnuts
1/2 Cup Extra Virgin Olive Oil 
1/4 Cup Grated Parmigiana Reggiano
1 teaspoon Lemon Juice
1/2 teaspoon Salt


Method:
In a food processor, process Ramps until finely minced. 
Add Walnuts and process. 
Add Oil and process. 
Add Lemon Juice, Salt, and to finish, add Parmigiana Reggiano Cheese. Process well. 

Enjoy!


 
Next up, Lemony Ramp Ravioli with a Savory Brown Butter Sauce and Crispy Ramp topping. But how can Ravioli be easy and quick? Well, we're using a great shortcut that I first learned from Giada De Laurentiis -  Wonton Wrappers. That's right, while not authentically Italian of course, Wonton Wrappers are a great way to make Ravioli that is fast, easy, and delicate. Find them at Asian Groceries in the freezer section. Our Ravioli recipe highlights the garlicky Ramp while marrying it with the standard savory Ricotta filling. We took it one step further by mixing in a healthy dose of Lemon Zest (a nod to Amalfitana Ravioli from the Lemon-obsessed Amalfi coast). Finally, an easy two-ingredient Brown butter tops our little Ravioli with savory goodness. Crispy fried Ramp greens are the final flourish.  These Ravioli can be frozen in their uncooked state, just be sure to separate layers with wax paper or they will stick together. When ready to eat, you may boil them frozen, but they will take a few extra minutes to cook beyond the regular 4 minutes.

Lemony Ramp Ravioli with Brown Butter and Crispy Ramps
Inspired by Giada de Laurentiis, Mario Batali, and Adapted from Andrew Feinberg
Serves 6 as an Appetizer, 4 as a Main Course

Ingredients:
For Ravioli
36 Wonton Wrappers (preferably square)
1 Egg, beaten

For Filling
1 bunch Ramps, About 12 of them roughly chopped & ground into a fine mince using a food processor, another 10 Ramps -greens leaves only- reserved (for Sauce/Crispy Ramp Topping)

15 Ounces Fat Free or Part Skim Ricotta Cheese
1/3 Cup Grated Parmigiano Reggiano Cheese
2 Egg Yolks
1/2 teaspoon freshly ground Black Pepper
1 Tablespoon Lemon Zest
1 Tablespoon Half and Half or Cream (optional)
1/2 teaspoon Kosher Salt

For Sauce
1 Stick Salted Butter
10 Ramp Greens (see above) stacked and cut lengthwise into very thin strips

Method:
Create the Ravioli Filling by combining all filling ingredients.

In a small bowl, mix up the Egg Wash for sealing the Ravioli by beating one egg and adding some water (about a Tablespoon). 

Filling the Ravioli, Photo: NK

Lay out Wonton Wrappers on a clean surface. Place 1/2 teaspoon Ravioli Filling in the middle of each Wrapper. Dip a pastry brush in Egg Wash and paint around the edges of the Wrapper. 

Carefully fold the square Wrapper in half, creating a triangle. Use your fingertips to firmly press down on the dough to seal. Place on a baking sheet or other surface. Repeat until you've filled the desired amount of Ravioli. 

In a large Pasta Pot, boil salted water. Working in small batches (these Ravioli are particularly delicate), boil the Ravioli until done. Try to keep the boil at a gentle pace so Ravioli don't break. They should take only 4 minutes to cook. Carefully remove them to plates using a slotted spoon. Once plated, prepare the Brown Butter and Crispy Ramp Sauce.

In a medium sauce pan, melt 1 stick Salted Butter. Let it sit over medium heat until it starts to bubble and becomes a brown/golden color. Once browning, add the thinly sliced Ramp Greens and allow to crisp a bit. Lower heat if butter seems to be burning. Pour Butter Sauce over each plate of Ravioli and garnish with crispy Ramps. Enjoy!

Lemony Ramp Ravioli with Brown Butter Sauce and Crispy Ramps, Photo: NK

Stay tuned for more Ramp Recipe madness later this week, and we recommend you get 'em while you can. Peak Ramp season is only about 4 weeks!