Something Wicked This Way Comes – Fried Stuffed Olives

Fried Olives-1


Two kinds of cooks entertain at home: those who want guests in their kitchen, and those who don’t.  Fried Stuffed Olives are definitely for the former.  Filled with pork, salami, mortadella and cheese, these little bits of indulgence are best while still warm.  Out of the pan and into the mouth, with only a minute or two in between.  That means people nearby, glass of wine in hand, paper towel at the ready.  Cook, drain, eat.  Fun all round.

Where the wild things are – Fiddleheads and Ramps with Salami

Fiddleheads and Ramps with Salami-15

In the last couple of years I’ve eaten things I would have included on a culinary bucket list, if I one–nettles and bottarga, for example, and now ramps.  Of course I’d heard of ramps, and when I recently found a bunch (while foraging in the produce section at Whole Foods) I rejoiced.  I could finally that make ramp butter recipe I’d been saving for years.  When when the Hakurei turnips we palnned to write about failed to make an appearance, Jody invoked imminent domain and requisitioned my ramps for this week’s recipe – Fiddleheads and Ramps with Salami.  Forager emptor.