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.
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.
Fig and Walnut Salami? You’re joking, right? Of course we’re joking, we’re always joking. Just not about the salami. When Jody and I make edible gifts we like to prepare something a little offbeat. For most of the year Italians, like Americans, equate salami with oblongs of cured meat, but come the holidays Americans and …
I happened to have five bunches of kale in the fridge that I stripped and began cooking last Friday evening for no reason other than the obvious one that it needed to be cooked. Then our son Oliver and four friends rolled through the door from New York. Hi hi hug hug. Got anything …
The Garum Factory 