This recipe is courtesy of my friend in fine cookery, Charlotte Davenhill. She makes the most delectable ramp butter….and you can see by her recipe that it isn’t hard. The trick is to chop more than you need in a food processor with sea salt and EVOO, then store it under refrigeration until more is needed:
Use only the strappy, green leaves.
Wash and dry them throughly.
Process with salt to taste and EVOO in a food processor.
To make ramp butter, just add cubed, fresh butter to the chopped greens mixture and blend until there are no more butter lumps . More greens equal a stronger garlic flavor. Keeps well and tastes heavenly.
These beautiful spring days have us out and about in the back woods of Maine enjoying the wonders of nature. And perhaps foraging.
If you’re lucky and know a little bit about foraging, you may be able to identify a low growing, broad leafed plant, the ramp, a member of the onion or allium family. Sporting just a few broad green leaves and a white or reddish stem, the taste is reminiscent of garlic and onion.. but somehow more sublime. Their taste raw is far more pungent than when cooked. The ramp stands in nicely in quiche , pesto or a compound butter. Sometimes you can spot them in a Farmer’s market. Or a Trader Joes, which its where I got the ramps I used to start my own bed of them! They cannot be farmed, so they are a true wild food .
Ramps are not as prolific in the wild in Maine as they once were. In fact, they’re now protected. So it’s important to note that when foraging anything, never take it all. If we want all the gifts of the woods in the beautiful State of Maine to continue to thrive, we must never be greedy. Conservation begins with every foraging event. Take care to not harvest the root of the plant, but cut some of the leaves to maintain the plants viability.
Here’s the good news… ramps are easy to grow IF you happen to have a spot with fertile, moist soil near a stream lined, with hardwood trees. My wild ramps are coming along splendidly after two years of uninterrupted growth, as you can see in the picture. Once they flower, the leaves disappear and they’re harder for a novice to ID.
Because I am obsessed with the ramp’s flavor, and yet am loathe to use mine fully, I take just one leaf per plant to make my friend Charlotte Davenhill’s famous salted ramp butter. The recipe may be seen on our Seasonal Recipes section of this website.
A crusty loaf of bread and fresh ramp butter … Absolutely decadent.
We flew into Larnaca. Rhymes with Narnia and it was something like a fantasy world at first. From Lanaca on the East side of the island we travelled West to Kouklia where we were hosted by a charming couple who served as our tour guides to historical digs, museums, craft markets, the most wonderfully ’typical” restaurants and tavernas and wineries as well as beaches and sites of distinction.
Talking about wine, the volcanic nature of the soil here makes for some delicious drinking ( and beautiful black sand beaches!) from crisp whites, to pleasing roses to a spectrum of delightfully different and distinctive reds. Grapes that are typical to Cypriot wines include Maratheftiko, Mavro,and Commandaria for reds. For whites Xinisteri may be the most popular. Grand dads, for the most part, gather around a strong glass of OUZO , an aperitif made from the fennel plant.
In a wet spring, such as we experienced in March, the countryside explodes with a carpet of wildflowers….Cupid’s Dart, Nigella, Tulips, Chrysantheum, Cyclamen, Fennel, Rosemary , Thyme and a million different flowers I have no name for….all blooming freely and making the tastiest fodder for the local sheep, goats and cows. You can taste it in the cheeses, honey and yoghurt.
Cyprus is a bread basket, a self sustaining island that does not need to import much so, in fact, it offers beautiful and well priced meats, cereals, dairy, fruit and produce all from “right here.” There is an abundance of fresh and farmed fish, including sea bass and sea bream, calamari and octopus . We enjoyed these offerings in a variety of different preparations. Outdoor grilling is great fun and perfect for whole fish stuffed with lemon and herbs.
Because of the heat of the summer, bread, pastries and long cooked stews (like the famous Kleftiko) are often cooked outside of the home in clay ovens sometimes called Tandoors. Sometimes a special earthenware vessel , or tava, is used for long cooking. It’s a type of red ware.used since ancient times in Cyprus. As a historical aside, the name Kleftiko is rooted in the the word KLEPHT, which means stolen…the word kleptomaniac comes from this word. The mountain rebels from the Greek Revolution or Klephts often cooked their food underground to prevent it form either being stolen or lets the smoke and steam give away their strategic positions.
Pastries, too many to discuss here but were incredibly different and delicious, often made with their world famous Cypriot honey. Oranges also factor into the pastry lineup….we found one dessert made with phyllo dough, oranges and honey for the win! Citrus was growing everywhere and we even spend a day making a bitter orange marmalade.
Dairy: who knew that ice cream was a “thing” in Cyprus? Because of the sweltering summers, it has gotten to be incredibly popular over the last 100 years and unusually rich, a favorite with street vendors, of which there are many. Flavors can be unique too from feta/watermelon to mastic, which is a flavor made from a resin and gently reminiscent of spruce.
Textile arts are prevalent there with weavings and home made clothes abounding. Folkloric wood carved furnishings, sometimes painted or distressed continue being crafted today. Pottery making has been exalted since ancient times and continues to this day.
If you enjoy the abundance of a tropical garden, exuberantly fresh produce and walking into a grocery store smelling of hot, fresh breads and pastry, a visit to Cyprus may be for you. The food and wine is incredible, the people are lovely and if you can’t speak Greek, most everyone will speak English. Costs are relatively low and the weather is nice with two growing seasons. So much to see and do and Spring is the perfect time to do it.
Just roasted a fat chicken? You don’t need to be a Grandmother to ace this dish. This is a very forgiving recipe, the quantities are somewhat fluid.
Try this recipe after you create a rich chicken stock:
Shred 2 cups chicken and set aside.
In a large and heavy pot, sauté a medium dice of ( one cup each) onion, celery and carrot in olive oil. Add 1/4 cup of finely diced garlic after the other veg is half cooked.
Add 2 quarts rich broth and a bay leaf. Bring to a rolling boil. Then add a cup of raw, washed rice and simmer on low for 20 minutes, seasoning with salt and pepper.
Once the rice is cooked and still very brothy, add 2 cups of cooked shredded chicken.
Prepare and temper the egg and lemon sauce :
Whisk 2 eggs in a medium bowl with 1/2 cup fresh lemon juice. Temper the eggs by slowly adding in a label or two of hot broth….slowly.
Add to the soup and remove from heat immediately or the soup will separate.
Serve immediately, admire broth if you choose…check the salt, and enjoy with crusty bread and a salad. Maybe a glass of OUZO?
This soup freezes beautifully, being fat free. It’s rich and velvety…completely delicious. Decedent without the calories! Easy too.
I was fortunate to travel to Peru in the mid 70’s when it was fairly off the beaten track.
Lima was our first stop after flying in over the spectacular Nasca ruins, which really do beg the question concerning extra terrestrial life. Enourmous works of inspired art appearing to the airplane viewer.The ultimate goal was Machu Pichu, but it became more about holding down any food rather than eating it there due to altitude sickness, despite coca tea!
Lima was a rainbow from the very wealthy neighborhoods , like Mira Flores, to the barrios and everything in between. The street foods were amazing and varied from colorful “to-go” dishes featuring beets and avocado, to quinoa preparations( often found in graves as food for the afterlife) interesting drinks including maca ( or Peruvian Ginseng) to Pisco Sours.
Let’s talk about Pisco Sours, the national drink, a white brandy. Pisco is a study in itself. Like wine different kinds present different features. It can be smooth and floral …..or a lot rougher in it’s cheaper forms.
We frequented Lima’s Hotel Boulevard , a grand dining room, in a grand hotel where lunch was an event. There I learned to love conchitas. While conchita means shell in Spanish, these tasty local scallops were served barley broiled in their shells ,with their roe, and dressed with lime and hot peppers, sometimes parmesan cheese.
But my biggest infatuation was with SEVICHE. In Maine , in the winter, our local sea scallops are wonderful and Seviche is a fresh and lean way to enjoy them.
Please see our SEASONAL RECIPE for one of my favorite variations.
One of Maine’s favorite winter foods get a Latin American spin with this Peruvian preparation.
Here is one of my favorite way to enjoy scallops:
SERVES 4 TO 6
INGREDIENTS:
1 1/2 POUNDS MAINE SEA SCALLOPS
2 DICED, FIRM RED TOMATO
1 LARGE MINCED SHALLOT
1 SMALL JALEPENO, DICED FINE ( USE THE SEEDS IF YOU LIKE IT HOT)
1/2 CUP FRESHLY SQUEEZED LIME JUICE
1/2 CUP FRESH ORANGE JUICE, SLIGHTLY MORE TO TASTE
1 TSP. PINK SALT, MORE TO TASTE
AVOCADO SLICES AND CILANTRO , TO GARNISH
MIX ALL INGREDIENTS TOGETHER IN A GLASS BOWL.
COVER AND CHILL FOR AT LEAST 4 TO 6 HOURS, GIVE IT AN OCCASIONAL STIR.
WHEN READY TO PLATE, USE A BED OF CRISP BOSTON LETTUCE AND TOP WITH SEVICHE.
SEASON TO TASTE WITH MORE SALT AND PEPPER. GARNISH WITH LIME AND AVOCADO SLICES AND CORN CHIPS.
HAVE SOME COLD CERVEZA ON HAND! OR A PISCO SOUR!
THIS CAN ALSO BE MADE WITH A FIRM WHITE FISH LIKE HALIBUT OR COD.
PISCO SOUR RECIPE
PERU’S NATIONAL DRINK is oddly attributed to an American bartender from the early 1920’s.
Due to the addition of egg whites, the Pisco sour sports a thick and frothy head of foam attained by a method called “dry shaking”, where by the ingredients are first combined by vigorous shaking before the second shake with ice to chill the drink:
2 oz. Pisco ( spring for a good one!)
1 oz. freshly squeezed lime juice
1/2 oz simple syrup
1 egg white
Angostura bitters, to garnish
Add all ingredients, except bitters and ice. Shake vigorously until a nice cap of foam forms.
Add crushed ice and shake again until well chilled.
Strain into a cocktail coupe or a rocks glass over more ice.
Garnish with a few drops of bitters.
There you have it!
Enjoy this distinctive drink with toasted, salted corn nuts, the Peruvian bar snack of choice.
Giving for Valentine’s Day isn’t always easy….unless you’re Justin Timberlake: You start with a box, you put a hole in that box….etc…lol..
I prefer something with more calories. Like chocolate.
Chocolate ganache is a shape shifter and needs to be in everyone’s repertoire. Make exclusively from any good type of chocolate and heavy cream, it is very versatile and a one to one ratio.
When warm, it makes a pourable dip for fruit ( think strawberries) or a drizzle for cakes or pastry. When cool, you can ice a cake. If chilled, the best rolled truffles in the world become within reach. If you fancy hot fudge sundaes , here’s your sauce!
I like to bottle it and give it to my bridal couples with a small paintbrush and the directive that ”this sauce really can go to your thighs!”. Good clean and delicious fun, whether you’re married or not!
Here is there recipe:
CHOCOLATE GANACHE, MAKES ONE CUP
16 oz, finely chopped chocolate ( good quality is best) you can use chocolate chips. I prefer bittersweet.
1 cup heavy cream
COOK THESE TWO INGREDIENTS IN A DOUBLE BOILER ORVER MEDIUM HEAT UNTIL MELTED.
LET IT COOL UNCOVERED THEN STORE AIRTIGHT IN THE FRIDGE. LASTS A LONG WHILE!
Wanna get Scrod? Well, you could at Durgin- Park in Boston’s Faneuil Hall.
Or at least you could while it was open. It closed 3 years ago at the age of 193!
You could also get abused by their surly waitresses…famous for it and seemingly having some fun with it too. Call them terribly rude, but they have a reputation to uphold!
The restaurant began in 1827 as a small dining room in a market house near the waterfront. It grew over the years becoming more recently ,a multi-level extravaganza featuring the Gaslight Bar and a comedy club. It operated continuously until the pandemic did it in .It was a hallmark of traditional Yankee cooking.
Once a “must-see” on any tour of Boston, and a long time family favorite of tourists and many local families alike including the Boston Cabots, it sported a menu unique both in it’s inclusiveness and in it’s adherence to tradition. They’ve enjoyed a fiercely devoted following over the generations for their Yankee cooking and large portions.
Known initially as a seafood restaurant , they also featured nice hand cut steaks, dry-aged prime rib and New England favorites such as Yankee Pot Roast,corn bread and baked beans. Their Indian pudding was scrumptious and practically unchanged since Colonial times, except for the vanilla ice cream.
Of course there was lobster and all manner of seafood…but the only nod to a vegetarian was called humorously “The Bale Of Hay”. A vegetarian at the time of my visit I had to laugh…four different vegetables and a potato made up the plate. But kudos to them for offering it. It wasn’t notable but it wasn’t bad.
The property is now owned by a restaurant group and there is talk of a re-opening using some of their original staff …fingers crossed for another round of good natured abuse and fresh fish.
It’s my birthday week and a time of year that I always look forward to.
Here in Maine, the light is slowly returning. But it’s still a contemplative time in the North . A time to consider the New Year and our resolutions to improve, but also a time to gather and to celebrate ourselves and our friends.
So my birthday, Jan 21, comes at a great time. The holidays are over and there is a bit of a let down. Valentine’s is still a couple weeks away. So why not open some champagne and throw a party?
This year, I plan to invite a half a dozen friends, bring out vintage champagne and bake this cake. It’s built like a carrot cake with cream cheese icing. II like coconut,toasted walnuts and raisins in mine:
Makes one 9 inch layer, I double it for a layer cake.
THE CAKE
1 1/2 cup ap flour, sifted to measure
2 tsp. Baking powder
1/2 tsp. Salt
1 tsp each ginger and cinnamon, ground
1/2 tsp freshly grated nutmeg
Combine dry ingredients in a large bowl
1 stick unsalted butter
1cup light brown sugar
3 large brown eggs at room temp.
1/2 c yoghurt
1 TB real vanilla
2 cups grated parsnip. GRATE THEM SMALL, BY HAND
1/2 cup each h rain, conceit shreds and toasted walnuts
Cream the butter and sugar, adding in the eggs , yoghurt and vanilla slowly.
Combine with dry, ingredients folding in carefully . Add the parsnip,nuts, raisins and coconut last and mix in lightly but thoroughly .
Preheat oven to 350 degrees
Grease 9 inch pan, with amply high sides as the batter is generous.
Bake for about 50 minutes or until done, I use a toothpick as a tester.
Let the cake cool partially before turning it out on a rack .
FROSTING PREPRATION
To cover 2 layers and in between:
Soften 2 1/2 # cream cheese and one stick of butter .
Cook a medium beet, covered and on low heat in a couple inches of water, saving some of the liquid. Cool.
Use a kitchen Aid mixer and whisk, drop in the softened cream cheese and butter. Add a tsp. of vanilla, a 1/4 tsp. of lemon zest ( small grate)and a cup of sifted powdered sugar.
Start the machine slowly until all ingredients for the icing are in corporatated. Then beat on high for 2-3 minutes until light and fluffy. Be sure the icing is thick enough to spread.
If you like pink as much as I do, add a bit of beet liquid to the icing to achieve the color you want. You may need to add some additional powdered sugar to correct the thickness .
Pffeffernusse or Pepper Nuts,a traditional European Christmas cookie
Thank you Aunt Marie!
Sift together the dry ingredients:
2 c. flour plus 2 tb flour
1/4 tsp.baking powder
1/8 tsp baking soda
1/4 tsp each salt and pepper
1/4 tsp. Each nutmeg, clove and cardamom
1 tsp cinnamon
Cream together:
1/2 cup each butter and sugar
Add one egg, beating until light.
Add: 1/4 c finely chopped almonds
1 TB each candied orange peel and candied *citron*
Add the flour to the creamed ingredients slowly and alternate with:
1/2 generous cup or Barbados molasses
1/2 cup brandy or Cognac
1 tsp lemon rind, grated
1 TB lemon juice
Combine and beat well, allow to sit covered overnight.
Preheat the oven to 350 degrees
Form the dough into one inch balls.
Bake on a greased cookie sheet for 12 minutes or until lightly browned.
While warm, roll in powdered sugar Keep tightly covered and the flavor will develop nicely!
* a note on candied citron: I tried preparing my own candied citron one year. It’s a lot of work and a lot of sugar…but worth it if you’re an avid baker. And it keeps!
A citron is a special small melon like fruit,called a Buddha’s Hand (most commonly) which you dice small and cook in a thick sugar syrup, then dry on a rack and add more sugar to coat. A candy thermometer is worthwhile for this endeavor.
Talking about wine, the volcanic nature of the soil here makes for some delicious drinking ( and beautiful black sand beaches!) from crisp whites, to pleasing roses to a spectrum of delightfully different and distinctive reds. Grapes that are typical to Cypriot wines include Maratheftiko, Mavro,and Commandaria for reds. For whites Xinisteri may be the most popular. Grand dads, for the most part, gather around a strong glass of OUZO , an aperitif made from the fennel plant.
In a wet spring, such as we experienced in March, the countryside explodes with a carpet of wildflowers….Cupid’s Dart, Nigella, Tulips, Chrysantheum, Cyclamen, Fennel, Rosemary , Thyme and a million different flowers I have no name for….all blooming freely and making the tastiest fodder for the local sheep, goats and cows. You can taste it in the cheeses, honey and yoghurt.
Textile arts are prevalent there with weavings and home made clothes abounding. Folkloric wood carved furnishings, sometimes painted or distressed continue being crafted today. Pottery making has been exalted since ancient times and continues to this day.
Sift together the dry ingredients:
