It’s feeling like a race to the finish lately, with my interior design class final project due soon, a bunch of work deadlines, rehearsals, concerts, and a trip to Boston planned for next weekend. Speaking of races, we also have the Airbnb Brooklyn Half Marathon coming up in two weeks and I think I’ll actually be able to run it! I’ve been dealing with an injury since December, but some recent physical therapy has been working wonders and I’ve started some light training again. So I’m cautiously looking forward to running, but also really looking forward to a slower schedule after wrapping up classes/travel/races!
Miraculously, I’m still finding time to cook a lot, even with everything else that’s going on. This weekend we hosted a Derby Day party and I made deviled eggs, pimiento cheese, veggies with poblano-feta dip (from this cookbook, one of my new favorites), guacamole, cream cheese with hot pepper jelly, and Derby pie. Andrew was on mint julep duty, and after the party we walked over to Freddy’s Bar, where he premiered a new band with guitar, bass, drums, and three(!) tenor saxophones. In the audience we had fun matching each of the saxophonists with their Three Tenors counterpart. Luciano, Plácido, and José were all aptly identified, and we really felt better after that.
Besides Derby-themed cooking, I’ve finally been making some spring things and am excited to share a recipe with you! This ramp butter makes a delicious appetizer—spread it on grilled bread or baguette and add some breakfast radishes on the side if you want to get really fancy. Make sure to wash the ramps really well, since they can be completely caked in mud.
I hope your May is off to a sensational start! What spring things are you cooking?
- 1 bunch ramps, cleaned, roots removed
- 1 stick salted butter, cut into small cubes and softened
- flaky sea salt
- Prepare an ice bath in a medium bowl. Bowl a pot of water, submerge ramps for 30 seconds, then remove an immediately plunge into ice bath. When cooled, squeeze them dry and pat with a paper towel to remove excess water. Finely chop the ramps by hand or in a food processor.
- Place butter in a medium mixing bowl and begin to stir in the ramps little by little, until the butter and ramps are completely combined. Season with a few pinches of sea salt to taste. Chill the butter and serve with bread, or use it in cooking (try putting it under the skin of a chicken before roasting or melting it onto a baked potato).