Spring is In The Air!!
I can’t say that Spring is my favorite season, but it is certainly the one that stirs the most excitement. I know that may not make a lot of sense but living in Northeast Ohio, there is nothing more hopeful than those first tastes of Spring. The sun on your face, a flower bud, the perfect green grass poking through after months of ice and snow. And all of the fresh flavors! We have spent the winter eating California & Florida produce and can finally enjoy some native wild foods as well as watch the farmer’s markets come to life with our local bounty.
The recipes below are just a handful of favorites. Ways to enjoy some of the very first items to ‘spring’ up first, this season. If you have any questions, please let me know, enjoy!!
Mint Pea Soup
- 1 Onion, Chopped
- 3 Cloves Garlic, Chopped
- 4 Cups Vegetable Broth
- 4-5 Cups Green Peas (I used both Fresh English Peas, simmered in the broth, & Defrosted Sweet Peas)
- 1/3 Cup Fresh Mint
- 1/3 Cup Fresh Parsley
- 1/3 Cup Fresh Basil
- Zest & Juice of 1 Lemon
- Salt, Pepper, Good Olive Oil, Creme Fraiche & Parmesan for Serving
- Begin by heating up a little olive oil & do a quick sauté on your onion & garlic. Season these with salt & pepper.
- Add this & other ingredients, up to the garnishes into your Vitamix, or high-powered blender. Blend for 5 minutes on high, until heated. Taste for seasoning. I tend to add a bit more salt, pepper & lemon at this step.
- serve with a drizzle of olive oil, a few dollops of creme fraiche, a few shaves of parmesan and a couple of cracks of pepper, yum!
- 1 Stick of Unsalted Butter, Softened
- 3 Ramp Bulbs, Chopped
- Zest of 1 Lemon
- 1/4 Cup of Parsley, Chopped
- Salt & Pepper
- Mix together all ingredients. Place onto plastic wrap in the shape of a log. Roll plastic wrap around the butter and shape into a cylinder.
- Place in the refrigerator for at least 2 hours, or freezer for 1/2 hour. Open and slice into medallions to serve over your food. Can be frozen (double wrap and bag it) for up to a year. Enjoy!
Sous Vide Steak & Asparagus Risotto
- 4 Steaks, 4 T Olive Oil, 4 Cloves of Garlic sliced, 4 Sprigs of Rosemary, Salt & Pepper
- 2 Cups Arborio Rice
- 6-8 Cups Chicken or Vegetable Broth (warming on the stove)
- 1/2 lb Asparagus, Steamed, Cut into 1 inch Pieces
- 2 Shallots, Chopped
- 4 Cloves Garlic, Chopped
- Thyme, from 4 Sprigs
- 1 Cup Sauvignon Blanc
- 2 T Butter
- Zest & Juice from 1 Lemon
- 1 Cup Parmesan Cheese
- 1/3 Cup Fresh Parsley, Chopped
- 1/4 Cup Fresh Basil, Chopped
- Salt & Pepper
- Begin by setting your sous vide circulator to 130. Next season and vacuum seal your steaks into individual bags with all of your aromatics. Let come to temperature over the course of about 1.5 hours.
- For risotto: Heat up a few T of olive oil and sweat your shallots for a few minutes, then add garlic & thyme.
- Toss your rice in with an additional 2 T of olive oil. Stire to coat and let your grains toast for 2-3 minutes.
- Pour in wine and let reduce by half.
- Making sure that you are no higher than medium heat, begin adding 1/2 cup of broth at a time. Stirring continuously, when your broth no longer pools in the center of the pot, add the next scoopful.
- Continue to stir, add, stir & add for about 15 minutes. At this point, you can watch/taste for doneness of the rice.
- When you are getting close with the rice, it’s the perfect time to remove the steaks and get a quick sear on each side. Set them aside to rest.
- Add in the remaining risotto ingredients, tasting as you go, so as to not over season. Serve with steak & ramp butter on top, enjoy!
Pie Crust Cookies
- 1 1/4 Cup Flour
- 2 T Sugar
- 1/2 tsp Salt
- 1 Stick of Cold Unsalted Butter, Cubed
- 4-5 T Ice Cold Water
- Cinnamon Sugar Mixture
- In the bowl of a food processor, place the 1st 4 ingredients. Using the pulse feature, pulse the mixture until the butter resembles gravel or is the size of green peas.
- 1 T at a time, begin to drizzle the ice cold water through the tube while pulsing. Add only enough to bring it together, you do not want it to be sticky or dry.
- Wrap dough in plastic and refrigerate for about an hour.
- Preheat oven to 375. Roll out dough and cut into shapes. Sprinkle with cinnamon sugar and bake for 6-8 minutes!
Strawberry Rhubarb Sorbet
Recipe from Sur La Table
- 1 2/3 Cup Sugar
- 1 1/2 Cups Water
- 1 lb Rhubarb, Cut into 1 inch Pieces
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1 lb Fresh Strawberries, Hulled & Sliced
- 2 tsp Fresh Lemon Juice
- In a medium saucepan over medium heat, combine the water, sugar, rhubarb, vanilla & salt. Simmer until rhubarb softens and the sugar dissolves, about 5 minutes. Remove from heat and cool.
- In a blender, combine all ingredients and puree until smooth. Strain over a fine mesh strainer and churn to sorbet in an ice cream maker. Enjoy!