Photographing these carrots almost sent me off the deep end. I re-shot them three times, and by extension I have eaten these guys three times in the past week. They are absolutely gorgeous raw, unpeeled, and with their greens. Unfortunately, taking them through the cooking process yields something quite the opposite of a swan or a butterfly. They get hella uglier as time goes on. Although on the flipside, they become more delicious with some butter, sugar, bourbon, and heat.
Braised Chicken with Currants & Gooseberries
A few weeks ago The New York Times ran a recipe in the dining section giving rhubarb the credit it has long been due as a vegetable to be used in savory recipes rather than drowning it in sugar for use in pies, tarts, and ice creams. I imagine that if rhubarb could speak, it would tell us how freaking tired it is of being paired with strawberries. Now, with a newfound purpose, its tartness lends itself to a dish much like a squeeze of lemon juice, creating a bright contrast to something that would otherwise taste much flatter with its omission.
Beef Noodle Soup with Oxtail & Chard
Beef noodle soup is so entrenched in the Chinese food culture, I feel like you can find a different version of it almost everywhere you go in the country. Though usually made with shank, brisket, or chuck, the last time I was at home visiting my parents, my mom introduced me to a version made with oxtail. Since oxtail has a lot of fat and connective tissue, the meat becomes very tender when stewed for a long time. It is so delicious.
Spring Vegetable Lasagna with Heirloom Tomato Béchamel
...more like "spring/summer vegetable lasagna", but that doesn't roll off the tongue as easily. Anyways, back in May I went to the Union Square Greenmarket and was thoroughly unimpressed. It was still early in the year, so I had high hopes for a few months down the road. I went back last weekend and it was AH-MAZING. Vegetables, fruit, bread, meat, seafood, everything! Overwhelming! I saw a box of beautiful squash blossoms and knew it was meant to be. My first experience with squash blossoms was stuffed and tempura fried at Stephanie Izard's Girl & The Goat, and I still remember how yummy they were.
This lasagna had been on my to-do list for a while, and now I had the perfect opportunity to make it again. I thought it would be great topped with the squash blossoms I just purchased, and thankfully it turned out even better than I imagined.