Home Cooking

Ramps and fiddleheads are currently the happening at the Union Square Farmers Market. This was my first time cooking either and together they formed a lovely union with linguine, garlic, bacon and pecorino romano. Ramps are wild leeks and fiddleheads are ferns. The mélange of veggies added awesome earthy nutty flavor and texture to the pasta. I first cooked the bacon to a slight crisp and set it aside so I could cook the garlic, bulbs of the ramps and the fiddleheads in the bacon fat. I then added the ramp leaves to the pan since they take less time to cook. This took all of 10-15 minutes and I modestly salted each stage of cooking. Finally I added linguine and the bacon to the pan to toss together and served with gratings of salty pecorino romano and generous squirts of olive oil. So simple to make and perfect to take on a pre-summer picnic! Miam!


We got to celebrate with Oli’s lovely maman who is visiting from France. I wanted to prepare light cuisine as far from France as Hawaii is so I made Onigiri stuffed with Nametake to go with our Salmon. Onigiri is a Japanese rice ball and delicious Nametake mushrooms are seasoned and sold in jars. I had no idea how to describe its taste and I’ve eaten it all my life usually with natto (fermented soybeans), which I think I’ll save for the next holiday – Memorial Day, perhaps. Happy Mum’s Day xo

Ever cooked up veal thymus aka sweetbreads? I topped off mixed greens tossed in Dijon mustard vinaigrette with these babies I fried in butter along with shallots this past V-day. An illustrious baguette accompanied the salad. The texture was quite unique, soft yet chewy and the flavor was mild though next time around I would dredge them in flour for an attractive crisp (the few times I've had sweetbreads in restaurants, like at Prune, they were served heavily breaded and fried). It was a pretty light precursor to dessert - Charlotte aux Marrons (cake constructed with walls made of rummy simple syrup soaked lady fingers and an interior filled with a mixture of sweet ass sweet faugier créme de marrons and whipped cream, recipe courtesy of Anthony Bourdain). I picked up the sweetbreads at Eataly. Lou happily ate the leftovers the next day.