Keeping myself busy through a cold snow filled winter, thoughts of spring are pounding in my brain. Irony dictates that today the first day of spring it is snowing.
In the North East the spring time is a cornucopia of wonderful food, at least for those who are interested in seasonality. Green & white asparagus, fava beans, peas, fiddleheads, spring lamb, morels, chicken of the wood mushrooms,
ramps, the list goes on, I love spring menus. Below are some of my favorite ingredients being put to use, all for the sake of spring.
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| Artichoke: Petite artichoke en barigoule with nage, Artichoke and quail egg ravioli with extra virgin olive oil |
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| White Asparagus: Seared foie gras, roasted white asparagus, sauteed saffron milk cap mushrooms, cardamom scented chicken jus |
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| Ramps: Wild ramp risotto, seared sea scallop, crispy ramp chip |
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| Lamb & Asparagus: Spring chive crusted lamb loin, Pommes Parisian, lamb reduction and roasted asparagus |
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| Artichokes & Ramps: Artichoke and scallop raviolis, pan roasted sea scallops, arugula and artichoke emulsion |
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| Milk Fed Lamb: Bacon wrapped, fire roasted spring lamb. |
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| Peas & Morels: Veal loin with pea and pistachio glacage, cabbage wrapped sweet breads, and morel & potato ragout |
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| Favas, Peas, Asparagus: Seared sea bass, vol au vent, warm salad of peas, favas, asparagus and brown butter vinaigrette |
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