They are…it’s a giant bag and the meatballs have an Italian sausage-esque flavor.
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Pizza with Prosciutto and Brussels Sprouts - quick two hour dough with tipo 00 flour and some olive oil. Tomato sauce made from tomato passata with garlic quickly cooked down to the right consistency. Pizza topped with thinly sliced brussels sprouts, fresno chile, mozzarella and parmesan and after cooking in the oven with some prosciutto and olive oil
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Where do you find ramps around here?! Looks great
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wish i knew. i moved to brooklyn 
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Not in LA but here in the Bay area a few WF had ramps over the last few weeks. We have also a good produce store close by which had it also - I would expect similar stores should also carry it in LA
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No ramps at California farmers markets as they have to be brought in from the East Coast.
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Variation on Sweet & Sour Pork - made with pork tenderloin (drenched in some starch), red, yellow and green bell peppers, red onions and pineapple. Sauce made from hoisin, soy sauce, mirin, sriracha, brown sugar and lemon juice. Finished with some sesame seeds and served over rice
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Mitsuwa in Mar Vista had ramps last week as well as fiddleheads. $35.99 and $29.99/lbs respectively which is probably better than you’ll do at a farmer’s market.
Will post sexy mountain veggie porn later.
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Ramps and fiddleheads with sea bass. Chopped the ramps small and sauteed them hard in butter creating a really rich caramelized alliumnosity. Maybe my second time fooling around with ramps. They’re pretty fun and its probably best for my bank account I can only get them a couple weeks a year.
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So jealous! Looks great
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Had one container of fumet left in the freezer so made an unfussy bouillabaisse with just sable, monkfish, shrimp and squid. Did a pair of rouille, one with chili garlic sauce and the other with aji amarillo paste. Went a little heavy-handed with the saffron maybe.
Drank a bagnol cassis, the traditional pairing. Hard to relate just how well they went together. Blend of marsanne, clairette blanc and ugni blanc. Nothing fancy, but the two set each other off spectacularly. The French are just better than us with that kind of shit.
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Sichuan-Style Chicken Salad from a CI recipe - the chicken breast is poached sous-vide inspired by heating water in a dutch oven to 175F and then keeping the chicken breast in it for 20 minutes off heat until it hits 160F. The chicken is mixed with napa cabbage, scallions, celery, cilantro and sesame seeds. The vinaigrette is made heating oil with garlic and ginger in the MW until bubbling, adding gochugaru and let it infuse. After filtering you add soy sauce, black vinegar, toasted sesame oil, sugar and sichuan peppercorns
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In Argentina there is a pizza variety that I didn’t know existed, fugazza, a single crust, and fugazetta the double crust. I went with the fugazetta which is a rich dough stuffed with cheese and topped with onions which have been soaked in salt water for at least an hour, then squeezed dry, tossed with dried oregano, and topped with parm and olive oil. Baked in a cast iron pan at 450 for 30 minutes then rested for 15.
I served it with kielbasa from Schreiner’s, https://www.schreinersfinesausages.com/ as I couldn’t find Argentinian sausage, and a light salad.
It was delicious, but I made the mistake of substituting a hunk of Sulguni cheese that was hanging around from making khachapuri. It was too salty and too dry compared to the mozzarella the recipe called for. Still a lovely dish which I will make again soon.
Fugazzeta Recipe | King Arthur Baking
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So interesting! Cool technique
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Extra virgin olive oil (infused with garlic, basil stems, and bruised leaves) and LOTS of cherry tomatoes. Salt. Pepper. A few cloves of garlic. Small pinch of sugar. I smashed like 75% of the tomatoes. Added some basil at the end. Starchy pasta water. Mix well. Finished with some olive oil. Delicious! I think a finish with some burrata or mascarpone would be good as well.
Want to try this with some sun golds.
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Three Cup Chicken with Steamed Broccoli with Sesame Vinaigrette - chicken thighs are stir-fried and cooked with a mixture of ginger, garlic, rice wine, soy sauce, dark soy sauce, toasted sesame oil and rock sugar and finished with Thai basil and fresno chili. The steamed broccoli was mixed with a vinaigrette made by pureeing sesame seeds, soy sauce, rice vinegar, sugar, toasted sesame oil and canola oil. Served over rice
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