I think its finally spring
plus, a ramp butter recipe
we made it.
Spring — true spring, has finally arrived in nyc. I know those of you in warmer climates have been feeling it for a while, but this weather has felt like a long time coming for us. we earned this weather after suffering all winter.
I can finally go outside without a jacket, sometimes even in shorts, without getting cold. The days are longer, the plants and trees are blooming, and I have serotonin once again!
the way the weather/seasons impact my emotional state should be studied, honestly.
side note — do I always start these newsletters by talking about the weather? thats annoying.
may state of the union
presented without explanation.
life updates:
We moved to Brooklyn! The dogs are absolutely loving their new place and neighborhood. We’ve been trying out all the restaurants around us, including sushi and donuts. Also, I turned 27 in mid-April! The top right photo is me eating my birthday breakfast with some greedy goldens. Our new spot has a balcony, so I started an herb garden! I’m not great with plants, so fingers crossed. I also was invited to an early screening of Eva Longoria’s new show, Searching for Spain. Highly recomend!!
ramp butter
As I mentioned, its ramp season and I’ve got a recipe for ramp pesto pasta, and now ramp butter!
Ingredients:
2 sticks softened salted butter
1 bunch ramps, stems removed
1/2 lemon, juiced
1/4 cup olive oil
Directions:
Bring a pot of water to a boil. Prepare a bowl of ice water to the side. Drop the ramp leaves into the boiling water for about 30 seconds. Remove and immediately dunk into the ice water. Remove and use your hands to squeeze out as much water as possible.
To a blender, add the blanched ramp leaves, lemon juice, and olive oil. Blend until smooth.
In a mixing bowl, add the softened butter and pour in the blended ramp mixture. Use a rubber spatula and/or a whisk to fully combine the ramps with the butter.
If serving immediately, dump onto a plate or bowl. If store for later, scrape it into an airtight container and refrigerate.
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in case you missed it:
my ‘cheap fancy’ recipe leek arugula chickpea orzo
apartment tour of our old spot
pan-fried tilapia with avocado salsa
the first of many chilean sea bass recipes
come to work with me as a private chef in NYC
that’s all for today, see you later with more fooooood.
xox, emily