Bucatini With Ramps And Asparagus

Ramps, or wild leeks, are available for a very short time in early spring, so when I saw them at the farmer's market this weekend I had to pick some up. They have an earthy taste not unlike green onions, and are perfect when paired with other fresh spring flavours like lemon and asparagus.

But because they're not around for very long, or maybe because they're not commonly used, finding recipes that employ them is a bit tricky. I think the last time I cooked with them, I chopped them up and tossed them in with some scrambled eggs. Easy, but very fresh-tasting and delicious.

I think that's the key with ramps -- don't pile too many flavours on top. If you do, you miss the point. Keep it simple, and let them shine through in the finished product.

Rhubarb Brown Sugar Crumble

I will always have a sweet tooth. Yet I'm finding the desserts I gravitate toward have changed over the years -- where I used to always go for the sweetest of the sweet (chocolate cheesecake, pecan pie, etc.) I now find my cravings leaning toward the tart and refreshing. Anything with citrus (particularly lemon), sour cherries, and rhubarb.

That's not to say this Rhubarb Brown Sugar Crumble isn't sweet -- it has two cups of sugar between the streusel topping and the fruit filling -- but it also has a nice tang and tartness. I also tend to cut back on the amount of sugar in recipes nowadays -- and I did the same thing here. I've reprinted the recipe straight as it is from Fine Cooking magazine, but I reduced the amount of sugar by a quarter-cup in both the filling and the streusel. If you're not a fan of tart/sour, keep the amounts as-is.

I've written about fruit crisps and crumbles before -- likely because they're one of the desserts I make most. You've got that great combination of tender cooked fruit, crispy, buttery oatmeal topping, and likely some ice cream or whipped cream served alongside. So much easier than a pie, and I think more interesting, texturally.

Soba Noodle Salad with Salmon and Asparagus

It's the most wonderful time of the year. Springtime at the farmers' markets, where stalls are overflowing with asparagus, ramps and rhubarb, and there's that sense of anticipation of what's to come -- strawberries, wild blueberries, zucchini, tomatoes, peaches and plums, all the best our local growers have to offer.

Recently my friend Bonita treated me to a fantastic meal that was the very essence of spring -- herb-crusted lamb, roasted asparagus, and rhubarb custard tart. It totally inspired me to pull out my cookbooks and spring issues of Bon Appetit and Fine Cooking and look for some new recipes to try.

And so, this Soba Noodle Salad with Salmon and Asparagus from the April 2011 Bon Appetit. Tons of fresh flavours here, from the grated ginger in the vinaigrette, to the tender green asparagus, to the chunks of avocado piled on top of the finished dish.

Spring Means Citrus

I mentioned yesterday that with spring just weeks away, and the weather already warming up, I'm craving fresh, bright flavours, especially citrus. Well it appears I'm not the only one.

Image courtesy André Karwath

Saveur magazine just put together a lovely photo gallery of dishes featuring citrus flavours, with links to the recipes of course. Candied Orange Peels, Roasted Ham With Orange Glaze, Lemon and Coriander Marinated Olives, just to name a few. Yum!

I'm thinking of trying a few -- in particular the Orange and Radish Salad, and the Lemon Tart.

Bring on spring, and the citrus!

Salut!

Suzanne

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