Monday, April 26, 2010

Ramp compound butter & sayadiyah

hit the co-op and returned with a bunch of good stuff. first I boiled last week's stinging nettles to try before they went bad...unfortunately, they're not especially good alone. while that was going on I made ramp compound butter (inspired by Jonny Meyer's ramp butter last season). pretty simple: blanched ramps, preserved lemon, salt and pepper mixed with room-temperature 83% fat butter from the co-op. The recipe I found called for fairly roughly hand-chopped ramps, so even through I made them finer than it recommended, I still think I'd rather use a multimix and get it really pureed, almost, next time.

still, tasted great. I rolled a log and froze it.

while the ramping and nettling was going on, I made a not-too-hard dinner from Claudia Roden: sayadiyah. really simple fish (catfish, in this case) with rice; tons of onions, but the only spice is a little cumin. doesn't look like much, but it's pretty good.


gillian said...

senegalese eat rice with onion sauce that looks like that.

Chris said...

yay authenticity! make sure to eat that when wearing your 50/50 poly-blend vintage strokes t-shirt.

alex said...

strokes?? chris, you're too out of touch to even properly insult me.