I know ramps are a little out of season by now (their season is crazy short) but these biscuits were really good so I wanted to post the recipe. Ramps are also irritatingly trendy right now but even though it’s such a jerk move to say so, I’m going to declare it anyway: I’ve been obsessed with ramps for years. Starting around 1995, I used to go to the Union Square Green Market when it was pretty much the only one in town and I would try to get whatever was just in season, whether I was familiar with it or not. In very early Spring, that meant asparagus, fiddlehead ferns (which I just never got a taste for), and ramps.
At the beginning of the summer (2013), Matt and I went to England to visit his family and do a little sightseeing. For years we went every other Christmas which means that we hadn’t been to the UK when the weather was warm for ages. Now don’t get me wrong, Christmas in England is magical, with all the fireplaces and fairy lights and mince pies (ok, those are kinda gross). But when you’re driving around it’s a bit difficult when it gets dark at 2pm and the average weather is frozen drizzle.
When my gorgeous sister-in-law Hayli and her delightful husband Tristan got married in France a couple of summers ago, Matt and I spent a week at a gîte (french farmhouse) with his family and a mad gaggle of their international friends. It was a delightful mixture of cultures, languages and food with English, French, Belgian, Irish (and one slightly befuddled American).
Each night of the week, different groups of people would cook for the whole gîte (seriously, I think there were about 40 people in all). On our night, Matt and I along with a few co-cooks made baked pastas. I think one was a creamy wild-mushroom rigatoni and the other was a cheesy tomato penne type of thing. Not fancy but cooking for 40 people in a strange kitchen is HARD. I think between shopping, prepping and baking it took about 15 hours (okay, I may be exaggerating a teeny bit but it was seriously exhausting).
You can, but you shouldn’t. Here endeth the lesson (and the ham). Seriously, though, this was a good lesson in experimenting for us. We wanted to put together an Easter dinner for our family. We knew from research (but not experience) that ham in cola is a popular recipe. Here are a couple of examples … Read more