Nice to be back at the market today, after the lengthy 14 days break! Fava Beans have finally arrived and the sugar snaps, artichokes, & asparagus still look great. Apples are starting to wane, so grab what you can for your apple slaws and pie fillings. Avocados are looking really good and very tasty for the pozole! Grabbed a couple of quarts pozole, cilantro, cabbage, lemons, avocados and dinner is served. Everyone can do what they want to the temperature, you know with chiles, peppers and such. Dinner done!
Good Food had a great recipe for a “spring time mess”, which you can hear about on the KCRW site. It is the perfect way to get all the best of spring in to a dish at one time, quickly and deliciously! Basically you take the peas, pea shoots, leeks, green garlic, mint and anything out there green, saute with salt & pepper in olive oil. Toss with pasta, put on toast, puree for soups or sauces. I have a whole green mess on the counter right now. Sounds like a perfect solution for later this week.
Here’s a little springtime culinary inspiration-
Gourmet Cover April 1954-
From the column, Sugar and Spice-
“Preparation is half the fun, as every chef worth his gros bonnet will agree: The more intricate the dish, the greater the pleasure of proving your skill. En garde!-a ballotine de volaille a la Regence is in progress. The chicken has been boned and stuffed-a few filets of tongue remain-rolled in cloth, and tied in sausage shape. The carrots and greens, spring pride of the market, so crisp and April-fresh, the onion and bay leaves and peppercorns, the cloves of garlic-all await the art and discipline of the master.”
Does that make you want to break out the old Mastering the art of French Cooking? These old Gourmets and many of my cook books read more like poetry than mere recipes. Happy Sunday, cooks!!
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