Showing posts from May, 2018

Amy Hess' ricotta ice cream

Jared Braithwaite's Grilled ramps and Salvatore ricotta

Grilled ramps, Salvatore ricotta, red Chile agrodolce with toasted hazelnuts
(from Jared Braithwaite, Colonie)

Serves 4

Hot honey 2 cups Cabernet Sauvignon vinegar 1 cup Catskills provision honey 4 red Fresno Chile’s, thinly sliced  seeds okay if you like spicy)
Combine all and reduce over medium heat until sticky. Chill thoroughly. Bring to room temperature before using.
Ricotta 1 cup Salvatore ricotta Zest of 1 lemon Pinch salt
Mix thoroughly to combine 
To serve  2 bunches wild ramps, cleaned well  Olive oil Salt Toasted Oregon hazelnuts  Preheat the grill over high heat.  Season the ramps with olive oil and salt. Place over high heat on the grill with all of the ramps facing parallel to the grill grates (so they don’t fall through!)
Grill over high heat for a minute. Flip lover and repeat. If done correctly the bulbs should be crisp tender, some leaves quite charred and some still green. 
Spread the ricotta in desired serving plates, dividing evenly.  Add the ramps on top, giving …

Jason Hua's Ricotta Ravioli, English Peas, Pistachio, Bacon