I do love this city, but sometimes, I don’t mind leaving for the night.
Especially for chef Erik Bruner-Yang’s kick-ass ramen at Toki Underground. I am – like many in Charm City – new to somewhat new to ramen. But after the beauty that was Toki-fact at Artifact Coffee back in January (I happily stood in lines around the place…) I had to see the place that had inspired Spike to partner up on that delicious pop-up.
Do you fry your chicken? Or…is it too messy…not on your diet…or maybe you don’t eat meat? Well, none of those things apply to me. Not one. I love …
Spring. It gives you a feeling of hopefulness, no? Me, I’m hopeful for asparagus. And peas. And oh yeah, rhubarb! (And tulips, peonies, hydrangeas…)
This post is a super simple one: a few of my favorite spring recipes. If you make these once, they will be in the rotation. Promise.
That’s me. Taking it all in.
I’ve never been one for fancy restaurants. Don’t get me wrong, I love great food and service but I can do without the formality. I suppose I’m more of a Peter’s Inn or Corner BYOB kind of girl. So, this was my first time at Wit & Wisdom and I wondered…what would a girl from a tiny town with two traffic lights who now lives in the land of hipsters and pink flamingos identify with there? I figured that out pretty quickly when I visited for dinner a few weeks ago. It was pretty eye-opening actually.
They always seemed a little too exotic for me. Too fancy pants. I didn’t grow up eating things like figs – we were more of a steak and potatoes kind of family. But the older and wiser (yep, I said wiser…) I get, the more I want to try new things. So, when I discovered fig paste, I was intrigued. It was on a cheese plate at The Wine Market with Manchego cheese, honey, toasted baguette slices with olive oil, sea salt and pepper. It was the best flavor combo, so simple and perfect! I was in love. Soon I was buying fresh figs at Trader Joe’s. I found a recipe for fig paste online and made a pint of the sweet and savory goodness, shared it with some friends and it was a hit, so I thought I had to make it again. But this time, I went a little crazy. I filled many, many jars…and this time, PRESERVED it! (Feeling so domestic, hon.)
You pretty much either love ’em or hate ’em. I used to be completely wigged out by them. I think that having a job cleaning them at a seafood shop might have scarred me a bit. (Thanks, Billy.) My mom has loved them forever. Me, I’ve got texture issues – biting into a soft, yet crunchy LEG of a crab?
Um, no. (Then, fast-forward two years…)
Ah, desserts. They require precision and care as well as creativity and great taste. And people really love desserts, so you don’t want to mess them up!
Dessert can be everything from delicate to deeply comforting. Some of my latest faves are strawberry rhubarb pie, chocolate cream pie and of course, (crack cocaine) salted caramel brownies! I’ve made those brownies so many times now for everyone from cooking clients to friends, neighbors and colleagues – everyone flips out when they eat them. I have a client who has a standing order once a month. One friend even sent me an expletive-filled text proclaiming her love. That was pretty funny.