Sort of a quick meal like under 20minutes, thats quick right? While the water for the pasta was heating up, I cleaned and chopped the chives and added few tablespoons of fennel seeds into the ground pork and seasoned it. Prep everything before cooking the pasta. So while the pasta was cooking, I added the ground pork to a very hot pan because if its not hot enough I’ll just be steaming the pork. When the pork was all done cooking, I added the chives. The chives doesn’t take that long and then I added couple big spoons of creme fraiche. Tasted the pork and chives mixture and seasoned correctly. I also grated some parmesan cheese and gave it a good stir. Add pasta when done and mixed it really well. Then I added some more cheese, why not. This was pretty good, the Chinese chives were a bit awkward only because I’m used to eating it as a Chinese dish and the fennel seeds in the ground pork really added a lot to it and transformed plain old pork into something fantastic.

I’ve gone on record as saying I just don’t get the ramp craze, but that doesn’t mean that I’m immune to it. On a recent impromptu trip to Roberta’s with my friends Mo and Martha I decided to go for the “J Street” — a pizza topped with ramps. This was the best ramp dish I’ve had to date — the wild onions were allowed to just barely char on top of the pie, so they still retained their delicate onion-y, garlic-y taste. The real star of the meal was the (not pictured) soft scrambled eggs, studded with hen-of-the-woods mushrooms and teleggio cheese. It was so rich and delicious it made me wonder who needs truffles?

Me, Howard, Phae and Justin came here because we couldn’t really think of where to eat on a Saturday night around 9pm. I think Phae shook her iPhone for the recommendation. We were in the neighborhood after taping NewsBubble, hosted by Justin check the videos out here funny stuff! I have never been to Farm and have been wanting to go. Howard has been but only for lunch. We walked in and the hostess told us it would be a 20-30min wait. We told her sure we’ll wait and headed for the Bar(n) part which was a separate area next to the restaurant. At the bar it was as dim lid as the restaurant and 100 times more loud with drunk people. There they served bar food.

Click to continue

On an episode of Jacques Pepin’s More Fast Food My Way he made a quick flatbread on the stove top, inspired by a bread he had at a Tibetan restaurant. If you watch the clip, he says the recipe is simple: 1 1/2 cups of flour, a cup of water, some salt, and “a teaspoon of baking -” and then his daughter interrupts him before he says whether it’s baking soda or baking powder. I assume it’s baking soda, because he compares it to a quick soda bread. Anyway, you mix it all together (his came out much gooier than mine) and then fry it in olive oil for ten minutes on each side. You also add a splash of water to help it steam. The result isn’t anything you’d really mistake for bread, but it is compulsively snackable. Especially after you slather the warm “bread” with butter and sprinkle it with sea salt

I’m amazed at how everything is sprouting.

I’ve never heard of upland cress, a variety of water cress, but I’m always willing to try a new type of greens. According to the internets, upland cress is known as “creasy greens” in the South, which you’d have to agree is a much funnier name.