Fish came from Blanes, the first spring peas from Llavaneres, artichokes from El Prat de Llobregat.
We had zucchini pie, black-eyed peas with fennel, and lamb with greens and artichokes, a spring favorite.
SUNCHOKES, AKA Jerusalem artichokes, are one of winter's great beauties though you wouldn't know it to look at them.
WSJ: Michael Anthony's Silken Sunchoke Soup | Slow Food Fast
Squat and knobby, the tubers aren't artichokes at all, but part of a species of sunflower that grows underground.
WSJ: Michael Anthony's Silken Sunchoke Soup | Slow Food Fast
In addition to the mackerel, other items on the menu roast potatoes, buttered artichokes with shallots were systematically contested by Gadbois.
Unusual Japanese mains include combinations such as foie gras, kale, edamame and pumpkin seeds, or Texas quail, yellow beans, Chinese artichokes, curry and quail egg.
"Jerusalem artichokes are very sweet this time of year, " said Boulud, referring to the knotty little bulbs that are the roots of the sunflower plant.
It also offers an arsenal of simple, flavor-packed recipes like golden, fragrant cauliflower pasta tossed with saffron and herbs, and tender artichokes with a nutty Turkish-style tarator sauce.
WSJ: Cookbooks With Veggie Might: Meat-Free Recipes for Spring and Summer
Work will involve bio-refining, and developing different processes to turn crops such as rye grass, miscanthus (a perennial grass), oats and artichokes into products ranging from fuels to cosmetics, pharmaceuticals, textiles, bio-plastics, food and health products.
Now, with the spring artichoke season just kicking into gear, is a terrific time for baby artichokes, which grow lower on the stalk than their full-size siblings and do not develop the same thick wall of tough outer leaves.
WSJ: Jos�� Andr��s's Fried Baby Artichokes With Hake | Slow Food Fast
Around the Mediterranean, the last of the artichokes often coincides with the first of the favas, and the result is a widely loved stew, called koukia me anginares in Greece, fritella or fritedda in Sicily or la vignarola in Rome, where peas are added.
Kadeau Copenhagen showcases several specialities from Kadeau Bornholm, including fried herring served with porridge oats, kale, apples and malt, octopus and oyster partnered modishly with celery, Jerusalem artichokes, dill and cucumber, and an earthy rustic dish of sweetbreads with cauliflower, black trumpet mushrooms, brown butter and rowanberries.
The Lees took to the streets -- and then a printed catalog and eventually set up a website, boiledpeanuts.com -- selling the peanuts and other regional staples such as sorghum molasses, pickled artichokes and watermelon rind and stone-ground grits to displaced Southerners all over the country.
Put as simply as possible, it advocated eating from all food groups every day -- two cups of fruit and two and a half cups of vegetables a day, including veggies both dark green (kale, broccoli) and orange (carrots, squash), starches (potatoes, corn), and "other" (artichokes, green beans).
At his rural farmhouse, Mas Trucafort, he and his wife host cooking classes and meals featuring foods that are typical of the region, like delicious calcots -- a cross between a spring onion and a leek -- served with romesco sauce, and artichokes served with Catalonia's favourite accompaniment, the garlic sauce allioli.
Readers are introduced to dishes such as A Pie of Carrots and Other Roots, Luxury Bread and Brioche, and Fried Artichokes with Bacon and Cream, as well as pivotal epicurean characters like Taillevent (a 14th-century cook to the court of France), Olivier de La Marche (the Duke of Burgundy's master of ceremonies) and Maestro Martino di Como (cook to the papal court).
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