Edible Milwaukee AND Fluffy Key Lime Pie in a Jar

If you've been wondering where we've been, I have a really, really, good explanation.

We've been busy planning the launch party for Milwaukee's newest food magazine, Edible Milwaukee.  If you have an Edible publication in your home town, you probably know why we're so excited to be getting one here in Milwaukee.

The fact is, Milwaukee has always been known for its food traditions in beer, cheese, and sausage.  But, some people have missed the fact that, over the last ten years, it's become a virtual hotbed for foods of all kinds -- from cocktails to coffee to amazing food entrepreneurism. And that doesn't even include the freshwater or urban gardening initiatives.

Honestly -- the stories stemming from the city’s culinary scene could fill a book. Now, finally, there is one – a publication dedicated solely to the production, distribution, and consumption of food in the Greater Milwaukee area.  YAY!  Anyhow - if you're going to be around, we'd love it if you joined us. You can get tickets over at MKEfoodies.

For those of you who are too far away to celebrate with us, I'd like to leave you with a little bit of a celebration of your own.

We worked up a couple of dessert recipes in the last few months for the Go Bold With Butter blog -- and one of them turned out particularly well.

It's cute. And trendy. And gosh-darn delicious.  Especially if you agree with me that almost nothing tastes more like summer than a cool slice of tart key lime pie.

Most versions use sweetened condensed milk to give the pie a rich, creamy flavor. But, in this recipe, we’ve used lime curd to provide the perfect amount of pure lime flavor and the airiness of freshly whipped cream to add lightness to the otherwise heavy filling.

Layering the dessert in half-pint mason jars provides a modern twist to this classic summer dessert.

Fluffy Key Lime Pie in a Jar

©BURP!

Spring Ramp Risotto

 There's nothing like a warming bowl of risotto to warm your cockles in the depths of winter.

There's also nothing like that same bowl of risotto to comfort you during the damp days of spring. Fortunately, there's also little better than a big bowl of creamy rice teeming with the allium-scented perfume of fresh spring ramps.

If you've made risotto before, you'll find that this recipe isn't fancy or fussy. But, the flavor is plenty complex, and it harbors a deceptive richness that's brightened by the pop of a bit of lemon zest.

Perfect served alongside a slice of grilled fish, this risotto captures spring in a dish.

The bulbs of the ramps are sauteed to soften their slight bite and assist in infusing the rice with flavor. The ramp leaves are saved and added just before the end of cooking for an additional burst of flavor. The brightness of lemon zest pulls everything together.

You'll need a nice big handful of ramps, a bit of lemon (Meyer lemons are really nice for this recipe), some good quality Parmesan cheese, a cup or two of arborio rice, and a quart of vegetable stock.

That's it -- 30 minutes, and dinner is pretty much on the table.

The sum of this recipe is definitely far greater than its parts. In fact, the biggest investment you'll make is that of your time standing over the stove to stir it.

Bright. Savory. Earthy. Green.
It's the perfect side dish for roasted chicken, salmon -- or even on its own.

Spring Ramp Risotto


©BURP!

Pacific Salmon with Wild Ramp Pesto

Spring has finally sprung here in southeastern Wisconsin. We've had gorgeously mild weather for the past few days, and it's given me a craving for deliciously fresh spring fare.

Seasonal local produce is still somewhat scarce. But, there are a few delicacies available to satiate my cravings. One is the delicious spring ramp. 

Resembling scallions, ramps begin at their base as lovely white bulbs whose gorgeous reddish-purple stalks rise upward into a plume of elegantly silky green leaves. With a mild flavor poised deliciously between that of leeks and garlic, they make a delicious addition to pasta dishes and pestos. And they marry particularly well with farm fresh spring eggs.

Many supermarkets carry ramps when in season. However, they can also be foraged*. We were lucky to have a friend who shared his favorite foraging spot with us this year, so we were able to head out today to pick up a few handfuls of this favorite spring delicacy.

The question, once we got them home was, of course, what to make?

Why, a simple pan seared salmon recipe, of course.
This uber-easy recipe makes full use of the flavor of the mild tops of spring ramps, in full complement to the rich, silky flavor of seasonal salmon.

Best thing is, there's very little effort involved. You just need a few simple ingredients, a food processor, and a nice heavy cast iron skillet for cooking your salmon.

If you've never seared salmon in cast iron before, you're in for a treat. It's quick, easy, and delicious.

Heat your cast iron skillet over medium heat until it's so hot it's almost beginning to smoke (5-7 minutes). Add a tablespoon or two of butter, and allow it to melt, covering the entire cooking surface. Place salmon filets in the pan and allow to cook for 2-3 minutes or until the filet begins to brown. Flip the filet, cover the skillet, and continue cooking for an additional 2-3 minutes -- or until the dark/under cooked middle portion of the filet comprises slightly less than a quarter of the total filet thickness.

Top salmon with ramp pesto before serving.

Spring Ramp Pesto

For those of you who love ramps as much as we do, stay tuned. We'll have a couple more recipe ideas for you coming up!

NOTE: *If you are lucky enough to know of a place to forage for wild ramps,take care to keep sustainability in mind. Harvest only from large, healthy beds and take, at most, a fraction of what is there (no more than 5-10% of a bed). Concern about over-harvesting has everything to do with the fact that wild ramps do not seed themselves; once you pick a ramp it does not grow back. And over-harvesting can easily decimate a ramp population. 

©BURP!