Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Foraging for ramps in New Jersey and four great methods for preserving your stash: Pickled ramps, ramp pesto, ramp compound butter, and blanching and freezing ramps.
Chef Ethan Stowell uses anchovies for this flavorful compound butter. Melt it in a pan to sear meat, or add it to mashed potatoes for a whack of umami.
Umami-rich seaweed is popping up in the most unexpected ways. At the new Nashville restaurant Rolf and Daughters, chef Philip Krajeck is whipping momoya, a seaweed-and-dashi paste, into butter.
I saw a post on modern farmette on Dulse butter and it has been rolling around the back of my mind ever since.! Anything relating to Inish food peaks my curiosity. Since I don't have Dulse, I am going to substitute juniper.
