This past March, I graduated from the French Culinary Institute in New York City. Six months and six hundred hours of grueling and intensive instruction in the classic culinary arts with top distinguished chefs taught me more about cooking than I could relay in one hundred Top Five lists. The experience was truly invaluable and a lifelong dream come true. But if I really boil the experience down and condense it (pardon my choice of words) a few key pieces of advice from my amazingly talented chef instructors stand out in my mind and will stay with me forever.
Photo Credit: http://www.huyfong.com/no_frames/sriracha.htmThese five condiments will become a valued part of your culinary repertoire - I promise you’ll find yourself reaching for them again and again this spring and summer. They all serve multiple functions in your kitchen, giving you the most mileage for your spending and the most flavor for your fridge space.
- Sriracha – This has become a bit of an addiction for me, I want to put it on nearly everything. Made from sun-ripened chilies, Sriracha packs quite a punch, and if you over sauce your plate it might make you cry, but a modest amount adds a layer of heat and an earthy spiciness.
rampsEven though our weather has been a bit thrown off this year, there are still a few classic fruits and vegetables whose arrival in supermarkets ushers in the spring season. Local, seasonal produce requires little help to showcase its flavors, so treat these items simply and enjoy their bright, springy flavors.
1. Ramps – These have taken the culinary world by storm this year, they seem to be everywhere! They taste like a cross between onions, leeks, scallions, and garlic, and are beautiful simply roasted with olive oil, salt, and pepper, or thrown on the grill to char a bit, then flavored with a bit of lemon and olive oil.
2. Fingerling Potatoes – These miniature potatoes are the perfect size to roast up in the oven until crispy, then just bust them open and drizzle with olive oil and some Maldon sea salt. They pair beautifully with dill (another spring item), and some gravlax or smoked salmon and a spritz of lemon.
