Chestnut Soup Viennese Mélange
This recipe is by Kurt Gutenbrunner, Wallse, 344 W 11th Street New York NY 10014.
This recipe is by Kurt Gutenbrunner, Wallse, 344 W 11th Street New York NY 10014.
This recipe is by Kurt Gutenbrunner, Wallse, 344 W 11th Street New York NY 10014.
This recipe is by Kurt Gutenbrunner at Wallse.
Every Spring, Wild Leeks, also called Ramps are available at farmers markets along the east coast. Pick up a few bunches.
Ramp Seed Infused Extra Virgin Olive Oil is great. It has a sharpness and onion, garlic flavor that is perfect on chicken.
It’s possible to live in fast paced New York City but still have a taste of the slow life. Two ways to do this are gardening and baking. Both require time and patience but the rewards are worth the effort.
Making sourdough bread in my apartment has become a weekly Sunday activity. I currently have a 2 year old wild yeast starter and a recipe I am comfortable using.
One Sunday I wanted to slightly change the game plan and make french toast using my sourdough. But what sounded even better was a cinnamon raisin sourdough that I would then turn into french toast. Sounded like a winner…..and it was.
Head to your local farmers market and start picking out these fleeting spring ingredients for an exceptional salad.
Claytonia, which looks like mini lily pads has a nice clean taste and crisp bite.
In a bowl, combine eggs, parmesan, ramps, chili pepper, salt. Slowly add flour and whisk to incorporate.
Ramps are only in season for a short amount of time during the spring. They are typically found on the east cost (through the Appalachia Mountain region.)