Foraging in Northern California

Wild Ramp Butter

I made a lot of ramp butter with some more ramps I got.  Thinking something with oven braised rainbow trout….

Sous Vide Chicken with Oregon White Truffles

Here is the first dish I made today using my truffles for Sunday Brunch.

          

Hawaiian Tombo Tuna

Found a use for these great Oregon pickled ramps.  I’m pairing them with a salad of crispy Spring new potatoes, grilled asparagus, pepper bacon and a cider-mustard vinaigrette.  It’s finished with avocado puree, hard boiled egg and micro turnips/pea tendrils from our kitchen garden.  Can’t wait for the local albacore tuna season to open up!

Oregon White Spring Truffles

Funny, I didn’t even know these existed until I saw them.  And the aroma…  WOW!  Seriously.  These are unreal.  It’s frustrating though because I am having a hard time devising my next special for them for some reason.  I just want to smell them.  🙂  Hopefully I can come up with something soon.  The weather has been warm and sunny.  Not really what you would think of for truffles I’m only used to using during cold winter months.  We’ll see…

Oregon Ramps Are (finally) Here!

Okay, okay, okay!  I’ve been asking Louis over at Mushrooms All Year where the ramps are for the last 2 months.  “No, chef” he would say….  “Only from Michigan right now.”  Michigan??  What???  Well, I would have to wait.  Well, that wait is OVER!   We have been  waiting for a while (Honestly for about 10 months now since last season…) So, now I have pickled them and am thinking of how to use them.  I wanted to use them fresh, but they seem to be in really short supply just like morels this year.  How depressing.  So, They are now pickled and I will probably make ramp butter with the tops.  It’s the best way I can think of to stretch them in case I don’t get another crack at ’em this season.  

New Cooking Demo Video

Here’s the latest video from KTVL Channel 10 West Coast Flavors.  Grab some popcorn and enjoy!

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