asparagus-ramps-and-shallotsLast time we worked on a “Favorite Five” with Counter Intelligence’s Melissa McCart, I ended up chasing yuzu all over the metro area before finding the juice at Hana Market.  This time, thankfully, our mission involved a list of ingredients that would make even the most ardent locavore smile.  The biggest challenge would be showing off the wonderful spring flavors to their best advantages.

When Melissa emailed us the list of ingredients that chef Barry Koslow of Tallula selected, we knew we wanted to participate again.  Koslow’s five were a veritable all-star list of the early spring farmer’s market:

1. Ramps
2. Asparagus
3. Spring Lamb
4. Morels
5. Fava Beans

salad-and-entreeSince we’d been eagerly awaiting most of these ingredients ourselves, it would be super-easy to work them into a dinner for the challenge.

As it turns out, three of the ingredients on the list – ramps, morels and asparagus – figure prominently in “Think Like a Chef,” Tom Colicchio’s cookbook that has yet to steer me wrong.  They are a “trilogy” whose flavors and seasonality naturally complement one another.  Colicchio provides several recipes that make use of this interplay, and I’ve been eager for the opportunity to try one of his more ambitious recipes as the second in my series of Restaurant Quality Dishes that I’m attempting as my Foodie Resolution for the year.

My efforts at asparagus soup with morel custard, fava bean and pecorino salad with prosciutto, and broiled lamb loin chops after the jump. (more…)

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