I have to say that there is no food with higher deliciousness for effort than risotto. Admittedly, it does take some time. But for the total amount of effort input, there is no food that packs the same kind of tastiness. Do not endeavour to make risotto unless you have a solid 35-45 minutes. But man, if you do find yourself with enough time to wait while the rice does it thing, I cannot recommend risotto enough.
I really wanted to get this recipe out because there is only one week or so of asparagus season left in the northern mid-latitudes. Fresh, local asparagus tastes so many lightyears better than the imported green wooden sticks you get out of season, it’s important to make the most of it while it’s here. Continue reading “High-value deliciousness”→
Fiddleheads are local food that announces the arrival of spring. Sprouts of ostrich ferns picked in the wild, they are a culinary and mathematical delight–such taste and proportions the (Golden Mean). Fiddleheads are similar to their fern-cousin asparagus, but their the texture and delicacy are closer to spinach. They are always eaten cooked and best not overcooked since they lose their colour, texture, and taste. Continue reading “Fiddleheads, the other edible fern”→