• Terry's Ravioli
    Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

    Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

This is a favorite quick recipe that takes less than 30 minutes from start to finish, requires very little prep, and is a great lighter springtime dish.

Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

Ingredients:
1 lb. Your favorite fresh ravioli (in this case it was house made mint and pea ravioli from Eataly)
1/4 cup olive oil
2 tbsp. butter
7-8 Ramps (or 3 cloves of garlic if out of season)
1/3 lb. fresh English peas (or substitute frozen peas if out of season)
1/4 lb. fresh Shiitake mushrooms

Cooking
1. Bring a substantial pot of water to a boil.
2. Heat olive oil and […]

  • Somethingsabouttohappen
    bourgueil and the empty skillet bourgueil and the empty skillet

    bourgueil and the empty skillet

bourgueil and the empty skillet

Decisions, decisions. A magnificent Middle-Loire Valley red wine – the “Expression” St. Nicolas de Bourgueil from Joel Taluau, an empty skillet, potatoes and carrots pan-roasting off to the side with duck fat (and apologies to my cardiologist…)…ah, what the heck…duck breast it is! Wowser!

  • CitadelleGov
    farm, fisherman, squab, and silky rhône farm, fisherman, squab, and silky rhône

    farm, fisherman, squab, and silky rhône

farm, fisherman, squab, and silky rhône

Domaine de la Citadelle Gouverneur Saint-Auban Lubéron has a deep purple color, saturated right to the edge. The nose unfolds with ripe wild black cherries, crushed raspberries, and wonderful secondary aromatics, including dried figs, fresh fennel, and melted dark chocolate. On the palate the wine is all concentration and succulence, with luscious flavors suggesting black raspberry preserves, sweet Provençal herbs, and ripe black olives, all seasoned with buffering graphite minerality and sweet spices (like a great northern Rhône Syrah).

As always at Moore Brothers, this beautiful, handcrafted wine was “SHIPPED AT 56º,” so on a recent Sunday at Josh […]

  • berechepost
    the farm and fisherman…and champagne (with a “capital C”) the farm and fisherman…and champagne (with a “capital C”)

    the farm and fisherman…and champagne (with a “capital C”)

the farm and fisherman…and champagne (with a “capital C”)

I’d been thinking a lot about Champagne recently, and in April, Terry and I will attend the annual “Terres de Vins et Champagne” symposium in Aÿ, to taste the new vins clairs of more than twenty small growers, all friends and colleagues of Raphaël and Vincent Bérêche. So their electrifying, mineral-saturated Champagne Brut Réserve seemed like a natural choice to bring to the Farm and Fisherman on a recent Friday, when Sue and I got our signals crossed about what to do for dinner before the orchestra.

The restaurant is only four blocks from the Kimmel. But […]

  • brunelloemail
    matyson and brunello matyson and brunello

    matyson and brunello

matyson and brunello

brunelloemail

A recent Sunday at Matyson in Philadelphia. Alongside the grilled berkshire pork rib-eye, with fingerlings, brussels sprouts, leeks, and bourbon jus you see in the photo above, the Lambardi Brunello di Montalcino was as fresh and compelling as any wine you’ll ever taste in Maurizio Lambardi’s own cellar in Canalicchio. – Greg Moore