So yeah, I lied. What can I say? I’m very busy and important. The once a week thing was super unrealistic. The only way I could actually accomplish that is to relinquish my paltry remaining social life. Not only am I unwilling to do that, it would be counterproductive as I’d have nothing left to blog about.
Anyway, I’ll update when I can, but it won’t be on the regular until at least this summer. Sorry in advance!
In the meantime, let’s lament over the fact that I will no longer be able to defend my four-year streak as the reigning Easter Egg Hunt Champion at K’s parents house. Instead of enjoying a ramp tart, dyeing eggs, and pretending like I’m still a child, I will be spending this Easter holed up in my crappy apartment, eating oatmeal and reading journal articles like the poor, malnourished grad student that I am.
I’m not upset about this at all.
Nope. I feel nothing like this anguish.
And because it seems that I never actually put it up before, here’s a recipe for what I wish I was eating today:
½ lb asparagus
⅓ lb shitake mushrooms
⅓ lb cremini mushrooms
2 cloves of minced garlic
1 t butter
splash white wine
1 t finely chopped rosemary
2 duck eggs
½ c grated sharp cheddar or another semi-hard cheese
handful shredded parmesan
salt and pepper to taste
Line a 9” tart pan with croissant dough. Make sure to cut around the top so that the pastry dough will be flaky on the edges. Cover in plastic wrap and let expand for a couple hours.
Wash, de-stem and slice mushrooms. Remove the bottoms of the asparagus and cut into one to one and a half inch lengths. Wash ramps, remove the root, and dice stems and leaves.
In a large saucepan over medium heat, combine butter and garlic and cook. Before garlic begins to brown, add asparagus, mushrooms, ramps, rosemary, salt and pepper. After a minute or so, add the wine. Cover and stir occasionally, cooking for about 10 minutes. Mushrooms should look about halfway cooked, asparagus should still be a little crunchy, and ramp leaves will be wilted. Remove from heat and let cool to room temperature.
When cool, preheat the oven to 375. Pour off the extra liquid, add eggs and cheddar cheese to vegetables, and mix well. Pour mixture into tart crust and use a pastry brush to makes sure any exposed crust gets coated with leftover egg from the pan. Sprinkle Parmesan cheese on top and bake for about 20 minutes, or until crust is flaky and golden brown.
Cool to room temperature and serve.