Just Cook It!: Morels, ramps and fava beans
In last weeks column, we talked about a few seasonal spring foods.
If you missed the column, don’t fret, you can always read it at HeraldStandard.com and catch up. I highly recommend checking it out and incorporating fresh seasonal spring ingredients into your meal while they are in their peak season.
Last week we covered asparagus, papayas, limes, and peas.
All of those foods are delicious and some of my favorites to both cook with and eat; however, they’re just the tip of the iceberg when it comes to seasonal spring ingredients.
This week I would like to cover a few more seasonal ingredients that I am personally excited to start utilizing this spring season.
If you enjoy foraging for specific foods then you are probably already enjoying a couple of these items.
Let’s talk about morels, ramps, and fava beans.
Morels are one of my all-time favorite mushrooms and working in a predominantly French influenced kitchen in the past allowed me to really get to know them well.
Morels have a very earthy flavor that has been highly prized by chefs for as long as the morel has been around. Most recipes and cooking methods that you will come across for morels are designed specifically to preserve and/or enhance this unique flavor. This being the case, morels are obviously best when collected or bought fresh and used as soon as possible.
One of my favorite ways to enjoy morels is to simply sauté them in butter and season them at the end of cooking with a pinch of sea salt and a pinch of fresh cracked black pepper. It’s simple, absolutely delicious, and allows the integrity and unique flavor of the mushroom to shine and stand on its own.
Another popular way to prepare morels is to batter and deep-fry them. I’ve even been known to stuff them with a flavorful filling before either battering or breading them and finally dunking them into the fryer to achieve that crispy exterior.
If you have large morels, stuffing them is a fun and delicious way to prepare them. If your morels are more on the petite side, then I would go the initial route of very simply sautéing in butter to enjoy the perfect bite of spring that only morels can offer.
One other note about morels – I don’t recommend extensive washing or soaking for this mushroom as it can ruin the delicate flavor. Wiping with a damp paper towel or brushing with a dry pastry brush should be sufficient in removing any excess soil on the mushrooms. Take your time and clean them gently, your palate will thank you for it.
Another fun spring ingredient that I’m sure all of you local foragers have already been on the look out for are ramps. Ramps are also known as spring onions or wild leeks and have a strong garlic-like aroma and a pronounced onion flavor. Ramps can be found across much of the eastern United States and eastern Canada.
The flavor of ramps is much like described above; it’s a combination of onions and strong garlic. They aren’t extremely overpowering though and they are really delicious.
Ramps can be prepared in many different fun ways. They can be pickled, grilled, braised, sautéed, used in soups and sauces as a substitute for the garlic and onions, made into a pesto, and in many more creative ways. I personally believe that simple grilled ramps with a light vinaigrette is one of springs pure pleasures.
Now, let’s take about fava beans. I know the first thing that likely comes to mind when you hear “fava beans” is that lovely little scene in Silence of The Lambs when Hannibal Lecter states that he enjoyed a “dish” with “fava beans and a nice Chianti.” I don’t condone most of Dr. Lecter’s meal choices, however I do enjoy fava beans and I have heard that they do pair nicely with Chianti.
Fava beans are tender with a sweet mild grassy flavor that is very reflective of spring. Fava beans are very similar in shape to lima beans. Fava beans, much like the other spring ingredients that we have discussed up to this point, can be prepared in a variety of ways.
One of my favorite ways to enjoy fava beans is included in a medley of spring vegetables. Lightly sauté fava beans, asparagus tips, morels, peas, and radishes in butter and season simply with a pinch of sea salt and a pinch of fresh cracked black pepper for a spring dish you won’t soon forget.
Fava beans are also great incorporated into salads or soups due to their mild flavor and unique texture. Fresh fava beans are also great pureed into dips or spreads and served in various ways as appetizers or hors d’oeuvres. Fava beans are also a great side dish to pair with lamb, seafood, and beef.
Keep it fresh and simple and allow the natural flavors and textures of the food to shine. Continue enjoying these delicious spring foods, be sure to check out my “For Starters” column in tomorrows GO! Magazine for a couple great spring recipes, and Just Cook It!
Mario J. Porreca of Belle Vernon is a food personality, author, and the host of Just Cook It on WMBS Radio 590 AM. He can be reached via his website at: www.JustCookIt.net. Twitter: @MarioPorreca