Anchovy, Ramp & Arugula Egg on a Roll

I missed the farmers’ market last Saturday. Instead, the morning found me traipsing around the city with a weekend bag full of sweatpants and vegetables, a backpack full of library books, and a giant platter from Murray’s Cheese. The schlep was well worth it, as it meant having the opportunity to attend a workshop with the luminous Sarah Owens, who just won a James Beard Award for her new book, Sourdough.

Sarah Owens Sourdough

(As should be evident, I did not make this.)

After class, I headed up to Grand Central to hop the train to Cold Spring. Beth was out of town for a few days and had graciously offered up her lovely home as a writer’s retreat. I was bound and determined to finish up my final paper of the semester.

Things got off to a slow start, owing to exhaustion and, possibly, the basil gin and tonic I whipped up with herbs from Beth’s kitchen garden.

Basil Gin and Tonic

Mercifully, Sunday was cold and drizzly, leaving me with nothing to do but plug away at my paper…

A Room with a View

…with occasional breaks to feed myself…

…and Oscar, who apparently likes cheese as much as I do.

Oscar the Hamster

By Monday afternoon I had a serviceable first draft and was headed back to the city. I spent Tuesday fine tuning my paper and was back at work Wednesday morning with a worrisome twinge in my lower back. By Friday the pain was hard to ignore. I knocked off early and headed to the acupuncturist.

Sixteen needles and seven small and rather tortuous cups later, my back was starting to release. Steve slapped a couple of giant stickers that smell like a combination of tea tree oil and Bengay on and sent me on my way with instructions for gentle stretching and heat.

Cups.jpg

And so last night was an uncharacteristically low-key one. I met Sari for a lovely and light early dinner and spent the remainder of the night getting intimate with my heating pad.

This morning found me back at the farmers’ market loading my bag with more goodies than someone with a bad back should reasonably carry. I returned home to a breakfast of ibuprofen and an egg sandwich.

I have written about the wonder that is the New York City egg and cheese on a roll. More than once, in fact. While there is a beauty in the simplicity of this sandwich, today’s haul called for something a little more upscale. (The fact that I capped last night’s cocktail consumption at two undoubtedly helped in this regard.)

Anchovy, Ramp & Arugula Egg on a Roll

  • 1 tablespoon butter
  • 2 anchovy filets
  • 1 small pinch red pepper flakes
  • 6 ramps
  • 1 ciabatta or other soft roll
  • 1 egg
  • handful of arugula
  • 1/4 teaspoon lemon zest
  • pepper

Bring a small cast iron (or nonstick) skillet up to medium-low heat with the butter. Add the anchovies and smash with the back of a spoon until they begin to dissolve into the butter. Add the red pepper flakes. Finely mince the bulbs of the ramps and add these. Sauté, stirring frequently, until soft. Roughly chop the ramp greens and add these plus some black pepper. After a minute or two, you should have a coarse paste. Take off the heat and fold in the lemon zest. Slather onto both sides of a halved and toasted roll. Fry an egg over easy in the lingering ramp butter and layer it onto your sandwich. Top with arugula and the other half of your roll.

Anchovy Ramp and Arugula Egg on a Roll

This sandwich is best enjoyed from the comfort of your heating pad.

Asparagus, Ramp & Feta Matzo Brei

Full confession, last night’s dinner was (very not-Kosher-for Passover) beer with a Marcona almond chaser. I had stopped by my local beer bar with hopes of getting some school reading done. Alas, I quickly struck up a conversation with a charming neighbor seated on the adjacent stool. We spent the next few hours discussing beer, jazz and the upsides of midlife crises.

Beer for Dinner

While I do not regret my choices, they did leave me with a fair amount of reading to plow through before tomorrow evening’s class. I needed a quick dinner that would assuage my Jewish guilt and make use of the glorious spring vegetables I managed to score at Saturday’s farmers’ market.

Ramps

Asparagus, Ramp & Feta Matzo Brei

  • 1 tablespoon butter
  • 1 (or more) glasses Sancerre
  • 10 ramps
  • 10 stalks asparagus
  • 2 eggs
  • 2 sheets matzah
  • 1 ounce feta cheese
  • salt and pepper
  1. Bring a small nonstick skillet up to medium-low heat with 1/2 tablespoon butter. Pour yourself a nice glass of Sancerre while the butter melts.
  2. Rinse the ramps and trim off the tips. Chop into 1/2″ pieces, keeping the stems and leaves separate and splitting any large stems longways. Rinse the asparagus and remove the twiggy ends by breaking with your hands. Chop into 3/4″ pieces.
  3. Add the ramp stems to your butter and sauté, stirring frequently, until they start to get limp. Add the asparagus, starting with the thickest ends and working up to the tips. Cook until the asparagus is al denté (3-5 minutes). Add the ramp leaves and continue to cook until fully wilted. Add a little salt and pepper.
  4. Break the matzah into small pieces in a small bowl and top with water. Crack the eggs into a cup and whisk with a little more salt and pepper. Drain the water out of the matzah, using your hand to hold it in place. Add the eggs as well as the ramps and asparagus, crumble the feta over the top, and stir gently until combined.
  5. Place the pan back on the heat and add 1/4 tablespoon of butter. Pour the matzah mixture into the pan and let sit undisturbed for 7 minutes or so until the bottom is browned and the whole thing has started to set. Flip onto a small plate. Add the remaining butter to the pan, slide your matzo brei back into the pan and let cook undisturbed for another 3-5 minutes until nicely browned.

Asparagus Ramp Feta Matzo Brei

This may not look like much, but it is mad tasty, particularly with a second glass of Sancerre. Now about that reading…

Asparagus Ramp Feta Matzo Brei Closeup

EAT THIS: Matzo Balls, Ramps, Shrooms & Eggs

Matzo Balls Ramps Mushrooms Poached Egg

Insomnia so bad that you arrive at the market while the farmers are still setting up? Console yourself in the knowledge that the early bird gets Wilklow Orchards‘s foraged ramps. Take them home and sauté them in butter along with a handful of mixed mushrooms from John D. Madura Farms. Fry up a few of your leftover matzo balls in a little more butter. Add a poached egg (thanks to Evolutionary Organics). Ponder a nap.

Green(s) Eggs & Ham

I took today off of work to catch up on the rest of my life. So far I have researched and made a long overdue appointment with an orthopedist, done a sinkful of dishes, written a cranky letter about my expensive and poorly constructed phone case, and given the cat some much-needed love.

My afternoon will be devoted to a gendered analysis of Lucky Peach. But, before tucking into a pile of cooking magazines, I needed a little sustenance. Luckily, I still had some excellent ham on hand from last week’s Easter supper at Sara and Chris’s place. (If you don’t know Heritage Meats USA, you should.)

Green(s) Eggs & Ham

  • 1/2 tablespoon olive oil
  • 2 ounces ham, cut into small cubes
  • 2-3 handfuls kale, stemmed and finely chopped
  • 2 eggs
  • 1/2 tablespoon butter
  • salt and pepper

Bring a small nonstick skillet up to medium heat with the oil. Add the ham and cook for five minutes or so, stirring occasionally. Add the kale in batches and continue cooking until it’s wilted but still has a little bite. Stir in some salt and pepper, lower the heat and scoot everything to the side of the pan. Crack two eggs directly into the pan and add the butter. Stir continuously, scraping at the sides until the eggs become opaque but are still runny. Add some salt and pepper and, when the eggs are just about done, take off of the heat and mix in with the ham and kale.

Green(s) Eggs Ham

Kale & Smoked Salmon Nicoise Salad

My last day off was in February. I am told that yesterday’s conference was a big success, but it’s a bit hard to hear through the haze of exhaustion. I slept 9 1/2 hours last night and woke up achy and somewhat remorseful for last night’s lackluster takeout nachos.

There’s a steady rain thrumming against the window air conditioning unit, making me thankful to be holed up in my apartment in my favorite sweatpants, The Smiths on the stereo and a neglected cat by my side. Lunch was clearly going to have to be assembled from ingredients I had on hand.

Kale & Smoked Salmon Nicoise Salad

  1. Hard boil an egg according to your preferred method–or mine. (While you’re at it, why not boil a few more for mid-week breakfasts?) 
  2. Boil a handful of small potatoes in salted water until a butter knife slides in easily.
  3. Rinse and dry a few of handfuls of kale
  4. Whisk the juice of half a lemon with a tablespoon of Dijon mustard, a healthy pinch of salt, a small pinch of sugar and plenty of black pepper. Gradually whisk in a couple of tablespoons of good quality olive oil. Mince a shallot and add this as well.
  5. Toss the kale with your dressing and let stand while your egg and potatoes cool. (If you don’t have a nasty cut on your forefinger from god-only-knows-what, you might consider using your hands to really massage the dressing into the kale. I opted to use the back of a spoon to get the job done.)
  6. Top the kale with halved potatoes, quartered eggs, an ounce or two of smoked salmon and those olives that have been lurking in the fridge since your blizzard dinner party.

Kale Smoked Salmon Nicoise

Bacon, Egg & Kale Sandwich (with a side of BBQ)

I flew in Wednesday morning from a glorious four days in Austin. The highlight , hands down, was our pilgrimage to Franklin Barbecue. It’s not every friend who, in the midst of a margarita-soaked vacation, will rally at 7:30 in the morning to wait in a three-hour line for barbecue. But Beth was game.

Franklin Barbecue Line

The Texans had fancy folding chairs, card tables and coolers. The New Yorkers had a square of pavement and repurposed water bottles full of pre-batched cocktails. A lovely ponytailed man circulated through the line providing information, encouragement and cold beers. They stopped taking orders for pulled pork a few parties before ours. I was disappointed, but had to admit that the solo woman at the very front of the line toting a giant suitcase and pounding away on a laptop clearly deserved it more than I did. I take my hat off to you, ma’am.

The line started moving right at 11:00 as promised. By 11:30, we were hefting a massive tray of meat onto a picnic table on the porch. Turns out we made the cut for pulled pork (and brisket and ribs and smoked turkey).

Franklin Barbecue

While we made a valiant attempt, Beth and I failed to finish the insane quantity of meat that we ordered. Luckily, there was plenty of butcher paper to wrap our leftovers, which Beth reports that she ate the next morning while waiting for her flight to board. (I told you she was the real deal.)

At some point the line attendant (a.k.a. my new favorite person) stopped by our table to check in. I reported that the brisket was the best I had ever had. And I’ve had a lot of brisket. We talked technique for a while and then he instructed us to hang out near an unmarked door. Ten minutes later, the door swung open and he ushered us into a room full—and I do mean full—of smokers.

Franklin Smokers

The smell was intoxicating and hard to describe. More subtle than the usual woodsmoke, I could swear I detected notes of bay leaf. We chatted with the guy working the smokehouse, who reports that they keep the smokers going 24 hours a day. The room was warm but not overpoweringly so, though I imagine this is different come August. At some point, we stumbled outside and summoned a car to the Barton Springs Pool, where we promptly passed out in the sun.

A day later I was back in frigid New York City and taking a break from meat. By Friday night I had recovered enough to simmer some calypso beans with smoked hog jowl. This morning found me hitting the farmers’ market to drop off a good 20 pounds of compost and pick up some milk, eggs, bacon, bread and kale. I didn’t really have a plan, save for bringing green things back into my diet.

Just as I walked in the door, I got a text from Beth along with a drawing made by her son Benjamin.

Benjamin's Drawing

Benjamin is a boy after my own heart. I have written previously about the wonder that is the egg and cheese on a roll. But today I decided to switch it up a bit.

Bacon, Egg & Kale Sandwich

Bring a large cast iron skillet up to medium-low heat with one slice of thickly cut bacon. (You can’t got wrong with Flying Pigs Farm.) Flip the bacon a couple of times and remove when it reaches your desired crispness. Add a handful of tough winter kale, rinsed and de-stemmed. Let the kale cook until nicely browned around the edges. Meanwhile, bring a small cast iron skillet up to medium-low heat with a pat of butter. Flip the kale and brown the other side. Season with salt and pepper and slide to the side of your pan. Add a couple of pieces of your favorite bread (Bread Alone‘s San Francisco Sourdough perhaps) and toast on both sides. Crack an egg into the smaller pan. Flip the egg and cook to your desired doneness. Assemble you sandwich as follows: bread, kale, egg, salt and pepper, bacon, more bread. 

Bacon Egg and Kale Sandwich

Now that was easy.