Last weekend, we felt the culinary heat at the immensely popular SOBEWFF (South Beach Food and Wine Festival) where top chefs gathered to work their magic. With springtime in the air, we mingled and asked these participating epicures, with kitchens fanned out across the country, what they’re looking forward to using in the months ahead. Below, a sampling of ingredients making a cameo (and, peas just might be all the rage).
“The springtime has so much to offer. I am waiting for morels — beautiful mushrooms that can be foraged near my home in Washington DC. And from Spain, the spring onions, calçots. The preparation is so simple—charred over the fire, then wrapped in newspaper where the onions will start steaming themselves! Peel off the blackened leaves, drag through a romesco sauce- and they are perfect.”
Artichokes: “Actually a thistle, the Globe Artichoke starts to arrive at farmers’ markets in the spring. Delicious steamed with a simple butter sauce, artichokes are also a versatile ingredient for topping with pizza, or even baking into a pie.” Asparagus: “A member of the lily family, asparagus is delicious roasted and tossed with olive oil, sea salt and pepper. Let them caramelize in the oven and then eat with your fingers for a delicious treat.” Radishes: "Enjoy the candy of springtime sliced and layered on a buttered slice of whole grain bread. Top with high-quality olive oil and sea salt for a light afternoon snack." Peas : "Like many other spring ingredients, peas are delightful seasoned with just butter and salt. Steam or boil peas, then toss with butter, salt, pepper, and add some freshly chopped spearmint leaves for an extra punch.”