60. Elderflower Spike & Ramps

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By Marco Timpano and Ali Hassan. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: ELDERFLOWER SPIKE & RAMPS


Elderflower Spike


Look no one wants to step on a rusty nail or a rusty spike and rush to get a tetanus shot. However, should you need to sit back and dress your wounds. I recommend making this version of a version of the classic Rusty Nail.


In your shaker or stir glass, fill it with ice. You are going to stir your cocktail in here before you pour it in a glass of ice so whatever container that will fit the following will do.

  • 2 oz of Canadian Whiskey (Bourbon or Scotch)
  • 1 oz of St. Germain (Elderflower liquor)
  • 2 dashes (I said dashes) of Angostura bitters

Once all these ingredients are in your stir container. Stir it, so that the ingredients get incorporated -- do not shake this business up, it's not that kinda drink.


Then use a strainer and pour your contents over ice in a old fashioned glass. Take 2 peels of a lemon and express them onto the surface of the drink. That means squeeze it so that the oils from the lemon peel end up on the surface of the glass.


RAMP PESTO

If you're lucky to get your hands on some Ramps - you can pickle them, cook them in a pasta...or make this terrific pesto that can be spread on bread, added to spaghetti squash or mixed into pasta. Recipe inspired by Sandor Katz, the fermentation king! https://www.wildfermentation.com. If you still feel like making an interesting flavourful pesto and can't get ramps, you can use garlic scapes - just omit the garlic from this recipe.


Ingredients

  • 1 cup packed arugula leaves, roughly chopped
  • 1⁄2 cup packed cilantro leaves, roughly chopped
  • 1⁄2 cup packed flat-leaf parsley leaves, roughly chopped
  • 1⁄2 cup olive oil (and more if required)
  • 1⁄2 cup chopped ramps
  • 3 garlic cloves
  • 1⁄2 cup sunflower seeds
  • 2 tbsp. finely grated Parmigiano-Reggiano
  • 2 tbsp. fresh lime juice (and more as required)
  • Kosher salt
  • Optional: Add some jalapeños slivers or red chile flakes for some bite

Instructions

In a food processor, combine all the ingredients and pulse until finely chopped. Test for salt. Store the pesto, covered with more olive oil, in the refrigerator for up to 2 weeks.


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