Perennial Plate is Back!

For Place and For Animals is the first video from Perennial Plate husband and wife team Daniel and Mirra, who took some time off to start a family.  I’m very happy to see them back! I love their gallivanting videos that focuses on food, travel and sustainability.

Please search this site from more from this talented couple. I think I have posted everything they have ever done!  Enjoy.

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This Week’s Menus, The Tony’s, Even More Jesus Stout and Gay Pride

IMG_1103This last couple of months my blogging has really slowed down.  I’ve tried to figure out how to move forward, I don’t really want to stop, but at the same time I don’t seem to be able to post daily like I used to. This is a new idea for me, a kind of weekly update on food and life and how they intersect, with links to recipes and all sort of other things, like food shops, artisanal food producers and more.

One thing I’d like to remind all of you of is that after 10 years of writing Urbanfoodguy this site is a tremendous resource for recipes and to a lesser extent travel.  Next time you are looking for a recipe trying searching Urbanfoodguy!

This last week or so has been pretty hectic.  We had friends over for the Tony’s: IMG_1102An eclectic menu based on foods you could eat while watching TV. Continue reading

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Crunchy Buttermilk Fried Ramps

P1040191Folks in the Northeast get very excited when the first edibles start to sprout.  Ramps beat out Asparagus by a good couple of weeks, so the near hysteria about them can sometimes seem little over-the-top.  Wild leeks that grow in the moist soil of forest floors, they usually start to appear in early May.  The above picture was taken near my friends Ansell’s country house.  A short 15 minutes walk away from his place is a stream surrounded by forest   where we hit the ramp jackpot.

Historically my favorite way of preparing ramps is to pickle them and serve them with a cheese course.  As an added bonus the pickling juice can be used in a ramped-up martini ( 2 oz Gin, 3/4 oz dry vermouth, 1/4 oz pickled ramp brine).

Ramps almost make a mean Pesto.  If you search the internet you will find dozens of  ingenious ways to use this first seasonal treat.  My new favorite way of cooking Ramps is to give them the onion ring treatment.  Dredging them in flour makes them crispy so I prefer it to making a batter, but both are delicious.

This is a particularly good recipe to make now when Ramps are nearly over and much bigger.

Crunchy Buttermilk Fried Ramps

Trim, wash and dry 1 pound of Ramps, removing all the greens (reserve for another purpose).

In a medium size bowl pour in 1 1/2 cups of Buttermilk and add the prepared Ramps.IMG_1083Let them soak for about 10 minutes, in the meantime in another medium bowl mix together: 1 cup all-purpose flour, 1 tablespoon of salt, 1 teaspoon freshly grated black pepper and 1/2 teaspoon cayenne pepper.

Dredge the soaked Ramps in the flour a few at a time being carefulness to get the flour too wet or it will clump up and you’ll need to make more.IMG_1084Preheat non-flavored oil like Safflower, organic Canola or Sunflower in a cast iron skillet.  The oil should be about an inch deep.  Heat until hot, but not smoking (325 F).  Cook the prepared ramps until well browned on each side — 2 to 3 minutes per side.IMG_1085 When browned remove ramps to paper towel lined surface.  Place cooked Ramps on a serving plate, garnished with hot sauce, Maldon salt and fresh lemon wedges. IMG_1086 I used my friend Michael’s home-made Habanero carrot hot sauce but Tabasco is a fine substitute.

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Frack Free Bake Off with Emma Thompson

Greenpeace with the help of Emma Thompson  have done a British Bake Off themed anti fracking PSA.   I love how the Great British Bake Off has become such a thing that it is even used as a format to make an anti fracking video.

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Happy Earth Day/Passover

The above video is about the signing of the Paris Agreement, a historic global agreement to reduce carbon emissions and start to really deal with climate change.  It nice to see all these otherwise serious politicians and policy people being so happy.  Here to hoping that the goals set forth are actually kept.  Not only kept but exceeded.

As for me and probably a lot of the people reading this food blog focused on sustainability, urban sustainability most of us already know that supporting local farmers, buying season local ingredients, joining a CSA, having a garden in what ever little space we can find, composting all help to make for a healthier planet and healthier people.

Meanwhile today is the first Passover Seder tonight and I have to get cooking! Here’s the menu. IMG_0875

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Think You Know About Wine? Think Again!

I love the ASAP Thought Guys, here they take on wine tasting, which is about perception as it is anything else.   If you don’t know this Toronto duo (though only one is in this video)   you should check them out at the link above.

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Election Year Thoughts


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