I'm a Fan of Chef Tom Colicchio

For the rest of you out there who are also fans, the New York Times has an interesting interview with Tom Colicchio. Colicchio owns the Craft chain of restaurants, including my absolute favorite restaurant ever Craft. He's also on the show Top Chef.

In this article, he discusses his West Village apartment (which he rents surprisingly), his family, his life, and of course cooking. He also recommends the one book no one should be without. Jacques Pépin’s book “La Technique.”

See Colicchio's own books on cooking here. He definitely espouses a philosphy about cooking and technique rather than recipes.

Read the complete article here.

What *are* ramps exactly?

So ramps seem to be a big thing in the local culinary scene here in New York, but until yesterday, I'd never even heard of them.

Turns out they are what I imagine to be a cross between green onions and leeks. Mostly like small leeks from what I understand. See above.

Given that I'm so into trying new things these days, I'm going to have to head on over to the farmer's market in Union Square to find some.

Both the New York Times and The Kitchn posted about them this week. Check out their ideas about how to use them below, and let me know how you would prepare them? I need some additional inspiration on this one...

Suggested Recipes:

Ricotta gnocci with ramp pesto
Morel mushrooms and ramp pizza
Ramp risotto
Sauteed ramps

Plantain Inspiration: Sweet plantain omelette

I love cooking new and interesting things. I just finished reading Mark Bittman's post on plantains, and I've been inspired. I've had plantains before but have never cooked with them, so I'm looking forward to mixing it up a bit.

I live in a hispanic neighborhood, so plantains are easy to find. In fact, I picked up a couple on the way home tonight.

Bittman writes about frying them up. However, I've also seen a couple of other interesting options such as a sweet plantain omelette. Details on the omlette below. I've adapted the recipe. The amount of eggs and other ingredients is optional/to taste.

Also note, the plaintains should ripen and turn yellow/black before using them. It can take up to two weeks for them to ripen.

For the omelette, beat egg whites and mix in a dash of salt and nutmeg. In a separate pan, use a cooking spray and cook the plantains on both sides, until medium golden brown.

Add cheese, plantains and garlic to egg mixture and whisk. Coat large sauce pan with oil, butter or non-stick spray, cooking egg mixture on medium heat on one side for about 5-6 minutes. Gently flip over and cook for another 5-6 minutes or until egg is thoroughly cooked through.

If you are unable to flip the omelette over, place omelette on oven-safe pan/skillet. Finish cooking in oven on 350°F for about 10 minutes or until you know egg is thoroughly cooked, or golden.

See the complete original recipe here on Bren's Flamboyant Eats.

Mark Bittman's NYTimes post also has a number of interesting suggestions in the comments section.

Lose weight for the environment?

Here's one more very interesting and unique reason to lose weight from the New York Times.

They argue that being overweight is bad for the environment. Not specifically meat eating, which does have ties to environmental destruction, but over-consumption in general.

According to the article, "The study concludes that being overweight or obese “should be recognized as an environmental problem” because of its contribution to climate change from additional food and transport emissions."

Agree, disagree, want to learn more? Read more here.