Lamb or Lion?

The beginning of March always seems to be the most confusing time for weather. One day you may be outside in a t-shirt and the next you might get blasted with 8-12 inches of snow as we did yesterday. Having gone to school in upstate New York, I’m fairly used to weather like this so it never really bothers me. In fact we never really had much of a spring in Saratoga. One day you just woke up in late April or early May and it was 75 degrees. But all that aside, I always get really excited around this time of the year. We’ve made it through the draining early months and there’s a lot to look forward to, especially related to the culinary world. The signs of spring become truly evident in the Green Market in union square as well as throughout the markets in the city. It is a truly inspiring time of year to be a cook and an eater and last night despite the wretched slush and chill, I was feeling that warm weather buzz. Although the spring and summer time mean different things to many people, my food memories are filled with farmers market produce and succulent fresh seafood. Whether its out on Long Island or down the jersey shore, I’ve spent a lot of the warm months soaking in the sun and eating awesome food. Last night I decided to create a dish inspired by these memories as a way to forget about the murky cold.

Edamame Risotto with Sauteed Jumbo Shrimp and Cockles with a Lemon Sherry Reduction

edamame-risotto2

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2 Responses to Lamb or Lion?

  1. smg says:

    “We’ve made it through the draining early months and there’s a lot to look forward to, especially SARAH AND EMILY’S FREAKING BIRTHDAYS!”

    Also, mad at you for making risotto and not inviting me. But you knew that.

    Cockles are totally underrated. They are like the shallots of the ocean. I had them in a thai curry dish with soba noodles once and then again in Spain, basically in butter and garlic and they were TDF.

  2. Emily says:

    Ricky,
    This looks absolutely amazing! I love that you experiment with these different flavors and textures. Where do you find the freshest seafood in NYC? I’m a HUGE seafood lover and I’m always looking for places to peruse and possibly purchase (like that alliteration?) seafood.

    Keep up the great work. This site look beautiful!

    Emily

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