Lunch

After spending the morning in the library writing a paper, I was hungry for something healthy for lunch. When I got home, we had a random assortment of things but were also out of a lot of items (say milk) that would have been helpful in putting together a full meal. I boiled up some spinach linguine and then made a sauce of some sauteed spinach, walnuts, roasted tomatoes, and chevre. Further demonstrating that its really difficult to screw up high quality ingredients was the pasta that emerged. I squeezed a little bit of lemon juice over it and dug in.

Yesterday I tried morels for the first time ever in one of the most decadent meals I have ever had at home (and Matt believes in cooking mashed potatoes with 1 part potato, 1 part butter, and 1 part cream, so that is saying something). Matt grilled up a sirloin steak to split and I made a salad with dried cranberries, lettuce, sorrel, almonds, and a simple balsamic vinegarette. To top the steak (in comes the extra-decadence), I sauteed some ramps and morel mushrooms in butter. Here is the exceedingly precise recipe:

Melt some butter, between 1/3 and 1/2 of a stick. Saute the bulb portions of 3-6 ramps depending on how ramp-y you want it to taste. After the ramps have softened and the entire concoction is smelling really good, toss in slices of morel mushrooms. Cook over low heat until the morels have released their liquid (or until you can not wait any more). Chiffonade the leaves of the 3-6 ramps and add them in, allowing them to soften for about a minute (or while you find your wine glass and take a sip). Add a few dashes of tamari and stir. Pour the entire mess over a steak that has been grilled and is resting. Threaten to saute any pet that comes close to investigate.

Voila!