.jpg?e0c879 "Cheese Grits with Fiddleheads and Ramps in Brown Butter")
.jpg?e0c879 "Cheese Grits with Fiddleheads and Ramps in Brown Butter")
.jpg?e0c879 "Cheese Grits with Fiddleheads and Ramps in Brown Butter")
I’ve been on the road a lot recently. Well, not just the road, in the air as well. It makes writing a bit challenging, so I usually get most of my posts down on my iPhone. Whenever I mention this to people, they always shake their heads… they can’t imagine typing that much with their thumbs. I find it freeing though. Grammar and spelling become less important and I’m able to focus on my thoughts. I’m not a natural writer and often struggle to find the words to convey what I’m feeling. But this little keyboard allows me to get it out without over-thinking it.
As I mentioned, I’ve been traveling a lot these last few weeks. It started at the end of April with a whirlwind trip out to Los Angeles by way of New Jersey. After a long weekend out west for the Big Traveling Potluck, I returned to my parents house to help out as my mom recovered from an operation. It was nice to be there… to be with my family and the daily routine of things, even though it was obviously a very hard time for my mother.
When I returned to Boston, things didn’t slow down. I’ve been fortunate enough to work on some great projects that have kept me pretty busy. There were a few slow days this last week where I got to create some recipes that have been stewing in my brain for a bit. One was this bowl of grits topped with two of my favorite seasonal ingredients: fiddlehead ferns and ramps. I kept the dish fairly rustic. My goal was to create a comforting dinner for a rainy spring night that would stick to your ribs a little. With a bit of brown butter and cheese mixed into the grits, I would call this one a huge success.
Now my thumbs are tired. I’m going to give them a little rest.
Enjoy!
The maple bacon cupcake, however, is a sure WIN!!
I’ve heard so much about this cookbook and it is becoming increasingly apparent that I need a copy of it! That avocado dressing is to-die-for.
Heavens, this sounds perfect! I need to make fiddleheads before they become out of season and this is the perfect recipe!
I can barely blog via my iPad let alone a phone! I’m impressed. And grateful because to be without your posts would be such a sad thing! I haven’t yet gotten to enjoy fiddleheads this season but atop a big bowl of grits…seems kinda like the perfect way.
I’ve yet to try ramps, but I do look forward to fiddleheads every Spring. Grits seem to be very popular – love the way you served it as a bed for this dish.
I have actually NEVER eaten a fiddlehead and aaaaaaaaaaalways wanted to. Plus I just like to say fiddlehead. You’re not surprised.
“I like it, I love it, I want some more of it”. Oh gosh, I just did that.
Great recipe! The fiddleheads are just gorgeous!
I could seriously do some major damage to a bowl of grits or polenta. So yummy and satisfying! Speaking of satisfying, I sort of like doing work on my iPhone too. It forces me to be concise and to-the-point and I realize I get a lot more e-mails done that way without putzing around. And it’s a fun challenge to press all the letters correctly.
Awesome that you could take care of your mom. Bet that means the world to her!!
Fiddleheads ~ I’ve never had ‘em now I’m obsessed with trying them. Lovely recipe!
Most northeastern dish ever! We can’t get either fiddleheads or ramps here in CA–I’m so jealous.
I’ve never heard of fiddleheads before. Glad to learn new stuff every day. And gotta try these tasty-looking grits, too.
im very intrigued by both the ingredients used in this recipe..I made similar bowl of heaven using polenta, shrimp & sundried tomatoes. hope you will find some free time to relax soon
This looks like the most perfect sprintime comfort food!
MMMnnn… I LOVES me some grits, especially when they’ve got ferns on top!
Cada helecho empieza como un pequeñito cabeza de violin
Brian:
This is an amazing combination of some of my favorite spring time greens. Definitely have to try your recipe. Thank you,
Looks gorgeous!
Ohmygosh, YUM!! I’ve been obsessed recently with ramps, but I’ve yet to get my hands on some fiddleheads. Love the addition of brown butter too.
Well, you had me at grits.
(ps – Hope your mom is doing okay!)
so wonderful Brain!
This is Spring food perfection! I want.
Omg. I’ve never had grits, fiddleheads or ramps for that matter. Looks so delish, Brian
ps: Hope you mom is doing well.
I have yet to try fiddleheads. I’ve seen them in all the grocery stores, and I’m tempted. Now I think I need to just go for it. Take your well deserved rest for those thumbs.
What a great spring treat!
What an awesome spring meal. I love it!
Confession – I have never tried grits. I’m terrified of grits for some strange reason. But, this dish totally makes me want to go for it. Our local farmer’s market opens up next week, and I think I remember seeing fiddleheads there last year, so I think I am going to pick some up and give it a try. That is, if I don’t chicken out on the grits in the meantime.
Now I’m determined to find ramps and fiddleheads down here! If I can’t maybe I can still find them up in Boston in early June?? This looks SO good!
Ramps and Fiddleheads: Springtime in a bowl.
Thank you Michael! And thanks for stopping by!
HA! Yeah, I’m not sure how much I succeed with letter pressing. Usually I find some pretty ridiculous spelling errors. Thanks for your comment!
I just love grits. I’ve never thought of pairing them with any thing but well, butter! And now you share this creative idea…love it. I hope your mom is feeling better and recuperating ok. xx