Natural Egg Dying

Dying Easter Eggs with vegetables or spices is not an exact science but the experimentation is fun and creative and yields lovely whimsical results.  For the beets we simmered 2 small beets in 1 quart of water, 1 tablespoon white vinegar and 1 tablespoon salt for about 30 minutes.  We strained the liquid and reserved for dying the hard boiled eggs - both peeled and unpeeled.  We followed a similar process with the turmeric - substituting the vibrant colored root for the beets. Natural dyes are slower to take than the store-bought variety - we even left some overnight for the most vibrant (and delicious results). 

KR's Easter Feast in Martha Stewart Living

We are so happy to share our latest story with you we produced for Martha Stewart Living in their April 2017 issue.  They asked us how we do Easter (a bit of hunting and gathering) and our daughters joined in on the fun.  Stay tuned for our natural egg dying tips!

Egg Yolk Ravioli

Egg Yolk Ravioli

The savvy cooks answer to a Pavlova Party.  

• Corn Meal
• Several sheets fresh pasta, cut into 24 3 inch squares
• Sea salt
• 12 egg yolks, carefully separated
• 1 egg white, lightly beaten
• Blanched asparagus, for serving
• Fresh chives, for serving
• Olive oil, for serving
• Grated Parmesan cheese, for serving

Dust a clean work surface with corn meal.  Arrange 12 squares fresh pasta over corn meal.  Sprinkle a tiny pinch sea salt into the center of each square.  Set egg yolk over salt.  Use a finger or brush to paint a picture frame of egg white around yolk.  Cover with another pasta square, using fingers to gently enclose yolk.  Use a sharp knife to trim a centimeter off each side of square, sealing ravioli closed.  

Bring a large pot of salted water to a boil.  Reduce heat to a nice simmer and gently lower ravioli into water.  Let cook - stirring just enough to prevent sticking, until ravioli float to surface of water.  Let cook a minute longer.  Use a slotted spoon to remove from water.  Blot dry on a clean kitchen towel and serve immediately with blanched asparagus, chives, a good glug of olive oil and sprinkle of cheese. 

Pasta with Clams, Ramps and Fava Beans

Pasta with Clams, Ramps and Fava Beans

A simple purée of ramps and olive oil (similar to a pesto but without the pine nuts, cheese or basil) gives this dish its vibrant green color, kick and flavor

• 1 bunch ramps, about 8 stalks) root end trimmed
• 3/4 cup olive oil
• scant teaspoon salt, plus more for seasoning and pasta
• 1 pound pasta of choice
• 2 tablespoons butter
• 3 dozen clams, as small and tender as possible, shells scrubbed
• 1/2 cup dry white wine
• 1 cup shelled and peeled fave beans
• black pepper

Combine all but the purple/white end of one ramp and olive oil in the jar of a blender.  Whiz until smooth, a few specks of green will most likely remain.  Season with salt and whiz just to mix.  Transfer purée to a jar with a lid.  

Cook pasta in a large pot of salted water according to package instructions.  Reserve 1 cup cooking liquid.  Drain pasta and set aside.  Return pasta pot to a low heat.  Add butter.  Finely chop reserved ramp and sweat in melted butter until just soft.  Stir in 4 tablespoons of ramp purée and cook just a minute or two.  Add clams, white wine and reserved cooking liquid.  Increase heat, cover and cook until clams open, about 8 minutes.  Add fava beans and cook 2 minutes more.  Return pasta to pot, toss and cook just until piping hot - a minute or so.  Adjust seasoning with salt and pepper.  Add a tad more purée and drizzle olive oil while serving.