Leaving The World's Best Restaurant Mid-Meal
Plus: Return to the Pink Tree, Scrambled Eggs with Ramps, and Grilled Lamb Loin with Asparagus.
Hey everyone,
We’re back and have I got a story for you!
Remember how excited I was go go to Noma, the world’s best restaurant? How my last e-mail was called: “We Got Into Noma!”? How we built our entire trip to Copenhagen around this one, super exclusive, once-in-a-lifetime experience?
Well, things took a turn. I don’t want to spoil anything, but here’s a whole post that I just wrote called:
Click those words or click this button to read all about our unexpected, funny-in-retrospect adventure.
So how was the rest of our trip to Copenhagen?
Absolutely wonderful. We had such a terrific time, and ate so many fabulous meals, I’ve decided to save all of it for another big post, coming this Thursday, so I can put everything in one place.
Right now, let’s focus on our return. We got back on Friday and immediately I was delighted to see that the tree in front of our carriage house had exploded into pink flowers. Our friend Rob took this picture of us.
Even more exciting: remember those rhododendrons I planted a month or two ago? They’re starting to bloom.
My rosemary, thyme, and mint are all doing great too. My basil? Not so much. In fact, I think it’s safe to say that my basil is dead. You were all right. It was too cold for basil.
Somewhere in the mad scramble of going to Copenhagen, I forgot the fact that several weeks ago I put an order in for ramps from my CSA Local Roots. So when I got back, there they were, those precious, wild leeks that chefs love to use in the spring.
I decided to prepare them in the simplest way possible: I cleaned them, chopped them, sautéed them in butter, and added eggs. I added a little Manchego cheese (because that’s what I had) and served it up with toast and a little salad.
In eggs, the ramps can really shine. They’re also really great in pasta — I remember this recipe from long ago and I think I’ll try it again when I get some more ramps.
Finally, it was so beautiful out on Saturday, that I decided to break out the grill again. This time, I went to the new Meat Hook in our neighborhood, and bought two pieces of lamb loin that I seasoned ahead, letting them come to room temperature, and then throwing them on the grill once I heated all the charcoal.
The only mistake I made? The loin was held together by string — I didn’t realize it was rolled up — so when I decided to pull the string off each piece, I didn’t realize they would uncoil. Oh well: still came out beautiful, burnished on the edges, and medium-rare in the middle (thank you, thermometer).
I also threw asparagus on to the grill, losing a lot in the process. Thank God my in-laws saw me doing it on Instagram and gifted me with a grilling basket for my next asparagus adventure. Thank you, in-laws!
I made a quick salsa verde in the mortar and pestle with garlic, anchovies, parsley, Dijon, lemon juice, and olive oil which I spooned over everything, including potatoes which I roasted in the oven.
A pretty perfect spring dinner, if I do say so myself!
Let’s look at some links:
I really liked this piece about phones and reading… it’s unexpected in that it advocates reading books on your phone (The New Yorker);
5 Pasta Myths, Debunked (NYT).
That’s all for today, folks!
I’ll be back on Thursday with a full account of our trip to Copenhagen.
Until then….
Your pal,
Adam
Your Noma story is hilarious!
My father used to say, the eye also eats. I don’t see anything appetizing in the Noma food. I don’t understand the hype!