noodles for breakfast
The only thing better than Momofuku scallion sauce (recipe) on hot noodles? Momofuku sauce made with ramps coating cold soba noodles, sliced hanger steak, and quick pickles on a warm spring morning.
As I leave another little piece of my heart in San Francisco this weekend (you know, you know I will), there will be a beautiful little jar with ramps, ginger, Tamari, and vinegar waiting for my return to this Brooklyn kitchen,
and the purple blooms of garlic chive flowers that I bought at Saturday’s market will have opened wider…
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Posted by Kristen Taylor on Thursday, April 8th, 2010, 10:19 am * Filed in brooklyn, Food. * Tags: kristen, kthread, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
April 10th, 2010 at 8:47 am
Mmmm, I love chives in mayo. We have a small garden and we try to follow organic principles. We plant chives around other food plants and their smell seems to confuse insect pests. They’re very prolific and we divide them like crazy into new bunches of plants. Some we cut for eating and some we leave to produce those fantastic purple flowers. (Love the quality of the photography in this blog.)