What I’ve realized is that meat, in all its shapes and sizes, is an essential part of my food pyramid and something I’m afraid I just could not live without. If truth be told, I haven’t really met a meat I didn’t like. Red or white – I don’t discriminate. Favorites? Sure, I have favorites. I’d choose lamb chops over chicken 9 times out of 10 (the exception being a chicken that might be fried or perhaps stuffed with cheese and other tasty treasures). And I’d fight a polar bear in the snow for a bite of a juicy, vinegar-based North Carolina barbeque sandwich with coleslaw and hushpuppies on the side. Oh and sweet tea with lemon too please. Yep, I’d say I am a fan of swine for sure. I’d go as far as to say that most things do actually taste better with a side of bacon. In fact, I’d originally intended to post specifically about one dish I made for dinner last night that included a “small smattering of pork”, but while thinking about it, I realized that I have officially eaten something of the pork variety for the last 3 meals. So again, vegetarian I am not.
Sunday began just like most Sundays should – we’d reunited with long lost band members and rocked it out pretty late the night before (and for those of you who think Rock Band is not “real” you are most definitely un-cool) – so we awoke no earlier than 10 to find ourselves thirsty and hungry. Fortunately for us hungry people, we live near a long list of eateries with the majority serving brunch. And so, we made our way about three blocks east to Mado. We’d eaten dinner at this fine establishment a number of months ago and remembered the cuisine to be pretty good. In addition, they’d recently been listed by Bon Appetit as one of the “top places in the U.S. for brunch”. So when faced with the seemingly impossible task of choosing a restaurant, this was a no-brainer.
For those of you who are into sustainable eating, Mado is for you. They list, on their wall-spanning chalkboard, all the local farms from whom they purchase their produce and meat. They don’t lie when they flaunt their use of all parts of an animal and they even house-cure their meat and made their own apple butter and jams. Their website lists their menu, which is to be expected, but they also list a few events and links which again include the farms they use. One link I found to be particularly intriguing was the one called “Sky Full of Bacon” – series of video podcasts about food, centering on Chicago. I plan to subscribe. One reviewer summed his site up in one word – priceless. That’s my kinda food writer
Since our brunch was a little heftier than our usual cereal, I’d decided on a real spring-y dinner full of lots of fresh ingredients. I’d seen the recipe in Bon Appetit (yes, this is one of my favorite foodie mags) and it reeked of Spring – asparagus, butter lettuce, peas. The real kicker was the prosciutto topping. How can you resist a spring salad topped with prosciutto? And when you add parmesan cheese? Jeepers! In case you can’t tell, I was excited.
adapted from Bon Appetit, April 2009
6 servings (or less if you just can’t stop!)
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices (I used spring onions)
2 tablespoons minced shallot
Coarse kosher salt
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmesan cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
4 oz thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.