These Toasts with Ramp Butter and Fried Quail Eggs from April Bloomfield's A Girl and Her Pig are yet another way to enjoy everyone's favorite fleeting spring vegetable. The butter in this recipe incorporates both the cooked bulb of the ramp and its tender, raw greens into a rich butter dressed up with capers, anchovies, lemon, and chiles.
'April Bloomfield' on Serious Eats
This week we're going to be sharing what we consider to be April Bloomfield's greatest hits, many taken straight from the menu at The Spotted Pig. At The Spotted Pig, Bloomfield does drinking snacks right, and these Devils on Horseback are the ideal way to soak up whatever you're sipping. Bacon wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. These are the kind of snacks that go fast, doubling the recipe might be a good plan.
It would be a tragedy to go to April Bloomfield's The Spotted Pig and not order at least one round of her exemplary Deviled Eggs. They're just too good not to try, at least once. The thing is, they're not all that far off from the basic recipe, mayo, mustard and paprika are all there, but Bloomfield's added a few tweaks that round out the flavor, giving them an eggy, tangy richness that makes them so irresistible.
The menu that Bloomfield choose for Coco, typical of her cooking, focuses on fresh ingredients prepared simply and seasoned aggressively. The starter, Beef Tenderloin with Horseradish and Watercress Rolls, spotlights a mix of influences: watercress and horseradish from the UK, balsamic and olive oil from Italy, and rich crème fraiche from France. The dish has elements of a carpaccio with arugula, a Sunday roast, and a simple steak and salad combo.
[Photograph: Robyn Lee] Smoked haddock is very popular all over England. April Bloomfield is doing her part to raise its profile here in the U.S. That shouldn't be a problem with a chowder as good as this one, which is...
The first of our highlighted Cook the Book recipes out of the gate this week is adapted from an April Bloomfield dish in The Oprah Magazine Cookbook. Bloomfield is the chef at celebrated New York City gastropub The Spotted Pig....