Mother Earth Gives Birth

What a spring fling: foraged morels and ramps at my local farmer's market this mid May Saturday morning.  When you get a bonanza like that--both rare finds so both at once is a jackpot--all you can do is prepare them plainly so they shine. I just sauteed mine in some classy French butter with a bit of salt to make them sweat, then I added cream and fresh parsley. What a rich, satisfying dish to put before a....well, anyone actually.
 
Cheers to Mother Nature!  She outdid herself this spring.

P.S. You could put this over pasta or in an omelet.

Come hear me in person talk about Himalayan food

 I am one of those "others" on the panel of this event so I invite you all to come. I'm going to be talking about how particular ingredients and cooking styles migrated through the world's highest mountains to get to us. You'd be surprised how familiar they are to you.

BEYOND MOMOS

HIMALAYAN FOOD IN JACKSON HEIGHTS

JUNE 23

6:30 - 8:00 PM

MUSEUM OF FOOD AND DRINKS PANEL DISCUSSION ON HIMALAYAN CUISINE

This panel discussion is organized by the Museum of Food and Drink (MOFAD) and co-presented by the Rubin Museum. The event will take place off-site in the Jackson Heights neighborhood of Queens.

Jackson Heights, Queens, is one the most diverse neighborhoods in the country. The neighborhood’s international population is reflected in its dizzying array of food businesses, from Indian mega-grocers to taco trucks. Since the 2000s Jackson Heights has also become home to a large Himalayan population and many restaurants that serve that community. Now it’s possible to savor Tibetan momo dumplings and milk tea, as well as Nepali sukuti (meat jerky) and thali platters, all within a few blocks of the subway.

Join us for a panel discussion moderated by Yanki Tshering of the Business Center for New Americans with Tashi Chodron of the Rubin Museum, Pema Yangzom and Tenzing Ukyab of Himalayan Yak, and others.

Learn about the culinary and cultural diversity of Himalayan cuisines, and hear the personal stories of Himalayan food entrepreneurs in New York. Afterward, stick around for tastings from the neighborhood.