May: One of Our Favorite Food Months

In Boulder you can always confirm the arrival of spring with the sights and sounds of our legendary farmers market. Booth after booth, the market seems to expand each year, marking the arrival of established and new farms and ranches. Who can keep up with this bounty?

Jim at Farmer's MarketA longstanding devotee of the market, our Executive Chef Jim Smailer certainly does his best. Undeterred by the chill of an early spring morning, Chef Jim arrives early for the best selection. Lots of folks enjoy the Market, but for Chef Jim, finding the freshest local asparagus and greens is like panning for gold.

“I feel like I say this every year, but May is one of my favorite food months at home and at the Cork. We come out of five months of virtually no local produce, and May really starts the Farmers Market season off. The world comes alive in spring,” Chef Jim said.

It’s true that freshly-picked produce stands on its own, but its ability to elevate a dish is remarkable. That’s where Chef Jim’s true talents come in to play. The joy in his face reflects his delight in cooking with these kinds of quality ingredients, as well as the creative opportunities hyper-seasonal selections, such as pea shoots, offer.

Asparagus ravioliThat asparagus in his hand might just turn into Asparagus ravioli, which you can also try at home with Chef Jim’s recipe. Pea shoot pesto and squash blossom pizza are other examples of Jim’s artistry. To supplement goodies from the farmers market, The Cork regularly receives deliveries from the best local farms.

It’s also a great time for seafood.

“Wild salmon and halibut have been long gone. These two great American fish make a welcome return in the spring,” Jim said, “Oh, and I almost forgot to mention softshell crabs which I eagerly await!”

Halibut Salad (better lighting)Together with Jim’s hand-picked produce, the possibilities for his seafood selections are almost endless.

“We also have spring lamb from Triple M Bar Ranch,” Jim said.

So, who can keep up?

Chef Jim, of course.

Come and enjoy Chef Jim’s inspired spring cuisine at the Cork!

Recipe: Pea Shoot Pesto

Recipe: Pea Shoot PestoIngredients:

  • 2 packed cups of pea shoots
  • 1/2 cup of fresh basil
  • 1/4 cup of spring onion or scallion chopped
  • 1/4 cup of lightly toasted piñon nuts (preferably Italian)
  • 1/4 tsp. of black pepper
  • Pinch of salt
  • 1/2 cup of grated reggiano parmesan

Directions:

  • Place all of the above ingredients in a food processor and slowly add extra virgin olive oil until you have the right consistency (should make about a 1/3 to 1/2 cup of finished pesto).
  • Can be made a couple of hours ahead of time, covered with plastic wrap and stored at room temperature.

Chef notes:

  • The pesto is the perfect complement to a piece of fresh halibut because it is a little less pungent than a classic basil and garlic version.

Recipe: Asparagus Ravioli

Asparagus ravioli

Ingredients:

  • 1 bunch asparagus, trimmed and cut into 1/2 inch pieces
  • 2 spring onions, coarsely chopped
  • 1 cup ricotta
  • 1/4 t. nutmeg
  • 1/2 cup plus more for topping of Reggiano Parmigiano, grated
  • 1/2 cup plus more for topping of Pecorino Toscano, grated
  • 2 Tablespoons extra virgin olive oil
  • 1/2 stick butter
  • Salt and pepper to taste

Directions:

  1. In a large saute pan add the olive oil over medium high heat.
    Add the spring onion and chopped asparagus, reserving the spear tops.
  2. Season with salt and pepper and cook until tender, approximately 10 minutes
  3. Set this mixture aside to cool.
  4. In a bowl whisk together the ricotta, nutmeg and 1/2 cup of each cheese
  5. Add the cooled asparagus mixture and gently mix.
    This mixture is a wonderful spring filling for ravioli. Find your favorite fresh pasta recipe and a ravioli mold and make ravioli.
  6. The ravioli will cook in salted gently boiling water for approximately 4 – 6 minutes depending on the thickness of the pasta. Drain the ravioli and reserve about 1/2 cup of the pasta cooking water.
  7. While the ravioli are cooking melt the butter in a saucepan just until melted, do not brown. Add the reserved asparagus tips and cook until just tender.
  8. Add the cooked ravioli and the 1/2 cup of reserved pasta water to the saucepan with the asparagus tips. Toss the ravioli. Place in warm bowls. Top with the reserved cheeses and few grinds of black pepper.
  9. This recipe makes about 36 small ravioli or 24 free form ravioli.
  10. The size will depend on size of ravioli. This recipe will serve 6 people.