There was a time when everybody seemed to be afraid of cooking eggplant.  Rumors were rampant about bitterness and annoying seeds and the difficulty of cooking it well.  As it turns out, that’s all a lot of nonsense.  Our colleague Chef Jerry Pellegrino is eager to set us straight on eggplants.

There was a time when everybody seemed to be afraid of cooking eggplant.  Rumors were rampant about bitterness and annoying seeds and the difficulty of cooking it well.  As it turns out, that’s all a lot of nonsense.  Our colleague Chef Jerry Pellegrino is eager to set us straight on eggplants.

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

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Eggplants

Last week we talked all about Spring-time’s signature vegetable, the asparagus.  As it turns out we barely scratched the surface.  Spring is also the season for the king of mushrooms, the noble morel.  And Chef Jerry Pellegrino will tell you that asparagus and morels are natural partners.  Whereas both are earthy, one has a sweetness to it and the other a nuttiness of flavor.

Last week we talked all about Spring-time’s signature vegetable, the asparagus.  As it turns out we barely scratched the surface.  Spring is also the season for the king of mushrooms, the noble morel.  And Chef Jerry Pellegrino will tell you that asparagus and morels are natural partners.  Whereas both are earthy, one has a sweetness to it and the other a nuttiness of flavor.

Asparagus and Morels

As it happens, Maryland, and in particular the sandy Eastern Shore is Nirvana for asparagus.  This time of year, always brings a bumper crop of these delicious spears to the marketplace.  And every year we try to find new ways of cooking them.   And Chef Jerry Pellegrino, says it’s not too hard to find new ideas for this versatile veg.

As it happens, Maryland, and in particular the sandy Eastern Shore is Nirvana for asparagus.  This time of year, always brings a bumper crop of these delicious spears to the marketplace.  And every year we try to find new ways of cooking them.   And Chef Jerry Pellegrino, says it’s not too hard to find new ideas for this versatile veg.

Asparagus

Natives to these parts are well aware of a member of the onion family that seems to be virtually unknown more than 100 miles from the Potomac.  I’m talking about “ramps” and don’t feel bad if you know the name but have never tried them.  Chef Jerry Pellegrino loves them and says that our ramps are something of a regional delicacy.

Natives to these parts are well aware of a member of the onion family that seems to be virtually unknown more than 100 miles from the Potomac.  I’m talking about “ramps” and don’t feel bad if you know the name but have never tried them.  Chef Jerry Pellegrino loves them and says that our ramps are something of a regional delicacy.

Eggplants

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