Pickled Ramps

April 20th, 2012 § 0 comments § permalink

Makes 1 pound of pickled ramps

Ingredients

1 cup white vinegar
½ cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
2 tablespoons salt
1 teaspoon of each of mustard seeds, coriander, pink peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of fresh thyme
¼ cup fresh parsley leaves
3 tablespoons fresh mint leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only with a hint of green tops)

Directions

In large mixing bowl whisk together vinegar, white wine, mustard, sugar, salt and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or plastic container and refrigerate for 3-5 days.

Wild Ramp-Basil Pesto & Whole Wheat Paperadelle

April 26th, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

¼ pound of wild ramps, cleaned and ends trimmed and chopped
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
1 pound whole wheat paperadelle cooked

DIRECTIONS

In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Toss together with whole wheat papperadelle.

Ramp & Wild Mushroom Crostini

April 26th, 2011 § 0 comments § permalink

Makes 15-20 crostinis

INGREDIENTS

Olive oil
1 tablespoon butter
2 cloves garlic, chopped fine
9-10 ramps, cleaned and trimmed, chopped fine
1 cup fresh morel mushrooms or other wild mushrooms, cleaned and chopped fine
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon white wine
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Baguette bread sliced thin and lightly toasted
Pecorino cheese, shavings for garnish

DIRECTIONS

In a medium skillet heat the olive oil and butter on medium high, add the garlic and sauté a few minutes, then add the ramps and sauté another minute or so. Add the morels, herbs and wine, cook another minute and season with salt, pepper, and cayenne. Place a spoon full on a crostini and garnish with pecorino shavings.

Ramptini

April 26th, 2011 § 0 comments § permalink

Makes one cocktail

INGREDIENTS

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

DIRECTIONS

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp.

Stirred: In a large glass filled with ice, combine the gin, vermouth, and ramp juice stir gently. Strain into a martini glass and garnish with pickled ramps.

Pickled Ramps

Makes 1 pound of pickled ramps

INGREDIENTS

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 spring of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

DIRECTIONS

In a large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and place in the brine. Place the ramps and the brine in a jar or a plastic container refrigerated for 3-5 days.

Wild Ramp-Basil Pesto & Whole Wheat Pappardelle

April 19th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

¼ pound of wild ramps, cleaned, ends trimmed and chopped
¼ cup fresh basil leaves
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
Salt
1 pound whole wheat pappardelle, cooked

Directions

In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Season with salt and toss together with whole wheat pappardelle.

Ramp & Wild Mushroom Crostini

April 19th, 2011 § 0 comments § permalink

Makes 15-20 crostinis

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, chopped fine
9-10 ramps, cleaned and trimmed, chopped fine
1 cup fresh morel mushrooms or other wild mushrooms, cleaned and chopped fine
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon white wine
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Baguette, sliced thin and lightly toasted
Pecorino cheese, shavings for garnish

Directions

In a medium skillet over medium high heat, add olive oil and butter. Cook garlic until fragrant, 1 minute. Add ramps and sauté another minute or so. Add the morels, herbs and wine, cook another minute and season with salt, pepper, and cayenne. Place a spoon full on a crostini and garnish with pecorino shavings.

Rampatini

April 19th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

Directions

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp

Stirred: In a large glass filled with ice combine the gin, vermouth, and ramp juice and stir gently. Strain into a martini glass and garnish with a pickled ramp.

Pickled Ramps

Makes 1 pound of pickled ramps

Ingredients

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

Directions

In large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or a plastic container refrigerated for 3-5 days.

Fritto Misto of Ramps, Asparagus and Fiddleheads with Citrus Mint Aioli

April 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 cups canola oil
2 cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Zest of 1 lemon
Zest of 1 lime
½- 1 cup ice cold club soda, diluted with 2 tablespoons lemon juice
1 ½ to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and dried
Maldon salt, to season
Citrus Mint Aioli, to serve (recipe follows)

Directions

Place the oil in a 6- to 8-quart pot and heat it to 375ËšF.

In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and baking powder. Add salt and citrus zest and mix well. Slowly add in water or club soda until the consistency is like a loose pancake batter.

Once the oil has come to temperature, working with a few pieces of the vegetables at a time, dip them into the batter, coating them well and letting the excess drip off, before adding to hot oil. Working in batches, place vegetables in oil, being careful not to overcrowd the pot and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with maldon salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the citrus mint aioli.

Citrus Mint Aioli

Makes approximately 1 cup

Ingredients

2 cloves garlic, chopped
1 teaspoon kosher salt
1 large egg
1 large egg yolk
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
Juice and zest of 1 lime
½ cup canola oil
½ cup extra virgin olive oil

Directions

Place garlic, salt, egg and egg yolk in a blender and blend until smooth. Add mint and combine. Slowly stream in half the oil and then add citrus juice and zest and then continue to add the rest of the oil until thick and emulsified. Adjust with salt, if needed. Serve with fritto misto.

Wild Ramp-Basil Pesto

April 6th, 2011 § 0 comments § permalink

Makes approximately 1 cup

Ingredients

¼ pound of wild ramps, cleaned and ends trimmed and chopped
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
Salt

Directions

In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a “looser” pesto & less for a “chunkier” version. Season with salt to taste.

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