A tasty and healthy breakfast all in one bowl!
4 thick slices of country style bread, cubed
12 stalks mini asparagus, cut in 3
4 tablespoons olive oil
salt and pepper
1/2 bunch fresh parsley
1/2 bunch fresh mint
1 tablespoon toasted pine nuts + extra for serving
juice from 1 lemon
grated zest from 1 lemon
pinch of red chili flakes
1/2 cup Olive oil
- Preheat oven to 380F.
- Place the bread, asparagus and ramps on a baking tray and drizzle with oil. Sprinkle with salt and pepper.
- Bake until golden, about 12 minutes.
- Place herbs, pine nuts, lemon, chili and oil in a blender and blend until smooth. If its to thick just add a little more oil.
- Bring a pot of water to the boil and add a little vinegar, poach the eggs for 3 minutes.
- In a bowl start with the bread, then asparagus and ramps, then the egg, pine nuts and finish off with the lemon herb sauce.
Right now, my favorite combination is ramps and eggs, a particularly satisfying pairing. Sizzled in a little butter, ramps make stellar scrambled eggs, and for not much more effort, a spectacular cheese omelet.
- 4 large eggs
- Salt and pepper
- 2 tablespoons butter
- ½ cup chopped ramps
- >1 ounce Gruyère, grated
Crack the eggs into a bowl, season with salt and pepper and beat lightly with a fork.
Heat an omelet pan over medium heat and add the butter. When butter begins to sizzle, add the ramps and cook for 30 seconds or so, until softened. Pour in the eggs and stir to incorporate ramps. As the eggs begin to set, tilt the pan and lift the edges of the omelet to allow any uncooked egg to settle to the bottom of the pan. Cook for no more than a minute, then sprinkle the cheese over the eggs.
With a spatula, fold the omelet into thirds. Tip the omelet onto a platter seam side down. Serve immediately.
1-1/2 Tbsp unsalted butter
1-1/2 Tbsp Turbinado sugar (brown sugar may be substituted)
1 lb wild leek bulbs, fresh or frozen
1-1/2 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 Tbsp chopped fresh parsley
Preheat the oven to 400.
Melt the butter in an ovenproof saute pan over medium heat. The saute pan should be large enough to hold all the leek bulbs in a single layer. Add the leek bulbs and cook until they begin to brown slightly, about 10 minutes. Add the sugar and toss, continuing to cook until the sugar melts and begins to bubble, about 2 minutes. Add the salt, pepper and balsamic vinegar and cook for 5 minutes longer.
Place the pan in the oven, uncovered, and roast for 15 minutes. Remove to a serving dish and sprinkle with the chopped parsley. Serve while still warm.
This is a just a variation of a recipe for green onion jam I adapted and tweaked from a chef who I admire very much. Not exactly a “jam” like you would expect, it’s savory and has a bit of a slight crunch to it as well. You could definitely still put it on toast (I do) but usually it’s function is more of a condiment, to be used as part of the accoutrement for platter of cured meats or cheese. It is so much more than just a condiment though.
Since the recipe contains a bit of cornstarch to thicken it and give it it’s “jammy” quality, it will in turn thicken other things that you add it to. Gravy, fruit sauce, heck barbecue sauce. The ramp jam’s possibilities in the kitchen are only limited by your imagination. I’ve used it to make vinaigrettes, flavor sour cream, or I’ll just dollop it on something, anything. This week I used it to make a sauce for beef roast. I took some jam, thinned it with just a bit of reduced, strong pork glace then mounted it with a little butter, and whisked it in to thicken it lightly: it was the best thing I made all week.
Yield: 3 cups
- 4 cups young or middle aged ramp bulbs sliced 1/4 inch
- 1.5 tsbp cornstarch, dissolved in 1/2 cup water
- 1 tsp kosher salt
- 1/4 cup sugar or honey
- 1/2 cup apple cider vinegar
- 1 tsp each brown mustard seed and yellow mustard seed
- 1/2 tsp each whole caraway and cumin seed, toasted
- 2 tbsp flavorless oil like grapeseed or canola
- Tbsp chopped wild mint (optional)
- Tiny pinch of crushed red pepper flakes
- Heat the oil in a pan on medium heat, add half of the ramps to the pan and cook for a minute or two until translucent. Add the salt, spices and sugar and cook until the sugar is dissolved.
- Add the vinegar and cook for a minute more. Add the cornstarch dissolved in water and cook until the mixture thickens, just a few minutes. Add the reserved ramps and the chopped wild mint if using.
- Transfer the ramp jam to a container and cool immediately. It will keep for a long time if it is tightly covered. The ramp jam could also be frozen easily.
Yeah, yeah. I know ramp season is over but I made these a while ago and they were so good I decided to blog them anyway. When it comes to ramps, it’s really the green leaves that are incredibly perishable so every once in a while, you can find just the bulbs for sale long after you stop finding the leaves. But what to do with them?
Purchase Ramp Bulbs here to make your own!
You can use these pickled ramps anywhere you would use pickled onions (on sandwiches, tacos, bean dishes, etc).
- 1 cup white wine vinegar
- 1 cup sugar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 teaspoons pink peppercorns
- 1 teaspoon black peppercorns
- ⅛ teaspoon hot chili flakes
- 2 bay leafs
- 1 pound ramp bulbs, cleaned and trimmed
- Kosher salt for blanching
- Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water.
- Bring a 2-3 quart pot of water up to boil and add 2 tablespoons of salt.
- Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in a the jar you’re going to pickle them in.
- In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat.
- Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two.
- The refrigerated pickled ramps will last a few weeks to a couple of months.
If life gives you ramps, make pickled ramps. These garlicky bulbs preserved in a spice vinegar become a tangy crunchy substitute for pickled onions.