Category: Ramp Recipes (Page 3 of 3)

Ramp And Potato Soup

Ingredients:

  • 4 to 6 slices bacon
  • 4 cups chopped ramps (including green)
  • 4 to 5 cups diced red potatoes
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • salt and pepper, to taste

Preparation:

In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste.
Serves 4 to 6.
ranp and potato soup

Buttermilk Ramp Biscuits

Makes 20 biscuits

  • 1tablespoon active dry yeast
  • 1/2teaspoon granulated sugar
  • 3/4cups buttermilk, at room temperature
  • 1 3/4cup AP flour, divided
  • 1/2cup semolina flour
  • 2teaspoons baking powder
  • 1teaspoon sea salt
  • 1/2teaspoon baking soda
  • 1bunch ramps (mine weighed not quite one-third of a pound)
  • 10tablespoons unsalted butter, 8 TBS very cold and cubed; 2 TBS melted
  • 8tablespoons all-vegetable shortening (like Spectrum)
  1. In a small bowl, place yeast, sugar, and 4 tablespoons of the AP flour. Add buttermilk and whisk to combine. Cover bowl with a dishtowel and let rest for about 30 minutes, at which point you should see some foaming on the surface.
  2. Wash and dry the ramps. Roughly chop white and light green parts and mince about 2 tablespoons of the leaves.
  3. In the bowl of an electric mixer, combine remaining flours, salt, baking powder, baking soda, and chopped ramps. Add butter and shortening and mix on med-high until pebbly. (Alternatively you can do this with your hands, but move quickly).
  4. Form a well in the middle of the mixture and pour in the yeast mixture. Mix gently by hand until just combined. The dough will be pretty sticky and wet and seemingly unmanageable, but don’t worry.
  5. Using your (floured) hands, turn the dough out onto floured surface and knead gently just until it starts to have a little spring. Form dough into a ball and squish into a disc about ¾-inch thick. Cut out circles using a biscuit cutter or, if you don’t have one, a juice glass works too.
  6. Brush the biscuits with melted butter and let rest, uncovered, for an hour.
  7. Preheat oven to 400 degree F. Place biscuits about an inch apart on parchment-lined baking sheets and bake for about 18-20 minutes (or until the biscuits are browned on top), rotating the baking pans halfway through.

buttermilk ramp biscuits

via food52

Penne Pasta And Fresh Ramps

Penne Pasta and Fresh Ramps – My wife makes this dish for us at least twice during the ramp season and it is easily one of my favorites.

Here, ramps are cooked with extra-virgin olive oil and tossed with pasta and Parmigiano Reggiano, a wild play on the classic Italian pasta with garlic, pepperoncino, and greens.

This dish is also delicious made with pancetta instead of the olive oil. Dice the pancetta and cook, covered, until crisp and the fat is rendered; then proceed as directed.

4 servings

1 1/4 to 1 1/2 pounds fresh ramps
1/4 cup extra-virgin olive oil, or half oil and half butter
1/8 to 1/4 teaspoon crushed dried Italian red pepper (pepperoncino) or red pepper flakes
Salt
1/2 pound dry pasta, in any shape, such as penne, linguine or orecchiette
Freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano or Pecorino cheese
To prepare the ramps, trim off the roots with a paring knife and slip off any discolored or dead skin that clings to the bulbs. Wash the ramps in several changes of water and drain well. (As you clean the ramps, stack into loose bundles, so the bulbs and leaves are lined up; this will make them easier to cut). Place on a cutting board and cut off the bulbs; cut the leaves in half crosswise. Reserve both bulbs and leaves. Put a large pot of water on to boil.

In a large non-stick skillet set over low heat, combine the ramp bulbs, olive oil and 1/3 cup water; cover and cook until the bulbs are soft, about 10 to 15 minutes. Add the pepperoncino and cook, tossing frequently, about 1 minute. With a tablespoon, scoop about 1 tablespoon of the oil into a small bowl and reserve. Add the ramp greens to the pan along with 1/2 teaspoon salt and about 3 tablespoons water. Cover and cook over moderately high heat, tossing frequently, until the greens are tender and the water has completely evaporated, about 5 minutes. (If the water evaporates before the greens are cooked, add a tablespoon or two more to the pan. If too much water is left in the pan once the vegetables are cooked through, uncover, increase the heat to high and boil it off, or simply drain it off). Turn the heat to low and cook, stirring occasionally, until the bulbs and greens are meltingly tender and the
greens are no longer stringy. Turn off the heat.

Meanwhile, salt the boiling water well. Add the pasta and cook until tender but still slightly firm to the bite. Using a measuring cup, scoop out about 1/4 cup of the cooking water and reserve. Drain the pasta well.

Pour the reserved cooking water back into the pasta pot. Add the reserved ramp oil, and the cooked ramps and bring to a boil for 30 seconds. Add the drained pasta and toss to coat, seasoning with salt and plenty of freshly ground pepper. Divide the pasta among four warm shallow soup bowls, spooning some of the vegetables over each. Serve at once, passing the cheese on the side.

Penne Pasta And Fresh Ramps

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Wild West Virginia Ramps