Tag: recipe

Ramps And Red Potatoes

Ramps And Red Potatoes

If you like ramps and you like potatoes (WHO DOESN’T!?), then you’re going to love this simple little recipe. It serves four so you will need to adjust as necessary. And don’t worry about making too much, I think it tastes even better when warmed over the next day.

Ingredients

Iron skillet (ok, this is optional – but ramps do cook better in an iron pan, we think – as least our mommas thought so!)
4 or 5 large red potatoes, diced
1 lb. bacon
2 or 3 bunches of ramps, cleaned and cut up – [if you don’t have any you can always use our ramp seasonings or ramp flakes instead]
6 eggs (optional)
salt and pepper to taste

Directions

Fry bacon in skillet. (and NO veggie oil is NOT okay … well use it if you must)
Remove bacon from pan and set aside.

Put cut up potatoes in bacon grease and let fry 3 to 4 minutes.
Add cut up ramps and continue frying until potatoes are well done (15 -20 minutes).

Place previously fried bacon on top of potatoes and ramps; let simmer for about 2 minutes.

If you want to add scrambled eggs, add after potatoes are done and before adding bacon.

Ramps and Red Potatoes

Pickled Ramp Bulbs – Asian Style – (Pickled Ramps)

Pickled Ramp Bulbs – Asian Style – (Pickled Ramps)

This is a perfect pair-with-beer or pair-with-sake type of little pickle. Just make sure your girlfriend or boyfriend is eating the same thing as you. If you are using whole ramps (bulb and leaves, you can use the entire thing, unless the leaves are old…then in that case just use the bulbs and trim off the leaves)

Ingredients:

1 pound ramps bulbs (or whole ramps), trimmed and washed
1 cup granulated sugar
1 cup rice wine vinegar
1 cup water
1 tablespoon kosher salt (or 1/2 tablespoon table salt)
1 tablespoon Japanese seven spice (Shichimi Togarashi)
1 1/2 teaspoons Korean crushed red pepper (kochukaru) or other mild crushed chili pepper

Directions:

1. Bring a saucepan of water to boil. Briefly blanch the ramp bulbs in salted water. If using entire young ramp (small bulb + leaves) no need to blanch. Drain and set aside.

2. Combine all ingredient except the ramp bulbs in the saucepan over medium high heat. Bring to a boil, whisking until the sugar has dissolved. Turn off the heat and add the ramp bulbs to the brine mixture in the pan. Let cool to room temperature and then transfer to a smaller nonreactive container, cover tightly, and place in the refrigerator overnight. You could also can the pickled ramp bulbs.

pickled rampsAdapted from Chow.

 

Fried Eggs, Bacon, And Ramps

One of the most excellent dishes ever is Fried Eggs, Bacon, and Ramps. Seriously, if you have never eaten ramps with bacon and eggs you are truly missing out on something amazing.

Ingredients
1/4 pound slab bacon, cut into 1- by 1/4- by 1/4-inch lardons
1/2 cup water
2 tablespoons butter
16 ramps, washed and ends trimmed
Kosher salt and freshly ground black pepper
2 to 4 large eggs
Red chili flakes
Directions

  1. Place bacon in a 10-inch nonstick skillet and add water. Bring to a simmer over high heat and cook, stirring occasionally, until water has evaporated and bacon is well-rendered and crisp, about 15 minutes. Transfer bacon to a small bowl, but leave rendered fat in skillet
  2. Add butter to bacon fat and heat over high heat until foaming has subsided and butter begins to brown. Add ramps and cook, stirring and tossing occasionally until well browned. Season to taste with salt and papper. Transfer ramps to bowl with bacon.
  3. Crack eggs directly into skillet and fry over medium-high heat until whites are set on top and brown and crisp on the bottom, and yolk is still runny, about 2 minutes. Transfer eggs to a plate, pour any remaining bacon fat and butter from the skillet over them, season to taste with salt, pepper, and chili flakes, and serve with bacon and ramps.

fried eggs - bacon - ramps

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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