A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes.
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Entries tagged with 'ramps'
Ramps and bacon go exceptionally well together. Here they go hand in hand inside a crisp Chinese-style dumpling.
Fluffy drop biscuits are a great way to use ramps, one of spring's most anticipated crops. They're amazing sliced in half crosswise and stuffed with chicken and gravy.
Grilling ramps enhances their sweetness and gives them a tender-crisp crunch. It's the ideal way to cook this great wild spring vegetable.
Crispy quesadillas stuffed with cheeze, chorizo, and ramps.
An ultra-ramp-flavored, bright green risotto flavored with blanched ramp greens and whites, topped with herb ricotta and sautéed ramps.
A quick and easy puffy ramp frittata.
[Photographs: J. Kenji Lopez-Alt] Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science...
[Photographs: J. Kenji Lopez-Alt] Note: Both the chili bean paste and the Sichuan Peppercorns can be bought online (follow the links) if you don't have a good Chinese market nearby. Use tofu labeled "silken" in a hardness range of medium...
These Toasts with Ramp Butter and Fried Quail Eggs from April Bloomfield's A Girl and Her Pig are yet another way to enjoy everyone's favorite fleeting spring vegetable. The butter in this recipe incorporates both the cooked bulb of the ramp and its tender, raw greens into a rich butter dressed up with capers, anchovies, lemon, and chiles.
Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, brussels sprouts, fava beans, or fiddleheads would all work fine.
Ramps are wild leeks that end up tasting like an earthy cross between green onions and garlic. They make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott. You can pickle the ramp greens as well as the bases, but the greens do not hold up as well and are better kept for sauteeing fresh.
A little bit of pickled ramp brine brings an earthy, slightly sweet onion flavor to this classic cocktail. Make sure to use a fresh bottle of vermouth, and store your vermouth in the fridge for no more than a month.
When asked for a sandwich-y contribution to The Big New York Sandwich Book, Gramercy Tavern chef Michael Anthony chose one that incorporated classic Gramercy Greenmarket ingredients, a Piedmontese Roast Beef with Pickled Ramp Aïoli served on focaccia. This a sandwich for those who had the good sense to preserve early spring ramps for year-round enjoyment. (And even if you didn't, there are still ways to cheat it.)
Note: for instructions on how to stuff dumpling skins, check out the recipe here....
[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at...
These days, everyone seems to have an opinion on ramps; but one voice has been markedly absent from the conversation. That's right. It's the ramps themselves, of course. As you'll see, they've got plenty of substance, and they're as surprised as anyone by their success.
Need another way to preserve your ramps aside from encasing them in logs of butter? Follow this recipe for pickled ramps and you'll end up with sweet-and-sour ramps that will extend ramps season a few extra weeks, or even months....
Ramps are only in season for about a month or two, but there are a few ways to preserve them so you can enjoy their flavor all year long. My favorite long-term preservation technique is making ramp compound butter and storing it in the freezer.