RAMPS BRAISED IN OLIVE OIL
Provided by Molly O'Neill
Categories side dish
Time 50m
Yield 6 servings as a side dish
Number Of Ingredients 3
Steps:
- Place olive oil in a large, shallow pan with a tight-fitting lid over high heat. When oil is warm, roll a bunch of ramps in paper towels to remove excess moisture, and unwrap. Reduce heat to medium, and add ramps to pan. Toss to coat each leaf with oil. Working quickly, dry second bunch and add to oil, tossing until ramps wilt. Continue with remaining ramps, adding more oil if necessary.
- When all ramps are wilted, season to taste and reduce heat to low, then stir and cover pot. Cook 5 to 10 minutes, depending on the size of the ramps, stirring frequently to avoid burning. When ramps are very, very tender, remove pan from heat and let sit, covered, for 10 minutes. Season again if desired, and serve.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 60 grams, Carbohydrate 12 grams, Fat 72 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 521 milligrams, Sugar 4 grams
ORECCHIETTE WITH RAMPS AND FAVAS
"Nothing says spring like ramps. Their garlicky flavor pairs perfectly with the spicy Italian sausage," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
- Meanwhile, put a large skillet over high heat. Add the olive oil and sausage and cook, breaking up the meat as it cooks, 2 to 4 minutes. Add the fava beans and ramps, season with salt and pepper and cook for 2 minutes.
- Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in the parmesan. Top with a good drizzle of olive oil and a sprinkling of freshly ground pepper.
RAMPS FRITTERS
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Cooking time is approximate
Provided by Molly53
Categories Vegetable
Time 1h6m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- First create the base of the batter by combining the flour, egg yolks, beer, olive oil and salt in a bowl and whisk just enough to blend everything together smoothly.
- Let rest for at least an hour, to allow the gluten to break down a little.
- In a colander, thoroughly squeeze the moisture out of the grated zucchini with your hands.
- Place in a bowl.
- Mince stems of the ramps, chop a fine chiffonade of the leaves, and add to the bowl.
- Stir in the garlic, lemon juice, olive oil and a pinch of salt and pepper.
- Let this rest as well while the batter sits.
- Beat the egg whites until the peaks hold, and fold them into the batter.
- Gently stir the vegetables into the batter.
- Heat up some olive oil (or a mixture or olive oil and vegetable/canola oil) in a large cast iron pan on medium-high heat, enough to well-coat the surface of the pan.
- When a drop of water jumps and sizzles in the pan, you are ready.
- With a spoon, place spoonfuls of batter around the pan, being careful not to overcrowd or let fritters touch each other.
- Cook until golden brown on both sides, then remove to a drying rack or a warm plate with paper towel.
- Serve with some fresh lemon juice and taste for salt and pepper.
Nutrition Facts : Calories 145.6, Fat 6.5, SaturatedFat 1.2, Cholesterol 62, Sodium 128.2, Carbohydrate 15.4, Fiber 1.1, Sugar 1.8, Protein 4.7
HONEY-VINEGAR PRESERVED RAMPS
This recipe was contributed to Allrecipes by TV host, author, and recipe developer Chadwick Boyd: Ramps are wild onions that grow mostly in the Eastern United States. Their season typically is mid-April to mid-May, depending on weather. They are hot ticket items in farmers' markets and typically are snapped up fast. Most people like to chop up ramps and use them like scallions in dishes, such as quiche or stir-fry. Others like to make compound butter or ramp pesto. I prefer to quickly soften them whole and preserve them in a mix of olive oil, vinegar, and honey to have on hand.
Provided by Darcy Lenz
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
- Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
- Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
- Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 13.6 g, Fat 10.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 62.8 mg, Sugar 10 g
GRILLED RAMPS
DH and I enjoyed this way to serve ramps (wild leeks) that we picked while up north in Traverse City. This recipe is from the MarxFoods.com Blog. While the grilling time was spot on for smaller ramps, we had some huge ones in our stash and felt they could have gone a little longer on the grill.
Provided by Dr. Jenny
Categories Onions
Time 6m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Wash the ramps under running water, pull off any translucent outer skins that are clinging to the root end. Then trim the roots off.
- Toss the ramps in olive oil to coat along with salt and pepper. Put them on a hot, well oiled grill with the higher heat hitting the stems, lower heat on the leaves (what configuration this ends up being depends on your grill design).
- Grill ramps for about 2 minutes a side. The greens can be somewhat charred and the root end should have nice grill marks.
- If you don't have access to a grill, you can also use an oiled cast-iron grill pan or skillet on a kitchen stove. Just turn your stove's heat up to high and make sure the pan is very hot before adding the ramps.
Nutrition Facts :
BRAISED LEEKS WITH OLIVE OIL AND RICE
Steps:
- Trim the hard green parts from the leeks; split in half from about an inch below the root end (leave this intact for now) to the leafy end. Carefully wash between all the layers, removing all traces of sand. Cut off the root end and cut the leeks into 4-inch sections.
- Put all but a tablespoon of the oil in a skillet with a lid or a saucepan large enough to hold the leeks in one layer. Turn the heat to medium. When the oil is hot, add the leeks and carrots, along with a sprinkling of salt and pepper, and cook for about 25 minutes, turning occasionally, until the leeks are tender. Your goal is not to brown the leeks but to soften them; if they brown a little, however, that's fine.
- Add the rice and 1 1/2 cups of water, cover, and adjust the heat so the mixture simmers. Cook for about 30 minutes, or until the water is absorbed; the mixture should be moist but not soupy. Serve hot, at room temperature, or cold (this will keep well, covered and refrigerated, for a day, and can be reheated). Just before serving, drizzle with the remaining olive oil and the lemon juice.
- Braised Leeks with Olives
- In step 2, omit the carrots. In step 3, omit the rice and add 1/2 cup pitted black olives, like Kalamatas. Use only 1/2 cup liquid and cook for only 5 to 10 minutes, until hot. Add the lemon juice at the end.
- Braised Leeks with Egg-Lemon Sauce
- You can use this formula with almost any braised vegetable: When the leeks are done, beat 2 eggs in a bowl with the minced or grated zest and juice of a lemon; still beating, add about 1/2 cup of the leek-cooking liquid. Gradually add the remaining cooking liquid, beating all the while. Dress the leeks with this sauce and serve.
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RAMPS RECIPE - SWEET AND SOUR RAMPS OR PEARL ONIONS
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5/5 (3)Total Time 20 minsCategory Side DishCalories 177 per serving
- Clean the ramps or pearl onions and remove the leaves or green parts; use them for another recipe.
- If you are using pearl onions, boil them for 5 minutes in very salty water before proceeding. This softens them.
- Add honey and vinegar and swirl to combine in the pan. Turn the heat down and simmer until the liquid reduces to a glaze, about another 6 to 8 minutes.
5 RAMP RECIPES THAT MAKE THE MOST OF THEIR SUPER SHORT …
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- RAMP PESTO. A couple bunches of ramps, olive oil, and salt and pepper are all you need to make a sublime sauce for deviled eggs, farinatas, roasted lamb -- you name it.
- CREAMY RAMP AND BARLEY SOUP. Ramps give this light spring soup its beautiful verdant color, not to mention its deep flavor. Pureeing half makes it nice and creamy with just the right amount of texture.
- PICKLED RAMPS. The best way to make ramp season last longer? Pickle them! Our flavorful brine calls for white-wine vinegar, fresh thyme, and a host of spices -- coriander, fennel, black peppercorns, and red-pepper flakes.
- PAPPARDELLE WITH RABBIT, RAMPS, AND WILD GARLIC. You can also use chicken in this simple pasta dish, but we say be adventurous -- go for the rabbit! It gets super tender when braised and pairs well with the ramps and wild garlic.
- GRILLED RAMPS WITH ASPARAGUS. Combine ramps with another early spring ingredient, asparagus, toss with a little olive oil, and give them a quick turn on the grill.
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