Dear ECH,

[LMNO]

I Can Haz Ramps.

Please to instruct on proper recipe.

[East Coast Hustle]

I hate to admit to being stumped, but...

I'm stumped. I've never had the chance to use them in a commercial kitchen. I frequently see them pureed (or something along those lines), but my personal opinion is that getting the flavor without the texture is a waste when it comes to something so awesome.

I'd probably just serve them as a side dish, lightly sauteed in butter and seasoned to taste with s&p. Shit that good (that has a very short season, no less) is usually better with as simple a treatment as possible, IMO.

[Pope Pixie Pickle]

what are you guise talking aboot?

[Dysfunctional Cunt]

Have you been foraging or do you just have an awesome farmers market?

I haven't had them in years but my grandmother used to make what she called potato casserole with them. Basically just thin sliced potatoes layered with the ramps, cream and butter.

Also, they are awesome pickled. Sounds insane but yum.   

[Luna]

what are you guise talking aboot?

These:

http://www.time.com/time/nation/article/0,8599,1981446,00.html

[Suu]

It's like a green onion or leek.

[East Coast Hustle]

but more garlicky in aroma and flavor. Basically, it's the most delicious member of the allium family.

[Pope Pixie Pickle]

cool. we dont get them over here.

[East Coast Hustle]

I think one of the terms of the Peace of Westphalia was that the UK wasn't allowed to grow anything with flavor in it.

[Mesozoic Mister Nigel]

I feel about  ramps about the same way I feel about fiddleheads.

Also, when they're in season is about the same time my chives are budding, so fuck ramps.

[Dysnomia]

http://southernfood.about.com/cs/ramps/a/ramps.htm

maybe you could also add them to a kickass stew or soup?  Perhaps with beef tips?  I don't know why I thought of that though, since I've never had them and haven't had beef tips in years.

[Sir Squid Diddimus]

make a soup.
maybe a chilled soup

[LMNO]

Funny you should say that.  I chopped them, sweated them with a bit of onion and a ton of garlic, then added a spoonful of tomato paste, some chicken stock, cannelli beans, ground smoked serrano pepper, a handful of chopped kale, and a dozen or so small (1/2" diameter) lamb meatballs (ground lamb, breadcrumbs, ricotta, salt, pepper).  Finished with parmesean cheese and a drizzle of high quality olive oil.

The ramps added an amazing depth of flavor, leek-like, but darker, earthier.

[Dysfunctional Cunt]

Funny you should say that.  I chopped them, sweated them with a bit of onion and a ton of garlic, then added a spoonful of tomato paste, some chicken stock, cannelli beans, ground smoked serrano pepper, a handful of chopped kale, and a dozen or so small (1/2" diameter) lamb meatballs (ground lamb, breadcrumbs, ricotta, salt, pepper).  Finished with parmesean cheese and a drizzle of high quality olive oil.

The ramps added an amazing depth of flavor, leek-like, but darker, earthier.

God that sounds so good.

[East Coast Hustle]

Funny you should say that.  I chopped them, sweated them with a bit of onion and a ton of garlic, then added a spoonful of tomato paste, some chicken stock, cannelli beans, ground smoked serrano pepper, a handful of chopped kale, and a dozen or so small (1/2" diameter) lamb meatballs (ground lamb, breadcrumbs, ricotta, salt, pepper).  Finished with parmesean cheese and a drizzle of high quality olive oil.

The ramps added an amazing depth of flavor, leek-like, but darker, earthier.

WHY DO YOU RUIN RAMPS WITH SUCH A BUSY DISH? IN FACT, I WOULD ASK THE SAME QUESTION ABOUT THE LAMB.