I Can Haz Ramps.
Please to instruct on proper recipe.
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.
what are you guise talking aboot?
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.
Quote from: Pixie on May 09, 2011, 11:36:20 PM
what are you guise talking aboot?
These:
http://www.time.com/time/nation/article/0,8599,1981446,00.html
It's like a green onion or leek.
but more garlicky in aroma and flavor. Basically, it's the most delicious member of the allium family.
cool. we dont get them over here.
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.
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.
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.
make a soup.
maybe a chilled soup
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.
Quote from: LMNO, PhD on May 11, 2011, 01:21:38 PM
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.
Quote from: LMNO, PhD on May 11, 2011, 01:21:38 PM
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. :argh!:
Hush. It tasted good. And yes, you could taste the ramps.
It doesn't sound horrible, I guess. I'd probably leave out the onions, garlic, and kale if I were to do it, but the lamb meatballs and the ground smoked serrano sound like excellent counterpoints to the ramps.
Yeah, I'd probably nix the onions, and maybe back off on the garlic. A little.
I'd also suggest lightly grilling the ramps, as well.