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Hey chefs - 4/24/2011 8:46:51 PM   
Hillwilliam


Posts: 19394
Joined: 8/27/2008
Status: offline 		A question for the chefs here.

It's Ramp season.

For those of you who have never heard of them (bless your heart). Ramps are a pungent wild leek that grows in the mountain hollows of Appalachia. They have been a spring staple for centuries for the mountain folk and only recently have been "Discovered" by the more upscale chefs in larger markets.

I harvested quite a few last week but they are consumed and I'm going back this week. I need some ideas tho.

Ham, cheese and ramp omelet. was good.
Home fries with ramps and fresh trout was yummmmmmmm.
Ramps are awesome in a vegetable soup.

Chefs, do you have any more ideas?

This means YOU BKSir (and others)

< Message edited by Hillwilliam -- 4/24/2011 8:47:39 PM >

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RE: Hey chefs - 4/24/2011 8:51:16 PM   
littlewonder


Posts: 15659
Status: offline 		I haven't had ramps in forever.

When I lived in VA our backyard was full of them and we used them in place of onions or garlic all the time.

One of my favorite dishes was pasta with fiddleheads, ramps, peccorino cheese, bacon, tossed in olive oil.




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RE: Hey chefs - 4/24/2011 8:52:46 PM   
BitaTruble


Posts: 9779
Joined: 1/12/2006
From: Texas
Status: offline 		Ramps rock! When I can I will substitute ramps for anything that calls for onion and especially garlic. Ramp mayo on crispy duck sammies ... can I just say OMG. :D

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RE: Hey chefs - 4/24/2011 8:56:09 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		i don't know, what do You like to eat? Use them for anything You would use a scallion for. Stir fry? You don't want the flavor do get lost in the shuffle, so make sure You feature them, and don't use too many other ingredients.

pam

< Message edited by gungadin09 -- 4/24/2011 8:58:03 PM >

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RE: Hey chefs - 4/24/2011 8:58:24 PM   
Hillwilliam


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Joined: 8/27/2008
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quote:

ORIGINAL: gungadin09

i don't know, what do You like to eat? Use them for anything You would use a scallion for.

pam

I eat anything that doesn't bite back and a few things that have tried. Only thing about ramps is do NOT eat them raw.

You won't be able to be around people for about 3 days...whew.

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RE: Hey chefs - 4/24/2011 9:12:11 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		Carne asada on corn tortillas with cilantro, lime, and grilled ramps.

pam

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RE: Hey chefs - 4/24/2011 9:13:27 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		Creamed spinach and ramps on a waffle.

pam

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RE: Hey chefs - 4/24/2011 9:15:52 PM   
gungadin09


Posts: 3232
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Status: offline 		Flatbread w/ sausage, wild mushrooms and ramps.

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RE: Hey chefs - 4/24/2011 9:18:26 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		Grilled ramps (and other vegetables) with romescu, or with eggplant caviar enriched w/ goat cheese.

pam

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RE: Hey chefs - 4/24/2011 9:19:33 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		Cabbage, bacon, and ramp strudel.

pam

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RE: Hey chefs - 4/24/2011 9:21:32 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		Ramp tempura.

pam

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RE: Hey chefs - 4/24/2011 9:23:48 PM   
BKSir


Posts: 4037
Joined: 4/8/2008
From: Salt Lake City, UT
Status: offline 		LOL, I see how it is... ;)

Actually, what I like to do with ramps is use them a lot like a standard leek. One of my favorite things is to take a tenderloin of pork, or even beef (pork is way cheaper though, and I think the flavours play much more nicely together), butterfly it out as much as possible, essentially mince the ramps, sautee them low and slow with butter, a little apple juice, some toasted walnuts, and make a roulade with the mixture in the pork. Rub down the rolled delicousness with some salt, pepper and just the tiniest bit of nutmeg, and then glaze with honey and roast it slowly (covered, so the honey doesn't burn... that stuff is a pain). Serve along side some fiddle head ferns and/or asparagus and some garlic roast red potatoes. Dessert? Why, apple cobbler or pie, of course. :)

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RE: Hey chefs - 4/24/2011 9:27:46 PM   
gungadin09


Posts: 3232
Joined: 3/19/2010
Status: offline 		Risotto with favas, english peas, corn, ramps, etc.

pam

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RE: Hey chefs - 4/24/2011 9:32:44 PM   
BKSir


Posts: 4037
Joined: 4/8/2008
From: Salt Lake City, UT
Status: offline 		Really, ramps go great with green beans, fiddle heads, haricot verts, mushrooms, butter, apple, lemon, chicken, pork, manly fish like trout, salmon, swordfish, tuna, etc (not wussy little mild whitefish like talapia and stuff though).

Pickled ramps are pretty good too. Hm... I wonder how they would be in kimchi...

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RE: Hey chefs - 4/25/2011 4:03:15 AM   
ChatteParfaitt


Posts: 6562
Joined: 3/22/2011
From: The t'aint of the Midwest -- Indiana
Status: offline 		Potato & Ramp Soup

Ingredients:

3 tabs olive oil
4 cups chopped ramps (including green)
5 cups diced red potatoes
3 tablespoons flour
4 cups chicken broth
1 cup fromage blanc (1/2 cup low fat cottage cheese and 1/2 cup nonfat yoghurt processed together, than whisk in 1 tsp lemon juice & 1 tsp lime juice, chill at least 1 half hour)
salt and pepper, to taste

Preparation:

In a large skillet or Dutch oven, heat olive oil, add ramps and potatoes to the skillet; saute 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 fromage blanc and heat thoroughly. Add salt and pepper to taste.
Serves 4 to 6. 

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RE: Hey chefs - 4/25/2011 4:55:20 AM   
Aynne88


Posts: 3873
Joined: 8/29/2008
Status: offline 		William I *love* negimaki rolls, which is a Japanese dish of thinly pounded skirt or flank steak, in a yummy sauce, wrapped around scallions usually, but I have made it with ramps and also fiddleheads, and it is so good that way!

If you can find any basic beef negimaki recipe online, just substitute the scallions for ramps, and that's it! I have also grilled ramps right on the grill, and then put them on grilled foccacia or flatbread with garlic and grilled peppers and cheese, drizzle with olive oil and balsamic, yum!  

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RE: Hey chefs - 4/25/2011 7:43:13 AM   
Muttling


Posts: 1612
Joined: 9/30/2007
Status: offline 		I use them like I do in any recipe where I want a strong onion flavor, I just cut the amount in half.   Steamed with mushrooms and soy is how I typically fix them. 

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RE: Hey chefs - 4/25/2011 8:00:47 AM   
sunshinemiss


Posts: 17673
Joined: 11/26/2007
Status: offline
quote:

ORIGINAL: gungadin09

Carne asada on corn tortillas with cilantro, lime, and grilled ramps.

pam


That has got to be a Peruvian dish... (LOVE cilantro with lime.. and anything!)

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RE: Hey chefs - 4/25/2011 9:49:32 AM   
DomKen


Posts: 19457
Joined: 7/4/2004
From: Chicago, IL
Status: offline
quote:

ORIGINAL: Hillwilliam
Chefs, do you have any more ideas?

Pack them into a box and overnight them to me.

Seriously I'd try any recipe that features leeks. Vichysoise is a classic I'd try.

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RE: Hey chefs - 4/25/2011 10:15:05 AM   
MaxsBoy


Posts: 766
Status: offline 		Chop them into chili, or use them instead of chives on a loaded baked potato.

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