Tag Archives: wild leek

Ramp Gratin

Ramp Gratin

Prep Time: 0

Yield: 0

Ramp Gratin

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Gruyere cheese or white cheddar
  • 3/4 pound rams, trimmed
  • Salt and freshly ground white pepper
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in an ovenproof skillet. Add the breadcrumbs, tossing and toasting over high heat, stirring occasionally to prevent the butter from burning. Toast about two minutes, or until the toast is a light golden color.

    Transfer to a plate. When cooled, toss with the cheese.

    Turn on your broiler. Melt the remaining butter in the skillet until it just begins to brown. Add the ramps, facing them all in the same direction. Cook the ramps over high heat, turning occasionally, until they are limp and a light golden color.

    Season with salt and pepper, add the cream, and bring to a simmer. This should take only about one minute. Remove the ramps from the heat. Sprinkle the breadcrumb mixture over the top of the ramps in the skillet.

    Set the skillet under the hot broiler for only about 30 seconds, or until they are bubbling and brown. Serve immediately.
http://www.culinarycafe.com/2009/08/17/ramp-gratin/

Ramp Guacamole

Ramp Guacamole

Prep Time: 0

Yield: 4

Ramp Guacamole

Ingredients

  • 1 ripe avocado
  • 1 cup ramp (wild leek) leaves or scallions
  • The juice of half a lemon
  • 2 tbs. garlic mustard root or horseradish, minced
  • 1/2 tsp. salt, or to taste

Instructions

  1. Combine all ingredients in a food processor and process with the chopping blade until well-mixed (or mince the ramp with a fork and mash with the other ingredients with a whisk or fork). Lasts 1 week refrigerated.
http://www.culinarycafe.com/2009/08/17/ramp-guacamole/

Steamed Fiddleheads With Ramps

Steamed Fiddleheads With Ramps

Prep Time: 0

Yield: 0

Steamed Fiddleheads With Ramps

Ingredients

  • 1 pound Fiddleheads cleaned
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice, or to taste
  • 3 teaspoons Dijon-style mustard
  • 3 tablespoons finely chopped Ramp leaves

Instructions

  1. Steam the fiddleheads over boiling water for 5 minutes,or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled transfer to colander to drain.

    In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, ramps. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.
http://www.culinarycafe.com/2009/08/17/steamed-fiddleheads-with-ramps/