Professional Chefs EarthyDelights.Com
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To buy wild leeks / ramps visit Earthy.Com
Professional Chefs EarthyDelights.Com |
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Recipes
with Ramps / |
Ramp Gratin | |
| Ramp Casserole | ||
| Grilled Tuna with Ramps, Anasazi Beans and Charred Tomato Vinaigrette | ||
| Steamed Fiddleheads with Wild Leek Greens | ||
| Risotto with Leeks and Radicchio | ||
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Want more recipes? Top Chefs and rising stars in the culinary world appear as Guest Chefs at Earthy.Com with outstanding recipes to share with you! |
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Ramp Gratin |
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This dish is easy to prepare, and even easier to consume. The flavors of the ramps and cheese blend wonderfully to create a memorable dish you'll want to serve often. Ingredients:
Preparation: 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 Gruyere. 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. |
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Ramp Casserole |
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This casserole is a perfect side dish for red meat. Try serving it for Easter dinner with a leg of lamb. The cheese, butter, and cream moderate the flavor of the ramps, mellowing them just a bit for a great vegetable dish that everyone will enjoy. Ingredients:
Preparation: In a skillet, cook the ramps and garlic in butter over moderate heat until they're tender. This should take about 20 minutes. Stir in the cream and ¼ cup of Parmesan and transfer to a baking dish. In the same skillet, heat the oil over medium high heat until it is hot but not yet smoking. Sauté the breadcrumbs, stirring constantly until they reach a golden brown color. This should take about 3 minutes. Transfer the breadcrumbs to a bowl and allow them to cool. Add the remaining Parmesan cheese and season with salt and pepper. Top the casserole with the breadcrumb mixture and bake, uncovered, in a 350-degree oven, for about 20 minutes. This should serve 6 to 8 people. |
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Grilled Tuna with Ramps, Anasazi Beans and Charred Tomato Vinaigrett |
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Ingredients:
Preparation: Prehead grill to high Add one tbsp of salt to one quart of cold water and the beans. simmer over medium heat for about one hour. Check after 45 minutes for doneness. They should be soft but with just a slight bite to them. Remove from heat and drain. If not used immediately chill in ice water and reserve. Toss the tomatoes in 1/2 tbsp of the salt and 1 tsp of the pepper and 1/4 cup of the Olive Oil. Grill over high heat turning often until charred all the way around. Remove from heat and cover in a bowl until soft all the way through. Combine tomatoes, 1 tbsp of salt, 1 tsp of pepper and the rive wine vinegar in a food processor and puree. Slowly add all but one tbsp of the Olive Oil until well incorporated. Adjust the seasonings and reserve. Rub the tuna steaks
and the Ramps with the remaining Olive Oil, Salt and Pepper and grill
the Tuna for only about two minutes per side. The Ramps should be grilled
for about the same time or until soft. Place a mound of the (warm) beans in the center of four plates. Slice the Tuna into about 5 slices and fan over the beans. Drizzle the vinaigrette around the plate and top everything with two grilled ramps on each plate. |
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Steamed Fiddleheads With Wild Leek Greens |
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Ingredients:
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, wild leek greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce. Serves 4 to 6 |
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Risotto with Leeks and Radicchio |
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There's something so wonderfully subtle about a creamy risotto. This one gets some extra zest from leeks, garlic, radicchio, Parmesan, and Italian parsley. Ingredients:
Cook the leeks and garlic in hot oil in a large saucepan until they're fork tender. Add the uncooked rice. Cook and stir over medium heat for about five more minutes. Bring the broth to boiling in a medium saucepan, reduce heat and simmer. Slowly add 1 cup of the broth to the rice, stirring constantly. Be careful of spattering, as the broth will steam when it comes in contact with the hot pan. Cook and stir over medium heat until the broth is fully absorbed. This should take about five minutes. Add 1 ½ cups of the remaining broth, just a half-cup at a time, stirring constantly after each addition until the broth is absorbed. Stir in the remaining broth. Continue to cook and stir until the rice is slightly creamy and just tender. If necessary, you may add additional broth. When the rice is just tender, stir in radicchio, Parmesan cheese, and parsley. Garnish with green onions and serve immediately. Pass cracked pepper. This recipe makes 6 first-course servings. |
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Fiddleheads,
Morels & Wild Leeks
The Grand Trio of Spring Earthy Delights is celebrating the 15th Spring Season with a Tribute to the Bounty of Nature. Each Spring Mother Nature has offered us abundant supplies of Morels, Fiddleheads and Wild Leeks. These are the Bounty most sought by Spring Foragers in North America. To better understand these products and enjoy them, visit wildharvest.com
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"Just want to tell you how pleased I was with the last order. Thanks for the super service and great products. I'll be placing another order soon." Mike D. California |
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