ramps

ramps, also known as wild leeks, are a member of the lily family (Alliaceae), which includes garlic, leeks, and onions. found in groups with broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems and a scallion-like bulb strongly rooted just beneath the surface of the soil. both the white root and the broad green leaves are edible. interestingly, ramps are one of the first to flourish after the harsh winter, they do not need a lot of light, they grow in the shade of trees. they used to represent the coming of spring for the native americans and early settlers.

the first time i heard of ramps was last week, when my friend charlie gave me some. they grow wild by his house upstate. i first tried them raw and immediately fell in love with their wonderful taste. in one bite you get the sweetness of leeks and the snap of garlic. next thing i knew i had a package from charlie waiting for me all wrapped nicely.

i immediately searched for ways to use them in our food. first, i tried them sautéed with some olive oil and salt, then with pasta, chicken and potatoes. all the dishes came out wonderful. the ramps really gave them great flavor and fully replaced my usual dosage of garlic in all the dishes and let me tell you, it was not missed. i had the pasta the first night, the potatoes the next, the chicken with the sautéed ramps on the side on the third night. i felt like i was a contestant on iron chef and the secret ingredient was ramp. what a wonderful way to celebrate spring.



linguine with ramps:
(courtesy of babbo restaurant)
INGREDIENTS
4 oz of linguine
1 tbs olive oil
handful of ramp stem and leaves separated
2 garlics thinly sliced
1/4 breadcrumbs
grated pecorino romano for serving
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PREPARATION
heat a sauté pan until the olive oil is just beginning to smoke.
pull the pan off the flame and toss in the ramps, shorn of their leaves.
toss them once or twice, calming the pan before placing it back on the flame.
sear them until the whites are blistered, brown, and soft.
add garlic to the pan to amplify that flavor, toasting it to make it taste nutty.
After 6 minutes and 30 seconds in boiling water, we add 4 oz of linguine—supple but still al dente—to the pan.
throw in breadcrumbs for texture and add the julienned raw ramp leaves which wilt in the steam of the pasta and bring a brightness of color and flavor to the dish.
toss everything a few times before plating and then grate pecorino romano over the top, so that it melts slightly by the time the dish makes its way onto the table.

Scalloped Potatoes With ramps:
(about.com)
INGREDIENTS
6 cups sliced potatoes
3 cups ramps
salt and pepper to taste
1/2 cup chicken broth
3/4 cup heavy cream
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PREPARATION
place a layer of sliced potatoes in a buttered 1 1/2-quart casserole, follow with a layer of ramps and a sprinkling of salt and pepper. repeat layers, ending with potatoes. combine chicken broth and heavy cream; pour over potatoes and ramps.
bake at 375° for an hour, or until the potatoes are tender.

chicken breast with lemon and ramps:
INGREDIENTS
4 thick chicken breast
1/2 cup fresh lemon juice
1/3 cup water
2 tbs honey
1/2 cup chopped ramp
1 tbs olive oil
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PREPARATION
combine lemon juice, water, honey, and ramps in a bowl. mix well.
wash and pad dry chicken breast and add into the bowl.
let it marinate for at least 20 minutes.
heat a sauté pan until the olive oil is just beginning to smoke.
add chicken breast and cook for few minutes on each side. remove chicken from the pan and set aside.
add the marination into the pan and mix well for few minutes.
add the chicken breast and cook on both sides till fully cooked.

ramps with olive oil:
INGREDIENTS
1 tbs olive oil
handful of ramps
salt
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PREPARATION
heat a sauté pan until the olive oil is just beginning to smoke.
pull the pan off the flame and toss in the ramps.
add salt.
toss them once or twice, calming the pan before placing it back on the flame.
sear them until brown and soft.