Ramps....herd of em?
Well I didnt and Chef Hugh brought me some the other day to try out! I was delighted to have a bag of them sitting at my desk when I got back from errands (I swear the poor guy must think that I run when I know he's coming....It seems that I am never there when he stops in.) Anyway, I was excited and ready to ramp it up when I got home Friday but because of the hell week that I had...I had to use the ramps for Saturday's dinner instead. Hugh gave me enough ramps to not only use for his recipe (amazing!) but to use in another as well. I am always glad to get more than enough to really put the new to me veggie to the test. I got to use ramps two ways....You'll have to read on to see how!
First though let me tell you about this Springy veggie and what it's all about. You know I how I do....
The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart. According to John Mariani, author of "The Encyclopedia of American Food and Drink," the word ramp comes from "rams," or "ramson," an Elizabethan dialect rendering of the wild garlic. The word is first mentioned in English print in 1530, but was used earlier by English immigrants of the southern Appalachian Mountains.
Ramps grow from South Carolina to Canada, and in many areas they're considered a spring delicacy and even a reason for celebration. West Virginia is well-known for their many festivals and events in celebration of the ramp. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Strong enough, in fact, that even ramp-lovers will advise caution. If you sit down to a big meal of ramps, don't be surprised if people continue to keep their distance after a few days have passed! (seriously....I tried them raw and grilled and I am not talking to anyone for two more days!) These little guys are very strong!
Ramps grow from South Carolina to Canada, and in many areas they're considered a spring delicacy and even a reason for celebration. West Virginia is well-known for their many festivals and events in celebration of the ramp. The flavor and odor of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Strong enough, in fact, that even ramp-lovers will advise caution. If you sit down to a big meal of ramps, don't be surprised if people continue to keep their distance after a few days have passed! (seriously....I tried them raw and grilled and I am not talking to anyone for two more days!) These little guys are very strong!
Cautions aside, ramps add wonderful and uniquely pungent flavor to soups, egg dishes, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren't cultivated in the way leeks are, they're much easier to clean. Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs.
Ramps aren't available for long, but you can chop and freeze them for cooked dishes. The green tops are milder in flavor and are usually used along with the bulbs. I chop about half of the green leaves separately, air-dry them for a few hours then freeze them in an air-tight container for future use as a seasoning.
Here are my ramps blanched for a few minutes before placing on the grill!
mmmmmm, if you know ramps....you know my house smelled like garlic and onions. It still smells of garlic and onion actually.
Here they are grilled! I must admit...Ramps dont really like their photo's taken. I tried! I LOVE that you can eat the whole thing! Just like beets, I eat the greens and the bulbs. After Saturday's side dish I knew that I needed to try the ramps in a different mannor. I will say that I had two chopped in my omlete and it was divine! I also used this recipe from food and wine to make something super special! 
White Cheese Pizza with Ramps (Food & Wine)
For the Dough
1 cup all-purpose flour1 1/2 teaspoons active dry yeast1/2 teaspoon salt1/4 teaspoon sugar1/4 cup plus 2 tablespoons warm water
For the Topping
10 ramps or medium scallionsExtra-virgin olive oil, for brushing1 cup coarsely grated fresh mozzarella cheese (4 ounces); see NoteSalt and freshly ground black pepper1/4 cup freshly grated Parmigiano-Reggiano cheese.
Make the dough: In a large bowl, whisk the flour together with the yeast, salt and sugar. Pour in the water and stir well with a wooden spoon to form a dough. Scrape the dough out onto a lightly floured work surface and knead for a few minutes until smooth. Transfer the pizza dough to a lightly oiled large bowl. Cover with plastic wrap or a damp towel and let stand in a warm place until the pizza dough has doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the bottom or on the bottom shelf of the oven and preheat to 500° for at least 30 minutes.
Make the topping: Bring a medium saucepan of salted water to a boil. Blanch the ramps until they are bright green but still al dente, about 1 minute. Drain, pat dry and cut into 1-inch lengths.
Punch down the pizza dough and transfer it to a lightly floured work surface. Roll out the dough to a 12-inch round, about 1/8 inch thick. Transfer the dough to a lightly floured pizza peel or an inverted baking sheet. Brush the dough with olive oil and sprinkle on the grated mozzarella in an even layer. Scatter the blanched ramps over the mozzarella and season lightly with salt and pepper. Top the pizza with the Parmigiano-Reggiano cheese.
Slide the pizza from the peel onto the hot stone. Bake for about 8 minutes, until the cheese has melted and the pizza crust is browned and crisp on the bottom. Transfer the pizza to a work surface, cut into wedges and serve right away.
All in all. Ramps are awesome! You can use them anywhere you would shallots, onions or garlic. I am so glad that Hugh introduced me to yet again another amazing food. Even though they have a strong smell and they stick with you far beyond what you would think, I love em. If you love garlic or onions....you'll LOVE ramps. Next time you see them in your local grocery store, grab a bunch, they are worth it!
See you tomorrow!
-Heather
