Ramps Gratin Recipes

RAMPS GRATIN

Steps:

• Melt the butter in an ovenproof skillet. Add the breadcrumbs, tossing and toasting over high heat, stirring occasionally to prevent the butter from scorching.
• Toast the crumbs for about two minutes, or until a light golden color.
• Transfer to a plate to cool.
• When cooled, toss toasted crumbs with the grated Gruyere and set to the side.
• Preheat the 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.

RAMP FRITTERS

Steps:

• Remove any slippery outer layers from ramp bulbs, trim roots, then soak in a bowl of cold water, swishing around gently to loosen any dirt.
• Lift out ramps and blot dry with paper towels. Avoid cramming them in a salad spinner so as not to damage the delicate leaves.
• Cut ramps into 1" pieces ( you should get about 5 cups). Whisk all-purpose flour, rice flour, baking powder, sugar, and salt in a large bowl to combine. Make a well in the center and pour in club soda and beer; whisk until smooth. Fold in ramps.
• Pour oil into a large cast-iron skillet fitted with thermometer to come 1" up sides and heat over medium-high until thermometer registers 350°F. Working in batches, place 1/4-cup mounds of batter into skillet and press down lightly to flatten and submerge. Fry, turning once, until fritters are golden brown, about 4 minutes. Transfer to paper towels to drain; sprinkle with salt. Serve with lemon wedges for squeezing over.

RAMPS KIMCHI

Steps:

• Clean ramps greens very well.
• Stack the ramps leaves on top of one another and slice in 1" sections.
• Place sliced leaves in large bowl, add next five ingredients; toss to distribute evenly.
• Stir soy sauce and sesame oil together; add to ramp greens, stir.
• Distribute to half gallon jar, or two quart jars.
• Let sit at room temperature overnight.
• Place in the fridge.
• Every day or two give it a shake or a mix with a spoon.
• As it goes through the fermenting process you'll want to get the top greens down to the bottom.
• After about five days, transfer the fermented greens to 1 quart jar.
• Store in refrigerator.

SPRING GREENS AND LEEK GRATIN

Steps:

• Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.)
• Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it-you'll see!) When all greens are wilted (this may take 15-20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
• Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over.
• Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35-45 minutes. Let cool slightly before serving.