Miss Ginsu: About/Bio

 

Ramps, glorious ramps!

'Round these parts, you've got to get up pretty early to get your hands on ramps. Even then, you'll be going elbow-to-elbow with the chefs, sous-chefs and epicureans who understand just how short is the season, how tasty is the plant and how brief is our dance with this coy forest onion.

The number-one question among the vegetable groupies hanging around the ramp bins is, of course, "What do I do with them? How do I cook them?"

Ramps... Oh yes, ramps

The short answer: Cook them simply and with respect.

The longer answer: Consider the ramp to be two vegetables in one. It's like a green onion. The top and bottom fare better when their destinies diverge.

The ramp's leafy tops are perfectly happy to be sautéed with a little olive oil (or bacon fat, if you're nasty) in a hot pan. They take about sixty seconds to cook, and it's fun to watch as the leaves inflate like tiny jade balloons in the skillet.

Keep in mind that they cook down to practically nothing, so you'll need about one bunch to serve two people.

Sautéed ramps are ace alongside meats (particularly bison, venison and gamier meats), in omelettes, with fried eggs and bacon in the morning, or as a stuffing with mushrooms for dumplings, chicken or fish.

Ramps for brekkie

The stems and bottoms will want to be washed, trimmed of roots and stripped of the thin, protective layer hanging loosely around the bulbs.

Chop them into thin rings and use as you would use shallots, or, better yet: make pickles.

One of my bosses recently got into refrigerator pickling, and now he's nuts for it. Why? It's easy, it's cheap, it's satisfying and it feels like a creative act. You're playing with your food again.

Ramps await their pickling

The only downside to the fridge pickling method might be space limitations. The best thing is that you don't have to sterilize jars, create water baths to seal lids or take special care in handling hot equipment. Just load up jars with raw materials. Bring your pickling brine to a boil, and pour the brine into the prepared jars. Chill down and store in your fridge for a few days. Boom: pickles.

Last year I went ramp crazy and bought a dozen bunches. We ate sautéed ramps for two weeks, and I pickled the lot in an enormous jar using a simplified version of my old chef's ramp pickling recipe.

If you happen to make Indian food, you'll probably have all these spices sitting around in your pantry. If not, you can skip the spices you don't have; you'll just get less punch in the final product.

Divine Brine for Pickled Ramps, Scallions or Onions (based on a recipe by Chef Floyd Cardoz of Tabla)

1 cup sugar
2 cups white wine vinegar
1 tsp mustard seeds
1 tsp fennel seeds
2 tsp coriander seeds
1/4 tsp fenugreek
2 small dried red chilies
3 whole cloves
1/2 lb ramp bulbs, scallion bulbs or onions (sliced into 1/2-inch rounds)

1. Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized saucepot and bring to a boil.

2. Make sure bulbs or onion slices are trimmed and very clean. Place them in a clean glass jar with enough room so they can swim a bit.

3. Carefully pour the boiling brine over the ramps, scallions or onions. Cap the jar, chill and refrigerate.

4. After three days, your ramps will be pickled and ready for eating or using in recipes, but you can brine them for longer, and they'll keep (chilled) for months.

My three favorite things to do with pickled ramps:
1. Chop and toss into a basic egg (or chicken) salad. Awesome.
2. Chop and layer onto a hamburger, cheeseburger or just about any savory sandwich.
3. Chop and use with some of the brine to make a vinaigrette (especially over grilled or sautéed asparagus!)

Bon appétit!

Labels: , , , , ,

5.08.2008

4 Comments:

Blogger Kelly said...

Have I ever told you that - according to my dad - when he was growing up in North Carolina, they could "tell" when you'd been eating ramps and would not let you come to school? Because you smelled like ramps?
This story seems preposterous to me, but he swears it's true...
Roomie Kelly

5/08/2008  
Anonymous Emily said...

Do you have a favorite mushroom recipe? Maybe one with ramps? If so, we'd love to have you submit it to our recipe contest: http://marxfood.com. The winner will be mailed 2 lbs. of fresh, morel mushrooms.

5/08/2008  
Blogger Jessy and her dog Winnie said...

I have never heard of ramps before, but they sound yummy!

5/08/2008  
Blogger MissGinsu said...

Roomie: I love that story! Ramps are legendary for their breath-fouling power. That said, I've not really noticed any outrageous effects. Maybe I'm offending people without realizing it?

Emily: Two pounds of morels is a mighty exciting bounty... I love morels in a big way.

Jessy/Winnie: I really do love the garlicky flavor of ramps, but I think I might love them even more because they're so limited in their season. Spring only. It makes them special.

5/08/2008  

Post a Comment

Links to this post:

Create a Link

<< Home

Previously: Recession-Proof Recipes: The Saladwich » Previously: Seis de Mayo: Brownie Tamales » Previously: FoodLink Roundup: 05.05.08 » Previously: Food Quote Friday: Julia Child » Previously: Recession-Proof Recipes: A Manageable Mole » Previously: All-American Road Trips: Denver » Previously: Beer Respect: April Edition » Previously: FoodLink Roundup: 04.28.08 » Previously: Food Quote Friday: Men at Work » Previously: Supping Outside on the Lower East Side »