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Ramps Recipes

LNG212 Apr 20, 2008 06:12 AM

Yahoo - it's that time of year again when ramps are in season. I just got 6 bunches at the greenmarket yesterday and am looking forward to cooking with them.

Last year I made a baked dish using the ramps, some purple potatoes, garlic, olive oil, a dash of red pepper flakes and vegetable stock in a casserole dish and baking. It was wonderful, truly allowing the ramps to be the dominant flavor.

Today, I'll make a frittata with ramps (I'm making a nice brunch for DH who just ran a RR race this a.m.). I have a potted lemon thyme plant; so I think I'll use some of that with it.

I am also eager to try monavano's ramps crepes from this thread http://www.chowhound.com/topics/509367. That sounds truly delicious.

Sometimes we just eat them sauteed with a little garlic.

What are you making with your ramps? Has anyone eaten them raw? Any new ideas or old favorites? I would love to hear them!

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  1. LNG212 RE: LNG212 Apr 20, 2008 09:27 AM

    Just wanted to report that a frittata made with ramps was wonderful. The flavor goes well with the eggs. I had an aged comte on hand and used that as well.

    1 Reply
    1. re: LNG212
      Pigloader RE: LNG212 Apr 20, 2008 10:24 AM

      I was just going to say that that frittata sounds wonderful... aged comte makes it over the top! I know what I'm doing next weekend for brunch...

    2. r
      rachaeltb RE: LNG212 Apr 20, 2008 09:32 AM

      I just bought some ramps at the Farmer's Market yesterday. I'm so excited! I've been thinking of how I can use them. Maybe a little stir-fry with shrimp. Or sauteeing them and using them as a bed for seared scallops. Roasting with onions and chicken. Sauteeing in onions and garlic and mixing with pasta.

      1 Reply
      1. re: rachaeltb
        LNG212 RE: rachaeltb Apr 20, 2008 09:34 AM

        Have you roasted them before? How do the green parts come out when roasting? I roasted some potatoes this a.m. to go with the frittata and was going to toss some ramps in there too but then I hesitated because I wasn't sure if the green parts would work right.

      2. h
        HillJ RE: LNG212 Apr 20, 2008 09:35 AM

        Pardon my ignorance..I didn't realize wild leeks are also called ramps.
        We've been enjoying wild leek in onion soup recipes for years!

        5 Replies
        1. re: HillJ
          MMRuth RE: HillJ Apr 20, 2008 09:40 AM

          I never knew ramps were wild leeks!


          1. re: HillJ
            LNG212 RE: HillJ Apr 20, 2008 09:42 AM

            I didn't know that at first either until a few years ago the newspaper did some reporting on the festival in (I think) West Virginia.

            As for the soup, do you use the greens in the soup too? It sounds good.

            1. re: LNG212
              HillJ RE: LNG212 Apr 20, 2008 09:45 AM

              LNG212 yes the entire leek is used in preparation and my dh makes pan toasted bread cubes to go along with and adds a nice chop of the greens to the pan ( along w/truffle oil, s&p) while preparing them.

            2. re: HillJ
              HillJ RE: HillJ Apr 25, 2008 01:48 PM


              ramp soup

              1. re: HillJ
                HillJ RE: HillJ May 7, 2008 05:22 AM

                another delish recipe using ramps is this compound butter published by Serious Eats:


            3. k
              karykat RE: LNG212 Apr 20, 2008 01:42 PM

              We make pickled ramps. Put in glass jars and enjoy ourselves and give for gifts. Mother's Day is coming up! Last year our mothers received jars of pickled ramps from us and we got lots of good feedback.

              2 Replies
              1. re: karykat
                LNG212 RE: karykat Apr 20, 2008 01:59 PM

                Could you tell me how you make that? I've never tried pickled ramps; and I do like other pickled vegetables, so it might be for me!

                1. re: LNG212
                  karykat RE: LNG212 Apr 20, 2008 04:45 PM

                  I use a recipe from Tom Collichio's book Think Like a Chef. It is very similar to the first pickled ramp recipe in the link that MB has supplied.

                  Collichio uses 1 cup sugar instead of the 1/2 cup sugar plus 1/2 cup honey. I'm sure both work great. Collichio uses similar spices except that he adds a bay leaf and leaves out the chile pepper. His recipe is for about two pounds of ramps.

                  We should have ramps showing up here any day now I would think. They are one of the first fresh things to come into the market.

              2. MB fka MB RE: LNG212 Apr 20, 2008 03:58 PM

                Here are a few recipes here:

                I just bought ramps to cook at home and I'm thinking that I'll do a simple ramps with pasta dish.

                1 Reply
                1. re: MB fka MB
                  MB fka MB RE: MB fka MB Apr 21, 2008 07:50 AM

                  I made ramps with spagetti and it was fantastic! Just saute in olive oil with salt and pepper, toss with some pasta, and add a bit of grated cheese if you wish.

                  OMG it was so unbelievably good.

                  Strange how the ramps actually inflate like a balloon when they get hot in the pan. Hmmmm?? it was like they were alive and squirming, totally weird.

                2. MMRuth RE: LNG212 Apr 23, 2008 04:30 AM

                  Saw this recipe in the NYT this morning - risotto, w/ ramp pesto, made for the Pope in NYC:


                  3 Replies
                  1. re: MMRuth
                    LNG212 RE: MMRuth Apr 23, 2008 04:56 AM

                    Thanks. I have this recipe (it's a little old) from New York Magazine that's also for ramps risotto. ( http://nymag.com/listings/recipe/ramp... ) Now I'll have to decide which one to make.

                    1. re: LNG212
                      MMRuth RE: LNG212 Apr 24, 2008 06:48 AM

                      I made this last night as an appetizer when I noticed that I had just a little less than a cup of arborio rice hanging around. I did use a whole bunch of ramps, rather than just the four called for, and added some of the greens right at the end. It was delicious - thanks for posting the recipe. I did leave the ramps unattended for too long in the olive oil, so some of them got a bit brown, which they shouldn't have, but that didn't cause a problem - I kind of liked it actually.

                      Edit - for some reason the link isn't working for me this morning - I was checking to see if I made any other changes.

                      1. re: MMRuth
                        LNG212 RE: MMRuth Apr 24, 2008 04:34 PM

                        I made the risotto tonight. I took your cue and added a bunch of ramps instead of just four. It was very tasty. I think I'll make this again next week (when the weather is supposed to cool down again).

                  2. LNG212 RE: LNG212 Apr 23, 2008 05:27 AM

                    Thanks to Monavano for the ramps crepes recipe. Wow were they good! I had to control myself from nibbling at the crepes as I was cooking them! For the filling I used roasted mushrooms and more ramps (and white wine, lemon thyme, pepper) - the flavors of the mushrooms and ramps together was wonderful.

                    Now I'll have to try Monavano's Pecorino and Ramps gnocchi, also mentioned in the earlier thread.

                    3 Replies
                    1. re: LNG212
                      monavano RE: LNG212 May 7, 2008 09:53 AM

                      Great LNG212!!
                      I think this weekend will be the last of the ramps for the season this year. I'm going to look for them at the farmers market.

                      1. re: monavano
                        mshenna RE: monavano May 11, 2008 02:28 PM

                        I got some at Union Square greenmarket on Friday; the vendor said she should have more next weekend, too. Mmm.

                        Yes, I've tried them raw. I liked them fine but was not beloved by my co-workers or husband.

                        1. re: mshenna
                          MMRuth RE: mshenna May 11, 2008 02:34 PM

                          I heard one of the vendors say yesterday that there might be a couple more weeks of ramps.

                    2. r
                      relizabeth RE: LNG212 Apr 23, 2008 12:17 PM

                      pesto! My husband's family in Germany always makes buckets of it.

                      We just had some ramp and ricotta omelets for dinner. Scrumptious.

                      1. DockPotato RE: LNG212 Apr 23, 2008 01:49 PM

                        I'm just back from picking ramps and I have the final chunk of last fall's Salmon from our freezer thawing on our counter.

                        I don't know how this will turn out, but I intend to briefly sear the fish skin down in bacon grease, remove the fish, sautee the chopped white parts of my ramps till soft, add the leaves and let them wilt, and then add the fish and some white wine. Next I'll add a white sauce with sour cream, a few sliced mushrooms, capers and maybe some bits of red pepper. Salt and pepper only. Then into the oven till the fish is flaky

                        I'm curious to see how the Salmon's and ramps' tastes combine.

                        2 Replies
                        1. re: DockPotato
                          MMRuth RE: DockPotato Apr 23, 2008 01:51 PM

                          I think that sounds lovely, and the idea of the ramps and salmon together is great, but I wonder if the capers will overwhelm the ramps?

                          1. re: MMRuth
                            DockPotato RE: MMRuth Apr 23, 2008 02:34 PM

                            Yes the capers might do just that, and should I do the leaves separately?

                            No! The leaves stay and I'll add capers on the plate if need be.

                        2. n
                          Nothing_Tangible RE: LNG212 Apr 25, 2008 01:41 AM

                          Yes... I have eaten them raw many times as I am sure many others have also. In fact, fresh dug raw ramps are my favorite way to eat them. I have also frozen them for later use and pickled them. They can be used just about any place you might use onion and/or garlic. Ramps and fried potatoes are quite popular and I have used them in things like spaghetti sauce and meat loaf.
                          One thing I have never really heard anyone discuss is the two main varieties in West Virginia that I have found. I find the typical ramps with the purple tinted stalk which can be quite spicy hot and seems to be what most people have. Then there are the ramps with green stalks which seem very sweet and never hot... I love eating this kind fresh and cool from just having been dug.

                          1. maggiehc RE: LNG212 May 2, 2008 09:22 AM

                            I found patches of ramps near where we're building our new house and made buckwheat crepes with eggs bacon and ramps. http://doghillkitchen.blogspot.com/20...

                            1. alkapal RE: LNG212 May 7, 2008 06:37 AM

                              these ramp dumplings look good: http://chimeraobscura.com/mi/category...

                              1. TSQ75 RE: LNG212 May 7, 2008 09:53 AM

                                they go great on the grill!

                                roasted, and sauteed.

                                sometimes i'll separate the greens and toss them in with other greens like Rabe, or collards

                                1. hennybee RE: LNG212 May 30, 2009 08:32 AM

                                  I was able to stretch the season by grabbing some late-foraged ramps in upstate NY while visiting family. They are the best I've had and though I didn't buy any at NYC greenmarkets (too expensive!!) I had them in every restaurant meal from April through early May and none of them were this wonderfully tasty (or adorably knobby). I used the first half simply grilled with olive oil, s + p along with a grilled whole salmon. Last night I used a few in place of onions/scallions in spaghetti alla bottarga and it was really, really good. Just chopped very coarsely and lightly browned in butter, then combined with spaghetti, a bit more butter, the grated bottarga, lemon zest and parsley.

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