Thursday, June 4, 2015

Ramping Up The Wild Garlic, or Post Season Rampson



[ram-zuh n, -suh n]

a garlic, Allium ursinum, having broad leaves.
Usually, ramsons. its bulbous root, used as a relish.

This is an early spring, seasonal treat.  The best way to use them is in a pesto with pasta.  I have been a bit creative with a few easy recipes, I did previously while they were in season.  I usually find ramps at farmer's markets, or many times at Whole Foods.  It may be fun to go for a forage of them sometime!


Smoked Salmon with Rampson Dressing

- Half of a large bunch of ramps, cleaned and trimmed
- A dash of mirin
- 3 tbsp. rice wine vinegar
- 2 tsp. honey
- 1 tbsp. mustard
Salt and pepper to taste

Blitz all this in a blender, or food processor.  Slowly add 3 tbsp. oil, as the blade spins.  This dressing will be thick with the bits of ramp.

Paint this dressing on a plate.  Arrange the smoked salmon over the dressing.  Top with more dressing.

Garnish generously with radish slivers.


Rampson Chimchurri Compound Butter

- 1 stick of butter, softened
- Half of a large bunch of ramps, whizzed and broken up in a food processor
- A few pinches of red pepper flakes
- juice of 1/2 a lime
- Salt and pepper to taste

Whip in a blender, until somewhat smooth and well blended.  Form in a tube with cling film, or parchment paper.  Refrigerate until firm. 

This is excellent served with steak!  Here we have flank steak basted with the butter while grilling.  On the side we have roasted potatoes and fried okra.

Top with a coin of the butter and sprinkled red pepper flakes.


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