Welcome back to the Onion Mike Kitchen! If you’re up to date on your Onion Mike lore, you’ll know that we are freshly back from our ramp foraging adventure & now it’s time to put these ramps to work! The thing with ramps is that you’ve gotta use them quickly! They only have a little less than a week as far as a “shelf life” is concerned so you gotta use them immediately when you have them. Luckily for you these 3 super simple preserving recipes are a great way to not only bring out this wonderful ramp flavor but also keep them in use all year round! So join me as we bust out these 3 simple recipes today & stay tuned for my next video to see me use them all in a meal! Happy Eating!
RAMP BUTTER:
1 lb of butter (salted)
25 ramps blanched (chopped)
10 ramps raw (chopped)
Zest of 1 lemon
1 TBL of lemon juice (about half of 1 lemon)
.5 tsp black pepper
DIRECTIONS:
1. Bring pot of water to boil, once boiling, place in 25 ramps and boil for 15/30 seconds. Remove immediately and transfer to an ice bath to stop cooking process. Pat dry with paper towels, set aside.
2. Pre-heat oven to 400
3. In a medium sauce pot unwrap butter sticks and place in.
4. Take pot with butter in it & place ON TOP OF the HOT STOVE. DO NOT place over flame or in the oven. Place directly on top of the hot surface of the stove. This will allow the butter to slowly soften up & after 15 or so minutes the butter will be soft & malleable so it’s easier to mix in the remaining ingredients.
5. Chop blanched & raw ramps.
6. Add ramps & remaining ingredients to pot of softened butter, stir. Place back on to hot stove for another 5 minutes while monitoring & mixing so it does not melt yet combines together beautifully!
7. Remove from heat. Scoop out ramp butter on to a large sheet of parchment paper & carefully roll up into a log shape.
8. Store in fridge to solidify or even freeze some of it to keep for much longer!
RAMP CHIMICHURRI:
70 raw ramps
6 TBL Extra Virgin Olive Oil
4 TBL Red Wine Vinegar
1 tsp salt
.5 tsp Crushed Red Pepper
DIRECTIONS:
1. Chop or tear apart ramps, place into food processor & pulse until blended finely.
2. Add Remaining ingredients into food pro & put on low until everything combines into chimichurri consistency
3. Store in fridge for earlier use or freeze to use down the road, enjoy! (Tastes great over any cut of meat or as part of a charcuterie tray, whatever you can think up it’ll work for!)
RAMP PESTO:
2 Cups Ramps
1 Cup Basil Leaves
.5 cup of toasted nuts (pine or walnut work great)
.5 cup of parm
2 tsp lemon zest (about 1 whole lemon)
juice of half a lemon
1 tsp salt
.5 tsp pepper
4 TBL Extra Virgin Olive Oil
DIRECTIONS:
1. Toast nuts in a saute pan over medium heat until they become roasty and aromatic, about 10/15 minutes.
2. Place ramps & basil leaves into food processor & pulse until combined.
3. Add remaining ingredients into food processor & run on low until pesto is combined.
4. Taste test & adjust flavors accordingly
5. Store in fridge for earlier use or freeze to use down the road, Enjoy!
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