Best Ramps Braised In Olive Oil Recipes
BRAISED VEAL CHEEKS WITH GRILLED RAMPS AND PORCINI
Veal cheeks make the most delicate braise. Using a combination of water and wine for the braising liquid allows the sweet, subtle taste of the veal to really shine through. As a side, you need nothing more than the spring's first ramps and some gorgeous porcini, kissed by the grill. Some years, it just so happens that the ramp season runs long, or perhaps the porcini season starts early, or both. When the two magically coincide, some amazing things happen. Using foil as insulation for the delicate ramp tops gives the vegetables a simple char on the grill. The veal needs time to become fork-tender, a few hours in all, so plan accordingly.
Yield serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Season the cheeks liberally with salt and pepper on both sides. Using 2 sauté pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat. Sear the veal cheeks for 2 to 3 minutes per side, or until caramelized.
- Transfer to a braising dish. Divide the carrots, garlic, and onion between the pans and sauté just until they get a hint of color, 2 to 3 minutes. Deglaze the pans with the wine and empty the vegetables and the wine into the braising dish with the meat. Add the water and bay leaves. Cover the dish with foil or a heavy, tight-fitting lid and braise for 2 1/2 to 3 hours, or until meltingly tender.
- Transfer the veal cheeks to a plate and strain the liquid through a fine-mesh sieve into a clean pan. Bring to a boil, then reduce to a brisk simmer. Reduce the braising liquid until it becomes a syrupy glaze and measures 1/2 cup. Add the veal cheeks to the pan and warm through in the liquid. Place 2 cheeks on each of 4 plates and spoon the remaining glaze over the top. Serve with the Grilled Ramps and Porcini.
- Preheat the grill on high or light a hot charcoal fire. Rub the ramps and mushrooms with olive oil and season with salt and pepper. Lay a piece of foil down on half of the grill. Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate. Place the mushrooms, cut-side down, directly on the grill. Grill, turning frequently, until tender and browned in spots. Drizzle with olive oil and serve with the veal cheeks.
HONEY-VINEGAR PRESERVED RAMPS
This recipe was contributed to Allrecipes by TV host, author, and recipe developer Chadwick Boyd: Ramps are wild onions that grow mostly in the Eastern United States. Their season typically is mid-April to mid-May, depending on weather. They are hot ticket items in farmers' markets and typically are snapped up fast. Most people like to chop up ramps and use them like scallions in dishes, such as quiche or stir-fry. Others like to make compound butter or ramp pesto. I prefer to quickly soften them whole and preserve them in a mix of olive oil, vinegar, and honey to have on hand.
Provided by Darcy Lenz
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
- Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
- Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
- Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 13.6 g, Fat 10.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 62.8 mg, Sugar 10 g
ROASTED CHICKEN WITH LEMON, RAMPS, AND GREEN OLIVES
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your new Passover favorite. Can't find ramps? Scallions work just as well.
Provided by Leah Koenig
Categories Chicken Roast Passover Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Heat oil in a large skillet over medium-high. Fry lemon slices until just beginning to brown, 2-3 minutes. Transfer to a plate and reserve oil in pan.
- Season chicken with salt and pepper. Return pan to medium-high heat. Working in batches to avoid crowding the pan, cook chicken, without turning, until skin is nicely browned and crisped, 7-8 minutes per batch. Transfer chicken, skin-side up, to a large roasting pan; repeat with remaining chicken. Reserve skillet (do not wash).
- Arrange reserved lemon slices and ramps around chicken pieces. Transfer roasting pan to oven and cook until chicken is cooked through (it should reach an internal temperature of 165°F), 25-30 minutes. Transfer chicken, lemon slices, and ramps to a serving platter, reserving pan juices.
- Heat reserved skillet over medium; add garlic and shallots and cook until softened, about 5 minutes. Add olives and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by about half, 2-3 minutes. Using a spoon, transfer chicken juices from roasting pan to skillet and cook until thickened, 3-5 minutes; season with salt and pepper. Spoon sauce around chicken and garnish with fresh parsley.
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