Honest Food: Salmon with Ramp Pesto

Yes, I still have some ramps left to use.  Yes, I know that I might be slightly insane for buying so many.  But when something amazing happens only once a year, you take advantage of it to the fullest extent possible.  So for my last trick, I decided to make a delicious ramp pesto to top a beautiful piece of wild salmon, but I honestly think this pesto would be delicious on a steak or some fresh pasta.  However, as with the previous ramp recipe, a little goes a long way.

Salmon with Ramp Pesto
Adapted from Honest Food blog

3 garlic cloves, roughly chopped
¼ cup pine nuts, toasted
5 tablespoons freshly grated Parmesan cheese
2 dozen ramps
1 bunch flat-leaf parsley
½ to 1 teaspoon sea salt (depending on saltiness of cheese)
⅓ to ½ cup olive oil
1 pound wild salmon
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter

Add the garlic cloves and pine nuts to a food processor.  Pulse until pine nuts are broken up and garlic is incorporated.  Add the cheese, ramps, parsley, and salt.  Pulse until herb leaves are broken down.  Add the olive oil and pulse until the mixture is well combined (but not a smooth paste!) and the oil is completely incorporated.  Add additional oil until the pesto is the appropriate texture (less oil for a spread, more for a sauce).  If storing, add a layer of olive oil once in the storage container to reduce oxidation.

For the salmon, heat the oven to 425°F.  Spray the bottom of the roasting pan with cooking spray and gently lay the salmon in the pan, skin side down.  Season with salt and pepper and dot with butter.  Cook for 8 to 12 minutes, depending on the fillet's thickness.  Salmon will be flaky when done.  Serve topped with fresh pesto.

Makes 4 servings

Always Order Dessert: Savory Ramp and Cheddar Muffins

Since I have a giant bundle of ramps, I've been combing the internet for new and interesting things that I can do with them.  And that's how I came across this yummy recipe for savory muffins that I will be devouring every morning for breakfast.  The ramps are pretty pungent in these, so make sure you've got some extra-strength gum for afterwards.  And I also think that some crumbled bacon would add just the right touch, if you're so inclined.

Savory Ramp and Cheddar Muffins
From Always Order Dessert blog

1 tablespoon unsalted butter
1½ cups chopped ramps
1 large egg
½ cup whole milk
½ cup chicken broth
¼ cup extra-virgin olive oil
3 tablespoons granulated sugar

1 teaspoon ground mustard powder (or use 1 tablespoon Dijon mustard)
1½ teaspoons sea salt
1¾ cups all-purpose flour
2 teaspoons baking powder
1½ cups freshly grated cheddar cheese

Preheat oven to 350°F. Generously grease a 12-cup muffin pan (or a giant 6-cup muffin pan).

Heat butter in a large skillet over medium-high heat and add ramps. Sauté for 2 to 3 minutes, just until slightly wilted. Remove from heat and set aside.

In a large bowl, whisk together egg, milk, broth, olive oil, sugar, mustard, and salt. Add flour and baking powder and stir gently until evenly combined. Fold in grated cheese and cooked ramps.

Divide into prepared muffin pan, and bake about 20 minutes, or until puffed up, golden around the edges, and a tester inserted in center comes out clean. (Giant muffins will take about 5-7 minutes longer.)

Makes 6 giant or 12 standard muffins

Serious Eats: Ramp Gravy

Do you know what time it is??  It's RAMP TIME!  And as I do every year, I pretty much wiped out the supply at my local market.  I swear, they should just save the box for me each spring.  I have some great recipes planned to make the most of my treasure, and this is the first on the list.  Because what could possibly be better than cream gravy?  Cream gravy with ramps, of course!  Smother this gravy on mashed potatoes, fried chicken, or even your breakfast biscuits.

Ramp Gravy
From Serious Eats

2 tablespoons unsalted butter
6 ramps, finely chopped
2 tablespoons all-purpose flour
2 cups light cream (heavy cream, half and half, or milk can be used in its place)
1½ teaspoons freshly ground black pepper
1 teaspoon sea salt

Melt butter in a medium saucepan over medium heat. Add ramps and cook, stirring frequently, until softened, about 3 minutes. Add flour and cook, stirring constantly with a whisk until golden blond, about 4 minutes.

Increase heat to medium-high. Whisking constantly, slowly pour in cream. Add black pepper. Whisking frequently, bring to a boil. Reduce to a simmer and cook, whisking frequently, until thickened, about 1 minute after it reaches a boil. Remove from heat and season with salt and pepper.

Makes 2 cups

Brennan's Restaurant: Bananas Foster

I rarely eat bananas, but if I see Bananas Foster on a menu, I'm ordering it.  The caramel with the ripe bananas and the creamy vanilla ice cream just works.  It's a little bit of a process to make at home, but you get to put on a show for the family when you ignite the rum, so that's a bonus.  I doubt there will be any leftovers.

Bananas Foster
From Brennan’s Restaurant, New Orleans, LA

¼ cup (½ stick) unsalted butter
1 cup packed light brown sugar
½ teaspoon ground cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon the warm sauce over the top of the ice cream and serve immediately.

Makes 4 servings