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

Slim Palate: Paleo Chewy Fudge Brownies

I really didn't think it was possible to make Paleo baked goods that actually taste good.  There's just something about flour and sugar that can't be replicated no matter how fancy you get with your alternative sources.  But I have to say, these brownies come really, really close.  They're not quite as dense and chewy as a regular brownie...more light and tender, but they're every bit as satisfying.

Paleo Chewy Fudge Brownies
From Slim Palate blog

½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup tapioca starch or tapioca flour
¼ cup cassava flour (or substitute tapioca starch or flour)
1 pound chocolate, chopped (semisweet or dark up to 85%, depending on desired sweetness)
6 tablespoons unsalted butter, plus more for the pan
4 large eggs
2 teaspoons vanilla extract
1 cup coconut sugar
Cocoa powder, for dusting (optional)

Preheat the oven to 350°F.  Line a 13x9-inch baking pan with parchment paper, leaving a couple inches paper overhang on all sides.

In a small bowl mix together the baking soda, salt, tapioca starch, and cassava flour (or tapioca starch or flour).

Place a medium heatproof bowl on top of a pot of simmering water, making sure the bottom of the bowl does not touch the simmering water. Add the chocolate and butter to the bowl and wait patiently while they melt, stirring often, until it is completely smooth. Carefully remove the bowl from atop the simmering pot of water and let the mixture cool slightly.

In a large bowl with a stand or hand mixer on medium speed, beat the eggs, vanilla, and sugar until the mixture begins to turn to a pale tan and thickens, 4 to 6 minutes. Add the flour mixture, switch to a spoon, and beat just until incorporated. Pour the melted chocolate and butter into the mixture while stirring. Mix until everything is completely incorporated and smooth.

Scrape the batter into the prepared baking pan and bake for about 25 minutes, until the top looks dry, shiny, and cracked. Let it cool completely before cutting into 2-inch squares. If desired, dust with cocoa powder.

Makes 18 to 24 brownies

Ready or Not! (Nom Nom Paleo): Weeknight Meatballs with Umami Gravy

What's the best kind of dinner you can have?  If you said a sous vide ribeye, you would be correct.  But meatballs in gravy on top of mashed potatoes is definitely a strong runner up.  And when you manage to get all of the breading out of the recipe while still having all of the flavor, things just get even better.  I was actually surprised by how delicious these meatballs are (I'm always suspicious of formed meat that has no breadcrumbs), and the gravy is definitely an umami bomb.

Weeknight Meatballs with Umami Gravy
Adapted from Ready or Not! (Nom Nom Paleo) by Michelle Tam

2 teaspoons powdered gelatin
1 pound ground beef
1 pound ground pork
½ cup finely diced yellow onion
1 teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
¼ teaspoon dried chervil
¼ teaspoon dried summer savory
½ cup grated Parmesan
6 garlic cloves, minced
2 teaspoons kosher salt
Umami Gravy

Preheat the oven to 400°F with a rack in the middle.  Pour ¼ cup of water in a shallow bowl, and sprinkle the powdered gelatin on the liquid.  Let it stand for 5 to 10 minutes, or until the gelatin blooms (absorbs all the water).

Using your hands, gently mix together the bloomed gelatin with all of the other ingredients in a large bowl.  Be careful not to overwork the meat.  Form the meat mixture into 1½-inch balls.  You can use a #24 disher, which holds 3 tablespoons and makes perfectly sized meatballs.  Roll the balls between your hands to make sure they're pretty and round.

Arrange all the meatballs on a large parchment-lined baking sheet.  Bake for 15 to 20 minutes, or until the meatballs are cooked through.  Using tongs, drop the meatballs into the Umami Gravy and stir to coat.  Serve with mashed potatoes, rice, or pureed cauliflower.

Makes 24 meatballs

Umami Gravy
2 tablespoons unsalted butter
2 medium yellow onions, diced
1 teaspoon tomato paste
½ teaspoon fish sauce
½ pound cremini mushrooms, sliced
3 garlic cloves, minced
½ ounce dried porcini mushrooms, ground into powder (optional)
4 cups beef bone broth or chicken stock
3 fresh thyme sprigs
Kosher salt
Freshly ground black pepper

In a medium saucepan, melt the butter over medium heat.  Add the onions and sauté for 10 to 15 minutes until soft.  Add the tomato paste and fish sauce.  Stir to evenly distribute.  Toss in the sliced mushrooms, and sauté for 8 to 10 minutes, or until the mushroom juices have released and cooked off.  Add the garlic and stir for 30 seconds until fragrant.  Add the mushroom powder and bone broth.  Drop in the thyme sprigs.

Turn the heat up to high and bring the gravy to a boil.  Decrease the heat to medium-low to maintain a strong simmer.  Cook for 30 minutes, or until the gravy has reduced by about half.  Remove the saucepan from the heat.  Discard the thyme and season to taste with salt and pepper.  Pour the mixture into a blender and puree the gravy until smooth.

Makes 3 cups

Divas Can Cook: Strawberry Cake Pops

For my niece's second birthday, I made a really neat strawberry cake shaped like a "2".  But that meant extra cake that was trimmed away.  And it's always a shame to throw away cake.  What's a baker to do?  Easy answer: eat the extra cake furtively by the kitchen sink.  Slightly less easy answer: make cake pops.  Needless to say, I opted for the second option.  The kids snatched these up in addition to a piece of regular strawberry cake, so it appears they were a hit.

Note:  I would estimate the leftovers from my cake were approximately the same as the yield from a regular cake mix.  You may need to adjust the recipe slightly depending on how much cake you have left.

Strawberry Cake Pops
From Divas Can Cook blog

Strawberry cake, prepared
Strawberry frosting (amount depends on moistness of cake)
2 bags white candy melts
Cake pop sticks
Colored sugar or other sprinkles

Add cake to a large bowl and crumble until it resembles fine crumbs.  Using your hands, add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.

Use a mini ice cream scoop and scoop out two balls of cake mixture.  Roll the mixture into a tight ball and place on a plate. Repeat until all the cake mixture has been rolled into balls.

Melt 2 to 4 ounces of white chocolate in the microwave.  Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about halfway.  Freeze for about 20 minutes.

Meanwhile, prepare all of your decorating supplies.  Melt the remaining candy melts in a large cup.  Make sure you have enough candy to completely submerge the cake ball.

Remove cake balls from freezer.  Dip cake balls carefully into the candy until covered.  Let the excess candy drip off.  Swirl and tap gently if needed.  Add the decorations while the candy is still wet; it will harden quickly.  Stick the decorated cake pop into a styrofoam block to finish setting.  Place into the freezer to speed up setting time.

Cover with a clear treat bag & ribbon for gift giving, if desired.  Store in a cool area in a single layer, in an airtight container.

Makes 12 cake pops

BBQ with Bobby Flay: Rib Dry Rub

My mom always made her ribs in the oven, and we didn't put anything on them until they were almost ready to serve.  They were always plenty porky, but I wondered if pressing some spices into the rack before cooking would make any difference.  I've got to say - it's a welcome addition.  The spices add a good flavor to the ribs, and you almost don't need barbecue sauce on the side unless you just really like wet ribs.  Although I did this on pork ribs, I think it would work just as well on beef ribs, whether in the oven, on the grill, or in the smoker.

Rib Dry Rub
Adapted from BBQ with Bobby Flay

1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon lightly packed brown sugar
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground white pepper

¼ teaspoon cayenne pepper

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack the dry rub onto your next rack of ribs.

Makes about ½ cup

Cooking Light: Tilapia in Mustard Cream Sauce

I think I have had this recipe in my file for years at this point, so when I had some extra frozen tilapia fillets that I wanted to use, I finally gave in and made it.  I'm not sure why I waited so long, as the sauce is pretty darn tasty, and it actually doesn't take that long to pull together.  I think this would actually work pretty well with a chicken breast also.  The original recipe also called for mushrooms, but even being a mushroom lover, it seemed like a strange addition with fish.  Feel free to add them back in.

Tilapia in Mustard Cream Sauce
Adapted from Cooking Light, June 2005

4 (6-ounce) tilapia fillets
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
¼ teaspoon salt
¾ cup fish stock
2 tablespoons whipping cream
2 tablespoons Dijon mustard

Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side. Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove the cover and cook for another minute. Remove fish from pan; keep warm.

Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.

Makes 4 servings

Alton Brown: Meat Sauce and Spaghetti

I know whenever I start an Alton Brown recipe that it's probably going to a major production, but it's going to turn out something pretty spectacular.  After all, this is the king of scientific recipe testing, so he's going to make sure the techniques are on point.  And this spaghetti sauce recipe is no exception.  This pot of deliciousness bubbled away on my stove for hours, and the result is a scoop of meaty goodness that really packs the umami punch.  You need plenty of slurpy noodles to nestle this delicious sauce, and freshly grated Parmesan is also required.

Meat Sauce and Spaghetti
From Alton Brown

6 ounces thick sliced bacon, cut into 1-inch pieces
2 large onions, finely chopped
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 whole cloves
1 whole star anise pod
3 stalks celery, finely chopped
5 cloves garlic, 3 minced and 2 sliced
3 tablespoons olive oil, divided
8 ounces coarsely ground beef chuck
8 ounces coarsely ground pork butt
1¼ cups white wine, divided
¾ cup evaporated milk
3 cups beef broth
1 ounce dried porcini mushrooms, finely chopped
2 (28-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
⅓ cup finely grated Parmesan

Pasta:
1 gallon water
2 tablespoons kosher salt
½ pound dry spaghetti

Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.

Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add ½ cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.

Add another ½ cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.

Once the sauce has been cooking for 1½ hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining ¼ cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.

Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.

For the pasta:  Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.

Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.