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Perfect Ramp and Eggs and More Recipes

Perfect Ramp and Eggs and More Recipes


In today's Weekly Recipe Review, adorable pig-shaped cookies, plus spring peas shine

Check out our editors picks for the best recipes from food sections across the country.

NY Mag
New bamboo shoots are easily available this time of year, and perfect in this sukiyaki recipe.

LA Times
Burnt orange honey butter sounds like it'll be excellent on any type of carbs, but biscuits just puts it over the top.

NY Times
Ramps, eggs, and cheese? This might be the best omelette ever.

NPR
These cookies, a mix between a cookie and sweet roll, are adorable when shaped like pigs.

Chicago Tribune
You can't go wrong with homemade pierogis.

Seattle Times
Take advantage of fresh seafood with this balsamic-glazed scallop recipe.

Kitchen Daily
Three words: Bourbon. Bacon. Pancakes.

Portland Press Herald
Try a play on peas and peashoots with this recipe of lemony peas, tomatoes, and pea shoots.

Washington Post
Five billion things to do with leftover balsamic vinegar (not really 5 billion, but plenty).

Wall Street Journal
Let watercress shine in two salad recipes, either with avocado and fennel, or roasted cauliflower.


Rustic Ramp And Potato Tart

2 Jun, 2019 Rustic Ramp And Potato Tart Joanne Rappos mains A buttery tart made with Spring’s most deliciously flavourful greens tarts, potatoes, galettes tarts, potatoes

A buttery tart made with spring’s most deliciously flavourful greens!! The season seems to only now be starting here as I’m seeing them pop up at the market. The ones I got were imported and at Whole Foods a few weeks ago. Ramps are a wild onion and often called wild garlic. They look similar to a scallion but ramps have prettier and more tender greens. Their flavor is slightly more pronounced than a leek, scallion, or onion, but less than garlic- but somehow reminiscent of all four.

They can be eaten sliced thin and raw on top of rice bowls and salads or sauté them in butter or olive oil and fold them into potato salad , omelets, skillet-seared meat dishes, or pasta with cream. Spin them into pesto, toss them on to a pizza, or turn them into a wild jam. I used them along with potatoes in this tart but I also tuned the rest of my stash into ramp butter which I used in all sorts of ways - I will share the recipe for the ramp butter soon along with how I used it.

This tart is a really nice one that doesn’t take too much fussing. The crust itself is a free form one like a galette but even less fussy. You don’t need to get your folds perfect just folded over enough to hold the filling in. Speaking of that filling - it’s nothing to complex either. The base is a creamy layer of goat cheese mixed with the chopped white parts of the ramps and a sprinkle of fresh dill. Then a layer of very thinly sliced (I used a mandolin) potatoes. Then a whisked egg gets poured over the mixture which helps bind everything plus adds a certain extra layer of creaminess to the tart. The green parts of the ramps are added on top and by the time the tart bakes off the ramps develops the most delicious flavour. The edges of them get a little toasted and delicious like charred scallion with a garlicky bite.

Feel free to crumble extra goat cheese on top before serving along with some more fresh dill, some fresh cracked black pepper and a few drizzles of honey. Trust me on the honey. It’s a delicious way to add some sweetness that goes perfect with the goat cheese. This is perfect with a bitter greens salad with a lemony vinaigrette and a glass of white wine. It’s also great with your morning coffee as well. Grab some ramps while you can get them and make this tart but also preserve it by making a pesto out of it and freezing it, that way you can enjoy it later in the year when it’s no where to be found. If you didn’t get to make any pesto and don’t have access to any feel free to use the white and light parts of a leek to make this this tart - it’s a very delicious alternative! Enjoy! Adapted from Food52 and Bon Appétit


Peppery and powerful raw, like a cross between garlic, scallion, and onion, they mellow with cooking. If you like your food aromatic with a bit of a (garlicky) kick, you&rsquoll love ramps. Their pungent aroma and flavor make them a natural pairing with foods like potatoes and eggs, and if you&rsquore not afraid of a peppery bite, wait &lsquotil you try ramp pesto in a steaming bowl of pasta or slathered over a veggie-filled pizza. They&rsquore fantastic grilled and served alongside a juicy steak (maybe topped with some of that ramp pesto again!)

The plants consist of 2, sometimes 3, broad smooth leaves each on their own stem, a reddish pink stalk and a slender luminous white root end that sometimes forms a slight bulb. Other than the roots and the translucent covering around the bottom part of the stem, you can eat every part of the ramp. Trim off the roots, if attached, and peel off and discard the thin protective sheath around the base and wash thoroughly. Treat the bottom white and light pink part as you would garlic or onion. The leaves can be sautéed until just wilted or tossed in a food processor with some softened butter to make a flavorful topping for just about anything.


How to Use Ramps

Use ramps raw or cooked in any recipe calling for scallions or leeks. Cut off any hairy roots, peel off the first layer of leaves, and rinse or wipe off any excess dirt on the bulbs. Slice the ramps thin and use fresh in salads or sauté them with scrambled eggs or fried potatoes. You can also grill or roast them—the stems, leaves, and bulbs are all edible.


60 Easy Egg Recipes for Your Best Brunch Ever

Get your protein fix without breaking a culinary sweat.

Eggs are the official star VIP at our breakfast table &mdash there are so many reasons why we love them. They're cheap, always versatile, and most of all, they're chock full of good-for-you protein, making them a fantastic choice to supercharge your morning. But while home cooks factor eggs into their shopping budget and nearly always enjoy their protein boost, some may be still searching for inspiration on new ways to regularly enjoy them. If you're looking to break out of your scrambled-eggs-and-bacon shell, you'll want to try one of these equally delicious and easy egg dishes.

Most people don't realize there are eight different ways to cook eggs, all with varying difficulty for first timers. Scrambling and hard frying are two easy ways to quickly get breakfast on the table during a hectic work week but mastering the art of over-easy eggs isn't far off. For make-ahead fans and those who meal prep in advance, hard-boiled eggs are a must and after a while, you'll even master a fluffy, airy omelet that you can make on weekdays, too. With each method of cooking a fresh egg, there's a whole set of opportunities for even fresher sides and delicious, savory fold-ins. And most home cooks forget that eggs can enhance other unique breakfasts, too &mdash breakfast casserole, anyone?

We've rounded up all sorts of creative ways to cook up eggs without breaking a sweat. Think: Loaded egg bakes, 10+ breakfast sandwiches, and make-ahead quiches (some crustless!). No matter which breakfast you choose to make, your brunch crowd will leave feeling happy and full until lunch rolls around. Get crackin' on these eggscellent ideas!


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Awesome Wild Leek Recipes

Leek Immune Soup

From MeghanTelpner.com

This vegan soup also has the immune-boosting power of shiitake mushrooms and another anti-inflammatory ingredient: nettles! Get the recipe.

Five Ways to Preserve and Enjoy Wild Leeks

From MeghanTelpner.com

Looking for some more wild leek inspiration? In this post, you’ll find five fabulous ways to use ’em, along with five healthy recipes to boot. Get the recipes.

Wild Leek Powder

From Well Preserved.ca

Dehydrate your wild leeks and what you’re left with is a beautifully flavourful seasoning that you can use in a variety of your favourite dishes. Get the recipe.

Spring Green Skillet

From Charlotte Au Chocolate

We are big fans around here of one pot meals that are full, flavourful and mix in loads of texture and flavours. This one here is a total winner. Get the recipe.

Wild Leek-Infused Vinegar

From Well Preserved.ca

Ever thought about adding a sweet and onion-y punch to your vinegar? This wild leek-infused vinegar is a breeze – simply slice the ends and pop them in a vinegar bottle, and then wait for the goodness to seep through. Get the recipe.

Savory Steel Cut Oats with Ramps

From SimpleBites.net

Ever thought of adding wild leeks to a bowl of oatmeal? You should! Savory oatmeals are the best – and this beautiful recipe is just another way to enjoy wild leeks while they last. Get the recipe.

Wild and Wonderful Ramp Chowder

From Health Starts In The Kitchen

This chowder takes wild leeks to the next level – and there is a dairy-free option here, too, which we love! Get the recipe.

Wild leeks are one of the many wild foods that have amazing healthy benefits to them. Discover more of our 10 favourite wild foods here.

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5 responses to &ldquo Best Wild Leek Recipes &rdquo

I have access to wild leeks (ramps) and harvest a years supply, each year. I also transplant for a continuing harvest. My question is in regards to the leaves and stem. first are they harmful raw or are you to cook them first, for a medicinal purpose I have an old remedy I use fro stomach upset ,that ùi know works. .So are there any other remedies that you lknow ofè Thanks Alf.

I’m not familiar with too many remedies aside from basic soups, pestos and other culinary uses. And you can absolutely enjoy them raw!

My wife and I will frequently chow down on a raw ramps in the woods while we are foraging. The answer is no, they are perfectly safe to eat raw. However they are very strong when eaten that way.

Most of what I have read is and will be useful .. Thanks

Oh.. I and my most of my family eat them raw and cooked in scrabbled eggs,along with the soups.
Thank you


Perfect Ramp and Eggs and More Recipes - Recipes

This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox!

Quiche is one of those things that is very simple, but can go very wrong very QUICKLY! Sure, it&rsquos a bit fussier than a frittata but when you get the perfect bite of custardy eggs in combination with buttery and flaky pastry there are few things better. Now I know what you are thinking. How do I prevent the dreaded &ldquoSoggy Bottom&rdquo without overcooking my eggs?! Blind Bake!

Blind baking is a process by which you par-bake your pie crust so that it&rsquos already crisp before you introduce your filling. To give myself even more protection, I brush my blind baked pie shell with egg wash and bake it for an extra five minutes to sort of seal off the pie crust before adding my custard.

As for the filling go nuts! You can add almost anything to a quiche. In fact, it&rsquos a great way to reinvent leftovers. You can toss in odds and ends of roasted veggies, leftover ham whatever you happen to have on hand.

For my Spring Quiche I used the Holy Grail of Spring veggies, RAMPS! If you are not familiar, ramps are wild leeks that are super pungent but have a mild flavor that is a cross between yellow onion, leeks and garlic. The thing about ramps are they can be quite elusive and hard to find blink and you&rsquoll miss them! If you can&rsquot get your hands on a bunch, scallions will work just as well.

You can serve this Quiche for brunch, lunch or even dinner and it&rsquos the perfect make ahead item! You can gently rewarm at 300˚F before serving.


Giada De Laurentiis’ Latest Pasta Recipe Is Actually Perfect for Breakfast

Look, we’ve all done it. You wake up and you eat last night’s delicious dinner leftovers for breakfast. Or, we serve up tried-and-true breakfast for dinner. There are no rules as long as everyone’s fed and happy, right? Well, Giada De Laurentiis definitely has all our pasta cravings covered (marinated cherry tomato pasta, lemon risotto with shrimp, and creamy baked parmesan pasta we’re looking at you!) but her latest recipe combines some of our favorite breakfast and dinner ingredients in one delish dish, making it perfect for those days when you just want to mix it up. And honestly? We’d eat De Laurentiis’ Italian Egg and Pasta Scramble Recipe any time of the day or night.

De Laurentiis shared the creation on her @thegiadzy Instagram account, writing, “Pasta for breakfast? That’s a definite *yes*. Especially in this springy egg and pasta scramble with asparagus.”

Okay, as unique as this combo sounds, it looks so delicious. The dish includes some of our favorite ingredients &mdash orzo pasta, eggs, asparagus, pancetta, and mozzarella &mdash and only takes 30 minutes to make, so it’s perfect for a weeknight breakfast-for-dinner situation or an easy weekend brunch dish.

Honestly, if you like getting inventive with your breakfast and you love a good pasta dish, this recipe is definitely worth checking out. We think it looks scrumptious and we seriously cannot wait to cook it ourselves. Who said you can’t eat pasta for breakfast? Not Giada De Laurentiis!


“A nice alternative to its fermented cousin put this on pork chops or fish,” says test kitchen manager Brad Leone.

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