After calling the ramps “a scary treat,” Iris went ahead and ate two of them anyway and pronounced them “salty and good.” I ate several, and I now smell like I’ve been out playing paintball with heads of roasted garlic. This will probably last for days.
I roasted them on a sheet pan, interspersed with spears of asparagus, and the best part wasn’t even the ramps–it was the asparagus that took on the flavor of slightly charred ramp leaves. This got me thinking about other ramp leaf possibilities: could you slip them under the skin of a roast chicken, for example? Wrap a steamed or roasted piece of fish? I want to hear about your ramp victories, even if only on the paintball field.
One Japanese preparation of grilled fish involves cutting the fish lengthwise and spreading miso inside, and adding a scallion or two…
On my recent trip to Japan I noticed ramps at a little vegetable stall outside a mountain hot spring spot, where they were called “Ainu negi”, or Ainu scallions. I bet that the ramps would be fairly respectable standing in for ordinary scallions.
This was my most notable ramp dish this season:
http://blog.jagaimo.com/archive/2007/04/08/easter-brunch.aspx
I won molly’s heart with a salad of ramp leaves. Does that count?
Now you’re thinking like a Girl Scout! (We like to cook things wrapped in other things.)
I bet roasted eggplant would be good.
Jason, that looks really great. I’m going to make it, or something close.
Brandon, that counts. Although, just to be safe, if you’re out to eat and the waiter comes over bearing a dish with ramp leaves, throw yourself in his path. At least until the wedding.
Wendy, do girl scouts go ramp-picking?
I’ve made a sort of pesto with ramps and herbs and a little butter and shoved it under a chicken’s skin before roasting it . . . delicious! And my, the paintball analogy is right on.
That sounds really good, Jess. I’d like to try it, especially since it will help me earn my ramp merit badge.