Friday, June 10, 2011

For the love of Ramp

For me, nothing says love like garlic and onions.  Well, foodie love that is.  I love love love everything {or better yet alone and roasted!}. I think it just adds the perfect zing to almost any bland dish {i.e., sauteed spinach}.  And onions -- any type of onion -- is just the proverbial cherry on top.  I like them a bit crunchy, but caramelized works too. 

Now that you understand my love of all things garlicy and oniony, you'll understand how I excited I was to learn about an onion called Ramp.  It is, in layman's terms, a cross between an onion and a garlic clove. What a culinarily powerful combination!  I am just salivating thinking about the different recipes that would be transformed with this tasty addition.

Any pasta dish of course, pesto, whipped potatoes, lamb, or even in a nice spring salad! My favorite recipe that I found so fare, courtesy of the Food Network, is:

Baby Ramp and New Potato Soup 
with Mini Truffle Grilled Cheese Sandwiches


  • 1/2 stick unsalted butter
  • 1 pound fresh ramps, cleaned and cut into 2-inch pieces
  • Salt
  • Freshly ground black pepper
  • 1 bay leaf
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock
  • 2 1/2 pounds new potatoes, quartered
  • 1/4 cup heavy cream
  • 8 slices of Brioche bread (about 1/4-inch thick)
  • Small bottle of White Truffle Oil
  • 4 slices of Chicory Farms Desoto Cheese (about 1/4-inch thick)


Melt the butter in a 6-quart stock pot over medium-high heat. Add the ramps. Season with salt and black pepper. Saute until the ramps are wilted and soft, about 6 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and cream, about 1 hour. Remove the soup from the heat. Discard the bay leaf. Slowly add the cream. Stir to blend. Reseason the soup. Brush each side of the bread with the truffle oil. Place a piece of cheese on top of four slices of the bread. Place the remaining slices of bread on top of the cheese. Place the sandwiches on the hot griddle. Grill the sandwiches for 2 to 3 minutes on each side or until golden and the cheese has melted. Cut each sandwich into five finger-size slices. Serve the sandwiches with the soup.