A Taste of Spring
The taste of spring comes from ramps, also known as wild leeks.
Sustainable Ramp Harvesting
Learn the basics of harvesting ramps from forager Aerial Bonkoski.
Ramp & Goat Cheese Puffs
Jen Gilbertson shows us how to make the most of the season with delicious Ramp and Goat Cheese Puffs.
* 4 oz ramps
* 4 oz scallions
* 3-4 oz goat Gouda, shredded
* 2 eggs
* 1/2 cup semolina
* 1/2 cup all-purpose flour
* 1 1/4 cup Greek yogurt
* 1/2 cup heavy cream
* 1 1/2 tsp baking powder
* 1/2 tsp baking soda
* salt and freshly ground pepper
Preheat the oven to 375F.
Chop the scallions thinly crosswise. Chop the ramps finely (about the same size as scallions). Beat the eggs and add them to the vegetables. Mix well and season with salt and pepper. Add yogurt, heavy cream, and gouda, and mix.
In another bowl mix flour, semolina, baking powder, and baking soda. Add to the vegetable mixture. Stir gently until combined.
Distribute the mixture equally in baking molds (I used a silicone pan for making large 2 1/2 x 1 1/2 x 3/4 inch financiers. Alternatively, you can use a muffin pan or molds. If you are not using a silicone pan make sure to oil and flour the molds.)
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the puffs cool and then very gently remove them from the pan. Serve slightly warm or at room temperature.
Compound Ramp Butter for Steak and Baked Potato
Vivian from A Chef’s Life celebrates the return of Spring and ramps with compound butter.