ramps

It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird. (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here’s a recipe with a clever tweak on that method, one that’s easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird. Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot. Meanwhile, take the chicken and snip the skin that connects the legs to the body, splaying the legs open until you feel the joints pop on both sides. Very carefully transfer the chicken to the pan, pressing the legs down into the surface. Ramps, garlic and capers tossed into the pan juices toward the end of the roasting time make for a bright, sweet and salty sauce. A cast-iron skillet is a must here, and if you don’t have one, it’s a worthwhile, and inexpensive, investment. 

Splayed Roast Chicken With Caramelized Ramps

4 1/2-pound whole chicken, patted dry

salt

black pepper

ramps (6 ounces)

lemon, quartered

extra virgin olive oil

garlic cloves,

capers

Rub the chicken inside and out with salt and pepper. If you have time, do this 2 to 3 hours ahead and refrigerate the bird uncovered. Otherwise, let it rest uncovered at room temperature while oven heats.

Place a large cast-iron or other heavy skillet in the oven and heat to 500 degrees for 45 minutes. If you salted the chicken in advance, take it out of the fridge so it can warm to room temperature.

Meanwhile, prep the ramps: trim the hairy bottoms and remove the outer layer of skin. Separate the leaves from the bulbs, rinse both gently, and pat dry. Cut any fat bulbs (wider than a pencil) in half lengthwise. Tear the leaves into large pieces.

Transfer the chicken to a cutting board. Using a sharp knife, cut the skin connecting the legs to the body.  Splay the thighs open until you feel the joint pop on each side. Place 2  lemon wedges inside the chicken.

Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan. Drizzle the bird with the oil. Roast for 30 minutes. Toss ramp bulbs (not leaves), garlic and capers into the skillet. Stir to coat them with pan juices. Roast for 5 minutes more, then stir again. Continue cooking until ramps are tender and chicken is no longer pink, 5 to 15 minutes more (for a total cooking time of 40 to 50 minutes). 

Remove chicken from  oven and stir ramp leaves into the pan until just wilted. Let chicken rest for 5 minutes, then serve with the pan juices and ramps, garlic and capers, seasoning everything with juice from the remaining lemon wedges, if desired.

Melissa Clark demonstrates a different way to roast a chicken.

Splayed Roast Chicken With Ramps

A chilled soup that (finally) feels like soup -- thanks to a clever blanching technique and some seductive spring trimmings. Adapted from Chef Justin Burdett of Ruka&#39;s Table in Highlands, North Carolina.

Justin Burdett&#39;s Chilled English Pea Soup with Garlic Cream &amp;amp; Pickled Ramps

water, divided

kosher salt, divided

English peas

buttermilk

spring onion, chopped

basil leaves

mint leaves

dill

lemon,

Black pepper, freshly ground to taste

garlic,

butter

heavy cream

Salt,

Mason jar, filled with ramp bulbs

red pepper flakes

coriander seeds

black peppercorns

thyme

fennel seeds

apple cider vinegar

water

sugar

In a large pot, bring 2 quarts of water to a boil with about a ¼ cup of kosher salt. Add the peas and allow the water to come back to a boil for a full minute. 

Prepare 2 quarts of iced water with ¼ cup of kosher salt in it and strain your peas out of the boiling water immediately into your salted iced water.  Allow peas to chill all the way down. 

Take your chilled peas and ½ of the salted iced water and place them in a large container. Add the buttermilk, spring onion, herbs, lemon zest, lemon juice, and black pepper. Allow mixture to sit and marinate for 20 minutes. 

Blend mixture until smooth and pass through a basket strainer or sieve.

To assemble the dish, ladle the chilled soup into individual cups or serving bowls.  Top with a tablespoon of garlic cream (recipe to follow) and garnish with a pickled ramp (recipe to follow).  Serve immediately.

English Pea Soup

Make Garlic Cream: In a small sauce pot, cook garlic and butter over low heat until the garlic is golden brown. Add the cream and salt to taste and simmer the mixture for 15 minutes. Place mixture in a blender and blend until smooth.

Make Pickled Ramps: Toss the ramp bulbs with the seeds and spices, and place into the Mason jar.

In a medium pot, bring the vinegar, water, sugar and salt to a boil.  Once boiling, pour the liquid immediately (it’s important that it’s still hot) into the Mason jar filled with ramp bulbs and spices. Tap the jar to allow air bubbles to escape, then seal it and cap it according to the directions on the Mason jar. (If not sealing by the pickling directions on the jar, be sure to refrigerate.)

Allow it to sit for at least 24 hours before using so the vinegar has time to fully penetrate and marinate the ramps.

Garlic Cream and Pickled Ramps

Khachapuri (cheese bread or pie in English) is a delicious dish from Georgia. Wherever you go in Georgia, you can be sure to eat Khachapuri at least once a day. They are so, so good! These national cheese breads come in various shapes: Georgians make this bread into a large loaf for special occasions, but street vendors also sell it in smaller, tart-sized diamonds, or &quot;beggars&#39; purses. There are several distinctive types of khachapuri from different regions of Georgia. This recipe is probably the most common type, but it has my own touch and ingredients which I love and which add special fresh spring flavors to the traditional plain cheese filling. Serve khachapuri for breakfast with a hot cup of fragrant tea or for lunch with a fresh heirloom tomato salad and you will fall in love with this fabulous dish. 

Georgian Khachapuri Filled with Ramps, Green Onions, Herbs, and Cheese

active dry yeast

water (about 120º F)

olive oil

whole-milk

Havarti cheese, shredded

feta cheese

Salt and black pepper,

lemon zest

cilantro

flat-leaf parsley

mint

butter,

green onions, chopped

garlic clove, minced

cayenne pepper

eggs,

In a large bowl, combine 2 cups flour, sugar, and yeast. Add the water, stir, then add in the oil and salt. Stir your dough, then add remaining flour little by little until you've formed a soft dough (you may not need to use all of it). Knead the dough on a lightly floured surface for about 6 to 8 minutes, or until smooth and elastic. Cover and let rest at room temperature while you make the filling.

For the dough:

In a mixing bowl, combine the cheeses, salt and pepper, lemon zest, and herbs. Using a large fork, mix and mash well to get a smooth, homogeneous mixture. Set aside.

Melt butter in a sauté pan over medium-low heat. Add coriander, green onions, ramps, and salt and black pepper to taste. Cook, stirring with a wooden spoon, until just softened, about 5 minutes. Add garlic and cayenne, then cook for 1 to 2 minutes longer.

Pour the beaten eggs in and slowly scramble. Once soft curds form, immediately fold them and the vegetables into the cheese and herbs mixture. Cool to room temperature, taste for seasonings, and then chill in refrigerator for 15 to 20 minutes.

Divide the rested dough into 4 equal pieces, and form each into a ball. On a lightly floured surface, roll them out into flat, round cakes about 10 inches in diameter, and spread about 1/2 cup of the filling in the center of each one. Gather one edge around the filling, then go around the opening and pinch the edges together. Gather the dough in the center and pinch to seal. It will look like an oversized dumpling.

In a heavy-bottomed pan on medium-low heat, melt 1 tablespoon butter. When butter is melted, fry one pie. Lay it seam side-down and cook until browned, then turn over and cook the top until browned (about 4 to 5 minutes per side).  Repeat with each pie.

Transfer to a serving platter and brush the tops with some more melted butter. Serve hot or warm. These can be made ahead of time and warmed in a toaster oven.



Note: khachapuri can be baked rather than fried in an oven at 350º F for about 30 minutes. The filling can also be baked in puff pastry (you will need 2 puff pastry sheets: Defrost them, roll each into a 12- by 12-inch square, then cut each into 4 equal squares, fill, and bake at 375° F until golden brown.) If you feel a little lazy, just make the filling and spread it on your favorite toasted bread for crostini.

For the filling:

Egg and Lemon Soup with Ramps

chicken broth

lemon juice

Salt and pepper

Put the broth in a soup pot and bring to a simmer. With a whisk, beat the eggs and lemon juice together in a medium bowl. Season to taste with salt and pepper.

Ladle 2 cups of hot broth slowly into the egg mixture, whisking, to temper. Pour the tempered egg mixture back into the pot, whisk well, and turn the heat to low. Add the chopped ramps.

Continue whisking over low heat until the soup is ever so slightly thickened. (Do not allow to simmer, or soup will curdle.) Ladle the soup into bowls and serve immediately.

This Vegan Cacio e Pepe with Ramps and Lemon is easy to make, has a peppery bite, a zing of lemon, and a mild onion flavor.

Vegan Cacio e Pepe with Ramps and Lemon

oz bucatini pasta

tbsp vegan butter (or sub unsalted butter if not vegan)

lb ramps

lemon (about 1 tablespoon)

lemons

tsp black pepper

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. 

Melt the butter in a large skillet over medium heat. Separate the ramps by the white root ends and the leafy green tops. Coarsely chop the white root ends and add them to the pan and sauté for 2-3 minutes. Add the black pepper and cook 30 seconds to 1 minute, until toasted.

Add the reserved pasta water and bring to a simmer over medium heat and add the cooked pasta. Reduce heat to low and add the lemon juice, zest, and the leafy green tops. Toss until the greens are wilted, and the sauce coats the pasta. 

Remove the pan from the heat and divide pasta into 4 bowls. Top with cashew parmesan and extra lemon juice for zing! 

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Pasta With Ramp Pesto and Guanciale

pork

ramps (about 10 ounces), greens and bulbs separated, bulbs thinly sliced

Kosher salt

unsalted roasted pistachios, divided

Parmesan,

paccheri

unsalted butter, room temperature, cut into pieces

Bon Appétit

Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10–15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.

Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.

Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.

Purée ramp greens, ramp bulbs, half of pistachios, and remaining ⅔ cup oil in a food processor until very finely chopped. Add ½ cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.

Return reserved pot of water to a boil; cook pasta, stirring occasionally, until al dente; drain, reserving ½ cup pasta water.

Mix pesto, ¼ cup pasta water, and butter in a large bowl. Using tongs, transfer pasta to bowl and add guanciale; toss vigorously, adding more cooking liquid as needed until pasta is glossy and well coated with sauce. Taste and add more salt if needed.

Divide pasta among bowls. Top with more Parmesan and remaining pistachios.

Do Ahead: Pesto can be made 2 days ahead. Cover with plastic wrap, pressing directly onto surface, and chill.

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Top 6 ramps recipes from across the web

The most viewed ramps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Splayed Roast Chicken With Carameli...

Justin Burdett&#39;s Chilled Englis...

Georgian Khachapuri Filled with Ram...

Egg and Lemon Soup with Ramps

Vegan Cacio e Pepe with Ramps and L...

Pasta With Ramp Pesto and Guanciale

The most viewed ramps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Justin Burdett's Chilled Englis...