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Blog

Filtering by Tag: ramps

Frittata with Ramps, Bacon, and Mushrooms

Patricia Reitz

It’s the season for ramps here in Virginia and I’m a huge fan of the delicate onion/garlic flavor they develop when sautéed. Today I’ve added them to a mixture of caramelized mushrooms and crumbled bacon to make a fantastic and seasonal frittata.

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Start by cleaning and trimming the ramps (full directions with how-to photos here).

Heat some oil in a cast iron skillet.

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Add the ramps and cook them for a few minutes on each side until they’re nicely caramelized.

Mmmm. Remove the ramps from the skillet and chop them into 1/4-inch thick slices; set aside until needed.

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Using the same skillet, lower the heat to medium and saute the garlic in the butter for about 30 seconds.

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Add the chopped mushrooms and a pinch of salt.

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Sauté them, stirring occasionally, until the pan is dry and the mushrooms have begun to caramelize. Don’t be alarmed when the mushroom release their liquid… just keep cooking and stirring.

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After 5-10 minutes, all the liquid will have evaporated and the mushrooms will have begun to caramelize.

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Remove the mushrooms from the pan and allow them to cool a bit before proceeding.

Preheat the oven to 350F and place the rack in the center position. Spray a 9-inch pie plate with a nonstick baking spray like Baker’s Joy, which contains both oil and flour. My preferred pie plates for frittatas are ceramic, glass, or stoneware. Avoid using aluminum pie plates as there may be a chemical reaction that causes the eggs to taste tinny and/or turn a greenish color.

In a medium mixing bowl, whisk the eggs together.

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Add salt, pepper, and heavy cream; whisk well to combine.

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Layer the mushrooms and ramps in the pie plate.

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Followed by the bacon. Add the beaten egg mixture.

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Be sure not to overfill the pie plate.

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Add cheese - here I’ve used cheddar.

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And to add a little color, I decided to add a few slices of sliced tomatoes to the top. Place the pie plate on a half sheet pan and place in oven. Bake for 30-35 minutes or until the eggs are set in the center of the pie plate.

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Allow to cool for 15 minutes before cutting.

Here’s to enjoying Ramps!

Items used to make this recipe:


Frittata with Ramps, Bacon, and Mushrooms

makes 8 servings

Printable Recipe

Ingredients

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 1 teaspoon minced garlic

  • 1 bunch ramps, cleaned and trimmed

  • 2 ounces cooked bacon, cut or crumbled

  • 8 ounces mushrooms, diced

  • 8 eggs

  • 2/3 cup heavy cream

  • 2 ounces cheddar cheese, shredded

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cracked black pepper

  • small tomato slices for garnish

Directions

  1. Preheat a large cast iron skillet with 1 tablespoon olive oil over medium-high heat.

  2. Cook ramps with a pinch of kosher salt and freshly ground pepper for 2-3 minutes per side until caramelized

  3. Remove ramps from pan and cut into 1/4-inch slices; set aside until needed.

  4. In the same skillet (without washing it), lower heat to medium and add butter and minced garlic; stir constantly for 30 seconds.

  5. Add diced mushrooms with another pinch of salt and saute, stirring frequently for 5-10 minutes until the mushrooms are dry and beginning to caramelize; remove from pan and set aside to cool.

  6. Preheat oven to 350F with rack in center position and spray a 9-inch glass, ceramic, or stoneware pie plate with baker’s joy baking spray.

  7. In a medium mixing bowl, whisk together the eggs, heavy cream, kosher salt, and freshly ground black pepper.

  8. Layer the mushrooms, ramps, and bacon in the pie plate and add the egg mixture.

  9. Add the cheddar cheese and sliced tomatoes.

  10. Place the pie plate on a half sheet pan and bake for 30-35 minutes or until the eggs are set in the center of the dish; cool 15 minutes before cutting.

Cooking Ramps

Patricia Reitz

Ramps are a springtime delicacy which are only available for a short time so be sure to grab them when you see them. You’ll most likely find them at farmer’s markets or roadside farm stands where they might also be called wild leeks, wood leeks, wild onions, and/or wild garlic. Ramps are not cultivated, they’re foraged, which can make them a little on the pricy side, but they’re wonderful and I highly recommend you give them a try. Raw, they have a very pungent aroma that is hard to miss, but cooked, they have a mellow onion/garlic flavor. Here’s how I like to coo them.

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Ramps are usually pretty dirty so wash them well under cold running water and shake off as much water as possible.

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If you don’t plan to cook the ramps right away, roll them in a layer of paper towel and place in a large zipper storage bag for 2-3 days (be sure to seal the bag well to keep the strong aroma of the raw ramps from permeating everything in your refrigerator).

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When you’re ready to use the ramps, trim them the same way you would a scallion. Remove the root end and any dried or damaged outter layers… and if needed, any slippery membrane that may be present.

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Over medium-high heat, drizzle a tablespoon of olive oil in a cast iron skillet.

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Add the ramps and add a pinch of kosher salt and pepper.

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Allow the cook until they start to caramelize and/or blister on first side before flipping.

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After just a few minutes on each side, they’re ready. Oh how I wish you were here to try them. Serve as is or chop them up and add to other recipes like my Frittata with Ramps, Bacon, and Mushrooms. Enjoy!

Items used to make this recipe:


Skillet Ramps

makes 1 bunch of ramps

Printable Recipe

Ingredients

  • 1 tablespoon olive oil

  • 1 bunch ramps, cleaned and trimmed

  • pinch of kosher salt and freshly ground pepper

Directions

  • Heat olive oil in a 10-inch cast iron skillet over medium-high heat.

  • Place ramps in a single layer and sprinkle with kosher salt and freshly ground black pepper; allow ramps to cook, undisturbed, for 2-3 minutes per side until they caramelize and/or blister.