makes one serving
1 slice of bacon, cut into small pieces
2 ramps, trimmed and cleaned
2 eggs, lightly beaten
salt and pepper to taste
4 spears asparagus, cleaned, trimmed and blanched
2 tablespoons goat cheese, crumbled
Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour
them into the pan and top with the greens of the ramps, the asparagus
and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011
Showing posts with label ramp greens. Show all posts
Showing posts with label ramp greens. Show all posts
Friday, May 17, 2013
Wednesday, February 06, 2013
2830. GUACAMOLE with BACON, GRILLED RAMPS (or GREEN ONIONS) and ROASTED TOMATILLOS
makes about three cups
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half crosswise
4 ramps (wild spring leeks) or large green onions OR a 1-inch-diameter bunch of garlic chives
a little olive or vegetable oil
1 large fresh serrano or small fresh jalapeño, stemmed
4 thick slices (about 4 ounces) bacon
3 ripe medium-large avocados
2 tablespoons fresh lime juice
about 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
salt
Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned—the ramps will take 4 to 5 minutes, the chile about 10.
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half crosswise
4 ramps (wild spring leeks) or large green onions OR a 1-inch-diameter bunch of garlic chives
a little olive or vegetable oil
1 large fresh serrano or small fresh jalapeño, stemmed
4 thick slices (about 4 ounces) bacon
3 ripe medium-large avocados
2 tablespoons fresh lime juice
about 2 tablespoons chopped fresh cilantro, plus extra leaves for garnish
salt
Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned—the ramps will take 4 to 5 minutes, the chile about 10.
Cook the tomatillos about 3 to 4 minutes, until soft and
browned on one side, then flip them over and cook the other side. Cool
everything. Finely chop the ramps (etc.) and chile, then scrape into a
large bowl. Chop the tomatillo into small pieces and scrape them in with
the ramps, then scrape in any juice that remains on the baking sheet.
While the grilled vegetables are cooling, cook the bacon
in a single layer in a large skillet over medium heat, turning every
once in a while, until browned and crispy, about 10 minutes. Drain on
paper towels, then chop into small pieces.
Cut the avocados in half, running a knife around the pit
from top to bottom and back up again. Twist the halves in opposite
directions to release the pit from one side of each avocado. Remove the
pit, then scoop the flesh from each half into the bowl with the
tomatillos. With an old-fashioned potato masher, a large fork or the
back of a large spoon, coarsely mash the avocado with the tomatillo
mixture. Stir in the lime juice, cilantro and half of the
bacon. Taste and season with salt, usually about 1 teaspoon. Cover with
plastic wrap pressed directly on the surface of the guacamole and
refrigerate until you're ready to serve.
When that time comes, scrape the guacamole into a
serving dish and sprinkle with the remaining bacon. Garnish with
cilantro leaves.
bacon recipe courtesy of: Rick Bayless, Epicurious.com, January 2013
Tuesday, September 13, 2011
2319. SAUTEED RAMPS with APPLE SMOKED BACON
yields four servings
2 pounds ramps, trimmed and cleaned
1/4 pound apple-smoked bacon, julienned
Salt and black pepper
In a large pot bring 2 quarts of salted water to a boil and add ramps. Cook until tender, about 4 minutes. Transfer to an ice bath and remove when chilled. Drain on paper towels.
In a skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain. Add ramps to bacon fat in skillet and season with salt and freshly ground black pepper. Saute until lightly caramelized and serve immediately, garnished with reserved crispy bacon.
bacon recipe courtesy of: Emeril Lagasse, "Funky Spring Vegetables," The Essence of Emeril, 2001
2 pounds ramps, trimmed and cleaned
1/4 pound apple-smoked bacon, julienned
Salt and black pepper
In a large pot bring 2 quarts of salted water to a boil and add ramps. Cook until tender, about 4 minutes. Transfer to an ice bath and remove when chilled. Drain on paper towels.
In a skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain. Add ramps to bacon fat in skillet and season with salt and freshly ground black pepper. Saute until lightly caramelized and serve immediately, garnished with reserved crispy bacon.
bacon recipe courtesy of: Emeril Lagasse, "Funky Spring Vegetables," The Essence of Emeril, 2001
Sunday, October 24, 2010
1995. RAMPS, SMOKED BACON and BRANCH LETTUCE SALAD
makes four portions
2 ounces of bacon, cut into lardons (fat, short “sticks” about 1/4″ x 1/4″ x 1″)
a healthy bunch of ramps, properly harvested*, cleaned, cut into 1″ lengths
salt, pepper
1 teaspoon brown sugar
1 tablespoon apple cider vinegar
4 hands-full fresh branch lettuce
In a heavy iron skillet over medium heat, cook the bacon until it renders it’s fat and becomes crispy. Toss in the ramps and cook for 1 minute, season with salt, pepper and the brown sugar. Cook another minute. Add the vinegar, turn off the heat. Place the branch lettuce in a mixing bowl, toss with the ramp & bacon dressing. Serve with some corn pone or corn bread sticks.
bacon recipe courtesy of: Mark Rosenstein, "Ramp Season & Wild Things," The French Broad: Lessons from an Appalachian Table, North Carolina
2 ounces of bacon, cut into lardons (fat, short “sticks” about 1/4″ x 1/4″ x 1″)
a healthy bunch of ramps, properly harvested*, cleaned, cut into 1″ lengths
salt, pepper
1 teaspoon brown sugar
1 tablespoon apple cider vinegar
4 hands-full fresh branch lettuce
In a heavy iron skillet over medium heat, cook the bacon until it renders it’s fat and becomes crispy. Toss in the ramps and cook for 1 minute, season with salt, pepper and the brown sugar. Cook another minute. Add the vinegar, turn off the heat. Place the branch lettuce in a mixing bowl, toss with the ramp & bacon dressing. Serve with some corn pone or corn bread sticks.
bacon recipe courtesy of: Mark Rosenstein, "Ramp Season & Wild Things," The French Broad: Lessons from an Appalachian Table, North Carolina
Tuesday, March 16, 2010
1772. RAMP, BACON and RICOTTA TART
serves four
For the tart crust:
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
8 tablespoons cold butter, cut into small pieces
3 tablespoons ice water, plus more as needed
For the tart filling:
4 slices of good quality bacon
1 large shallot, sliced
3 cups (packed) spinach
1 1/2 cups ricotta
1 large egg
salt and pepper, to taste
about 18 ramps, cleaned and bulb ends trimmed
In a food processor, combine the flours and salt and pulse to combine. Add the pieces of cold unsalted butter and pulse until the mixture resembles coarse meal. Add the 3 tablespoons ice water, then pulse in 1 second bursts until the mixture resembles curds and clumps (you can add a little more water if needed.) Turn the mixture out onto a lightly floured surface, gather it together in a ball, flatten into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour or more.
To pre-bake the tart shell, roll it out and fit it into a 9-inch tart pan, trimming off any excess (you can save the excess dough to patch any tears that might appear in the dough.) Prick the bottom of the shell with a fork all over, then lay a piece of foil into the shell and fill the foil with dried beans (they’ll act as weights to keep the shell from puffing up in the oven.) Bake in a 375 degree F oven for 15 minutes, then remove the foil and beans and bake for an additional 7 minutes or so, until the dough loses it’s glossiness and turns ever so slightly golden brown around the edges. Remove the shell from the oven, keeping it in the pan, and cool on a rack.
When you’re ready to assemble the tart, cook the bacon in a large, heavy saute pan until browned and crisp. Remove to a cooling rack to drain off any excess fat. Pour off the bacon fat (save it to cook other things with!) until there’s about a tablespoon left in the pan. Return the pan to medium high heat and saute the sliced shallots until softened, then add the spinach and cook the mixture just until wilted.
Transfer the spinach/shallot mixture to the bowl of a food processor. Add the ricotta cheese, egg, and a generous pinch of freshly ground black pepper (I found it didn’t need much additional salt since the bacon is kind of salty.) Puree the mixture until the spinach is chopped, and set aside.
In the same pan you used to cook the bacon and spinach, add the whole ramps and a little bit of water. Cook just until the ramp greens have wilted, and set aside.
Transfer the ricotta/spinach mixture into the tart shell. Top with the crumbled bacon slices, then arrange the wilted ramps over the top. Place the tart pan on a baking sheet, and bake for about 35-45 minutes in a 375 degree F oven, until the top is just starting to turn brown, the filling is slightly puffed and set, and the crust is golden brown.
bacon recipe courtesy of: Amy Maltzan, eggs on sunday, April 23, 2009, eggsonsunday@gmail.com
For the tart crust:
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
8 tablespoons cold butter, cut into small pieces
3 tablespoons ice water, plus more as needed
For the tart filling:
4 slices of good quality bacon
1 large shallot, sliced
3 cups (packed) spinach
1 1/2 cups ricotta
1 large egg
salt and pepper, to taste
about 18 ramps, cleaned and bulb ends trimmed
In a food processor, combine the flours and salt and pulse to combine. Add the pieces of cold unsalted butter and pulse until the mixture resembles coarse meal. Add the 3 tablespoons ice water, then pulse in 1 second bursts until the mixture resembles curds and clumps (you can add a little more water if needed.) Turn the mixture out onto a lightly floured surface, gather it together in a ball, flatten into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour or more.
To pre-bake the tart shell, roll it out and fit it into a 9-inch tart pan, trimming off any excess (you can save the excess dough to patch any tears that might appear in the dough.) Prick the bottom of the shell with a fork all over, then lay a piece of foil into the shell and fill the foil with dried beans (they’ll act as weights to keep the shell from puffing up in the oven.) Bake in a 375 degree F oven for 15 minutes, then remove the foil and beans and bake for an additional 7 minutes or so, until the dough loses it’s glossiness and turns ever so slightly golden brown around the edges. Remove the shell from the oven, keeping it in the pan, and cool on a rack.
When you’re ready to assemble the tart, cook the bacon in a large, heavy saute pan until browned and crisp. Remove to a cooling rack to drain off any excess fat. Pour off the bacon fat (save it to cook other things with!) until there’s about a tablespoon left in the pan. Return the pan to medium high heat and saute the sliced shallots until softened, then add the spinach and cook the mixture just until wilted.
Transfer the spinach/shallot mixture to the bowl of a food processor. Add the ricotta cheese, egg, and a generous pinch of freshly ground black pepper (I found it didn’t need much additional salt since the bacon is kind of salty.) Puree the mixture until the spinach is chopped, and set aside.
In the same pan you used to cook the bacon and spinach, add the whole ramps and a little bit of water. Cook just until the ramp greens have wilted, and set aside.
Transfer the ricotta/spinach mixture into the tart shell. Top with the crumbled bacon slices, then arrange the wilted ramps over the top. Place the tart pan on a baking sheet, and bake for about 35-45 minutes in a 375 degree F oven, until the top is just starting to turn brown, the filling is slightly puffed and set, and the crust is golden brown.
bacon recipe courtesy of: Amy Maltzan, eggs on sunday, April 23, 2009, eggsonsunday@gmail.com
Friday, April 24, 2009
1446. BACON, RAMPS and WALNUTS
2 slices of thick-cut bacon cut into batons
3 medium swiss chard leaves roughly chopped
10 ramps roughly chopped
small handful of crumbled walnuts
Cook the bacon in a saute pan over medium heat until a good amount of fat has rendered out and the edges start turning brown (but not crisp). Turn up the heat and add the swiss chard, tossing until wilted and the white stems turn translucent.
Add the ramps and walnuts and cook for a few more seconds until the ramps wilt and turn a vibrant green. Grind some black pepper on top and serve.
bacon recipe courtesy of: Marc Matsumoto, no recipes | Nibbledish.com
3 medium swiss chard leaves roughly chopped
10 ramps roughly chopped
small handful of crumbled walnuts
Cook the bacon in a saute pan over medium heat until a good amount of fat has rendered out and the edges start turning brown (but not crisp). Turn up the heat and add the swiss chard, tossing until wilted and the white stems turn translucent.
Add the ramps and walnuts and cook for a few more seconds until the ramps wilt and turn a vibrant green. Grind some black pepper on top and serve.
bacon recipe courtesy of: Marc Matsumoto, no recipes | Nibbledish.com
Tuesday, January 20, 2009
1352. RAMP UDON SOUP with BACON CONSOMME and ASPARAGUS TEMPURA
bacon consommé (recipe below)
udon (recipe below)
asparagus tempura (recipe below)
ramps
safflower oil
salt and freshly ground black pepper to taste
Start making the bacon consommé (recipe below) at least a week in advance. Start making the udon (recipe below) about 4 hours in advance. Make tempura batter about 1/2 hour in advance. You can even saute the ramps in advance, if you like.
Clean the ramps and cut off and discard the root ends. Cut each ramp into three sections by first cutting the leaves from the stems/bulbs, then cutting the stems/bulbs in half.
Saute in a bit of safflower oil, adding salt and pepper to taste.
Mix with udon in a bowl. Pour bacon consommé over the udon and ramps. Serve with asparagus tempura.
Bacon Consommé
1 lb bacon
3 quarts or so of water
Gelatin
Start this process at least a week before you intend to serve this dish.
In a large pot, fry the bacon until delicious. Add the water and simmer for an hour or so. If the flavor isn't sufficiently infused at that point, blend the bacon and water together.
Strain through a fine mesh strainer. Reduce the resulting liquid to taste.
Measure the weight of the liquid you end up with, and measure out .7% gelatin by weight. Take a cup of the liquid and set it aside to cool a bit, then stir in the gelatin. Stir back into the rest of the liquid.
Put the liquid in a ziplock bag and freeze.
Once it is frozen, set it up in your fridge in a cheesecloth-lined strainer set over a bowl. As the block melts, bacon consommé will drip through the cheesecloth into the bowl below. The gelatin that remains acts as a strainer so that the dripping liquid is perfectly clear.
You can make this in advance and freeze it until it is needed.
Udon
1 cup lukewarm water
5 teaspoons salt
3 1/2 cups bread flour
1 1/2 cups all-purpose flour
Dissolve the salt in about 1 tbsp of the water, then add the rest of the water. Set aside.
In your Kitchenaid, combine the two flours and salt. Pour in the water. With the dough hook attachment, knead on the lowest speed until it is combined and ceases to adhere to the hook. If it stays as too ragged, sprinkle in a bit more water.
Once it ceases to adhere to the hook, remove the dough from the Kitchenaid and continue to knead by hand as hard as you can for about 10 minutes on a floured surface. If it's too sticky, you can add in a bit more bread flour. (This is highly unlikely.)
The dough is incredibly stiff and hard to knead, so after about 10 minutes, just give up! Wrap the dough in a very sturdy plastic bag - or, better yet, several layers of sturdy plastic bags. On top of the plastic bag layer(s), wrap a large kitchen towel. Put the wrapped dough on the ground and stand on it.
Knead the dough with your feet by walking back and forth across on it for a minute or so.
Then unwrap the dough, give it a double fold, put it back in the bag, wrap it back in the towel and walk on it some more. Repeat this process about 4 times. Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
After 3 hours have passed, take the dough out and form it into a ball. Wrap it back up and walk on it one more time, trying to spread the dough out as much as possible with your feet.
Unwrap the dough and roll it out on a floured surface until it is a square about 1/8 inch thick. This is tough, but you can do it. If necessary, Cook & Eat suggests cutting the dough into 4 pieces and run it through the thickest setting of a pasta machine, giving them a good dusting of flour, but we didn't actually try that ourselves.
Once the dough is rolled out thin enough, fold it in half, and then in half again. Then, with one of the long edges facing you, slice the dough in 1/8 inch wide pieces. Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
Boil the noodles immediately, or cover with a towel while you are waiting for the water to come to a boil. The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them form sticking together.
Asparagus Tempura
for the batter
1/2 cup ice water
1/2 cup vodka
1 1/8 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoons salt, or to taste
for the asparagus and the frying
asparagus
Oil for frying (peanut, safflower, or corn oil)
Stir the batter ingredients together with a fork. Don't spend too long on this, and leave the batter slightly lumpy. Stick it in the fridge to chill until cold, at least half an hour or so.
Clean and dry your asparagus, cutting off the woody ends. (I like to snap them off, then trim the ragged end nicely for serving.)
Heat up enough oil for deep-frying to 425 F.
Dip the asparagus in the tempura batter, one stalk at a time. With your fingers, scrape off any excess batter, such that the asparagus is only lightly covered. Fry just a few stalks at a time, such that the oil never goes below 375 F.
Deep-fry the asparagus until golden brown. This should happen very quickly, so don't walk away! Then remove the tempura with a slotted spoon and set it on a rack or paper towel covered plate to drain.
Wait for the oil to come back up to 425 F before adding in the next batch each time.
Serve immediately.
courtesy of: Gothamist, Prince Street Station, P.O. Box 510, New York, New York 10012
udon (recipe below)
asparagus tempura (recipe below)
ramps
safflower oil
salt and freshly ground black pepper to taste
Start making the bacon consommé (recipe below) at least a week in advance. Start making the udon (recipe below) about 4 hours in advance. Make tempura batter about 1/2 hour in advance. You can even saute the ramps in advance, if you like.
Clean the ramps and cut off and discard the root ends. Cut each ramp into three sections by first cutting the leaves from the stems/bulbs, then cutting the stems/bulbs in half.
Saute in a bit of safflower oil, adding salt and pepper to taste.
Mix with udon in a bowl. Pour bacon consommé over the udon and ramps. Serve with asparagus tempura.
Bacon Consommé
1 lb bacon
3 quarts or so of water
Gelatin
Start this process at least a week before you intend to serve this dish.
In a large pot, fry the bacon until delicious. Add the water and simmer for an hour or so. If the flavor isn't sufficiently infused at that point, blend the bacon and water together.
Strain through a fine mesh strainer. Reduce the resulting liquid to taste.
Measure the weight of the liquid you end up with, and measure out .7% gelatin by weight. Take a cup of the liquid and set it aside to cool a bit, then stir in the gelatin. Stir back into the rest of the liquid.
Put the liquid in a ziplock bag and freeze.
Once it is frozen, set it up in your fridge in a cheesecloth-lined strainer set over a bowl. As the block melts, bacon consommé will drip through the cheesecloth into the bowl below. The gelatin that remains acts as a strainer so that the dripping liquid is perfectly clear.
You can make this in advance and freeze it until it is needed.
Udon
1 cup lukewarm water
5 teaspoons salt
3 1/2 cups bread flour
1 1/2 cups all-purpose flour
Dissolve the salt in about 1 tbsp of the water, then add the rest of the water. Set aside.
In your Kitchenaid, combine the two flours and salt. Pour in the water. With the dough hook attachment, knead on the lowest speed until it is combined and ceases to adhere to the hook. If it stays as too ragged, sprinkle in a bit more water.
Once it ceases to adhere to the hook, remove the dough from the Kitchenaid and continue to knead by hand as hard as you can for about 10 minutes on a floured surface. If it's too sticky, you can add in a bit more bread flour. (This is highly unlikely.)
The dough is incredibly stiff and hard to knead, so after about 10 minutes, just give up! Wrap the dough in a very sturdy plastic bag - or, better yet, several layers of sturdy plastic bags. On top of the plastic bag layer(s), wrap a large kitchen towel. Put the wrapped dough on the ground and stand on it.
Knead the dough with your feet by walking back and forth across on it for a minute or so.
Then unwrap the dough, give it a double fold, put it back in the bag, wrap it back in the towel and walk on it some more. Repeat this process about 4 times. Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
After 3 hours have passed, take the dough out and form it into a ball. Wrap it back up and walk on it one more time, trying to spread the dough out as much as possible with your feet.
Unwrap the dough and roll it out on a floured surface until it is a square about 1/8 inch thick. This is tough, but you can do it. If necessary, Cook & Eat suggests cutting the dough into 4 pieces and run it through the thickest setting of a pasta machine, giving them a good dusting of flour, but we didn't actually try that ourselves.
Once the dough is rolled out thin enough, fold it in half, and then in half again. Then, with one of the long edges facing you, slice the dough in 1/8 inch wide pieces. Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
Boil the noodles immediately, or cover with a towel while you are waiting for the water to come to a boil. The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them form sticking together.
Asparagus Tempura
for the batter
1/2 cup ice water
1/2 cup vodka
1 1/8 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoons salt, or to taste
for the asparagus and the frying
asparagus
Oil for frying (peanut, safflower, or corn oil)
Stir the batter ingredients together with a fork. Don't spend too long on this, and leave the batter slightly lumpy. Stick it in the fridge to chill until cold, at least half an hour or so.
Clean and dry your asparagus, cutting off the woody ends. (I like to snap them off, then trim the ragged end nicely for serving.)
Heat up enough oil for deep-frying to 425 F.
Dip the asparagus in the tempura batter, one stalk at a time. With your fingers, scrape off any excess batter, such that the asparagus is only lightly covered. Fry just a few stalks at a time, such that the oil never goes below 375 F.
Deep-fry the asparagus until golden brown. This should happen very quickly, so don't walk away! Then remove the tempura with a slotted spoon and set it on a rack or paper towel covered plate to drain.
Wait for the oil to come back up to 425 F before adding in the next batch each time.
Serve immediately.
courtesy of: Gothamist, Prince Street Station, P.O. Box 510, New York, New York 10012
Saturday, May 27, 2006
384. HUDSON VALLEY FOIE GRAS with MOREL MUSHROOMS, RAMP GREENS, SMOKED BACON and CURRIED CARROT BROTH
serves 4
Curried Carrot Broth (recipe follows)
1 pound morels, thoroughly cleaned (substitute portobello mushrooms when morels aren't available)
4 cloves garlic, coarsely chopped
2 sprigs fresh rosemary
2 sprigs parsley
1 tablespoon finely chopped parsley
2 tablespoons beef stock
2 tablespoons butter
2 shallots, finely chopped
4 ounce smoked slab bacon, cubed
2 tablespoons butter
1 pound ramp greens (substitute collard greens, mustard greens or spinach--or a combination)
4 1/2-ounce slices of foie gras
Curried Carrot Broth:
2 cups carrot juice
3 tablespoons curry butter (recipe follows)
Place carrot juice in a heavy saucepan and bring to a boil. Reduce heat and simmer until juice is reduced to 1 cup. Strain through cheesecloth, return to pan and set aside.
Curry Butter:
2 teaspoons vegetable oil
1 shallot, chopped
1 small clove garlic, chopped
2 ounce cooking apple, chopped
1/2 teaspoon curry powder
Pinch turmeric
Pinch paprika
1/4 small bay leaf
4 tablespoons unsalted butter
Sweat the shallot and garlic in 1 teaspoon of vegetable oil until translucent. Add the chopped apple and cook over low heat until the apple is soft. Add the curry powder, turmeric, paprika, bay leaf and the other teaspoon of oil and cook over a low flame for 20 minutes, stirring occasionally. Remove bay leaf and purée. Pass through a fine sieve. Cool purée to room temperature. Cut butter into pieces and place in a food processor with the cooled purée and process until smooth. Keep refrigerated until needed. Just before serving bring reduced carrot juice back to a boil and whisk in the curry butter. Season with salt and pepper.
Thoroughly clean morels by soaking in salted water for about 10 minutes, then rinsing under cool running water several times. Drain. Place morels in a roasting pan with the garlic, rosemary, parsley and beef stock. Cover with foil and roast in a 350 degree oven for 20 minutes. Meanwhile, sweat shallots with the butter in a heavy saucepan. When the morels are finished roasting, add them to the shallots and sauté them over medium heat for about three minutes to blend flavors. Season with salt and freshly ground pepper to taste, then sprinkle with the chopped parsley. Set aside, but keep warm.
Place bacon cubes in a heavy skillet and cook over medium high heat until the fat is completely rendered. Remove bacon and set aside. Add 2 tablespoons butter to the bacon fat in the pan and add the thoroughly washed and dried greens. Sauté over medium heat until wilted. Set aside, but keep warm.
Heat a non-stick heavy skillet over medium heat. Quickly sear the foie gras pieces, approximately 45 seconds on each side. Take care to not overcook or the foie gras will begin to melt. Season with salt and pepper to taste.
To assemble: Mound one-quarter of the greens into the center of each of four warm flat bowls, such as a rimmed soup plate. Place seared foie gras on top. Arrange morels and bacon about the plate, then pour the Curried Carrot Broth around the dish.
NOTE: Fresh Hudson Valley Foie Gras is available by special order from specialty butchers or by phone through D'Artagnan (1-800-327-8246). Fresh foie gras from the West Coast can be ordered from Sonoma Foie Gras (707-938-1229).
courtesy of: Charlie Trotter, Chicago, Illinois / King Estate Winery, 80854 Territorial Rd, Eugene, Oregon 97405
Curried Carrot Broth (recipe follows)
1 pound morels, thoroughly cleaned (substitute portobello mushrooms when morels aren't available)
4 cloves garlic, coarsely chopped
2 sprigs fresh rosemary
2 sprigs parsley
1 tablespoon finely chopped parsley
2 tablespoons beef stock
2 tablespoons butter
2 shallots, finely chopped
4 ounce smoked slab bacon, cubed
2 tablespoons butter
1 pound ramp greens (substitute collard greens, mustard greens or spinach--or a combination)
4 1/2-ounce slices of foie gras
Curried Carrot Broth:
2 cups carrot juice
3 tablespoons curry butter (recipe follows)
Place carrot juice in a heavy saucepan and bring to a boil. Reduce heat and simmer until juice is reduced to 1 cup. Strain through cheesecloth, return to pan and set aside.
Curry Butter:
2 teaspoons vegetable oil
1 shallot, chopped
1 small clove garlic, chopped
2 ounce cooking apple, chopped
1/2 teaspoon curry powder
Pinch turmeric
Pinch paprika
1/4 small bay leaf
4 tablespoons unsalted butter
Sweat the shallot and garlic in 1 teaspoon of vegetable oil until translucent. Add the chopped apple and cook over low heat until the apple is soft. Add the curry powder, turmeric, paprika, bay leaf and the other teaspoon of oil and cook over a low flame for 20 minutes, stirring occasionally. Remove bay leaf and purée. Pass through a fine sieve. Cool purée to room temperature. Cut butter into pieces and place in a food processor with the cooled purée and process until smooth. Keep refrigerated until needed. Just before serving bring reduced carrot juice back to a boil and whisk in the curry butter. Season with salt and pepper.
Thoroughly clean morels by soaking in salted water for about 10 minutes, then rinsing under cool running water several times. Drain. Place morels in a roasting pan with the garlic, rosemary, parsley and beef stock. Cover with foil and roast in a 350 degree oven for 20 minutes. Meanwhile, sweat shallots with the butter in a heavy saucepan. When the morels are finished roasting, add them to the shallots and sauté them over medium heat for about three minutes to blend flavors. Season with salt and freshly ground pepper to taste, then sprinkle with the chopped parsley. Set aside, but keep warm.
Place bacon cubes in a heavy skillet and cook over medium high heat until the fat is completely rendered. Remove bacon and set aside. Add 2 tablespoons butter to the bacon fat in the pan and add the thoroughly washed and dried greens. Sauté over medium heat until wilted. Set aside, but keep warm.
Heat a non-stick heavy skillet over medium heat. Quickly sear the foie gras pieces, approximately 45 seconds on each side. Take care to not overcook or the foie gras will begin to melt. Season with salt and pepper to taste.
To assemble: Mound one-quarter of the greens into the center of each of four warm flat bowls, such as a rimmed soup plate. Place seared foie gras on top. Arrange morels and bacon about the plate, then pour the Curried Carrot Broth around the dish.
NOTE: Fresh Hudson Valley Foie Gras is available by special order from specialty butchers or by phone through D'Artagnan (1-800-327-8246). Fresh foie gras from the West Coast can be ordered from Sonoma Foie Gras (707-938-1229).
courtesy of: Charlie Trotter, Chicago, Illinois / King Estate Winery, 80854 Territorial Rd, Eugene, Oregon 97405
Thursday, April 13, 2006
340. RAMPS with BACON and HARD-COOKED EGGS
serves 4 to 6
1 lb. ramps
4 to 6 slices bacon
salt and pepper to taste
2 hard-cooked eggs
Cut cleaned ramps into 1-inch pieces; boil in salted water for 3 to 5 minutes. Meanwhile, fry bacon in a heavy skillet until just crisp. Remove bacon and dice.
Drain parboiled ramps and place in hot bacon fat. Season with salt and pepper to taste and fry until tender. Serve garnished with bacon and boiled eggs, chopped or thinly sliced.
courtesy of: Diana Rattray
1 lb. ramps
4 to 6 slices bacon
salt and pepper to taste
2 hard-cooked eggs
Cut cleaned ramps into 1-inch pieces; boil in salted water for 3 to 5 minutes. Meanwhile, fry bacon in a heavy skillet until just crisp. Remove bacon and dice.
Drain parboiled ramps and place in hot bacon fat. Season with salt and pepper to taste and fry until tender. Serve garnished with bacon and boiled eggs, chopped or thinly sliced.
courtesy of: Diana Rattray
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