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2 results for "fresh ramps"
Koji-Marinated Lamb Shoulder with Spring Pea Purée and Ramp Salsa Verde
Aspergillus oryzae at a Mediterranean dinner party sounds like a prank, but the result is genuinely strange and genuinely delicious. Koji rice paste spends 48 hours dismantling lamb's muscle proteins, leaving you with a roast that's tender without the 12-hour braise and loaded with umami you can't quite place. Ramp salsa verde brings a funky, grassy sharpness that connects Japan's fermentation traditions to Appalachian spring foraging, and the pea purée keeps the whole plate from flying off the rails.
Ramp-Brined Roast Chicken with New Potato Galette and Wild Garlic Jus
Submerging a whole chicken in ramp brine sounds like a lot, but the result is unlike any spring roast you've made before: allium-forward, grassy, and faintly funky in a way that makes you wonder why you ever bothered with a plain salt brine. While the bird rests, a shingled new potato galette cooks in the same fat, doing the work that roasted spuds usually get credit for. The wild garlic jus, made from the pan drippings, hits with enough chlorophyll-green intensity to make standard gravy feel like an apology.