Ramps And Potatoes Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain.
• Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.

Steps:

• In a large Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crispy. Remove bacon and reserve for another purpose. Add ramps and potatoes to bacon fat and sauté over medium heat until ramps are tender, about 5 minutes. Sprinkle with flour and stir to mix.
• Stir in chicken broth. Cover and simmer until potatoes are tender, about 15 minutes. Stir in cream and heat until steaming; do not boil. Salt and pepper to taste, and serve.

Steps:

• Fry bacon in skillet, remove from the pan and set aside.
• Put diced potatoes in bacon grease and let fry 3 to 4 minutes. Add cut up ramps and continue frying until potatoes are well done.
• Put previously fried bacon on top of potatoes and ramps. Let simmer for about 2 minutes. Salt and pepper to taste.

Steps:

• Peel and slice potatoes.
• Boil until half done.
• Crumble sausage in skillet and brown.
• Add ramps to skillet and cook for about 5 minutes.
• In baking dish, place layer of potatoes, sausage mixture, and cheese.
• Repeat layers, last layer should be cheese.
• Beat 3 eggs, add salt, pepper, and a dash of milk and pour over casserole.
• Bake 350 degrees 35 minutes.

Steps:

• Preheat the oven to 450 degrees. Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat and simmer until almost tender, about 15 minutes. Drain, place in a baking dish and toss with 1 teaspoon of butter. Roast until brown and crisp, about 30 minutes.
• Meanwhile, heat 2 teaspoons of oil in a large, wide pot over medium heat. Add the ramps and cook until just wilted, about 4 minutes. Add the wine and water, cover with parchment paper, lower the heat and braise until tender, about 25 minutes. Season with 1/2 teaspoon of salt and pepper. Keep warm.
• Blanch the asparagus in boiling, salted water for 5 minutes. Drain. Combine the flour, cornmeal, 2 teaspoons of salt and pepper in a wide, shallow dish. Coat the sole in the mixture on both sides. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the sole and cook until golden brown, about 3 minutes per side. Remove the sole from the pan and keep warm.
• Wipe out the pan and add the remaining teaspoon of oil. When hot, add the garlic and cook, stirring, for 30 seconds. Add the escarole and stir-fry until wilted, about 3 minutes. Remove from the pan and keep warm. Wipe out the pan again and add 1 teaspoon of butter. Add the asparagus and cook 3 minutes.
• Toss the potatoes with 1 teaspoon of salt, pepper and parsley. Place 1 sole fillet in the center of each of 4 plates. Mound the ramps, potatoes and escarole around the fish and cross the asparagus over the sole. Serve immediately.

Steps:

• Preheat oven to 500°F.
• Trim roots from ramps and slip off outer skin on bulbs if loose. Cut off and reserve leaves, leaving white bulbs attached to slender pink stems.
• Put leaves and bulbs in separate bowls.
• Pat chicken dry. Put in a flameproof large shallow roasting pan, without crowding, and surround with potatoes. Drizzle with 2 tablespoons oil and rub all over to coat evenly. Arrange chicken skin sides up and season with salt and pepper. Roast in upper third of oven 20 minutes.
• Toss bulbs with remaining 1/2 tablespoon oil and season with salt. Scatter bulbs around chicken and roast mixture until breast pieces are just cooked through, 10 to 15 minutes. Transfer breast pieces to a platter and keep warm. Roast remaining chicken and vegetables 5 minutes more, or until cooked through. Transfer to platter and keep warm, loosely covered with foil. (If crisper skin is desired, broil chicken only, skin sides up, about 2 minutes.)
• Pour off fat from roasting pan and straddle pan across 2 burners. Add wine and deglaze pan by cooking over high heat, scraping up brown bits.
• Boil wine until reduced to about 1/4 cup and add broth. When broth boils, add ramp leaves and stir until wilted and tender, 1 to 2 minutes. Remove with tongs and add to chicken. Boil pan juices until reduced to about 1/2 cup and pour around chicken.