ingredient question: ramps

[silverwhisper]

OK, does anybody know WTF a ramp (http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=4182) tastes like, exactly? what flavors does one find in this wild leek of spring? with what spices/herbs would it pair well, food-wise?

ed

[pre-emptive :troutslap: for those replying about concrete & asphalt]

[COTSBOE]

To my knowledge, I have never eaten this.

If you do, I look forward to your firsthand description.

[silverwhisper]

well, i need it for something i'm writing--i know it's a wild leek-like thing. mario batali uses them on his show lately as do some other food network personalities.

i'm writing something in which i waxy foodie, and the notion of a ramp pesto leapt to mind.

[Cranky Dog]

I'd probably take what they say at face value. Tastes like leek/scallion/onion, but stronger.

Oddly enough, in french we call it "ail-des-bois" meaning "woods-garlic", which I have heard of but never tasted. So it may taste like strong garlic. Also called wild leek.


Cranky Dog
"I have ramped up my opinion, international!"

[Stephane]

It's "ail-des-bois"? We use this as scallions in recipes at my parent's cottage because they were everywhere (that and wild mint).

http://img.recipezaar.com/library/800.jpg

[silverwhisper]

that looks like the ramps i've seen on iron chef america.

OK, so what herbs/spices would go with them?

[Mouser]

[pre-emptive :troutslap: for those replying about concrete & asphalt]

Feh.

Bent plywood and some 2x4's...

[Stephane]

OK, so what herbs/spices would go with them?
Since the ones I had actually were wild, the taste was very sharp and very little was needed to spice up the meal if uncooked. I would not know how they would be cultivated, likely very different.

We used them as a straight replacement for schallots.

[marmalade]

I've never used ramps, but some quick googling reveals that it's often paired with strong meaty stuff like bacon or ribs, and hot peppery things.

Here are some links for recipes that I thought looked interesting.

with trout (http://richwooders.com/ramp/eight_recipe.htm)

with pasta (http://www.amateurgourmet.com/the_amateur_gourmet/2006/05/ramps_and_green.html)

[Paulypalooza]

tastes like chicken

[Cranky Dog]

tastes like chicken
Only when *you* cook it. ;)


Cranky Dog
"I have an opinion that tastes like chicken, international!"

[silverwhisper]

stephane: ah, OK...that makes sense.

marmalade: oo, thank you! :D

chimaera: i'm thinking that blanched they might be OK that way--it would probably mellow their flavor somewhat.

[marmalade]

Ooh! I made brown pesto last summer, but completely unintentionally. :D