Ramps: The Hottest Vegetable in NYC
I just ate the most delicious dressing in my life and it was made with none other than RAMPS! What's a ramp? The hottest vegetable in NYC. And it is only in season right now. If you have no idea what I'm talking about, some foodies at Gothamist also love ramps and write about them constantly:
Here's a recipe for a vinaigrette dressing, similar to the one that changed my life, from Redbook.
You can use ramps just like shallots! This shit makes me so happy!
Have you tried them? What do you think?
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Photo Source: gothamist.com
Category
Yummy Stuff
Join the Discussion!
6 comments
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In the world of Wild Food, my vote goes to Morel mushrooms. I lived in Madison, Wisconsin for a while and these awesomely delicious fungi were the reason people survived Midwestern winters. How can I describe a morel? It is sort of like the best wine you ever drank. Or maybe the most delicate French herbal omelet ever invented. Or a cheese from some sort of deep cave in Provence. Sophisticated, sensuous, indescribable. Might go well with ramps. -
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Shallot sauce
ingredients
300 g shallots - 30 cl of red wine vinegar - 30 cl of red wine full-bodied - extra virgin olive oil
preparation
1) Peel the shallots and cut them into 2 mm thick.
2) Put them in a pan over low heat and mash with a little 'oil, just enough to make a bit' of water and become transparent. Be careful not to brown them.
3) Add the vinegar and wine (the onions must be covered). Cook over low heat, without lid until the liquid has evaporated and the shallots have become jam-like consistency (about 45 min.).
notes
The sauce goes with seitan, boiled potatoes, can be used on pasta, etc.. -
Wow, never heard of it ever until you posted about it! lol I'll have to go look up how to grow it.
