Ramp pesto

[SobaAddict70]

question -- if i were to blanch ramps for pesto, is three minutes too much? i've seen recipes that call for five seconds to as many as three minutes.

and yes, i could just as well not blanch them but that's not what i asked.

[Kouign Aman]

Perhaps try a few for 5 sec. If they dont look done, try a few for longer. All that's needed is a good slotted spoon and a pan of boiling water, no?

[SobaAddict70]

it's not a question of cooking them.

this recipe: http://www.epicurious.com/recipes/food/vie...th-Ramps-103326 suggests to me that the reason for blanching has to do with reducing the piquancy of the ramps.

it seems to me that three seconds is a bit short. on the other hand, perhaps three minutes is too long. i'm trying to achieve a balance. i don't want the color to turn but at the same time i don't want to send people running for the hills when i open my mouth after eating dinner.*

*ramps are like onions on steroids.

[petite tête de chou]

I think that three or even two minutes is too long. I would blanch them for about sixty seconds.

Edited April 13, 2009 by petite tête de chou (log)

[joesan]

I would suggest a minute as well. Also drain them quickly and throw them into an ice water bath to quickly arrest the cooking and keep the colour.

Ramp pesto is a nice idea...

[SobaAddict70]

dinner tonight i think.

at the moment i'm thinking either ramp pesto per the epicurious recipe or linguine with ramps [in the same vein as the typical pasta with pepperoncino, greens and garlic].

it also occurs to me that a little pork would go great with this. my problem is that the bacon ends are in the freezer so that's not going to happen tonight.

[SobaAddict70]

thanks petite/joe.

i'll have pix later, if not on the dinner! thread, then on the blog.

[mjc]

Are you going to blanch the green part and the white part separately. I don't know if it would make difference, but it seems that it would. I made a ramp Gnudi yesterday with just the green part in the actual gnudi and blanched them for a little time as possible. I sauteed the unblanched white parts in some butter for a sauce.

[SobaAddict70]

that's an extra step. i'm cooking for myself so some aesthetics are being tossed by the wayside.

if i don't do the ramp pesto though, the other preparation i have in mind calls for cooking the bulbs and the leaves separately. the bulbs get stewed for 10 to 15 minutes, the leaves are added towards the end and cooked for about 1 to 1 1/2 minutes.

[CaliPoutine]

I never thought about using ramps for pesto. What a great idea. I have access to tons of free ramps. I know what I'll be doing next weekend!!

[Kouign Aman]

Perhaps try a few for 5 sec. If they dont look done, try a few for longer. All that's needed is a good slotted spoon and a pan of boiling water, no?

←

it's not a question of cooking them.

this recipe:  http://www.epicurious.com/recipes/food/vie...th-Ramps-103326 suggests to me that the reason for blanching has to do with reducing the piquancy of the ramps.

←

Blanching is never about cooking something. Its about peeling or storing, or ....

If your goal is to affect the taste, then taste them. Why guess when you can test and optimize?

Edited April 13, 2009 by Kouign Aman (log)

[SobaAddict70]

Perhaps try a few for 5 sec. If they dont look done, try a few for longer. All that's needed is a good slotted spoon and a pan of boiling water, no?

←

it's not a question of cooking them.

this recipe:  http://www.epicurious.com/recipes/food/vie...th-Ramps-103326 suggests to me that the reason for blanching has to do with reducing the piquancy of the ramps.

←

Blanching is never about cooking something. Its about peeling or storing, or ....

If your goal is to affect the taste, then taste them. Why guess when you can test and optimize?

←

why indeed.

[Peter the eater]

Ramp pesto sounds like a very good idea. When the veggies become the garnish or the herbs become the base, good things happen.

[mjc]

This recipe from Lidia Bastianich from the NYT is for a risotto she made for the pope and it has a "ramp" pesto. The pesto is ramp leaves and spinach.

[Kouign Aman]

How long did you go with? Was it delicious? Did people faint afterward when you spoke to them?

[SobaAddict70]

i haven't done it yet, because last night i was pressed for time.

probably make it this weekend. i picked up a pound and a half of ramps from usgm last Saturday. i love ramps as much as anyone but there's only so much i can eat, especially if i'm cooking for one. whatever doesn't get used immediately or within a reasonable space of time will get pickled.

anyway, petite and Joe answered for me, thanks.

the bastianich risotto is a good idea but i'm thinking that i might want to use it for something involving eggs. sort of like a riff on huevos rancheros with the ramp pesto as a stand-in for salsa verde comes to mind. tomatoes and tomatillos aren't in season yet.

[Paul Bacino]

I searched for ramp pesto here thinking I would find a pesto recipe?

 

What nuts would work best?  Walnuts , almonds, cashews  ?  Possible pine nuts

[SobaAddict70]

here you go: http://kitchenseasons.com/2014/04/11/ramp-pesto/

it's an adaptation of a recipe found on Food52. I've had great success with hazelnuts, pine nuts and walnuts.

[dcarch]

I seem to think that there are more than one kind of ramps. Also, how old/young? where they were harvested? 

 

They may taste different.

 

Best to tryout a small quantity.

 

 

dcarch

[SobaAddict70]

I seem to think that there are more than one kind of ramps. Also, how old/young? where they were harvested? 

 

They may taste different.

 

Best to tryout a small quantity.

 

 

dcarch

 

Is that addressed to me?  The post was originated in 2009; I've since worked out the kinks of the problem....these days I blanch 50% of the time, typically for 1-2 minutes.  Depends on whim.

Edited May 18, 2014 by SobaAddict70 (log)

[Paul Bacino]

I sourced mine..from WF...wider greens..fairly developed bulbs..similar to early spring onions.

I actually did a blend with some leftover spinach..not sure I should have done that..kinda missing the garlic.notes. I separated the bulbs..which I'll sauté. Blanched 1 min and about 20 secs on the baby spinach..I did some cashews..cuz they were around.

We'll see...

[SobaAddict70]

My ramps were from my farmers' market.  I think they were fairly early-season ramps.  The garlicky/oniony notes were quite strong.  Might make another batch later this week, come to think of it.