[CH] Morels, Ramps, and Fiddleheads 4
Jim Weller (Jim.Weller@salata.com)
17 May 02 18:36:42 -0800
---------- Recipe via Meal-Master (tm) v8.05
Title: Steamed Fiddleheads with Ramps
Categories: Wild, Native, Onions, Vegetables
Yield: 4 Servings
1 lb Fiddleheads cleaned
1/2 c Plain yogurt
1/2 c Mayonnaise or sour cream
1 tb Fresh lemon juice, or to
Taste
3 ts Mustard such as Dijon-style
3 tb Finely chopped Ramps
Steam the fiddleheads over boiling water for 5 minutes,or until they
are crisp-tender. Drain, then chill in a bowl of ice and cold water to
stop the cooking. When they have cooled transfer to colander to drain.
In a small bowl whisk together the yogurt, mayonnaise, lemon juice,
mustard, wild leek greens. Add salt and pepper to taste, whisking
until the sauce is smooth. Serve the fiddleheads topped with the
sauce.
From: Mignonne <mignonne-al@excite.com>
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---------- Recipe via Meal-Master (tm) v8.05
Title: Morels & Ramps
Categories: Wild, Native, Onions, Mushrooms
Yield: 4 Servings
10 oz Fresh morels or other
Mushrooms of choice
1 bn Small ramps (about 30)
3 tb Unsalted butter
1 Sprig fresh thyme
Salt and freshly ground
Black pepper
2 ts Minced flat-leaf parsley.
Place morels in a bowl of water and soak 15 min. Drain morels and cut
off stems. Rinse ramps very well, cut off roots, and peel off outer
layer of skin.
Place 1 tb butter in a medium skillet over low heat, add morels, and
cook 2 min. Add thyme and cook a few more min, until morels have
softened and given up their liquid. Remove thyme; season, and set
aside.
In another skillet, melt 1 T. butter over med-low heat. Add the ramps
and 1 T. water, cover and cook 4 min longer, until tender. Season.
Add morels and their liquid to ramps, increase heat to med-high, saute
briefly, and add another T. of butter. Check seasonings, add parsley
and serve.
From: Mignonne <mignonne-al@excite.com>
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Cheers,
YK Jim
.. Kudzu: "The Plant that Ate the South"