Wild Parsnip Harvesting, Cooking, and Safety Forager Chef

Ramp and Basil Pistou Simple Comfort Food

RAMP is a "Technology Development" company, that designs and builds custom automation systems.. We are designers, automation system integrators and skilled machine builders that support manufacturers. Customers rely on our innovative approach to problem solving and configuring technologies helps make their products and processes successful.

Ocean_View_Boat_Ramp_3 HDR photo from the boat ramp parkin… Flickr

1/4 cup grated parmesan cheese. 1 tsp salt. Add the garlic, herbs, cheese, and salt to a food processor. Turn on and slowly start drizzling in the olive oil. Store in a sealed container until you are ready to use. I used mine in a simple pasta dish by adding about 1/2 cup to one pound of cooked penne pasta. It was super awesome, and simple.

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Cook half the ramp leaves just until they wilt in the water and turn bright green, a few seconds, then immediately transfer them to very cold water to chill. Remove the ramp leaves from the water and squeeze the water out with your hands or by placing them in a towel. Chop the blanched and raw ramp leaves together.

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Steps to Make It. Gather the ingredients. In a food processor, combine the ramp leaves and bulbs, walnuts, pecorino, and lemon juice. Pulse until coarsely chopped. With the food processor running, slowly pour in 1/4 cup of the olive oil for a thick paste-like pesto. For a thinner sauce-like pesto, slowly pour in the remaining 1/4 cup oil.

Ramp and Walnut Pistou Recipe (With images) Pistou recipe, Wild

Directions. Wash and cut off the leaves of the ramps. Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way. Chop the ramps and walnuts just a bit and put them in your food processor. Add most of the cheese (save a sprinkle for serving) and a good.

Foraged Spring Vegetable Soup with Ramp Pistou

Blanch the ramps. Bring a large pot of water to a boil, setting a large bowl of ice water nearby. Once the water is boiling, add the green tops and blanch until bright green, approximately 15-30 seconds. Using tongs or a slotted spoon, transfer the greens to the ice water to halt the cooking process.

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Ramp and Walnut Pistou. This robust mix of toasted walnuts, charred ramps, olive oil, and vinegar is great sprinkled over simple vegetable dishes—or a piece of chicken. Get This Recipe.

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Preheat the oven to 475˚ and place a pizza stone on the middle rack, let it get super hot. Roll the pizza dough on a flat surface with a rolling pin, using a blend of semolina and flour to keep the dough from sticking to any surface (roughly 9 inches) and dock the dough with a fork. Smear the pistou with the back of a spoon all over the top of.

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Add the basil to a small saucepan of boiling water and boil until bright green, 30 seconds to 1 minute. Immediately plunge into an ice bath. This stops the cooking process and locks in the color. Once the leaves are cool, remove them from the water and squeeze out as much water as possible.

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This ramp recipe makes for the ultimate easy spring brunch dish. Sauté the ramps, poach the eggs, toast the bread, put it all together, and finish with flaky sea salt. Ramp season is fleeting.

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Preparation. Step 1. Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl. Step 2. Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel.

Ramp and Walnut Pistou Bon Appétit

Step 2. Heat a dry medium cast-iron skillet over high. Add ramps and cook, turning occasionally, until bulbs and greens are evenly charred. Remove from skillet and let cool. Coarsely chop and add.

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Directions. Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.

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La vraie soupe au pistou, avec ses légumes du sud, son ail et son

In a food processor, pulse pistachios until finely chopped. In a large mixing bowl, prepare an ice bath. Add reserved ramp greens to boiling water and cook until greens have wilted, about 30 seconds. Using a spider, immediately transfer ramp greens to prepared ice bath, swirling to chill rapidly.

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Add the stock, parsnips, beans, a pinch of salt, bring the mixture to a simmer and cook until the parsnips are tender, about 15 minutes. Add the fiddleheads, ramp leaves and nettles, cook until the nettles are wilted. Taste the seasoning and adjust for salt as needed, then serve in bowls garnished with spoonfuls of the ramp pistou.