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I hope everyone is enjoying the Wisconsin warm weather months. For me, I love to be outdoors in nature, hiking and foraging. I have really enjoyed ramps and finding new ways to cook with them. I love making ramp compound butter. Ramp chowder is always a classic. I have included two recipes that utilize ramps. Please share your favorite foraging food on our Facebook page.
~Bon Apetit, Lanette
BBQ Brisket Pizza
INGREDIENTS
- 1 red onion, peeled and diced
- 1 pinch salt
- 3 jalapeños, seeded and diced
- 1 1/2 lb. to 2 pounds pizza dough
- 1/3 cup BBQ sauce
- 1-2 cups leftover BBQ pulled brisket
- 3 oz. weight shredded pepper jack cheese
- 3 oz. weight shredded smoked mozzarella cheese
- 3 ramps
- 1/2 cup cilantro
Directions
Preheat oven to 450ºF.
Spread the bbq sauce evenly over the pizza dough, leaving an inch or so around the border. Add the pulled brisket, red onions, and diced jalapeños to the dough, distributing them evenly. Sprinkle on the cheese. Add ramps and cilantro.
Bake for 10-15 minutes until the crust is puffed up and turning light golden brown underneath and the cheese and toppings are heated through and the cheese is beginning to get brown spots as well.
Remove from the oven and let it sit for 5 minutes or so before slicing and serving. Enjoy!
Thai Udon Sala
INGREDIENTS
- 8 ounces Udon noodles
- 1/2 cup unsalted crunchy peanut butter
- 1/2 cup milk
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/8 teaspoon crushed red pepper flakes
- 1 cucumber, julienned
- 2 carrots, grated
- 6 ramps, thinly sliced
- Black sesame seeds
- 1 cup chopped peanuts
- 1/2 cup cilantro
Directions
Step 1 – In a large pot of lightly-salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
Step 2 – Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
Step 3 – In a large salad bowl, combine the cooked noodles, cucumber, carrot, ramps. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts, cilantro and black sesame seeds.
