RAMPS BRAISED IN OLIVE OIL
Provided by Molly O'Neill
Categories side dish
Time 50m
Yield 6 servings as a side dish
Number Of Ingredients 3
Steps:
- Place olive oil in a large, shallow pan with a tight-fitting lid over high heat. When oil is warm, roll a bunch of ramps in paper towels to remove excess moisture, and unwrap. Reduce heat to medium, and add ramps to pan. Toss to coat each leaf with oil. Working quickly, dry second bunch and add to oil, tossing until ramps wilt. Continue with remaining ramps, adding more oil if necessary.
- When all ramps are wilted, season to taste and reduce heat to low, then stir and cover pot. Cook 5 to 10 minutes, depending on the size of the ramps, stirring frequently to avoid burning. When ramps are very, very tender, remove pan from heat and let sit, covered, for 10 minutes. Season again if desired, and serve.
Nutrition Facts : @context http, Calories 687, UnsaturatedFat 60 grams, Carbohydrate 12 grams, Fat 72 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 521 milligrams, Sugar 4 grams
BRAISED VEAL CHEEKS WITH GRILLED RAMPS AND PORCINI
Veal cheeks make the most delicate braise. Using a combination of water and wine for the braising liquid allows the sweet, subtle taste of the veal to really shine through. As a side, you need nothing more than the spring's first ramps and some gorgeous porcini, kissed by the grill. Some years, it just so happens that the ramp season runs long, or perhaps the porcini season starts early, or both. When the two magically coincide, some amazing things happen. Using foil as insulation for the delicate ramp tops gives the vegetables a simple char on the grill. The veal needs time to become fork-tender, a few hours in all, so plan accordingly.
Yield serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Season the cheeks liberally with salt and pepper on both sides. Using 2 sauté pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat. Sear the veal cheeks for 2 to 3 minutes per side, or until caramelized.
- Transfer to a braising dish. Divide the carrots, garlic, and onion between the pans and sauté just until they get a hint of color, 2 to 3 minutes. Deglaze the pans with the wine and empty the vegetables and the wine into the braising dish with the meat. Add the water and bay leaves. Cover the dish with foil or a heavy, tight-fitting lid and braise for 2 1/2 to 3 hours, or until meltingly tender.
- Transfer the veal cheeks to a plate and strain the liquid through a fine-mesh sieve into a clean pan. Bring to a boil, then reduce to a brisk simmer. Reduce the braising liquid until it becomes a syrupy glaze and measures 1/2 cup. Add the veal cheeks to the pan and warm through in the liquid. Place 2 cheeks on each of 4 plates and spoon the remaining glaze over the top. Serve with the Grilled Ramps and Porcini.
- Preheat the grill on high or light a hot charcoal fire. Rub the ramps and mushrooms with olive oil and season with salt and pepper. Lay a piece of foil down on half of the grill. Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate. Place the mushrooms, cut-side down, directly on the grill. Grill, turning frequently, until tender and browned in spots. Drizzle with olive oil and serve with the veal cheeks.
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