Ramps are in abundance!

Hey Lisa -

I found them in the northern end of Ricketts Glen State Park near the public beach area. You will find them on slopes with southern exposure in close proximity to streams in wooded areas with minimal underbrush. I know that might sound a little ridiculous, but those are some of the most consistent growing conditions you will find with wild leeks. They are a particular lot, as you might be aware.

Are you close to Ricketts Glen?

jziolkowski in General Chowhounding Topics

Ramps are in abundance!

Here the my potato and leek rosti

This is a different take on the rosti featured in Jamie Oliver's cookbook, "Cook with Jamie. He does not use leeks at all, however, the method I use is similar.

1.5 - 2 lbs russet potatoes, peeled and cut into matchsticks
0.5 - 1 cup of wild leeks sliced on a bias (depending on how much leek flavor you like)
Minced fresh herbs (typically I throw in thyme and/or rosemary if I have it on hand)
Olive oil
Butter
Salt and Pepper

Preheat oven to 400.

In a cast iron skillet heat the olive oil and butter. Add potatoes, leeks, salt, pepper, and fresh herbs and saute for 10 - 15 mins until the potatoes start to soften.

Place the potatoes in the oven for 25-30 mins until the potatoes begin to brown slightly. Remove the pan from the oven and use either wax paper or aluminum foil and press the potatoes in the bottom of the pan so the mixture is flat, level, and compact. Remove wax paper or aluminum foil and put the pan back into the oven for another 25+ mins until the rosti is a nice golden brown on the top and the bottom...it might take longer depending on your oven.

Sometimes, depending on what oven I am cooking in, the top will not be as crispy as the bottom, in which case, I will broil the it for another five mins to get a nice caramelization on the top of the rosti.

I hope you enjoy...this rosti really is the most flavorful version I have tasted anywhere.

Let me know how it turns out!

jziolkowski in General Chowhounding Topics

Ramps are in abundance!

Just spent the day in northeastern PA collecting my first batch of ramps this season. They were EVERYWHERE! I managed to to grab just under ten pounds...took over two hours to clean once I got back to the house, but as any of you ramp aficionados out there know, the "work" will be WELL worth it. Now...to put them to use: grilled ramp vinaigrette; potato and ramp soup (with some smoked ham); pickled ramps; ramp bruschetta; scrambled eggs with caramelized ramps; potato & ramp rosti...let the spring foraging games begin...morels, fiddleheads, stinging nettles

jziolkowski in General Chowhounding Topics

Best Black Cod

Has anyone tried the "Miso Smoked Black Cod" from Asia de Cuba? I thought it was absolutely fantastic...any insight on how that dish is preprared????

jziolkowski in The Best