12622 Wild Ramps and Stilton Pie Makes one 9-inch single-crust pie Wed Aug 06 07:38:25 -0700 2008 Thu Feb 05 18:30:01 -0800 2009 Licensed http://www.chow.com/recipes/12622 Fri, 06 Feb 2009 02:30:01 GMT Stilton, a buttery, tangy, rich English blue cheese, makes this a robustly flavored custard pie.

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  • Preheat the oven to 350°F.
  • Trim from the ramps the bottom ½ inch of the white parts and roots; discard. Fill a salad spinner with water and submerge the green ramps, or soak well in a cold water bath, then remove the floating ramps from the water. Drain and repeat at least three times, until the rinse water comes out clear. Drain and spin or blot dry. Cut the ramps into 2-inch pieces.
  • Melt the butter in a medium skillet over very low heat and sauté the ramps just until wilted (they will look like spinach). Put them in a medium bowl with the Stilton. Season with the salt, pepper, and nutmeg to taste.
  • Whisk together the cream and eggs and add to the bowl of ramps. Stir to combine and pour into the pie shell.
  • Bake the pie on a lipped baking sheet for 40 minutes, or until the center is set and jiggles slightly when shaken gently. Do not overbake.
  • Cool the pie for at least 20 minutes before cutting. Serve warm or at room temperature. Store covered in the refrigerator for up to 2 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch single-crust pie, par-baked and cooled in pie tin, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Herbed Pastry Crust (page 43), or garlic variation (page 28)

    ]]>     4 ounces ramps or leeks

    ]]>     1½ tablespoons unsalted butter

    ]]>     2 ounces Stilton cheese, crumbled

    ]]>     ½ teaspoon salt

    ]]>     Freshly ground black pepper

    ]]>     Pinch ground nutmeg

    ]]>     1 cup heavy cream

    ]]>     2 large eggs

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