Ramp Pesto

Ramp Pesto

For months, I have been anticipating the return of the Farmers at the Firehouse, as well as the fresh, seasonal produce at the Pittsburgh Public Market.  I love warm and hearty winter foods, but by now I am more than ready for local asparagus, lettuce, and peaches!  The Farmers at the Firehouse returns tomorrow, but I just couldn’t wait to share a super-springtime recipe with you… I jumped the gun and headed to the Pittsburgh Public Market last weekend in hopes of finding a vendor selling some early-springtime treats.  Thankfully, Mushrooms for Life granted my wish, selling fresh ramps and morel mushrooms.  (The morels will be featured in an upcoming post – stay tuned!)  They will be at the Farmers at the Firehouse this weekend selling more of their tasty treats.

Also sometimes called spring onions, wild leeks, wood leeks, or wild garlic – ramps are foraged in the early springtime and have a particularly spicy, garlicky flavor which I thought would be fantastic in a pesto.  I’ve found pesto to be a very easy and versatile sauce to make: The basic ingredients I include in any pesto are herbs, nuts, hard cheese, olive oil, salt and pepper.  You can use this recipe as a basis for your own unique variations using other herbs, nuts, and cheeses.

In addition to the ramps, I purchased parsley, lemon and almonds from Marty’s Market.  And the pecorino romano came from, of course, the famous cheese counter at Pennsylvania Macaroni.

This recipe will create about one generous cup of pesto.

Ingredients
1 bunch (about 12) ramps
1 handful fresh parsley
1 handful of almonds
1/2 cup grated pecorino romano cheese
Juice of 1/2 lemon
1/3 cup olive oil, plus more if needed

Ramp Pesto

1.  Be sure to thoroughly wash the ramps.  Trim of the stringy roots.  Also trim off the white bulbs and save them for another use.  (You can pickle them, chop them up and use them in a stir fry, roast them and toss them with other veggies or pasta.)

2.  Toast the almonds in a small pan, being careful not to burn them.  Let them cool before placing them in the food processor with the other ingredients.

3.  If all of your ingredients don’t fit into your food processor at once, you can puree them in steps, as shown in these photos.

Ramp Pesto

Ramp Pesto

4.  You can use this pesto in pasta, on chicken or fish, add it to soup, or spread it on toasted bread.  If you do decide to use it as a spread, I would quickly blanch the ramp leaves at the beginning before pureeing them, or the onion-y flavor might be a tad overpowering.

Ramp Pesto

Click here to download a printable PDF of this recipe.

Fontina Grilled Cheese with Fava Bean Purée

Fontina Grilled Cheese with Fava Bean Puree

This recipe is inspired by Thin Man Sandwich Shop in the Strip – if you haven’t already been there, I strongly encourage you to check it out.  I’ve been there a few times, and each time it’s been amazing.  They use high-quality ingredients to create inventive and hearty sandwiches.  On my last trip, I tried their new “fava melt” and it was absolutely delicious.   The ingredients were fontina cheese, fava bean purée, pea shoots, and black pepper on multi-grain bread.  Perfect for spring!  I’d recently read that April is “National Grilled Cheese Month” so I decided to create a grilled-cheese spin on this sandwich.  Fava beans – which are sort of like a cross between peas and lima beans – can be tricky to find, but I was able to buy a bag of frozen fava beans at Reyna’s Grocery.  I then headed to PennMac for some perfectly melty fontina cheese as well as pine nuts and olive oil, and down to Mancini’s Bakery for a loaf of their European multi-grain bread.

The amounts below will make about four sandwiches.

Ingredients
1 cup shelled fava beans (fresh or frozen)
1/4 cup extra virgin olive oil
1/4 cup pine nuts
3 cloves garlic
Juice of 1/2 lemon, plus zest
A few sprigs of fresh thyme
Salt and pepper to taste

1/2 lb. fontina cheese
Multigrain bread, sliced
Butter, softened

Fontina Grilled Cheese with Fava Bean Puree Ingredients

1.  Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.

2.  Bring a large pot of generously salted water to a boil. Add the frozen favas and boil until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes. Drain the favas and immediately place in the ice water bath until cool. Peel the light green skin from each bean to reveal the bright green inner bean, discard the skins, and set the beans aside.

Peeled Fava Beans

3.  Toast the pine nuts in a small pan until just beginning to turn golden brown.  Remove immediately and set aside to cool.

Toasted Pine Nuts

4.  Heat a bit of olive oil in a small pan over medium heat until shimmering. Add the garlic and thyme, and cook until the garlic is slightly golden.


5.  Transfer the beans, pine nuts, garlic, and thyme to a food processor or blender.  Add the lemon juice and zest, along with ¼ cup of olive oil.  Puree until smooth.

Fava Bean Puree

Fava Bean Puree

6.  Spread the fava bean puree onto half of the bread slices.  Stack think slices of fontina cheese on the other half of the slices.  Assemble the sandwiches, and spread the outside of the sandwiches with the softened butter.

Fontina Grilled Cheese with Fava Bean Puree

Buttered Grilled Cheese

7.  Heat a bit of butter in a skillet over medium heat.  Once hot and bubbling, grill the sandwiches until the cheese is soft and melted, turning to brown both sides.  Do this in batches if you don’t have enough room in the pan for all of the assembled sandwiches.


Fontina Grilled Cheese with Fava Bean Puree

8.  Carefully remove from the pan and enjoy!  If you have any leftover fava bean puree, you can refrigerate it to make more sandwiches later, or use it as a dip for crunchy veggies or chips.

Fontina Grilled Cheese with Fava Bean Puree

Click here to download a printable PDF of this recipe.

Spanish-Style Baked Eggs in Tomato Sauce

These baked eggs – also known as Huevos a la Flamenca – are a traditional Spanish dish, with many versions, depending on the region. This recipe uses chorizo from Parma Sausage, homemade tomato sauce, Spanish smoked paprika, and young Manchego cheese from PennMac.  I used my most-favorite-ever fresh eggs from The Farmer’s Wife – you can find her at the Farmers@Firehouse beginning Saturday May 11th.  Get there early to buy them – they’re so amazing that they sell out fast most mornings!  I brought my Spanish paprika with me from New Jersey, but you could definitely find some at Penzey’s – it’s also sometimes called pimentón.  This dish is traditionally made and served in individual clay pots called cazuelas, but you could also prepare them in little casserole dishes or ramekins.

This dish makes an amazing weekend brunch, but it’s satisfying enough that it could also be enjoyed for lunch or dinner as well.  I like baked eggs served with fresh Mancini’s bread.

The recipe below serves two.

Spanish-Style Baked Eggs in Tomato Sauce Ingredients

Ingredients
1/2 cup Spanish chorizo, diced
1/2 teaspoon Spanish paprika
2 cups homemade tomato sauce
4 eggs
1/4 cup young Manchego cheese, grated

Diced Chorizo

Mancini Bread

1.  Preheat the oven to 400 degrees.

2.  Heat the olive oil in a saucepan over medium heat.  Add the chorizo and paprika, cook until brown.

3.  Add the tomato sauce.  Reduce the heat and simmer for 15-20 minutes.

Spanish-Style Baked Eggs: Tomato Sauce

4.  Coat the cazuelas with a bit of olive oil.  Fill each dish about halfway with the tomato sauce.  Place two eggs into each dish, sprinkle with a little salt and pepper, and top with the grated cheese.  (Tip: I pre-crack my eggs into small bowls to make sure not to get any small pieces of shell into my final dish.)

Four Eggs

Spanish-Style Baked Eggs in Tomato Sauce (Prep)

5.  Place the cazuelas into the oven and bake until the whites are firm and the yolks are still soft and runny, about 10 minutes.  The cooking time may vary depending on your oven, so check them at around 8 minutes.  If they’re not done at 10 minutes, leave them in a little longer, but check frequently to make sure they don’t overcook!

6.  Carefully remove the cazuelas from the oven.  Sprinkle with some freshly chopped parsley or chives if you like.  Place onto cool plates or placemats to avoid damaging your table.  Serve with fresh bread.

Spanish-Style Baked Eggs in Tomato Sauce

Spanish-Style Baked Eggs in Tomato Sauce

Spanish-Style Baked Eggs in Tomato Sauce

Click here to download a printable PDF of this recipe.