Chef Kaighn Raymond
As usual, you're in for a treat. The May 2018 Appalachian Recipe of the Month celebrates a Southern Highland delicacy - Ramps. It comes to us via Chef Kaighn Raymond at Frog's Leap Public House in Waynesville, NC. A Unique Farm to Fork Experience: Innovative Southern Food with a Local Backbone & Home Grown Libations.
For more on Frog's Leap Public House and advice on how to use ramps in your cooking, catch the full article here: Ramp Up the Flavor
1 pound clean ramps, chopped
4 garlic cloves
1/4 cup parmeggiano reggiano, grated
3 Tbsp roasted pine nuts
1/4 cup water
1/2 cup olive oil
1 tsp kosher salt
1 tsp. ground black pepper
1 tsp.xantham gum, if available
In a blender add ramps, garlic and water, start blender, add oil, salt, pepper, blend smooth. Add pine nuts, parmeggiano and xantham gum, blend 5 seconds.
- can be frozen for longer shelf life.