May Basket Salad
Stuffed Morels With Wild Leeks
Creamed Wild Leek Soup
Wild Leek Pie
Drunken Leeks
Fried Potatoes with Ramps
Potato and Wild Leek (Ramps) Soup
Scalloped Potatoes With Wild Leeks
Zucchini, Leek, and Chevre Tart in Wild Rice Crust
Baked Ramp Custard with Ramp Relish
Asparagus and Wild Leek Tart with Goat Cheese

May Basket Salad

1 bunch leaf or head lettuce
Bulbs and leaves from 1 dozen wild leeks
1 cup violets, whole blossoms and leaves
2 cups whole watercress
A few additional wild leeks and violets to garnish

Tear lettuce into bite-size pieces. Slice bulbs and tear leaves of
wild leek into pieces. Toss with whole violets and watercress.
Garnish with additional whole leaves, bulbs, and blossoms to decorate.
Excellent with either creamy or tangy salad dressing. Serves 6.

Source: <http://north-link.net/cmsakry/1pub/8904mod1.htm>

Stuffed Morels With Wild Leeks

6 large morel mushrooms
3 Tbsp butter, melted
12 wild leeks
1/2 cup diced ham
1/2 cup grated sharp cheddar cheese
Salt and pepper

Steam morels until limp (about 3 minutes). Slice lengthwise along one
side. Slice bulbs and chop leaves of wild leeks; mix thoroughly with
butter, ham, and cheese. Season with salt and pepper to taste. Stuff
mixture into morels; close-up mushrooms and place in buttered
casserole. Cover and bake at 350 F for 20 minutes. Serves 6.

Source: <http://north-link.net/cmsakry/1pub/8904mod1.htm>

Creamed Wild Leek Soup

2 cups wild leek bulbs, halved lengthwise
1 cup wild leek leaves, chopped
1/4 cup butter
3 Tbsp flour
6 cups chicken or vegetable broth
2 egg yolks
1 cup heavy cream
Salt and pepper
Minced wild leek leaves

Saute wild leek bulbs and chopped leaves in butter over low heat. When
tender, stir in flour, mixing well. Slowly whisk in 6 cups of broth
then simmer 30 minutes, stirring occasionally. Whisk together egg
yolks and 2/3 cup cream until blended; slowly whisk mixture into soup,
a little at a time, then raise heat and bring to a near boil. Stir
until thickened. Salt and pepper to taste. Whip remaining 1/3 cup
cream; top each serving with a generous spoonful then garnish with
minced wild leek leaves. Serves 6.

Source: <http://north-link.net/cmsakry/1pub/8904mod1.htm>

Wild Leek Pie

9-inch unbaked pie shell
3 cups whole wild leek bulbs
1/4 cup butter
4 large eggs, beaten
1 1/2 cups sour cream
Salt and pepper
1/2 cup Parmesan cheese
Paprika

Saute wild leek bulbs in butter until golden and tender. Whisk
together eggs and sour cream in large mixing bowl; stir in leek bulbs
then salt and pepper to taste. Turn into pie shell. Top with Parmesan cheese
then sprinkle lightly with paprika. Bake at 425 F for 15 minutes then
reduce heat to 325 F and bake 30 minutes longer (or until pie crust is
golden brown underneath). Serves 6.

Source: <http://north-link.net/cmsakry/1pub/8904mod1.htm>

Drunken Leeks

6 to 8 small leeks, trimmed and washed
1 clove garlic, crushed
1/2 cup (100 ml) red wine
1 tsp (5 ml) red wine vinegar
2 Tbsp (30 ml) parsley, chopped
Dash salt
Black pepper

Melt the butter and cook the leeks and garlic for 3 minutes over medium
heat.

Add the red wine and some salt and mix well. Cover and cook for 15 more
minutes or until leeks are tender.

Place the leeks on a serving dish and reduce the liquid left in the pan
for 2 minutes.

Add the vinegar and pepper to taste. Pour over the leeks and garnish
with parsley.

Yield: 3 to 4 servings

Recipe from: Greene on Greens by Bert Greene (Workman)

Source: <http://homecooking.about.com/library/archive/blv272.htm>

Fried Potatoes with Ramps

4 cups ramps, cleanded and sliced into 1-inch pieces
3 Tbsp bacon drippings
3 to 4 medium potatoes, peeled, sliced
3 large eggs

Heat bacon drippings in a large heavy skillet; add sliced ramps and
potatoes. Fry until tender. Break the eggs over the ramps and potatoes
and stir to mix well. Fry for about 2 minutes, or until eggs are cooked
on bottom.

Turn and fry on the other side for 2 to 4 minutes longer, until eggs
are cooked. Serve hot with biscuits and butter.
Serves 4 to 6.

Source: <http://southernfood.about.com/od/ramps/r/blbb612.htm>

Potato and Wild Leek (Ramps) Soup

Use leeks to make this tasty potato soup, if you don't have wild leeks or
seasonal ramps.

4 to 6 slices bacon
4 cups chopped ramps (including green)
4 to 5 cups diced red potatoes
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
salt and pepper, to taste

In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add
ramps and potatoes to the skillet; fry on medium-low heat until ramps are
tender. Sprinkle with flour; stir until flour isabsorbed. Stir in chicken
broth; simmer until potatoes are tender. Stir in the cream and heat
thoroughly. Add salt and pepper to taste.
Serves 4 to 6.

Source: <http://southernfood.about.com/od/potatosoups/r/bl10519a.htm>

Scalloped Potatoes With Wild Leeks

Use wild leeks, ramps, green onions, or onions in this recipe for
scalloped potatoes.

6 cups sliced potatoes
3 cups ramps or wild leeks
salt and pepper to taste
1/2 cup chicken broth
3/4 cup heavy cream
1 1/2 cups shredded cheddar cheese

Place a layer of sliced potatoes in a buttered 1 1/2-quart casserole,
follow with a layer of ramps and a sprinkling of salt and pepper.
Repeat layers, ending with potatoes. Combine chicken broth and heavy
cream; pour over potatoes and ramps.

Bake at 375 F for 45 minutes, then top with grated cheese. Return to
the oven for about 15 to 20 minutes, or until the potatoes are tender.

Source:
<http://southernfood.about.com/od/scallopedpotatoes/r/bl10519b.htm>

Zucchini, Leek, and Chevre Tart in Wild Rice Crust

Wild Rice Crust
1 egg
1/3 cup grated parmesan cheese, preferably Parmigiano-Reggiano
2 Tbsp fresh lemon juice
3 Tbsp unsalted butter, melted
2 1/2 cup cooked wild rice
salt
freshly ground black pepper

Custard Filling
2 cup zucchini, coarsely grated
salt
1/4 lb unsalted butter
2 cup thinly sliced leek, include some stalk
4 eggs
1 1/2 cup whipping cream
1 tsp Dijon mustard
1 cup crumbled chevre cheese (goat's milk)
1 Tbsp chopped fresh marjoram or savory
freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild rice; try
Wehani. It's a satisfying counterpoint to the creamy French custard
filling. Allow time to cook and cool the rice. Preheat an oven to 350F.
To make the crust, beat the egg, cheese, lemon juice, and melted butter
together in a howl. Stir in the cooked rice, season to taste with salt
and pepper, transfer to a 9-inch pie pan, and press with your
fingertips to cover bottom and sides evenly . Bake until set and crisp,
about 15 minutes.
Remove from the oven and cool to room temperature, about 30 minutes.
(Or cover and refrigerate as long as overnight; return to room temperature
before filling.)
Meanwhile, make the filling. Place the squash in a colander set over a
bowl or in a sink. Generously sprinkle with salt, mix with your
fingertips to distribute the salt, and let stand for 30 minutes. Gather
squash in your hand and gently squeeze to release any additional
surface moisture; reserve.
Heat the butter in a saute pan or skillet over medium-high heat, add
the leek, and saute until soft, about 5 minutes. Add the drained squash
and saute about 5 minutes longer; reserve.
In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt
and pepper to taste and whisk to blend well. Stir in the leek and
squash mixture, pour into the rice shell, and bake in the 350 F oven
until filling is set and the top is golden, about 30 to 35 minutes.
Serve hot or at room temperature.

Source: <http://fooddownunder.com/cgi-bin/recipe.cgi?r=281069>

Baked Ramp Custard with Ramp Relish

Custard
1 tsp olive oil
1 cup thinly-sliced ramp whites, (wild leeks), reserve the green
for the relish
1/2 tsp chopped garlic
5 eggs
2 1/2 cup cream
1/4 cup grated parmesan cheese
1 pinch nutmeg

Relish
3/4 cup green part of the ramp, washed, left whole
2 Tbsp olive oil
2 Tbsp chopped red pepper
1/4 cup crispy bacon bits
1 tsp white wine vinegar
salt, to taste
freshly-ground black pepper, to taste

Preheat the oven to 450 F. Heat the oil in a medium saute pan until it
ripples. Add the ramp whites and cook until tender, 3 minutes. Add the garlic
and cook for 1 more minute. Remove from the heat and cool as you prepare the
custard. In a medium mixing bowl, whisk the eggs until smooth, add the cream
and whisk to combine. Add the cheese and cooked ramp. Season with nutmeg, salt
and pepper.
Divide the custard between 6 small ramekins (6-ounce capacity). Place
ramekins in a shallow baking dish. Place inside the oven and add
sufficient hot water to come 3/4 way up the side. Cover with foil and
bake for 1 to 1 1/4 hours or until firm.
Preheat the grill.
For the relish: Toss the greens with 1 tablespoon of the oil and season
with salt and pepper. Grill lightly for 30 seconds, remove from the
grill and roughly chop. Add the greens to a bowl with the red peppers,
bacon, vinegar and remaining oil. Season. Serve a small pile of the
relish on top of the hot custard for the perfect appetizer.

This recipe yields 6 appetizer servings.

Source: <http://fooddownunder.com/cgi-bin/recipe.cgi?r=16278>

Asparagus and Wild Leek Tart with Goat Cheese

1 lb Pencil asparagus
1/2 lb Wild leeks (ramps), or scallions
3 Tbsp Unsalted butter
1/2 cup Chicken broth
1/2 pkt Phyllo dough
1/3 cup Extra-virgin olive oil more if needed
6 oz Fresh goat cheese
1/2 sm Red pepper, ribs, seeds removed
2 Tbsp Dijon mustard
1/4 cup White wine vinegar
Salt to taste
Freshly-ground black pepper to taste
1/2 cup Walnut oil

Preheat oven to 375 F. Wash the asparagus and cut off the bottom of the stems
that are greenish-white and tough. Bring a pot of water to a boil, add 1
tablespoon salt, submerge the asparagus for 30 seconds to blanch, remove the
asparagus from the pot and quickly submerge in iced water to shock. Set the
asparagus aside.
From the wild leeks, trim off the dirty roots and snip an inch off the
tops, before washing them carefully in cold water. Heat a saute pan over
medium heat with 1 tablespoon of butter. When the butter begins to foam add
the wild leeks, season with salt and pepper,and cook gently for 3 to 4
minutes. Add the broth to the wild leeks and simmer until all of the broth has
evaporated but be careful not to burn the leeks. Remove from the saute pan and
allow to cool.
Prepare a space to work with the phyllo dough. Unwrap the dough and
cover with a cloth, have a brush and the olive oil ready and have a
cookie sheet ready on which the tart will be baked. Begin by lightly
brushing the center of the cookie sheet with a film of olive oil. Next,
lay the first sheet of dough on the cookie pan, brush the dough lightly
with oil and overlap width-wise the next sheet over only half of the
first so that now the two sheets make a pastry sheet 50 percent wider
(not longer) than the original dimension of the pastry. Don't be
concerned if the lengthwise ends of the dough are overflowing from the
edges of the pan; all of the edges of the dough will be rolled up to
form the edges of the tart. Brush the second sheet of dough with oil
and lay another sheet squarely over the first so that in alternating
this pattern you build your wide pastry base. Continue to alternate the
dough sheets, brushing each layer with oil, until you have used half
the package of dough.
Gather the edges of the phyllo between the tips of your fingers and
begin to roll them toward the center to form the sides of the tart.
Roll uniformly inward until the rolled edge is even all around and the
round tart resembles a pizza. Leave a pastry base of 10 to 12 inches
into which the vegetables and cheese will go after the tart shell is
blind baked.
Place the empty tart shell into the oven and bake for 6 minutes. Remove
the pastry from the oven and allow to cool for 10 minutes before
filling. This pastry preparation can be done over the course of several
hours and can even be done a day or two ahead if the blind baking is
reserved until the last moment and the raw pastry is covered with
plastic wrap and refrigerated.
To fill the tart crumble the goat cheese and spread it evenly over the
base of the tart. Next add an even layer of wild leeks, followed by the
asparagus which should be fanned, tips out, from the center of the
tart. Season the tart lightly with salt and pepper, place into the 375
degree oven and bake for 15 minutes or until the cheese has softened
and the crust becomes a rich golden-brown. Serve immediately.
While the tart is baking (or ahead of time if possible) prepare the
vinaigrette. Place the red pepper, mustard, vinegar and 1/4 teaspoon
salt and black pepper in a food processor. Pulse to chop the red pepper
to a fine dice. When the pepper has been pulsed enough, begin to
drizzle in the walnut oil to create an emulsified dressing.
Serve the tart with a small green salad and a drizzle of red pepper
vinaigrette.

This recipe yields 4 to 6 servings.

Comments: The original recipe title as listed is "Asparagus And Wild
Leek Tart With Goat Cheese And Red Pepper Vinaigrette".

Source: <http://fooddownunder.com/cgi-bin/recipe.cgi?r=10873>

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