Tag Archives: Kosher Salt

Food, Foraged Ingredients

Ramp Butter

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Ingredients

  • 1 lb butter – salted or unsalted
  • Approximately 25-30 ramps – leaves and bulbs
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  1. Clean and trim raw ramps
  2. Bring pot of water to a boil; blanch ramps for 30 seconds
  3. Drop them in cold water after and pat dry
  4. Rough chop the ramps.
    A food processor will make the rest of the process much easier.
  5. Add half the raps to the food process and pulse. Add the other half and pulse again.
  6. Add butter a chunk at a time, pulsing after 2-3 chunks until all butter is incorporated.
  7. Add lemon juice, salt and pepper and pulse some more
  8. Remove mixture from food processor and pack into storage containers of your choice. I simply wrap a good amount in parchment paper and then store in freezer bag.

Ramp butter is excellent on toast or a grilled baguette. I also use ramp butter in scampi; simply add some white wine to the butter. A pat of ramp butter atop you favorite steak is especially delicious.

Brine, Food

Basic Fish Brine

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FIRSH BRINE

  • 1 quart cool water
  • 1/3 cup Kosher salt {about 2 ounces)
  • 1 cup brown sugar

Ingredients

  • 5 pounds meat
  • syrup or sauce for basting
Instructions
  • Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the meat while at the same time infusing it with salt, which will help preserve it.
  • You will need to cure your meat at least 4 hours, even for thin cuts from fish. Larger pieces of meat may need 8 hours; a really thick piece might need as much as 36 hours in the brine. Never go more than 48 hours or your meat will be too salty.
  • Take your fish out of the brine and pat it dry. Set the meat on your cooling rack. Let the meat dry for 2 to 4 hours (or up to overnight in the fridge).