Grilled cheese sandwich with duck and ramson

A little while ago I was invited to a summer party where we enjoyed food and drinks. Invitation said bring a friend, your special someone or a colleague. I read friends, so I brought the three youngest children. Oops, maybe a few to many.

This years menu was a little simpler than last years bbq, but there was nothing simple about it. We had grilled cheese sandwiches with duck comfit, ramson mayo and pickled red onion and pizza made by the Norwegian and European pizza champion. My children are used to eating good food around the world, but the grilled cheese and pizzas made an impression on them. After a few hours one of them told me that we had to leave or he would keep eating. He was right, I too was quite full, but kept wanting more.

Grilled cheese sandwiches are really easy to make, there are no hocus pocus to it.. To  make this sandwich you need breadsous vide duck, pickled ramson buds, mayo and some nice cheese or if you want the original  version you need bread, duck comfit, pickled red onions, ramson mayo and cheese.

Assemble the sandwich and grill  until it is golden and the cheese has melted. then enjoy.

 

Ramason salt

 Ramson has a short shelf life in its natural form, First of all the growing season is short  and the leaves are best before they start to bloom. Second, when they are picked you need to use or process them fairly soon, before they lose they aroma and become more grassy than garlic. There are some many things you can make with ransom to make it last a little bit longer than the herbs short season. Ramson salt is one of them and they are great little gifts as well.
Ramson salt, ramson, Homemade, DIY, ramsløk, ramsløksalt, analizagonzales.com
INGREDIENTS
100 g table salt + 900 g flake salt
100 g (2 cups very tightly packed) chopped wild garlic leaves, no stems!
A little bit of water to get the blades running.
INSTRUCTIONS
Wash the wild garlic and remove the stems. Chop it roughly and make sure you are left with 100 g (2 cups
tightly packed) wild garlic leaves.
Place the wild garlic into a food processor and run it on max speed until you got a rough  consistency add a bit of the water if it does not chop.  Add about 100 g of the salt to the wild garlic puree. Process at max speed until it forms a creamy paste.
Pour the remaining salt into a big bowl and add the garlic-salt paste. Take a fork and mix it until it is evenly combined. It will look like damp, green sand.
Line two roasting tray with baking paper and spread the damp salt evenly on each one. Let the salt dry in the sun for 8-10 hours or place in the oven for about 3-4 hours at 50°C. You can also use a dehydrator.
Let it cool down before transferring into an air tight container.
The salt has no expiration date, but it will lose its flavour over time, make sure the jars are airtight or store it in the freezer.

Pickled ramson buds

I have a fondness for foraging, I might have inherited it from my mom. She used to take us to the woods to pick berries and mushrooms. The satisfaction that I have gone out and gathered treats that nature has given us and preserved it. Now I try to pass this passion on to my children.

analizagonzales.com, picking ramson, ramson, ramsløk, foraging, wild garlic,

Earlier I have made ramson butter, cream cheese with ramson, ramson pesto, ramson puré, had ramson in stews, sauce and gravy. But I have never pickled ramson buds before and wanted to try that. Actually I wanted to make them the same way as you make capers. I got the idea  from the blog Thirsty for tea, she had posted sakura blossom sushi( her post HERE, when the cherry trees blossom here I will try this too). I thought why not do the same with the ramson buds. I did not go through the capers process, I just pickled them the regular way with vinegar.

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PICKLED RAMSON BUDS

Ramsons buds
White wine vinegar
Apple cider vinegar
1 tbs salt for every 2,5 dl vinegar
1 tbs sugar for every 2,5 dl vinegar

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sterilize the jars and lids you are going use.

In every jar Minime and I put 50/50 opened buds and closed buds.

In a pot boil the vinegar, salt and sugar. and when it is boiling take it of the heat and let it cool for about 5-10 minutes and top the jars with the liquid. Close the jars and put them somewhere cool until you need delicate little buds and flowers to garnish a marvelous dish:)

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For filipinos reading this, the brine is super with chicaron.

Pickled ramson on Jarlsberg cubes, ramson buds, ramson, cheese
Jarlsberg cubes with pickled ramson buds

Pasta with ramson pesto, scallops and almonds

scallop and ramson pasta

Foraging for some or even just one of the ingredients for my dishes gives me a lot of satisfaction. A couple of weeks ago I picked a basket full of ramson leaves and made a few condiments. Last time I posted ramson butter, this time I made ramson pesto and made a simple pasta dish.

This dish has few ingredients but it is really tasty.

500 g pasta
4-5 tbsp ramson pesto, see recipe below
20 scallops
100 g almonds
2-3 tbsp butter
1 lemon, the juice and a few wedges for garnish
Salt and pepper to taste

Start by cooking lightly salted water for your pasta. Roughly chop the almonds and cut the scallops in two

When the water is boiling add your pasta.

Melt the butter in a frying pan and start by browning the chopped almonds, when nice and toasty remove the almonds and set the nuts aside.

Fry the scallops in the butter on both sides, add the juice of half a lemon or more. Salt and pepper to taste.

Drain your finished pasta and add desired amount of ramson pasta, stir untill nicely blended. Plate your pasta and top with the scallops and nuts.

Garnish with lemon and some fresh ramson.

 

Picture from when I made ramson butter

Ramson pesto

200 g Ramson
75 g white hard cheese(I used a cheese called Balsfjord, a white norwegian goats cheese)
150 ml rapeseed oil
sea salt and freshly ground black pepper

Start by placing almonds and cheese into a food processor and blitz into crumbs. Add wild garlic, process again until you’ve got a coarse pesto. Then add the oil little by little, with the machine still running.
Season with salt and pepper.

Put the pesto in cooled sterilized jars and pour a little oil on top and keep them in the fridge. The pesto will keep for a few weeks.

Scallop pasta

 

Home made cream cheese with ramson

Ramson creamcheese recipe

Have you ever thought about making your own cream cheese? In some cultures it is still common to make cream at home. This product that you can get from any store is so easily made at home.Yes, it’s possible to learn how make your own cream cheese and this easy recipe doesn’t require any hard-to-find ingredients or difficult cooking techniques.

Homemade creamcheese

This is a fresh cheese made with something acidic to curdle the milk, some also call this yoghurt cheese. For some people it is not cheese if you do not use a cheese starter or rennet to produce cheese. Although the only ingredients I used are cream, milk, buttermilk, lemon juice and salt, the finished flavor is cream cheese all the way.

As mentioned it is not very difficult to make. The most trying part of the recipe is the time commitment, it requires little active time, but the resting times make this a 24 hour project. If you want cream cheese for Sunday brunch, start either on Friday or early Saturday for best results.

Wild garlic creamcheese recipe

Yelds 4 dl +

Cooking time 24 hours, active cooking time 30 min

Equipment

medium, heavy bottomed pot
thermometer
measuring cup
fine mesh seive
cheesecloth / clean tea towel
clean string or twine
wooden spoon

Ingredients

1 liter whole milk
6 dl heavy cream
2,5 dl buttermilk
0,5 dl fresh lemon juice
1 tsp salt

Hand full of ramson or some other herbs and spices.

In a clean, heavy bottomed saucepan, heat the milk, cream, and salt on medium heat, stirring gently but constantly so not to scorch the milk mixture. Heat it up to about 80 C, the liquid will start to wave gently.

Once the mixture reaches 80 C, remove it from the heat and let the mixture rest for 5 minutes. Add buttermilk and lemon juice and stir gently, just to combine. Give the mixture a little taste: if it doesn’t taste as tangy as you would like, add a bit more lemon juice. If you prefer it saltier, you can also add more salt.

Cover the mixture in the pot with a towel, and let it rest at room temperature for at least 4 hours.

How to make creamcheese

Place the cheesecloth or cloth in a bowl, and pour the mixture on top. Gather the edges and tie it to something so the whey can drip away.

I tied the cheese cloth to a one of the kitchen cabinet handles. Leave the mixture to drain for several hours until it stops dripping whey.

When it has stopped dripping whey and feels firm, you can remove it from its pouch. You can eat the cheese as is or add flavourings like herbs and spices. and add the flavouring . You ave made  yourself some amazing cream cheese. Keep it covered in the refrigerator until ready to use. It is said that it keeps for about two weeks in the fridge,, my never keeps that long, because it ges eaten up.

What did I do with the whey, I made biscuits with it and will soon be a new post here soon.