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Displaying products 1 - 4 of 4
Springside Morel & Leek Jack Cheese - 16 oz
Springside Morel & Leek Jack Cheese - 16 oz
Add Springside Morel & Leek Jack Cheese - 16 oz to Cart
  Frozen Wild Leek Bulbs - 5 lb
Frozen Wild Leek Bulbs - 5 lb
Add Frozen Wild Leek Bulbs - 5 lb to Cart
  Frozen Wild Leek (Ramp) Puree with roots - 2 lb
Frozen Wild Leek (Ramp) Puree with roots - 2 lb
Add Frozen Wild Leek (Ramp) Puree with roots - 2 lb to Cart
Dehydrated Wild Leeks (Ramps)
Dehydrated Wild Leeks (Ramps)
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Wild Leek Marmalade
Slice the wild leek bulbs crosswise into 1/4 inch long pieces. Melt the butter in a large heavy skillet over medium heat. Add the sliced ramp bulbs and cook, stirring occasionally, until they soften and become a light golden brown. This should take about 15 minutes. Add the sherry and continue to cook until the sherry is reduced by half. Add the rest of the ingredients and raise the h ...
Seafood Risotto with Leek Broth & Asparagus Stems
Heat the olive oil in a saucepan over medium heat and add the shallot and leek. Cook until soft, then increase the heat to high and add the wine. Cook until the wine is reduced.Add the clam stock, bay leaf, parsley, and peppercorns, then bring the mixture to a simmer, cooking for about 30 minutes.Mix with an immersion blender and strain into a clean pan. Bring the mixture to a simmer and add cre ...
Creamy Potato, Leek and Morel Mushroom Soup
 Chop the dark green leaves and the roots off of the leek. Slice the stem lengthwise and rinse under cold water. Remove all grit that may be trapped between layers. Peel and halve the potatoes. Add both to the soup pot with the water and boil moderately for about 20 minutes or until tender. Heat a medium sized saucepan over medium heat and add the butter. When the butter is sizzling, ad ...
Ramp & Wild Leek Information and Festivals
Earthy Links Links to Ramp & Wild Leek Resources Richwood Rampfest - Information on the Richwood Ramp Festival in Richwood, West Virginia, the self-proclaimed ramp capital of the USA. Ramps: The King of Stink - All about ramps! Sources, history and lore, comprehensive guide to ramp festivals and more. ...
Earthy Mushroom, Wild Leek and Potato Soup
Heat 2 tbsp of the butter in a large pot. Add the onion and leeks. Cook over medium-high heat for several minutes, stirring frequently. Lower the heat and add the potatoes, 1 tsp salt and 2 cups of the stock. Cover and reduce heat to low and cook for 10 - 15 minutes. Heat the remaining butter and olive oil in a large skillet. Add the mushrooms and sauté over high heat until they r ...
Caramelized Wild Leeks (Ramps)
 Preheat the oven to 400. Melt the butter in an ovenproof saute pan over medium heat. The saute pan should be large enough to hold all the leek bulbs in a single layer. Add the leek bulbs and cook until they begin to brown slightly, about 10 minutes. Add the sugar and toss, continuing to cook until the sugar melts and begins to bubble, about 2 minutes. Add the salt, pepper and balsamic vine ...
Wild Leeks in Balsamic Vinegar
 Heat the olive oil in a large skillet over medium-high heat. Add the wild leek bulbs, bay leaves and pepper and cook, stirring frequently, until the wild leek bulbs are browned, about 10 - 15 minutes. Add the balsamic vinegar, balsamic cream and salt. Continue to cook, stirring, until the liquid reduces and thickens slightly, about another 5 minutes. Remove from the heat and allow to co ...
Ramp Aioli
 Rinse the ramps well and trim off the root. Cut off the green leaves. Bring a medium sized pot of water to a boil and blanch the ramp leaves for about 30 seconds, then immediately plunge into an icewater bath. Remove the leaves from the icewater bath, and pat dry. Roll the leaves up in a paper towel or clean dish towel and squeeze as much liquid out as possible. Set aside. C ...
Pickled Ramps
 Cut the root tip from the ramps, if any, and trim off the leaves, leaving a bit of the greens. Reserve the tops for another purpose. Rinse the ramps well and set aside. Blanch the cleaned ramps in a large pot of salted boiling water for about 30 seconds. Quickly lift them from the water and plunge them into a cold water bath to stop the cooking process. Drain well, then place in a clean ...
Roasted Chicken, Ramps, and Potatoes
Preheat the oven to 500 degrees F. Pat the chicken dry. Place the chicken skin side up in a large shallow flameproof roasting pan, without crowding. Surround with the halved potatoes. Drizzle with 2 tablespoons of oil and rub all over to coat the chicken evenly. Season with salt and pepper and roast in the top 1/3 of the oven for about 20 minutes. Toss the ramp bulbs with the remaining oil and se ...
Wild Mushroom & Pumpkin Soup
Reconstitute the dried mushrooms in the warm water for 20-30 minutes.  Drain the mushrooms, reserving the soaking liquid.  Rinse the mushrooms thoroughly under cold running water.  Coarsely chop the re-hydrated mushrooms and set aside. Using a large skillet, sauté the chopped leek and sliced fresh mushrooms in the olive oil over medium to medium-high heat.  As the l ...
White Bean Soup
Place the dried beans in a large, heavy pot. Add enough water to cover the beans and allow them to soak overnight. Drain. Heat the olive oil in a heavy pot over medium high heat. Add the onion, leek, tomato, carrots, celery, garlic, and bacon. Sauté until the vegetables are tender, about 6 minutes.  Add the beans, chicken stock, and herbs. Bring the soup to a boil, then reduce th ...
Polenta Squares with Pancetta and Sun-Dried Tomatoes
Trim the root ends off of the leeks and all but 1 or 2 inches of the green leaves. Slit them down the middle and cut them into fourths lengthwise. Rinse well and cut into ¼ inch slices.Melt butter in a saucepan, add the leeks and water, then cover and simmer for about 10 minutes. Remove the lid, raise the heat slightly, and cook until the liquid has evaporated.Add the Herb Pancetta, toma ...
Cream of Mushroom Soup
 Place the dried morels in a large bowl. Bring the seven cups of chicken broth to a boil and pour over the morels. Set aside to rehydrate for about 20 minutes. Use a slotted spoon to remove the mushrooms, reserving the broth. Coarsely chop the morels. Heat the butter in a large pot over medium to medium high heat. Add the trumpet royale mushrooms and rehydrated mushrooms and cook ...
Steamed Artichokes with Ramp Aioli
 Place a steamer basket or rack into the bottom of a large pot, big enough to hold all of the artichokes in a single layer without crowding. Add enough water to come up just to the bottom of the basket. Bring to a simmer over medium heat. Wash the artichokes under cold water and cut the stems an inch or so from the base of the artichoke. Pull off the lower, tough leaves from around the b ...

Earthy Delights

2871 Jolly Road

Okemos MI 48864

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