Comments on: Braised Pork Belly with Pickled Ramps and Pork Caramel

By: Photos: Ramp Pickle — Constables Larder

Photos: Ramp Pickle — Constables Larder — Sun, 06 Jun 2010 23:40:57 +0000

[...] to startup mayhem. Back in April, when ramps were in season, I had compared two pickle recipes: Stephane’s (which he had adapted from someone at the Union Square Farmers’ Market) and one from Amanda [...]

By: Forage & Feast, the sequel — Constables Larder

Forage & Feast, the sequel — Constables Larder — Mon, 19 Apr 2010 04:33:18 +0000

[...] own kitchen), and if you can get ahold of some ramps, I highly recommend it. Follow this link to Stephane’s post from last year’s Forage and Feast and try your hand at his pickled ramps recipe. Make yourself a martini with these pickled ramps, [...]

By: helen

helen — Sat, 09 May 2009 16:48:47 +0000

Love it! Quite frankly, you had me at pork caramel. Perhaps I can make just that and sop it up with bread!

By: Pork Pastries with Pickled Onions, or The Stuffed Cabbage That Kept On Giving — Constables Larder

Fri, 08 May 2009 05:47:10 +0000

[...] I served these pies with some pickled red onions, and the combination (taking them both in the same bite) was just fantastic. You can do a fast pickle, where you put the sliced onions in a hot mixture, or take a more patient approach. In this case, I applied Stephane’s pickling method for ramps, which you can find halfway down this post [link]. [...]

By: Tartelette

Tartelette — Thu, 30 Apr 2009 16:28:15 +0000

Love the new blog and design!
Marc sent me some ramps over the weekend and they made it intact! Woohoo!
I was thinking of preparing them like “poireaux vinaigrette”. I miss those terribly.

By: Stuffed Zucchinis with Pork, Ramp Greens, Asiago, Crème Fraîche and Lemon Zest — Constables Larder

Wed, 29 Apr 2009 03:46:00 +0000

[...] and a tiny , all mashed together to taste with a mortar and pestle. We served this with some pickled ramps, and a chilled pinot [...]

By: mlle noëlle of simmer down

mlle noëlle of simmer down — Fri, 24 Apr 2009 14:18:26 +0000

I’d like to know more about how to find ramps- do you think they grow in MI? When I lived in France I went to a ramps festival once, but sadly I don’t think I’ve eaten them since. I have eaten dandelion greens out of my backyard, but that is about the extent of my foraging

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Wed, 22 Apr 2009 18:27:22 +0000

Mmmm…pork belly. I’m still thinking about how much I need to try ramps. I’d go foraging, but I have no idea what I’d be looking for.

If you want a bear, there are plenty of them in the woods behind the stable where I ride in Sussex NJ. They’re considered a nuisance to the locals, so no one will mind if you pick off one or two.

By: Jeremy

Jeremy — Wed, 22 Apr 2009 10:03:04 +0000

Good work! Bears, really now…aren’t ramps the best!

By: matt wright

matt wright — Tue, 21 Apr 2009 23:50:35 +0000

Lovely stuff. Pork belly is fantastic, and I love seeing it served with pickled what-nots. Looks modern, clean and simple. fantastic.