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Recipes by Chef Chris Perkey

Celebrating Spring Wild Harvest .....

Fiddleheads

Ramps & Wild Leeks

Morel Mushrooms

Other Gourmet Recipes for the Bounty of Nature
Chef Mike Trombley's Recipes

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Grilled Roots with Fiddleheads and Greek Dressing

Ingredients:

• 2 baby turnips sliced in 1/4 inch discs
• 1 Rutabaga sliced in 1/4 inch discs
• 2 Salsify roots peeled
• 1 Parsnip peeled
• 1/4 cup Extra Virgin Olive Oil
• 1/2 tbsp Kosher salt
• 1 tsp fresh ground Black Pepper
• 4 cups of baby green leaf lettuce (Mesclun may be substituted)
• 1 cup Fiddleheads blanched
• 1/4 cup Greek Dressing

Preparation:

Preheat grill to high

Toss the Turnips, Rutabaga, Salsify and Parsnips in the oil, salt and pepper.

Grill the Vegetables, turning often to get nice cross marks on at least one side. The vegetables should be just tender. The Salsify and Parsnips may take a little longer. When grilled dice the Parsnip and Salsify into quarter-inch cubes.

Presentation
Toss the Parsnip and Salsify in with the Fiddleheads and 1 tbsp of the vinaigrette.
Cut the Rutabaga and Turnips in half and lay around 4 plats.
Toss the lettuce (or Mesclun) in with the remaining dressing and distribute to the 4 plats in a mound. in the middle. Top with the Fiddlehead mix and serve.

Greek Dressing

• 1/4 cup Red Wine Vinegar
• 1 cup Extra Virgin Olive Oil
• 1 tbsp Kosher Salt
• 1 tsp Fresh Ground Black Pepper
• 1 tbsp Fresh Oregano
  
  Mix well in bowl and reserve.

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Grilled Tuna with Ramps, Anasazi Beans and Charred Tomato Vinaigrett

Ingredients:

• 4 Tuna Steaks about 1 inch thick
• 1/2 C Anasazi Beans soaked for at least 2 hours
• 8 fresh Ramps (or Wild Leeks)
• 4 Roma tomatoes
• 1 tbsp Rice Wine Vinegar
• 1 tbsp fresh Parsley
• 2 tbsp salt
• 2 tsp fresh ground Black Pepper
• 1 cup extra virgin Olive Oil

Preparation:

Prehead grill to high

Add one tbsp of salt to one quart of cold water and the beans. simmer over medium heat for about one hour. Check after 45 minutes for doneness. They should be soft but with just a slight bite to them. Remove from heat and drain. If not used immediately chill in ice water and reserve.

Toss the tomatoes in 1/2 tbsp of the salt and 1 tsp of the pepper and 1/4 cup of the Olive Oil. Grill over high heat turning often until charred all the way around. Remove from heat and cover in a bowl until soft all the way through.

Combine tomatoes, 1 tbsp of salt, 1 tsp of pepper and the rive wine vinegar in a food processor and puree. Slowly add all but one tbsp of the Olive Oil until well incorporated. Adjust the seasonings and reserve.

Rub the tuna steaks and the Ramps with the remaining Olive Oil, Salt and Pepper and grill the Tuna for only about two minutes per side. The Ramps should be grilled for about the same time or until soft.

Presentation:

Place a mound of the (warm) beans in the center of four plates. Slice the Tuna into about 5 slices and fan over the beans. Drizzle the vinaigrette around the plate and top everything with two grilled ramps on each plate.

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Savory Corn Bread Topped with Slow Roasted Morels
in Thyme Infused Mushroom Broth

Ingredients:

• 1 cup Fine Ground Corn Meal (Red, Yellow or Blue will work)
• 3/4 cup all purpose flour
• 1 tbsp Baking Powder
• 1 tsp Kosher salt
• 6 tbsp Unsalted Butter
• 1 tbsp Honey
• 1/2 tbsp Molasses
• 2 Eggs
• 1 cup Whole Milk

Preparation:

Preheat Oven to 350 F

Mix the first four ingredients together in a large mixing bowl.
Cut in the Butter using a fork or two knives until the texture of coarse corn meal. Mix the remaining ingredients together in separate bowl. Slowly add the two together and mix well.

Grease twelve 4" by 3/4" nonstick muffin molds and distribute equal amounts of batter into each.
Bake in the oven for approximately 10 minutes or until a toothpick comes out dry.
Pull out of oven and cool on bakery rack until room temperature.
You may keep the muffins for two days wrapped in plastic at room temperature.

For the Morels

• 30 to 40 medium size morels
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup thyme leaves
• 1 tbsp chopped Garlic
• 1 tbsp Kosher Salt
• 2 cups cold water

Preheat oven to 200 F
Lightly toss all ingredients together in roasting pan, cover and bake for 1 hour until the morels are soft. Strain and reserve the liquid.

Presentation:

Place one of the savory corn muffins in the middle of 6 soup bowls. Top with 5 or 6 of the Morels.
Pour the reserved liquid in equal proportions among the 6 bowls.
Garnish with fresh thyme sprigs and serve immediately.

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Want more recipes?
Top Chefs and rising stars in the culinary world appear as Guest Chefs at Earthy.Com
with outstanding recipes to share with you!

• Earthy Delights Guest Chefs
• Earthy Delights' Recipe Collection
• Earthy Delights Cottage Kitchen (by Edie Clark)

Wild Leeks, Morel Mushrooms & Fiddleheads
The Grand Trio of Spring

The Bounty most sought by Spring Foragers in North America.
Fiddleheads, Morels, Ramps & Wild Leeks

Earthy Delights celebrates annual Spring Season with a Tribute to the Bounty of Nature.

Each Spring Mother Nature has offered us abundant supplies of Morels, Fiddleheads and Wild Leeks. We want to use the opportunity of this season's harvest to help people understand these products and better enjoy them.

Ed Baker, Earthy Delights