Ramping Up!

A ramp is one of the first green veggies to sprout-up in springtime. It is aka wild leek or spring onion; fitting, since it adds a sweet onion + bit of garlicky flavor to a variety of dishes. Add ramps to pep-up a dish; ideal for soups, eggs, potatoes, and seafood. One of my favorite ways to prepare ramp is grilled, which brings out its natural sweetness. Ideal served atop a grilled pizza.  

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The how-to is simple; Grilled Ramp: After cutting off stem-end, wash whole ramps and dry. Drizzle olive oil over the white and greens, season with sea salt and freshly ground black pepper. Grill on a high heat until lightly charred. Cool, then place on pizza before baking as you would add any topping. 

No time to make the dough? Then, top with my easy Nann style flatbread pizza recipe with grilled ramps. But, I encourage you to make time and toss the dough my flatbread pizzas as seen on George Hirsch Lifestyle TV series.

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Grilled Three-Cheese Naan Pizza

Makes four appetizer servings 

chefgeorgehirsch.com | George Hirsch Lifestyle 

1 pre-baked Naan Bread Crust

1/2 cup shredded mozzarella

1/2 cup crumbled Gorgonzola

1/2 cup goat cheese or feta

6 fresh basil leaves, lightly torn

1 tablespoon balsamic vinegar

1 tablespoon olive oil

Fresh ground black pepper, to taste

Pre heat grill to medium or an oven to 400 degrees F.

Brush Naan on both sides with olive oil. Top Naan on one side with cheeses leaving a half-inch border around crust. Place Naan on grill top shelf or bake on a pizza pan for about five minutes until crust is crisp and cheese is melted. Remove top with fresh basil and pepper, serve immediately.

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May Crisp

Rhubarb Crisp is also known as early spring tart. Rhubarb, known as the pie plant, is a tart vegetable used to make tasty desserts + sauces; which happens to be rich in vitamins and minerals. Suggestion: I am sure Mom would love this baked for her on Mother's Day. Serve warm with a scoop of good vanilla ice cream.

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Rhubarb Crisp

recipe by Chef George Hirsch | Makes 4-6 servings

4-6 cups rhubarb stalks, cut into 1/2 inch pieces

juice from one orange

1 Tablespoon orange zest, finely grated

1 cup Turbino sugar (sugar in the raw)

3/4 cup flour

Cover rhubarb with half of the sugar (1/2 cup) sugar, orange juice, zests and marinate 1 hour. Mix remaining sugar and flour together and combine with marinated rhubarb. Grease a 9 inch ovenproof casserole or several small individual ramekins; add marinated rhubarb and sugar flour mixture to greased baking dish.

For the topping:

3/4 cup flour

1/4 cup butter

1 Tablespoon ground cinnamon.

3/4 cup rolled oats (not instant oatmeal)

1/2 cup light brown sugar

Mix flour, butter, ground cinnamon until it makes a smooth pastry dough. Add oatmeal and brown sugar, crumble together and place on top of marinated rhubarb in baking dish. 

Bake in a preheated oven at 375 degrees for 45 minutes or until top is light brown and the top is crisp and rhubarb is tender. Serve warm with coffee ice cream.

Tip:

Mix apples, pears, peaches, plums or berries in with rhubarb for seasonal dessert variations.

Mix in a hand full of pecans or walnuts for a crunchy addition.

13 EPISODES on 4 HD-DVD Disk Set
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