Braden Family Cookbook

Chuck Braden

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(4 serving)


2 TBSP. Unsalted butter
cup fresh bread crumbs made from French or Italian bread
cup grated Gruyere cheese
3/4 pound ramps, fat green onions or young tender leeks, trimmed and well washed
Salt & freshly ground white pepper
2/3 cup heavy cream

Melt 1 TBSP. Of the butter in a large ovenproof skillet.  Add the bread crumbs and toast over high heat, stirring occasionally , until golden, about two minutes.  Transfer to a plate to cool, then toss with the Gruyere.

Turn on the broiler.  Cook the remaining TBSP. Butter in the skillet until just brown.  Add the ramps (leeks or green onions) and cook over high heat until lightly brown and limp, 3 t0 4 minutes.  Season with salt and white pepper, add the cream and cook until bubbling, about one minute.  Remove from the heat and spread the breadcrumb cheese mixture over the ramps.  Broil for about 30 seconds, or until lightly browned and bubbling.  Serve immediately.