Smoked Trout with Vodka Cream Sauce a treat
We did the Wild Ramp this weekend -- not "went" to the Wild Ramp but "did" the Wild Ramp -- two entirely different things.
If we simply went to the Wild Ramp, we wouldn't have come home smelling like special homemade soaps and deep rich coffees or squealed, "Oh wow, locally raised trout and they smoked it too!" And we wouldn't have that famous story that everyone tells about supporting local businesses who choose to raise vegetables and meats as their profession in life and how we should support the "little guys" and farmers who put all their heart and soul into their very special products.
This is what it looks like to "do" the Wild Ramp, which if you are confused as to what this business is, I'll tell you. It's a year-round, community-supported market that provides a viable economic outlet for local food producers while providing consumers access to locally grown agricultural products.
They are a nonprofit group of producers and consumers working to establish a local food market in Huntington. But the best part is that all their producers are from within a hundred-mile radius in all directions. This includes Ohio and Kentucky. I am beside myself with excitement because for me, that means I have a whole new supply of inspiration for recipes that I will not only turn you on to, but we have a place to get delicious produce and antibiotic-free poultry, lamb and beef.
However, the trout called me by name and I've been eating it for two weeks now. It's lightly smoked and perfectly flaky. Mostly I eat it like candy straight from the package, but today I decided to sophisticate it up a bit with a vodka cream sauce. Honestly though, it needs no embellishments as it's a taste that can easily stand alone.
The Wild Ramp market is located in Heritage Station in Huntington, W.Va.
Smoked Trout with Vodka Cream Sauce
1 package of smoked trout
1/2 lb. pasta cooked according to the package
1/2 cup sundried tomatoes
1/2 cup chopped red onions
2 cloves garlic, chopped
1 cup heavy whipping cream
1/2 cup grated parmesan cheese
4 T. butter
fresh basil for garnishment
3 oz. vodka
red pepper to taste
In a large skillet, sauté the onion, garlic and butter for 2 minutes. Add the tomatoes, vodka and cream. Bring to boil for 1 minute. Add the parmesan cheese. Pull the trout into large pieces and add to the cream. Now serve over pasta and garnish with torn basil.
Janet McCormick is the author of "10-Minute Meals" and owner of Let's Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003.