The classic French preparation involves nothing more than radishes, butter, and salt. Fearful of not quite “getting” it, I tried out this minted radish butter recipe from Green City Market instead.

You don’t need to be French to appreciate these crunchy clusters of red, pink, and green. The radishes, herbs, and spritzes of lemon lightened the fattiness so much that I almost forgot I was eating butter. My preference is serving the butter generously salted and peppered as a spread for bread, crackers, or other raw vegetables.

recipe adapted from Green City Market
Weekend Herb Blogging hosted by Graziana

Radish Herb Butter Recipe

makes about 6 servings

8 ounces unsalted butter, at room temperature
juice of 1/2 lemon
salt and freshly ground black pepper, to taste
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
5 radishes, about 1 to 1/2 inches in diameter, washed and trimmed

Directions:

1. Slice the radishes into thin rounds, and then into strips to julienne (or use a mandolin). Discard the root ends.
2. In a bowl, beat the butter with a wooden spoon until smooth.
3. Beat in the lemon juice and season with salt and pepper to taste. Mix in the chopped herbs just until thoroughly incorporated.
4. Gently fold in the julienned radishes. Taste and adjust the seasoning if necessary.

This is a post from Apple Pie, Patis, and Pate

Radish Herb Butter

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1. Yeast-Raised Cornbread with Brown Butter
2. Ricotta-Stuffed Zucchini Rolls – Gordon Ramsay Recipe
3. Jerusalem Artichoke Soup with Morel Mushrooms
4. Rhubarb and Asparagus Top Chef Style
5. Gamja Jeon – Korean Potato Pancakes
6. Banana Hearts Kinilaw

It’s easy to get carried away at Farmer’s Markets, where the compulsion to grab random things you’ve never used takes over. Letting fresh ingredients sit on the counter for too long defeats the purpose of going to such markets, so I always look for recipes that make the most of seasonal produce.

If you happen to find rhubarb and strawberry in your reusable grocery totes or CSA box, try this Scandinavian-inspired dessert soup. The sweet and sour vanilla-rhubarb base (rabarbersoppa) is done in about 20 minutes, giving you a headstart in figuring out what to do with the rest of your haul.

I prefer to serve rhubarb soup chilled with sweetened cream and sliced strawberries, but ice cream also sounds great with this, doesn’t it?

Now what should I do with radish and still-poopy duck eggs?

recipe adapted from James Peterson’s Splendid Soups
Strawberry Feast hosted by My Kitchen Treasures

Rabarbersoppa (Vanilla-Rhubarb Soup)
Served Chilled with Strawberries and Cream

makes about 6 servings

1 pound rhubarb, trimmed and cut into 1/4-inch slices
1/2 cup granulated sugar, or to taste
1 vanilla bean, split in half lengthwise
4 cups water
1 cup heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract
2 pints strawberries, quartered

Directions:

1. Place the rhubarb, sugar, vanilla bean, and water in a pot. Bring to a gentle simmer and cook for about 15 minutes with the cover slightly ajar, just until the rhubarb is softened. Cover tightly, let cool, and refrigerate until thoroughly chilled.
2. Remove the vanilla bean and scrape out the seeds with a paring knife. Reserve the seeds. Strain the soup, pushing down with a ladle to extract liquid from the rhubarb. Discard the pulp and mix the vanilla bean seeds with the strained rhubarb soup.
3. To Serve: Mix together the heavy cream, confectioner’s sugar, and vanilla extract (alternatively, serve with whipped cream or ice cream). Place the quartered strawberries in chilled bowls and pour in the rhubarb soup. Drizzle with the cream mixture and serve.

This is a post from Apple Pie, Patis, and Pate

Vanilla-Rhubarb Soup with Strawberries

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1. Rhubarb and Asparagus Top Chef Style
2. Asparagus Soup with Cream
3. Butternut Squash Soup – Recipe from Alinea
4. Chocolate Cherry Vanilla Ice Cream Cake
5. Jerusalem Artichoke Soup with Morel Mushrooms
6. Chinese Crab and Corn Soup

Each movement of the serrated knife shoots sesame seeds in all directions, but it’s a minor annoyance that is easily justified. Baking releases the fragrance of the sesame seeds onto the crust and makes a noticeable difference. I should’ve done the same thing with the second loaf.

Inside, the flaxseed aroma is more subtle but thoroughly permeates the sour boule. Lightly toasting a slice wakes up the flaxseeds in the same way your oven does the sesame seeds on the outside.

I used dark rye flour instead of medium rye so these came out denser and more deeply browned than intended in the original recipe. I’ll stick with the dark rye when (not if) I make another batch.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Bake Your Own Bread

Leinsamenbrot
German Sourdough Flaxseed Rye Bread

makes two loaves, about 1 1/2- to 1 3/4-pounds each

For the Rye Sourdough:

For the Flaxseed Soaker:

Rye Sourdough and Flaxseed Soaker Directions:

1. Make the rye sourdough. Pour the water over the sourdough starter and stir to dissolve. Add the rye flour and mix until thoroughly hydrated.
2. Make the flaxseed soaker. In a separate bowl, stir together the flaxseeds and water.
3. Cover the bowls and let stand at room temperature for 14 to 16 hours.

For the Final Dough:

Flaxseed Rye Bread Directions:

Mix. In a large bowl, mix together all of the final dough ingredients. Continue mixing until thoroughly hydrated and a shaggy ball of dough is formed.

Knead for 4 to 5 minutes. The dough will have weak gluten development and may be very sticky.

Desired Dough Temperature. 80ºF / 27ºF

Bulk Ferment #1. 30 to 45 minutes at 80ºF / 27ºF  (slightly warmer than room temperature)

Divide. 2 pieces

Shape. tight boules or ovals

Final Proof. 50 to 60 minutes at 80ºF / 27ºF

Preheat Oven. 460ºF / 240ºC

Moisten the loaves and gently press sesame seeds on top (optional, but highly recommended).

Steam. 1 cup of boiling water poured into a heavy steam pan, preferably cast iron.

Bake for 15 minutes at 460ºF / 240ºC, then lower the heat to 440ºF / 225ºC and bake for another 35 to 40 minutes.

Cool. Let the loaves cool completely for a few hours before slicing, preferably overnight.

This is a post from Apple Pie, Patis, and Pate

Sourdough Flaxseed Rye Bread – Leinsamenbrot

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1. Whole Grain Sesame Flaxseed Bread
2. Whole Wheat Sourdough Bread
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5. Sesame Flaxseed Crackers
6. Whole Rye and Wheat Sourdough

Let’s say you’re browsing a cookbook that represents the recipes of your childhood (in my case, it would probably be this one). You find that one forgotten recipe that gives you pause and makes you wonder why you haven’t made it all these years. Reading through the recipe causes sudden cravings and you know, almost by instinct, exactly how it’s supposed to taste.

Ginataang monggo is one such recipe for me. Enriched with coconut milk, an ingredient used in many Filipino desserts, its distinctive flavor comes from toasted mung beans. It’s a sweet rice-based porridge usually enjoyed around late afternoon to tide you over as dinner is prepared.

This dish reminds me of a Filipino phrase, “nalipasan ng gutom,” meaning, “the hunger has passed.” It describes someone who has gotten used to the pangs of hunger because of going without food for so long, much like getting accustomed to the body odor of an airplane seatmate with questionable hygiene.

Any Filipino mom will tell you that having hunger pass you by is an undesirable state to be in. It leads to crankiness and irrational behavior. Ginataang monggo is one of many treats that keep you sane during that long wait between lunch and dinner.

recipe adapted from Gerry G. Gelle’s Filipino Cuisine: Recipes from the Islands
Monthly Mingle: Ravishing Rice Recipes hosted by Nags

Ginataang Monggo
Toasted Mung Beans and Sticky Rice in Coconut Milk

makes about 4 servings

Mung beans, (not yet) sticky rice, and coconut milk.

1/4 cup mung beans (monggo)
one 14 oz can of coconut milk (gata), about 1 3/4 cups
1 cup water
1/2 cup sticky rice (malagkit na kanin), thoroughly washed and drained
1/3 cup granulated sugar, or to taste
1/4 teaspoon salt, or to taste

Notes:

• Sticky rice is also sold as glutinous or sweet rice at your local Asian grocer.

Untoasted and toasted mung beans.

Directions:

1. In a dry skillet over high heat, toast the mung beans until dark brown. Stir or toss continuously to evenly brown the beans.
2. Using a mortar and pestle or rolling pin, gently crush the mung beans with just enough pressure to split in half and dehull. Separate and discard the hulls if desired (I prefer to keep the hulls intact for added texture and nutritional value).
3. Reserve and refrigerate about 1/4 cup of the coconut milk.
4. Pour the remaining coconut milk (about 1 1/2 cups) and 1 cup of water in a saucepan. Add the toasted mung beans and washed rice and bring to a boil. Simmer while uncovered for 15 to 20 minutes, stirring occasionally, just until the rice and beans are thoroughly cooked but still firm. The porridge should have the consistency of loose risotto.
5. Stir in the sugar and salt to incorporation.
6. Serve ginataang monggo hot or cold and top with the reserved coconut milk.

Ginataang monggo – just like how mom used to make.

This is a post from Apple Pie, Patis, and Pate

Mung Beans and Sticky Rice in Coconut Milk

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4. Chicken Adobo in Coconut Milk
5. Gyung Dan – Korean Sweet Rice Balls
6. Sautéed Morel Mushrooms and Fava Beans

I was reluctant to try this recipe because morel mushrooms aren’t exactly a dime a dozen. Foraging is not an option because I don’t know any mycologists and there’s always that tiny chance of Death by Shotgun if I unknowingly wander into an ex-convict’s backyard.

A Julie Sahni recipe has never steered me wrong, though, so why not?

All of the spices (cumin, cardamom, cloves, and a cinnamon stick) are left whole so the morels don’t get overwhelmed. The pilaf was very fragrant but more delicate than I expected. The first thing you taste is the morels (thank goodness) along with the natural sweetness of the onions.

recipe adapted from Julie Sahni’s Classic Indian Cooking
Weekend Herb Blogging hosted by Cinzia

Badshahi Pulao / Gochian Pulao
The Emperor’s Pilaf / Morel Mushroom Pilaf

makes about 6 to 8 servings

Morel Mushrooms.

Ingredients:

2 cups basmati rice, washed and drained
4 medium onions
1/2 cup vegetable oil
1 1/2 teaspoons whole cumin seeds
1/2 pound fresh morel mushrooms, halved and cleaned
1 1/2 teaspoons minced garlic
6 whole cardamom pods
6 whole cloves
1 cinnamon stick, about 3 inches long
1 bay leaf
1 teaspoon salt

Directions:

1. Place the basmati rice in a bowl. Add 4 cups of cold water and soak for about 30 minutes. Drain, reserving the water used for soaking.
2. Slice 2 of the onions into paper-thin slices (this will be used in the next step). Finely chop the remaining 2 onions.
3. Make the Crispy Fried Onions. In a heavy-bottomed pan, heat the oil over medium-high heat. Fry the paper-thin onions until dark brown, about 20 minutes. Stir frequently to prevent the onions from burning. Remove the onions using a slotted spoon and place on paper towels to drain. The onions will crisp as they cool.
4. In the same pan and oil used to fry the onions, add the cumin seeds and cook for a few seconds over medium-high heat. Add the chopped onions and cook until light brown, about 15 to 20 minutes. Stir frequently to prevent the onions from burning.
5. Add the garlic and cook for about 30 seconds. Add the morel mushrooms and saute for about 3 minutes, until the morels are fragrant. Add the cardamom, cloves, cinnamon, and bay leaf and continue cooking until the spices are slightly puffed.
6. Stir in the drained basmati rice and cook until the rice is thoroughly coated in oil and lightly browned. Add the reserved soaking water and salt. Bring to a boil and lower the heat to maintain a gentle simmer.
7. Cover and simmer for about 10 to 15 minutes, until most of the water is absorbed.
8. Reduce the heat to low and let the rice steam for another 10 minutes. Remove the pan from the heat and rest for at least 5 minutes.
9. Sprinkle the crispy fried onions on top as a garnish and serve with grilled or stewed meats or seafood.

This is a post from Apple Pie, Patis, and Pate

Morel Mushroom Pilaf

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5. Butternut Squash Risotto with Crispy Sage
6. Gamja Jeon – Korean Potato Pancakes

UPDATE: We have a winner! Comment #78 belongs to Nancy. Congratulations and thanks to everyone for participating!

I started this blog a year ago. The first post was about Peter Reinhart’s French Bread from The Bread Baker’s Apprentice. 60 bread-related posts later, my hands are supple from kneading all that dough but the list of recipes to try has never been longer.

Joining The Bread Baker’s Apprentice Challenge increased the queue by 43 items. This post will be updated regularly as MY way of keeping track of MY progress .

Since this self-serving post has zero value to you, I’ve decided to give away a copy of your Peter Reinhart book of choice. The book you see above has all sorts of suspect stains and crustiness, but if you want it, I’ll gladly send it over.

On second thought, that’s the first bread book I ever owned so its sentimental value is off the charts. May I suggest picking a brand new copy from this list instead?

If you win, tell me which book you want and I’ll send it to you directly from Amazon. It’s sort of like buying you a beer but with more carbs and less buzz. If I understand Amazon’s international shipping policy correctly, they’ll send books anywhere so feel free to enter wherever you are.

Just leave a comment and say hi, tell a joke, or write about the meaning of life. All I ask is that you enter only once. I’ll randomly select one winner on May 31.

My Bread Baker’s Apprentice Challenge Index

This is a post from Apple Pie, Patis, and Pate

Bread Baker’s Apprentice Challenge, a Year of Blogging, and a Giveaway

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2. Announcing Bread Baking Day 13: 100% Whole Grains
3. Peter Reinhart’s French Bread
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5. Cranberry-Walnut Bread
6. Potato, Cheddar Cheese, and Chive Bread

There are several bread-centric blog events and groups that I try to keep up with:

• Bread Baking Day (monthly), which I even hosted once
• Bread Baking Babes (monthly)
• Bake Your Own Bread (biweekly)
• Yeastspotting (weekly)

The newest addition to my list is the Bread Baker’s Apprentice Challenge (weekly), where participants bake through Peter Reinhart’s unofficial bible for the beginning bread nerd.

Yep, I’m officially in over my head. I do have a bit of a headstart, though.

Since we’ll bake from front to back and the recipes are alphabetical, we begin with A. A is for Anadama Bread, a New England specialty baked with cornmeal and molasses.

I used dark molasses so the crumb turned out almost as deeply browned as this 100% whole grain anadama bread I posted ages ago. Notice how much more trigger happy with the camera I was back then. There’s even an embedded YouTube video about how to shape a sandwich loaf.

recipe adapted from Peter Reinhart’s The Bread Baker’s Apprentice
The Bread Baker’s Apprentice Challenge
Bake Your Own Bread

Anadama Bread Recipe

makes 2 pan loaves (8 1/2- x 4 1/2-inch )

For the Cornmeal Soaker:

Cornmeal Soaker Directions:

1. Mix together the cornmeal and water. Cover and let stand at room temperature for about 8 hours.

For the Sponge:

Sponge Directions:

1. Mix together the cornmeal soaker, water, bread flour, and yeast until the dough is thoroughly hydrated.
2. Cover and let stand at room temperature for about 1 hour. The sponge should rise considerably and be slightly jiggly.

For the Final Anadama Bread Dough:

Anadama Bread Directions:

Mix. In a large bowl, mix together the soaker, bread flour, salt, molasses, and butter until a shaggy ball of dough is formed.

Knead for 10 minutes, or until the dough is smooth and no longer sticky.

Bulk Ferment #1. 45 minutes at room temperature

Stretch and Fold.

Bulk Ferment #2. 45 minutes at room temperature

Prepare 2 lightly greased 8 1/2- x 4 1/2-inch loaf pans.

Divide. 2 pieces

Shape. tight sandwich loaves

Final Proof. 60 to 90 minutes at room temperature, or until almost double its original size.

Preheat Oven. 350ºF / 175ºC

How to cut down on plastic wrap usage: use a bus tub with a tight lid for proofing.

Dust the tops with additional cornmeal right before baking if you feel like it.

Bake for 20 minutes at 350ºF / 175ºC. Rotate the pans and bake for another 20 to 30 minutes, until the crust is golden brown on all sides. The loaves will register 185ºF to 190ºF in the center when done.

Cooling on a rack.

Anadama bread crumb.

This is a post from Apple Pie, Patis, and Pate

Anadama Bread

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3. Sourdough Flaxseed Rye Bread – Leinsamenbrot
4. Bread Baker’s Apprentice Challenge, a Year of Blogging, and a Giveaway
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Jerusalem artichokes have nothing to do with either the capital of Israel or globe artichokes, so what gives? Extensive research indicates that we can blame the English. Jerusalem artichokes are root tubers from a type of sunflower. The Italian word for sunflower is girasole (”to turn towards the sun”), which eventually morphed into “Jerusalem” after landing on British shores. People who want none of that confusion prefer to call these sunchokes.

The “artichoke” part is easier to explain — fully cooked sunchokes taste similar to globe artichokes. When raw or lightly cooked, it will be juicy and crunchy, almost like jicama or water chestnuts.

This recipe also highlights morel mushrooms, another springtime Ingredient of Desire. The soup is finished with a hefty dose of cream for that velvety texture and topped with fragrant sauteed morels prior to serving.

recipe adapted from Gordon Ramsay
Weekend Herb Blogging hosted by Marija

Jerusalem Artichoke Soup with Morel Mushrooms

makes about 4 servings

Jerusalem artichokes / sunchokes in a cute little box.

Ingredients:

5 ounces fresh morel mushrooms, halved and cleaned
1 pound Jerusalem artichokes, scrubbed or peeled
juice of 1 lemon
3 tablespoons olive oil
2 shallots, chopped
1/2 cup white wine
4 cups chicken or vegetable stock
2/3 cup heavy cream
2 tablespoons unsalted butter
freshly grated nutmeg
salt and freshly ground black pepper, to taste

Directions:

1. Fill a bowl with cold water and stir in the lemon juice. Cut the Jerusalem artichokes into thin slices and immediately drop into the bowl of lemon water to keep them from browning. Let stand for at least 5 minutes and drain.
2. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped shallots and saute for about 5 minutes while stirring frequently (try not to let the shallots brown). Add the sliced Jerusalem artichokes and saute for about 5 minutes more.
3. Add the white wine and cook until the wine is evaporated. Pour in the chicken or vegetable stock, season with salt and pepper, and bring to a boil. Lower the heat and simmer for about 15 minutes, just until the Jerusalem artichokes are thoroughly softened.
4. Puree the soup using a food mill, food processor, or blender. Strain using a medium-mesh strainer back into the saucepan and stir in the cream. You can cool the soup and refrigerate at this point to serve later.
5. To serve, heat the Jerusalem artichoke soup over low heat. Taste and adjust the seasoning if necessary.
   In a small skillet, heat the remaining tablespoon of olive oil and butter over medium heat. Saute the morel mushrooms for about 5 minutes and season lightly with salt, pepper, and freshly grated nutmeg. Ladle the Jerusalem artichoke soup into bowls and top with the sauteed morel mushrooms.

Looks can be deceiving.

This is a post from Apple Pie, Patis, and Pate

Jerusalem Artichoke Soup with Morel Mushrooms

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Injera, an Ethiopian staple traditionally made with teff flour, is a spongy flatbread made with a thin sourdough batter. Served in a communal place setting, assertively spiced sauces and stews are ladled on overlapping rounds and pieces are torn off to scoop up the chunkier bits. Additional injera may also be neatly folded into quarters and served on the side.

Ethiopian food is very well-represented in Chicago. I’ve somehow developed an addiction a taste for it, much like the occasional Chinese or Indian food cravings. If you’re going to an Ethiopian restaurant, keeping in mind that you’ll share a common plate and eat with your hands, it’s good to know a few things about dining etiquette:

• Use your right hand for eating, because it is assumed that the left hand is used for less savory personal activities.
• Keep your fingers from getting in contact with the sauces and your mouth. You’ll never find an Ethiopian restaurant with a slogan of “Finger Lickin’ Good.”
• If someone offers to feed you a morsel, open up and say ahh. I’m sure you can think of many worse things that someone can pop in your mouth.

recipe adapted from Peter Reinhart’s Whole Grain Breads
Bread Baking Babes: Ethiopian Injera
Yeastspotting at Wild Yeast Blog

Injera (100% Teff)
Ethiopian Sourdough Flatbread

makes about 4 to 6 injera

Notes:

• If making injera for the first time, use white or whole wheat sourdough starter instead of the teff starter. Mary also has a recipe for making the starter from scratch. She also has a collection of Ethiopian recipes to serve with injera.

Injera Directions:

Mix. Place the starter in a bowl. Pour the water over the starter and stir to dissolve. Add the teff flour and mix until the batter is smooth. It will have the consistency of thin pancake batter.

Ferment. Cover and let stand for 5 to 6 hours at room temperature. Reserve 1/4 cup of the starter for the next batch.

Add the salt and stir to dissolve.

Heat a 10- or 12-inch skillet over medium heat (you’ll also need a tight-fitting lid). Using a paper towel, wipe the skillet with a thin layer of vegetable oil. Pour about 1/2 cup (for a 10-inch skillet) or 3/4 cup (for a 12-inch skillet) of batter in the center of the skillet. Tilt and swirl the skillet immediately to coat evenly. Let the bread cook for about 1 minute, just until holes start to form on the surface.

Cover the skillet with the lid to steam the injera. Cook for about 3 minutes, just until the edges pull away from the sides and the top is set.

Storage. Transfer the injera to a wire rack and cool completely. Wrap tightly with plastic and store at room temperature for up to 3 days.

Can you see the Virgin Mary? Me neither.

This is a post from Apple Pie, Patis, and Pate

Injera – Ethiopian Sourdough Flatbread

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Even before I open my eyes in the morning, when senses are at their dullest, the first thing I’ve been noticing lately is the pungency of ramps. I’m not sure whether it’s my breath, clothes, or skin pores, but I’m guessing that pouring a boiling red pepper broth over wild leeks is enough to trump Febreze freshness.

Did it sound like I was complaining? I’d pickle a truckload of ramps in this way if I could. The smell isn’t anything that Axe and Listerine can’t fix anyway.

The sweet, sour, and spicy pickling brine retains the crispness of the ramps from leaves to bulb. Most of the heat comes from shichimi togarashi, an aromatic Japanese seasoning comprised of seven ingredients. The particular blend I used, one of many variations, had orange peel, black and white sesame seeds, red peppers, sansho (better known as Sichuan peppercorns), ginger, and seaweed.

As fiery as the Korean crushed red pepper (gochugaru) looks, it’s actually rather sweet. It gives the pickling brine a menacing kimchi-red hue even if it barely adds any heat. Any of the milder ground red peppers, such as unsmoked Spanish paprika, will do in a pinch.

recipe adapted from David Chang
Weekend Herb Blogging hosted by Mele Cotte

David Chang’s Pickled Ramps
with Japanese and Korean Seasonings

A 9 x 13-inch baking dish is not the best container to use. I had to double the pickling brine.

Ingredients:

1 pound ramps, trimmed and cleaned

For the Pickling Brine:

3/4 cup granulated sugar
3/4 cup rice wine vinegar
3/4 cup water
1 tablespoon kosher salt
1 tablespoon Japanese seven spice (shichimi togarashi)
1 to 1 1/2 teaspoons Korean crushed red pepper (gochugaru)

What’s that smell?

Directions:

1. Place the trimmed and cleaned ramps in a large nonreactive container (such as stainless steel or glass).
2. Combine all the pickling brine ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Immediately pour over the ramps.
3. Let the ramps and pickling brine cool to room temperature, cover, and refrigerate at least overnight before serving.

Tsukemono or kimchi?

This is a post from Apple Pie, Patis, and Pate

Pickled Ramps, Japanese and Korean Flavors

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2. Gamja Jeon – Korean Potato Pancakes
3. Asparagus the Japanese Way
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6. Japanese Vinegared Cucumber