The idea for this cake was born as a result of a challenge — what would a savory version of the Monk’s Hut cake be. Monk’s Lake House is a combination of Rye Galette with Fish and 7-Herb Green Sauce. Because they were born to complement each other!
I remember how difficult it was for me to recreate Grüne Sosse in Texas 6 years ago. Two herbs with fresh cucumbery aroma — borage and burnet — were impossible to find. Since they were not available at any local stores or farmers markets, and I tried to grow them, unsuccessfully. Finally, I gave up and replaced them with finely diced cucumber. Who knew a few years later I would find both of them grown by Livin’ Organics farm right here in Spicewood, available almost regularly! This season, Frankfurt-style green sauce is a delicacy I can enjoy more than once during the season.
For those who have never tasted most of the greens on the picture, it probably looks bizarre. A few of my followers commented the same: “It’s a flowerbed!” The truth is, all flavors here are balanced, all herbs work together. It’s fun to taste one of each and recognize a special note that belongs to a plant, and then let your salad fork work and create a perfect load for a full of spring bite.
Both beet varieties in this salad are an heirloom. Detroit red beets are the most popular, often described as “old standard.” Touchstone Gold roots have bright yellow flesh and retain their color when cooked. They are smooth, sweet and tasty, highly flavorful. Creamy Feta dressing with a touch of garlic compliments them, and the toppings add to their beauty. If you like a combination of earthy-sweet and pungent-salty, this salad is for you!
I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.
I equally enjoy eating and making dumplings. It’s one of those foods that gives me an opportunity to let my fingers work on something fine and elaborate. That’s why I haven’t given a try to my ravioli maker for years until now. But even a passionate cook who tends to make meals from scratch feels lazy from time to time and I unpacked it.
I had an idea about what kind of dough will be best to use for the maker, and the first try was successful. There were only three convenient ingredients. The dough was easy to make and easy to use. It didn’t need more than 15 minutes to rest and nicely rolled very thin. The dumplings were cooked in about 2 minutes.
I tried it for a few times with different stuffings and now happy to share the recipe! It is perfect for dumplings with the stuffing that benefits from quick cooking — raw herbs, berries, fresh cheese, etc. Enjoy!
Years ago, I discovered foraged ramps in the U.S. though available only matured, expensive, and very difficult to find. Unfortunately, matured ramps cannot substitute cheremsha, which is ramp sprouts from Kavkaz mountains. But flowering leeks can! Cooked the same way, I consider succulent stems of flowering leeks the second best. The recipe below is exactly how we prepared ramp sprouts in our family — simple and delicious. It works for the flowering leeks to the letter.
For me, the most inspiring part of the Modernist Bread pita section is the recipes with vegetable purees. I can’t describe how marvelously appetizing ramps flavored pita smells while baking! Ramps season is coming, and I have to share the recipe. This version is for the same-day pita, but feel free to slow down the bulk fermentation in the fridge and develop pita flavors even better.
Think broccoli with thinner and more fibrous stalks and stems. That’s huazontle, just with more tiny green buds and fewer stems and leaves. Huazontle bud clusters are simmered in salty water for 5-15 minutes (different sources give different timing) first. Then they are cooked as tortas (patties), which are formed by pressing huazontle clusters around a portion of queso fresco, dipped in flour then into an egg foam, and deep-fried. This recipe is sort of the same, but deconstructed.
To compare cachucha peppers to other green chili peppers I know, I’d say they are close to Spanish padron or Japanese shishito peppers in terms of texture. They are not meaty and slightly crunchy when cooked. To my taste, cachucha peppers are very flavorful and complex with clean and fresh grassy note. There is no heat in them at all. Thus their other name is sweet chili, Ají dulce, though there is no sweetness in them at all, at least when they are green.