Have you ever tried a baked radish? Roasting tones down the heat of the mustard oil in raw radishes, and real maple syrup amps up their sweetness.
1 bunch radishes, scrubbed, topped and tailed
2 to 3 tbsp unsalted butter, at room temperature (If using salted butter, omit the extra salt.)
1 to 2 tbsp real maple syrup
1/2 to 1 tsp salt
1 to 2 tsp cinnamon, ground (optional)
1/2 to 1 tbsp fresh ginger root, grated (optional)
Preheat the oven to 375 degrees Fahrenheit. In a small baking dish, coat the radishes in the softened butter, then pour the maple syrup over them. Sprinkle on a dusting of salt, cinnamon and ginger, if using. Adjust the quantities of cinnamon and ginger to your liking. Bake for about 30 minutes, or until a knife or fork can be easily inserted into a radish.
* 1 tablespoon active dry yeast,
or 1 oz (25 g) brewer’s yeast
* 1 1/2 cups (350 cc) warm water
* 3 1/2 cups (500 g) flour
* 1 tablespoon extra virgin olive oil
* pinch of salt
* 1 clove of garlic (minced)
* 1 tbsp of oregano
1. Sprinkle yeast in warm water. Stir to dissolve.
2. Pour sifted flour into a large bowl. Mix salt, garlic and oregano into flour.
3. Add a crater to the center of the mixture. Add yeast/water mix and olive oil to the flour.
4. Incorporate ingredients with dough whisk.
5. Sprinkle flour on work surface and knead dough until elastic. (7 to 10 minutes)
6. Spread olive oil around the sides of a large plastic bowl (should be enough room for dough to double in size).
7. Add dough and cover with kitchen towel. Let sit in warm area for 1 to 2 hours (until dough doubles in size).
8. Punch dough down.
9. On lightly floured surface, cut dough into 3 equal size pieces.
10. Using a rolling pin and your hands, stretch dough into 12-inch size circles.
11. Add toppings.
12. Bake on middle rack at 400 degrees Fahrenheit for 35 to 45 minutes (depending on amount of cheese and veggie toppings).
2 cups flour, preferably unbleached
1 tbsp sugar, if desired
2 tsps baking powder
1 tsp salt
1/2 cup shortening or butter
2 cups starter (approximately)
Put all the dry ingredients in a large bowl. Cut in your shortening or butter with a pastry blender until you have pea-sized bits. Now add in your starter using a fork, putting in about 1½ cups first. If the dough is still too stiff or dry, add enough until you get a soft dough. Once your dough is formed, pat it out (you can also use a rolling pin) on a floured board. Cut out biscuits using a 2 inch cutter, and place 1 inch apart on a greased cookie sheet. If you want to do something different, you can pat your dough into a square or rectangle, and using a knife, cut out square biscuits. Makes an interesting change.
Bake biscuits in a 425-degrees Fahrenheit conventional oven, 400 degrees for a convection oven, for about 12 minutes. Always keep an eye on them, and they should be nicely browned when done. Remove from oven and let cool on a wire rack. Serve with butter; best while hot.
Kale and White Bean Soup
- 1 pound kale, stems (and veins, if desired) removed and leaves washed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
- 4 cups water
- 2 cups chicken stock, or reduced-sodium canned broth
- Salt and pepper
- 4 thick slices country bread
- Grated Parmesan cheese, (optional)
- Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
- Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
- Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.