proofing!

April 24, 2009

I’m proofing my pâte fermentée so I can make french bread tomorrow to go with the french breakfast radishes, that came today in our CSA. We’ll also have fava beans with oyster mushrooms and green garlic. And maybe leeks with a sauteed Tatsoi/Mizuna mix. Food is fun. Pictures tomorrow.

[EDIT: Recipe seems to be missing from previous entry. This one is very close]

French Breakfast Radishes with Rosemary Garlic Butter

French Breakfast Radishes are not eaten in the morning with coffee and a croissant, as the name implies; but rather as a second breakfast, around 10 am with butter, a crusty baguette and a glass of red wine… What a civilized way to live!

Ingredients:

1 stick butter (either salted or unsalted), softened
1 8oz pkg Cream Cheese, softened
4 teaspoons chopped fresh rosemary – approx. 4 stems
3 teaspoons chopped fresh Thyme
1 clove minced fresh Garlic
Salt to taste
2 bunches French Breakfast Radishes, washed and tasty tops trimmed

Preparation: Mix all ingredients together except radishes. Cover and refrigerate at least an hour or up to three days. Bring Rosemary Garlic Butter to room temperature before serving with radishes.

Cook’s Notes:
The Garlic, Rosemary, Thyme and a little salt can be smashed together with a mortar and pestle. The herb leaves will come off the stems and create a lovely chunky green paste to mix with the cream cheese and butter.

The radishes can also be cut in half the long way and the Rosemary Garlic Butter can be piped on each half and finished with a sprig of Rosemary or Thyme.

Recipe can be cut in half.

The substitution of fresh herbs and dried herbs follows the general rule: 3 teaspoons fresh = 1 teaspoon dried.

By levanah