In the last days, the weather was warm and sunny and it finally feels like real spring. The first trees started to flower and the leaves will develop soon and the world will be green once again. And already the first fresh herbs can be found in garden and forest, like wild garlic, ground elder and salad burnet. Blended together this herbs yields an aromatic paste which adds a great flavour to this crusty bread and turns the crumb slightly green.
As preferment I used a poolish. A poolish is made with the same amount of water and flour and a tiny little bit of yeast. It rise for 14-16 hours and has to used while its surface is still doomed. In contrast to a biga, which is really forgiving when used half a day later then planned, a poolish has only a limited time window in which it can be used. After that it starts to degrade and collapse. But it helps the dough to rise well and adds a mild, complex flavour. The name poolish comes from the polish bakers who brought this kind of dough to France in former times. Here he is used often for baguette dough.
We love Gnocchi. And we love wild garlic. And combining both sounded delightful for us.
So we decided to cook wild garlic gnocchi when we meet to cook together with my sisters family. And this time we were not lazy when making gnocchi (like we are when we make ricotta gnocchi) and form them first to little balls and then roll them over a fork to got the authentic look. Petra linked a great Video showing the method very well. And when one is forming the dough into small balls and two a rolling the balls over a fork, the gnocchi are fast done.
We ate them with a mushroom ragout, it was a delicious dish and a great day with the family!
The Inspiration for this wild herb fans was Michas wild garlic pesto. But instead of using only wild garlic I used other wild herbs I found when I strolled through in my parents garden: wild garlic, ground elder, sorrel and salad burnet. From the domesticated herbs I choosed – like Micha – some leaves of mint and lovage. I can strongly recommend to make a bigger batch of the pesto, it is great for seasoning risottos or pasta dough, to season a salad sauce or for a spring time variation of remoulade.
But back to the wild herb fans… I decided to make another dough then for the herb fan rolls, using sweet starter and making the dough stripes a little bit longer, placing them as a “U” shape in the muffin form. This give the rolls a nice shape.
The rolls are delicious, perfect to start the barbeque season.
Wild garlic is still in and so some pepole wrinkle their noses if you admit that you like wild garlic, too. But luckily I do not have to run after trends and I do not have to run away from trends. I just eat what I like.
And I like wild garlic very much, so I was very happy when I found some in our Greenbag last week. Instantly I began to plan what to cook with it.
We had no homemade ravioli for a long time, so we decided that we would like to have some wild garlic ravioli. But when I check our fridge I realize that we had only two eggs left and that was the amount I needed for the dough. So I needed a filling without egg. Looking around in the kitchen I saw some bread that was going to become stale on the counter. Some months ago I bookmarked a recipe for ravioli with a bread filling on Mestolo (and I have not cooked it untill now). I take the inspiration for the filling there and mix a filling containing bread, wild garlic and a little bit cream. I soak the bread before in hot water to soften it.
Homemade Mayonnaise is very delicious and very simple to prepare. But I am always sad when I have to throw away the leftovers. But I do not dare to keep them, my fear of Salmonella is stronger then the pangs of conscience about wasting food.
I was thrilled when I read on Fool for Food about a egg free Mayonnaise. Claudia posted a recipe that used milk instead of egg. The only bad thing was that the recipe asked for an immersion blender. I do not own one, so I start thinking. And then I thought, why not use my beloved food processor. With its whisking attachment it whips perfectly all kinds of creams. I use it for normal mayonnaise as well, so I started a first attempt.