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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5. Gamja Jeon – Korean Potato Pancakes
6. Banana Hearts Kinilaw

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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6. Chinese Crab and Corn Soup

In this relatively easy recipe from Alinea, green almonds are embedded in cucumber gelée and topped with sweet, spicy, sour, and salty elements. The crisp almonds, soft jelly, and four contrasting ingredients fully engage the senses and palate like nothing else.

Green almonds have an edible crunchy shell with a pronounced sourness, so add a pinch of salt and you can make a light snack out of it. It has a fuzzy exterior that feels and looks like the surface of a tennis ball. Try your luck finding green almonds in Middle Eastern groceries around springtime.

We’ll need the young almonds found within. The nuts, at this point in its prepubescent life, will have a thin outer layer encapsulating a semi-liquid center. It has a grassy taste and refreshing quality to it.

I made the following substitutions for the sweet, spicy, sour, and salty elements (this should give you an idea of how confused eclectic my pantry is):

• Sweet: Thai coconut sugar instead of crushed sugar cubes
• Spicy: Basque espelette pepper instead of cayenne pepper
• Sour: Indian amchur powder (from unripe mangoes) instead of citric acid
• Salty: Filipino rock salt instead of Bali sea salt

recipe adapted from Grant Achatz’s Alinea
Food in Colors: Red and Green hosted by Neha

Green Almonds in Cucumber Gelée
Sweet, Hot, Sour, Salt

makes 8 small bites

Green almond cross section.

Ingredients:

5 gelatin sheets
2 English cucumbers, quartered lengthwise and seeded
8 grams / 0.3 oz granulated sugar
5 grams / 0.2 oz kosher salt
8 green almonds, shelled

Notes:

• I used 2 packets of Knox powdered gelatin (14 grams / 0.5 oz) instead of the gelatin sheets.
• To shell the green almonds, use a paring knife. Cut a shallow slit on the seam that runs down the length of the almonds. The shell can be easily pried open with your fingertips.

Directions:

1. Line a 9- x 13-inch pan with plastic wrap. Reduce the area of the pan to 9 x 4 inches by lifting up one end of the plastic wrap. Place some sort of straight-edged object adjacent to the plastic wrap to make a barrier (I used an 8-inch springform cake pan lined with plastic wrap).
2. Juice the cucumbers in a juicer and strain using a fine mesh strainer (I used a blender and strained the resulting puree several times). Weigh 70 grams / 1.8 oz of juice and reserve the rest in a small bowl.
3. If using the gelatin sheets, immerse in iced water for about 5 minutes or until pliable. Squeeze excess water out of the sheets. Heat the measure of cucumber juice over the lowest heat setting and whisk in the gelatin sheets until fully dissolved.
   If using the powdered gelatin, add to the measure of cucumber juice and stir until moistened to bloom. Heat the bloomed gelatin over low heat until liquefied.
4. Whisk the sugar, salt, and gelatin into the reserved cucumber juice until fully dissolved. Pour into the container lined with plastic wrap.
5. Evenly set the shelled green almonds in the gelatin.
6. Refrigerate for at least 30 minutes, or until the gelatin is completely set.
7. Cut the cucumber gelée into 1-inch squares, centering the almonds (I used a 1.25-inch round cookie cutter). Chill until ready to serve.

To Assemble and Serve:

Gather the sweet, spicy, sour and salty elements of your choice. See the list above for the original ingredients. Add a pinch of the ingredients to each of the opposing corners and serve immediately.

Curiously addictive.

This is a post from Apple Pie, Patis, and Pate
Green Almonds in Cucumber Gelée

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Buttery fava beans still in its pale green skin are added to sauteed morel mushrooms in this recipe. Crème fraîche, a cultured cream, gives the dish a rich tang. It’s a simple way of enjoying what is arguably the most coveted of spring produce.

When it comes to fresh ingredients, sometimes the simplest recipes are best. That’s what I want to say, but to be honest, I just didn’t want to screw up the morels. It’s one ingredient that makes me nervous in the kitchen and you can bet I went all eagle-eye on the morels as it cooked.

The fragrance released by the sauteed morels, obviously that of a mushroom but much deeper than any others, is nothing short of addictive. It makes you want to risk facial oil burns as you bend over the hot skillet and catch a whiff.

recipe adapted from Saveur
My Legume Love Affair hosted by Coco Cooks
Click: Spring 2009 hosted by Jugalbandi

Sautéed Morel Mushrooms and Fava Beans
with Crème Fraîche

makes about 4 to 6 servings

Ingredients:

3 pounds fresh fava / broad beans in the pod
3 tablespoons extra-virgin olive oil
12 to 15 fresh morels (about 4 ounces), cleaned and halved or quartered lengthwise
1 tablespoon crème fraîche
salt, to taste

Directions:

1. Remove the fava beans from pods and rinse under cold running water. Bring a pot of salted water to a boil over high heat.
2. Add the fava beans to the boiling water and simmer just until soft, about 5 to 8 minutes. Drain and reserve.
3. Heat the olive oil in a cast-iron or heavy skillet over medium-low heat. Add the morel mushrooms and gently cook until soft, stirring occasionally, about 3 to 4 minutes. Stir in the crème fraîche, then the favas, and cook just until the favas are heated through, about 1 to 2 minutes. Season to taste with salt.

Something smells good.

This is a post from Apple Pie, Patis, and Pate
Sautéed Morel Mushrooms and Fava Beans

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Mushroom toasts are a great way to use up stale bread. It could also serve as a bold top half for your version of The World’s Greatest Sandwich or as a worthy excuse to fire up your George Foreman grill or panini press*.

I don’t really care for any of that, though.

I like making these because they look cool. Mushroom cross-sections seared with grill marks are somehow aesthetically appealing to me. Come to think of it, anything with grill marks causes shameless culinary swooning within me. Perhaps it’s a guy thing.

The taste, as good as can be expected from the spartan ingredient list of crusty bread, mushrooms, and extra virgin olive oil, comes second. I hope there’s nothing wrong with admitting that.

* I used a cast iron press because I’m broke, have zero counter space, and avoid kitchen electronics whenever possible.

recipe adapted from Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever
Weekend Herb Blogging hosted by Anna

Cremini Mushroom Toast

makes 4 servings

Ingredients:

4 slices crusty white OR whole wheat bread (preferably sourdough) OR brioche
1/4 cup extra virgin olive oil
12–16 cremini mushrooms, very thinly sliced
kosher salt or coarse sea salt, to taste

Directions:

1. Brush one side of each slice of bread with olive oil. Place the mushrooms in a row on the unoiled side of the bread, slightly overlapping (the mushrooms will shrink slightly after grilling). Brush the mushrooms with olive oil and season with salt.
2. Place the bread, mushroom side up, in a preheated panini-style grill or between a hot cast iron skillet and press. Grill with your equipment of choice and apply enough pressure to slightly smash the bread.
3. Grill for about 3 minutes, until the bread is golden brown and the mushrooms are sizzling and cooked through.

This is a post from Apple Pie, Patis, and Pate
Cremini Mushroom Toast

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Realizing that I’ve been using the oven almost exclusively lately, turning to other kitchen appliances seems to be in order. I hear that stove tops get heavy use in other kitchens so I’m dusting off the skillets and cooking with (gasp) fire instead of hot air.

Gamja jeon are savory skillet-crisped pancakes made with grated potatoes. In this version, diced peppers and pyogo (shiitake) mushrooms are added to the potato batter for added flavor and texture. A vinegar soy sauce dip, cho ganjang, is typically served with the lightly seasoned pancakes.

recipe adapted from Hi Soo Shin Hepinstall’s Growing Up in a Korean Kitchen
A Worldly Epicurean’s Delight: Korean hosted by PJ

감자전 – Gamja Jeon
Korean Potato Pancakes

makes 4 to 6 servings, about 12 to 16 pancakes

Ingredients:

1 egg
5 tablespoons cornstarch
1 hot red Korean pepper OR 1/4 red bell pepper, seeded and finely diced
1 hot green Korean pepper OR 1/4 jalapeño pepper, seeded and finely diced
4 pyogo (shiitake) mushrooms, finely diced
2 scallions, white and pale green parts only, minced
1 clove garlic, minced
2 pounds russet or Yukon Gold potatoes, peeled
pinch of salt
pinch of freshly ground black pepper
3 to 4 tablespoons vegetable oil

Directions:

1. Crack the egg into a large bowl and beat lightly. Add the cornstarch and mix until thick and smooth.
2. Add the red and green peppers, mushrooms, scallions, and garlic and mix well.
3. Using a box grater or food processor, grate the peeled potatoes. Add the grated potatoes to the peppers and mushrooms. Season with salt and freshly ground black pepper. Fold together all of the ingredients only until evenly distributed.
   
4. In a cast iron or nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat just until a wisp of smoke appears.
5. Use a spoon to drop mounds of batter on the skillet, about four at a time. Gently flatten each mound into rounds about 3 to 4 inches wide. Cook for about 4 minutes on each side, until crisp and golden brown. Repeat with the remaining batter and oil.
6. Serve the potato pancakes as a side dish or appetizer with a bowl of cho ganjang (vinegar soy sauce dip, recipe follows) .

초간장 – Cho Ganjang
Vinegar Soy Sauce Dip

makes 1/2 cup

Ingredients:

2 tablespoons soy sauce
2 tablespoons cheongju (Korean rice wine) OR vermouth
2 tablespoons rice vinegar OR apple cider vinegar
1 tablespoon sesame oil
2 tablespoons freshly squeezed lemon juice
a pinch of salt

1 tablespoon coarsely chopped pine nuts OR toasted sesame seeds
a pinch of freshly ground black pepper

Directions:

1. Mix together the soy sauce, wine, vinegar, sesame oil, lemon juice, and salt.
2. Add the pine nuts or sesame seeds and ground black pepper just before serving. Store leftover sauce in an airtight container and refrigerate for up to a week.

This is a post from Apple Pie, Patis, and Pate
Gamja Jeon – Korean Potato Pancakes

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6. Thai Wild Mushroom Salad

We’re all about baking and cooking from scratch here. Homemade serving vessels might be taking things a bit too far, though. Gently nestling flattened pieces of dough on upturned bowls seems so… homely. I feel like scrapbooking or knitting a sweater after making bread soup bowls.

These are always fun to have on hand whenever soups and stews are on the menu, though. Aside from a less cluttered kitchen sink, the bread bowls itself are actually worth eating. These are nothing like the stale leathery bread bowls tougher than tupperware.

This recipe for bread soup bowls is quick and easy. Get the dough started before preparing dinner and the bowls be done by the time your soup starts simmering.

recipe adapted from Richard Bertinet’s Dough: Simple Contemporary Breads
Yeastspotting at Wild Yeast Blog

Bread Bowls for Soups and Dips

makes 4 to 8 bread bowls, depending on size

Ingredients                  Volume          Ounces          Grams
all-purpose flour                 2 cups          9            255
semolina or whole wheat flour     1 tbsp          0.3            8
instant yeast                   3/4 tsp
salt                              1 tsp
water, lukewarm                 3/4 cup           6            170
olive oil or melted butter    2 1/2 tbsp          1.2           35

herbs and ground spices (optional)

Directions:

Mix             Mix together all of the ingredients until a shaggy
                ball of dough is formed.

Knead           6 to 8 minutes, until a smooth ball of dough is
                formed.

Rest            30 minutes

Preheat Oven    400ºF / 205ºC

Prepare a sheet pan lined with parchment or silicone and 4 to 8
ovenproof bowls. I used ramekins and pyrex bowls. Lightly coat the
bottoms with oil or nonstick spray.

Lay herbs and/or spices on top of the upturned bowls (optional).

Divide          4 to 8 pieces

Rest            10 minutes to allow the gluten to relax and make
                flattening easier.

Shape           Flatten the pieces of dough into circles about 1/4-
                to 1/2-inch thick.

                Pop any large bubbles and lightly brush with oil or
                melted butter. Lay on the prepared upturned bowls,
                oiled side down, and gently pat down to eliminate air
                pockets.

Bake            Bake for 20 to 25 minutes at 400ºF / 205ºC, rotating
                the pan halfway through baking.

Cool            At least 15 minutes

This is a post from Apple Pie, Patis, and Pate
Bread Bowls for Soups

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Ensalada Valenciana is a simple salad of potatoes and oranges dressed with a red wine vinaigrette. This light salad has several layers of sweetness — subtle red potatoes, fresh and fruity oranges, and roasted savory pimientos.

What is a pimiento? It’s a generic Spanish word for peppers, but in this recipe, pimientos refer to roasted, skinned, and seeded sweet peppers. Pimientos are available canned or jarred but can be easily made at home.

For homemade pimientos, roast whole sweet peppers (such as your standard red bell) at 375ºF / 190ºC for about 30 minutes, turning halfway through roasting. The skins will blister and blacken. Peel the roasted peppers and remove the seeds. Refrigerated in an airtight container, pimientos will keep for several days.

recipe adapted from Penelope Casas’ The Foods and Wines of Spain
Monthly Mingle: Healthy Family Dinners hosted by What’s Cooking Blog

Ensalada Valenciana
Potato and Orange Salad

makes 4 servings

Ingredients:

3 medium red waxy potatoes, about 1 to 1 1/2 pounds
1/2 red onion
1 orange
1 pimiento
2 tablespoons red wine vinegar
4 tablespoons vegetable oil
salt and freshly ground pepper, to taste

Directions:

1. Place the potatoes in a pot and fill with water to cover. Add a few pinches of salt and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and continue cooking until the potatoes are tender and easily pierced with a fork. Simmering may take anywhere from 20 to 45 minutes depending on the size. Let the potatoes cool completely, peel, and slice into 1-inch chunks.
2. Slice the red onion into thin slivers.
3. Peel the orange, slice into 1/4-inch cartwheels, and quarter.
4. Slice the pimiento into strips.
5. In a large bowl, combine the potatoes, onions, orange slices, and pimientos. Mix together the oil and vinegar briefly, pour over the salad, and fold gently with a rubber spatula.
6. Season with salt and pepper to taste. Refrigerate until well chilled.
7. Serve at room temperature or slightly chilled.

This is a post from Apple Pie, Patis, and Pate
Potato and Orange Salad – Ensalada Valenciana

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Do you try and remember the first things you learned to cook? My memory is a bit hazy, but here’s my list so far:

• Rice, because some Filipino kids are forced to cook as soon as they can lift a pot.
• Eggs, sunny-side up.
• Hot dogs, cut with a butter knife to resemble octopi.

And of course, this crab and corn soup. From a packet, mind you, in its full natural and artificial flavoring glory. In case you were wondering, the neon-red crab product highlighted on the packaging falls under the synthetic category. It could’ve been anything from fish-flavored bathmat bits to dessicated denture adhesive and I wouldn’t have cared. Stirring with a blackened wooden spoon in one hand and an egg in the other,  I felt like a rockstar grade-schooler while preparing instant soup.

I had almost forgotten about this soup so I was glad to find this recipe in my favorite Chinese cookbook. It eschews the cornstarch to keep it light, and more importantly, it’s all natural, as long as you stay away from krab.

recipe adapted from Eileen Yin-fei Lo’s The Chinese Kitchen

Chinese Crab and Corn Soup

makes 6 to 8 servings

4 cups (about 1 1/4 pounds) corn kernels, fresh or frozen
6 cups chicken stock, preferably homemade
1 teaspoon grated fresh ginger
1/8 teaspoon freshly ground pepper, or to taste
1 teaspoon kosher salt, or to taste

1/4 pound crabmeat
5 large egg whites or 3 whole eggs, lightly beaten
1/3 cup thinly sliced scallions

Equipment:

• A blender
• A heavy pot

Notes:

• Change the amount of corn that is pureed with the chicken stock to get the desired consistency. I used about a quarter of the corn kernels for a thinner soup.

Instructions:

1. Place about half of the corn kernels and 1 cup of the stock in a blender. Pulse to a coarse puree.
2. In a heavy pot, heat the remaining 5 cups of chicken stock with the grated ginger, ground pepper, and salt. Cover and bring to a boil over high heat.
3. Add the whole corn kernels and bring to a boil. Lower the heat to maintain a gentle simmer and cook for about 5 minutes.
4. Increase the heat to high and immediately add the pureed corn. Bring to a boil and cook for about 3 minutes while stirring.
5. Add the crabmeat and return to a boil.
6. Pour a thin stream of beaten egg in a spiral pattern over the soup and stir well. Turn off the heat. Taste and adjust the seasoning if necessary.

To Serve:

Sprinkle with the sliced scallions and serve immediately.

This is a post from Apple Pie, Patis, and Pate
Chinese Crab and Corn Soup

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Simplicity is not always synonymous with traditional when it comes to recipes, but with gambas al ajillo, a handful of choice ingredients is enough to recreate one of Spain’s most famous tapas. Fresh shrimp is cooked briefly with garlic, dried red pepper flakes, bay leaf, and extra virgin olive oil in a preparation equally at home in minimalist and traditional recipe collections.

Paprika, parsley, and lemon juice are not even mentioned, but hopefully this serves as a good starting point for your own variations. Just don’t forget the crusty bread — gambas al ajillo is as much about the shrimp as the garlic-infused oil.

recipe adapted from Penelope Casas’ The Foods and Wines of Spain

Gambas al Ajillo
Garlic Shrimp Tapas

makes 1 tapas-sized serving

1 garlic clove, peeled and sliced thinly
pinch dried red pepper flakes
1/2 bay leaf
5 tablespoons extra virgin olive oil
2 ounces small fresh shrimp, shelled

pinch coarse sea salt

Notes:

• Devein or not devein? According to Penelope Casas, shrimp is never deveined in Spain, but it’s all about personal preference.

Instructions:

1. In a room temperature earthenware pot (cazuelas) or small skillet, place the garlic, red pepper flakes, bay leaf, and extra virgin olive oil. Heat over medium-high until the garlic is sizzling and pale golden.
2. Add the shrimp and cook while stirring, about 2 minutes.
3. Season with coarse sea salt.

To Serve:

Serve sizzling in the cazuelas or in a shallow warmed bowl with crusty bread.

This is a post from Apple Pie, Patis, and Pate
Gambas al Ajillo – Simplest Garlic Shrimp Tapas

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