Two Recipes

Two common, yet amazing, recipes are following this sentence:

Cream of Radish Green Soup

and

Boule

Get psyched!!

In my last post I discussed the uses of radish greens. Yes the tops. If you can eat it, you should. (new motto)

The recipe is on tons of websites from Martha Stewart to well, mine.

Here she goes:

Tons o radish greens (bout as many as you can process)

Your heart (also as much as you can process)

6 cups veggie stock

an oninon

a couple potatoes (this makes things creamy, aside from the cream)

1/3 cup cream

Cook it like it sounds. Saute onions. Put in potatoes and radish greens, stir. Pour in stock. Boil for a while, cool, then blend. Add cream, stir, heat, eat. Oh, you might want to cut the onion...diced perhaps? Also, just a note: radish greens are very stringy, some recipes suggest straining, I strain through my teeth, you do what you want.

The Boule

Pronounced with a french accent, boule is a no fuss, no knead bread. Awesome! So simple you might wonder why you never thought of it before....or why they can get away with selling it for so much...not sure which is the better question... Let's wonder about that one together whilst we pour over the recipe:

3 cups warmish water

1 & 1/2 tbsp yeast

1 & 1/2 tbsp salt

6 & 1/2 cups flour (flowers)

basically you just mix it up. Don't worry about the salt killing the yeast because that actually does not happen. You should probably mix the first three ingredients first and then add the flour slowly. I only used 6 cups. Must be the altitude. Regardless, have 6 and a half cups on hand. As pictured, this is a very strong starter. We used it for bread (pictured) and pizza dough (sadly not pictured).

You best enjoy both recipes!!