The other day, Antje introduced some fine bear’s garlic recipes on her beautiful blog lifestyle in grün, and I fell in love with the bear’s garlic butter recipe. It was straight in the middle of winter (well, same thing still), and I was like: Where for heavens sake did she get it? I had something like April, eaven May on my inner mind map, but it’s true: bear’s garlic can be found from the middle of February on.
You might know this as well: Bloggers that you appreciate a lot write enthusiastically about a special ingredient, and if you get excited, too (which I usually do), you try to get it. I’ve been through a sentimental journey all winter long, heading for Fregola di Sarda (got it), Cima di Rapa (got the tags, not the Cima), Meyer Lemons (no tags, no lemons), longpepper (got it and won’t ever give away) and many other delights. I am indeed very successfull in detecting fresh truffles, not with my little basket in the woods, unfortunately, but with my bigger basket in food shops. But when it comes to other special interest things, I’m a looser, baby. Bear’s garlic is not really a special interest treat, but I was sure in the instant, that in Berlin it would turn out to be at this time of the year. There’s nothing you won’t get here, but you never know where and when. My list of shops that offer special things has therefore grown immensely since I started food blogging. But it can take quite some time to do the trip – and so it was with the bear’s garlic. I finally got it, nice ending of the story this time ;-).
The precognition and practise of the hunt for the herb must have been so exhausting that I was very sure Antjes recipe was about pesto. It was butter, indeed – but the pesto didn’t get out of my mind any more. So I did both, and it was both so delicious. I served the bear’s garlic pesto very spring-alike with some carrots spaghetti. I haven’t prepared vegetable spaghettis for a while (I did a mixed version here), but my new cook book Vegan for Fit by Attila Hildmann brought back the idea to me (I will introduce some sweets from this one later). Along with the butter, I prepared the fabulous pan-baked pita which Susanne introduced on her lovely Bavarian-Oriental-Asian blog Magentratzerl. I added some ground cubebe to it – an inspiration that I got from my namesake Claudia on her beautiful blog Dinner um acht. As for the butter, Uda had chosen another delightfull combination on her distinguished lunch blog mittagbeimutti combining bear’s garlic butter with potatoes and creamy eggs (all linked recipes in German language).
Thanks a lot to the four of you for the inspiration! And here’s my digital teamwork creations:
Here are my recipes
Bear’s Garlic Butter with Pan-Baked Ground Cubebe Pita
For the bear’s garlic butter, clean and cut finely 30 g of bear’s garlic. Take 50 g of soft butter and mix it well with the ramsons, 1 tsp. mustard (Antje took a grainy one which I didn’t have left), a little bit of organic lemon zest cut finely, 1/2 tsp of grinded longpepper (Antje took very beautiful rose pepper fruits which are on my list of foody must-haves ever since) and as many sea salt as you wish. You can eat the butter at once, but it’s even better the next day.
To make 4 small pitas, take 225 g full grain spelt flour (Susanne took 250 g normal flour). Mix it with 1/2 tsp dry yeast and 1/2 tps sea salt. I also added 1/2 tsp. of grinded ground cubebe. Add 150 g water and knead. Add 2 soup spoons of hazelnut oil short before the end (Susanne took olive oil). Let rest in a warm and cozy place for 1,5 hours (full grain needs some more time to get fluffy, but one hour will be enough if you take non-fullgrain). Shape 4 balls and let rest for ten further minutes. Roll out on few flour.
Heat a small pan at medium heat. I tried my iron pan first but it ended up with smoke signals, so I chose the non-stick fellow – except for the photos, as everything looks more beautiful in it ;-). Bake the pitas on both sides untill you get dark spots on the bread. Serve warm with the butter.
Bear’s Garlic Pesto with Carrot Spaghetti
To be honest: I did this one without exactly measuring the ingredients. I took a handfull of bear’s garlic leaves and put it in a shaker together with some walnut oil, some mild feta cheese, pepper, salt, and some unpeeled almonds and mixed well. I love pesto best when you can still see some small pieces of the ingredients here and there but it’s up to you how finely mixed you prefer you pesto.
Slice some carrots in spaghetti shape. I use a special slicer for this but you can also cut off fine slices with a peeler. Vegetable spaghetti have been very poular in recent times, and moste people tend to either eat them raw or blanch it. I prefer to gently heat them in a pan with few oil – just as long as it takes that they are not raw any more but still stay „al dente“, so to speak.
Done already! Add some salt and pepper, serve with the bear’s garlic pesto and feel how spring is approaching.
And what about today’s urban shots? Well, they are not really urban ;-). They represent our meteorological protest as Berlin Teufelsberg still looks very much the same as the Swiss Alps. Ok, there’s some thousand of meters of difference ;-). But we want to say it loud and say it clear: This is the only kind of snow and ice that we are willing to accept as beautiful from now on and untill, let’s say November:
As some bread is involved in today’s dish and as I like this bread so much (and did it so many times already without ever posting), I want to give this one to Zorra and her blog warming party which celebrates the relaunch of her beautiful blog kochtopf. She asked for some bread – well, this one comes along even with something to put on top ;-).