Pain De Campagne (Rustic Oregano Bread)
2/3 cup rye flour
1 tablespoon salt
1/4 oz. (1 packet) dry yeast
4 tablespoons (1/2 stick) butter, softened
1 large bunch fresh oregano, stemmed and chopped
1 1/4 cups of warm water
Mix 1 cup of the water with the yeast and let sit for 4 minutes. Place everything except for the water and the yeast into the bowl bowl of your stand mixture fitted with the dough hook. Slowly add the water/yeast mixture to the bowl and mix on low until everything has been incorporated. Add the additional 1/4 cup of water. Increase speed to medium and let mix for 10 minutes. Let stand for 2 hours. Meanwhile, prepare a baking sheet with a silicone mat or parchment paper.
Turn the dough out onto a lightly floured counter, split in half and shape each half into a ball. Dust your hands with flour and lightly flatten each loaf. Use a knife to carve a shallow design on the dough, put the loaves on your prepared baking sheet and let them rise for 1 more hour. Preheat the oven to 425 degrees and bake for 20-30 minutes, or until the loaves are a golden-brown color. Let cool on a wire rack.
Savory Oregano Parm Cookies
zest of one lemon
1 egg yolk
3 tbsp heavy cream
1 c all-purpose flour
3/4 c grated parmesan or asiago
3 tbsp fresh oregano, minced or cut finely with a scissor
1/2 tsp salt
olive oil to brush
In a bowl, whisk butter and lemon zest. Add the yolk and whisk until smooth and mixed. Add heavy cream and whisk again. In separate bowl, add flour, cheese, oregano, salt and mix. Pour flour mix into the butter mix a little at a time and whisk. Continue until all flour and butter is incorporated. Cover bowl and let sit for 30 min in fridge. Then remove and knead briefly, make small balls and flatten them onto a parchement-lined baking sheet. Brush olive oil on top for browned cookies. Bake at 350 for 25 minutes or so. Turn and bake for another 5. Check often. Let cool and enjoy!
Radish and Sorrel Salad
1 tablespoon rice vinegar
1/2 teaspoon grated ginger
1/4 teaspoon salt, plus more to taste
1 bunch sorrel leaves
2 Tbsp chopped fresh spring garlic, including tender greens
Trim, rinse, and dry radishes. Slice radishes thinly and put in a bowl. Add rice vinegar, ginger, and 1/4 tsp. salt. Toss to combine. Lay sorrel leaves in a stack and slice them crosswise into thin ribbons. Toss sorrel with radishes dressing and sprinkle garlic on top of each serving. . Add additional salt to taste. Serve immediately.