For me, the most inspiring part of the Modernist Bread pita section is the recipes with vegetable purees. I can’t describe how marvelously appetizing ramps flavored pita smells while baking! Ramps season is coming, and I have to share the recipe. This version is for the same-day pita, but feel free to slow down the bulk fermentation in the fridge and develop pita flavors even better.
Chef Patterson’s recipe has three unusual features. First, he uses high-gluten bread flour instead of all-purpose one. Second, the amount of baking powder is three times more than average. Why? Bread flour is capable holding more moister. It is strong enough to let scones rise and not to explode because of the amount of baking powder. It results in a fantastic, unforgettable texture of the scones.
Freezing herbs is the easiest and fastest way to preserve them. When added at the end of cooking or right before serving, frozen herbs work almost the same as fresh. You can freeze whole, chopped, or pureed herbs. Freeze them in water to make flavored ice cubes for drinks and cocktails. Or freeze them mixed with vegetable oil, butter, or animal fat to use for cooking savory dishes. Frozen herbs retain their taste, smell, and nutritional benefits for up to one year. Since ramps season is so short, freezing is a great way to make this unique ingredient available for longer than a few weeks.
Allium tricoccum — commonly known as ramp, ramps, spring onion, ramson, wild leek, wood leek, and wild garlic — is a North American species of wild onion widespread across eastern Canada and the eastern United States. It is similar to better known in Texas chives, but with more delicate and intriguing flavor profile. I often use ramps as a flavoring ingredient for my tasting events and catering. French omelets with ramps are admired and remembered by everybody who tasted them. Green ramps paste adorns fresh pasta, risotto, soups, beans — they become unforgettable. Ramps compound butter is another hit, as well as pickled ramps served with roasted or grilled meats and poultry.
Served at room temperature, rice salads are perfect for summer. They can be composed with local ingredients. They can be vegan, vegetarian, or include light proteins. Calamari or cuttlefish are ideal for that kind of salads. Pickled ramps used in the recipe are part of my Wild, Wild, Wild Ramps!, but can be substituted with your favorite pickles and olives. The vegetables, pickles, and dressing you use will make your salad unique.