🌽🥕🍅🥬🥒 I still remember Jamie at home. For me personally, it was one of the best series, he ever did. His funny and entertaining lessons in gardening, the beautiful Homestead, Brian the gardener … it was all so special and unique ❤️ I am still sad the series only got two seasons 😢 but I’m glad I bought the DVDs back then (twice - if one breaks 😂)… especially since it’s nowhere to be found anymore… I honor them and keep the series deep in my heart 💚 thank you ❤
Made my first ever wild garlic pesto yesterday and now this gem appears on my phone. I watched it from start to finish and I’m already imagining impressing my friends with these wild garlic bread rolls. Can’t wait. And perfectly timed, seeing there’s an abundance of wild garlic around.
I forage for it every year. A lovely bluebell woods nearby always has loads of wild garlic. I always make pesto with it. The wild garlic leaves effectively replace both basil and conventional garlic. Then add olive oil, parmesan and walnuts. I will try this for a change. I'm a seasoned bread baker so this should be right up my street.
Here in the United States we call what you call wild garlic we call Ramps. People will pick them until the patch is gone. They are beginning to be very hard to find. I think I’ll use garlic scapes in place of the wild garlic. That would give green and garlic. I love making bread!
In French this wild garlic is called "ail des ours" = bear's garlic. Such a name because it's one of the first foods bears see and eat when they wake up from their long winter sleep.
In Novi Sad Serbia,,we call it ,,Sremuš,, because it growes in our woods of Fruška Gora in a part called Srem😊On hungarian ,,medve hagyma,,(bear onion) So every country have a name for it😊Jamie a woderful recepie as always🎉
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I just made this, not in one large tray but 3 smaller ones. You need to pour loads of your garlic butter over the bread to imbued the flavour otherwise it's a bit dry.
I want some of that! 🙂 Haven't the faintest how to find the garlic greens, but, i think reg garlic and parsley would be good, or pesto. Will definitely be giving this a go. I had some difficulty with the sound quality with this video. At my 100% still many spots when I could barely hear what was being said.
Such an amazing idea Jamie where to get wild garlic though it's a forgotten ingredient for recipes in my country we use a kind of chives with it with salt it would be great with sea salt I'm from Bulgaria the dips name is "Samardala" you can dry it or use it as paste
Freeze the finishrd butter in an icecube tray, then transfer the cubes into tupperware. Need a reminder of warmer days, in the depth of winter? Thaw out a fee cubes and soread on fresh bread. Need to lift a stew or casserole,? Again, bung in a few cubes. You know you _love_ it! 😂
Lol, the explanation of how the bubbles get into the dough and what you said before about Gluten is kind of wrong. Its Glydin and Glutenin that come together to build Gluten. Sadly the butter, will connect the same way. So the dough gets much better by adding the butter a bit later, after kneading and having the dough rest a few minutes. But well, You can cook a lot better than I can :) But it is always funny when a cook talks about baking. I would never put the yeast into warm milk. I bet many viewers have the milk too warm and kill the yeast... This is why I put the dry yeast into the flour, also because oftentimes the yeast in the fluid will stick to the bowl a little and if you put it into the flour you get to use "all of it". Optimal temperature of the dough should be around 25° after kneading. I would cold proof the dough for some time to make it extra tasty... there is a great recipe about pull apart garlic bread. I personally prefer that :)
Looks amazing Jamie. Question: How much is "Two packs of butter" in grams? So many different sizes on the butter so want to do it right when I try this.
Here is the correct way to pick one: "If you feel lucky, you choose the close one next to you; if you so-so lucky, select the middle; if you think you are not lucky, pick the far-away one 🙂
Around now in mid-european forests usually, where its a little darker and in wet forest places, but be careful, there is annähernd plant that looks similar this Kind of year thats highly poisonos, but it doesnt smell like garlic, and the leaves are stiffer, wild garlic leaves are little Rubbery
What can I substitute wild garlic with? There aren’t any wild garlic plants in Alabama or at least that’s what google shows unless I order in bulk but I can order seeds or dried in smaller quantities. I don’t want to wait for it to grow & didn’t think the dried herb would give the vibrant green color or fresh flavor. TIA
In Ukraine it is an old national dish, these are Ukrainian garlic dumplings (pampushki) for borscht, and it tastes good only with borscht. Bon appetit!
