 This dish was inspired by a recipe in the incomparable “Plenty” by Yotam Ottolenghi. His version is just tofu and included copious amounts of butter and deep-frying. I decided to make it less labor intensive and a bit healthier by baking instead of frying and using a food processor to reduce the time mincing.
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 Compound butters are extraordinarily simple to put together. The biggest thing you need to remember is to take the butter out ahead of time to soften properly. Once it is nice and pliable, the sky's the limit as far as the flavor combinations go. I created this particular version for a Sea Vegetables class that I taught. One woman reported that it was her favorite thing on the menu! Try it on steamed vegetables, fresh radishes or on Savory Quick Bread with Seeds and Sea Lettuce.
Garlic has excellent antibacterial and antimicrobial properties. I like to incorporate more garlic into my diet during the cold and flu season as a delicious, preventative precaution. These simple recipes help to make raw garlic more palatable. The sweet preserved garlic can be used as a tea and the savory preserved garlic can be used to make dressings, soups, or a stir-fry.
 Do you find yourself with an excess of sourdough starter on your hands from bread projects? A simple way to use up your starter would be to make these fabulous waffles. I love the tang that sourdough starter imparts so I like to let mine ferment overnight at room temperature or even for a couple days in the fridge.
 After many, many different sourdough iterations I finally settled on this recipe. I started baking regularly years ago and began by using Tartine’s Country Bread recipe. I enjoyed the results but I wanted something that had a higher whole grain percentage. I slowly started to tinker with the percentages and found that 40:60 of bread:whole wheat yielded a complex loaf that wasn’t too dense. I love including a porridge into my dough because the resulting loaves are more moist and tend to keep longer.
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