recipes and talk about:
natural foods
whole grains
local foods
the heirloom garden

February 28, 2010 in daring bakers, desserts5 comments

daring bakers: tiramisu!

the whole tiramisu, daring bakers feb. 2010

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Boy was I excited earlier this month to find that February’s Daring Bakers challenge would be tiramisu. It’s a dessert I’ve always enjoyed in restaurants — that is, when I’ve had room…and who ever has room? Mom and I agree that one day we should order dessert first, and then if we’re still hungry get something after. Who says dessert has to be last, anyway? Read more on daring bakers: tiramisu!…

February 17, 2010 in breads, how to, vegan, vegetarianno comments yet

whole wheat levain, day 3

whole wheat levain for sourdough, day 3 - marker

How about a nice tall glass of levain?

Today is Day 3, when we begin feeding the levain twice a day versus the once per day of days 1 and 2. That pic is at 3.5. I’ve put the levain into a tall, clear glass and marked it. In 12 hours we’ll see how much the yeast activity has made it expand.

whole wheat levain for sourdough, day 3 - stirred

Notice all those bubbles, made by that friendly wild yeast I’ve attracted. The catnip is this simple flour-and-water combination, at room temperature. The levain is sticky, and stretches when I stir it before discarding/feeding.

Its developed a slightly fruity, tangy smell, yet still with that sweet and fresh smell to it. I tasted a bit of the levain and yes, there was a hint of sour to it. Fingers crossed — it seems to be coming along nicely. Let’s hope I don’t eff it up somehow. Read more on whole wheat levain, day 3…

February 16, 2010 in breads, how to, vegan, vegetarianno comments yet

whole wheat levain, day 2

whole wheat levain, day 2

This is your brain on SmokeMonster!Locke.

Okay, it’s just the whole wheat levain before stirring it up on Day 2. You know what that liquid is on top? Sourdough breadmakers have a highly technical term for it. They call it hooch, because it’s about 15-20 proof. It’s a result of the fermentation process of the yeast. That would be the wild yeast that I set out this lovely catnip of flour and water to attract. There’s nothing wrong with hooch, so go ahead and mix it back in.

You can tell from the hooch that something’s going on now, but there isn’t a lot of bubbling or expansion going on yet. The levain has a comforting, sweet and fresh flour smell. Read more on whole wheat levain, day 2…

February 15, 2010 in breads, how to, vegan, vegetarian1 comment

whole wheat levain, day 1

whole wheat levain for sourdough, day 1

Sis told me yesterday she began the starter for Amish friendship bread, which apparently involves mixing flour, sugar, and yeast and letting it sit on the counter. After it develops for several days, you can make sourdough bread from part of the starter, keep the rest of it going, and continue making bread.

I’ve always been a bit meh on the whole sourdough concept. It’s been a rare occasion when I’ve really dug a sourdough bread, but on the times I have, I’ve really, really dug it. The King Arthur Flour Whole Grain Baking cookbook has a whole chapter devoted to whole grain sourdoughs. I’d avoided it because the whole process seemed so wasteful (I’ll explain why shortly). However, a few months back I bought a different brand of whole wheat flour that was such a coarse grind that I found it incredibly difficult to bake with. I stuck it in the freezer, labeled it “coarse ww flour,” and forgot about it, figuring some use would arise for it sometime.

That time is now. Read more on whole wheat levain, day 1…

February 11, 2010 in 100 calorie snack, vegan, vegetarian8 comments

roasted tofu

roasted tofu

About damn time we talked about tofu here, isn’t it? I mean, right up top there, it says “vegetarian, whole foods, and local foods recipes.” And yet, it’s taken all these months for humble tofu to even get a mention. Let’s rectify that now.

You can do this tofu roasted in a sesame and soy marinade in bite-sized pieces or in planks for sandwiches. Chewy and salty, with that smoky depth sesame lends, this roasted tofu is pretty irresistible. I have to forcefully resist just snacking on it as is until it’s all gone, it’s that good. Toss the bits into salads, or fried rice, or whatever strikes your fancy.

why should i care about bean curd?

Tofu’s the much-maligned vegetarian staple, inexorably linked with dirty hippies and horribly inappropriate preparations. Let’s run down some objections to tofu and then airily explain them away. Read more on roasted tofu…

February 7, 2010 in shameless plugno comments yet

strawberries iphone app, and horseradish winner

strawberries iphone app screenshot

A few months back, Jodi from the California Strawberry Commission told me they were creating an iPhone app comprised of 50 strawberry recipes, and could she have permission to include my strawberry and feta salad recipe. After I picked myself up off from the floor, I said, go for it. Read more on strawberries iphone app, and horseradish winner…