Archive for June, 2011

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roasted tomato dip

June 19, 2011

sampled a “roasted tomato dip” at the farmers market. unbelievably deep and complex flavor. tried to replicate it.

-used to make roasted tomato dip, fresh arugula, and freshly baked knackerbrot sandwiches for lunch yesterday.. best thing ever-

the farmers markets accept snap here, so $4/lb tomatoes were no problem.

roasted a pound of fresh tomatoes on 450 along with a baby onion. stuck em both in the food processor along with homemade yogurt, fresh dill, a clove of fresh raw garlic, a pinch of salt, olive oil, and balsamic vinegar.

unbelievable. a new favorite summertime cold dip (and thank goodness; there’s only so much baba one can consume)

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gjetost

June 16, 2011

gjetost recipe!

mmmmmmmmmmmmmmmmmmmmmmmmmmm i definitely have to try making this one day. i am crazy about gjetost!

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first zweibelkuchen!

June 15, 2011

what i wanted:

this is the basic recipe for my mom’s interpretation of my oma’s authentic schwarzwald zweibelkuchen.

what i did:

made this crust in the morning, rolled it into a ball, stuffed it in a plastic grocery bag, and stuck it in the fridge.

fried half a package of bacon; half “well done” and half “rare,” and reserved the grease and a few extra pieces for munching

cut two giant vidalias and a little yellow onion into skinny pieces and drench in veg stock, honey, and bacon grease on a cookie sheet with tall sides

roasted about 40 mins on 375, turning often

added caraway, salt, pepper, and nutmeg

rolled out the pie crust and shaped it to a bacon-greased cast-iron

layered a generous amount of homemade thick, sour whole-milk yogurt inside the crust (but it still wasn’t enough, so add more than seems sensible!) and topped it with the seasoned onions, another layer of yogurt, and on top of it all, whole strips of partially cooked bacon, and crumbled bits of cooked bacon.

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IT WAS AMAZING. this is definitely just as easy as pizza. believe it or not, this was the first pie crust i’ve ever done by myself, my first high-altitude pie, and my first zweibelkuchen. it was all easy. this is definitely happening again.

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sourdough crepes

June 5, 2011

first crepes, prepared after a fantastic bike ride to good people, a hot kitchen, and a cool night… they came out well. the butter, egg, and milk make it really rich.

getting them super-thin, thinner than you’d think, was the trick. small holes, much like rava dosai.

sourdough crepes

1 cup sourdough starter
2 eggs
2 Tablespoons melted butter
1/4 teaspoon sea salt
1/4 – 1/2 cup of milk
extra butter for cooking

Whisk all ingredients in a bowl. Add milk until it reaches a very smooth, thin batter consistency, I normally use about 1/3 cup of milk but depending on the consistency of your starter, you might use a bit less or a bit more.

In a not too big, but not too small frying pan (about 8" – 10" is perfect) heat the frying pan over medium high heat. Once hot, add a teaspoon or so of butter, allow it to melt quickly and then immediately pour in 1/4 cup of crepe batter, tilting the pan with a circular motion to allow the batter to coat the bottom of the pan and create a circle of crepe.

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vanilla chai vodka

June 5, 2011

modified from this

a capful (half-teaspoon?) vanilla extract (not artificially flavored)
1 part cinnamon
1.5 part star anise
1.5 part allspice
1 part black peppercorns
giant chunks of ginger
a large mason jar 3/4 full of vodka

shake twice a day.

EDIT 6/13: do NOT leave the spices in longer than a few days. it’s so spicy that it’s barely drinkable on its own. you may want to check this one twice a day to make sure it isn’t getting too strong. now to figure out a way to use the spices afterwards; anyone ever had luck with re-using them in anything, or does the vodka taste permeate everything?

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spiced nuts – one sweet, one savory

June 4, 2011

wish i had my mom’s famous spiced nut recipes, but it was fun to wing this one. i made these “special” by request of the person who owned special butter, and the flavors worked perfectly together.

SAVORY NUTS (based on crisp spiced nuts)

* 2 1/4 C nuts
* 1 large egg white
* 3/4 teaspoon salt
* 1/4C + 1 T sugar
* 1 teaspoon Worcestershire sauce
* 1 T sweet paprika
* 3/4 t cayenne
* 3T unsalted butter, melted and cooled

ORANGE AND CINNAMON SPICED NUTS

2 1/2 cups nuts
1/2 cup sugar
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
1 egg white
1/2 tablespoon grated orange peel
1/4C unsalted butter

Bake for 15 minutes at 300, then remove from oven. Toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

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spinach-sauerkraut soup

June 4, 2011

soup in under a half-hour with no prep? i’m down.

spinach-sauerkraut soup

250 g fresh or frozen spinach
300 g mild Sauerkraut
500ml stock
1 bunch parsley
300 ml heavy cream
salt, pepper
1 pinch sugar
100 g creme fraiche (ed: we used homemade yogurt)
(ed: a handful of beans, peas, or lentils)

1. Wash and remove stems and roots of fresh spinach – defrost frozen spinach and let it drain in a sieve so all water is gone.
2. Chop Sauerkraut; wash parsley and chop it.
3. Puree Sauerkraut, spinach and parsley with a hand mixer or in a blender; add it into a large pot and fill in the beef broth; let it simmer for 15 minutes.
4. Add heavy cream, salt, pepper and sugar; let it steep for 5 minutes.
5. Serve the soup with a dab of creme fraiche.

Variation: Instead of using the whole amount of heavy cream, mix in about 100g grated gouda cheese.

edit 11/11: WOW. j made some quick-kraut (no prepared lacto-fermented stuff) with apple cider vinegar and salt and let it sit a few hours. not having a functional food processor, most of the prep time was just in chopping and washing greens. the sour kraut lent such an interesting element to the thing; it made the soup taste like it had been cooking all day. j and i both loved this! threw some urad dal (black lentils) in to make it a little heavier. i definitely recommend doing that. we topped it with yogurt. YUM!

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