Archive for December, 2011

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fermented potato “cheese”

December 27, 2011

i have no idea how i’ve never noticed this in NOURISHING TRADITIONS by sally fallon before.

4 cups cooked potatoes, peeled
2 cups piima milk or kefir
1 T sea salt

This recipe for fermented potatoes comes from The American Frugal Housewife, published in 1833. Mix ingredients well in food processor. Place in a covered bowl and leave at room temperature for about two days. Place in a large strainer, lined with a clean linen towel (or cheesecloth -ed.). Tie the towel in a bundle to a spoon, hung over a jug or bowl, so the “cheese” can drain. When draining stops, transfer to an airtight container and store in the refrigerator.

This could easily be made vegan with vegan kefir!



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making of spaetzle

December 26, 2011

<3 <3 <3 this is amazing – i just showed my mom and she told me this is exactly how my oma made them. my mom was delighted by this woman’s ultra-thick schwabisch accent.

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diy juniper bitters

December 26, 2011

JUNIPER BITTERS!


i have infused vodkas before, but never with JUNIPER! this sounds AWESOME!!

2 tbs fresh juniper berries

2-4” rosemary branches

2-4” thyme branches

2 tsp black peppercorns

1 pint vodka

1/4c dried juniper berries

Combine all the ingredients, except dried juniper berries, in a pint glass jar with a lid. Store is a cool dark place for one month. After one month, strain the vodka, discard herbs, then add the dried juniper berries for a double extract. After two months, strain again and you’re ready for cocktails!

see her post and photos here

+++++++++++++++++++++++++++++++++++++++++++++++++
1-21-12—
today i added 3/4 pint of vodka to a jar with many fresh and dried juniper berries, a teaspoonful of smoked black peppercorns, a giant pinch of dried rosemary, a sprig of dried basil from the garden, and a sprig of dried mint from the garden. i’ll be tasting this often – just to make sure it’s going ok…
1-22-12—
added a pinch of thyme.
1-21-12
my favorite infusion by far. even better than apple-strawberry-allspice vodka. left in for a few days, it’s an infusion. left in for a month, it’s bitters. a few drops will do. gin-like. wonderful!
4-12-12
forgot to mention that i temporarily gave up infusing vodka with things other than this, because this is so good.

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“hell a top, hell a bottom, and hallelujah in the middle”

December 24, 2011

this Jamaican sweet potato pudding, popular on Sundays, is also called “hell a top, hell a bottom, and hallelujah in the middle” or “hell on top, hell on bottom, and heaven in the middle”

i was instructed to make a sweet potato dish for today, the day my mom celebrated Christmas with me when i was a child. (froeliche weinachten!)

however, my mom’s pre-diabetic and watching what she eats, and every recipe i found called for sugar, sugar, sugar. i read a bunch of recipes, tweaked myfavorite recipes, and came up with this compromise. it looks like it’ll still be super-sweet, even without the added brown sugar.

4 yams
1 1/2 cans coconut milk
1 1/2 c flour
1 T butter (or not; this would be easy to make vegan)
1 1/2 tsp. pure vanilla extract
1/2 t pure almond extract
1 tsp. salt
~2 1/2 t spices (cinnamon, allspice, nutmeg, ginger, and clove blended)
2 cups brown sugar (none!)

1 c raisins
a few T cointreau

soak raisins in cointreau for a few hours.

preheat oven to 350.

combine everything and throw into baking container until done.

it smells wonderful. i’ll let you know how it turns out!

EDIT:
12/27/11

definitely good, although a bit too sweet for a dinner dish, even without the sugar. still a great recipe for dessert. i’ve never soaked dried fruit in liquor before, but the cointreau was an awesome addition. my mom raved about it, and even her friend’s son ate it.

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maultaschen – black forest ravioli

December 22, 2011

this recipe is from black forest cuisine by walter staib.

he says this, accompanied by a gorgeous photo of them:
“whenever i think about maultaschen, i am home again. to me, this is the ultimate comfort food. this is my soul food. my mother would make piles of these ravioli in a single disciplined session, taking time and care with the dough and cutting it in various sizes to stuff with the meat filling. maultaschen can be large or small, sauteed as i suggest here, simmered in soup, or cut into strips and prepared like hash browns. sometimes my mother would float them in beef bouillon or chicken stock to make a delicious soup. personally, i will eat them anywhere at any time of day. in fact, when i used to travel home, my mother would prepare maultaschen especially for me and send my father to the airport, plate in hand. as soon as my feet hit the ground, i would begin to inhale them, at the same time thanking heaven that i was in the black forest.”

MAULTASCHEN

+dough
4 cups all-purpose flour
4 eggs, lightly beaten
4 egg yolks, lightly beaten
1 T + 1 t veg oil
1 T + 1 t salt

+filling
1 T unsalted butter
1/2 yellow onion, peeled and finely chopped
1/2 c soft bread crumbs
6 oz ground pork
6 oz ground beef
3 egg yolks
1 scallion, trimmed and finely chopped
1 T chopped fresh parsley
salt
pepper

+assembly
1 egg
2 T water
4 T unsalted butter

+process

1. MAKE THE DOUGH: pour flour into medium bowl and mix in egg yolks, eggs, oil, and salt. knead dough with hands until it comes together and can form stiff ball. rest dough in plastic wrap for 1 hour at room temperature.

2. MAKE THE FILLING: melt butter in frying pan, fry onions until translucent, set aside.

3. combine onion, bread crumbs, meat, egg yolks, scallion, and parsley, and season with salt and pepper.

4. ASSEMBLE MAULTASCHEN: bring a large saucepan of salted water to a boil. whisk together egg and water to make an egg wash. roll noodle dough on a lightly floured surface VERY thin (1/16 in) and cut into 12 6-in squares. divide filling among squares, brush edges with egg wash, and fold the four corners of each square into the center, pressing the seams firmly to seal.

5. drop the maultaschen, one at a time, into boiling water and cook for approximately five minutes. remove with a slotted spoon to an ice bath to cool. drain and set aside momentarily.

6. melt butter in a frying pan over medium-high heat. fry maultaschen until golden brown.

serve with potato salad

if you like his recipe, check out the book.

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lacto-fermented mint chutney

December 22, 2011

this recipe is from sally fallon’s nourishing traditions.

mint chutney – makes three cups

2 c fresh mint leaves
1 medium onion, peeled and coarsely chopped
4 cloves garlic, peeled and coarsely chopped
4 jalapeno chilies, seeded and chopped
2 T cumin seeds, toasted
2/3 c almonds, chopped
1 T sea salt
4 T whey
1 c filtered water

place all ingredients except salt, whey, and water into food processor and pulse until finely chopped but not paste-like. place in a quart-sized, wide-mouth glass container (mason jar, etc) and press down tightly. mix salt and whey with water and pour into jar, adding more water if necessary to cover chutney. top of the chutney should be at least 1 inch below top of jar. cover tightly and store at room temperature for two days before transferring to fridge. this should be eaten within two months.

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jeremy’s butternut squash cookies

December 19, 2011

he invented a butternut squash cookie recipe! they are an amazing half-banana-bread half-snickerdoodle masterpiece!

i tried them this week, and loved them! thanks, jeremy!

* 1/2 – 3/4 cup butternut squash puree (he used this recipe, but of course you could just mash up some baked squash.)
* 1 1/2 – 1 2/3 sticks softened butter
* 1 1/2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Add squash. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

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