My New Secret Ingredient - Preserved Lemons

There are so many wonderful foods that owe their extra punch to fermentation; coffee, cheese, bread, real pickles, wine and beer, yogurt.

I never thought much about this until a friend gave me a copy of the book Nourishing Traditions. In it was a recipe for kimchi, a korean saurkraut with ginger and garlic and paprika that i had tried before. Its so satisfying and yummy! And and it's $5 for a small jar that I could eat for lunch!

So I made it. I chopped my veggies, salted them, put them in a jar making sure they were covered by their own juices, and then let it sit on my window sill for a week.

And it was done. It was amazing. It was tangy, and fizzy, and so easy! 

Fermentation is constantly happening in our foods as they age, but we've lost touch with how to harness it. When we do we can have tangy foods without adding vinegar, and they are loaded with enzymes that our insides need to fight off harmful bacteria.

So, anyways, after that experiment, when Sandor Ellix Katz released "The Art of Fermentation" I was on it. Among the many things I've tried and loved, Arethepreserved lemons that I just started dipping into.

You should make them. You slice them, salt them, press them in a jar and cover them with lemon juice. You let them do their changing thing for three to four weeks, and then you unleash them into your food like bites of sunshine.

To be honest, I had never had them before I made them and I wasn't sure how I was going to use them. I watched them with sideways glances as they softened and sucked the saltiness into their rinds and wondered if they would just end up sitting in that jar for the next year or two. But one night broccoli was on the menu so I had it in the sauté pan and I thought "why not?" Right? So I grabbed a quarter of a lemon, chopped it up very finely, and tossed it into the pan with some garlic.

It was so good. So good.

I really can't tell you what it tastes like, but it's worth a little adventure.

Oh, and I made these cauliflower fritters, pictured above. 

Cauliflower Fritters

Florets from one head of cauliflower, steamed and mashed until course.

1/2 cup of grated Romano cheese

2 eggs

1/2 cup of flour

1/2 tsp baking powder

1 tbsp fresh minced sage

1/4 preserved lemon, minced

Salt and pepper to taste 

Fry them in a couple of tbsp olive oil until lightly browned. 

These also refry quite well the next day. 

The Two Most Important Parts In Bread Making

... You know, minus the flour, and water, and salt, etc. I've been making fresh bread every week, sometimes twice a week, since I've been married. 6 years. And I've found that bread is one of the few things that you really can make by technique, but you might never know it if you happen to read the wrong recipes. They might not give you enough detail, or they may not give you the why's behind what you're doing.
     Aside from an infinite number of flour variations, water to flour ratios, grains added or not, butter versus oil, do get good bread out of your two hands and one oven (yes, only one), there are TWO THINGS that could make all the difference between you sighing with contentment or throwing up your hands in frustration.

1.) Give yourself plenty of time to mix/knead your dough. This is very important because gluten is only made when the flour and water are stretched and folded over and over and over and over and over again. Gluten will hold the air and moisture, so turn your mixer on when it looks like it might need a little bit more flour and walk away. Finish blowing your hair dry. When it looks smooth and elastic it's done.

2.) Give your dough plenty of time to rise! While rising (in an oiled bowl, with a towel over it) the dough will look strong, tight, and resiliant. When it's finally done with this process it will look like it has taken it's last deep breath and is just about ready to sigh back into the bowl. If it holds a finger
depression, it's done. Timing will vary depending on the amount of water in your dough and the temperature.

These two processes are where all of the living and breathing changes take place, making the difference between delicious, ok, and somtimes a brick that you wouldn't want to chuck at a feral possum.


I hope it helps! Find a recipe that sounds like what you want and give it a try...

What Happens During Naptime - Red Thrift Store Dress

 I think perhaps "What Happens During Naptime..." should have been my blogs name.
This week I had three little projects in cue that are all relatively easy and fast, but my daughter would fall asleep and suddenly the paralysis would set in. Should I take a nap? Work on my dress? Sew a little bit more of my felt badger? Draw that picture I've had in my mind?

 So little time! Well, today I did two things with my Nap Time. First, I took a little nap. Wonderful, now I can think straight enough to decide what to do with the rest of my time.
I had picked up this little red dress at a thrift store with my sister a couple weeks ago. It had interesting buttons and fit just right but it was just short enough that sitting down or crouching was going to be unsettling.

So, I got about ten inches of this great red fabric. It looks like a grandmothers kitchen, that's the only way I can describe it. I folded it in half lengthwise so I wouldn't need a bottom seam and attatched it the the bottom hem. It worked perfectly!

Here's my Nap Time Creation!

Puerto Rican Style Red Beans (or, How to Boil Water)

As a budget shopper and a vegetarian I love to find new bean dishes that are interesting enough for everyone else in our family. Often times when I mention to someone that I like to use beans, they ask me if I use dried or canned. Canned beans are very easy, and sometimes I do use them. But the cans are lined with chemicals, they often contain tons of salt, and most of the time they have high fructose corn syrup as well. And they cost more. So, a couple words about using dried beans:

1.) Season the water! If you just throw them in the water until they're soft you will be sorely disappointed. We're used to beans having flavor from the can. So add flavor! Sliced garlic cloves, mollases, oregano (all in the pot above), cinnamon, etc. Get creative and be liberal. Add your salt near the end of the cooking time if you want the skins very soft.

2.) When you think they're done, leave them a little bit longer. It will take a long time to render them mushy, but if you have beans that are too firm in your casserole, yuk. Dry and pasty is no fun.

3.) Experiment with different kinds. You can find far more variety in the dry form, so take advantage of this and try some of the more exotic kinds and colors out there. You also promote the availability of these types if we use them.

All that being said, it's still very helpful to have a really yummy recipe to use them in. I made this pot last week and it was delicious. Everything in it has a bright flavor, and it's easy with very little clean up. It is also very filling, so take a little breather after your first bowl and assess the situation before you reach for seconds. You can always freeze the leftovers.... And there's a link at the bottom to a wonderful black bean soup.

Puerto Rican Style Red Beans

1 1/2 tbsp oil

3/4 cup minced onion

i clove minced garlic

2 cups chopped tomatoes

1 1/2 cups dried kidney beans (I used 3 cans red beans) soaked and drained

Broth or water as needed

2 cups peeled and diced butternut squash

1/2 cup coconut milk

1/2 bunch green onions chopped, white and green parts

2 tsp chopped fresh thyme

1/4 cup fresh cilantro (do not skip or skimp)

salt and pepper

Sauté onion and garlic until soft. Stir in tomatoes and cook until thick, about 20 minutes.

Stir in beans and cover with liquid til about one inch if using dried, or just until covered if using canned. Simmer 45 minutes for dried, 20 minutes for canned.

Add squash and coconut milk, simmer 10 minutes.

Add herbs, simmer 10 minutes.

Taste for salt and pepper.

Serve with white rice.

Also would be good with sourdough cornbread.

http://www.abeautifulmess.com/2012/11/black-bean-tortilla-soup.html