tag:blogger.com,1999:blog-69040441476586323742024-03-06T03:49:58.915-05:00A Foodie's QuestStriving for a low waste lifestyle, while mapping out the calendar for what to eat whenDahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.comBlogger420125tag:blogger.com,1999:blog-6904044147658632374.post-9434101556476637792019-08-17T12:32:00.001-04:002019-12-03T09:04:32.369-05:00In Praise of Butter Paper<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/48554581206/in/album-72157623251250483/" nbsp="" title="Waste not want not"><img alt="Waste not want not" height="800" src="https://live.staticflickr.com/65535/48554581206_0be55b479d_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Yes, you read right, I am about to wax lyrical about the paper wrapped around the bloc of butter, and not about butter itself. Don't get me wrong, I think butter is an amazing food, but it already has a huge fan base, and doesn't need any more praise. Butter paper on the order hand is an unsung hero. That thin sliver of foil, lined with a slip of parchment protects the lump of butter from light and fridge odours, but is often unceremoniously discarded, or worse, used to rewrap the butter in a most disorderly and messy way - exposing the butter to all sorts of yuck.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/48554725482/in/album-72157623251250483/" nbsp="" title="Start spreading the news"><img alt="Start spreading the news" height="600" src="https://live.staticflickr.com/65535/48554725482_13ca46fd9f_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
While many people may be avoiding butter and other dairy products in order to reduce their carbon footprint or for dietary reasons, if you are not quite ready to go without butter, one way to offset any possible guilt from buying a pack of butter is to reuse the butter wrapper as many time as possible. It's a small, nearly insignificant act, but the pay out is large. Once opened, a packet of butter should be unwrapped completely and kept in a butter dish. For those of us living in North America, where butter is sold in one pound blocs, the bloc should be cut in half lengthwise, since most dishes are designed for 200-250g blocs (more or less half a pound). The excess butter should be tightly (and neatly) re-wrapped in its wrapper, and kept frozen until needed. Although salted butter has a nearly indefinite shelf-life, unsalted butter can - and will - spoil: without salt, not only will the fats in butter go rancid, but the whey can also go horribly mouldy.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/48557761247/in/album-72157623251250483/" nbsp="" title="Butter"><img alt="Butter" height="600" src="https://live.staticflickr.com/65535/48557761247_31b7a8f529_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Once butter paper no longer serves its purpose as a wrapper, it still has a plethora of uses and does not deserve to be thrown out like some lowly detritus. Carefully, fold up the paper, butter side to butter side (to reduce mess), and keep in the freezer until it's called for duty. The first, and most obvious, use for butter paper is for greasing cake tins and other cooking implements. Instead of using butter from the dish, just use the already buttery paper to smear an even coat of fat on baking moulds and trays. One butter wrapper can be used at least twice before it runs dry. And yet, it still has other purposes to fulfill.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/48554725452/in/album-72157623251250483/" nbsp="" title="Butter paper"><img alt="Butter paper" height="600" src="https://live.staticflickr.com/65535/48554725452_8a568416b0_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Once devoid of all traces of butter is when these papers really come to the fore. The wrappers can be used instead of tin foil in most cases, with the added advantage that the parchment layer will prevent the foil from disintegrating on contact with acidic foods. Used paper-side down, it prevents the formation of a film on cream sauces or custards (bypassing queries about the safety of placing plastic wrap straight onto hot foods.) Wrapped around portions of fish, butter paper makes the ideal papillote with less fiddling than parchment paper on its own. Butter papers are also ideal for tenting over cuts of meat resting after cooking - several pieces can be patched together to cover larger chunks of meats. Left-over foods can be tightly wrapped up with the convenience of plastic film wrap, but without the guilt of single use disposability. Placed butter-side up under foods destined for the oven, it minimizes sticking and scraping - you also get bonus buttery flavour to boot.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/48554725647/in/album-72157623251250483/" nbsp="" title="Butter paper"><img alt="Butter paper" height="600" src="https://live.staticflickr.com/65535/48554725647_be06758a0a_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
I'll admit that saving butter papers was born out of necessity more than anything else. Restaurant kitchens consume an enormous amount of parchment paper, and though it is usually readily availble, sometimes no one orders a new roll before the old one runs out. Hence the hoarding of butter papers in one's fridge drawer for emergencies. The idea appealed to my sensibilities and migrated home, where new uses for reuse came to light. Though its reuse is finite, being a waste by-product removes much of the guilt of using a disposable wrap. Butter paper may not be quite as sturdy as plastic wrap, or as cute as beeswax wrappers, but it combines the best of tin foil and parchment paper all in one, and by reusing it a few times before discarding it, its journey to the landfill is delayed. And that is win-win in my book.<br />
<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-23537725942238587152019-05-20T19:00:00.002-04:002019-05-20T19:00:27.624-04:00The Old School Charm of Lemon Possets<div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40928129093/in/album-72157623251250483/" nbsp="" title="Dig in"><img alt="Dig in" height="480" src="https://live.staticflickr.com/65535/40928129093_e19f524fa0_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div>
<br /></div>
The lemon posset has landed this side of the Atlantic. If you are unfamiliar with this British classic, just look it up - possets have become the darling of social media. And with good reason: this dessert is super easy to make, requires only three ingredients, and is absolutely scrumptious!<div>
<br /></div>
<div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46964746965/in/album-72157623251250483/" nbsp="" title="Cream and lemons"><img alt="Cream and lemons" height="480" src="https://live.staticflickr.com/65535/46964746965_6f9566b434_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div>
<br /></div>
<div>
Three everyday ingredients - cream, sugar and lemon juice (and zest) - come together in alchemy to form a silky, smooth delight. Nothing exotic or esoteric, and easily shaken up by substituting the lemon juice with another citrus (yuzu!) or even passionfruit. Yes, this dessert is basically a sweet tart rendition of crème fraîche, but it is so light and refreshing that it's the perfect ending to a big dinner. </div>
<div>
<br /></div>
<div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/47091461024/in/album-72157623251250483/" nbsp="" title="Ramequins"><img alt="Ramequins" height="480" src="https://live.staticflickr.com/65535/47091461024_bd07a2157f_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div>
<br /></div>
<div>
Because there are so few ingredients in this recipe, you'll want to use the best you can find: cream with at least 35% fat content (if you can find 40% it will have a better set); fresh lemon juice and zest if possible - wash in warm water to remove the waxy residue on the peel. You will also need small ramequins or half cup sized bowls . Alternatively, the posset can be allowed to set in a large, shallow bowl, and dolloped over berries once it is thoroughly chilled.</div>
<div>
<br /></div>
<div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40914447143/in/album-72157623251250483/" nbsp="" title="Spoon in posset"><img alt="Spoon in posset" height="480" src="https://live.staticflickr.com/65535/40914447143_a1dd2e211c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div>
<br /></div>
<div>
<b><i>Lemon Possets</i></b></div>
<div>
<i>Makes 6 to 8 portions</i></div>
<div>
<i><br /></i></div>
<div>
<i>500ml/ 2 cups cream</i></div>
<div>
<i>100g/ ½ cup -3Tbs sugar</i></div>
<div>
<i>2 large lemons, juiced and zested, about 5Tbs juice</i></div>
<div>
<i><br /></i></div>
<div>
<i>In a heavy bottom pan, bring cream and sugar up to a boil. </i></div>
<div>
<i>When the cream rises, remove from the heat, and stir to dissolve the sugar.</i></div>
<div>
<i>Add the lemon juice and zest to the pan, and return to the stove.</i></div>
<div>
<i>Bring the cream back to a simmer, stirring gently to prevent boiling over.</i></div>
<div>
<i>Wait until the cream rises again before removing from the heat.</i></div>
<div>
<i>The cream can be strained at this point, but it is not necessary. </i></div>
<div>
<i>Pour into individual ramequins, and place in the fridge to set, at least 1 hour.</i></div>
<div>
<br /></div>
<div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40928129143/in/album-72157623251250483/" nbsp="" title="Potential"><img alt="Potential" height="480" src="https://live.staticflickr.com/65535/40928129143_109edd3573_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div>
<br /></div>
<div>
Possets are often served with crisp biscuits for texture, but they are just as lovely on their own or with seasonal fruit. Once set, the possets will keep refrigerated for up to five days.</div>
<div>
<br /></div>
<div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/32936757457/in/album-72157623251250483/" nbsp="" title="Lemon posset"><img alt="Lemon posset" height="480" src="https://live.staticflickr.com/65535/32936757457_8bcd594fab_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Bon App'!</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-39141112020931082642019-02-25T22:42:00.000-05:002019-06-02T17:26:16.634-04:00Spicy Coconut Noodle Soup<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46257252025/in/album-72157692427876994/" nbsp="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Spicy Coconut Noodle Soup"><img alt="Spicy Coconut Noodle Soup" height="480" src="https://farm8.staticflickr.com/7836/46257252025_4eeffe1c36_k.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
This soup is currently on heavy rotation in my kitchen. It is so simple to make, and infinitely versatile. And just right for right now. Because, despite so many people posting pictures of spring-like feels on my <a href="https://www.instagram.com/afoodiesquest/">Instagram feed</a>, it is still very much winter where I live.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/31876354827/in/album-72157663500635757/" nbsp="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Blurry vision"><img alt="Blurry vision" height="480" src="https://farm5.staticflickr.com/4907/31876354827_85cc76a105_k.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Not that I'm complaining. I am very happy happy to be back in snow country. I just wish that climate change wasn't causing my first, real winter back in Montreal to be all over the map... But no worries, this soup is perfect for those drizzly, slushy, grey days when your feet feel constantly cold and damp. More importanly, if you have a few Asian staples in your kithen cupboard, the variations are infinite, so you will never be bored by this soup. Because the recipe below is really just a rough guideline to several amazing meals. And it doesn't even have to be cold and blustery outside to enjoy it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/4955077280/in/album-72157623251250483/" nbsp="" style="margin-left: 1em; margin-right: 1em;" title="Nature Morte aux Poireaux"><img alt="Nature Morte aux Poireaux" height="640" src="https://farm5.staticflickr.com/4118/4955077280_c950e93c59_b.jpg" width="480" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
While this recipe may seem long and unwieldy, don't let that deter you: the stock has several steps to it, but you can easily double (or triple) it and freeze individual portions for later. The list of garnishes is also quite lengthy, but keep in mind that they are merely suggestions: use whatever you have on hand or are in the mood to eat.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/33301169218/in/album-72157692427876994/" nbsp="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="You say coriander I say cilantro"><img alt="You say coriander I say cilantro" height="480" src="https://farm8.staticflickr.com/7844/33301169218_0b4de7736c_b.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Spicy Coconut Noodle Soup</i></b><br />
<i>Serves 4</i><br />
<i><br /></i>
<i>400ml/ 14.1oz coconut milk</i><br />
<i>1 large bunch coriander, with the roots if possible</i><br />
<i>5cm/ 2" piece of ginger</i><br />
<i>3 cloves garlic</i><br />
<i>1 stalk lemongrass</i><br />
<i>6 lime leaves, fresh or dried</i><br />
<i>1 heaping Tbs miso, preferably white but red will do</i><br />
<i>salt and pepper</i><br />
<i>250g dried noodles of your choice (egg noodles, rice sticks, or even pasta if that is what you have)</i><br />
<i><br /></i>
<i>For the garnish:</i><br />
<i>24 shell-on raw prawns, optional</i><br />
<i>250g/ 8.8oz firm tofu</i><br />
<i>greens - broccoli, snap or sweet peas, green onions, spinach, kale, leeks, etc...</i><br />
<i>1 sweet pepper</i><br />
<i>1 red chilli</i><br />
<i>150g/ 1 cup sweet corn or 6 baby corn cut into quarters lengthwise</i><br />
<i>3 stalks green onions (spring onions/ scallions)</i><br />
<i>3 sprigs Thai or regular basil, optional</i><br />
<i>spicy pickled bamboo, optional</i><br />
<i><br /></i>
<i>Trim dry ends of the lemongrass stalk, and remove the tough outer layers until you reach the paler green centre. Finely chop the core, and set aside. Roughly chop the outer leaves.</i><br />
<i>If the coriandder bunch has its roots, wash thoroughly making sure to scrub off any dirt. Pick the coriander leaves and set aside. Finely chop the stalks. Roughly chop the roots, keeping separate from the stalks.</i><br />
<i>Peel the ginger, set aside the rind, and shred the flesh.</i><br />
<i>If using fresh lime leaves, remove the central stalk from each leaf and slice into slivers. Dry lime leaves can be left whole.</i><br />
<i>Bring 500ml/ 2 cups of water to the boil, adding the coriander roots if using, half the chopped coriander stalks, coarse lemongrass leaves and ginger peels. Leave to boil for 5 minutes.</i><br />
<i>If using prawns, add to the stock, and let cook for 90 seconds. </i><br />
<i>Remove the prawns from the stock, and rinse under cold, running water until cool enough to handle. Peel the prawns, set aside the meat, and return the peel (and heads!) to the stock. Simmer for a further 10 minutes.</i><br />
<i>If possible, blend the broth with an immersion blender. Strain.</i><br />
<i>Return the broth to the stove, add the coconut milk, along with the finely chopped lemongrass core, the rest of the chopped coriander stalks, ginger shreds, lime leaves, and miso paste. </i><br />
<i>Adjust seasoning with salt and pepper.</i><br />
<i>Bring to a simmer.</i><br />
<i><br /></i>
<i>In a separate pan, bring a large amount of water to the boil, and cook noodles or pasta until done but on the firm side.</i><br />
<i>Drain the noodles and rinse under cold, running water until completely cooled. Allow to drain until ready to serve.</i><br />
<i>Pick basil leaves, and set aside.</i><br />
<i>Thinly slice green onions.</i><br />
<i>Cut all garnishes into bite-sized pieces that can easily be managed with a spoon or chopsticks.</i><br />
<i>Add raw garnishes, except for basil leaves and spring onions, to the simmering soup, and allow to cook for 5 minutes.</i><br />
<i><br /></i>
<i>To serve: place a portion of noodles in each bowl. Top with prawns, pickled bamboo, coriander, scallions and basil leaves.</i><br />
<i>Ladle soup over the noodles, and serve immediately.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/33296103668/in/album-72157623251250483/" nbsp="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Coconut noodle soup"><img alt="Coconut noodle soup" height="480" src="https://farm8.staticflickr.com/7841/33296103668_7e23b57c96_b.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Non-seafood eater need not feel like they are missing out on any flavour: the miso paste, though very unconventional in a coconut milk based soup, adds an umami kick that more than makes up for the prawn shells.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-50628161702226674472019-01-20T15:57:00.000-05:002019-01-20T15:57:13.445-05:00Demystifying Rice<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/29009230258/in/album-72157623251250483/" nbsp="" title="White long grain rice"><img alt="White long grain rice" height="480" src="https://farm2.staticflickr.com/1789/29009230258_3b65eb553c_k.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Rice.<br />
<br />
It is one of the most consumed foods in the world. India alone boasts several dozens of cultivars, each one adapted to regional growing conditions. In Tokyo, there is a shop devoted to all things rice; it stocks several varieties hailing from different regions of Japan, each with unique flavour profiles. In several cultures, the word for rice often refers both the food itself and the meal: "Gohan desu" in Japanese means 'dinner time' but can be literally translated to 'it's rice'; whereas in Cantonese, 'to eat rice' can also mean 'let's eat.' It goes without saying that, given how widespread its consumption, there are countless ways to cook rice, each with their pluses and minuses.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/27971655857/in/album-72157623251250483/" nbsp="" title="Short grain brown rice"><img alt="Short grain brown rice" height="480" src="https://farm2.staticflickr.com/1785/27971655857_27b3d31c79_k.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Though there are hundreds of <a href="https://en.wikipedia.org/wiki/List_of_rice_varieties">varieties of rice</a>, they can essentially be classified into three categories: short, medium or long grain. Generally speaking, the shorter the grain, the higher the starch content, and therefore the stickier the grains will be when cooked. Brown, red, and black rice are all whole grain rices, and are therefore much more nutritious than white rice. Cooking whole grain rice is slightly more time consuming than cooking white rice, but the nutritional gains greatly make up for the extra time. Vietnamese yellow rice is a dish made of sticky rice, split mung beans and coconut, and is not a type of rice.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46534682041/in/album-72157623251250483/" nbsp="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="All the rice"><img alt="All the rice" height="480" src="https://farm5.staticflickr.com/4880/46534682041_285de41e9d_k.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Most commonly available types of rice</b><br />
Asians - long grain Thai Jasmine and Indian Basmati; short grain Japanese; medium grain Japanese and Korean; long, short or black sweet (glutinous) rice; medium grain black rice, sometimes labelled purple rice.<br />
<br />
European -medium grain red or black (usually from France); Italian - Vialone nano and Carnarolli (short), Arborio (medium); Spanish -Bomba or Valencian rice (short).<br />
Other European countries also produce rice, but are less commonly seen outside their country of origin.<br />
<br />
<a href="https://en.wikipedia.org/wiki/Oryza_glaberrima">African </a>- medium to long grains, not generally found outside of the African continent due to low yields, but believed to be the origin of Southern US and Carribean heirloom strains of rice.<br />
<br />
North American - wild rice, very long grain.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/31876354807/in/album-72157623251250483/" nbsp="" title="Taking measures"><img alt="Taking measures" height="1543" src="https://farm8.staticflickr.com/7915/31876354807_22dc127ef3_k.jpg" width="2048" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Cooking rice is not rocket science, however, there is a method behind the madness, so it is important to understand it in order to get it right each and every time. While I normally prefer using weight measures for cooking, rice is the only ingredient for which I find volume measurements to be most reliable: any measuring implement can be used as long as the same one is used throughout the entire process. I like to use a small drinking glass or bowl because they allow me to count out portions, but any container can be used.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42816012642/in/album-72157623251250483/" nbsp="" title="Wild rice"><img alt="Wild rice" height="480" src="https://farm2.staticflickr.com/1829/42816012642_315b4b86a1_k.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Asian cultures, especially on the Indian sub-continent, have devised several different cooking methods, each one giving very different results. Cooking methods can be divided into three categories: absorption, immersion and steaming. Generally speaking, Asian methods of cooking rice always begin with a vigorous and lengthy process of washing the grains. This is done by swishing rice in cool water, and changing the water until it no longer turns opaque. Simply placing the rice in a colander and leaving the tap to run does not give the same results. Washing rice removes excess fines (rice flour resulting from the milling process, not to be confused with rice starch) which, if left unwashed, could result in gluey, cooked rice. Washing is unnecessary for whole grain rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://afoodiesquest.blogspot.com/2011/05/spring-fling.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1Qz2owfzkwTyolicIPyE3bDfI9UDYirIrzt2QASUDELgFw6JFYS-Anv3eI4LmcNeTQNYzv6V-gol7gXETHCdCLvCnYigr-_SKHpIin32sBnomZugWSnuTJNiTU5XAuGfx86Dg-jWYk8/s640/DSC05873.JPG" width="640" /></a></div>
<br />
<br />
<br />
<br />
For everyday rice, I prefer the <i>absorption method</i>: it is easy and relatively quick, and can be done on the stove top or in a rice cooker, if you have one. Simply put, you measure out the rice; give it a good wash; drain in a colander and shake out any excess water. Place the rice in a pot, measure out the water and pour into the same pot. Cover the pot with a tight fitting lid; certain types of rice benefit from a soak at this point. After soaking, bring up to a boil. When steam starts shooting out from under the pot's lid, turn the heat down to low, and leave to simmer until done. The chart below lists all the variations for different types of rice. If using a rice cooker, put rice and water in the cooker, soak if necessary, turn the pot on, and forget about it. For whole grain rice (brown, red, black, and wild), do not use the soaking water to cook the rice, cook in fresh water.<br />
<br />
<table align="left" border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; color: black; margin-left: 6pt; margin-right: 6pt; width: 521px;"><tbody>
<tr style="height: 52pt;"><td nowrap="" style="background-color: #c4d79b; background-position: initial initial; background-repeat: initial initial; border: 1pt solid windowtext; height: 52pt; padding: 0cm 5.4pt; width: 127pt;" width="127"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="font-family: "calibri";">Type of Rice<o:p></o:p></span></b></div>
</td><td nowrap="" style="background-color: #c4d79b; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: solid solid solid none; border-top-color: windowtext; border-top-width: 1pt; height: 52pt; padding: 0cm 5.4pt; width: 69pt;" width="69"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="font-family: "calibri";">Wash<o:p></o:p></span></b></div>
</td><td style="background-color: #c4d79b; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: solid solid solid none; border-top-color: windowtext; border-top-width: 1pt; height: 52pt; padding: 0cm 5.4pt; width: 87pt;" width="87"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="font-family: "calibri";">Water Ratio<br />rice to water by volume<o:p></o:p></span></b></div>
</td><td nowrap="" style="background-color: #c4d79b; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: solid solid solid none; border-top-color: windowtext; border-top-width: 1pt; height: 52pt; padding: 0cm 5.4pt; width: 76pt;" width="76"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="font-family: "calibri";">Soak<o:p></o:p></span></b></div>
</td><td style="background-color: #c4d79b; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: solid solid solid none; border-top-color: windowtext; border-top-width: 1pt; height: 52pt; padding: 0cm 5.4pt; width: 82pt;" width="82"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="font-family: "calibri";">Simmering Time<br />after boling<o:p></o:p></span></b></div>
</td><td style="background-color: #c4d79b; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: solid solid solid none; border-top-color: windowtext; border-top-width: 1pt; height: 52pt; padding: 0cm 5.4pt; width: 80pt;" width="80"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="font-family: "calibri";">Resting Time<br />after simmering<o:p></o:p></span></b></div>
</td></tr>
<tr style="height: 29pt;"><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 29pt; padding: 0cm 5.4pt; width: 127pt;" width="127"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">White, long grain<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 29pt; padding: 0cm 5.4pt; width: 69pt;" width="69"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">yes<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 29pt; padding: 0cm 5.4pt; width: 87pt;" width="87"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">1:1<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 29pt; padding: 0cm 5.4pt; width: 76pt;" width="76"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">no<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 29pt; padding: 0cm 5.4pt; width: 82pt;" width="82"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">15min<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 29pt; padding: 0cm 5.4pt; width: 80pt;" width="80"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">no<o:p></o:p></span></div>
</td></tr>
<tr style="height: 42pt;"><td style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 42pt; padding: 0cm 5.4pt; width: 127pt;" width="127"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">White<br /> short or medium grain<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 42pt; padding: 0cm 5.4pt; width: 69pt;" width="69"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">yes<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 42pt; padding: 0cm 5.4pt; width: 87pt;" width="87"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">1:1<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 42pt; padding: 0cm 5.4pt; width: 76pt;" width="76"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">30min<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 42pt; padding: 0cm 5.4pt; width: 82pt;" width="82"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">15min<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 42pt; padding: 0cm 5.4pt; width: 80pt;" width="80"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">15min<o:p></o:p></span></div>
</td></tr>
<tr style="height: 45pt;"><td style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 45pt; padding: 0cm 5.4pt; width: 127pt;" width="127"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">Brown<br /> short and long grain<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 45pt; padding: 0cm 5.4pt; width: 69pt;" width="69"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">no<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 45pt; padding: 0cm 5.4pt; width: 87pt;" width="87"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">1:1.5<o:p></o:p></span></div>
</td><td style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 45pt; padding: 0cm 5.4pt; width: 76pt;" width="76"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">1hr to<br />3 days<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 45pt; padding: 0cm 5.4pt; width: 82pt;" width="82"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">20-25min<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 45pt; padding: 0cm 5.4pt; width: 80pt;" width="80"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">15min<o:p></o:p></span></div>
</td></tr>
<tr style="height: 37pt;"><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 37pt; padding: 0cm 5.4pt; width: 127pt;" width="127"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">Black and red rice<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 37pt; padding: 0cm 5.4pt; width: 69pt;" width="69"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">no<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 37pt; padding: 0cm 5.4pt; width: 87pt;" width="87"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">1:1.5<o:p></o:p></span></div>
</td><td style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 37pt; padding: 0cm 5.4pt; width: 76pt;" width="76"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">1hr to<br />3 days<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 37pt; padding: 0cm 5.4pt; width: 82pt;" width="82"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">20-25min<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 37pt; padding: 0cm 5.4pt; width: 80pt;" width="80"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">no<o:p></o:p></span></div>
</td></tr>
<tr style="height: 35pt;"><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid; height: 35pt; padding: 0cm 5.4pt; width: 127pt;" width="127"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">Wild rice<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 35pt; padding: 0cm 5.4pt; width: 69pt;" width="69"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">no<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 35pt; padding: 0cm 5.4pt; width: 87pt;" width="87"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">1:1.5<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 35pt; padding: 0cm 5.4pt; width: 76pt;" width="76"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">15 to 30min<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 35pt; padding: 0cm 5.4pt; width: 82pt;" width="82"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">20-25min<o:p></o:p></span></div>
</td><td nowrap="" style="background-color: #fde9d9; background-position: initial initial; background-repeat: initial initial; border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 35pt; padding: 0cm 5.4pt; width: 80pt;" width="80"><div align="center" class="MsoNormal" style="font-family: Cambria; font-size: 12pt; margin: 0cm 0cm 0.0001pt; text-align: center;">
<span style="font-family: "calibri";">15min<o:p></o:p></span></div>
</td></tr>
</tbody></table>
<br />
.<br />
<i>Pilaf</i> or <i>pilau</i> rice is essentially a variation on the absorption method. The grains of rice are gently fried in a generous amount of butter or oil - enough so that each grain glistens - until the rice looks translucent, then water is added to the pan, and cooking can proceed as described above. Since the rice is fried, it is not strictly necessary to wash it before cooking, though it is customary. Frying binds the fines and prevent gumminess, but purists will argue that washed rice results in a more fluffy pilau. If you prefer to wash the rice beforehand, do so well in advance, and allow the rice to drain for 30 minutes before frying to minimize splattering.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44162198040/in/album-72157623251250483/" nbsp="" title="Beetroot and goat cheese risotto"><img alt="Beetroot and goat cheese risotto" height="480" src="https://farm5.staticflickr.com/4812/44162198040_6455eacb22_k.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<u><br /></u>
<a href="https://afoodiesquest.blogspot.com/2012/10/thanks-giving.html"><i>Risotto</i></a> and <i>paella</i> are also variations on the absorption method, however, the water ratio is much higher and the cooking time is longer. The simplest explanation is that both these dishes are cooked uncovered, so the extra liquid makes up for evaporation. But there is a slightly more complex reason as well: in both cases, the rice is often allowed to age after harvest before being put on the market, whereas Asian rice is usually packaged and sold as soon as possible - new season crops are often labelled as proof of freshness (some Indian brands of Basmati rice are aged and are labeled as such.) Aging rice causes a chemical change in its starches: they become more impervious to water to protect the seeds from spoilage, but it also means that each grain takes longer to absorb water and soften during cooking, resulting in a firmer bite (al dente) and extra fluffiness.<br />
<br />
<a href="https://afoodiesquest.blogspot.com/2010/12/warm-embrace.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLe5vjWzzmkTE-QqkM4k_CkM2VWffv3GCujEjYNdyVgMWjNNjIb1f5ZYfTqrYRsZfY9RGGTcvztptB9bm5QXWR8WawRUdbUnJCCyVMOZBMg47rg1xoWLQ4FwKB-2Wo-F3hm20ncAlY70/s640/DSC04555.JPG" width="640" /></a><br />
I have to admit that cooking rice by <i>immersion</i> is a bit of a mystery to me. Although cooking a handful of rice in a large pot of boiling water would seem no more difficult than cooking pasta, I still haven't met a cook who can claim to have mastered this technique. Timings will vary from 10 to 15 minutes of active boiling, and I've yet to encounter a plate of boiled rice that I like. The one advantage to cooking rice by immersion is that washing before cooking is unnecessary: since the cooking water is poured off, any loose fines are thrown away along with some of the starches. Boiled rice is rarely sticky and is unsuitable for eating with chopsticks or hands.<br />
<br />
<i>Biryani</i>, a complex rice dish that is now very much part of Indian cuisine, is the love child of immersion and steam cooking. Long grain white rice is parboiled for 7 minutes, then drained and layered with fried onions, marinated meats or vegetables, topped with more rice, drizzled with a cupful of cooking water and possibly some clarified butter (ghee), covered with a tight fitting lid and returned to the stove top (or a pre-heated oven if you are a modern cook.) Left to steam for 20 minutes on a medium heat, the cooking liquor from the meats and vegetables trickle down, flavouring the bottom layer of rice and often forming a caramelized crust called<i> tahdig</i> in Persian. A remnant of the Mughal Empire, the Biryani method is still very much a part of Persian cooking.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44718210700" nbsp="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Mochi"><img alt="Mochi" height="481" src="https://farm8.staticflickr.com/7860/44718210700_aaa92c7569_k.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
While most of the abovementioned methods rely in part on steam to cook the grains of rice, I only know of <a href="https://en.wikipedia.org/wiki/Glutinous_rice">glutinous rice</a> as a true <i>steamed rice</i>. The name can be confusing - glut<i>I</i>nous rice contains no glut<i>E</i>n: the name refers to the fact that this type of rice is very sticky (due to a high content of amylopectin - the sticky part of starch.) Sometimes refered to as sweet or sticky rice, it is the type of rice used to make Japanese mochi, Thai coconut rice, and Chinese sticky rice parcels (zongji), it also makes a far superior rice pudding to medium grain 'dessert' rice. Glutinous rice needs to be soaked overnight in ample water, drained then placed in a tea towel-lined steamer basket, and steamed over medium-high heat for about 30 minutes. However, I have been known to cook sticky rice by absorption, and can attest that it is perfectly fine, if somewhat less sticky than its steamed counterpart.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/25342384107/in/album-72157623251250483/" nbsp="" title="My Mum's food"><img alt="My Mum's food" height="1536" src="https://farm5.staticflickr.com/4750/25342384107_3fb51aea37_k.jpg" width="2048" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
I know of very few people who do not appreciate a generous portion of <i>fried rice</i>. Done properly, it can be quite delightful. It is best done with left-over rice, preferably refrigerated: a chilly overnight rest firms up the starches, so that each indiviudal grain of rice can withstand constant stirring in a hot pan: if freshly cooked or warm rice is fried, it will mush up and turn gluey. Any type of left-over rice can be fried. It's a quick and easy method of re-heating rice: unless the intent is to produce a whole meal, there is no need to add too many ingredients to the rice. Simply fry the rice until hot, and season with salt and pepper or soy sauce.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />
<br />
<br />
<u>Fun Facts</u><br />
Rice water is believed contribute to skin hydration, and has a long history as a skin toner: add it to your bath water to reap the benefits.<br />
If water waste is a concern, collect the rice washing water for watering plants or the compost heap. Rice fines are very gently abrasive: when used to soak dirty dishes, rice water can make short order of the post-dinner washing up.<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-23468177663545777462019-01-03T08:46:00.000-05:002019-01-03T17:53:21.651-05:00Comfort Food Defined: Bullet-Proof Béchamel<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44631412255/in/album-72157623251250483/" nbsp="" title="The crispy ends"><img alt="The crispy ends" height="480" src="https://farm2.staticflickr.com/1911/44631412255_c3d16e0823_z.jpg" width="640" /></a><br />
<br />
It's that time of the year again: when all you want to do is hide under the duvet, curled up with a cat (or dog) or two, and wait out the next few months until spring returns. If hibernating is not a possibility, then loading up on comfort foods is the next big thing. Granted, if you tend to indulge over the holidays, meals for the first few weeks (or days) of the new year should err on the lighter end of things. However, there will come a time when you will want to tuck into something substantial and heart-warming, a food equivalent to a down comforter. For me, duvet-substituting foods usually involve some form of carb, whether it be pasta or some other grain, but most often it takes the form of béchamel. You can find a recipe for béchamel in one of my early blog posts over<a href="https://afoodiesquest.blogspot.com/2009/12/i-need-lessons-in-food-photography.html"> here</a>. However, the version below is bullet-proof, so unless you want to see my early attempts at embarrassingly bad photography, you should use this newer recipe.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44631411865/in/album-72157623251250483/" nbsp="" title="Ready for close-up"><img alt="Ready for close-up" height="480" src="https://farm2.staticflickr.com/1954/44631411865_f97be2aa63_z.jpg" width="640" /></a><br />
<br />
Sometimes called white sauce, béchamel is a parent's secret weapon for camouflaging vegetables: its creamy yumminess will just about make any green vegetable palatable to picky eaters. Therein lies the beauty of this foundation sauce: once you've mastered it, you can turn any vegetable and carb combination into gooey, baked goodness. You can then take it up a notch: add a generous amount of grated cheese, and you get <a href="https://afoodiesquest.blogspot.com/2010/11/without-hard-edges.html">Sauce Mornay</a>. Stir in some pureed <a href="https://afoodiesquest.blogspot.com/2010/01/lady-marmalade.html">onion marmalade</a>, and you have a velvety smooth Sauce Soubise. You see, everyone thinks that French cooking is complicated, but it's really all about good foundation techniques, and building up on the basics. And so, the béchamel...<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46288572001/in/album-72157692427876994/" nbsp="" title="Creamy, dreamy bechamel"><img alt="Creamy, dreamy bechamel" height="480" src="https://farm5.staticflickr.com/4847/46288572001_7b57c356d6_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
This version goes against everything I ever read in a book, saw on cooking shows (including Julia Child's!) or was taught in cooking school. But it works E V E R Y S I N G L E time, no ifs, no buts, and best of all, no lumps! I give two different amounts of milk in the recipe so that you can adjust the thickness of your béchamel to your needs. Dairy-free options can be used instead of cow's milk and butter, however, a gluten-free béchamel requires different techniques, which I will try to cover in a separate post.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/31039388927/in/album-72157692427876994/" nbsp="" title="Cooking out the roux"><img alt="Cooking out the roux" height="480" src="https://farm5.staticflickr.com/4831/31039388927_ba13f65f47_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Bullet-Proof Sauce Béchamel</i></b><br />
<i>Yields 2-3 cups/ 500ml-750ml</i><br />
<i><br /></i> <i>45g/ 5 Tbs flour</i><br />
<i>45g/ 3 Tbs butter</i><br />
<i>500ml-750ml/ 2-3 cups milk, fridge-cold</i><br />
<i>5 scrapes of nutmeg or 1 pinch of ground nutmeg</i><br />
<i>salt and pepper to taste</i><br />
<i><br /></i> <i>In a large pan, melt the butter over a medium heat. Add the flour, and stir constantly using a whisk.</i><br />
<i>Cook the roux (flour and butter mix) until it turns white and goes foamy, 3-5 minutes.</i><br />
<i>Pour the desired amount of cold milk into the pan in one go. Whisk in the roux, making sure to pick up any bits hiding in the corner of the pan.</i><br />
<i>Turn the heat up to medium-high, and cook until the milk comes to a gentle boil, whisking constantly.</i><br />
<i>Keep simmering the béchamel for 90 seconds to ensure that the flour is cooked through.</i><br />
<i>Remove from heat. </i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44820186174/in/album-72157623251250483/" nbsp="" title="Comfort food"><img alt="Comfort food" height="480" src="https://farm2.staticflickr.com/1979/44820186174_8baf06aa8f_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The béchamel is ready to use straight away or can be transferred into a container and refrigerated for up to three days. If setting aside for later, prevent the formation of the dreaded skin by placing a sheet of cling film directly onto the surface of the béchamel. Cauliflower cheese or a mid-week pasta bake no longer feels like a big enterprise.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-25396748478514923742018-12-29T15:39:00.000-05:002018-12-29T15:39:12.888-05:00Sticky Toffee Puddings: Worth Turning On The Oven For<br />
<div class="" style="clear: both; text-align: left;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40157816721/in/album-72157623251250483/" nbsp="" title="Gin and tonics, sticky toffee"><img alt="Gin and tonics, sticky toffee" height="640" src="https://farm5.staticflickr.com/4619/40157816721_349d13b126_z.jpg" width="640" /></a></div>
<br />
Shall I just leave this here?<br />
<br />
Admittedly, I did not make the puddings pictured above, but that photograph represents everything sticky toffee puddings conjures up in my mind - good times and drinks with friends, a laugh and no worries. Yes, it does look a little decadent, maybe even a tad sinful. It certainly isn't a light and airy dessert. But it is worth every single mouthful. And then some. It even makes up for having to turn on the oven in the sweltering heat of summer, or in between two very busy, food-filled holidays in winter: this recipe makes twelve good sized muffins, so you either have desserts for days or enough for a large bunch of friends. You can even bake the sponge in a square brownie pan if you feel like feeding fewer people more generously.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44699256030/in/album-72157623251250483/" nbsp="" title="Fresh out of the oven"><img alt="Fresh out of the oven" height="480" src="https://farm5.staticflickr.com/4890/44699256030_ea630772f1_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The rich, soft sponge is filled to the brim with earthy, sticky dates, and the pool of toffee is like a warm blanket on a chilly day. If you're feeling a little virtuous, the caramel can be omitted: the cake is moist and delicious enough on its own, and is scrumptious for breakfast. Of course, with the onset of cold weather, there is really no need to be virtuous. The best part of this dessert is that it is a cinch to make: it takes the ease of a dump and stir cake, and takes it to the next level.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42272617774/in/album-72157623251250483/" nbsp="" title="Sticky toffee puddings in the making"><img alt="Sticky toffee puddings in the making" height="476" src="https://farm2.staticflickr.com/1796/42272617774_52068d7d64_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Every element of this dessert can be made ahead of time. The pudding will keep for a few days wrapped up at room temperature, but can easily be frozen for a later date, and the toffee can live in the fridge for several weeks, if not months. While I find that baking the sponge in muffin tins makes portioning a lot easier - you also get that craggy top that catches the sauce and any melting ice cream - baking it in a square or rectangle tin does make plating up dessert a lot simpler, since the scoop of vanilla ice cream is less likely to topple over on a flat surface.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45602516925/in/album-72157623251250483/" nbsp="" title="Oven ready"><img alt="Oven ready" height="480" src="https://farm8.staticflickr.com/7844/45602516925_72175b80ba_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
As the name implies, this old school British dessert is normally served with a rich toffee sauce made with brown sugar or molasses. But I find brown sugar somewhat more temperamental than white sugar when it comes to caramel, so I prefer serving my sticky toffee puds with a salted butterscotch instead. I have posted the <a href="https://afoodiesquest.blogspot.com/2018/12/butterscotch.html">butterscotch recipe</a> separately in order to give detailed instructions, so that I can assuage any qualms you may have about making caramel at home. So without further ado, here is the pudding recipe.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/39446317554/in/album-72157623251250483/" nbsp="" title="Sticky toffee pudding"><img alt="Sticky toffee pudding" height="640" src="https://farm5.staticflickr.com/4752/39446317554_192193243d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Sticky Toffee Pudding</i></b><br />
<i>Yields 12 medium-sized muffins or one 22cm/ 9" square pan</i><br />
<i><br /></i>
<i>125g/ ½ cup tightly packed brown sugar</i><br />
<i>75g/ 6 Tbs unsalted butter</i><br />
<i>2 large eggs</i><br />
<i>275g/ 2 cups, loosely packed pitted dates</i><br />
<i>195g/ 1½ cups all-purpose flour</i><br />
<i>1 tsp baking powder</i><br />
<i>1 tsp baking soda</i><br />
<i>1 tsp four-spice or gingerbread spice mix, optional</i><br />
<i><br /></i>
<i>Place the pitted dates, baking soda and spice mix if using in a saucepan and cover with cold water. </i><br />
<i>Bring water up to a boil, then lower the heat so that the dates simmer gently.</i><br />
<i>Leave to cook until the water has all but completely evaporated and dates are collapsing.</i><br />
<i>Remove pan from heat, throw in butter and brown sugar, and set aside to cool down to room temperature.</i><br />
<i>While the dates are cooling down, butter and flour a baking pan. Set aside.</i><br />
<i>Pre-heat oven to 180ºC/ 350ºF.</i><br />
<i>Once the date mix is cooled, whisk in the butter and sugar.</i><br />
<i>Stir in the eggs one at a time, whisking in completely before adding the next one.</i><br />
<i>Gently stir in the flour and baking powder until all white specks are mixed in, and pour into prepared pan. </i><br />
<i>If baking in muffin tins, fill each cavity only halfway.</i><br />
<i>Level the top of the batter.</i><br />
<i>Place pan in oven, and bake until a skewer poked into the centre comes out clean, 25-30 minutes for muffin-sized cakes, or about 40 minutes for a 22cm/ 9" pan.</i><br />
<i>When done, leave to rest on a rack.</i><br />
<i>When cool enough to handle, remove from the pan and serve with <a href="https://afoodiesquest.blogspot.com/2018/12/butterscotch.html">butterscotch</a> and ice cream.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45793181534/in/album-72157623251250483/" nbsp="" title="Sticky toffee pudding"><img alt="Sticky toffee pudding" height="480" src="https://farm5.staticflickr.com/4861/45793181534_700dff0929_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Sticky toffee puddings are usually served warm. If the sponge was baked ahead of time, simply re-heat in a warm oven before generously drizzling with caramel. Although a scoop of vanilla ice cream is now standard with sticky toffs, heavy cream in all its forms (whipped or simply poured) or custard are customary.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/32643852928/in/album-72157623251250483/" nbsp="" title="Dig in"><img alt="Dig in" height="480" src="https://farm8.staticflickr.com/7833/32643852928_a47bc862db_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-10969410724741463422018-12-29T10:35:00.000-05:002018-12-29T15:10:33.764-05:00Butterscotch<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/31573606377/in/album-72157623251250483/" nbsp="" title="Salted butter caramel"><img alt="Salted butter caramel" height="480" src="https://farm5.staticflickr.com/4851/31573606377_749c26d61e_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Making caramel often fills even the most seasoned baker with dread. Aside from the very real potential for terrible burns, caramel can be rather finicky: it can be cooperative one day, and a complete disaster the next, with no rhyme or reason as to why either would happen. There is actual science behind the interaction with sugar and <a href="https://www.amazon.ca/Food-Cooking-Harold-McGee/dp/0684800012/ref=sr_1_1?ie=UTF8&qid=1546095995&sr=8-1&keywords=harold+mcgee+on+food+and+cooking">Harold McGee</a> has probably written about the chemistry of sugar, however, for our purposes we only need to understand one thing: sugar is a diva.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46461463452/in/album-72157623251250483/" nbsp="" title="Always be prepared"><img alt="Always be prepared" height="480" src="https://farm5.staticflickr.com/4880/46461463452_b2b02d3ace_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Back in cooking school, I often rolled my eyes when the chefs would refer to certain foods in feminine terms, but in the case of sugar, the label fits perfectly. Sugar can be high strung, demanding, nit-picky, and it will throw a hissy fit at the drop of a hat. It does not like to be poked or prodded, but if it is satisfied that its conditions are being met, then it will cooperate. Suffice it to say that the exactitude required in most baking applies doubly in caramel making. Any utensil or equipment used needs to be clean and free of fatty remnants: non-stick Teflon pans should be avoided if possible as oil often sticks to its surface, and caramel will reach temperatures that can damage the non-stick surface. Stirring is best done with a heat-proof spatula or a metal spoon, and wooden spoons should be avoided unless they are pristine and free of any savoury stains. Because caramel requires all your attention, it is important to have all the ingredients measured out and equipment ready before the stove is turned on.<br />
<br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div style="text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45600064425/in/album-72157623251250483/" nbsp="" title="Making caramel"><img alt="Making caramel" height="640" src="https://farm8.staticflickr.com/7852/45600064425_6e20beec7f_z.jpg" width="360" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<br />
<b><i>Salted Butterscotch</i></b><br />
<i>Yields about 500ml/ 2 cups</i><br />
<i><br /></i>
<i>200g/ 1 cup minus 1 Tbs sugar</i><br />
<i>50g/ 4 Tbs salted butter</i><br />
<i>250ml/ 1 cup heavy cream</i><br />
<i><br /></i>
<i>Measure all the ingredients into separate containers, set aside until needed.</i><br />
<i>Pour the sugar in a medium-sized pan: the sugar should have a depth of 1-3cm/ ⅓-1". If cooking on an electric stove, it can be helpful to pour the sugar unevenly into the pan: leave dunes and valleys so that any melting can be quickly spotted in the shallow parts. On a gas stove, melting will first appear around the outer edges of the pan.</i><br />
<i>Place pan on the stove, and turn on hob to high heat. Keep a close eye on the pan.</i><br />
<i>Your nose will spot caramelization before any visual clues appear, however, it is extremely important not to stir until the right time.</i><br />
<i>When the first puddle of melted sugar appears, lower the hob to a medium heat. At this point, gentle stirring can begin: slowly nudge unmelted sugar into the pools of caramel, stirring slowly to encourage even melting. If several pools are apparent, lift the spatula from puddle to puddle - do not drag the spatula across the unmelted sugar.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/31573336747/in/album-72157623251250483/" nbsp="" title="Salted butterscotch"><img alt="Salted butterscotch" height="360" src="https://farm8.staticflickr.com/7886/31573336747_f160eb0e4a_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<i>Keep in mind that caramel cannot be rushed. If, however, caramelization is happening too fast for comfort, turn down the heat.</i><br />
<i>Keep stirring the caramel until no sugar crystal remains: the caramel should appear to be perfectly smooth and clear. If any lumps appear, just keep stirring until they are fully melted.</i><br />
<i><br /></i>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46513474981/in/album-72157623251250483/" nbsp="" title="Butter makes everything better"><img alt="Butter makes everything better" height="480" src="https://farm5.staticflickr.com/4824/46513474981_ed094ddf69_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<i><br /></i>
<i>When the sugar appears to be fully dissolved, add the butter being very careful not to splatter yourself. Stir to incorporate.</i><br />
<i>Keep in mind that once butter and cream are added to the caramel, it will not get any darker: if you prefer a hint of bitterness in your caramel, allow the caramel to darken enough before adding the butter.</i><br />
<i>Bubbling and sizzling will occur, however, the butter might not mix in completely. </i><br />
<i>Keep stirring until the bubbling quiets down, then carefully pour in the cream.</i><br />
<i>The caramel is less likely to splash if stirring is done in quick but small circles, all the while covering the entire bottom surface of the pan: think of the Earth rotating around the sun.</i><br />
<i><br /></i>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45600038005/in/album-72157623251250483/" nbsp="" title="Adding cream"><img alt="Adding cream" height="480" src="https://farm8.staticflickr.com/7925/45600038005_43e309355e_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<i>Cold cream will cause the caramel to seize up, but it is nothing to worry about. Turn up the heat if necessary, and keep stirring until any lump dissolves. </i><br />
<i>To avoid seizing, measure out the cream well in advance of making caramel so that it has the time to warm up to room temperature.</i><br />
<i>In order to ensure a long shelf life, the caramel sauce should be allowed to boil for at least 1 minute before removing the pan from the hob.</i><br />
<i>Pour the butterscotch into a heat-proof bowl or jar, and set aside away from prying hands until completely cool.</i><br />
<br />
It goes without saying that at no point during the making should any fingers go near the caramel. Moreover, until the butterscotch is fully cooled down, no tasting can be done either. Sugar burns are particularly vicious because caramel stubbornly sticks to exposed skin. Knowing how far to push the caramelization takes practice and self-awareness: your nose and eyes will tell you a lot about the end product will turn out. If the caramel sauce turns out to be somewhat more cloying than you like, you can rescue it by burning a spoonful of sugar and substituting the butterscotch for butter and cream. Butterscotch will keep refrigerated in a covered container for several weeks, if not months. Simply reheat on the stovetop or in the microwave oven before serving.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-62235228590865966332018-12-18T10:03:00.001-05:002018-12-29T11:04:26.036-05:00How to Pick a Pomegranate<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44551155970/in/album-72157623251250483/" nbsp="" title="Pomegranate"><img alt="Pomegranate" height="479" src="https://farm5.staticflickr.com/4913/44551155970_f56ef2d38c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Growing up, pomegranates were the ultimate winter treat. They were so much more exotic than Moroccan clementines, and they were so fiddly to eat that my parents rarely bought any. We would gather around the coffee table in the family room, my father would split open the pomegranates, and we would each pick the tiny arils from the messy, juicy wedges. Our fingers would be stained pink from the juices.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45645168364/in/album-72157623251250483/" nbsp="" title="How to pick a pomegranate"><img alt="How to pick a pomegranate" height="480" src="https://farm5.staticflickr.com/4896/45645168364_3b1338bf3d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Pomegranates can be a little daunting: their tough exterior hides a multitude of juicy arils, but give little clues as to how ripe the fruit actually is. The rind's colour can give one an idea of what the interior will look like, but little else. You should be aware that there are generally two types of pomegranate available in shops: regular ol' red pomegranates and 'sweet' pomegranates. Both are equally sweet, but the red ones usually have more tartness, and the sweet ones tend to be paler in colour. Whichever one you go for, choose fruits that seem heavy for their size, with no visible soft spots. Whole fruits can be kept at room temperature for a week or in the refrigerator for 2 to 3 weeks. To crack open a pomegranate, use the pointy tip of a small knife to carve open a 3cm/ 1" window on the blossom end (the protruding tail side). Pull out the lid to reveal the arils, and more importantly, the membranes separating each section.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45645168354/in/album-72157623251250483/" nbsp="" title="Splitting a pomegranate"><img alt="Splitting a pomegranate" height="480" src="https://farm5.staticflickr.com/4831/45645168354_ec8976911c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
With the tip of your knife, follow the membrane to score the rind. To minimize the mess, do not cut too deeply - no more than 2-3mm/ ⅛". Once scored, the pomegranate should now easily pull apart into sections. Once each section is separated, the white membrane can be peeled off, and the arils picked out. Picked pomegranate arils will keep in the refrigerator for about a week.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45455362915/in/album-72157623251250483/" nbsp="" title="Ready to pick"><img alt="Ready to pick" height="480" src="https://farm5.staticflickr.com/4812/45455362915_a7e2bde8b7_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Pomegranate is prevalent in Mediterranean cuisine, where they grow abundantly. Though they may not be native to most of the Northern hemisphere, they offer beautiful jewel tones to wintry salads, and a pop of juicy sweetness in an otherwise blah foodscape. Sprinkle liberally over a winter stew or a bowl of hot porridge.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com1tag:blogger.com,1999:blog-6904044147658632374.post-84640125958554508952018-12-17T21:57:00.004-05:002018-12-18T10:04:01.536-05:00Aubergine and Pomegranate Salad<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44405014812/in/album-72157623251250483/" nbsp="" title="Sicilian aubergine"><img alt="Sicilian aubergine" height="480" src="https://farm2.staticflickr.com/1891/44405014812_ba17ceb574_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Aubergines are one of my favourite vegetables to eat. Being the sponges that they are, eggplants soak in all the flavours you can throw at them and mellow them out into smooth, silky goodness. The key is to cook them fully: eggplants should collapse into soft puddles of veggie yumminess, and have no bite left in them. Admittedly, this can be a weird texture for some. But done right, aubergines can downright add creaminess to a dish. Which explains why it is often paired with low-fat dairy products such as paneer or plain yoghurt.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46224690722/in/album-72157623251250483/" nbsp="" title="Aubergine and pomegranate salad"><img alt="Aubergine and pomegranate salad" height="480" src="https://farm5.staticflickr.com/4828/46224690722_f94dcf1181_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
This salad is one such examples: buttery soft eggplants meld into the yoghurt dressing, contrasting with the crunchy pop of pomegranate arils. The recipe is also a bit of a conundrum for me: aubergines are at the height of their season in late summer, whereas pomegranates come into their own in late autumn. Depending on where you live, there is sometime an overlap of the seasons, but it is rarely the case in Montreal, since pomegranates do not grow anywhere near here. And yet, and yet, as much as this colourful salad embodies everything that is late summer in the Mediterranean, it feels right at home on a festive spread.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46224690772/in/album-72157623251250483/" nbsp="" title="Aubergine and pomegranate salad"><img alt="Aubergine and pomegranate salad" height="480" src="https://farm5.staticflickr.com/4918/46224690772_0858cfd9da_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
This salad was inspired by a similar dish I had at one of Ottolenghi's restaurants in London. The eggplant slices were so buttery soft, it was quite dreamy. It took me a few tries to figure out how to get similar results at home: although my version is slightly different, I think it is close enough, and certainly plenty delicious to grace any dinner table, whether in late summer or over the holidays.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46224690682/in/album-72157623251250483/" nbsp="" title="Eggplant salad"><img alt="Eggplant salad" height="480" src="https://farm5.staticflickr.com/4910/46224690682_1189e0078f_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Aubergine and Pomegranate Salad</i></b><br />
<i>Serves 4-6</i><br />
<i><br /></i>
<i>2 large eggplants</i><br />
<i>250ml/ 1 cup yoghurt, plain or Greek</i><br />
<i>1 lemon</i><br />
<i>6 sprigs mint, coriander, or flat parsley, or a combination of all three</i><br />
<i>1 pomegranate or about 200g picked arils</i><br />
<i>Salt and pepper to taste</i><br />
<i>Olive oil to taste</i><br />
<i><br /></i>
<i>Top and tail eggplants, and slice across into thick slabs, about 1.5-2cm (more or less 1").</i><br />
<i>Generously season the eggplant with salt, place in a large saucepan and cover with water. The aubergine slices will float up: push the eggplant down to make sure there is enough water in the pan.</i><br />
<i>Cover the pan with a lid, and bring up to a boil.</i><br />
<i>Cook the aubergine until fork tender, about 15 minutes.</i><br />
<i>In the meantime, loosen the yoghurt by stirring. Season with salt, pepper, and lemon zest. If necessary, add lemon juice as well. Set aside.</i><br />
<i>Pick the herb leaves off the stalk, and chop or tear roughly. If using coriander, finely mince the stalks, and stir those into the yoghurt.</i><br />
<i>When the aubergine is tender, gently remove from the saucepan using a slotted spoon or spatula. Allow the slices to drain and cool on a stack of clean towels or in a large colander.</i><br />
<i>Pick the pomegranate arils. Instructions can be found <a href="https://afoodiesquest.blogspot.com/2018/12/how-to-pick-pomegranate.html">here</a>.</i><br />
<i>When ready to serve the salad, place the eggplant slices on a large platter in a single layer, or slightly overlapping. Lightly season with salt and pepper.</i><br />
<i>Dollop the lemony yoghurt, then sprinkle with the herbs and pomegranate arils.</i><br />
<i>Finish with an extra drizzle of olive oil, and serve.</i><br />
<i><br /></i>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46368007631/in/album-72157623251250483/" nbsp="" title="picking pomegranates"><img alt="picking pomegranates" height="480" src="https://farm5.staticflickr.com/4814/46368007631_09f710d4a9_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<i><br /></i>
It may sound bizarre to boil eggplants, but the result is simply divine! Each bite practically melts in your mouth, and just blends with the yoghurt's creaminess. This salad is best served at room temperature. Each element can be prepared up to 3 days in advance, but should be assembled as close to serving time as possible, otherwise the pomegranate will bleed into the yoghurt.<br />
<div>
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br /></div>
Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com1tag:blogger.com,1999:blog-6904044147658632374.post-85534426029895323312018-12-11T10:53:00.002-05:002022-12-20T19:39:17.615-05:00Gingerbread Cookies<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46273451061/in/album-72157623251250483/" nbsp="" title="Snowflakes"><img alt="Snowflakes" height="480" src="https://farm5.staticflickr.com/4846/46273451061_5817fa2daa_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div>
<br /></div>
<div>
Gingerbread cookies.</div>
<div>
<br /></div>
<div>
There's something about the wafting, spicy aroma that announces the holiday season. Even more than the resinous scent of pine and cedar, it is the warm notes of ginger and cloves that pushes me into winter cheer mode. </div>
<div>
<br /></div>
<div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45550078754/in/album-72157623251250483/" nbsp="" title="All that potential"><img alt="All that potential" height="480" src="https://farm5.staticflickr.com/4841/45550078754_d6ba0c73d0_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div>
<br /></div>
<div>
I cannot believe that in all these years of blogging (mind you very sporadically) I have never posted this recipe! I have been using the same recipe for more years than I care to admit, but you know it's a good one because I never deviate from it. These biscuits are crunchy and flavourful, sturdy enough to build a gingerbread house out of, yet delicate enough to have a definite snap when you bite into them. The recipe is adapted from Martha Stewart's book <a href="https://www.amazon.ca/Handmade-Christmas-Martha-Stewart-Living/dp/0517884763/ref=sr_1_1?ie=UTF8&qid=1544540359&sr=8-1&keywords=martha+stewart+a+handmade+christmas">Handmade Christmas</a>, but variations on the same theme can be found on her website.</div>
<div>
<br /></div>
<div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/31334713207/in/album-72157623251250483/" nbsp="" title="Gingerbread people interrupted"><img alt="Gingerbread people interrupted" height="480" src="https://farm5.staticflickr.com/4887/31334713207_8c0c024ca0_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div>
<br /></div>
<div>
<b><i>Gingerbread Cookies</i></b></div>
<div>
<i>Makes a lot! About 300 small cookies</i></div>
<div>
<i><br /></i></div>
<div>
<i>840g/ 6 cups all-purpose flour</i><br />
<i>1 tsp baking soda</i><br />
<i>½ tsp baking powder</i><br />
<i>227g/ ½ lb (2 sticks) butter, softened to room temperature</i><br />
<i>230g/ 1 cup brown sugar</i><br />
<i>5 tsp ground ginger</i><br />
<i>4 tsp ground cinnamon</i><br />
<i>1½ tsp ground cloves</i><br />
<i>6 allspice berries, crushed or ¼ tsp ground allspice</i><br />
<i>¼ tsp ground black pepper</i><br />
<i>1½ tsp salt</i><br />
<i>2 large eggs</i><br />
<i>250ml/ 1 cup molasses, preferably a mild flavoured one</i><br />
<i><br /></i>
<i>Pre-heat oven to 160ºC/ 325ºF.</i><br />
<i>In a large mixing bowl, cream together butter, sugar, and spices until evenly combined. This is easiest when done in a stand mixer with the paddle attachment or in a food processor on pulse (you don't even need to soften the butter!), however, it can be done by hand if the butter is properly softened. Be aware that the butter must not be melted for the dough to hold together.</i><br />
<i>Add the molasses to the batter, stir to combine. Beat in the eggs one at a time.</i><br />
<i><br /></i>
<i>In a separate bowl, whisk together the flour, salt, and sodas to break up any lumps.</i><br />
<i>Fold the dry ingredients into the batter by the cupful until completely mixed in. The dough will begin to get crumbly by the halfway mark: this is perfectly normal.</i><br />
<i>If mixing manually, it may be easier to tip out the dough onto a flat surface, and to knead in the last additions of flour by hand. </i><br />
<i><br /></i>
<i>The dough will be rather crumbly -especially if the kitchen is on the chilly side- but should hold together when squeezed into a ball.</i><br />
<i><br /></i>
<i>To roll out the dough, divide into manageable balls and roll out the dough between two sheets of parchment paper or silicone mats until you reach the right thickness. If using parchment paper, you will need to peel off the sheets every now and then to avoid creasing your dough.</i><br />
<i>For smaller individual cookies, I prefer rolling the dough quite thin - about 3mm/ ⅝". For larger cookies, tree ornaments or gingerbread houses, the dough should be at least 5mm/ ¼" thick.</i><br />
<i>The dough can be cut out immediately and baked, or left to rest in the fridge until you have gathered the troupes.</i><br />
<i>Scraps can be re-rolled until the dough runs out, or left-over dough can be refrigerated for up to 5 days. Alternatively, wrap tightly in plastic wrap and freeze for up to three months.</i><br />
<i><br /></i>
<i>Thinner cookies should bake for 11 minutes. Thicker ones will take about 15 minutes: you may need to turn the oven down at the 10 minute mark. The cookies will feel barely soft when they come out of the oven, but will firm up as they cool. </i><br />
<i>Once cool enough to handle, remove the cookies from the baking sheet, and allow to cool completely on racks.</i><br />
<i>Gingerbread cookies will keep for several weeks in an airtight container. </i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45550220544/in/album-72157623251250483/" nbsp="" title="Gingerbread cookies"><img alt="Gingerbread cookies" height="493" src="https://farm5.staticflickr.com/4877/45550220544_3e127a6856_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
I rarely can be bothered to ice my gingerbread cookies, because, well, it's a lot of work to decorate 300 little biscuits! However, if you really want to decorate them, or if you have a hoard of little helpers that need to be entertained, royal icing is the safest bet. Use fresh egg whites only if you have use for the yolks, as they do not keep well and are difficult to freeze; pasteurized egg whites are readily available in supermarkets, and leftovers keep an incredibly long time or can be frozen as ice cubes for a later use. You will need to adjust the icing's consistency to suit your needs: runny for dipping or flooding; medium thick for detailed designs, stiff for gluing together houses. To do so, add enough icing sugar to obtain the right thickness.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/46274887131/in/album-72157623251250483/" nbsp="" title="Ladies in waiting"><img alt="Ladies in waiting" height="480" src="https://farm5.staticflickr.com/4829/46274887131_7805329954_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Royal Icing</i></b><br />
<i>Yields about 250ml/ 1 cup</i><br />
<i><br /></i>
<i>1 fresh egg white or 2 Tbs/ 30g pasteurized egg whites</i><br />
<i>more or less 1½ cup/ 250g icing sugar, sifted</i><br />
<i>½ tsp citric acid or a squirt of lemon juice</i><br />
<i><br /></i>
<i>In a clean bowl, whisk the egg white until frothy, like a loose and floppy meringue.</i><br />
<i>Whisk in the icing sugar by the spoonful until you obtain the right consistency.</i><br />
<i>Stir in the citric acid or lemon juice at the end.</i><br />
<i>Royal icing will keep refrigerated in an airtight container for several days.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45361089575/in/album-72157623251250483/" nbsp="" title="Kitty Cat wants to help"><img alt="Kitty Cat wants to help" height="480" src="https://farm5.staticflickr.com/4843/45361089575_a251ae8ca8_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Allow the icing to dry completely (overnight is best) before storing the cookies or hanging them in the tree.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br /></div>
Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-38918060797913763812018-11-18T15:40:00.000-05:002018-11-18T15:51:16.058-05:00Quince Cake: Riffing on an Old Standard<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/32072133798/in/album-72157623251250483/" nbsp="" title="Cake in the house"><img alt="Cake in the house" height="479" src="https://farm5.staticflickr.com/4853/32072133798_22a1a57c7c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
My<a href="https://afoodiesquest.blogspot.com/2010/03/best-apple-cake-ever.html"> mother's apple cake</a> is rather perfect in its own right. There is really no need to improve on the recipe, even though over the years, acquaintances have tried to turn it into fancier versions of itself. But really, it is all so unnecessary. In its current iteration, it is simple, yet elegant, and no one would ever know that is is a quintessential dump and stir cake. To be honest, there is no shame in a good 'dump and stir.' They may not have the complexity of fine French pâtisserie, but therein lies their beauty: no need for difficult techniques, anyone, including novice bakers, can turn out beautiful results.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/32071662138/in/album-72157623251250483/" nbsp="" title="Quinces"><img alt="Quinces" height="480" src="https://farm5.staticflickr.com/4849/32071662138_bab891250d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
'So why the need for another version?' you may ask. I ended the original 2010 post with possible variations on the theme, and while I am sure that a few readers may have tried going off-piste, I get the feeling that many more hesitated to venture away from the recipe as it was posted. Hence today's version - and quinces happen to be in season at the moment. I love a good quince, and having managed to get my hands on a couple, I wanted to feature them in something special. I already have a few jars of velvety quince jam squirrelled away, so I didn't want to make more, and cake is always welcome.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/32072134018/in/album-72157623251250483/" nbsp="" title="Riffing on an old standard"><img alt="Riffing on an old standard" height="480" src="https://farm5.staticflickr.com/4895/32072134018_1b2974e1d7_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
If you've never had quinces, they look like gnarly pears on steroids covered in a fine fuzz, and must be eaten cooked. Although the raw flesh is a pale, golden colour, it usually cooks up to a lovely ruddy pink, although I've noticed that fuzzless quinces tend to remain pale. The flavour is hard to describe: fruity like a ripe pear, jammy like cooked plums, all wrapped up in a silky texture. If you are unable to find quinces, you can substitute with 3 rock-hard pears (Boscs would be great) and a handful of chopped prunes.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45218553794/in/album-72157623251250483/" nbsp="" title="Quince and pumpkin seed cake"><img alt="Quince and pumpkin seed cake" height="479" src="https://farm5.staticflickr.com/4873/45218553794_0098c33174_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<i><b>Quince and Pumpkin Seed Cake</b></i><br />
<i>Fills one 20cm/ 8" round pie dish</i><br />
<br />
<i>2 large eggs</i><br />
<i>¼ cup/ 60g olive oil</i><br />
<i>1 cup/ 230g light brown sugar</i><br />
<i>1cup/ 145g all-purpose flour</i><br />
<i>2 tsp/ 6g baking powder </i><br />
<i>1 tsp/ 3g ground cinnamon</i></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<i>a few gratings of nutmeg, or 2 pinches ground nutmeg </i><br />
<i>2 medium quinces, about 3</i><i> cups peeled and chopped</i><br />
<i>½ cup/ 80g pumpkin seeds, optional</i></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<br />
<i>If you are using a metal dish, you will need to oil or butter the dish and flour it. If you are using a pyrex or stoneware dish, no preparation is necessary.</i></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<i>Pre-heat oven to 325'F/ 175'C.</i><br />
<i>Peel, quarter and core the quinces. Chop into 5mm/</i><i>¼"</i><i> slices. Stir in the brown sugar, and allow to sit until the quinces render some juice, about 20 minutes: this softens the fruits, and ensures that they will cook through.</i><br />
<i>Once the fruits are swimming in their juices, add the other ingredients, and thoroughly mix together.</i><br />
<i>Pour batter in baking dish, pop in the oven.</i><br />
<i>Bake about an hour, or until top is golden brown and a toothpick poked into the middle comes out clean.</i><br />
<i>Let cake cool down a bit before serving (if you can resist its yummy aroma!)</i><br />
<i>Serve as is, or with a dollop of Greek yoghurt and a sprinkling of pomegranate seeds.</i></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<br /></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45893381072/in/album-72157623251250483/" nbsp="" title="Slice"><img alt="Slice" height="480" src="https://farm5.staticflickr.com/4844/45893381072_99b50158aa_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<br /></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
This version of the recipe does not result in a crisp top, however, it is a very moist cake that easily keeps several days at room temperature and freezes well for another day.<br />
<br />
<br /></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<br /></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
Bon App'!</div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<br /></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<br /></div>
<div style="font-family: Lora, serif; font-size: 16px; text-align: justify;">
<br /></div>
Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-85600754894144578162018-11-09T22:31:00.004-05:002018-11-09T22:31:44.386-05:00Pasta E Ceci: Pasta with Chickpeas for the Win<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43920458770/in/album-72157623251250483/" nbsp="" title="Pasta è ceci"><img alt="Pasta è ceci" height="480" src="https://farm5.staticflickr.com/4847/43920458770_421c781dff_z.jpg" width="640" /></a><br />
<br />
Pasta è Ceci - pasta with chickpeas. Two rather common ingredients, both rather unassuming on their own, but put them together, and the result can be positively transformative If you look up 'pasta è ceci' you will find countless versions, each one different from the other. There are, however, a few common threads between all the renditions: the pasta is always short, most often tube-shaped, but not necessarily so; there are chickpeas, but beans can sub in, whence the dish gets renamed Pasta È Fagioli; the whole dish revolves around a broth, that may or may not be thick from the beans' starches; and lots of garlic. Everything else that may go into the pot seems to be pretty much up for grabs.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44824095765/in/album-72157623251250483/" nbsp="" title="Pasta è ceci, naked"><img alt="Pasta è ceci, naked" height="480" src="https://farm5.staticflickr.com/4916/44824095765_4f48624075_z.jpg" width="640" /></a><br />
<br />
I have to admit that I no longer recall when I first encountered the dish, but it has become a stand-in for when I am feeling poorly. It embodies the same comfort and warmth as a bowl of <a href="https://afoodiesquest.blogspot.com/2011/05/little-warmth-in-tummy.html">congee</a>, though it probably has more appeal than the former. Think of it as the vegetarian counterpart to chicken noodle soup, though it is by no means necessary to make it meat-free if you aren't actually a vegetarian.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45687729382/in/album-72157623251250483/" nbsp="" title="Bubble, bubble, toil and trouble"><img alt="Bubble, bubble, toil and trouble" height="480" src="https://farm5.staticflickr.com/4861/45687729382_f02e73d4e0_z.jpg" width="640" /></a><br />
<br />
The recipe below takes into account the vegetables I happened to have on hand when I last made pasta è ceci, but feel free to play around with what you have in your fridge or to switch up the herbs you use. As I mentioned earlier, there doesn't seem to be a definite recipe for this dish, though I am sure that every nonna in Italy would disagree with that point!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43920459750/in/album-72157623251250483/" nbsp="" title="Mountain of Parmesan"><img alt="Mountain of Parmesan" height="480" src="https://farm5.staticflickr.com/4873/43920459750_2a948bba84_z.jpg" width="640" /></a><br />
<br />
<b><i>Pasta È Ceci</i></b><br />
<i>Makes enough for one poorly person </i><br />
<i><br /></i>
<i>1 cup/ <span style="background-color: white; caret-color: rgb(59, 68, 78); color: #3b444e; font-family: "Museo Sans 300", Arial, sans-serif; font-size: 16px;">±</span>150g cooked, short pasta, such as rotini, tubetti, tortiglioni or broken spaghetti</i><br />
<i>½ cup/ 100g cooked chickpeas </i><br />
<i>1 cup/ <span style="background-color: white; caret-color: rgb(59, 68, 78); color: #3b444e; font-family: "museo sans 300", arial, sans-serif; font-size: 16px;">± </span>shredded kale, shaved fennel bulb, broccoli florets, chopped tomatoes, etc...</i><br />
<i>3 cloves garlic</i><br />
<i>½ tsp each dried oregano and thyme</i><br />
<i>1 cup/ 250ml water or broth of your choice</i><br />
<i>3 Tbs olive oil</i><br />
<i>salt and pepper to taste</i><br />
<i>Grated cheese to taste, optional</i><br />
<i><br /></i>
<i>Remove the root end of the garlic, peel and slice.</i><br />
<i>In a saucepan, warm the olive oil, the garlic and the dried herbs, gently frying over a medium heat until fragrant and the garlic slivers begin to turn golden, about 3 minutes.</i><br />
<i>Add the vegetables of your choice and the chickpeas. Stir-fry for about 5 minutes.</i><br />
<i>Add water or broth, and bring up to a simmer. Allow to cook through, 10-15 minutes.</i><br />
<i>Taste for seasoning, and adjust as necessary.</i><br />
<i>Place pasta at the bottom of a bowl, and ladle the veggies and broth on top.</i><br />
<i>Smother with grated cheese, if desired.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44824096565/in/album-72157623251250483/" nbsp="" title="Naked"><img alt="Naked" height="480" src="https://farm2.staticflickr.com/1934/44824096565_4a115e382d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Although I wrote up a recipe for one, pasta è ceci is wonderful for sharing with others, especially with the onset of wintry weather. I do find that some recipes are easier to gauge when written for one, most particularly soupy ones. If you are serving a crowd, the pasta can be cooked up to a day in advance and kept refrigerated until needed. Make sure the broth is piping hot when you ladle it over the noodles so that they heat through. However, try to avoid reheating the pasta in the soup pot, or they will soak up all the lovely broth and go soggy.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-21482647682229848182018-10-09T23:39:00.001-04:002018-10-09T23:41:07.577-04:00Green Tomato Jam - A fitting End to the Season<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44276555505/in/datetaken-public/" nbsp="" style="margin-left: 1em; margin-right: 1em;" title="Autumn leaves"><img alt="Autumn leaves" height="640" src="https://farm2.staticflickr.com/1916/44276555505_8f57022083_z.jpg" width="480" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Despite the misleading heat of Indian Summer, Autumn has definitely settled in to stay. The leaves are changing colour, and there is a definite bite to the morning air. And while most of us will be scrambling to dig out warm jackets and woolly sweaters, others will be scurrying to clean up the garden and get it ready for winter.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45187322511/in/datetaken-public/" nbsp="" title="The last of the tomatoes and cucamelons"><img alt="The last of the tomatoes and cucamelons" height="480" src="https://farm2.staticflickr.com/1929/45187322511_f481495e54_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Tomato plants may be hanging on their last legs, still pumping out fruits, but they struggle to ripen in the cooler temperatures. Gardeners know what it's like to find oneself laden with green fruits, and farmers' markets will also have baskets of rock hard greenies on hand. Fried green tomatoes are a great way to eat up this harvest, but I have to admit that come mid-October, they seem a little less appealing. Green tomatoes are wonderful as pickles or <a href="https://afoodiesquest.blogspot.com/2010/10/killer-tomatoes-part-ii.html">chutney</a>, but they also make a surprisingly lovely jam.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45187324201/in/datetaken-public/" nbsp="" title="Green tomato jam"><img alt="Green tomato jam" height="480" src="https://farm2.staticflickr.com/1954/45187324201_d5ec4b1705_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The recipe below is for a small batch, about four to six 250ml (9oz) jars, but it can easily be scaled up if you are drowning in green tomatoes. While the tomatoes are cooking down, sterilise your jam jars and lids by simmering them in a large pot of water for at least 20 minutes: the water should cover the jars entirely.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45187322651/in/datetaken-public/" nbsp="" title="Green tomatoes"><img alt="Green tomatoes" height="480" src="https://farm2.staticflickr.com/1909/45187322651_04ab18fe16_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Green Tomato Jam</i></b><br />
<i>Makes 4~6 jars</i><br />
<i><br /></i>
<i>1kg/ 2.2lbs green tomatoes</i><br />
<i>1kg/ 2.2lbs white sugar</i><br />
<i>6 cardamom pods, left whole or ⅛ tsp (1generous pinch) ground cardamom, optional</i><br />
<i>1 tsp citric acid or juice of 1 lemon</i><br />
<i>water to cover</i><br />
<i><br /></i>
<i>Thoroughly wash the tomatoes, discarding any damaged fruits.</i><br />
<i>Remove the tails, and chop into small dice. Alternatively, if you have a food mill, the tomatoes can be left in quarters.</i><br />
<i>Place the tomatoes and cardamom in a large saucepan, and add enough water to barely cover. Bring up to a gentle simmer.</i><br />
<i>Leave to bubble away until the tomatoes are soft, and somewhat broken down, about 30 minutes.</i><br />
<i>Add the sugar and citric acid (or lemon juice) to the pan, turn up the heat, and stir constantly to ensure that the sugar does not burn for about 15-20 minutes.</i><br />
<i>The tomato pulp should be translucent and thick-looking at this point.</i><br />
<i>Remove the jam from the heat.</i><br />
<i>Drain the sterilised jars, and fill with jam.</i><br />
<i>Seal the lids, and allow the jars to cool down away from drafts.</i><br />
<i>The jam should keep for about a year at room temperature. Refrigerate once opened.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43373603890/in/datetaken-public/" nbsp="" title="Small batch jam"><img alt="Small batch jam" height="480" src="https://farm2.staticflickr.com/1924/43373603890_e2bfb06a87_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Although this green tomato jam is on the sweet side, it is also rather savoury, so it is not only delicious on buttered toasts for breakfast, but would also be welcome on a cheese platter. If you do not have cardamom, it can be substituted with other spices or left out entirely. Possible replacements are: cinnamon (1 stick or a small pinch); tonka bean (a few scrapes); nutmeg (a few scrapes or a large pinch); or dried chillies, if you want to push the savoury notes.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-33382141589924119512018-10-04T22:54:00.001-04:002018-10-04T22:54:02.554-04:00Thankful for Kale<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44357594054/in/album-72157623251250483/" nbsp="" style="margin-left: 1em; margin-right: 1em;" title="Kale and bacon"><img alt="Kale and bacon" height="640" src="https://farm2.staticflickr.com/1913/44357594054_6afcfb5d62_z.jpg" width="480" /></a></div>
<br />
Bacon, it's often cited as the food new vegetarians miss the most. Having been mostly vegetarian for close to thirty years, bacon has pretty much fallen off the face of the earth in my mind. It wasn't something I particularly missed. There are so many ways to obtain a nice smoky flavour, that bacon rarely factored in my cravings. Smoked salt, smoked paprika, chipotle and liquid smoke are some of the easily accessible ways to add a hint of smoky goodness without having to reach for bacon. Over the years, I've also learned how to hot smoke foods, but it isn't something I am really inclined to do at home, preferring to reserve the acrid smoke for professional kitchens with industrial exhaust hoods.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43264929860/in/album-72157623251250483/" nbsp="" title="Maple smoked tempeh"><img alt="Maple smoked tempeh" height="480" src="https://farm2.staticflickr.com/1964/43264929860_e89bb36a85_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
There are also all manners of vegetarian alternatives to smoked pork products available these days, so there is really no need to suffer a craving. Though I am not really partial to ready-made vegetarian meat alternatives, I would be lying if I said never bought any: I do occasionally grab a pack of veggie burgers or, as above, some smoked tempeh. My main objection to these products is mainly the over-packaging, but also all the weird ingredients that seem to make their way into them. However, my favourite facon, <a href="http://vegweb.com/recipes/simple-coconut-bacon">smoked coconut bacon</a>, is pretty straight forward: it has the best crisp texture, and makes a mean BLT. It turns out that the same marinade can be used to turn firm tofu or tempeh into pseudo bacon.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44357591574/in/album-72157623251250483/" nbsp="" title="Home-grown garlic"><img alt="Home-grown garlic" height="481" src="https://farm2.staticflickr.com/1911/44357591574_93d76d5a68_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Of course, vegetarian bacon alternative are not exact duplicates of the real thing. Though one can fry tofu and tempeh to a crisp, or bake coconut until crackly, none of these options will ever render out the glorious cooking fat that is bacon fat. Health concerns aside, the beauty of saturated fats is the lovely mouth-feel it gives to green vegetables: the gritty, teeth squeaky sensation that spinach leaves in your mouth? Sauté in a generous spoonful of butter, and it all but disappears. Bitter dandelion greens and radicchio turn you off? Toss into hot bacon fat, and that bitter edge turns into a purr. Vegetarians have two viable options when it comes to saturated fats: butter or coconut oil. Palm oil -whether from the kernel or the fruit- is not a good option: firstly, rainforest-friendly palm oil is very difficult to source; secondly, palm oil tends to be a vibrant red colour that permeates the food; and third, it is a particularly waxy fat, leaving an oily feeling in the mouth.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/31204854908/in/album-72157623251250483/" nbsp="" title="All the kale"><img alt="All the kale" height="480" src="https://farm2.staticflickr.com/1959/31204854908_d9f25e3822_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Why the sudden concern for bacon fat, you may ask? Canadian Thanksgiving is just around the corner, and while many families have their menu all figured out, some may be looking for new ideas. Bacon and greens are a side dish I strongly associate with the holidays, and I've pretty much spent the past twenty years trying to find the ideal vegetarian alternative. Tuscan kale and beans (more on that in another post) has become my go-to, but I have to admit I kind of miss the meaty bits of bacon in my Brussels sprouts.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30140766147/in/album-72157623251250483/" nbsp="" title="Chopped kale"><img alt="Chopped kale" height="480" src="https://farm2.staticflickr.com/1963/30140766147_38728aa1b4_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The following recipe almost doesn't need to be written out, and there is leeway for any bacon alternative you may choose to use: if you opt for coconut bacon, stir in a large handful at the very end so that it remains crisp. These greens are great as supporting acts, but can easily be turned into the stars of the show by piling them high on buttered slabs of toast or mixing with <a href="https://afoodiesquest.blogspot.com/2018/06/cooking-grains-made-easy.html">a grain</a> of your choice.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44357593774/in/album-72157623251250483/" nbsp="" title="Kale and facon"><img alt="Kale and facon" height="480" src="https://farm2.staticflickr.com/1976/44357593774_623e239089_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Smoky Greens</i></b><br />
<i>Serves 6 as a side dish</i><br />
<i><br /></i>
<i>2 bunches kale or 1.5kg/ ~3lbs Brussels sprouts</i><br />
<i>4 large cloves garlic</i><br />
<i>200g/ 7oz smoked or marinated firm tofu or tempeh, or other bacon alternative</i><br />
<i>3 Tbs olive oil</i><br />
<i>3 Tbs butter or coconut oil</i><br />
<i>salt (use smoked salt if available) and pepper</i><br />
<i><br /></i>
<i>Strip kale from the stalks, and chop into bite sized pieces. If using Brussels sprouts, trim the bottom of each sprout, and chop into quarter. Give the greens a good rinse, and allow to drain until needed.</i><br />
<i>Slice tofu or tempeh into 5mm/ ¼" slabs, if necessary. </i><br />
<i>Remove the root end of the garlic cloves, smash and peel. Coarsely chop.</i><br />
<i>Heat the olive oil in a large frying pan until nearly smoking, gently lower the tofu into the pan, and allow to brown, about 2 minutes on each side.</i><br />
<i>Once the facon is nicely browned, add garlic to the pan, stir fry for a minute, breaking up the tofu/tempeh into smaller pieces.</i><br />
<i>Add butter/coconut oil to the pan, and allow to melt completely before throwing in the greens by the handful, stirring until wilted before adding the next handful.</i><br />
<i>Once all the greens are in the pan, add a splash of water to the pan, cover with a lid, and allow to steam for 5 minutes.</i><br />
<i>Carefully remove the lid from the pan, season with salt and pepper. </i><br />
<i>Taste, and adjust the seasoning.</i><br />
<i>Serve immediately.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/45029600872/in/album-72157623251250483/" nbsp="" title="Kale, facon and barley couscous"><img alt="Kale, facon and barley couscous" height="480" src="https://farm2.staticflickr.com/1970/45029600872_542d503186_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Marinade for Tofu, Tempeh or Coconut Facon</i></b><br />
<i><br /></i>
<i>1 part liquid smoke, or smoked paprika with enough water to make a slurry, or adobo from a can of chipotle</i><br />
<i>1 part maple syrup</i><br />
<i>2 part soy sauce or tamari</i><br />
<i><br /></i>
<i>Mix together and marinate slice tofu or tempeh overnight.</i><br />
<i>Alternatively, toss into coconut flakes until lightly coated, and bake until dry and crisp in a 160ºC/ 320ºF oven, about 30 minutes. Stir every 8-10 minutes for even baking.</i><br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-19488059960964750062018-09-11T20:57:00.001-04:002018-09-11T20:57:15.911-04:00Cacao Nibs and Tahini Cookies<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44553039212/in/album-72157623251250483/" nbsp="" title="A good pair"><img alt="A good pair" height="480" src="https://farm2.staticflickr.com/1880/44553039212_2c82ae6bf5_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
I'm a bit of a cookie-fiend... A fact I seem to confess to on a regular basis. I can easily hoover a batch or box of cookies all by my own self, and I never feel guilty about not sharing. Although I will happily give out my go-to recipe, don't expect to be fishing for biscuits in <i>my</i> cookie jar! I have, over the years, accumulated quite a few biscuit recipes, many have been tried and forgotten, others have stuck around for the long haul. Every now and again, new ideas crop up that are difficult to resist.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/29604679857/in/album-72157623251250483/" nbsp="" title="Smooshed"><img alt="Smooshed" height="480" src="https://farm2.staticflickr.com/1894/29604679857_f96233965d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
In case you haven't heard, <a href="https://www.thespruceeats.com/what-is-tahini-3376834">tahini</a> is living its best life at the moment. Long gone are the days when tahini was that dry store ingredient with only the one use: it is being added to just about any recipe you can think of, and you will be glad you did too. So when I heard that tahini could also serve as dairy-free substitute for butter, well my interest was piqued. After a bit of research, all indicating that it's simply a one-to one swap, I decided to try it out on my <a href="https://afoodiesquest.blogspot.com/2010/01/me-want-cookies.html">oatmeal cookie </a>recipe with a few modifications. Tahini-based cookie dough can be crumblier than butter-based, so I've omitted the oatmeal, for now. I suspect that it may eventually creep back in once I've tested a few more renditions.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30672406208/in/album-72157623251250483/" nbsp="" title="Crumbly cookie dough"><img alt="Crumbly cookie dough" height="480" src="https://farm2.staticflickr.com/1871/30672406208_49c7c7a8c2_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Seeing as the oats have been dropped, I've cut back the sugar content, and have used a combination of white sugar and molasses, mainly because I happened to have run out of brown sugar, but also because the sticky molasses aids in binding the dough together. Though feel free to use a well-packed ⅔ cup (135g) brown sugar, if that's what you have on hand - the dough may be a little crumbly, but it will all come together in the oven. As I am not a fan of most chocolate chips, I have opted for cacao nibs, but again use what you have on hand and like.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44492913312/in/album-72157623251250483/" nbsp="" title="Cacao nibs and tahini cookies"><img alt="Cacao nibs and tahini cookies" height="480" src="https://farm2.staticflickr.com/1854/44492913312_f6f509cc54_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<i><br /></i>
<b><i>Cacao Nibs and Tahini Cookies</i></b><br />
<i>Makes about 20 cookies</i><br />
<i><br /></i>
<i>130g/ ½ cup tahini</i><br />
<i>115g/ ½ cup sugar</i><br />
<i>65g/ 3 Tbs molasses</i><br />
<i>1 egg</i><br />
<i>130g/ 1cup flour</i><br />
<i>4g/ 1tsp baking powder</i><br />
<i>50g/ ¼ cup cacao nibs</i><br />
<i>35g/ ¼ cup chopped pistachios, optional</i><br />
<i>40g/ ¼ cup chopped cashew nuts, optional</i><br />
<i><br /></i>
<i>Preheat the oven to 180ºC/350ºF</i><br />
<i>In a large mixing bowl, combine the tahini, sugar, molasses and egg until thoroughly mixed together.</i><br />
<i>Stir in the nuts and cacao nibs, if using.</i><br />
<i>Combine the flour and baking powder together, stirring well to break up any lumps. Add to the liquids, and mix.</i><br />
<i>The dough might not readily come together, but it should be sticky enough to form balls.</i><br />
<i>Use a small scooper or wet hands to form evenly sized balls, and place on lined baking sheets.</i><br />
<i>Smoosh the dough until each cookie is about 5mm (¼") thick.</i><br />
<i>Place the baking sheets in the oven, and bake 8-10 minutes.</i><br />
<i>The cookies should be golden brown around the edges, dry-looking and puffed up -they will collapse somewhat as they cool down.</i><br />
<i>Allow to cool down completely on the sheets.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44553039042/in/album-72157623251250483/" nbsp="" title="A monolith"><img alt="A monolith" height="480" src="https://farm2.staticflickr.com/1887/44553039042_33f483cb64_z.jpg" width="640" /></a><br />
<br />
This cookie dough will not spread out very much during baking, not smooshing them down will result in a more cakey biscuit. The baking time given is for soft and chewy cookies: it is important to ensure the cookies' surface looks dry: any oily sheen will result in cookies too soft to lift from the baking sheet.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44542148611/in/album-72157623251250483/" nbsp="" title="Cookies for days"><img alt="Cookies for days" height="480" src="https://farm2.staticflickr.com/1844/44542148611_8b8c433d0d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-46476354280677116782018-09-05T17:16:00.000-04:002018-09-05T17:16:04.263-04:00Sweet Corn and Zucchini Cake: or How to Tackle a Summer Glut<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44447805522/in/album-72157692427876994/" nbsp="" title="Sweet corn from the farmers' market"><img alt="Sweet corn from the farmers' market" height="480" src="https://farm2.staticflickr.com/1888/44447805522_6e172c6a90_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<br />
It's corn season.<br />
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30442483098/in/album-72157692427876994/" nbsp="" title="Aw shucks"><img alt="Aw shucks" height="480" src="https://farm2.staticflickr.com/1853/30442483098_91d1eecfc9_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Normally, the conversation would end here as I busily stuff my face into bushels of fresh-from-the market corn on the cob.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43779874774/in/album-72157623251250483/" nbsp="" title="Aw shucks!"><img alt="Aw shucks!" height="480" src="https://farm2.staticflickr.com/1896/43779874774_956b4e4e08_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
But corn season started early this year due to the extreme heat, so there has been an abundance of corn in my kitchen. And it is particularly sweet this year. Like, tooth-achingly sweet. Literally candy corn sweet.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43589697135/in/album-72157623251250483/" nbsp="" title="Sweet corn and zucchini cake"><img alt="Sweet corn and zucchini cake" height="480" src="https://farm2.staticflickr.com/1885/43589697135_e7267260fc_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
So how could I resist trying my hand at turning sweet corn into a cake. Real cake, not an adulterated version of cornbread, but a good and proper cake that could be eaten for dessert or a decadent-but-maybe-somewhat-healthy breakfast. <a href="https://afoodiesquest.blogspot.com/2010/02/everything-in-moderation.html">Vegetable-based cakes</a> are not new, and there is an abundance of them out there, often laced with chocolate to hide the vegetable like some shameful stowaway. But I love corn, so I don't see the need to camouflage it in chocolate. If carrots can get a featured spot, why not any other vegetable?<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30442474058/in/album-72157623251250483/" nbsp="" title="Ready for the oven"><img alt="Ready for the oven" height="480" src="https://farm2.staticflickr.com/1869/30442474058_a5df0eb98b_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The following recipe is loosely based on <a href="https://www.amazon.ca/Cakes-Maida-Heatter/dp/0836250745/ref=sr_1_7?ie=UTF8&qid=1535402287&sr=8-7&keywords=maida+heatter">Maida Heatter</a>'s Seattle Zucchini loaf. I've kept the grated courgette for the colour and extra moisture, but I've increased the vegetable content significantly and drastically cut down the sugar, though if this cake is still too sweet for you, it can probably be further reduced. Just be aware that the crumb's texture will change somewhat. If summer squash are not your thing or they aren't handy, coarsely grated carrots would also be dandy. One very important thing to note about Maida Heatter's recipes is that the flour is always sifted <i>before</i> measuring: this results in a very light, fluffy and voluminous flour that weighs significantly less than unsifted flour, so if you are using measuring cups to dole out your ingredients, please sift the flour before scooping it up. If you are weighing your ingredients instead of using cup measurements, it doesn't really matter when/if you sift your dry ingredients.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42501828920/in/album-72157623251250483/" nbsp="" title="Sweet corn and zucchini cake"><img alt="Sweet corn and zucchini cake" height="480" src="https://farm2.staticflickr.com/1855/42501828920_891e1e3d75_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Fresh, sweet corn is an important component to this cake. However, if your local corn is not particularly sweet, it can be substituted with 1¾ cup canned creamed corn (still more or less 400g) or tinned or frozen corn that you mush up a little bit. This recipe would also likely work with left-over cooked corn as well.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30442484128/in/album-72157623251250483/" nbsp="" title="Corn and zucchini cake"><img alt="Corn and zucchini cake" height="480" src="https://farm2.staticflickr.com/1878/30442484128_7ec0286d67_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Sweet Corn and Zucchini Cake</i></b><br />
<i>Makes 2 pound cake loaves 22x12x7cm /8.5"x4.5"x2.5"</i><br />
<i><br /></i>
<i>400g/ 2 cups corn off the cob, about 2 large uncooked ears</i><br />
<i>425g/ 2 packed cups zucchini, coarsely grated, about 2 large </i><br />
<i>365g/ 3 cups sifted, all-purpose flour</i><br />
<i>½ tsp salt</i><br />
<i>1 tsp baking powder</i><br />
<i>½ tsp baking soda</i><br />
<i>2 large eggs</i><br />
<i>225g/ 1 cup sugar</i><br />
<i>230g/ 1 cup butter, melted</i><br />
<i><br /></i>
<i>Pre-heat the oven to 180ºC/ 350ºF.</i><br />
<i>Prepare two pound cake or bread tins by lining with parchment paper, or by buttering and flouring. Set aside.</i><br />
<i>Shuck the corn, and remove stray bits of silk. Using a long knife, cut the kernels as close to the cob as possible. </i><br />
<i>Once all the corn kernel removed, use the back of your knife or a spoon to scrape out every last bit of starchy juices from the cob.</i><br />
<i>Wash the zucchini, top and tail, then coarsely grate. Leave to sit in a colander while you gather the other ingredients, then lightly squeeze out some -but not all- water from the courgette. (The above weight of squash is before squeezing out of juices.)</i><br />
<i>Combine the corn and zucchini, add the eggs and melted butter, and mix thoroughly.</i><br />
<i>Combine all the dry ingredients together, running a whisk or fork through it to break up any stubborn lumps.</i><br />
<i>Add the dry ingredients to the vegetables in thirds, folding in completely before adding the next lot: the batter will be very stiff, bordering on too dry -the vegetables will render out quite a bit of moisture during the baking.</i><br />
<i>Divide the batter evenly amongst the two tins, and place in the oven.</i><br />
<i>Bake for 80-90 minutes, or until quite burnished on top. Poking with a skewer will, unfortunately, give you a false positive, so you will need to rely on the cake's looks and a decisive poke to see it's ready: the cake should have a dry and crisp crust, just a little give and no jiggliness.</i><br />
<i>Remove from the tins, and allow to cool completely on a rack before cutting into the cakes.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/29560227017/in/album-72157623251250483/" nbsp="" title="Into the oven you go"><img alt="Into the oven you go" height="480" src="https://farm2.staticflickr.com/1893/29560227017_9c2ce2b2da_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
This cake is extremely moist, with a beautifully crisp crust. So it benefits from a very long baking time and being allowed to cool down completely before being cut into. I know it can be a tall ask to allow cake to cool down, but if you don't, it will look grossly undercooked because of all the vegetables in the batter. The tender crumb will keep its texture for several days, but if you are still living in heat wave conditions, it may be safer to store the care in the refrigerator.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30630158998/in/album-72157692427876994/" nbsp="" title="Sweet corn and zucchini cake"><img alt="Sweet corn and zucchini cake" height="488" src="https://farm2.staticflickr.com/1887/30630158998_5baa1c7012_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-69298636894411519782018-09-01T18:37:00.000-04:002018-09-01T18:37:38.206-04:00A Vegetable Tart to Capture Summer<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30442498248/in/album-72157665547802648/" nbsp="" title="Late Summer sky"><img alt="Late Summer sky" height="640" src="https://farm2.staticflickr.com/1859/30442498248_7dec72ccd8_z.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Welcoming September with open arms... Don't get me wrong, I wish summers in Montreal could be longer, but the cool evenings and sharp breeze in the mornings are a welcome shift from the stiffling heat we've had all summer. Still, it is rather sad when the days become noticeably shorter, and the streets no longer resonate with the happy shouts of children during the day...<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44299907492/in/album-72157623251250483/" nbsp="" title="Figs from the garden"><img alt="Figs from the garden" height="480" src="https://farm2.staticflickr.com/1843/44299907492_162289b44d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Many of you may be in the midst of back-to-school preparations, and though the last long week-end of the summer offers a little respite, come Tuesday will it be go-go-go until the next holiday. Evenings already seem to be more full and rushed. Dinner may sometimes feel like an after-thought. But it needn't be, and it can still be lovely even if it is.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44359104272/in/album-72157623251250483/" nbsp="" title="Crisp edges"><img alt="Crisp edges" height="480" src="https://farm2.staticflickr.com/1872/44359104272_5b75f46eaa_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Enter the Clean Out the Fridge Tart. This is obviously a reiteration of the <a href="https://afoodiesquest.blogspot.com/2012/09/last-hurrah.html">Harvest Tart</a>, renamed to make it more accessible, and revisited just to remind you that simple can be easy and delicious. I had meant to post the update ages ago, but then the heat wave hit, the oven remained untouched for the most part -except for when bread needed to get baked. But now that the mercury has descended to more reasonable levels, hot food for dinner no longer seems like a crazy idea.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41114530471/in/album-72157623251250483/" nbsp="" title="Vegetable tart"><img alt="Vegetable tart" height="480" src="https://farm1.staticflickr.com/871/41114530471_f9fc831834_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Back when I blogged about <a href="https://afoodiesquest.blogspot.com/2018/05/keeping-well-stocked-pantry.html">pantry essentials</a>, I had included puff pastry as a staple to have on hand, despite it being a freezer staple. Ready-made puff pastry, whether homemade or store-bought, can be a lifesaver as it has both sweet and savoury uses. My mum always used to have short crust pie shells on hand, but I prefer pastry sheets because I find them more flexible.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41071553572/in/album-72157623251250483/" nbsp="" title="Vegetable tart"><img alt="Vegetable tart" height="480" src="https://farm1.staticflickr.com/885/41071553572_057aebf708_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
There is no real recipe for this tart, all you need to do is defrost the pastry, pre-heat the oven to 200ºC/425ºF, and empty out your vegetable drawer and fruit basket. You'll want to use vegetables that you enjoy raw and cooked: depending on your oven, the cooking time can be as short as 10 minutes or as long as 30 minutes, and the toppings can be anywhere between hot-but-nearly-raw or cooked through. Watery vegetables, like tomatoes, or fruits like figs should be added near the end to prevent excessive juicing that can render the crust quite soggy.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43500777435/in/album-72157623251250483/" nbsp="" title="Chopped ingredients"><img alt="Chopped ingredients" height="480" src="https://farm2.staticflickr.com/1851/43500777435_4370aa69bd_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Slice everything as thinly as you can manage, either by using a vegetable peeler to reduce everything into ribbons, or by chopping away with your knife. Toss the vegetables with olive oil, salt, pepper, and some herbs or spice, if you want. The possibilities are endless here, you are only truly limited by what you happen to have on hand. I have listed some of my favourite combinations, but feel free to let your imagination go,<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43691491264/in/album-72157623251250483/" nbsp="" title="Radishes"><img alt="Radishes" height="480" src="https://farm2.staticflickr.com/1895/43691491264_518a7e3355_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Favourite Combinations for the Clean-The-Fridge-Out-Tart </i></b><br />
<i><br /></i>
<i>Cherry tomato halves, olives, zucchini (courgette) ribbons, basil, red onions, capers, anchovies and goat cheese (optional)</i><br />
<i><br /></i>
<i>Broccoli florets, sweet peppers, garlic, button mushrooms, spring onions, Gruyère or Cheddar cheese, eggs</i><br />
<i><br /></i>
<i>Cauliflower, Brussels sprouts, cumin seeds, radishes, sun-dried tomato pesto</i><br />
<i><br /></i>
<i>Goat cheese, almonds/hazelnuts/pecans/pistachios, figs, honey</i><br />
<i><br /></i>
<i>Kale, walnuts/pecans/cashew nuts, <a href="https://afoodiesquest.blogspot.com/2014/08/its-now-or-never.html">roasted red peppers or muhamarra</a>, garlic, <a href="https://afoodiesquest.blogspot.com/2010/01/lady-marmalade.html">onion marmalade</a></i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43500784195/in/album-72157623251250483/" nbsp="" title="Clean Out the Fridge Tart"><img alt="Clean Out the Fridge Tart" height="480" src="https://farm2.staticflickr.com/1878/43500784195_d52ab8f57c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
When the puff pastry is sufficiently defrosted, roll out onto a parchment-lined baking sheet. 'Waterproof' the pastry by drizzling with an oil of your choice or by slathering on some pesto or cheese. Pile on the seasoned vegetables, and pop into the oven. Bake until the pastry is evenly browned: if the top is browning more quickly than the bottom is crisping up, cover with a sheet of foil. If, on the other hand, the bottom is browning more quickly than the top, turn on the broiler, but keep an eye on the tart! When the tart looks to be nearly done, add the juicier vegetables or fruits such as tomatoes and figs, and sprinkle with soft cheeses (mozzarella, goat cheese, ricotta), or crack a few eggs on top, and allow to cook a bit more.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44359104272/in/album-72157623251250483/" nbsp="" title="Crisp edges"><img alt="Crisp edges" height="480" src="https://farm2.staticflickr.com/1872/44359104272_5b75f46eaa_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-61421448306471330102018-08-16T21:27:00.000-04:002018-08-16T21:27:00.020-04:00Sourdough Crackers For All Those Cravings<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30209167918/in/album-72157623251250483/" nbsp="" title="Cracker Jenga"><img alt="Cracker Jenga" height="480" src="https://farm2.staticflickr.com/1774/30209167918_b01c0fd4b2_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
I'm a grazer: given half the chance, I will munch on something all day long. Constant snacking can sometimes get in the way of proper eating, so I try to stick to healthy things. I usually have a jar of these <a href="https://afoodiesquest.blogspot.com/2010/01/me-want-cookies.html">cookies</a> stashed away in the cupboard. They may not be the healthiest snack, but increase the seeds and nuts content until they look like granola bars held together with a bit of dough, and three cookies will keep you full of goodness for a while. Of course, one doesn't always crave something sweet. Usually, when it's getting dangerously close to mealtime, I crave salty and crunchy: toasted homemade bread will usually hit the spot, but sometimes there is no bread to be had.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30209166578/in/album-72157623251250483/" nbsp="" title="Ready for the oven"><img alt="Ready for the oven" height="480" src="https://farm2.staticflickr.com/1798/30209166578_07a96a43e6_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
That's when I reach out for the chips and store-bought crackers... which are rarely a good idea, particularly when most store-bought crackers contain <a href="https://www.ecowatch.com/why-is-palm-oil-so-bad-1881907014.html">palm oil</a>. Good thing that homemade sourdough crackers can be mixed and made in under half an hour! These crackers are rather addictive, so when you do make them, I highly advise that you store them in several small containers and hide them in different places.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/30209166658/in/album-72157623251250483/" nbsp="" title="Seeded sourdough cracker dough"><img alt="Seeded sourdough cracker dough" height="480" src="https://farm2.staticflickr.com/1780/30209166658_c050004b0a_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<b><br /></b>
<b><i>Seeded Sourdough Crackers</i></b><br />
<i><br /></i>
<i>140g/ 1 cup whole wheat bread flour </i><br />
<i>60ml/ ¼ cup olive oil </i><br />
<i>185g/ ⅔ cup sourdough starter</i><br />
<i>3g/ 1 tsp baking powder</i><br />
<i>2g/ ½ tsp salt</i><br />
<i>80g/ ½ cup mixed seeds (I used a mix of flax and poppy seeds, but feel free to use whatever you have on hand)</i><br />
<i><br /></i>
<i>Pre-heat the oven to 180ºC/ 350ºF.</i><br />
<i>In a large mixing bowl, combine together all the ingredients. </i><br />
<i>Knead the dough until it comes together into a nice ball.</i><br />
<i>Divide the dough in two, and place each half on a sheet of baking parchment or a silicone baking mat.</i><br />
<i>Roll out as thinly as possible.</i><br />
<i>Using a pizza cutter or a butter knife, score the dough into squares.</i><br />
<i>Place the cut-out dough onto baking sheets, and into the oven. </i><br />
<i>Turn the oven temperature down to 165ºC/ 325ºF, and leave to bake for 10 minutes.</i><br />
<i>Switch the baking trays around for even baking, and leave for another 10 minutes.</i><br />
<i>The crackers should be just be brown around the edges, and dry to the touch.</i><br />
<i>Leave to cool completely.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/44029201782/in/album-72157623251250483/" nbsp="" title="Ready to eat"><img alt="Ready to eat" height="427" src="https://farm2.staticflickr.com/1812/44029201782_8d39c07787_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
These crackers are rather scrumptious on their own, but they are also quite handy for dipping into things like hummus or cream cheese. The flavour of the sour starter does not really come through in these crackers because it is not given any time to develop its kick. However, if a tang is wanted, let the dough rest at room temperature for 2 hours, or in the refrigerator for up to 5 days. For a more pronounced salty hit, brush the dough with some oil and sprinkle a bit of flaky salt before baking.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43170873485/in/album-72157623251250483/" nbsp="" title="Cracker jars"><img alt="Cracker jars" height="480" src="https://farm2.staticflickr.com/1775/43170873485_681ca06131_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-75048949404438693312018-08-06T23:30:00.000-04:002018-08-08T22:00:51.071-04:00No-Knead Sourdough: Bread in Translation Part 2<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43397783232/in/album-72157623251250483/" nbsp="" title="Whole wheat, 74% hydration"><img alt="Whole wheat, 74% hydration" height="480" src="https://farm1.staticflickr.com/922/43397783232_b152cc23e4_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Following on from <a href="https://afoodiesquest.blogspot.com/2018/07/no-knead-sourdough-bread-in-translation.html">Part 1</a>, here is a recipe for a basic sourdough bread. Ounce conversions given are for weight measurement, <u>not</u> for volume: please do not use a measuring cup for this recipe. If a regular yeasted dough is preferred, 5g (1tsp) of traditional dried yeast dissolved in 2 tablespoons of water can be substituted for the sourdough starter, and proceed as in the recipe. Do not attempt a long, slow fermentation with fast-acting or instant yeasts: these yeasts are intended for use in a bread machine, and do not have the stamina for proving over several hours. The recipe makes one good sized loaf, that fits in a 5 quart (5.5L) casserole pan or a 1kg(2lb) <a href="http://www.breadmatters.com/bread-tins">bread tin</a>; for a 3 quart (3.5L) casserole or pound cake tins, the dough should be divided in two after the bulk proof.<br />
<b><i><br /></i></b>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42319111455/in/album-72157623251250483/" nbsp="" title="Ready to bake"><img alt="Ready to bake" height="480" src="https://farm1.staticflickr.com/847/42319111455_9c86251bbc_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
It is important to note that a sour starter must be active to be effective. If the starter is normally kept dormant in the refrigerator, it needs to be brought back to room temperature and fed before it can be used for baking. Once the starter is revived and bubbling away, it should, ideally, be fed a second time, and allowed to bubble away again before it is mixed into your dough.<br />
<b><i><br /></i></b>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43397783232/in/album-72157623251250483/" nbsp="" title="Whole wheat, 74% hydration"><img alt="Whole wheat, 74% hydration" height="480" src="https://farm1.staticflickr.com/922/43397783232_b152cc23e4_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<b><i><br /></i></b>
<b><i>No-Knead Sourdough Bread</i></b><br />
<i>Makes 1 loaf</i><br />
<i><br /></i><i>450g/16oz flour (100%)</i><br />
<i>315g/360g/450g (11oz/12.6oz/16oz) dechlorinated water (70%/80%/100%)</i><br />
<i>9g/0.3oz salt (2%)</i><br />
<i>115g sourdough starter (25%)</i><br />
<i><br /></i><u><i>Autolysis</i></u><br />
<i>This step is optional, but it is especially helpful with the bread's structure when there is little to no kneading of the dough. This resting period allows the enzymes to activate and begin the process of breaking down the complex starches in the grain, and developing the gluten strands, all without the intrusion of wild yeasts or lactic bacteria.</i><br />
<i>Start by mixing together the flour, salt and water in a large mixing bowl. The general consensus is that salt should be added at the end of the autolysis period, but I tend to forget it, so I add everything together from the beginning. If you prefer to leave the salt out, hold back 50g of the water to dissolve the salt in later.</i><br />
<i>Mix together until the formation of a rough dough. Be aware that a 70% will result in a fairly stiff dough, but should still be manageable even for someone with little arm strength. However, if the dough feels overly stiff or dry, sprinkle in an extra tablespoon or two of water.</i><br />
<i>Cover the bowl with a lid or wrap of some sort.</i><br />
<i>Let sit anywhere from 30 minutes to several hours.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43696538621/in/album-72157623251250483/" nbsp="" title="Bulk fermentation"><img alt="Bulk fermentation" height="480" src="https://farm1.staticflickr.com/929/43696538621_25b6b5e3a4_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<u><i>Bulk Fermentation</i></u><br />
<i>If the salt was held back from the autolysis, dissolve in 50g of water, and mix in to the dough until thoroughly combined.</i><br />
<i>Add the sour starter to the dough, and knead in completely. This will be the extent of all the kneading to be done, though a later, optional, step can be added if timing permits.</i><br />
<i>Once the leaven is completely mixed into the dough, cover the bowl, and leave to rest at room temperature. </i><br />
<i>The length of the bulk fermentation will depend on the room's temperature. Generally speaking, between 18ºC/64ºF and 24ºC/75ºF, it will take about 8 to 12 hours. I usually try to time the bulk proof so that the dough is ready for the next stage either when I wake up in the morning or come back from work in the evening. However, even if the dough over-proves, it is <b>not</b> a dire problem: the resulting loaf will probably not be at its best, but it will still beat supermarket bread, hands down.</i><br />
<i><br /></i>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43703016131/in/album-72157692427876994/" nbsp="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Stretch and fold"><img alt="Stretch and fold" height="640" src="https://farm1.staticflickr.com/932/43703016131_60c1caeb64_z.jpg" width="640" /></a><i>If your schedule permits, a gentle kneading, also called 'stretch and fold,' can be performed 30 minutes into the bulk fermentation. Slide your hand under the middle part of the dough, and lift away from the bowl. Fold the dough back onto itself, give a quarter turn to the bowl, and repeat three more times. This process should be done with wet hands to prevent the dough from sticking to your hands: keep wetting hands as and when needed. Repeated every 30 minutes, for up to six times if timing allows. </i><br />
<i>All bakers seem to agree that it is important to create tension on a single side of the dough: the top-side of the dough usually becomes the outer surface of the final loaf of bread, and thus, these are the gluten strands that need to be given the most elasticity. Do not flip the dough willy-nilly, unless needed as in the stretching technique described below.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41789531550/in/album-72157623251250483/" nbsp="" title="Pull and tuck"><img alt="Pull and tuck" height="640" src="https://farm1.staticflickr.com/843/41789531550_195cd94eb0_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<i>If, however, your dough is very soft and fragile, pulling and tucking may be a better way to work out the dough. This consists in pinching a corner of the dough, pulling it out as far as possible, and tucking the end into the centre or just beyond. Give the bowl a quarter turn, then repeat three more times, or until the dough feels somewhat firmer. As with the stretch and fold, this should be done with wet hands. Finally, the ball of dough should be gently eased out of the bowl, and flipped over; when the times comes for the next stretching session, flip the dough over again, and proceed as before. Flipping the dough over ensures that the outer surface of the loaf gets all the stretching.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28316239387/in/album-72157623251250483/" nbsp="" title="Pre-shape"><img alt="Pre-shape" height="480" src="https://farm1.staticflickr.com/914/28316239387_b6429c8ff5_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<u><i>Dividing and Shaping</i></u><br />
<i>It can be difficult to judge when the bulk proof is done: dough does not always double in size, especially if it's made with whole wheat flour. Some signs to look for: removing the lid from the bowl releases a tangy whiff; the dough should look visibly relaxed - give the bowl a gentle shake, the dough should wobble or jiggle; some air bubbles may be visible on the surface of the dough; the dough's surface should look glossy and taught. Sometimes, especially on warmer days, the dough may look craggy and knobbly, a little like a deflated balloon, it may even appear much more runny than you remember, and distinctly sour and alcohol smell may emanate from the dough: these are signs that the dough has over-proofed. It happens, and it's not the end of the world.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42000298050/in/album-72157623251250483/" nbsp="" title="Overproved"><img alt="Overproved" height="480" src="https://farm1.staticflickr.com/936/42000298050_61b7c3806f_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<i>Overproved doughs will have a weakened gluten structure, therefore it may be preferable to bake them in a mould rather than baking them free-form. Before setting any dough for its final fermentation, the gluten structure needs to be given a little boost: tighten the dough by making a series of 'stretch and folds' or 'pull and tucks' until the dough form a proud(-ish) ball of dough. Leave the dough to rest top-side up on a lightly floured surface. </i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43824455802/in/album-72157623251250483/" nbsp="" title="Loaf of bread, whole wheat 75% hydration"><img alt="Loaf of bread, whole wheat 75% hydration" height="480" src="https://farm1.staticflickr.com/853/43824455802_e4518db21c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<i>Meanwhile, prepare a baking tin/proving basket/baking sheet: baking sheets (for proving free-form dough) and baskets should be lightly floured, bread tins need to be greased. Lightly flour the top of the dough, flip over, and further tighten the dough with a series of 'pull and tucks.' When the dough is as tight as it will get, pinch together the seam to prevent the dough from splaying out. Place top-side up in the bread tin or on the baking sheet, upside-down in the proving basket. Lightly flour the dough and cover with a clean cloth.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42905710485/in/album-72157623251250483/" nbsp="" title="Ready for the final proof"><img alt="Ready for the final proof" height="480" src="https://farm2.staticflickr.com/1836/42905710485_5d4549e64a_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<u><i>Final Proof</i></u><br />
<i>The final proof should take about half as long as the bulk fermentation, if it is done at the same temperature. This timing may or may not work with your schedule: one way to fit the final proof in your day is to slow down the second proof, also called a<b> retard</b> -French for delay. This simply implies that the dough is left to ferment in the refrigerator. The yeasts will continue to work until the core of the dough becomes too cold for them; some of the lactic bacteria will continue on even in the cold, so long retards (anything beyond 24 hours) will result in distinctly sour bread -which may or may not be desirable. Cold proved dough should be baked straight from the fridge.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28948235427/in/album-72157623251250483/" nbsp="" title="Baked in a tin"><img alt="Baked in a tin" height="480" src="https://farm1.staticflickr.com/929/28948235427_21f7e37523_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<u><i>Baking</i></u><br />
<i>Pre-heat the oven to 250ºC/480ºF. If baking in a casserole, place it in the oven to pre-heat: cast iron casserole take a long time to heat through, depending on how reliable your oven, wait 30-60 minutes after the oven reaches the right temperature before proceeding. Bread tins can go straight into the oven when hot. Free-form loaves can go in the oven on the same baking tray they proved on. Dough that fermented in a basket need to be gently flipped out onto a baking sheet or a piece of baking parchment if they are to be transferred into a pre-heated casserole. </i><br />
<i><br /></i>
<i>Scoring the dough is not only decorative, it also gives the dough some room to get extra lofty. As it can be daunting the first few times, loaves can be left unscored and allowed to crack where they will. Carefully transfer the dough into the pre-heated casserole, if using, by lifting the edges of the parchment paper and lowering the dough into the pot. Cover the pan and return to the oven. Bake the bread for 30 minutes, remove the lid to the casserole, lower the oven's temperature to 190ºC/375ºF, and bake for a further 15 to 20 minutes, or until the bread is a lovely burnished brown. </i><br />
<i><br /></i>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43885140861/in/album-72157623251250483/" nbsp="" title="Whole wheat sourdough"><img alt="Whole wheat sourdough" height="480" src="https://farm2.staticflickr.com/1813/43885140861_363de567c8_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<i><br /></i>
Allow to cool down for at least 30 minutes before slicing into the loaf, and remove the bread from the tin as soon as it is cool enough to handle. This waiting period is necessary to finish off the cooking process, cut into it too soon and the crumb will be wet and gummy. Occasionally, the dough will have other things in mind and will stubbornly refuse to rise up, preferring to spread wide... It happens, especially with the wetter doughs, and on sweltering days. Increasing the number of stretching sessions may improve the bread's loftiness. Nevertheless, if the dough refuses to bake into a handsome loaf, baking in a bread tin is always an option, as is cheating with the leaven: adding a quarter to a half teaspoon of commercial dried yeast is sometimes helpful. And don't give up! Try and try again, keeping notes on any changes you may attempt, whether it is the hydration level or the flour brand. Practice makes better!<br />
<br />
As always, please leave any questions in the comment box below.<br />
<br />
<br />
<br />
Happy Baking and Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-43715639291161198832018-07-27T17:09:00.000-04:002018-07-28T20:49:17.358-04:00No Knead Sourdough: Bread in Translation, Part 1<div style="text-align: justify;">
<div style="text-align: left;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41375001290/in/album-72157623251250483/" nbsp="" title="Bread love"><img alt="Bread love" height="480" src="https://farm1.staticflickr.com/839/41375001290_c111868a36_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
I bake bread. Weekly. I really enjoy baking bread. I find it meditative, and the results are always satisfying, even the failures. I still get results that vary from one bake to the next. Sometimes I just go through the motions, at other times, I pay close attention to my conversation with bread. Yes, bread speaks: it murmurs in sighs and burps while it is still in raw dough form, it snaps and crackles once it is baked up golden and fragrant. Often, when I am uncommitted to the tale being told, the loaf will have a fit and fall flat. It happens. It's what I find so fascinating about baking bread. Twenty years of baking bread, and I'm still figuring things out. </div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/39632050170/in/album-72157623251250483/" nbsp="" title="Whole wheat bread"><img alt="Whole wheat bread" height="640" src="https://farm1.staticflickr.com/821/39632050170_c85910a094_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
There is so much information available on bread baking nowadays, that I sometimes wonder if I really need to add my two cents. For in depth knowledge and videos on achieving the perfect artisanal loaf at home, I'd advise you to look up Vanessa Kimbell from <a href="https://www.sourdough.co.uk/">the Sourdough School</a>, Daniel Larsson of <a href="https://danlarn.com/how-i-bake-country-style-sourdough-bread/">Sourdough Musings</a>, or <a href="https://bread-magazine.com/sourdough-bread-recipe/">the Bread Magazine</a>. If, on the other hand, you're willing to bumble along with me, please stick around. I will get a bit technical, and I might get down right nerdy, but I will try to keep it as simple as I can. As always, if you have any questions, please comment below.</div>
<div style="text-align: left;">
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40678600055/in/album-72157623251250483/" nbsp="" title="Whole wheat sourdough"><img alt="Whole wheat sourdough" height="480" src="https://farm1.staticflickr.com/817/40678600055_b06bfb793f_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div style="text-align: left;">
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div style="text-align: left;">
<br />
At its most basic, bread is composed of flour, yeast, water and salt; you would think that a food made from such simple ingredients would come out the same every single time you follow the same exact recipe. However, as a friend once told me, the simplest ingredients are often the most complex. The kicker: yeast and flour are alive, and just like any other living things, they have their moods. They will react to the weather, the water, the season, to whatever they want to. And there is no way for you to predict which way they will go. There are signs to be read, sighs to be deciphered, and most importantly, textures to be felt for. There are ways to manipulate these ingredients, but you need to understand their language in order to do so. Making bread is an exercise for all the senses.</div>
<div style="text-align: left;">
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43445774731/in/album-72157623251250483/" nbsp="" title="70% hydration whole wheat sourdough"><img alt="70% hydration whole wheat sourdough" height="480" src="https://farm2.staticflickr.com/1822/43445774731_2fb933b319_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
I started keeping notes on a spreadsheet -because I now apparently like spreadsheets: it is turning out to be more than a progress report, something akin to a personal guide book to bread-speak. Proper sourdough bread take anywhere from 8 to 48 hours from start to end, but only require about an hour and a half of active time, most of it for the actual baking, and its schedule can be adjusted to fit your own, which is quite convenient. The long, slow process of making a sourdough is not only meditative, it improves the digestibility and nutrition of the bread itself. Prolonged contact between flour and water activates enzymes that break down complex starches into simple sugars; these sugars will go on to feed the wild yeasts and lactic bacteria (acid-dwellers); eventually, when the sugars run low, the microcosm will also start munching on gluten itself, rendering it less sticky in our guts. These effects can, to a certain extent, be reproduced with commercial yeast (for anyone who is reluctant to adopt a sourdough), but the benefits of sourdough are incomparable.<br />
<br />
<img alt="Ready to score" height="480" src="https://farm1.staticflickr.com/838/29314021258_b76f911b03_z.jpg" width="640" /><br /><br />
To start, you will need a digital weighing scale, preferably a multi-function one, so that you can weigh out the ingredients in grams, I will include imperial weight measurements, but I have to admit that I am rather flummoxed by them. Sourdough baking can be inordinately complex, but is somewhat easier to comprehend when ingredients are weighed instead of measured by volume. Most bakers work with <a href="https://bread-magazine.com/master-formula/">the baker's ratio</a>' instead of precise measurements, where each ingredient is weighed out in proportion to the flour used. Using a scale and knowing the baker's ratio make it much easier to adjust a recipe to suit different flours or even the weather. If you are unsure you want to commit to sourdough baking, you can start with either of my no-knead recipes before investing in a digital scale (<a href="https://afoodiesquest.blogspot.com/2010/02/not-quite-like-pie.html">no-knead white bread</a>, <a href="https://afoodiesquest.blogspot.com/2011/02/another-go.html">seeded whole wheat bread</a>), and go from there.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28316241507/in/album-72157623251250483/" nbsp="" title="Scored, now into the oven"><img alt="Scored, now into the oven" height="480" src="https://farm1.staticflickr.com/924/28316241507_250525d5aa_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<b><br /></b>To bake bread, you need a good flour, preferably a strong wheat flour, usually labelled as bread flour. Whether you use a white or whole wheat flour is up to you. Flours that are labelled as being 'strong' or 'for bread' simply indicate that they have a high protein content, and will result in a good gluten structure, which, in turn, will help with the loftiness and texture of your bread. If you are just starting your bread-baking adventure, stick to wheat flour for the time being: specialty flours have varying protein contents, and results can be disappointing if you are unsure of what you are looking for. Unbleached, white bread flour is sometimes difficult to source in Canada, in which case unbleached all-purpose flour might be a viable option. However, since whole wheat bread flour is generally available, even in supermarkets, it might be easier to start by baking whole wheat bread, at least until you become more familiar with bread making. Also, do use unbleached white flour (bleached flour is not available in Europe): the few times I attempted sourdough with bleached flour were complete failures -I suspect that the bleaching agents are lethal to wild yeasts.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42610087445/in/album-72157623251250483/" nbsp="" title="80% hydration sourdough"><img alt="80% hydration sourdough" height="480" src="https://farm2.staticflickr.com/1761/42610087445_b9a84cd5e1_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Water is possibly the second most important ingredient in bread. Yes, perhaps even more so than the sour starter itself. Water is life: it sustains the wild yeasts and the lactic bacteria in the starter, it activates the enzymes in the flour, and most crucially, it binds the wheat proteins to form gluten, which eventually trap all those gas bubbles to form the open crumb in your loaf. There is, nevertheless, no need to use bottled water: if your tap water is fine to drink, it will be fine for bread. It should, however, be dechlorinated, either by using a filter or simply leaving a bowl or jarful out overnight, uncovered. How much water to add to the dough depends on several factors, namely type of flour, weather and temperature. For beginners, 70% hydration (whereby the final weight of water used equates 70% of the flour's weight) is a good place to start: this amount of water gives a relatively stiff dough that is pliable enough yet not overly fragile to handle. It is also suitable for baking under sweltering hot conditions. Most artisanal sourdoughs use a ratio hovering around 80%, though some bakers like to push the hydration to 100%.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42319111455/in/album-72157623251250483/" nbsp="" title="Ready to bake"><img alt="Ready to bake" height="480" src="https://farm1.staticflickr.com/847/42319111455_9c86251bbc_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Instruction on how to make your own sourdough starter can be found <a href="https://afoodiesquest.blogspot.com/2018/07/starting-sourdough.html">here</a>. It can be made of any flour, as long as it is unbleached: all purpose (plain), strong, white, brown, wheat, rye. Each flour will impart its own unique flavour compounds to the sour, and subsequently to the bread itself. Nonetheless, it is not necessary to have specific sours for different breads. Of course, should you want to maintain different starters, feel free to do so. As an aside, I have, in a pinch, used gluten-free flours to feed my starter without any adverse effect, so if you find yourself without any wheat or rye flour but happen to have chickpea, rice, tapioca, cornmeal or even potato starch, they can sub in until you find time to buy more wheat flour. By the way, chickpea flour makes a wonderful gluten-free sour starter, if you want to venture into specialty breads. Since the sour leaven is alive, its ratio in bread dough is somewhat flexible, floating around 25%- however, if you are doubling (or more) the dough, it is not necessary to increase the leaven. In fact, too much leaven could adversely speed up the process.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42835755994/in/album-72157692427876994/" nbsp="" title="Salt of the sea"><img alt="Salt of the sea" height="480" src="https://farm2.staticflickr.com/1829/42835755994_1698406a60_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Salt not only flavours the final loaf, it helps with the caramelisation of the crust, and regulates the yeast's activity: too much and the dough will not rise, too little, and the bread will be bland and over-prooved. The general consensus is 2% of salt, however, there is a tiny little margin: I like to taste the salt in my bread, so I occasionally add a touch more, namely 10g to 450g of flour (or 2,2%). The type of salt used is only of personal importance, what you have on hand, and what you enjoy to cook with, is perfectly fine.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42296247715/in/album-72157623251250483/" nbsp="" title="Crumb shot"><img alt="Crumb shot" height="480" src="https://farm2.staticflickr.com/1808/42296247715_df318bffa6_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
All bread-making, whether conventional or no knead, follow a specific sequence of steps. <b>Autolysis</b> refers to the chemical reactions that occur when wheat flour comes into contact with water: the starches swell up, enzymes are activated, two different proteins bind together to form gluten. These reactions will occur regardless of whether or not yeast is present in the dough, which is why some regard this step as optional. However, it would appear that autolysis is more complete when yeast is left out of the dough and does not hinder the other elements. Since 'no knead' implies that there is little physical input to building the gluten structure of the dough, an extended yeast-free autolysis seems particularly important in this case. Generally, salt is also left out of the dough, so most bakers tend to hold back some water to dissolve the salt in, and add it later. But as I am the forgetful sort, I always mix in my flour, water and salt from the start. Autolysis can be as short as 15 minutes, and as long as 12 hours: 30 minutes seems to be the general consensus. Be aware that whole wheat flour contains bran, which has sharp edges that can slice through gluten, so a longer autolysis (at least 90 minutes) softens up the bran and gives better results.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/29292297338/in/album-72157623251250483/" nbsp="" title="Just kneaded"><img alt="Just kneaded" height="480" src="https://farm2.staticflickr.com/1830/29292297338_b83e59e5b8_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<u><br /></u>
Following the autolysis, the sour (or regular yeast) is added to the dough, along with salt, and thoroughly mixed in: this will be the only time when anything resembling kneading is performed. The dough is then left to <b>bulk ferment</b>, so-called because the entire batch ferments together, as opposed to divided into loaves. Bulk fermentation is normally done at room temperature, ideally somewhere between 18ºC/64ºF and 25ºC/77ºF, and lasts 8 to 12 hours. Timing will vary greatly from one season to the next: in winter, bulk fermentation can be done overnight, so that you can catch some sleep; on the other hand, during a heatwave, the dough will often be ready for the next stage in as little as 4 hours. It is always possible to slow things down, by placing the dough in the refrigerator, if more time is required.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42693788715/in/album-72157623251250483/" nbsp="" title="Stretch and fold"><img alt="Stretch and fold" height="480" src="https://farm1.staticflickr.com/856/42693788715_4370b02e10_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
During the bulk proof, it is generally advised to give the dough a light work out, consisting mainly of gentle stretching to further develop the gluten structure in the bread. I say 'generally', because I have found that in a lower hydration dough (70-76%) this stretching did not result in a noticeable difference. However, in higher hydration doughs, this helps to develop the body necessary to hold up a free-form loaf -which means if you intend to bake a higher hydration dough in a bread tin, you can get away with shortening or skipping this step. There are two methods of stretching the dough: the most popular is the 'stretch and fold', whereby the ball of dough is lifted out of the bowl by its middle then gently folded back onto itself.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/29727723998/in/album-72157623251250483/" nbsp="" title="Lift and fold"><img alt="Lift and fold" height="480" src="https://farm1.staticflickr.com/859/29727723998_32bbc9939c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The second method is especially handy for very soft and flabby doughs: I call it 'pull and tuck' -the one book I have that refers to this technique is in a box somewhere, so I can't find its proper name- a corner of the dough is pulled out as far as it will go, then tucked into the middle of the dough. In both cases, the stretching is repeated four times, giving the bowl a quarter turn in between stretches. If your schedule allows, these work outs should be repeated every 20-30 minutes, at least three times during the bulk fermentation.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41789533210/in/album-72157623251250483/" nbsp="" title="All tucked in"><img alt="All tucked in" height="480" src="https://farm1.staticflickr.com/916/41789533210_5fb851001f_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
It can be difficult to judge when the bulk proof is done: dough does not always double in size, especially when it's made with whole wheat flour. Some signs to look for: removing the lid from the bowl may release a tangy whiff; the dough should look visibly relaxed - give the bowl a gentle shake, the dough should wobble or jiggle; some air bubbles may be visible on the surface of the dough; the dough's surface should look glossy and taught. Sometimes, especially on warmer days, the dough may look craggy and knobbly, a little like a deflated balloon, it may even appear much more runny than you remember, and distinctly sour and alcohol smell may emanate from the dough: these are signs that the dough has over-proofed. It happens, and it's nothing to worry too much about.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28316239387/in/album-72157623251250483/" nbsp="" title="Pre-shape"><img alt="Pre-shape" height="480" src="https://farm1.staticflickr.com/914/28316239387_b6429c8ff5_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
If you have made a larger batch of dough, it is now time to divide it into portions using a dough scraper or a knife. The ball(s) of dough are then given a 'preshape.' Start by tightening up the dough by either stretching and folding or pulling and tucking it until it sits a little more proudly (you'll need to flip over a pulled and tucked dough.) Let the dough rest a few minutes, during which time you can prepare your bread tin or proving basket. If using a tin, grease with a solid fat of some sort: I am quite partial to butter, but margarine or coconut oil are good vegan alternatives, and if you are not a vegetarian, then bacon fat is an option. If using a proving basket, line with a clean tea towel, and lightly flour it. Now for the final shaping: lightly flour your work surface, and flip over your ball of dough so that its tight topside is now on the bottom. Pull and tuck the dough as many times necessary to really tighten the dough: it should come to look as near to a ball as possible, pinch the seams so that the dough doesn't splay out. Place the dough right side up in the prepared tin, or as is in the proving basket (the dough will get flipped out of the basket when ready to bake so that the bottom becomes the top of the loaf.)<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/29314021258/in/album-72157623251250483/" nbsp="" title="Ready to score"><img alt="Ready to score" height="480" src="https://farm1.staticflickr.com/838/29314021258_b76f911b03_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The final proof normally takes half as much time as the bulk fermentation at room temperature: sitting anywhere between two and six hours, which may or may not fit in your day. For convenience, it is possible to slow down the final proof, also known as a <b>retard</b>, this simply means placing the shaped dough in the refrigerator until you are ready to bake. Fermentation will continue until the dough is completely chilled, at which time the yeasts will go dormant, and only some of the lactic bacteria continue their activity. A lengthy retard will result in a more pronounced tartness, but also a much more digestible and nutritious bread. Indeed, people with mild gluten intolerance often find that sourdough breads pose no problem to their digestive track. Another boon to a long and slow final proof is the development of a dry skin on the loaf: this skin is rather important if intricate scoring of the crust is desired.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28316241507/in/album-72157623251250483/" nbsp="" title="Scored, now into the oven"><img alt="Scored, now into the oven" height="480" src="https://farm1.staticflickr.com/924/28316241507_250525d5aa_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Domestic ovens are rarely designed with bread baking in mind, even the most innovative high-tech ones are rarely up to the task, though there are ways around it. Baking bread in a casserole/Dutch oven as described in my previous no-knead posts is one way to improve baking conditions; using a pizza stone and a pan of water to create steam is another. However, if your main goal is to obtain a square loaf of bread suitable for toast and sandwiches, there is little need to worry about all these trappings: pre-heating the oven on its highest temperature (225ºC/500ºF), waiting 15 minutes after the oven reached that temperature before placing the bread tin on the middle shelf, then baking at that high temperature for the first 20 minutes, then turning down the oven to 180ºC/350ºF for the next 20 minutes, should give more than acceptable results.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28149819368/in/album-72157623251250483/" nbsp="" title="Whole wheat sourdough"><img alt="Whole wheat sourdough" height="480" src="https://farm1.staticflickr.com/975/28149819368_c4106b63fe_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
And now to put the theory to practice! There will be a basic bread dough recipe in Part Two, and I will delve a little more deeply in the theory. If you have any questions you would like me to address, please comment below, and I will try to answer as best I can.<br />
<br />
<br />
<br />
Happy Baking!<br />
<br />
<br />
</div>
</div>
Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com4tag:blogger.com,1999:blog-6904044147658632374.post-8535156241466506832018-07-05T20:01:00.000-04:002018-07-05T20:01:48.182-04:00Starting a Sourdough<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40125008482/in/album-72157623251250483/" nbsp="" title="New sourdough starter"><img alt="New sourdough starter" height="512" src="https://farm5.staticflickr.com/4760/40125008482_d368df4918_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
There are countless ressources available on sourdough baking, so this post is merely a quick overview on starting your own sourdough ferment. First things first though: if you are serious about baking bread at home, please consider purchasing a digital scale. Though I generally try to abstain from advocating for specific kitchen equipment, this is one piece of kit that I think any serious baker needs to have. Bread making being such an intuitive art, most bakers prefer to speak in term of '<a href="https://bread-magazine.com/master-formula/">ratio</a>' instead of precise measurements, where each ingredient is weighed out in proportion to the flour used.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42482242904/in/album-72157623251250483/" nbsp="" title="Refreshed sourdough starter"><img alt="Refreshed sourdough starter" height="480" src="https://farm1.staticflickr.com/913/42482242904_a00383d375_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
There seems to be as many ways to make a sour starter as there are bakers in the world, but all you really need are good flour and clean water. If you can, try to use organic flour, whichever kind you want; if organic flour is difficult to find, or just not in the budget, do, at the very least use an unbleached flour, or better yet, a wholemeal flour (whole wheat, whole rye, whole barley, etc.) Although the bleaching agent used in flour is technically safe for human consumption, it happens to be lethal to the bacteria and yeasts found in a sour starter. As for the water, if you live in an area with highly chlorinated water, fill a jar or bottle and leave out, uncovered, overnight, no need for bottled or filtered water.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42301387105/in/album-72157623251250483/" nbsp="" title="Signs of life"><img alt="Signs of life" height="480" src="https://farm2.staticflickr.com/1822/42301387105_097516196b_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
You are now ready to start: in a clean bowl or jar, weigh out 50g (which is equivalent to 1.7oz, but just use 2oz for simplicity's sake) of flour, and add the same in dechlorinated water -equal weights of flour and water, also known as 100% hydration in baker's terms. Mix together. Loosely cover with a cloth or lid, and wait. If using a lid, do not twist it shut, just place on the jar to prevent things from falling in the starter. The jar should be kept at room temperature, anywhere between 18ºC/64.5ºF and 25ºC/77ºF. Check on the slurry daily; depending on the weather, and the flour, it can take anywhere from 24 hours to 3 days before any signs of activity become apparent. You may notice bubbles on the surface of the mix or along the sides of the jar. Eventually, there should be some vigorous bubbling happening, and the starter may give off a whiff of something a little off: it is perfectly normal. Feed the starter with 25g (or 1oz) each flour and water, and keep feeding the starter every other day over the next four days days (three more feedings.)<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43223694591/in/album-72157692427876994/" nbsp="" title="Bubbling up"><img alt="Bubbling up" height="480" src="https://farm2.staticflickr.com/1822/43223694591_54148d640d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
After the second feeding, the starter should start smelling nicer. Depending on the flour you use, it may smell fruity-vinegary (like sour apples or grapes), milky-yoghurty, or beer-like. After the third feeding, the smell should start settling into something distinctly sour: if you feel up to it, give it a taste. It should have a tang to it, but still be pleasant, if it tastes in any way unpleasant, throw it out and start again.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42319111455/in/album-72157692427876994/" nbsp="" title="Ready to bake"><img alt="Ready to bake" height="480" src="https://farm1.staticflickr.com/847/42319111455_9c86251bbc_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
You're now ready to bake your first loaf of bread. Most baker's ratio account for 25% sourdough starter to flour by weight, so you should have enough starter for one loaf, and have some leftover for the next batch. Feed the starter every time you bake, and keep leftovers in the fridge, this way there is no need to throw any starter away. If your schedule does not allow you to bake on a weekly basis, add enough flour to your starter to make a stiff dough: your starter can now be left unattended in the fridge for at least four weeks.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/43223684011/in/album-72157692427876994/" nbsp="" title="Time to start again"><img alt="Time to start again" height="480" src="https://farm2.staticflickr.com/1810/43223684011_6ca8492f1e_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
When you're ready to bake again, the starter will look rather sad and grey, but will be fine to use; should the dough be covered in mould (usually blue or white), remove the mouldy layers, and use only the creamy centre. To revive your sourdough, mix 50g of flour and 70g of water, to which you will add 25g of sourdough (or 2oz flour, 2.5oz water, 1oz sourdough). Mix until smooth-ish, and leave to sit at room temperature until frothy. The starter is ready to use once it is active again.<br />
<br />
<br />
<br />
Happy Baking!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-74758639012374868822018-06-25T00:30:00.000-04:002018-12-29T11:05:13.170-05:00Cooking Grains Made Easy<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/27971655857/in/album-72157623251250483/" nbsp="" title="Short grain brown rice"><img alt="Short grain brown rice" height="480" src="https://farm2.staticflickr.com/1785/27971655857_f3724d6c4a_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
If you've been reading this blog for a while, then you will have surmised that I am a fan of grains and all things grain-like. And I am! There is so much to like about them: they are generally inexpensive, nutritious, flavourful, and there are so many varieties. I promise that I will never tout a grain-free or carb-free diet. Ever. And you can hold me to account if I start spouting against grains! That is not to say that I hold any judgement against anyone who chooses to forgo the wonders of grains and carbohydrates, to each his or her own I say, and more for me!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42146680434/in/album-72157623251250483/" nbsp="" title="Farro"><img alt="Farro" height="480" src="https://farm2.staticflickr.com/1753/42146680434_3c1171c407_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Grains, and seeds that are referred to as pseudo-grains (of which quinoa and buckwheat are part of) are full of goodness. They contain their fair share of protein, on top of being chockfull of fibre and minerals, and should be given a larger spot in our plates. We are all familiar with grains such as wheat, rice and barley, however, even these often put off seasoned cooks, as the cooking process can sometimes be hit or miss. The following cooking guidelines should demystify the whole process: they are tried and tested methods that have worked for me in all sorts of situations, from state of the art kitchens to rickety camping stoves. If you have insight on different cooking method, please do leave your own tips and tricks in the comment section below.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28992125778/in/album-72157623251250483/" nbsp="" title="Cauliflower and wheat berry salad"><img alt="Cauliflower and wheat berry salad" height="480" src="https://farm1.staticflickr.com/896/28992125778_83b2cb6bd5_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Whole Grains</b>, such as wheat berries in all their guises (soft or hard wheat, farro, spelt, kamut...), brown rice and pot barley (not to be confused with pearl barley, of which I write further down), are minimally processed, and therefore, if cooked in large amounts of boiling water, as it is most often recommended, can take an hour or more to cook to a soft, chewy texture. Which is not ideal. However, the cooking time can be drastically cut back by soaking whole grains: cover in ample water, and let sit for at least two hours, ideally overnight, and up to three days, changing the water daily. This last step is less important in cooler weather, however, during the summer, spontaneous fermentation can be triggered if the soaking water is not changed regularly. If water waste is a concern, this water can be used for watering plants, washing up, cooking other foods, or even chilled and drunk -this liquid is essentially raw barley water. The extended soaking period triggers the sprouting process, which softens the starches in the grain, activates enzyme that break down the starches into simple sugars, and releases micro-nutrients, essentially making the grain much more digestible.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42864342011/in/album-72157623251250483/" nbsp="" title="Pot barley"><img alt="Pot barley" height="480" src="https://farm2.staticflickr.com/1822/42864342011_725fd8561e_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
When ready to cook, drain, and measure out the volume (how many cupfuls you have). Place in thick bottom pan, and add one and a half times the volume of water. Season with salt, if desired, and bring up to the boil. Once the water has come up to a proper boil, turn the heat down to medium-low, and cover with a lid. Leave to simmer for about 15-20 minutes before checking if the grains are cooked through. Brown rice usually absorbs all of its cooking water, whereas wheat rarely does, in either case the grain should be soft inside with a chewy exterior. Drain off any cooking water, and serve hot, or leave to cool down completely to mix into salads or freeze in portions for a later use.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42816012642/in/album-72157623251250483/" nbsp="" title="Wild rice"><img alt="Wild rice" height="480" src="https://farm2.staticflickr.com/1829/42816012642_9137608619_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Other grains</b> that benefit from an albeit shorter soak are wild rice, pearl barley, millet and raw buckwheat (not to be confused with kasha, which is toasted buckwheat): one hour of soaking tops, and a 15-20 minute boil in ample water. Although these grains -and most likely a slew of others I have not yet met- can be cooked in more or less an hour without soaking, there are several pros to pre-soaking grains. A one hour steep might not be quite enough time for the grain's natural enzyme to break down all the starches, it does plump up the grains which result in far fewer blown kernels: I don't know about you, but I find wild rice with both ends exploded a little underwhelming. As for pearl barley, the difference with pot barley is small, yet not minimal: most barley grown for human consumption is covered in a stubborn and inedible hull, which needs to be milled before eating. Pot barley, also called Scotch barley, is milled for a shorter period, just enough to remove the hull; it is higher in fibre, takes longer to be digested (and therefore will keep you full for a longer period), and because it still retains it chaff, it tends not to overcook and turn to mush. Pearl barley is not without merit: aside from cooking in less time, its starch is more readily released, making it an ideal substitute -and somewhat more nutritious- alternative to white rice for risotto.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/27569063178/in/album-72157623251250483/" nbsp="" title="Freekeh"><img alt="Freekeh" height="480" src="https://farm1.staticflickr.com/901/27569063178_673b4a9591_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Cracked wheat</b>, such as bulgur and freekeh do not need to be soaked before being cooked. In fact, bulgur barely needs any cooking, since it is technically par-cooked before being dried and packaged, much like couscous. Place a measure of bulgur in a heat proof bowl and pour over with an equal measure of boiling water; cover with a lid or cling film, and let sit for 5-10 minutes or until ready to serve. Freekeh, on the other hand, requires a little bit more effort: although the immature wheat is toasted over fire, the heat's main purpose is to dry out the kernels for cracking, not actual cooking; it can be cooked in ample water for about 15 minutes, like pasta, or by the absorption method, as per white rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/29009230258/in/album-72157692427876994/" nbsp="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="White long grain rice"><img alt="White long grain rice" height="480" src="https://farm2.staticflickr.com/1789/29009230258_21b4ebb9e6_z.jpg" width="640" /></a></div>
Cooking <b>white rice</b> can be a contentious subject: there are as many methods of cooking rice as there are people who eat it, and each has their pros and cons. I could practically write an entire blog post on cooking rice, and depending on how long this paragraph ends up being, I just might... The <i>immersion method</i>, most commonly used by Europeans (and derisively called "the white people method" by non-Caucasians), is basically how most people cook pasta: ample boiling water, raw rice thrown in, boiled until cooked, drained, and often rinsed under cold water. This method is useful when rice is being cooked ahead of time to be reheated later or for mixing into salads. Personally, I never cook white rice this way -hence the lack of cooking time- because it washes away so much starch (and nutrients) that the rice barely holds together on a fork. And for salads, I prefer the texture of brown or wild rice.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41053927550/in/album-72157623251250483/" nbsp="" title="Kamut"><img alt="Kamut" height="480" src="https://farm1.staticflickr.com/879/41053927550_c3e4a9fd12_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The <i>absorption method</i> of cooking rice is the most common approach to cooking white rice. Because no cooking liquor is thrown away, each grain of rice conserves its own starch, rendering it sticky enough to eat with fingers, chopsticks or for rolling up into sushi. The greatest thing about this cooking method is that it works for many types of rice, whether short or long grain, white, black or red. White rice should be rinsed in several changes of clean water to get rid of fines (flour resulting from the milling process -not, as it is often referred to, starch): these fines are perfectly edible, but they can result in pasty -though not necessarily overcooked- rice. Once rinsed, drain the the rice well, and measure out the volume. Place in a thick bottom pan with an equal measure of cold water. Cover with a lid, and let sit for 10 minutes for long grain rice, 30 minutes for short grain rice. Once rested, bring up to a boil. When steam starts shooting out from under the lid, turn the heat down to medium-low on an electric hob or as low as possible on a gas cooker. Leave to simmer gently for 15 minutes. Leave to rest, covered, for 10 minutes or until ready to serve. Gently fluff with a fork or a spatula.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/27153167897/in/album-72157623251250483/" nbsp="" title="Cooked quinoa"><img alt="Cooked quinoa" height="481" src="https://farm1.staticflickr.com/976/27153167897_12b99b4104_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Quinoa</b> has changed quite a bit since the late '80s: when I was first introduced to this seed, it was rather difficult to find, and it needed to be washed in several changes of water before it was ready to cook. Quinoa seeds are coated in saponin, a surfactant, and unless removed will cause the cooking liquor to froth like a bubble bath and give the quinoa a bitter taste. Though I have not seen unwashed quinoa in recent years, it is easy to spot: the soapy stuff has a buff, pale tan colour, whereas the washed stuff is a bright off-white. I'm not sure how to tell whether or not red and black quinoa are washed, but they've also never foamed up for me, so I think it is generally safe to assume that all quinoa available nowadays is washed. Quinoa can be cooked by absorption just like white rice, or by immersion, for about 10, and left to rest in the cooking liquor for a further 10 minutes. Drain before serving.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42865706641/in/album-72157623251250483/" nbsp="" title="Kasha"><img alt="Kasha" height="480" src="https://farm2.staticflickr.com/1769/42865706641_1543e956e1_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Kasha</b> is a bit of a quandary to me: for years, I would eat it in Polish restaurants and truly enjoy it, only to be disappointed by the porridgy consistency when I tried cooking it at home. It wasn't until I read the Wikipedia entry for <a href="https://en.wikipedia.org/wiki/Kasha">kasha</a> that the mystery started to lift: in essence, buckwheat itself is referred to as kasha in Eastern Europe, whereas in English, the word designates toasted buckwheat groats only, so kasha on a restaurant menu or in an imported package may or may not be the roasted stuff. Despite its name, buckwheat is neither a wheat nor a cereal -it is actually a relative of rhubarb and sorrel- so its starch and protein differ from wheat in that they do not bind together as willingly, which is why most commercially available soba noodles contain some wheat flour. It also explains why toasted groats tend to fall apart at any attempt to cook them further: I've tried cooking them like bulgur, and microwaving to no avail. I have had okay results with a three day soaking, then microwaving in equal volume water for two minutes. However, if anyone knows how best to cook toasted buckwheat so that each kernel remains whole, please let me know!<br />
<br />
<br />
<br />
In the meantime, Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-55244238841742228682018-06-19T23:44:00.000-04:002018-06-19T23:44:33.241-04:00Celebrating Pollinators<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42906630571/in/album-72157692427876994/" nbsp="" title="Busy bee"><img alt="Busy bee" height="511" src="https://farm1.staticflickr.com/899/42906630571_bb6983991d_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Monday marked the start of <a href="http://pollinator.org/pollinator-week">Pollinator Week</a> in the US. I'm not sure if it's only observed in the United State -it was actually sanctioned by the US Senate in 2007- or if it is commemorated throughout the Northern Hemisphere, but I think pollinators should actually be celebrated every week. So, wherever you are, whoever you are, please spare a thought or two (or more!) for the bees, the butterflies, the birds, and yes, the flies that help us humans to produce nearly 70% of our food crops.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/4794372255/in/album-72157623251263079/" nbsp="" title="Elderflower"><img alt="Elderflower" height="480" src="https://farm5.staticflickr.com/4138/4794372255_48755ce1bf_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
In Canada alone, there are upwards of <a href="https://www.seeds.ca/pollination">a thousand pollinating animal species</a>, of which 855 are native bees, but sadly, no pollinating bats call Canada home... However, there has been a sharp decline in pollinator populations in the past decade: the three main causes for this downturn are habitat loss, climate change, and pesticide use. But all is not doom and gloom: as citizens and consumers, there are lots of little actions we can all take to make a difference.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42324144402/in/album-72157623251263079/" nbsp="" title="Strawberries and violets"><img alt="Strawberries and violets" height="480" src="https://farm1.staticflickr.com/951/42324144402_2036dcf2f8_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Contact your representatives</b>: people power works. Time and again, small actions by a large number of people have enabled major changes in policy. It is through the action of local groups that the City of Montreal, followed by the Province of Quebec, enacted a ban on the cosmetic use of pesticides; in February, the Quebec Environment Minister announced even stricter regulation on the use of agricultural pesticides. It is hoped that through the continued pressure from the likes of <a href="http://equiterre.org/en/">Équiterre</a>, the <a href="https://davidsuzuki.org/">David Suzuki Foundation</a>, <a href="http://foecanada.org/en/">Friends of the Earth</a> and <a href="https://theleap.org/">The Leap</a>, Quebec -and the rest of Canada- will outright ban the use of pesticides such as <a href="https://en.wikipedia.org/wiki/Neonicotinoid">neonicotinoids</a>.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/39921392165/in/album-72157623251263079/" nbsp="" title="The old garden"><img alt="The old garden" height="480" src="https://farm1.staticflickr.com/803/39921392165_0a58ec41c6_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Taking action to let your representative know that you care about the survival of our pollinators requires very little effort or initiative on your part: this being Pollinator Week, most environmental groups will have links up on their websites to contact your local representative. And if you are not in North America (Hello Rest of the World 👋), you don't need to feel excluded, Friends of the Earth, Greenpeace and many more are actively advocating around the world for legislation banning the use of pesticides that are detrimental to our pollinator friends. If you would rather contact your representative directly, details on how to do so should be available on your government's website.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/4892640574/in/album-72157623251263079/" nbsp="" title="Edible Flowers and Herbs"><img alt="Edible Flowers and Herbs" height="480" src="https://farm5.staticflickr.com/4073/4892640574_622bff5c96_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Buy local produce</b>, eat seasonal, and consume organic whenever possible. I admit, this step could be a big ask. Depending on where you live, seasonal and local produce may not even be accessible, and organic is not always affordable. I get it. As someone who lives and breathes food, I understand that not everyone can devote a huge chunk of time and money to food, but when you buy local, you have more power to engender changes in food policies that directly affect you. There are ways around budgetary concerns: if you always go to the same supermarket or corner shop to buy your fruits and vegetables, ask to speak to the manager: tell them you would like to see more local produce on the shelves.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42912001011" nbsp="" title="Siamese Cat"><img alt="Siamese Cat" height="481" src="https://farm2.staticflickr.com/1823/42912001011_227d549cb5_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Go to the market near closing time: you do run the risk of not finding what you need, but vendors often slash prices at the end of the day just to avoid having to pack everything up. Sign up for for a CSA: they are increasing in number in ever more countries, and they give you access to local, seasonal and often, organic produce at very reasonable prices. If the cost of a CSA membership is prohibitive, consider splitting the cost and baskets with a friend, family member or a neighbour. I have, in previous years, compiled <a href="https://afoodiesquest.blogspot.com/2011/01/why-buy-local-and-eat-seasonal.html">a list of CSAs</a> in several countries, and I will try to update it again very soon.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/5969459604/in/album-72157623251263079/" nbsp="" title="Roquette Blossoms"><img alt="Roquette Blossoms" height="480" src="https://farm7.staticflickr.com/6147/5969459604_563d076604_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Buying organic</b> food is a hot topic, and twenty-five years after I took the conscientious decision to garden only organically, it has become even more contentious. I do not advocate buying organic just for the sake of it -whether or not one has the means to: I truly believe that an organic fruit or vegetable grown on an industrial scale and that travelled halfway around the world is just as problematic, if not more, as the same crop grown locally in the conventional manner. I am, however, not a hundred mile purist either: I am, after all, a foodie, and like many vegetarians, I love avocados and tropical fruits. I am pragmatic about it: I buy local and seasonal whenever possible; organic if available, especially when the <a href="https://www.ewg.org/foodnews/dirty-dozen.php">dirty dozen</a> is concerned;<a href="http://www.fairtrade.ca/en-ca/what-is-fairtrade"> Fairtrade</a> when it's an option; and everything I grow I do so organically. But I don't beat myself up if I slip up, and I try to keep my preaching to a minimum.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28379042929/in/album-72157623251263079/" nbsp="" title="The Garden"><img alt="The Garden" height="480" src="https://farm5.staticflickr.com/4668/28379042929_b8000a3071_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
By far my favourite action to celebrate pollinators is to <b>build a garden</b>. I can hear the eyes rolling! I know not everyone has a green thumb, and a lot of people don't even have outdoor space, but as the picture above attests: you do not need a lot of space to grow a few plants! My garden in London was barely 2.5m<span style="background-color: white; color: #373a3e; font-family: "source serif pro" , serif; font-size: 18px; text-align: justify;">² </span>(27 square feet), and it was stuffed to the gills with an array of plants that flowered from April to October. Not everyone needs to build a monument to the garden gods, but if everyone with a balcony, rooftop or windowsill kept a pot or three of something bright, cheerful and pesticide-free, pollinators everywhere would have access to some food. It is this patchwork of greenery that make up for our suburban sprawl.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28379609059/in/album-72157623251263079/" nbsp="" title="First foray into London's flower shows"><img alt="First foray into London's flower shows" height="480" src="https://farm5.staticflickr.com/4661/28379609059_8fdc3f09c5_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Studies have shown time and again that urban and suburban areas are home to more species of pollinating animals, mainly due to the diversity of flowers grown in our gardens. So go ahead, grow some flowers or herbs, they'll cheer up any space, whether it's your patio or the steps to your doorway. The planter pictured above was 30cm/12" in diameter, and contained five flowering plants. Most of them thrived over the six years I tended them: they were grossly overcrowded, but the flowers were always abuzz with bumblebees and hoverflies.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42906642591/in/album-72157692427876994/" nbsp="" title="Untitled"><img alt="Untitled" height="480" src="https://farm2.staticflickr.com/1762/42906642591_d9d5b638ec_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
And yes, you may have to contend with a few pesky unwanted guests. One of the plants in the aforementioned pot kept disappearing, and it took me a while to realise that catmint is just as attractive to cats as catnip! Squirrels are rather troublesome as well. In fact, I do believe that squirrels may be up in the top ten most despised garden pests. They are quite vexing, especially to vegetable gardeners, but they, like pollinators, are simply looking for food.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42858276332/in/album-72157692427876994/" nbsp="" title="Making the lawn less of a desert"><img alt="Making the lawn less of a desert" height="480" src="https://farm2.staticflickr.com/1787/42858276332_8ee39bbebc_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
If flower pots or beds aren't your thing, but you have a lawn, how about adding some diversity to that green desert? Contrary to popular belief, grass is not the only plant that can take the traffic, but it is certainly the most boring. Creeping thyme, <a href="https://www.bhg.com/gardening/plant-dictionary/perennial/ajuga/">ajuga reptans</a>, <a href="https://www.bhg.com/gardening/plant-dictionary/perennial/english-daisy/">English daisy</a>, clover, and alfalfa can all take quite a bit of trodding and still give a good show for the bees. If your lawn is struggling in a shady spot, <a href="https://www.bhg.com/gardening/plant-dictionary/perennial/sweet-woodruff/">sweet woodruff</a> can stand up to light traffic, though it will recover even from some heavy trampling, and it smells divine as well! There is no need to tear out the lawn -unless you want to: just dig out a few spots and plant your selection. Keep well watered until the plants are established, and then they pretty much take care of themselves! You will still need to mow the lawn, so either keep the blades on the high side, or mow around the plants until they are done flowering.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28042700907/in/photostream/" nbsp="" title="Honey bee"><img alt="Honey bee" height="481" src="https://farm2.staticflickr.com/1784/28042700907_d72abfe761_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<br />
<br />
Hope you have a lovely Pollinator Week!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-33127015526620138292018-06-10T20:04:00.000-04:002018-06-12T13:35:38.538-04:00Ode to Summer Rolls<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41762569825/in/album-72157665547802648/" nbsp="" style="margin-left: 1em; margin-right: 1em;" title="Little Burgundy"><img alt="Little Burgundy" height="640" src="https://farm2.staticflickr.com/1742/41762569825_6f7d41768d_z.jpg" width="480" /></a></div>
<br />
The warm weather finally seems to be sticking around. There was that week-long heat wave last month, followed by a return to seasonal temperatures, then an unseasonal chill. But it seems like things are back to normal now, and Spring is gradually turning into Summer. And for those days when it feels just a little too hot to turn on the stove or the oven, what better than to have Vietnamese summer rolls for dinner?<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42267844531/in/album-72157623251250483/" nbsp="" title="Summer rolls"><img alt="Summer rolls" height="640" src="https://farm1.staticflickr.com/945/42267844531_bbdf034a0e_z.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<br />
Granted, they do require a good deal of prepping, so they aren't exactly for the faint of heart. One way to minimise the workload is to have everyone make their own rolls. It still leaves quite a bit of chopping to do, but most of the prep can be done up to a day ahead if necessary. While it is difficult to judge how much everyone will end up eating, it should be fair to assume that most adults will scarf down about four to six large rolls each as a main course. The 'recipe' below takes these amounts into account. The vegetables listed are most commonly found in summer rolls, but do feel free to substitute with whatever you may prefer or already have on hand. In fact, any combination of vegetables can be used: just think of summer rolls as Vietnamese salad wraps.<br />
<br />
<div style="text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42267845621/in/album-72157623251250483/" nbsp="" title="Summer roll"><img alt="Summer roll" height="640" src="https://farm1.staticflickr.com/957/42267845621_912cafc237_z.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<br />
<b><i>Vietnamese Summer Rolls</i></b><br />
<i>Makes enough for 1 adult as a main course</i><br />
<i><br />
1 medium carrot, peeled</i><br />
<i>2 Lebanese cucumbers or ½ an English cucumber</i><br />
<i>1 generous handful each mint and coriander leaves</i><br />
<i>2 spring onions</i><br />
<i>1 sprig Thai basil or 5 shiso leaves, optional</i><br />
<i>1 Baby Gem lettuce or 3 butterhead lettuce leaves</i><br />
<i>1 small bundle bean thread or rice vermicelli</i><br />
<i>6 sheets rice paper, 22cm/8.6" in diameter</i><br />
<i><br />
Additionally, the following can be added for variety and to account for everyone's taste:</i><br />
<i><br />½ bell pepper</i><br />
<i>⅙ daikon or 6 regular radishes</i><br />
<i>1 bunch enoki or 6 shiitake mushrooms</i><br />
<i>¼ beet or kohlrabi</i><br />
<i>3 stalks stem broccoli, steamed or blanched</i><br />
<i>½ green or ripe mango or </i><i>¼ papaya</i><br />
<i>4-6 large prawns</i><br />
<i>1 block soft or fried tofu or ¼ firm tofu</i><br />
<i>⅓ chicken breast or 1 thigh</i><br />
<i>80g/3oz beef (rump or chuck) or pork (tenderloin or belly)</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42633620822/in/album-72157623251250483/" nbsp="" title="Julienne prep"><img alt="Julienne prep" height="480" src="https://farm2.staticflickr.com/1733/42633620822_908d2ee9aa_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
There is a fair bit of chopping to do, but there are ways around that bit of hard work: if you own a mandoline or a spiralizer, then producing copious amounts of shredded vegetables should be a cinch. If your knife skills are not up to scratch, and you do not own any fancy kitchen gadgets, a vegetable peeler can be handily used to slice vegetable ribbons. But, whatever you do to your veggies, please avoid graters: you'll end up with a juicy mess - better to cut your vegetables into small-ish sticks instead. If using mushrooms, they should be cooked before hand: simmer equal parts soy sauce and water, add sugar to taste, and cook the mushrooms for about 5 minutes; drain the mushrooms and allow to cool before serving. The cooking liquor can also be used to season tofu, if using. Lettuce leaves can be left whole (slice butterhead leaves in half) for wrapping around the outside of the roll, or shredded finely to use as a filling.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40911822710/in/album-72157623251250483/" nbsp="" title="Bean thread"><img alt="Bean thread" height="480" src="https://farm2.staticflickr.com/1746/40911822710_b5b7d6a7c3_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Bean thread used to come in big bundles that were nearly impossible to separate out in its raw form. However, it can now be found in packs of small bundles, making it easier to cook a single portion. If bean thread are not available, substitute with thin rice noodles or vermicelli. The noodles need to be cooked in boiling water, just like pasta. Unfortunately, timing will vary greatly from brand to brand, so do try to fish out a strand after about 3 minutes of boiling to check if they're done, and keep checking every minute until the noodles are soft. Drain the bean thread and rinse under cold water until completely cooled. Once completely cooled, shake out any excess water, and cut randomly with some scissors. The noodles can be flavoured with a drizzle of sesame oil and soy sauce, if desired, or simply toss with vegetable oil so that they're easier to handle.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41782399935/in/album-72157623251250483/" nbsp="" title="Veg prep for summer rolls"><img alt="Veg prep for summer rolls" height="480" src="https://farm2.staticflickr.com/1759/41782399935_754c57b712_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Once all the vegetables are prepped and laid out on a platter, you're pretty much set to go, unless you want a protein of some sort. Vegetarian options include all manners of tofu, sliced into sticks: Asian shops, and increasingly more supermarkets, often stock firm tofu that can be marinated and baked, or smoked tofu that is ready to use as is. I prefer soft tofu even though it is more fiddly to handle, but my favourite is fried tofu: Japanese fried tofu (used as the wrapper for inarizushi) is thin and can be turned into crispy morsel by toasting in an oven or a frying pan (no need for extra oil as they tend to be rather greasy); Chinese style fried tofu is usually sold as cubes, and can be sliced into sticks -it might benefit from being seasoned with some soy sauce. Of course, you can go off-piste, and add (vegan or dairy) cheese sticks or vegetarian deli slices.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40873742250/in/album-72157623251250483/" nbsp="" title="Prep for summer rolls"><img alt="Prep for summer rolls" height="640" src="https://farm2.staticflickr.com/1741/40873742250_2ab0e1e34a_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Non-vegetarians have a few additional options: prawns, chicken, beef or pork are usually gently poached until cooked through, then sliced thinly, but they can also be pan-fried if preferred. The poaching liquor can be flavoured with lemongrass or basil stalks, if available: bring up to the boil, then throw in the protein. For prawns, remove the pan from the heat, and allow to sit for 3 minutes, before draining and slicing. Other meats will take about 10-15 minutes on a medium-low heat, depending on the cut, and can be left to cool down in the poaching liquor. Since all the ingredients for summer rolls need to be cold for rolling, proteins can be cooked up to a day ahead of time, and allowed to chill completely before being sliced thinly and served.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42004177644/in/album-72157623251250483/" nbsp="" title="Soaking rice paper"><img alt="Soaking rice paper" height="480" src="https://farm2.staticflickr.com/1754/42004177644_4791293e65_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Although rice paper comes in several sizes, the larger ones are easier to handle for summer rolls, so try to buy the 22cm/ 8.6" ones. Depending on the size of your dining table, try to account for at least one bowl of cool water for every two to four diners. Each person should dip their own rice paper, and place it, still dripping wet, on their plate. It is extremely important that the rice paper not be allowed to soak too long: it should no longer feel brittle, but still be somewhat stiff, no more than 5 seconds.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42633621512/in/album-72157623251250483/" nbsp="" title="Piling it on"><img alt="Piling it on" height="480" src="https://farm2.staticflickr.com/1753/42633621512_abe4ddb4b6_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Leaving a wide margin on all sides, stack a bit of whichever filling you like. It doesn't need to look orderly, or even pretty.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40873119400/in/album-72157623251250483/" nbsp="" title="First fold"><img alt="First fold" height="480" src="https://farm2.staticflickr.com/1722/40873119400_7d527171e1_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
If you <i>do</i> want to make it look pretty though, layer a few herb leaves just shy of the top. Fold up the bottom edge, the rice paper should have softened up by now, and become a little tacky.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/40873119720/in/album-72157623251250483/" nbsp="" title="Tucking in the sides"><img alt="Tucking in the sides" height="480" src="https://farm2.staticflickr.com/1735/40873119720_2b709530d2_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Tuck in the sides, making sure they stick to the bottom edge.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41782398995/in/album-72157623251250483/" nbsp="" title="Rolling, rolling, rolling"><img alt="Rolling, rolling, rolling" height="480" src="https://farm2.staticflickr.com/1727/41782398995_b85eed8863_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
And roll up as tightly as you can manage, without tearing the rice paper. It does take a little practice, but it is easier than rolling up a tortilla wrap!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/41782396735/in/album-72157623251250483/" nbsp="" title="All rolled up"><img alt="All rolled up" height="480" src="https://farm2.staticflickr.com/1749/41782396735_80c498d80c_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Once rolled, you are ready to tuck in. If you are making summer rolls ahead of time, each roll should be wrapped in a lettuce leaf to prevent it sticking to its neighbour. If possible, try to avoid refrigerating the rolls, as it will render the rice paper opaque: as all the ingredients are either raw or fully cooked, summer rolls should be okay to hang out in the kitchen for up to 45 minutes before . Serve with a dipping sauce of your choice: I am quite partial to <a href="https://afoodiesquest.blogspot.com/2018/02/you-need-this-in-your-life.html">this peanut sauce</a>, thinned down with water until it reaches a pouring texture.<br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0tag:blogger.com,1999:blog-6904044147658632374.post-5558405635779842412018-05-30T10:27:00.000-04:002018-05-30T10:27:26.969-04:00Rhubarb Galore<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42267848081/in/album-72157692427876994/" nbsp="" style="margin-left: 1em; margin-right: 1em;" title="First rhubarb of the year"><img alt="First rhubarb of the year" height="640" src="https://farm1.staticflickr.com/950/42267848081_a23659b3f4_z.jpg" width="480" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<br />
I love rhubarb. If you look through my recipe archives, I think that fact is quite obvious. I do tend to consume it in sweet concoctions, but I am not averse to its savoury renditions. Given the vagaries of climate, rhubarb season can start as early as February in parts of Europe, or as late as late May -as it has this year in Montreal. I admit that I do become green with envy when friends and strangers start posting pictures of their first rhubarb feast weeks, if not months, before I even get to see a single stalk.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/27503488787/in/album-72157623251250483/" nbsp="" title="Rhubarb"><img alt="Rhubarb" height="480" src="https://farm1.staticflickr.com/878/27503488787_f7b79af261_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Luckily, rhubarb season is finally here, and as I write, I've already indulged in a few different rhubarb treats, so I thought I'd share this rhubarb and almond tart. It's not only very pretty, it is also super scrumptious! I did fuss over the chopping of the rhubarb for the pictures, but it is absolutely not necessary. In fact, I made a sample with several different possible presentations. Just in case any of you don't have 45 minutes to lay out bits of rhubarb on a tart. If rhubarb is not your thing, you can substitute with any fruit you like, or even chunks of chocolate.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/27517437957/in/datetaken-public/" nbsp="" title="Blind baked pastry"><img alt="Blind baked pastry" height="480" src="https://farm2.staticflickr.com/1746/27517437957_779626674b_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
You will need a blind baked sweet shortcrust shell, either a 20cm/ 8" round or a 10x30cm/ 3.5"x12" rectangle. <a href="https://afoodiesquest.blogspot.ca/2010/12/in-all-simplicity.html" target="_blank">This recipe</a> has been my go-to recipe since cooking school: it is reliably sturdy even when rolled out very thin, without being tough. Half a recipe should be enough, but it is a bit of a tight squeeze if you are making a rectangle tart, so it might be easier to make a full recipe and reserve the trimmings for another day. When blind baking tart shells, I prefer lining the pastry with baking parchment because it tends to be sturdier than aluminium foil. However, parchment can be a little stubborn: to encourage the paper to hug the pastry, scrunch up the paper before lining the tart.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/27515823247/in/album-72157623251250483/" nbsp="" title="Playing with angles"><img alt="Playing with angles" height="481" src="https://farm2.staticflickr.com/1751/27515823247_c89b8f0c4e_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The filling is a basic <i>crème d'amande</i>, or almond cream, an all-purpose filling for all sorts of classics such as the<i> <a href="https://www.davidlebovitz.com/galette-des-rois-kings-cake-recipe/">Galette des Rois</a></i> and <a href="https://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/17/how-make-perfect-bakewell-tart">Bakewell tarts</a>. The typical proportions for <i>crème d'amande</i> are equal weight almond powder, sugar, butter and whole eggs or yolks, making it one of the easiest recipes to remember if you have a good set of scales. Since I always seem to have way more egg whites than I know what to with, I have used whole eggs for this rhubarb tart. Additionally, this almond filling can be flavoured with vanilla extract, orange flower water, orange zest, or rum -basically, whatever floats our boat.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/27515832907/in/album-72157623251250483/" nbsp="" title="Filled tart shell"><img alt="Filled tart shell" height="480" src="https://farm2.staticflickr.com/1753/27515832907_1b6514f10b_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Crème d'Amande</i></b><br />
<i>Makes enough filling for 2 tarts</i><br />
<i><br /></i>
<i>200g/ 1 cups sugar</i><br />
<i>220g/ 2 packed cups ground almonds</i><br />
<i>220g/ 1 cup unsalted butter, at room temperature</i><br />
<i>3 large eggs</i><br />
<i>1 Tbs flavouring of choice, optional</i><br />
<i><br /></i>
<i>Cream butter and sugar together until thoroughly combined.</i><br />
<i>Stir in the ground almonds, then add the eggs one at a time, making sure that each egg is completely mixed in before adding the next one.</i><br />
<i>Keep at room temperature until needed, for up to 2 hours.</i><br />
<i>If the almond filling was refrigerated, allow to soften at room temperature before filling tart shells.</i><br />
<i>Can be refrigerated for up to 3 days, or frozen for 1 month.</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28514175478/in/album-72157623251250483/" nbsp="" title="Nearly ready to eat"><img alt="Nearly ready to eat" height="480" src="https://farm1.staticflickr.com/902/28514175478_2c6f10f5e4_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b><i>Rhubarb and Almond Tart</i></b><br />
<i>Makes one 20cm/ 8" round tart or one 11x35cm/ 4"x14" rectangular tart</i><br />
<i><br /></i>
<i>1 sweet shortcrust shell, blind baked until pale golden</i><br />
<i>½ recipe crème d'amande</i><br />
<i>5-6 rhubarb stalks, 2-3cm/ ¾-1" thick</i><br />
<i>50g/ ¼ cup sugar</i><br />
<i><br /></i>
<i>Cut rhubarb stalks so that the pieces fit inside the tart shell. If the stalks are very thick, they can be sliced in half widthwise as well.</i><br />
<i>Sprinkle the cut rhubarb with sugar, and allow to sit for 1 hour, or up to overnight, until it renders its juices. </i><br />
<i>Fill the blind baked tart shell halfway with the almond cream.</i><br />
<i>Pre-heat the oven to 160°C/ 325°F.</i><br />
<i>Drain the rhubarb -reserve the juice for another purpose- and arrange the pieces in a decorative manner on top of the filling, pushing them in lightly to prevent the rhubarb from popping out during baking.</i><br />
<i>For extra sweetness, sprinkle generously with more sugar before placing in the oven</i><br />
<i>Bake in pre-heated oven until the almond filling is set and the pastry edges are golden brown, about 30-40 minutes. The rhubarb should be cooked through, but not blown out.</i><br />
<i>Allow to cool down completely before attempting to unmould tart.</i><br />
<i><br /></i>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/42387581601/in/album-72157623251250483/" nbsp="" title="Rhubarb tart, close up"><img alt="Rhubarb tart, close up" height="480" src="https://farm2.staticflickr.com/1759/42387581601_df3dd57bcb_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
While pre-sugaring the rhubarb is not an essential step, it does help to prevent the rhubarb from dissolving into sludge. However, keep in mind that macerating will cause some shrinkage, so plan your design accordingly, and cut a fair few extra pieces of rhubarb. Maceration also extends the tart's shelf life, but the rhubarb still remains juicy enough to render the pastry into a soggy mess after two days. Though I doubt it'll stick around for that long!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/44676786@N08/28521596798/in/album-72157623251250483/" nbsp="" title="Playing with patterns"><img alt="Playing with patterns" height="480" src="https://farm2.staticflickr.com/1730/28521596798_cede7d24d8_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<br />
<br />
Bon App'!<br />
<br />
<br />
<br />Dahlia ChanTanghttp://www.blogger.com/profile/09761052647377223709noreply@blogger.com0