Sordough Starter Day 6

Well I am pretty confident that both of my starters are still alive.  I decided to add a combo of 3 flours, whole wheat, dark rye and white bread flour.  I have also been dumping out half the starter as needed.  There are bubbles forming and both starters have a nice fermented aroma.  I will keep you updated and am so looking forward to making my first loaf of sourdough.  Happy Hump Day Universe. Let all great things come to those who wait!

Quick Spicy Pickle

1 English Cucumber

1/2 Sweet Yellow Onion

1 Serrano Pepper

1/4 cup White Wine Vinegar

1 Tablespoon Sugar

Dash of Sea Salt and Black Pepper

Peel (if desired) cucumber and chop off each end.  Thinly shave cucumber on slicer side of boxed grater (or slice by hand or use a mandolin).  Set aside.  In a glass jar add vinegar, sugar, cucumber and salt and pepper.  Set aside.  Finely slice onion into 2 inch peices.  Add to jar.  Remove stem from serrano pepper and thinly slice into rounds or smaller moon shapes.  For extra spicy, leave seeds and ribs of pepper in tact.  For less spicy, remove seeds and ribs using a small spoon.  Add pepper to jar.  Seal lid tightly and shake.  Allow to sit on counter for at least 5 minutes to ensure sugar has dissolved.  Shake again and serve or refrigerate unused portion.  Garnish with chopped peanuts and fresh cilantro if you like.  Voila!  Quick Spicy Pickle!  Easy as pie!

Lentil Barley Leek Soup

With my sourdough starters well under way, I figured it was time to whip up some soul-cradling soup.  This hearty and robust soup will fill you and your heart up with joy on a cold Autumn evening.

Lentil Leek Barley Soup

1 cup French Lentils

1 cup Pearl Barley

2 Leeks

1/2 Yellow Onion

2 Carrots

2 Stalks Celery

8 Cups Vegetable Broth

1 Tablespoon Olive Oil

1 Bay Leaf

Salt and Pepper (to taste)

Begin by thoroughly rinsing barley and lentils and set aside.  Finely chop leeks, onions, carrots and celery and set aside. In a stock pot add oil and heat on medium heat then add all chopped vegetables.  Cook for about 5 minutes then add lentil and barley.  Give it a good stir and then add all vegetable broth and bay leaf.  Reduce heat to simmer, cover and cook for about 40 minutes or until barley and lentils are tender.  If you like a more "brothy" soup, feel free to add more stock depending on your preference.  Lastly remove bay leaf and add salt and pepper to suit your taste.  Serve immediately with crusty bread and garnish with fresh parsley.  Refrigerate any unused portion in a tightly sealed glass jar after allowing it to cool to room temperature.

Sourdough Starter Day 3

Alright folks I have been feeding my sourdough starter twice a day and I also started one using just whole wheat flour instead of a combination of wheat and dark rye.  On day one I fed them equal parts of whole wheat flour and water (about 1/2 cup each).  Now, today, day 3 I fed them both unbleached white bread flour.  They are both covered on top of my fridge and getting bubbly and fermenting.  I am so looking forward to making some delicious, rustic sourdough breads but for now, the wait is on!  Stay tuned beloved readers.  This one should be well worth the wait!!!

Recipe Remix - Tostadas!

To create these beauties you will need to make the following recipes found here on my blog:

Arbol Chili Sauce

Perfect Pinto Beans

Autumn Harvest Veggie Medley

Directions: grab yourself a couple tostada shells.  Now pile on some beautiful green leaf lettuce, a generous scoop of perfect pinto beans, veggie medley and chili sauce.  Voila!  Heaven in a bite - I swear!

Autumn Harvest Veggie Medley

1 sixteen ounce can Kidney Beans

1/2 Red Onion

2 Carrots

2 Stocks Celery

1 cup fresh or frozen Sweet Corn

1 cup fresh or frozen Edamame Peas

Dressing

2 Tablespoons fresh Curly Parsley

2 Tablespoons fresh Cilantro

3 Garlic Cloves

1 Tablespoon Balsamic Vinegar

2 Tablespoons White Wine Vinegar

Juice of 1 Lemon

8 Cherry Tomatoes

1/2 cup Vegetable Oil

Generous amount of Salt and Pepper

1 Tablespoon Sugar, Agave or Honey* (*if you eat honey, I do)

Begin by finely dicing onion, carrot and celery and add to a large glass bowl.  Drain and rinse kidney beans, add to bowl.  Now add corn and edamame to mixture (if using frozen, okay to add while still frozen).  Set aside.

To make dressing add all dressing ingredients to food processor, except the oil.  Blend in food processor until fully pureed.  Now, while food processor is running, slowly drizzle in vegetable oil and puree until emulsified.  It is okay is the dressing seems runny.

Finally pour all dressing onto vegetable mixture.  Stir gently so all veggies are coated thoroughly.  Now let medley sit on counter covered for at least one hour. Serve or refrigerate until ready to eat.

Perfect Pinto Beans

Pinto Beans are underrated and they shouldn't be!  Dried beans, grains, nuts and seeds should never be underestimated.  So if your pantry is not stocked well with dried goods, may I suggest on your next shopping trip you purchase the following:  dried pinto, black, lima, white and any other beans that strike your fancy.  Along with lentils (any colors), barley, quinoa and cous cous. 

What is great about having such staples on hand is you always have something to cook - no excuses.  I promise preparing your own pinto beans from dried beans, for example, is far superior to anything that comes out of a can.  Also, you may find that buying dried products, especially if you can buy in bulk is highly cost effective.  Okay, enough preaching, let's cook some beans!

Best Pinto Beans

1 pound or about 4 cups dried pinto beans

1 yellow onion

2 dried bay leaves

1 teaspoon dried oregano

Sea Salt (to taste)

Fresh cracked black pepper (optional)

Begin by thoroughly washing beans and put in a large pot of cold water.  Soak beans overnight covered on the counter. Or, if you don't have time to soak, bring beans to a roaring boil and cook for 5 minutes.  Drain beans, dump water and return beans to pot.  Cover with 8 cups cold water.  Slice onion in half and add it to the pot along with the bay leaves and oregano.  DO NOT ADD SALT YET!!  

Cook on high until it reaches a boil.  Reduce heat to simmer and cook partially covered (just crock the pot lid to the side) for at least 2 hours, stirring occasionally.  Taste test a few beans for tenderness.  If the beans are not tender enough to your liking (this can happen when cooking at a very low temperature), continue cooking for another 30 minutes.  

By now your beans should be tender.  Drain beans, reserving adequate liquid to keep beans in a bath.  I like my beans to have some liquid.  If you prefer a dryer end product you can drain all liquid but keep in mind that is flavorful broth that would make a beautiful bean soup!  

Remove bay leaves and onion (they have done their job.  Now add your salt and pepper to taste.  Serve immediately and store unused portion in glass jars in refrigerator for up to one week.

Optional addition:  If you are not concerned about adding fat to this one pot wonder, after beans are cooked you may want to add a drizzle of olive or canola oil to give the beans added richness.  Similarly, you can "re-fry" cooked and cooled beans in a little oil and smash them for a refried bean texture.

My First Sourdough Starter

Alright beloved readers, this is going to be an ongoing post that I will update as I discover my successes and failures on my adventures in making My First Sourdough Starter.  Who doesn't adore sourdough bread?  Here in San Francisco we are known for our Sourdough Bread.  I have often flirted with the idea of making my own sourdough starter but have never done it.  Today that is all going to change as I embark on the challenge.  I researched some recipes online but decided I would be experimental from the get go as I so often am on my culinary adventures.  Let the games begin!

I will post pictures after the first 24 hours so you can see what I'm working with.  Stay Tuned.

Sourdough Starter Recipe as follows (so far):
1/2 cup whole wheat flour
1/2 cup whole grain dark rye flour
1/2 cup plus 2 Tablespoons bottled spring water

I combined the flours and water and put them in a large stainless steel stock pot that is now basically covered (the lid has a small steam hole in it and I put a dishtowel on top).  I have the pot sitting on top of my refrigerator.  My understanding is the temperature level should stay somewhat consistent and ideally be over 70 degrees F.  In my poorly insulated home in San Francisco, 70 degrees F this time of year is a tall order but I'm hoping by putting the concoction on top of the fridge, the temperature will remain somewhat consistent.  We shall see.  I have set a reminder to myself to start "feeding" the starter 24 hours from now and twice a day, roughly 12 hours apart, from this point forward for at least a week before using the starter.

PLEASE NOTE:  My inspiration for this recipe came from the following recipe and website: http://www.kingarthurflour.com/blog/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/

Bread Machine French Bread

Do you have a bread machine?  Do you use it?  I use mine all the time because it makes making homemade bread so EASY!  I makes homemade rolls, pizza crust, pita bread and more.  Today I am tackling a basic french bread recipe.

The inspiration for this recipe came after watching an episode of Top Chef New Orleans where the teams were charged with cooking Vietnamese cuisine.  Great episode that left me drooling for some crusty french bread drenched in butter.

Upon researching a recipe for Banh Mi Tay, I discovered this gem of a site -http://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html
I decided to give the recipe a go in my bread machine and see how it came out.  Although I don't mind making my own "loaves" I figured I'd let the bread machine do all the work today.

Bread Machine French Bread - (Vietnamese Baguette Recipe borrowed and adapted from http://www.vietworldkitchen.com blog, see link above)

1 1/2 cups warm water
1 package active dry yeast (or 2 1/4 teaspoons active dry yeast)
1 Tablespoon granulated sugar
3 1/2 cups unbleached bread flour (or all-purpose)
1 1/2 teaspoons sea salt

Add all ingredients to bread machine in the order listed (or according to your bread machine recommendations and set for basic bread cycle.  Remove when cooking cycle completes and allow to cool uncovered for at least an hour before slicing.  If you try to slice bread when it is hot/too warm, you will end up crushing the beautiful masterpiece you have just created so have a little patience.  I promise it will be worth the wait!  Serve toasted with lots of vegan butter.

Chef's note:  If you prefer to form your own loaves, set bread machine for "dough" and remove and form your own loaves to bake in your oven.  After forming two loaves, allow loaves to rise covered with a tea towel for 40 minutes.  Cut three slits in loaves (not just pretty but allow steam to escape) and bake at 450 degrees F for about 25 minutes.  Cooking times may vary based on your oven and size of your loaves.  Be sure to let bread cool to room temperature before slicing so you don't end up with a gummy mess.

Rainbow Vegetable Lentil Stew

1 pound lentils (I used brown but any variety would work)

2 carrots

1 yellow onion

1 apple

8 cups vegetable broth

1 bunch fresh curly parsley (wash thoroughly)

1 sixteen ounce can Italian stewed tomatoes

2 Tablespoons nutritional yeast (optional)

Salt and Pepper (to taste)

Begin by soaking lentils for about 20 minutes in a large pot of cold water.  While lentils are soaking, peel and dice onion, carrot and apple, set aside.  Strain and rinse lentils thoroughly. In a large pot combine all ingredients (EXCEPT Parsley, Salt and Pepper) and bring to a boil, once boiled stir thoroughly and reduce heat to lowest setting.  Simmer on low for about 30 minutes, checking periodically giving a gentle stir.   Taste broth for seasoning level and then add a salt, pepper and a generous amount of finely chopped parsley.  Serve immediately and store any unused portion in a tightly sealed glass vessel in refrigerator.

Fresh Falafel Balls

1 cup prepared chickpeas*

1 medium yellow onion

2 cloves fresh garlic

2 tablespoons fresh curly parsley

2 tablespoons fresh cilantro

1 teaspoon Sea Salt

1 teaspoon black pepper

1 teaspoon coriander

1 teaspoon cumin

2-3 tablespoons flour

Olive oil for frying

Start this recipe a day ahead by soaking dried chickpeas for 24 hours in cold water.  

Blend all ingredients (except flour) in food processor until a paste forms.  Add flour and pulse once more till combined.  Refrigerate for about 1 hour.  Remove mixture and scoop heaping teaspoon size balls (roll to form).  Fry in batches of shallow olive oil until crisp.  Remove, sprinkle with a dash of sea salt and allow to cool on parchment paper for about 5 minutes before serving.  

Serve with creamy hummus, arbol chili sauce and any other toppings of choice such as fresh cucumber and tomatoes.

Creamy Hummus

2 cups prepared chickpeas (used dried chickpeas, soaked for 24 hours, then cooked in 6 cups water and a pinch of baking soda, allowed to cool and removed individual pea skins by hand.)

1/2 cup Tahini (100% pure sesame seeds, no additives)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

2 cloves fresh Garlic

Juice of 1 lemon

1 teaspoon ground Cumin

Begin by soaking dried chickpeas for 24 hours.  Rinse and add to a large pot and cover with six cups of cold water and a scant dash of baking soda.  Cook for 60 minutes or until tender and skins pop off easily when you pinch peas between two fingers.  Working carefully, remove all skins from peas by hand.  Place peas, garlic, salt, pepper, cumin and lemon in food processor and blend until fully combined.  Lastly add Tahini and continue to blend until creamy and fluffy.  Be sure to scrape down sides of blender so all ingredients are incorporated.  Serve fresh hummus immediately or refrigerate unused portion in tightly sealed glass for up to one week.  Garnish with olive oil, if desired, and serve with fresh pita chips and vegetables.

Arbol Chili Sauce

3 dried Arbol Chilies

2 cups Water

1 six-ounce can Tomato Paste

3 cloves fresh Garlic

1 Tablespoon ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 teaspoon dried Oregano

2 Tablespoon Sugar

In a small saucepan cover dried chilies (stems removed) with 2 cups water. Cover and bring to a boil, cook for 5 minutes.  Turn off heat and allow to sit for 5 minutes. Add contents of pot to blender with other ingredients and blend on high speed until well blended.  Arbol Chili Sauce can be served warm, room temperature or cold.  Use sauce immediately or store unused portion in tightly sealed glass vessel in refrigerator for up to one week.  Pairs well with hummus, tamales and so much more!

Tomatillo Cream Sauce

6 Tomatillos (husks removed)

1 yellow onion

4 cloves garlic

2-4 serrano peppers (depends on your heat preference)

Salt and pepper

1/3 cup olive or canola oil

Juice of 2 limes

1/2 bunch fresh cilantro

Remove husks from tomatillos and slice into 4 chunks.  Rough chop onion, garlic and serranos.  Coat all with a Tablespoon of oil, salt and pepper.  Roast in large dish at 400 degrees F for about 15 minutes.  Remove from oven and allow to cool.  Thoroughly wash and dry cilantro (stems okay to use) and set aside.  Blend vegetables in high speed blender until smooth.  Add cilantro and lime juice and puree.  Now while blender is running, drizzle oil until sauce emulsifies to a creamy sauce.  Finish blending and taste test for salt level.  Enjoy with chips, tamales, tacos, burritos, burgers and more.  Or eat with a spoon.  Yum!

Quinoa "Turkey" Stuffing

3 small zucchinis

6 carrots

1 bunch celery

1 yellow onion

1 clove garlic

1 bunch curly parsley

2 Tablespoons olive oil

2 cups white quinoa (rinsed well)

3 "chicken" flavored buillion cubes

1 can "supeme turkey gravy" powder 

http://massel.com/products/gravies

6 cups Water

Sea salt and black pepper (to taste)

Begin by prepping carrots and celery by cleaning thoroughly and chopping into bite sized chunks, set aside.  Peel and finely mince onion and garlic, set aside.

Clean and chop parsley, set aside.  Rinse quinoa thoroughly in a fine mesh strainer, set aside.

In a large pot (stainless steel if possible) heat oil on medium heat.  Add carrots, celery and onion.  Saute for about 5 minutes, stirring occasionally.  Add zucchuni and garlic and continue stirring to incorporate.  Now add all seasonings, bouillion cubes and rinsed quinoa.  Add water 1 cup at a time and continue stirring to bring to a gentle boil.  Turn burner down to lowest heat, cover and cook for 15 minutes.  Remove from heat, add chopped parsely, stir once more, cover and allow to sit for another 10 minutes.  Now stir once more and taste test for seasoning level.  Scoop out mixture into a lightly oiled casserole dish. Serve immediately or refrigerate and reheat in a 350 degree F oven in a covered casserole dish.