An Invitation

I would like to take this opportunity to ask each and every visitor who stops by and reads this to participate in Moosewood Sundays. 

What is a Moosewood Sunday?  Well, it can be anything you wish that has two essential ingredients:  Food and Love.  It can be something as simple as just taking a moment to be thankful you are sharing some time with someone you care about or as elaborate as preparing a meal for others.  Or maybe you will join us and try a few recipes?

Moosewood Gumbo Soup

We now have this wonderful technology that brings people from all over the world together in small unpredictable ways.  Sometimes we take life for granted.  It is easy to do.

I stood on my front porch last Friday afternoon watching the sky for tornadoes as I have done for nearly 40 years when there are warnings.  I am a survivor of a deadly F5 tornado and in my home county we lost over 30 people that day in 1974.  My family was fortunate, only a couple lost their homes and one lost their life.  All of my family, however, was close enough to hear that terrible deafening roar and most of us had sought shelter in buildings that were damaged or totally destroyed.

Such an event changes your life.  You are spared.  Others aren't.  While I strive to remember that today is all we have I was reminded again Friday that our lives hang in a delicate balance.  We really may not have tomorrow, let alone a happy tomorrow.

Seeing those weird colors in the sky Friday just like that afternoon 40 years ago brought it all back like it was yesterday.  Cherish today.  Enjoy and be thankful for those that enrich your lives.

It just so happened that an old friend and I decided to eat our way through some Moosewood cookbooks on Sundays as a celebration of friendship. ( Moosewood is a pretty famous restaurant in Ithaca, New York serving mostly vegetarian food.)  Technology allows us to do this via her blog and texting. You can find her initial blog post here . 

I invite you all to join in whatever way you would like!  Make some new friends!  Reach out to old friends, or maybe just practice an random act of kindness.  We know the world can use more of these things.

Feel free to leave comments or email me.  I hope to figure out how to disable the encryption box to make it easier.  Until next time...........................................................................

P.S.  I switched back to the old interface and found the box to disable encryption!  Please some kind person leave a comment to test it out for me!

Meet Puppet!

I have been laboring away at my job so I've not had time to blog.  Most of the winter has been used to crochet things.  I've made scarves for friends, purses, wallets and my favorite.......PUPPET!

Sorry you have to turn your head to see him!  I have no clue why the pic comes in like this as it shows up perfectly in photoshop.  I was falling in love so I had to send him away quickly.  My little niece christened him Realfiki.  Isn't he lovely?

Green Tomato Ketchup

The leaves are mostly gone now, but the very early morning outside my window looks like this when the sun rises.

Its not always cold but the cooler temperatures and shorter days cause the tomatoes to stop producing and as a kid we gathered them all to make green tomato ketchup.  I haven't made this since my mother died 30 years ago.  My uncle shared the recipe and I made a batch.

First you grind up a mess of tomatoes.  Doesn't matter how many because its all done by eyeballing and taste.  Put on a kettle of water to boil.

 Add salt.  How much?  Well since this is my grandmother's recipe I'll use her words.  Add a "right smart" of salt and stir it up good.  Then you grind up the same amount (total) of apples, onion, pepper and cabbage.

Add salt to this and mix.  By now the water should be boiling and you scald the salted tomatoes rinsing them well.  Put them in a big pot then scald the apple, pepper, onion and cabbage mixture.  Mix everything well.

To this  mixture add pickling spices.  Make sure you bind them with cloth.  Otherwise the suble taste of the vegetables will be overwhelmed and you'll have pickle relish.

 Then add vinegar, maybe a cup per gallon of relish.  I add sugar to taste.

Cook this mixture until done.  In this case you want to cook it past the blanched stage.  Taste it.  The relish will sweeten and sour with age so err on the side of not too much.  It will be a bit bland but with time the spices and vinegar and sugar will pickle the tomatoes.

I wash jars and  put them in a hot (200 degree) oven and boil the lids.  Then I pack the jars and wait for them to seal.  If they seal I'm done, and if they don't I can give them a hot water bath or stick them in the fridge to eat first.  These all sealed.

In my family we ate this green tomato ketchup on beans and we used it instead of pickles in deviled eggs.  I will be very popular this Thanksgiving sharing this with my brothers!

I have many lovely memories working with my family.  I can still remember how we scalded the vegetables then hung them in an old pillowcase on the  clothes line to drain before we added the pickling ingredients.  I used a colander this time.

What was the last thing you put up from your garden?

Sourdough

A couple of weeks ago Rose over at Greening The Rose shared her process of making sourdough starter.  As I had never done this, and I'm currently in love with All Things Fermented I joined in the challenge.

As it turned out my hard conversion from metric to english units were wrong, but it didn't matter.  I put a half cup of rye flour and water (boiled and cooled) in a quart jar and whisked it together.  I was delighted to find some fermentation beginning the very NEXT day!

Those little black dots are tiny bubbles! 

I had started a few days later than Rose so I could compare to her experience.  Hers was thicker.  As it turns out the dough gets thinner as it ferments, but it doesn't seem to matter if it is slushy.  Each day I "fed" the starter, or tried to feed in 24 hour intervals.  My starter didn't seem to mind if I waited too long, and it even survived a drowning once (water was standing on top one morning).  Along about the 3rd day I switched to unbleached white flour.

At this point I had an enthusiastic starter so the first chance I got I made a loaf of bread.  It turned out so well I kept feeding the starter which kept smelling more and more sour until yesterday when I made another loaf.  It turned out even better.

Most of the sourdough recipes I found online were metric and the conversions weren't handy amounts so I decided to go with a Betty Crocker recipe.  I figured I couldn't go wrong there.

Into the pan goes 1 cup of starter (mine is pourable like gravy), 1/2 c water (boiled and cooled), 3 cups unbleached white flour, 2 Tbs sugar, 1 1/2 tsp salt and a heaping tsp of yeast.

Set the machine to basic white bread with light crust setting and punched start.  Since the starter's water content varies I have to add some water so I watch as it begins to knead.

A peep a couple hours later shows me the bread is rising beautifully.

That isn't dirt in case you are wondering.  Its flour on the inside that got blown up before I added more water.

3 hours later.

The bread has a nice crust, not too brown.

It is nice and chewy, the perfect accompaniment for soup.

I sliced it up and put it in the freezer.  I don't think I will ever buy another loaf of bread.  This may not be true sourdough since I cheated and added yeast and used the bread machine, but lets face it, I would never have made it otherwise.  Unlike plain white or wheat bread this bread has a slightly sour taste and a nice elasticity.  It will make awesome sandwiches.

Thanks to Rose for getting me started.  Come to think of it, Rose gave me the bread machine jam recipe too!  I can see some buttered toast and blackberry jam in my future......

Peppers Peppers and More Peppers!

This summer was a hard one for tomatoes, but everyone has had a bumper crop of peppers.  A co worker gives me all of his.

These are sweet bananas.  The brown seeded ones have been in the fridge awhile.  Rather than throw them into the compost I decided to dry them.  I had great success with the sweet bell peppers I diced so these were cut into rings by my trusty helper.

I rescued this dehydrater from a friend's basement.  It was going to be thrown away and I can't stand that!

Next are the jalapenos.  They will be dried this evening.

I let the peppers swim while the water boils for their bath.  The blanching kills all the micro organisms that will cause mold.  Then they get sliced.

They are waiting in the fridge for me to get home and start drying them!

I've also started some sourdough with Rose over at Greening The Rose.  My conversion from metric didn't look like her batter, but I got up this morning to (drumrollllllllll please...........)  BUBBLES!

The little black dots are bubbles.  I figured the starter was hungry and I couldn't remember if I fed it yesterday so I fed it again.  This is what it looks like now.

Paste.  But I have high hopes there will be bubbles this evening when I get home!  This evening I plan on racking some wine, drying peppers and having a quiet night alone.  My idea of heaven on earth.

Have a great day!

Gundru Tasting ~ An Adventure in Kale

Now that my dining room table has newer fermentation projects bubbling I decided to taste the Gundru.

Around the first of September I mashed kale leaves and stuffed them into a jar and covered them with water.  Then I left the jar on the front porch where it would get the afternoon sun.  In Kentucky the nights can be cool dipping down into the high 50's or low 60's and the days approach 80 degrees.  Apparently, Gundru likes this weather because after a couple of days it oozed and started fermenting.

At one point I had worried about the air bubbles in the jar.  Oxygen is wine's enemy.  Pickling usually uses a brine at the least and/or vinegar.  Introducing air can cause vegetables to rot.  That is why you keep pickles submerged in the brine.

These new gallons of wine would quickly turn to vinegar if I took the airlocks off.  You can see the yeast eating the sugar causing the juice to become cloudy. 

While Gundru's new companion ages on the table I decided to pop the top.  When I opened it the Gundru started fizzing and this dark green juice bubbled over onto the counter.  I pulled a big pinch out and gave it a sniff.  It had a distinctive sour, aged, fermented aroma.  The first taste was very chewy with a strong sour kale flavor.  I rinsed the next bite and the sourness was lessened.  The juice definitely has character!  However, there is no hint of salt or vinegar.  The sour is total fermentation due to the wild yeasts.

I decided to have some with my supper of rice and vegetables.  After all, the Tibetans use this to add flavor to their bland diet that consists of lots and lots of rice.  Like most pickles they are meant to be a condiment and not the main dish.

Next I will add some Gundru to soup.  I think the distinctive fermented sourness will be a very nice addition to a simple soup of vegetables with a delicate broth.  Or add it like you might use soy sauce.  I think chopping a couple of tablespoons fine and adding it to a stir fry of chicken would be delightful.  We shall see!

If you have excess kale and some free countertop space this winter try some! 

Kim Chee

I'm in a fermenting mood.  I finally got around to actually getting my own copy of "Wild Fermentation" and getting all the ingredients together to make kim chee.

I chopped up some carrots and napa.  You can add turnips, radishes and probably whatever else you like.  I let it soak in brine overnight then the next afternoon I started with the real ingredients that make kim chee so good!

The ginger jammed up my little grater so I decided to use the larger one  as well.  I trimmed the "beard" with scissors when necessary.  I hate those little strings!

Next up are onions, peppers and garlic.

Do you see the gun dru or whatever that fermented kale is called lurking in the background?  I'm going to taste it soon.

Mmmmm garlic.  The house smelled great with the ginger and garlic.

Everything is chopped and ready to go.

Into the bucket to mix it goes!

The napa and carrots were a bit salty, but I decided to leave them and I can always rinse the kim chee before I eat it or dilute it later. 

I tamped the kim chee down forcing the brine to the top.  This is so simple I can't imagine why I haven't done it before.  Its as easy as pickles.  After reading how healthy the little microrganisms are for you I'm excited to start eating it.  I will have a happy digestive system for sure.

I didn't make this batch very spicy.  I figured I could add peppers to it as needed.

In one week the kim chee will be ready to move to the fridge where it will keep indefinitely.  I will take the pint jar to work. 

The wine is fermenting slowly, the kale is ready, kim chee will be ready in a week, I thought I would take all the leftover squashes, green tomatoes, onions and add an eggplant, basil and maybe some cabbage and make a mixed pickle bucket.  How I wish I had my mother's crocks!  They are most likely sitting in my sister in law's house as decorations.

The weather is cooling off here and it will be nice to have some homemade pickled vegetables this winter.

For those of you whose blog I stop by blogger hasn't saved my messages lately.  I have been busy so remember I'm still here!  I am just not online as much as usual.  I have 3 projects in the works, one at work, and two personal.  I hope to blog about the latter two in a week or so.

I will leave you with a pretty picture.

Angus.  I love cows.

Dreamy Chicken

I love to cook.  When I'm left to cook for myself I eat a lot of vegetarian food, but when I feed others they are usually meat eaters.  Meat is easy to cook and make it taste good, but vegetarian food I have found is a bit harder.  You can't just add pork fat and gravy and KNOW it will be yummy.  So one of the challenges for me is to add some of those delicious vegetarian redipes into the diet without anyone knowing.  I found quickly that the meat 'n 'taters type of people turned up their noses in distaste when they heard the words tofu.

I decided to keep the ingredients a secret.  Taste and then maybe I would divulge the ingredients.  If that didn't suit they could cook supper themselves!  To do this I name the dishes.  Last night's supper was dubbed Dreamy Chicken.

How can anyone question Dreamy Chicken?  They can't.  The  title in itself promises a creamy smooth sauce with a hint of romance.  No one can resist such temptation.  Whilst the Other One was plugged into the TV I frolicked in the kitchen mixing traditional southern soul food with exotic vegetarian ideas.

First I sliced green tomatoes, okra, and yellow squash and tossed them in corn meal, Tony's, and garlic powder.  When they sweat the corn meal sticks to them and then I added them to a very hot oiled pan and popped them in the oven at 450 degrees F.  Yup, they were all picked right out of my front yard.

While they baked I started the Dream Sauce.  Into the food processor or blender goes sliced garlic, Dijon mustard, vinegar, sugar, 2 T Basil (or more) and around 5 oz of silken tofu.  If you want a dash of cream will make it creamier, but I would leave out the vinegar if you do that.  I wanted a semi tart sauce.  This recipe was adapted from Moosewood Restaurant Cooks At Home.  They use juice to sweeten and I didn't have any on hand.

I chopped chicken breasts in chunks and seasoned them up with Tony's and some garlic and onion powder and a bit of olive oil.

Into the pan they go with butter and about a cup of thinly sliced kale.

While that cooks I take the oven fried veggies out.

When the chicken was done I tossed in some pimento that needed to be used and tossed it with the Dreamy Sauce, cheese and pasta.  I wasn't asked what the little green things were.  No one even suspected they were eating tofu.  It is my little secret.  I also have enough tofu left to make some macaroni and cheese.  It freezes very well and is quite popular for lunches with that frozen Meatloaf a la Marilyn!

Meatloaf a la Marilyn

I had a request to make meatloaf.  Lots of it so it could be frozen and put in lunches. 

I always think of my momma when I make meatloaf.  It was one of the staples of our suppers throughout the week.  I still make it like she taught me.  The basic recipe that is.

Onions and peppers are the essential ingredients.  I like more than this in mine because it makes it juicy and gooooood, but this is for a person that picks the little pieces of onion and pepper out.  Imagine!  Wasting all those bits of goodness!  I mince them up to make it more of a  challenge ;)

Next up is 2 lbs of hamburger.

 Nice and fatty!  Mix it up.  I defy Marilyn and use my hands.  She wouldn't approve probably because she never knew where my hands had been and if they were clean under the fingernails.  I assure you they were this time.

Add the seasonings.

 Salt, pepper, two eggs, a few shakes of worcestershire sauce and a good glug of milk or cream.

I sneak in some Tony's.  SHSH!! Don't tell momma!

Mix and shape WITH A FORK! 

Pop it into a 350 degree oven for an hour.  I pour off the grease about half way through.  That is always a challenge not to burn myself, or dump the meatloaf from the pan and get the grease into a waste container.  I rarely succeed at all three.  Today I did!  The Gods were smiling.

Momma used tomato paste on top (added the last 20 minutes of baking) and if we didn't have that we used ketchup.  I prefer ketchup.  Of course, you can use anything you like.  Go ahead!  Defy momma!  Put some bbq sauce on there or maybe some chutney (that would really puzzle her)!  There really is only one rule you shall not break whilst making Meatloaf a la Marilyn.  Thou shalt not put cracker crumbs, bread crumbs, oats or any other grain in thy meatloaf.  Tis a sin.  Punishable by a greasy stick to the top of your mouth when cold meatloaf.
We ate a lot of meatloaf when I was a kid.  We slaughtered a calf every fall and ate the whole thing throughout the next year.  Lots and lots of hamburger.  We used to freeze chopped green peppers in jars and then take a knife and knock them out to add to meatloaf in the winter.  Fresh vegetables where very expensive if you could find them at all.  We were lucky to have a stocked deep freeze full of meat and vegetables.

In the winter we would have served this with mashed potatoes, peas, kale greens and cornbread.  All from our garden except the corn meal.

Bon Appetite!