Homebrewing With Mr. Mork: Part 2 - Bottling.

So here we are at the second stage of the homebrewing process: bottling. Yesterday afternoon, I drove over to assist and learn as Mr. Mork transferred the progressing fermentation from carboy to bottle. It does not seem like more than a month, indeed most of the summer, has passed since I witnessed the birth of this Tounge Splitter Ale.

About a week after I was there, Mr. Mork transferred the original ferment to a new carboy stoppered with an airlock, a one-way valve that allows pressure from within the carboy out without letting air in. The second fermentation was then underway.

The bottles were already washed and sterilized when I arrived. You can reuse any beer bottle that does not use a screw off cap. Some of his bottles are as old as his first batch of beer! As I am kind of a glass jar/bottle fanatic, I loved the look of many mismatched bottles. Mr. Mork used to painstakingly remove the labels, but now doesn't bother... the bottles are all labeled with marker on their caps when the bottling is complete.

Airlock.

About a week ago, he added additional hops to the carboy. This is called dry-hopping, and adds an additional dimension to the hoppiness that already exists.

The only thing left to do before transferring this liquid to the bottles is to add the priming sugar. Priming sugar is made from corn and activates the yeast in the beer, stimulating them to create carbonation in the bottle. We tasted the priming sugar, which I thought was exactly like a Pixi Stix, sans artificial colorants and crazy artificial flavor. The flat beer was actually tasty, too. All of the metallic hop flavors that I witnessed last month were surprisingly mellowed, the barley flavors toned down. I know that in a couple of weeks, this is going to really be an excellent beverage.

The priming sugar needs to be dissolved in boiling water, and meanwhile, the bottle caps are sanitized by boiling as well.

This process of siphoning the beer from the carboy into the bottling bucket was easy, but for some reason, I could not figure out how it was going to work until I saw it. (It reminded me of when I learned to knit in the round, and used a place marker. I couldn't visualize how the marker wouldn't be stuck on the needle as I knit... That is ridiculous to me now! Sometimes the simplest things are the things that throw me the most.) In Wild Fermentation, Sandor uses a more archaic process of just sucking on the end of plain tubing, but this more sophisticated aid called a racking cane is filled with water, and the water provides the suction. A more sanitary solution to the mouth siphoning process, I'd imagine...

The bottling bucket is equipped on the bottom with a spigot that is inserted in the bottle, and fills when pressure is applied. Mr. Mork filled the bottles, and R1 demonstrates the capping process:

Easy, and addicting! I'm considering getting a bottle capper for my kombucha bottling... but I'm a little worried about the insane carbonation issues I've been having... I took over from R1, and capped the rest of the bottles, about 46 in all. They are now labeled and resting in boxes at the edge of the Mork dining room, where it is a bit warmer than the basement. After two weeks, the bottle fermentation will be mostly complete (give or take a few days), and phase 3 can begin: Drinking.

It is amazing that so little effort can produce spectacular results. I guess that is how I feel about most kitchen experiments - that if you just have a bit of time and can reasonably follow instructions, you can make almost anything! The longer you do something, the easier it becomes, it's just the learning curve that can seem to throw me.

Beer is something that humans have brewed for an extremely long time, and yet, the process is unknown to so many people. I guess it is like anything, and you can demand better beer just as you can demand better fruits and vegetables and better meats and poultry - or better yet, you can grow or brew them yourself.

Another aspect of the whole home fermentation process that I really like, is the waiting. Our society is so full of instant gratification and "bigger, better and more". Waiting 6 -8 weeks to drink something so full of quality is really a pleasure. My own small ferments like the ginger beer, rhubarb liqueur, and kombucha take far less than a month (except for the aging of the liqueur), but still require a week or two of timing, and drinking something off my counter that I've been patient enough to wait awhile for is infinitely more rewarding than getting in my car and driving to a shop and buying something to drink this instant. I hope you will agree, and be able to learn a process like beer brewing from someone who also enjoys the waiting, like Mr. Mork!

Vegan Monday: Spicy Fried Tofu

Lately I have been craving fried tofu that is creamy in the center and crispy on the outsides. I suppose it is in part because a few weeks ago, I had a sandwich containing this magical mix of textures, and the added bonus of giardinera (another thing on my canning list this summer), at Comet. On my last visit to my Parents house, I had a Spicy Chinese Tofu dish at our favorite Chinese spot in Tomah, Peking Chinese. It was exactly what I wanted there as well: creamy tofu cubes with crunch, and served in a spicy Chinese brown sauce.

I never really dreamed that I could make a comparable tofu at home, but when I saw this post last week for Japanese Style Salt and Pepper Tofu from Almost Bourdain, I knew right away that I had to try it. Since I wasn't overly hungry last night, I figured I'd try it out - just to see if it would be everything that I hoped it would be. It was!

Ordinarily, I hate frying in my house. Not only are there health concerns, but more importantly, I have no hood ventilation - so any frying immediately results in a cloudy, smoky home. But for this tofu, I'd happily endure that small annoyance. Though I ate these bites rather snack-like, it would be easy to make a meal out of them by adding a rice and vegetable bowl or even floating them across an Asian style soup at the last moment. Any way you try them, they are addicting (and easy) enough that you will certainly find yourself wanting to include them in your cooking in all different ways.

With Sweet Million and Sun Gold cherry tomatoes from the back yard... This could be a very sophisticated appetizer!

Ellie uses potato starch, which I did not have. I did have tapioca flour, and it worked wonderfully. She also deep fries, whereas I decided to pan fry, so if you opt for deep frying, make sure your oil is at least 3 inches deep at 350 degrees. I scaled the seasoning down to accommodate a smaller amount of tofu - the amount listed will easily season a whole package of firm tofu (I used local brand Simple Soyman), though I wouldn't recommend using a "silken firm" style of tofu since the textures would not be the same.

Spicy Fried Tofu (adapted from Almost Bourdain)

• 1 package firm tofu (about 500 g.)
• 2 T. kosher salt
• 3/4 t. white pepper
• 1/4 t. Chinese 5 spice powder
• tapioca flour, for dredging
• green onions, cherry tomatoes, and aleppo pepper for garnishing
• grape seed oil for frying
  

Heat oil over medium high heat in a skillet, using enough oil to coat the bottom of the pan. Mix salt, pepper and 5 spice powder in a small bowl. Cut the tofu into cubes, about 1 inch by 2 inches, and dredge in the tapioca flour until all the surfaces are covered. Let sit for at least 30 seconds. Sprinkle with seasoning mixture, and fry in hot oil until golden, turning as each side browns. This will take 10-20 seconds per side depending on the heat of your oil. I turned them using a pair of chopsticks. Remove to drain on kitchen towel or paper towel. Garnish with onions and/or tomatoes and at them when they are still hot, and you will be rewarded with a crisp exterior and a smoothly creamy interior.

I used quite a bit of the salt mixture, and had a salty crunch to the outsides. The insides remained creamy and I was so excited that I had made something that was exactly what I was hoping for. You could also experiment with a whole host of spices for the outside, almost eliminating the salt if you desired.

While I was fully aware that I was planning to post this for the Vegan Monday series, I could not help serving up one of the pieces with some of my homemade yogurt. Laura was just telling me how she strains her yogurt through a handkerchief to separate the whey from the solids, leaving behind the thickest Greek-style yogurt you have ever tasted. Previously, I had used a coffee filter, which also works, but I was able to fashion a "bag" out of the handkerchief and hang it up to drain. I also collected the whey to use in other projects. Yogurt would be a good accompaniment to this spicy fried tofu, and I'm going to work on a vegan yogurt version straight away.

I did take a look at some labels on soy yogurt during my last shopping trip. I just have to give this a try and report back next week. Yogurt cultures are adaptable to soy milk, but I think that I need to purchase a soy yogurt to use as a live starter. If I had this foresight prior to making this delicious fried tofu, I would not have to take back this vegan post and re-label it, well at least a couple bites of it, a vegetarian post.

Either way, this is so good I know that I'll be playing around with it for a while!

The Lahey Project: Pizzas Potato and Zucchini.

Friday evening was a good occasion to knock out two more Lahey pizzas: Pizza Patate and Pizza Zucchine. I made two Lahey pizzas in one pan, a half and half pizza, since I have to carefully schedule the Lahey recipes I know won't be immediate hit with my Husband around the times when I have friends or family visiting. It works out splendidly, since I can be generous with the servings and not too gluttonous in my own consumption. Fortunately for me, Lahey pizzas are well designed to be both a bit unorthodox and extremely delicious - both happy mediums for casual dinner parties. And, I know that had he felt adventurous enough to try it, both sides of the pizza would have been a hit with my Husband, too.

(It is also a benefit that since the pizzas are all vegetable, lazy salad makers such as myself do not even feel guilty for only serving pizza and nothing else - well, except for the Mostly Foodstuffs Rhubarb Liqueur and Rhubarb Custard Tart! I have to get my rhubarb servings in when I have company as well...)

This week's CSA box had a pound of new Yukon Gold potatoes and zucchini, last week's box had a yellow squash and a sweet onion, so proudly all the ingredients (save the flour) are native to Wisconsin!

The potato side begins with a salt water soak. I have never soaked potatoes in salt water before, but it actually draws out some of the moisture, making the potatoes both crisp and creamy when they bake. Since the pizza bakes at a blistering 500 degrees, wafer thin slices of potato (tossed with olive oil, salt and pepper) turn golden and parched on top and stay creamy underneath - a combination that is satisfyingly hearty. A carnivorous eater would gladly add bacon, pancetta or prosciutto and never again order out for pizza. I'll save that trick for another day.

I soaked my mandolined potatoes for about 90 minutes, and meanwhile shredded 20 ounces of zucchini/squash, tossed it with salt and let it drain over a colander. I have a number of clean muslin bags in my kitchen drawer that I made from unbleached cotton muslin. I find that I use them for everything: from straining grapes for jelly to this tried and true technique of pressing the excess moisture out of the zucchini. I actually am able to get incredibly dry zucchini by loading it into the bag, then twisting and pressing it until it is virtually dehydrated. Coincidentally, I think the first time I employed this technique was to make the Mostly Foodstuffs Chocolate Zucchini Cake, which is also a winner!

I recently read this post by Otehlia at World of Flavors, where she explains how most recipes that contain zucchini make a large amount, since to make a dent in a zucchini supply, you have to be able to use a lot in one recipe. It is true (and her bread recipe at the link above does look like it will have to be tried sometime soon), and I found myself noticing that many of the zucchini recipes I have do contain rather large amounts of this prolific vegetable. A pound and a quarter on half of the pizza may seem like a lot, but it was not too much, and it was probably the best slice of pizza I've had in a long time. If it is one thing I can't recommend highly enough, it is the proportions in this book. They are spot on - and I am not someone who goes about measuring everything when I'm in the kitchen. I do swear firmly upon weight measurements in My Bread. They have not failed me yet!

The zucchini is supposed to be tossed with Gruyere cheese, but I had some Wisconsin Parmesan on hand from Country Connection, and I used an equal amount of it: 75 grams for the half amount. The pure genius moment of this half of the pizza is that it is sprinkled with bread crumbs over the top before baking. At the high oven temperature, this created gorgeous blackened crunchy bits. This little addition alone endears Pizza Zucchine to me forever, but indeed the flavors of the entire concoction are really inspired. They are simple, but perfectly balanced.

I added just a bit of grated nutmeg... I couldn't resist!

The only thing I could be more excited about than Lahey Pizza lately is rhubarb. I recently crowned Deena my Rhubarby Guru, and it is the truth. She posted a recipe back in May for a liqueur that I finally made, bottled and am trying patiently to let it mellow, but it is so delicious that I keep sampling it. She says it needs time to mellow, but it is already so good, that I can't imagine it getting much better. It is smooth, and tart, and sweet. It is Rhubarb Liqueur, and you need to make some now, if you can still get some fresh rhubarb.

My own rhubarb masterpiece, the family recipe that I almost can not make for fears of devouring all of it's buttery greatness, took a back seat to another of Deena's recipes that I had wanted to try: Rhubarb Custard Tart. I had to use frozen rhubarb here, and I decided to bake it frozen instead of letting it drain - just a little bit of a mistake. It looks fine and tasted delicious, but got just a tad watery as it sat. Overnight in the refrigerator took care of most of the problem, but I would imagine that it would be stellar with fresh, unfrozen rhubarb. The tart crust was particularly nice, and since I had only an 8 inch tart pan, I made a dozen little tarts out of the remains. We ate some, and I gave some away, but still have some left and let me tell you it is hard not to keep swiping spoonfuls on my way past. Rhubarb is like that: A love it or hate it thing, but once it gets in your blood you are hard pressed to not crave it.

So, I'm moving right along, Mr. Lahey! Looking forward to my next My Bread adventure, whatever it may be... the greatness of these pizzas makes me think it just may be the Pizza Cavolifiore: Cauliflower Pizza.

Oh... Those Obsessions!

It's true, I get obsessed. And easily at that. Last night, I went to a cooking class at the Bay View Community Center taught by Annie Wegner-LeFort on Summer Vegetarian Cooking. I went because I like taking classes, because I like cooking seasonal vegetarian, and because I really wanted to meet Annie. I didn't realize that I kind of already knew and admired her from afar. A huge light bulb lit over my head when I found out that she is the pastry chef at Sheridan's, where I had the most memorable chai shortbread cookie several months ago...

I had read the press release when they opened the restaurant and boutique hotel, and dismissed it to my mental warehouse. Sometimes I feel as if I move in obscure circles around people - ingesting information that is learned and then stored, until I realize I've gleaned so many little bits that they add up to a mostly complete picture, sans actual meeting. That's good, and yet a bit sad that I only know people from a voyeuristic Internet reality...

Annie's class was really great. Some people, are just natural teachers, and I like watching them, as I feel that I am not. I like to think I'm a natural consultant, which is a far less noble profession than teaching. If I've read it, likely it is rolodexed in my mind, and ready to pop out of my mouth at opportune (and inopportune) moments... but good teachers need the tact and gentleness to repeat themselves, the ability to be gracious and generous with themselves to others, and the good ones accomplish this with such ease it fills me with envy.

While I could tell I felt kindred-ly at home with the recipes she provided us in print, this one that really impressed me most was one I actually already had in my possession, and yet never have tried: Cilantro-Raisin Chutney from Sally Fallon's Nourishing Traditions. Before the class started, I read over our handout and politely dismissed this little gem of a recipe, and so wrongfully so. When I had my first taste, obsession quickly set in. Although it was a vegetarian cooking class, she mentioned that it was great on pork, serendipitous since that is what I had already planned for supper tonight. Needless to say, I got some cilantro today (I've left mine to seed, so I can replant), and made up a batch. I will be reveling it it until the weekend, methinks.

I was excited to share my new obsession with my Husband, who is also a cilantro fan. He was briefly excited, until he felt the sting of "licorice-ness" on his tongue. He even went as far as to tell me he thought it was really good, until he discovered that licorice aftertaste. The anise seed is what he tasted, and I love this so much, that I'll leave it out on the next go around to see if it appeals to him more; he is an avid hater of licorice.

To glean the whey needed (which could easily be omitted), I strained some of my yogurt, which came in handy for the taste-testing. I ended up eating my afternoon snack of yogurt mixed with this versatile condiment and a few grains of raw sugar, perfection in my book. I could eat this chutney as a soup, I'm pretty sure - but I now know that it will end up on sandwiches, bread (I'm thinking flat bread of some sort here), lentil burgers (another great recipe Annie provided) as well as just about anything else I can think of. It's really that good.

I found that I didn't need to add any additional water, but you can add it to your preference.

Cilantro-Raisin Chutney (inspired by Annie Wegner-LeFort, by way of Sally Fallon)

• 1 1/2 c. raisins, soaked in warm water for 1 hour
• 2 cloves garlic, peeled and chopped
• 1 small bunch of cilantro, stems removed
• 10 black peppercorns
• 1/4 t. red pepper flakes
• 1 t. powdered coriander
• 1 t. cumin powder
• 1 1/2 t. freshly grated ginger
• 1 t. sea salt
• 2 T. whey
• 1/2 c. water

Pulse garlic and cilantro in a food pro until coarsely chopped. Drain raisins, and add to processor along with remaining ingredients, except water. (You can also toast the spices gently in a cast iron skillet, I did this even though I had to use some powdered spices.) Add water judiciously until your desired consistency is reached.

Pack into a clean glass jar, and let sit at room temperature for 2 days before transferring to cold storage.

(Annie also mentioned that this recipe freezes well, not that I'm going to need to find out. ) I have plans for this stuff for the rest of the week, and just thinking about it makes me excited all over again.

Almost as excited as this modified slaw that I've been eating since yesterday:

Cabbage, green pepper, Hungarian wax peppers, jalapeno peppers and a bit of celery seed tossed with salt and a little sugar and left to drain in a colander at room temp for a few hours until some of the moisture has drained out. Tonight, I mixed what wasn't already eaten with rice wine vinegar and olive oil. Still crunchy, still addictive - and really ready for just about anything. I had some on a ham and cheese sandwich for lunch today and why I'd ever need another condiment, I don't know. My Husband did like this one on the side of his pork chop, and what he didn't eat, I happily lapped up off his plate for him. (I feel like planning ahead and soaking some wheat berries to toss with the rest, but I have too much other stuff to eat up! Ahhh, summer.)

I feel somewhat geeky for getting so excited about the condiment side of things. I mean, these are no projects requiring time and attention for days, these are amazements that can be concocted with abandon in mere moments! Their flavors are varied enough to be enjoyed with a host of different cuisine options for days before their welcome wears on, and they really are Obsessions.

I couldn't be happier that I attended this class, and that this recipe is mine to be made for years on into the future. Whenever I taste it, I will happily be transported back to that little Bay View Community Center classroom and Annie's description of it, and that makes it even better. Be sure to go and pay Annie a visit at her blog, The LeFort Urban Homestead, you will be then be full of inspiration and new obsessions of your own. She can have that effect on people.

Raw Vegan Monday: Macadamia Caprese

I had to make another raw vegan recipe from The Conscious Cook this week: Macadamia Caprese. While the author of The Conscious Cook, Tal Ronnen, is not strictly raw, he invited a guest raw vegan, chef Chad Sarno, to contribute this recipe. It is visually stunning; at a glance you would never know that it was vegan, and it really is easy to prepare..

The "cheese" is made by culturing macadamia nuts with probiotic culture, much the same way as the cashew cheese I made earlier this summer. I can't say that the flavor was all that different using the macadamia nuts than it was with cashews (and cashews are far less expensive), but the cheese was much more firm due to the way I cultured it.

I weighted it down with my sophisticate pie weights (white beans in a canning jar) and left it in my oven overnight with the light on. That trick keeps your oven mildly warm without using too much electricity, and when my a/c (even with the house set at like 75 f...) has barely stopped running for the past week, I needed to be sure it was warmish and draft free. You may also recall I use this trick for culturing buttermilk and sour cream, and it always yields great results.

The cheese firmed up nicely, and had the same base flavor as the cashew cheese that was cultured the same way, but lacked a little of cashew's sweetness. Vegan cheese is strange, because you kind of want to believe that it will taste like cheve or whatever varietal it appears it should approximate, and it just does not. It is it's own thing. I believe that I can appreciate it for what it is, while also noting that it is nothing like actual dairy cheese. This one was rolled in crushed black pepper, tarragon and chives from my garden, and I did think that it was beautiful to look at, probably why my Husband even tried a slice with a spicy tomato, and thought it was all right, I noted however that he did not ask for seconds...

It's funny, too, that I'm posting this cheese directly after a grilled cheese post!

I would have to say that the star of this appetizer had to be the tomato. They are semi-dried, and spicy with Cajun seasoning. Since raw vegan cooking prohibits the use of boiling water, very hot water is used to cover the tomatoes (bottoms pierced in an "x") for 10 minutes, stems in tact. Then, remove them to an ice water bath for 5 minutes or so, and carefully peel them. I didn't think that it was going to work, but it did! Sprinkled with Cajun spice (I used Penzey's Hot Cajun) and a bit of sea salt, they rest on a screen at room temp for several hours - I left them for about 8. They form a little bit of a dried crust on the outside, and retain all of their lovely tomato-ness inside.

I really do love The Conscious Cook cookbook. It's well designed and executed, and offers many interesting things for the adventurous vegan cook. Since I was unable to find the macadamia cheese anywhere else online, and Chad Sarno was gracious in publishing his recipe through another chef's book, I will suggest that you find a copy! I first saw and became acquainted with the book at my library, and it is now in my ever-bottomless Amazon cart for future purchasing. Meanwhile, if you'd like to try another of his similarly styled vegan cheeses, you can have a look here at the rawchef website.

It is so true that the stipulations of being raw and vegan do so much to spark kitchen creativity. It's not just raw carrot sticks and a handful of nuts to these pioneering chefs. While personally I enjoy a wide range of foods, I continue to gain a deeper appreciation for those with strict diets - for either social or food allergy reasons.

I am frequently reminded of a fortune cookie I once opened: "One hundred people, One hundred minds". It's easy to read that and dismiss it, but it is so true. Every one of us feels and thinks passionately about something, and it may or may not be the same opinion as our closest friend, a parent, or even a spouse. I'm not saying that there aren't things that are inherently right or wrong, but that surface opinion varies from person to person - and doesn't that make for the spice of life!

I like to think "food people" tend to be kindred spirits, exploratory folk who will try anything at least once, but that is not always the case. 100 minds... If you have never thought about eating or preparing something vegan, I'd urge you to give it a go. You may just find that you can't stop! See you next week on Vegan Monday!

Grilled Cheese: The CakeWalk.

The CakeWalk. I have never submitted a recipe to another website before (other than photographically speaking to Tastespotting), and was surprised that my image and recipe appeared lighting-quick on the beautifully appointed Grilled Cheese Academy website, without a lengthy moderation process. You may recall that I went to the website launch event in Madison a while back, and while I was immediately impressed with both the Wisconsin Milk Marketing Board and Tori Miller's execution of such humble ingredients as cheese and bread, I never thought I'd be submitting a recipe of my own. Of course, in true rcakewalk fashion, the recipe is really a Frankenstein's Monster of sorts: Lahey bacon bread, vegan cashew-lemon pesto, and a cheese that I first fell in love with in the early '90's.

When I was still in high school, my family went on a week long vacation to the Ely, Minnesota area. We stayed in a lakeside cabin, my brother and I canoed in the Boundary Waters, and our van broke. We had an enormous bench-seated rental, that I remember we had a lot of fun picking on. I'm sure there is a picture somewhere. But even more memorably than that, we ate at a restaurant called The Chocolate Moose. (It appears that it is still there, but there is no website listed when Googled.) I was vegetarian in those days - much to the chagrin of my Parents, I'd imagine, who were pretty lenient and understanding about my dietary choices.

What made The Chocolate Moose stand out to me was that they had a kitchen garden out in the back, and they were able to use a lot of it in what they served. We ate there multiple times, and I know that I had their grilled cheese every time we did. Their sandwich was something like this: bread, provolone, pesto, tomato, pesto, provolone, bread. I studied it completely. Not only was provolone a rather new cheese to me, I don't think that I'd ever had pesto before.

Theirs was pine nut pesto, and I remember recreating the sandwich soon after we got back to Wisconsin (thankfully, in our own van). I'm sure I bought a little refrigerated tub of pesto back then, but now due to the bounty of a summer kitchen garden of my own, there is no need for that. I used some leftover Cashew Lemon Pesto from a recipe by Dreena Burton in her book Eat, Drink & Be Vegan. When chilled, the cashew pesto was almost like a paste that I spread into a molded shape on the right hand piece of bread (photo below) and then transferred to the grated cheese. When heated, it went right back to it's original state much the same as a refrigerated traditional pesto would.

I love grilled cheese because it is one of those things in the Endlessly Adaptable Club that pretty much always hits the spot. Whatever is lurking in the fridge can find new life nestled in-between good bread and good cheese, and in relatively short order. I think the key to a great sandwich is to line the bread on both sides with some of the cheese, since it provides a moisture barrier, and also to sprinkle a bit of salt on the top of the sandwich after it is grilled. I learned this from my Dad, who is a grilled cheese expert. He would be the first to tell you that he's not much of a cook, but eggs, grilled cheese and outdoor grilling he's got down to a science. That little extra salinity on the top of the sandwich really just makes it.

So, there you have it. The CakeWalk is a sandwich of many parts, but it is one I am proud of. It is satisfying on it's own, but anytime that I'm able to promote Food in Jar's Spicy Dilly Beans, I will! I love these things, and they are even better since now I'm eating my remaining jar with gusto since I know I will have access to fresh green beans very soon to make more. I had a nice big handful on the side this evening, and like to think that everything in this grilled cheese supper was from Wisconsin, save the flour in the bread and the tropical cashew nut in the pesto.

You can check out my recipe in the gallery (search for The CakeWalk) and many others, and even submit one of your own while you're there. It's fun to know that whatever your level of cooking and/or kitchen experimenting, there is a sandwich at the Grilled Cheese Academy just waiting for you to enjoy. I know I have to remember to check out their site more often.

The Lahey Project:: Bacon (Pancetta) Bread.

I'm beginning to realize that these posts about the breads made from Jim Lahey's book could get pretty boring and old. After all, every one I've tried so far has been great - but not just great, tremendous, and even then I'm starting to run out of complementary adjectives. But each and every bread that I've tried has been so miraculous that I still really can't believe I'm pulling this stuff out of my oven.

This one was obviously no different. The crust was even better than normal, probably because there was a sly addition of bacon grease. Yes, you heard me, bacon fat. I feel kind of funny always walking the line between vegan and animalistic ways of cooking, but those of you who know me can attest that I do procure the best meats that I can. This bacon came from the same hog that the rest of my pork stores did, the same animal also feeding my Parents. While staunch vegan readers may audibly gasp at this, I personally do not have a problem with it. I'd probably prefer to go full vegetarian and/or vegan, but my carnivorous Husband would then most likely resolve to eating every meal somewhere else, and that does not a happy home make!

And besides, who am I kidding. Bacon? R1 suspects that even vegetarians crave bacon. Lahey's original called for pancetta, but used bacon as a substitute and if you think that adding bacon to bread could make a complete meal, you would be correct.

The bacon is first fried, then added to the dry ingredients. Here, with a healthy amount of crushed red peppers...

It's meaty and chewy, and could easily gentrify any plain old lunch into a eyebrow raising and sophisticated Brunch. I also made a half recipe, since after all, I for sure don't need the temptations of a 1 1/2 pound loaf of bacon bread siren calling me morning, noon and night.

A while back, Lo asked me if I ever would recommend Lahey's "bread in a pot" method using parchment to raise the dough in and I said not really. On the second olive bread that I made, some of the olives made their way to the outermost of the loaf and had direct contact with the cast iron pot for the duration of the cooking time. It wasn't terrible, either to the palate or to the dishwasher (a.k.a. Me...), but I thought burnt bacon may be a different story. So I decided to line my enamel colander with parchment, let the bacon bread dough rise in it, and then transfer the whole works to the pot to cook. No mess, much easier to transfer. So, Lo - I take it back. It works excellently, especially if you have need for less cleanup or are working with a sticky ingredient (or just lack confidence in the skill of handling a floppy-ish risen bread dough in close proximity to a blazing hot cast iron pot).

My bread was done before lunchtime, and I made another of my favorite recipes to enjoy it with, herby baked eggs. I made my Husband a grilled cheese, which I may have to do for myself tomorrow with some of the leftovers. A cashew pesto, provolone, tomato grilled cheese on bacon bread? I may finally have a submission for The Grilled Cheese Academy after all! You can be sure that I'll let you know how it turns out.

Meanwhile, I'm glad I opted to bake today, even in the extreme heat and humidity. We have air conditioning, but somehow a 475 degree oven manages to slice through it pretty well. The heat also wrecks havoc on my appetite: killing it off almost completely. But that is why I thank you, Jim Lahey, because there aren't many appetites that can't be piqued by the smell of bacon baking into bread. Just one more reason why he really is pure genius.

Vegan Monday: Pasta!

Well, a whole week has passed without a single word from rcakewalk. The truth is, I had a lovely Summer Cold most of last week, and really didn't do much cooking until I needed to get ready for the Boy-O's birthday on Friday. I feel like I have a lot of time to make up for, since being compromised in taste and smell faculties rendered me a pretty poor kitchen experimenter for many days. (Though, I did manage to read all the way through Wild Fermentation - and start a "ginger bug", and then after the bug was going, I bottled a little batch of ginger beer.)

Last night, I knew that I was feeling better, when I was automatically planning what I could come up with for my continuing Vegan Monday postings. Since my basil was in need of pinching back again, I figured pasta and pesto would be a good choice for supper... and it was a happily sneaky one that my Husband ate without knowledge of its delicious vegan-ness.

I really love making pasta from scratch. I've done it now for probably 12 years, and can't say that I've ever tried to make it without eggs. What's even worse, is that I wrote a post about beet pasta, in which I tweaked a recipe I saw in the Outpost Exchange that did not contain eggs, and I actually said that I prefer pasta that does. I can now attest that this is because I never had homemade semolina pasta. It is wonderful, and easy to do, and I may just have to take back the song previously sung about the wonders of egg pasta.

Semolina flour, in it's sand-like peskyness, is very high in gluten - which enables it to stretch and not break when cooking. I noticed the difference immediately when working with the dough. It was a resisting, silky thing; when rolled thinly (notch 6 on my Atlas Pasta Queen), it felt as if I were feeding a sheet of peached cotton through the cutters. The strands of finished fettuccine did not stick together either, and I could see myself actually able to roll little nests like Marcella Hazan without much difficulty. The dried pasta (seen in the first photo, above), did not break or crack when I moved it to a sheet pan. I was excited, since already I could tell that I was going to be so happy with the cooked result.

This morning, I mixed up a small batch using proportions from A Life(time) of Cooking. I needed almost twice the amount of water she recommended, but went by the feel of my egg pasta past, and was indeed rewarded with the pretty little dough seen above. Then, Boy-O (now a proud 4 year old!) and I went for a walk. As I like to err on the side of gluttony (a phrase coined by my Husband and Maeckel), I decided I had to make a second little batch, only whilst walking, I figured there was no reason not to try it with wheat flour and semolina.

Since the recipe calls for equal proportion of all purpose flour and semolina flour, I'm imagining all kinds of whole grain flour combinations are going to be tried sometime in the future. I used a white whole wheat flour from King Arthur Flour. The dough was just as nice to work with, and cooked up into a mildly, wheat flavored pasta. I heard no complaints from either of my guys, so I'm taking it that they couldn't even tell. I think the truth of the matter is that homemade pasta so far surpasses store bought pasta, that you would be hard pressed to find someone who thought otherwise.

The base recipe suggests that for each generous serving, these are the proportions to use. When I had two batches (using different flours), the total weight was just shy of 1 lb... The best thing about homemade pasta, is that it does store well. Just make sure it's dried well first, and then seal it in a zip top bag. It's even more of a convenience food than it's supermarketed brethren, since it takes mere minutes to cook. Even more reason for you to give it a go!

(Vegan) Semolina Pasta (adapted from A Life(time) of Cooking)

• 1/2 c. semolina flour
• 1/2 c. AP flour (or white whole wheat - I used KAF)
• pinch of salt
• 1 t. olive oil (eyeball it)
• 6-8 T. water, to feel

In a medium sized bowl, mix the flours and salt. Add the olive oil, then 4 T. of the water, while stirring the forming dough with your fingers. Add enough water to get the dough to form into a ball. (The semolina flour, and the wheat flour, will soak up a bit more liquid than regular AP flour.) When the dough is formed into a ball, knead gently for a few strokes on a wooden board to be sure everything is incorporated well.

Let the dough rest for at least a half hour. Roll out either by hand on a well floured board, or by hand cranked or stand mixer attachment, using regular AP flour as necessary. Cut into desired shape, and let dry (or cook right away).

When cooking, bring an ample amount of salted water to boil and add the pasta. Watch it carefully, it takes just a few minutes to cook. I start testing it when I see it boil up to the surface, usually around the three minute mark.

Semolina/AP flour pasta on the left, semolina/white whole wheat pasta on the right.

Of course, since I went through the trouble of making eggless pasta, I made a vegan pesto as well - from another winning recipe from Dreena Burton's Eat Drink & Be Vegan. I found the recipe printed for you here, from an interview that Dreena did for Vegan Freak Radio, and let me tell you - you may never find yourself buying a pine nut ever again. It was so creamy, fresh, and when I first tasted it, the bite of raw garlic perfectly complemented the other ingredients. (The only thing I did differently, other than not really measuring anything, was to omit the dried mustard. Why oh why do I always remember that I don't have this spice stocked until the last second? The amount needed was too little to be processed out of mustard seeds in my coffee mill/spice mill... so I just left it out.) I'm looking forward to having some of the leftovers on a pizza tomorrow...

While the final dish left something photographically to be desired, the taste did not. The pasta had perfect bite, just a tad more toothsomeness in the whole wheat version, and because I remembered to save some of the pasta's cooking water, I had a nicely thickened pesto sauce that gently coated the noodles. You could go all out and load up on the sauce, like Dreena does, but I have hopes for my leftovers tomorrow, so I restrained.

I'm sure I'll be back to my cooking self this week, and already I'm behind on my weekly fermenting/culturing duties. I actually have to start my next kombucha batch now before I hit the hay...

But before I do go: A non-vegan bit of information I must pass on! I got the best tip ever from my reading of Wild Fermentation for all of you yogurt makers out there: for every quart of milk you are inoculating with the yogurt culture from a previous batch, only use 1 Tablespoon of culture. 1 Tablespoon! I always use much more, but thanks to Sandor (and The Joy of Cooking) - who explained that less culture gives the bacillus room to move and creates a thicker, creamier result. I did this today, and in just 7 hours had beautifully thickened yogurt, with no separation!

So how is THAT to end a Vegan Monday post! From what I've read, you can make a soy or alternative milk yogurt from a culture, but the culture will not perpetuate. Also, I do not believe that the cultures can be dairy free to start... so now I'm curious, and have some label reading to do on my next Outpost trip. Maybe I know what direction I'm heading for next week's vegan post...

Raw Vegan Monday: Banana "Ice Cream" Sandwiches

Picture from day 39/365 on LIFEyear...

It started last week when I bought bananas that were not green enough, and bought too many of them. The whole lot of them ripened before I could get around to eating them, which meant they would meet their demise in the freezer. Bananas are tricky things, and most people have a short window of opportunity in which they prefer to enjoy one. Some, like my Mother, like them nearly green and some like them even more deeply spotted than the specimens above. I am rather picky about them when not adding them to a baked good (which then, I insist upon deep-speckledness), I dislike the green banana taste since it tends to remind me of the artificially flavored banana candies that I despise, like Runts, but I also dislike soft, mushy centered fruit the texture of pudding. Pure banana enjoyment is rather limited for me, though I can blend anything with homemade buttermilk or yogurt and drink it down without much trouble.

Fortunately, another banana bread or banana muffin was not in my future. As tasty as both of these options are, even in baked form, they tend to take up my freezer space as I forget that I've made them. Freshly made baked goods are fine, but due to my current personal situation including picky eating boys, I have to utilize my freezer to keep from growing my current size proportionally due to uneaten foods...

I remembered in my raw vegan readings that I have seen many many recipes for banana "ice creams", made simply by blending up frozen bananas into luxurious soft-serve. Sickly sweet overripe (at least overripe in my opinion) bananas lose that some of that velvety soft-serve mouthfeel in the freezer, but they also lose their cloying edge. For any fan of crystalline ice creams, frozen bananas offer a no-fat, no-dairy alternative wonderland, yet banana ice cream wasn't good enough for me. I found and adapted a more portable result - and one that I certainly won't forget is waiting for me in the freezer: Raw Vegan Banana "Ice Cream" Sandwiches.

The original recipe is from Veggie Wedgie, a very nice vegan site with great photography. I had to adapt it just a bit, due to my nature of adaptation, and ingredients at hand. I will also say that if you are looking to make photo-worthy sandwiches, work quickly and transfer each sandwich to the freezer as soon as it is assembled. Banana ice cream melts unbelievably quick.

Raw Vegan Banana "Ice Cream" Sandwiches (adapted from Veggie Wedgie)

Cookies:

• 200 g/7 oz. dates (I used 8 oz.)
• 1/2 c. cocoa powder
• 1 1/2 c. rolled oats ground into oat flour (I measure the oats, then grind)
• 3 T. coconut concentrate
• 2 T. agave syrup
• 1/4 c. water (add this 1 tablespoon at a time, until the dough sticks together)

"Ice Cream":

• 5 bananas, peeled, sliced and frozen (in the future I will mash and freeze them, to facilitate blending in inferior blending equipment...)
• vanilla seeds, scraped from a vanilla pod - or extract if you aren't fully raw (about 1 t.)

To make the cookies, combine all the ingredients in a food processor, and blend until a dough is starting to come together. I think I had more oats than the original recipe called for, and I added a full 1/4 cup of water to get it to stick together. You want to be able to roll it out on a sheet pan lined with parchment or waxed paper, so go by feel. Cut shapes, I used 2 1/4 inch circles, and freeze in a single layer on a sheet pan for at least an hour to harden them up.

When ready to assemble, blend the bananas and vanilla in a blender, food pro, immersion blender or by hand. I used a combination of food pro and blender, and still had trouble getting the larger chunks of banana to break down. I do have a VitaMix jar filling with cold hard cash to remedy this unfortunate situation. I used the 2 1/4 cutter to stand in as a sandwich mold, and spooned in a small amount of banana on top of a round of cookie. Then, I pressed the center with a toothpick to help it release and added the top cookie after it was unmolded. They looked gorgeous coming out of the molds, but within minutes, were melting like crazy. I transferred them to the freezer, and they firmed up again in about 20 minutes. I got about 14 sandwiches, but the leftover "cookie dough" is good eaten on it's own. Even the picky Boy-O thought so!

This ice cream sandwich is light, and does taste like bananas - but in the best, non-artificial way possible. I love icy ice cream, and this was deliciously icy, too. I like that they are keeping well in the freezer: I wrapped them individually in waxed paper, and laid them in an airtight container for precautionary freezer-burn measures, but I doubt they are going to last long enough to have to contend with that.