I made Cranberry-Apple pie from Nourishing Traditions (NT) Christmas dinner. This is the one place in NT where Sally actually departs from NT principles and provides a recipe for pie crust using white flour. The crust turned out surprisingly well for one of my first pie crusts.
I used Yali pears. I had never heard of [...]
Archive for December, 2006
Cranberry Pear Pie
Posted in baking, sweets on December 25, 2006 | No Comments »
Sourdough Whole Grain Bread pt. 4
Posted in baking, bread on December 19, 2006 | No Comments »
Start with part 1.
Now for texture…
Ingredients do play a role, but mostly handling. In an attempt to make my bread a little lighter (and I believe mildly successfully), I use 1 cup (per the two loaves) of an alternative flour. I had been using barley flour up until this weekend, but having run out of [...]
Ginger Snaps
Posted in baking on December 16, 2006 | 2 Comments »
This is the second time I have made Nourishing Traditions Ginger Snaps. I and my son really like them. My daughter won’t try them. My wife says they aren’t cookies but “almond bars.” (Apparently her definition of cookies requires that they contain white flour and white sugar). Of course that doesn’t stop her from eating [...]
No-Knead Bread pt. 2
Posted in baking, bread on December 16, 2006 | No Comments »
Here is my second attempt.
Ingredients were:
15oz wheat
12.5oz water
2t salt
1T oil
1T honey
1/4 cup starter
I baked in the stainless at 450 with lid on for 30 minutes and with lid off for 25 minutes. When I pulled out the pre-heated pan to put in the dough, I quickly floured the pan and then dumped in the dough. [...]
No-Knead Bread in Stainless
Posted in baking, bread on December 13, 2006 | No Comments »
I tried making the New York Times no-knead bread last night in a 4qt stainless steel sauce-pot. It has a lot of potential, but will require working out of some kinks.
I ground 370g of hard red spring wheat. I mixed in 1 1/4t salt. I then mixed in 295g tepid water to get about 80% [...]
No-Knead Bread and Pyrex
Posted in baking, bread on December 11, 2006 | 2 Comments »
I’ve been looking at the New York Times’ recently published no-knead bread recipe that is sweeping the net. I was considering trying this with a Pyrex pan. It seems that there are some people who have tried this with success.
Here is a word of warning from Wikipedia’s entry on Pyrex:
Pyrex, while more resistant to thermal [...]
Sourdough Whole Grain Bread pt. 3
Posted in baking, bread on December 8, 2006 | No Comments »
Start with part 1.
Over several months of baking this bread I have twiddled the process and recipe to come upon a bread I really like. It is a somewhat meaty and relatively moist bread with a rich, mildly wine-like flavor. It is soft rather than chewy and has a fairly fine crumb with small-to-medium holes [...]
Tweaked Cranberry Relish
Posted in recipes on December 8, 2006 | 1 Comment »
Since cranberries were on sale I grabbed another bag and made some more cranberry relish. This time I modified the recipe a bit to make it more kid and wife friendly. There were complaints of bitterness from the previous recipe.
I completely omitted the orange zest and for spices used only 1/4 tsp cinnamon, 1/8 tsp [...]
Winter Root Soup
Posted in cooking on December 6, 2006 | 1 Comment »
I made Winter Root Soup from Nourishing Traditions on Sunday. One reason was so I could try out my new immersion blender. I recently acquired a Cuisinart Smartstick blender.
I quite liked the soup. It’s hard to describe the taste (other than really rooty), but seemed like somewhere between brocolli and cheese soup (with the sour [...]
Duck Soup
Posted in cooking on December 5, 2006 | No Comments »
I fear I’m in duck soup.
I made Kerryann Foster’s Moroccan chicken tonight. The main difference was that I used a duck instead of a chicken. Personally I thought it was delicious. The look on my wife’s face when she found out we were sitting down to duck did not make me feel warm and fuzzy.
Let’s [...]
Sourdough Whole Grain Bread pt. 2
Posted in baking, bread, fermentation on December 5, 2006 | No Comments »
Start with part 1.
The first step is to acquire a grain mill or some very fresh whole wheat flour. Whole grain flour goes bad very quickly and nutrient value is lost rapidly if the flour is not refrigerated or frozen. I managed to acquire a used Bosch stone mill for $30 on Ebay for my [...]
Nutrition and Physical Degeneration Online
Posted in foodosophy on December 4, 2006 | 2 Comments »
I just discovered that you can read Nutrition and Physical Degeneration entirely on-line for free. This is an amazing book and worth reading. It is absolutely foundational for the way I cook.
Sourdough Whole Grain Bread pt. 1
Posted in baking, bread on December 2, 2006 | No Comments »
This is the first in a multi-part series on how I make my bread.
The main think I have learned is that bread making is more of an art and a skill than a recipe. I started out with a recipe and a guide book, but ended up learning far more than is possible through [...]
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