Supper Ideas: Cleaning Out the Fridge...Of Veggies, At Least

When my mother and I decide that there are a lot of veggies in the fridge that have been sitting there for too long, we really know how to use them well. This was the meal we created.

Starting on the left, going clockwise: Sweet and smoky beans (with chipotle peppers and maple syrup), molasses rye cornbread, maple glazed roasted carrots and parsnips, buttery sautéed kale with onions, and roasted sunchokes (also known as Jerusalem artichokes) and garlic.

Making a Basic Mead

My first experiment with fermenting drinks was about a quarter-gallon of mead I made in the late fall, yet despite really liking it when I drank it young (or "green"), it took me until a couple of weeks ago before I started another batch. I blame the gloominess of winter that kept me from experimenting much with food of any sort for a couple of the coldest months. But as spring arrives, I'm feeling differently, reading a birthday present I received a couple of weeks ago entitled The Art of Fermentation (which I previously started after borrowing from the library, and which was what inspired me to start fermenting anything), and wanting to make lots of fermenty things.

This batch of mead was a whole half-gallon, and I like it even better than my first batch! While I'm still not quite ready to age it until dry (I don't yet have the patience, equipment, or space to do so, though I'm planning on changing that this summer), I can talk about what it's like to make green mead. The flavour is delicate, sweet, with a nice bit of alcoholic flavour, a touch of yeastiness, and a lovely light effervescence.

My mead! Doesn't it look tasty?? Trust me, it is.

And making it could not be easier.

Equipment needed:

1. A jug/carboy, mason jar, or really any non-reactive container that can be covered in some way, by a lid, or even a cloth held on by an elastic band. Anything that keeps fruit flies and dust out would be good, I believe!
2. A funnel, if you're using a container without a wide opening
3. A measuring cup or other smallish jar
4. A spoon 

Ingredients:

1. (Preferably) Raw (unpasteurized) honey
2. Dechlorinated water (from a well, bottled, or boiled then left to sit for a little while, which since the main water I have access to is chlorinated, is my usual method.)

I use a ratio of approximately 1 parts honey to 6 parts water, but that is VERY approximate. Sandor Ellix Katz states in The Art of Fermentation that a ratio of anything from 1:1 to 1:17 and beyond can work and has been used successfully, so it seems more than anything it's a matter of personal taste!

As you can see in the photo above, I use jugs, though unlike pictured I put that amount of mead in a 1 gallon instead of half-gallon jug while it's actually fermenting, because as it ferments it gets really bubbly, and is prone to overflowing and making a sticky mess when in too small a container. So leave plenty of room for bubbles!

I like to use crystallized honey or the end of jars that have been shoved to the back of the cupboard, basically the bits of honey that are hard to get out, especially old, or otherwise not being used. My first batch I used clover honey. My most recent batch I used mostly buckwheat honey, and I LOVE how it turned out! It's important if you're using a container that isn't open to the air and thus open to wild yeast, that you use raw honey, so that the honey itself can provide the wild yeast necessary for fermentation. 

A lot of info I've seen encourages you to sterilize everything and be VERY AFRAID, but all I've done (and all Sandor recommends you do) is make sure everyone is washed in hot and soapy water. So clean is important. But sterilizing things isn't necessarily needed.

I pour the honey and dechlorinated water through a funnel and into my jug, tighten the lid, and shake until honey and water are well combined (no honey on the bottom when you stop shaking). I then loosen the lid and leave on the counter, shaking multiple times a day, whenever I think of it. It's really important to loosen the lid whenever you're not shaking it. If you don't loosen it, pressure from the fermentation process could build enough that the glass literally explodes. Not good.

It'll start getting really foamy/bubbly after a few days, and continue to bubble for something like 1-2 weeks (also really approximate). When the bubbling subsides, and it only gets a little foamy when you shake it/the bubbles fade very quickly once you've put it back down, it's done. Once it no longer bubbles much, it should be put in the fridge and drunk. If it's left out, even with continued shaking, with so little bubbling it might mould on top.

That's for just fermenting until green. At that no-longer-very-bubbly stage, you can then go on to transfer containers, put on an airlock, later rack and siphon, etc. But since I have no experience with ageing fully, I'm not going to talk about it.

I wanted to share my process and enthusiasm, but please remember I am NOT an expert. I've only done this a few times, and if you're serious about doing it yourself, I'd strongly suggest looking at other sources (especially my previously mentioned inspiration, Sandor Ellix Katz!). If you work solely off of this post and my instructions, I take no responsibility if something goes wrong. I can't emphasize enough that I'm still very much a beginner.

That said, I've found making a green mead to be ridiculously easy, rewarding, and super tasty! I'm just scratching the surface, and looking forward to making mead with different fruits and herbs, ageing it until dry, and making other alcoholic beverages. Fermentation is super exciting to me, and I can't wait to make a ton of other tasty things! I hope that you decide to try some fermenting of your own. And mead is a very good place to start for a beginner, as I can personally attest to!

Salad Ideas: Cucumber, Apple, and Walnut Salad in Sweet Dijon Vinaigrette

I keep not posting because so often I don't have pictures of the food I make (since my beautiful and much loved digital SLR died last year, I haven't had a camera that I actually enjoy using), and it only feels like a proper food post if I include photos. However, I'm going to try not to let that stop me from posting, though I do also hope to start using my father's very nice camera in the immediate future, and get a new camera for myself this coming year. But for now, I wanted to share a tasty salad I made tonight, without pictures!

Salad

• 1 large cucumber, sliced in fairly thin rounds
• 1-2 stalks celery, sliced thinly
• 1 apple, cored, halved, and sliced thinly
• A handful of walnuts

Dressing

I don't have amount for this one I'm afraid, but I can still give the ingredients!

• Grapeseed oil or other mild tasting oil
• Red wine vinegar
• Seedy dijon mustard
• Ginger honey (alternately ginger syrup, or honey and some freshly grated or powdered ginger)
• Salt

Mix dressing, toss with salad, and enjoy! This was a success with all salad eating family members, and my dad who usually isn't as into salads actually came back for thirds, never mind seconds.

I feel like lots of people have the idea that salad is boring, and approach it with a grudging attitude of getting through this annoying healthy thing as soon as possible. But with a little bit of creativity, there are SO many really tasty things you can do with salads. Salads are cool.

A Cool Canning Workshop

Last week I went to a canning workshop, held at this cool vegan kitchen called The People's Potato that serves free lunches every single week day during the school year at Concordia University. This was the first time I've seen their space, and woah is it nice! HUGE kitchen. Like, huge, with lots of shiny equipment. And it was really nice that not only was the canning workshop offered there, but it was offered for free. And since I've been wanting to start canning for a while now, but have been too terrified to try yet, it seemed like a good idea for me to go!

The workshop facilitators were great, the attendees really nice, and we each got to go home with a jar of Vietnamese pickles (which are extremely tasty) and apple butter (which smelled and looked positively delicious, though I haven't tasted it yet). Good times. And if you want to see a bit of it, there's an album of the workshop posted on Facebook!

Canning is cool.

Kimchi Adventures: Success!

I posted a few weeks ago about the beginnings of my first batch of kimchi. I was worried about whether it would turn out badly, if I'd know if it went bad, if I'd been careful enough about cleanliness when preparing it, etc. But after checking my little bottle of fermenting cabbage, hot peppers, radishes and spices regularly the first few days, then sporadically the next week or so, I stopped worrying. Because I knew just by it's smell and taste it was fine, and just put it in the fridge when I decided it tasted as fermented as I wanted it to be! If you've never had any experience with fermented cabbage, I can understand maybe being being unsure. But if you've ever had sauerkraut or kimchi, so have something to compare it to, it's pretty easy. 13 days after I put it out to ferment, I put my first ever batch of fermented food in the fridge. Yay!

First jar ever of home fermented food!

Kimchiii!

Because I've been bad at keeping up with blogging here, it's been three weeks since this first batch was put in the fridge, and it's only now nearly finished since I wasn't really sure what to do with it. I've found I really enjoy it in a salad, and I know it would also be tasty as a condiment on a burger or sausage or something. Still looking for more ideas though, so if anyone has any, please do let me know! :)

Internet Finds September 2012

Stumbled across this free vegan magazine online, and their fall issue has some really tasty sounding recipes with positively gorgeous accompanying photos. I'm not vegan, and from my skimming of the articles contained within, some of it really isn't my thing, and there's more tofu than I'd like, but still a really great looking celebration of fall foods when it comes to the recipes. Click on the image below to read it.

A friend on Facebook shared this quote by Ellyn Satter, whom I hadn't heard of before yesterday, but now really want to read some of her stuff.

"Normal eating is going to the table hungry and eating until you are satisfied. It is being able to choose food you like and eat it and truly get enough of it -not just stop eating because you think you should. Normal eating is being able to give some thought to your food selection so you get nutritious food, but not being so wary and restrictive that you miss out on enjoyable food. Normal eating is giving yourself permission to eat sometimes because you are happy, sad or bored, or just because it feels good. Normal eating is mostly three meals a day, or four or five, or it can be choosing to munch along the way. It is leaving some cookies on the plate because you know you can have some again tomorrow, or it is eating more now because they taste so wonderful. Normal eating is overeating at times, feeling stuffed and uncomfortable. And it can be undereating at times and wishing you had more. Normal eating is trusting your body to make up for your mistakes in eating. Normal eating takes up some of your time and attention, but keeps its place as only one important area of your life. In short, normal eating is flexible. It varies in response to your hunger, your schedule, your proximity to food and your feelings." 

And though I've followed a lot of food blogs lately so had a hard time deciding which to share, 101 Cookbooks has really stood out to me the short time I've been reading and enjoying it, not just for it's yummy sounding food, but for the beautiful photography, of both food and other things.

It delights me how many lovely foodie things there are out there on the internetz, and if I continue to regularly find cool new things, I hope to be sharing them semi-regularly on this blog!

Squash Soup on a Fall Day

Fall is most definitely here, with cool days, cold nights, and the leaves starting to shade into their autumn glory. An annual ritual of fall, from the time I was old enough to toddle along behind my dad with a small log, is stacking the wood by the side of the house, to keep us warm through the winter. We always get it delivered in September, and then for the next couple weeks, cloud or shine, my father, sister, and I are out stacking wood almost every day.

The finished wood stack, circa 2009.

My sister is away at a camp right now, so it's currently dropped to a two-person job, and to make up for that my dad and I spent quite a bit of time today stacking.

After coming in today after the second stacking session of the day, and making and sharing some hot chocolate, I decided to make one of the best things for a fall day: winter squash soup.

Even though I don't look great in this shot, it's so rare anyone gets a pic of me cooking I had to include it.

My (vague) recipe for roasted acorn squash and black bean soup:

• 1 medium acorn squash
• 2-3 stalks celery
• 3 small onions
• 3 large garlic cloves
• 1 dried or fresh hot chili pepper
• 4 cups veggie stock or broth
• 1-2 cans black beans (I used a can and a half)
• Several tablespoons of olive oil
• Several tablespoons maple syrup
• 1 tablespoon cane sugar
• 1-2 tablespoons cumin seeds
• 1-2 teaspoons freshly ground pepper (I use a five pepper blend, but black pepper should work fine)
• A dash of cinnamon
• Salt to taste

Roasted squash. 

1. Preheat oven to 350 degrees (Fahrenheit)
2. With skin left on, cut the acorn squash into approximately one inch segments, and brush with a half-half mixture of olive oil and maple syrup, plus freshly ground pepper. Put on a cookie sheet and bake until the top starts to turn golden brown.
3. Meanwhile, finely chop the celery, garlic cloves, and onions. Pour several tablespoons of olive oil in a large-ish pot or dutch oven, set it on the stove top at medium-low heat, and add the chili slit length-wise but otherwise left whole, as well as the onions, garlic, and celery. Cook until the veggies have greatly reduced, turned light brown, and are starting to stick and brown on the bottom of the pot (in other words, well caramelized)
4. Dry toast the cumin seeds in a small fry-pan on medium heat until fragrant and slightly darker in colour (it should only take a couple minutes. Make sure you don't burn them!), then grind (I use a mortar and pestle, but I'm sure a spice or coffee grinder are also useful).
5. Add the ground cumin, about a teaspoon of freshly ground pepper, and a dash of cinnamon to the pot, then add 4 cups veggie stock and 1-2 cups water, as well as the roasted squash (skin removed), including caramelized browned bits, as long as they don't seem burnt. Bring to a boil, add the beans, approximately 2 tablespoons of maple syrup and 1 tablespoon of natural cane sugar, and salt to taste. 
6. Simmer for anywhere between 10 and 35 minutes. Cooking longer will let the flavors combine more, but the squash disintegrates if you cook it much at all, so it depends what consistency you want your soup to be.

All done! Mmmm.

This soup was a big hit with my mother, who loves soup, and I was surprised just how much I loved it, as I tend to be a lot pickier about soup! It's a really warming, cozy, tasty fall soup, with just enough heat to keep it interesting. Plus, it's super simple and quick to make (I even used canned beans, and bottled stock, instead of cooking my own as I often do)!

Now I just have to figure out what yummy thing I want to do with the butternut squash that's currently hanging around the kitchen...

(Thanks to my mom Debbie for all of the pictures in this post besides the one of the woodpile!)