Tag Archives: Wheat

Cerignola Olive Sourdough

Cerignola Olive Sourdough
3 Large or 4 Smaller Loaves

1/2 cup rye sourdough starter
1 cup water
1 cup unbleached all-purpose flour, more as needed

-mix the starter and water with enough flour to make a thick batter, leaving it loosely covered in a large container until it is risen and bubbly (a few hours, depending on the temperature)

bubbly sourdough starter, from above
3 cups water
6 cups unbleached all-purpose flour, more as needed
1 level Tablespoon fine sea salt
1 pint green Cerignola olives, pared of their pits and chopped course

-mix the bubbly starter with the water, 4 cups of the flour, and the salt to combine, adding more flour and mixing until a very wet dough forms (this is the key to airy ciabatta-type loaves)

-stir/knead the dough with a sturdy wooden spoon, adding just enough flour to make a dough; you will very nearly have to pour the dough into whichever container you wish to raise it in

-once the dough is mixed, stir in the chopped olives and continue mixing until they are evenly distributed throughout the dough

-place the dough in an oiled bowl or bin, loosely wrapped in a plastic bag, in a warmish place for 40 minutes

-after 40 minutes, turn the dough out onto a floured board and fold it like a letter. Rotate it and fold once again like a letter. Use plenty of flour, as the dough should still be very wet and almost batter-like. If you don’t quite understand the folding part, no big deal. Just fuck with the bread a little bit, forming some gluten and maybe incorporating a little flour if it is super sticky. You will notice the dough is getting springier. Return it to rising in the bowl or bin for another half hour, then repeat the folding. Repeat this rising/folding twice more

-after all the rising and folding, turn the dough out (it should be getting pretty airy and risen by now) onto a floured board and cut it into 3 or four even-sized pieces. Roll each one loosely like a rug.

-oil 3 or 4 bowls (depending how many loaves you are making) and dust them with semolina or cornmeal. Heat the oven at 475 degrees with a heavy pot in it*.

-take the dough pieces one-by-one and roll them into round loaves, careful not to deflate them if you want airy bread. The dough should be very soft, sticky and full of air bubbles. Place each loaf bottom-up in one of the oiled bowls. Wrap loosely in a plastic bag. Place 2 of the loaves in the refrigerator and keep 1 or 2 out to rise. They will take a half hour, maybe more, to rise. Perhaps. It depends on the temperature. Let them rise fully if you want airy bread, but if one deflates when you put it in the pot to bake, let the next one rise a little less.

-once the first loaf is risen, and the oven is hot, turn the loaf out into the pre-heated pot. Slash the top to let steam escape and place the lid on the pot before closing the oven. After 30 minutes, remove the loaf carefully from the pot onto the oven rack to continue baking for another 15-20 minutes. You can put the next loaf in the pot to bake at this point. Remove the loaves one-by-one from the refrigerator as the room-temperature loaves go into the oven.

-bake the loaves all the way. The crust should be caramel brown and will be very hard just out of the oven, but will soften to the crispy texture as the loaves cool. Cool them all the way before eating, or the texture suffers.

-for more bread baking instruction (more patient bread-making instruction!) see the Sesame Sourdough post. But remember, nobody can teach you to make bread, you just have to make some and learn. Homemade bread never turns out that bad!

*baking bread in a pot is nothing new, but the idea was made popular by Mark Bittman’s NY Times article featuring Jim Lahey’s No Knead Bread. It is a technique worth learning, for kneaded bread or un-kneaded.

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Cucumber Haiku and 50-Pound Maitake

Tuesday, 15 November 2009

The ninth meeting of the Macrobiotic Cooking Club.
Barry, Laura, Emily, Thomas, Tessie, Ryan and Hilary showed up.

The Menu:

Oat-Wheat (sourdough) Bread
Red Rice
Leaf Salad with Mustard Dressing
Slippery Mushrooms
Quick Pickled Cucumbers

We drank French-pressed fresh ground coffee while cooking, and followed the meal with dessert improvisation; honey bread.

Forbidden Shmuits

Macrobiotic teachers (such as Aveline Kushi, from whose book we cook) frequently discourage students from using natural ingredients such as coffee, yams and honey; but students take their advice with salt.

Yesterday’s curious clicking around the Internet lead me to an open-minded and informed explanation by Steve Gagne on the Macrobiotic Guide website. Gagne answers questions about macrobiotic eating and explains foods often avoided. He presents macrobiotics as a traditional rather than restrictive diet, and invites us to imagine a macrobiotic way of eating developed by Mexicans.

Questions often come up in cooking club about nightshades, and which foods are or are not ‘allowed.’ Definitely, it is good to know about ingredient’s qualities and effects. However, I’d rather choose foods based on their positive qualities than avoid them based on the negative. When food shopping, I try to look first to whole ingredients and local produce. In winter, that’s tough. Certain occasions call for corn chips. Well, are they organic, at least? And, what am I going to combine them with? Remember the big picture.

Overall, it is more important to understand what you are eating, and why you are eating it, than to blindly limit yourself to someone else’s idea of healthy. Who am I to forbid good old potatoes? Learning to balance your diet according to macrobiotic principles of yin/yang (beyond me, at this point) or through intuition, practice, restraint and common sense will clearly help you more than saying ‘no’ to nightshades.

More Whole Grains in Bread

Bread is a lovely canvass of doughy homemade convenience snacking. It can almost effortlessly be made sweet, savory, hearty or light as cotton to suit the baker’s whim.

To incorporate more whole grains into your loaves, all you need to do is soak or cook them first. Add leftover grains; brown rice lightens whole wheat dough. Or, soak cracked grains over night at room temperature and mix them into dough next day (I reserve the grain-soak water to use in the bread dough, too).

For the Oat-Wheat Bread, I soaked steel-cut oats overnight. In the morning, I mixed a basic whole wheat, rye sourdough, adding the softened oats.

Sekihan or Red Rice

“Popular for festive occasions, particularly weddings and birthdays. This dish consists of barely cooked azuki beans steamed with glutinous rice, then sprinkled lightly with toasted black sesame seeds. It keeps very well…is usually served at room temperature…[and] is often packed into small, individual lunch boxes.” -Shizuo Tsuji Japanese Cooking; A Simple Art

“Traditionally in the Far East, red is the color of happiness, and [azuki] beans have always been considered lucky. We would prepare Red Rice for birthdays, graduations, and other joyful occasions…and it is especially delicious made with sweet rice… Medicinally, azuki beans are strengthening for the kidneys.” -Aveline Kushi Complete Guide to Macrobiotic Cooking; for Health, Harmony, and Peace

To make Red Rice, Kushi recommends a pressure cooker. Tsuji says to soak the rice in the red, bean-cook water for 24 hours, or overnight. Either option would surely produce some stunning Sekihan but I had only a regular pot and one day.

I cooked the beans (2 cups) for a few hours with some leftover kombu seaweed, and rinsed the rice (a combination of 1 cup sweet, or glutinous, rice and 2 cups short grain brown rice). When the beans were nearly done, I strained the red cooking liquid and measured it, adding plain water to make 5 1/2 cups or so. I then combined this liquid with the beans and rice in a large pot, brought the mixture to boiling with a few big pinches of salt, lowered the heat and simmered as for plain rice. One hour.
We ate it warm with toasted black sesame seeds and packed the rest for lunch on Wednesday.

The Best Dressing Ever For Leafs

Laura brought fresh baby lettuce and ingredients for our favorite mustard dressing.

Extra Virgin Olive Oil
Stone Ground Mustard
Lemon
Salt
Pepper

Use about 4 parts oil, 1 part each mustard and lemon juice, and salt and pepper to taste. Sometimes we add fresh tarragon or another herb. Thomas sliced some scallions which we sprinkled on the mustard-tossed lettuces.

Slippery Grifola Frondosa

Grifola Frondosa is the technical name for maitake mushrooms. According to Wikipedia, they grow at the base of oak trees, and can exceed 50 pounds in Japan. According to Emily, they cooked up slippery because they didn’t absorb oil like other mushrooms do.

Once Emily came to visit me in New York and we cooked maitake, or Hen of the Woods, mushrooms with noodles, tahini, and red chard, which turned the whole dish pink.

Her Slippery Mushrooms turned out more beautiful; shining tan, sweet and savory with sliced baby onions in oil.

Quick Pickling Cucumbers

I have been waiting a week to tell you about quick-pickling cucumbers:

Salt sliced cucumbers
Let sit half an hour, or so
Rinse the extra salt

The cucumbers come out sweet and crispy; you’d never think it was as simple as it is.

Seventh Meeting of the Macrobiotics Cooking Club

Tuesday 1 December 2009

The seventh meeting of the Macrobiotics Cooking Club, and seven of us cooked and ate. Kim and Barry, Emily, Laura, Tyler, Ryan and Hilary (myself). As always, bring back friends next week!

Everything Went So Well Together

It is easy to compose a balanced menu from whole, seasonal, “honest” ingredients. At each meeting we have used a variety of whole grains, garden vegetables, natural oils and sweeteners, seeds, fruits and beans. We vaguely ration recipe responsibility to avoid four pots of rice; and new members tend to like bringing sweet vegetables, like winter squash or carrots.

The menu this week was yet another Winning Combination, with just enough for us all to eat our fill.

Sprouted Wheat Flatbread with Miso-Tahini and Pickled Daikon Greens
Broiled Tofu
Wheatberry “Mash-Up”
with Mushrooms, Shallots and Delicata Squash
Baby Bok Choy with Soy Sauce and Toasted Sesame
Drenched Daikon

We accompanied all that with Peppermint Herb Tea and Barefoot Merlot.

If you don't grind Meat, you can grind Grains to look like Tuna!

Sticky Sprout Dough

A few weeks ago, we made a cracked wheat and sesame dough; spread it thin and baked it into crispy crackers. This week, I tried a similar technique to make chewy sprouted grain flatbread.

The ground sprouts naturally form a sticky dough. To make the flatbread, spread the dough out on a baking sheet and dry it in a low oven (200 degrees F). For a sour taste, ferment the dough with a sourdough starter (a few Tablespoons) for a day or two before spreading and drying it. Salt the dough to taste. Sprinkle sesame or another type of seeds over the dough before drying if you like. Half-way through drying, score the sheet of flatbread into small rectangles and flip it over to dry the bottom.
Mine turned out really sour; we doused it in sweet Miso-Tahini sauce and topped it with pickled Daikon greens.

For Delightful Tofu, Press It

Pressing tofu improves the texture, making it more firm; as some might say, ‘toothsome.’ It also removes moisture from the tofu, enabling it to absorb other flavorful seasoning liquids.

To press tofu, spread out a clean kitchen towel or paper towels on a baking sheet or plate. Lay out the tofu in even slices and cover with another clean towel. Place another sheet pan or plate on top and put some heavy jars or books on top of that. Remember you don’t want to crush the tofu, just press the liquid gently out of it. Leave it for 30 minutes or so.

To broil tofu
, heat the oven broiler up. Lay the tofu slices out on a baking tray and sprinkle some soy sauce over them to season. Place under the hot broiler until they begin to brown around the corners. Remove from the broiler and flip the slices over, then return them to broil the other side. Serve them hot or in a sandwich!

Lettuce-less Salad

Lettuce grows much slower in the winter so we made this salad with whole wheat, squash and two kinds of mushrooms. Vary the grain and vegetables with the seasons.
For this December version, Laura used:

Winter Wheat Berries
Delicata Squash
Shiitake and Button Mushrooms
Shallot

She cooked the wheat ahead of time, then cooked the diced squash and mushrooms with the shallot in some oil before mixing it all together. There were a few sprigs of parsley left in the garden for garnish, and we seasoned our individual portions with Sherry Vinegar to taste.

Fork and Knife Food

Sometimes vegetarians like something to cut into, too. Small vegetables make good Fork and Knife food.

Mother (Kim) cut each Baby Bok Choy in half and cooked them first in olive oil, then in soy sauce to season and soften them for cutting on the plate.

Vegetables cooked like this are pretty enough without a garnish, but then, toasted sesame seeds are good on everything.

Daikon Radishes, doing their job a month ago.

And Winter is A Good Time for Drenching Radishes

The little Daikon radish patch provided one last garden harvest for this year. I remembered a spectacular recipe from Shizuo Tsuji’s book, Japanese Cooking; A Simple Art. It is simple but each step is important.

1. Bevel the radishes. Cut thick slices and shave the rims to create a rounded shape from each slice. They will look something like little turnips with the tops and roots sliced off; flat on the top and bottom with smoothly rounded sides.
2. Simmer the radishes. Place them in a cooking pot with cold water to cover. Cut a piece of kitchen paper to fit right inside the pot and place it over the surface of the water to keep the radishes from floating to the top and drying out. Heat to boiling then lower the heat and simmer until the radishes are soft and translucent; 20 minutes or so, depending on size.
3. Drench the radishes. Drain the radishes of the simmering water and return them to the pot. Save the paper. Cover the radishes again with liquid, but this time use Dashi (Japanese broth) or something else with good light flavor. We used liquid reserved from cooking the wheat berries; seasoned with soy sauce and grated ginger. Cover the radishes again with the kitchen paper and return to simmering for another 20-30 minutes in order to drench them with the flavor of the broth.

Sourdough Starter

For Those Who Want to Make Naturally Leavened Bread

In order to make naturally leavened bread (also known as sourdough or simply levain), you will first have to catch or acquire a colony of wild yeasts.
Wild yeasts are different from ‘commercial’ yeasts (Active Dry, or Quick Rise, or even the fresh moist cakes used in bakeries). You will not find them granulated in the baking section, but invisibly in the air and upon the grain itself.
If none of your friends has a sourdough starter to share, how best to colonize these yeasts you cannot even see? Actually it’s as simple as remembering where they lurk and what they eat.

Ripe Sourdough Starter From the 'Fridge

Home For a Yeast

Attracting wild yeasts with a flour and water paste is something like attracting your own nest of birds by building them a house. The main difference is that yeasts are gluttonous and don’t know how to go out and find worms, moths or caterpillars. So you have to feed them often, especially while your colony is growing. The other difference is, no matter how light the chirping baby birds may seem, you will not be able to use birds to raise a loaf of bread.

Developing a Practical Sourdough Method

My current advice on sourdough starters comes from combined experience and the teachings of various bakers. I have followed Peter Reinhardt’s and Jeffrey Hamelman’s methods, more or less precisely, for building sourdough starters. During my Advanced Bread course at Johnson & Wales, my group kept and baked with both rye and wheat starters. Perhaps most influential, though, were the big buckets of sourdough starters I saw in bakeries where I worked, kept by bakers either totally ignorant or particularly aware of just how much neglect wild yeasts will tolerate.

Professional baking authors typically instruct their readers to toss out a portion of starter and replenish with fresh flour and water daily, although it is sad throwing out that much flour. The more practical method, of using what starter you need, storing the rest in the refrigerator and replenishing when it gets low, eliminates the problem of waste. Also, you don’t have to spend time feeding your starter on days you don’t plan to bake.

Choosing an Organic Whole Grain Flour

Sourdough starters for bread-making are made from rye or wheat flour. Using a large percentage of rye starter, or experimenting with wheat starters made with varying amounts of water, will produce different distinct varieties of bread.

For simple leavening purposes (making your loaf of bread rise), either rye or wheat will work. It may be easier to get a sourdough culture going using rye flour, but wheat flour may be easier to find.
Certainly, it is best to use whole grain flour rather than refined white flour. Whole grain wheat flour is sold as Whole Wheat Flour, while whole rye flour is usually called Dark Rye.
Organic flours do not contain genetically modified grains, and you may even be able to find a source of organic whole grain flour milled locally from grains grown in your region. Some bakers are enthusiastic enough to buy grain mills and mill their own flour.
At any rate, choose a flour that appeals to you and keep a few pounds on hand as you get your starter going and bake your first loaves of flavorful sourdough bread.

How to Begin

Building a healthy sourdough starter requires from a few days to just around a week of consistent feedings, and minimal simple kitchen tools.

Leave a vent so the yeast can breath

It is important to use a glass, plastic or ceramic container. It is extremely difficult, if not impossible, to develop a sourdough culture in a metal container. I cannot remember why, but I can remember how disappointing it is to feed and feed a starter and to never have it grow. Since you will need to loosely cover the container, it may be easiest to find a 2-quart glass or plastic food storage container with a lid that can be placed over it but not sealed. One other warning regarding the storage container; do not use ‘self-sealing’ plastic wrap to cover the bowl. There is some kind of chemical on the self-sealing surface that effects the health of sourdough. Any kind of spoon or mixing utensil, including your hands, will be fine for making the paste.

Once you have chosen a flour and found a good container, stir together about a cup of flour with enough water to make a thick paste. Place the lid or another loose cover over the container and leave it at room temperature for about 24 hours.

Feed the Starter Regularly Until it is Doubling Between Feedings

Next day, you will not see much, if any, difference in the appearance of the flour paste. That is OK. Remove about half of it and throw it in the compost (or garbage). Add enough flour and water to double the portion of paste that is left. Remember, you will only have to toss out starter for the first few days, so don’t resist.

It is important to add enough fresh flour and water to match the amount of paste you are leaving. That gives the growing yeast plenty of food. Loosely cover the replenished starter and leave for another 24 hours.

Next day, toss out half and add another portion of flour and water to match the amount of paste you have. This time, leave for only 12 hours before repeating the feeding procedure.

After a few days of consistent feedings, your starter will begin to bubble and grow

Continue to toss half and feed the starter with fresh flour and water every 12 hours until it shows signs of life. After 3-5 days you should have a pretty healthy sourdough starter. Soon it will be growing to double its size between feedings, and is ready to use for leavening bread. If you have a clear container, you will see bubbles in the starter. Sprinkle flour on the surface of the starter before leaving it to rise, and you will see cracks in the flour as the starter expands.

Cracked surface of a ripe rye sourdough starter, sprinkled with flour


Naturally Leavened Bread Requires Only Patience

When your starter is healthy and has doubled in size, mix it into a batch of bread dough in place of commercial yeast. Wait long enough and the dough, like your starter, will double. Form loaves, let them double again, and bake.
Sourdough is less consistent in the amount of time it takes to rise, when compared with commercial yeast. The longer rising time, however, gives the dough a chance to develop more complex flavors. If bread does not rise long enough, it may be dense and heavy. Be plenty patient and the bread should turn out good and light.

Between Loaves

When you use your starter to make bread, be sure to reserve a small amount to perpetuate it. A tablespoon or two is usually plenty.
Add fresh flour and water, allow the sourdough to ripen at room temperature until it is nearly doubled, then loosely cover it and store it in the refrigerator until you are ready to bake again.

When using starter directly from the refrigerator, your loaves may take longer to rise. For a faster rise, remove the starter and give it one feeding the day before you plan to bake. This is also a good idea if you go 2-3 weeks between batches of bread.

Always, always remember to keep and replenish a small portion of the starter so that you do not have to start from scratch!

Sesame Sourdough

Please Learn How to Make Bread
Anyone can make piles of homemade bread that will far surpass the quality of store bought loaves. Once you learn this simple skill you will see how ridiculously complicated most bread has become.
Cooks and bakers who are afraid of yeast are simply forgetting its nature; yeast is not a precise chemical leavening agent but a living thing. Commercial (Active Dry) and Wild (sourdough) yeasts all consume sugars and oxygen, creating various acids and carbon dioxide. The acids provide flavor while the carbon dioxide, trapped within the structure of the dough, causes the bread to rise. The warmer the room, and the dough, the quicker the yeast multiplies. The more yeast there is in the dough, the more carbon dioxide there will be to raise a loaf of bread. With less yeast or in a colder room, the dough will take much longer to rise. Be patient. The dough will rise eventually.
So, with the simple distinction of Living Thing vs. Chemical leavening agent, one can be quite comfortable working with yeasts to make bread. Now please learn to make your own bread.

Whole Wheat Sesame Sourdough
This is my approximation of the bread served at Souen, the great macrobiotic restaurant off Union Square in New York City. Actually I am pretty sure they didn’t make the bread in-house. The flour:water ratio and dry yeast measurements are based loosely on a scaled down version of Ed Brown’s Tassajara Yeasted Bread. He taught me how to make bread in the first place. The idea for baking bread in a Dutch oven came from my dad who learned it from the famous no-knead bread recipe. I learned this killer method of making sesame crust when I trailed the bakers at Grandaisy (formerly Sullivan Street) Bakery also in New York. They had a big soggy sponge the size of a half-sheet pan that they’d roll the loaf around on before rolling it in another pan full of sesame seeds to coat.

3 cups water
1/2 cup to 2 cups rye sourdough starter, OR 1 Tablespoon dry yeast
6-7 cups whole wheat flour
2 teaspoons fine sea salt
sesame seeds, about 2 cups, spread out in a wide dish

Mixing:
If you want the bread to rise faster, use warmer water. Make sure it isn’t too hot; you should be able to easily hold your hand in there.
Add the yeast or starter to the water. Make sure the yeast dissolves, if you’re using dry yeast.
Add 5 cups of flour and the salt to the water and yeast and mix with a sturdy wooden spoon. Once it gets too thick to mix with the spoon, use your hand. I find it easiest to hold onto the bowl with my left hand and use my right hand to knead the dough.
Kneading:
There is nothing complicated about kneading the dough. You just want to make a nice soft dough. Quit thinking about how long it is going to take and concentrate on what you’re doing. Add enough more flour so that the dough is not too sticky, but not too dry. Six and 1/4 cups seemed about right when Ryan was learning to make the bread but who knows. If you accidentally add too much flour then add more water. Keep on kneading it until it is nice and soft and smooth.
Rising:
Oil a large bowl and place the dough in it, and wrap it with a plastic bag. Leave it alone until you can see it is swelling. Remember you’re not looking what time it is, you’re looking at the dough. It might take an hour or three. When it is definitely swelling but not huge yet, put the wrapped bowl of dough in the refrigerator to rest overnight. This makes it all the more flavorful and gives you a chance to do something else for a while.
THE NEXT DAY:
In the morning, pull out the dough for an hour before you want to shape the loaves.
Shaping and Rising Again:
After an hour, cut the dough into 2-3 pieces and shape them into rounds. A good bread book or website will teach you how, or improvise. Get your hands under the faucet and rub down the outside of each dough round with water, then roll it around in sesame seeds to coat it. Place it into an oiled bowl and wrap again with plastic.

Heat the oven as high as it will go. Do you have a heavy, oven-proof Dutch oven type pan? Put that into the oven, including the lid, while the oven heats.
You can tell that the bread is ready to bake when you poke it and the indentation is slow to disappear. At first, the indentation will pop right back out. You will eventually be very good at telling when it is ready to bake but at first you just have to trust your gut instinct and accept the fact that you may not bake the loaves at exactly the right time. Just don’t bake them too early because you are impatient.
Baking:
Get a knife ready, pull out the hot dutch oven and carefully get the risen loaf in there. Be careful. You don’t want the loaf to deflate and you certainly don’t want to burn your damn hands.
Once the loaf is in there make some quick cuts on the top of it. Put the lid on the dutch oven and get that hot thing back in the oven for 25 minutes or half an hour (depending on whether you made 2 loaves or 3; larger loaves will obviously take longer to bake).
Remove the loaf from the dutch oven and bake it another 10 minutes or so straight on the oven rack. You can put the second loaf in at this point. It will sound hollow if you tap it. Bake it until the bottom is pretty dark. Sometimes it is nearly black.

Let the bread cool a few hours or overnight before you slice it. It makes a difference.

Recently I have been making three loaves; freezing two in tightly sealed bags to have fresh bread all week.

Who Wants Cook’s Temperament?

Tuesday, 10 November 2009

A possibly chaotic cooking club meeting. Carrie and Tyler showed up. Kim and Barry with the squash. Emily, Miles, Laura, Ryan and Hilary.

One idea of Macrobiotics is cooking (and eating) in harmony with your surroundings. Sometimes the kitchen appears more chaotic than it is. Our food turned out pretty good, if a little chaotic. The mood at the dinner table was equally so. What does one expect with such a high ratio of Beards? We made the following:

Brown Rice with Farro
Farro is an ancient type of wheat (more accurately called Emmer). There was a little bit of organic farro left from my grain splurge at Kalustyan’s in New York City clear last February so I mixed it with the rice. When mixing different types of grains with rice, use about 2-3 parts rice for 1 part other grain. Short grain brown rice is good with all sorts of other whole grains, including barley, wheat berries, rye and wild rice. I use the same ratio of water as for plain rice, but sometimes cook the grains a little longer (especially with wild rice). It helps to soak the rinsed grains in the cooking water for a few hours before cooking them.

1/2 cup farro
1 1/2 cups short grain brown rice
2 1/2 cups water
pinch salt

Combine the farro and rice in the cooking pot and rinse several times with cold water. My farro was pretty dusty so it took a while. I don’t know how yours is. Drain the grains and add the cooking water. If you have time, leave them to soak for a few hours before cooking.
Place the grain pot over high heat and bring to boiling. Add the salt, cover the pot and reduce heat to lowest possible. Simmer, covered for about an hour without lifting the lid. Off the heat and allow the grain to rest ten minutes, covered before serving.

Roasted Acorn Squash in Rings
Squash addiction suspicions confirmed by Mother’s choice of vegetable.

2-3 medium acorn squashes
olive oil
sea salt

Heat the oven at 400 degrees while you prepare the squash. Slice the squash into rings and scrape out the pulp and seeds. Rub them down with olive oil and oil a baking pan too. Arrange the squash rings in a single layer on the baking pan and sprinkle on some salt. If the salt if course, crunch it up with a mortar and pestle. Roast the squash until soft, flipping them half-way so that they are evenly browned on both sides.

Mushrooms with Onion
When we found out about Mother’s squash, Emily decided to bring mushrooms. Fucking fiends. Apparently cremini mushrooms are the same variety as white button mushrooms and portobello mushrooms; they are between those two in maturity.

3 cups, approximately, fresh cremini mushrooms
1 medium yellow onion
olive oil
salt

Slice the mushrooms and onion. Heat a small skillet on medium heat. When the skillet is hot, add the oil followed directly by the onion. Cook the onion for a few minutes before adding the mushrooms. Add some salt and cook the mushrooms on low heat until they begin to release moisture so that they will not burn. Continue cooking until the mushrooms are soft and browned. Serve with squash, obviously.

Oatmeal Cookies
Should be served for breakfast. Based on Aveline Kushi’s recipe.

1 1/2 cups instant oats
3/4 cup whole wheat flour
2 Tablespoons walnut oil
1/2 cup walnuts, chopped
1/2 cup brown rice syrup
1/2 cup water
1/4 teaspoon sea salt

Combine all of the ingredients to form a sticky dough. Allow the dough to rest for a half hour or more before baking. It will thicken to a good cookie dough texture. Heat the oven at 350 degrees. Oil the cookie tray and spoon out 12-15 cookies in even rows. Bake about 15 minutes. They will just begin to brown but you probably don’t want them too crispy. If they are smaller you may want to check at 10 minutes. Allow them to cool a bit before eating.

The above dishes served with Carrot Greens Condiment that Emily made and Seitan ‘Dumplings’ with Gravy Experiment by Ryan and Hilary, red wine and bancha to drink and for the appetizer Laura brought black radishes with Japanese peppered sea salt.

carrot

Next week: Yellow Split Pea Dahl with Carrots, Celery, Onion and Ginger, and What else?

Buttercup Squash Pie

chopping up buttercup

This is what squash looks like through mate vision

If you are going to replace your Thanksgiving turkey with Stuffed Hubbard Squash, then what about the pie? Happily you do not have to choose between the two.
The concept of Balance is central to the macrobiotic diet and philosophy, but macrobiotic cooks and eaters are excessively obsessed with the bright orange, Round vegetable called a Buttercup (or Kabocha). Whatever. A squash addiction thinly veiled behind the macrobiotic principles of seasonality and local eating is simply more dignified than squash gluttony.

Garden Buttercup

Use a cleaver or large, sharp chef's knife to halve the squash

Don’t Fuck It Up!
Winter squash may be compared to ripe summer tomatoes. The cook with much more than a good sharp knife will almost certainly disguise or degrade the vegetables’ inherent perfection. Still, you can’t serve steamed squash for dessert, and so I performed once so far

The Squash Pie Experiment:

squash pie

Don't be fooled by the appearance; you will definitely wish there was more filling if you make these miniature pies.

Aveline Kushi’s Basic Crust or preferably Crackers
It is a respectable crust made with whole wheat flour (whole wheat pastry flour recommended but all I had was whole wheat flour). The crust is not sweet. I baked the scraps sprinkled with salt and they made fine crackers for lunch.

3 cups whole wheat flour or whole wheat pastry flour
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup + additional cold water

Combine the flour and salt, and mix in the oil until it is the texture of sand. Add the cold water, using as much as is necessary to form dough. Mix minimally once the water is added to keep the gluten from forming. If you use the pastry flour this is less of a worry. Either way, it is difficult or impossible to make a flaky crust with oil.
I chilled the dough for a half hour or so before rolling it out, and used an empty jar instead of a rolling pin. Sprinkle the cutting board or counter with flour, press out half of the dough at once and roll it about 1/8″ thin. Place it in your pie plate and finish the edges decoratively. Prick the bottom of the crust with a fork to keep it from puffing up. Bake ten minutes, empty, in a pre-heated 350 degree oven before filling it up. Crusts are most definitely not my strong point or my specialty. I don’t recommend making miniature pies in the muffin tin with this because there is way too much crust-to-filling. The filling is the good part here. You might enjoy making the entire batch (or a half batch) of this crust into crackers and eating the filling cold with a spoon.

Buttercup Squash Pie Filling
(Speechless)

1 buttercup squash, 2-3 pounds or part of a bigger squash
1 cup water
pinch salt
1/2 cup barley malt syrup
1 Tablespoon kuzu dissolved in a little cold water
1 cup raw walnuts, chopped

peeling

Because I know you wondered what this woman's hand looks like


Peel the squash, remove the seeds and cut it into chunks.
squashpot

It doesn't matter how course you chop the squash. The smaller the pieces, the faster they will cook.

The amount of squash does not have to be exact; you might just wind up with extra filling if you use too much. Make sure you have enough. Place the squash chunks in a pot with the water and pinch of salt. Bring to boiling then lower heat and simmer until tender enough to puree; maybe half an hour.
Use a spoon followed by a whisk to smash up the squash and whip it to a smooth puree. Add the barley malt and continue simmering for 5 minutes. Add the dissolved kuzu and simmer another few minutes until the mixture is thick and smooth. Let it cool slightly before filling the crust.

Top the pie with walnuts and bake until the crust is browned around the edges and the walnuts are toasted. Be careful they don’t burn.

squash pie 3As with pumpkin pie, this is better cold, so make it ahead. Alternatively, chill the filling and eat it like pudding. Damn.
You could probably use maple syrup if your teeth are particularly sweet that day, although the barley syrup does just right for the flavor of the squash.