{In the Kitchen} Foraging

Now that spring is finally here all the wild shoots, blossoms and roots are resurrecting from the winter’s freeze. Over the winter I read several intriguing posts on foraging and using stinging nettle most notably from And Here We Are: nettle mead, and this post on nettle pasta, which is the one I used, although I made 6x the recipe and froze some for future use.

There was plenty of nettle to be found and all of it was below knee height.  My little helper boys and I picked a whole lot, wearing a shared pair of gloves, until our bag was full and one by one they accidentally touched the nettle and poor Ishi fell hands first into a patch. Sting nettle really does sting. Growing up my brothers and I always called it seven minute itch as that’s about how long it really itches for- give or take. It was time to call it quits.

When we got back I sorted through, rinsed and then blanched the nettle. It only takes about 30 seconds for the nettle to wilt, then the stinging aspect is gone. It’s important to really squeeze the nettle as not to make the pasta too wet. By the way the green water from the nettle makes a great dark green natural egg dye.

It was really very simple to make. Just like making regular pasta and it has that same great fresh pasta taste. I’ll have to try making spinach pasta next. After kneading a bit and resting the dough I rolled it out using a vintage cast iron pasta machine my older brother gifted to me. I’ll go a tad thinner next time.

Here it is cooked and lightly buttered. To be honest the nettle didn’t give much flavor but it does add a lot of nutrients. I’m thinking of using part of the frozen dough as lasagna noodles.

We’ve also been enjoying the spring by foraging wild blossoms for jelly and trying woodchuck (aka groundhog) for the first time in a pot pie.

What do you enjoy foraging?

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Clam Chowder & Peasent Bread

Being this early in spring the days still carry a chill. What better way to warm up and enjoy some comfort food than with Clam Chowder? Ironically, after 5 years on the coast of Maine, the best clam chowder I’ve had was here in Vermont. It was a special and I don’t go out to eat very often so I enjoyed it thinking “I wish I could make this a home”. Then my Mom hooked me up with this recipe- wish granted!

This recipe is from Grit magazine. My mother made a few adaptations that I think really add to an already excellent recipe. Here’s Grit’s recipe – reproduced for your convenience:

Alida’s Clam Chowder Recipe

A thick, creamy soup, this is my mother’s recipe, and she still makes it.

1 pound bacon, diced
3 large onions, chopped
4 large potatoes, peeled and cubed
2 cups water
3 small cans minced clams
½ teaspoon black pepper
1 teaspoon sugar
Pinch thyme
¼ cup butter
¼ cup flour
4 cups milk
1 can evaporated milk

In skillet, fry bacon until crispy. Add onions and cook until browned.

Add potatoes and water, and cook until potatoes are tender. Stir in clams, pepper, sugar and thyme, and let simmer.

In separate pan, over low heat, melt butter. Whisk in flour. Add milk a little at a time while continuing to whisk until white sauce starts to bubble around edges. Pour white sauce into clam mixture and let cool.

Just before serving, stir in evaporated milk. Cover and simmer over low heat for 10 minutes, or until heated through. Do not boil, as it will ruin the texture of the soup. Yields 3 quarts.

Read more: http://www.grit.com/food/recipes/clam-chowder-recipe.aspx#ixzz2PKWaLHYs

My mother’s suggestions: If the bacon is really fatty drain some of the grease off. Double the potatoes and cans of clams.

I think those are suggestions are spot on. I also sometimes replace the water with bone broth and I use corn starch so it’s gluten free. You can also use half and half instead of a can of evaporated milk or cook 2 1/4 cups milk down to 1 cup.

Now that you have a great chowder only some crusty bread will do it justice. I came across this recipe for a no knead bread called peasent bread, baked in a pyrex bowl. It’s super easy and adapts well to a gluten free version. I tried it with sweet white sorghum flour- delicious! I won’t reproduce the instructions here because it’s quite long with tips, photos and variations.

Enjoy it with the clam chowder -or even just with jelly.

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Homemade Breadcrumbs

Here’s a cooking staple so easy to make at home I don’t even know why breadcrumbs are sold in the supermarket. They’re almost too simple to post about-  but they’re that good.

First, start with some bread. Store brought or homemade- even gluten free. End slices, whole slices, edge pieces from sandwiches; room temperature or frozen, it doesn’t matter.

Place the bread in a food processor and pulse several times, running the processor until the bread is in fairly uniform crumbs.

And there you have it: fresh bread crumbs. Use right away or store in the freezer for a longer shelf life.

For dried breadcrumbs you can dry some bread in the oven before processing or dry the breadcrumbs afterwards. Generally fresh crumbs can be used interchangeably for dry crumbs. Although, once in a great while, a recipe may specify dry crumbs to absorb more moisture.

Also, if you don’t have a food processor you can dry some bread and rub the slices together creating dried bread crumbs or you can use your fingers and crumble fresh slices for fresh crumbs. It works but it’s a lot more labor intensive, hence the food processor.

These fresh crumbs are especially great on homemade chicken nuggets, Chicken Kiev…. basically anywhere you want a tasty, crispy breadcrumb coating these will be the star.

Enjoy!

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Nourishing Traditions: Latin American Sauerkraut {with pineapple vinegar}

I’ve been on the look out for recipes using pineapple vinegar. I noticed one in Nourishing Traditions for Latin American Sauerkraut which isn’t necessarily a recipe I’d normally make.  I happened to have a small head of cabbage left from making stuffed cabbage- which works best with the large outer leaves. So I figured why not?

Now, as you can see below, the original recipe calls for onions. I left them out because the last few times I added raw onions to, for example, pickled beets I found the raw flavor way too strong. Also, there are two versions: one with salt (and optional whey) and one with pineapple vinegar. Since all of the shredded cabbage and carrots didn’t fit in one jar I made both. The fuller jar contains the pineapple vinegar version, while the lesser jar is just salt.

The salt only version packed down significantly more. And already appears softer. Following the instructions I left both out for three days before transferring to the fridge.

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Honey Mead

Lately I’ve been experimenting with honey mead. The (really simple) directions and inspiration came from Sandor Katz’s The Art of Fermentation (of course!). I went with a honey to water ratio of 1:6. This seems to be a good amount. I use Really Raw Honey as it contains natural yeasts.

Then for fun and flavor I add in some dehydrated lemon- enough to cover the surface.

And a sprig of rosemary. That’s it.  Although the flavoring options are endless, and optional!

Then you just let it sit and wait for the bubbling to begin. Stir it up at least once a day (more frequently in warmer temperatures) to disperse the natural yeasts and help ensure no mold gets started on the floating additions.

The bubbling will get going and be pretty active for about a week to 10 days.

I wait till I notice the bubbling subsiding. Then I strain out the lemon slices, rosemary and all the tiny waxy bits from the honey and bottle. I like a lot of carbonation so I let it build up a little before putting the bottles in the fridge. These are still in an early mead stage and don’t contain much alcohol. I also poured some mead off into my airlock jar. Only a quart because that’s the size jar I have.

I let it sit for, I dunno, maybe a month before I really wanted my jar back so I transferred it to another bail top jar. It’s still aging but it definitely has a drier more wine like taste compared to the fresh mead.

Then start a new (larger) batch!

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Nata

This gallery contains 6 photos.

 I just love Sandor Katz’s The Art of Fermentation. I’m always inspired to try something; even some things I never thought I’d try. Seeing how I have a plethora of mothers (of vinegar) on hand – including a  lovely thick … Continue reading →

Pineapple Vinegar

Finally a way to use up all those otherwise inedible pineapple peels! Once again, I followed Sandor Katz’s instructions for Fruit Scrap Vinegar (found in either Wild Fermentation or in The Art of Fermentation; I also used this method with apple scraps for ACV ). Essentially use 1/4 cup sugar to 1 Qt of water, plus fruit scraps. The possibilities are endless!

Here’s how the pineapple fruit scrap vinegar went:

Cut up  the fruit peel; add to the sugar-water.

Remember to cover the top – I use fabric scraps held on with the O ring. I keep the lid piece nearby as it’s important to stir the pineapple up – daily, if not more frequently. Shaking/ stirring helps to keep the pineapple immersed. As the fermenting progresses the bubbles will push the peels further up above the surface. Peels above the surface are at a risk for mold; the longer it pokes up above the liquid the more likely mold will show up – especially in the warmer months.

Before long signs of fermentation will appear!

The liquid will also darken. This fermenting of the peels will take about a week. Strain. Katz’s says to ferment 2-3 weeks longer for your finished product. However I like to add a mother of vinegar to ensure and speed things along.

A new mother quickly started forming.The pineapple vinegar mother is a lovely pale ever so slightly yellow white.

Nine days later the vinegar smells – well like pineapple vinegar and the mother has grown quite thick. What to do with the mother now? Save it as a back up, use it to make more vinegar or make some nata. Time to strain and bottle!

I like to use a coffee filter because it catches just about all the sediment. It can take a while and maybe even a second filter. Carefully gathering up the edges of the filter and holding it up can speed things up considerably.

Use now and/or age. I’m still looking for recipes that call for pineapple vinegar so if you have any – please share! In the meantime I’ve tried a marinade I found here. Combine 1/2 cup oil, 1/2 cup pineapple vinegar, 1 clove minced garlic, a tablespoon chili flakes,salt and pepper. The original recipe calls for a small handful of chopped fresh cilantro. I didn’t have any so I substituted some parsley.

Use this marinade for chicken, fish or pork; I went with chicken. It was good. Tender, sweet but also a touch sour and spicy. I used my broiler but grilling would be the way to go. I’m going to let the vinegar age a bit then try it in a vinaigrette.

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Breakfast Bacon

I love pigs. They’re smart, friendly, and they can be a great resource to any homestead – turning unusable food scraps into food and they are great at turning up soil and removing tree stumps. Admittedly, they can also present a challenge. They can eat a lot, they’re smart, persistent, and strong (that can add up to escape). So what makes it all worth while?

Pork.

Or more specifically pork tenderloin, chops, roasts and….bacon.

Bacon comes from the belly of the pig. I wish I had a decent photo of Mercedes. She is growing into such a bacon pig! Long and well-built. What makes bacon bacon is the curing process. The curing process adds flavor and can help preserve the meat too. Most store brought bacon is cured using sodium nitrates. The way I do it does not.

Here is the way I make it most often:

Place a side of bacon in a bag or dish large enough to hold the bacon. Mix together 1/3 cup maple syrup, 1/3 cup brown sugar and 1/3 cup kosher salt. Coat the side of bacon with this wet cure; seal bag or cover dish and refrigerate.

The next day flip the side of bacon and return to the fridge. My bacon is skin on. You can cure bacon with or without the skin. I prefer to leave the skin on until right before slicing.

Everyday, once a day, turn the bacon. You’ll notice the meat firming up.

After 7 days remove the bacon from the wet cure and allow to dry on a cooling rack in the fridge for a day. Now if you have a smoker I’d smoke it. However, I do not so I go the liquid smoke route.

First I brush on a thin coating of liquid smoke. A little goes a long ways. A quick once over starting at one end working towards the other as to not miss a spot does the trick. Then place in a low oven. My oven (a gas range) doesn’t actually have any markers under 260F so I have to guesstimate, with the help of an oven thermometer, to get 180F.  Leave the bacon in the low oven for several hours – until the bacon registers 150F.

Cool and slice. A meat slicer will give the thinnest most even slices but with a little patience and practice hand slicing can do a fair job. Fry up a few slices and refrigerate or freeze the rest.

I have to admit that home made bacon is a bit different than store bacon. It looks a little different and it’s a bit chewier. Not using sodium nitrates mean the pork is a little less pink and tastes a tad more porky. I find it helps to fry the bacon over a little lower heat than you might normally fry up bacon as to avoid burning it. That said, it’s still delicious!

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Macaroni with Tomato Sauce, Baked Eggs and Ricotta

Man have our new chickens been laying! Up until this past week they had been laying 8-10 eggs a day (out of the 10 chickens we have left now that a pig decided to have one as a snack). I find myself adding eggs to anything I can think of. This book: The Good Egg by Marie Simmons is solely egg recipes. I made Macaroni with Tomato Sauce, Baked Eggs and Ricotta one day a while back for lunch. It’s basically lasagna using macaroni. I made mine gluten-free by simply using gluten-free noodles. I like the brand heartland cause they hold up and come the closest to “real” pasta. The eggs cook up with a soft yolk and creamy whites – actually quite good and adding protein.

And the recipe:

Adding the eggs. One just happened to be a double yolk. The recipe only calls for 4 eggs but this definitely serves more than 4 so you could either add a couple of eggs or perhaps someone might want the sans egg option.

Top with cheese and bake.

This dish goes together quickly; even faster if you could use leftover pasta. I’ll definitely remember this for a last-minute dinner – especially if there are unexpected guests. The eggs really do make it a meal and it’s vegetarian. Add a salad and maybe a baguette and some wine and your set.

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{In the Kitchen}

Apple Jelly- No pectin required!

It’s been a while since we last peeked into the kitchen. Plenty has been happening but it’s usually gone before I get around to finding my camera and/or it’s so dark out the photos are dark and dreary. Thus, the few things I did manage to snap a pic of are frequent kitchen repeats that gave me ample opportunity.

Above: Apple Jelly, without pectin; this one is a money saver too as it uses up apple scraps. I found this recipe in Preserving in Today’s Kitchen but instead of using crabapples I use cores, peels etc. And I don’t use a microwave. Here’s my revised instructions.

Cover fruit scraps in enough water to cover well and simmer at least 10 minutes. I like to go longer- till the apple pieces are soft and can go through a food mill. Exact amounts don’t matter but as a guideline use 1 1/2 cups of water for 3 cups of scraps.

Strain the juice and measure. For every cup of juice use one cup of sugar and one Tablespoon lemon juice. Bring this mixture to a rapid boil until it thickens and gels. Then you can can it or just pour it in a jar and use out of the fridge. Apple jelly is great on toast, sandwiches and pork roasts to name a few. I run the rest of the scraps through the food mill and bake with the resulting applesauce – unless I give it to the chickens or pigs.

Chicken broth

Chicken  broth : the crock pot makes a low mess 24 hr bone broth easy. It also works on the stove top or wood stove. We’ve been going through a lot of it these days with all the soup I’ve been fixing for the winter colds going around. I also use a lot of chicken broth cooking other meals. When a dish only calls for a little bit of chicken broth I use some chicken broth “ice cubes”. These store well in the freezer and there’s no worrying if you can actually use up all that broth.

These grain free pumpkin whoopie pies from Deliciously Organic where great too. Very filling with all the protein from the nut flour. Next time I’ll process it in my food processor. I find that blending the nut flours in with the other ingredients (especially eggs) gives the finished baked good a much smoother texture. I’d also cut back on the salt.

And another way to use up apple scraps: fruit scrap apple cider vinegar. I use Sandor Katz’s fruit scrap vinegar recipe found in Wild Fermentation. Essentially 1/4 cup sugar to one quart water plus scraps. Let ferment a few weeks then strain out apples. I add a mother and let it age.

We’ve also been enjoying various versions of venison and/or pork sausage. Homemade sausage from our own pigs seasoned with herbs I grew and dried served with eggs from our chickens and fresh milk from our goats takes breakfast to a whole new level! I’ve been trying out different types of sausage: breakfast, Italian, andouille. When I use just venison I add a little bacon dripping too. It keeps the meat moist and adds flavor. I usually form patties, although hand rolled sausage “links” don’t work out too bad either. I have to get some casings one of these days! I’d also like to try some dry curing. Mmm salami!

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