Friday August 18, 2016 --Update
...I’ve been working on a high magnesium/low sugar ice cream. The first batch was a hit, 0% sugar--family and kids were eating it up. But on the second batch I reached way into ground flax seed and got the thumbs down--too health foody. Too bad because the flax texture and ability to whip up into creamy was amazing, next test less flax...
...So far this week new recipes for a Moroccan Inspired Lentil Salad, a lemon poppyseed dressing that I’m super happy with, flax/ sorghum/ masa tortilla recipe--worked well for fast yummy flexible tacos. I made them yesterday with zucchini/chicken livers--avocado, tomato…
...Cracker crazy hasn’t left me, still in trials for rye crackers-- made a batch with kid helpers early in the week my strudel dough works great.
...lots of thoughts about pickle juice and its uses. Thinking about just making up batches of herbal pickle juice…
...about ready to ferment onions and thinking about a best way, probably the overnight soak in salt water and then pack with spices and herbs, trying to figure out how to get the sour orange taste in there?
...Sourdough zucchini bread made with sorghum, potato, and rye just went into the crock pot to rise, attempting to rise it with only natural yeasts--this will be a breakthrough if it works because of the fat and sugar content of the bread. I use ½ the usual sugar but it’s really still too sweet for me--but maybe a good transition loaf for someone else. The flavor profile will be different without the neutralizing baking soda, if it rises--oh and I’ll steam it in the crock pot rather than bake in the oven…
...Super into black eyed pea experiments right now. I’ve got a batch of black eyed pea cream fermenting, the inspirations are Brazilian Acarajé and West African Akara--but also leaning into Indian Chowla Poora. None of my cookbooks or online sources mention fermentation of the batter, except of course-- The Art of Fermentation by Sandor Katz. I question the need to remove the pea skins, and think all this bean rubbing absurd when a food mill after pureeing would do the job in minutes.
Several other black eyed pea recipes going recently a salad,
which I know I wrote down and need to track. Also cooking away in the slowcooker right now a coconut cream, black eyed pea, ginger, garlic stew with whole dried chili, should be ready for lunch.
...on the more mundane side apple butter, pear sauce, peach puree, sliced nectarines all tucked away for winter. What I learned there was to make a Apple butter and freeze it without adding any sugar, purposely keeping it super tart for all kinds of uses….