Blog Archives

Floating Cloud Salad Dressing Fridge Magnet

8/23/2016

Technique Tuesday

“Cooking is not a mystery.”
― Edward Espe Brown, Tassajara Cooking

I love making magnetized fridge cards for recipes that get a lot of use. This is one of those recipes my version of the Tassajara Floating Cloud Dressing. It's great for crudités, slaws, roots of all kinds, Asian greens, and just plain salad mix. Please feel free to print it out on magnetized paper, or whatever creative way to you feel like affixing it.
Speaking of Tassajara, do any of you still have the cookbooks? I think I still have them all. I learned my first sourdough bread out of the Tassajara Bread Book. I still go back and read Edward Espe Brown's Poems and Meditations on Cooking Philosophy from my
1st edition of Tassajara Cooking.

"Cooking is often an emotional experience for many people. When we cook we tend to have some issues of temperament and it’s something I’ve worked on over the years. One of my examples is the thought, “You should only cook with perfect love, equanimity and peace and then the food will have peace and love and everybody will be happy.” If I had to do that, I don’t think I’d ever eat. There’s just such an image of perfection. If you hold onto that, you’re not going to be able to cook, have an ordinary life or what I call “get real.”
My idea is, “I may get emotional, but I’m going to turn that into food, nourishment and substance for myself and other people."

From recent interview with Edward E. Brown about food and cooking
http://www.yogitimes.com/article/edward-espe-brown

Soft Flexible Corn Tortillas Fermented with Tibicos

8/22/2016

Revisionist Baking Monday

Flaxseed/Corn Tortillas

Flexible--Flaxseed/Sorghum/CornTortillas Fermented with Tibicos
These tortillas are a standard at our house because they’re easy, fast and never fail to please. The addition of ground flaxseed, sorghum and potato starch makes them soft and flexible, so important for bending around a juicy filling.
The tibicos fermentation lends an extra dimension of flavor and digestibility, plus it’s a great way to use up extra tibicos especially if it’s gone to the sour side.

Recipe

Made in the Food Processor
Special Equipment: Tortilla Press

Ingredients
1 ½ cups masa harina (180 grams)
{I use Bob’s Red Mill}
1 cup all purpose gluten free flour mix
(140 grams)
2 tablespoons ground flaxseed (13 grams)
½ teaspoon sea salt
¾ cup +1-4 tablespoons tibicos (water kefir) (236 grams)

Mixing Instructions
Grind flaxseed and set aside
Combine masa harina, flour and flaxseed in food processor
Pour in tibicos while machine is running. Dough will be soft and malleable.
Take out half of the dough, and let the remaining dough knead in the machine for 30 seconds, do the same with the other half. Dough should be just moist enough to clean the sides of the bowl when it spins.
Form into 12 golf sized balls (48 grams)
You can use the dough right away or ferment it overnight. Unused dough will also slowly ferment in the refrigerator.
I use ½ of the dough right away and let the other half ferment in the fridge using it within 3-4 days.

http://www.tucsonweekly.com/tucson/honoring-a-native-son/Content?oid=2045796

Forming and Cooking

Preheat cast iron griddle to low, then move up to medium.
Set oven to warm 145F
With a tortilla press lined with parchment paper center a dough ball and press.
Makes a 5 inch tortilla
Use the parchment paper to lift tortilla, peel paper back, and lay tortilla on the griddle.
Two tortillas fit on a standard round griddle.
Cover the tortillas with a large lid
Time 2 minutes, the edges will start to curl up and the bottoms look dry. The tortilla should start to puff in the center like a low functioning pita.
Flip and cook another 2 minutes on the other side with the lid on. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.
After tortillas are done keep them warm in the oven.

These tortillas reheat well on the griddle with a lid covering them for a minute or two. It's the perfect opportunity to melt some cheese or put a dab of filling on the tortilla while it heats.
WITH LOVE ENJOY

Pickling ++ Posts to Ponder

http://www.tucsonweekly.com/tucson/honoring-a-native-son/Content?oid=2045796

All My Life-Rye Recipes Worth Having

8/17/2016

Foodwise Wednesday

Putting Life in order

Fruit arrived today, a neighbor brought over a huge bag of apples from their tree; my husband picked up three boxes of 4-H peaches, pears, and nectarines. The apples are hanging out in the double sink, four big crockpots will cook them down in four hours, then I'll puree and set them again for another ten hours plus to cook down into butter. The other fruit will get a similar treatment--Summer into Butter. But, isn't that what we're all doing, cooking Summer's sweetness down into butter to eat all Winter?
I've put my rye thus far recipes together in one place, with all of this frantic fruit processing it's about all the blog I can handle. I'm happy to provide good workable recipes for rye, it seems to get a bum wrap, and it deserves more. With Love Enjoy!