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The Yeast Beast

Conquering yeast breads. One of those “bucket list” type items on an old list of things I wanted to do in retirement. With the challenge in my cookbook club this month being “Genius Recipes”, this one had to be included.

The famous No Knead Bread from Jim Lahey. Catapulted into the limelight more than 10 years ago by Mark Bittman in the New York Times. According to his website, it is one of the top ten recipes that are visited there.

There are many variations. The ratios, though, are fairly constant. The one from the book is a bit different in that it calls for active dry or instant yeast. As I learned later, every other recipe calls for instant yeast. It works with active dry as that is what was in my pantry at the moment, but I think it would be better with instant.

Here is what I did. Twice, now. Once plain. Once with dried rosemary added. First, I invested in a digital scale and made this recipe using weight, instead of measuring with cups and spoons.

Not a fancy scale, but certainly useful. Zeroed out with the bowl in it. Started with 400g of bread flour. Added 5g kosher salt, 1g yeast (I just used a 1/4 tsp for the yeast as it was so little change in weight). I thought it was interesting in the recipe that the 1 1/2 cups of cool water (55-65 degrees F) to be added used 360g for the measuring.

You mix it all together and then let it sit covered with a towel in a warm corner of your kitchen, out of direct sunlight. I let my first one rise for 12 hours, the second one for 20 hours. The longer rise gave me a bread that was definitely different. This scientific approach, although simple, is really quite educational and erased my trepidation with using yeast.

After the first rise, you flour a board. Dump the wet, sticky dough and pull into a round shape. Recommendations to use parchment paper for this will decrease the messiness of using a floured towel. This second rise or 1-2 hours wrapped loosely in the towel will just about double the dough ball. I used cornmeal for my first bread, and flour for the second.

Here is the first bread.

The crunchy cornmeal coating added to the flavor. It was crusty on the outside and dense, chewy, but with lots of air bubbles inside.

The directions call for you to use a heavy covered pot, like a Dutch oven. I used a Pyrex baking dish. It has to have a lid because what you are doing is creating an oven in your oven. The dish has to be preheated for a half hour at 475 degrees before dumping the dough from the towel into it. It will spread across the bottom. If you want a higher small boule, you need a pot that size.

This was my rosemary bread, dusted with flour. It was baked, covered, for 30 minutes, and uncovered for an additional 15 minutes. I have convection ovens so that last timing with the cover off will vary for those without air circulation. The recipe calls for 15-20 minutes uncovered.

The rosemary bread rose a bit more than the first bread.

Fresh from the oven, lifted out of the pot with a large spatula. Be careful as that pot is screaming hot at 475 degrees.

I will be making this easy recipe every chance I get. I do want to try some of the variations, like using a drizzle of olive oil, and adding sliced olives. Or, making a sweet bread with mini chocolate chips and chopped walnuts.

Google NoKnead Bread, if you want to mess around in your kitchen. Me, I need to get some instant yeast and see if it makes the bread rise more than mine. The slow “fermentation” of that 18 hour rise time makes this bread. It is almost foolproof.

Thanks to the Genius Recipe book by Kristen Miglore for rekindling my interest in baking bread, without fuss.

Cookbook Club

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In my last post, where I talk about all the ways we experimented with brining turkey, I mentioned the inspiration of the cookbook club. Friday I started cooking from the 10th book, a different one every month, and sharing it on social media with other “club” members. This version of an online community is managed by Food52, a popular web site for people obviously interested in food.

The club, a closed group on Facebook, has thousands of members. A small percentage of us cook and write about it. What is so interesting to me is seeing results, and comments, successes and failures, by cooks from around the world.  Seasonal cooking as well as regional cooking are thrown for a loop when the Aussies and Kiwis from the bottom of the world, and the Asians, the Europeans, the Canadians, South Americans and those of us Stateside all try and cook from the same book with ingredients we can source.

We vote for the books, three months at a time, a few months in advance. This allows us to reserve library books, or to have a book readily available worldwide.

This month? Food52 Genius Recipes by Kristen Miglore. I am lucky to have a great county library where I can reserve books, and then use online renewals to keep them for up to nine weeks if no one else requests them. I got the book in midNovember and started reading. I like this book quite a bit. Her column on line explores these great recipes in depth, and uses input to make them easy for anyone to tackle. Tweaks to them. Hints. Substitutions.

I needed to make cookies for a cookie party. I spent Friday doing one from this book and one from the latest Ottolenghi book, SWEET. Sweet is the book of the month for the baking version of our little online community. If you have never cooked from Ottolenghi’s books, you should get your hands on any of them and just have fun. I have all of them in eBook versions. The cookbook club in June let us loose on all of his previous books.

What did I bake?

From Genius Recipes I visited an old favorite. Molasses cookies from the Silver Palate. Mine spread too much. I think I didn’t let the dough chill enough. Still, they taste great and they look like lace cookies, which make them perfect tea cookies.

From Sweet, I made these absolutely amazing cranberry, oat, and almond cookies, covered in a white chocolate glaze. These disappeared immediately at our event Saturday. Not sugary at all. There is only a half cup of sugar in the entire batch, which made 48 cookies. The white chocolate is the right touch to make these really good. Perfect with a cup of tea. The online recipe for these cookies is on the Random House UK web page, The Happy Foodie.

I am working on my baking skills this month. In my CSA share, I am getting the flour and grain shares, which will be put to use often, as I work my way through the Genius Recipe book. Jim Lahey’s famous No Knead bread is on my short list, as is an interesting one grain ingredient cracker. More on whether I do these, and if they are successful, later this month.

As for why I am active in this community. I promised myself that I would continue to challenge myself in retirement. Trying new things. Different cuisines. Tackling that fear of baking. Within our little online group, we commiserate. We encourage. We share. Some of us aren’t as good at it as others. Doesn’t matter. We enjoy cooking and by seeing the results, we become determined to try a harder recipe, and expand our knowledge of techniques.

In February, the cooking club celebrates its first anniversary by opening the month to a free-for-all with all the books we used in the first year. I joined the second month, so I didn’t cook from Art of the Pie by Kate McDermott. I will be reserving that book and facing that challenge. To me, pie crust is hard to do.  But what the heck! They may end up messy, but taste is what really counts.

My other favorites from this past 10 months? Deep Run Roots by Vivian Howard. Made in India by Meera Sodha. All the Ottolenghi books. I had three of Ottolenghi’s already on eBooks, and have downloaded the others. CSA farm shares tempt me to dig into those books for good vegetable recipes. And, if it wasn’t for Deep Run Roots, I never would have grown okra in my garden.

Or made these.

Or this.

The okra fries are so easy, and so good. Just olive oil, cumin, salt and pepper. Screaming hot oven or on the grill. Crunchy, salty, spicy. As for that awesome cauliflower cake from Ottolenghi, it will be repeated when we get cauliflower again from the CSA. It is absolutely the best show stopping addition to a pot luck party, and really not that hard to make.

What’s stopping you? Get cooking!

 

Pilgrimage to Penzeys

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Ever heard of Penzeys. The spice place. Known to bakers, cooks, and those who love the freshest of ingredients. I went there today to find fresh whole spices for Indian cooking.

Because of this cookbook.

The October selection of our cookbook club. A cuisine that we both have loved ever since we first met. There are many excellent Indian restaurants in our area. Ananda comes to mind as a personal favorite. And, garam masala is a staple in my cooking.

But, this book is different. Home cooking, not restaurant meals. Simple, flavorful, and tempting me to create my own garam masala from scratch. And, to make simple dishes like the masala omelet.

I think I am set to continue my cooking, and to grind my own masala. Not pictured are the peppercorns. I do have cloves which are also called for in her recipe for garam masala.

Penzeys store is located in Rockville, even though their website says Penzeys Bethesda. Just south of MD 28 on Rockville Pike. Right now, if you go to their store and spend $50 (not hard to do with spices), you get two free jars.

Not going in my Indian cooking, but definitely a plus for some of my other recipes. Their prices are actually comparable to good sources of spice in specialty stores, but they are so fresh.

I also stocked up on a few staples, like these.

Yeah, I know, addicted to cooking. Just like my mom, who couldn’t pass up a yarn, knitting, craft store.

You can also buy online, if you don’t have a store close to you. What’s to keep you from having some awesome dinners?

 

 

A Record Year

On the garden yield. The 2017 tomato crop has blown away all my previous yields.

This was probably my heaviest harvest in August. Over 20 pounds. So far this year my grand total has exceeded 171 pounds, and the cherry tomatoes are still producing.

My previous personal best was 139 pounds the first year I moved to a community garden plot. I thought that was an immense amount and now I am dealing with another 30 some pounds. The freezer is full. I have been gifting a half dozen friends regularly. The food bank and the Wine in the Garden auction basket winner have benefitted from my harvest.

I keep extensive records. By variety. Number of tomatoes. Number of ounces. Every time I pick. I sort. I weigh. I process.

Doing this allows me to decide what to plant again. What to give up. This year? The last of the pineapple tomatoes. They disappointed me for the last time. I love how they look, and how they taste, but they are fickle and fragile.

My replacement for them. Striped German. In the top picture, they are the very large yellow tomatoes with the green stripes. Those were picked a bit early, just before a predicted rain. If I left them on too long, they would split.

In this picture, you can see what happens when the rains come and split the tomatoes. My other favorite from this year, the small cherries with the darkest color, are prone to splitting too. These, the black cherry heirlooms, and those Striped Germans were bought from Love Dove Farms. I bought a market pack of four Striped Germans, and two plants of the black cherries. They will most certainly be grown again next year. They were superior in taste and both produced well.

San Marzano and large cherry tomatoes also did well.

I had two San Marzano plants that produced more than 20 pounds of tomatoes. The red cherry and tomato berry plants also went crazy in late July.

My freezer has dozens of containers of oven roasted cherry tomatoes. All winter long, I will be enjoying them over pasta or mixed with couscous or rice. I freeze them in single dinner size. Enough for the two of us to share.

The plants this year were spectacular.

Ringed by rebar and string to keep them upright. Many reached over six feet high eventually. I put in 32 plants this year in two long double rows in the garden. I lost two of them early in the season. Thirty plants. Averaging almost six pounds per plant. Since eight of the plants were cherry varieties, that’s a healthy return on “investment”.

One other surprise. The purple bumblebee hybrid, which isn’t purple at all.

Do they look purple? Not to me. They do have a great taste. Next year, they will return with the black cherry, striped German, and the San Marzanos. I will probably also repeat the Brandywine and the Rutgers.

It may be the end of the season, but the planning never stops. And, let’s see if I can get to 175 pounds before the first frost.

W3AO Field Day The 2017 Edition

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Another year goes by. This  is the 8th time I have supported Amateur Radio Field Day here in Howard County. It’s the 20th anniversary of W3AO being on the air for the 24 hour event.

I want to write more about what goes on, down in the trenches, to make any large event like this, composed completely of volunteers, successful. I could call this year’s effort “Doing More with Less”. Less people in total. Less stations set up. This year the club dropped down to 16 Alpha. That means, capability to simultaneously transmit on 16 radios, using generators as power.

A cheat sheet on one of the computers. You try to contact as many regions, as many states and provinces, as you can, during the 24 hour operating period. When you establish a radio contact, you exchange the following information. Their call sign. Their number of transmitters and a letter that tells you if they are using generators, batteries, are mobile or at home using commercially supplied power. Their section. We are MDC, Maryland/District of Columbia region.

The interesting thing about our set up is the sheer number of portable crank up towers. Twelve in all.

On Friday, three small teams of volunteers put up the towers, build the antennas, roll out the coaxial cables and it all fits inside a 300 meter diameter circle on the property between two county schools. They also string wire antennas between some of the towers. Additionally, we set up a satellite communication capability.

It’s fun to head down there when a satellite comes within range and watch them track and make contact with other operators while the satellite remains “open” to both stations.

Things inside the main tent are also interesting. It’s a juxtaposition of really old and really new. As in the Windows dinosaur computers, in order to use logging software, called CT. It doesn’t work on newer operating systems. Put that next to a “K3”, one of the fanciest radios out there, and it becomes one very jarring visual.

Band captains bring their own radios. Their keyers. Their headphones. Sometimes their monitors and other accessories. They don’t mess around.

We set up three generators, and the county loans us a spare, in order to power all this “Stuff”.

And you thought setting up your TV/VCR was complicated?

Really, though, I have such a great time watching this all come together in order to have a successful weekend.

It’s a great team. More in another post in the next few days. Incuding, logistics, and scoring.

Otherwise, the official team photograph.

Instant Summer

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Just add heat and humidity, along with all the pollen. This week is a scorcher. Out of nowhere we went from cool and rainy to hot and humid. I have been planting vegetables like crazy in my garden, and trying to keep up with the watering to help them acclimate.

Just a few really interesting views on what is happening.

Native coral honeysuckleLonicera sempervirens

It attracts hummingbirds and butterflies. Supposedly a rare native butterfly, whose name escapes me at the moment. This beautiful plant is in the children’s garden at the Howard County Conservancy community gardens. I am attempting to maintain and catalog what is there.

Including this.

Poppy family, maybe? I am learning more about flowers these days, while still maintaining my vegetable plot.

On the home front, the warm weather triggered the rhododendron.

There are two bushes in our yard. One, my favorite, the white one, doesn’t always display a large number of blooms. This year, yes, it has.

Anything new and exciting in your gardens this year?

In Vino Veritas

Spring came to our area last weekend. It doesn’t seem to be leaving anytime soon. It was a perfect weekend for a winery trip, and we didn’t even have to leave the state.

Maryland has over 60 wineries now. When we first got married and interested in local wine, there wasn’t much out there. Byrd, Boordy, Basignani, Fiore, Elk Run, Linganore, and Montbray are the ones I remember. Back then, we were looking to buy a few Maryland wines to have with our wedding anniversary dinners. Knowing that most of the wines weren’t made to age for decades, we focused on whites for the first few years. We also looked for those specially made reds, or dessert wines, to get us through our second decade of marriage. Byrd made decent reds in 1980. So did Elk Run. Not much else. Cabernet Sauvignon wasn’t widely planted in the state. Now, it’s different.

On the Maryland Wine website, I see that we’ve visited 14 of the 68 active wineries. Quite a list to ponder future destinations.

For this “trip”, we went to two of the closest wineries to our home in Central Maryland. Black Ankle and Old Westminster. We have been to these wineries before. I have written about their wines in my local dining challenges, and just in my locavore posts.

Why were we visiting wineries this weekend? Black Ankle, because it was wine club pick up weekend. Old Westminster, because the weather was gorgeous and we hadn’t seen the new tasting room, which opened last year.

If you have good local wineries where you live, you might want to consider their wine clubs. There are many different models. Look into them, you may find one that fits your budget, and your desired types of wine. Also, compare, some clubs are extremely flexible about exchanges and substitutions.

The clubs are very popular. They also give you special events, and small lot wines not available for general purchase. We belong to three in Maryland. Big Cork, Black Ankle, and as of yesterday, Old Westminster.

Why these three? Convenience of pick up, flexibility, and quality/consistency of product. There are quite a few excellent wineries in the state these days. For us, it came down to location coupled with selection. We enjoy the events at the local wineries. We tend to take picnic lunches or dinners with us when we go to get our quarterly allocation.

All three of these wineries allow you to bring in food, and have ample space for you to picnic on their grounds. I finally figured out what drew us to this model. It was simple. Feeling as if we had returned to the days where you could pack a picnic, spread out a blanket, listen to good music, eat good food and drink good wine. We lost that model in our communities and our parks. Restrictions on alcohol, due to liability issues, mostly.

But I digress. We had a lovely weekend around here. It warmed up enough on Friday afternoon for us to take a small cooler with some salads, fruit and yogurt and head out to Mt. Airy. Black Ankle is open from noon until 8:30 PM on Fridays.

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Every Friday night they have live music, year round. Winters, they are indoors. In good weather, they set up out front and tables, chairs and picnic blankets cover the lawn.

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Second Saturday nights, every month, are member only music events. After the winery is closed to the general public. Black Ankle has over 2300 wine club members, so there is always a crowd. A much younger crowd than what we used to see at wineries. Which I think is a great thing. A few decades back, we would only encounter people older than us at winery events. Nice to see the resurgence in interest in good wines. Black Ankle’s wines are pricey. But worth it. Consider a Friday night there as a better choice for dinner and music. Yes, the wines begin at $28 a bottle. They are a bargain compared to spending that much in a chain restaurant for a bottle that retails for $6-10. They are also very well made. All of them.

Yesterday, we headed up to Old Westminster to visit that new tasting room.

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So did many others as seen in the picture taken as we were leaving, just before closing time at 5pm. The building is sleek, clean lined and there is adequate space to host events for the over 1000 club members here. A relative newcomer to the Maryland wine scene, Old Westminster began selling wine less than 5 years ago. They make very, very good sparkling wines. One of only a handful of wineries in our state that make sparklers. It’s the reason we joined their club. Limited numbers of their premium wines.

We will be getting our first trio of wine in March. Looking forward to it. Also interested in food truck Fridays at the winery. They should be fun. Coal fired pizza with wine, anyone?

Stay tuned this spring and summer when we wander the state to see what else is out there.