tag:blogger.com,1999:blog-86056824723190827372024-03-13T10:55:14.938-04:00After ServiceWhat I do when I am not at work.Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8605682472319082737.post-54191141101103823722011-05-02T11:36:00.001-04:002011-05-02T11:39:36.576-04:00Roasted and Fried Rolled Shoulder of Pork<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>This is another recipe involving crispy pig skin. The other two entires, <a href="http://ijustcook.blogspot.com/2010/03/chicharron.html">puffy</a> and <a href="http://ijustcook.blogspot.com/2010/04/chicharron-other-style.html">crunchy</a>, were the basis for this attempt. It uses a picnic roast, which is from the shoulder, but cheaper than the Boston butt.<br />
Ingredients:<br />
1 each pork<a href="http://brooklyncupcake.files.wordpress.com/2010/11/pernil_uncooked2.jpg"> picnic roast/pork arm picnic</a><br />
salt<br />
soy sauce<br />
brown sugar<br />
pepper<br />
frying fat<br />
Method:<br />
Lay the shoulder skin side up and take off all of the meat resting above the two bones and joint. This will leave you with a slab of skin with a little fat and meat underneath it.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Yi5b1bp5EtkwYCx_JZq_DwxlmFfZmd4AuFrPO2zXI6PYTE4j7v2pjtG9uCsX8IuRSFrohvwp5fV8cK5ixwGwLuw9btK9uaENJ3jCu13vbJF3fs4qbULhgSEqHNPGR7Uw3LWjoWUaod8I/s1600/001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Yi5b1bp5EtkwYCx_JZq_DwxlmFfZmd4AuFrPO2zXI6PYTE4j7v2pjtG9uCsX8IuRSFrohvwp5fV8cK5ixwGwLuw9btK9uaENJ3jCu13vbJF3fs4qbULhgSEqHNPGR7Uw3LWjoWUaod8I/s200/001.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolled and baked shoulder</td></tr>
</tbody></table>The bones and rest of the shoulder(a majority of it will be left behind) can be use for something else. Lay the slab you have removed flesh side up and season with salt, pepper, and sugar. Add a few dashes of the soy to the very center of the meat and roll the skin over so that the open ends of skin meet. Hold this roll tightly and secure with several knots tied with thin twine.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbA_6PooaqEV9LPRbQIOW0T78hvTMZOwTc1HQSlVwUaQpJDhajCS5jQOe7M1nsXlfhQycOpRV5nbOdbEkowMpge0RT27VfcsuYFeqfF2Q_UHI2xJC6kHMjOhZO1YnFX0L66KACosA1g0B/s1600/003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbA_6PooaqEV9LPRbQIOW0T78hvTMZOwTc1HQSlVwUaQpJDhajCS5jQOe7M1nsXlfhQycOpRV5nbOdbEkowMpge0RT27VfcsuYFeqfF2Q_UHI2xJC6kHMjOhZO1YnFX0L66KACosA1g0B/s200/003.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After frying, the skin puffs</td></tr>
</tbody></table>Rub the outside with more salt and bake at 325F for 2 hours. Turn it over, turn down the oven to 250F and bake for an additional 3 hours. Remove from the oven and pan fry in very hot oil so that the skin puffs. Slice once it cools slightly.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgji_l2UM9CP4D1zwhiY7sfsvXi02HmHXb1XpBqMYg30svCLi4M9DgKUxpUJZ4VzbBG7q4M2Wt0G_kU2wn8Act9Q_snN-I1zFFN73g8SrVTHMnmqryhrjPR_hPFxhchcEYPQRIU9vXlkhrU/s1600/004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgji_l2UM9CP4D1zwhiY7sfsvXi02HmHXb1XpBqMYg30svCLi4M9DgKUxpUJZ4VzbBG7q4M2Wt0G_kU2wn8Act9Q_snN-I1zFFN73g8SrVTHMnmqryhrjPR_hPFxhchcEYPQRIU9vXlkhrU/s200/004.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cross section</td></tr>
</tbody></table>The skin is a hybrid of crunchy and puffy, the meat is tender and juicy.<br />
<div style="text-align: center;">Plate it up!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd97bcfr5FYNIeu4Yh1thulkDY5o8ayVJ3ZOKBlvpjc-WynnT6rVduw6_389LeT1tN5eq5KZDLEwzVZU3wrI6KuMZEEFe4l-igNdnOfx02Ocz5i6ymwkJbZs9q4AklWzHCd3o-p30WJy4h/s1600/007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd97bcfr5FYNIeu4Yh1thulkDY5o8ayVJ3ZOKBlvpjc-WynnT6rVduw6_389LeT1tN5eq5KZDLEwzVZU3wrI6KuMZEEFe4l-igNdnOfx02Ocz5i6ymwkJbZs9q4AklWzHCd3o-p30WJy4h/s200/007.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted and Fried Rolled Shoulder of Pork on a duck fat and sour cream bun with sweet and sour mustard sauce</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><div><div>Regrettably,</div><div>Adam<br />
<br />
<br />
<span id="goog_64668620"></span><span id="goog_64668621"></span></div><div class="separator" style="clear: both; text-align: center;"></div></div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com3tag:blogger.com,1999:blog-8605682472319082737.post-43226908980457925712011-02-26T01:07:00.005-05:002011-02-27T01:10:50.160-05:00Smoked Banana Ice CreamBacon? If its smoked, its bacon. Or, at least that seems to be the zeitgeist of the food world.<br />
This banana ice cream has a lot of dairy(as iced creams should) and no egg.<br />
Ingredients:<br />
185g smoked ripe banana<br />
200g cream<br />
240g milk<br />
5g salt<br />
130g sugar<br />
4g lemon juice<br />
4g squid ink<br />
Method:<br />
Place everything into a blender and blend until completely smooth. Chill and churn into ice cream.<br />
<div style="text-align: center;">Plate it up!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginruSHJeKtzFBb3WFzXAD4HShM6TBp54vSDbd5f55lS5iIGGSqG6QuK6pg7CSpuYb0J3WnzGwV545nfqxs_mAYhKO-xErCr-TixS3L_LxpUKMKLLvRssnZkRyp65CCXeXdhpmNe2DwTsm/s1600/1159880455_tR3P4-M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginruSHJeKtzFBb3WFzXAD4HShM6TBp54vSDbd5f55lS5iIGGSqG6QuK6pg7CSpuYb0J3WnzGwV545nfqxs_mAYhKO-xErCr-TixS3L_LxpUKMKLLvRssnZkRyp65CCXeXdhpmNe2DwTsm/s320/1159880455_tR3P4-M.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Smoked banana ice cream with browned white chocolate bonbon, frozen white chocolate, burnt banana, and grey salt.</div><br />
Easily,<br />
AdamAdam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com4tag:blogger.com,1999:blog-8605682472319082737.post-62731531204726117742011-01-15T04:28:00.001-05:002011-01-15T04:30:05.433-05:00Canelé - Without copper moldsThis is the recipe and method I have developed from the results of my trials of making canelé without a copper cooking vessel.<br />
Ingredients:<br />
500g milk<br />
40g butter + 15g<br />
1 vanilla bean<br />
40g rum<br />
125g ap flour<br />
4g salt<br />
220g sugar<br />
56g egg<br />
40g egg yolk<br />
15g beeswax<br />
Method:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXTCVYSrOrKKpnmnIEaR8MIXjYesuYDezZ93pTrQRBxsBvyRI4bB3idxt5SJ2ztMnpW-F2rK9e6EbTCvNmV4jC1lWeuq_a_cZolIU84nWM0504fgtoqVBYHlww1Mc-DgsY9CZawDKMi2E/s1600/005.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXTCVYSrOrKKpnmnIEaR8MIXjYesuYDezZ93pTrQRBxsBvyRI4bB3idxt5SJ2ztMnpW-F2rK9e6EbTCvNmV4jC1lWeuq_a_cZolIU84nWM0504fgtoqVBYHlww1Mc-DgsY9CZawDKMi2E/s200/005.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A mold lined with wax.</td></tr>
</tbody></table>Warm the milk with 40g of the butter until the butter melts. Blend the whole eggs and yolks into the warmed milk and butter. Once incorporated, add the sugar, flour, rum, salt, and vanilla. Blend everything for a few seconds and then place into a container and refrigerate for at least 6 hours. Stir gently and pass through a fine strainer. Melt the beeswax with the reserved butter. Line the mold with a thin layer of the wax-butter.<br />
Pour the batter into the mold, three-quarters full, and place the mold on a wire rack so that the base of the mold does not conduct more heat that the rest of the mold during baking. Loosely cover the top of the mold with foil to protect the opening from browning before the sides and bottom. Bake at 350F for 80 minutes, uncover and bake for another 30 minutes, or until dark brown. Un-mold while hot and eat while still warm.<br />
<div style="text-align: center;">It's already plated... just eat it.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqG4PHgnQ7m6qWOpNb7VVyCA5Z6ByUPmQlvFb3fyEEu3a0wys7_kHhfsqMz3xbK8QQUjpCxmNV8Q8uHU3csmnqD6EqOj4Agl2mrV7fjjPqx8C806rMrD44dBcn7nalXUkLC8ltRrT-ban/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqG4PHgnQ7m6qWOpNb7VVyCA5Z6ByUPmQlvFb3fyEEu3a0wys7_kHhfsqMz3xbK8QQUjpCxmNV8Q8uHU3csmnqD6EqOj4Agl2mrV7fjjPqx8C806rMrD44dBcn7nalXUkLC8ltRrT-ban/s320/004.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Willingly,</div><div class="separator" style="clear: both; text-align: left;">Adam</div><br />
<div><br />
</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com4tag:blogger.com,1999:blog-8605682472319082737.post-64687364113493442011-01-08T02:55:00.001-05:002011-01-08T03:00:56.849-05:00Squid StewI kept the aromatic base for the stew separate from the other flavor components. While this may not be a traditional step in making a stew, I still think calling this dish a stew makes good sense.<br />
Ingredients:<br />
80g extra virgin olive oil + 80g<br />
240g small diced celery<br />
290g small diced fennel<br />
246g small diced onion<br />
12g salt<br />
20g vegetable peeled lemon zest + 8g micro-planed lemon zest<br />
22g garlic<br />
3g dried oregano<br />
650g Liebfraumilch<br />
830g cleaned squid<br />
800g whole canned tomatoes<br />
50g heavily reduced neutral fish broth<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLM_EIt57MYCpx1djHe8TXXWL0WdgBzHI9482wDpN-RsivYbEKxsjOKhCfcw6zm7E4eORbm-6PoYljsI94MzTuqdNSrdOIlpNQHjE5M1GhwmJKbc-ok9v-cKPsWMt3p5Cd8EM8G-IZoaiB/s1600/007.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLM_EIt57MYCpx1djHe8TXXWL0WdgBzHI9482wDpN-RsivYbEKxsjOKhCfcw6zm7E4eORbm-6PoYljsI94MzTuqdNSrdOIlpNQHjE5M1GhwmJKbc-ok9v-cKPsWMt3p5Cd8EM8G-IZoaiB/s200/007.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tender veggies after sweating</td></tr>
</tbody></table>6g <a href="http://ijustcook.blogspot.com/search/label/peppers">hot sauce</a><br />
12g lemon juice<br />
Method:<br />
Place 80g of olive oil in a pot and get it hot, but not to its smoking point. Add the diced vegetables and the salt. Make the vegetables sweat in the fat until they are tender. Remove everything from the pot, set aside, and cool. Slice the heads of the squid into thin rings and leave the tentacles whole. To the same pot as before, add the other 80g of olive oil. Place the heat on high and add the garlic, large lemon peels, oregano and squid. Cook everything in the fat until the squid proteins are fully set and start to release liquid. Let the squid simmer in its own liquid for 20 minutes. Then, cover with the wine and simmer until the liquid is reduced by half. Pass the tomatoes through a course food mill and add to the squid with the fish broth. Simmer until the squid is a creamy, but still slightly chewy texture. Add the <a href="http://ijustcook.blogspot.com/search/label/peppers">hot sauce</a>, lemon juice, and micro-planed zest. Cool and reserve. Reheat the squid and tomato base with the tender vegetables to serve.<br />
<br />
<div style="text-align: center;">Plate it up!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MTFuQ_VE_yF9Fjg9UnCdqGXeSfLvYax7adUFRllASh7TKMUUXO2FQcinDYQczF1nNaRK69N9fGKZNsjLwykJoPMxbkJhG_VwawIomHCn8DcqDWV1fHM6eDO2e0QqgFTJQgyGK8DpDqUE/s1600/001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MTFuQ_VE_yF9Fjg9UnCdqGXeSfLvYax7adUFRllASh7TKMUUXO2FQcinDYQczF1nNaRK69N9fGKZNsjLwykJoPMxbkJhG_VwawIomHCn8DcqDWV1fHM6eDO2e0QqgFTJQgyGK8DpDqUE/s320/001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squid stew with whole wheat croutons, striped bass, firecracker sauce, and butter radish sprouts.</td></tr>
</tbody></table>The bigger picture<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhxnCE2UMBCUiITsKCRLcUtIoYDfa0XB3n2cWZnxDziHrEdurzejmYKfQL2VPTTYz2PRqZpi5Ji8gw4WqQ22Mb33hmaabp0k9WC-3EB-NXxC4Hw0NNnluelmwldTO6IMeyfJ_0vhXrdAg/s1600/002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhxnCE2UMBCUiITsKCRLcUtIoYDfa0XB3n2cWZnxDziHrEdurzejmYKfQL2VPTTYz2PRqZpi5Ji8gw4WqQ22Mb33hmaabp0k9WC-3EB-NXxC4Hw0NNnluelmwldTO6IMeyfJ_0vhXrdAg/s320/002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love mayo and squid stew</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Egregiously,</div><div class="separator" style="clear: both; text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-51994783506236153432010-12-03T13:31:00.000-05:002010-12-03T13:31:05.634-05:00Potato Gnocchi/Gnudi<div class="separator" style="clear: both; text-align: center;"></div>Is the perfect potato gnocchi actually more rightly called a potato gnudi? I'm not sure, but this potato dumpling recipe is almost all fluffy, unadulterated, potato flesh.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMOwPSE9dwBc5_OvHtHu5WN9rRI_wVFyR3xEgJx9mYwJGYd2Uy-TQzpmj_sIQtArYW5XsE6RLehfNqcX7q_8FjXJdO4JbwG_hkxZGTJV3Z82EjEGRMoGGK3n8RKukLxc41a6fdnZWTTFd/s1600/001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMOwPSE9dwBc5_OvHtHu5WN9rRI_wVFyR3xEgJx9mYwJGYd2Uy-TQzpmj_sIQtArYW5XsE6RLehfNqcX7q_8FjXJdO4JbwG_hkxZGTJV3Z82EjEGRMoGGK3n8RKukLxc41a6fdnZWTTFd/s200/001.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed potatoes</td></tr>
</tbody></table>Ingredients:<br />
Russet potatoes<br />
AP flour<br />
Fine grain salt<br />
Method:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7SbXzeYdBH_W8cwH6rojFfpzxGgy-t5PtGi2SlB5hOyRkvhjnv5Rcx7MKsXSsQwQiRH4bnbOMKUo8jtF5iIwKOiDgkIdB9xbEin1rU26Nari_W_ECNC4vWCAQQqY4WnRhtkTWIDc4SGp/s1600/002.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7SbXzeYdBH_W8cwH6rojFfpzxGgy-t5PtGi2SlB5hOyRkvhjnv5Rcx7MKsXSsQwQiRH4bnbOMKUo8jtF5iIwKOiDgkIdB9xbEin1rU26Nari_W_ECNC4vWCAQQqY4WnRhtkTWIDc4SGp/s200/002.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Food-milled potatoes</td></tr>
</tbody></table>Cut the potatoes in half and steam them until soft. Pass them through the finest setting on a food mill onto a tray, sprinkle with salt and let cool. Form into small balls and roll in the flour.<br />
Cover with more flour and let sit for 2 hours in the fridge. Blanch for 5 seconds in boiling water, let cool on a tray, redust/cover with flour. Chill again for 2 more hours. At this point they are ready to be reheated and eaten.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqg-LucF1Ar_KLFLbiWxhZmsIWx_M5IY7GUe6QcbayWvuuy-QYsadMsTZ7c-do0ClnFIzIRCItNTumAw5G9moW7iRmtdIH8n3dN3pAj8phx1c2KfXnPd9YPc6guq_YA3IWqd0FoVbxQMns/s1600/003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqg-LucF1Ar_KLFLbiWxhZmsIWx_M5IY7GUe6QcbayWvuuy-QYsadMsTZ7c-do0ClnFIzIRCItNTumAw5G9moW7iRmtdIH8n3dN3pAj8phx1c2KfXnPd9YPc6guq_YA3IWqd0FoVbxQMns/s320/003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I tried some different potato doughs...</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7LpvzTmxfLkMw7l5Euvn_tcH3-OGDahszyVUq-Oq_hxdJbuGznZVOgOQmiq-lnDtUBzibmrKZ9zOwGxti8LNH-s3V9CcfYqAxdW4o3f3I_4XbA1Q1filJS9MxKniMb9m_MS_JcBSonme/s1600/004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX7LpvzTmxfLkMw7l5Euvn_tcH3-OGDahszyVUq-Oq_hxdJbuGznZVOgOQmiq-lnDtUBzibmrKZ9zOwGxti8LNH-s3V9CcfYqAxdW4o3f3I_4XbA1Q1filJS9MxKniMb9m_MS_JcBSonme/s320/004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">... and some different coatings.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFnv-yMHhCf-crNs6__lEdc6gqXxzNQO_SS2BYeG1a-YB0yVXwE-sSZMUZmvwWqoQojMff8fZg4OjyObMJaJ4daBNvvjviB-eGZeCOj8uR8abtNRCi5iGtAA8V8j0kp-S_FUWnwKboWBQ/s1600/005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFnv-yMHhCf-crNs6__lEdc6gqXxzNQO_SS2BYeG1a-YB0yVXwE-sSZMUZmvwWqoQojMff8fZg4OjyObMJaJ4daBNvvjviB-eGZeCOj8uR8abtNRCi5iGtAA8V8j0kp-S_FUWnwKboWBQ/s320/005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After blanching; adding back to coat again in flour.</td></tr>
</tbody></table><br />
<div style="text-align: center;">Plate it up!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84GPjUlDKOhatXpGq1RyMbYOW1LN5UtHVDRfVWOccTPNv3nYXqhgkc6BRLDyuEdoBNq0Ht764feviX1KySCkHJE3IHoQP1IzbMuTudzmcXIPC09-klkrwJlWM19Dxup2gMLU4lMkFELSV/s1600/016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84GPjUlDKOhatXpGq1RyMbYOW1LN5UtHVDRfVWOccTPNv3nYXqhgkc6BRLDyuEdoBNq0Ht764feviX1KySCkHJE3IHoQP1IzbMuTudzmcXIPC09-klkrwJlWM19Dxup2gMLU4lMkFELSV/s320/016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato gnocchi and olive braised lamb with picked yellow squash</td></tr>
</tbody></table><br />
<div>Quickly,</div><div>Adam<br />
<br />
</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-63470448714972024852010-11-15T21:36:00.007-05:002010-11-15T23:45:24.544-05:00Ricotta Gnudi<div class="separator" style="clear: both; text-align: center;"></div>When talking about food, words from many different languages are often used. This can cause quite a lot of confusion, especially when the speaker doesn't understand the language that they using to reference a food item (What is this? I wanted the Tiramisu!). What it really comes down to is a need to define terms. However, because I didn't grow up using certain words, like gnocchi, I only understand them from a limited point of view. Therefore, right or wrong and for the purpose of this recipe, I understand "gnudi" to refer to a naked ravioli(filled pasta, pierogi, jiaozi, maultasche?), that is to say, lacking a pasta outside.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiTqc2ehvtbN1oEswnTL5XJbn7NNldHM6BKYDd2ZpCBhaU3pldgEk3mTlm1T8m6yPdde1Ur3Uu3RQ7RjiiRbwUxEZ_Hypa6p-cQYVhwZdrpIw8GO0O0NSxfDlEPAvZqS6IzhJQqsAQ1oc/s1600/006.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiTqc2ehvtbN1oEswnTL5XJbn7NNldHM6BKYDd2ZpCBhaU3pldgEk3mTlm1T8m6yPdde1Ur3Uu3RQ7RjiiRbwUxEZ_Hypa6p-cQYVhwZdrpIw8GO0O0NSxfDlEPAvZqS6IzhJQqsAQ1oc/s200/006.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drained ricotta</td></tr>
</tbody></table>Now that definitions are out of the way, I will now provide some further ideology behind this recipe. The nakedness of the filling makes it difficult to cook and shape. If the filling is not stable enough it will fall apart when moved and during the cooking process. On the other hand, making the filling too durable turns the delicate gnudi into something hard and undesirable. Adding something like egg will thin the initial filling, but thicken it when cooked. Adding something like flour will thicken it initially, and further thicken when heated. I wanted my naked filling to be as delicate as possible. I came to the conclusion that the best way to maintain a moist and supple texture, while still achieving mobility, was to have a very thin protective layer on the outside. Basically, it is the thinnest, tightest fitting ravioli you can make; a dough forms directly around the filling.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-mbz3NVRqVoSXtO0VVKA_43Jeb6DNL9j5YVA30LFjdgYGLqHfIEKeTk4PWR3oy-f3h8qTmwJcbi5fsDWMaxM9QQ1yo8lvVG7mNXTExIOVhE0iceHP5DBZp_U1iZIswXIMgUeabXEsfpc/s1600/008.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-mbz3NVRqVoSXtO0VVKA_43Jeb6DNL9j5YVA30LFjdgYGLqHfIEKeTk4PWR3oy-f3h8qTmwJcbi5fsDWMaxM9QQ1yo8lvVG7mNXTExIOVhE0iceHP5DBZp_U1iZIswXIMgUeabXEsfpc/s200/008.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piped filling before drying</td></tr>
</tbody></table>Ingredients:<br />
250g drained ricotta<br />
25g egg yolk<br />
2g salt<br />
12g grated Parmesan<br />
8g ap flour<br />
8g lard<br />
40g swiss chard, stems removed<br />
1qt ap flour<br />
2qt water<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-gm8zLGDYSb2BEdP4WpT2RdUCNWDgzeptYK8UJlPzhDEQ6scNfWfgYK0YOyYMuE_cGWa4bZKl888fYZ0WMQFlN-EFtUMe_wfx0IfN89gYl21QIDwBbX1AOBDK6-TJfkFNrSZdd9DL_VR/s1600/009.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-gm8zLGDYSb2BEdP4WpT2RdUCNWDgzeptYK8UJlPzhDEQ6scNfWfgYK0YOyYMuE_cGWa4bZKl888fYZ0WMQFlN-EFtUMe_wfx0IfN89gYl21QIDwBbX1AOBDK6-TJfkFNrSZdd9DL_VR/s200/009.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balls buried in flour</td></tr>
</tbody></table>Method:<br />
Get a large, dry pan hot over high heat, but not so hot that when you add the lard it burns immediately(still pretty hot). Add the lard, let it melt for 2 seconds, tilt the pan to coat, and then throw in the chard. Stir over high heat for 1-2 minute until the chard is completely wilted and it is starting to look dry. Remove from the pan and let cool on a cutting board. Chop the chard very fine. Add the chopped chard to the eggs, salt, parm, and flour and whisk briefly. Pass the ricotta through a fine tammis and stir it into chard mixture. Place the ricotta mixture into a piping bag and pipe into piles(I tried to make them the height of a quarter, see below) on a flour dusted silicon mat or piece of parchment paper. Let sit, uncovered, in the fridge for 6 hours. Remove from the fridge and gentely shape the slightly dried out ricotta into balls. Place them into the bottom of a roughly 1 foot by 1 foot baking pan coated with .5cm of the ap flour. Once all of the balls are sitting in flour, cover them with the remaining flour and return to the fridge for 2 hours(as seen above). Bring the 2 quarts of water to a boil, reduce to a simmer, and add the balls in small batches. Cook for about 5 seconds(just enough time to gelatinize the flour starch and let cool on a plate. Return them to the baking pan lined with flour as before and cover again with flour. Let rest in the fridge for at least 3 hours. Bring the water to a boil again and blanch a second time until the middle is warm.<br />
<br />
<div style="text-align: center;">The picture below shows the nudi in a very delicate state, the only reason they are able to hold together is because the middle is still cold.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLr8_nw1FpGocjWA1SfpeCk1743DhyRJTePKIPmh3IEqF9InJDdqLFOWRhkJ5srxg8XHc4xr4IoPBCoeK5DVulXc_tmDdUKY2j8YKYbr6adibNjveEYNBUhdgTxZshyphenhyphenjsit_5xzMsF0C0/s1600/001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLr8_nw1FpGocjWA1SfpeCk1743DhyRJTePKIPmh3IEqF9InJDdqLFOWRhkJ5srxg8XHc4xr4IoPBCoeK5DVulXc_tmDdUKY2j8YKYbr6adibNjveEYNBUhdgTxZshyphenhyphenjsit_5xzMsF0C0/s200/001.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the first(5 second) blanch in water, before re-flouring</td></tr>
</tbody></table><div><div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTBkwxCbdF6S_h3UmUNl07F0Ep5AOc0QkBIWsEifoLvD7-dnQ_XU1c0LabeiR82V-YivYhY4xN4aOTOZiik-3hhr3KTYGMcnxuyKGuO18NnMoXKDHHVtfeH6Mm3E22bNK1RPJqXrWk9TE/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTBkwxCbdF6S_h3UmUNl07F0Ep5AOc0QkBIWsEifoLvD7-dnQ_XU1c0LabeiR82V-YivYhY4xN4aOTOZiik-3hhr3KTYGMcnxuyKGuO18NnMoXKDHHVtfeH6Mm3E22bNK1RPJqXrWk9TE/s320/018.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ricotta and swish chard gnudi with celery root puree, okra-tomato sauce, brown butter mushrooms, and kumquat zest<span class="Apple-style-span" style="font-size: medium;"><br />
</span></td></tr>
</tbody></table>The middle of these is very soft. However, if you blend everything together(and omit the flour) until very smooth the end result is a burst of cheesy, milky liquid in your mouth, but shaping them is a nightmare. This recipe is a good balance of stability and suppleness.<br />
<br />
Delicately,<br />
Adam<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div></div></div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-81280182382890072342010-11-02T19:12:00.003-04:002011-01-08T02:55:02.001-05:00Hot Sauce<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3UY_aZjefCdIBX7T77h7rl9q0cGLqC6KmoV5fbvxZy7jQCLv_SBk4GkRlx0E7U6GuG4XUhWhZ7na2C6bbbXGiNbp8nDxDTM3ZXqih-yF1F-QWSBwI3JPXLg0yH3PBeBX7C-HXpDl6ni4/s1600/001.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3UY_aZjefCdIBX7T77h7rl9q0cGLqC6KmoV5fbvxZy7jQCLv_SBk4GkRlx0E7U6GuG4XUhWhZ7na2C6bbbXGiNbp8nDxDTM3ZXqih-yF1F-QWSBwI3JPXLg0yH3PBeBX7C-HXpDl6ni4/s200/001.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Non-usable pepper part</td></tr>
</tbody></table>I picked out the hottest peppers I could find; a mix of habanero and scotch bonnet. About 2/3 were red varieties and 1/3 yellow or orange.<br />
Ingredients:<br />
800g hot peppers<br />
60g sugar<br />
50g garlic<br />
50g apple cider vinegar<br />
8g salt<br />
<br />
Method:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHG-7SkWQFbxDbt8QScsquiveCU_OrN5_nKrPs7FmIMaQF6D-vJWQl5WZXAMbZM4rt_iSG2y4PWz5TW1DwBYKNmQ-KHr7lsAEnSgTwviP8wIQU9JkqBa5asT96atMN5vHvHdiaXYzDJTc/s1600/002.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHG-7SkWQFbxDbt8QScsquiveCU_OrN5_nKrPs7FmIMaQF6D-vJWQl5WZXAMbZM4rt_iSG2y4PWz5TW1DwBYKNmQ-KHr7lsAEnSgTwviP8wIQU9JkqBa5asT96atMN5vHvHdiaXYzDJTc/s200/002.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper flesh</td></tr>
</tbody></table>De-seed and de-vein the peppers so that you have a pile of just their flesh. Blend this with the sugar, garlic, vinegar, and salt.<br />
<br />
This recipe relies on removing all of the parts of the pepper which contain capsaicin but no flavor. They make the sauce hotter and dilute the flavor. I think about it like this, using just the flesh means a higher ratio of flavor molecules to capsaicin molecules.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUrM4Jy10TuNlKv44wk0_EXxZ7W-vn4WIAYJ0qDqQy6I62yyYfgh9znv8t3eN55aWnwyKCukgCo_Z5E_FkXMbPGArn2dUKqw3EMjGE7KAjSyr6yBTz1ig1fSAvYEyWf1gnrHinPJjkEb1/s1600/004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUrM4Jy10TuNlKv44wk0_EXxZ7W-vn4WIAYJ0qDqQy6I62yyYfgh9znv8t3eN55aWnwyKCukgCo_Z5E_FkXMbPGArn2dUKqw3EMjGE7KAjSyr6yBTz1ig1fSAvYEyWf1gnrHinPJjkEb1/s200/004.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Done-sauce</td></tr>
</tbody></table><br />
<br />
<div style="text-align: center;">Plate that hot sauce!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3bZ8mDbnhvlWWdroVfAvhd6QuG4XqswYKB1DZ2Ng9NlRnZm1UfgwUh2merBaTPsgyOPryrHOSrA6rGkteN_iYJu5wp5DVZG8Mr-nbJ_VcSQMQIr8V8kKcrPUSsGV0shq9_S-JZ3_jExd/s1600/012+(4).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3bZ8mDbnhvlWWdroVfAvhd6QuG4XqswYKB1DZ2Ng9NlRnZm1UfgwUh2merBaTPsgyOPryrHOSrA6rGkteN_iYJu5wp5DVZG8Mr-nbJ_VcSQMQIr8V8kKcrPUSsGV0shq9_S-JZ3_jExd/s320/012+(4).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: -webkit-auto;">Fried stuff (fritto misto) with firecracker sauce (mayo+hot sauce)</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><br />
Sweatily,<br />
AdamAdam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com1tag:blogger.com,1999:blog-8605682472319082737.post-50692767908941043952010-10-22T01:52:00.001-04:002010-10-22T03:29:41.329-04:00Milk PunchT<span class="Apple-style-span" style="font-family: inherit;">his was brought about by my roommate Shiraz Noor, with inspirations from Cameron Bogue(2009) and Jerry Thomas(1862). The recipe is a large scale, yielding 24 quarts.</span><br />
<br />
<div style="border-collapse: collapse;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkllhxKmYX7jiYfp8ySQtx_FBwVZRHqQzY6Cb5y1E8HTIBvheqpZifljW4M94rbCtEkG_3CIvZM5LumgMd8v_AQx4xNw9NZeJCYHjSvFZnWCIBkWlMmkhxRD8pSuyV0D0EQ98s_HjtHeZn/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkllhxKmYX7jiYfp8ySQtx_FBwVZRHqQzY6Cb5y1E8HTIBvheqpZifljW4M94rbCtEkG_3CIvZM5LumgMd8v_AQx4xNw9NZeJCYHjSvFZnWCIBkWlMmkhxRD8pSuyV0D0EQ98s_HjtHeZn/s200/004.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: inherit;">Smash-up the following:<br />
5g Cloves<br />
10g Green Cardamom Pods<br />
20g Fennel Seeds<br />
15g Coriander Seeds<br />
20g Black Peppercorns<br />
10g Cinnamon<br />
25g Vanilla Bean<br />
50g Peeled Ginger<br />
Add all of the above to 3 quarts of water and bring to a boil. Cover, cook for 5 minutes.</span></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Remove from the heat and add:<br />
50g Darjeeling Tea Leaves<br />
100g Lemon Zest</span></div><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">2500g Sugar</span></span><br />
<div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Allow to rest overnight and strain. Leave all of the aromatics in the strainer and pour the following on top:</span></div><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">3750mL Smith and Cross Rum</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">2250mL Batavia Arrack</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">2000mL J&B Blended Scotch</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">2Q Lemon Juice (Fresh)</span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoG-s_ytWdmcjCJ9QMZ9rbKGjIq3lnvfLkHncAX42iqhlJ0dfElCRcUKzcyQL9P5BjJ6Tm2Z7TYP1TkczxIyjZp0BixL2YKLxFU80j17KF43JjQBKrVRblRr34TANfL1JjiiHQStXr6OZ/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoG-s_ytWdmcjCJ9QMZ9rbKGjIq3lnvfLkHncAX42iqhlJ0dfElCRcUKzcyQL9P5BjJ6Tm2Z7TYP1TkczxIyjZp0BixL2YKLxFU80j17KF43JjQBKrVRblRr34TANfL1JjiiHQStXr6OZ/s200/007.JPG" width="200" /></a><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="border-collapse: collapse;">3Q Pineapple Juice (Fresh, unless it sucks[canned Dole is consistently ok])</span><br />
<div style="border-collapse: collapse;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOf_5v2ryyNa8XoaWmozPlMVxlgmu_KLTVYHJl1CpV_iGpOxNB425w2zVDiBAw1Wxt7v4h2fSFUHcejaLarrU_6lQxocue08qI1AzCv-j1FGNQ9W8RX4xuPavq-1if3DPCX9YsunbH7cJ/s1600/002+(2)+turned.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOf_5v2ryyNa8XoaWmozPlMVxlgmu_KLTVYHJl1CpV_iGpOxNB425w2zVDiBAw1Wxt7v4h2fSFUHcejaLarrU_6lQxocue08qI1AzCv-j1FGNQ9W8RX4xuPavq-1if3DPCX9YsunbH7cJ/s320/002+(2)+turned.jpg" width="240" /></a><span class="Apple-style-span" style="font-family: inherit;">Allow all to come to ambient temperature. Bring 7 quarts of w</span>hole milk to a boil.</div><div style="border-collapse: collapse;">Add .5quarts fresh lemon juice. Add to the strained liquid, stir and strain through a fine mesh strainer(we use a super bag, see below). Add the first strained liquid back to the strainer, being sure to leave the collected milk solids in the strainer. Cool and serve over cracked ice.</div><div style="border-collapse: collapse; text-align: right;"><br />
</div><div style="border-collapse: collapse;"><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">The recipe is open to alteration, but the foundation is the milk. It alters the texture of the drink in two ways, by adding body and removing particles. The milk separates, leaving the whey to affect its body and the coagulated solids to strain the drink, making it completely smooth.</span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">The strainer we use is a 250 micron bag, also known as a super bag. It works well, other strainers are not recommended.</span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Clear, cold, spicy, tart, sweet, boozy, milk.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzLYaqLvSidbLwGORad_hwmCvYpi_Qq05yhHMj4IKBy4jQDnU9gtx5qJbPzkTu83wi-D7DdtZUKVn5y5M024rIIDcJwMDnZnZ5OGIQRU0_wi-kKWJqWO57L2NQhLsZHT-dMEEZi2nAjaV/s1600/003+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzLYaqLvSidbLwGORad_hwmCvYpi_Qq05yhHMj4IKBy4jQDnU9gtx5qJbPzkTu83wi-D7DdtZUKVn5y5M024rIIDcJwMDnZnZ5OGIQRU0_wi-kKWJqWO57L2NQhLsZHT-dMEEZi2nAjaV/s200/003+(3).JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk Punch</td></tr>
</tbody></table><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: right;"><br />
</div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Poorly,</div><div style="border-collapse: separate; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Adam</div></div><div style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: arial, sans-serif;"><br />
</span></div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-76982682978176656222010-10-19T13:43:00.001-04:002010-10-19T13:45:08.858-04:00Corn and Smoked Shallot Soup<div class="separator" style="clear: both; text-align: center;"></div>This soup is vegan and smoky, most people will probably think there is bacon in it.<br />
Ingredients:<br />
1250g corn juice (about 2qt worth of raw kernels)<br />
120g smoked shallot<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6tkUy8b5iyZ6-HB0NLfJbIuPcQ3jk2iBSleH85GMaw-tVPAhGvwEyBLcqIWTBVFLm1p90tiyoR_GuT4RjDO4j5i3h-kKlVJj4P6Vpmg1jvvZeRtUF7lJh4z92MiJqy_gsXURMpSFFPyX/s1600/003.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6tkUy8b5iyZ6-HB0NLfJbIuPcQ3jk2iBSleH85GMaw-tVPAhGvwEyBLcqIWTBVFLm1p90tiyoR_GuT4RjDO4j5i3h-kKlVJj4P6Vpmg1jvvZeRtUF7lJh4z92MiJqy_gsXURMpSFFPyX/s200/003.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Shallots</td></tr>
</tbody></table>60g olive oil<br />
15g sugar<br />
10g salt<br />
8g lemon juice<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">5g ume vinegar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">10g apple cider vinegar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Method:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cook the shallots in a large pot in the olive oil until they are soft. Add the sugar, salt and corn juice over high heat, and bring to 180F, stirring with a spatula the whole time(corn juice scorches very easily). Take off the heat, add the vinegars and lemon juice, and blend until very smooth. Pass through a fine sieve.</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-yU71r2zgu1zV5I8MQjmXvRLurIH0JZMDHJqXjCYxTT2Am5CxCNN1-OpTH86H-FQak0yq6uBgF2QfK-jh3KSweTy9Plg_omU4IkpA5_mwSe-DiBN-bhVC1r88FWz_5i_Ew4uBLPRn7nL/s1600/008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-yU71r2zgu1zV5I8MQjmXvRLurIH0JZMDHJqXjCYxTT2Am5CxCNN1-OpTH86H-FQak0yq6uBgF2QfK-jh3KSweTy9Plg_omU4IkpA5_mwSe-DiBN-bhVC1r88FWz_5i_Ew4uBLPRn7nL/s320/008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Juice!</td></tr>
</tbody></table><div style="text-align: center;"> Plate it up!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruVCxCjAH7n6rNmuJS57z3My2Oy36KS1BxLmjM3gaSy2jLvDAvLpNgd_EnM3jnK4AVOjVmyZBnUYYbiq72lZLCBq05EeHDQAByec2Nfanj2TMOthrbyYpjiKsIu21b07Q44uTOD5TI9ak/s1600/005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruVCxCjAH7n6rNmuJS57z3My2Oy36KS1BxLmjM3gaSy2jLvDAvLpNgd_EnM3jnK4AVOjVmyZBnUYYbiq72lZLCBq05EeHDQAByec2Nfanj2TMOthrbyYpjiKsIu21b07Q44uTOD5TI9ak/s320/005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn and smoked shallot soup with zucchini and chervil</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">This soup is great warm, but even better served cold. Vegan soups can be tasty too.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Herbivorously,</div><div class="separator" style="clear: both; text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-34611653883967879302010-10-18T02:22:00.002-04:002010-10-18T02:28:12.370-04:00Blue Crab Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxEmtjlaYTIJlQW-RdBH8R7PICWs7WsUq2HImrXYrKoUiZZVSjPsfgneOQCAmUeailwBlILt5tkc2S6cduUD6d51sHYot4sM6-cknybupnc_-QgmEh3nmpHN3wzC5THw5dq50kUDD0SWx/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxEmtjlaYTIJlQW-RdBH8R7PICWs7WsUq2HImrXYrKoUiZZVSjPsfgneOQCAmUeailwBlILt5tkc2S6cduUD6d51sHYot4sM6-cknybupnc_-QgmEh3nmpHN3wzC5THw5dq50kUDD0SWx/s200/002.JPG" width="200" /></a>I saw a basket full of blue crabs labeled 12 for 3$. They were not huge, but that much flavorful seafood at that price was irresistible. Here is the sauce I made out of them.<br />
Ingredients:<br />
12 small blue crabs<br />
1000g water + 300g<br />
360g carrot, sliced<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEF3JlRLVrNCkjeD1SmOCIRohu8Y85V3fez5zogtLk4GV_r4vy9E6U6W-zlMT_Hp3est3hYb4Tr3jdJww_ASBE9esMRzKupzkrwamv8wfRegCYhYdc6npPUAlleXV6xuFESyeBRRAC3Go/s1600/005.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEF3JlRLVrNCkjeD1SmOCIRohu8Y85V3fez5zogtLk4GV_r4vy9E6U6W-zlMT_Hp3est3hYb4Tr3jdJww_ASBE9esMRzKupzkrwamv8wfRegCYhYdc6npPUAlleXV6xuFESyeBRRAC3Go/s200/005.JPG" width="200" /></a>160g shallot, sliced<br />
160g fennel, sliced<br />
160g celery, sliced<br />
28g garlic, sliced<br />
8g hot sauce<br />
160g dolin dry<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpbXJBG63aw1B88qdF0lxN7KIS3jA6rvTk4hhDmzSh9LUxiWVnMScse8w5bz_cyukc_UbMn4Ljz7IwpEXYsHO1ozZnznyBFfM-daGDsIlqvcZ653SElxU4lYCjMkX-tXdz2V2-iC1VrQZ/s1600/006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpbXJBG63aw1B88qdF0lxN7KIS3jA6rvTk4hhDmzSh9LUxiWVnMScse8w5bz_cyukc_UbMn4Ljz7IwpEXYsHO1ozZnznyBFfM-daGDsIlqvcZ653SElxU4lYCjMkX-tXdz2V2-iC1VrQZ/s200/006.JPG" width="200" /></a>90g olive oil + 40g<br />
210g canned whole tomatoes<br />
50g of their juice<br />
250g Ceres brand peach<br />
300g coconut milk<br />
12g salt<br />
Method:<br />
Bring the water and salt to a boil in a large pot. Place the crabs into the boiling salted water, in batches, turning them, until they are cooked through. Reserve the water. Take off the front claws and remove the meat, keeping it as whole as possible and saving both the meat and the shells(you do not need any of the meat for the sauce, all meat should be save for something else). Take off the reproductive organ cover and then pry off the top shell(carapace) from the abdomen. Separately reserve any liquid or soft bits that are in the carapace. After cleaning out the carapace place it with the reserved claw shells. Brake off any smaller legs and place them with the rest of the shells. The section of the body that is left, contains all of the jumbo lump meat. Rest the remaining body abdomen side up and place a knife in the middle dividing the two sets of meat. Slip the knife under the meat, but not through the other side and then unfold to reveal the lump. Do this again to the other side(check out the pictures below for a better idea). You should have a pile of meat, a pile of shells, and a pile of soft middles(non-meat and non-shell). Add 90g of olive oil to a pan and bring it just to the smoking point and then add the carrots, shallots, fennel, garlic, hot sauce, and celery. Cook until everything starts to get soft over high heat, then add the vermouth. Cook until the alcohol is almost gone and then add the tomatoes, their juice, and the peach juice. Cook this until it looks moist but there is very little residual liquid in the pan. Get a separate pot as hot as you can and then add the 40g of olive oil, follow immediately by the shells. Cook this for 2 minutes over high heat and then add the coconut milk. Cook for 2 more minutes and then add the reserved cooking water. Cook this down for 10 minutes and then strain through a fine mesh strainer. Add everything that doesn't go through the strainer back into the pan and add the 300g of water. Stir the pot well, then strain the shells again, into the stuff you already strained. Add all of this to the cooked aromatics, along with the soft middles. Bring everything to a boil and blend. Finish by passing again.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuixbzlfD2l53pMais9vk0Ix-KuYB-bb0avPiAiqH0oNj7S_uoITnhOt1IAs6V1q84WsuE1MaJVrztY8iauas6YR1gcrutR1nwtBqs_pw2OeLBj8K3KR7jD9S-8u72nDsZ3IjstQ4lOYC/s1600/007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuixbzlfD2l53pMais9vk0Ix-KuYB-bb0avPiAiqH0oNj7S_uoITnhOt1IAs6V1q84WsuE1MaJVrztY8iauas6YR1gcrutR1nwtBqs_pw2OeLBj8K3KR7jD9S-8u72nDsZ3IjstQ4lOYC/s320/007.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Organized</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFcXWVaAbTSHclnPm5QzhQzmMeQwByjVR73mDETL-Fo8Mu56VoivDi6ENfbWPfIuY7LOwMUE7_6eZqyWYrbHIdx9Msz6xvwrIpHuOT7vZVanqvdF36SHzm6uxjXjMJVN2fhH64alRS7Hl/s1600/008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFcXWVaAbTSHclnPm5QzhQzmMeQwByjVR73mDETL-Fo8Mu56VoivDi6ENfbWPfIuY7LOwMUE7_6eZqyWYrbHIdx9Msz6xvwrIpHuOT7vZVanqvdF36SHzm6uxjXjMJVN2fhH64alRS7Hl/s320/008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lump meat, the bottom is before, the top is after</td></tr>
</tbody></table><div style="text-align: center;">Plate it up!</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmk9ax8H36NRU81SmRwY0HcQA-uF12vvsLBNwCuf_8kNOqYWWvmk88y43vWgBi6DhV_gtDsQ54XYlhaBjjiPCGh2ewCLh-mdWFrE-KGFQYVoMdP0egXGaXmAFnK9vn7T3HzNEGcMmrr1ug/s1600/009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmk9ax8H36NRU81SmRwY0HcQA-uF12vvsLBNwCuf_8kNOqYWWvmk88y43vWgBi6DhV_gtDsQ54XYlhaBjjiPCGh2ewCLh-mdWFrE-KGFQYVoMdP0egXGaXmAFnK9vn7T3HzNEGcMmrr1ug/s320/009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue crab pasta with parsley, lemon, and chili</td></tr>
</tbody></table>Yep,<br />
AdamAdam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-89728018462810959632010-09-14T15:46:00.001-04:002010-10-18T02:27:46.431-04:00Baking Soda In Green PuréesI was pretty sure the lower the pH a green vegetable was subjected to, the faster it would discolor. I read <a href="http://www.aseanfood.info/Articles/11016477.pdf">this</a> study just to be sure, and then I tested the results using beet greens.<br />
Ingredients:<br />
300g beet greens, chopped<br />
10g olive oil<br />
optional: salt and baking soda<br />
Method:<br />
Get a large pot as hot as you can without anything in it. Add the oil and immediately follow with the greens. Stir until they are completely wilted(10 seconds or so). Put everything into a blender(add the salt and baking soda if you are adding them), blend until smooth, and pour into a metal container sitting on top of an ice bath.<br />
<br />
I did three different trails:<br />
One with 3g of salt and 1g of baking soda, one with 3g of salt and a very small pinch of baking soda, and one without any salt or baking soda.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgKeDjH0Y-lcJqw0y6wyN9xBOtqbnkGziUUaywUqn-KR_eJf7yhXBhUQuuuThQyusTgsa7fopBT3Ijv8mgOHYvksHWqQc3Eo73p6KoK04J_NXEbqHxB0L1DswdumsA-oTxHt71cSaZvge/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJgKeDjH0Y-lcJqw0y6wyN9xBOtqbnkGziUUaywUqn-KR_eJf7yhXBhUQuuuThQyusTgsa7fopBT3Ijv8mgOHYvksHWqQc3Eo73p6KoK04J_NXEbqHxB0L1DswdumsA-oTxHt71cSaZvge/s320/009.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">From left to right, a lot of soda and salt, a little soda and salt, nothing added.</div><div class="separator" style="clear: both; text-align: left;">The soda not only effected the color, but also the texture. You can see how tight and smooth the far left purée is compared to the others, the thinnest being the far right(it wouldn't even hold the drag I did).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A gram of soda made the purée unservable, as it tasted like baking soda. A little bit of soda seemed to help a little, but assuming you chop your beets fine enough and blend for long enough, you can get an identical purée without any salt or baking soda.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Plate it up!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCUmj03lJFfJBgZqnQU-_8paZfYz8VBCfom87SWtIh_2FWuvKahIQlaGfHfaL-kpuM8auYHuRVLWocxmCecysvduu30-5AXejdlVcCm9PEJ7X1I8zqfH7PfLrSPBi455ulmbQcEvaNNcq/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCUmj03lJFfJBgZqnQU-_8paZfYz8VBCfom87SWtIh_2FWuvKahIQlaGfHfaL-kpuM8auYHuRVLWocxmCecysvduu30-5AXejdlVcCm9PEJ7X1I8zqfH7PfLrSPBi455ulmbQcEvaNNcq/s320/003.JPG" /></a><br />
<div class="separator" style="clear: both; text-align: center;">Spicy soy poached swordfish with warm radishes, beet green purée and pickled beets</div><div style="text-align: left;">This picture used the purée with a pinch of baking soda.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Degradingly,</div><div style="text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-5245169486723127632010-09-09T15:17:00.001-04:002010-09-09T15:20:14.065-04:00Warm Heirloom Shelling Bean Salad<div class="separator" style="clear: both; text-align: center;"></div>The beans in this recipe are taken from <a href="http://ijustcook.blogspot.com/2010/09/cooking-fresh-beans-when-to-salt.html">this</a> previous entry.<br />
Ingredients:<br />
800g cooked shelling beans +100g beans<br />
200g cooking liquid<br />
80g olive oil<br />
335g corn kernels<br />
100g small diced bacon<br />
75 ramp pickling liquid<br />
50g bragg apple cider vinegar<br />
40g scallion sliced into thin rounds<br />
a good amount of fresh ground black pepper<br />
Method:<br />
Cook the bacon over medium heat in a medium size pot with a quarter of the olive oil until it is lightly browned but not crispy. Add the scallion and corn and cook until everything is heated through. Mash the 100g of beans with a fork to make a paste and add this to the pot. Add the rest of the ingredients over high heat and stir until the beans are heated through.<br />
<br />
<div style="text-align: center;">Plate it up!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjan0MlLMTllBQOr6pa6vnPLdQnLsEiyoM9t7h8DhHIFK9cjh6Yv0T-bdG3VQQTU71IzhKkTjIRWQJxpDu6Ds5RhvZ1c-POtsdqyrXprW2EFGJIAQkttiv0BXXSkPERqEV9pPMIowfH7Ab1/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjan0MlLMTllBQOr6pa6vnPLdQnLsEiyoM9t7h8DhHIFK9cjh6Yv0T-bdG3VQQTU71IzhKkTjIRWQJxpDu6Ds5RhvZ1c-POtsdqyrXprW2EFGJIAQkttiv0BXXSkPERqEV9pPMIowfH7Ab1/s320/012.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Coconut oil seared quail over warm bean salad with lardo and sunflower sprouts</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I didn't find that this salad needed any additional salt.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Poorly,</div><div style="text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-35801466048323635522010-09-03T02:25:00.001-04:002010-09-03T02:26:47.722-04:00Cooking Fresh Beans - When to Salt?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptbPxD9a9jSOlPaMochTsw33QUC25YgTLYaLSs-dPNOPQAvp5yQKP-b4agwBHVWzY1U4KihdPhU6edInhfw6f-zEBKp5qnL8zRRZQUrYDiHapdz9W2W30NYaxE9gtRBvdnozg9Pv_0Bmx/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptbPxD9a9jSOlPaMochTsw33QUC25YgTLYaLSs-dPNOPQAvp5yQKP-b4agwBHVWzY1U4KihdPhU6edInhfw6f-zEBKp5qnL8zRRZQUrYDiHapdz9W2W30NYaxE9gtRBvdnozg9Pv_0Bmx/s200/002.JPG" width="200" /></a>I don't know where it started, but some people (you know the ones) say you shouldn't add salt when cooking beans. Now, I'm fairly sure these people are talking about dried beans, but I wanted to try this out with some fresh beans, because they are all over the market right now. I can always try dry beans later. I got six different types, Perignon, Coco, Calypso, Pink Butter, Cannellini, and Flageolet. I tried them with and without salt, what follows is how to cook them with salt.<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1T-Rs-FWJcMKOm-9cZOv16P71mEHz-NCcmDetatIDrLfhQANjeBdAHmYVMWFFE_FcP_AvfQI7RTGfTfPnZBZl2fnUM8h4bq98ZdpHTwvoj7Z2Jrs3OeqKPImxKT2-C73-nzIUg9wMTJ_/s1600/003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1T-Rs-FWJcMKOm-9cZOv16P71mEHz-NCcmDetatIDrLfhQANjeBdAHmYVMWFFE_FcP_AvfQI7RTGfTfPnZBZl2fnUM8h4bq98ZdpHTwvoj7Z2Jrs3OeqKPImxKT2-C73-nzIUg9wMTJ_/s200/003.JPG" width="200" /></a>Ingredients:<br />
Salt and water brine, at a 3.2% salt concentration<br />
Shelling Beans<br />
Garlic Cloves<br />
Thyme Sprigs<br />
Black Peppercorns<br />
Method:<br />
Place the shelled shelling beans into a bag and cover them with the brine, they shouldn't be swimming in a lot of extra liquid. Add a few whole garlic cloves (I did not bruise or smash them, only peeled), sprigs of thyme, and black peppercorns depending on how much you like those things and how many beans you have. Seal the bag, making sure to get all of the air out, and place it in a pot of boiling water. Cover the pot and turn the flame down so it maintains a temperature between 205-210F. Cook, stirring every 20 minutes for 1 hour and 15 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkX8bUypQbp9MabJx40GxtEcQfc3gSI3Cl_mTYUHtSJZA8RspeZFKjj_1AG4s7l_EdQmUTkb33N6auDpnw1itV_6td5KXtLU5QjDwWzj970obA5TBwArn5EDA8wDhSs0aAfRaWwQKxEzm/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkX8bUypQbp9MabJx40GxtEcQfc3gSI3Cl_mTYUHtSJZA8RspeZFKjj_1AG4s7l_EdQmUTkb33N6auDpnw1itV_6td5KXtLU5QjDwWzj970obA5TBwArn5EDA8wDhSs0aAfRaWwQKxEzm/s320/008.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">The overcooked, unsalted calypso beans.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM08mMIP0ZaIxgjAElzKiJQbNhEB-uyL5l1e9OTsDu9jCdKPekC7YsUP1SQK5vvy6skmEnHcqDjtxKOTCIaWWTDH7MndhRj4TQo7Bam_YKJ2WxiTPxmR8k4Jh0PACkdIkDPyt1cPvGgB83/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM08mMIP0ZaIxgjAElzKiJQbNhEB-uyL5l1e9OTsDu9jCdKPekC7YsUP1SQK5vvy6skmEnHcqDjtxKOTCIaWWTDH7MndhRj4TQo7Bam_YKJ2WxiTPxmR8k4Jh0PACkdIkDPyt1cPvGgB83/s320/009.JPG" /></a><br />
<div style="text-align: center;">Properly cooked/seasoned beans (any mashed bits are from the garlic cloves)</div><div style="text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQhOwncsXK7W2U1gvCs2q8Xf6i5mVyZxghaz-kQjTENr47zo8XaZ0mKpE4la_MSugsCsBpgKjLdB7U-gyD8K-lwsuYi8xf3qj_MWBWSXuNLlZ6cD5umzFB2uS2wn1dd4ICQsUj6ikQE31/s1600/005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicQhOwncsXK7W2U1gvCs2q8Xf6i5mVyZxghaz-kQjTENr47zo8XaZ0mKpE4la_MSugsCsBpgKjLdB7U-gyD8K-lwsuYi8xf3qj_MWBWSXuNLlZ6cD5umzFB2uS2wn1dd4ICQsUj6ikQE31/s200/005.JPG" width="200" /></a>I bagged all of the different types of beans separately, but I cooked them all in the same pot of water at the same time. They were all done, to what I thought was perfection, at the same time, regardless of the variety. The only exception was the unsalted. The unsalted beans were slightly over cooked and tasted watery (even after adding salt after cooking).<br />
I conclude that cooking fresh shelling beans in heavily salted water is good for their flavor and texture. It seasons them on the inside and prevents them from overcooking. Be warned that cooking them in this high of a salt solution will prevent you from using this liquid directly(the beans are awesome on their own, they could even take more salt if you love that sort of thing,). However, the liquid will taste too salty to most people. You could back it down to 2.2% brine, but then the inside of your beans wont be as nicely seasoned. I prefer this method because you still can use all of that glorious bean cooking liquid to season other stuff and the inside of these beans are creamy and seasoned.<br />
<br />
Bindingly,<br />
AdamAdam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-91144339513694806222010-08-26T15:07:00.005-04:002010-08-26T18:08:51.573-04:00French FriesThis is how I make "triple cooked" chips. This idea has been around for a long time, even though it has gotten more attention recently from the likes of Heston Blumenthal. The details that I found were most important(although each detail is infinitely important if you want it to come out right) were the type and age of the potato, the temperature, size and seasoning of the water cooking step, and the first fry. <a href="http://picasaweb.google.com/AdamStarowicz/FrenchFries#">This</a> picasa page has photos to go along with the following recipe.<br />
Ingredients:<br />
Freshly dug, middle of the road amylose to amylopectin potatoes(I've tried superior, katahdin, NY114, and carola with great results, 5 lbs is a good starting point, but you could do more)<br />
10000g water<br />
230g salt<br />
3qt oil<br />
2 cup beef tallow<br />
Method:<br />
Peel the potatoes and cut them into large fries, the size of the potato will dictate what size is ideal, but they should be around 2cm by 2cm by the length of the longest side of the potato. Place the fries into cold water. In a very large pot bring the 10000g of water to a boil and add the salt. At a rolling boil, add a small amount of fries(you want to pot to recover a boil quickly) and cook for 13 minutes. They will be very soft, but remove them carefully and let them cool on a tray. Keep boiling the potatoes in batches until all are cooked. Let them further cool in the fridge for at least 2 hours. Once fully chilled, bring the oil to 310F. Fry, in batches, until the potatoes have developed a dry exterior and just start to turn color, about 8 minutes. Remove the potatoes, place on a tray, and let fully cool to room temperature(you can refrigerate them). Freeze the potatoes completely, in an air tight container if you are planning for long term storage. Once frozen, remove and let thaw in the fridge. Bring the oil, with the addition of the beef tallow, to 375F and fry the thawed potatoes until they are dark brown. Remove from the oil, lightly sprinkle with salt(they are already pretty seasoned) and serve once they have cooled slightly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Hy56dD1stn-sW_bqsmclkLnMUacb6pHbj0d9l60brPAg6rM29gfcMsXCpMMbPoj2iz4cphUEPg8pMAntcfkGXbrIsD_YIzEzqGRRml8GbnFu4WfUlL3XqqzHFNG6T-BPX7qlOXklGBb3/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Hy56dD1stn-sW_bqsmclkLnMUacb6pHbj0d9l60brPAg6rM29gfcMsXCpMMbPoj2iz4cphUEPg8pMAntcfkGXbrIsD_YIzEzqGRRml8GbnFu4WfUlL3XqqzHFNG6T-BPX7qlOXklGBb3/s320/008.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Oh dear...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUIMeXeVdux4CqqOgnVFvuHyFI_rbBOcqse-4KZqidik5vMSmQR2eoJky3I_MPbswHLoHu2Ja1YfThrqAGEEpMkiFztvq4ZJpaeSEO4oK16NkJXbHmi4CPghEUiORPxBj65O5cNK0j5zO/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUIMeXeVdux4CqqOgnVFvuHyFI_rbBOcqse-4KZqidik5vMSmQR2eoJky3I_MPbswHLoHu2Ja1YfThrqAGEEpMkiFztvq4ZJpaeSEO4oK16NkJXbHmi4CPghEUiORPxBj65O5cNK0j5zO/s320/009.JPG" /></a></div><div style="text-align: center;">Creamy seasoned middle, crunchy outside</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Make 10 pounds at once, or 50, and freeze them all, then amazing fries are a thaw and quick fry away.</div><div style="text-align: left;">Oh, and remember Russet Burbanks have a high proportion of Amylose to Amylopectin(mealy), fingerling potatoes have the opposite(waxy), carolas are in the middle(trip-fries).</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Longingly,</div><div style="text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-63154709913429639962010-08-17T13:17:00.003-04:002010-08-18T11:50:05.656-04:00Blistered Tomatoes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDB60JtbC1XgGgSdGyYEa4GpG8lO_XD00bRFxalXnK3C8eKP9sphqa1JYqGX09J0KjuP2NWOKcENFuefwRsDzwjGJpEuzPi3UEBF9_tvJg63hlNnvu6ml0YtQEWxfQDsIeVxq0CCUw8PUZ/s1600/004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDB60JtbC1XgGgSdGyYEa4GpG8lO_XD00bRFxalXnK3C8eKP9sphqa1JYqGX09J0KjuP2NWOKcENFuefwRsDzwjGJpEuzPi3UEBF9_tvJg63hlNnvu6ml0YtQEWxfQDsIeVxq0CCUw8PUZ/s200/004.JPG" width="200" /></a></div>I haven't come across many perfectly peeled tomatoes; it's a method problem. The only method I was taught was scoring the skin and then blanching in boiling water. The idea is that you separate the skin from the flesh without cooking the flesh. This works with tomatoes that aren't very ripe. Truly ripe tomatoes are very soft and get destroyed when using the blanching method. Very small tomatoes are the greatest test.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQnNjyezV8zxDH4sKq6Ax3z7bTr9fcchc_jyFzigPqvwCI2VqDToAekhkeVijPtJ5s6TfbAZ6_T-dZcHQ3e_QVZXIudSWUQOzhAx5xJIGjSCD3dtULBlT4xsGVaiW89eF84TZk4T4EI9e/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQnNjyezV8zxDH4sKq6Ax3z7bTr9fcchc_jyFzigPqvwCI2VqDToAekhkeVijPtJ5s6TfbAZ6_T-dZcHQ3e_QVZXIudSWUQOzhAx5xJIGjSCD3dtULBlT4xsGVaiW89eF84TZk4T4EI9e/s200/002.JPG" width="200" /></a>They have much less mass and overheat in water almost instantly. What you really need is more heat. Using a blow torch is a much better technique. This was suggested to me by my roommate Shiraz Noor, and now we spend our night effortlessly peeling even the ripest cherry tomatoes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkqyfcRy1CgiLvLasuiRZWTOORtE-mCNfNvT47s90xdFWpJQOXvojlMsBNCDCdfpnIjS_xIOBbWtjWXXlo9y4X55OCzQawTQ2yK3Dejgg-FIlayG7J5KymXCleQy5VSu9RxN1KI2XbIEX/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkqyfcRy1CgiLvLasuiRZWTOORtE-mCNfNvT47s90xdFWpJQOXvojlMsBNCDCdfpnIjS_xIOBbWtjWXXlo9y4X55OCzQawTQ2yK3Dejgg-FIlayG7J5KymXCleQy5VSu9RxN1KI2XbIEX/s320/009.JPG" /></a></div>Plate it up!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnt0NBZQdQfO3Mt0R4ku3D4W3CSK6-t-ByN7NjlkMVEiZbdLyk_-RW865P1ts3UULeGH6MLYkUwDljgH3wxd5rejDzbIpBfLG1gGGQvlEp_w4Fi4mp2OSkSQ6u3wy6FDHj5sTPEMbSzH1/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnt0NBZQdQfO3Mt0R4ku3D4W3CSK6-t-ByN7NjlkMVEiZbdLyk_-RW865P1ts3UULeGH6MLYkUwDljgH3wxd5rejDzbIpBfLG1gGGQvlEp_w4Fi4mp2OSkSQ6u3wy6FDHj5sTPEMbSzH1/s320/002.JPG" /></a></div><div style="text-align: center;">White soy marinated cherry tomatoes with yuzu kosho, scallion, avocado, and pork terrine.</div><br />
Tepidly,<br />
AdamAdam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com2tag:blogger.com,1999:blog-8605682472319082737.post-59516202760950523172010-08-11T15:30:00.001-04:002010-08-11T15:31:55.673-04:00Scallop ScrambleI've made this before with the whole adductor muscle, but I wanted to see if it would work with that little muscle that most people peel off and throw away.<br />
Ingredients:<br />
60g scallop meat(the small muscle attached to the large adductor)<br />
60g heavy cream<br />
10g water<br />
2g salt<br />
6 strands saffron<br />
Method:<br />
Blend the meat, cream, and salt until smooth. Pass through a fine mesh sieve. Add the water and saffron to a pan and boil it until almost dry. Turn off the heat and add the passed scallop mixture. Stir the pan with a spatula until the saffron is evenly distributed. Turn the heat to low and stir the scallop until it sets gently, like a soft scrambled egg.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbJqVuuE4lz3BGXyi2JYI_Cw0kZd7-0Z2SFMrw_urwtrCoYdGcE1lZkvDrA7iuNO-IGHT7PWK8y3hahTAXKMfCLzXwd8YOKerjDLYSGOrNS3NNSJvS9UjcWg9iuykPPJPWNNnUT6bTe5q/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbJqVuuE4lz3BGXyi2JYI_Cw0kZd7-0Z2SFMrw_urwtrCoYdGcE1lZkvDrA7iuNO-IGHT7PWK8y3hahTAXKMfCLzXwd8YOKerjDLYSGOrNS3NNSJvS9UjcWg9iuykPPJPWNNnUT6bTe5q/s200/001.JPG" width="200" /></a></div><br />
This is what it looked like before cooking, after passing.<br />
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<div style="text-align: center;">Plate it up!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bih5nHSifW8xGtu_cUpE82gLWycGY1puMFoX5gut-FVuQfg7G2TuXWRb4nUyn86MHU99NQNZwaUYA2DxdxvBNwvYGXQ0gdPptWYt9GAvuTYs_9pD1KE8gJmXWg1L_Qv9TF7xr9BmvtII/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bih5nHSifW8xGtu_cUpE82gLWycGY1puMFoX5gut-FVuQfg7G2TuXWRb4nUyn86MHU99NQNZwaUYA2DxdxvBNwvYGXQ0gdPptWYt9GAvuTYs_9pD1KE8gJmXWg1L_Qv9TF7xr9BmvtII/s320/003.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Scrambled scallop with olive oil glazed turnips, English peas and cherry tomatoes</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I definitely noticed a difference from when I used the whole adductor muscle, as opposed to just the scrapes, but the scrapes still work. They just need a little bit of the whole muscle to give the same texture; definitely not worth throwing away.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Passively,</div><div class="separator" style="clear: both; text-align: left;">Adam</div><div style="text-align: center;"><br />
</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-15726997338258714262010-08-10T00:38:00.006-04:002010-08-10T00:41:42.599-04:00Butter Poached Lamb Heart<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-Q60oOdBYroM4gKFESteMj19zBTM9Ler0s_X3wYuLCcLL6_wpd85s5IdnZRhzxNevjTRWHeNXJiU7zA6d-7gzSNM2Eczc4MFAKKeDYAf22cPCrWTJLgto3mMZ_b-9zc2hiX2wAelIZmo/s1600/006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-Q60oOdBYroM4gKFESteMj19zBTM9Ler0s_X3wYuLCcLL6_wpd85s5IdnZRhzxNevjTRWHeNXJiU7zA6d-7gzSNM2Eczc4MFAKKeDYAf22cPCrWTJLgto3mMZ_b-9zc2hiX2wAelIZmo/s200/006.JPG" width="200" /></a>Ziploc bags work well for everyday low temperature poaching. This recipe uses a bag filled with flavored butter to act as the cooking medium for the heart.</div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;">60g butter</div><div style="text-align: left;">20g white wine</div><div style="text-align: left;">10g cream</div><div style="text-align: left;">4 black peppercorns</div><div style="text-align: left;">1 shallot, peeled and sliced</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQXrcyh1FWlm4UYPHOyK_tDpKaZKk3hV7fwIlk2VzC8GTQ48AAAZF-01vNOyyJxuDfeqspH8Ej8UjwCQg5u-_zH5f9oSGIQXPpFlu2RSAi_AWeh-ALoVf9epHrBown3mftWcsnzWAnFOc/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQXrcyh1FWlm4UYPHOyK_tDpKaZKk3hV7fwIlk2VzC8GTQ48AAAZF-01vNOyyJxuDfeqspH8Ej8UjwCQg5u-_zH5f9oSGIQXPpFlu2RSAi_AWeh-ALoVf9epHrBown3mftWcsnzWAnFOc/s200/001.JPG" width="200" /></a>4 bay leaves</div><div style="text-align: left;">4 sprigs thyme</div><div style="text-align: left;">10 leaves rosemary</div><div style="text-align: left;">1 baby lamb heart</div><div style="text-align: left;">1 tsp. salt</div><div style="text-align: left;">Method:</div><div style="text-align: left;">Cook the wine, thyme, bay, peppercorns, shallot, rosemary, and salt in a pan until almost dry. Add all of the cream and then the butter a little at a time while swirling the pan to invert the emulsion. Place the lamb heart into a ziploc bag. Pour the butter emulsion over the heart, press out all of the air, seal, and submerge in a water bath at 68C for 28 hours.</div><div style="text-align: center;">I made this into a ravioli filling.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3Y8nZ7maICqjvknDl1YEsRtmzdq3VqrPafI2FV7HYqu6z82HPehbNblhR-BhnNScFyp5d5yYshvAFYNgHB9eU0chcARg0kqCUxtwekcBAtEk_oGEFDAGihNh1sbaD5CV33b5SHI2nEJk/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3Y8nZ7maICqjvknDl1YEsRtmzdq3VqrPafI2FV7HYqu6z82HPehbNblhR-BhnNScFyp5d5yYshvAFYNgHB9eU0chcARg0kqCUxtwekcBAtEk_oGEFDAGihNh1sbaD5CV33b5SHI2nEJk/s320/005.JPG" /></a></div><div style="text-align: center;">Plate it up!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC6MobpXIWLHdA3dI_I_m2qTfSbiH4X9d9epGHf9G-KLrDJLZTc5XAFesQxHiF61hGU0VgK_trewEjqKZwK_wp4PIfK0A_ttw4baj9mzY5ar_dFRheM7YyJaLuAau3cgCkcUKNxuMljGd/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPC6MobpXIWLHdA3dI_I_m2qTfSbiH4X9d9epGHf9G-KLrDJLZTc5XAFesQxHiF61hGU0VgK_trewEjqKZwK_wp4PIfK0A_ttw4baj9mzY5ar_dFRheM7YyJaLuAau3cgCkcUKNxuMljGd/s320/002.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Butter poached lamb heart ravioli with braised lamb flap, turnip greens, and a sauerkraut-lamb sauce</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMGBB1MRUBLIMG0DxqIwSTIN6Fikl-FF85KyhZ_iuqXRGXz8t-B6o-mMtjCZ9HTZdfUtdtJyNLISP4owHlay_zRapvgEhyC33PF5vBjIfK5C5KVvT8ppCpV_VJlfUz73vB_quvGP4Nc8U/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMGBB1MRUBLIMG0DxqIwSTIN6Fikl-FF85KyhZ_iuqXRGXz8t-B6o-mMtjCZ9HTZdfUtdtJyNLISP4owHlay_zRapvgEhyC33PF5vBjIfK5C5KVvT8ppCpV_VJlfUz73vB_quvGP4Nc8U/s320/007.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">It wasn't the texture of a falling apart braise, but it was tender and meaty.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Constantly,</div><div class="separator" style="clear: both; text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-24114169585227906962010-07-28T12:23:00.001-04:002010-07-28T12:24:18.965-04:00Bread Basket Pt.3 Egg whites in soft doughs<div class="separator" style="clear: both; text-align: center;"></div>This is a test of two identical soft bun doughs. The only difference between the two is that one has egg whites substituted for the water. The white is around 90% water by weight anyway, so this substitution doesn't require much manipulation of the rest of the recipe.<br />
Bun #1<br />
100g bread flour<br />
18g butter, room temperature<br />
3g salt<br />
3g yeast<br />
40g water, at 40F<br />
18g egg yolk<br />
Bun #2<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">100g bread flour</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">18g butter, room temperature</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3g salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3g yeast</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">42g egg whites</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">18g egg yolk</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Method for both buns:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mix the salt, yeast, egg, water, and butter together in a bowl. Add the flour all at once and knead until the dough is uniform. Ferment at room temperature for 3 hours, or once the dough doubles in size. Shape into buns and proof for 1 hour. Bake at 400F for 9 minutes, or until lightly brown, egg washing after 3 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpiGAXJkRbwjLx-lTV1OOKbiOKCwtX6lWgRsxHu_tV_SF0RqxzGcz93_jME3b3E4-NTmOgDjIrorJ9H74wgM_KmJkwygVA0cUUhp6TAUcnG2NEX4o4NweWQ0tppn39eYTLbrTYMNnVBVN/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpiGAXJkRbwjLx-lTV1OOKbiOKCwtX6lWgRsxHu_tV_SF0RqxzGcz93_jME3b3E4-NTmOgDjIrorJ9H74wgM_KmJkwygVA0cUUhp6TAUcnG2NEX4o4NweWQ0tppn39eYTLbrTYMNnVBVN/s320/001.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The results were closer in texture than I would have expected. The top bun in this picture has no egg whites.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Even though there wasn't a huge difference, I definitely preferred the bun without the whites. The whites make the crumb chewier, kind of waxy.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Plate it up!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-dWF5opqwsB-gaxl0LTKS8v3HR-Du626EdlL0RM4j6HuBChqzTC4Xzn8Koydw2C2QS9uAG5y_wJymD2cF_0FdZa25xleucGLdhLfLN4ZntAZS1UuxQZbff12_dPTC_u1VJ-2-qCP2oJH/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-dWF5opqwsB-gaxl0LTKS8v3HR-Du626EdlL0RM4j6HuBChqzTC4Xzn8Koydw2C2QS9uAG5y_wJymD2cF_0FdZa25xleucGLdhLfLN4ZntAZS1UuxQZbff12_dPTC_u1VJ-2-qCP2oJH/s320/003.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Butter poached lamb flap with cilantro mayo, purslane, pickled daikon, pickled carrot, and chicken liver mousse on a soft, egg yolk only, bun.</div><div class="separator" style="clear: both; text-align: left;">There may be too much fat in these, so much it is preventing the interior from being fluffy. I'll be looking for a lighter, fluffier sandwich bun.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Forcefully,</div><div class="separator" style="clear: both; text-align: left;">Adam</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com1tag:blogger.com,1999:blog-8605682472319082737.post-4846139392903429982010-07-26T04:46:00.002-04:002010-07-26T04:51:10.744-04:00Yellow Squash PuréeI tried to produce a distinctly different flavor and texture than that of whole blended squash. The seeds and pulpy mass under the skin have great flavor, but not the color or texture I wanted. I decided to boil the middles and extract as much flavor as possible, but then strain and not blend the middles into the skin, just their liquid. The details follow.<br />
Ingredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfl_s0RMW3hWQr70opYrtvcJFIBg69HBDtY5IGuTMdjv1Z3zcbMoc3-3PwoMVQIuX5k_IyJSDzcimkswlxQwk0gzg62agXdoDqUJGlru3SZftgNsuULFWluiZ9UHV0U3JW_67j3nVB976/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfl_s0RMW3hWQr70opYrtvcJFIBg69HBDtY5IGuTMdjv1Z3zcbMoc3-3PwoMVQIuX5k_IyJSDzcimkswlxQwk0gzg62agXdoDqUJGlru3SZftgNsuULFWluiZ9UHV0U3JW_67j3nVB976/s200/007.JPG" width="200" /></a>535g squash middles<br />
65g butter +12g aside<br />
430g water<br />
6g salt<br />
316g outermost skin of yellow zucchini<br />
95g onion, small dice<br />
5g lime juice<br />
a few turns ground black pepper<br />
Method:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzcnzV2_okmghqG4bJQ-l-RE-xeqDFqNFg9YApdi5Gge36tFErwM2ZMnVFmDoLlv4FF9R010Vxuf0v4wG1QwLKbg4bKG82LnKyHXzr18INlPn9wcnK-jL4pdjV9CWFKHdAXC4tyxXR0W_/s1600/009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzcnzV2_okmghqG4bJQ-l-RE-xeqDFqNFg9YApdi5Gge36tFErwM2ZMnVFmDoLlv4FF9R010Vxuf0v4wG1QwLKbg4bKG82LnKyHXzr18INlPn9wcnK-jL4pdjV9CWFKHdAXC4tyxXR0W_/s200/009.JPG" width="200" /></a>Place the squash middles, 65g butter, water, and salt in a pot and boil until a little less than a quarter of the liquid is left. Pass through a fine mesh strainer(only about 100g of liquid should be able to be passed). Reserve the boiled middles for another use. Sauté the onion and zucchini skin with the extra butter until everything starts to soften. Add the passed squash broth and bring to a boil. Blend until smooth, adding the lime juice at the end of the blending. Season with the black pepper and additional salt if needed.<br />
Plate it up!<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYpzkaU8OdG7rNX3Zq2o1_jipE8nNwdCMkDQmJHEgIfRBFCjgbHehwvo4zuLPE8e_6-8nHfqLZiGwnzV7B_Qf86Vpz0XI3E-OjBI7psQybe3l9c5YRshqLaSvTHAVWmJeUoBZV2yphoAV/s1600/943779685_Lj3Uf-L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYpzkaU8OdG7rNX3Zq2o1_jipE8nNwdCMkDQmJHEgIfRBFCjgbHehwvo4zuLPE8e_6-8nHfqLZiGwnzV7B_Qf86Vpz0XI3E-OjBI7psQybe3l9c5YRshqLaSvTHAVWmJeUoBZV2yphoAV/s320/943779685_Lj3Uf-L.jpg" /></a></div><div style="text-align: center;">Butter poached rack of lamb with ossau-iraty new potato gratin, crispy lamb belly, puréed yellow squash, and a stew of zucchini and chanterelles.<br />
<br />
</div><div style="text-align: left;">The boiled squash that doesn't pass through the strainer makes a great taco, but you will probably put it into a loaf of quick bread.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Tentatively,</div><div style="text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-82714550713280890442010-07-25T02:16:00.003-04:002010-08-26T18:14:45.778-04:00DoughnutsWhat could be better than Krispy Kreme? These are my best attempt through many trials. The biggest criteria I had was that they must be good eaten hot or cold. Almost every variation I tried was good hot, some better than others, but they were all good. However, very few were enjoyable after cooling. These are delicious right after frying or the next day.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_LIrUrQL9EP_WhphTqVZV1xcsI-72qftecJG4qbjRaeIwzcYmpJn1jsPRvF2kE-asnF8u_KSOc9G971PWyRhwlyJ9wNA4BKnskPwoKS5Nv1MnvTtsFQXBbi4pCUByyf_UiFmnM07KVo6/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_LIrUrQL9EP_WhphTqVZV1xcsI-72qftecJG4qbjRaeIwzcYmpJn1jsPRvF2kE-asnF8u_KSOc9G971PWyRhwlyJ9wNA4BKnskPwoKS5Nv1MnvTtsFQXBbi4pCUByyf_UiFmnM07KVo6/s200/007.JPG" width="200" /></a>The recipe requires a puree of potatoes, olive oil, and coconut milk. I make a big batch of the puree in advance and then use it whenever I want doughnuts.</div><div>Ingredients for recipe #1:</div><div>135g russet potato, peeled and cut into 2cm pieces</div><div>100g full fat coconut milk</div><div style="text-align: left;">20g olive oil</div><div>Method for recipe #1:</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzkeEJmfbgH4Gp28pxy2HAA35G99uLZmr-4mQe1XV1EbDE2U-KCV7J1sQowHUR2F9sZL658sMqpYBEe1k1Msi3Bkmv9zg4JInB10SLtkgUGYndPbZGS3OuOY-0tXE_tHnqRFrMuI9p5nJ/s1600/005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzkeEJmfbgH4Gp28pxy2HAA35G99uLZmr-4mQe1XV1EbDE2U-KCV7J1sQowHUR2F9sZL658sMqpYBEe1k1Msi3Bkmv9zg4JInB10SLtkgUGYndPbZGS3OuOY-0tXE_tHnqRFrMuI9p5nJ/s200/005.JPG" width="200" /></a>Steam the potatoes until they are soft. Add the coconut milk and oil to a pot and bring to a boil. Add the hot potatoes to the pot and boil everything while mashing with a spoon or a potato masher. Once you get the potatoes into a fairly uniform mash, pass them through a fine mesh sieve(make sure to get everything through the mesh). Let the puree cool to room temperature and then you can refrigerate or freeze until you need it. </div><div><div>Ingredients for recipe #2:</div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjaFi1avNmnlMAOchReq8kHBvnNd2qlFFzFrWQ9qkTTkX1Whb_CADyKDCacxZBUgIff9-SIrbFTrMUB8Y_swhI3UKyr-juCEKJ6FMlmWqbAx6Ao7gr6uy3t4KPtYUTLDkS2KYyDgqYtYv/s1600/003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjaFi1avNmnlMAOchReq8kHBvnNd2qlFFzFrWQ9qkTTkX1Whb_CADyKDCacxZBUgIff9-SIrbFTrMUB8Y_swhI3UKyr-juCEKJ6FMlmWqbAx6Ao7gr6uy3t4KPtYUTLDkS2KYyDgqYtYv/s200/003.JPG" width="200" /></a>200g potato puree with coconut milk and olive oil (from recipe #1)</div><div>50g honey</div><div>4g salt</div><div>5g yeast</div><div>17g egg yolk</div><div>8g apple cider vinegar</div><div>227g bread flour</div></div></div><div>Method for recipe #2:</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF_bnLbU5QZnkWrxIZ0Hixjaem2H5Ip28sTyZZwlxnw1d5c76sKb9exTLG2rBkn2h5MRvgGPg2By3U9lXOl2parUwribGi4yv6OU9FWYqf3XcOWNjAPH60IIAr5TwWW19jKKLRdd1sFPH/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEF_bnLbU5QZnkWrxIZ0Hixjaem2H5Ip28sTyZZwlxnw1d5c76sKb9exTLG2rBkn2h5MRvgGPg2By3U9lXOl2parUwribGi4yv6OU9FWYqf3XcOWNjAPH60IIAr5TwWW19jKKLRdd1sFPH/s200/007.JPG" width="200" /></a>Mix everything but the flour in a large bowl until it is relatively uniform. Add the bread flour all at once and mix until the dough is uniform. It should be soft and tacky, but not sticky. The variability of the potato may make you add a little more flour to get the right texture. Ferment, covered, at room temperature for 3.5 hour or until the dough doubles in size. Punch down and roll out into a rectangle, with a thickness of .5 cm. Cut out the shape you want and let rise again for an hour or until the dough doubles. Fry at 375F, flipping only once, after the dough has lightly browned.</div><div><br />
</div><div>Plate it up!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9rFgE_7_XG4O1rgzKXeoQg9eykz8ai2D_lARB_0se7dgt4XZGrw3r4huarA2t1Hvtq3tKp4EMQsMzm_K1a2Yb687yoK2tAB6GpNh-TuQlZ1fjv1Yh3ROOEJ45pLA7ICNDl7mjV8iWOBZ/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9rFgE_7_XG4O1rgzKXeoQg9eykz8ai2D_lARB_0se7dgt4XZGrw3r4huarA2t1Hvtq3tKp4EMQsMzm_K1a2Yb687yoK2tAB6GpNh-TuQlZ1fjv1Yh3ROOEJ45pLA7ICNDl7mjV8iWOBZ/s320/003.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Glazed Doughnut</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN7CYjzCNzwxiPfZ4t40TovmxE7_VEQddJSWLD1QVKsHwMVu2YWyI05g5jEKLVfGUpycrmsj9ZOFG2uOrRfcowC5xaa6dZCgo5HUnz2rqzCSddqhCZZbBYuj9hC9jvMz4XgUJHcUzcv3k/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN7CYjzCNzwxiPfZ4t40TovmxE7_VEQddJSWLD1QVKsHwMVu2YWyI05g5jEKLVfGUpycrmsj9ZOFG2uOrRfcowC5xaa6dZCgo5HUnz2rqzCSddqhCZZbBYuj9hC9jvMz4XgUJHcUzcv3k/s200/004.JPG" width="200" /></a><br />
<div class="separator" style="clear: both; text-align: center;">The Inside</div><div class="separator" style="clear: both; text-align: left;">I tried both traditional circle doughnuts and squares. I like the squares better, but only because they were easier to cut and didn't have as much waste.</div><div class="separator" style="clear: both; text-align: left;">Maybe cake doughnuts next?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">No, but,</div><div class="separator" style="clear: both; text-align: left;">Adam</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-85809239839159718752010-06-29T02:26:00.002-04:002010-06-29T02:34:55.766-04:00SauerkrautThis is a pretty basic recipe, I just wanted to document it because every recipe I have encountered for fermenting your own sauerkraut was vague and had a lot of unaccounted variables. This one is accurate to the gram, which I think(should be right?), is helpful.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw516EJUa2K9mqBXLaw6hKJR1kBwQ0-HkiSQLOPixQEcWdVAxfaoIhrTVRtFwVvXFYaVh-qtM8jnudpbC7jrTSaqQZVByzEUqYjuXL_sKp97Yi9pzMYVOxv20bgs-rKQWm2f77Gb8SgJF/s1600/005.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw516EJUa2K9mqBXLaw6hKJR1kBwQ0-HkiSQLOPixQEcWdVAxfaoIhrTVRtFwVvXFYaVh-qtM8jnudpbC7jrTSaqQZVByzEUqYjuXL_sKp97Yi9pzMYVOxv20bgs-rKQWm2f77Gb8SgJF/s200/005.JPG" width="200" /></a>Ingredients:<br />
700g cabbage, thinly sliced<br />
210g water<br />
14g salt<br />
5g garlic, thinly sliced<br />
1g black pepper, freshly ground<br />
Method:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHcbZ_WBLR8yWJYUvQXHvdw6IMMg9SQj0jvWLx7HyVdM_97zDImVv0d12712PDyGGS21_3_8nPsFIs3qfHoN48VqqVnB5DykicpZojusnoDIaizB1uwCYZgwq5Eav7ld4Y7rnNOyQ0942/s1600/006.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHcbZ_WBLR8yWJYUvQXHvdw6IMMg9SQj0jvWLx7HyVdM_97zDImVv0d12712PDyGGS21_3_8nPsFIs3qfHoN48VqqVnB5DykicpZojusnoDIaizB1uwCYZgwq5Eav7ld4Y7rnNOyQ0942/s200/006.JPG" width="200" /></a>Toss everything until it is evenly mixed in a large bowl. Pack everything into a bowl(probably a new, smaller one) that will be half full after pressing the cabbage very tightly(you really want to press on it).<br />
Place a bowl that fits snuggly into the bowl holding the cabbage, directly on top of the cabbage. Place a weight in the top bowl so that some of the brine is displaced upwards. You want the brine to come up a few inches below the rim of the bowl, with the cabbage being left a few inches below that. It should look like this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LeoLus2k5sTLRxnYmK0SH1dWQAC_K8xRoiQ8KXmdS3emkt2Jjm4qlXxqEc0b6NG_00RANBm1aU8B2rTctK1lwnniKZcaIrg79sq35P1S9OpxMcjelqLPUngY53NfX-N9kTj2v_0DNPpU/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LeoLus2k5sTLRxnYmK0SH1dWQAC_K8xRoiQ8KXmdS3emkt2Jjm4qlXxqEc0b6NG_00RANBm1aU8B2rTctK1lwnniKZcaIrg79sq35P1S9OpxMcjelqLPUngY53NfX-N9kTj2v_0DNPpU/s320/007.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">The bottom bowl holds the cabbage, with the top bowl pressing down hard. This forces the brine above the cabbage, protecting the cabbage from the air and only allowing a small amount of brine in contact with oxygen.</div><div class="separator" style="clear: both; text-align: left;">Let this contraption sit out for 4 days at 75F-85F(temperature is important for the speed and type of fermentation that will occur), checking on it every other day. You do not need to stir during this process, just make sure it doesn't look spoiled. After 4 days, and as long as no mold has grown and the brine hasn't thickened into a gloopy mess(if that happens or anything else happens that makes it look like you shouldn't eat it something has gone wrong, but I've done this method many times(not just with cabbage) and never had a problem), taste the sauerkraut and decide if you want it more acidic. If you do, let it sit out longer, it will keep fermenting. If you like where it is, transfer to a fridge friendly container and place it next to the milk.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMVOFTc3Ti8Ji_3jJIVAOt7hLeXS22VJHBQ5TYAnnJ8p_aISq9MxyW0I4oaEU_kMgQTPl-Jy4ruHgPMFqFGGmBRPvyd5lS7naldD3BZsVdddy5htdUVZufwLZkkBpXs8oQpA6OaYUoWEe/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMVOFTc3Ti8Ji_3jJIVAOt7hLeXS22VJHBQ5TYAnnJ8p_aISq9MxyW0I4oaEU_kMgQTPl-Jy4ruHgPMFqFGGmBRPvyd5lS7naldD3BZsVdddy5htdUVZufwLZkkBpXs8oQpA6OaYUoWEe/s320/019.JPG" /></a><br />
<div class="separator" style="clear: both; text-align: center;">The finished product</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've eaten some of this stuff 10 months after making it, and I would bet that it could last much longer.</div><div class="separator" style="clear: both; text-align: left;">I love tasty preservation.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Acidly,</div><div class="separator" style="clear: both; text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com2tag:blogger.com,1999:blog-8605682472319082737.post-59324246264168412352010-06-20T02:00:00.006-04:002010-12-27T14:44:44.467-05:00Gram Hot Dog BunsThe texture of these is not exactly like that of store bought. They will remind you of the packaged stuff, but then, hopefully, make you think twice about buying them. This recipe can make three small buns.<br />
Ingredients:<br />
200g bread flour<br />
3g salt<br />
3g yeast<br />
15g sugar<br />
40g water, room temp<br />
30g milk<br />
22g butter, melted<br />
10g egg wash<br />
Method:<br />
Combine everything in a bowl and mix with a spoon until it starts to form a dough and gets hard to stir. Once it is difficult to stir, mix the dough by hand until it is evenly mixed(do a thorough job of getting it mixed, you do not need to knead this dough for more than a minute, but evenness is important). Cover the bowl with plastic wrap and let sit for 1 hour, or until the dough doubles in size. Fold the dough over and portion into how many buns you want to make. Form each portion into a tight ball and then roll into a cylinder the length of your dog. Place the cylinders so close together that they are almost touching and let rise, covered, for 45 minutes, or until they double again in size. Coat with egg wash and sprinkle with whatever you want, or nothing at all. Bake at 400F for 10 minutes with steam(I talk about how I steam in my oven at home <a href="http://ijustcook.blogspot.com/2010/05/bread-basket-pt1.html">here</a>), rotate the tray and bake an additional 10 minutes, or until the tops are golden brown. Take out of the oven and cool on a rack.<br />
<br />
For pictures of how to space and proof these buns check out <a href="http://picasaweb.google.com/AdamStarowicz/HotDogBuns#">this</a> site.<br />
Here is a picture of two buns being separated after cooling:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqtsdMrZMBAOu2yRSW89TeSt2QjjSTZOw4zRUl6313yqsEAGyhalll2Fm4EXxy5r46-IxxTcvvvD6xl9XZvV_0BGIdTJ4xeshhw-9OFg63SYN0cwIvHJ2LxvaoSyIM0e6Hy2i3hu82fJc/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqtsdMrZMBAOu2yRSW89TeSt2QjjSTZOw4zRUl6313yqsEAGyhalll2Fm4EXxy5r46-IxxTcvvvD6xl9XZvV_0BGIdTJ4xeshhw-9OFg63SYN0cwIvHJ2LxvaoSyIM0e6Hy2i3hu82fJc/s320/007.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Spacing the buns so they rise into each other is important for the final texture and shape of the bun.</div><div class="separator" style="clear: both; text-align: left;">Here is the crumb:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkONMu9y68JEl9Zt1UK3YS3qfLXyAF-lsLv1YjLOpnaNisjRoMWHTDpOzbsB8MOgLRielO-3cCCNgw04V53Q1Ou_XFe4f-pJF1zdqA0AkVX51A_OeYq5qcB3diqIzLuHRkDJHF-9HIItc/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkONMu9y68JEl9Zt1UK3YS3qfLXyAF-lsLv1YjLOpnaNisjRoMWHTDpOzbsB8MOgLRielO-3cCCNgw04V53Q1Ou_XFe4f-pJF1zdqA0AkVX51A_OeYq5qcB3diqIzLuHRkDJHF-9HIItc/s320/009.JPG" /></a></div><div style="text-align: left;">Soft, and creamy. Probably perfect for hamburgers as well.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Indubitably,</div><div style="text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-31196493068994654422010-06-17T03:24:00.001-04:002010-06-17T03:29:15.501-04:00Bread Basket Pt.2 Kneading<div class="separator" style="clear: both; text-align: center;"></div>This is the first of a few tests involving kneading dough. For this test I made 4 identical doughs, all of them comprised of 100g bread flour, 60g of water, 1g yeast, 2g salt. The first, I stirred with a spoon and then worked with my hands until it just came together; a no knead loaf. The second was mixed and then kneaded for 3 minutes; I did not think that I reached full gluten development, but I stopped anyway. The third, I kneaded for 7 minutes, where I thought full gluten development was. The final loaf was kneaded for 20 minutes, hopefully soundly in the realm of overdeveloped. Here are all of them waiting to start fermenting.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaH23tX2LFYTI1FseOTW-Yqb8dEIsDi2-aRBL58C4mdP5QABJNYomvRSxoG-hlV1i9N4J-yD2rTwC3KWyCLNnFHQj-Aeia5V5ssAgwmojJUo04ZCiEjAQH_rhyphenhyphenRNDVufEId_vl_DxPUNM/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaH23tX2LFYTI1FseOTW-Yqb8dEIsDi2-aRBL58C4mdP5QABJNYomvRSxoG-hlV1i9N4J-yD2rTwC3KWyCLNnFHQj-Aeia5V5ssAgwmojJUo04ZCiEjAQH_rhyphenhyphenRNDVufEId_vl_DxPUNM/s200/002.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">You can see how they all have different textures. The no knead is a shaggy mass compared the the super tight 20 minute dough. The 3 and 7 minute doughs are very similar, but I was able to pull the smoothest ball shape out of the 7 minute dough. These sat out for 5 hours. Here is what they looked like after that.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh830pZ6aktX8dmh-hXZm_lKzGBBjchM8TlKKCaC0yO0P6Na-IQdrJiR89-qdS54HGfUaRvepjHk0EJYuIY796cNLDuyXyyGAP5u17ykYcLAOHgFIquRu6Tk2h2q_NZWzDCWtk2vjbLLlyT/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh830pZ6aktX8dmh-hXZm_lKzGBBjchM8TlKKCaC0yO0P6Na-IQdrJiR89-qdS54HGfUaRvepjHk0EJYuIY796cNLDuyXyyGAP5u17ykYcLAOHgFIquRu6Tk2h2q_NZWzDCWtk2vjbLLlyT/s200/003.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">This is where things start getting weird. At this point there is no noticeable difference between the 0, 3, and, 7 minute doughs. Only the 20 minute dough is quite different, it was having trouble rising compared to the others. I took each of these doughs, gently folded them over and then shaped them into balls. I didn't work them at all, only manipulating them enough to fold over once and then shape the ball. Again, the 0, 3, and 7, minute balls all pulled the same and looked the same. The 20 minute dough was a little more difficult to work with and made a tighter, smaller ball.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHraKTyh71nstFDdxx9PPIvu5S0q9MU9kIjgs2M9mbi0BpF5XTGz0PjIl7ZZeuskftdNuS3cdDf8Bw3sMjAbCUAOlkTxzKIttvqBeODaYCPr_UZp7k4LfxkjkJCda6iCoTmotCz2DczoBF/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHraKTyh71nstFDdxx9PPIvu5S0q9MU9kIjgs2M9mbi0BpF5XTGz0PjIl7ZZeuskftdNuS3cdDf8Bw3sMjAbCUAOlkTxzKIttvqBeODaYCPr_UZp7k4LfxkjkJCda6iCoTmotCz2DczoBF/s320/004.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">The only one that is a little smaller than the others is the 20 minute dough, the other three are practically identical.</div><div class="separator" style="clear: both; text-align: left;">I let these sit in my oven, which was off, with a pot of warm water in the bottom to warm the air to around 98F and provide some humidity. They rose in this shape for 2 hours, doubling in size over that time. Just before cooking I cut a slit into each one, it looked like this.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE2JZ11QMQZRrU9ezASyXsTqGV1wzYs2MIdwYq6h2EZlKjwKoqRjVyBQPxfMz0dUPxdGCefFdJVjDXugxyKSJfhOvYusm-nglf_8bbOn_QrzUgV6CMrvQguD-nsZp4wceDH24-gDqdlHG/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE2JZ11QMQZRrU9ezASyXsTqGV1wzYs2MIdwYq6h2EZlKjwKoqRjVyBQPxfMz0dUPxdGCefFdJVjDXugxyKSJfhOvYusm-nglf_8bbOn_QrzUgV6CMrvQguD-nsZp4wceDH24-gDqdlHG/s320/005.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">I baked them all at 435F for 20 minutes. When I put any loaf into the oven I place a few large ice cubs into the racks below the bread(they drip until they get small enough to fall through, and then they hit the bottom of the oven and turn to steam, and scare your roommate if he doesn't know what is in the oven), which is sitting on the top most rack. I also place a sauté pan, which I preheat on the stove top until it is wicked hot, into the bottom of the oven and throw some water on it, and then immediately close the door. This, along with the dripping ice, creates steam in the oven for the first 10 minutes of baking. After this, the oven dries out and they bake another 10 minutes.</div><div class="separator" style="clear: both; text-align: left;">When they come out they look like this.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8olLvmca7aJUd3fitsbf-RPCOMBgDy68C2FNYUZe6g2DWA2qKZHt9D76eDwoYxkITPz6ewCrstE-hij_sgzarq_CWJVTselrSBKtOpzmt1WywldkddreqVUv8PansgST1n79iHUuI9X22/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8olLvmca7aJUd3fitsbf-RPCOMBgDy68C2FNYUZe6g2DWA2qKZHt9D76eDwoYxkITPz6ewCrstE-hij_sgzarq_CWJVTselrSBKtOpzmt1WywldkddreqVUv8PansgST1n79iHUuI9X22/s320/006.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">From left to right, no knead, 3 min, 7 min, and 20 minutes of kneading.</div><div class="separator" style="clear: both; text-align: left;">The results were three pretty good loafs and one not so good one. The over-kneaded dough browned faster than the other three, more free protein or simple sugars? I'm not sure why that happened. The winner was the no knead. It rose the most, slightly more than the 3 and 7 minute doughs. It seems to me that 5 hours of sitting at room temperature develops all the gluten you could want in a loaf of bread and more kneading results in denser, heavier, and browner breads.</div><div class="separator" style="clear: both; text-align: left;">This is what the crumb looked like.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrqMXrPZRbfy7cZPCuREjpl01Wi0v4vWWid3H9YG_bkYAXex3H4UyM7MKDx9l6nWk16lDCQbyp83CRm8px8UDyvaaZNxOKdtFoXKISTSsnSiY5v58RLOoxXJuVZXptxW0P4xrZR-V8uqH/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrqMXrPZRbfy7cZPCuREjpl01Wi0v4vWWid3H9YG_bkYAXex3H4UyM7MKDx9l6nWk16lDCQbyp83CRm8px8UDyvaaZNxOKdtFoXKISTSsnSiY5v58RLOoxXJuVZXptxW0P4xrZR-V8uqH/s320/007.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Clockwise from the bottom left: no knead, 3, 7, and 20 minute kneading.</div><div class="separator" style="clear: both; text-align: left;">All but the 20 minute dough produced and awesome crust, check it out:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtb3kaPKt3KBKmk3CrPnwU50wY3rtANForsGJMCxKzvhKJBVd01lm4R1EZodsGb6ch_vQAS_jJoKMg7X3_ePIo7Zgeeu0Io1y31RwL6rjDmgBuZLxYfbY8xaIgpA_m104eK3rOlpegPoz/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtb3kaPKt3KBKmk3CrPnwU50wY3rtANForsGJMCxKzvhKJBVd01lm4R1EZodsGb6ch_vQAS_jJoKMg7X3_ePIo7Zgeeu0Io1y31RwL6rjDmgBuZLxYfbY8xaIgpA_m104eK3rOlpegPoz/s320/008.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Crusty, but not too thick!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I need to do some more trials, but basically what I used to know about gluten and kneading seems to be wrong. I'll add to the basket soon.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Crustily,</div><div class="separator" style="clear: both; text-align: left;">Adam</div><div class="separator" style="clear: both; text-align: left;"></div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com2tag:blogger.com,1999:blog-8605682472319082737.post-19995061951500627872010-06-16T02:34:00.004-04:002011-02-27T01:22:54.991-05:00Savory Soil<div class="separator" style="clear: both; text-align: center;"></div>This preparation starts out with, what I call, a crumble(e.g. hazelnut, almond, chocolate, milk). When they are dark I call them soils, or dirts. They are usually sweet, but savory crumbles are just as easy to make. This crumble is then re-hydrated with a mushroom puree to make it a little bit moist, just like real soil.<br />
Ingredients:<br />
100g water<br />
55g almond, roasted<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">42g olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">32g shiitake mushroom, stems removed</div>11g black trumpet mushroom, dried<br />
20g sugar<br />
4g salt<br />
74g butter<br />
57g egg<br />
170g flour<br />
6g squid ink<br />
<div class="separator" style="clear: both; text-align: center;"></div>30g <a href="http://ijustcook.blogspot.com/2010/05/mushroom-puree.html">Mushroom Puree</a>, amount varies depending on how moist you want the soil<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq8p6NMI8MLrbgktHkKTUeEa93N72mQ9Di80t7A2A4ad-ssttMXFNQWJ6q6vy1PTJD-QRY7CHJgXeEy-_iHyCgIPr1yOHW88mmUD3rIn7AirADZ7TSOThZAWW4qswSNUynfrnv8Kp8hWn/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxq8p6NMI8MLrbgktHkKTUeEa93N72mQ9Di80t7A2A4ad-ssttMXFNQWJ6q6vy1PTJD-QRY7CHJgXeEy-_iHyCgIPr1yOHW88mmUD3rIn7AirADZ7TSOThZAWW4qswSNUynfrnv8Kp8hWn/s320/005.JPG" /></a></div><br />
Method:<br />
Bring the water to a boil and pour it over the almonds. Let the almonds sit in the boiling water at room temperature until they reach room temperature. Let this sit in the fridge overnight. Slice the shiitakes 3mm wide and lay them on a silpat. Bake at 170F for 1 hour. Remove the mushrooms from the silpat and saute in the olive oil. Once they are lightly browned, remove the mushrooms and place them back onto a silpat. Bake at 200F for 2 more hours, or until they are dried out. Place the shiitakes into a blender. Remove the almonds from the water(you can use the water for something else) and place them, along with the olive oil from cooking the mushrooms, the black trumpets, sugar, salt, butter, ink, egg, and butter into the blender with the shiitakes. Blend on high until smooth. Remove this mash from the blender and place into a bowl. Add the flour and mix into a dough. Rest the dough in the fridge for 2 hours. Roll the dough out 1mm thick on a silpat and bake at 250F for 1 hour. Let cool and crumble into what looks like soil. Add the mushroom puree little by little until you have the consistency you want. Season with additional salt, lemon juice, or truffle oil if you are into that sort of thing.<br />
<br />
<div style="text-align: center;">Plate it up!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfS2CS3lQfT1lPzyBHj0fBYnYXsbW9SNJSBPrzsNFzt1Ofom-fat_ZI1ULdM9yuKYEjB2HbzhDoE9DcLDPb-d8fiwDvN8Nxlu2WJSLVCfGP3Oo4GP1hwt7X9H2QUha4USIdHoA0VM9ZMz/s1600/943830073_3sNeB-M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfS2CS3lQfT1lPzyBHj0fBYnYXsbW9SNJSBPrzsNFzt1Ofom-fat_ZI1ULdM9yuKYEjB2HbzhDoE9DcLDPb-d8fiwDvN8Nxlu2WJSLVCfGP3Oo4GP1hwt7X9H2QUha4USIdHoA0VM9ZMz/s400/943830073_3sNeB-M.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: center;">Carrots, sunflower sprouts, borage flowers, buna-shimeji mushrooms, and torchon of foie gras in a mushroom soil</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;">I'll have a pimms cup please...</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Conservatively,</div><div class="separator" style="clear: both; text-align: left;">Adam</div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0tag:blogger.com,1999:blog-8605682472319082737.post-24973550539971604762010-06-15T03:52:00.007-04:002010-06-15T04:13:52.449-04:00Smoked Ricotta Spätzle<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I like my spätzle to be tender, but also firm. Soft and mushy is not a good thing here. Adding ricotta cheese helps create a tender noodle, without making it too soft, so long as the dough has enough gluten development and not too much moisture or fat.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yA_nll91RAh6_VyKyi8HRMEgBkU2ScKMjbghXTq6pWqQq9RtgL7zvYj062tYOb6wxUaKBuzM41sSz8hWEtsHZT8V2o2tx1uia08Hr8ful_CKqbdScojoK5m78F-Q2-1-0Ekt_ecQBZ5h/s1600/012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEq5RClnrw8Bz1YSXGwUga4q9ErMmmAx9IrihHvWR1fXw-aaWa4p5kqnQtxwPv_0d1Sy0J2eaqI7xr2xgEodg5s3gNUq_pMj2UFSkgheCBmzUVO4R3ZM187pe4ONCYrA6fbwtyMZW0TSkj/s1600/012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEq5RClnrw8Bz1YSXGwUga4q9ErMmmAx9IrihHvWR1fXw-aaWa4p5kqnQtxwPv_0d1Sy0J2eaqI7xr2xgEodg5s3gNUq_pMj2UFSkgheCBmzUVO4R3ZM187pe4ONCYrA6fbwtyMZW0TSkj/s200/012.JPG" width="200" /></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px;">175g smoked ricotta</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px;"></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 13px;">110g whole eggs</span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">65g egg yolks</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4g salt</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200g bread flour</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTZjYKxWK24XVLtiRmdB_sXiyJWCmr7gNhyCpiHbQlsIJzXsMX-p9PilxN_xkmWTgGQS37aSByIhNAmS5Q-8NWQ-CpMokcBSQ8E3yT_kwkTRzaGYznWZoNtxvlfBmuhU_vjwENueVIEC0/s1600/008.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Method:</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix everything with a whisk, except the flour, in a bowl until it is uniformly combined. Stir in the flour with a spoon and work it for a few minutes until it is evenly integrated, stretchy, and elastic. Cover the bowl tightly and place under refrigeration for at least 3 hours(It can sit for at least two days if covered well, I have never tried longer). Bring a large pot of salted water to a boil and shape the dough into noodles as</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTZjYKxWK24XVLtiRmdB_sXiyJWCmr7gNhyCpiHbQlsIJzXsMX-p9PilxN_xkmWTgGQS37aSByIhNAmS5Q-8NWQ-CpMokcBSQ8E3yT_kwkTRzaGYznWZoNtxvlfBmuhU_vjwENueVIEC0/s1600/008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjTZjYKxWK24XVLtiRmdB_sXiyJWCmr7gNhyCpiHbQlsIJzXsMX-p9PilxN_xkmWTgGQS37aSByIhNAmS5Q-8NWQ-CpMokcBSQ8E3yT_kwkTRzaGYznWZoNtxvlfBmuhU_vjwENueVIEC0/s200/008.JPG" width="200" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">you place it into the water. This can be done by hand, individually, or with a spätzle press, or with anything that has holes that you can press the dough through(check out the picture to see how I chose to do it). Whatever method you decide on using, boil the noodles for 1 minutes and then place in ice water, remove, lightly oil, and store until you want to reheat and eat them.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfFBQZwJkx9dQOx1F0xGO1bWQTNVSQniv6ORDGzDs9f-szX0bo5V8mWTett416WXCU_VIkcMeeP5DEzmM5s0NY1goYuyq0Pi9vx6Q9jyNyHlfUKGE2p5bjmKISjtDDvIF43cBsxpWZUDJ/s1600/009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfFBQZwJkx9dQOx1F0xGO1bWQTNVSQniv6ORDGzDs9f-szX0bo5V8mWTett416WXCU_VIkcMeeP5DEzmM5s0NY1goYuyq0Pi9vx6Q9jyNyHlfUKGE2p5bjmKISjtDDvIF43cBsxpWZUDJ/s200/009.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirW8d3aGtHPdSg8H7cX4jnkLQCymqsjV9LzYBRjVjPvEUfAI_-BaJDsPTwlEevTvhNuedFfq2H5w7Pw4XolwF_hkycrmA0ofLJX_kXq9gm71GYxANA1UPmvfKL9a0L73t6qlGY2Tt4AC9o/s1600/009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I smoked the ricotta myself using two 6 inch half hotel pans clam-shelled around a 2 inch perforated hotel pan that had the ricotta sitting on it. I did all of the smoking on my stove top. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Smoking at home requires adapting to each unique environment. I did find that in order to get a distinctive smoke flavor to come through in the finished product you should stir the ricotta at least once. Leaving it in its starting position limits the amount of total smoke flavor it can absorb. Stirring gets ricotta in contact with smoke that otherwise would not have. Here is a picture of what mine looked like before stirring.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmK4idHVeSFRFigbWazfyE1m_glEbysE-EEQKQQW2cJnz29YdFWcj_idt2sfiHjrCpWUOS9o3kpn65R_Dhu0gXvWPtJkgNEpDAsABIR3LYNsbr2sC5pi7X0UzaHqTYmkQX9QZREj-VMml/s1600/010.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmK4idHVeSFRFigbWazfyE1m_glEbysE-EEQKQQW2cJnz29YdFWcj_idt2sfiHjrCpWUOS9o3kpn65R_Dhu0gXvWPtJkgNEpDAsABIR3LYNsbr2sC5pi7X0UzaHqTYmkQX9QZREj-VMml/s200/010.JPG" width="200" /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Plate it up!</span></div></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDAZ2Sx46gx975Mgh5oupGXOXJkyDPpmtpipiF3GrHM-RYNcD9SORE6uJTDcYof3hqG4M2DRIzmq7c3U_b2aYRFcF8s7iPjriw5bem2Lc86r794d-oMqOjfebTXUx-ZEbAeCsx6wv6BW-/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDAZ2Sx46gx975Mgh5oupGXOXJkyDPpmtpipiF3GrHM-RYNcD9SORE6uJTDcYof3hqG4M2DRIzmq7c3U_b2aYRFcF8s7iPjriw5bem2Lc86r794d-oMqOjfebTXUx-ZEbAeCsx6wv6BW-/s320/017.JPG" /></span></a></div></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Braised pork belly with smoked ricotta spätzle, fiddlehead ferns, homemade sauerkraut puree and pickled ramps</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sauerkraut, pork, alium and spätzle is a tough combination to beat.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Decidedly,</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adam</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></span></span></div></div>Adam Starowiczhttp://www.blogger.com/profile/04929908316810026666noreply@blogger.com0