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A while back I posted on Instagram about how much I love Chinese eggplant with garlic sauce. Unfortunately no one else in my family likes eggplant, so I wanted to convert this recipe to something everyone would eat. In this case, tofu. Even my dog likes tofu actually – no issue with the hot pepper flakes either!

I also wanted to simplify the recipe as much as possible, to see if the sauce can be mixed together all at once and then dumped into the fry pan. It can!

Read the rest of this entry »

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In faint gray letters, that says 49 beats per minute.

A fit person’s resting heart rate. Mine.

I didn’t always have that. In my late twenties and much of my thirties, I was in and out of the hospital with pneumonia and lung bleeds. I couldn’t get up a flight of stairs without being out of breath. I rationed my activity, wanting to do things like play in the snow with my kids, but having setbacks if I dared too much.

Nowadays, I can walk my dog, go to a dance class, edit all day, and then take a train into the city to meet a friend for a late dinner — and not have a lung infection flare up. Anyone who knows chronic illness understands that a single one of those activities might result in payback later, so to do all is akin to a miracle. Read the rest of this entry »

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I’ve been working on this recipe ever since I googled “lemon bars” a year ago! Believe me that no one in my house has suffered from this recipe “work.”

The original recipe I made, found here, yields a pretty bar that has too little lemon curd for the thick crust, and is not lemony enough.

Here’s my Best Lemon Bar recipe. It’s easy to make. There are few steps, ingredients that are in every pantry, a measurable amount of lemon juice (vs. the imprecise “juice of X lemons”) and most important, it has a good ratio of tart lemon to buttery crust. Read the rest of this entry »

fixingthefoodsystem

Last weekend, I spoke about my dad’s book, Fixing the Food System: Changing How We Produce and Consume Food.

I discussed what the book meant to my dad in the context of his career as a food policy journalist. My stepmom spoke about poverty, hunger and nutrition advocacy in the past; and a friend of my dad’s spoke about the path to solutions today. Read the rest of this entry »

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Huge sprouted lentil sourdough (dough was close to 1.2kg) . . . 500g organic bread flour 260g mushed sprouted black lentils (about 50% of total flour weight. Last batch was 30%) 40g starter (really small compared to total dough weight) 360g water 2 tsp salt RT bulk 15 hours, refrigerator proof 19 hours No Knead -- zero attention after initial mixing. With low inoculation, time can do a lot of the gluten development work. #foodscience #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #foodphotography #breadnerd #sproutedlentils #whattodowithsproutedlentils
Part whole grain focaccia landscape #focaccia
This carrot 🥕 cake from the @bravetart cookbook is so good, very spice, nut and carrot filled. I used two fresh-milled wheats: one that's very spice aromatic -- rouge de bordeaux @bartonspringsmill -- and one that I characterize as smooth, and regularly use for pastry/pie and as a component in whole grain breads -- white sonora @breadtopia Instead of the recipe's 1/3 whole grain, I did 2/3 and added 1/4 cup of water to hydrate. My Sunday got hectic so I ended up making my default cream cheese frosting (12 oz cc, 6 oz butter, 5-6 c confectioners, 3 tsp vanilla). Someday, I'm going to make the silkier frosting from the cookbook. It starts by making a fresh vanilla custard 😍 Notes: Chop the nuts a bit smaller next time so it's easier to cut the cake. Also 9 inch pans are fine vs. the recommended 8 inch, but the cake still won't fit under the cake stand dome! 😂 #carrotcake #wholegrains #homemadecake #homebaker @wolfgangsmockmill #mockmill
79% organic bread flour @breadtopia 21% whole grain home-milled marquis wheat @bartonspringsmill 30% mash of sprouted black lentils 72% water 20% starter 2.4% salt (i went high with this because of the lentils' mass not being part of the flour weight) See previous posts for more details and photos of this bread adventure.
Miracle bread or shall i say, "hey guys I have a revolutionary new technique that seems to produce good results!" Here's how it goes: Add your additions (mushed sprouted lentils) during mixing with no autolyse, because it's that kind of day. Perform some stretching and folding when you remember to. Pop it in the oven with the light on to speed things up. Have someone in your house preheat the oven to 350 F, only to realize your dough is in there, plastic cover melted off, luckily peeling outward. Check your dough temp. It's 107F at the edges (high 80s in the middle) and a bit dry-crusty on the top. Proceed as normal, except limit the RT proof since the dough is hot as heck and gonna take a while to cool down in the refrigerator. Experience utter shock when you pull off the baking vessel covers and see pretty bread. As I noted in my story, i think the universe gave me these two beauties to balance some of the well-executed doughs I've had that turned out pathetic! 😂 Oh, it tastes good too 😋 590g bread flour 160g whole grain home-milled marquis wheat 225g mash of sprouted black lentils
New post on my blog explaining how to make sourdough pasta. Photos of the process, printable recipe and a passion-filled list of reasons to make homemade pasta. #pasta #homemadepasta #sourdoughpasta #fermentedfoods #durumwheat #wholegrains

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Dining with Donald

Donald on dining in and out

breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things