Sunday, March 30, 2014
Friday, March 28, 2014
Thursday, March 27, 2014
Tuesday, March 25, 2014
Sunday, March 23, 2014
Saturday, March 22, 2014
Friday, March 21, 2014
Monday, March 17, 2014
I had always though of pita as a rugged bread, built to wrangle messy stuffing.
Homemade pita is a delicate wrap, even when half whole wheat flour. It's a joy to watch it magically puff up. As much fun to make as it is to eat.
This one is stuffed with falafel salad.
OK, I added beets. But you get the point, I started with those base ingredients and went from there.
When you roast beet slices with potatoes, the beet juice caramelizes on the potato skins and, oh my good. You can serve with sour cream or yogurt, or one of those mixed with sriracha, but it's not really necessary.
In this case, just to get done more quickly, I started the beets cooking on the stove while the oven was warming up. So the whole shebang was done in an hour.
I had slaw in the fridge. Not kimchi or sauerkraut, vinegar slaw that keeps really well.
The red cabbage slaw with red peppers and vinegar is warm.
Monday, March 03, 2014
And it's really good for the upstate NY economy. So, rather than help my neighbors, I decided to start making my own. Oh, I buy one cup, now and then, if I forget to make a new batch before the last is all gone. But mostly I keep up. It's so easy.
Start with organic milk. Rinse your pot with cold water to help with cleanup of scorched milk. Measure enough for your container. I use a clean peanut butter jar. Pour milk into a pot and, on medium heat, slowly warm until it's steaming and just forms a skin.
While that's going on, it should just be a few minutes, think about how you're gong to keep the milk warm for a few hours, about 100 degrees. There are lots of options. I warm the oven for a couple of minutes, then leave the light on. It does a great job.
Transfer pot to cold water bath for just a couple of minutes, until the bottom of the pot cools. Put some live yogurt into the container with a pit of warm milk. Not too hot, or you'll kill the bacteria. Stir to mix, add the rest of the milk, secure a top and place in your warm place for at least a few hours.
If I make it in the morning, it's ready by dinner time. If I start it at night, it's good in the morning.
It'll look a bit runny until you refrigerate for a few hours. The first batch from store-bought is usually just runny. You can strain to thicken.
Now I hear that's it's even easier to make paneer. I'm looking forward to it.