Snowed-In Din-Din

We're experiencing the first Snowpocalypse of the year, and I wanted to make a good Sunday supper last night, but without having to leave the house in a blizzard. I had a pork roast that I had in the back fridge and needed to cook. So I sprinkled it liberally with seasoned salt, browned it on all sides in a skillet, then threw it in the Instant Pot with a bottle of beer, a sliced onion, some garlic cloves, a few glugs of Worcestershire sauce, a good squirt of sriracha, and a bay leaf. I cooked it on the meat setting for 75 minutes and let it release naturally.

Then I found a box of cornbread mix in the pantry, so I zhooshed that up with some caramelized onions and creamy goat cheese. After I took this picture, I added a sidecar of my homemade Hot Pink Jalapeno Garlic Kraut.

Hot Pink Jalapeno Garlic Kraut 
(Source: Adapted from Nourished Kitchen)

3 1/2 pounds red cabbage, shredded
1 head garlic, cloves peeled and minced
4 medium jalapeno peppers, sliced thinly
1 tablespoon pink Himalayan salt

Toss the cabbage, garlic, jalapenos and salt into a large mixing bowl. Knead the vegetables together by hand for five minutes until they begin to release their juices. Allow the shredded vegetables to rest a further five minutes, then return for five more minutes of kneading.

Layer the salted vegetables into a quart-sized fermentation jar or crock (find a crock online), and pack tightly until the brine created by the vegetable juice and salt completely submerges the shredded cabbage and peppers. Weigh down the vegetables with a glass weight sterilized stone or other heavy item small enough to fit within your crock, close and ferment at room temperature.

Taste after about three weeks and continue to ferment if the sauerkraut hasn't achieved the level of tartness you prefer. Transfer to cold storage when sour enough for your liking.

Cornbread with Caramelized Onions and Goat Cheese

1/4 cup olive oil, divided

2 tablespoons butter

3 medium onions, halved and thinly sliced

1 15 oz. box cornbread mix (or 2 boxes of Jiffy)

1/2 cup buttermilk

2 eggs

1/2 cup shredded Parmesan cheese
1/2 teaspoon black pepper

1 cup chevre (goat cheese), broken up into large crumbles

To a large skillet over medium-low heat, add two tablespoons of the olive oil and the onions, and cook, stirring frequently until dark golden brown, about 20 minutes. Set aside to cool to warm (not hot).

In an 8x8 baking dish or deep dish pie plate, add the other two tablespoons of olive oil, swirl it around, and put the dish in the oven to preheat to 375 F. Meanwhile, whisk the cornbread mix with the buttermilk, eggs, Parmesan, and black pepper. Stir in about 2/3 of the caramelized onions.

When the oven comes to temperature, remove the heated baking dish and pour in the cornbread batter. Poke the goat cheese crumbles here and there down into the batter. Top with the remaining caramelized onions. Bake for about 35 minutes until a tester comes out clean in the middle.

The college where I teach was closed today because of the snow, and I had some more time for home cooking, I decided to make some zesty succotash to accompany my leftover pork and cornbread.

Corn and Lima Bean Succotash

2 tablespoons olive oil

1 large red onion, diced

1 cup chopped roasted red and yellow peppers

4 cloves garlic, peeled and minced

1 16 oz. bag frozen baby lima beans, thawed

1 16 oz. bag frozen sweet corn

1 teaspoon Creole seasoning

1/2 teaspoon black pepper

few shakes of hot sauce, to taste

2 tablespoons apple cider vinegar

2 tablespoons sugar

2 cups chicken broth

1/4 cup chopped fresh parsley

Heat the olive oil in a large skillet over medium heat, and saute the onion, peppers, garlic, and lima beans for a few minutes until the onion is tender. Add the corn, Creole seasoning, black pepper, hot sauce, vinegar, sugar, and chicken broth. Continue to cook over medium heat, stirring occasionally, until the broth has almost entirely evaporated. Remove from heat and stir in the fresh parsley.

The last thing I cobbled together on my snow day (again, I was not interested in leaving the house!) was a Chocolate Chip and Macadamia Nut Bundt Cake with Bittersweet Ganache Glaze from a box of yellow cake mix. For a "cheater" cake, it turned out pretty darn good, I think!

Chocolate Chip and Macadamia Bundt Cake with Bittersweet Ganache Glaze

Cake:

1 (15.25-oz.) pkg. yellow cake mix (without pudding added)
1 cup plain yogurt
4 large eggs
1 teaspoon vanilla bean paste

1 (3.4-oz.) pkg. vanilla instant pudding mix
1/2 cup vegetable oil
1/2 cup warm water
1/2 cup semisweet chocolate chips
1/2 cup macadamia nut pieces

Ganache Glaze:

1 cup bittersweet chocolate chips
1/2 cup heavy cream

2 tablespoons butter

Preheat oven to 350°. Combine cake mix, yogurt, eggs, vanilla bean paste, pudding mix, oil, and water in a large bowl. Beat with an electric mixer on low speed until just combined, about 30 seconds. Increase speed to medium, and beat until light and fluffy, two to three minutes. Gently fold in semi-sweet chocolate chips and macadamia nuts.

Pour mixture into a lightly greased and floured Bundt cake pan. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 45-50 minutes. Remove cake from oven, and cool in pan for about ten minutes. Transfer cake from pan to wire rack; cool completely, about one hour.

Microwave the bittersweet chips and the cream in a large bowl for one minute, then whisk until smooth. (Microwave an additional 30 seconds if needed.) Whisk in the butter until smooth. Pour the glaze completely over the cake. Let the ganache set before slicing and serving.

Fiery Fermentations to Fight Future Frosts

Winter can be a very long stretch, especially here in the North Country, and especially without a lot of seasonal fresh foods to cook and eat. But thank goodness for long keepers like cabbage, kale, and root crops! I may not be doing a lot of canning right now, but I can still do a little fermenting in the bleak midwinter.  First of all, I made two quarts of fiery kimchi. Though it's below zero outside and the house is cool, if you place the jars in the path of the kerosene monitor, you'll be bubbling away in no time!

My second fermentation project may have me crossing over into witch's brew territory. This is fire cider or fire tonic or master tonic, and if you renounce your faith, join a coven, and drink a bit of this every day, apparently you live forever...or something like that. We'll see in a month or so. But even as I was shredding the fresh horseradish, it was clearing my sinuses, so it's making me healthier already!

I used the following recipe, which is extremely similar to every other such recipe on the interwebs. The only changes I made were to use half as much horseradish (I simply had to quit halfway through the grating of the root as it was killing my eyes and nose, so I cried "uncle"), and to use fresh tumeric not ground. I scrubbed it well and grated it along with the horseradish and ginger at the beginning.

Fire Cider
(Source: Foodie with Family)

1 large horseradish root, about 7 inches long (scrubbed very well)
1 large ginger root, about 7 inches long (scrubbed very well)
1 large onion, root and stem end removed and peeled
1 large orange (I used a blood orange because I had one on hand)
1 lemon (I used a Meyer Lemon because that's also what I had on hand)
16 cloves of garlic, peeled
2-4 habanero peppers, stems removed (I only used two small ones, split in half)
1 tablespoon ground turmeric (I used fresh tumeric, about the same amount as the ginger)
raw apple cider vinegar
raw honey

Grate the horseradish and ginger roots (and fresh tumeric, if using). Roughly chop the onions, orange, lemon, garlic, and habanero peppers (I cut the habaneros in half but did not chop them). Stuff everything into a half-gallon glass jar with a tight fitting lid or divide evenly between two quart sized canning jars. (I sterilized my jar by pouring boiling water over it before filling.) Sprinkle the turmeric in on top, dividing evenly between the two jars if using quart jars. Pour the raw apple cider vinegar in over the contents, allowing it to settle in through the crevices and adding more so that the contents are submerged. Lay a piece of parchment paper over the rim of the jar, then screw the lid tightly in place. Let the mixture sit in a dark, cool place, allowing it to marry and infuse for four weeks, shaking once daily. (I have not been shaking mine, as everything is suspended beautifully in the jar.)

After one month, pour the contents into a muslin or cheesecloth lined colander positioned over a stable pot. Let it drain for 30 minutes, then gather the corners of the cloth, twisting and squeezing until you cannot release any more liquid. When it's fully strained, add honey to the liquid to taste and pour into a sterilized wine bottle, flip-top bottle, or canning jar. (Tip: You can find gorgeous, inexpensive bottles and jars at T.J. Maxx, Home Goods, and Marshall's.) Store in a cool, dark place for up to a year, shaking well before using.

Some people take a shot of this stuff every day to help them stay healthy, especially during cold and flu season. I think it smells great, but if I can't bear to drink it straight when it's done, my plan is to mix it into a Bloody Mary and also to whisk it with olive oil to fashion a vinaigette for a salad. Other fermenters have also advised me to save the strained solids, and dehydrate and grind them for a zesty seasoning blend. I might try that! Stay tuned...

CLCA Day 20 and More Fun with Fermentation!

"Cyd's Low-Carb Adventure," Day 20
Cyd is still not yet back to fighting strength, so I have another rather boring report.

Breakfast: Berry Smoothie with Almond Milk and Chia Seeds
Lunch: Popcorn (ugh)
Dinner: Turkey, Avocado, and Tomato Sandwich on a Whole Wheat Tortilla
Dessert: Local Strawberries with Whipped Cream

As I was freed from cooking duties for another day, I turned my attention to a second pickling project: traditional kosher dill pickles made by fermentation rather than brining in vinegar and canning. (I am trying to simulate the awesome ones that I bought from Po'Boys & Pickles in Portland, ME.) One peck of small Kirby cukes produced THREE GALLONS (or rather, six half-gallons) of pickles which are now hanging out in the laundry room, aka The Fermentation Station--for at least a week and up to three! I hope my nerves can handle the wait and the stress.

Note: This recipe is based on one from my friend Ron Nolland's grandmother. His methodology is to leave the jars on the counter for just two days and then into the fridge. But I prefer a more sour pickle. So I almost doubled the salt in his recipe, hoping to be able to get more room temperature fermentation time before the pickles get transfered to cold storage. We shall see. It's all a big experiment. (Maybe I should have just done a half peck then, huh? Tee hee. Oh well, I like to live on the edge!)

Fermented Kosher Dills

1/2 peck of small pickling cukes
1 gallon (non-chlorinated) water
2/3 cup canning salt (or sea salt)

In each half gallon jar (you'll get three):
2 grape leaves, washed
4 large (or 6 smaller) garlic cloves, peeled
10 peppercorns
1 teaspoon pickling spice
1/4 teaspoon red pepper flakes
2 heads of fresh dill
18-22 small (pre-soaked) cucumbers, blossom end removed

Scrub cucumbers with a brush and remove the blossom end. Soak in cold water in the refrigerator overnight.

The next day, bring the water and salt to a boil, then let cool. Meanwhile, prepare your jars that have been washed in hot, soapy water. Place a grape leaf in the bottom, along with half of the garlic and spices, and one head of dill. Pack in the (drained) cukes, then add the rest of the garlic, spices, and the other head of dill.

Fill the jars with cooled brine, leaving at least one inch of head room. Add the other grape leaf on top. Fill three small baggies with some of the leftover brine and weight down the pickles. (Or use a smaller glass jar, lid or disk, or a sterilized stone as a weight if you prefer.)

Let the pickles ferment on the counter (on a lined tray or plastic tub) for five to seven days, then taste one. Keep fermenting (up to three weeks) until sufficiently sour. The brine should bubble and turn cloudy. If any mold forms, just scrape it off and discard. Add additional brine if necessary. When the pickles are sour enough to your liking, remove the brine baggies, cap the jars, and store in the fridge (for months).

Follow-Up (8/7/14): It's been a week since I started fermenting the kosher dills, and I sampled one tonight. They are DELICIOUS, and they were already about 3/4 sour, so I called them "done" and moved them into the garage fridge. I am SO proud! 

Additional Note: If you try this method, and at the end, you miss the distinctive tang of vinegar, try adding a couple of tablespoons of Bragg's Apple Cider Vinegar to the jar after the pickles are done with their room temperature fermentation. Bragg's is a live/cultured product, so you won't be interefering with all that probiotic goodness that you waited a week or more to develop. :-)

CLCA Day 19 and Fun with Fermentation!

"Cyd's Low-Carb Adventure," Day 19
Once again, I have nothing exciting to report, as Cyd stayed home sick today. She finally felt better enough to have some dinner this evening, so she had two of the leftover carnitas tostadas, and some sugar-free Jell-O for dessert.

Since I didn't have to cook anything new/special today, I turned my attention to some pickling projects. ('Tis the season, you know.) I have a peck of Kirby cukes cleaned, trimmed, and soaking in cold water in the fridge overnight to be dealt with further on the morrow.

And then I have another fermentation experiment going on in the laundry room: I am trying to recreate something I bought at a farmers' market in Maine that the vendor called Swedish Carrots. I made nine pints! I sure hope they turn out. I guess we'll see in 5-7 days.

Swedish Carrots

4 lbs. organic carrots*, peeled, ends removed, and thinly sliced
1 gallon water (non-chlorinated)
2/3 cup canning salt or sea salt

In each (pint) jar:
1 bay leaf
1 large peeled garlic clove
1 tablespoon thinly sliced or chopped onion
1 small head of fresh dill
1/2 teaspoon yellow mustard seed
1/4 teaspoon peppercorns
1/8 teaspoon red pepper flakes, optional

Prepare the carrots, then leave soaking in cool water until ready to pack your jars. Meanwhile, bring a gallon of water and the salt to a boil, then turn off the heat and let cool.

Place all of the herbs and seasonings in the jars, fill with (drained) carrots, and cover with the cooled brine. Use the handle of a wooden spoon along the sides of the jar and in the middle to help remove air pockets. Put about 1/4 cup of the remaining brine in a sandwich baggie, and place one in the top of each jar to weight down the carrots and keep them submerged in the brine. (Or you could use a smaller glass jar, lid or disk or a sterilized stone if you prefer.)

Place the jars in a cool, dark place (on a lined tray to catch the overflow as they start to ferment). Check every day, and skim off any mold that may form at the top (a cloudy, fizzy brine is normal). Add a little more brine if necessary to keep the carrots covered. Start tasting on day three, and let them go until they taste the way you'd like, probably between 5-7 days. When the carrots are as sour as you want, remove the baggies, cap the jars, and store in the fridge (for months).

*You can also add sliced parsnips and rutabagas along with the carrots if you like.