Monthly Archives: June 2011

10 posts

“Give us a phlog…”

This post is something like the title cut of an album – it presents the header image of my resurrected blog (at least for now). I like this picture, especially at full size, and call it “Sinews of the Earth.” I’m looking forward to seeing what, if anything, happens as I open this space for images. To the tune of “Piano Man”: Give us a phlog, you’re the Camera Man; give us a phlog tonight, while we’re all in the mood for a photograph and what we’re seein’s so nice. Oh, la di da. Seriously, though, I invite Dionysus to […]

One More Cup of Reggae

I’ve been having quite a good time this last month playing Latin jazz/salsa/reggae with the Salsa Cinco. Here’s a snip of Sunday’s gig at The Lakehouse. Yeah! [mp3-jplayer tracks=”https://thereitis.org/tii-content/uploads/2011/06/2011-06-26_lakehouse_one-more-cup-of-coffee.mp3″]

Moosewood Hummus

Use your imagination, or serve it on pita or as a dip for raw veggies. Yields 3 1/2 cups. Ingredients 2-3 medium cloves garlic handful of parsley 2 scallions, chopped 3 c cooked chick peas (or 2 15 1/2 oz. cans, rinsed & drained) 6 T tahini 6 T fresh lemon juice (I usually use less, add a little at a time and taste as you go) 3/4 – 1 t salt cayenne & cumin to taste (optional) Directions Place garlic, parsley and scallions in food processor or blender and mince. Add chick peas, tahini, lemon juice and salt and […]

Hungarian Mushroom Soup

This is another all-time favorite, from Mollie Katzen’s Moosewood Cookbook. You can taste the love in it. Ingredients 2 TBSP butter 2 cups chopped onions 1 1/2 to 2 pounds mushrooms, sliced 1 tsp salt 2 – 3 tsp dried dill (r 2 -3- TBSP fresh minced dill) 1 TBSP mild paprika 2 tsp fresh lemon juice 3 TBSP flour 2 cups water 1 cup milk (can be lowfat) at room temperature black pepper, to taste 1/2 cup sour cream (can be reduced fat variety, but regular works best) – I’m calling this OPTIONAL finely minced parsley, for the top […]

Brazillian Blackbean Soup

This is one is from Mollie Katzen’s Moosewood Cookbook (1977). Spoilers: The secret ingredient is OJ; the secret procedure requires a blender! Serves 6-8 INGREDIENTS • 2 cups dry black beans, soaked • 1 tablespoon olive oil • 2 cups onions, chopped (about 1.5 large onions) • 10 medium garlic cloves, crushed • 2 tablespoons cumin • 2-2 1/2 teaspoons salt • 1 medium carrot, diced • 1 medium bell pepper, diced • 1 1/2 cups orange juice (squeeze your own, and then add the chunks of orange to the soup for extra texture and sweetness) • black pepper • cayenne • 2 diced tomatoes (optional) • sour cream (optional) • cilantro (optional) […]

Gluten-Free, Casein-Free Southern Cornbread

When I was off gluten for experimental purposes, I was dismayed that I could not eat bread – until I found I could make my own rice flour with a grinder, and substitute it for wheat flour. Hooray!  This was my tasty substitute, found on the glutenfreecookingschool.com site. Cornbread should really be made in a cast-iron skillet, but you can use a glass casserole dish in a pinch. The crust won’t be as crispy, but that’s the only difference. Ingredients 1 Tbsp shortening or oil 1 1/4 c. white cornmeal 1/2 c. brown rice flour 1 tsp. salt 1 tsp. […]

Rhubarb Pie

“It doesn’t take much to make rhubarb sing: Some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it’s golden outside and sweet and luscious inside. It’s especially nice with a scoop of vanilla ice cream.”   Ingredients: 4 cups chopped rhubarb 1 1/3 cups white sugar 6 tablespoons all-purpose flour 1 tablespoon butter 1 recipe pastry for a 9 inch double crust pie Directions: Preheat oven to 450 degrees F (230 degrees C). Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap […]

Sopa de Tortilla

So here’s my favorite Tortilla Soup. Ingredients 2 diced tomatoes 1/4 in olive oil 1 Onion 2 cloves Garlic 6-7 Jalapenos 2 tbsp cumin 4-6 cups veggie/chicken-ish broth Directions blend all ingredients (except oil & broth) boil oil in pan simmer 5 mins., stirring 2x add blend and … watch out (it’s nice to have the pan cover handy as the oil sizzles and shoots)! Enjoy.

Bredan Recipe (Brendan-Bread)

Here’s how I re-started making bread, maybe around 2005-6. Yes, it’s a bread machine recipe; but for me at that time, the machine made the difference between baking and not. As of the beginning of the year, I’ve converted to pretty much all oven-baked, “Kneadless Artisan” bread. Mmmm… (But people still remember and request this Bredan; so here’s how to make your own with a cheapo thrift-store bread machine.) The base Active dry yeast: 1.5 Tbs + a little Bread flour: 3 c Granulated sugar: 2 Tbs Salt: 1.25 tsp + a little Non-fat dry milk (optional): 2 Tbs Butter […]

Kneadless Artisan Bread Recipe

I usually halve this recipe, and it works great. Thanks, Matt! Tools 10-12 quart tub pizza peel baking stone oven thermometer Ingredients (for eight 1-lb loaves) 13 cups unbleached white flour 6 cups water @ 90-100° F 3 tablespoons yeast 3 tablespoons kosher salt Mixing directions stir yeast into water mix ingredients in tub – will be very sticky and wet – let rise hour or two – toss in fridge till ready to use – DO NOT KNEAD – hands and spatula work best to mix (good up to 2-and-1/2 weeks, and better as it ages – more sourdough-like) […]