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Raw Dinner with Mae and Abby

April 7, 2011April 7, 2011

Thank you Abby, Mae, Andrew, Vickie and Chelsea for an inspiring, memory filled evening of amazing flavors.

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11th Annual Women & Identity Festival Gala Night

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The kohlrabi that I have been regrowing from scrap on my window got transplanted to the ground and I am excited to see how it will continue growing. . . This week we celebrated our daughter's birthday. She got a shirt that says "live long and prosper" and I wish her "peace and long life." Just a greeting, but I can't stop thinking how we take for granted to be able to grow, push roots, bear fruit, share our gifts. João Pedro Matos Pinto was 14, my daughter's age. Breonna Taylor would have been 27 today. Black lives matter – black and brown lives, in the USA and in Brazil matter. . . . . . . . . . . #storycookinggarden

#blackouttuesday

I don't have pie weights to blind bake my crusts. I'm sure so many will tell me I should. I want to learn to bake in a way that if I have flour, fat and some fruit, we can enjoy pie together. I have tried the beans, the parhment paper, read about sugar and foil... but the way I enjoy making them is to nest another metal pie plate. Or I often just keep an eye on the tart shells as it bakes and open the oven and poke if they are puffing up. I have had good results by adding a bit extra dough on the sides to avoid shrinkage and keep the dough very cold. You can grab the link to the #chocolateryetart recipe on @mainegrains profile! #storycooking #rethinkingperfect #storycookingquarantine #rye #mainefood #localgrains #flourambassador #BaketoConnect

Thank you @mainegrains for sharing my #chocolateryetart recipe in your newsletter. The link is on their profile 🌾✨ #BaketoConnect #storycooking #Repost @mainegrains • • • • • • Spring time = Chocolate Rye Rhubarb Tart! Plus a great all purpose Kamut Flour Pasta Recipe, and a simple blender Brazilian Cornmeal Cake by our pal @elliemarkovitch! Link to our newsletter in the bio👆🏼

I am making the most of @legacyacres beautiful #rhubarb . As you go about making some #rhubarbcompote , strain some syrup and add to your lemonade for natural #pinklemonade #rhubarblemonade . I used about 1 cup of the rhubarb syrup for 6 cups of water, plus lemon juice to taste. I just reduced/adjusted honey amount in the lemonade since the compote already had some sweetness. PS: the pulp still will make great compote, plenty of flavor, just continue cooking it. I saved some #rhubarbsyrup and mixed whey lemonade as well... Should be ready in a few days. #rhubarbseason #storycooking #storycookingquarantine #eatinginseason

The work is from the ground up. Banal to write about the garden, I kept thinking as I harvest this salad, but it is the work we need to do: Plant, water, weed, nourish. Our kids shared their prospectives: "What was his name?" George Floyd "There have been so many deaths" "We (kids) are mixed-race " We are not just a number passing through life, we have a purpose, a gift. We all belong to someone, are connected to someone, are loved by someone. If you are a person who believes in spiritual things you also have that connection. Love one another #storycookingquarantine

Half onion and #beetstems fermenting in saurkraut leftover juice. It increases the nutritional value in our foods. I call these little everyday kitchen projects "little jars of joy." If you don't have kraut juice, just make a brine. I use 2 1/4 tsp of sea salt for a cup of non chrorinated water. It's on the high end of salt ratio but it works well. Add some veggies, keep under the brine. You see here I just nest a smaller jar into a big one to hold vegetables down. A piece of fruit or an onion slice depending on the jar side will work. I put a lid on and burp the jar (let air out that will be produced as it ferments) for 3-4 days then transfer to the fridge. The brine can be used for the next batch. You can taste as you go and see how you like the texture and move to the fridge. I will use the fermented veggies in a salad or sandwich or something. #startwithwhatyoulove #zerofoodwaste #zerowaste #storycookingferments #fermenteverything

Thank you @halibey for the encouragement and inspiration this morning about creating joyful spaces in our plates and in our surroundings. I am often in a minimalistic practical make do mind frame, but I do love color and texture. It gets tricky (on my mind at least) to display in our communal spaces. When I travel I always try to buy little pieces of fabric. This one is more than 12 years old; I intended to make a shirt when I learn to sew... It feels so good to finally wear it. #storycooking #sandwichseason #compoundmayonnaise #chiveblossoms #storycookinggarden #multipurposesourdough

#multipurposesourdough My everyday cooking is all improvisation, but I keep ingredients for the base and the toppings. Bases are my grains and doughs. For my toppings I use vegetables, fruits, spices, herbs, etc. A simple dough is like a canvas. If you are not working with #sourdough reduce the flour to 3 cups and use 1/4 tsp yeast in this recipe. Yesterday I shaped into a boule baked with steam in a cast iron. You can mix the dough in the morning, let it ferment and decide how you bake it later. It takes about 8 hours to ferment, so you can mix before going to bed and wake up to dough ready to shape or make in the morning and come home to dinner plans. After the first rise, you can decide how to shape: For PITA, roll out rounds and bake in a 500F oven For TORTILLAS, roll out circles and cook them in the griddle or grill For a LOAF, shape and place in a loaf pan, let it rise and bake 450F for 30 minutes For PIZZA, roll out, parbake 450F for 10 minutes, add toppings, bake another 10 minutes For a BOULE , shape into a ball, let it rise in a bowl lined with a dish towel sprinkled with flour (I often use cornmeal or seeds), let it rise again in the counter or the fridge to 3/4. Then bake in a preheat dutch oven 450F for oven for 25 minutes with the lid on and another 30-25 with the lid off or until internal temperature reads 190-200F 1cup of starter fed and bubbly ( 100%hydration: equal parts of flour and water) 1 cup liquid (I am using the whey) 3 1/2 cups of flour (here I used 1cup AP, 2 cups @mainegrains whole wheat, 1/4 cup rye, I used less flour because I mixed most whole grains, but I could have added a bit more water.) 1 1/2 tsp salt 1 tbsp honey or sugar 2-3 tbsp fat Mix all ingredients at once. #rethinkingperfect #storycookingquarantine #storycooking #BaketoConnect #wildbread #fermentacaonatural

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The kohlrabi that I have been regrowing from scrap on my window got transplanted to the ground and I am excited to see how it will continue growing. . . This week we celebrated our daughter's birthday. She got a shirt that says "live long and prosper" and I wish her "peace and long life." Just a greeting, but I can't stop thinking how we take for granted to be able to grow, push roots, bear fruit, share our gifts. João Pedro Matos Pinto was 14, my daughter's age. Breonna Taylor would have been 27 today. Black lives matter – black and brown lives, in the USA and in Brazil matter. . . . . . . . . . . #storycookinggarden

#blackouttuesday

I don't have pie weights to blind bake my crusts. I'm sure so many will tell me I should. I want to learn to bake in a way that if I have flour, fat and some fruit, we can enjoy pie together. I have tried the beans, the parhment paper, read about sugar and foil... but the way I enjoy making them is to nest another metal pie plate. Or I often just keep an eye on the tart shells as it bakes and open the oven and poke if they are puffing up. I have had good results by adding a bit extra dough on the sides to avoid shrinkage and keep the dough very cold. You can grab the link to the #chocolateryetart recipe on @mainegrains profile! #storycooking #rethinkingperfect #storycookingquarantine #rye #mainefood #localgrains #flourambassador #BaketoConnect

Thank you @mainegrains for sharing my #chocolateryetart recipe in your newsletter. The link is on their profile 🌾✨ #BaketoConnect #storycooking #Repost @mainegrains • • • • • • Spring time = Chocolate Rye Rhubarb Tart! Plus a great all purpose Kamut Flour Pasta Recipe, and a simple blender Brazilian Cornmeal Cake by our pal @elliemarkovitch! Link to our newsletter in the bio👆🏼

I am making the most of @legacyacres beautiful #rhubarb . As you go about making some #rhubarbcompote , strain some syrup and add to your lemonade for natural #pinklemonade #rhubarblemonade . I used about 1 cup of the rhubarb syrup for 6 cups of water, plus lemon juice to taste. I just reduced/adjusted honey amount in the lemonade since the compote already had some sweetness. PS: the pulp still will make great compote, plenty of flavor, just continue cooking it. I saved some #rhubarbsyrup and mixed whey lemonade as well... Should be ready in a few days. #rhubarbseason #storycooking #storycookingquarantine #eatinginseason

The work is from the ground up. Banal to write about the garden, I kept thinking as I harvest this salad, but it is the work we need to do: Plant, water, weed, nourish. Our kids shared their prospectives: "What was his name?" George Floyd "There have been so many deaths" "We (kids) are mixed-race " We are not just a number passing through life, we have a purpose, a gift. We all belong to someone, are connected to someone, are loved by someone. If you are a person who believes in spiritual things you also have that connection. Love one another #storycookingquarantine

Half onion and #beetstems fermenting in saurkraut leftover juice. It increases the nutritional value in our foods. I call these little everyday kitchen projects "little jars of joy." If you don't have kraut juice, just make a brine. I use 2 1/4 tsp of sea salt for a cup of non chrorinated water. It's on the high end of salt ratio but it works well. Add some veggies, keep under the brine. You see here I just nest a smaller jar into a big one to hold vegetables down. A piece of fruit or an onion slice depending on the jar side will work. I put a lid on and burp the jar (let air out that will be produced as it ferments) for 3-4 days then transfer to the fridge. The brine can be used for the next batch. You can taste as you go and see how you like the texture and move to the fridge. I will use the fermented veggies in a salad or sandwich or something. #startwithwhatyoulove #zerofoodwaste #zerowaste #storycookingferments #fermenteverything

Thank you @halibey for the encouragement and inspiration this morning about creating joyful spaces in our plates and in our surroundings. I am often in a minimalistic practical make do mind frame, but I do love color and texture. It gets tricky (on my mind at least) to display in our communal spaces. When I travel I always try to buy little pieces of fabric. This one is more than 12 years old; I intended to make a shirt when I learn to sew... It feels so good to finally wear it. #storycooking #sandwichseason #compoundmayonnaise #chiveblossoms #storycookinggarden #multipurposesourdough

#multipurposesourdough My everyday cooking is all improvisation, but I keep ingredients for the base and the toppings. Bases are my grains and doughs. For my toppings I use vegetables, fruits, spices, herbs, etc. A simple dough is like a canvas. If you are not working with #sourdough reduce the flour to 3 cups and use 1/4 tsp yeast in this recipe. Yesterday I shaped into a boule baked with steam in a cast iron. You can mix the dough in the morning, let it ferment and decide how you bake it later. It takes about 8 hours to ferment, so you can mix before going to bed and wake up to dough ready to shape or make in the morning and come home to dinner plans. After the first rise, you can decide how to shape: For PITA, roll out rounds and bake in a 500F oven For TORTILLAS, roll out circles and cook them in the griddle or grill For a LOAF, shape and place in a loaf pan, let it rise and bake 450F for 30 minutes For PIZZA, roll out, parbake 450F for 10 minutes, add toppings, bake another 10 minutes For a BOULE , shape into a ball, let it rise in a bowl lined with a dish towel sprinkled with flour (I often use cornmeal or seeds), let it rise again in the counter or the fridge to 3/4. Then bake in a preheat dutch oven 450F for oven for 25 minutes with the lid on and another 30-25 with the lid off or until internal temperature reads 190-200F 1cup of starter fed and bubbly ( 100%hydration: equal parts of flour and water) 1 cup liquid (I am using the whey) 3 1/2 cups of flour (here I used 1cup AP, 2 cups @mainegrains whole wheat, 1/4 cup rye, I used less flour because I mixed most whole grains, but I could have added a bit more water.) 1 1/2 tsp salt 1 tbsp honey or sugar 2-3 tbsp fat Mix all ingredients at once. #rethinkingperfect #storycookingquarantine #storycooking #BaketoConnect #wildbread #fermentacaonatural

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