Weekly Cooking (and related issues) Thread

[Jamestown1630]

About 25 years ago, a neighbor gave me a jar of ruby-red syrup-y stuff, and a recipe. She called the cakes I could make from these "Amish Friendship Cakes".

My friend and I baked many of these wonderful cakes, rolling the starter over again and again, until finally we stopped. Years later I wanted to make the cake again, but didn't know how to 'start the starter'.

Fortunately, by then we had the Internet and 'Altavista', which came through.

I found two ways of doing it: one using brandy to get it going, and one using yeast. So far, I have only used the brandy method, but if you've used a yeast method, please let me know your recipe. (This is not the kind of Amish Friendship bread or cake that uses flour and sometimes dairy in the starter.)

Here is a website that has the entire recipe, which I'm directing you to because it contains tips I hadn't known, and this way I don't have to type it out ;-). The only difference between this and my original recipe is that I always add a cup of golden raisins and a cup of coconut flakes to the batter, and sometimes use lemon pudding mix instead of vanilla. (I have a vague memory of adding chopped, dried apricots to the batter, as well; but I'm not sure if that was part of the original recipe.) I've always used Duncan Hines butter cake mixes for this:

http://www.armchair.com/recipe/bake003.html

Notes: Remember, it takes a MONTH to make the starter; then another month to prepare the fruit for your first cake! but once you've got starter to roll over, you can bake a cake each month. And:

*Don't let metal utensils touch your starter; cut the fruit with a plastic knife, stir with a wooden spoon, strain through plastic.

*This cake freezes very well, and makes a wonderful replacement for the heavy Holiday Fruitcakes that a lot of folks don't seem to like anymore. I've never made it for anyone who didn't like it.

*A jar of the initial starter, along with the recipe, is also a great gift for someone you know who likes to bake and would be interested.

*The cake doesn't need icing, but you might like a light drizzled glaze on it. I usually make it in a heavy, decorative bundt pan.

********************************************************

We tried making our own fermented pickles this week. We weren't terribly happy with the result; I think it may have been the seasonings - the combination/amount of them that we used; but the pickles were tasty enough, and it was a useful first try and we will try again. If you have experience with this, please post! We have been interested in adding more lacto-ferment to our diet.

BEFORE YOU TRY THIS: remember that this is a fermented pickle, so you need to open the jar a couple of times a day to 'burp' the gases. Otherwise, depending on the rate of fermentation, your glass jar could explode. An antidote for this is an airlock top, which is available inexpensively: you can look for the FARMcurious Mason Jar Fermenting Kit, or the Perfect Pickler one.

For three big English cucumbers, cut into spears, we used:

2 quarts of non-chlorinated, filtered water, boiled, with 5 T. non-iodized salt dissolved in it.

About 4 small to medium smashed cloves of garlic

About 1/2 tsp. mustard seed

A small pinch of crushed red pepper :-)

And since we didn't have fresh dill, we used 2 T. dill seed.

For tannin, which keeps the pickles crisp, we used dried bay leaves, about 3.

All of this went into a two quart canning jar, which had been sterilized in a 200-degree F. oven for about 10 minutes, with the lids boiled for about the same time.

Garlic , pepper, and mustard and dill seed went on the bottom, the spears then wedged in, and the bay leaves stuffed down through and around the spears.

Then the salt water is poured in to cover, some kale leaves stuffed on top to hold everything down, and the lid placed on loosely.

Next time, I want to do the seasonings differently - we're thinking we should have started with just dill, and not so much garlic. Will let you know how it goes.

-JT

[Jamestown1630]

Hi;

I don’t know much about shrubs yet, but they are definitely a fermented food. We recently bought a book about fermented stuff, with lots of shrub recipes. My husband is going through it, and we’ll try shrubs as well.

Thanks for telling us about the Dietsch book!

-JT

[KosmicKitty]

How do you do your kombucha? I would like to give it try, but what to hear some other’s experiences first.

[Silentgypsy]

Chef carlo was banned a while ago. He expressed some opinions which were not well-received by the people who govern the site. I recall that he had his own website which you can probably locate.

[Jamestown1630]

I would suggest that you look up the yeast method of ‘starting the starter’, as well.

I never knew how the original starter that I received was made; but when I do it now, the brandy starter doesn’t ferment nearly as ‘foamy and bubbly’ as that first one did. It could have been that the original had just been rolled-over many times.

(Frankly, this cake is so good, I’ve wondered if it would be just as good if you figured out how to use the ingredients, without any fermenting at all ;-)

-JT

[Jamestown1630]

I will try it. When I began making yogurt, I was seeing a Naturopath who told me that the yogurt that you bought (back then) in the grocery, didn’t have nearly enough bacteria in it to really be helpful. He told me to buy refrigerated culture from a health food store, and make my own. I did, and the yogurt was much better.

I will look into the Viili.

-JT

[RckyRaCoCo]

OK, I didn’t know...thanks for the information.

[pops88]

I do continuous brew kombucha. It’s so easy and pennies in comparison to what you pay in the store for it. You can make a scobi to start your own using store bought kombucha. I do a second fermentation with juice and especially like blueberries, lemon and 5 spice powder as a flavoring.

[Jamestown1630]

Can you direct me to a site or book that has instructions? I haven’t yet gotten a taste for it, but my husband loves it.

-JT

[pops88]

Here are 2 sites I bookmarked a while ago, but a lot of the info I got from watching youtube videos. Just search “kombucha” on youtube and you’ll find lots of videos.

http://wellnessmama.com/8638/continuous-brew-kombucha/

http://www.culturesforhealth.com/kombucha-continuous-brewing-system

[ken5050]

Good morning....

Have to admit, I never understood the whole friendship bread thing..life is complicated enough without having to go through all that..my ex wife..did it for a while...the starter bag would always end up at the bottom of the freezer..then, when 2-3 years later, she got the bug again, I had to empty the whole thing out..

What I've been doing lately is some savory desserts. I'm really liking the different tastes...and I don't mean stirring Bacon bits into vanilla ice cream...

Wondering if anyone has a favorite they'd like to share?

[Liz]

Japanese do lots of savory desserts like these.
Can do-ahead then toaster oven to crisp.
Use leftover filling layered into a pumpkin pie parfait

PUMPKIN WONTONS / MAPLE WHIPPED CREAM---Makes about 60 pieces.

FILLING cup pumpkin puree, 2/3 c h/cream, 1/2 c br/sugar, egg, egg yolk, 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp ea ginger, salt, 2 tsp rum.

ASSEMBLY Place wonton w/ corner pointing to you on work surface; trace edges w/ wet finger. Center w/ small scoop filling. Bring top and bottom corners together; press/seal edges firmly to prevent leaking. do rest. Deep-fry golden in 2" hot oil (they fry quickly). Drain on rack over p/towels.

SERVE at once w/ dollops of soft-whipped maple cream.

CREAM shake in mason jar--cup h/cream, 2/3 cup conf, 1/2 tsp maple flavoring.

[June2]

bookmark for later

[V K Lee]

Kraut and pork with boiled potatoes! My Dad’s favorite and the kids enjoyed it as well.

Have you tried that kraut used in a dip? Can’t remember the recipe but it is touted as something tasting like crab dip. Eaten just once, however, and it wasn’t bad. Didn’t taste like crab to me though. Must dig and find recipe again. Chilled kraut salad was another item Mom would make on occasion. Never retained that recipe.

[Jamestown1630]

No; haven’t heard of it, but will look it up because the hubs loves kraut ;-)

-JT

[V K Lee]

Hi Not certain if this be the chef Carlo you seek but try this site

COOKING WITH CHEF CARLO
http://www.cookingwithchefcarlo.com/index.html

[Stand Watch Listen]

Kraut Burger

INGREDIENTS:
Burger Filling:

1 3/4 pounds 80/20 ground chuck
1 1/2 yellow onions, chopped 1/4-inch
2 teaspoons restaurant-grind black pepper, divided
1 medium head green cabbage, chopped 1/4-inch
1 cup Lauer Kraut (substitute bagged kraut, not canned)
1 teaspoon salt
Chopped green pepper, paprika, swiss, garlic
* filling needs more flavor: i.e. dill pickle, Dijon mustard

Kraut Burger Bread Dough Mix:

2 tablespoons active dry yeast
1 tablespoon sugar
3/4 cup powdered milk
8 cups all-purpose flour, plus more for dusting
3/4 cup shortening
3 eggs
1 teaspoon vegetable oil

DIRECTIONS:
1. For the burger filling:
Begin by browning the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Once the chuck is browned, add the chopped onions and 1 teaspoon pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sour kraut, salt and the remaining1 teaspoon pepper. Let the mixture cook 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.

2. For the dough:
Put the yeast and sugar in a 4 cup measuring cup and add warm water to the 1 cup mark. Stir together and let set to activate. Put the powdered milk in another 4 cup measuring cup and add water to the 2 cup mark. Stir together. In large mixing bowl, add the flour, salt and shortening. Once the yeast has risen to twice its original size, cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs. Then add the yeast mixture and the powdered milk mixture to the flour. Work together until it all comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and then let rise 10 minutes. Pinch and let rise another 15 minutes.

3. To assemble the Lauer-Kraut burgers:
Put bench flour on the table and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24 by 30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches. Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Then pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place on a parchment-lined baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

[Stand Watch Listen]

Slovak Stuffed Cabbage Rolls

Parboiled cabbage leaves are stuffed with a mix of ground beef, ground pork, and rice, layered with sauerkraut and bacon, and baked.
Ready In: 2 3/4 Hours (due increased recipe*)
Servings: 18* = 2 rolls ea
Prep Time: 75 minutes*
Cook Time: 2 Hours*
(BUT this increased recipe may make 33 to 36 rolls as I increased meat / rice / seasonings to make plenty for freezing…. take advantage of prep time)

INGREDIENTS:
2 pounds ground beef
1 pound ground pork
1 med/large onion, finely chopped
1 teaspoon salt
black pepper to taste
3 tablespoons chopped fresh parsley
1 cup cooked white OR long grain/wild rice
1 1/4 teaspoons garlic salt
2 tablespoons paprika
2 (10.75 ounce) cans condensed tomato soup
2 medium heads cabbage
28 ounces sauerkraut,
1 (29 ounce) can diced tomatoes
1 tablespoon caraway seeds
5 slices bacon *OR 2 links of Polish Kiebasa
3 tablespoons white sugar
**3 cups water from boiling cabbage (saving flavor/ nutrients) OR AS NEEDED**

DIRECTIONS:
1. Preheat oven to 350 degrees F. Bring a pot of lightly salted water to a boil.

2. Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt, paprika and 1/2 can of tomato soup. Mix well.

3. Core head of cabbage, place in boiling water and boil until partly cooked. (SAVE Water as needed**) Separate leaves and trim stems (2 or 3 inches—as they NEVER tenderize). Reserve about 26 to 34 whole leaves. Shred remaining leaves and line the bottom of large roasting pan.

4. Lightly pack a small handful of the meat mixture (little more than 1/3 cup) and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Sprinkle caraway seeds over cabbage, sauerkraut. *Lay bacon on top of sauerkraut. *If using Polish Kielbasa links, just throw into roaster just last 30 minutes as they may become overcooked/mushy. Sprinkle with 2 to 3 tablespoons of sugar. Mix chopped tomatoes and remaining soup with cabbage water and pour over rolls. Add additional cabbage water to reach top of cabbage rolls.

5. Bake at 350 degrees F for 1 3/4 hours or until cooked through Hint: go easy on adding any additional salt as pork/soup/sauerkraut/cabbage water/tomatoes ALL already contain salt