Home Made Gluten

Last week I had a visit with one of my nieces.  She shared parts of a book she is currently reading by Michael Pollan, "Cooked".

Photo from Michael Pollan's website:

This link tells some about the book. I can't wait to read it though I will need to wait for winter when things slow down.

http://michaelpollan.com/books/cooked

In this book it is suggested to make home made gluten.  So we did that when I was with her and in just two days it was ready to use (I thing the warm summer days made this happen quickly).  We started out by using it in homemade waffles and my sister who is adversely affected by what she thought was intolerance to grain found out it might just be the type of glutens we have been using aka. baking powder (also yeast);  because she did not experience knee pain after eating the waffles this time.  So the jury is still out about this but we will be awaiting further experience.

The recipe for home made gluten in the book is in metric and it was a little beyond me to figure that out at the time; so using my cell phone I did a search as quick as possible which really wasn't very fast.  Now I'm going from memory which is probably inaccurate, but I'm going to tell you what I did today based on how much white flour was left in the jar.

3/4 cup strong alkaline water (refer to the blog post dated 4-30-14)
1/4 cup white flour
1/3 cup fresh ground whole wheat flour.

Let sit with a thin cotton towel over it, stirring once a day plus adding the same ingredients each day. As soon as it is bubbly (in one to three days) throw away 2/3 of it and feed it again with this same mixture as noted above.  Stir each day and let sit on the counter under a towel.  Once you have the starter where you want it...as in it smells sweet and is bubbly, you can refridgerate it for up 5 days.  Feed it to keep it living.

If it doesn't work I'll have to order the book or call my niece to get a refresher.

Here are a couple photos of what it looks like on the first day:

 

Watch this blog for further updates and how to  keep the gluten alive and well.  If it smells like vinegar start over.

Antipasto Board

Yesterday we needed to take something to a going away party.    This is what we did.  It was Jake's idea.

Some farmer friends of ours cut the cherry wood slabs.  I love to use them for decorating around home and yesterday I thought of another use...covered with parchment paper it became an antipasto board.

The dip was conveniently made with a Demarle at home spice blend:

 

Our house guests this past weekend left some champagne so we added 2 tablespoons and it was good.

Another view:

Wine Muffins, No Dairy

House guests left a little wine in a bottle this weekend.  I tasted it and...nope...I still don't enjoy it.  I have known for years I like to cook with it though.  There is a scant 2/3 cup wine in the bottle.   Hmmm...what shall I do with it?

This morning was a late start and I need to take breakfast to my husband at work.  What would be fast and good to him, the one who enjoys and needs carbohydrates...complex ones?

Today I'm making up a new recipe starting with another recipe I've never tried.  I added, subtracted   and substituted almost every ingredient.  I'll tell you later how it turns out.

3 cups Prairie Gold fresh ground whole wheat flour
1 tablespoon baking powder, Rumford, non-aluminum
1/2 teaspoon sea salt, "Real"
1/8 teaspoon baking soda
1/2 cup coconut oil
1/2 cup raw, local honey
1 teaspoon real vanilla, clear (a recent gift from a friend who traveled to Cabo).
2 farm fresh eggs from my friend Ruth
2/3 cup red wine (scant) a blend (local of course, it is Walla Walla after all)
1/3 cup strong alkaline water
1/2 cup fresh rasberries, (use whatever fruit you have in small pieces)

Using the Demarle Petal Tray (no greasing), put a heaping teaspoon of batter in the bottom.  Tear the berries into small sizes and place on top.  Put another heaping teaspoon of batter on top of that.

Bake at 400 degrees for 12 minutes.

The next photo shows two turned over with my finger tips (EASY removal) so you can see the pattern.

So what do I think of this recipe?  It is so good even though it does not have any dairy. It would be better with dairy I think.  While I was making this recipe I was on the phone with a sister who suggested making it without any dairy.  I was planning to make it with raw milk and cream but decided to make substitutions.  She suggested coconut oil instead of butter.  I would have to make this again without wine to find out if I like having wine in it.  So I will do that another day.

I don't like muffins that are too sweet so I almost always cut down on sweetener.  Whenever I can I substitute unprocessed sweeteners.  It was just about right for me.  Others, like the children, would probably prefer another two tablespoons raw local honey.

Note a few days later:  Husband likes these and says I can repeat some time.

Garden Jungle

The garden has been such a delight this year. Not the weeding part though that's mostly what I've done.

I've enjoyed growing Bintje Potatoes this year and they look great:

Since we worked hard last week on the weeding I had to take some photos.

The "Ogallala Strawberry" patch.  Everbearing and flavorful!  These whirlygig things have really helped cut down on thieving birds.

 

Soon....nectarines.

Tender Lefse

Grandma made lefse on a wood stove as far back as I can remember while growing up in the rural North Idaho Panhandle.  It was a fairly regular Friday night thing with family coming to the farm from town to participate.  She kept a beautiful old wood fired cook stove in her basement just for this purpose.  This was the '60's and 70's I'm talking about here.  Of course in the rare but certain event the power went out she had a way to stay cozy and warm AND cook and bake. The rest of us had fireplaces so warmth wasn't a problem but those would not have been the days for bread and cookie baking for us as it was for my grandmother.  She was as comfortable as could be with a wood fired cook stove.  An electric version was a fairly new idea to her and just did not turn out the quality of baking and cooking she was used to.

The last time I remember grandma making lefse was approximately 1976.  Then someone else had to take up the torch and carry on the family tradition.  My mom was the one and maybe it was because the family tended to gather at her farm house now.  Anyone who lives on that farm needs to cook constantly.  There is a revolving door of guests, usually large groups...some of which stay for years.  Yes, it's true and there are good reasons for it but that's another story for another day....or not.

Anyway back to the lefse...one of the things about lefse making is you need to boil the potatoes, add the butter and cream then chill.  So it takes awhile.  Also you are supposed to put the potatoes thru a ricer and it's rather time consuming to do that step too.   So grandma and mom's method to simplify (they needed to with all the people so often at their tables) was to use instant mashed potatoes.

Here is mom's recipe and I think this is also the one my grandmother used; at least in later years.

Six servings of instant mashed potatoes
1/2 cup shortening
Mix together and chill for a few hours.
In an electric mixer, combine potatoes with 2 cups flour.
Shape into a roll and cut into 10 pieces.
Roll one piece at a time very thin on a well floured counter.
Using a long thin spatula, loosen from counter and roll loosely on rolling pin to transfer to a hot electric griddle.  Cook until it bubbles, turn over and cook a few more minutes.  Not too long or it will be tough.  Serve with butter and jam/jelly or sugar.  Roll up.

Many years ago I made lefse according to this recipe.  I had such a time with it that it hardly seemed worth it.  Fast forward to yesterday....

We have a crop of Bintje potatoes (that is material for another blog) and my husband asked if I would make Lefse with them to see if it would be better than ever.  We think it was.

This process is going to be a chuckle to follow and I don't know if you can, but I'll give it a whirl.

Take about this many Bintje potatoes in a one gallon Schwan's Ice Cream bucket.  This was from two plants and is about 5 lbs.

I saved the smallest potatoes in this photo to plant my next crop so I didn't use them all.

Peel, thick slice and boil them for 10 minutes.  Really!  This is what you do with Bintje potatoes.  Other potatoes will take 20 to 25 minutes. I have waterless cookware so use about and inch and a half of water in the bottom of the 6 quart pan to boil potatoes for 10 minutes.  Use about 3 inches of water for other potatoes.

 

Add one cup of Raw Milk, 1 teaspoon Sea Salt and mix with a hand mixer:

Our family ate about 2 cups of this for supper the first night. 

Day two:  Take the remaining amount (it was about 3.5 lbs left over) and add 5 tablespoons butter, 2 tablespoons raw cream, 1 teaspoon sea salt, 1 teaspoon white sugar, 2 cups white flour.  Put in mixer and combine.

Heat griddle to 400 degrees and a large 12" skillet to medium heat.

Using the Demarle Roul'pat place about a 1/4 cup white flour on the Roul'pat and about 1/3 cup of the potato mixture well coated with flour.  Roll very thin.  It is hard to work with! Oh yes I remember this from last time.  As I went along I got the hang of it.  Keep adding lots of flour with each one you roll out or you won't be able to move it without breaking.

Now move it to the griddle.  I put it over the spatula and also held my hand under it to support it.  They are very fragile.

This is some of the smaller ones I made at first before I got the hang of making larger ones.

This is about that they look like when they are done.

Grandma used to scrape her rolling pin as she went along.  I can see why.

Serve hot...it is when they are best.  Let the butter melt around and spread it.

And some home made plum jam...thank you daughter :)

Fold in half....

And roll up...okay I got a little more jam than I needed, but sopped it up.

I've had some good lefse in my day and I think these were the best yet.  Just the right flavor, just the right amount of crisp and soft.  YUMMY!

My kiddos call it Left-see.  I feel more full than I should right now. 

Healthy Waffles

Those of you who have followed my blog for a while know I regularly grind Wheat Montana Prairie Gold Whole Wheat Flour (non-GMO), as well as use local raw honey, local fresh eggs (friends and neighbors), and as much fresh produce from the garden as possible.  I prefer cooking from scratch so spend much time in the kitchen and garden.

Lately we have been experimenting with using raw milk from a local farm, Organic Valley Sour Cream,  White Mountain Organic Yogurt (whole milk probiotic), Organic Valley Cheese and Cabot Lactose Free Cheese.  We are enjoying the results.  YUM!

For years and years I have made waffles for breakfast.  I go through waffle irons.  When you have a husband who does physical work you have to feed him well.  This almost keeps him to lunch time.

Here is the recipe we use:

1 cup fresh ground Wheat Montana Prairie Gold flour
1/4 teaspoon sea salt
1 1/2 teaspoons Rumford Baking Powder (no aluminum)
1 scant cup raw milk
1 farm fresh egg
1 tablespoon raw local honey
1/4 cup extra virgin olive oil

Put about 3/4 cup in the large waffle iron and cook.  Serve with real butter and maple syrup.  In this case I put them in the Demarle teddy bear mold and baked at 350 degrees for 13 minutes.

I was raised on raw milk plus dad and mom raised their own beef.  So I've always had a relatively healthy diet.  But there were many years in between you could not get raw milk unless you kept your own milk cow which we chose not to do.

Huckleberry Coffee Cake

In a month or so the huckleberry season will be on in North Idaho and we are going so need to use up the frozen huckleberries from last year.

This photo is from the last time we went picking 4 years ago.  Usually we purchase directly from pickers.

Tonight I sat down with an old cookbook put together by some local ladies...one without pictures so I don't usually pick it up anymore; and I found a recipe for Lemon Blueberry Streusel.  Huckleberries can be substituted for blueberries...this should be good.

By the time I substituted this and that so I could make it without going to the store it barely resembles the original.  I was especially trying to avoid using milk. 

So here is the final recipe.

Streusel Topping:

Preheat oven to 350 degrees

1/4 cup raw turbinado sugar
1/4 cup brown sugar
1/3 cup whole wheat fresh ground flour
pinch of salt
4 tablespoons soft butter (not margarine)
zest of one large lemon
1/2 teaspoon ground cinnamon (vietnamese)

Combine the above ingredients and fold in:

1/2 cup frozen huckleberries

Coffee Cake:

4 tablespoons softened butter
3/4 cup raw turninado sugar (next time do a 1/2 cup)
zest of two lemons
juice of one lemon
2/3 cup heavy cream
1 egg
2 cups whole wheat fresh ground flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
2 cups frozen huckleberries

Place the Demarle At Home Sunflower Mold on a Medium Perforated Tray (or use a 9 x13 well greased).

In a medium bowl stir butter, sugar and lemon zest.  Add lemon juice, cream and egg and stir until smooth.  In another bowl mix flour, baking poder and salt.  Combine dry and wet ingredients, then fold in frozen huckleberries.  The mixture is thick.  Spoon batter into the mold and sprinkle with the topping.

Bake until golden brown about 50 minutes and then check for doneness at your altitude.  Serves 8.

A note about using this sunflower mold:  The streusel will be on the bottom once you turn it out onto a serving plate.  If that matters, don't use this mold.  Use one with a flat bottom (and turn it twice) or use a 9 x 13 baking dish.

This is what it looked like before I turned it out:

During dinner my husband said this is food fit for a king.  He liked it and had another portion before bed.

Demarle Inventory Now Available

Demarle is made of inert sand and is safe at all temperatures.  No grease is needed.  The food releases easily.  Clean up is also easy.  The product goes in the oven up to 480 degrees Fahrenheit.  Hand wash.

Demarle Inventory as of 7-1-14:

View many You Tube videos of the Demarle products in use.  It's fascinating to me and I hope to you too.

Three sizes of tartlett trays.  The medium size is out of my inventory.

Mini Tartlet Tray has 30 shapes :  $ 66.98 each

Large Tartlet tray has 12 shapes:  $66.98 each.

The prices I've put on this blog post include taxes and shipping which I have already paid.

Floral Cooling Rack, 15" diameter.  Pretty enough to use as a display.  $29.35
This is not the Demarle Product that first won my heart but now that I constantly use it I like it so much...don't just pass it by without notice.

Silform Bread Tray.  $66.98.  Silform Trays are for bread baking.  You get the crispy crusts using this product.  This tray is similar to what is used by the Subway franchises.  Makes up to 4 loaves at once. Sold but available for reorder.

From my kitchen several years ago:

Next is the Mini Boat Tartlet Tray.  This is about a two bite size and perfect for potluck appetizers.  Imagine a toothpick holding a flag/sail for whatever season it might be.  $66.98.  Sold but available for reorder.

Brownies for the Superbowl made by my sister:

Fluted Square Mold.  9.5" square  2.5 Quart Capacity.   Turn an ordinary casserole into a real presentation.  $45.81

 

 Whenever you bake with Demarle products the forms need to first be placed on a tray before filling.  Make the mistake of filling a mold first and then trying to transfer to a tray and you won't likely do it again.

Perforated Baking Sheet, Medium:  $30.52 each.  The photo shows all three sizes,but I only have the middle size in stock as it is the most practical size and fits the Flexipat and Silform Trays also the molds as in the photo just above.  Sold what I have in inventory.  Can order more.

Silpat, Medium  $21.12 each.

These are great for baking cookies and catching drips beneath Demarle Molds during baking.  This makes clean up of the Perforated Baking Sheet easier.  I also find these ideal for using in the freezer to pre-freeze fruit before putting in a ziploc.  Last but not least, they are great for roasting veggies.

Next is the Imagination Tray.  It has 12 spaces.  They can be made into snowmen or bugs.  $66.98 each.

 

Spoon Appetizer Tray has 18 spoon shapes and 10 decorative dot shapes.  $66.98.

 

Think about a cheese cake dessert here...  Oh the sky is the limit.  Your talent will be admired.  The spoon tray needs a specific cutter shape: $21.12 each

 

This flower tray has 6 large 4 ounce shapes.   Would be great for mini birthday cakes or large breakfast muffins.    Also they are great for freezing 1/2 cup portions of leftovers. $66.98

Sunflower Mold. Capacity 2.5 quarts.  About the same as an 8 x 12 casserole dish and oh so much more fun.  $45.81

Muffin Tray, 12 shapes, 4 ounce capacity.  $66.98 Sold but available for reorder.

 Mini Muffin Tray, 20 shapes, 1 2/3 ounce capacity.  $66.98

Fluted Round Mold, 10.5"  2 quart.  This is great for many things.  Roasts, veggies, pies, tarts.  Deeper 1 7/8" sides hold in the liquids.  I keep one just like this in the travel trailer because that oven is smaller.  Use it with the small perforated tray for RV roasting.  Recently made roasted beets in this.  Yummy! $43.46 each.