Focaccia with Oregano and Feta

The oregano onslaught continues.  On the other hand, I'm making recipes I wouldn't with store-bought.  This harvest, I found seed pods so huge, I thought they were disgusting bugs.  Really need to see if anyone at work needs some.  Yes, I could rip it out, but it seems a shame to kill such a healthy plant.

I wanted some kind of bread to go with soup, and decided on an oregano focaccia.  While I was at it, I tossed feta on top.  The result was a springy bread with the crunchy focaccia crust on the bottom.  It went very well.

1/2 C 100ºF water
1/2 tsp yeast
2-3 Tb olive oil, divided
*scant 1/8 tsp honey, double if you want the finished dough darker
about 2 C flour
1/2 tsp kosher salt, plus more for sprinkling
*1 Tb dried oregano, or up to 1/4 C fresh
2 Tb crumbled feta

1.  Stir together water, yeast, 1 Tb olive oil, and the honey.  Let sit until foamy, about 10 minutes.

2.  In stand mixer with the paddle, beat yeast mixture and 1/2 cup of water into a thin batter for 2 minutes.  Add 1 C flour, salt, and oregano, then beat into a very soft dough.

3.  Turn out dough onto a lightly floured surface.  Knead, adding more flour as necessary, until smooth and elastic, about 10 minutes.  The dough will still be a little sticky.  Turn over in a lightly oiled bowl, cover, and set in a warm place until doubled, one hour to 90 minutes.

4.  Punch down dough and let rest 10 minutes.  Pour a generous amount of oil, about 2 Tb, into an 8" cake pan or square casserole.  Press the dough into the pan, to the edges.  Oil will seep up on top.  Press fingerprints into it to make the classic mottled top.  Cover and let rise again about 45 minutes.

5.  Preheat oven to 350º.  Sprinkle top of bread with coarse salt and more oregano, if desired.  Bake 20 minutes.  Sprinkle feta on top, if using, and bake an additional 10 minutes.  Unless you doubled the honey, it will not get golden.  The feta will toast a little.

6.  Let the focaccia cool in the pan for 10 minutes.  Gently coax it out of the pan and set on a rack to cool completely.  Slice and serve.

Makes up to 8 servings

Difficulty rating  :)

Polenta with Onion and Parmesan

I used one of my frozen herb marinated chicken packs.  Downside, I can't get a blog post out of a freezer meal.  For a side, I realized I haven't made a corn polenta in a very long time.

It's so easy, and only takes ten minutes.  I really should do this more often.  Put everything in a pot, stir it until it thickens, and pour it in a pan to chill.  I did make this batch a little too thin and it didn't quite hold its shape once sliced.  Still tasted the same.  Creamy, oniony, and the cheese is not overpowering.

*1 C cornmeal
1 C milk
1-1/2 C water
1/2 tsp salt
*1 bunch green onions, finely chopped 
*1/2 C grated parmesan cheese

1.  Stir together cornmeal, milk, and salt in a saucepan.  Once cornmeal is hydrated, stir in a cup of water.  Start bringing it up to a boil over medium heat.

2. Butter or spray an 8x8 pan or 8" cake pan.  You can also use a muffin pan.  It will take the polentas longer to set up.

3.  Before the mixture gets to a boil, start stirring.  Keep stirring until it starts to boil.  Reduce heat to medium-low and and continue to stir.  When it gets very thick, add the last half cup of water.  It will thicken again.

4.  Remove cornmeal from the heat.  Stir in chopped green onions and cheese.  Pour hot mixture into the prepared pan.  Let it sit at room temperature for 10-15 minutes, until it stops steaming.  Refrigerate until set, at least 2 hours.  Cut and serve.  Slices can also be rewarmed or pan-fried for serving.

Serves 8 as an appetizer, 4 as a side

Difficulty rating  π

Fava Bean Hummus

I went back and forth with how to use "fava" on the meal plan.  I suspect the original intent was stew or soup when I put it on the calendar.  I mean, end of October...  Yeah, still 80ºF.  Fine, a "dip" dinner it is - again - with one homemade hummus and a tin of Trader Joe's eggplant dip that's essentially za'alouk.  Just needed pita and some crunchy veggies as dippers.  Made pickles when Super King had pickling cucumbers cheap.  Don't find that often.

I think I've made hummus with practically every bean.  White beans are still my favorite, but fava now ties with chickpea.  It's a smooth flavor that accepts the garlic and sesame.  The downside was its bright green color.  I hesitated to add paprika because I didn't want it to turn a muddy brown, then did it anyway.  Chili flakes may be a better option, as they will stay whole.

1 14 oz package frozen, double-peeled fava beans
1 Tb lemon juice
4 cloves garlic, peeled
1/2 tsp salt, or to taste
2 Tb tahini
1/2 tsp paprika and/or cumin, optional
olive oil and water for texture

1.  Add frozen beans to a pot of water and bring to a low boil.  Cook 10 minutes, then drain and allow to cool slightly.

2.  Place beans, juice, garlic, salt, and tahini in food processor.  Pulse to break up, then run into a paste.  Scrape down the sides and run again, adding water and/or oil until desired texture is reached.  Keep in mind it will thicken as it cools.

3.  Taste and adjust seasonings, adding cumin or paprika if desired.  Stir or run to distribute.

4.  Pour into a serving container and chill until ready to serve.

Makes about 3 C

Difficulty rating  π

Pulled Pork Pizza

Not sure why I don't have a pizza label.  I make a new one a few times a year.  This time, I went through several ideas of what to make with a jar of pork, and decided to sub it into the flavor profile of BBQ chicken pizza.  You can skip the pineapple if you're one of those people.  There was a little meat left over, despite overloading the pizzas, so that became lunch another day.  I got a little freezer meal prep out of it!

Increasing my soluble fiber by around 5g per day lowered my LDL cholesterol 52 points over six months.  It's still a little high, but I'm out of "you're going on a statin" land.  So of course I celebrated by making pizza.  The crust was part whole wheat and I put chia seeds in it.  All this to say that your crust will not look like mine if you follow the recipe.  I'll go back on my diet on the next post.

Crust

1 C 100ºF water
1 Tb honey
1 Tb olive oil
2 tsp (1 packet) yeast
1 tsp kosher salt
3-ish C flour
cornmeal for dusting

1.  Stir together water, honey, and olive oil.  Stir in yeast and let sit until foamy, 5-10 minutes.

2.  In stand mixer with the paddle, combine yeast mixture and 1 C flour.  Beat 2 minutes into a batter.  Add salt and another cup of flour and beat into a stringy, soft dough.

3.  Pour out dough onto a generously floured work surface.  Knead until smooth and elastic, adding as little flour as possible to keep it soft.  Turn over in an oiled bowl and let rise in a warm place until doubled, about 1 hour.

4.  Punch down dough and let rest 10 minutes while you assemble the toppings.

Topping

*1/4 C barbecue sauce
4 oz mozzarella, sliced or shredded
*1 C shredded pork
*sliced red or green onion, about 2 oz
1/2 C canned pineapple chunks or crushed, drained
about 1/2 C fresh cilantro leaves

5.  Divide dough by weight into 4 pieces for individual pizzas.  Sprinkle cornmeal on two baking sheets.  Roll each into a circle 6" for thick crust or 8" for a regular thickness.  Place two on each sheet.

6.  Spread 1 Tb barbecue sauce on each pizza round.  Add the cheese.  After that, distribute shredded pork, onion, pineapple, and cilantro evenly between the pizzas.  Allow to rise 30 minutes, then preheat the oven to 375ºF.

7.  Bake for 10 minutes.  Rotate pans and bake an additional 12-15 minutes, until crusts are golden.  Allow to sit 5 minutes, then cut and serve.

Difficulty rating :-0

Trying Kvass

 

I got influenced by Tasting History with Max Miller.  He made kvass, an Eastern European fermented soda based on rye bread.  Sounds weird to an American, I know.  He liked it, and I'm trying to incorporate more fermented foods into my diet, so I thought I'd buy a small bottle to try.

Super King had two brands.  The Russian one only came in 2-liter bottles.  The Lithuanian had a 1-liter option.  I triple-checked that it was alcohol and caffeine free before buying it.  I wanted an original experience, but without the small amount of alcohol in home-made versions.

The first taste was almost like apple.  Then the rye and caraway kicked in.  Then my body realized I haven't had a sugar soda in a very long time and I got a sugar spike.  It felt enough like being tipsy that I checked the bottle yet again for alcohol content.

Did I like it?  There was a bit more caraway than I was expecting, but it did match the flavor profile of the ingredients on the bottle.  It isn't bad.  Since I like root beer, that kind of earthy flavor in a soda isn't a foreign concept.

Will I buy it again?  Maybe.  The sugar thing was not expected, and I'm really bummed that I can't enjoy more than a few ounces of soda in a sitting anymore.  I would get it if there was a sugar-free version, but then it wouldn't be fermented and defeats the entire purpose of this experiment.

As far as making it goes, I probably won't go through the process.  I would need specialized equipment, and it makes more than I can drink.  Still, it was a chance to try something new.  It may have been a new favorite thing.  Always good to broaden one's palate.

Corn Fritters

It is finally turning cooler!  All those end of summer and into fall goodies actually sound good now.  Even though the Santa Anas spiked the heat for a few days, the massive drop in humidity made it tolerable.

I made the recipe on SpicedBlog, more or less.  Since I was using powdered milk, I saved the liquid from the can of corn to add as the hydration.  It was hot again and I didn't feel like going outside to pull a green onion or chop it, so I used a couple of tablespoons of dehydrated green onion.  Again, compensating with a little more corn water.

When I flipped over the first fritter, I knew this was exactly what I had in mind.  Not a pancake exactly, but a multi-use corn cake.  The onion isn't overpowering, and I might double it next time.  I am definitely going to stock canned corn just to make these whenever I need an easy side.

1 C flour
1 Tb sugar
2 tsp baking powder
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 Tb melted butter
1/3 C milk
1/4 C chopped green onions
1 15 oz can sweet corn, drained (1-1/3 C if using frozen)
oil for frying

1.  In a bowl, stir together dry ingredients.  Separately, combine egg, butter, milk, and green onions.

2.  Stir wet ingredients into the dry bowl.  Stir until about half mixed.  Add corn and combine into a thick, chunky batter.

3.  Let the batter rest while heating the oil.  Pour 2-3 tablespoons into a skillet, enough to coat the bottom about 1/8".  Heat on medium until water drops pop.

4.  Scoop about 1/4 C batter into skillet.  Smooth out to about 1/2" thick.  Cook until lightly browned, about 3 minutes.  Flip and cook other side.  Remove to a wire rack or paper towel-lined plate and repeat.  Add oil if necessary.

Makes about 8

Difficulty rating  π

Molokhia

Next to the frozen favas at Super King is frozen molokhia.  I looked it up, and it's the leaves of the jute mallow.  I know, I'd never heard of it either.  After several months of sliding past it, there was one brand on sale for 99¢, so I decided to give it a try.  The main way to prepare it is this Egyptian soup.

While the molokhia looks and tastes similar to spinach, it has that mucilage like okra when cooked.  Warning to those with texture issues.

This is a very basic soup, but it does require a second pan to make the tasha, garlic in oil.  It's similar to the Indian tadka, including a very similar name.  Use a broth you like, as it will be a significant part of the flavor.

1 qt chicken or vegetable broth
1 14 oz package frozen molokhia 
2 Tb olive oil
*4 cloves garlic, minced
1 tsp ground coriander seed
salt and pepper to taste 

1.  Heat the broth in a soup pot.  Add the frozen molokhia and bring to a low boil.

2.  In a separate pan, heat the oil over medium.  Add the minced garlic and cook until it starts to take on color.

3.  By now, the molokhia should be defrosted and stirred into the broth.  Add the coriander and salt and pepper.  Stir in the hot oil tasha.

4.  Taste and adjust seasonings.  Serve warm or hot.

Difficulty rating  π

Za'atar Spice Blend

Super King has giant one-pound bags of za'atar, a popular Levantine spice mix.  They contain a small bit of oil, meaning they will go rancid in 6-10 months after you open them.  I can't use a pound of any seasoning in that amount of time.  Also, all the commercial blends I found had thyme as the main ingredient instead of hyssop.  I'm not that fond of thyme.  It has its place.  Greek oregano is a common substitute for hyssop (Syrian oregano), and I have an abundance of that.  Can't seem to kill it.  Bunches are  hanging over my sink drying as decoration.

I happened to have all the ingredients for the blend on Urban Farm and Kitchen.  It claims this is a traditional Levantine version.  Having never tried it in a restaurant that I know of, I'm taking his word.  Sumac is not something everyone keeps around.  I recommend experimenting with it.  A decent substitute is ground dried orange zest, using half the amount.  Marjoram can also be difficult to find, and I wish it wasn't.  He suggests the herb savory as an alternative, which is also hard to find.  Basil or thyme could work.  I know, I just said don't put thyme in it.  Some days, you just have to make do.

As for uses, there are numerous applications.  I first tried the traditional dip a pita in oil, then the spice, and eat.  Later, I tossed vegetables in it for roasting.  It can go well on meats or fish, and be stirred into yogurt to make a dip.  I want to try it in a yeast bread or biscuit.  Think of anything you would use an herb blend for, and see if this is something that would be a good swap.

As for the taste, well, the oregano and sumac together taste a lot like thyme.  So, I get it.  It is very flavorful, and not overly salty.  An excellent homemade substitute for something like Mrs. Dash.

*2 Tb dried oregano
2 Tb dried marjoram
2 Tb ground sumac
2 Tb toasted sesame seeds
1/2 tsp kosher salt
1/2 tsp cumin or red pepper flakes (optional)

1.  If you have raw sesame seeds, toast them first.  Place in a dry pan over low heat.  Stir and shake frequently until a light brown.  Don't walk away.  The sequence is not done, not done, burnt.  If you can smell them toasting, get them off the heat fast.  Set aside to cool.

2.  Combine all seasonings in a bowl.  I did not use the optional "spicy" seasonings, keeping it more on the herby side.  Transfer to a container with a good lid and use within 6-ish months.  The natural oil in the sesame is where the expiration date is.

Makes about 1/2 C

Difficulty rating  π

Pork with Apple BBQ Sauce

I am still trying to use up the runny apple jelly I canned almost a year ago.  I'm using it instead of honey in some recipes and applesauce in others.  It's a glaze when I can manage it.  And today, it's the base of a sauce with pulled pork.

I opened a can of pork for this one, but I'm giving directions for cooking it.  If you have any leftover shredded pork in the freezer, that works too.

I went back and forth with whether to call this BBQ or teriyaki sauce.  The molasses is where it teeters.  So I added a bit of ketchup, and now it's BBQ.

When I was at the Indian grocery store to buy tea, right below it was a jar of ginger-garlic paste, which I did not know I needed in my life.  Next curry, it's happening.  For this sauce, I'm only using a teaspoon of it for a hint of warming spice.  As a substitute, use grated ginger and garlic for the same amount, which is what I have been doing for years.

I threw a lot of ingredients into this one.  Feel free to omit or sub anything that doesn't sound quite right.

1 lb pork shoulder
1 Tb olive oil
*2 green onions, finely chopped
*1/2 C apple jelly or unsweetened applesauce
1 Tb soy sauce
*1 Tb molasses
1 Tb apple cider vinegar
1 Tb ketchup
1 tsp ginger-garlic paste
*1 tsp Worcestershire sauce 
salt and pepper to taste

1.  Cut pork into 1" pieces.  Add to a saucepan with 2 C water or a slow cooker with 1 C.  Simmer on low for 2-3 hours, until fork-tender.  For slow cooker, check after 4 hours on high.

2.  Heat oil in a saucepan.  Add chopped onion and cook until softened, 2-3 minutes.  Add remaining sauce ingredients and bring to a low boil.  Taste and adjust seasonings.  If you would like a thicker sauce, stir 1 Tb cornstarch into 2 Tb water, then pour the slurry into the sauce.  Bring to a boil for 2 minutes to thicken.

3.  Drain pork and pull into shreds if desired.  Add to sauce and serve.  Can go with rice, noodles, potatoes, pretty much anything.  The photo is buckwheat.

Difficulty rating  π

Winter Garden Prep

I waited until September to start seeds indoors for the cool weather garden.  It felt like summer would never end.  And then it got hot again the first week of October.  As in, the hottest it has ever been in this area.  I don't remember it ever being over 100º for three days in a row.  I'm hoping the starts can hold out until actual Fall kicks in.

Next up was the pots and beds.  I ripped out as much of the boysenberry as I could find and weeded the bed.  I've never done that, and it was way past due.  I've thinned it before, and taken out some of the dead parts, but it really needed a complete clean out, including possibly half of the root nodes.  I do not for one minute believe I killed the bed.  Three weeks later, I already counted eight clusters putting out leaves.  I give it until March to look like I never touched it.  I'm going to lay down at least four inches of fresh soil and grow a few short-term items like radishes and peas as winter cover crops.  The new bramble growth will be healthier and give more berries.

After basically giving the Pond a year off to let the calendula heal the soil, I'm ripping out everything except the celery that has surprisingly not gone to seed yet.  I thought it would be more emotional to remove the two year old kale, but they had been eaten to nubs by cabbage worms.  I won't have fresh kale for a few months.  I can deal.  After raking up the soil and sifting out yet more rocks, I plan to add another layer of dirt.  The compaction is real.  I'm going to fill it with greens this winter.  Lettuces, a new round of kale, chard, and broccoli.  Ideally, there will be more celery and some parsley, if they ever sprout.

The first round of turnips in the lettuce patch died during the heat wave.  I'll give it another shot, since they were doing well up to that point.  There will probably be extra starts I can add to it.  I'm really going all out in hopes of another big rain year.  I'd love to be able to share the bounty.

The way gardeners in cooler zones look forward to the last frost, I'm going to be so happy when it's reliably cool enough to grow my winter crops.  It takes less water because of rain, and most of what I grow in the winter is what you would often prefer to buy Organic in the markets.  Now, if the weather would just cooperate...