Previous attempts at kimchi were very watery. Somehow, this one wasn't. It was perfect, in fact. In 3 days after the fermentation started the taste was just right. I gave some to my friend, as I had about 3 quarts of it. Another quart went to this lovely dish:
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| Salmon with fried kimchi |
Last weekend, the stars aligned and we went apple picking. The youngerchild was home from college and the rest of us were free. It was also the last possible weekend we could go, as the season was ending. We picked a half-bushel of Macintoshes, Honeycrisps, Crimson Crisps, and a few Cortlands.
I used the Cortlands to make a pie. We had a breakfast of baked apples, using some of the Macintoshes, and with the leftover filling I made an apple crisp with a few more Macintoshes. The Honeycrisps are for eating. That left the rest for applesauce. Which I finally made today.
The youngerchild likes applesauce as a snack and, for a while, we were buying cases of the single serving cups. But I can do that, too! I found all the 4-ounce jars I had, a total of eight, and filled those. The rest of the sauce went into eleven 8-ounce jars, for a grand total of fifteen cups of applesauce.
Now I just have to work out how to get the applesauce to the youngerchild, as mailing a package with that much weight would be very expensive. I guess I'll bring it up next time I drive there.
It hasn't been a great year for canning, evidenced by my lack of blogging. I never entered anything in the fair this year because I didn't have anything to enter. I'm canning so infrequently I don't want to give any of my products away! The farm share, while adequate for our needs, doesn't give the opportunity to go pick unlimited tomatoes at the end of season or anything like that. And it's been ages since I foraged.
But while the produce hasn't been plentiful, at least not for me, I did have a freezer full of chicken and turkey bones from the last year. Last Friday I made a huge batch of stock - over two gallons. Some has been used already but the rest got canned into 17 pint jars today. We've been out of chicken stock for a while and it was time to replenish the pantry.
Congrats to my friend and fellow canner who DID enter things in the fair, and won Best in Show this year! It's quite the accomplishment and I am happy for her.
We got a new farm share this year. Last year we didn't get a CSA because the farm we'd been at for over a decade suffered from drought and chose to not offer the CSA. I missed it. This year it became clear they weren't going to restart the CSA program, so I needed to find a new farm.
There are several farms that deliver shares to our area and I found one, Siena Farms, that delivers to the ice cream shop in the next town which we visit often. Conveniently, we can buy ice cream when we pick up the veggies! A small share weekly seems to be just enough for us. We started with some good salads and are moving toward sautéed and stir fried vegetables with various proteins. Tonight will be shabu-shabu, as I have carrots, napa cabbage, shitake mushrooms and garlic scapes from the farm.
Today I'm blanching some fava beans although I have to decide what to do with them, maybe marinate?
But at least they'll be ready to eat.
Also today, I made a batch of mulberry jelly. This wasn't the best mulberry year, because we had some rather windy storms come through so a lot of the berries got shaken off before I could get to them. Not to mention, I am always competing with the birds, squirrels and chipmunks for berries. I got just enough to make 9 cups of mulberry-lime jelly.
Hopefully, this year strawberry season won't last three days, but I wasn't taking any chances. The fields opened two days ago and this is my first day not working since then. There was a thunderstorm coming the afternoon so I made a plan to go early this morning and get enough strawberries for all my needs - we've been out of strawberry jam for a while.
First batch was strawberries, sugar, and a little vanilla paste. This made eight cups. I've stopped adding pectin to my jams whenever possible so it means a slightly lower yield per batch.
Second batch was strawberry rhubarb. I had two cups of rhubarb in the freezer, which I let sit with four cups of sugar for an hour to macerate, and then added seven cups of halved strawberries and 1/4 cup lemon juice. This made six cups.
I have set aside strawberries sliced and mixed with sugar to make strawberry shortcake tonight, and another quart of berries for strawberry soup for dinner. That still leaves about three quarts of berries left for... another project, maybe?
150 g Legion (starter)
6 cups bread flour
3 cups water
1 oz olive oil
1 T. sea salt
After letting it rest for 30 minutes, I pulled and folded it 5-6 times every half an hour for a total of three times. I ended up having to lightly oil the bowl, too, since it was really sticky (maybe do this first next time?). Then I left it overnight to ferment.
This morning I shaped it into three small round loaves and lined three salad bowls with floured cloth. The loaves were placed seam side up in the bowls, covered with the cloth and then put in the fridge. On top of the cloth I used plastic cover them all to help keep the moisture in.
This evening, about six hours later, I flipped the loaves onto baking sheets lined with parchment and dusted with cornmeal, slashed them with a knife, and baked them for 40 minutes at 450˚F.
It's a similar bread to the sandwich loaves I've been making for years but the extra manipulation led to a lighter crumb which was exactly what I was hoping for.
For the elderchild's birthday, I wanted to make something very different. We'd been talking a lot about all the interesting mushrooms that had been cropping up as the weather cooled and I was reminded of making meringue mushrooms in culinary school and how fun that was. So I set about thinking of a project that would highlight mushrooms and yet still be an appropriate autumn themed birthday cake.
I hit upon a Buche d'Automne.
First, I made the mushroom parts first with a simple Italian meringue and let them sit in a cooling oven overnight. The stems and shelf mushrooms were white and then I added some brown food coloring to make the tops.
The next day I made the pumpkin pastry cream, by adding pumpkin purée to a pastry cream recipe and then mixing in cinnamon, clove, allspice, ginger and nutmeg. That was kept chilled until it was time to assemble the cake.
A day later I made a joconde - a sponge cake with almond flour, cooked in a very thin layer in a sheet pan. This was then soaked with a ginger simple syrup. To make a pumpkin mousseline, I whisked the pumpkin pastry cream and then folded in whipped cream. This was spread over the joconde and then it was rolled and chilled. I also hand painted sugar paper with food coloring and cut out oak and maple leaves.
Finally, on the big day, I made a maple Italian meringue by substituting maple sugar for white sugar. I frosted the rolled cake with the meringue, used a torch to make it look more like a birch log, and then decorated the cake with the mushrooms, leaves and some fresh daisies.
