044 Daniel Kent: Cabin Dweller’s Textbook

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Our guest this week is Daniel Kent, creator of the Cabin Textbook Dweller’s Textbook and Dean of Beverages at the Institute of Domestic Technology. In our first outdoor podcast (recorded in the mountains near a creek) Kelly, Daniel and I discuss:

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here.

What to do with not-so-good tomatoes

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As we wait eagerly for tomato season to commence, or for our homegrown tomatoes to come in, we might find ourselves buying grocery store tomatoes out of desperation and then–inevitably- being disappointed.

Usually I try to avoid store-bought tomatoes all together, using canned when good fresh tomatoes are not available, but sometimes canned tomatoes just aren’t what you need, so you have to wait for summer… or suffer bad tomatoes. Now there’s a middle way. Grocery store tomatoes can be reformed.

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Coffee and Tahini Date Balls

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In a nutshell:

We’ve posted about this sort of thing before, and I know many of you already make fruit/nut balls and bars as healthy treats. So all you folks need to know is that these days we’re really liking the flavor combo of dates and tahini, rolled in a 50/50 blend of ground coffee and cacao nibs (these are the dark ones in the pic above). If you don’t have the nibs, you can just roll them in straight coffee–fresh ground espresso is best.

Give it a try. It’s super easy, and super tasty for the adult palate–and if you eat enough of them, you get a caffeine buzz as a well as a sugar buzz!

The recipe:

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With bonus plantain!

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I was cruising the nursery aisles when three of my favorite words caught my eye: dandelion, chickweed and plantain.

I read the print on this bag as saying “Contains dandelion, chickweed and plantain” and–apparently drifting in my own fantasy world where things make sense, instead of the world in which we actually live–I thought to myself, “Well, that’s fantastic! All three in one bag for easy seeding.”

Then I looked again and realized that the text read “Controls” not “Contains.”  It was–of course– a bag of weed n’ feed lawn stimulator–chock full of poison for killing my favorite edibles and medicinals  (as well as, I admit, some pretty intractable grasses).

Not a large bag of wild seed to make your yard into a giant salad bowl.

I’d like to return to my fantasy world now, please.

Three Things I’ve Learned About Baking Bread With Whole Grain

sonora wheat loaf and joachin oro wheat loaf

Sonora wheat loaf on the left, Joachin Oro loaf on the right.

I’ve gone through a number of bread baking conversion experiences over the last 20 years. I began with Nancy Silverton cookbook, moved on to the cult of Chad Robertson and have finally ended up drinking the whole grain cool aid of pro-bakers Craig Ponsford, Dave Miller and Josey Baker. Then I got really crazy and started milling my own flour from heirloom wheat. Here’s three things I’ve learned:

1. Keep it wet. Whole grain flour soaks up much more water than white flour. Bread recipes are a ratio between flour and water. In bread baking parlance this is called a hydration ratio (to get the hydration ratio you divide the water by the flour–the quirk of baker’s math is that the flour is always 100% ). Old school bread recipes, most of which require a lot of kneading, have hydration ratios in the 65% range. Popular no-knead white bread recipes have hydration ratios in the 75% to 80% range. Whole wheat? We’re talking a range between 85% and 110% depending on the type of grain you’re using.

2. Shorten the fermentation time. I use a sourdough starter and, in my experience, whole grain seems to be more active than white flour. Now we’re not talking about the crazy kind of rise that happens with commercial yeast, but I over-proofed many whole wheat sourdough loaves until I figured out that I needed to shorten the first rise (bulk fermentation). The white breads I used to make required a four to five hour bulk fermentation. The whole grain breads I’m baking now seem to do fine with just three hours (depending on the weather, of course). Once I shape my dough, I put it in the fridge to proof overnight. The time in the fridge makes wet dough easier to handle and develops the flavor. And that cold dough can go straight from the fridge and into the oven.

3. The biodiversity of grains and the way they behave as bread has been a astonishing and sometimes frustrating experience (note the difference in the photo above between a loaf made with Sonora wheat and a loaf made with Joachin Oro wheat). Many varieties of  wheat I’ve worked with need to be baked in a loaf pan since they don’t have the gluten to hold their shape as a boule or batard (unless you’re a master like Dave Miller). The Joachin Oro I’ve been getting from my local mill Grist & Toll, on the other hand, yields big and perfect boules. Flours can be blended, of course, and this is the next frontier I plan to explore. And milling your own introduces another variable I’m still getting use to. The fineness of the flour effects the rise of the dough. The convenience and control of home milling has been both life changing and, at times, frustrating.

Have you been baking with whole grains? How has it been going with you?

The Jerusalem Cookbook

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We are late to the Jerusalem party–it came out in 2012 to much acclaim. But maybe you are perpetually out of the loop, like we are. If so please know that we are in mad, passionate love with this cookbook. The authors are Yotam Ottolenghi and Sami Tamim, London restauranteurs and the authors of Plenty and Plenty More. In Jerusalem, they explore the dynamic flavors and cross-cultural influences of their home city. Despite our de-cluttering efforts, this one is a keeper. I’m going to buy a copy when the library pries this copy out of my hands.

Our friend, Kazi, introduced us to Jerusalem. She hosted a wonderful dinner party last week and cooked all of the courses from this book. Now, Kazi is an expert cook, so I’m sure she doesn’t really need a book to put on an good spread, but she assured us that she was experimenting on us: she’d never tried any of the recipes before, and was cooking them straight out of the book as written. The meal was astounding. Of course, her beautiful presentation and the excellent company had much to do with it, but the recipes were consistently fresh and bright and complex without being fussy.

I find that I need a good cookbook every once in a while to inspire me in the kitchen–otherwise I fall into a morass of laziness and we end up eating burritos and “stuff on toast” night after night.  This one is doing the trick. I’m currently fantasizing about what I’ll cook next.

My highest compliment to this book is that I can honestly say I trust it 100%. I fiddle around with most recipes, doubling the spice, halving the sugar, questioning the baking time, etc. These I don’t. This book is well thought out and  tested. The recipes work. I’d highly recommend following them exactly as written.

Jerusalem covers all the bases, from appetizers to dessert. It has lots of meat and fish recipes, but it also has plenty of salad, vegetable, bean and grain recipes, so it’s friendly to both vegetarians and meat eaters. We’re mostly vegetarian, and we feel like we’ve only scratched the surface of the meatless offerings so far. Though there are a lot of veg recipes which use eggs, yogurt and cheese, there are also good vegan-friendly offerings.

To give you a feel for the book, these are the recipes we’ve enjoyed so far. All are excellent:

  • Swiss chard fritters (with feta and nutmeg)
  • Roasted cauliflower and hazelnut salad
  • Roasted butternut squash and red onion with tahini and za’atar
  • Acharuli khachapuri (pastry boats filled with soft cheese, topped with a baked egg)
  • Baby spinach salad with dates and almonds (…and fried pita! Erik declares this his new favorite salad ever)
  • Couscous with tomato and onion (cooked to have a crispy bottom)
  • Semolina, coconut and marmalade cake

Enjoy!

Poor Man’s Paninni Press

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Go ahead, spend your hard earned dollars on an electric paninni press, yet another one of those counter space hogging single-use appliances. But let me tell you what the hip kids do: wrap a brick in aluminum foil, put your sandwich in the pan and plop that brick on top. Turn the sandwich once, and you’ve got paninni.

This kitchen hack will keep you out of trouble with the spouses, partners and housemates who glare at yet more kitchen gadgets. And you’ll still be able to enjoy hot and delicious, horizontally-coerced Italian sandwiches.

lodge cast iron paninni pressBut the hipper kids might have a Lodge cast iron paninni press. For what the aluminum wrapped brick lacks is the ability to make those special paninni grooves across the surface of the bread. Plus you can preheat the Lodge press and avoid having to flip your sandwich. But, you might still face rage from housemates intent on radical decluttering.

I have no personal experience with the Lodge paninni press. Do any of you? Is this something I should order, in a late night Amazon binge, the next time Kelly is visiting relatives?

FlicFloc Flak

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My review of the KoMo FlicFloc grain flaker was featured on Cool Tools and, in the comments, got some push back on the price. At $169 USD (from Pleasant Hill Grain or The King’s Roost), it’s a fair objection.

A number of commenters pointed out that you can buy grain crackers such as the one on the right for around $20 to $30 USD. I had one of these crackers for years (it’s headed to the thrift store on account of our recent decluttering). I’ve never liked it. It’s poorly made. The hopper never fit onto the rest of the unit. It must be disassembled to clean.

Most importantly, here’s the difference when flaking oats between my inexpensive grain cracker and the FlicFloc:

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On the left are some oats run through the cracker versus oats, on the right, run through the FlicFloc. A cheap cracker is fine for cracking corn for chicken feed or making a course grind of rye for a Scandinavian style bread, but it does not make either flour or truly flaked grains. The FlicFloc flakes oats and cracks wheat and rye and it’s easy to clean.

I’ve never regretted paying more for a tool that will last a lifetime. I have regretted, many times, buying cheap tools. The FlicFloc broke my Grape Nuts addiction. It will pay for itself.