Someone’s In the Kitchen with Daddy

I always seem to blog when things are cooking, and never when they’re done.

One quick post to follow up on my soup fest last week (some blogged about, others just linked on the recipe page).

The Split pea was good. I think I’ll skip the potatoes next time.

The “Good soup for the sick” (essentially garlic, beans and little else) delicious! (and hopefully the large chunks of garlic will keep whatever my little one is coming down with away from me.

I already knew the Bermuda Fish Chowder would be delicious. It was.

Same with the Apple & Butternut Squash soup. Mmmmm..

Now which to pick for supper?

A quick look through the kitchen – and spilling over into the dining room – you’ll either think we’re stocking up for a party, or a long cold winter. We’ve got about two dozen random bottles of wine. (we need a bigger wine rack) Unopened bottles left over from recent wine parties – my wife’s soon to be done hosting in-home wine tastings (order online now!) – and others we bought intentionally (and a few more hard to find ones coming in the mail)… which will take us almost to the halfway point of sampling the wines of 100 different grapes… Now it’s getting challenging to come across new ones, but a fun challenge to look forward to. Meanwhile I’m still making beer. (and drinking LOTS of coffee!)

The interesting thing about a home brewing hobby is that you spend lots of time waiting to sample the fruits of your labor… and while you’re waiting for one batch, you can start a new one (or in my case, two at a time!). Unfortunately, If you’re waiting, you’re not drinking, and if you’re not drinking you can have either a shortage of empty bottles, or space to stock everything.

Yesterday I had a bottling dilemma. I had two mini kegs worth of beer to bottle (4 Gallons), and only enough empties for about 1/4 of it all. Apparently I’m making faster than I can, or care to drink it. Some just need a little more time in the bottle… but you can’t tell the yeast in the kegs to slow down. And you can’t download empty bottles off the internet. Yet.

Lucky for me, I remembered a few cases of empties in the basement. Left over from a first, and only, attempt at one of the local “you brew” establishments several years ago with dad. We ended up with a good Sam Adams knock off. Plenty to share, and enough left to grow tired of.

Currently I have eleven 22 oz bottles of Pilothouse Pilsner, which sounds good and I think I’ll be able to share these with Dad and others, (he just doesn’t go for the darker, or “chewy” beers, stouts, etc…) I also have twelve 22 oz bottles of a stout-like German Dopplebock, which will be mine! all mine! Both should be ready to enjoy in time for Thanksgiving.

Meanwhile the Pumpkin Lager has developed nicely, wasn’t drinkable after a couple weeks in the bottle, three more weeks was the ticket. Perhaps it was the full moon – or Halloween’s arrival that brought out all the pumpkiny goodness. I wouldn’t exactly call it “pumpkin pie in a bottle” as they do, but I’m encouraged enough to try the pumpkin porter next fall.

Next to that, I still have a full batch of Caribbean Lime Lager – which hopefully is ready to go. I should have tried it yesterday – we went a little overkill with the first fire of the year – and it was HOT in here.

I gave up on the coffee beer, but I might try this one… Eye Opener Sumatra Stout. A stout where you add an espresso shot during bottling, rather than coffee grounds to the wert. Still, I kept a few bottles to cook with. Ditto the Apple Ale

Looking back, both Stouts I’ve made to date were good (St Patricks, Sticky Wickett) – must have been, theres none left. I’m making another with liquid yeast this time. Will be interesting to compare that to the dopplebock. Gonna have some nice warm beers to enjoy this winter!

I’m also attempting a Pale Ale with Liquid Yeast. The pale ale was hands down the most drinakable I’ve made to date – also the first. The Porter was fine, The American Devil IPA was good, the Belgian Wheat and Red went down the drain (the kits were old… but there was no harm in trying) plus I needed the bottles for the next batches!

All told, not a bad year of beer. Lots of ups, few downs… and at current count I have the equivalent of 69 12-ounce bottles (in 12 ounces bottles and 1 liter bottles) in four flavors, with 23 bottles waiting… and two full kegs (4 gallons – or about 48 bottles) just starting out… Way more beer than Dad and I made way back when, but with ample variety to keep things from getting stale.

I do think I’ll be taking a break from brewing after this… 139 full bottles (a few 12 oz, the rest are mostly 22 oz or 1 liter each) won’t leave much room left in the fridge for, well, anything.

First off, Thanks Lynne!

Several years back, I had a subscription to Saveur. Beautiful magazine… kind of Travelogue meets food. One issue in particular really got me excited about cooking white beans, rustic Italian style. I tried several of their recipes, for Riboletta, and others from super simple to more involved… and none of them came out well. Nothing like watching gallons of food, and a lost weekend go in the trash – while the place smells great, but you’re HUNGRY!

The articles had me hooked, and really wanting to like these recipes, but they just didn’t work. I couldn’t tell if the recipes were good or bad, because the beans never cooked! I double checked everything, don’t think I missed a step… Even after cooking the riboletta (meaning, literally reboiled) – for two days, this delicious sounding soup just didn’t work! ARGH!

Discouraged, I gave up on the entire magazine. Friends of mine had good things to say about the magazine, but I didn’t want to hear it. Sure I wanted to like it, but it just wouldn’t let me. Vegetarian Times and Cooks Illustrated treated me much better.

Fast forward several years (and lots of successful, and other mediocre meals later) to the latest radio show/podcast for The Splendid Table… one brief little bit about cooking beans, I think it was an answer to a callers question, with a note to avoid overcooking them by adding the acid (lemon juice, tomatoes, whatever) when the beans are done. They’ll stop cooking – as in they won’t get any softer – good advice for me today, as I make a nice garlicy cranberry bean soup (a “good soup for the sick”) … I also picked up a couple pounds of dried cannelloni to try something new with.

And then the realization just dawned on me… I can go back to those old recipes… and make sure I add the tomatoey bits at the appropriate time! Mmmm bread, tomatoes, garlic and beans with just a drizzle of extra virgin olive oil. Bread soup here I come!

While I was making two soups today (Butternut squash/apple soup from my wedding, and Bermuda fish chowder from last years anniversary cruise), I also tried to pull off two loaves of bread. I must say I did (I think I did) multi-task fairly well, (was never frantic or rushed) getting all my vegetables prepped while the squash roasted and managed to use no more than 3 burners at a time (and keep the sink somewhat manageable).

The bread is my new favorite – the multigrain bread recipe from Cooks Illustrated*, and since last fall, I started making more wholesome variations to it, inspired in part by the Tomato Basil bread at Paneras, I added some tomato juice to replace the water. This was my favorite sandwich bread. Also fantastic under a poached egg. Increasing the juice content, the following three have cooked up well, but called for ever increasing amounts of flour. Today I decided to forgo all the additional flour and just see what happened…. Have you ever seen a loaf rise up nicely, with a nice crisp top, (cooked to over 190 degrees) and have a sticky bottom and sides?

It’s possible I was distracted and missed a step, perhaps I should have decided to “see what happened” if I just stuck to the recipe (with minor substitiutions) and damned the consequences. The dough was pretty much like beer bread, perhaps stickier, and thought it would cook up fine, which it mostly did. Tastes great. but must be toasted. Good for sandwiches it is not.

The recipe is essentially this:

1 1/2 cups of whole grain cereal mix, with boiling water added (2.5 cups), left to “cook” until the temp comes down under 100 degrees (and won’t kill the yeast). A little honey or maple syrup is added, butter and yeast. Mixed in with about 5 cups of flour. let it rest, knead, rise twice, divide it into 2 pans and proof until doubled in size. then Bake until 200, rest (and try not to devour before it cools down to room temp).

At the suggestion of our Food TV Patron Saint Alton Brown, who advised 190 degrees (because of carry over) I’ve been shooting for that mark, as 200+ will yield a dry, if not hard loaf. At times I’ve used oatmeal in place of whole grain cereal, and that (and/or), coupled with the tomato juice (or something akin to V8) seems to come out stickier than with water. I’ve tried reducing the liquid, but save for the first, sparing addition of vegetable juice cocktail (the organic medly from Whole Foods), I’ve had such a sticky dough and added loads of flour.

My idea was to slip in a little bit of vegetables and nutrition without doubling up on the carbs. I might as well make sandwiches out of pumpkin bread – or the apple bread I made the day before (trading in applesauce for the canned pumpkin – mmm… makes good french toast too!)

If I wasn’t so far behind on all the food blogs I’ve bookmarked, perhaps my little ones suggestion of adding chocolate chips wouldn’t have seemed off the mark.

aha – in trying to put in a couple links…. I see my initial post of this recipe last january tells my I was a bit off with the temperatures I used – as stated above. That may explain the sticky loaf out of the oven… but what about the extra sticky dough going in. That I still question. I guess I haven’t come very far since this attempt.

Any thoughts?

Huge Kudos to my uncle & co!

“…What I do know is that this is the best wine to come out of the Crushpad operation yet, and a stunning debut for a new label.” – Read the entire review over at vinography.com – then do yourself (or a loved one) a favor – and order a bottle, or three to enjoy this holiday season!

(well – 52 weeks to the day) 

Bartender – 1 Dark n’ Stormy please!

on second thought… make it 36, to go.

Backstory?