Sourdough, part one: Starter

As the days grow colder and the nights get longer, I can’t seem to consume enough baked goods. The warm comfortable smell of anything baking in the oven calms my soul. I’m eagerly anticipating the colder months ahead, because with cold weather comes the most comforting and familiar food.

I’ve got the baking bug…all that seems to go through my mind lately is bread and butter, so after a few breakfast breads or “quick breads”, I’m moving on to something a bit more well…bready. Sourdough.
The sourdough starter recipe I used was found in an old cookbook, simply titled baking.
All you will need is:

2 ½ cups warm water
1 ½ cups white flour (I added a bit more flour; the starter didn’t seem thick enough)
1 packet of dry active yeast

Using a medium sized glass bowl mix the yeast in the warm water and let dissolve for 15 minutes.
After the time has elapsed, slowly add the flour and mix to incorporate.
Cover with some cheesecloth- to let air in and keep nasties out- and wait about three days, mixing occasionally.
When it gets going, you should see some little bubbles.
After at least three days the starter can then be used to make bread…more on that next time.

My starter has been going for two days now, and looks splendid!
By the way…I’ve heard you have to name your starter for good luck; I’ve named mine Hugh after a personal hero.
I can’t wait to have some homemade sourdough!

Home brewed Beer

Beer…the sparkling, frothy nectar of the gods has been around almost as long as mankind- beer has been traced back as far as 9000 BC- and has sustained us through the toughest and best of times in human history. Home brewed beer is made by farmers for sustenance, and brewed by connoisseurs for hobby. It’s really not too hard to make and if you feel so inclined, I suggest giving it a go... you might just surprise yourself.

My latest brew, a proper British style Pale Ale is as my ancestors brewed it malty with a good hop backbone, balanced and unfiltered; CAMRA would approve.

It pours a nice golden amber color and releases the aromas of stone fruits and wild flowers with a faint piney fragrance. The first sip has flavors of biscuits and toffee; it evolves into pears and peaches with only a ghostlike bitterness on the finish. It’s very refreshing with a surprising strength that will sneak up on you. I wish I could share some with you all.

Cheers!

Udonうどん

It’s cold out today, and raining. I’ve been “under the whether” for a couple of days now and I could use something comforting. If it’s miserable outside or if you’re feeling miserable don’t despair I know a cure…
Nabeyaku Udon, a traditional Japanese soup and one of the most comforting foods imaginable. The Nabeyaku Udon is a classic one pot meal served in a traditional Nabe, a pot made out of clay or in this case cast iron. Udon noodles are thick wheat flour noodles that are quite long and have a nice slippery texture, only slightly resisting the tooth.
The rich flavor of the broth or dashi was the first food to be given the term Umami “the fifth flavor” which loosely translates to tasty. It is the word given to foods that are indescribably delicious. This broth was in the eastern Japanese style with dark soy sauce, kombu- a type of kelp, and katsuobushi- dried, fermented and smoked skipjack tuna, also known as bonito.
The aroma is of the earth and the sea, I don’t know if I want to run or swim…so I grab my chopsticks and go fishing. Deep in the bowl I find hidden treasures everywhere, moving aside green leaves of cabbage I find a shitake mushroom hiding inconspicuously, trying not to be noticed. I eat the gently poached egg only just cooked in the hot broth, floating on top the soup like a lone raft in a sea of noodles and find concealed a small school of tofu squares. Having way to much fun finding entombed food; I eat the delicately crisp tempura prawn, and try the amazingly textural kamaboko or fish cake, slightly rubbery in a good way, yet still soft with only a slight hint of its fishy past. I eat the lonely single scallion, slurp up some of the gratifying noodles and I find some more elusive morsels hiding in the dark broth, some tender little bites of chicken. Chicken and noodles…I have found a chicken noodle soup for the epicure…and its way too fun to eat.
Here’s to your health.

Banzai!

Gourmet Magazine 1941-2009

January 1941- the end of the Great Depression, The beginning of the great food magazine. Gourmet was Americas first epicurian magazine. It inspired leagues of cooks and great eaters from New York to San Francisco, some of which are now our nations best Chefs.

Gourmet presented food as not only fuel, but as enjoyment and entertainment as well as a piece of our culture. It educated us on matters of moral and ethical dilemmas, such as the treatment of animals and farm workers. Its always been there to reference on matters of travel, to introduced us to new products and ingredients, and enlightening us on restaurants and rising star Chefs.

The numerous colums have always been full of useful information, proposed with wit and serene frivolousness. The savant writers, brilliant editors and genius Chefs and their recipes will always be treasured.
“The magazine of good living”, as it was known closed its doors after nearly 70 years on October 5, 2009. It will be missed, but never forgotten.