Archives for "at the table"

Posted by danno on 10th March 2010
0

and a quick update

I’ve moved! To LA to LALA land. I’ll be sure to update, but last month went like this. Decision, Preparation, Olympics, Packing, Move!

Posted by danno on 3rd February 2010
0

cast iron at work

Title 1: making potato cubes into hash

Title 2: making tofu into tasty lemongrass tofu (slightly burnt)

Posted by danno on 2nd February 2010
0

lentil burgers? that’s bulghur not vulgur


Every time I make lentils I make too many. Perhaps it is because they swell and cook to twice their dry size. Instead of overwhelming soups, or making crazy green lentil curries…I blitzed them up with egg and them added in finely chopped and sauteed aromatic veggies. Some panko & bulghur to add texture and there is a light lentil burger.

Move over gardenburgers in the freezer. I have a food saving way to keep some frozen patties in the freezer for whenever. Less cheese too.

(p.s. I know they don’t look so appetizing, but bare with me they were tasty)

Posted by danno on 29th January 2010
1

Reads: Salt

This would be me checking out of Capers last night as I finished the book…book, then order for a small soy cappuccino, and then of course a box of my fav kosher salt
Salt: A World History by Mark Kurlansky
Great great read. Favorite so far in 2010.
5.5

Posted by danno on 29th January 2010
0

slow sandwich

I spent a great deal of time last November into December creating my very own sourdough starter. It involved essentially letting some Organic Local Red Fife Wheat (from the Flour Peddler sold at the East Van Farmers Market) and yeast from the skins of some local Ambrosia apples rot and ferment, then slowly adding bread flour until the paste I created started to bubble. Feed, dump, feed, dump, rot, feed, dump, feed, dump.

Several attempts at creating a loaf resulted in under performing yeast. One big reason may be the amount of chlorine in the water I was using. I’ve posted pics of the experience, as well as some very dense loaves of bread here. Fail.

I have since dumped plans at creating my sourdough bakery :-), but I did want to at least make a sandwich, so here we go (warning: it’s got meats).

Same process as with the sourdough starter, but with instant-rise bread yeast… create a loaf of Montovana-style bread.

Salt and roast a boneless leg of lamb from the Winter Farmers Market (Jay Springs Lamb), and then use a mandolin to slice it as thin as lunch meat. Then season with a little more salt.

Cut two slices, toast them, rub dijon mustard on one side and an assortment of sweet roasted peppers. Take the other side and dab on a garlic aioli or mayo and an assortment of hot pickled peppers. Marry the two with a pinch of the lamb lunch meat and…

Bam! You gots a slow sandwich. My favourite of 2010 so far!