Whole-Wheat Bread Experiments

From JeanE23 — Blog by Jean Henrich

February 26, 2012

You wouldn’t think working through tried-and-true recipes from the experts would be considered “experiments,” but I never know what will result from my efforts in the kitchen. So, experiments it is. My bug for making homemade whole-wheat bread is focusing on two main types: oatmeal and cracked wheat.

Experiment #1: Oatmeal Wheat Bread from Epicurious.com
Loved the flavor, but the bread was too crumbly - slices tended to fall apart.

Experiment #2: Cracked-Wheat Bread from Beard on Bread
Calls for “fine” cracked wheat, but I had coarse. Oven temperature a question. Loaves came out very moist. Good texture and flavor.

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Branching Out With Beans

From JeanE23 — Blog by Jean Henrich

August 19, 2010

Funny how I barely notice the produce at the farmer’s market that I’m not familiar with - I only have eyes for the fruits and veggies that have become part of our repertoire. But I managed to break out of my rut a bit recently by trying a couple new (to me) types of beans.

First, it was shelling beans, and my first purchase of cranberry beans. Between tips from the farmer at the market and googling for further ideas on how to cook them, I was all set. The farmer had suggested that the beans make a great soup, but in our 90+ degree kitchen that didn’t seem feasible. So I just cooked them in water for 20 minutes or so and ate them cold, dressed them simply in olive oil and lemon juice. I was disappointed that they lost their bright variegation in the cooking process and turned out a pinkish-gray, but I liked the texture and flavor. They really did have a nice fresh taste compared to dried beans. And shelling the beans was actually kinda fun.

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How to Make Polenta: Yet Another Solution

From JeanE23 — Blog by Jean Henrich

February 23, 2010

When I tried out Carrie Floyd’s Easy Polenta, it was easy and turned out well, but left a coating on the bottom of my pot. I assume this doesn’t happen with the recipes that call for constant stirring, but since the pot cleaned up fine I was happy.

Now, Mark Bittman weighs in with his suggestion for the “definitive” polenta-making process sans hassle. It calls for mixing 1 cup of water with 1 cup of cornmeal first, then heating, then stirring in the rest of the water as needed as it cooks. More work, yes, but might warrant a try.

Minestrone Musings

From JeanE23 — Blog by Jean Henrich

January 24, 2010

Since making a big pot of Minestrone Soup the other night, I’ve been ruminating about what it is that draws me to this dish and reflecting on all the versions of it I’ve tried over the years. From various cooking Web sites & magazines, plus my own small library of cookbooks, I’ve amassed a hodgepodge of these soup recipes. Some call for white beans, some kidney beans, others lentils. The greens run the gamut from spinach and kale to cabbage and Swiss chard. The liquids can include water, broth, tomato juice or a combination. For pasta, I’ve used orzo, tiny shells, and mini macaroni. I’ve experimented with barley minestrones and autumn minestrones with butternut squash.

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Why Am I So Nervous About Entering the Naked Grains Recipe Challenge?

From JeanE23 — Blog by Jean Henrich

October 9, 2009

Well, for starters, I haven’t made up many recipes. This is only the second time I’ve tried to set down quantities and steps for a dish I’ve invented.

Secondly, I’m relying on memory - I created this dish at a family gathering this summer and pretty much made it up then as I went along. I brought the quinoa and fresh basil with me, but the rest of the ingredients evolved from what I picked up at a farmer’s market we toured that morning and what my sister-in-law had in her cupboard (a well-stocked pantry, I must say).

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My Kitchen Companions

From JeanE23 — Blog by Jean Henrich

May 15, 2009

That familiar rite of spring is back: Standing over the sink washing fresh greens. It’s like bringing out the Christmas piano music for the first time after a year’s break - strange and new, yet happily familiar at the same time. You haven’t forgotten the skill, just need to tap into the memory stored in your fingertips. A little practice, and the rustiness is gone. Of course, washing greens takes no great skill, only time and visual attention. More than with most kitchen tasks, the mind is pretty much free to wander or focus on something else.

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Bittman on Freezing

From JeanE23 — Blog by Jean Henrich

May 6, 2009

Expanding on Lara Adler's post here on what’s in her freezer, Mark Bittman’s The Minimalist column yesterday has more good suggestions for items that freeze well - I wouldn’t have thought to freeze egg whites, wine, or parmesan rinds - and tips for keeping track of it all. He emphasizes the importance of labeling and dating, which I don’t always do. I’d like to try freezing more fruits and vegetables - tomatoes and lemons caught my eye in the article. He also gives tips for avoiding freezer burn and reminds us that, while the freezer can extend life, the aging process is merely slowed down - food won’t last forever in there!

Prairie Grass Cafe

From JeanE23 — Blog by Jean Henrich

April 4, 2009

We’ve been talking about going to the Prairie Grass Cafe ever since we chatted with one of the chef/owners, Sarah Stegner, at a Green City Market event last summer. The restaurant specializes in using fresh, seasonal ingredients and they support local sustainable farmers. Once we made note of the restaurant’s name, we kept hearing good things about it; the clincher was praise from our favorite Chicago Sun-Times columnist, Neil Steinberg (not a food critic, but we credit him with having good taste). A recent special occasion prompted us to finally make the trek to Northbrook. Of course, since it’s taken me a few weeks to get around to writing about it, I won’t be able to properly recall the details. And they’ve changed their menu to the April spring-type selections (it was featuring March comfort food when we went), so I can’t cheat by looking on-line.

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Judith and Julia

From JeanE23 — Blog by Jean Henrich

March 22, 2009

I recently read The Tenth Muse: My Life in Food by Judith Jones. It’s a wonderful memoir by an editor who befriended many great chefs and shepherded them into print, allowing generations of home cooks to benefit from their expertise. Although you don’t really feel like you know Judith herself very intimately by the end, you come pretty early to conclude she is well-connected and very good at her job, and that she has impeccable taste and instincts. Judith is a non-chef who simply loves food and experimenting in the kitchen, and her clean, direct writing style makes you think you can easily tackle the recipes she includes at the end.

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Is a CSA in Our Future?

From JeanE23 — Blog by Jean Henrich

March 15, 2009

I’m feeling it again – the urge to subscribe to a CSA.

I first felt the tug of community supported agriculture two years ago after hearing Michael Pollan speak on an “Omnivore’s Dilemma” tour (isn’t he often the culprit?). But I’m not one to jump into new experiences. I let the idea gather steam all winter by trolling through the Internet, visiting farm sites that offered shares and reading blogs of subscribers. I hit on a CSA that seemed ideal: a cooperative of organic farmers that also supplied many of the best restaurants in town and that offered half shares (one box every other week) and a convenient pick-up point. After a couple months of discussion with my husband, we were ready to make the commitment.

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