Let’s go back to debunking the idea that bread is hard. It’s the end of February, which means everything is rainy and wet here- so I’ve been on a bit of a bread making kick. One thing I will always stay adamant about is that baking bread isn’t as hard as a lot of people now believe it is. So today I want to share a recipe for Ciabatta.

Once you understand the basic chemistry behind bread, it’s really quite easy. It’s a bit like a good relationship: If you pay attention to what you’re doing, you can’t really do it wrong. If you haven’t seen our Bread 101 post you can find it here– this will point you in the right direction for all the basics of bread.

Ciabatta is one of my favorite breads and ironically a type that a lot of people I talk to seem to think is more complicated to make. It’s not. In the recipe below I’ll give you two variations of it. One is a fresh style with no preferment if you’re short on time or not quite sure on sourdoughs (though I would strongly urge you to check out our post on sourdough, because again, it’s not as hard as it sounds). The other is a sourdough ciabatta because sourdough is king. Let’s get right to it.

Mis En Place (Get Your Shit, and Get it Together)

Fresh Dough Ciabatta

• 1 tsp instant yeast
• 240 grams of warm water (roughly 92 degrees), water should not be hot enough to hurt or it will kill your yeast.
• 300 grams All Purpose Flour, sifted
• 1 tsp of kosher salt

Sour Dough Ciabatta

• 1 Cup Active Starter
• 350 grams All Purpose Flour, sifted
• 225 g of warm water
• 1 tsp of kosher salt

Other Items Needed

• Olive Oil, As Needed
• Metal baking sheet
• Parchment Paper
• A spray bottle with water

Directions for Ciabatta

Fermenting

1. For the fresh method: combine water and yeast in the bowl of a stand mixer and let sit 5 minutes. For the sourdough method: add 1 cup of the flour to the starter in the bowl of a stand mixer and let sit for 5 minutes. DO NOT SKIP THIS STEP FOR EITHER VARIATION.
2. Combine Flour and salt with yeast mixture and mix on low for 2-4 minutes to allow gluten to begin forming. Mixture will create a loose, VERY wet dough. Continue folding until no clumps of flour remain and wet dough is mostly smooth. (Dough is at roughly 80% hydration so don’t be alarmed that its loose- that’s intentional).

Rissing

1. Lightly grease a large bowl with olive oil and transfer ciabatta dough into it. Cover with a fitted lid (or plastic wrap) and let sit at room temperature for 1 hour. Remember the warmer the room is the faster the fermentation will happen (the quicker the rise).
2. Stretch and fold. We’re going to repeat this process 3 times. It will take about an hour and a half total. For each stretch and fold, get some oil or water on your hands to prevent sticking. I prefer olive oil, but water works just fine too. Do not use canola or vegetable oil as it messes with the flavor and will give the crust a funny texture.
   • With wet or greased hands, gently stretch and fold the dough every 30ish minutes by lifting carefully from each side and pulling the dough to the middle, one side at a time.
   • By the end of your stretches and folds the dough should have roughly doubled in size.

Shaping

1. Transfer to a floured surface. Dough with be sticky, but this is what we want. Using gentle fingers, tuck the ends and sides in until you have a loosely rectangular shape, being careful to not squeeze out air cells. Use a knife or bench scraper and cut the dough into two or four equal pieces.
   • 4 will yield sandwich size loaves.
   • 2 will yield larger traiditonal loaves.
2. Repeating the beginning part of step 5, shape each portion of dough gently into a rectangle and transfer to a parchment paper lined baking sheet. Very lightly, sprinkle top of each loaf with flour and cover with a tea towel. Then set aside and let rest 30-40 minutes.

Baking

1. Preheat oven to 420 degrees. Fill a large baking dish with water and place it in the bottom of your oven (bottom rack). Close the oven and let it fill with steam while it preheats.
2. When the oven is preheated and the dough ready to go in, slide the sheet tray directly in the oven and spray with water immediately. Close oven and set a timer for twenty minutes.
3. Check for doneness (bottom of loaf will sound hollow when tapped with a knuckle).
4. Remove ciabatta from oven, transfer to a cooling rack, and let cool 90% of the way before giving in to temptation and slicing. DO NOT SKIP THE COOLING STEP. YOUR GLUTEN AND AIR CELLS NEED TO SET. I know it’s hard, but you did not spend hours baking bread to ruin it at the last moment.

Have fun! Let us know how it goes!

Happy Baking,

Mikaela

A bigger lie was never told to the American population than how they should and shouldn’t eat. Yes, I know- this is coming from someone who claims to love food science. And I do. It is precisely that reason that the American Food Chain System frustrates me so much. Today I want to talk about having a healthier food lifestyle.

There is so much misinformation out there about what ingredients are good, which are bad, what will help you shed weight quickly, what will balance your gut bacteria, etc. that its easy to get lost in the ‘data’ if you’re not paying attention and you’re not an informed consumer.

This misinformation changes so constantly that it shouldn’t be surprising how many people have little to no idea what they’re putting in their bodies. It is politisized, capitalized, and propaganda’ed to death. Which leads to swaths of people with eating disorders, malnutrition problems, and a great many other issues. Today we’re going to cut through all the red tape. This is a political, propaganda free space. Below is a list of 7 things that I use as pillars in my dietary choices to have a healthier food lifestyle.

Disclaimer

This is one of those topics that I can end up on a soap box about and by the end of the soap box people are reminding me to breathe when I talk. You’ve heard me talk a bit about this in our post on Kitchen Sustainability and Nutritional Paradigms and I’m excited to dive deeper. I get passionate about a number of food topics and this one is right up there with people cutting any form of filled doughnut in half. I could spend hours, days and even weeks talking about all the different levels and complexities of the American food system. In fact, I plan too. That’s kind of the whole point. But today, at least, I wanted to give you a brief overview of my overall stance on food, so that as we build on topics, you know where I’m coming from.

You don’t have to agree with me, in fact, I’m hoping some of you won’t because I love discussions. Much of what I currently believe has come from discussions with other people in conjunction with my own experiences and learning- my views are much different than they were when I was younger. All I ask, is that you come in with an open mind. Afterall, these are my opinions and experiences, and I’m sure my experiences will differ somewhat from yours.

I’m Not a Doctor- What I am sharing is My Opinion Based on My Experience and Education

The easiest thing to do is tell you what I believe, and why. From there we can build on and discuss different areas in depth in the coming months. As I have said previously, I am not a doctor– and for any topic specific, truly in-depth medical advice, I would urge you to talk to a doctor and nutritionist/ dietician (I did). But I believe we are smarter as a community when there is collaboration and I see no harm in sharing baselines and guidelines.

At my core, my food beliefs are simple and few, and I will try to pass it on that way as I think most things in life are easiest to adopt when kept simple. I think most people would have a better overall quality of life if they had a healthier food lifestyle. And we’re all about quality of life here.

A Healthier Food Lifestyle Means Everything in moderation

This applies to all my other opinions/ beliefs on this list as well. Heck, it’s solid life advice. Even when you make a less than perfect choice, its not a huge deal if you do not overindulge. It removes much of the pressure, and I never want someone to feel pressure or stress when eating. Also, you can have too much of even the ‘healthy’ things, which makes them not so healthy. In everything- moderation is key. So many times its not a matter of good food vs bad food but too much or too little. A healthier food lifestyle is about balance!

There Are No Bad Foods In A Healthier Food Lifestyle

This is a more complex concept and people tend to balk at this. There are things that are less healthy, there are things you should reach for first. There are things I try to minimize in my life or avoid 99% of the time. A healthier food lifestyle cannot exist in an environment where we are vilifying foods and food parts.

Food is fuel. Carbs are not bad. Fat is not bad. Chocolate is not bad. Gluten is not bad. Sugar is not bad. Things in EXCESS are bad. Is there a right way to eat carbs/gluten/sugar/fat etc.? You betcha. Are there specific individuals who due to allergies/medical conditions/ etc. need to avoid certain things? Yes, myself included. But that does not rule those categories out for everyone. Blanket bans on foods are a red flag for me. When we get into marketing, food psychology, and fad diets- you’ll see what I mean.

Erase the Word Diet From Your Vocabulary

Diets suck. I do not believe in diets. The phrase ‘I’m on a diet’ or ‘I’m watching my diet’ implies temporary. It implies restriction. It usually comes with a groan, an eyeroll, or a wave of sadness over pastries left un-eaten. “Diet” is a noun, not a verb. The second you tell yourself you ‘can’t have’ something- you want it three times more.

People quit diets; and the second you stop your ‘diet’ things go back to the way they were- weight, sleep, energy levels, brain function, sex drive, etc. I don’t do diets. I believe in lifestyles, intentionality, and eating things I love. Having a healthier food lifestyle starts with consistency. And consistency requires it to be something sustainable.

There are No Shortcuts to A Healthier Food Lifestyle

This is a hill I will die on. No matter how many times I get my hopes up, time has taught me- if you want it sustainable, healthy, balanced, and attainable- there are no shortcuts. There is no magic food to make you drop pounds quickly. Quick fixes don’t exist. If it sounds too good to be true, it probably is, and you should run for the hills. It took time to make you the way you are today and it will take time to make you into anything else, whatever that may be.

No Two People’s Diets Are the Same, Nor Should They Be

No two people are the same, so why do we have a one size fits all approach to food historically? This is where I say- talk to an expert. Learn what’s right for YOU. And WHY those choices are right for you. When you know WHY you’re doing what you’re doing- it’s a lot easier to do. I personally also believe this would eliminate 60% of fad diet crazes.

Ever heard “My cousin _______ has been doing keto and she lost like 50 pounds, maybe you should try that.” Or my personal favorite “you really should go gluten free, it would help with ______” 2000 years of mankind eating bread as a staple of our diet and all of a sudden EVERYBODY thinks gluten is satan’s favorite food. The gluten isn’t the problem, but we’ll get to that. Are some people gluten intolerant? Absolutely, but not everybody is. See where I’m going with this? A Healthier food lifestyle requires acknowledging your body as a unique individual, learning what those uniques individual needs are, and listening to them.

Whole Foods

Taking into consideration “everything in moderation” and “There are no bad foods”, I still reach for whole foods as often as I can because those are the best options for me. This is the difference between Food and Edible Food Products. Bell pepper= food. Oreos= Edible Food Product. I still pick up Oreo’s from time to time, but I try to go 90/10 in favor of foods that are exactly the way nature made them. Whole grain vs white bread, macaroni from scratch vs the kraft box.

My rule of thumb is: If I can’t say it- don’t eat it. If I don’t know what it is- don’t eat it. It’s not as hard as it sounds. I would rather you take pleasure from time to time in a homemade cheesecake or the extra queso you made from scratch to go with your burrito bowl than eat the box of hamburger helper or the prepackaged ‘dietary’ TV dinner (yes, I mean even the ‘healthy’ ones.).

So many people think they already have a healthier food lifestyle because they’re picking up the SmartOne instead of the Kraft Mac n Cheese. But the truth is- if you read the ingredients tab, they’re still loaded with things that aren’t meant to be in your body; they’re just low calorie or carb balanced (we’ll get to food marketing later because that’s a whole different animal).

Remember to Not Food Shame

Edible food products aren’t evil and can be enjoyed, I’m a terrible sucker for Girl Scout Cookies, They are in season and I have a couple boxes of Thin Mints in the freezer and several boxes of Samoa’s, Do-si-Do’s and Tagalongs hidden in the closet where my husband can’t get to them and eat them first. The point is everything in Moderation!

Meat is Not Bad

Yes, I know that this kiiiiind of fits in with “no food is bad”. And Yes, I know I just lost some of you. BUT it’s a big enough food schism that I think it warrants its own bullet point. I’d also like to remind you that I asked for open mindedness and that these are MY beliefs. They don’t have to be yours. If you are vegetarian or vegan- I do hope you keep reading. Not only because there are still other things in this section of our blog that are of value and will still be relevant to you but also because I think these kinds of discussions are important to working on that visceral schism.

I do not have a problem inherently with vegetarianism or veganism- though again, I believe there is a right and a wrong way to do both. However, I’m never going to be offended or bothered if someone chooses to not eat meat. If eating animals or animal bi-products bothers you emotionally or morally, I can accept and respect that so long as you afford me the same courtesy.

So here’s my stance on meat vs no meat in a healthier lifestyle:

Scientifically, we as humankind are omnivores. That means you are biologically designed to eat meat AND plants. It’s why you have front sharp teeth for the tearing of meat and flat back molars for grinding and chewing plant matter. Kind of like bears or wolves. That’s why you have one stomach and the intestinal structure you do instead of a crop like a bird or 4 stomachs like a ruminate. Plant protein is physically different than animal protein, and you are genetically designed to need BOTH. I personally do not believe in arguing with the natural order of things, mother nature knows best. I also happen to like how most meat tastes.

However, I’m picky about the meat I eat. Having a healthier food lifestyle means being a responsible consumer. I’m picky about where it comes from, how the animal is raised, its quality of life while alive. I’m picky about giving thanks, and making sure to call a spade a spade. If you’re going to eat pork, acknowledge it was a pig.

Additionally, I believe in moderating meat consumption- If China alone ate the amount of meat that the U.S. does- we would need 2.5 planets just to grow the amount of corn needed to feed the cows (see also, I don’t think cows should be fed corn products in feed lots, I only buy grass fed) that’s insane. We do not need nearly as much meat as modern society has trained you to consume. The rest of the world does not consume meat at nearly the same rate that we do.

In Conclusion for My Love of Food and a Healthier Food Lifestyle

Obviously, I’m very opinionated when it comes to food. I tried to pare down my biggest beliefs in their most generic and simple ways, knowing that we have all the time in the world to peel back layers and explore specific topics. I’m very excited to get to share nutritional tidbits, debunk theories, share recipes, discuss, dive deep, and learn more with you.

If you have a passion for food like I do- I would offer one parting piece of advice. Check out the Master Class by Michael Pollan. He presents a very straight forward and impartial view of several food topics and really stretched my critical thinking muscles and challenged some of my thoughts in a fresh and respectful way. He also articulates much better than I can and said something in that class that basically covers it all in the simplest of terms better than I ever could. I’ve been keeping it in my pocket as my easy to remember sentence for talking to people but also to help me make decisions about my food throughout the day: Eat Food. Not too much. Mostly Plants.

All the best, Always.

Mikaela

It’s baking day, and in light of the upcoming festival of Brigid I thought I would share my favorite recipe for Pulla. Traditionally a Finnish sweet bread, there are tons of variations on texture and spice blend. This one happens to be my grandmother’s. Technically, you can prep Pulla into any shape, but I was taught by braiding and I’ve always kind of stuck to that. Since Brigid is frequently associated with Braids and crosses, I somehow always associate the two.

This particular loaf is delicious with coffee, or a bit of honey or butter; not that that is particular shocking since it is traditionally eaten with coffee. It is soft and chewy with an aromatic blend of spices that will always warm my heart.

The Not So Secret of Making Pulla

In my humble opinion, what really makes your pulla next level is the quality/ type of your spices. In this case- spring for green cardamom, especially if you can get whole pods. Black cardamom will work- but green is in its own class. It take only the work of minutes to grind fresh pods into the most amazing flavor you’ve ever tasted. Bread takes hours too make correctly anyways- its worth the 3 minutes with a mortar and pestle/ molcajete. Some grocery stores now sell pods, additionally I know world market sells it and you can also get it online and from some smaller specialty stores.

But enough chat. On to the bread!

Mis en Place (Get Your Shit and Get it Together):

• 2 cups milk
• 1 Tbsp Yeast
• ¾ Cups granulated sugar
• ¼ Cup water
• 2 whole eggs, beaten lightly
• 1 Tbsp cardamom, ground
• 1 tsp salt
• ½ tsp cinnamon
• 7-7 ½ Cups All Purpose flour or bread flour
• ½ Cup butter, melted
• 1 egg, beaten separately for egg wash
• Baking sheet or stone wear (I am partial to stone wear as it leads to better crust).

Pulla Prodecure:

1. Begin by Scalding your milk in a small, heavy bottomed saucepan. You can scald milk in any saucepan- but its easier if its double bottomed as there is less chance of burning. You want small bubbles to be forming around the edge of the pan but not boiling. It will sometimes develop a small film on top- this is okay. Remove milk from heat. Add half of your cardamom to the milk and let it steep as it cools (this step is not necessary but definitely helps increase the flavor). Milk will need to cool to just above room temperature. Warm is okay- but hot will kill your yeast.
2. In the bowl of a stand mixer fitted with a paddle (or a large bowl if you plan on mixing by hand) combine yeast with 1 tsp of the sugar. Add the warm water and let sit 5 minutes to allow the yeast to bloom. DO NOT RUSH THIS STEP.
3. Add milk, remaining sugar, remaining cardamom, eggs, and salt.
4. Begin adding flour, one cup at a time until you reach 5 cups. Let mix 1-2 minutes until mostly smooth. It is important that the dough have a few minutes to mix and develop gluten strands before you proceed to the next step, butter impedes the formation of gluten so if you add the butter to soon you will end up with tough, dense bread.
5. With the mixer still mixing, slowly pour in melted butter and continue to mix until dough is smooth and shiny. Once butter is completely absorbed, add the remaining flour ½ cup at a time until smooth again.
6. Place dough in a greased bowl and cover with a tea towel. Let sit in a warm, humid place until doubled in size (roughly 45 minutes).
7. Gently deflate and empty out onto a lightly floured surface. Break dough into 3 equal chunks.
8. Working with one third at a time, split each third into either halves or thirds again and braid in a 3 or 4 strand braid (2 chunk= 4 strand braid; 3 chunks= traditional braid).
9. Gently move braided loves to baking pans and let rise again 20 minutes.
10. Brush with egg wash.
11. Bake for 25 minutes at 375 degrees. Cool Fully before eating. Do not skip the cooling step. I know that it can be tempting to cut into a loaf of bread fresh out of the oven, and you CAN eat it still warm, but it needs to be 90% cool. This is where gluten cells solidify, air cells set, and most of your crust development occurs. Cutting bread early can leave you with collapsed, structureless, and gummy bread.

Feel Free to play with spice blends and amounts. Some people will top their Pulla with sliced almonds or include raisins or dried berries. If you’re looking for more bread tips and tricks, check out the rest of our bread 101 series here!

Have fun and go make a mess!

All the best, Always,

Mikaela

Well, my days of the week/ the month are all sorts of messed up right now. It’s a combination of my need to adapt to a state that has daylight savings time (I know, I know: EVERYBODY has daylight savings time except Arizona), and the fact that I’m far enough north that its dark by 4PM. I feel like my day is over before it’s started and I have utterly no idea what time of day or day of the week it is anymore. I’m leaning into it. This is my time to hibernate. With no family visiting this year- the holidays are going to be quiet in a way that I’m not 100% sure that I like, but I’m making the best of it by taking advantage of the chance to rest after a long and chaotic year.

I’m not used to the cold and it has me wanting cozy snacks and warm desserts, the kind that make you feel toasty and childlike on the inside. Since I don’t havefamily in town- I’ve been trying to rein in the labor and the compulsive need to bake en masse. Instead, this year I am focused on small batch, fresh made desserts and sweets. Thomas and Taylor appreciate it because it means my kitchen does not quite look like a perpetual war zone this year.

What’s not to Nog?

A few months ago I made my Grandmother’s Rice Pudding for the first time on my own and it came out great. I have only ever had it cold, however, because that’s how she made it for my grandfather. I heard somebody talking about warm spiced rice pudding the other day and it got me to thinking. Holidays, toasty desserts, rice pudding, spices….what says holiday spice more than Egg Nog? So, I nabbed some of Taylor’s bottomless Egg Nog stash and here we are.

Full disclosure:

You will not find any standard rice pudding with a dash of ‘Egg Nog inspired spices’ here. Oh no my friend. What we are about to make is a full fat, clog your arteries, buttery, warm-you-from-the inside-out, sweetly spiced, real cooked-in-Egg Nog creamy rice pudding. So buckle up buttercup. Grab a glass of Scotch, turn on some Nat King Cole, and take your cholesterol medication. We’re gonna get nogged.

Mis en Place (get your shit and get it together):

• 2 Cups Cooked, UNSALTED Rice, you can use brown as it’s more nutrient dense, but I find this is one of the few things that white works better for me (1 cup dry white rice will yield 2 Cups once cooked)
• 2 Cups Eggnog. Any ‘nog will do but I am of the opinion that the thicker the better. Alcoholic is fine, but for family baking purposes, I actually prefer store bought non alcoholic Eggnog. For the consistency we want, Lucerne is king here.
• 1/3 Cup white granulated sugar.
• Pinch of salt (less than ¼ tsp)
• 1 tablespoon unsalted butter
• 1 ½ tsp vanilla

Procedure:

1. In a medium Saucepan combine all ingredients on medium heat. Stir, to break up clumps of rice and combine thoroughly.
2. Stir until the egg nog begins to simmer and bubbles form around the edges. You do not want a full rolling boil as this can scald your eggnog and cook the eggs.
3. Reduce heat to low and continue to stir gently.
4. Continue cooking until pudding is thick and creamy with an almost porridge like texture but slightly softer (about 15-20 minutes). TRUST THE PROCESS. It’ll seem like it is developing slowly and you may be worried its too thin but it will all come together at once.
5. Can be chilled and served cold which is still delicious but honestly, warm with a dash of cinnamon is the way to go in my opinion. If refrigerating, cover to the surface with plastic wrap or beeswax wrap to prevent a skin from forming.

Have fun and Stay Warm!

All the best,

Mikaela

It’s Finally happened! It’s cold outside. I think the last of the heat snaps are behind us and there is frost on the ground in the mornings. The holidays are literally around the corner now. That means that grilling season is (mostly) over for me and now begins the long baking, roasting, braising, soup eating season. I’ve got a serious weak spot for anything I can turn into a tart or savory pie. Today we are going to be making Savory Mushroom Tarts. 

Autumn always makes me want to cram in a few more foraging hikes before it gets too cold. Somehow, in my head, that translates into a strong need to cook with mushrooms. Which are, in my humble opinion, a highly underrated flavor and food category. The pacific northwest is a great place for portabellas, porcinis, and oyster mushrooms.

I’ve finally turned my husband on to mushrooms if they’re cooked into things in interesting ways. But I’m also that weird person that, as a child, could easily be found sitting down at a table with an entire container of white button mushrooms, eating them whole.  

I promise this recipe is not as “bland” as that. Its savory, warm, and speaks straight to my prehistoric “hibernation brain”. It’s also super easy to make and looks way fancier than it is. It’s homy enough to be eaten at home alone, but unique and dressy enough to wow at your next dinner party if that’s more your thing. With minimal prep, low cook time, and mostly hands off cooking, this recipe is one of my Go-To’s. 

I really dislike it when people wax poetic for a million pages that mean you have to scroll through before getting to the recipe, so let’s get right to it.  

Mis en place (aka: get your shit, and put it in its place): 

• 1 premade pie crust (you can use Pillsbury if convenience is necessary- and let’s be honest, this time of year its usually necessary. Or, you can use my recipe here.) 
• 1/3 of a cup ricotta or goat cheese (Ricotta will give you a sweeter, more mushroom forward flavor. Goat is going to result in a stronger more aromatic tart). 
• 6 ounces (about 170.1 g) of sliced mushrooms (you can use cremini or portabella if that’s what is available to you but if you really want to elevate the flavor, I love using oyster or porcini mushrooms or a mix of several).  
• ¼ of a yellow onion, cut into thin slices (not diced, it makes for a weird final texture). 
• 1.5 ounces (about 42.52 g) of shredded gruyere cheese 
• 2 ounces (about 56.7 g) grated parmesan for garnish 
• A touch of kosher salt or sea salt and black pepper 
• A Pinch of Nutmeg 
• 1 egg, separated 
• Olive oil 
• A sprig of thyme, chopped or 1 tsp dried thyme 
• A flat baking sheet 
• Parchment paper is useful, but not necessary. 
• A medium large skillet 

Procedure: 

Let us know what you think, and feel free to leave any pictures, variations you enjoy, or questions and trouble shooting. Have Fun!  

~Mikaela  

Today is a two for one. With the advent of baking season, I figured I would share my favorite pie crust recipe with you. This is the pie crust I use for everything. It can be varied or changed by adding herbs, seasonings, or spices depending on what the occasion calls for; but I have yet to find a pie crust recipe to beat it.  

Of course, I am a little biased because my grandfather taught me to make this pie crust recipe, but he made the best pies, and he was very proud of them. He usually stayed out of Grandma’s way in the kitchen unless it was making homemade ice-cream, fish fry, or pie. And he had perfected his pie crust.  

In future recipes if you ever see it call for a pie crust, this is the one I am using.  

Mis en place (get your shit and put it where it goes): 

• 3 Cups of Flour 
• 2 tsp of salt 
• 1 Tbsp Sugar 
• 1 ¼ Cups of butter or Crisco, cut into small pieces (I have actually found that an even split of the two produces the best result). 
• 2 egg yolks 
• 1/3 Cup milk 
• 1 Tbsp of lemon juice 
• Wax paper for rolling 
• Pastry cutter (can be done by hand, but this is much faster and produces a better texture). I like this one from Sur la Table but you can technically get them from amazon.

Procedure: 

1. Mix together dry ingredients. Cut in butter using pastry claw or by hand until pea-sized chunks form. Add Yolks, Lemon and Milk. Mix with pastry claw or by hand until a sticky dough forms.  

2. Roll out between wax paper. Trust me when I say use wax paper. The excellent flaky texture is a result of the high fat content and sticky dough. Flouring a surface will result in a blander, tough crust. Nost using wax paper or trying to forgo the flour will result in a ripped crust during rolling, or a mess. Wax paper also makes for quicker clean up and an easy transfer to a pie plate.  

This dough can be used immediately or stored in the freezer. It makes one crust, perfect for struedel toppings, or open faced pies. If you are doing a sealed pie, or most fruit pies- you’ll want to double the recipe and roll out in halves.  

Have fun! 

~Mikaela  

Calling my resident foodies! This one is for you. Whether you are classically trained, self-taught, or grandma taught. Hell, even if you have no idea what you are doing at all. If food excites you and you want what you eat to always be an adventure. If you are looking for a new way to be creative, and food is not your forte but you want to try, then this is definitely for you. Today I’m going to introduce you to the Flavor Bible with the promise that your life will never be the same.  

A relic of history: 

Much to my general dismay, cookbooks are becoming a thing of the past, even though every celebrity on the planet at some point makes one. With the advent of smart phones and the magic that is Pinterest at your fingertips; who needs to go buy a whole cookbook for one recipe when there is some variation of it for free online? We won’t hate on Pinterest. I fucking love pinterest, it’s a problem. 

It comes with the territory, but I love cookbooks. I love trying new recipes, and different cultural cuisines. They make great inspiration even if I end up changing the recipe eventually. It used to really tick Taylor off because I’d sit in the living room and read them out loud when I got a new one. As if everybody cared as much as I did about “Sausage stuffed Onions!!!!” or “Oh my GOD crème brule crusted cheesecake?!”

But I get it, I do. Despite my own love of cookbooks and my own extensive collection of them, I still find myself frequently turning to Pinterest for a quick recipe dopamine hit. It is much faster to type in exactly what I’m looking for than it is to flip through pages and pages and try to remember. “Is it in the Betty Crocker Better Homes and Gardens or am I thinking of Alice Water’s Green Kitchen Cookbook?” 

I will never tell you that regular cookbooks are obsolete. They have their uses as well as a special place in my heart. However, some are better than others. Most cookbooks are good if you know what you want to cook already and just need to know the how part.  

A different kind of Cookbook: 

The Flavor Bible is a different kind of cookbook. A true bible. Your guide to the divine flavors of the world. This book is the Codex of Cooking, a veritable grimoire for culinary magic. You see, unlike a regular cookbook, which may have a theme or common author but is essentially a collection of recipes to be followed and exprimented from. The Flavor Bible has not one recipe in it. Not one. 

Instead, you’ll find color theory for food. I do not mean the whole ‘eat your color wheel’ food pyramid schpiel. This book is the Rosetta stone of taste buds. It seeks to teach flavor affinities. The Flavor Bible is intended to help creatives getting creating with a tool already in their belt. Three hundred and ninety-two pages of mad science and sheer genius.  

Can you tell this is my favorite cookbook? 

For those of us that have one thing in the kitchen that we know we want to use, but don’t know what to do with it. Or the guy that found the strange new fruit at the farmers market so duh you bought it… but you have no idea what it tastes like or what to use it in. This book is for you.

For the mixologist that has a flavor profile for a new cocktail in her head, and now needs to inspire a dish that compliments it without over powering it. Even for the baker that isn’t sure if that savory is weird to use with that sweet because can you put cardamom in that? 

The Flavor Bible can not only teach you about using and balancing the four basics tastes (salty, sour, bitter, and sweet). But, it can also teach you to brighten flavors by using acids and add nuance to dishes by layering flavors and harmonizing contrasting flavors.  

Confession time:  

And it’s Easy to use. Easy as pie. That’s the make or break for me when I’m recommending something to someone. Confession time: I hate culinary jargon. I love the industry. I love the grit, problem solving and creativity that the food service industry demands. But I hate jargon and I dislike people who give themselves airs over food.

Food is first and foremost sustenance. And yes, it is art. But two things I don’t think should be gatekept are food and art. I believe in teaching people things in simple laymans terms and not over complicating things that don’t need to be complicated.  

You could know absolutely nothing about flavor or cooking, pick up The Flavor Bible and use it. The majority of it pages are alphabetized lists. It starts at A and goes all the way to Z listing off hundreds of ingredients. From when they are in season, and what main profile it fits in to. Down to the cuisine they are most common in, and even sometimes alcohol compatibility.  

Know your ABC’s: 

As an example, let’s say you have pears in your kitchen that you need to use. But you really don’t know what you want to do with them. It’s been a long week, and your creative juices are running low. You flip to the section with all the P’s. Then go alphabetically until you hit “Pear” and you pick the right species of pear (yes, if gets that specific). Underneath pear is a list of all the flavor affinities that compliment pears. Everything from sweet to savory along with a few suggestions of typical dishes, when the best pears are in season, and where they’re from. There’s even a brief list of flavors that do not mix well to save you from making any obscure but terribly unpalatable mistakes.  

Pears not your thing? Or maybe you need to do a little reverse engineering and start with the minor details to pick your main course. You have this Turmeric you’re trying to use, just go to T, find turmeric and work your way through the list of forty-three different things that are complimentary to Turmeric.  

Trouble Shooting

Maybe you’ve already got a complex dish, but something is missing and you’re really trying to elevate it. This book is still your best friend. I can’t tell you how useful it is to be able to cross reference between pages covering the major components of a dish and have a eureka moment because I either found a flavor that complements all six things I’m trying to balance and all of a sudden baby cherubs are singing. Or, I realize that the reason my flavor is a little off is because I missed a major flavor profile, and the dish is out of balance. Suddenly, it’s fixed, and life is good. 

If I never convince you of anything else in your life, I hope I convince you to go get yourself a copy of The Flavor Bible. This is what I would have been burned at the stake for in the 1700’s. Because I will preach this until the day I die.

If ever there was a magic book full of witchcraft and spells- it’s this one. Bible is a fair and accurate term. You want to make potions that don’t taste like Polyjuice? This is your baby. If you’ve ever wanted to be an alchemist- this is the closest to alchemical genius, you will ever get, if only because it is worth its weight in gold in my opinion.  

Now go get Creative! 

Mikaela 

Summer is over. Samhain has passed. Leaves are falling and the dark days are approaching. This for me is a time when I feel like my flavor pallet changes for the year. My cravings for crunchy vibrant salads, crisp citrus, and smokey salmon has passed and suddenly I want rich warm soups, hot chili, and crusty bread. After hot days not wanting to be in the kitchen, I suddenly want to fire up my oven and bake like the world is ending

I want food that is rich in flavor, heavy on the spices, and warm enough to combat the damp chill that covers everything. For me, one of the best flavors that screams “Autumn” for me is Cloves. I love pumpkin as much as the next girl, but the sweet warmth of cloves and hint a bitterness has a heavy aroma I need and adds complexity to a lot of my favorite dishes.  

I believe in cooking with intention and purpose, I try to make sure my food has impact and poignancy behind it. After all, this is what I nurture myself and my family with. I have always maintained that food should make you feel something. This means knowing a lot about what you cook with. Today, let’s pay homage to what I consider to be the King of Spices, Syzygium aromaticum. 

Cloves in Science and Medicine: 

Cloves come from the flowers of a tropical evergreen tree in Indonesia. They are a notable ingredient in both Ayurvedic and Chinese medicine and have been used for centuries to help regulate the body. Not only are they dense in antioxidants but they are also high in fiber. Because they are rich in manganese- they are a great tool for regulating blood sugar if you struggle with diabetes. 

Cloves are Antibacterial and can also be used to specifically treat tooth aches as a result of the compound eugenol. Additionally, the eugonal found in cloves is a strong natural anti-inflammatory. It can be ingested in foods and teas, or applied topically as oil in this case. For inflammation specifically, I prefer tea as I haven’t has as much luch with the topical application. 

Cloves act as both an excellent cough suppressant as they help to relax the muscles of the throat. They can be chewed on directly in this case or brewed into tea and mixed with honey. I like to grind them up finely and make losenges with honey. Cloves can also be used to ease nausea, gas, and vomiting. If you’re like my sister and prone to being munched on by bugs- cloves are your best friend as they function as a natural insect repellent; Clove oil diluted in water and popped in a spray bottle works on people, plants, patios and gardens.  

Cloves in History & Mythology: 

The word ‘clove’ comes from the Latin word ‘Clavus’, meaning nail, in reference to their shape. Hailing from Indonesia they we heavily traded in Ancient Rome and China. The spice was so revered in Rome that it became more highly prized than gold. Because at times only the wealthy could afford them, they became heavily associated with prosperity.  

In the 18^th century, it became a custom at Christmas to push cloves into oranges and give them as fragrant gifts for protection and good luck charms for the new year. They were also traditionally used in perfume balls called Pommanders to ward off illness.  

Ancient Egyptians believed that Osiris was buried with cloves to ensure his rebirth and eternal life. Additionally, they were also frequently used as offerings to deities and rituals involving the spirit world. Cloves are also associated directly with Thor, the Norse god of Thunder and Agriculture and the protector of mankind. 

In Magic: 

Cloves are associated with prosperity, abundance, and cleansing. They are masculine and protective in nature, heavily associated with the element of fire and Jupiter.  

You can be grind up and sprinkle them to stop gossip, and burning them is an excellent way to cleanse and bring good luck to your home. They are commonly used as part of banishings, and can be used in conjuntion with rosemary to attract abundance. If you need to reset your space, cloves are your friend.  

Many people still hand orange and clove pomanders in their homes to attract abundance and raise the vibration of their personal space (plus, the smell is invigorating). They can be hung from strings or used to decorate yule trees.  

because of it’s high concentration of manganese, cloves can also be used as an essential oil to help you focus if you struggle to stay grounded and present (ADHD Yo) as well as added to sleep sachets can be used to get more restful and restorative sleep. 

Care and growing of cloves: 

Due to their natural native climate- cloves are not so easy to grow in most of the U.S. however, it is possible to have success in either a controlled greenhouse setting, and limitedly in pots inside. If you want to attempt growing your own the soil should be well draining, fertile, and similar to orchid mix. If the climate is to cool or dry, cloves will not bloom, and even in healthy conditions they may not reach flowering maturity for seven years. They need bright light and require soil temperatures above 75 degrees.

To date, commercially grafting cloves onto other plants has not been successful, and the majority of commercial clove production still comes from Indonesia. Cloves are not considered a begginner plant or easy to culivate and as the fruit requires processing- you’re most likely better off getting your gloves from a grocer or a local herbalist.  

What are some on your favorite things to cook with cloves or use them for? I use them in much of my fall baking as well as in my hommade chai blend, which is super easy to make in a larger batch and divvy out throught the season. Would you be interested in learning how to mke your own chai?

All the best, 

Mikaela. 

An overview of ‘dirty’ and ‘clean’ crops 

Good morning, friends!  

As promised, today we’ll be taking a brief foray into the Dirty Dozen and the clean fifteen. You may have seen our previous post regarding kitchen sustainability where we discussed being aware as a consumer and changing the framework of your diet. This takes a bit of a deeper dive into one particular aspect of that. 

This is one of those controversial topics that I love. GMO vs non-GMO, organic vs nonorganic, food deserts and food accessibility. Through sheer population, food demand, and economic structure the United States has resorted to and evolved some pretty intense farming techniques and farming alternatives to try and keep up.  

Now I’m not here to bash the system as a whole. We did what we thought we had to at certain hard times in history to make things work and we thought that what we were doing would make food in general more accessible to all. Over time, however we have found that some of those developments may have had unexpected long term consequences. 

Whilst I hate info-dumping and lengthy definitions, some things bear defining. so let’s go over a brief glossary of some of those terms: 

GMO: Genetically modified organism. In food, this refers to the use of recombinant DNA technology or biotechnology to alter foods. This may be to increase yields, or fruit bearing years. It can also make certain crops more resistant to pests or specific chemicals. In animals it can make them resistant to certain illnesses, or be hormonal to help with milk production or egg production. 

Organic: specifically in regards to food, the US requires that all ‘certified organic foods’ are grown without artificial chemicals, hormones, antibiotics, or GMO’s. Now, this can be a bit misleading because not all organics are created equal; and we’ll get to that in later posts if you haven’t yet taken Michael Polan’s Masterclass. But at it’s root means that the food or crop was grown or raised the way it organically would on its own. 

Food desert: a geographic area where fresh food is harder to come by due to drought, geology, or the requirement for import- thereby driving local food costs higher due to demand.  

As science has developed and we now have the data to show the long term effects of some of these modifications, there is a growing demand for Organic or ‘clean’ food. This doesn’t mean washing your strawberries (though you should be doing that still). It refers to the production method of your food from start to finish. This is for a number of reasons: 

1. Several studies are beginning to suggest that organic food has more nutritional value. This is not concrete yet as there are a variety of factors that affect nutritional content at the time of testing, but a lot of the evidence points in that direction.  

2. Organically grown crops do have more antioxidants and vitamins in them. This is visibly documentable. Specifically  vitamin C, zinc, and iron. In fact, antioxidant levels can be up to 69% higher in these foods. Organic plants do not rely on chemical pesticide sprays to protect themselves. Instead, they produce more of their own protective compounds, namely antioxidants. This may partly explain the higher levels of antioxidants in these plants.  (https://www.healthline.com/nutrition/what-is-organic-food#more-nutrients). 

3. Organic crops reduce your exposure to artificial chemicals and pesticides. GMO’s and pesticides have been linked to an increase in childhood allergies, autoimmune issues, cancers, and birth defects.  

In a perfect world, crops would just be able to grow the way they were meant to and everybody would be able to access fresh clean food. But the world isn’t perfect, and not everybody (myself included) can always afford to buy everything organic. It’s pricey. This leads us to the dirty dozen. The dirty dozen is a list put out by the EWG or Environmental Working Group every year to name the top 12 crops with the highest residual pesticide content. 

If you want to start towards a “cleaner” diet, and being more cognizant of what you’re ingesting; but you can’t afford to buy everything organic, I get it. The dirty dozen is a good place to start. If you’re only going to buy a few things organic because that’s what’s in your budget- start there. It’s important to note that this list changes every year because how companies grow crops changes, so make sure you make an annual check in. 

The current dirty dozen is: 

Now, for everything, there is an opposite. The EWG also has what they consider the “Clean 15” this is the annual list of produce crops that are considered to be the lowest risk with the lowest alteration/pesticide rate and therefore safer to buy conventionally. 

If you ever want to check back or look into the EWG farther you can find the link to their organization here.

Keep your eyes open as we move further into food sustainability. I hope this was beneficial and informative. As always, chime in with questions, thoughts, or additions.  

All the best, 

Mikaela  

Last time we spoke I had been talking about basic steps for kitchen sustainability. Now it wasn’t nearly a comprehensive list, but it was a good building block to point you in the right direction if you’re starting out.  

In that post I said I would include a basic how- to for making your own stock. And then I didn’t.  

So today is the day. The stars have aligned. This is a pretty simple process, and I’ve included notes on varying it if you need/want to or for dietary reasons. It’s not really a precise recipe as much as it is a concept and process. 

All you need:  

• 1 tub for veggie scraps 
• 1 tub for animal scraps (if using) 
• Salt and pepper (optional) 
• Stock pot 
• Water (quantity varies on size of batch) 

As I mentioned previously, I keep a tub in the fridge for veggie scraps and any time I cook, my veggie scraps go in that bucket. The classic veggies used for Mirepoix are carrots, celery, and onions; but you can use almost any vegetable. ESPECIALLY if you are making a veggie stock and not a meat stock because it will deepen the flavor. Green onions, squash, broccoli, bell pepper scraps, cabbage, Brussel sprouts, asparagus. Anything that is not molding or decaying (let’s not confuse making stock with compositing here).  

I tend to keep my animal scraps in the freezer. This is both because they keep longer, but also because it saves room in the fridge. You can use any animal scraps, but I try to stick to bone and meat. It is up to you if you are just making generic stock, or if you want to specify an animal and keep them separate. Some people just make ‘stock’ if you eat enough meat and are using things regularly enough or have a particular left over you want to use that is fine too. Save all the casings from your seafood as you prep it and make “seafood broth” any time we have a bird of any kind I boil the carcass. “Duck,” “Turkey,” “Goose,” Even rotisserie chicken. The fattier the animal, the more flavor.  

So there’s the concept. Let’s get down to ratio and process. Below is the basic ratio. You can scale it up or down if need be. You can also technically increase the amount of “boiler” to water if you want to for fuller flavor, but it’s really not necessary. 

1 Gallon water 

4 Cups Boiler 

Put your water and filler into a large pot. Bring to a boil. Let boil until meat is broken down and veg is soft. For a small batch this can be roughly an hour. For a higher gallonage this can take up to 7 hours. IF you choose to season your stock, do so at the end as the seasoning will change as it cooks. I tend to not add salt and pepper as I prefer to do so when I cook, and you don’t want to end up with a final product that is too salty. Strain and store in an airtight container. 

*** A note on the ‘boiler’ section: This is at your discretion. If you are completely an herbivore, then this can be 100% plant matter. If you are using an animal element you can play with the ratios as you like. I tend to prefer that 75% of my boiler portion be animal because I want the fattiness as a base for a lot of dishes, but you can do 50% or even less if that’s what you have available and you will still get a functional and flavorful stock.  

**** stock can also be cooked down into a fattier and more concentrated form before straining (if you are making an animal stock it will kind of gelatinize as it cools). This can make it easier to store and then you will just dilute it with water before using.  

Have Fun and get cooking!  

All the best, 

Mikaela