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Quinoa Salad with red quinoa and spring garden vegetables in miso ginger dressing

This salad was inspired by the Trader Joe’s Flyer description of a quinoa salad that they sell.  It is getting hot here in the bay area which means an increased affinity towards light, cool meals.

After reading the description I found myself wanting to have it. However, given that I had similar ingredients lurking around my guilt got the better of me and I rolled up my sleeves to try to make it. I have not tasted their version but this version came close to what I had imagined it would taste like.  I know that makes me sound crazy but stick with me.

Red quinoa in water, uncooked

I had hidden the flyer from my husband.  I do this because mail never lasts in our house.  Non essential mail is is recycled straight away, while bills and other important documents are filed in their appropriate spots.  That sounds terrific right?  Well the only problem is that sometimes my husbands idea of “essential mail” is a bit different than mine.  I think the Trader Joe’s flyer didn’t have a chance so I stuck it under a pile of important papers until my creative juices started to flow.

Red quinoa, cooked... okay... microwaved

I like quinoa and it seems like everyone else should too.  It is everywhere and apparently good for you, or so I have read as you will read in a second.  It is a complete protein (listen up my vegetarian friends) with the nine essential amino acids, it has tons of calcium, iron, fiber and  phosphorus. Magnesium, riboflavin (my favorite since it is the most fun to say) and manganese and other nutrients and vitamins  that can make you strong enough to lift a car.  Those Incas really knew how to eat.

Pumpkin seeds, raw but getting ready to be toasted

As awesome as it is nutritiously, I like it because of its texture and flavor. I would describe it as crunchy and nutty but what ever happens when you take a spoonful in your mouth is fantastic.  So why have I been dragging my feet?

Beet from backyard, peeled and ready to grate.

I have an issue with cooking it… the issue being that I can’t.  I end up over cooking it or there is too much water then I have to drain it.  Have you tried to get these out of your colander?  It is a mess. Normally I would scoff at the idea of microwaving such a food but microwave I did.  It came out perfect and I am only a little ashamed to say I would do it again.  In case you are also a little ashamed to admit you would try it here is what I did.  1 c quina: 2 c water.  Microwave covered for 4 minutes.  Stir then microwave for an additional 2 minutes.  Then let sit.

Crunchy fresh flavors

Once that is done I wanted to add some crunchy fresh flavors.  I settled on :Sugar snap peas, carrots, raw beets, toasted pumpkin seeds, dried cranberries because those were the things I had lying around the house or garden

I dressed it with a ginger-soy-miso concoction then let it sit in the fridge for the flavors to develop. Glad to say it came out well and I will be making it again but quinoa makes a wonderful neutral base for any salad and you can always play around with the ingredients.

La fin

Quinoa Salad

.5 c quinoa, 1 c water (about 2 cups cooked)

2 carrots, grated

1 beet, grated

.25 cup toasted pumpkin seeds

1.5 cups sugar snap peas, chopped finely

Dressing

.5 inch ginger, grated

1 tsp miso

2 tbsp rice wine vinegar

1 tbsp red wine vinegar

splash of soy sauce

salt and pepper to taste

.5 tsp sugar

4 tbsp olive oil.

Wisk dressing ingredients together.  Add to salad mixture and let sit in refrigerator for 30 minutes. Served chilled or at room temperature.

Charred and salted fava in paper cone

The weather was a bit off this year here in Northern California. Spring came a bit late which was fine by me since I had been a bit lazy getting around to working the beds I have.  I say this because May is hardly the time to have fava beans but fava beans we have.

Fava bean plants in the back yard

They are a bit of a hassle to prepare but the taste is phenomenal… something like a less creamy lima bean with a bit of bitterness.  That didn’t sound appetizing but believe me they are good.

Fava bean with skin in pod

Break the pod and you will find the beans with a waxy skin cozy in a furry interior.  The first time I opened one I was amused to see the beans in a furry pouch.  it looked so unnatural.  Although, as a child the opposite happened when I found out that a kangaroo’s pouch was not fur lined.

Fava tossed with olive oil, sea salt and pepper

The basic preparation is to remove all the beans. Once separated, blanch them in a pot of boiling water for a 30 seconds.  The waxy skins will be easier to slip off. Once this is done you can do so many things with it.  For example.  You can mash them with some salt pepper and a splash of cream.  Throw them in a primavera pasta dish or serve with a spring risotto.  My favorite method is to just toss them with olive oil, salt pepper and a splash of red wine vinegar and just a touch of Parmesan to be enjoyed with a spoon.  All of the preparations mentioned will be done since our plants are doing so well this year.

Charring in process

However, I was recently thinking I would try another preparation similar to edamame.  I think the undiluted saltiness would be fantastic with fava. Another plus is your guests will happily do the work of taking off those pesky skins.  They won’t mind at all.  Their salted fingers will work tirelessly to get the prize inside. Unbeknownst to them, they will be seasoning the bean inside transferring all that charred saltiness from the pod to the bean as they try to pop it out of its skin…. and they will thank you for it in the end. Not bad for 5 minutes of work on your end.

Charring complete

Toss freshly picked pods in olive oil and salt.  You can grill them outside or on a grill pan indoors.  Try 5 minutes on each side or until charred or see below for complicated recipe.

Get your hands dirty, squeeze the bean out of the waxy skin and enjoy

Ingredients:

Freshly picked fava bean pods (larger ones work well here)

Olive oil

Sea Salt and fresh pepper.

Other seasoning (Cajun or lemon juice and cayenne pepper… the possibilities are endless) optional

Toss ingredients to coat.  Place, single layer on hot grill to char on both sides.  Let cool for 5 minutes before serving.  Caution may be hot notation advised to your guests.  Serve in a paper cone (optional)

Aftermath

Tasting Room at Lava Vine

We had a list of the wineries we wanted to visit for one reason or another.  But one day to kill time, we walked to a winery that was close to our chosen home during our stay.  This is the one that made a lasting impression. Lava Vine was a small winery.  You can only get the wines at the tasting room or online.

The tasting room had a rustic charm highlighted by the very cool wine bottle drift wood chandelier adorning the main room.  The vibe was that of your local watering hole. The person manning the tasting room was what made this winery visit invaluable.  I felt like I stole something and got away with it.  It was knowledge…so ebay was out. I give it out to you here, for free so you can feel like you stole something too.

I can’t remember the gentleman’s name but he said… “red wines like salt, acidity and fat, and sugar is the enemy.”  He gave us some chocolate (fat) with salt and olive oil (acidity) on it. He asked us to try the wine only after we tasted first, the saltiness on the tip of the tongue, followed by the acidity in the side of the tongue and finally the bitterness all the way in the back. I was thinking that this is a pretty good idea for desert when the magic started to happen in my mouth just like he said it would.

There was a lot of talk afterwards that connected pairings I like with the reasons why they work.  I can’t remember any of it.  All I remember that the links of why some wines worked with certain foods and others did not finally made sense in my head. I felt like I had the key that unlocked the meaning of it all but it slipped though my fingers when alcohol in my system took over.  As much as I tried to grab for the information with my mind’s hands, it slipped away as I fell back into a state of bliss that accompanies being slightly intoxicated in the middle of the day.

I did scrape my brain for some tidbits that might have remained here is what I came up with.

Acid hearts acid.  So if you have something cooked in olive oil or has any ingredients that are acidic (citrus, vinegar, capers, tomatoes etc.) you need a wine with enough acidity to stand up to it.

Salt and sweet go together.  A sweet wine will pair well with salty foods like cheese for example.  And as for desert wines, it should be sweeter than the dessert you are serving with it.

Fat and tanins work well together.  Fatty foods, fried or proteins cooked in butter would go well with the wines that are dry, astringent or a bit bitter.

This also made me realize why I prefer red wines.  Might be because I love eating fatty, salty and acidic foods and the reds I like mesh well with them? It was the chicken or the egg scenario and it blew my mind.  To be fair, at the time my mind was in an easy-to-blow state,

Your brain will tell you if your wine is working with what you are eating or not.  So, most of this will be come with drinking a lot and getting to know what wine has these properties so you can go from trail and error to educated guess stage  in wine and food paring.  Happy Drinking.

Wine Country

It was four days but a week  had that alliteration I was looking for.

It was my yearly get away with my long time friend.  We were celebrating 26 years of voluntarily associating with each other.  Just a fair warning the pretentiousness of this entry might be too much to handle.

We were were surrounded by great wines and Michelin stars and we took advantage of that.  Don’t worry, as I have said balance is very important so we also stayed at a wellness resort that pat itself on the back for being green (I warned you) so we didn’t have the guilt ruining our trip.  This place provided cruiser bikes to each guests so they can… cruise.

The weather was perfect for our trip during the mornings we would go to a class or work out.  I almost didn’t want to go to the Pilates class they had since my companion is a Pilates instructor.  I just had this image of me contorted and wrapped up in springs in the middle of class on the reformer.  I managed not to embarrass myself completely and found it quite refreshing from my usual routine.

Our rides

The afternoons were reserved for visiting one or two wineries or wandering around the towns that we would pass on our drives through severely beautiful windy roads. The evenings were reserved for our restaurant tour.  Our first evening we went to Auberge du Soleil.  They had a la carte as well as a tasting menu.  I found this place to be a little stuffy but they had a sunchoke risotto that I hope my husband never tastes for fear he will not respect mine again. That is enough mention of that.

Our cottage away from home

Our second evening was reserved for the restaurant at the place we were staying Solbar, had a star.  This place was more my scene. Comfortable, fun and the food was really good.  The wine list and recommendations were fantastic.  I want to tip my hat to the sommolier and our server, Russell who was kind enough to write down the name of the wine I had impure thoughts about.  I am pretty sure I he knew that I wasn’t going to remember it when I repeated it to myself a few times to try and remember.  Good man.

Our last night we reserved for The Restaurant at Meadowood.  This had three stars and we had the nine course tasting menu.  I was slightly unnerved.  I have never spent this much on a dinner before.  It also didn’t help the restaurant calling me not once but twice to confirm our reservation and ask me slightly personal questions.  I forged ahead with my companion also in the same boat but we figured it is our 26th anniversary, why not.

Yes, it is just asparagus.

After a glass or two of wine I was feeling more comfortable and gave in.  When the two chefs with tattoo emblazoned forearms were artfully placing foraged edible flowers and greens on my plate, I let them and enjoyed every minute of it. Not before long we were laughing and really savoring every bite without the bitter aftertaste I would have felt if I didn’t fully commit to the experience.  Conversation flowed and came full circle as we enjoyed each course.  The best one you ask?  It was the first placed in front of me.  A whipped yogurt with black sesame pickled plum shiso.  I was blown away at the first bite. I don’t know what happened in my mouth but it was exquisite.

Speaking of not knowing what happened.  Our server told us after dinner we can go see the newly remodeled kitchen and meet the chef.  I was a little star stuck.  Well, maybe more than a little… I was so excited I left my phone and glasses at the table. It was a great experience.  The only thing I would recommend is to try to make the experience slightly less creepy.  They all but admitted to Googling me and also kept on “welcoming me back” after I returned from the restroom.  I don’t need three staff members saying “welcome back” after I used the ladies room.  I would prefer if everyone pretended that I did not just go to the bathroom.

Whipped yogurt with black sesame pickled plum shiso

During our trip my friend mentioned that she still thinks about the La Costa, a taqueria near my house we went to one time.  So, of course, our last meal that day was a taco from a La Luna, a market and taqueria in Napa. I would place the picture of my friend enjoying her taco but I am pretty sure there would be no 27th anniversary.

I didn’t even mention the wines.  I think that deserves a second post.  Stay tuned.

Day 0

Just started my seedlings this year a few weeks ago.  Why make your own other than to torment yourself?  Because you can pick and choose the variety of the vegetable you want.  I usually will try to grow some odd things that are harder to find and would definitely furrow the brow of an average worker at a supermarket.

This is what usually happens.  I plant way too many seedlings in those tiny seed starters with seed starter mix.  I end up with way to many plants that are under mature but due to my excitement, I get them out into the garden way too early and usually lose most of them.  Then I go to the local large nursery, head hanging in shame. Not all but some do befall this fate.  Usually those finicky peppers, eggplants and tomatoes.

Loofa

This year, I have tried something different.  I used a larger compostable pot and used regular organic planter’s mix.  I placed 2-3 seeds per pot and I will only keep the strongest.  This is the hardest part.  I am so amazed that something grew from that tiny little seed that I don’t have what it takes to kill it just because I want one plant per pot.  This must be done.  I also only planted 1-2 of each variety of what I wanted to grow instead of the 4-5.

I hope this will all mean that I wait long enough to put them out since they have the larger pot and more nutritious soil to see them to that stage.  I have a sorry excuse for a green house that stays outside and I tend to it every other day. I see some success already and will report soon if my patience and new method have worked.  After the leaves sprout they will need sunlight.

As soon as you have leaves they need lots of sunlight.

I hope they do because I have planted some interesting goodies this year.

Seed Packets

Ever since our trip to Thailand, I wanted to eat fresh baby corn again.  I hated baby corn.  Maybe I hated it because I knew it was always canned but I am pretty sure it was because they kernels remind me of freakishly small teeth.  However, in the Thai dishes they tasted so different that I forgot I didn’t like them.  I have never seen baby corn sold fresh here.  There might be a reason for that but I am going to try to grow them.  We will see how it goes.

Seedlings doing well.

For tomatoes I have one for canning, one for fresh eating and a cherry of course.  I also have “Jersey Giant.” I am not sure what exactly New Jersey does to their tomatoes but they are fantastic.  I am going to try to get some of that growing over here.  Maybe it will help with the twinges of home sickness that strike every now and again.

Baby Baby Corn

I also perused this website for odd things that grow in hot dry climates.  Plants and vegetables native to Africa, India and other dry climates.  I would recommend the following site for your seeds if you wish to browse or even purchase: Baker Creek or Renee’s.

Thai Inspired Pizza with a sweet and spicy sauce. Yes, those are peanuts.

I have struggled with getting good pizza since I had left the east coast. There is something lost in translation over here.  Sure, you can get good pizza but not as easily as over there.

There are things I do like about west coast pizza. For example, creative topping selection which is done with reckless abandon.  It is unapologetic, mostly because there is no need to apologize. It usually works.  Nettles anyone?

There have been a few places that I would recommend on this side. I think at one point I will visit some more and give my humble opinion. Stay tuned for a blog entry that reviews west coast pizza places.  Until then the Cheese Board Collective in Berkeley is one of the places that I would recommend.  It is a nice mix of the east and west.  They have the east coast crust down. The accouterments are decidedly Californian. You can see college kids buy a pie and sit on the grassy median without a care in the world. This is not the usual collegiate pie. It is definitely far from the $4.09 pizza I used to get at my undergraduate institution.  If I had known this information during my college application process things might have gone differently.

Pizza at a restaurant in Carmel (photo by D. Mankad)

However, once in a while I get a hankering for some good old fashion New York style pizza that gets me looking on (insert travel search engine here) to find some last minute flights. If you have a chance visit De Lorenzo’s please do.

I decided to experiement to quench my desires. After many pizza dough attempts consisting of tummy aches, disappointments and lack luster flavor and texture I was about to give up. I decided to give it one more go and try Alton Brown’s recipe.

I was so happy I did.  This was easy and functional.  You make the dough, divide it and keep it in baggies in the fridge until ready to use.  We made a few different types after we over dosed on the pizza margherita. Just a warning:  It will make you want to have pizza everyday. It takes a while to understand the repercussions of this but I have warned you.

Pizza with red onions, basil and veggie sausage

As for the sauce.. Now, I know not all pizza needs sauce. I didn’t feel like making a vat of sauce so I thugged it. I took some olive oil in and heated it in a small frying pan. Threw in some oregano and let it flavor the oil.  Then I added a tablespoon of tomato paste and let that cook.  Then I added water and let it cook down.  Once to the proper consistency I added salt and sugar to taste.  This was great because I had about ¼ cup of sauce which produced no waste.

You will need a peel, pizza stone and toppings of your choice.  The key is making a little boule when rising.  Alton Brown’s Good Eats video is good to watch to get this down.  Also the amount of sauce makes a difference.  You just need an itty bit to get the flavor but to avoid any damage to the dough.  

This makes 4 pizzas.  Each pizza is good for 2 people with something else as a distraction aka salad or 1 pizza for 1 hungry person.  Please to enjoy.

Lemon Ricotta Pancakes

It has been a rainy week here in Northern California.  This is fine by me since I usually feel tremendously guilty if I am not enjoying the outdoors when it is beautiful and sunny outside… which is most of the time here.  This grey and wet weather allows me to enjoy a book swaddled in a fluffy blanket guilt free.  Since I was staying home anyway, I decided a nice breakfast would help me get ready for my day of reading, intermittent television watching and sitting with the dogs.

Ingredients

I love the idea of lemon ricotta pancakes.  Each word is beautiful and together they just create a trifecta of beauty.  I have had these pancakes out in places and I love them.  The last few times I had made them they were thin and lacked a certain fluffiness.

Pancake mix minus egg whites

I was obstinate, it would not happen again.  Looking over different recipes in my cookbook collection and online I found that most of them were similar with the addition of milk and lemon juice. I figured, I needed less moisture. I decided to cut out the liquids.

Thick pancake batter still without egg whites

The other challenge is the number of vessels used to make lemon ricotta pancakes. I must need be tactful.  I would be able to reduce it to a manageable amount but if the pancakes turned out really well, I am sure my husband would feel obligated to do the dishes.

Egg whites beaten to medium soft peaks

In my observances, I noticed that the amount of help with the aftermath proportional to the tastiness of the food made.  Of course, there was some data that I had to throw out. Specifically, when the food turns out so bad that he does the dishes for me in pity.

Light and fluffy pancake batter with egg whites folded in

Getting back to the pancakes, I was taking a risk with removing the liquids from the equation. I knew what I wanted them to taste like and it was worth the risk.

Golden brown and fluffy pancake

One thing that I was pretty sure I needed to do was separate the eggs and only incorporate the egg whites after I man handled the rest of the ingredients.

Crushed Cardamom

The result was actually pretty good.  Just warm the maple syrup with the crushed cardamom pods and strain before use. I wanted to add a bit of warmth to the syrup, you could also throw these into the pancake mix if you wanted or omit them all together if you are a lemon ricotta pancake purist.

Aftermath

I could have used a bit more lemon flavor and maybe adding 1 tsp of lemon juice wouldn’t have been the worst thing but these did the trick and the kitchen is spotless.

Breakfast is served

Lemon Ricotta Pancakes (12 small-medium pancakes)

3 eggs, separated
3 tbsp sugar
1 pinch salt
Grated zest of 1 lemon (one tsp of lemon juice if desired for more lemon flavor optiona)
1 cup ricotta
1/2 c. flour, all purpose

3 cardamom pods
1/2 c. maple syrup or honey

In a bowl, whisk together the egg yolks, sugar, salt, lemon zest (juice optional), ricotta, and flour. Do not worry if the batter is very thick. In another bowl beat the egg whites to medium-stiff peaks. Then fold the egg whites into the mixture gently.  Heat a skillet and use butter to grease this will help in creating that crunchy crust on the edges and will help brown the pancake.  While making the pancakes, put the maple syrup or honey in a pan with the cardamom pods and heat gently until ready to serve.

I like my pancakes verging on overdone so if you don’t like that just cook them for a little less than you see in the pictures. Using a tablespoon place 4 big scoops of the pancake batter into the pans.  You can make about 4 pancakes about 4 inches in diameter in the pan.  You might have to smooth the batter out a bit right after you place to get it to lay down.  Cook until the bottom is golden brown then flip and cook some more. Enjoy right away with syrup and maybe some black tea to wash it down with.

Vegan Black Bean Burger (ignore the cheese)

I love black beans and what is better than eating them in a patty form? Also, any vehicle for a bread and butter pickle is alright in my book.

I was craving a black bean burger. After being black bean blocked twice.. let me explain.  I had no canned beans at home and the local grocery store woefully stocked. I had to take matters in my own hands.  Summoning all the patience I had, I soaked some beans and the next day I was going to get my long awaited black bean burger.  For your information ⅔ cup of dry beans equals one “can” of beans. I am just letting you know so you don’t have five cups of beans at the end of the day.

Black beans soaked overnight

The next day, my beans were plump and resting in that beautiful dark liquid.  I took out all the ingredients I needed….problem.  I had no eggs to bind the mix.  I was right about to throw the beans on the wall, slide down and cry on the kitchen floor.  Then I remembered one of my costco impulse buys.  I huge bag of flax meal.

Flax meal, dry

I scrambled to my feet, lunged into the pantry to find that bag.  On my tip toes I scanned the top shelves.  I remembered seeing it in the far reaches of my pantry. I was determined to find it.  I vaguely remember there being something written about an egg substitute on the back of the bag.  Just as my feet began to cramp from the tip toeing I found it. Right as I remembered, on the back of the giant bag was a small notation. It read one tablespoon of ground flax and three tablespoons of water yielded 1 egg substitute.

Thai chili

I was beyond craving these so I figured, why not try. I did what the bag told me to do and waited. In five minutes I had a congealed substance the consistency of a beaten egg just like the bag said I would have. This was a great validation to all of my impulse buys and I told my husband so.

Chili garlic sauce

I mixed, shaped and cooked the patties up on a skillet.  These weren’t meant to be vegan but that is what they turned out to be.  The flax meal egg substitute held its own and the patty together. This entry is a little light on the picture side. I was super hungry and the longing for this meal was overwhelming.  Only some small, squeaky, weak of reason in the back of my head was telling me to document this just in case it turned out well.

Black bean mixture right after food processing stage

After cooking them all. I ate one, kept a couple in the fridge for later and the rest I froze. Just microwave or heat in a skillet when you want them. I feel it is better than purchasing standard black bean burgers since this way you can add whatever strikes your fancy.  My fancy was struck by adding a little something spicy with a Thai chili and some garlic-chili sauce. I used some dried summer tomatoes from the backyard and some homemade bread crumbs I had in the freezer.

Black bean burger patties on the pan

Accidentally Vegan Black Bean Burgers

1 can black beans, drained and rinsed or ⅔ cup dry black beans soaked overnight (keep soaking liquid)
½ shallot chopped
1 tbsp ground flax + 3 tbsp water
½ tsp jalapeno or one whole Thai chili chopped
1 clove garlic
½ tsp garlic chili sauce or sriracha
¼ cup sun dried tomatoes, chopped
¼ cup breadcrumbs
1 tsp cumin
1 tsp salt
1/4 cup corn
oil for pan frying burgers

Place shallots, chili, hot sauce, garlic, sun-dried tomatoes and cumin into a food processor and pulse until minced. Add ¾ of the black beans, salt and pepper to taste and process into a black bean dip type consistency. If a little dry, add a bit of the bean soaking liquid until you get the right consistency. Stir in the egg substitute (or egg) and the rest of the black beans, corn and bread crumbs. Make patties. To be uniform, I oiled my hands and used a ¼ measuring cup and patted some out.  It made about 6 small patties or you can make 4 bigger ones by using a ⅓ measuring cup.

I added a slice of cheese making it non vegan but omit that if you want. Serve with your favorite accompaniments.  I suggest some bread and butter pickles and red onions.

Black bean burger all dressed up, and nowhere to go except my mouth.

Picturesque roadside stop close to Calistoga

When preparing to come west I had a few day dreams of certain activities one of which was riding my bike through wine country or along the coast.  I have been here a few years and for some reason, I had never done it.  I had to rectify that situation immediately. I grabbed a friend of mine and off we went on a Sunday morning.  Originally, I planned a much more strenuous ride that was close to the oyster farms, passing a working fromagerie at which we would end our ride with cheese tasting and a picnic. When picking up my chosen companion, I realized that we might have to edit our trip due to the state she was in. I too had a late night cooking club meeting and might fare better with a truncated trip.

We do not live that far from Napa area so we decided to head there for our first of what I hope to be many bike rides. I was wondering why I had not done this sooner and then it hit me. Wineries, tourists and small windy country roads do not combine well.  Alas, we were on our way and far be it from me to turn back now.  I was going to live the dream or die trying.

February and March is not a high tourist season but the day was so stunning I was sure we would be in a high traffic situation. Surprisingly, we found the area pretty much to ourselves on one of the first very warm days.

We parked in a winery at the north end of Calistoga and headed out down the Silverado Trail which is not a trail at all but a road.  It is less traveled than then route 29 so figured it would be better for riding.

Even though the grape vines are still waking up, this time of year is beautiful in the spring because of the wild flowers. We didn’t have much rain this winter but we still saw some beautiful displays.

Wildflower field

The tall yellow growth is mustard.  They say that the herders, back in the day scattered these where they roamed leaving hoping to leave a “golden road” that lead back home.  Not sure if it is true but it sounds better than saying, it is a weed that is choking out the native wild flowers. They are pretty and isn’t that what matters?

Mustard wildflower

Some of the trees along the road sides were draped with wispy lichen.  Even though the trees look like they are dying, the internet tells me that they actually benefit the tree.  Although, something tells me that the tree might be in some sort of hostage situation and I should look for more subtle signs of distress.

Lichen on trees (photo by K. Santos)

I would love to say that we spread a blanket underneath these trees and had a picnic lunch but we stopped at Taylor’s Refresher aka Gott’s Roadside instead.  A road side burger joint was not one of our finer decisions.  We were pretty hungry and might have let our stomachs do the thinking.  We had a heavier lunch then we should have had and to make a bad situation worse we ordered a coconut milkshake to split. If ever was a movie quote needed it would be now.  Milk was a bad choice.

Don’t get me wrong, the food was terrific.  They source their food locally and focus on sustainability as their menu clearly states.

The ride back was cumbersome until we started the digestion process.  The rolling hills, wildflowers and vineyards kept our attention off our overly full bellies.  We finally reached our car and started to pack up the bikes.  It was a terrific ride and I was already trying to plan the next one.

While day dreaming about our next ride I lurched back into reality as I slammed my finger in the car door. I startled some older well-to-do folks (I knew this because of the sweaters draped around their shoulders, knotted in the front) as expletives flew out of my mouth while doubled over in pain. Even in my pain addled mind, I knew I had done something wrong. There was something terribly wrong with those types of words being used in a place like this.  I then apologized to the pastel wearing group for my use of profanity while tearing up.

No bloggers were hurt in the writing of this story (too badly anyway) so do not feel bad. I rode home with my hand in a cup full of ice which took care of most of the swelling.  But the day was otherwise so nice that I hardly care that I mangled my finger.

Barn off of Pope Street

Update: Finger is fine just a bit bruised not to worry… I can still type.

Slightly Toasty Pan de Sal

Perk of being married to someone who is of a different background: a whole new culinary world to frolic in. Filipino cuisine is very… different than Indian cuisine. There are also similarities but to discuss all of them wouldn’t be appropriate in this post but could be a nice topic for another.  Mental note has been made.

When I went to the Philippines the first time it was for the 50th anniversary of my Nanay and Tatay (mother and father, respectively in Tagalog.) At the time, I wasn’t married yet, and was the only non Pinoy in a sea of them. It was a crash course in getting to know the family… my future family. Did I mention he is the youngest of ten children… all with families of their own that all came together for this event? I was slightly out of my comfort zone for a few minutes until I realized that the Philippines was just like India but filled with Filipinos.  They were a loud happy bunch of people who loved to eat and that sounded very familiar. It helped that everyone was so welcoming.

With this joyous occasion, there came a joyous amount of food. It was a crash course in Filipino cuisine as well as culture.  Every morning, without fail there were eggs, rice, little red sausages, fish, Gouda-esque cheese and fresh pan de sal for breakfast.

Sweetness comes from sugar and powdered milk

I feel that I am open to food from a different culture but this openess doesn’t start with breakfast. I need something bland and not exciting in the morning. Even growing up, there would be spicy things that my parents would prepare for breakfast but I would take tea and something that would ease my digestive system into the day akin to hitting the snooze button a few times before actually waking up. I would walk past everything and grab a few safe choices.  I remember having strong coffee, a piece of cheese and this lovely, lovely bread.

Warm water and melted butter going into the bowl with the dry ingredients and bloomed yeast mixture

You had me at carbohydrates.  However, there was more to this little unassuming breakfast roll. There was a pleasant sweet and savory element that rewired something in my brain.  I became addicted. The soft, slightly sweet center with the most delicate of crusts dusted with very fine breadcrumbs adding yet another texture was perfect. It had me more than intrigued. I would try to eat only one but this became a difficulty for me and always had to have a second.

Of the days I was there this was my breakfast before becoming the more adventurous eater later in the day. By the middle of the trip, the family members would know to keep these aside for me since I loved them so.  That is what I like to think happened rather than pity for my weak digestive system driving this behavior.

There are a lot of Filipinos here, and they like to eat.  So there are no problems with the availability of pan de sal or other Filipino treats.  However, the local “asian” store that sold pan de sal closed for some inexplicable reason and now I have to drive down a highway that is under construction to get them. I hate driving. I hate driving in construction even more.

Dough will be quite sticky, do not be alarmed

Also, when I read the label there are some preservatives and other non desirable ingredients that really do not need to be consumed. I figured, this was a good a time as any to start making them at home.

Pretty confident from my last few rounds of making breads.  I poured over different types of pan de sal recipes. Some called for a lot of ingredients, others the method was very complicated.  I didn’t know which lead to follow.  So, I decided, why not start with the most simple ingredients and method and see what happens.  The only thing that I felt it had to have was powdered milk.  Somewhere deep down inside from my extensive immersion in Filipino culture, I knew, that powdered milk was something that I needed.  I was glad I went with my gut since the other recipe I tried without this ingredient didn’t have the same sweetness or softness I was looking for.

Pre-rise

My first attempt was pretty good other than the haphazard sizes of the rolls.  I think next time I will use bread flour or a bit more flour to see if I can make separated rolls instead of the pull-apart type that I made. You see them both ways in stores but I like the separate ones.  I had to make a decision since the dough I used was a bit soft. I feel if left without any support the shape would have been flatter than I wanted. They needed to lean on their buddies for support so I used a 9 by 13 pan.

Post-rise

Don’t mind the lack of symmetry of the rolls in the pictures.  I will do better next time.

Post-bake, pre-eating stage. Might be slightly well done...

Pull Apart Pan de Sal

1 1/2 c water warm
2 tsp yeast
5 tablespoons unsalted butter, melted
¼ cup powdered milk
1 egg, at room temperature
2 teaspoons salt
½ cup sugar
4 cups flour
1/2 c. bread crumbs in a small bowl

Use the bowl of a stand mixer and place 1 tbsp sugar, 1/4 c warm water and yeast, mix well. Let stand for 5 minutes. Melt butter in water in a bowl and let cool while waiting for the yeast to bloom.  To the large mixing bowl add 2 cups of the flour, the rest of the sugar, powdered milk and egg then add the butter/water mixture once cooled to room temperature. With paddle attached, mix for 1 minute. It should be runny.  Then add salt and the rest of the flour, mix for another minute. Replace paddle with dough hook and knead for 5 minutes. The dough will be sticky. Place dough in a lightly greased container, cover with plastic wrap and let rise for 1 hour in a warm area.  When doubled, punch dough down, divide into 24 ovals of equal size, roll in breadcrumbs. Place in an 13 x 9 inch pan, rolls touching for stucture. Cover and let rise for 40 minutes to 1 hour and bake in a pre-heated 400°F oven for 10-15 minutes.  Enjoy with your favorite Filipino.

Finished product