Raisin Bread

Yum! The first day of Lent is a good day to make raisin bread. This is one of my two Laurel's Kitchen staple recipes--the other being Buttermilk Bread. When I want totally vegan bread I make this. It's so good that when I went to take a picture of it, I found that *somebody* had pulled raisins right out of the top to eat them, after being told that we must wait until the bread is cooled to cut it. It's really better that way--if you cut more than just the heel off while it's warm, it just flattens the bread. So, the one on the right has no heel on its backside. :-)

Blini

Here's another recipe we make almost every year during Cheesefare Week (see post below for explanation of Cheesefare). It's from the Russian Orthodox tradition. We like to eat blini with sour cream, melted butter, beets and beet greens, cheese, etc. Hibi can eat the veggies, but other than that, she's really on her own this week! That's okay--she's looking forward to next week, when we'll be eating nothing but vegan food. For 7 weeks! She'll love it.

My favorite memory of blini....oh, I have two memories of eating blini. The first was the first time I ever made them. It was with the help of our friend Matthew Duskas (Matthew, are you out there somewhere? Drop me a line!) who had eaten them before and had an interest in cooking but didn't have a kitchen, as he lived in the dorms at Holy Cross seminary. So he came over and we cooked together. We invited other people from our building over to eat blini, and we served it with beets, which I also had not eaten up until that time (mainly because my mother did not like beets. Isn't it crazy the inherited food dislikes we have?). We stuffed ourselves on the delicious food and the great company. I was so full! And then I waited for the fullness to subside and it didn't. Eventually I realized I had the stomach flu. I'll spare you the details. Fortunately for me, I'm not one of those people who associates food so strongly with sickness that I couldn't enjoy the food again. I still love blini!

My second memory was when my step-grandfather, whom I just called Grandpa even though he didn't marry my grandmother until I was 17, and my children called Great Grandpa, died. He was 98, and he lived a wonderful, full, long life. I was there with him when he died--the only person I've ever witnessed pass away, and it was a beautiful, tragic, very poignant experience. Lots of family came for the funeral, including family from my grandmother's second marriage (this was her third). I decided that while everyone was in town I'd like to invite them all over and have a family meal at our house. I always enjoyed cooking.....but I had two strikes against me: one, that it was on short notice, and I was busy with the funeral and all that, and two, we lived way out an hour from Fresno and shopping for food would have taken time away from the actual cooking. So, I decided to not make one unified menu, but just to take all the dinners I'd planned for that week and make them all. It was a lot of delicious, very diverse food and everyone enjoyed learning about the Russian Orthodox tradition of blini, which was one of the things I served. It was so much fun and I'd definitely do it again!

So, with no further ado, here's the recipe for Blini. Oh, one further ado: I have played around with the rising times a lot. It can take a lot. Today, I did the first two steps and then I'm going to leave it all afternoon. I think you could probably shave off some time from one rising and add it to another rising. You can even make it one day and put it in the fridge for the next day.

Buckwheat Blini (for cheesefare week)



Ingredients

2 � teaspoons active dry yeast
1 teaspoon sugar
� teaspoon salt
1 cup buckwheat flour (note: buckwheat flour, if not available from your supermarket, can be obtained at most natural foods stores)
2 cups lukewarm milk
1� cups all-purpose flour
� cup sour cream
3 eggs, separated
2 tablespoons unsalted butter, melted
� cup heavy cream
Melted butter for cooking
Choice of garnishes (i.e. melted butter, caviar, sour cream, chopped hard boiled eggs, saut�ed mushrooms, onions and scallions, etc. I like them with butter and sugar.)

Mix the yeast, sugar, salt, and buckwheat flour together in a large bowl. Stir in the milk. Cover and leave to rise until bubbly, 1 to 1 � hours.
Stir in the all-purpose flour, the sour cream, egg yolks, and butter, mixing well. Cover again and leave to rise for 2 hours.
Beat the egg whites until stiff but not dry. Whip the cream until it forms soft peaks. Fold the egg whites and cream into the batter. Cover and let rise for 30 minutes.
Heat one or more crepe pans or small skillets. Brush with melted butter. Take about 2 tablespoons of batter and pour in onto a hot pan, swirling with the back of the spoon to make a pancake that�s about 5 inches in diameter. Cook over medium heat until bubbles appear on the surface and the underside is brown, approximately 1 minute. Turn and cook briefly on the other side (the second side should not be as brown). Repeat this procedure for each pancake, greasing the skillet beforehand.
Serve immediately. Right off the griddle is the best way to eat them!

Cheese Soup in Breadbowls

It's Cheesefare week in the Orthodox church once again. That's one of the weeks in preparation for Lent to begin (next Monday) where we have already said goodbye to meat on Sunday (though in this household we said goodbye long ago) and we focus on getting our fill of cheese, milk, eggs, and other goodies that we will not be partaking of during Lent.

I posted this recipe last year on my regular blog, and as I was preparing to make it this week I thought I'd post it again here. It is one of our favorites--all of us except Hibi, who never liked it anyway!

This recipe is one of our traditional Cheese Fare week's recipes. I now use a recipe for bread dough from Laurel's Kitchen Bread Book, an all whole wheat bread (I recommend the Buttermilk Bread recipe), and just use about a half a loaf's worth for each bread bowl. Shape into a tight round and place on a greased cookie sheet to rise and bake. After it's baked and cooled, cut off the top and scoop out the inside, being careful not to get too close to the outside wall. But you can, if you wish, use white bread dough, even the store-bought kind. We all think the whole wheat bread stands up nicely to the strong cheesy/beery flavor of the soup.

Here's the soup recipe:

Cheese Soup

1/4 cup butter

1/2 cup chopped onions

1/2 cup chopped carrots

1/2 cup chopped celery

1/4 cup flour

2 1/2 cups milk

1 cup beer

2 teaspoons worchestershire sauce (a vegetarian version is available at natural foods stores)

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon tabasco sauce

2 cups sharp cheddar cheese

2 tablespoons grated parmesan cheese

In a large saucepan over medium heat, melt butter and saute vegetables until tender. Add flour, stirring constantly until flour is no longer raw. Reduce heat; stir in beer, worchestershire sauce, salt, mustard, and tabasco. Simmer 10 minutes. Add cheddar and parmesan cheese and stir until melted; do not boil. Ladle into bread bowls and serve.

Sweet Potato Veggie Burgers

Yum! I tried a new recipe today, from last Tuesday's Food section of the Oregonian. They were even Vegan if you use vegan mayo (or don't have any)! I'm trying to write it fast here, because somehow, after we got the burgers in the oven (and before I had the mayo whipped up) the article disappeared. The kids say it's a single-use recipe. :-) I'm assuming it'll eventually turn up, but then we did take out the recycling, and who knows where it ended up? I looked on the Oregonian's website, but alas, the Oregonian doesn't list *all* of it's recipes online. Stupid Oregonian. Oh, yeah, they did bring us a great recipe--I won't complain too much.

So, here's what I can reconstruct:

Sweet Potato Veggie Burgers

2 cups diced garnet sweet potatoes
1 cup rolled oats (I used 1/2 cup oat flour instead)
1/2 cup ground roasted peanuts
1/2 cup chopped cilantro
1 teaspoon minced fresh ginger
2 minced cloves of garlic
2 tablespoons lime juice
1/2 cup minced onion
1 teaspoon ground cumin
salt and pepper to taste

Cook the sweet potatoes in a saucepan, covered with water, for about 10 minutes until they are tender. Drain and let cool for 10 minutes or so. Put all ingredients into a bowl and squish the mixture together with your hands. The recipe said to form 4 patties, but we recommend 6--they were too big and squashy. (But awfully tasty!)

I cannot reconstruct the mayo since I didn't make it. Instead, I made homemade mayonnaise and made it into aioli by adding two cloves of garlic that I'd ground in my mortar and pestle.

I served this on homemade whole wheat buns. You don't have to make them homemade....but if you have the desire to, it sure did add to it! I'd definitely use whole wheat even if they are store bought. Oh, and lettuce, and everyone else in my family used ketchup. But I did not.

If I remember any ingredients I forgot to list, I'll add them. I hope this is right! Hey, if anyone has last weeks' Food section, let me know if I got all the ingredients right!

Two dinners and a breakfast

Wow, what a last couple of weeks I've had! A week ago Thursday, the kids and I went on the road and headed south to California. It was the Metropolis' annual Presvyteres Retreat (Presvytera is the title for a priest's wife in the Greek Orthodox Church). I had the great idea of adding on some things to do while we were in California: first, of course, was to visit my 101 year old grandmother. She lives close to St. Nicholas Ranch, where the retreat would be held. I decided to drive instead of fly because my parents are out of town and wouldn't be able to drive me over to see Grandma. Also, then I could take the kids and they could see her too. Then, I also had the great idea of picking up Zac's best-friend-in-the-whole-world, Isaiah, in San Francisco, and he could spend the weekend with us, which is just what Zac's been craving. While in San Francisco, I went out to breakfast with my brother Bruce and sister-in-law LaDonna. We went to Crepevine, one place I'd always meant to make it to in San Francisco but never did until now. Wow, was it good! I had their Santorini crepe, as I was in the mood for a sweet crepe, and was a little taken aback that it came with not only whipped cream, but also ice cream! For breakfast! Okay, I'm cool with that. Yum, it was so good.

So! After we got done with all that wonderfulness and got home on Monday, we were ready for a break (but weren't to get too long of one right away). We got home at around 3 pm on Monday, and I sure didn't feel like going to the grocery store and doing a whole lot of cooking. So, I took stock of what we had in the house and just whipped up a little stew.

Lentil Vegetable Stew

Saute one onion
and a couple of cloves of
garlic, chopped, in a tablespoon
of olive
oil. Add 1 1/2 cups lentils and a handful of sun-dried tomatoes,
chopped or torn,
and stir for a minute or so. Add one quart of water or
vegetable stock. Bring to a boil and then lower
heat. Cook for 15
minutes.

Add two
cubed potatoes (I left the skin on), half a head of
cabbage,
shredded, and 4-5 carrots,
sliced. Pour in enough water and/or stock to
just cover everything. Toss in a couple of sprigs of thyme and a teaspoon
of salt and pepper to
taste. Cook until everything is tender. Serve
with parmesan cheese.

We then headed to Seattle the next day (we're suckers for punishment) adding up to 2300 miles the kids and I were in the car, over three states, in 7 days. Yikes! This time the drive was for a regional clergy family dinner with our bishop. It was nice, and we had good food--a rarity at these things!

Recently we went to Pambiche--a Cuban restaurant. We all just loved it! So, I knew I had to try to replicate the black beans we had there, and especially the frituras names (I don't know how to put the little squiggly line over the n to make it an "enyay"). Yam fritters--we liked them so much, we ordered a second plate, and would have ordered more but we were all full by then. So, while perusing my Jack Bishop cookbook A Year in a Vegetarian Kitchen (one of my favorites, and the one I'm using most these days) I found a recipe for Caribbean Sauteed Plantains and Black Beans. So, I made that, along with a recipe I found on the web for yam fritters. I served these dishes along with a chunked mango, and though it was different from what we ate at Pambiche, it was so good! I didn't realize, though, until I was slicing the plantains that the recipe called for almost black plantains, and the ripest ones I found at New Seasons were dark green. It was still good, and they are cooked this way as well, but I think I would have sliced them into skinnier bits and cooked them like french fries.

Everything was vegan, except that the fritters call for an egg. I just took a portion out before I added the egg, and they seemed to fry up just fine. Maybe the egg is superfluous.

Plantains:

Cut off the pointy ends of two almost black
plantains. Cut into two inch slices. Make slits in the
skin, and peel off with your fingers. Saute in 2 tablespoons
olive oil. Turn once, and cook until brown but not
blackened. Remove from pan and add salt to
taste. Cover to keep warm.

Black Beans:

Saute four cloves garlic, minced, and one jalepeno, minced, in 1 tablespoon
olive oil. Cook until fragrant, about 30 seconds. Add two 15 oz. cans rinsed and drained black beans (I used
the equivalent of home-cooked beans), 2/3 cup orange
juice, and two tablespoons lime
juice. Cook for about 5 minutes, until the juices are nearly
absorbed. Add 2 tablespoons chopped cilantro
and salt to taste.

Serve plantains over the black beans. Serve Black Beans, Plantains,
Frituras, and Mango with slices of lime for
drizzling.

"Home Sick" Soup

Paul is sick today. So when he finally felt like eating something, I offered to make him the soup I like when I'm sick. It's very quick and easy to make, and you can leave out or substitute a lot of the ingredients in it if you don't have them, because who wants to go anywhere when they're sick? As long as you have flavorful broth and an egg or two, you can make this soup.

Italian Parmesan Egg Soup

Bring 3 cups of vegetable broth to a simmer. While it's heating, stir together one or two eggs, 2 tablespoons grated parmesan, a tablespoon of dry bread crumbs, one tablespoon chopped parsley (I subbed green onion today), and one minced garlic clove.

When the broth is simmering, add the beaten egg mixture and stir vigorously until the egg is set, about a minute or less. Ladle into a bowl (or bowls) and sprinkle a bit of nutmeg on the top.

Indian Dinner

Hibi really likes this meal, and it's becoming one of my favorites. Last night we had Lentil Saute with Indian Flavors, Indian sauteed cabbage, and brown rice.

Here's how to make it.

Start rice cooking (brown rice takes longer than white rice to cook). Bring to a boil two cups of water, add 1/2 teaspoon salt and 1 cup of rice. Stir until the water comes to a boil again, then lower to a bare simmer and cover. Let cook for...?...I think about 40 minutes or so.

Bring a saucepan of water to a boil. Add 1 cup lentils and boil until lentils are tender, about 30-40 minutes.

Chop one onion (yes, I know traditionally Indian cooking doesn't use those.....if you don't want them, use asafetida instead, or not at all). Saute at low heat in 1 tablespoon of olive oil until done and somewhat browned, about 12 minutes. Add 1/2 teaspoon curry powder and two cloves minced garlic. Cook until aromatic, about 1 minute. Add the cooked and drained lentils and cook until warmed through. To make a saucier lentil saute, add some water and cook for 5 or so minutes. You can add chopped mint to this dish if you wish.

Meanwhile, shred half a head of cabbage and wash thoroughly. Heat 1 tablespoon olive oil in a skillet and add one tablespoon minced fresh ginger, 1 teaspoon garam masala (a spice mix), and 1/2 teaspoon mustard seeds. Laugh while the mustard seeds pop all over the place, or just add the cabbage before they begin popping. In any case, add the cabbage and cook until nicely wilted and smells wonderful.

I like to put all these on a plate, in separate thirds, and add a dollop of plain yogurt in the middle. They get mixed as I eat it. Yum! It's completely vegan except for the yogurt. I suppose you could use soy yogurt but Hibi doesn't care for it.