Ongoing Experiments in Fermentation (Now with Video)

Burned sugar and smoked salt
This was an accidental creation- I call it burned sugar/smoked salt (black salt for short) It resulted from an attempt to smoke salt and brown sugar on the grill after cooking dinner. I've done it a dozen times but this time the grill wasn't closed all the way so therefore it kept cooking. By the time we went to bed I could smell the delicious aroma of burning sugar. Running out in my PJs I rescued it off the grill, thinking it was a total waste (even the pan seemed trashed) But after getting back into to bed and thinking about it, I decided to try to save it. Remember, it smelled great. After a few days of effort, trying to dry the caramelized sugar I ran the chunks through the food processor with additional salt and a healthy dose of corn starch to absorb some water. It worked great. It tastes great. And I have a ton of it!

Umeboshi- Brine fermented plums
Utilizing my creation above, some whole red plums, and water I am attempting to create something approximating Umeboshi. Seems to be going well so far... We'll see...

Pineapple, Apple & Pear Vinegars
I used the peels and cores only + filtered water and brown sugar. I did goose the ferment with actively fermenting Riesling wine vinegar. The bubbles started very quickly, after maybe 8 hours or so. They all smell great!

Guava lemongrass vinegar
Combined whole, crushed pineapple guavas with filtered water, brown sugar, citric acid (to raise pH) and after one day added lemongrass syrup and the lemongrass used to flavor the syrup. Again I goosed the ferment with actively fermenting Riesling wine vinegar. This one is the biggest "risk" in that the process isn't described in Mary Carlin's new book, Mastering Fermentation! http://masteringfermentation.com/index.html

Mushroom ketchup
Another complete experiment. Here's what went into it:
2 cups dried Shiitake mushrooms
1 cup dried white mulberries
8 bay leaves whole
3 tsp black salt (see above)
1/2 whole nutmeg, broken into pieces
1 Tbsp shrimp paste
10 Allspice berries whole
2 tsp hot sauce. like Sriracha
1 cup brown sugar
1/4 cup soy sauce
5 cloves fermented garlic cloves
(more on this in the next post)
1/4 cup garlic brine

Ginger bug
Fresh Ginger
Whole Unrefined Cane Sugar
Filtered water

Peel the ginger and grate into a clean Mason jar. Add enough water to cover and add 1/4 cup of the sugar. Cover and allow to sit in a warm place overnight. Each day for the next 5 days, grate additional ginger, and add it with 1/4 cup water and 1/4 cup sugar. By the end of the five days your ginger bug should be bubbling along happily (be careful because the CO2 will blow the top right off!). You can keep the Bug on the counter but will have to feed it every few days. Or keep it in the fridge in a sort of suspended animation. This resulting liquid is enjoyable in marinades, sauces or combined with sparkling water, a refreshing beverage!

Argentina Vineyard Dinner-

Sneak peak recipe: Faina – Garbanzo Flatbread

Ingredients
2 1/2 cups garbanzo bean flour
1 teaspoon salt
7 tablespoons olive oil
2 tablespoons Parmesan cheese (optional)
Freshly ground black pepper
2 1/2 cups water
 
Fainá is a nutty, peppery flatbread (related to the italian flatbread farinata) made with garbanzo bean
(chickpea) flour. It makes a great appetizer, (especially with toppings), but it's most often served as an accompaniment to pizza. In fact, topping a slice pizza with a piece of fainá is a very common practice in both Argentina and Uruguay, where fainá is hugely popular. When pizza and fainá are paired this way it's called pizza a caballo (horseback pizza). Fainá is very quick and easy to make, and you can find garbanzo bean flour (gluten free) at many natural food stores. In a medium bowl, whisk the garbanzo bean flour together with the salt, 3 tablespoons of the olive oil, the Parmesan cheese, and a generous amount of ground black pepper. Whisk in 1 3/4 cups of water until the mixture is well blended. Set batter aside for about a half hour, to let the garbanzo flour absorb some of the water.

Preheat the oven to 450 degrees. When it is hot, place the remaining 4 tablespoons of olive oil in a 12 inch pizza pan. Heat the pan in the oven until very hot. Gradually stir remaining water into the batter mixture until it is thin enough to pour. Remove the hot pizza pan from oven, and immediately pour the batter into the pan. The batter should make a thin (about 1/4 inch) layer. Place the pan back in the oven and bake until fainá is golden and crispy (about 8-10 minutes). Cut the faina into pieces and serve.

Here are additional images of the many, many empanadas:

BONUS Recipes!! Three Rice Salads...

I began making cold rice salads many years ago to go with Summer meals. Rice Salads make great alternatives to either potato or pasta salads. Easy to make ahead, and healthy, these should be a part of every kitchen. They work wonderfully with cookouts and also for more formal sit down meals during the hot weather. These were created for the International Day of Peace festivities at the Center for Living Peace this year. Enjoy!

Korean Black Rice Salad
1 cup Forbidden Black Rice
2-3 cups water
pinch of salt

3/4 cup buttermilk
2 tsp sesame oil
1Tbsp Gochujang (Korean chili bean paste)
3 tsp soy sauce
3 Tbsp grated ginger
2 Tbsp minced garlic
1 bunch green onions, chopped

Bring water to a boil. Add salt and rice. Reduce heat to medium low and cover. Check after 15 minutes. You may need extra water because the black rice is a whole grain like brown rice so will take extra time to cook through. Once the rice is tender (about 20-25 minutes) but not mushy, remove from heat and leave covered for 15 minutes. Place rice in a large bowl and begin the dressing.

Combine remaining ingredients in a small bowl and pour over the warm rice. Allow to cool and serve at room temperature.


http://www.lotusfoods.com/Organic-Forbidden-Rice/p/LOT-10260&c=LotusFoods@Organic

Vietnamese Jade Pearl Green Rice Salad
1 cup Jade Pearl Rice
2 cups water
pinch of salt

2 cups diced green mango
   (regular mangoes that haven't reached the soft ripe stage)
3/4 cup buttermilk
2 Tbsp brown sugar
1 Tbsp Fish sauce
2 Tbsp Sriracha hot sauce
3 Tbsp grated ginger
2 Tbsp minced garlic
1 bunch green onions, chopped
2 bunches cilantro, chopped

Bring water to a boil. Add salt and rice. Reduce heat to medium low and cover. Check after 15 minutes. Once the rice is tender (about 20-25 minutes) but not mushy, remove from heat and leave covered for 15 minutes. Place rice in a large bowl and begin the dressing.

Combine remaining ingredients in a small bowl and pour over the warm rice. Allow to cool and serve at room temperature.
http://www.lotusfoods.com/Organic-Jade-Pearl-Rice/p/LOT-00360&c=LotusFoods@Organic

Sweet Sushi Rice Salad
1 cup sushi rice
2 cups water
pinch of salt

1/4 cup rice vinegar
1 tbsp brown sugar, dissolved in vinegar

2 cups diced green honey dew or orange cantaloupe
2 cups red grapes, cut in half
3/4 cup buttermilk
1/4 cup brown sugar
3 Tbsp grated ginger

Bring water to a boil. Add salt and rice. Reduce heat to medium low and cover. Check after 15 minutes. Once the rice is tender (about 20-25 minutes) but not mushy, remove from heat. Pour the rice seasoning over hot rice and stir well. Leave covered for 15 minutes. Place rice in a large bowl and begin the dressing.

Combine remaining ingredients in a small bowl and pour over the warm rice. Allow to cool and serve at room temperature.

¡Tapas! Final menu and images...

Tortilla Espanola

Chicken and Ham Croquetas with Smoked Pimenton Aioli

Butternut & Blue Cheese Croquetas

Chickpea Fritters with Squid & Pickled Onion

Meatballs in Fig Sauce

Gambas al ajillo

A Wonderful Night!!