Easier Said Than Done....

Jägerschnitzel (hunter's schnitzel) was a lot of work.

Messy too. 

It was only my mise en place that kept my bacon out of the fire (pun intended).

All I gotta say is the YouTube tutorials made this look a great deal easier than it was.

I may have won the battle; but until I repeat this with the outdoor fryer the outcome of the war is uncertain.....

 

How To Make Sourdough Rye

In my continued hiatus from the chaos that passes as news nowadays, on Sunday I performed an experimental bake.  Before bedtime on Saturday I mixed my flours, salt and a slurry of starter/water into a sticky dough. Stretched (not kneaded) and formed a ball. 

By sunrise I had a nicely-proofed dough.  Turned it out stretched it 8X and formed a ball to raise 4-5 hours while doggo and I did chores. 

 

Baked it an hour.

My first sourdough rye. 

If you like sourdough bread in a rye variation this turned-out amazing - and scary to get it right on the first try.  Needs Nueske's liver pate or Usinger's braunschweiger.  Naturally, raw beef and onions or pastrami works too.  

Sourdough Bread 

 

Starting the bread:

Start to finish about 12-16 hours - mostly overnight. Hands-on time is less than 1 hour.

385g water

90g starter

520g flour  (100g whole wheat or rye flour and 420g high protein bread flour = 520g total) 

                    I prefer King Arthur flours

12g table salt

For rye loaf - caraway seed to taste (optional) 

 

Mix water with starter to make a slurry. Whisk the two flours together with the salt and add the slurry. Mix everything by hand or a plastic dough spatula. Cover and allow to rest for 15 minutes.

 

Stretching the bread:

Stretch and fold eight times. Rest 15 minute intervals. Perform this three times over 45 minutes. Form a ball with your dough, place in a bowl, cover and let it rest overnight (8-10 hours) at room temperature until doubled in size. If it is warmer this may take only 6-8 hours. Wet hands are non-stick. Resist any impulse to fold and knead on the countertop. I like to finish this step before bedtime.

 

Forming the loaf:

I like to start this step after rising first thing in the morning. Dump the dough out onto a floured counter. Cover with a bowl and let it rest ½ hour. With wet hands stretch and fold the dough forming a round loaf. Place on a floured towel in a bowl seam side up. Cover and allow to rest for 1-4 hours.

 

Baking the loaf:

30 minutes before baking allow a cast iron pot and lid to preheat in a 450F oven. Tip the towel-lined loaf from the bowl into parchment paper-lined cast iron. Slash and bake covered for 40 minutes at a reduced 425F. At the 40 minute interval remove the lid and bake for an additional 20 minutes at 375F (uncovered). 

 

at 40 minute mark remove the cast iron pot

 

Total bake time is 60 minutes. Remove loaf to a wire rack and allow to rest at room temperature.

 

DO NOT give in to any urge to cut the loaf before it has cooled.

 

After it has cooled you can place the loaf cut side down on a cutting board for up to a day before bagging in plastic. Sourdough bread is naturally resistant to turning stale; if it lasts that long anyway.

 

Pro Tips: This sourdough bread is a very forgiving bake; don’t feel like you’re a slave to pinpoint timing. Nevertheless, weights and measures must be precise. Pull and fold your dough like taffy. Do not knead it on a countertop.

 

More photos and instructions here. Or type: sourdough in the search tool in the upper left corner of the home page.

Gentlemen - Start Your Ovens

Good Monday morning friends. 

My Friday ritual is to feed my sourdough starters.

With freezing temperatures across the land it is opportunities like this that call for baking. You know, if you can’t stand the cold; stay in the kitchen. 

 
At Friday bedtime I set this handmade dough ball of future sourdough breadness on the counter (covered) to proof overnight.  Arising on Saturday....

At the time of another pipe freezing sunrise there was this. 

This recipe is from a sourdough baking class and is a reasonably fool-proof bake. Step-by-step illustrated instructions as follows:

Sourdough Bread

Making Pat’s Sourdough Bread at Home: 

Pat is from the neighboring town of Algoma. The starter I received as a gift to the class participants can be traced over the years through Pat’s sister in Michigan, to her daughter in NYC, to her friend Laurent Gras*, a Michelin starred chef from France. I received a gift of a 40-year-old starter that began its life in France.  Here’s how to keep it going.

Feeding the starter:

120g water

100g old starter

100g flour (10g rye flour and 90g high protein bread flour)

 

(Any discarded starter is used for baking) 

 

double in volume

Whisk the water and starter to make a slurry. Add flour and whisk until lumps have dissolved. Pour into a quart mason jar and set on the counter at room temperature. The starter should double in volume. Then settle down to its original level. After 24 hours, refrigerate.  I use a Mason “Pickle Pipe” (fermentation airlock) to seal my jars. 

Starter can live in the fridge for approximately 7 days. Feed once a week. For more sour flavor use starter that has been refrigerated 4-6 days.  If you keep your starter in the garage beer fridge like I do I’ve learned it will keep for up to three weeks without feeding while we’re away traveling.   Lastly, I keep frozen batches of both my starters in a basement chest freezer as a backup against loss.  

Starting the bread:

Start to finish about 12-16 hours - mostly overnight.  Hands-on time is less than 1 hour.

385g water

90g starter

520g flour (100g whole wheat and 420g high protein bread flour)

12g table salt (to be added later)

Mix water with starter to make a slurry.  Whisk the two flours together and add to the slurry.  Mix everything by hand or a plastic bowl scraper.  Cover and allow to rest for 15 minutes.

Stretching the bread:

Stretch and fold eight times. Rest another 15 minutes. Sprinkle half the salt on the dough then stretch and fold 8 times. Let it rest for 15 minutes. Sprinkle the dough with the remaining salt and stretch and fold 8 times. Cover the dough and let it rest overnight (8-10 hours) at room temperature (68-70 F) until doubled in size. If it is warmer this may take 6-8 hours. Wet hands are non-stick.  

 

Note:  The stretch, fold and rest process is three times.  Resist any impulse to fold and knead on the countertop. I like to finish this step before bedtime. (top photo)

Forming the loaf:

First thing in the morning after the dough and I have risen is this step.  Start the coffee and dump the dough out onto a floured counter. Cover with a bowl and let it rest ½ hour. With wet hands stretch and fold the dough forming a round loaf. Place on a floured towel and place in a bowl seam side up. Cover and allow to rest in the fridge for 1-4 hours. (It is cold enough this time of year to leave it on the kitchen countertop)

 

Drink coffee 

Baking the loaf:

45 minutes before baking allow the cast iron pot and lid to preheat in a 450 oven. Tip the towel-lined loaf from the bowl into parchment paper-lined cast iron. Slash and bake covered for 40 minutes at a reduced 425.  At the 40 minute interval remove the lid and bake for an additional 20 minutes at 375 (uncovered).  Total bake time is 60 minutes.  Remove loaf to a wire rack and allow to rest at room temperature.

  

slash

cover

40 minutes at 425F covered - uncover and 20 additional minutes at 375F

cool on wire rack

DO NOT give in to any urge to cut the loaf before it has cooled!  After it has cooled you can place the loaf cut side down on a cutting board for up to a day before bagging in plastic.  Sourdough bread is naturally resistant to turning stale; if it lasts that long anyway.

Pro Tip: This sourdough bread is a very forgiving bake; don’t feel like you’re a slave to pinpoint timing.  Nevertheless, weights and measures must be precise.  Pull and fold your dough like taffy.  Do not knead it on a countertop.

Once upon a time my whole wheat flour had turned so I tossed it out.  Substituting 100g of all-purpose flour resulted in a fine result.

If you care to introduce all the salt to the dry flours before mixing I could not detect any detrimental effect to the loaf.  This saves a step in the stretching and folding process.

* https://en.wikipedia.org/wiki/Laurent_Gras_(chef).  As of 01.24.26 the starter is now 44 years of age.

The Joy of Giving

Over the recent holidays we were the recipient of any number of stocking-stuffer gifts; many of them edible. Cookies, brownies, candies, popcorn, a selection of fine English teas and much more.  Most interesting was a one-pound bag of dried, pitted plums.  Evidence of it being more blessed to give than receive?    

An interesting gift for sure and knowing I would need some time to figure-out how to incorporate them into our diet I placed them on a shelf in the pantry aside the nuts and other baking ingredients.  However, there was something about them that was different.  Sort of off.  I couldn't put my finger on it.  Time passed.

Then, while watching a movie comedy on a recent evening I had a Eureka Moment.  Fetching the bag I produced it for the Missus and asked if she noticed anything unusual?  Nope.  Anything odd?  Nope.  Anything missing?  Such as branding, like Del Monte, Sunkist, etcetera?

Yup.  That bag was devoid of any evidence of who produced and packaged it.  Prominent in the generic packaging was a missive extolling the nutritional virtues of dried, pitted plums, a government website and a big, honking, USDA Logo.  I'm no fool, I'm a tree farmer.  And just like any other farmer or rancher I know the USDA all day long.  

From all outward appearances we had come into possession of a one pound bag of genuine USDA surplus commodity dried pitted plums the likes of which find their way to school lunch kitchens, supplemental meal programs for seniors, children, qualifying families and food pantries.  

This was nowhere near as exotic as being on the receiving end of a twenty pound block of surplus commodity pasteurized process American cheese food product but since we don't share surplus food commodities with poor nations any longer my dried, pitted, plums were clearly unworthy of needlessly languishing in my pantry; or worse yet - a landfill.  

Ecstatic with solving the origin mystery of our bag of deep purple wrinkled fruits I was motivated to put them to good use.  So I asked ChatGPT what to make with precisely one pound of dried, pitted, plums.  Suggestions included all manner of cakes, tortes, braised meat dishes and more.  Looking for easy I replied in clarification with one word:  Jam.

I was going make some jam.  Fortunately, I had everything necessary in the pantry so I put my prunes (that is what they are after-all) to soak overnight and ran a full dishwasher at bedtime to wash and sanitize a half-dozen half-pint jars in preparation for an easy-peasy recipe for prune jam the following morning.

Here it is...

Prune Jam — Water-Bath Canning Instructions

Why this is safe

• Prunes are naturally acidic
• Added lemon juice ensures pH stays safely below 4.6
• Water-bath canning is appropriate (no pressure canner needed)

Ingredients

• 1 lb dried pitted plums (prunes)
• 2½–3 cups water
• 1½–2 cups sugar (do not reduce below 1½ for shelf stability)
• 2 Tbsp bottled lemon juice (important for acidity)
• Optional:
  
• 1 tsp vanilla or
• ½ tsp cinnamon or
• Orange zest

Equipment

• Water-bath canner or large deep pot with rack
• 4–5 half-pint jars (or 2–3 pint jars)
• New lids, bands
• Jar lifter, funnel, bubble remover

Step 1: Prepare Jars

1. Wash jars, lids, and bands.
2. Keep jars hot (simmering water or dishwasher).
3. Heat lids in warm (not boiling) water.

Step 2: Make the Jam

1. Soak prunes in water 8 hours or overnight (or simmer 20 minutes if short on time).
2. Transfer prunes and soaking liquid to a pot.
3. Simmer 20–30 minutes until very soft.
4. Blend smooth or chunky. (I used a stick blender for slightly chunky)
5. Add sugar and lemon juice.
6. Simmer 10–20 minutes, stirring often, until thick and glossy.
7. Optional spices go in during the last 5 minutes. (I chose vanilla)

Jam should mound on a spoon and wrinkle on a cold plate.

Step 3: Fill Jars

1. Ladle hot jam into hot jars.
2. Leave ¼ inch headspace.
3. Remove air bubbles.
4. Wipe rims clean.
5. Apply lids and bands finger-tight. 

Step 4: Water-Bath Process

1. Place jars on rack in canner.
2. Cover with 1–2 inches of boiling water.
3. Once water returns to a full boil, start timing:

 Processing Time

• Half-pints or pints:
  10 minutes (0–1,000 ft elevation)

Adjust for altitude:

• 1,001–3,000 ft → 15 minutes
• 3,001–6,000 ft → 20 minutes
• Above 6,000 ft → 25 minutes

(I processed five half-pint jars for 30 minutes)  

Step 5: Cool & Check Seals

1. Turn off heat, rest jars in water 5 minutes.
2. Remove jars; cool 12–24 hours undisturbed.
3. Check seals (lid should not flex).
4. Remove bands, wipe jars.

Storage

• Shelf-stable: 12–18 months
• Store cool, dark, dry
• Refrigerate after opening                                                                                                                                                                                                                                       
  
                                                                                                                                          The yield was five half-pint jars and a sixth scant half pint that went into the fridge for immediate use.  My jam was definitely very prune-like with a satisfying sweet and tart finish.  The vanilla I added was a keeper.  Aside from putting this on a toasted English muffin this jam could also be used like a chutney with pork or poultry.  It would make a fine glaze on braised pork, duck, chicken or a baked ham.  A tablespoonful in a fruit smoothie would add sweetness and beneficial fiber; same for plain Greek yogurt.  If you're making your own BBQ sauce from scratch or simply want to amp-up a bottle of store-bought this is just the ticket to add some depth.                                                              
   
   
  The USDA leaves much to be criticized; nevertheless, the agency's food and nutritional programs serve to feed needful citizens and make use of the bounty of surplus food generated by America's efficiently-productive farm sector.  Someone got those prunes from a channel completely out of my league.  And they were thoughtful enough to gift those prunes. Perhaps prunes are evidence of largess and therefore a prized gift.  Perhaps they don't care for dried fruit or were stumped over how to utilize them.  I'll never know the answer to these questions.  Thankfully, they weren't pitched into the kitchen garbage. The virtue of frugality is not lost on me.  Just goes to show - never question the value of a gift.  Be grateful and put it to good use - Acts 20:35. 

What's For Dinner?

As a general rule I do the cooking around this joint.  And it's usually just the two of us. So it's not like I'm up to my elbows in pots and pans.  

I was chatting with someone on a private FB page last week about how our dietary choice fit (or didn't fit) with HHS's new inverted food pyramid.  We eat red meat with venison at the top of the list followed by chicken, pork and fish (typically salmon) as proteins.  Beef is at the very bottom and is usually a ground chuck burger sourced from our butcher.  We eat a  pile of veggies and this time of year I eat Irish porridge (with blueberries) nearly daily.  I also can and freeze produce from our garden, fresh-caught fish, venison in all forms and plenty of homemade soups. 

We drink milk, use butter and cheese and have incorporated duck fat in frying potatoes for as long as I can remember.  Having gotten air popper for making popcorn I picked-up some coconut oil to flavor the product with a little fat along with salt.  I'm told it's a movie theater hack.  I'll report on results later.  

This time of year the weather conditions can be so unpredictable or inhumane that grilling outdoors or firing-up the brick oven isn't worth the trouble.  Consequently, the new GE range with an expansive cook top, traditional oven/broiler and a second oven/broiler with convection and air frying settings allows for quite a bit of versatility. 

In any event here's a few dinners from the last month in case you're nosy.  And because we keep our own schedules for outside interests and activities we're not averse to leftovers in case someone needs to pack a meal or is eating alone.

It all works out in terms of variety and division of labor.

And for a couple of old farts our metabolic labs are in good working order.

You are what you eat.

Pork chop plate

Pan-seared salmon

Cheese and mushroom omelet - breakfast for dinner

Winner, winner, chicken dinner   

Ramps

Allium tricoccum - wild leek or ramp.  The leaves and bulbs are used in cooking, pickling, seasoning, salads and much, much more.  When we had our trailer home in the woods many years ago there was a patch of these growing beside our shed; a handy source of wild onion.

They're found in the rich, moist soil of deciduous woods ranging from southern Canada to Appalachia.  Commonly  fried-up with potatoes in bacon fat or scrambled eggs served with beans and cornbread they are a tasty, and renewable wild edible used in place of onions and garlic.

So I decided to plant some in my woods as an experiment - a dozen bulbs in four locations along with an ounce of seeds for good measure.  I think the location is perfect and I hope the critters don't eat the bulbs.  The seeds will will scarify over winter during the freeze-thaw cycle and with a bit of luck many will germinate.  I marked the four locations with fluorescent flag tape so I can check on progress.  Fingers- crossed.

 

The white object in the center of the photo (above) is the tip of a planted bulb.

We have some nodding-pink onion (another wild allium) growing in the wetter locations of our pollinator habitat.  If this planting takes-hold I can always add more.  It would be nice to have more wild onion foraging choices.

 

 

Lox Anyone?

In a continuing quest of life-long learning and terrific food; I learned how to make bagels this week.  

The three sesame beauties in the upper left hand corner are mine.

 

The elongated 'things' are fancy wieners in a bagel dough shroud.  Very yummy!

 

Since I already know how to make Gravlax; homemade bagels complete the circle.