Category Archives: Bread

Feeding & Maintaining your Starter

Posted on May 15, 2014 by Cat

By Cat, May 2011 (Crock, right, by Ronny H.; Photo by Cat) Includes: 1. Storing your Starter; 2. Maintaining your Starter; 3. Readying your starter for Bread Making See also: 1. Sourdough Introduction; 2. 100% Whole Wheat Sourdough Bread; 3. Sponge Methods for Sourdough Bread, … Continue reading →

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Making a Sourdough Starter

Posted on May 14, 2014 by Cat

By Cat, June 2011 (Crock, right, by Ronny H.; Photo by Cat) The following method for making and feeding a sourdough starter is from Essential Stuff Project’s Sourdough Panel Presentation (1), and augmented with notes from Wild Fermentation by Sandor Katz (2), and … Continue reading →

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Sourdough, an Introduction

Posted on May 14, 2014 by Cat

By Cat, June 2011 (Crock, right, by Ronny H.; Photo by Cat) NOTE: I’m in the learning/testing stage with sourdough. Please be patient with me. So far my best success for bread is using the Tassajara Sponge Method for Sourdough.  … Continue reading →

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Braised Spinach with Chickpeas, Spanish Style

Posted on May 5, 2014 by Cat

By Cat, June 2008 (Photo, right, from Wikimedia Commons) Includes: 1. Soupe au Pistou (2 Versions) See also: 1. Cooked Chickpeas; 2. Chickpea (Garbanzo) & Spinach Casserole; 3. Braised Greens (About); 4. Beans & Other Legumes: Soaking & Sprouting; 5. Vegetarian & Bean Menu Chickpeas/garbanzos are one of the most nutritious of the legumes, … Continue reading →

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Chickpea (Garbanzo) & Spinach Casserole

Posted on May 5, 2014 by Cat

By Cat, June 2008 (Photo, right, from Wikimedia Commons) It was 1981, I had just gotten a new cookbook:  A Passion For Vegetables, by Vera Gewanter (© 1980), and was headed for the Oregon Coast for a long weekend.  I wanted to … Continue reading →

Posted in Bread, Fat or oil, Herbs, Leafy Veggie, Legumes, Nuts and seeds, Onion family, Pounded, Root Veggie, Simmered, Soaked, Spices, Sprouted, Vine veggies | Tagged , , , , , , , , , , , | Leave a comment

Falafel

Posted on May 2, 2014 by Cat

By Cat, Aug 2010 (Photo, right, from Wikimedia Commons)   Falafel are a vegetarian ‘meat’ ball, and can be deep fried or baked. I love them served on top of a salad of greens and spinach with other garden veggies, but there … Continue reading →

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Apple Strudel

Posted on April 23, 2014 by Cat

By Cat, Mar 2011 (Photo, right, from Wikimedia Commons) Includes: 1. Apple Strudel See also: 1. Danish pastry (Wienerbrød); 2. Puff Pastry; Other sites: 1. Apple Strudel from Scratch (Fine Cooking (2)) This classic dessert comes from Vienna, but many other Germanic and central-European … Continue reading →

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Cassoulet (White Bean, Duck/Chicken & Lamb Sausage Casserole)

Posted on April 9, 2014 by Cat

by Cat, April 2008 (Photo, right, from Wikimedia Commons) See also: 1. Legumes (About) (on my main website); 2. Beans & Other Legumes: Soaking & Sprouting; Cassoulet is a traditional French casserole typically made with white beans, preserved duck legs, and lamb/garlic sausage, but you can … Continue reading →

Posted in Alcohol, Baked, Bread, Citrus, Game, Herbs, Lamb, Legumes, Onion family, Poultry, Sauteed, Simmered, Soaked, Spices, Sprouted, Stock, broth, Vine veggies | Tagged , , , , , , , , , | Leave a comment

Tapenades; Olive Po Boy Sandwich

Posted on March 15, 2014 by Cat

by Cat (Photo, right: source unknown) Includes: 1. Serving Ideas for Tapenade; 2. Simple Tapenade; 3. Olive & Caper Spread; 4. Olivada; 5. Olive “Po” boy Sandwich See also: 1. Olive-Garlic Tapenade (for Greek Salad Pita Sandwich) These wonderful spreads, also known as Tapenade and … Continue reading →

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Greek Salad Pita Sandwich

Posted on March 15, 2014 by Cat

by Cat, Aug 2008  (Photo, right, from Wikimedia Commons) See also: 1. Horiatiki (Greek Village Salad and Dressing); 2. Simple Tapenade This salad uses the Greek Village Salad to make a sandwich in Pita bread. The tapenade is a nice touch.

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