Archives for the month of: November, 2014

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Making Kimchi Latkes from a great new book — a review and lots of inspiration.

When my review copy of Fermented Vegetables arrived from the publishers, I felt upon first leaf-through an energising surge of creativity. From my own larder and imagination, I dressed a salad of grated swede and carrots in a Plum Kimchi vinaigrette.

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threw some RubyKraut in some lentil soup with assorted leftovers

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and made a quick potato salad mixing plain old sauerkraut with potatoes in olive oil with spring onions and chives.

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All were yummy, standard Kitchen-Counter-Culture type food preparations, but I needed to get past them to let in the light of the whole new universe that Fermented Vegetables opens up.  It’s a beautiful book with exciting and original recipes and has regenerated in me a can-do sense about all the ways to continue fermenting and use my fermentations as ingredients.

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LOOKING BACK AT THE DEADLY SUPER-TYPHOON, FEELING INSPIRED BY THE CLIMATE WALK IN THE PHILIPPINES, AND MAKING ATCHARA, A FILIPINO PICKLE, TO TIE IT ALL TOGETHER.  REFLECTIONS AND A SONG, A RECIPE, AND A VIDEO….

Nearly a year ago, Typhoon Haiyan / Typhoon Yolanda was forming, to assault the Philippines (and other countries too) with incredible violence, killing at least 6,300 people and destroying huge swathes of towns, homes, communities, and property.  The strength of the storm was terrifying, and watching the destruction unfold very upsetting and deeply life-altering for people who lived through it.  For anyone who’d imagined Climate Change in the future, here it was now, announcing itself with fury and catastrophic chaos.

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Squash-leaf Soup with Flowers and Corn Dumplings in a Lemony Pork-Rib Broth. Meals evolving, like dancing on graves, creating a new cuisine. I saw this supper as a kind of exploration and experiment, which I guess is really my favourite way to cook and share food, learning as I go….

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All week I’d been throwing things into a small stock pot: onion and leek scraps, parsley stems, skin from roasted pumpkin, carrot scrapings and beetroot skins.

I simmered them and made a stock for a nice lentil soup (which included some #pumpkinrescue pumpkin).  Beet is a wonderful ingredient in stocks, but sometimes it’s the only time the gorgeous colour feels wrong, because it announces itself rather than coming in with stealth. Unannounced, beet is a great suggester of the richness of meat– there’s something of blood and iron in the flavour.  It’s great grated into vegetarian “Spag Bol” variations for this reason, though again, the colour needs to be accepted in this instance, not fought.

We’ve been busy, and the extra “stock” was sitting out on the stove stop, unstrained, unrefrigerated.  Yesterday I sieved out the vegetable bits to put the liquid in the fridge.  Tasting it, it was sour, and I thought, off.  And was about to chuck it.  Me!  Ms Ferment, Ms Anti-Waste, throwing out food!.

But I thought again, and tasted a bigger sip.

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