Grains

I just bought the beautiful cook book Good to the Grain by Kim Boyce and I am in love with it. First I just admired the photography, and then I began reading each of the recipes and falling for not just the recipes but the language too. The way she describes each recipe brings personal warmth and respect to food and the art of cooking. I am a bit of a voyeur, and something about reading about another persons' kitchen always sets me right off the deep end. 

I am obsessively learning about wine these days because I am suddenly in charge of the list at the restaurant I work at- a big undertaking. I have so much to learn! One of my favorite parts of the process is learning how to describe what I am tasting. This requires me to slow down and actually think while drinking- a challenge. I am not usually a slow-down kind of girl. But in learning to taste wine, I am learning to taste everything. It's obvious, but each ingredient in a dish is there for a reason. Being a speed-eater, I am guilty of not even tasting half of what I eat. This is sad and must stop. In Good to the Grain, Kim Boyce describes the flavors of each grain and what they can do for a dish. She uses words like "nutty", "milky" and "grassy". I love these words. I want to taste them. Maybe if I slow down, I will.

On Sunday, I decided to try one of her recipes. I used a different fruit filling than she did, but I am mostly interested in how she's using all these nutty grains anyhow. I made corn flour galettes filled with blueberries and raspberries from the yard. The corn flour added a wonderfully gritty (in a good way) texture and a sweet, earthy flavor. I was so happy with the result. Had it been my usual a.p. flour crust, I might have skipped thinking about what it actually tasted like until I got to the fruit, but with the corn crust I stopped to consider what I was tasting. Today I made waffles and threw in some spelt flour, just to see what would happen. They were golden brown in color, still crisp and light, but also had a malty, honey flavor. Grains! They don't have to make food heavy and taste like cardboard.
I'm hooked. Next I will be trying her quinoa porridge, perfect for freezing Portland summer mornings.

Grains & Butter are Perfect

I'm reading this book called "Nourishing Traditions" that is all about eating traditional foods for health rather than stylish "low-fat" "health" foods. I won't get into it too much, unless you call me and then I will blabber in your ear for a looong time all about it, but essentially this book explains that butter is a perfect food that is easily digested and should not be feared. And that is why this is my new favorite book. This lady loves natural animal fats of all kinds, and fermented foods and drinks (AKA duck fat, full fat yogurt, kimchi, and kombucha, to name a few). These are the things I love! Give me a drink with some weird cloudy stands floating in it and I'll be happy as a clam.

I have always felt that butter just HAS to be good for you, and now I have found someone who is on my side. My grandmother is not afraid of butter. If she is going to have a piece of toast, she is going to have a nice thick spread of butter along with it. She is my hero, my inspiration, my role model, and so it makes sense that we both connect over a nice stick of real butter.

But anyway. The other thing this book reminds us all to eat is whole grains. I love me some grains, and I can't stop eating them lately. Last night I made mujadara. I could have sworn I wrote about making it a while back but I can't find the post. Mujadara is one of my favorite vegetarian dishes. It is made with rice, lentils and caramelized onions. I make mine with wheat berries instead of rice, and serve it with feta cheese and lemon juice. Last night I ate it with tomatoes and bitter greens right out of the back yard.

For today's grainy delight, I made granola. I could eat granola every day, and from now on I probably will. Here is my recipe, full of grains and joy.

JENNY'S SWEET & SALTY GRANOLA

2 cups organic steel cut oats
1 cup organic rye flakes
1/2 cup coconut flakes
3 T flaxseeds
1/4 cup chopped pecans
1/2 cup almond slivers
1/3 cup dried cherries

3/4 cup raw agave
1/4 cup orange juice
1 tsp sea salt
1/4 tsp Cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom

Preheat oven to 200 degrees F. Combine dry ingredients in a large bowl. Combine wet ingredients and spices in a small bowl, and then pour over the granola mix. Stir very well and spread on a large baking sheet. I baked mine in a large braising pan so that I could stir it. Bake for 1 1/2 hours, stirring often at the end. This stuff burns quickly and easily, so be careful.