Ginger Ale

This isn’t just another thing to make with all the whey you have leftover from making cheese; it’s a tasty healthy spicy/sweet drink. If you drink soft drinks, it’s a great substitute since it doesn’t have evil HFCS (high fructose corn syrup).

The recipe is modified from one in Nourishing Traditions.

3/4 cups of fresh grated ginger (tip: keep ginger in your freezer; it’s much easier to grate frozen)
1/2 cup fresh lime juice
1/2-3/4 cup of sugar
1/4 cup of whey
2 quarts of water
1/2 teaspoon of salt

Place everything in a 2-quart jar, stir well and cover tightly.
Leave at room temperature for 2-3 days.
Transfer to the fridge (it will keep for several months chilled).
Strain before serving.

It’s not very bubbly, so I usually add a bit of seltzer, I do love seltzer.

Pistachio Pesto

Purists make pesto by hand using a mortar and pestle. Pesto is derived from the Latin word “pesta, which means “to pound, to crush.” They say that hand-pounding pesto keeps the flavors distinct and it releases more of the oil from the basil, so the pesto is more flavorful.

My husband and I have raced to see who could make pesto faster- me, with a mortar and pestle; he with a food processor. The rule was it had to include cleaning and putting away the food processor. I’m pretty sure I won, but he may remember it differently.

Either way, you can whip up a batch in less time than it takes to walk the dog around the block.

I like to make my pesto with pistachios. It gives it a great color. My husband likes to make his with toasted pecans and jalapenos. Yu-uum. You can follow the basic recipe and experiment with different ingredients.

Here’s what you need:
2-3 cups loosely packed fresh basil
1/2 cup grated Parmesan-Reggiano or Romano cheese
1/4- 1/2 cup extra virgin olive oil
1/3 cup pistachio nuts
2-3 garlic cloves
a dash or two of cayenne pepper
salt and freshly ground black pepper to taste

When hand pounding, start off pounding the garlic and coarse salt, then add about 1/3 of the nuts and 1/3 of the basil. I keep one hand sort of cupped around the top of the mortar to keep the nuts from flying out. Keep adding the nuts and basil. Once those are pounded to a very course paste, stir in the oil and cheese last.

With a food processor, just put everything in and give it a whirl.

Chopped basil will oxidize and turn brown. To prevent this, cover the top with a thin layer of olive oil before you store it in the fridge (it will keep, covered with plastic wrap, for about a week).

Pesto is great, of course, tossed in pasta, but is equally as good on chicken, pork, fish or pizza.

I like to make a big batch and freeze it. You can freeze pesto in ice cube trays. Then store the frozen cubes in a bag so you can grab a few when you need them. I usually make small pesto balls (like drop cookies), freeze them on a cookie sheet, then throw them in a freezer bag.

Once winter comes around, you’ll be happy you froze a little bit of summer.

Kimchi

Kimchi is a powerhouse of nutrition, packing tons of vitamins and beneficial bacteria. The kimchi I make isn’t what I think of as traditional kimchi. I recently learned that Kimchi varies greatly from different regions and different seasons. The one I’m going to show you is a version called baek kimchi or literally “white kimchi.” It doesn’t call for fish sauce, fermented shrimp or the red powder that usually gives kimchi its characteristic color. It is a crisp, fresh version.

I have continued to experiment with different vegetables. I’ve used Napa cabbage and regular cabbage. I sometimes use daikon radishes and sometimes use regular radishes. Regular radishes add a nice color. Today, I am lucky to have a hot pepper from Bonnie and Earl’s garden in Virginia. This will add a nice spice. The two important things to include are grated ginger and garlic. Add grated ginger and garlic and whatever vegetables you want and you’ll have a nice fresh kimchi.

You will need whey for this recipe. If you made the cream cheese from yogurt from the previous post, you should have the whey. If you didn’t make the cream cheese, go do that now (click here for the recipe). I’ve seen recipes that substitute more salt for whey, but I think it makes the kimchi too salty, and I love salt so that’s saying something.

Whey is a magical ingredient. It has enzymes that ferment food. There has been a lot written about the health benefits of fermented food. I just like the zing.

Click here for the recipe.

After you have the kimchi in a jar with a tight lid, you leave it out on the counter for three days. Be careful when you open it! It spews like a shaken soda on a hot day. Once fermented, the kimchi will last in your fridge forever or there abouts. I’ve actually never tested that… We go through ours rather quickly. Use it like hamburger helper– add it to some ground-beef and rice and you have an instant Korean meal.

Boo, my kitchen helper

Boo, my little helper

Introduction

Making things is an obsession for me. When I see something, anything, I wonder, can I make that myself? After reading a few influential and inspirational books, The Omnivore’s Dilemma by Michael Pollan, Animal, Vegetable, Miracle by Barbara Kingsolver and thanks to my friend Jan, Nourishing Traditions by Sally Fallon, I took this obsession to the kitchen.

When I was 10, my Dad told me that if I knew how to read, then I knew how to cook. I’ve been reading and cooking since. I’ve long been cooking from scratch. I find it easy and not as time consuming as one might think. Lately, I’ve been doing a lot of label reading and wondering if my bread really needs 30 ingredients or if my strawberry jam really needs high-fructose corn syrup. I decided to find out just how many everyday food items I can make myself. My “Neo-19th Century” cooking has become a daily part of life. I use modern tools, but try to make everyday items like they would have been made a century ago.

This blog will show you how to make kitchen staples. Many items require hours and sometimes days to complete, but the hands-on time will be less than an hour. Some recipes take a little planning, but you’ll see how easy it is to incorporate them into your busy life.

Today I’m going to start two items, cream cheese and bread. The hands on time for today will be less than 15 minutes.

Cream Cheese and Whey

Homemade cream cheese from yogurt is the simplest cheese you can make. Actually it’s one of the simplest things you can make period. It has a bit of tartness to it and a more complex taste than store-bought cream cheese. It reminds me a bit of goat cheese.

One reason to make your own cream cheese, aside from the taste, is the by-product it makes—whey. I’ve found that many recipes in Nourishing Traditions require whey. Whey is the liquid that is leftover from making cheese. It’s loaded with all kinds of good stuff for you. Be sure to save it because I will be making many recipes that require it (kimchee and ginger ale to name two).

Click here for the cream cheese recipe.

No-Knead Bread
I’m also going to start a loaf of bread. I bake this bread at least a couple of times a week. When we start to get to the end of one loaf, I start another one. We rarely buy store bought bread anymore. You can get this bread going in the time it would take you to make a peanut butter and jelly sandwich. Total hands-on time is around 15 minutes, IF you move slowly. I can do it in 10.

This bread takes a day to rise, so you have to plan ahead a bit.

The recipe is from Sullivan Street Bakery. You can get the recipe online here.

Click here for my version.

I’ve tried using whole-wheat flour and a mixture of wheat and white. Adding wheat makes the loaf fairly dense, though still delicious. My favorite way to make it is to use unbleached white flour and a cup of mixed grains. I keep a jar with a mixture of millet, oat bran, oats, wheat berries or whatever looks healthy in the bulk food section.