KimmyKokonut

Fig Tart
Taking a break from mushrooms, let’s look at this luscious tart I made recently. It was really easy to make and very tasty. For the crust, I veganized a recipe off epicurious and it was amazing. It’s a cornmeal crust with rosemary and I made it in my food processor. [...]

Popularity: 14% [?]

My wild mushroom week is overlapping into this week and I don’t mind. I made an earthy, delicious soup with my cauliflower mushrooms that I had to share. Their cooked texture makes me think of rice noodles. I think they would be fun with a stroganoff sauce over them or a Thai [...]

Popularity: 19% [?]

Nature’s art
I don’t eat a lot of cabbage, which may shame my Polish ancestors. Maybe it was because my mother grew up with so much cabbage that she didn’t force it on me or that I only had it at Grandma’s house on holidays. Regardless, it has not become a comfort food for [...]

Popularity: 30% [?]

Kraut Dog
Vital wheat gluten is a wonderful thing. My first encounters with seitan (the wheat meat) were unflavored store-bought varieties over 10 years ago. This little gluten has come a long way from Chinese Buddhists of the past. While in culinary school I wanted to learn how to make it, the [...]

Popularity: 26% [?]

After fighting multiple colds since returning from South America, my husband and I have decided to add a few days of eating raw before we continue with a liquids fast. I don’t understand if we have a build-up of toxins from the produce in South America or if we are adjusting to new germs in [...]

Popularity: 28% [?]

I’d like to take a moment to interrupt the regularly scheduled bread events to share today’s lunch, prepared 100% de scratcho. I made the lovely seeded marble rye in school. The tempeh is from my previous makings (it kept very well in the freezer). The flavor is so delicate I [...]

Popularity: 9% [?]

Our last day!
After seven days of constant, all-day bread baking marathon, my freezer is stocked for the rest of the summer and I feel like I have gotten my clogs wet with techniques. I’m so happy we were able to negotiate an independent study. I’ve always wanted to learn more about [...]

Popularity: 12% [?]

Good ole’ swirly bread.
Apparently my desire to learn the breads of my childhood does NOT impress my classically trained chef-instructor who has a passion for the natural fermentation process. I am excited about cultivating yeast and making artisan bread, but a well-rounded bread intensive would not be complete without some marble rye [...]

Popularity: 19% [?]

Quite the variety!
Today we learned the ins and outs of sticky buns. Basically they are pretty easy but sticky and full of sugar. Lots of sugar. We used a yeasted dough which definitely put it ahead of Cinnabon refined processed crap. We made a schmear, which is basically melted [...]

Popularity: 12% [?]

The spread.
Since it was a Monday and there was no “day before” to do pre-ferments, today’s breads were active dry yeast days. Not so much artisan but tasty nonetheless.
We had flatbreads on our bread wishlist (along with 39 other breads), so our Chef took liberties with our desire to do Naan and [...]

Popularity: 11% [?]