August 1, 2012 | Page 3 of 4 | The Rambling Epicure

Part 5: Kimchi vs. Sauerkraut – Fermenting Vegetables

Published by Diana Zahuranec + Wednesday, August 8, 2012 Permalink 3

: cafemama / Foter / CC BY-NC-SA

Part 5 on Fermentation: Kimchi vs. Sauerkraut – Fermenting Vegetables

by Diana Zahuranec

Once again, Harold McGee’s The Science and Lore of the Kitchen comes to the rescue.

In fermented vegetables, remember that the two components that determine aroma and flavor are the salt concentration and temperature of fermentation. Those are the two main differences between kimchi and sauerkraut.

Bowl of kraut.

Sauerkraut, besides being cut more finely, has no other ingredients besides cabbage and brine. It ferments at 64-76 °F/18-24°C for 1 to 6 weeks. Its final salt content is 1-2%, and its final acidity level is 1-1.5%. That higher temperature for sauerkraut results in more lactic acid bacteria, giving it a tangier flavor.

Kimchi is cut into larger chunks and includes plant leaves and stems, too; and hot Korean chili pepper, garlic, and fish sauce are added for flavor. It’s fermented at a lower temperature than sauerkraut at 41-57°F/5-14°C for 1-3 weeks, with a higher salt content in the end (3%) and lower acidity (0.4-0.8%).

Bowl of kimchi.

Simon Says: Daily Food Quote, August 8, 2012

Published by Jonell Galloway + Wednesday, August 8, 2012 Permalink 0

by Simón de Swaan

All the gifts are nothing. Money gets used up. Clothes you rip up. Toys get broken up. But a good meal, that stays in your memory. From there it doesn’t get lost like other gifts. The body it leaves fast, but the memory slow.–Meir Shalev, Four Meals

Israeli journalist and television host Meir Shalev is also one of Israel’s most celebrated novelists. His other books include The Blue Mountain and A Pigeon and a Boy, for which he won the Brenner Prize, Israel’s highest literary recognition.

Simon Says: Daily Food Quote, August 7, 2012

Published by Jonell Galloway + Tuesday, August 7, 2012 Permalink 0

by Simón de Swaan

The ultimate aim of civility and good manners is to please: to please one’s guest or to please one’s host. To this end one uses the rules laid down by tradition: of welcome, generosity, affability, cheerfulness and consideration for others. People entertain warmly and joyously. To persuade a friend to stay for lunch is a triumph and a precious honour. To entertain many together is to honour them all mutually. It is equally an honour to be a guest.—Claudia Roden, A Book of Middle Eastern Food, 1968

Claudia Roden is a cookbook writer and cultural anthropologist based in the United Kingdom. She was born in 1936 in Cairo, Egypt. A Book on Middle Eastern Food is a classic in the world of cookbooks, and James Beard referred to it as “a landmark in the field of cookery.”

Simple Sustenance: Kale Power — Kale and Sunflower Seed Pesto

Published by Renu-Chhabra + Tuesday, August 7, 2012 Permalink 0

by Renu Chhabra

“Eat food. Not too much. Mostly plants.” Michael Pollan

This one is for kale lovers. I know. I am one of them. Until not too long ago, I did not have the slightest idea of its existence; or let’s just say, it did not visit my produce bag. But once I tasted it, I was hooked on the amazing wonders of kale like most health enthusiasts.

Kale is known by several flattering names — Queen of Greens, Powerhouse of Nutrients, King of Greens. These days kale is one of the most talked about super foods. From soups and stews to salads and stir fries, it has found its way in every possible form of cooking. Kale juice anyone? How about kale chips for a healthy snack? And if that’s not enough, just puree these hearty leaves to transform them into pesto. Now that opens up several more ways to enjoy its versatility. Stir it in pasta, spread it on breads and crackers, or thin it a little to make dressings. If none of those options are appealing to you, a few spoonfuls as is works for me.

Speaking of pesto, I made this recipe with sunflower seeds instead of nuts. Sunflower seeds provide fair share of good fats, and they also give it a rustic texture. I left cheese out making thus making it an option for vegans. But if you prefer a cheesy flavor, add some pecorino or parmigiano. Good olive oil, lemon, and garlic with a few grinds of sea salt make it absolutely delicious. Store in refrigerator and enjoy.

Recipe

1 medium bunch kale, stems removed
1 large clove of garlic
½ cup unsalted roasted sunflower seeds
Juice of one large lemon
Sea salt to taste
Freshly ground pepper (optional)
½ cup olive oil

Instructions

Put kale leaves in boiling water for 30 seconds. Drain in a colander, and run cold water over to stop the cooking process. Squeeze kale to remove water completely.

In a food processor, pulse garlic a couple times. Add sunflower seeds and pulse again 2-3 times. Add kale, lemon juice, salt, pepper and puree. Drizzle oil while the machine is running. Puree it to desired consistency.

Adjust lemon and salt to taste. If the pesto is too thick for your taste, add a little water.

In a food processor, pulse garlic a couple times. Add sunflower seeds and pulse again 2-3 times. Add kale, lemon juice, salt, pepper and puree. Drizzle oil while the machine is running. Puree it to desired consistency.

Adjust lemon and salt to taste. If the pesto is too thick for your taste, add a little water.

Food Art: Voluptuous Veal Meatballs, by Meeta Khurana Wolff

Published by Jonell Galloway + Tuesday, August 7, 2012 Permalink 0

Meeta Khurana Wolffis a freelance food photographer, stylist and writer, currently living in the culturally rich city of Weimar in Germany with her German husband and their 8-year-old son, where she enjoys preparing multicultural, home-cooked meals using fresh organic ingredients. When she is not styling, photographing or writing about food, Meeta loves to travel the world, exploring new cultures and capturing it all on camera. The unique mood that Meeta creates in her food photography is also found in her travel, still life and landscape photography.

Born in India, Meeta was brought up in and went on to train in some of the world’s finest hotels, where food was always an important part of her life. Her love for food photography stems from her passion for food itself, and she combines her two greatest enthusiasms on her multifaceted, award-winning blog, What’s For Lunch, Honey? The recipes she develops and creates are documented by her powerful, yet refreshing, food photography and styling.

See more food photo compositions at Meeta K. Wolff.

Simon Says: Daily Food Quote, August 3, 2012

Published by Jonell Galloway + Friday, August 3, 2012 Permalink 0

by Simón de Swaan

One should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next day.–Édouard de Pomiane, Cooking with Pomiane, 1962

Édouard Alexandre de Pomiane (1875-1964) was a French scientist, radio broadcaster, and food writer. His best-known works to have been translated into English are and Cooking with Pomiane. His recipes often take pains to demystify cooking by explaining the chemical processes at work.

How Smart is a Sheep? The Churra da Terra Quente

Published by Diana Zahuranec + Friday, August 3, 2012 Permalink 0

by Diana Zahuranec

As I stood in the crisp air and bright sun of a Portuguese farm with the other Slow Food University of Gastronomic Sciences students, a single question popped into my mind. We were learning about the Churra da Terra Quente sheep breed, an indigenous and endangered animal with tangled wool and long, dirty tails. They were a rough-looking lot, but watched us curiously and weren’t as shy as other sheep I’ve unwittingly terrified just by standing by them. Some scratched their dirty wool on dry tree trunks, and others flopped down onto the dry soil that was bereft of rain for 4 ½ months, unconsciously dirtying themselves even more. They had curly horns like trofiette pasta. I got the impression that they were happy, or content, to be out in the sun watching us watching them.

Churra da Terra Quente sheep in the dry Douro

In an indigenous flock – or group, or pack, or what-have-you – the purity of the breed is kept by inbreeding. In dogs, I know this leads to some odd character traits: Dalmations, for example, can be suddenly temperamental; my family’s Vizsla at times suffered anxiety and, strangely for a dog, psychological problems – and was also, of course, the most intelligent dog on earth.

Food Art: Kentucky Route 127 Yard Sale, a food & other photography exhibit by Dave Cronen

Published by Jonell Galloway + Thursday, August 2, 2012 Permalink 0

Interview with Dave Cronen: I am not a big fan of yard sales per se but I have to admit when you lump them all together for 400 miles (from Michigan to Alabama), they do have a draw. Once a year, usually in August, on a secondary road called Route 127, buyers and sellers meet to buy and sell their wares. One thing I have noticed is the inordinate amount of kitchen stuff. One is an item, 15 is a collection. I’ve enjoyed photographing the patterns and shapes and the colors of America throughout my career as a photographer.

[Show slideshow]

Simon Says: Daily Food Quote, August 2, 2012

Published by Jonell Galloway + Thursday, August 2, 2012 Permalink 0

by Simón de Swaan

A chief maxim in dining with comfort is to have what you want when you want it.—Thomas Walker, The Original, 1835

Thomas Walker was a police magistrate and author. On 20 May 1835 he began publishing The Original, and continued it weekly until the following 2 Dec. It is a collection of his thoughts on many subjects, intended to raise “the national tone in whatever concerns us socially or individually,” but his admirable papers on health and gastronomy form the chief attraction of the work.

Simple Sustenance: Summer in a Bowl — Honey-Ginger Papaya Salad

Published by Renu-Chhabra + Thursday, August 2, 2012 Permalink 0

by Renu Chhabra

One cannot think well, love well, sleep well, if one has not dined well. —Virginia Woolf

Sunshine and outdoors! Summer is in full swing. We have been experiencing beautiful warm days — some warmer than others. But that’s the beauty of this season.

Farmers markets are exploding with seasonal produce and an abundance of flower power. And local honey farms are showcasing their products with great pride. In fact, I recently attended a lecture about bee pollination at our local Whole Foods Market. It is amazing how these tiny bees create something so rewarding, one bit at a time. It definitely makes me respect every drop of honey I use. Especially at a time when there is quite a buzz about honey among health-conscious people like me who try to avoid refined sugars, and want to preserve this precious commodity. So I say, love our honey bees and respect their hard work.