Bread, that is, bread. What did you think I meant?

Well I am back in action, the oven is hot and I have set off my fire alarm at least three times this week. Although I am just getting used to the ancient oven — the door doesn’t close all the way and the dial has no temperatures listed– I think the loaves are starting to have a good crust and crumb.

Let’s break it down: when you want a good crunchy chewy crust, you need to create steam. So as you slide the raw dough onto the hot baking stone you have to simultaneously pour a cup of water into an oven safe receptacle and slam the oven door shut. It’s not as complicated as it sounds, I promise.

The crumb is the inside of the bread. My current loaves are made from a combo of all purpose and rye flours, which yields a cakey interior, and a great depth of flavor.

Different flours mean different protein contents, a crucial concept in baking. High protein flours provide more structure and make more chewy bread, Lower protein flours, like cake flour make for a soft buttery inside. Rye flour generally hovers around 7-10 % protein content by weight whereas all purpose has about 12-14%. This all adds up to the best kind of bread, at least in my opinion.

So here is my proposal. I want to bake. I hope you want to eat. Want to barter? Want to buy some flour?

This weekend, the farmers market in Evanston, was truly glorious.  The late summer produce still abounded, tomatoes, string beans and leafy basil found happy homes inside my bag (and almost as soon, inside my tummy). This was the last weekend for the beans, and I think I’ve got the final fronds of fresh herbs too. I want to cook with this stuff, but it is just so tempting to eat it raw!

Here are just a few things that I found interesting.  As usual, I like to try new apples in fall.  Last year on the blog I featured the Mutzu (still equally delicious) but this year I discovered the Liberty and the Roxbury Russet.

The Liberty apple was born in 1962 in New York to its proud parents, The Purdue and Macoun Apples.  This firm and tart apple with its beautiful rosy skin gets is named for its ability to “liberate” itself from apple diseases…Does that mean the Liberty is better for you than a normal apple? Well no, but it does give you a great burst of energy!  The Liberty has a great shelf life; it can last up to five month in a cool environment (your fridge) and in enough space to breathe (yes, apples breathe.)

These ugly looking dudes are Roxbury Russets.  Created in 1600, it is the oldest apple in the United States.  See that kind of brownish greenish coloring? That is called russeting.  I think it gives the apple character, improving with age maybe.  Crisp and a little tart, these are the quintessential fall apple; Thomas Jefferson thought so too, he had them in his orchard in Monticello.

NOTE TO READERS:  Unfortunately a technical snafu occurred and I lost my three most recent posts, so I am going to repost them. Sorry for the repeat…here we go

Though asparagus week is long behind me, it is worth mentioning the last recipe I made. Asparagus pesto turned out to be a gem.  The idea came from an old Gourmet but it needed a little doctoring. Soft and subtle, the asparagus soaks up the flavor of garlic, pine nuts and basil without being overwhelmed. I think it is best with whole wheat pasta–adds nutrition but also a good taste.

Asparagus Pesto with Fresh Tomatoes

1 bunch asparagus
1/4 cup pine nuts
3 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1/3 cup olive oil
8-10 leaves fresh basil
2/3 cup Parmigiano Reggiano Cheese
1 cup rough chopped tomatoes
Wheat penne pasta

Start boiling water for pasta. Snap off woody ends of asparagus.  Cut asparagus in two inch pieces and steam over the boiling pasta water until bright green, about 4 minutes. Quickly remove from steam and run cold water (from the tap is fine) over the asparagus to stop the cooking. Discard water.

In a food processor, pulse in the pine nuts, garlic and salt until finely chopped.  Then add the asparagus, basil and oil until you like the texture.  Transfer this mixture to a bowl and mix in cheese.  Add the pepper and more salt to taste and finish it off with the tomatoes for a hit of brightness.

Somewhere along the line, cook your pasta, but the pesto keeps really well in the fridge for almost 2 weeks.  It is also very good on sandwiches and in scrambled eggs.

Finally, a few fun facts about asparagus. There are a lot of festivals that surround this vegetable, but one of the greatest that I found takes place in the UK and comes complete with an auction, songs, costumes and Shakespeare.

In past years the “famous” auctioneer Colin Jelfs has sold 100 rounds of “gras” for £1200. Its really worth taking a look at their website. I want to go to this shindig, what an experience….

Well, thats the last of the asparagus entries.  Next up, massive amounts of bread baking.

On my fourth asparagus recipe (the first two were soups, and the second two are below) I am unsurprisingly excited to move on to a new topic next week.  At this point, I keep telling myself that it is good for my body, this week of detoxing veggie( its mildly diuretic).  What is more, asparagus is also a superstar in the nutrition world, so I let my head dominate my stomach and I eat another forkful.

The dark green of asparagus is an automatic signal of nutrition–most dark vegetables are healthy, and usually cancer-fighting (according to my mother, though she is well founded).  Rich in folate, and soluble fiber it is for stellar cardiovascular health by supporting red blood cell formulation, circulation and controlling cholesterol levels.  Eating a cup of asparagus, which really isn’t much more than six or seven big stalks, provides 35% DV of vitamin C and 20% DV of vitamin A a super-combo to charge your immune system (and your vision!).

Because of its nasty little after-effect, I was surprised to find that asparagus falls into a category with strawberries, oysters and chocolate. Know which that category  is? It is an Aphrodisiac!  Well, the high level of folates in the vegetable help to trigger the body’s natural histamines which prevent low libido and erectile dysfunction.  So maybe its not an aphrodisiac so much a homeopathic viagra.

Now that I know what I’m eating is good for me, I have to eat it.  Tuesday night brought a chicken salad with blanched asparagus tips and Wednesday, a magnificent stir fry that featured green-asparagus, spinach, basil and spring onions.

Tuesday Supper Salad

Serves 2 as main course

¼ cup White balsamic vinegar
¼ cup High quality olive oil
1 garlic clove sliced length wise in three pieces
a dab of Dijon mustard
a splash of lemon juice
Mesclun and romaine lettuces (here’s to diversifying textures)
5ish fresh Basil leaves
1 bunch asparagus, woody stems trimmed, chopped in 1 inch pieces
½ red onion thinly sliced (approx. ½ cup)
½ fennel bulb thinly sliced (approx. ½ cup)
¼ shaved parmigiano reggiano
2 marinated chicken breasts (I suggest Mediterranean flavors)

Combine first five ingredients in a small bowl or jar and mix vigorously.  I like to use a jar with  a lid so I can really shake it up, it emulsifies very nicely.  Let that sit as long as you like, the garlic will impart a great flavor, you can then season with salt and pepper.

Top washed lettuce with thin strips of basil and ½ of the sliced onion and ½ of the sliced fennel. (so you are adding ¼ cup of each)  Sauté the remaining onion and fennel in a pan for about seven minutes, or until soft and add to the salad.  Meanwhile, boil a small pan of water and cook the asparagus until bright green, about 4 -5 minutes. Drain and add with the rest. The double favor of cooked and raw is very nice.

Don’t change the oil in the pan, and begin to sauté the chicken breasts until juices flow clear and the center of the breast is not pink, about 15 minutes.

When you are ready to dig in, remove the garlic from the dressing, toss the salad and top with sliced chicken breast and shaved cheese. Serve with a baguette.  Delish….

Wednesday’s Green Stir Fry

serves a bunch….4-5

This is a basic stir-fry that yields a flavor I like and can be morphed to include any manner of veggie.  This is just what we happened to have in the fridge!

One bunch asparagus
2 bell peppers julienned
one bunch green onions white and green parts sliced on the diagonal
one red onion
2 bunches fresh spinach
extra firm tofu
soy sauce
rice wine vinegar
1 tbsp oyster sauce
4 cloves garlic minced
3 tablespoons ginger grated or minced
olive oil
dash of lime

Heat a swirl of oil in a wok to coat the sides, then add ginger and garlic cooking until fragrant, about 2 minutes. Next you want to add the vegetables that will take the longest time to soften, like the onions.  When the harder ingredients are beginning to brown and soften I begin to make the sauce, adding the oyster sauce and about 2 tbsp soy and a spritz of vinegar

Then comes the fun part.  Add all remaining vegetables with the exception of the spinach and cook until done, but crunchy, about 6 minutes.  Now toss! Now the tofu and the spinach hit the wok and everything comes together.  Taste the sauce.  What does it need? More soy, pepper, maybe a dash of sesame oil or lime juice.  The possibilities are truly endless.

Serve the sloppy sloppy mess over rice and you will not be disappointed.

Sources: http://www.british-asparagus.co.uk/superfood.php, http://whfoods.org/

This summer, I’ve decided to take a new approach for the blog.  Every week, I’ll pick a food, or a food concept and play around with it for 7 days.  This week, I’ve chosen the stalky, healthy, pungent Asparagus.

First off, let’s clear up the smelly pee issue. Methyl mercaptan, the atomic bomb in the skunk’s biologic arsenal, is also found in asparagus.  However, only when exposed to the enzymes in our stomachs can the sulfuric acid actually be released, therefore thankfully the stench is not present while cooking the veggie (1). Admittedly, there are some disputes in this discussion, but this theory seems to be the most widely accepted. (2)

Well, all things considered, I guess will be a rather smelly week for my household as we embark on seven days of recipes.  In the spring the vegetable is ubiquitous at the farmers market, so make sure you keep an eye open for the local crop.  As a member of the lily family, asparagus is closely related to the onion, the leek and scallion.   For my first recipe, there is a family reunion taking place in my fridge.

Spring (fridge) Cleaning Roasted Asparagus Soup

The best part of this recipe is that it isn’t really a recipe. The quantities can vary, the leeks can be substituted for green onions (scallions, spring onions) and the herbs are up to you!  I have made it twice already, and both times, I’ve licked the bowl.

Serves 8-10 as a first course

2 bunches asparagus cleaned and cut into pieces
1/2 pound potatoes, sliced 1/4 inch thick
3 leeks, white and light green parts chopped
4 large cloves garlic in its skin
1/4 cup olive oil
1 1/2 (ish) quarts chicken broth
1 lemon
Salt and Pepper
Fresh herbs like dill and parsley (optional, but exceptional additions!)

Preheat your oven to 375.  In a large bowl, combine asparagus, leeks (or substitutions), potatoes and garlic  with the olive oil.  Go ahead and use your hands to mix it up- more effective and more fun. Season with coarse salt (kosher) and a few grinds of fresh black pepper.  You can always add more later, this is just to give the veggies that great roasted toasted flavor.  Roast mixture on one or two baking sheets for 35 minutes, or until soft. Remove from oven and allow to cool a little. Pop the garlic cloves out of their skins.

Place 1/3 of the vegetables in the bowl of a food processor and add broth to cover. Careful! Blending hot things can be dangerous.  Blend until desired smoothness (or chunkiness!). Repeat with remaining veggies and broth in two batches.

Now taste. What does it need? Add a squeeze of lemon juice: it will brighten your soup.  Finally chop a bit of fresh parsley and/or dill and sprinkle it over top. Voila! With a piece of bread and a hunk of good Irish cheddar cheese, your meal is ready.

The first day in Spain, I went straight for this treat.  Wandering around El Puerto Del Sol, I stopped in a shop full of hanging meat, smoke and locals.  True to from, I went for the ultra-authentic bocadillo de jamón.

Jamón is a mainstay in the Spanish diet, not to mention a building block of the export economy.  This is nothing like the ham from the deli, or a Christmas ham with cloves.  No, this is sliced thin and its salty meaty flavor is best on its own or with a little bread.

From a previous voyage to San Sebastian, a city in the Basque country of northern Spain, I knew that jamón iberico was delicious, and ubiquitous but I didn’t fully understand its importance.  Now, after a little research, and a long conversation in Spanish that tested my grammatical skills, here’s what I’ve got.

There are three main types of jamón in Spain- Serrano, Iberico, and Jabugo also known as jamón de pata negra. Serrano is the cheapest and the most common.  It has distinct white skin and you’ll find many bars have the entire leg on the counter, slicing it off piece by piece.  Iberico is one step up in quality—a little purer, a little more flavorful.   The purity is based on how the pig, or cerdo was raised, what it ate and how much exercise it got.  Jamón de Pata Negrais the purest and the most expensive. These pigs only eat bellotas, or acorns and are “purebreds.”

I had the opportunity to try a little piece the other day.  Truly, I’ve never had anything like it.  The fat was enchantingly unfamiliar and delivered exceptional flavor, balanced in its salt and depth of meat-i-ness. I asked if I could take a picture of the owner and he asked me how I would pay.  With love, I told him.  He like that.

The different types of jamón are heavily quality controlled. The Ministerio de Agricultura Español, determines the origin of the each ham and analyze its integrity.  The Reglamento Europeo,  (CE) the same organization that protects the flavor and the purity of Parmigiano Reggiano cheese makes sure that Spanish jamón is legally protected from interlopers and copycats.

If you happen to see some Spanish meats at your butcher shop, look to see if the jamón is 5J, a brand that is considered the best in the country, according to my local research.

Writing this makes me hungry…even though I just ate una tortilla con patatas y huevos, muy tradicional!