http://www.uga.edu/nchfp/how/can_06/sauerkraut.html

Yes it is good, but how good for you? More on Sauerkraut

http://www.sauerkraut.com/benefits.htm

http://www.motherearthnews.com/Real-Food/2006-08-01/Got-Cabbage-Make-Sauerkraut.aspx?page=3

Wild Fermentation & Sauerkraut!!!

Making Sauerkraut is Easy!

Sandor Ellix Katz, the creator of this site and the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) has earned the nickname "Sandorkraut" for his love of sauerkraut. This is Sandorkaut's easy sauerkraut recipe, one of more than 90 ferments included in his book.

Timeframe: 1-4 weeks (or more)

.....full recipe at http://www.wildfermentation.com/resources.php?page=sauerkraut

cookbooks & cooking websites....

a wish list!

• www.corduroyorange.com for cutting techniques and other detailed explanations of technical cooking terms by showing you how.
• http://www.cookingforengineers.com is a site with step by step photos and instructions.
• There is also a helpful conversion chart on the Waitrose website: http://www.waitrose.com/food_drink/recipes/conversioncharts/index.asp
• Alton Brown's cookbooks like "I'm just here for the food" & Alton Brown's TV show Good Eats (or his recipes on foodtv.com) -- you may also want to check out his book "Gear for your kitchen" which is a good place to start when you don't know what kinds of kitchenware you may need.
• for beginners, A Man, A Can, A Plan, and Peg Bracken's I Hate to Cook Book.
• Jacques Pepin has a nice little website with very simple recipes and even videos showing you how to make them! Check here: http://www.kqed.org/w/jpfastfood/recipes.html
• Good Eats is definitely the way to go. I am currently uploading all the episodes to YouTube
• "On Food and Cooking," by Harold McGee, explains the chemistry behind cooking processes.
• Sam the Cooking Guy's "Grilled Rosemary Chicken Sandwich" ( http://www.thecookingguy.com/cookbook/recipe.php?id=130 )
• 
  

Richard Olney's Garlic Soup Recipe

Richard Olney's Garlic Soup Recipe
October 5, 2009 33 Comments
I've worked my way through a stack of garlic soup recipes over the years. Some clipped from magazines or torn from newspapers, others scribbled in shorthand on scraps of paper. It is a delicious realm of soups, and there have been plenty of notable bowls amongst them. To that extent, I thought I'd share the one I love most. It's from Richard Olney's classic, The French Menu Cookbook. Creamy and full-bodied without the use of cream, it is made by simmering a dozen or so cloves of garlic in water with a few herbs, then thickening it with a mixture of egg and shredded cheese. It's hard to beat a big ladleful poured over crusty, day-old walnut baguette with a finishing slick of olive oil.
The garlic mellows as it simmers and works itself into something round and mild - not at all harsh or aggressive in flavor or fragrance. It's a restorative soup, one that I make when I want something simple and direct, but with more body than a clear, brothy soup or consommé.
And, it's worth noting, if you've ever made ice cream from scratch, you should have no trouble here. The technique is quite similar.

Richard Olney's Garlic Soup Recipe
The following recipe reflects how I make this soup, with my notes/words. The original recipe often calls for a range of a particular ingredient, for example, 10 - 15 cloves of garlic, or healthy pinch of thyme....I decided to included the amounts I use when I make it.
1 quart (4 cups) water1 bay leaf2 sage leaves3/4 teaspoon fresh thymea dozen medium cloves of garlic, smashed peeled, and chopped1 teaspoon fine grain sea salt
Binding pommade:1 whole egg2 egg yolks1 1/2 ounces freshly grated Parmesan cheesefreshly ground black pepper1/4 cup extra virgin olive oil
day-old crusty bread & more olive oil to drizzle
Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. Strain into a bowl, remove the bay and sage leaves from the strainer, and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.
With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly!), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly. Olney states, "just long enough to be no longer watery." I usually let it go a wee-bit beyond that - until it is the consistency of half-and-half or cream. Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, and serve immediately.
Makes about 4 cups of soup.
This recipe was adapted from The French Menu Cookbook by Richard Olney. Originally published in 1970, this edition was republished by Ten Speed Press in 2002.

Two-Cheese BuckwheatGalettes

Vegetarian Times Issue: September 1, 2009 p.

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These savory crêpes are a specialty of Brittany in the western region of France. It is still a tradition in many families to make galettes for Friday night dinner. The batter must be beaten well and allowed to rest 12 to 24 hours to develop a consistency that will stick to the pan.

DIRECTIONS

1. Whisk together flour and salt in large bowl. Beat egg and honey with 2 cups cold water. Using electric mixer, gradually beat egg mixture into flour mixture until batter is smooth. Beat 6 to 10 minutes, or until batter is light and thickened slightly. Cover with plastic wrap, and refrigerate 12 to 24 hours.
2. Preheat oven to 200°F, and place large baking sheet on oven rack. Whisk 1/2 to 1 cup water into chilled galette batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium heat.
3. When skillet is hot, pour in 1/3 cup batter, lifting and turning pan to swirl batter so it coats bottom of pan. Cook 2 to 3 minutes, or until edges begin to brown and center is dry. Loosen edges of galette, and flip with spatula, then sprinkle with 2 Tbs. grated Gruyère. Cook 30 seconds to 1 minute, or until cheese begins to melt. Fold in half, and place 1 goat cheese round in center. Fold galette in half once more to make fan shape. Place 1 more goat cheese round on top of galette, and transfer to baking sheet in oven to keep warm. Repeat with remaining batter and filling ingredients. Sprinkle each galette with cracked black pepper, if using.

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ingredient list

Makes 8 crepes

Galettes

• 1 1/2 cupsbuckwheat flour
• 1 1/2 tsp. salt
• 1 large egg
• 1 tsp. honey

Filling

• 1 cup grated low-fat Gruyère cheese
• 1 7-oz. log goat cheese, cut into 16 rounds
• 1 tsp. cracked black pepper, optional

Nutritional Information

Per :

Calories	188
Protein	12g
Total fat	8g
Saturated fat	5g
Carbs	17g
Cholesterol	43mg
Sodium	574mg
Fiber	2g
Sugars	2g

Seeded Crepes with Tomato-Mushroom Filling

Vegetarian Times Issue: September 1, 2009 p.39

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Almond milk and ground flaxseeds replace dairy and eggs in this batter.

DIRECTIONS

1. Whisk ground flaxseeds with 1/4 cup warm water in small bowl. Let stand 15 minutes.
2. Whisk together flour and salt in bowl. Whisk in ground flaxseed mixture, then oil. Whisk in 1/2 cup almond milk 1/4 cup at a time, until batter is smooth. Mix in sunflower seeds, sesame seeds, whole flaxseeds, and poppy seeds. Cover, and chill 30 minutes, or overnight.
3. Tie together parsley, thyme, and bay leaf with kitchen twine to make bouquet garni. Heat 1 Tbs. oil in Dutch oven over medium-high heat. Add 1/2 cup shallots, mushrooms, and 2 tsp. garlic. Cook 10 minutes, or until vegetables are browned, stirring frequently. Transfer to plate.
4. Reduce heat to medium, and add remaining 1 Tbs. oil to Dutch oven. Sauté remaining 1/2 cup shallots in oil 3 to 4 minutes, or until just beginning to brown. Add tomatoes, remaining 2 tsp. garlic, and bouquet garni; cover; and reduce heat to medium. Simmer 10 minutes. Uncover, and simmer 5 minutes more, or until most of liquid has evaporated. Stir in mushrooms, and cook 3 minutes, or until heated through. Keep warm.
5. Preheat oven to 200°F. Whisk remaining 1/4 cup almond milk and 2 Tbs. water into chilled crêpe batter to thin. Grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
6. Pour 1/3 cup batter into hot skillet, lifting pan to swirl batter so it coats bottom of pan. Cook 2 to 3 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds more. Transfer to plate, and place in warm oven. Repeat with remaining batter.
7. To serve: Place 1 crêpe on plate, and fill with 1/2 cup filling. Garnish with parsley, and fold sides over filling. Repeat with remaining crêpes and filling.

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ingredient list

Makes 6 crepes

Batter

• 2 Tbs. ground flaxseeds or flaxseed meal
• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1 1/2 Tbs. olive oil
• 3/4 cup almond milk or oat milk, divided
• 1 1/2 Tbs. raw sunflower seeds
• 1 Tbs. sesame seeds
• 1 Tbs. whole flaxseeds
• 1 1/2 tsp. poppy seeds

Filling

• 3 stalks fresh parsley
• 3 large sprigs fresh thyme
• 1 large bay leaf
• 2 Tbs. olive oil, divided
• 3 large shallots, finely chopped (1 cup), divided
• 2 lb. button mushrooms, sliced (8 cups)
• 4 cloves garlic, minced (4 tsp.), divided
• 1 28-oz. can chopped tomatoes
• 1/2 cup chopped fresh parsley, for garnish

Nutritional Information

Per :

Calories	286
Protein	9g
Total fat	14g
Saturated fat	2g
Carbs	34g
Cholesterol	mg
Sodium	436mg
Fiber	6g
Sugars	8g

Recipe: Ginger-Miso Yam Wraps

Recipe: Ginger-Miso Yam Wraps

We saw this recipe in the latest ish of Vegetarian Times and had to make it toot sweet. And sweet it is, but with the subtle presence of ginger and a bitch slap to the taste buds courtesy of some cayenne (of which we added a bit extry). Don't even get us started on the fresh crunch of the collards! Shout out to Nitsa for the freshly picked greens from Two Coves Community Gardenin Astoria. Packed full of protein, with the help of edamame and tofu (and even a lil' PB), these wraps are healthfully delicious.

Whistle While You Work: I opted for Radiohead because by the time I started cooking the skies were overcast. I was feeling pretty mellow, in a content way.

Ingredients
2 small yams
2 Tbs. white miso paste
1 Tbs. smooth peanut butter
2 Tbs. finely chopped shallot (I actually opted for green onions)
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup frozen shelled edamame
1/4 tspn. cayenne pepper
6 oz. firm silken tofu, crumbled (1 cup)
2 Tbs. chopped cilantro
8 collard green leaves, stems removed (sub kale, rice paper, etc.)

Directions
1. Preheat oven to 400°. Cut thin slice off both ends of yeams, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams and scoop flesh into bowl. Mash in miso and peanut butter.

2. Meanwhile, coat skillet with cooking spray and heat over medium heat. Sauté shallot, ginger, and garlic 3 minutes, or until soft. Add edamame, 1/4 cup water, and cayenne; cook 3 minutes more. Remove from heat and stir in tofu, cilantro, and yam mixture. Cool.

3. Place 1 collard green leaf on work surface. Spoon 1/3 cup yam mixture in center of lead. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place seam-side down and repeat with remaining ingredients.

Nutrition
Serving: 2 rolls
Servings per recipe: 4
Calories: 179
Total Fat: 5g (1g sat. fat)
Sodium: 320mg
Carbohydrate: 25g
Fiber: 5g
Sugar: 8g
Protein: 10g

Nori, Egg, and Potato Rolls

Vegetarian Times Issue: September 1, 2009 p.42

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Nori, the roasted sheets of seaweed used to make sushi, add a little extra something to a homey potato salad wrap.

DIRECTIONS

1. Soak potatoes in cold water 15 minutes. Boil eggs 9 minutes; rinse and peel. Chop eggs, and transfer to bowl.
2. Drain potatoes, and toss with 1/2 tsp. paprika. Heat oil in skillet over medium heat. Stir-fry potatoes 10 minutes, or until browned. Stir potatoes, onion, celery, bell pepper, mayonnaise, mustard, and remaining 1/4 tsp. paprika into eggs. Season with salt and pepper, if desired.
3. Place 1 sheet nori on work surface. Spoon 1/2 cup potato mixture in center of nori sheet. Fold all 4 corners up, tuck in edges, and invert to create a round package. Repeat with remaining filling and nori. Chill 20 minutes, or until ready to serve.

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ingredient list

Serves 4

2 medium white potatoes, cut into 3-inch matchsticks (12 oz.)
4 large eggs
3/4 tsp. sweet paprika
2 tsp. olive oil
1/4 cup finely chopped red onion
3 Tbs. finely chopped celery
3 Tbs. finely chopped green bell pepper
2 Tbs. reduced-fat vegan mayonnaise, such as Vegenaise
1 tsp. Dijon mustard
8 large sheets nori

Nutritional Information

Per :

Calories	203
Protein	8g
Total fat	10g
Saturated fat	2g
Carbs	20g
Cholesterol	212mg
Sodium	148mg
Fiber	2g
Sugars	2g