Filed under: Basics, Food and it's Impact on Our Health, In The Kitchen with Millie- How To's
Hollandaise Sauce
Set up a double boiler (or a glass or stainless steel bowl over hot water, just shy of simmering..
For one serving use 1 egg.
Whisk yolk in bowl over hot but not boiling water. When egg gets hot but still runny, add 1-2 Tablespoons butter. Keep whisking.
When it starts to thicken, remove from heat and add a few squeezes of lemon juice. Add salt and pepper to taste. Douse your breakfast or veggies or salmon with it.
If it gets too thick, whisk in a bit of hot water.
Science Daily had an article today saying that eating a low glycemic food at breakfast will help you be satiated and keep the blood sugar from dropping later in the day.
Their suggestions on WHAT to eat? Almonds, Yep, that’s all they could come up with! They also went on to say that as to what we actually should eat ; “This is a very tall order for food product manufacturers,” Shelke said. “It takes a lot of skill and understanding.” They are saying our food manufacturers are going to have to get creative about producing a “food” that fits this criteria!
What absolute rubbish!
This mysterious food already exists! It called bacon and eggs with a a small amount of fruit…or how we do it in the south, sliced tomatoes, maybe…
Here’s a few more suggestions (in case we can’t “figure it out”…)
Eggs, fried in Organic Butter with Turkey Bacon, Blueberries
Scrambled Eggs (fried in coconut oil) with Chicken Sausage, Sliced Tomatoes
Organic Scrambled Eggs with Butter, Salsa w/Fruit & Ezekiel Toast
Turkey Omelet & Melon
Mushroom and Onion Omelet/ Fresh Fruit Salad
Eggs Florentine with Rice Mozzarella and Pineapple/ Nuts
Vegetable and Turkey Bacon Omelet with Fresh Fruit
Grilled Chicken and Egg Tostada, Fresh Fruit Salad
Roasted Turkey, Scrambled Eggs, Peaches
Broccoli & Turkey w/ Scrambled Eggs / Fruit Salad
Ezekiel Bread French Toast Stuffed with Rice Cream Cheese with Walnuts and Vanilla, Organic Maple Syrup or Bananas Sautéed with Butter
Breakfast should be 1/3 of our days nutrients and calories, approximately 650 to 700 calories. Cook those eggs and bacon with about a T. butter, eat low glycemic veggies or a small serving of nutrient rich berries and you are set until lunch. No drop in blood sugar, no hunger, no weight gain…no mystery!
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From the Criterion Cookbook by Millie Barnes8 ounces smoked salmon or lox, roughly chopped
1 slice Ezekiel bread- lightly toasted, roughly chopped
2 tablespoons fresh mayonnaise
1/4 cup grated onion
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon table salt
1 1/2 tablespoons lemon juice from 1 lemon
1/2 cup tapioca flour
2 large eggs , lightly beaten
1/2 cup butter PLUS 1 1/2 teaspoons
3/4 cup Ezekiel bread crumbs- make by drying well in oven, process to fine crumbs
1. Mix smoked salmon with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds.
Filed under: Basics
8 oz. Organic, Fair trade semisweet chocolate chips
8 large organic eggs
1 tsp. vanilla extract
1/4 C plus 2 Tablespoon confectioners’ sugar
1. Preheat the oven to 350. Coat an 8 1/2″ spring form pan with butter and line the bottom with parchment.
2. Melt the chocolate in the microwave, a double boiler or a bowl set over a saucepan of simmering water. (easiest)
3. Separate the yolks from the whites and transfer the yolks to a bowl. Beat the yolks until thick and pale. Gradually beat in the chocolate until blended. Fold in the vanilla.
4.; In a separate bowl, beat the whites with 1/4 C sugar until soft peaks form. Fold 1/4 of the whites into the chocolate mixture and then fold in the remaining whites. Pour the mixture into the prepared pan and bake for 20-25 minutes, until set but still slightly jiggly in the center. Cool in the pan to room temp before cooling completely (still in the pan), in the fridge. The dusting of the remaining 2 Tablespoon sugar is optional.
The timing can be a bit tricky. I’m still attempting perfection with this. Gas via electric can make a difference. My first I baked 23 min and it was pretty well set but through the week didn’t get rubbery.
This recipe was shared by Flo Cohen Simons via Robin Takes 5 which is a book available on Amazon.
Like this:
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Here’s a rich, creamy classic with a tropical twist. Begin preparing it a day ahead. 1/2 cup plus 6 teaspoons sugar Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine almond milk, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally. Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight. Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)
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Like this:
photo at: Kate in the Kitchen
The topping is browned separately and the apples are cooked stove-top in this recipe. The two are then combined and finished off in the oven.
Apple Filling
2 1/2 pounds Granny Smith apples (about 5 medium)
2 pounds McIntosh apples (about 4 medium)
1/4 cup Demarara sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
6 tablespoons unsalted butter
3/4 cup golden raisins
1/2 cup coconut cream or buy canned coconut milk, use just the creamy part, after letting the can settle.
Streusel Topping
1 cup Rice flour
1/4 cups Tapioca flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
3 tablespoon cornmeal
7 tablespoons unsalted butter , melted
1 1/3 cup grated coconut
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.
3. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and coconut cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.
4. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.
Filed under: Basics, Food and it's Impact on Our Health, Getting By on Less, In The Kitchen with Millie- How To's
From the NYTimes;
By MARTHA ROSE SHULMAN
Published: January 25, 2010
Blueberries are the king of fruits when it comes to micronutrients. They may not have the vitamin C of oranges and grapefruit, or the potassium found in bananas. But blueberries do have an abundance of phytonutrients, whose strong antioxidant and anti-inflammatory properties, some scientists believe, may help protect against heart disease, colon cancer and other maladies.
The beneficial phytonutrients in blueberries are anthocyanins, a type found in other fruits and vegetables with red, blue and purple pigments. Scientists use a test called the O.R.A.C. (short for oxygen radical absorbance capacity) to rate the antioxidant capacity in foods, and by this measure blueberries always come out on top. So if red wine is off limits and beets just aren’t your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your breakfast smoothie.
Millie; I think a smoothie is far too many carbs at once, especially for breakfast. I usually have a handful of blueberries with my organic eggs and turkey bacon. That way the carbs in your breakfast are balanced with enough fat and protein…always a great thing, especially if you struggle with your weight. I also cook down a few cups of blueberries and use a tablespoon or so in the coconut milk yogurt I make. Click here for the very easy recipe for making coconut milk yogurt.
Filed under: Basics, Gardening, Getting By on Less, In The Kitchen with Millie- How To's
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Simple ideas that make a big difference in your budget and help save resources too.
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By Colleen Vanderlinden
From Planet Green
"Use it up, wear it out, make do, or do without" is a favorite adage in both frugal and green circles, and it is something I strive to live by. One of the best ways to "use it up" is to think differently about our food and ways to avoid wasting it. Lloyd wrote a great post a while back about the statistics for how much food we waste in the U.S., and the numbers are, frankly, appalling. On average, we waste 14% of our food purchases per year, and the average American family throws out over $600 of fruit per year. Most of the food we waste is due to spoilage; we’re buying too much and using too little of it.
We’ve all had it happen: half the loaf of bread goes stale because no one wants to eat sandwiches today, and the grapes we bought as healthy snacks for the kids’ lunches languish in the crisper. With a little creativity, and an eye toward vanquishing waste in our lives, we can make use of more of our food before it goes to waste. Here are a few ideas for you.
Millie; The most important step you can take to save money is make everything from scratch! I make my own coconut milk yogurt, Kombucha tae, meat stocks, mayonnaise, granola (gluten free), salad dressings, literally everything- see How I eat and Shop Organically AND Economically.
Using Up Vegetables
1. Leftover mashed potatoes from dinner? Make them into patty shapes the next morning and cook them in butter for a pretty good "mock hash brown."
2. Don’t toss those trimmed ends from onions, carrots, celery, or peppers. Store them in your freezer, and once you have a good amount saved up, add them to a large pot with a few cups of water and make homemade vegetable broth. This is also a great use for cabbage cores and corn cobs.
Use all the food clippings in your traditional meat stocks; I keep them in a large zip-lock bag in the freezer. Onion skins are great for flavor, too!
3. Don’t toss broccoli stalks. They can be peeled and sliced, then prepared just like broccoli florets.
4. If you have to dice part of an onion or pepper for a recipe, don’t waste the rest of it. Chop it up and store it in the freezer for the next time you need diced onion or peppers.
5. Roasted root vegetable leftovers can be turned into an easy, simple soup the next day. Add the veggies to a blender, along with enough broth or water to thin them enough to blend. Heat and enjoy.
6. If you’re preparing squash, don’t toss the seeds. Rinse and roast them in the oven, just like you would with pumpkin seeds. The taste is pretty much the same.
7. Celery leaves usually get tossed. There’s a lot of good flavor in them; chop them up and add them to meatloaf, soups, or stews.
8. Use up tomatoes before they go bad by drying them in the oven. You can then store them in olive oil in the refrigerator (if you plan on using them within a week) or in the freezer.
9. Canning is always a good option. If you’re doing tomatoes, you can use a boiling water bath. If you’re canning any other type of veggie, a pressure canner is necessary for food safety.
10. Before it goes bad, blanch it and toss it in the freezer. This works for peas, beans, corn, carrots, broccoli, brussels sprouts, cauliflower, and leafy greens like spinach and kale.
11. Too many zucchini? Make zucchini bread or muffins. If you don’t want to eat the bread now, bake it and freeze it, then defrost when you’re ready to eat it.
12.Pickle it. Cucumbers are the first veggie most of us think of pickling, but in reality, just about any vegetable can be preserved through pickling.
Ideas for Cutting Down on Fruit Waste
13. Make smoothies with fruit before it goes bad. Berries, bananas, and melons are great candidates for this use-up idea.
14. Jam is really easy to make, and will keep for up to a year if you process the jars in a hot water bath. If you don’t do the water processing part, you can keep the jam in the refrigerator for a month, which is a lot longer than the fruits would have lasted.
I make apple butter and freeze it in amounts I will use in a week (about a cup).
15. Dry your fruit and store it in the freezer or in airtight containers.
16. Make fruit spreads.
17. Make a big fruit salad or "fruit kebabs" for your kids. For some reason, they seem to eat more fruit if it’s in these "fancier" forms.
18. Use up the fall bounty of apples by making applesauce or apple butter.
19. Don’t throw out those watermelon rinds! Pickled watermelon rind is a pretty tasty treat.
20. Make a fruit crumble out of almost any fruit you have on hand. Assemble and bake it now, or leave it unbaked and store it in the freezer for a quick dessert.
Make the Most of Meat
21. Use organic chicken carcasses and bones to make traditional meat stocks. (there is an art to making stocks, you do not just boil the bones!). Chicken Stock 101
22. Ditto for bones from beef! Beef Stock 101
23. The fat you trim from beef can be melted down and turned into suet for backyard birds. If it’s organic and/or grass fed beef bones, use it to fry with…it makes the best French fries in the world!!
24. Turn leftover bits of cooked chicken into chicken salad for sandwiches the next day.
25. Use leftover roast beef or pot roast in an easy vegetable beef soup the next day by adding veggies, water, and stock.
Herbs and How to Get the Most Out of Them
26. Chop herbs and add them to ice cube trays with just a little water. Drop whole cubes into the pan when a recipe calls for that type of herb.
27. You can also freeze herbs by placing them in plastic containers. Certain herbs, such as basil, will turn black, but the flavor will still be great.
28. Make pesto with extra basil or parsley.
29. Dry herbs by hanging them by their stems in a cool, dry location. Once they’re dry, remove them from the stems and store them in airtight containers.
Don’t Waste a Drop
30. Leftover coffee in the carafe? Freeze it in ice cube trays. Use the cubes for iced coffee or to cool down too-hot coffee without diluting it. You can do the same with leftover tea.
31. If there’s a splash or two of wine left in the bottle, use it to de-glaze pans to add flavor to whatever you’re cooking.
32. If you have pickle juice left in a jar, don’t pour it down the drain. Use it to make a fresh batch of refrigerator pickles, or add it to salad dressings (or dirty martinis).
33. You can also freeze broth or stock in ice cube trays, and use a cube or two whenever you make a pan sauce or gravy.
34. If there’s just a bit of honey left in the bottom of the jar, add a squeeze or two of lemon juice or hot water and swish it around. The lemon juice will loosen up the honey, and you have the perfect addition to a cup of tea.
35. Grow your own herbs, lettuce, tomatoes and green peppers. They are easy to grow and will save you a bunch!
36. Do not buy paper towels, buy more dish cloths and use them for years! Also use cloth napkins.
Finally….
37. If you can’t think of any way to use that food in the kitchen, compost it. Everything, even meat and dairy will work in a compost pile if you do thermal composting, and at least your extra food can be used for something useful. Such as growing more food!
This quick variation on Dutch Apple Pie eliminates the pie crust, allowing you to have dessert on the table in less than an hour.
Apple Filling
2 1/2 pounds Granny Smith apples (about 5 medium)
2 pounds McIntosh apples (about 4 medium)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
2 tablespoons unsalted butter
3/4 cup golden raisins
1/2 cup coconut cream or buy canned coconut milk, use just the creamy part, after letting the can settle.
Streusel Topping
1 cup Rice flour
1/4 cups Tapioca flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon cornmeal
7 tablespoons unsalted butter , melted
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.
3. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and coconut cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.
4. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.
From LifeHacker
Thanksgiving’s just around the corner, which means many of us will try our hand at cooking a turkey in hopes we don’t dry it out. It only takes a little know-how in combination with some science to produce the juiciest results possible.
For those new to brining, the basic idea behind the process is that by soaking a meat that is low in fat (turkey, pork, chicken) in a mixture of salt and water, you’re increasing your meat’s ability to retain its moisture. Over at food weblog Serious Eats, they’ve put together the ultimate guide to brining your turkey to score the best and juiciest results for your Thanksgiving feast. The post does side-by-side testing of turkey breasts soaked in brine, regular water, and one not treated at all. As expected, the brined turkey loses the least of its weight when cooked and turns out juiciest.
If you’re a science nerd like us, you’ll appreciate the Alton Brown approach to brining this post takes, and your table is sure to benefit from it. If you swear by brining, let’s hear your best tips in the comments.
The Food Lab: Turkey Brining Basics [Serious Eats]
I put a glycemic index up on my site for ya’ll to work off of. Many of the sites on line has a bazillion things to wade through because they list everything..all the breads, cereals, junk foods, sugar, candies…..stuff I don’t eat, and neither should you. So just follow the percentages; get 50% of your calories from fat, 30% from eggs, grass fed meats, and 20% from low glycemic vegetables. Never go above 50 on the glycemic index…or not very often. I always have fruit at breakfast with my fats and proteins, and veggies with lunch and dinner.
Optimum Nutrition Glycemic Index
Filed under: Basics, Food and it's Impact on Our Health, In The Kitchen with Millie- How To's
I have been happily making chicken stock for quite some time now.. About a year and a half ago, while working at Native Sun, I kept bugging the employees in the meat department about finding me a case of grass fed beef shank bones. Months this went on, to no avail. They said they couldn’t get an answer…then they said no.
I could find them on the internet, but I’ll go to extremes to keep from having something shipped to me..for environmental reasons mainly..but also wanting really fresh bones. The local co-ops want 35. to 50. to join.. What to do? I finally sucked up and went to Whole Foods…whom I certainly don’t trust for lots of reasons, preferring to shop local, not chains..
But a friend called and said she had asked them about the bones and they had them…so I got up the next morning and schlepped all the way out there. and was told they didn’t have them. They apologized and gave me the meat managers card, who would be in the next afternoon. So I waited til then and called, spoke to him and made arrangements to drive out the next afternoon to get them..he would hold them for me.
He didn’t…or rather when I got there, again, the next afternoon in 5 o’clock traffic…he wasn’t there. Seems he had been taken to the hospital for diabetes. Why don’t health food stores teach people how to eat? Classes on nutrition? Anyway, I whine, they look all over, can’t find them. They talked to the store manager, who had them cut 4 the meat off of 3 shanks…a 40 minutes wait…but t5hey did it. While hanging out at the meat counter, I noticed that bison was on sale for 3.99 a POUND. Wow… bought three pounds… Finally heaved the bones out to the car, with help…and at a great price.
The burger I had that night was the best bison burger I’ve ever had, very fresh, perfect. Wow.
And this afternoon I came home and browned, then slow roasted all those shanks and they are gently simmering for the next 2 days..mmmmmmmm.
Beef Stock
about 5 pounds beef shank bones
2 Tablespoons coconut oil
3 pounds meaty rib or neck bones
5 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
several sprigs of fresh thyme, tied together
Heat coconut oil to slightly above medium heat, place shanks bones in oil to brown. Brown on all sides, even the ends of marrow. Then place in a roasting pan, covered, and brown at 325 degrees in the oven for 1 hour.
Place the knuckle and marrow bones in a large pot with vinegar and cover with water. Let stand for one hour.
Place roasted bones the water with them knuckles and stuff. Slowly bring up to a soft simmer and simmer, covered for…the longer the better..up to 72 hours.
Pour the fat out of the roasting pan. Deglaze the roasting pan, add liquid to pot., Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil.
A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes.
After you have made the stock and reduced it as much as you want, place the pot in the refrigerator and let it cool overnight. All the fat will rise to the top. Boil that fat with twice the amount of water as fat, let it solidify again, and THEN store it in the fridge or freezer. This removes a good amount of the meaty taste, and whatever sediment is in the fat will sink to the bottom of the pot. Use it like you would schmaltz or any other solid fat — especially for frying or in pie crusts!
You can do this with bacon grease, too, although I don’t know why you would want to get RID of bacon flavor!! 
You can now buy coconut milk yogurt in Publix and your local health food store, but at 2.79 for 6 ounces AND having to buy all those little plastic cup thingies with it….blechh! And expensive. Mine comes out to 42 cents a serving! It takes me about 25 minutes to make a batch, 12 hours to ferment…and fresh yogurt the next day…
(of course you can double or triple this recipe)
2 cans (15 oz.) coconut milk (Make sure that you are using coconut milk with no preservatives, or you won’t grow the acidophilus culture.
3 T. of yogurt from last batch
1 T. gelatin
Sugar to taste (I use about a teaspoon per can of organic cane sugar)
Tools Needed:
6 one- cup canning jars for yogurt
2 quart glass pitcher (I like this one from Pampered Chef)
4 cup Pyrex measuring cup or glass pitcher (needs to fit in microwave)
whisk
kitchen thermometer
Small lamp or light – I used this one the first time I made it, worked great. – 
Now- I use my crock pot base with a cooling rack on top, then sit the pot on that, wrap it in towels to insulate overnight. You’ll have to play with the settings to find out what setting holds it at 115°.
- First, take one can of coconut milk and pour it into the 2 qt. glass measuring bowl. Next, whisk in the sugar, then sprinkle the gelatin over the surface of the milk. Let it sit about 5 minutes, then whisk real well. Then microwave the milk in the glass bowl for approximately 60-90 seconds, until it is 140°.
- Now pour the second can into your 4 cup Pyrex measuring cup. Then microwave it for approximately 60-90 seconds. Take it out to check the temperature. It should be 110 degrees. If it has not yet reached the correct temperature, microwave it on 15 second intervals until it is.
- Add 3 tablespoons of store bought yogurt or from your last batch to the heated coconut milk in the Pyrex measuring cup and stir until it dissolves, and then add it to the coconut milk in the 2 quart glass bowl. Recheck the temperature, and if it is not still 115 degrees, place the bowl in the microwave, and bring it back to 115 degrees.
Now that you have the properly mixed yogurt base at the correct temperature, cover it with a plate and set it in the slightly warm oven (turn it on for about 2 minutes, then turn it off). Place a small lamp or turn your oven light on if you have the option, and place the yogurt in the oven. Or do the crock pot set-up and adjust til it stays at 115. I insulate inside with a tablecloth and wrap a towel around the outside.
Let the yogurt ferment for 8-14 hours. The longer you let it set, or the higher the temperature (it can go to 120°, but no higher), the firmer the yogurt will be. You can incubate at a higher temperature. Try 120F-125F. (but not over 128F) The bacteria are thermophilic, they love heat. The warmer temps get the bacteria working faster.
After the allotted time has passed, check the coconut milk yogurt. It will be runny, pour it into jars and let it cool off in the fridge for 2 to 3 hours before eating. It will get firmer a after a day.
Incubation time changes the taste results: Longer = more tart, Shorter=Less tart. Try shorter or longer times to find your desired amount of tartness.
Filed under: Basics, Food and it's Impact on Our Health, In The Kitchen with Millie- How To's
From Weston Price Foundation;
"Good broth will resurrect the dead," says a South American proverb. Said Escoffier: "Indeed, stock is everything in cooking. Without it, nothing can be done."
A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces.
Meat and fish stocks play a role in all traditional cuisines-French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love. Today we buy individual filets and boneless chicken breasts, or grab fast food on the run, and stock has disappeared from the American tradition.
Grandmother Knew Best
Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily-not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. "Fish broth will cure anything," is another South American proverb. Broth and soup made with fishheads and carcasses provide iodine and thyroid-strengthening substances.
When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the "digestor" by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.
The French were the leaders in gelatin research, which continued up to the 1950s. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. Even the epicures recognized that broth-based soup did more than please the taste buds. "Soup is a healthy, light, nourishing food" said Brillant-Savarin, "good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion."
Attention to Detail
Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water. For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add vinegar to the broth to help extract calcium–remember those egg shells you soaked in vinegar until they turned rubbery.
Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers. Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. "Always Skim" is the first commandment of good cooks.
Two hours simmering is enough to extract flavors and gelatin from fish broth. Larger animals take longer–all day for broth made from chicken, turkey or duck and overnight for beef broth.
Broth should then be strained. The leavings, picked over, can be used for terrines or tacos or casseroles. Perfectionists will want to chill the broth to remove the fat. Stock will keep several days in the refrigerator or may be frozen in plastic containers. Boiled down it concentrates and becomes a jellylike fumée or demi-glaze that can be reconstituted into a sauce by adding water.
Cutting Corners
Research on gelatin came to an end in the 1950s because the food companies discovered how to induce Maillard reactions and produce meat-like flavors in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavors would soon be chemically synthesized. And following the Second World War, food companies also discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavors, including meat-like flavors. Humans actually have receptors on the tongue for glutamate. It is the protein in food that the human body recognizes as meat.
Any protein can be hydrolyzed to produce a base containing free glutamic acid or MSG. When the industry learned how to make the flavor of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. "Homemade" soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed porteins. The fast food industry could not exist without MSG and artificial meat flavors to make "secret" sauces and spice mixes that beguile the consumer into eating bland and tasteless food.
Short cuts mean big profits for producers but the consumer is short changed. When homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.
Most serious, however, were the problems posed by MSG, problems the industry has worked very hard to conceal from the public. In 1957, scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction–MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage.
Why do consumers react to factory-produced MSG and not to naturally occurring glutamic acid found in food? One theory is that the glutamic acid produced by hydrolysis in factories contains many isomers in the right-handed form, whereas natural glutamic acid in meat and meat broths contains only the left-handed form. L-glutamic acid is a precursor to neurotransmitters, but the synthetic form, d-glutamic acid, may stimulate the nervous system in pathological ways.
A "Brothal" in Every Town
Peasant societies still make broth. It is a necessity in cultures that do not use milk because only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. It is also a necessity when meat is a luxury item, because gelatin in properly made broth helps the body use protein in an efficient way.
Thus, broth is a vital element in Asian cuisines–from the soothing long-simmered beef broth in Korean soups to the foxy fish broth with which the Japanese begin their day. Genuine Chinese food cannot exist without the stockpot that bubbles perpetually. Bones and scraps are thrown in and mineral-rich stock is removed to moisten stir-frys. Broth-based soups are snack foods from Thailand to Manchuria.
Asian restaurants in the US are likely to take shortcuts and use a powdered base for sweet and sour soup or kung pau chicken but in Japan and China and Korea and Thailand, mom-and-pop businesses make broth in steamy back rooms and sell it as soup in store fronts and on street corners.
What America needs is healthy fast food and the only way to provide this is to put brothals in every town, independently owned brothals that provide the basic ingredient for soups and sauces and stews. And brothals will come when Americans recognize that the food industry has prostituted itself to short cuts and huge profits, shortcuts that cheat consumers of the nutrients they should get in their food and profits that skew the economy towards industrialization in farming and food processing.
Until our diners and carryouts become places that produce real food, Americans can make broth in their own kitchens. It’s the easy way to produce meals that are both nutritious and delicious-and to acquire the reputation of an excellent cook.
Sidebar Articles
Heads and Feet
If you’ve ever shopped in Europe, you’ve noticed that calves feet are displayed at the local butchers and chickens come with their heads and feet attached. Hooves, feet and heads are the most gelatinous portions of the animal and fetch high prices in traditional economies. In fact, Tysons exports the feet from American chickens to China. Jewish folklore considers the addition of chicken feet the secret to successful broth.
It’s hard to find these items in America. Asian and Latin American markets sometimes carry whole birds and some butchers in ethnic neighborhoods carry calves feet. If you have freezer space, you can buy frozen chicken feet and calves feet in bulk from meat wholesalers that cater to the restaurant trade. Have the butcher cut the calves feet into one-inch cubes and package them in 1-quart bags. For the most satisfactory results, use 2-4 chicken feet for chicken stock and about 2 pounds calves feet pieces for a large pot of beef stock.
Sauce Basics
Meat sauces are made from stocks that have been flavored and thickened in some way. Once you have learned the technique for making sauces-either clear sauces or thick gravies-you can ignore the recipe books and be guided by your imagination.
Reduction Sauces are produced by rapid boiling of gelatinous stock to produce a thick, clear sauce. The first step is to "deglaze" coagulated meat juices in the roasting pan or skillet by adding 1/2 cup to 1 cup wine or brandy, bringing to a boil and stirring with a wooden spoon to loosen pan drippings. Then add 3 to 4 cups stock, bring to a boil and skim. (Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream. Let sauce boil vigorously, uncovered, until reduced by at least one half, or until desired thickness is achieved. You may add about 1-2 teaspoons gelatin to promote better thickening, although this should be avoided by those with MSG sensitivities (as gelatin contains small amounts of MSG). Another way to thicken is to mix 2 tablespoons arrowroot powder with 2 tablespoons water. Gradually add this to the boiling sauce until the desired thickness is obtained. If sauce becomes too thick, thin with a little water. The final step in sauce-making is to taste and add sea salt if necessary.
Gravies are thickened with flour rather than by reduction. They are suitable for meats like roast chicken and turkey, which drip plenty of fat into the pan while cooking. After removing the roasting fowl and roasting rack, place pan on a burner. You should have at least 1/2 cup good fat drippings-if not, add some butter, goose fat or lard. Add about 1/2 cup unbleached flour to the fat and cook over medium high heat for several minutes, stirring constantly, until the flour turns light brown. Add 4 to 6 cups warm stock, bring to a boil and blend well with the fat-flour mixture, using a wire whisk. Reduce heat and simmer 10 minutes or so. Check for seasonings and add sea salt and pepper if necessary. You may also add herbs, cream, butter, whole coconut milk or creamed coconut.
Recipes
Chicken Stock
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
Beef Stock
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley
Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
Fish Stock
3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water
Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body-these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.
Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.
Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. She joined forces with Enig again to write Eat Fat, Lose Fat, and has authored numerous articles on the subject of diet and health. The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist. Her four healthy children were raised on whole foods including butter, cream, eggs and meat.
- 1 litre glass jar with plastic lid or spring lid
- 1 Cabbage Medium sized (1kg)
- 2 tablespoon sea salt
- 1 tablespoon of carraway seeds or fresh chopped dill.
Germans have always sliced the cabbage with a specially made machine and pounded them with a wooden mortar in a large crock to bruise the cell walls.
Grate cabbage with a hand grater or process in a food processor, then mix in a large food grade plastic bucket (get them at a hardware store) with the salt and Kefir whey. Pound with a meat mallet or wooden pounder of some kind. I’ve been known to use a pick handle, a clean one of course. Pound until the juices cause suction when you pull the pounder out of the mix.
Press the mixture into a clean glass jar using a wooden spoon. Press firmly until the juice rises to the top and covers the mixture, which it will do when it is pounded enough. Leave at least one inch or more of space at the top of the jar to allow for expansion.
Cover the kraut and store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to the refrigerator. The sauerkraut may be consumed after a couple of weeks, though if you allow the fermentation process to continue for a month or so in the refrigerator you will be well rewarded with a most delicious flavor. I love sauerkraut at 4 months old.
As with all fermenting, follow your nose. If it smells putrid or you have any doubts about the quality, then discard the sauerkraut and start again.
From Nourished Magazine
My friend Ed stood in my kitchen recently and told me the chicken leg he was eating was the best chicken he’d ever had…and commented that he didn’t usually stand and eat in someone’s kitchen, but was overcome by the cooked to perfection bird. I figured I’d share it with ya’ll. Remember that Chicken Stock 101 article a tad back? This is how that stock starts out, roasted to where the skin is extremely crispy, but the meat, even the breast meat, is tender and juicy. The layer of butter, gelatin and fat in the bottom of the roasted pan is going to season my greens the coming week. I will eat fresh chicken the first night, pull it off the bones the second night and start the stock.
My Recipe;
1 3 or 4 pound Organic Cage Free Chicken
2 Tablespoon Organic Butter
Kosher salt, fresh ground pepper and anything else you want; tonight I added minced garlic and fresh lemon zest…
Wash and dry the chicken. Pat dry. Reserve the innards. Preheat the oven to 450 degree oven. Melt the butter in the oven while it is preheating (might as well save the electricity..)..and then pour it over the chicken, rubbing with the back of a spoon to even it out. Then season the skin, place in oven for 25. Briefly open the door, turning the oven down to 300 degrees. 25 minutes later, turn it back up to 375, and roast until it reaches 170 degrees. Using an oven thermometer, stick it firmly into the thickest part of the breast, but not touching bone…Take it out of the oven, let in rest a few minutes and enjoy. Reserve everything; bones, pan drippings, fat. We’ll talk more tomorrow about that……
Filed under: Basics, Food and it's Impact on Our Health, In The Kitchen with Millie- How To's
Settle for nothing but grass fed ground chuck. Season it simply, then shape it with a light hand. Grill it outside, or sear it indoors.
For Good Measure: For those who like their burgers well done, I poke a small hole in the center of the patty before cooking helps the burger center to get done before the edges dried out.
Serves 4
You can grill this burger, or pan-broil it in a twelve-inch cast-iron.
1 1/4 pounds 100 percent grass fed ground chuck
3/4 teaspoon salt- salt your steaks or hamburgers AFTER you cook them, as salt draws moisture out of the meat.
1/4 teaspoon ground black pepper
desired toppings
1. Break up chuck to increase surface area for seasoning. Sprinkle pepper over meat; toss lightly with hands to distribute seasoning. Divide meat into four equal portions (5 ounces each); with cupped hands, toss one portion of meat back and forth to form loose ball. Pat lightly to flatten into 1-inch-thick burger, 3 1/2 to 4 inches across, using fingertips to create pocked, textured surface. Repeat with remaining portions of meat.
2. If grilling, heat enough coals to make hot fire. When coals are hot and covered with white ash, spread them in single layer. Position grill rack and lid; heat until rack is very hot, about 5 minutes. Place burgers on rack; cover and grill, turning once, to desired doneness as follows: 3 minutes per side for rare, 4 minutes per side for medium-rare, 5 minutes on first side and 4 minutes on second side for medium, and 5 minutes per side for well done. If pan-broiling, heat skillet over medium-high heat. When skillet is hot (drops of water flicked into it evaporate immediately), add patties and cook, turning once, to desired doneness, using same times as if grilling. Serve immediately with buns and desired toppings.
Filed under: Basics, Food and it's Impact on Our Health, In The Kitchen with Millie- How To's
"This is close to a classic brown stock. Here you want to brown the meat and cook it quickly, to give you the flavor of roasted meat, not of bones. You can use this technique with meaty veal or beef bones, or those of rabbit or duck."
Makes about a quart
2 tablespoon coconut oil or smaltz
5 pounds chicken wings or other meaty chicken pieces, roughly chopped
2 medium onion, chopped
6 garlic cloves, cut in half
2 carrot, peeled and chopped
2 celery stalk, chopped
1. Preheat the oven to 450° F. Place a roasting pan over high heat on top of the stove and add the oil. A minute later, add the chicken pieces and place the pan in the oven. Stir from time to time, but don’t worry about bones sticking to the bottom. The chicken will give up its liquid and then become dark and dry.
2. After about 45 minutes, add the vegetables. Roast for 15 minutes, then stir. Roast for another 15 minutes, then stir again and add 4 cups water. Stir and scrape the stuck bits of chicken off the bottom of the pan. Roast for 20 minutes more.
3. Cool, then strain, pressing on the solids to extract as much liquid as possible. Use immediately, or refrigerate for up to 3 days, or freeze for up to 3 months.
Freshly made mayonnaise in no way resembles that white jellied crap that comes out of a jar. Most mayo you will find on grocery shelves are made with soy oil (it cheap!), and the ones in health food stores that they have tried to convince us are healthier are made with safflower, canola (yuck!) or tofu. A friend told me yesterday that she had bought the new mayo made with olive oil, but when we looked at the label it was still mostly soil oil!
But the real thing is heavenly and very easy and quick to make…
Makes about 1 pint
5 organic egg yolks
1-2 teaspoons Dijon mustard
1-2 tablespoon fresh lemon juice (I add some of the zest also)
1/2 teaspoon salt
pinch of freshly ground white pepper (black is fine, too, but the mayo will have black flecks in it)
2 cups extra virgin olive oil
Start with all ingredients at room temperature…or at least the eggs and oil. Process the eggs yolks in a food processor for 30 seconds, then add the mustard, lemon juice, salt, and pepper and process again for another minute or two, until slightly thickened.* With the processor running, slowly add oil in a very thin stream–practically drop-by-drop at first. You can begin pouring the oil a little more quickly after adding about half of it, though I just add all the oil via the pusher. Once you have added all the oil, taste the mayonnaise, you may want to add a little more lemon, mustard, or salt. Let sit out at room temperature for 7-8 hours, then refrigerate. Keeps for about four weeks.
Cuisinart owners: Examine the pusher for your machine, that plastic cup-like do-dad that helps you push food down the tube. Notice the little hole in the bottom? The folks at Cuisinart put that there to help you slowly drizzle oil for mayonnaise. You can literally pour all the oil in there, turn on the machine, and walk away while it makes mayo for you.
Filed under: Basics
In order to help you get more healthy fats in the diet, here’s several recipes;
The first recipe is for mayonnaise, wonderful, creamy real mayonnaise. A great source of healthy saturated fats, and olive oil. Unheated olive oil, the only way you should be eating any vegetable oils. And by the way, real mayonnaise is a beautiful deep yellow color. Love all that Vitamin D!
Oeufs mayonnaise (hard-boiled eggs and mayonnaise)
Mayonnaise
5 organic egg yolks
1 t. Dijon mustard
2 T. lemon Juice
salt and freshly ground pepper to taste
3/4 cup organic extra virgin olive oil
Put all ingredients in the food processor on the blender except the egg yolks, blend on low. Then drizzle the oil in a slow steady stream into the blender. Store in the fridge it a airtight container, preferably glass.
Variations;
Roasted Garlic mayo- same recipe as above, but add 4 heads roasted garlic.
Zesty Mayo- same recipe as above, but add a dash of Worcestershire and a dash of Tabasco.
Pesto Mayo- same recipe as above, but add 1 cup of fresh basil, 1 teaspoon garlic.
Cajun Mayo- same recipe as above, but add oregano, cumin, cayenne pepper and smoked paprika.
Asian Mayo- same recipe as above, but add 1/2 cup of cilantro, a few drops of toasted sesame oil, 1/2 teaspoon of ginger and garlic.
Southwestern Mayo- same as above but add lemon zest, lime zest, a dash of smoked paprika and a pinch of cumin.
The Perfect Vinaigrette
Using fresh mayonnaise you can make the best vinaigrette, and it doesn’t separate.
Red wine, white wine, or champagne vinegar can be used in this recipe; however, use only organic oil and vinegar.
1 tablespoon wine vinegar
1 1/2 teaspoons very finely minced shallot
1/2 teaspoon regular or light mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon table salt
3 tablespoons extra-virgin olive oil
Combine vinegar, shallot, mayonnaise, mustard, salt and pepper in small glass bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.
