Some good books

I thought another thing I should touch on are some of my influences in cooking. While most of my gardening lore comes from trial and error and some luck and intuition, I am always hungry to learn about the science of cooking. I like to use recipes as general guidelines, and I relish a good cookbook that can tell me why they are doing what they are doing.

The first and most important cooking resource I use is The Joy of Cooking by Irma Rombauer. This is my ultimate guide and a source that I almost always trust. When I want to cook something, I will check with Irma first and see what she has to say. The book discusses the ingredients, the cooking methods, some of the history of the culture of the dishes. She might not explain a great deal of the science of a bain marie, but she does go into such details as where the brisket comes from on the cow and how roasting hens are different now than they were a few decades ago. Many of the recipes I will use in this blog will come from The Joy of Cooking, and I will be sure to credit the book. So, if you could only buy one cookbook, this is the one I would recommend.

The Joy of Cooking sometimes makes me a little sad. I feel that there has been a certain loss of tradition in cooking here in the US. Reading the book makes me nostalgic for memories I do not really have, of large Easter dinners, and extravagant homemade Christmas banquets. I also lament the change in the quality or availability of some of the ingredients. I understand that our agricultural practices and our social tastes will change with time, but reading this book sometimes makes me wonder if all of those changes are actually good.

The next book I like is The New Best Recipe from the editors of Cook's Illustrated. These guys really hit the science behind cooking. I have some gripes with this book on many levels, however the value that the contributors add to my repertoire cannot be denied.

Firstly, in my opinion, this cookbook is the Joy of Cooking rehashed. The organization is very similar, and many of the recipes exist in both books. I also feel that the techniques often skim quality for convenience. While sometimes acceptable, I do not normally advise this sort of exchange.

My plagiaristic criticisms aside, there is a good deal to be learned from this book. One of the most helpful aspects of this book is the trial and error approach to cooking. Every recipe is tested in a variety of ways, from changing cooking times and temperatures to selecting the best brand of canned tomatoes for a certain application. I like to go to this book to understand why Rombauer has me roasting for 60 minutes at 450 rather than 30 minutes at 475. I also check these guys for brand name suggestions. They do have some different recipes than Rombauer as well, and the variety is nice.

I recently purchased the Bread Bible by Rose Beranbaum. She does a wonderful job of explaining what those little yeast granules actually do. The breadth of the recipes is staggering, and each one gives several little twists (refrigerate overnight here, add a little old bread there) that can improve the flavor or shave off a half dozen hours from the prep time.

I have been focusing on the Hearth Breads section of her book. These breads are run of the mill commercial yeast breads. The taste of the recipes is wonderful, and the preparation is broken down into easy to follow steps. I make two of her Basic Hearth bread loaves each week for snacks and sandwiches.

I have been working on getting my sourdough together, which is actually the reason that I bought her book. My sourdough starter (named Baby Larry) has been going strong now for a few months, with moderate success in bread. The labor involved in sourdough is immense, but the rewards make the effort worth the while. I have about a 20-30% success ratio in making sourdough. The failures are not edible and end up costing two days of kneading, rising, feeding, expanding, etc. I think it will 'click' with me soon, but until then I am trying to find a two day block every once in a while that I can try to slip my foot in the door of sourdough perfection.

The last book on my recommendation list is How to Grill by Steven Raichlen. I own a Weber Bullet smoker, and I usually smoke instead of grill nowadays, the main difference being the time for smoking is usually 4-6 hours at 250F, while grilling is several tens of minutes are much higher temps. Raichlen often includes tips on smoking as opposed to grilling, so you can swing either way.

Raichlen covers nearly all the possible foods that can or should be put on a grill, and several that I don't really think actually should be grilled (lettuce and cabbage??). I was inspired by Raichlen to make grilled pizza for the first time, and for that alone I am eternally thankful (as grilled pizza is my penultimate best recipe). Among my favorites in this book are smoked salmon, chimichurri, beer can chicken, and grilled bananas.

Most of the recipes I will cite come from these sources. I don't go in much for cooking magazines, or randomize recipes from the internet. I like to know my sources and build on the trust that they have established through my experience with their ideas. I'll be sure to reference where I get my recipes so that others can buy the books or find the sources themselves.

intro

Ok, this is my first shot at this. We'll see how it goes. I am doing this because Amanda asked me to, and I think it might not be a bad idea. While it is possible that something I have done or am planning to do might help someone else, I imagine that I will get much more out of this than any readers would.

So, I am an avid gardener, on the verge of dropping out of my PhD in Engineering to start a full scale farm somewhere with a nice little Inn or Tavern to get the food out to people. I doubt it would ever really happen, but here in cyberspace I can dream anything I wish. So, this blog will be sort of a discussion or history of what I grow, what I want to grow, what I cook and some of the ideas I would like to try along these lines.

The picture above was taken from a tree next to our community garden. My plot is the one in the upper left, hightlighted in red. I am the rightmost figure in the Center in this picture. This picture was taken in April 08, when we were starting our second year as a community garden. Our plot is about 20 feet by 40 feet, roughly 800 square feet (out of an 11000-15000 sq ft communal plot).

The next picture is a shot of our little backyard house garden. We've had it for about 6 years now, and we have spent alot of time and effort getting the soil conditioned. Everything we do is organic, but the methods have changed within that boundary over the years. We started out with organic fertilizers, like bloodmeal, bonemeal and potash, with lime if necessary. But, recently we have moved to simply emptying our entire compost heap into the garden each spring. Our secondary 'fertilizer' is just to give the plants more than ample space. We very rarely water (2-4 times per year). This garden is about 15 by 20 feet.

Finally, we have a set of herb gardens on either side of the side porch to our house. These get nice, full afternoon sun. The foundation of the house (concrete) absorbs alot of heat during the afternoon and keeps the beds really hot. Also, either the warmth from the heater or solar collection during the day somehow keep these beds warm enough during the winter that some tender perennials seem to last through the freeze.

I'll get cracking soon on what we did on our last Cook Day, what we made, what I wish we had changed, etc.