The Homesteader's Kitchen Part 4

Crispy Tempeh Crumbles Tempeh (see glossary) is a staple food in my kitchen and this simple recipe embellishes many a meal at our family table. There are numerous varieties and flavors of tempeh on the market and I encourage you to explore them all. The cakes are made from a base of cultured soybeans, and some varieties have added grains, seeds, seaweed, vegetables, and other flavorings. Tempeh has a tendency to absorb a lot of oil when cooked on the stove top and often becomes too greasy for my taste. As an alternative, I've found that baking small pieces with just a little oil in a hot oven produces a nice crunch and perfect texture, without all the grease. This recipe is very easy to prepare and adds a flavorful high protein note to salads, soups, and savory fillings.

When you're feeling creative, or want to slant the flavor of the crumbles in the direction of the other dishes that you are serving, add a touch of chili powder, curry powder, fresh or granulated garlic, exotic spices, or your favorite seasoning to the tempeh bits along with the salt and oil before baking. Fresh herbs should be tossed into the tempeh crumbles when they are removed from the oven in order to preserve their flavor and bright color.

Makes 1 cup 1/2 pound tempeh, cut into 1/4-inch pieces 2 tablespoons coconut, sesame, or extra virgin olive oil 1/2 teaspoon sea salt Preheat oven to 350 degrees F.

In a small mixing bowl, toss the tempeh pieces with the oil, salt, and any other seasonings you want to add. Spread evenly in an ovenproof baking dish and bake for 15 to 20 minutes, stirring occasionally, until they are sizzling and just beginning to brown. Do not over bake the crumbles as the oil will continue to cook the tempeh even after you take it out of the oven-so watch carefully. Crispy Tempeh Crumbles are best served hot or at room temperature. Store in an airtight container in the refrigerator for 5 to 7 days.

Tamari-Toasted Nuts and Seeds Lightly toasting nuts and seeds adds another dimension to their natural flavor and also gives them a nice crunch. To retain their freshness, raw nuts and seeds are best stored in the freezer until used. Nuts and seeds can also be soaked overnight to activate the dormant live enzymes then seasoned and dehydrated as a living food alternative to the oven method. Either way you choose, protein-packed nuts and seeds are an important part of a healthy, sustainable diet. Sprinkled on soups, salads, entrees, or just eaten by the handful, tamari-toasted nuts and seeds are delicious, nutritious, and fun whole foods.

Makes 1 cup 1 cup nuts or seeds (almonds, cashews, pecans, walnuts, pine nuts, hazelnuts, sunflower, or pumpkin seeds) 1 to 2 tablespoons tamari, nama shoyu, or soy sauce 1 teaspoon honey Heat oven to 350 degrees F.

Spread the nuts or seeds evenly on a baking sheet and bake until they become fragrant, but before they begin to darken in color, about 8 to 12 minutes, depending on variety and size of the nuts. Be watchful, roasted nuts will become bitter if over done. Transfer the hot nuts or seeds to a stainless steel or gla.s.s mixing bowl, sprinkle with tamari, nama shoyu, or soy sauce, add the honey, and toss with a wooden spoon to coat evenly. Spread seeds out around the bowl and up the sides as thinly as possible and stir frequently until completely cool. Toasted seeds will stay fresh in a tightly sealed jar for about 1 week.

Alternative Live Dehydration Place the nuts or seeds in a bowl, add 1 quart of water, and soak overnight to bring them back to life. In the morning, rinse and drain well before spreading them out on a clean towel to dry. Let air dry for several hours, or hand dry with the towel, and place them in a clean bowl. Sprinkle with tamari, nama shoyu, or soy sauce and honey and toss with a wooden spoon, or hands, to evenly coat before dehydrating.

Electric Dehydrator Method: Spread the mixture evenly over a tray lined with Teflex sheets or parchment paper and dehydrate at 108 degrees F for 10 to 12 hours or until thoroughly dry and crunchy.

Oven Method: Place the mixture in single layers on baking sheets lined with parchment paper and bake on the lowest temperature setting of your oven, preferably less than 110 degrees F, for 10 to 12 hours, or until thoroughly dry and crunchy. If your oven has a convection setting-use it-the moving air will speed the drying process, if not, keep the door slightly ajar to encourage air circulation.

Whole Grain Croutons Every culture has some kind of a recipe for using bread that is past its prime. When the freshness has left the loaf, croutons are simple to make and perfect for a flavorful, crunchy, and an inexpensive garnish. This basic recipe can be embellished with herbs, chili powder, or other seasonings to dress up simple soups and salads, adding a special note that is always appreciated. For seasoned bread crumbs in a flash, just whirl whole-grain croutons in the food processor and store any extra in the freezer for those last minute needs.

Makes 2 cups 3 tablespoons olive oil or melted Hazelnut Hemp Mylk 1 teaspoon minced garlic 1/4 teaspoon lemon zest, optional 1/4 teaspoon sea salt 1/8 teaspoon freshly ground pepper 1/4 teaspoon paprika 2 teaspoons nutritional yeast, optional 4 cups (1-inch cubes) whole grain bread, about 4 to 5 thick slices Preheat oven to 300 degrees F.

In a medium-size mixing bowl, combine all of the ingredients, except the bread. Add the bread cubes and toss to evenly coat. Put the croutons on a baking sheet in a single layer and bake for 12 to 20 minutes, depending on the kind of bread you use. Toss several times while baking and remove from the oven when crispy and just beginning to brown. The hot oil will keep cooking the croutons even after they are removed from the oven, so watch carefully. Serve hot as a garnish in soups, or cool completely before adding to salads.

Gomasio Gomasio, the commonly used table salt in macrobiotic diets, is made from sea salt and ground sesame seeds. This flavorful condiment is an excellent source of calcium and is very easy to make. The ratio of sea salt to sesame seeds is variable; ranging from 1 part salt to 5 parts seeds, or 1 part salt up to 20 parts seeds, depending on personal taste. I love the flavor of toasted sesame seeds and use a high ratio of seeds to salt, sprinkling it generously on eggs, grains, and vegetables for its unique flavor and nutritional benefits.

Traditionally, Gomasio is ground with a wooden pestle in a special bowl called a suribachi, but you can also make it in a hand grinder, food processor, or small electric grinder with good results. This simple and inexpensive condiment gets a nutritional boost with the addition of ground flax seeds, dulse, or cayenne and is a tasty way to garnish cooked grains, soups, and steamed vegetables. Keep a jar on the table and watch it disappear, it is that good!

Makes 1 cup 1 cup sesame seeds 1/4 to 1/2 teaspoon sea salt Place seeds in a dry skillet and toast until they begin to smell fragrant, tossing or stirring constantly for several minutes over medium heat. Do not over toast the seeds. The sesame seeds will continue cooking from the heated oil within, so be sure to remove from the heat before they begin to brown, or pop, or they can become bitter. Pour into a shallow stainless steel bowl, add sea salt, and toss for several minutes. Cool completely. If you don't have a suribachi, pulse the seeds and salt in a food processor or small grinder until about eighty percent of the seeds are ground, stopping before it starts to clump together. Store Gomasio in a wide-mouthed jar with a tight-fitting lid and use within 1 week to ensure freshness.

Optional additions: 2 to 4 tablespoons ground flax seeds 2 tablespoons ground dulse or other seaweed 1 to 2 tablespoons spirulina Pinch of cayenne Ghee In India, or places where refrigeration is not available, or minimal, Ghee is often used in place of b.u.t.ter. Ghee is made from b.u.t.ter that has had the milk solids removed and can be used in any recipe that calls for clarified b.u.t.ter. It is the milk solids that have a tendency to go rancid, and are also the components of dairy products responsible for most of the digestive problems in those who are sensitive. In my experience, many people with these sensitivities can digest Ghee much easier than b.u.t.ter. Ayruvedic doctors use Ghee as medicine, and in this system of healing, diet is an integral part of their pharmacopoeias. Ghee can help us a.s.similate the full measure of fat-soluble nutrients from the foods we eat, tastes like essence of b.u.t.ter slightly roasted, and is heavenly on popcorn. Ghee, unlike b.u.t.ter, will not go rancid if handled properly. It does not require refrigeration, and each batch should be eaten within a few weeks, however, I have stored quart jars of organic Ghee in a cooler for several months at a time while on long surfing trips to the tropics and it kept just fine.

Makes about 2 cups, depending on the brand and quality of b.u.t.ter used 1 pound organic unsalted b.u.t.ter Cheesecloth or cotton muslin Heavy-bottom stainless steel or gla.s.s pot In a deep pot, melt the b.u.t.ter over a very low heat, without stirring, and keep simmering until the b.u.t.ter becomes a clear golden liquid, about 15 minutes. Skim the foam off the top and just let the solids settle to the bottom. Remove from the heat while the Ghee is golden in color, before it becomes too dark, and pour carefully through several layers of cheesecloth into a stainless steel bowl to cool. Keep in an airtight wide-mouthed jar or b.u.t.ter crock. Ghee will look cloudy and be semi-solid at room temperature, but does not need to be refrigerated.

Ponzu Sauce Ponzu sauce is a traditional j.a.panese condiment that is a blend of sweet, sour, and savory flavors. This zesty all-purpose seasoning is good on just about everything. Drizzle it lightly on vegetables, grains, meat, fish, or fowl for a refres.h.i.+ng lift or blend it into dressings or dips as a flavorful accent. For added zing, embellish Ponzu sauce with toasted sesame oil, garlic, gingerroot, or other seasonings of choice.

Makes 1 cup 1/2 cup tamari, nama shoyu, or soy sauce 1/3 cup freshly squeezed lemon juice 1/4 cup mirin 1 tablespoon honey or agave nectar 1 teaspoon lemon zest Crushed red pepper, optional Place all of the ingredients in a small mixing bowl and whisk until well blended. Pour the sauce into a pretty serving bowl and serve with a small spoon.

Breads Corn Tortillas Tortillas made from scratch are easy with a tortilla press or rolling pin, and with a little practice can be patted flat by hand like the traditional Mexican and Indian cooks do every day. The wonderful flavor and texture of freshly made tortillas is well worth the extra effort, and once you try them, it might be tough going back to eating the commercially made varieties.

Makes 12 2 cups masa harina or corn flour 1/4 teaspoon salt 1 to 1-1/3 cups hot water In a medium-size mixing bowl, combine the flour and salt and stir in the water until the dough comes together. You might need to adjust the water, depending on the grind of the corn. Make a soft ball of dough by mixing and kneading with your hands for several minutes until it is smooth. Divide the dough into 12 equal parts, rolling each into smooth round b.a.l.l.s about the size of a golf ball, and cover with a damp cloth. Lay a piece of waxed paper or plastic on the bottom of a tortilla press and, one at a time, place each ball in the center and press into thin 5 to 6-inch rounds. An alternative technique is to use a rolling pin. Place each of the b.a.l.l.s between two sheets of waxed paper or plastic wrap and evenly roll them into free-formed rounds.

Cook the tortillas over medium-high heat in a well-seasoned or lightly oiled cast-iron skillet, heavy griddle, or Mexican comal for 2 to 3 minutes on each side, or until they begin to brown. Serve immediately, or wrap warm tortillas in a damp towel and keep in a low oven, or woven tortilla basket with a lid, while you cook the rest. Handmade tortillas are best eaten fresh, but leftovers can be wrapped and refrigerated for several days, or frozen for later use. Heat stored tortillas on a hot griddle to refresh before serving.

Whole Grain Tortillas or Chapatis The popularity of sandwich wraps has raised the tortilla to new heights. Big wraps can be purchased in many styles and flavors from the grocery store, but they can also be made with organic whole grains at home for a fraction of the cost. Called tortillas in Mexico and chapatis in India, these simple unleavened breads are easy to make and a fun food for special family gatherings, especially when you have extra hands to help roll, cook, and stack as you go.

Makes 6 to 10 depending on the size 2-1/2 cups whole wheat or spelt pastry flour (unbleached white flour can be subst.i.tuted for some of the whole grain flour for a lighter variation) 3/4 teaspoon salt 1 teaspoon aluminum-free baking powder, optional for a lighter texture 3 tablespoons melted coconut oil, Hazelnut Hemp Mylk, or vegetable oil of choice 3/4 cup water In a mixing bowl, combine the flour, salt, baking powder, if using, and oil or Ghee and rub the mixture together with your fingers to blend. Add water until the dough holds together, you may need to add a little more water depending on the grind and type of flour you are using.

Knead the dough right in the bowl, or on a lightly floured counter top, adding a little dusting of flour as needed, until smooth, about 5 minutes. Cover the bowl and let dough rest for 20 minutes or longer to allow the grains to hydrate and to develop the best texture.

Divide the dough into 10 equal parts, roll each into smooth round b.a.l.l.s, and cover with a damp cloth. One at a time, place the b.a.l.l.s between two sheets of waxed paper or plastic and with a rolling pin, roll each one evenly into 6 to 8-inch free-form rounds. If you are making large wraps, divide the dough into 6 parts and roll into 10 to 12-inch rounds. Cook tortillas over medium heat in a well-seasoned or lightly oiled cast-iron skillet, heavy griddle, or Mexican comal for approximately 2 minutes on each side, or until they begin to brown and puff. Serve immediately, or wrap in a damp towel and keep warm in a tortilla basket or a warm oven while you cook the rest. Wrap and refrigerate any leftovers and use within a few days, or freeze for later use. Heat stored tortillas on a hot griddle to refresh before serving.

Handmade Whole Grain Crackers This crunchy whole grain cracker is embellished with an a.s.sortment of flavorful seeds and makes a perfect foundation for sliced cheese, meats, or your favorite spreads. Make a weekly batch of these nutritious crackers, at a fraction of the cost of store-bought, and store them in an airtight container for snacking or serving along side soups and salads. This recipe is very forgiving and can be stretched into many variations with the addition of onion, garlic, herbs, and spices. I usually add sunflower and pumpkin seeds to the dough for added nutrition, and sometimes a handful of grated cheddar cheese just for fun and a bit of extra flavor.

Makes 4 large crackers 2 cups whole wheat pastry flour 1/4 cup rye flour 1/4 cup oat flour 1/4 cup corn flour 1/4 cup garbanzo flour 1 teaspoon sea salt 1/2 cup extra virgin olive or sesame oil, or melted Hazelnut Hemp Mylk 1 cup water or more, depending on the grains used 1/8 cup natural brown sesame seeds 1/8 cup poppy seeds 1/8 cup caraway seeds 1/8 cup fennel seeds 1/2 cup sunflower seeds, optional 1/2 cup pumpkin seeds, optional Place the flours, salt, oil or Ghee in a large mixing bowl and rub the ingredients together by hand to blend well. Stir in the water with a wooden spoon, or by hand, adding a little more if necessary to form a sticky ball. With well-floured hands, knead the dough in the bowl, or on a flat lightly floured table for 10 minutes, or until it is soft and can be slightly stretched without breaking. Cover and allow the dough to rest for 20 to 30 minutes. Toss the seeds together in a small bowl and set aside.

Preheat oven to 450 degrees F.

To make the crackers, you will need a flat baking sheet, or you can use the reverse side of one with a lip, to roll the dough onto. Lightly grease the baking sheet with olive oil or Ghee. Divide the dough into 4 equal pieces and cover with a damp towel. Take one piece at a time and flatten it into a 5 to 6-inch round disk with your hands. Generously coat both sides of the disk with the seed mixture, place on the baking sheet, and roll into thin free-form rounds about 1/4-inch thick, pressing the seeds into the dough as you go. Use a pizza wheel, dough sc.r.a.per, or knife to score into squares, wedges, or whatever shape you want your crackers to be, but do not separate the pieces. Bake the crackers on the top rack of the oven for 7 to 10 minutes, or until they begin to brown. Remove from the oven and cool on wire racks before snapping the pieces apart. Store in an airtight container for 7 to 10 days..

Sourdough Starter The ancient method of natural sourdough leavening for bread is the easiest way for our bodies to digest grains. In order to make bread this way, you must have a sourdough starter. Most of the bakers in my community share their sourdough starters freely, and for the best flavor, prefer them made with rye; however, wheat flour will also work fine in this recipe.

If you are not planning on using your starter within the week, store it loosely sealed in a jar in the refrigerator. After another week or so, remove the sleepy starter from the refrigerator, pour it into a clean bowl, and blend in a little flour and water for it to eat. Remove 1 cup starter, return it to the refrigerator, and repeat the process each week until you use it again.

Makes about 3 quarts 8 cups rye or wheat flour, divided 2 cups non-chlorinated water In a gallon-size gla.s.s jar or ceramic bowl, mix 2 cups of the flour, reserving the rest for feeding throughout the week, and the water into a paste-like consistency. Cover the top with a clean cloth, secure with a rubber band, and place the starter in a warm place. After 24 hours, and again each day for 6 more days, transfer the starter to a clean bowl, leaving any sc.u.mmy stuff in the old bowl. Add 1 cup flour and 1 cup of fresh water to the mixture and blend well. Clean the bowl you used before and pour in the starter, cover with the cloth and set aside in a warm place to continue the fermentation process.

After 1 week, the starter is ready for making bread. Before making a batch of bread, reserve 1 cup to 1 quart of the starter in a clean jar or bowl, and feed it 1 cup each of flour and water once a day, to keep it alive and growing for the next use. Sourdough starter can also be stored in the refrigerator, which slows the growth of the culture, and needs to be fed just once a week. When you want to make bread, bring the starter to room temperature and feed it 1 cup flour and 1 cup water each day until you have enough volume for your recipe. Reserve 1 cup for the next batch and begin the process over again, or store your starter in the refrigerator. If you are not baking regularly you still must feed and ferment your starter. Every week or so, either use or throw away half of the starter. Pour the remainder into a clean jar, add a few tablespoons of flour and water, stir to blend, cover, and put back in the refrigerator.

Note: Sourdough starter can be made into fantastic Sourdough Buckwheat Pancakes for a deliciously different whole-grain breakfast and also incorporated into crackers, m.u.f.fins, and other baked goods for additional flavor and a nice tang.

Traditional Whole Grain Sourdough Bread Homemade whole grain bread costs a fraction of bread purchased at the grocery store and is one of the simplest ways to save dollars on your food bill. Whole grain sourdough bread made with freshly ground flour is in a cla.s.s by itself. If you have a hand or electric-powered mill, or a Vita-Mix (see glossary), to grind whole grains into flour at home, by all means use it for this recipe.

The rising time for this recipe is not as critical as for bread made with commercial yeast, and these naturally fermented loaves can take 6 hours, or more to rise, depending on the grind of flour you use and temperature of the environment. For the best texture, freshly baked loaves need to be thoroughly cooled before cutting.

Makes 2 loaves 3 cups Sourdough Starter 2 cups water Approximately 8 cups whole wheat or spelt flour (flours hydrate differently, use more or less accordingly, hard winter wheat is best) 2 teaspoons sea salt Bread Embellishments: (gently knead into the dough before shaping into loaves) Soaked or sprouted whole grains: rye, wheat, oat groat, barley, buckwheat, spelt, (see sprouting chart) Soaked or sprouted seeds: sunflower, pumpkins, sesame, flax, (see sprouting chart) Dried fruit: figs, dates, raisins, apricots Kalamata olives or sun-dried tomatoes Herbs and spices of choice Have all of the ingredients at room temperature before beginning. In a large bowl with a wooden spoon, combine the starter and water. Stir in 3 cups of the flour, 1 cup at a time, until evenly blended. Beat the batter 150 times with a wooden spoon to incorporate air and help develop the gluten in the flour. At this point, the mixture is called a sponge. Cover the bowl with a damp cloth and set it in a warm place for 3 to 5 hours to rise. Alternately, you can put the sponge in a cool place overnight. The longer it sits, the more sour the bread.

When the dough has doubled in volume, add 2 cups flour and sprinkle with the salt. Fold, don't stir, the flour into the dough. Continue adding the remaining flour until you have a s.h.a.ggy ma.s.s and turn it out onto a flour-dusted surface. With well-floured hands, knead the dough, adding a little more flour as needed, for at least 10 minutes, or until you have a smooth and silky ball. The longer you knead, the lighter the loaf. You can use a bread machine, or the dough hook attachment on a mixer, but I prefer to knead my bread by hand and feel the transformation as I work the dough.

A dough sc.r.a.per or big rubber spatula without a handle are useful tools for sc.r.a.ping dough off the table as you knead and are also helpful for cleaning off the work surface when done. Kneading can be a very satisfying task, and it definitely takes some effort, so do it on a surface that is at a comfortable height and get a nice rhythm going. Relax, take your time, put some muscle into your kneading, and your reward will be beautiful bread. The dough is done when it has a nice sheen and you can press it with your finger and the indentation remains.

Press the kneaded dough into a ball, place it in a generously oiled large bowl, preferably made of heavy ceramic, and roll it around to coat the surface with oil. Cover the bowl with a damp cloth and put it in a warm place to rise for 4 to 5 hours, or longer, depending on the temperature, or until double in bulk.

When you're ready to shape the loaves, punch down the dough and fold the edges into the center, pressing it into a ball. Turn the ma.s.s out onto a lightly floured surface, knead a few times and let rest 5 minutes before shaping. Divide the dough in half and, one at a time, press the b.a.l.l.s into an oblong disk and roll it up lengthwise into a loaf shape. Pinch the edges together and place the dough, seam side down, into a greased bread pan, preferably made from gla.s.s or ceramic. Cut a few small diagonal slits in the top, so the steam can escape while baking. Cover the loaves with a clean cloth and place in a warm draft-free place to rise for 2 to 3 hours, or until double in bulk. This step can also be done overnight in a cooler environment with good results. Proofing bread with wild yeast takes longer than it does when using commercial yeast, so be patient.

When the loaves have risen, put them in a 350-degree F oven and bake for about 1 hour, or until done. Test by thumping the tops with your fingers and listening for the hollow sound that lets you know they are cooked in the middle, or the internal temperature registers 190 degrees F with a kitchen thermometer. Remove the pans from the oven, turn the hot loaves onto a wire rack and cover with a clean towel. For the best textured loaf, cool completely before cutting. Sourdough bread is naturally resistant to spoilage and these hearty loaves will keep for a week or more without refrigeration when wrapped in a paper bag or cotton cloth and kept in a cool place. They can also be stored in the refrigerator in an airtight container, or plastic bag, or double wrapped and frozen for use later.

Sourdough Rye Bread This basic rye bread recipe is wonderful just as is, but it can be taken up a notch in flavor, nutrition, and texture with the addition of sprouted grains, seeds, dried fruit, and other ingredients. Try replacing some or all of the water with milk, b.u.t.termilk, or yogurt for more protein and tang. This bread can be put together in just minutes, making it a perfect recipe for novice bakers to get a feel for working wild sourdough into a delicious staff of life staple.

Makes 2 Loaves 3 cups Sourdough Starter 2 cups water 5 cups rye flour, more or less, depending on the grind 1 teaspoon sea salt 1 cup sunflower seeds, soaked*

1 cup pumpkin seeds, soaked*

*The seeds must be soaked overnight or at least 4 hours before proceeding. Have all of the ingredients at room temperature before beginning Optional Additions: Soaked or sprouted grains: rye, wheat, oat groat, barley, buckwheat, spelt, quinoa, wild rice (see sprouting chart) Soaked or sprouted seeds: sunflower, pumpkin, sesame, flax, caraway, coriander, fennel, c.u.min (see sprouting chart) Rehydrated dried fruit: figs, dates, raisins, apricots, apples or fruit of choice Whole soaked nuts: almonds, pecans, cashews, walnuts, hazelnuts, pistachios, pine, or macadamia In a large bowl, preferably made from stainless steel, gla.s.s, or ceramic, stir together the starter and water. Add the flour and salt and mix well. All flour is ground differently and depending on the coa.r.s.eness of the grain, you might need to add a little more flour or water to the mixture. The consistency should look like a thick m.u.f.fin batter, but not as stiff as cookie dough. Add the soaked seeds, or any other additions, and mix evenly into the batter. Divide into two greased loaf pans, preferably made from gla.s.s or ceramic and smooth the tops with a rubber spatula. Cover the loaves with a piece of parchment paper and a clean dry cloth and put in a warm place to rise for at least 4 hours, or until they reach the top of the pan. The parchment paper may stick to the top of the risen loaf. If this happens, just carefully peel it off and lightly spray with a little water.

Preheat the oven to 300 degrees F.

Place the loaves in oven and bake for 1-1/2 to 2 hours, or until done. Test by thumping the tops with your fingers and listening for the hollow sound that lets you know the dough is cooked in the center of the loaf. If you're not sure, the internal temperature should read 210 degrees F when tested with a kitchen thermometer. Remove the pans from the oven and cool briefly. Turn the hot loaves onto a wire rack, cover with a clean towel, and cool completely before cutting. Sourdough bread is naturally resistant to spoilage and will keep for a week, or more, without refrigeration when wrapped in a paper bag or cotton cloth. Bread stored in plastic must be refrigerated or put in a cool larder to prevent mold, and is best eaten within a few days.

Sourdough English m.u.f.fins This recipe makes a moist, flavorful, and wholesome English m.u.f.fin, the perfect foundation for Amphora Eggs Benedict. The flavor of these handcrafted m.u.f.fins is well worth the effort for my loved ones and they taste so much better than the store-bought varieties.

Cooking the m.u.f.fins on a hot griddle is perfect if you don't have an oven available, and it also helps the bread develop the characteristic crumbly texture we a.s.sociate with traditional English m.u.f.fins.

Makes 12 to 15 m.u.f.fins 3 cups scalded milk, cooled 1 cup Sourdough Starter 4 cups whole wheat or spelt bread flour (hard winter wheat is best) 2 tablespoons honey 1/2 cup lukewarm water 2-1/4 teaspoons baker's yeast or 1 packet active-dry 4 cups unbleached white flour 1 teaspoon sea salt 1/3 cup or more cornmeal The night before you want to make these m.u.f.fins, mix the milk, starter, and whole wheat flour in a bowl; cover and set aside to bloom into a frothy sponge.

In the morning, combine the honey and water in a large bread bowl, add the yeast, and set aside for 5 minutes to activate. Stir in the starter mixture made the night before and beat briskly with a wooden spoon or whisk. Mix in the unbleached white flour and the salt and turn the dough out onto a floured surface. With well-floured hands, knead the dough for 10 to 15 minutes, adding just a little more flour as needed, until smooth and elastic.

Sprinkle a little cornmeal on the table and roll the dough 1/2 inch thick-this step is best done in two batches. With a cookie cutter, gla.s.s, or the top of a wide-mouth mason jar, cut the dough into circles and place them 1 inch apart on a cornmeal-sprinkled baking sheet. Do not twist the cutter or jar as you cut the rounds to ensure a full second rising of the m.u.f.fins. Cover with a clean cloth.

Set the baking sheet in a warm place to rise for 1 to 2 hours, depending on the temperature, or until double in bulk. When the m.u.f.fins have risen, place them an inch apart on a medium hot griddle and cook for 5 to 6 minutes, or until they begin to brown. Flip them over and continue cooking for another 4 to 5 minutes, or until both sides are lightly browned. Continue to flip the m.u.f.fins back and forth between sides until they are done. This will keep the outside from getting too dark before the center is completely cooked. Eat hot off the grill with unsalted b.u.t.ter, or split and toast for a crunchy texture. Store in an airtight container and eat within several days.

Grill Bread Grill bread is a very simple and wonderful way to make flavorful fresh bread without an oven. Many kinds of different bread dough can be used with this technique, and like pizza, grill breads don't need a long rise, making it perfect for adding a special note to last-minute meals with fresh hot bread. Experiment with different additions and combinations of flavors and create you own signature grill bread to share it with friends and family at your next special gathering-inviting and inspiring others to join you in the fun and satisfaction of making fresh delicious hand-crafted bread.

Makes 4 to 6 servings 1 recipe Sourdough English m.u.f.fin, Pizza Dough, or other basic bread dough Flavor accents for grill bread: Fresh chopped herbs: sage, rosemary, thyme, oregano, basil, chives, dill, parsley, and cilantro Spices: c.u.min, anise, coriander, chili, fennel, mustard, pepper, and paprika Garlic, onions, sun-dried tomatoes, and olives Cornmeal Begin with one of the recipes above, or your favorite bread dough, for the foundation of this recipe and take the dough through the first rise as instructed.

After punching down, knead in one or a combination of several of the flavor accents. On a flat surface sprinkled with a little cornmeal, take a fist-size piece of dough, roll it in a ball, and press into a 3 to 5-inch disk. Lightly sprinkle the dough with cornmeal and roll it out into a 1/4 to 1/2-inch-thick free-form shape. Place the bread on a medium hot griddle, or over the coals right on the barbecue grill, and cook for 4 to 6 minutes, depending on the heat. Carefully turn the bread over and cook the other side until browned. Flip the bread over and move it around the heat to keep the outside from getting too dark while the inside cooks. Remove from the grill when the center is done and the bread is golden brown. Serve hot, or wrap in a towel-lined basket to keep warm.

Honey Whole Grain Bread This honest loaf of wholesome bread is made with commercial baker's yeast instead of the wild starter used in sourdough breads. It slices well, making it a good choice for sandwiches, and, when toasted, the sweetness of the whole grains blooms. If you like, add vital wheat gluten or subst.i.tute up to half of the whole wheat flour with unbleached white for a lighter loaf; however, this will lessen the nutritional value accordingly.

Makes 2 loaves 3 cups lukewarm water 1/3 cup honey 1 tablespoon dry baker's yeast or 1 package active-dry 6 to 8 cups whole wheat or spelt flour, more or less, depending on the grind of the flour 1/3 cup rolled oats 1/4 cup millet 1/4 cup corn flour 1/4 cup rye flour 2 tablespoons vital wheat gluten, optional 1/4 cup vegetable oil, optional 1 tablespoon sea salt In a large mixing bowl, combine the water and honey and then sprinkle in the yeast and stir into the liquid. Set the bowl aside for 5 minutes to be sure the yeast blooms.

Add 3 cups whole wheat flour to the bowl in 1/2-cup increments, beating well after each addition. With a wooden spoon or wire whisk, vigorously beat the batter 100 times until the batter has a smooth and stretchy consistency. Stir in the oats, millet, and corn and rye flours, add the vital wheat gluten, if using, and beat another 50 times to incorporate. Cover the bowl with a damp towel and set it in a warm place to rise for about 1 hour, or until the sponge doubles in size.

Pour the oil, if using, around the sides of the bowl and sprinkle the dough with the salt. With a dough sc.r.a.per, or rubber spatula, fold, do not stir the sides of the dough towards the center as you spin the bowl around. Sprinkle in the remaining whole wheat flour in 1/2-cup increments and mix with a wooden spoon or hands until it forms a s.h.a.ggy ball and the dough begins to hang together. Turn the dough, and scattered pieces, onto a floured surface and press it into a ball. With well-floured hands, knead the dough, adding a little more flour as necessary, for at least 10 minutes, or until you have a smooth and silky ball.

The longer you knead, the lighter the loaf. You can use a bread machine, or the dough hook attachment on a mixer, but I prefer to knead my bread by hand and feel the transformation as I work the dough. Kneading can be a very satisfying task, and it takes some effort. Do the work on a surface that is at a comfortable height for you to get a nice rhythm going. Relax, take your time, put a little muscle into your kneading, and your reward will be beautiful bread. When the dough is done it will have a nice sheen, and when pressed with your finger, the indentation remains.

Press the kneaded dough into a ball, place it in a generously oiled large bowl, preferably made of heavy ceramic, and roll it around to coat the surface with oil. Cover and set in a warm place to rise for an hour or until it doubles in size. Punch down the dough, cover, and let it rise for another hour, or until doubled in volume. Allowing the dough to rise a second time gives you a lighter loaf in exchange for the extra time. Punch down the dough again and divide it into 2 pieces. Roll each one into a ball, spinning the dough around with one hand as you go, and roll it into a log shape that will fit nicely into your bread pan. Pinch the seam together and place in a greased bread pan with the seam side down. Gently flatten the dough into the corners of the pan, cover, and set in a warm place to rise for 45 minutes to 1 hour, or until it has risen to the top of the pan.

Preheat the oven to 350 degrees F.

Make a few small slits in the top for the steam to escape and spray with a little water to soften the crust. Place the loaves in the oven and bake for about 1 hour, or until done. Test by thumping the tops with your fingers and listening for the hollow sound that lets you know they are cooked in the middle, or the internal temperature registers 185 degrees F with a kitchen thermometer. Remove the pans from the oven and turn the hot loaves onto a wire rack. Cover with a clean towel and cool completely before cutting for the best textured loaf. Fresh bread is always best when eaten within a few days and should be stored in a cool place wrapped in cloth or a paper bag. If you store bread in the refrigerator, put it in an airtight container or plastic bag, and if you want to freeze a loaf for use later on, double wrap it to prevent freezer burn.

Whole Grain Scones Scones are free-formed biscuits that can easily incorporate a wide variety of whole grain flours and can be made either sweet or savory to complement whatever else is being served. Cream, half-and-half, milk, or yogurt can replace or be combined with the b.u.t.termilk in this recipe. Each addition or subst.i.tution will have a slightly different texture, but will still produce a richly flavored and crumbly scone. If you're a vegan, this recipe can also be made with coconut or olive oil and non-dairy milk with good results. For the best texture, it is important to mix the wet and dry ingredients quickly and refrain from handling the dough too much before baking. Scones are very forgiving, and with the proper ratio of wet to dry ingredients, even a beginning cook can create signature scones with ease.

Makes 8 scones 1-1/4 cups whole wheat or spelt pastry flour 1/4 cup corn flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup rolled oats 6 tablespoons unsalted b.u.t.ter 1 cup b.u.t.termilk Preheat the oven to 425 degrees F.

Sift together the flours, baking powder, baking soda, and salt into a food processor with the S-blade attachment, or large mixing bowl. Add the oats and stir to combine. Cut the b.u.t.ter into the flour mixture with pulses in the food processor, or by hand with a pastry cutter and quick hands. Place the flour mixture into a large bowl, create a well in the center, add the b.u.t.termilk, and combine with a few swift strokes. Roll the dough onto a lightly floured surface and gently pat it into an 8-inch round, about 3/4 inch thick. Place the disk on a lightly floured or parchment paper-lined baking sheet and cut into wedges, like a pie, gently spreading the pieces about 1/2 inch apart. Bake for 12 to 15 minutes, or until the tops begin to brown and the center is cooked. Remove from the oven and serve while hot. Scones can be stored in an airtight container, or refrigerated in plastic for several days.

Scones can be embellished with a variety of sweet and savory additions to complement whatever else you're serving; incorporate cut pieces of dried or fresh fruit, jam or preserves, and chocolate chips, nuts, seeds, fresh chopped herbs, spices, grated cheese, or whatever sounds good to you in a scone. For the best texture, combine additions with the dry ingredients before adding the b.u.t.termilk.

Desserts The Art of Pie A freshly baked pie is at the top of my comfort-food list and with just a little bit of practice, making them is fast and easy. When I teach baking and cooking cla.s.ses at Esalen, on the last morning we always make pies, and each partic.i.p.ant takes home their own handcrafted creation to share with family and friends as a memento of our workshop and the skills they learned. Pies come in many different sizes, shapes and designs. Begin with making a simple bottom crust only recipe like an open-faced cream pie, pizza dough, or a fresh fruit tart. After you've practiced your rolling techniques, try adding a solid, lattice, or crumb topping and expand your repertoire. Minimal handling is essential for making flakey piecrusts. Using a food processor is helpful, just be careful not to pulse the ingredients too much, or the b.u.t.ter will melt into the flour and your crust will be tough. Of course, the old-fas.h.i.+oned way of using a pastry cutter or experienced hands will do, just be sure that the b.u.t.ter is very cold, or frozen, when you begin and work fast. This recipe can be used for savory pies by just omitting the sweetener and adding your favorite filling. Whether sweet or savory, making homemade pies is well worth the effort, and always appreciated by all who are fortunate enough to share in the fruits of your good work.

Basic Sweet Pie Dough Makes 2 (10-inch) pies 4-1/4 cups sifted whole wheat or spelt pastry flour 2 cups unsalted b.u.t.ter, cut into 1-inch chunks 3 tablespoons sucanat or granulated sweetener of choice 1/2 teaspoon sea salt 3/4 to 1 cup ice cold water Put the flour, b.u.t.ter, sucanat, and salt into a food processor and pulse until it resembles a course meal. If you use sucanat, the dough will have a speckled appearance. Do not overwork the dough or it will be tough. Slowly add the water, until the dough begins to come together, but before it gets wet and sticky. Divide the dough in half and press into b.a.l.l.s. For the best texture, handle the dough as little as possible. With flour-dusted hands, press the center of the ball and flatten it into a 3 to 4-inch disk, tucking any cracks on the under-side as you go. Wrap the disks in plastic, or place in a covered bowl, and refrigerate for at least 1 hour. This will make the dough easier to handle when you roll it out.

Rolling the dough: Place the dough disks on a floured table or counter and begin rolling from the center out toward the sides. After several strokes, move the dough in a quarter circle to keep it from sticking to the table and continue moving and rolling until crust is approximately 1/8-inch thick and 12 inches in diameter, dusting with a little flour as you go. Place the rolling pin across the center of the circle, gently lift half of the dough, and drape it onto the pin. Place the pie plate close to the center of the dough, carefully lift, center, and roll the crust off the pin and onto the plate. Gently lift the edges of the dough so that gravity lowers it into place on the bottom, and be sure to not stretch the dough in the process.

The edges should almost be touching the table, or evenly trimmed, if needed. Roll the edge of the dough up onto the lip of the plate, it will be several layers thick, and give it a little squeeze as you spin the plate around to even out. To keep the crust from burning before the pie is fully baked, be sure to make the edging nice and plump. If you are making a single-crust, or crumb-topped pie, gently squeeze the edges together to form a nice lip of dough. Using two fingers on one side of the lip and one finger on the other, crimp to form a pretty fluted edge as you spin the pie plate around again. For double-crusted pies, or lattice pies, add filling, cover with another layer of dough, or cut and neatly weave the strips, then proceed as above with crimping and fluting the edge. Prepared pie sh.e.l.ls can be double wrapped and frozen for later use.

b.u.t.ternut Squash Pie with Maple Whipped Cream Winter squash roasted in the oven develops a deep rich flavor, and many heirloom varieties are perfect for pies. In my kitchen, b.u.t.ternut is the queen of them all. It has less water, seeds, and stringy stuff than most pumpkins and is used in this traditional harvest-time recipe made with maple syrup and sucanat. I love the deep flavor of roasted squash, but if you are short on time, steaming is a good option and will work fine for this recipe. Winter squash is loaded with essential nutrients, fiber, and great flavor. When combined with fresh eggs, rich half-and-half, and warming spices, a piece of this wholesome pie is practically a meal in itself.

Makes 8 to 10 servings 3 cups (2-inch chunks) roasted or steamed b.u.t.ternut squash, cooled 1/2 cup maple syrup 1/3 cup sucanat 3 eggs 1 cup half-and-half 2 tablespoons mola.s.ses 2 teaspoons cinnamon 1 teaspoon cardamom 1/2 teaspoon gingerroot 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 1 teaspoon vanilla 1 (10-inch) unbaked pie sh.e.l.l, with fluted edges Maple Whipped Cream 1 cup heavy cream 1/4 cup maple syrup 1/2 teaspoon vanilla Preheat oven to 350 degrees F.

Place the squash, maple syrup, sucanat, and eggs in a food processor and blend well. Add the half-and-half, mola.s.ses, spices, and vanilla and process until smooth and creamy. Pour the filling into the pie sh.e.l.l and bake for 50 to 60 minutes, or until set and a knife inserted in the center comes out clean. Remove from the oven, place on a wire rack, and cool completely before cutting. Serve with a dollop of Maple Whipped Cream.

Maple Whipped Cream To make the cream, place a medium-size stainless steel bowl in the freezer for 5 minutes to chill. Remove the bowl from the freezer, pour in the cream, and beat with an electric mixer, or by hand with a wire whisk, until it begins to thicken. Drizzle in the maple syrup and continue beating until the cream is thick and it holds a soft peak. Do not over beat or the texture will be compromised. Stir in the vanilla and serve.

To roast squash, preheat oven to 400 degrees F. Cut 2 medium-size b.u.t.ternut squash in half, remove the seeds and strings, and place the pieces cut side down in an ovenproof baking dish. Add 1/2 cup water and bake for 45 minutes to 1 hour, or until tender. Cool, peel the squash, and cut it into chunks that will be easy for your food processor to handle.

To steam squash, cut 2 medium-size b.u.t.ternut squash into 2-inch chunks and steam until tender. Peel off the skin and proceed with filling recipe above.

Spicy Pear Pie As a professional, I've made hundreds of fresh fruit pies, and this is one of the most popular fall offerings from the days of the Cafe Amphora. The crispy ripe pears that came from the local orchards made my pies s.h.i.+ne and I used them whenever possible. Freshly grated gingerroot and a spicy pecan crumb topping are the magic ingredients for transforming fresh firm ripe pears into a magnificent fall dessert pie, especially when topped with a big scoop of vanilla ice cream.

Makes 8 to 10 servings Maple Pecan Crumb Topping 4 tablespoons unsalted b.u.t.ter 1/3 cup whole wheat pastry flour 1/4 cup sucanat 1/2 cup rolled oats 1 teaspoon cinnamon 1/2 cup chopped pecans 1/4 cup maple syrup 6 cups thinly sliced firm ripe pears 1 tablespoon fresh lemon juice 1/2 cup sucanat 1 to 2 tablespoons ground tapioca, depending on the juiciness of the fruit 1 teaspoon freshly grated gingerroot or 1/2 teaspoon ground 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1 (10-inch) unbaked pie sh.e.l.l, with fluted edges In a food processor or by hand, cut the b.u.t.ter into the flour and sucanat until crumbly. Add the oats, cinnamon, and pecans and blend into the flour mixture. Drizzle in the maple syrup and toss to combine with the topping.

Preheat oven to 400 degrees F.

Place the pears into a large mixing bowl and toss with the lemon juice. Add the sucanat, tapioca, and spices and toss again. Fill the fluted piecrust with the fruit and top with Maple Pecan Crumb Topping. Bake for 50 to 60 minutes or until bubbly and golden brown. Cool completely before cutting.

Fresh Summer Fruit Tart with Honey Citrus Cream The fusion of fresh lemon and lime makes this tart burst with citrus flavor and is a perfect bed for fresh summer fruit. Topped with colorful berries and brushed with a red currant glaze, this simple tart is a light and refres.h.i.+ng dessert to help you celebrate summer's sweetness with flair.

Makes 8 to 10 servings Tart Sh.e.l.l 1-1/2 cups whole wheat pastry or unbleached white flour 2 tablespoons sucanat or granulated sweetener of choice 1/4 teaspoon sea salt 1/3 cup cold unsalted b.u.t.ter, cut into 1/2-inch chunks Honey Citrus Cream 4 large eggs 2/3 cup honey 1/3 cup fresh lemon juice 1/3 cup fresh lime juice 2 teaspoons lemon zest 2 teaspoons lime zest 1/2 cup unsalted b.u.t.ter, cut into 1-inch pieces 1 basket fresh strawberries, or 2 cups 1 basket fresh raspberries, or 1 cup 1 basket fresh blueberries, or 1 cup 2 fresh kiwi, peeled and sliced into 1/4-inch circles 1/4 cup red current jelly 1 tablespoon lemon juice Preheat the oven to 400 degrees F.

Mix the flour, sucanat, and salt in a food processor. Add the b.u.t.ter and pulse until it is crumbly and the mixture begins to clump together. If you used sucanat, the dough will look speckled but taste great. Press the dough into a ball and let rest for 10 minutes to fully hydrate the grains. Using your knuckle, fingers, thumb, and palm, press the dough evenly to about 1/4-inch thickness in the bottom and up the sides of an 11 to 12-inch tart pan with a removable rim. p.r.i.c.k the bottom using a fork in several places and bake for 15 to 20 minutes, or until the crust begins to brown. Cool completely before filling.

In a small bowl, whisk the eggs and honey together until light and fluffy. In a double boiler, combine the egg and honey mixture, the juices, and zests and cook, stirring constantly, until thick. Remove from heat and stir in the b.u.t.ter until smooth and silky. Cool the citrus cream completely, stirring several times to prevent a "skin" from forming on the top. Cover and refrigerate for at least 1 hour before serving, or store in a sealed jar in the refrigerator for up to 1 week.

a.s.sembling the Tart: With a spatula, spread the cream evenly on the tart crust. Beginning at the outside rim, carefully place the fruit in a decorative mandala pattern, overlapping as you go to make it pretty. Begin with the biggest of the strawberries and cut them in half, leaving the green stems on if they are fresh and beautiful, and place them stem side out around the edge. If the greens are not looking pretty, core them off and place the tips of the strawberry at the outer edge. Stem and slice the remaining strawberries in half and s.h.i.+ngle in layers, balancing the sizes as you go around in concentric circles. Integrate the raspberries, blueberries, and kiwi as you work towards the center of the tart, ending with a big beautiful strawberry, or mound of berries.

Combine the red currant jelly and lemon juice in a small saucepan. Heat, stirring constantly, until the jelly has melted. Remove from the heat and, with a pastry brush, carefully glaze the tops of the fruit.

Creamy Options For special occasions in our family, we often make Honey Citrus Cream with the addition of orange, tangerine, or grapefruit juice and zest, using whatever combination of citrus is in season. Each person is given a little dish of the rich glossy citrus cream, a freshly baked Golden Oatmeal Cookie, and a handful of fresh strawberries or blueberries for a heavenly whole foods treat.

Blonde Baked Tart Sh.e.l.l For a "blonde", or partially baked sh.e.l.l, remove from the oven after 8 to 10 minutes. Carefully add the filling of choice and continue baking until the center is set and the edges are golden brown.

This variation is used in the Cherry Pecan Tart recipe that follows this one, but can also be used with any of your favorite baked "custard-like" tart or pie fillings. Be creative!

Fresh Cherry Pecan Tart This is one of the seasonal favorites developed at the Cafe Amphora, and with cherries being the first summer pit fruit available, everyone loved this tart. The spectacular presentation, with fresh cherries peaking out of a creamy pecan filling and drizzled with chocolate, would seduce customers into following our posted motto: "Life is uncertain, eat dessert first!" You can use any variety of fresh cherry for this recipe, but they must be very fresh and firm. To remove the pit, an inexpensive hand pitter works best and keeps the cherry whole, but a paring knife will work if you are very careful. This is a deliciously rich and filling dessert that I have made with almonds, macadamia nuts, and walnuts, as well as other fruits. All are tasty, but cherries and pecans are still my first choice for this tasty tart.

Makes 8 to 10 servings Filling 1/2 cup sucanat or sugar 3 tablespoons softened unsalted b.u.t.ter 1/4 teaspoon sea salt 2 eggs 1 egg yolk 1 cup heavy cream 1/2 teaspoon vanilla 1 cup ground pecans 1 blonde-baked Tart Sh.e.l.l 3 cups pitted fresh cherries Chocolate Ganache 1/2 cup heavy cream 5 ounces bitter sweet chocolate, chopped into chunks 1 cup Maple Whipped Cream, optional Preheat oven to 350 degrees F.

Place the sucanat, b.u.t.ter, and salt in a large mixing bowl and beat with a wooden spoon, whisk, or electric beaters until well blended. Add the eggs and yolk and continue beating until the sucanat granules have completely blended in and the mixture is light and creamy, about 3 minutes. Stir in the cream and vanilla, add the ground nuts and mix well. Spread the filling in the tart sh.e.l.l and nest the cherries on top, wiggling them gently into the filling with your fingers. Bake the tart for 30 to 35 minutes, or until the filling is set and the top is golden brown. Cool completely on a wire rack before applying the chocolate. Score the pieces to mark each serving.

In a small saucepan over medium heat, bring the cream just up to a boil. Place the chocolate chunks in a medium-size stainless steel, gla.s.s, or ceramic mixing bowl and pour the hot cream over the pieces. Let the mixture sit, without stirring, for a couple of minutes to melt the chocolate with the residual heat. With a wire whisk, blend the chocolate and cream together until smooth and silky. Cool completely, stirring several times to prevent a skin from forming on the top before using.

Put the ganache in a pastry bag with a small round tip and drizzle a thin line back and forth from side to side of each piece, starting at the outer edge and moving towards the center of each serving. Take a knife and gently run it up the center of each piece to make an eclair-like design on each serving. Cut and serve plain, or with a dollop of Maple Whipped Cream.

Ricotta Cheesecake This lighter version of cheesecake with an Italian slant is inspired by my fondness of fresh ricotta. This is one of my favorite desserts, made in many variations over the years, especially when the recipe is multiplied to make several hundred servings at a time!