Yummy Asiago ...

Ok so what in the world is this picture? Well it's a vat in a cheese factory where the curds are separated from the whey. Pretty cool right. If you ever get a chance to go to a dairy factory (especially where they make cheese) it's pretty cool. My grandparents took me when I was about 9 and it is a very distinct memory. I remember seeing a vat like this.

So thinking about my newest bread: Asiago Herb, made me think about cheese and the factory. My new bread is whole wheat, light textured, and flavorful with savory fresh herbs and delicious Asiago cheese throughout. But don’t take my word for it- try it for yourself!

Ingredients: organic stone-ground whole wheat flour, water, yogurt, orange juice, shredded asiago cheese, canola oil, honey, fresh chopped thyme, oregano, basil, and rosemary, salt, yeast

Mediterranean Cafe

Our favorite restaurant by far is Mediterranean Cafe, located on Old Canton just on the Ridgeland side of County Line. (And by favorite, we mean they catered our rehearsal dinner, and we hardly ever go anywhere else.) This is one of those local spots that beats any chain restaurant hands down. The owner, Elias, greets his customers by name and cares about providing healthy, quality food. Be sure to chat with him when you go.

We haven't had a bad meal there, but the Kibbi and the Red Snapper are our favorites. Kibbi is a Lebanese meat dish- made fresh by Elias's wife, Joanna. The Red Snapper is perfectly flakey, sauted and topped with tahini, olive oil, and other spices that you will come to crave. The hummus is very good, and a simple veggie plate is a full meal even for carnivores like me. I never liked dolmas (grape leaves) until I tried them here. The walls are lined with tons of hard-to-find ethnic foodstuffs like spices, nuts, dates, and canned goods. Round things off with a glass of wine (Wente Shiraz is my favorite there), or a slice of Joanna's tiramisu.

There's a crop of new Mediterranean-styled restaurants like this in the Jackson area- Alladin's and Jerusalem Cafe are also good, and all beat Keifer's southern-fried-Greek food. But Mediterranean Cafe has got to be the best. So, check them out, and tell them Daniel and Elizabeth sent you!

Luau!

Ok so this post relates to food b/c Hawaii is what inspired Daniel and I to get involved in Belhaven market.

So when we went to a luau (roasted pork-yum!) in Hawaii they had a band and the music was really fun and mellow. I have thrown a luau party for Daniel's birthday since we've been married (so last week we had our second luau birthday)! Well I wanted to find some theme music and this is what I came up with. Na Palapalai is the name of the group. For those of ya'll blessed enough to go to Hawaii, this should take you back. And for those of you who haven't been, you can still enjoy this CD, really mellow and fun.So in Hawaii Daniel and I really enjoyed going to the local Kauai Farmer's Market and buying local foods (fern, sweet potato shoots, mango, avocado- to name a few) to cook. We can do that here at the Belhaven Market and so can you. I hope to see you there.

Our First Belhaven Market

Here are some pictures from our first Belhaven Market! It was a great success- we sold out and had a great time. Tim Avalon's bluegrass band provided fun background music, and friends and family stopped by to say hello. Special thanks to the Passion Fish Potter, Kjon's, Deva's Harvest, and everybody else for helping us newbies figure things out!

Lineup for June

Ok, Ok. I know I've done a poor job of updating this blog. It's a good thing I have Daniel's help! Maybe now things have settled down I will be better at updating theFoodRoots. We'll see...

For June we will have these breads at the Belhaven Market (Sat AM @ McDade's on Fortification):
Hearth Loaves- Barley Apricot, Fig & Rosemary, Honey Oat, Wheatberry, Pumpernickel Currant, Malted Apple
Rolls- Wheatberry Sandwich
Baguettes- Mississippi Sourdough
Kids stuff- Peanut Butter & Jelly Turtles

So come & check us out!

Pumpernickel Currant Rye

My Personal Favorite! Just look at the ingredient list and you'll see why: cocoa powder and blackstrap molasses in addition to other ingredients give this bread a great flavor. This bread isn't too sweet for a sandwich though. A customer suggested I add raisins, great tip! I did and really liked them, currants seem to work well because of their small size.

Ingredients: organic stone-ground whole wheat flour, organic stone-ground whole rye flour, water, currants, cocoa powder, blackstrap molasses, apple cider vinegar, canola oil, salt, yeast, caraway seeds

Coming to Belhaven Market

PB & J Turtles for kids and kids at heart- coming this Saturday to the Belhaven Market!

These tasty snacks are made from a buttermilk white whole wheat dough. They have a fluffly texture and great mild taste in addition to being filled with natural peanut butter and organic jelly! As with all our breads, these are 100% whole grain- but your kids don't have to know that!


Ingredients: white whole wheat flour, water, (filling: natural peanut butter, organic jam), honey, dry buttermilk powder, oil, butter, egg whites, salt, yeast

Fresh Mississippi Sourdough

Here's one of the fresh whole-grain breads we'll be selling at Belhaven Market starting next Saturday! Beneath the crust of this rustic loaf this bread is full of clean, tangy sourdough flavor.

This is Daniel's favorite bread so it will definitely stay in the line up.



Ingredients: organic stone-ground whole wheat flour, water, sourdough (organic stone-ground whole rye flour, water, yeast), salt, yeast

Half of the Food Roots enjoying some hawaiian chow March 06

Test Post

Testing out pictures and more...

Quick Tip!

When making muffins it's best not to grease the sides of the tin, grease only the bottom. This is so the batter can climb up the sides during baking. Don't fret: the muffins will come out when done, the cooked muffins will draw back from the sides of the tin (or pan) :)

Ok. I'm still waiting on my beloved husband to hook up some pictures. I'll just put a little tip I've picked up in my class. 

Did you know that older cheeses have stronger flavors? That's pretty common sense right. I mean the longer the cheese sits around molding the stinkier it gets :) Well what I didn't know is that older cheeses melt better. Really that's what they taught me in my food preparations or "cooking" class. Just passing on a tip.  

Experimental Foods

Hi there to all my many fans who I'm sure have been missing me. I'm sorry I haven't posted much. Really the hold up has been getting pictures hooked up to my site. Who wants to talk about food without seeing pictures? My wonderful husband is working on fixing it though. He's pretty busy though.

As for our experimental food, I'm in school so we've left the field of gourmet food to cheap food. No really we are on a student budget, but are managing to eat tasty and healthy foods. We're really missing our stone ground grits though.

I'm working on a recipe modification for my experimental food class. I modified this recipe for a patient with diverticulosis or another disorder requiring high dietary fiber, but in actuality all Americans are at risk for intestinal problems if they're not meeting daily fiber requirements. And most Americans aren't. So enjoy: yummy, healthy, pretty cheap and a meal I would feed my family!

Modified Lentil Sloppy Joes

Ingredient List

1-1/2 cups dried brown lentils
2-1/4 water
1/2 cup chopped onions
1/2 green pepper, chopped
1 tablespoon Worcestershire sauce
1/2 cup catsup
1 clove garlic, minced
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon pepper
1 (6 ounce) can tomato paste
3/4 cup water
2 tablespoons vinegar
1 teaspoon dry mustard
6 hamburger buns

Instructions

1. To cook the lentils bring the 2-1/4 cups of water to a boil.
2. Add the lentils, allow the water to return to boiling.
3. Reduce the heat, partially cover and simmer for 25- 30 minutes.
4. Test the lentils for doneness, they should still hold their shape, if cooked too long- they'll be mushy.
5. Add the rest of the ingredients, stirring well.
6. Turn down to low/med heat, simmer mixture for 30 minutes covered.
7. Serve on hamburger buns.

Beautiful Blue Mixer

So my breadmaking adventures continue. My beloved mother bought me a professional 600 Kitchen Aid mixer for my birthday, which I really really wanted (primarily to make bread). Well at first I was kinda upset (a little) b/c they are really expensive $300 +. But after she told me she got it on sale at Williams Sonoma half off b/c of the color. And it's really not a bad color, it's b/w pastel blue and seafoam- a nice shade really. Maybe I'll post a picture of it whenever my husband helps me figure out how to post pictures- technical difficulties.

I am really really thankful to own a lovely piece of kitchen equipment that performs so well. Really you should hear to motor- it really sounds like it has some power. I finally got around to making bread in it last friday, kneading the bread in there was so quick. I have actually kneaded bread by hand (MESSY!), but this was a nice medium b/w hand kneading and a bread machine. The bread machine is a closed system allowing little input from the use. The mixer on the other hand requires some thought to knead bread. It is up to the baker to decide if the dough has a good consistency- too wet or too dry. And the baker must decide when the dough has been kneaded adequately and it's pretty quick in a mixer so I'm sure it wouldn't be hard to overknead some bread (adversely affecting it's ability to rise).

My first attempt at bread baking using my pretty blue mixer went well, I can't take too much credit. I followed a recipe and the bread turned out pretty and tasty. If anyone has tips on whole grain baking (100% ) I'd love to hear them.

The death of my breadman

So article title catch your attention? Well it is just like it sounds: I killed my breadman, breadman breadmachine that is. I became interested in making my own whole grain breads about a years ago. My dear husband (fiance at the time) gave me the bread machine, I selected after much research, for a Christmas gift last year.

I tried for half a year to make bread in that bread machine. There were a few loafs that came out, most were hard as a brick. Now many home bakers out there probably have good results with their breadmachine. But the trick is making whole grain bread in the bread machine. It just doesn't work most of the time, and the loaves don't turn out as well if you make them by hand.

What am I suggesting you do all that messy kneading by hand, not really. I just received a kitchen aid mixer as a birthday gift after reading rave reviews (and hearing some in person) about it's ability to quickly knead yeast dough. I haven't used it much yet, but I'm very optimistic about the results.

I will say I have made rolls and several loaves of bread outside of my bread machine. I did all the kneading by hand and it was messy but my kitchen survived. The resulting bread (100% whole grain) was light and very tasty. Even the best whole grain bread is not white bread, it is not white and super spongy. It tends to be denser, heartier, and more flavorful.

I have some thoughts on why whole grain breads work out better not baked in a bread machine:
1. Whole grain breads are far denser, the dough is heavier- most motors in breadmakers can not handle this load of work

2. Whole grain breads need to be kneading for longer periods of time, I found my breadmachine was not kneading the dough a sufficient amount of time. I have read a suggestion to run the knead cycle twice, but I couldn't tinker with the cycle of my breadmachine. When I did run it twice it ended up overheating, leading to its demise

3. Whole grain breads needs a longer rise period, the dough should double in size this is not always a exact time. It really takes a person there to monitor when the dough is ready to go to the next stage.

Now I'm not knocking the breadmachine without reason, I love the idea of load it up, walk away, and have beautiful bread 4 hours later. But the reality is whole grain bread baking is best done away from the bread machine. These have been my experiences, too bad I had to learn the hard way. Many brick hard loaves of bread later I've learned good whole grain bread is worth the effort and time it takes to make it by hand. Try it for yourself and tell me if you agree or don't :)

Bob's Red Mill

This probably should have been one of my first posts, being it has been through this company's products that many of my friends and family have discovered how good and easy whole grain foods could be. Bob's Red Mill is a company that sales whole grain products at retail stores (grocery, health, ect.) and online from their website. If you're into healthy eating, I'm probably not telling you anything new b/c you've probably tried Bobs products already.

I've gotten into making my own bread (in a breadmachine) and I order my whole wheat flour and various other grains from Bob's. They have a great selection, including organic and gluten free products. Not only do they have a good range of products, I know when I order from them my grains will be fresh. Whole grain products have a much shorter expiration date than refined grains and flours. This is because the natural oils found in the germ are still present in whole grain products. This can cause the grain product to go rancid after a time period. Their shelf life varies due to storage conditions. It is optimal to store grains in the refrigerator or freezer. The package of the product should say how long they'll last in cold storage. Here's a good info guide about grain storage, I'm sure there's plenty more information out there.

Although I really have enjoyed the loose grains, and fresh flour I've bought from Bobs, I think the best products they sale are the mixes. Know someone that likes pancakes, cornbread, scones, hot cereal, granola? Who doesn't. I've started using Bobs pancake and cornbread mix mostly out of convenience. Sure I could buy the cornmeal, flour, ect and mix my own, but it is alot easier to use the mixes. And the whole I forgot the baking soda problem (one I have sometimes) is eliminated. The pricing is pretty good. And best of all Bobs mixes are whole grain, they're good for you. Pancakes and cornbread that are quick, easy, and good for you. What more could you want? Check out their site, I'm sure you'll find something you like there.

The Deal with Grits...

This is a follow up post to my previous post about grits. I'm sorry it's taken me awhile to post this. We received our stone ground grits from Anson Mills about a month ago. They are awesome! According to their website, www.Ansonmills.com , they cold mill their corn and ship immediately. I didn't understand the importance of this till I recieved my grits. When I cook them it smells like fresh corn cooking, and the flavor was phenomenal. Butter and cheese are really not necessary, the flavor of the grits stands by itself. My husband absolutely love the grits, I think we'll be ordering all our grits from Anson mills. Even though they're pricier, their grits are worth every penny. I really can't convince you by typing up this blog, really you'll have to try them to be convinced, just like I did.

Best Food Quote Ever

"All the food of this world is divine love made edible"
Metropolitan Anthony Bloom

Blackhook Beer

I may get in trouble for posting this on my wife's health food blog, but hey, beer is healthy. I recently stumbled on Black Hook beer- a dark porter from Red Hook Breweries. Their website is dumb, but the beer is good. Pick some up if you can find it.

What's the deal with Grits?

As I've mentioned I'm from the south. One of the stereotypical beloved southern foods is grits. The traditional form of grits is made from hominy, corn soaked in an alkaline solution which removes the hull of the corn kernel (or skin) and germ. The hominy is then dried and milled. The resulting meal is called grits. Now commercially made grits are made by steaming the corn kernel, which removes the hull and germ. The endosperm is then processed, ground to the desiring size- from larger to smaller quick cooking particles. So this means that commercial grits contain only the endosperm of corn. Now there is nothing wrong with eating only the endosperm, but you are missing out on the nutrients and fiber that can be obtained from the hull and germ.

My husband really likes having grits for breakfast and asked me to get some "weirdo grits". Well by my definition, a grain product that has had the hull and germ removed is not exactly my idea of healthy. So I did order some stone ground grits from Bob's red mill. Although the fat, protein, and fiber content did not vary much between Bob's stone ground grits and commercial grits such as Quaker , we like Bob's grits better. I'm not sure if it has much to do with the corn used to produce the grits, but I suspect the processing of the grain causes differentiation in taste of these two products. Stone ground processing leave more nutrients intact in a grain because in commercial grain processing the steel used to pulverize the grain causes heat and loss of nutrients. Whatever the reason we have been enjoying Bob's grits for breakfast.

But the weirdo in me wasn't satisfied. I needed to find heartier grits, and I stumbled upon them one day online. Anson mills produces stone ground grits that peaked my interest. So I emailed the sales department and had a very quick reply (mere hours!). Glenn Roberts wrote me concerning their grits...

"Our grits, as with all our products, are 100% whole grain and include 100% of the germ."

Well that was a relief to know, I was unable to get an answer as to the nutritional content of their grits,

"We will begin formal nutritional analysis of our grains when we stabilize the maize, wheats, rices, and other heirlooms we are trying to save..."

Although their grits cost more than commercial grits and must be stored in the freezer (due to the presence of the germ) they are a whole grain product. I've ordered a few bags so I'll post an article based on our experience trying out the whole grain grits.