Month: February 2016

Variations on an old theme: Banana bread

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Everybody makes banana bread, right? Like me, you probably have a standby basic recipe. Still, it’s good to experiment, especially with ways to make banana bread a little healthier.

Not many years ago, saturated fats such as coconut oil were deemed to be very bad for us. Now some sources, at least, encourage us to eat coconut oil in modest quantities. The problem is, the taste of virgin unrefined coconut oil is not compatible with many baked goods. But with banana bread, it’s a different story. Coconut oil can be substituted for all, or part, of the butter.

Banana bread also works great with heavy flours such as sprouted whole wheat flour. Sprouted whole wheat flour, however, is very thirsty. I added half a cup of milk to the recipe to help moisten two cups of sprouted whole wheat flour.

The glaze is strawberry preserves and honey thinned with a bit of rum. Some of the whipped cream went into the coffee.

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Local milk!

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While in the Winston-Salem Whole Foods on Monday, I was pleased to see milk from a local dairy in the dairy case. It’s grass-fed milk, and the dairy is Wholesome Country Creamery in Hamptonville. Hamptonville is in the Yadkin Valley not far from where I grew up.

Not since I was in San Francisco have I been able to buy milk from a local dairy. That milk came from the Strauss Family Creamery in Marin County.

The Winston-Salem Journal did a story last year on Wholesome Country Creamery, which I did not see at the time. It’s an Amish dairy, and the creamery grows all its own feed. The dairy also uses a lower-temperature pasteurization process.

I’m old enough, and my rural roots are deep enough, that I remember when relatives, including my grandmothers, used to keep cows. That’s important, because I remember what milk should taste like, and I will never forget. My grandmother no longer had a cow after the early 1950s, but a few of the neighbors kept cows up until the early 1960s, and we used to buy milk from them.

It’s pricey, but I could get used to local grass-fed milk.

Dumplings

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When I was a young’un, I was as intrigued with the word dumpling as I was with dumplings. There was something funny, archaic, and magical about dumplings — both the food and the word. I would have guessed that dumpling is of Germanic origin, but the Oxford English dictionary throws up its hands and says that the origin of the word dumpling is obscure, though the word was first detected in Norfolk around 1600. The word dump — which may or may not be related to dumpling — has cognates in Danish and Norwegian.

In any case, most cuisines probably have the concept of dumplings. Filled dumplings are particularly intriguing. Whether you call them pierogi or pot stickers, or one of the 453 words that Italian has for filled pasta (I’m joking), it’s only dumplings that I’d particularly care to make, because I tend to be pretty bad at imitating exotic cuisines, and I always do best with stuff that is pretty traditional and old-fashioned. I do exotic cuisines only by fusing them with Southern or California cuisine.

It was the sauce that led me to dumplings for supper. The abbey stocks many types of vinegar, but one type of vinegar that I had never previously stocked is malt vinegar. I bought some English malt vinegar yesterday at Whole Foods, and I started Googling for ideas about what — other than fried potatoes — might go well with a sauce based on malt vinegar. I used to love eating pot stickers at Asian restaurants in San Francisco. Pot stickers go nicely with strong sauces. So I ended up making dumplings just to go with the dipping sauce I had in mind. I made a dipping sauce of garlic, harissa sauce (an African pepper sauce that I have learned to always keep on hand), soy sauce, honey, and malt vinegar.

The dumplings were filled with mashed rutabaga, chopped onions, and grated Havarti cheese. The dough was made only with bread flour and water. The dumplings went nicely with seared cabbage (seared cabbage is frequently served at the abbey, especially in winter). I ate the dumplings with my hands and dipped each bite in the dipping sauce.

Two-personality pancakes

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Even though it’s February, and even thought the yard smells like the 500 pounds of organic fertilizer that was spread yesterday, the temperature was in the 60s, and the deck and the grill were calling.

For breakfast I settled on pancakes with two different treatments. On the right is a chutney of roasted apples and tomatoes. There is onion and coarsely grated carrot in the chutney, sautéed on the stovetop. The seasoning is cinnamon and cumin, with a bit of brown sugar. On the left is a grilled banana with maple syrup. The pancakes are made from organic sprouted whole wheat flour, milk, olive oil, and baking powder.

I suspect that supper will be cooked on the grill, too.

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Arbor vitae trees

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The first trees I ever planted at the abbey were four arbor vitae trees, four feet high at the time. I chose them only because I like them. I think that arbor vitae trees have a kind of old-fashioned magic about them.

Now there are 13 arbor vitae trees at the abbey. I wish I had room for more. What I didn’t appreciate until fairly recently is just how important evergreen trees are to the birds. The number of birds that wintered over this year at the abbey has really impressed me. They sleep in the arbor vitae trees. At dusk, the arbor vitae trees all chirp.

The trees also provide hiding space for birds to duck into during the day. I’ve been spatting with a hawk lately that is stalking the chickens. The wild birds duck for cover if the hawk is around. The native cedar trees also provide a lot of cover. I have too few cedar trees, but I do have one very large one that fills up with doves every evening. The big magnolia grandiflora also provides lodging for lots of birds, as well as a hiding place for the chickens during the day.

I’ve decided to plant a kind of low-growing magnolia along the uphill side of the driveway. That should provide yet more bird shelter.

During the recent snows, I scattered seed on the deck for the wild birds. They ate it like crazy when the ground was covered with snow, but after the snow melted, they’ve ignored the seed. That tells me that there is no shortage of natural food for the ground-feeding birds and that more shelter may well raise the bird population even more.

By the way, don’t be tempted by Leyland cypress trees, which look somewhat like arbor vitae trees. The cypress trees (to my eye) are not nearly as beautiful. Plus I understand that they are slower-growing and more susceptible to disease.

Eggs Benedict, homemade muffins

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Is it that I don’t get out much, or are eggs Benedict not on many restaurant menus anymore? Once upon a time, when butter and eggs were considered much more unhealthy than we consider them now, eating eggs Benedict was extremely decadent. But the chickens have been laying extremely well lately in spite of the cold, so I have eggs to spare, and then some, for Hollandaise. Eggs Benedict are a heck of a lot of work, though, so that ensures that one doesn’t eat them too often.

Making English muffins is no big deal. I used the recipe from King Arthur flour’s web site and baked the muffins on a griddle on the gas grill. As for the Hollandaise, for years I have used Irma Rombauer’s classic recipe from the 1943 edition of Joy of Cooking. It comes out a little thick, though, which probably means that my home-laid eggs are much bigger than the eggs Irma used. The fake bacon is from Morning Star.

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One more word about hot dogs

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In a recent post on healthier hot dogs, I mentioned the Loma Linda canned hot dogs and that I’d had a hard time finding them. It occurred to me that the local Ingles store, which carries a lot of slow-selling products that many grocery stores don’t carry, might have them. Indeed they did. They were in a section that I don’t exactly frequent — canned meats.

The Loma Linda hot dogs are pretty good, though the bite is a little soft. I’d say that the Morning Star hot dogs are a bit better, but either makes an entirely convincing vegetarian hot dog.

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Two random reviews: San Andreas, and The History Boys

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San Andreas, Warner Bros., 2015

Readers of this blog know that I don’t make any systematic effort to review movies. Rather, my movie reviews are pretty random and occasional and reflect only what I happen to have been watching — stuff that left me thinking. San Andreas and The History Boys are about as different from each other as two movies could be.

When I saw the trailer for San Andreas, in which the front wave of an enormous tsunami is bearing down on San Francisco just west of the Golden Gate Bridge, I knew that I’d have to watch it. I’m a sucker for San Francisco movies, and San Andreas is a good one, even if an earthquake and tsunami wipe the city out.

When combined with a decent story, Hollywood special effects can be thrilling. But much of the appeal of San Andreas is in the script — though the disaster scenes and helicopter rescues are great fun. Hollywood well knows that if the plot for a screenplay involves a massive earthquake that wipes out Los Angeles and San Francisco, then you need to wrap that plot around some personal stories that get some emotion into it. Carlton Cuse’s fast-moving screenplay does this with six main characters: An earthquake scientist who figured out that the Big One was about to happen; a married couple in the process of getting a divorce; their daughter and the young man she meets in San Francisco; and the young man’s younger brother.

But oh how I love Hollywood panoramas shot over San Francisco. I haven’t been back to San Francisco since I left in 2008, so all those scenes from familiar places make me a little homesick. You can’t even visit San Francisco — let alone live there for 17 years as I did — without forming a permanent emotional bond with the place.

San Andreas is worth watching just as entertainment. It’s also a good script, with Hollywood special effects effectively used.

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The History Boys, Fox Searchlight, 2006

The History Boys got so-so reviews in places like Rotten Tomatoes. I think that’s because the film goes way over the heads of most people. It’s based on a play by Alan Bennett that opened in London in 2004. I have watched this film three times, and I still can’t pick up on everything. Then I bought a copy of the script of the play and read that, too.

Probably only the English can truly follow all the snappy language and nuance. The dialogue teeters on a sharp edge between irony and sincerity, bravado and vulnerability. There is keen commentary not only on history, but culture in general and English culture in particular. The dialogue includes page after page of untranslated French. That’s a very bold thing to do — to an American audience, especially. This is a script that refuses to dumb itself down. The History Boys — both the play and the film — is unapologetically aimed at the few who have done enough reading in their lives to follow the dialogue and who can find jokes about, say, the subjunctive (whether in English or in French) funny.

I rarely use the word masterpiece, but I see The History Boys as a masterpiece of writing. Alan Bennett, in only a hundred pages of screenplay, manages to exhaust us with intellectual exercise, dazzle us with meaningful erudition, jerk us back and forth between pure silliness and profundity, and finally to break our hearts with his characters, who represent a broad range of the human condition.

I bought the film on DVD. Watching it should be an annual tradition, like the annual watching of Love Actually, at Christmas.