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Garlic has excellent antibacterial and antimicrobial properties. I like to incorporate more garlic into my diet during the cold and flu season as a delicious, preventative precaution. These simple recipes help to make raw garlic more palatable. The sweet preserved garlic can be used as a tea and the savory preserved garlic can be used to make dressings, soups, or a stir-fry.
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 Do you find yourself with an excess of sourdough starter on your hands from bread projects? A simple way to use up your starter would be to make these fabulous waffles. I love the tang that sourdough starter imparts so I like to let mine ferment overnight at room temperature or even for a couple days in the fridge.
 After many, many different sourdough iterations I finally settled on this recipe. I started baking regularly years ago and began by using Tartine’s Country Bread recipe. I enjoyed the results but I wanted something that had a higher whole grain percentage. I slowly started to tinker with the percentages and found that 40:60 of bread:whole wheat yielded a complex loaf that wasn’t too dense. I love including a porridge into my dough because the resulting loaves are more moist and tend to keep longer.
This spice paste is one of the backbones of Balinese cooking. Many soups, curries and rice dishes begin with a dollop or two of this iconic blend. Since only a few tablespoons are needed at a time, feel free to freeze the remainder in ice cube trays to ensure maximum freshness.
 Tempeh doesn’t get a whole lot of love outside of Indonesia. This is such a shame because it is such a versatile, protein packed ingredient. A block of tempeh consists of soybeans that have been fermented with a fungus called rhizopus oligosporus. As the fungus grows its mycelium knits the beans together into a cake. This results in a higher protein and fiber content as well as an earthy flavor.
The most important part of this recipe is sourcing the tempeh. Use a low quality block and your dish will suffer. The most readily available brand I like is Tofurky’s Indonesian Style Tempeh. It has converted many a tempeh hater to reason. |
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