Einkorn Buttermilk Biscuits

We are trying out einkorn flour recipes and this one we've already made several times and it's worked really well. For our high altitude we used more buttermilk than the original recipe. Kids love these as biscuits for biscuits and gravy too! 

Original Recipe: https://jovialfoods.com/blogs/recipes/einkorn-buttermilk-biscuits

Ingredients:

3 cups einkorn flour (we ordered ours from ancient grains)

2 tbsps sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 stick butter - grated on largest grater

1- 1.5 cups buttermilk

Directions:

1. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a standing mixer. Mix with a spoon. Directly into it grate the butter. 

2. Equip the dough hook and have the machine work the butter into the dough - it's not terribly successful, but after a little bit add in the buttermilk and everything should combine nicely. 

3. After everything is nicely blended together it should form a nice but fairly soft ball. Adjust with more liquid or flour if needed here. 

4. Place dough ball in plastic wrap and refrigerate for at least 30 minutes

5. Preheat oven to 425 

6. Take the dough ball to a silicone mat and fold in on itself while squishing it about 8 times or so. 

7. Use circle cutter to create biscuits of desired size. 

8. Bake for about 20 minutes until golden. 

What we liked:

These were really great and different from regular biscuits, the einkorn flour is very different. 

What we didn't like:

It was a little hard to get the proper liquid/flour ratio the first few times - but that's likely due to our high altitude. 

What Kaspian thought about it:

He liked them with gravy and liked them with chicken as part of a chicken sandwich :) 

Next time:

Make more!

Brigaderio cookie? Confectionary?

OMG why has no one shown me this glorious secret before?!!?!?!? !

Also, you will need a WHOLE little jar of chocolate sprinkles if you're going that route. Next time, wholesale amazon chocolate sprinkles here we come!

Seriously, glorious. 

Ingredients:

1 Can sweetened condensed milk

1 tbsp butter 

3 tbsp cocoa

whole jar of chocolate sprinkles

Directions:

1. Combine condensed milk, butter, and cocoa in a small/medium saucepan. 

2. Heat on Low/Medium while constantly stirring until thickened 5-10 minutes. The mixture will reduce in quantity and be thick and sticky. 

3. Transfer to a bowl where it can cool

4. Once slightly cooled, form balls - I used a silicone spatula/spoon. 

5. Roll the balls in sprinkles - best if you first pour them in a little bowl. 

Enjoy warm or chill until ready to serve! OMG. 

What we liked:

Definitely satisfies that chocolate desire

What we didn't like:

It's kinda sticky and gooey but so so good

What Kaspian thought about it:

He dreams of them. 

Next time:

MAKE MORE. SOON. 

Ube Mochi Waffles from Scratch

We have loved the Ube Mochi waffles and pancakes since first trying them in Maui. We have not quite found a perfect recipe yet, but always on a quest. The Trader Joe's premade mix was okay, but not quite right. This one we tried from scratch. 

Ingredients:

1.5 cups mochiko, sweet rice flour

1/2 cup regular flour

2 tbsp cornstarch

2 tsp baking powder

1/2 cup sugar

1/2 tsp salt

2 large eggs - separated

1.5 cups milk

4 tbsp melted butter

2-3 tablespoons ube sweetened condensed milk

Directions:

1. Whisk together mochiko, flour, cornstarch, baking powder, sugar and salt. 

2. In a large bowl whisk egg yolks, melted butter, ube sweetened condensed milk, and milk

3. In a stand mixer, whip the egg whites until peaks

4. Add dry ingredients to egg yolk/milk mixture

5. fold in the egg whites

6 Ready to Waffle!

Cook in Waffle iron until desired done-ness

Recommend serve with whipped cream :) 

What we liked:

Definitely a fun one to try. 

What we didn't like:

Did take quite a bit of prep time - at least the first time. 

What Kaspian thought about it:

Next time:

Brazilian Cheese Rolls

These were fast, easy and great and a wonderful addition to our celebratory seafood boil!

We made 12 big ones and 12 little ones, the little ones needed to be pulled out of the oven at about 15 minutes, while the big ones cooked for about 20 minutes total. 

Ingredients:

1 cup milk

1/2 cup sunflower oil

2 cups tapioca flour

1 1/2 teaspoon kosher salt

2 large eggs

1/2 cup freshly grated cheddar cheese preferably medium or sharp

1/2 cup freshly grated Parmesan cheese

Directions:

Preheat oven to 400 F

1. Combine in a blender milk, sunflower oil, tapioca flour, salt and eggs. Blend until smooth. 

2. Add in the cheese and blend for a few more seconds just until combined

3. Pour into sprayed muffin tins

4. Bake for 15-20 minutes until puffed up and DELICOIUS! 

What we liked:

Fun and easy! Yay!

What we didn't like:

Nothing, they were great! We made them with too little salt but the recipe above should adjust for it. 

What Kaspian thought about it:

He liked it... Orion didn't. Astrid did. 

Next time:

No changes other than what is already noted above. 

Ginger Scallion Pork Dumplings

We got some ground pork at the grocery store and were trying to see what to do with it. This was the best Idea Ever! Although it took quite a while, they were absolutely delicious. Steamed better than boiled and gloriously yummy. 

Dough: 

250 ml of water

2 cups flour

Mix together and let rest (covered with plastic wrap) while you work on the filling.

Ingredients:

3 lb ground pork

2 onions, finely chopped

3 eggs - lightly beaten

3-4 bunches of green onions or scallions

6-8 garlic cloves

6 tbsp soy sauce

6 tsp grated ginger

6 tsp fish sauce

6 tsp toasted sesame oil

Dipping Sauce: 

1/3-1/2 cup Soy Sauce

3 tbsp Mirin

3 tbsp Sake

toasted sesame oil (little bit)

1/2 tbsp sugar

finely grated ginger to taste

finely grated garlic to taste

lemon to taste (opitonal)

Directions:

1. Make the dough, let sit while you make the filling

2. In a large bowl combine pork egg, scallions, finely chopped onions, garlic, soy sauce, ginger, fish sauce and sesame oil. 

3. Roll out your dumpling dough pretty thin, use a round cutter to make uniform circles

4. Fill with filling and seal. 

5. Place on a tray dusted with flour. 

6. Freeze if not using right away. 

7. Boil water and steam dumplings on a steam tray for 7 minutes fresh or 12 minutes for frozen dumplings.

What we liked:

THESE WERE SOO SOOOO GOOD

What we didn't like:

The time to make :) 

What Kaspian thought about it:

LOVED them. 

Next time:

Make more. 

Garden update!

The potato bag potatoes were successful and all eaten before proper photo documentation could occur. 

This year, we have all new weeds...exciting, but at least they are not poky and spiky so that's kind of nice. BUT, they are very much super annoying to the poor plants. We then, late in the season, like June, tried out the method with black permeable weed barrier into which holes are made. We first did it with potatoes and they made some marvelous vegetables (even better than the potato bags!). Then, we purchased some plants from Alameda Greenhouse and just filled the holes and the plants grew. Our only thought is the decrease in the weed competition is causing them to grow so much better than the ones without the cloth. We thought it might be too hot, but it seems like the plants are very happy. The eggplants, peppers, and potato plants specifically seem to be very happy. The squash and zucchini are also doing great and growing but but are starting to be attacked by squash bugs. The difference in these two times is about a month. The tomatoes are growing well and so are the squash!

July: 

June: 

Potato Bag!

Have you ever used a potato bag to grow potatoes? 
NEITHER HAVE WE!! But we are trying! It seems really cool! Wohooo! Here's what they look like so far! Can't wait for them to potato: