Recipes http://www.salvationjane.net/recipes.php Recipes en-US hourly 1 2000-01-01T12:00+00:00 human-incubated yogurt http://www.salvationjane.net/recipes.php/2009/08/09/human_incubated_yogurt 2009-08-09T16:39:43Z jane spring (you can imagine the why for. this is the how to.) nance klehm procure roughly one quart of raw milk if possible from any healthy lactating animal. if you don’t have connection to an animal, grocery store vitamin d wholemilk (unfortunately homogenized and pasteurized) will do. it’ll need to do. you will need no more than a quart’s worth as a larger amount will make the process less comfortable. you will also need to have a spoonful of room temperature yogurt saved from your last batch or some beautiful homemade yogurt from a wonderful armenian/egyptian/iraqi/greek/bulgarian, etc. grocer or neighbor. this is essential. one half hour or so before going to bed, pour the milk into a saucepan and heat it gently and slowly, stirring all the while until it reaches 110 degrees. you do not want it forming a skin. pull the pan off the heat and gently and slowly cool the milk to 90 degrees by just allowing it to lose heat. drop your spoonful of room temperature yogurt into a jar and pour in the warm milk. screw on the lid and shake the jar once. wrap the jar tightly into a soft wool sweater and climb into bed alone or with animal or human companion. tuck jar against your skin. keep it as close as possible. hug or snuggle the jar. body heat is what allows the culture to educate the milk to become yogurt, bacteria colonize in the constant heat of your body/ies come morning, you should have a quart of human-incubated yogurt. (you can imagine the why for. this is the how to.)

nance klehm

procure roughly one quart of raw milk if possible from any healthy lactating animal. if you don’t have connection to an animal, grocery store vitamin d wholemilk (unfortunately homogenized and pasteurized) will do. it’ll need to do. you will need no more than a quart’s worth as a larger amount will make the process less comfortable. you will also need to have a spoonful of room temperature yogurt saved from your last batch or some beautiful homemade yogurt from a wonderful armenian/egyptian/iraqi/greek/bulgarian, etc. grocer or neighbor. this is essential.

one half hour or so before going to bed, pour the milk into a saucepan and heat it gently and slowly, stirring all the while until it reaches 110 degrees. you do not want it forming a skin.

pull the pan off the heat and gently and slowly cool the milk to 90 degrees by just allowing it to lose heat.

drop your spoonful of room temperature yogurt into a jar and pour in the warm milk. screw on the lid and shake the jar once. wrap the jar tightly into a soft wool sweater and climb into bed alone or with animal or human companion. tuck jar against your skin. keep it as close as possible. hug or snuggle the jar. body heat is what allows the culture to educate the milk to become yogurt, bacteria colonize in the constant heat of your body/ies

come morning, you should have a quart of human-incubated yogurt.

]]> violets http://www.salvationjane.net/recipes.php/2009/08/09/violets 2009-08-09T15:45:04Z jane summer linda's brother (single serving/weird measurements) 1 tbs. dried lentils 1 tsp. olive oil 1 tsp. buddah 2 chives or equivalent amount of udder onions, chopped 1 large egg half a dozen violet leafses, chopped enough H2O to cook the beans, 1/4 c., maybe salt to taste In a no-stick pan, bring the washed & sorted beans, the water, and salt to a boil then simmer, lid on, for 15 or 20 minutes over low heat. Saw up the un-yun(s) and the leafses. When the beans are al dente, add the oil and buddah, let things spread out and come back to temperature, then add the veggies and get the onions transparent and the leafses wilted. I covered the pan for this step, too. Dial the heat up and scramble the egg into the mix. When the egg's cooked, it's soup yet. linda's brother
(single serving/weird measurements)

  • 1 tbs. dried lentils
  • 1 tsp. olive oil
  • 1 tsp. buddah
  • 2 chives or equivalent amount of udder onions, chopped
  • 1 large egg
  • half a dozen violet leafses, chopped
  • enough H2O to cook the beans, 1/4 c., maybe
  • salt to taste

In a no-stick pan, bring the washed & sorted beans, the water, and salt to a boil then simmer, lid on, for 15 or 20 minutes over low heat. Saw up the un-yun(s) and the leafses. When the beans are al dente, add the oil and buddah, let things spread out and come back to temperature, then add the veggies and get the onions transparent and the leafses wilted. I covered the pan for this step, too. Dial the heat up and scramble the egg into the mix. When the egg's cooked, it's soup yet.

]]> Giant Puffball Mushroom Bacon http://www.salvationjane.net/recipes.php/2007/12/19/giant_puffball_mushroom_bacon 2007-12-19T20:40:44Z jane fall A recipe from Tree: In the fall giant puffball mushrooms seem to be everywhere ... forests, roadsides, city parks and empty lots. Safe to eat (as long as they are still fresh and white inside), hard to mistake for anything dangerous, but honestly pretty bland. Generally, I think they work well as a tofu replacement in most recipes. Puffball bacon is my favorite: Cut the mushroom into thin bacon like strips Marinate the strips for several hours in tamari or soy sauce with a touch of maple syrup and a bit of nutritional yeast Heat a lightly oiled pan (an iron skillet works best) over high heat. When the pan is hot, fry the mushroom bacon until it is almost crispy. Flip the bacon multiple times while you are frying. It's inevitable that some will stick to the pan, but the burned bacon bits are pretty tasty anyway. Let the bacon cool in the pan, and it will continue to crisp a little bit. I love to use the mushroom bacon to make BLTs, but it works great crumpled over salads, or in any recipe that one might use bacon as an accent. Enjoy. A recipe from Tree:

In the fall giant puffball mushrooms seem to be everywhere ... forests, roadsides, city parks and empty lots. Safe to eat (as long as they are still fresh and white inside), hard to mistake for anything dangerous, but honestly pretty bland.

Generally, I think they work well as a tofu replacement in most recipes. Puffball bacon is my favorite:

Cut the mushroom into thin bacon like strips

Marinate the strips for several hours in tamari or soy sauce with a touch of maple syrup and a bit of nutritional yeast

Heat a lightly oiled pan (an iron skillet works best) over high heat.

When the pan is hot, fry the mushroom bacon until it is almost crispy.

Flip the bacon multiple times while you are frying. It's inevitable that some will stick to the pan, but the burned bacon bits are pretty tasty anyway.

Let the bacon cool in the pan, and it will continue to crisp a little bit.

I love to use the mushroom bacon to make BLTs, but it works great crumpled over salads, or in any recipe that one might use bacon as an accent.

Enjoy.

]]> Persimmon Pleasure http://www.salvationjane.net/recipes.php/2007/12/19/persimmon_pleasure 2007-12-19T20:12:15Z jane winter from Lynn I like to think that this dessert is something similar to what Midwesterners were making 100 years ago with the rich fruit of the native persimmon. You are especially likely to find persimmon trees in Indiana, Michigan, Kentucky, and Illinois in the woods next to old farms. Ask a farmer friend if he or she has any on their property. The Native American Persimmon is quite small and seedy. They usually get no bigger than the size of a golf ball. The golden, amber fruit ripen mid-autumn and achieve their wonderful sticky sweetness after a few frosts and they start falling from the tree. You can eat the persimmons just the way they are or, to use in a recipe, you will need to extract the pulp from the skin and seeds. In order to do this, rinse the fruit in water, and mash through a sieve or food mill. A good harvest of about 3-5 pounds of persimmons should yields about 2-3 cups of pulp. Old Timer’s Persimmon Pudding This is a really unusual recipe I adapted from the Bear Wallow book on persimmons. They produce a lot of cookbooks of American folk recipes. What makes this recipe unusual is that the pudding is stirred while it is being baked, making the finished version, a dense, chewy, caramelized masterpiece. 2 cups persimmon pulp 1 cup half and half ½ cup melted butter 2 eggs 1 cup sugar 1 ½ cups flour 1 tsp. baking soda 1 tsp. baking powder ½ tsp. salt ½ tsp grated nutmeg 2 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground cloves Preheat oven to 325 degrees. In large bowl, mix together wet ingredients: pulp, half and half, melted butter, eggs, and sugar. Mix dry ingredients separately: flour, baking soda, baking powder, salt and spices. Mix dry mixture into wet mixture. Stir well. Pour into a greased 9” x 13” pan and bake for one hour. Stir several times while pudding is baking, making sure to fold the crispy edges into the center of the pudding. from Lynn

I like to think that this dessert is something similar to what Midwesterners were making 100 years ago with the rich fruit of the native persimmon. You are especially likely to find persimmon trees in Indiana, Michigan, Kentucky, and Illinois in the woods next to old farms. Ask a farmer friend if he or she has any on their property.

The Native American Persimmon is quite small and seedy. They usually get no bigger than the size of a golf ball. The golden, amber fruit ripen mid-autumn and achieve their wonderful sticky sweetness after a few frosts and they start falling from the tree.

You can eat the persimmons just the way they are or, to use in a recipe, you will need to extract the pulp from the skin and seeds. In order to do this, rinse the fruit in water, and mash through a sieve or food mill. A good harvest of about 3-5 pounds of persimmons should yields about 2-3 cups of pulp.

Old Timer’s Persimmon Pudding

This is a really unusual recipe I adapted from the Bear Wallow book on persimmons. They produce a lot of cookbooks of American folk recipes. What makes this recipe unusual is that the pudding is stirred while it is being baked, making the finished version, a dense, chewy, caramelized masterpiece.

2 cups persimmon pulp
1 cup half and half
½ cup melted butter
2 eggs
1 cup sugar
1 ½ cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp grated nutmeg
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves

Preheat oven to 325 degrees. In large bowl, mix together wet ingredients: pulp, half and half, melted butter, eggs, and sugar. Mix dry ingredients separately: flour, baking soda, baking powder, salt and spices. Mix dry mixture into wet mixture. Stir well. Pour into a greased 9” x 13” pan and bake for one hour. Stir several times while pudding is baking, making sure to fold the crispy edges into the center of the pudding.

]]> wild yeasties http://www.salvationjane.net/recipes.php/2007/02/20/wild_yeasties 2007-02-20T20:32:24Z jane spring wild sourdough starter = liquid + flour + wild yeast mix together a liquid (non-chlorinated water, unsweetened fruit juice, whey, soymilk…) and a flour (wheat or rye) in equal measures. throw a damp cloth over the mixture. you have just invited the wild yeasties to come – just wait for them. when you see bubbles the wild yeasts have arrived. feed the wild yeasties equal parts of liquid and flour every day until you have enough for bread or pancakes etc. wild pickling = veggies or fruit + brine + wild bacteria and yeast chop veggies/wild greens/fruit whatever you want to pickle. make a brine with non-chlorinated water and sea salt. brine should be near saturation. toss denser material (i.e. roots, garlic cloves) into brine and and swirl it around a bit. drain veggies saving brine. mix pre-brined veggies and less dense material (i.e. greens and fruit). pack a glass jar with your mix and pour the brine over it submerging all material. work out trapped bubbles with a stick. fill a small bag with extra brine and use as a water bladder to keep material submerged. leave the jar open to allow the beasties to eat for at least three days. taste and eat, let them keep eating for a stronger taste or refrigerate and slow them down. wild mead = uncooked honey + water + wild yeast determine the amount of mead you want to make. water to honey is 1:4 . bring non-chlorinated water to a low simmer, if you are making a medicinal or flavored mead, add herbs. a singular or simple combination is best. allow to steep with the lid on to trap the evaporating oils. after a good medium-strength tea is made, pour in honey and stir until it dissolves. remove from heat immediately. allow to cool and pour into glass bottles or a carboy. cover with a cloth and a rubberband. be patient. better yet, forget about it. the yeasties will have to eat for almost a year until you get a nice dry mead. and yes, you can always siphon off the liquid and transfer it to another container. you can use the fall out crud on the bottom to make sourdough starter… wild sourdough starter = liquid + flour + wild yeast

mix together a liquid (non-chlorinated water, unsweetened fruit juice, whey, soymilk…) and a flour (wheat or rye) in equal measures. throw a damp cloth over the mixture. you have just invited the wild yeasties to come – just wait for them. when you see bubbles the wild yeasts have arrived. feed the wild yeasties equal parts of liquid and flour every day until you have enough for bread or pancakes etc.

wild pickling = veggies or fruit + brine + wild bacteria and yeast

chop veggies/wild greens/fruit whatever you want to pickle. make a brine with non-chlorinated water and sea salt. brine should be near saturation. toss denser material (i.e. roots, garlic cloves) into brine and and swirl it around a bit. drain veggies saving brine. mix pre-brined veggies and less dense material (i.e. greens and fruit). pack a glass jar with your mix and pour the brine over it submerging all material. work out trapped bubbles with a stick. fill a small bag with extra brine and use as a water bladder to keep material submerged. leave the jar open to allow the beasties to eat for at least three days. taste and eat, let them keep eating for a stronger taste or refrigerate and slow them down.

wild mead = uncooked honey + water + wild yeast

determine the amount of mead you want to make. water to honey is 1:4 . bring non-chlorinated water to a low simmer, if you are making a medicinal or flavored mead, add herbs. a singular or simple combination is best. allow to steep with the lid on to trap the evaporating oils. after a good medium-strength tea is made, pour in honey and stir until it dissolves. remove from heat immediately. allow to cool and pour into glass bottles or a carboy. cover with a cloth and a rubberband. be patient. better yet, forget about it. the yeasties will have to eat for almost a year until you get a nice dry mead. and yes, you can always siphon off the liquid and transfer it to another container. you can use the fall out crud on the bottom to make sourdough starter…

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