Day 315 Classic Garlic Mayonnaise

Classic Garlic Mayonnaise

1 Cup Soy Milk
1 Tablespoon Ale and Brown Sugar Mustard (Day 172)
1 Tablespoon Lemon Juice
1 Teaspoon Salt
4 Cloves Garlic
1 Cup Olive Oil

Place all ingredients except oil in a blender and process briefly.  With the blender running, add the oil in a very thin, steady stream until it turns very thick.  The stream needs to be really slow and thin or the mayo will not thicken.  The thickening will not happen gradually, but all at once.  It should take several minutes to add the oil.  Transfer to  a jar and store in the refrigerator for up to 1 month.

Goes well in dips and sauces.

Soundtrack Happiness Forever - Various Artists

Day 272 Herb Garlic Baguettes

Herb Garlic Baguettes

2 1/4 Teaspoons Active Dry Yeast
1 Teaspoon Sugar
1/4 Cup Warm Water
3 1/4 Cups All Purpose Flour
1 Tablespoon Fresh Basil, chopped
2 Teaspoons Fresh Oregano, chopped
2 Teaspoons Thyme Leaves
2 Cloves Garlic, minced
1 Teaspoon Salt
3/4 Cup Cold Water
Coconut Milk

bubbly yeast

1.  Dissolve Yeast and sugar in warm water.

Herbs and garlic

2.  Place 3 1/4 flour, basil, oregano, thyme, garlic and salt in the bowl of a stand mixer.  Using a dough hood, mix on speed 2 for 30 seconds,

Mixed dough

3.  Continuing on speed 2, slowly add yeast mixture and water.  Mix until dough comes together in a ball.  If dough is too sticky, add additional flour.  Cover dough with plastic wrap and let rise for 1 1/2 hours. The dough should double in size.

4.  On lightly floured surface, punch dough down and divide into 2 equal pieces,  Shape each half into a 12 inch long loaf. Place dough on a greased cooking sheet on a baguette pan.  With a sharp knife make 3 shallow diagonal slice in tip of dough.  Brush milk over the loaves.  Let rise in a warm place for 1 hour.

Shaped and ready to rise

5.  Bake at 450 F for 20 minutes or until golden brown.  Remove from pans and cool on a wire rack.

Goes well the 2001Ridge Lytton Springs Zinfandel

Soundtrack Green Day - UNO

Day 128 Shells, Tomatoes, Garlic and Parsley

Shells, Tomatoes, Garlic and Parsley

2 Pints of Cherry, Grape, or Small Tomatoes, halved or quartered
2 Shallots, finely chopped
4 Cloves Garlic, finely chopped
6 Tablespoons Olive Oil
1 Small Bunch Flat Leaf Parsley, roughly chopped
Salt and Pepper to taste
12 Ounces Shell Shaped Pasta

Ingredients

1.  In a large skillet add all ingredients except the pasta.

Tomato mixture

2.  Bring a large pot of water to a boil and add pasta.  Cook until the pasta is done.  Drain and return to pot.  Warm the tomato mixture over medium heat.  They do not need to be fully cooked, just lightly heated.  Add to the pasta.  This dish can be eaten immediately or chilled for a pasta salad.

Good for camping trip to eat cold or warmed lightly on a camp stove.

Pairs well with Underwood Pinot Gris.  Canned wine is great for festival camping that does not allow bottles or any glass.

Soundtrack Red Hot Chili Peppers - Stadium Arcadium

Day 92 Dinner Salad with Garlic Croutons

Dinner Salad with Garlic Croutons

Croutons
1 Whole Wheat Hamburger Bun
2 Teaspoons Hazlenut Oil
4 Cloves Garlic, minced
Salt and Pepper, to taste

The croutons are for 2 salads.

Ready to broil

Salad

The quantities will depend on how many salads you are making.

Red Leaf Lettuce, torn into bite size pieces
Pinto Beans, drained and rinsed
Red Bell Pepper, chopped
Carrot, peeled and grated
Cucumber, diced
Walnuts, chopped
Dried Blueberries
Creamy Herb Dressing (Day 87)

Ready to make croutons

1.  Turn on broiler in oven.  Brush each half of the bun with the oil. Spread half of garlic on each bun.  Sprinkle with salt and pepper.  Place in oven and broil until dark brown and crispy on top.  Remove from oven and cut bread into cubes.

Red leaf lettuce base

2.  Cover plate with the lettuce.  Layer on the beans, walnuts, pepper, carrot, cucumber and blueberries.  Top with the croutons.  Spoon on dressing.

Salad ready to dress

Soundtrack I Prevail - Heart vs. Mind

Dinner and Play

 

We had plans for the evening, so my main cooking item of the day was for lunch - a Tofu Fra Diavolo.

Garlic Tomato Sauce

Earlier in the week I had some Garlic Tomato Sauce, Salerno Style.  Garlic was sautéed in olive oil, then I added peeled and seeded plum tomatoes cut in fillets.  Some salt, pepper, and basil were the seasonings.





 

The Fra Diavolo started with sautéed sundried tomatoes, garlic, pressed tofu, my cayenne spice mix and chili pepper cooked in the oil from the tomatoes.  I added the Garlic Tomato Sauce and one and a half cups of fresh basil and heated it through.  The final sauce was served over whole wheat spaghetti.

Tofu Fra Diavolo



For dinner, we ate at the Food Market in Hampden.  My main dish was called the #9 Vegetable Special.  This was a mix of chickpeas, green beans, mushrooms, roasted peppers, endame, and snap peas in a soy sauce served over a rice cake.

 



 

 

The restaurant has a lot of specialty cocktails including the Nico made with vodka, amaretto, champagne and strawberries.

 

 

 

We split an order of Hot Pretzels for dessert.  Not quite vegan because they were brushed with butter. I did stay away from the cheese sauce.

 



 

 

The play was at the Gallery 788 and called the All-American Genderfuck presented by the Glass Mind Theatre. The play was about the intertwined lives of an androgynous person, the promiscuous male and female, the masculine woman, the feminine man, the gay man, the lesbian, and the non labeled man and woman. We have been going to a lot of local plays lately and they are very well done.  Baltimore has a great small theater scene.   After the play we had a few glasses of wine at 13.5 Wine Bar.

 

Source for the Garlic Tomato Sauce