Archives for category: Cooking

It’s gone about 6 months since I made my first ever rye miso. One batch was a sweet miso – more rye koji, less salt and less time. I have opened it and  tasted it. 

And made a vegetable soup with it. 


Nice color and smell. It was, of course, a bit weak because of the short fermentaion time, but very tasty. It had the sweet-sour flavor of a good sweet miso, and the umame effect was great. Ot will be interesting to see and taste the development of the 1 year and 2 year miso versions. When the time comes. 

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The other day I boiled some soybeans for making 2 trial versions of rye miso that I can taste earlier. But I messed up and slightly toasted them in the end. Everything has to be perfect for this test, so I couldn’t use the beans. But they weren’t bad enough to throw away either. 


So, while a new batch of beans are cooking, I can use these to make some soy patties. 

Mix in onions


Herbs and salt


Oat meal and and whatever other stuff is desired


Mix and grind


Fry patties



Eat them


And finally, freeze in the leftovers. 


Koji ambrosia

First make amazake. Boil brown rice with no salt until soft and gooey. Add rice koji. Mix and keep warm, 50 – 60 degrees C for about 12 hours. The koji enzymes break the rice down – in particular, the starch into sugars. The result is the sweet pudding amazake. 

To make koji ambrosia add grated ginger, lemon peel, more liquid if neccessary, mix until smooth with a mixer and warm a little. 

The first time I tasted this was in Japan almost half a century ago. We sat in a circle on the floor and passed a bowl of warm spiced amazake around. I thought I must be in heaven and this the drink of the gods. 

I was hooked!

The tomatoes picked at the end of fall last year have riped in the food cellar and have lasted well until now. It’s time to make the last ones into a salsa. 


It’s a mix of mostly tomatoes with sweet peppers, chili peppers, onions and garlic along with a good portion of oregano, basil, sage, rosemary and thyme simmered with soy sauce for a couple of hours. 


Then ground to a pulp. 


It’s either used now for homemade pizza, lasagne and such or stored in the freezer for later use. 


In one portion I added lingon berries and miso after cooling for a new flavor sensation. 

 

Harvested from the garden before getting destroyed by frost. 



I’ve never had it so good this late in the season with greens, reds and roots. 

There’s nothing better than home grown for an All Saints Day feast. 


This year is a great year for apples. We have been gathering the wind falls and took them yesterday to the juicer. 





The whole family and friends are involved

The result
It’s delicious, so a lot has been drunk or given away already, but there is still alot to make into apple wine and cider. 

We harvested all the pumpkins on monday after a few frosty nights with more frost to come. 


Today I remembered that I’d better get the volunteers still out on the compost piles. 

Quite a harvest;

I don’t know where the seeds came from, because I’ve never grown the orange stripy kind. Must be from some hybrids. Usually I don’t care much for the compost volunteers because these wild ones don’t get as good a flavor as the hybrids. But these are so beautiful that I can sell them as great ornimentals – and food. 

I made a pumpkin miso soup with one the other day and it was quite good. 


The whole crew made an excursion to the woods to pick berries and mushrooms. 

Besides the traditional coffee break, we found blueberries, lingon berries and a few chantarelle. 


And a blueberry cobbler for dessert. 


The rest was dried, frozen or made into jam. 

It’s time to leave Abisko Lodge. I didn’t see any midnight sun this time – everything was green and grey and cold and wet. But it was wonderful to get close to wilderness and wander and get tired and wet and then return to the warmth of the lodge fire and meet a bunch of fellow wanderers. It’s my type of pilgrimage. 

I should mention, they even have an alpine vegetable garden for the restaurant, and the food was excellent. 

And my own cooking too.

In case anyone wants to try this delicacy:

My favorite vegetarian sausges, on Finnish ryebread covered with dark tahini and cheese. I only wish I had had som Kimchi to top it off. 

Oh, and a wad of paper towel and clear clean mountain water. 

It’s Mothers Day proper, the sun is shining and there is an abundance cake and coffee (fika).