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Spiked Sourdough Hybrid Dinner Rolls · 11 March 2018 by colin newell

Victoria B.C. Sourdough Hybrid Rolls

I have a sourdough starter that goes all the way back to 2008. I did not create it but got a sample a couple of years ago – and I have managed to not kill it.

Which is astounding because I hurtle every form of abuse and indignation in its general direction; starvation, neglect, disinterest… etc. OK, maybe it’s not that bad because it lives on.

For those who don’t know what a sourdough starter is: In its simplest terms, it is flour and water (those are ingredients that you provide…) The environment (or the World around you…) provides the “natural” yeasts. It is easy to say that they “exist” within the flour that you provide, but yeasts (and molds) are everywhere around us.

And in my case, my Sourdough starter which was created in a neighbourhood around 12 km away from where I live must have evolved after it was relocated. Which is to say, while there are “yeasts” everywhere, they are not all the same and they each (collectively) impact different flavours on the different creations (breads, rolls, scones, even pancakes!) you come up with.

So: Sourdough starter is flour, water and a wild yeast that, yes indeed, creates a ferment. Ferment creates alcohol and gas, which is the leavening that we are looking for.

The ferment in the bread making process also fundamentally changes the flavour and the structure of the gluten in the finished product. I could devote 100 pages to what is going on with bread starters and natural bread making. It’s all on the internet but I will integrate my spin on it here if anyone is interested (use the comment field!) Anyway. Onwards.

This recipe is a “spiked” sourdough – meaning there is some powdered yeast that is going to accelerate the process – significantly – reducing some of the nutritional benefits of the longer “ferment”.

Ingredients

1 cup sourdough starter
1 1⁄2 cups warm water
1 tablespoon yeast
1 tablespoon salt
2 tablespoons white sugar or 2 tablespoons brown sugar
2 tablespoons olive oil
3 -4 cups flour (1/2 white and 1/2 whole wheat.)
butter, melted

Instructions
Lightly oil two 1/2 dozen muffin tins (or 3 for smaller rolls)
In a large mixing bowl combine starter, water, yeast, salt, sugar and oil.
Stir in flour, adding flour 1/2 cup at a time until dough is manageable.
Turn out onto a floured surface and knead well.
Place dough in a bowl and cover, set in a warm place to double in size.
When double, punch dough down and with lightly floured hands, form into rolls.
Place in muffin tins and let rise until doubled then bake approximately 20 minutes in a 375 degree oven.
Last 5 minutes of baking, brush with melted butter and return to oven.

These are mad delicious right out of the oven – this recipe makes 12 big rolls or 18 slightly smaller rolls. You can freeze them as well, but trust me: They are not going to last!

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Living with the Zoom H24 24-channel digital recorder · 5 March 2018 by colin newell

ZOOM H24 24-channel digital recorder

Recently one of my colleagues at the University of Victoria loaned me one of his studio tools that he was thinking of parting with – The Zoom H24 24-channel digital portable recorder.

Now for the record, way back when I first started recording multi-track style I was using a cassette tape based TASCAM 244 – 4 tracks of audio on a cassette… and that was mono tracks. Granted, the Beatles recorded some amazing music on recorders not much bigger than that… but I am not them.

Anyway. Armed with a couple of good microphones, headphones, a guitar, ukulele and a bass guitar I came up with a bunch of sample demos (warts and all…) way faster than I could have on my PC based audio work-station. Here is one. Trust me: Listen on headphones or ear buds!

Gear: APEX Floating plate microphone and Shure SM81 condensor microphone.
Cort acoustic guitar, Kala Ukulele, Godin bass – and three vocals provided by yours truly.

The Zoom H24 digital recorder is jam packed with features and to be honest, I likely utilized less than 5% of its capabilities. For instance, the R24 offers eight inputs on combo connectors that can accept either XLR or ¼” balanced or unbalanced cables.

Click on any image for the bigger view!

Zoom H24 24-channel recorder

All inputs can handle mic/line/instrument level signals, and Input 1 can also handle low impedance signals from passive electric guitars and basses.

I took advantage of the phantom power (+24 or +48 volts) which can be applied to up to six inputs, allowing the use of professional grade condenser and floating plate microphones. I use Chinese made APEX cardioid patterned plate microphones at around 1/10th the price of a German made Neumann U-87 (which sounds utterly dreamy with the right voice!) and for my voice, it’s just fine. I use the SM81 for picking up some of the features of my acoustic guitars but plugging directly into the R24 works just as well.

The Zoom H24 can record 8 tracks at the same time and works really well if you are a band that wants good isolation for fine tuning after a recording session. I found that I could easily eat up 8 tracks with just a couple of guitars or a ukulele and some vocal harmonies. Another great feature is the ability to bounce, swap or transfer tracks around with the press of a button. Example: I have my microphones plugged into inputs 2 and 3. When I get the take that I am happy with, I “bounce” those tracks over to Channels 4 and 5 and carry on (having now left tracks 2 and 3 to record on again.)

Zoom H24 24 channel digital recorder

The Zoom H24 has velocity sensitive drum pads and built in rhythms – and I never got anywhere near them. There are hundreds of effects for most electric stringed instruments and a wide variety of mastering algorithms for mix-downs that I could literally fill a page commenting on. Bottom line: If you are a singer or guitar player or podcaster who wants to produce broadcast ready materials or demo’s worthy of a listen with the pro’s, this could be the right tool for you.

In the following “sample” I used a single APEX microphone to record one lead vocal, two harmonies, 3 tracks of guitar picking or strumming, an electric bass track and a ukulele – there is at least one jarring rhythmic error in this track but you get the general idea. Singing and playing aside, it is pretty amazing what you can do quickly.

The manual is fairly helpful but you do need some background in the concepts of recording and mixing – and there are a few useful YouTube videos for getting started.

Break it to them gently – with the ZOOM H24 24-channel digital recorder

Break-it-to-them-gently-2018.mp3

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Thanksgiving - Life in the coffee time-tunnel · 26 February 2018 by colin newell

Vancouver 1968

Way back in 2008, I popped into Cafe Roma on Commercial Drive in Vancouver – a cafe that has more than a little history for this old part of Vancouver and for me, a big piece of childhood memory too!

One sunny mid-week Spring day, Dave, a contributor to the CoffeeCrew.com website, and I sample the espresso’s and cappuccinos and taste some delightful locally baked treats.

It reminded me of a unseasonably hot June of 1968, some 40 years earlier, as I walked down East 6th Avenue, Vancouver, towards Commercial Drive.

This was my first trip off of Vancouver Island and my first trip on the fairly new B.C. Ferries and what started as a day trip turned into an overnight as my mom decided to hook up with some cousins in the big city.

My mom, who grew up in a multicultural enclave in Montreal, Quebec and spoke 3 languages, including conversational Italian, had brought me over to Vancouver for the weekend to visit the Pacific National Exhibition and to see a piece of the big city. And what a cultural shock it was for a 11 year old to see something so different than sleepy small town Victoria B.C.

My mom’s cousins lived on East 6th Avenue around 2 or 3 blocks from Commercial Drive – a big old character house the likes of which I had never seen before. The original block of houses remain in Vancouver to this day and walking the tree lined sidewalks in 2018 is like a trip through a time tunnel.
On a Saturday morning in June 1968 I started the day with my cousin Dennis by heading out for an exploration. Only in the late 60’s would it seem perfectly normal for a couple of 11 year olds to head out into the urban jungle for a look see.

Caffe Roma Then and Now

Turning onto Commercial Drive on this sunny Saturday late morning, my cousin, Dennis and I walked down wide sidewalks past Italian deli’s, corner grocers and bustling cafes.

The street had a life of its own. From a child’s perspective, everything seemed brighter, louder, busier and decidedly more fragrant. From a kid from small town Victoria, I might as well have been on another planet.

The aroma of strong coffee, cured ham and fresh fruit drifted over the concrete beneath my feet. I stopped for a moment in front of a busy cafe. It seemed to be packed with men, young, old, mostly old men entangled in a circle of loud conversation and broad hand gestures. They spoke Italian, a language my Montreal raised mother used with me when she was displeased.

A young couple caught my eye. They seemed disconnected from this humming umbilical of community.

A girl, likely in her mid-twenties, wore a canary yellow sun-dress and her male friend a wool suit. The suit seems softened by a few years worth of wear and somewhat sticky considering that it was a hotter than usual summer. Between his sips of strong looking coffee from an impossibly small cup and her demurely drawing from something that looked like a milkshake, they talked in a musical banter – words only they appeared to understand.

My cousin grabbed my shoulder and pulled me along. I looked back at the couple nodding and laughing. The girls hair moved up and down held in place by a daisy-yellow hair broach. Now we are walking again and he steered me into a green grocers hardly a door away from the Cafe. With 90 cents in my pocket in 1968, that is a lot of money. I bought a chocolate bar, a butter-finger as I recall, some pixie-sticks, fizzy candy in a paper tube and a cola.

We exited the store and turned left towards the Cafe again.

The Cafe is buzzing louder as we strode towards my cousins avenue. The table where the young couple sat was now empty save for a cup and a glass. I spot them exiting onto the boulevard, hand in hand, her dress burning a permanent image into my mind, the itchy smell of his suit offering contrast. They vanished into a pulsating hive of urban humanity – a Saturday morning blend of shoppers, smokers, the odd smattering of fashionably clad hipsters and one wide-eyed child – me.

I look in the cafe window again flashing forward to the present. I stand outside of Caffe Roma on Commercial Drive and time has stood still just for me. My reflection in the window looks alternately young and slightly older.

Clouds pass by offering a broad selection of flattering light. CoffeeCrew contributing member Dave watches me for a moment before holding the door.

“Colin, let’s get some coffee…” he says.

The smells and sounds of the the Cafe and the street envelope me like an old gloved hand. For a moment I hold in my palm the paper tubes of fizzy candy and a half-eaten chocolate bar. Dave asks again, “What are you going to have, dude?”

I order my usual when I am in a cafe for the first time – double espresso and a snack. In this case, they have very tasty looking apple turnovers. I get one.

The intensity of the Italian coffee and the tangy sweetness of the pastry are the perfect match. As I sip the beverage and feel the caffeine perking within me, I can almost hear the whispered conversations of the young lovers from so long ago at a nearby table. Where are they now? Have the years been kind? Most likely, their grandchildren are half-grown up, much as I was in 1968. I think about my marriage, now almost 2 decades in length, and how in places like these, time just stands still.

In the final moments before we leave for our next stop on the drive, the owner pops by to gather up our spent cups. I tell him the coffee is fabulous. His expression is priceless and without words – a combination of ‘of course it is son…’ and ‘I have a cafe to run today…’

As we step onto the still vibrant sidewalk of Commercial Drive, two ten year old boys approach on skate boards. One sails past me like a low flying seagull.

The other swishes to a stop and is immediately hypnotized by the activity in the cafe, the noise, the smells, the starling chatter of the old men.

The cycle continues season by season, year by year through the generations. We are thankful for our memories and the time we have ahead of us. Thanks for the memories Vancouver!

Here in 2018, Caffe Roma is part of the history books – but while in Vancouver, you can visit The Drive – Do so. You will be glad you did.

Vancouver - commercial drive - 1968

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Living with the Instant Pot - Pot in pot steel cut oats · 12 February 2018 by colin newell

Pot in Pot Steel Cut Oats in the Instant Pot

We have had our Instant Pot less than 1 week and we are firmly in love with it. Ours is the 1000W 6 quart. We have a 7.5” Steel bowl that we put to use for a “pot in pot” process classic.

What is pot in pot? Well, you add the requisite cup and a half of water to the bottom of the Quick pot stainless steel insert. Drop in the trivet. And then drop in a suitable bowl that fits well. The 7.5” standard stainless steel bowl is perfect. Doing porridge or oats this well takes a few minutes longer BUT it is as tasty (if not more so) and the clean up is a breeze!

Measure out 1 cup steel cut oats.
Add 1/4 teaspoon of salt into the oats
Add 1 teaspoon of cinnamon to the oats
Add 1 tablespoon of brown sugar.

Combine.

Add 2 1/2 cups of cold water into the mix – stir well.

Peel and chop one apple into small cubes.
Add to mixture.

Add this to your 7.5” stainless steel bowl and put on top of the trivet into the Quick Pot – that already has a minimum of 1 cup of water (I add 1.5 cups water for good measure).

There is a porridge setting for the Quick Pot. So, when you are ready – locked and loaded as it were: Press the porridge preset and you are off to the races. Steam time is 7 – 10 minutes and 10 minutes of natural pressure release.

We add pecans, dried apricot bites and dried cranberries to the oats (and some milk, cream or almond milk) but the options are as limitless as your imagination.


Colin Newell is a Victoria resident and coffee expert always on the look out for something simple and delicious.

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Living with the INSTANT POT - CHICKEN TIKKA MASALA · 10 February 2018 by colin newell

Instant Pot 2018 Chicken Tikka Masala

My New Years resolution for 2018 was doing more meal planning and preparing meals in our gourmet country kitchen. Now don’t get me wrong. I do my share of sous chef work; chopping, mincing, blending and eating!

Part of this plan was getting onto the pressure cook bandwagon that is currently sweeping the nation. So, off to the online marketplace to get an Instant Pot – and after watching a handful of instructional videos from Florence Lum and her husband of Vancouver, B.C. I was ready to dig in and start steaming!

My favourite foods are South Asian Punjabi spiced cuisine and Italian – so the Instant Pot was the right tool to start the experimentation and learning process.

Chicken tikka masala is good recipe to start with, and one of the most popular Indian dishes ordered at South Asian restaurants in Western Canada. It goes great with basmati rice to help soak up all of the delicious sauce, or with some plain naan bread on the side.

I enjoy Indian dishes that most of us Westerners simply label as “Curry”, which is completely inaccurate and misleading – Curry literally means “gravy” or “sauce” – so calling South Asian cuisine “Curry” does not do this very broad spectrum of cuisine justice.

Anyway – as I said, chicken is really easy to work with and really showcases the fragrant and aromatic spices that make up this dish.

Let’s do it!

Ingredients

For marinating the chicken:
1 pound boneless skinless chicken breasts chopped into bite-sized pieces
1 cup Buffalo yoghurt (you can use cows or sheep yoghurt)
1 tablespoon garam masala
1 tablespoon fresh squeezed lemon juice
1 teaspoon black pepper
1/4 teaspoon ground ginger

For the sauce:
15 ounces canned tomato sauce or puree
5 cloves garlic minced
4 teaspoons garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup heavy whipping cream added last

The process

Getting the most from your Canadian Instant Pot

Rice: I prepared 1 cup of Basmati rice with a 1 cup of water and a few scratches of salt in the Instant Pot in 4 minutes of pressure cooking. Perfect! I set that aside while I moved on to the chicken.

Marinating the chicken: Combine all marinade ingredients (minus the chicken) in a bowl and mix well.

Add chicken chunks and coat with the marinade.
Let sit in the refrigerator for at least 1 hour.

Pressure cooker saute mode:

Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally.

Turn off the saute mode.

Pressure cooker high pressure mode: Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid.

Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.

Pressure cooker saute mode: Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.

Serving: Serve with basmati rice or naan. Garnish with cilantro. It’s crazy delicious and there is enough here to serve 4 folks hungry for some great South Asian eats!
You can check out Florences YouTube channel for more hands-on recipes and inspiration.


Colin Newell is a Victoria resident and coffee drinker who is always looking for better ways of cooking great food faster with less hassle.

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