6 DIY gourmet foods
The home cook: At first, software project manager Austin Durant’s nonfermenting friends thought his fascination with making sauerkraut was a little odd. What started out about a year ago as an interest in its health benefits turned into a full-fledged obsession: “The biochemical changes that take place [during fermentation] are just amazing. Even climate and season can affect the flavor.”
But once those friends tried Austin’s homemade sauerkraut, they were converted. Subsequently, Austin launched Fermenters Club in San Diego (fermentersclub.com), where people gather to trade “living food” and recipes for sauerkraut, pickles, kombucha, and even fermented ketchup.
About that first batch … Perfect. “I could smell and taste the sourness, and it had complexity of flavor and great crunch.”
The home cook: Sometimes bounty can be a problem, like the Gravenstein apple tree in publicist Emily Collins Kell’s backyard that is laden with fruit in midsummer. You could say that Emily’s gourmet art kind of fell into her lap. “You can eat and give away only so much apple butter,” she says. So a few years ago, she took on the craft of hard cider. She rented an apple mill and press, then perfected her recipe by adding Champagne yeast to the batches. The cider is ready in time for the holidays, and it’s great with rustic, comforting meals.
About that first batch … She borrowed an old grape crusher from a nearby winery, only to have it disintegrate. “So I used a sledgehammer to finish crushing the apples,” Emily says. “The result was blisters, a sore back, and a small yield.”
The home cook: For most of her life, food writer Emily Ho didn’t like soda—it was too sweet, too artificial tasting, and held no appeal for this farmers’ market devotee. But then her boyfriend, a soda fiend, started carbonating his own water to mix with ready-made syrups. “Watching him, I had a eureka moment when I realized that I could tailor soda to my own palate using seasonal flavors,” Emily explains. She started foraging on walks through Los Angeles’ canyons and her Silver Lake neighborhood, plucking ingredients like elderflowers and oranges.
About that first batch ... Delicious. And afterward, everywhere Emily looked, she saw soda inspiration: rosemary in a friend’s garden, cherries from the farmers’ market, and tasty by-products of her own cooking, like pummelo juice left over from making candied pummelo peel.
The home cook: “Albacore tuna fight like you’ve hooked a runaway torpedo,” banker Jeff Pratuch says. He loves to catch them, leaving home before daybreak during albacore season to launch his boat into the Pacific. Since the tuna pass by only from mid-July through September, canning is a way to eat tuna year-round.
About that first batch … It came from an albacore fishing trip gone wild when the tuna were too plentiful to store in his freezer. Jeff called a friend and got some canning lessons. “It was so much tastier than regular canned tuna. You almost don’t recognize it as the same fish. The chunks are bigger, and you can add your own seasonings.”
Feel free to add a pinch of dried seasonings to each jar, such as red pepper flakes, dried oregano, or dried rosemary.
Recipe: Freshly Canned Tuna
The home cooks: It all started when cousins Brett Wittman (a construction manager for Sephora, on right) and Jason Marwedel (a manage for K&L Wine Merchants) decided to compete in the Basque chorizo sausage contest held annually in the Sacramento Valley. Jason explains, “We heard our uncles bragging about their chorizo every year, so we decided to get some skin into the game.” They took over the basement of Jason’s grandmother’s San Francisco house, where their family has cured sausages for more than a century. It took time to get the chorizo-making right. Early on, in jest, an uncle stretched caution tape with skulls and crossbones across their sausage-drying area. But three years later, they beat several uncles and Jason’s mother, who had teamed up with an aunt. “Aunt Delle joked that we weren’t invited to Thanksgiving dinner that year,” says Brett.
About those first batches … The early attempts were pretty horrible. Once, they tried drying the chorizo with a fan, and ended up with what looked like Slim Jims.
To make this sausage, you'll need a stand mixer equipped with a sausage grinder attachment (available at kitchenware stores and from amazon.com). If you want to stuff your sausages, you'll need a stuffer attachment (also available at kitchenware stores and from amazon.com) and some hog casings (pre-order from a butcher shop). It's undeniably an adventure to stuff sausages, but well worth it. If you don't feel like going to the trouble of stuffing sausages, you can form the meat into patties.
This may seem like a lot of sausage, but trust us, you will be glad, because everyone you know will want some. Both the sausages and patties freeze well.
The cousins' main piece of advice: Use the best and freshest spices possible—it really matters.
Recipe: Basque chorizo
The home cook: Ob-gyn Henry Chang made it through medical school drinking weak, thin coffee. Then, in Italy, he sipped his first good espresso—and life was never the same. He bought an espresso machine. Eventually, he began to buy fresh beans and take interest in their precise terroir. “Curiosity morphed into obsession,” he says. His first roaster, a Hottop set up in the garage, was fine but too small. Then Henry stumbled upon the Mini 500/Yang-Chia 800N. “The webpages were all in Chinese. I learned to type in Chinese and eventually flew to Taiwan and bought it. Now I am truly in coffee-roasting nirvana.”
About that first batch … Henry bought green beans and roasted them on pans in the oven. “The odor was terrible, and I set off the smoke alarm a number of times. So my wife suggested I buy a roaster.”