Inspired by Food, Farms & Foraging
I have attempted to make sauerkraut a few times over the years. The first time was an ultimate failure…I had used a purple cabbage and used kosher salt (bad movie) and when I opened the sauerkraut crock as it fermented, I knew something had gone awfully wrong. Rule number one Continue Reading
My friend Andrew (yea, you!) and I have a constant battle over red vs. white sauce. Andrew is adamant that food traditionally served with a red sauce should only be eaten with a red sauce. Pizza, pasta, and…lasagna! While I personally love a good red sauce, I also love creamy Continue Reading
While spending the weekend with my brother’s family in downstate New York, the topic of mushroom foraging (one of my favorites) came up. Apparently, there was a spot on their neighbor’s lawn that kept growing huge, white mushroom orbs. Needless to say, I was compelled to walk over and check Continue Reading
I have a secret (not so secret) love for mac and cheese. I have an even more secret love for vegan mac and cheeze. This version uses butternut squash, nutritional yeast, and roasted garlic to give it that umami goodness. Gluten-free substitutions described below! (Serves 2) Ingredients 1/3 cup nutritional Continue Reading
This oven roasted chicken came out mouthwateringly delicious and moist. So excited about the final product, I didn’t even take a picture! It is a lengthy process and requires a lot of love, so beware!! Ingredients: 1 4-pound Organic Chicken 1 Orange 1 Lemon, halved 2 Onions 4 Garlic Cloves, Continue Reading
Growing up, I’ve always ate tons of pickles. Delicious, sour, dilly pickles. As I’ve gotten older, I’ve developed a taste for fermented sour pickles. This recipe includes fresh fennel and fresh garlic, an addition that I think makes these pickles unique. I always look for small pickling cucumbers when I’m Continue Reading
Pretty certain I could write a children’s book about how wonderful fava beans are. I love fava beans. Not only do they have an amazing, nutty flavor and creamy texture, cooking with them is a labour of love. Taking the time to hull, blanch, and de-shell this amazing, nutty, spring time Continue Reading
I got my hands on a flat of strawberries and instantly knew that it was time for some preservation projects!! I froze the strawberries, made strawberry vinegar, and strawberry rhubarb jam. Yum! Freezing Strawberries Slice off strawberry tops. Lay strawberries in a single layer on a baking sheet and freeze Continue Reading
This is my second attempt at making this fantastic challah. Last year it came out good. This year it came out exceptional. I used Smitten Kitchen’s Apple Honey Challah Recipe but, of course, changed it a bit! Here is a combo blog with her recipe and my improvements. *warning* this recipe involves three risings (one of which is overnight)! Continue Reading