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Strained Yogurt
Sometimes I find myself with very runny yogurt. Like, watery runny – sometimes yogurt just does that. Non commercial yogurt can be kind of temperamental, and since there are no gums or stabilizers...
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How To Make a Ginger Bug
I’ve expanded my fermentation repertoire to ginger beer/ale. I love ginger and have enjoyed ginger ale in the past. I don’t care for most commercial ginger ale because it contains high fructose corn...
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Naturally Fermented Ginger Ale
Last week, I wrote about the ginger bug I created – this is the starter for naturally fermented ginger ale. It’s made from ginger, sugar, and water, it ferments rather quickly – really, in a matter of...
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Braised Beef Shank
Recently, I’ve been craving beef an awful lot. It’s been a strong craving, and when I feel a tug toward a food so intensely, I go with it. I figure my body is telling me it needs something in that...
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Naturally Fermented Ginger Ale – Update!
Today I opened up my fermented ginger ale to see how it turned out. Well… the good: delicious! I love the smooth flavor combination of ginger, lemon, and sweet. It’s really nice. The (sort of) bad:...
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Turkey Chili
As I mentioned earlier, we chose to have our turkey this Thanksgiving in the form of turkey chili. We thought it would be a low-key way of incorporating the traditional bird into the meal, plus we are...
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Pastured Pulled Pork
Recently, I had the opportunity learn a bit about butchering a pig – how to take it apart and turn it into the various cuts you see in the market (or at the farmer’s market). A friend who has excellent...
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Grain-Free Meatballs
Lately, I’ve gone to a number of meetups with the Traditional Community Kitchen. This is an official Meetup group based in NYC, and one that I help organize (I’m a Co-Organizer and to some extent the...
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Sugar Plums and Other Sweet Holiday Treats
Another recent Traditional Community Kitchen meetup I attended recently focused on healthy holiday treats – sweet things that contain unrefined, natural sweeteners, with flavors appropriate for the...
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Almond Shortbread
This weekend, I was craving something just a little sweet and with the texture of cake or a cakey cookie/brownie – fruit (citrus, primarily) and dark chocolate have been my main (though not solo)...
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Making a Root Vegetable Ferment
Lately I’ve been feeling like my gut and digestive system could use a tune up (not to mention dealing with a recent bout of heartburn/GERD), so I decided to make a nice root vegetable ferment. My body...
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Slow Cooker Apple Butter is Easy and Delicious
The other day a Facebook friend of mine posted an update stating he was going to make apple butter in his slow cooker, with a link attached. I am always interested in learning about new slow cooker...
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The Joy of Pudding Cake, Meyer Lemon Edition
The other day while strolling around Facebook, a post by the Lemon Ladies for a Meyer Lemon Pudding Cake appeared in my Newsfeed. It looked really good, and I had some Meyers in the fridge so I...
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The Joy of White Moustache Yogurt
For a little while now, I’ve seen this fancy-looking yogurt in specialty shops in NYC—White Moustache brand. It comes in glass containers, has a hip look (moustaches are big in NYC these days), and is...
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For the Love of Ground Meat
Larb, one of my very favorite ground meat dishes, and something I cooked early on here on the blog. When I started eating meat after 13 years of being a vegetarian, I began with fish (ironically, it...
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Sparkly Concord Grape Lacto-Fermented Whey Soda
Each year I get concord grapes in my CSA share, and I never know what to do with them aside from just eating them fresh (I once tried pickling grapes—never again). This year I decided to expand my...
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Muskotsnittar, My New Favorite Holiday Cookie
This year I had my act together and registered in time to participate in The Great Food Blogger Cookie Swap. I joined in the fun several years ago and had a good experience then, and I’m really glad I...
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