Sliders and Shooters and Snackies Oh my! ~ Late Night Wedding Treats to Keep the Party Going - My Wedding Reception Ideas. Just Cook It. The Best Broccoli of Your Life. November 10, 2008 | By Adam Roberts | 331 Comments You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.”
Sourdough Starter-Along: Day Zero. Editor's Note: Whether you're a bread baker or a pizzamaker (or you want to be), we thought you'd enjoy following our own Donna Currie as she grows a new sourdough starter.
Sweet Thai Chili SauceWith some KICK. I’m not some nutjob you know.
I do, on occasion, buy preprepared foods. Frozen stuff. And stuff in bottles. That kind of thing. Apple braid. Hi all, I’m Rachael from La Fuji Mama and am tickled to have been asked by Jenna to share one of my crazy concoctions here on Eat, Live, Run!
Better Than a Silver Packet: DIY Cream Cheese » Wonderland Kitchen. The deeper I dig into DIYing basic household foods such as rice milk or nut butters, the weirder I sometimes feel about sharing those processes here. Sure, a recipe for homemade cereal bars might come in handy, but a lot of these typical grocery store items–from tahini to garlic powder–end up being pretty simple to produce from scratch in the average kitchen when all is said and done. So perhaps you might think of these posts as more of a Pinterest board of reminders or inspirations when it starts to feel like everything you buy has soy lecithin and whey derivatives added. Umeboshi. Ume On The Tree Every year in early June, after the last of the spring rains have fallen and the fruit of Prunus mume have begun to blush, we head over to the North side of town where a long time customer has a tree.
Ume, the fruit of the Prunus mume tree, is commonly referred to as a plum. However once you hold the fruit in your hand and feel the soft fuzz and take in the strong sweet fragrance you might sense that this is much more closely related to an apricot, which it is. The tree is small and sturdy. It is planted up against a backyard tool shed and with one of us on the shed roof and one on the ground we strip the tree of fruit, in one short hour filling two 5 gallon buckets. Back at the Shop the fruit is divided into those that are blushing and those that are solid green. Guest Post: Pickled Beets with Honey from Camille Storch. Oh friends, do I have a treat in store for you today!
It’s a guest post from writer, woodworker, avid canner, and mom of two, Camille Storch. She writes about ecology, agriculture, community, and the reality of her family’s joyful, off-the-grid life in rural Western Oregon on her blog, Wayward Spark. She also designs and crafts natural edge cutting and serving boards and sells them in her Etsy shop, Red Onion Woodworks. I recently added one of her boards to my kitchen and it’s quickly become one of my most loved and used tools. Enjoy! Classic Dill Pickles. I spend a lot of time with my mom.
I’m probably at her house at least five days a week this time of year. For the most part, we get along pretty well, but I’m always trying to get her to change her inefficient ways of doing things (because of course I know how to do everything far better than she does). She just yells at me (in a good way) and rolls her eyes and threatens to revoke my unlimited babysitting credits. Food Preservation Week Post #4: Hot Peppers, Jellied and Dried. Hot peppers are just beginning to change from green to fiery red around here.
There will be plenty more ripening up in the coming weeks if the frost holds off, but I thought I’d get a headstart by preserving a big pile. I had hot pepper jelly for the first time over at my neighbor Jane’s house. (By “neighbor,” I mean she only lives 2 1/2 miles away.) She brought out a plate of appetizers that included crackers topped with cream cheese and a dollop of this sweet-hot oozy jelly. Hot Pepper Jam. I made hot pepper jelly for the first time last year.
The problem was that I didn’t put up nearly enough, and it was gone way too fast. This year, I (sort of) used the hot pepper jelly recipe from the Pomona’s Universal Pectin* directions, and I subbed our own honey for sugar. The resulting jam is spicy but not crazy hot. It did separate out a bit when set, so that the seeds and pulp floated up to the top, but that hasn’t bothered me, and this method was way easier than straining the mixture.
Hot pepper jam goes extraordinarily well with fresh chévre (or cream cheese) on crackers. Grilled Cheese with Pesto. Grilled cheese with pesto.
Rhubarb Sauce. I’m moving away from dairy topics today in favor of rhubarb. Rhubarb is a perennial stalk with a sour taste and very little nutritional value. It is, however, essentially the first fruit-like treat of the early spring, and it can be delicious. Roasted Apricot-Glazed Rosemary Chicken & An Apricot Habanero Jam. Well, I am sad to share that we have neared the end of apricot season, but not to worry! Within this post I not only have a recipe for a good ol' roast chicken, but an apricot habanero jelly that will help you savor the apricot's bright and springy flavor all year long.
And don't be scared of the habanero, I only used one diced very finely for the large pot of jam, and while it did add the smallest and most trace amount of heat, it mostly just contributed an interesting sweet/sour tang to the jam, much like the flavor of tamarind. Mustards: Rosemary Grapefruit and Spicy Indian. I've had an amazing time trying out home preserving this past year. Before 2012, I'd never canned, pickled, or extracted anything; now I've tried my hand at all of those things, and they've actually all turned out pretty successfully, save for one grape jelly I made that just tasted okay so I didn't end up sharing it with y'all.
So, after a year of honing these canned-good skills, I decided it was time to try my hand at something a little more tricky; the wonderful world of condiments. Yeasted Carrot-Ginger Bread. Popovers Hot Off the Grill. Yeasted Buckwheat Pancakes. Homestead Pancakes. Easy Mozzarella. I really don’t understand why fresh mozzarella tastes so good.It’s just milk plus salt, acid, and rennet, and yet the simple, creamy flavor complex plus the dense, slightly squeaky texture will always satisy and impress any cheese lover. Mozzarella is probably the most common cheese attempted by cheese making amateurs for good reason. Home Cultured Buttermilk. Aged, Fermented Hot Pepper Sauce. SO many hot peppers: Ghost peppers, Trindad scorpion peppers, cherry bombs, habaneros. Baked Beans Recipe. Baked beans get the gourmet treatment from legendary pub chef Tom Kerridge in this wonderfully homely baked beans recipe.
Making your own soda bread makes this indulgent dish more esteemed, and ensures the homemade baked beans are well supported. A handful of grated cheddar cheese would be a decadent way to finish the dish. 30 Pounds of Apples » Classic Stovetop Mac & Cheese. Classic Croissants. An Afternoon on the Barbie: Grilled Jalepeno Poppers with Cheddar Cheese & Garlic Mashed Potatoes, Grilled Brown Sugar Peaches with Cinnamon & Vanilla Ice Cream, Plus a Giveaway! Roasted Beet Balsamic Mustard & Honey Chipotle Dippin' Mustard. Gold potatoes with meat stuffing. Chèvre. Avgolemono Soup (Greek Chicken Noodle Soup With Eggs & Lemon) Naan. Sizzle and Drizzle. Eight Ways to Preserve Meyer Lemons. Quick Pickled Jalapeno Rings Recipe. Cheese blintz. Goat Cheese and Prosciutto Mini Crustless Quiches » The Table. Deliciously declassified. Sweet potato (vegan) alfredo. Pepperoni & 5 Cheese “Calzonies” w/ Quick Basil Marinara Dipping Sauce. Martabak (Javanese Beef Rolls)
Greek Hand Pies - Lemons for Lulu.
Desert. Food. Food 1111111. Sauces, spreads, and dips. Leftover Parmesan Mashed Potato Patties. Snacks. Dinner. Recipes 2. 40 Creative Food Hacks That Will Change The Way You Cook. 5 Kitchen Staples You Can Make Yourself.