It all began with a broken stick blender. A few weeks ago as I was trying to puree some fruit for our son the immersion blender we’ve had for well over a decade finally called it quits. Through the efficient wonder of the ‘Everything Store’ a new blender arrived on our doorstep the very sameContinue reading “Cold Melon Soup for a Hot Summer Day”
Blueberry season is here. Saw the first tableful pop up at the market a couple of weeks ago and was excited for them. One of the easiest ferments in the Noma guide to fermentation is blueberries. All of the lacto-ferments in it are pretty easy (like those mushrooms) but I think these blueberries turn outContinue reading “Blueberry Season – Blueberry Cake and An Easy Blueberry Lacto-Ferment”
On Sunday we went to our local farmers market and Cheryl, who hadn’t been to it with me in about a month, was kind of amazed at the sight and state of things. We keep reminding ourselves the spring growing season comes earlier here in the DMV and with it more options. I mean myContinue reading “A Sweet Rhubarb Treat: Pickled – No Strawberries Required”
One of the simplest things you can do to preserve seasonal seasonal flavors is make compound butter and freeze it. Chive blossoms have been abundant the past few weeks so you know what I’ve been up to.
So you’ve reached that point in your home cooking where the tricks and flavors you’ve been using are now like that lonely end of the loaf of bread you baked 5 days ago…a little stale. Guajillo pepper paste (and its broth) is another of my go-to’s which can be added to almost anything year round.
First off let me say: this is NOT a sourdough bread recipe. It’s not a no-knead recipe. It’s not a Dutch oven recipe. This is just straight up mix it all together, rise, shape, bake free-form post. You want a consistent loaf of bread for toast, sandwiches, etc.? Here you go.
This is going to seem like a very simple post on cooking a steak but I think it’s one which needs to be written based on A LOT of pandemic cooking photos I see on social media channels. Also, because my mom asked.
Spring is springing and soon we’ll be segueing from winter oven cooking to summer grilling. This carrot salad is another one of our more popular market sides and while it’s fantastic in summer when good carrots abound at your favorite farmers market, it makes a great side for spring dishes. For example, this will pairContinue reading “Grated Carrot Salad (Carottes Râpées)”
Ok so I don’t necessarily want this to become all fermenting all the time but but it’s what I’ve been playing with and believe me now that we’re all moved and settling back into life I have a lot of goofy things I want to try. Like last week’s post I tried the lacto-fermentation techniqueContinue reading “Fermented Mushrooms – Triple Threat of Flavor Enhancing”
Over the past few years I found the more I prepared food and cooked for people the more I wanted to bring new experiences and flavors to them. My first dive into the fermentation world was this: Shio Koji. It’s become a staple in the kitchen and one I reach for to add another layerContinue reading “Shio Koji”