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Pizza in the New Oven


Garden, beans climbing

Tomatoes ready to roast, some oil and fresh garlic

Tomatoes ready to roast, some oil and fresh garlic

Roasting Tomatoes in the oven

Tomatoes in the oven ~ 750º (F)

After roasting before assembling Pizza After the OventPizza After the Oven


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Smoked Pork Belly


Did a 6 hour smoke of a small-ish pork belly and used the pork rub from Michael Symon’s Playing With Fire book.

Pork Rub

  • 40g Ground Pepper
  • 40g Kosher Salt
  • 10g celery seed
  • 10g coriander seed
  • Couple pinches of paprika

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Pickled Red Onions


Ingredients

  • 1.5 Apple Cider Vinegar
  • 1 White Wine Vinegar
  • 1 Salt
  • 3 Sugar
  • 2 Bay leaves
  • 4 Cloves
  • 6 Allspice berries
  • 1 Coriander Seed
  • 1 Peppercorn
  • 3 Tbsp Home-made Red Wine Vinegar
  • 2 Cloves Garlic
  • Onions

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Salt Cured Eggs


  • 4 egg yolks
  • Handfuls of salt

Placed yolks on bed of salt and covered with salt. Sealed and put in the fridge, they were hardened in ~ 10 days. Grated them over salads the way you might parmesan, but honestly the “egg-y” taste isn’t something I’m all that into.


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Ketchup


Ingredients

  • 85 Apple cider vinegar
  • 20 ml Raspberry vinegar
  • 770g canned tomatoes (accidentally got one with basil, hah)
  • Spice Kit
  • 85g brown sugar
  • 2 Cloves Garlic
  • 1 small Diced Yellow onion

Spice Kit

  • 4 Cloves
  • 4 Allspice Berries
  • 1/4 teaspoon mustard seeds
  • 4 peppercorns

Ground spices in mortar and pestle.

Added vinegar and onion to pan, simmered for 5 minutes, added other ingredients and simmered for about an hour. Blended until smooth 1.


  1. By smooth, I mean as smooth as our awful blender can make something smooth. This ketchup is chunky 

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Strawberry Jam


March 25, 2017 at 1:54 PM


Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” This was my first time making a “Classic Jam” where you add sugar to the fruit in question and let it macerate overnight. It starts exactly like a shrub does, but you don’t toss in any vinegar.

Ingredients

  • 1112g Strawberries
  • 270 g sugar
  • 57 ml lemon juice
  1. Chopped up Strawberries, added to a crock-like container, poured the sugar over and mixed by hand. Added a lid and left overnight.
  2. Next day I put the strawberries and the lemon in the pot and brought to a boil. Processed for about 20 minutes and then poured into a jar.
  3. Processed jar for about 5 minutes

Might need a little more time on the boil, the jam is somewhat runny. Or it might be amazing, I think I prefer a slightly less-gelled recipe.


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Sous Vide Chuck


Tuesday, 28-02-2017

  • from frozen
  • sealed with olive oil and garlic
  • 129°
  • went in 1:10

Cooked for 6 hours – could’ve gone twice as long, need to trim fat before cooking.

🔬


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Midnight Bread


Tuesday, 28-02-2017

  • 2 teaspoons yeast
  • large handful sugar
  • 1/2 cup 100° water
  • enough flour (I shook the bag in)
  • salt (I added this late)

Best one yet – tripled in size w/in 1.5 hour. Added olive oil to a skillet on low and left for a while and flipped. Tasted like sweet rolls and was pretty dense but still fluffy

🔬


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Microgreens


Sunday, 26-02-2017

  • 2 tsp fennel seed
  • 2 tsp black mustard seed
  • 2 tsp mustard seed

🔬


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pickles


  • 233 g cucumber
  • 6 g pick spices
  • 1 preserve lemon
  • 35 ml Cham
  • 16 g sug
  • 6 g salt
  • tablespoon dill
  • 140 ml Vinegar
  • 16 ml Sherry Vinegar

🔬


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