All the posts in "Uncategorized"

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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Granola


Thursday, 16-02-2017

  • 4 cloves
  • 1 cinnamon stick
  • 0.25 cups light sesame seeds
  • 0.25 cups dark sesame seeds
  • 1 cup walnuts
  • 1 cup almonds
  • 1.5 tbsp extra fine coffee grounds
  • 10 cardamom pods ground
  • .83 cup olive oil
  • .83 cup honey

🔬


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Pickled Jalapeños


Sunday, 12-02-2017

  • jar of sliced jalapeños, I left seeds in.
  • 2 tbsp pickling spices
  • 6 cloves garlic
  • Handful of sugar
  • 4 pinch salt
  • Filled to the brim with distilled white vinegar.

🔬


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