Welcome to my “Recommended” series of posts. These will be weekly – for now – posts about resources and sites I have found over the past while that I found so excellent, I want to share them with you, my dear readers. 🙂 Whether or not I continue to post these, and how often they … Continue reading Recommended: How to Cook That
One of my Recommended posts was for the Historical Italian Cooking YouTube channel. Recently, they put out a new video for a super simple dish made with ingredients we typically have on hand. Today, I was able to give it a try! Here is the video. https://youtu.be/rqMmatyND7o You can also visit this link for the … Continue reading Historical cooking: chickpea soup with fried bread
My daughters were sweethearts and baked the new recipe they found. It's the Shockingly Easy No-Knead Focaccia from Bon Apetit. We did make one change in the recipe. We didn't have any extra virgin olive oil. We did, however, have avocado oil, so we used that, instead. It worked very well! We also didn't have … Continue reading No-Knead Focaccia
Along with the sourdough batter bread my daughters made today, they also made brownies! I wasn't there to take pictures as they made it, but here is their recipe. I didn't realize until I uploaded the picture that there's flour covering some of it. That reads "1 1/4" for the white sugar. 🙂 For the … Continue reading Brownies, with recipe
Today my daughters did the baking, starting with a sourdough "batter" bread. There's a reason the word batter is in quotations... The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they've come up with. Like this... I love the little doodles! … Continue reading Sourdough “Batter” Bread, with recipe
Sometimes, I think we really need to do bread baking more often. Then I remember how much clean up is involved. 😀 No matter! We now have two kinds of freshly baked bread done. Here's how the seedy bread turned out. This is how it looked after only 1 hour of rising time. The bowl … Continue reading Bread Baking Day – all done!
One of my long time interests is experimenting with historical cooking. I say experimenting, because it's not unusual for these recipes to include ingredients that are no longer available, hard to find, unknown or even extinct. Plus, they often don't include a lot of information, either because it was assumed the reader already understood what … Continue reading Historical recipe: one recipe, two products
Traditionally, bigos - otherwise known as Hunter's Stew - is made with game meat and a whole lot of ingredients I don't typically have on hand. I just used what I had! Maybe I should call it Non-Hunter's Stew? 😀 This is my version of Poland's national dish! I made this yesterday evening, for today's … Continue reading Bigos – Re-Farmer Style!
Once we got our crab apple cider vinegar made up and set aside to ferment, it was time to turn to the rest of the crab apples! The apples had been cleaned and left to soak in cold water with vinegar overnight. The extra time allows for any damage and bruising to the apples to … Continue reading Things with crab apples: jelly, three ways
Things have been a bit crazy lately, weather wise. Some severe storms have blown across our area and, while we have pretty much just caught the edges of them, they still resulted in internet outages and our power flickering in and out. Perfect weather to stay indoors and to things with our crab apples! I … Continue reading Things with crab apples: apple cider vinegar