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
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
Well, today is the day! It's now been 4 weeks since I put up my second attempt at these. If you missed the earlier posts, you can click here, or read about our 2 week taste test here (likes will open new tabs). Since the recipe I got from my friend said 2 - 4 … Continue reading Fermented vegetable sauerkraut, take two: four week taste test
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!
Today, we got out one of my jars of probiotic fermented vegetable sauerkraut for a taste test! Before I get into that, though, if you haven't seen my earlier posts, you may want to visit the links below, first (they will open in new tabs, so you won't lose this post!). Take One (includes recipe)The … Continue reading Fermented vegetables, take two: two week fermentation taste test
Well, it's done for now! My second attempt at making a probiotic fermented vegetable type of sauerkraut. Click here to read about the first attempt, and step-by-step. And here, so see how it failed, and my thoughts on why. 😦 With that as a learning experience, I made a few changes this time. One of … Continue reading Take two: fermented vegetables
Part 1Part 2 The cider vinegar I made using our crabapples was due to be ready somewhere between Oct. 31 and Nov. 7, or to taste. I checked the flavour somewhere in between then, before moving it to the fridge. Here is what it looks like. The finished vinegar has a lovely reddish pink colour … Continue reading Crabapple Cider Vinegar, part 3 – the finished product
I'm a bit behind on this, as the last surviving jar of sauerkraut was ready almost 2 weeks ago. This sauerkraut is from a very basic, small batch recipe. You can check out the making of it in this step-by-step post. (link will open in a new tab) After what happened with the other jars, … Continue reading Making Sauerkraut – the finished product
The following is based on the recipe for sauerkraut that I got from my friend who, in turn, modified it from a recipe she found through Dr. Mercola. As with the sauerkraut I wrote about yesterday, this is something I've never made before, so it's a total experiment. Here are the ingredients. The recipe I … Continue reading Step-by-step: making fermented vegetables