5/13/2018 – At 5:15 PM while the Franks RedHot Sauce Chicken was smoking I inserted into the MES on the third rack from the top with it running at 250 seven ears of corn. The ears had been sitting out for … Continue reading
Category Archives: Vegetables
This cook was inspired by the recipe on page 23 of our copy of Rima and Richard Collin’s The New Orleans Cookbook. The first time we made this was on a cold, rainy day at the farm on Moma’s birthday, 12/27/2017. … Continue reading
WHITE BEANS AND TASSO – This recipe turned our good. Originally published May 16, 1985 by Merle Ellis in the Chicago Tribune and that inspired the recipe below. … Continue reading
Recipe below was inspired by http://www.fermentationrecipes.com/fermented-giardiniera-recipe/2146 1/2 head Cauliflower cut/broken into smaller florets 2 medium Carrots 1/2 white Onion 1/2 Jalapeño 1 Bell Peppers, colors of your choosing 8 cloves garlic 1 Tablespoon sea salt 1 Quart water In his post … Continue reading
8/5/2017, 4PM – Our first fermented Giardiniera. We loosely followed the recipe on page 155 titled Edgy Veggies in our copy of Fermented Vegetables by the Shockeys. It turned out great. Afterwards, computed salt level in the brine to be 3.4%. … Continue reading
7/30/2017 – The ingredients below were inspired by Sarah Miller in this recipe. Her post is a good step by step and many photos. Also, see her other kraut post that has more info on making kraut. This made three quarts about … Continue reading
7/23/2017 – Followed the recipe below that was inspired by the DL’ed copy of The Ferment Cookbook by Nourished Essentials. Our changes are in after the dash in the ingredient list. Carrot Sticks With Southern Twist 1 to 1-1/2 pounds … Continue reading
This ferment turned out good and we used no spices-just cabbage. 6/17/2017 – Bought a 1/2 gallon Picklemeister fermentation chamber and one head of cabbage at the Farmers Market. Cut the head in half and removed the core. Sliced thin … Continue reading
2 pounds red potatoes, quartered 1/4 cup butter, melted 2 teaspoons minced garlic 1 teaspoon salt 1 lemon, juiced 1 tablespoon grated Parmesan cheese Preheat oven and CI skillet to 350 degrees F (175 degrees C). In a small bowl … Continue reading
Ingredients 2 sweet potato, peeled and cut into 3/4-inch cubes 2 potatoes, peeled and cut into 3/4 inch cubes 2 teaspoons distilled white vinegar 1/4 cup light mayonnaise 1/4 cup light sour cream 2 teaspoons fresh lemon juice 1 teaspoon … Continue reading