Whenever I tell someone I’m fermenting/pickling something, without fail, their first response is always “what are you going to do with that?” And, without fail, my response is “everything”, said with a shrug. I made this post to delve a little deeper into what I mean by everything. Celery roots are pretty large, so I’m…
Author: dearguts
Lowkey and totally nasty
Jicama Slaw
I first made a version of this Jicama Slaw for last year’s Gato de Mayo (my cat’s birthday) and loved it. Despite loving it and, upon first bite, thinking ‘wow I’m going to make this all the time’, it never became a staple. I just don’t think about jicama often, or even give it a second…
Walnut Butter with Dates & Vanilla
This post probably doesn’t need to exist. Making nut butters is so simple, intuitive even. But, I suppose, if I inspire even one person to make vs. buy then I’ve done my job. I’ve also got a post in the works that uses this walnut butter so I figured why not give it it’s own…
Churro Nests filled with Hazelnut Sauce and White Chocolate covered Horchata Cake Eggs
These little churro nests are the product of a lot of daydreaming and it’s obvious those dreams were filled with thoughts of spring. It wasn’t until I was playing with the dough that it came to me. It looks so much like a little nests! They are, without a doubt, one of the…
Colcannon with Celery Root & Carrot Top Pesto
I’ve never cared for St. Patrick’s Day, but the odd compulsion I have to be festive wouldn’t let me pass up an excuse to make a traditional Irish recipe today. But, of course, I’ve never been a very traditional human, nor do I care to be. This recipe makes use of things people generally discard, the root…
Preserved Lemon Dressing with Tarragon & Honey
Preserved lemons are amazing. As you can see, the jar says 2/12 (the day I started them) but they’re already half gone. I try to let them ferment a month, but keep finding myself sneaking into the jar, sometimes just to dip in a finger to lick off the delicious salty-lemony brine. I’m a lemon…
Sauerkraut
Sauerkraut is one of the most popular fermented dishes, especially in Wisconsin. It’s easy to make and is as rich with vitamins as it is history. It’s been around for 4,000+ years and was the only vegetable that supplemented the rice fed to workers building the Great Wall of China. It was used as an ancient Roman pharmaceutical. The antioxidant…
Roasted Tomatoes with Greek Yogurt
This is otherworldly. I’m still astonished. After trying the roasted tomatoes, fresh from the oven, I declared them the best thing I’ve ever eaten. Their concentrated flavor and bright acidity contrasted with the cool Greek yogurt is perfect.
Tomato Jam with Fermented Hot Sauce
This is the perfect storm of condiments. Reminiscent of a vampire: it’s complex, dark, rich and moody. I’m sure someone out there rolled their eyes at ‘tomato jam’, but it’d be contemptuous to call this ketchup. And that’s coming from someone so intrinsically bonded with ketchup it must be whatever that red stuff is running through my…
Beet Pesto Granola
To quote a recent status I wrote on Facebook: ‘I’ve been going through a bit of a granola renaissance lately, after making it for years I’m finally “into it”‘. Getting into granola is a dangerous thing in terms of pantry space, as you can see this recipe is lengthier than some movie scripts. As usual, none of…
Quick-Pickled Red Onions
Pickling is transformative. It takes entirely ordinary ingredients and adds a new dimension to them. In today’s case, that ingredient is red onion. Unlike canning, pickling doesn’t require the food or container to be completely sterile beforehand (due to the low pH killing/prohibiting most bacteria. onions themselves are antimicrobial too!) The term pickle was procured from the…
Roasted Chickpea and Cauliflower Salad
While eating this salad for the first time, I knew it was something that would stick around. It’d become one of those recipes whose ingredients don’t belong on the grocery list (as they’re just things you always get without exception), nor would you see it on the weekly menu; it’d become second nature to blindly…
Dear Guts 