Fermented Celery Root – 3 Ways

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…

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…

Homemade Ricotta

If you’ve never made ricotta before, you are seriously missing out. It doesn’t even resemble what’s sold in stores. It’s luxurious, impressive and so, so easy. Making homemade ricotta is as easy as making boxed macaroni and cheese. The huge jump in quality also makes it more versatile; it’ll find its way into salads, dips, every baked…

Cauliflower, Kale & Caraway Gratin with Smoked Tilapia

I’m really into experimenting with smoke lately. Or maybe I always have been; from lighting fires in my bedroom trashcan and melting all my barbie dolls, to smoking lots of pot in high school, and all the way to the present, where I’ve just added another variable. Smoking is kind of magical, an intangible ingredient that takes…

Birthday Brunch Board 25

Truly the perfect birthday breakfast. It also happens to be my favorite thing I’ve eaten all year (makes sense seeing as how it’s just endless combinations of my favorite things). If you have a well-stocked fridge, this board comes together with no effort at all (also a prerequisite for a birthday breakfast). The sauces, spreads, greens…

Raw Greek Yogurt Cheesecake

In an effort to get myself to post more often, I’m starting a Sunday Quick Post series. I cook lovely things everyday but sometimes writing up an entire post is daunting. So, Sunday’s posts will be a place to put things I don’t have much to say about or feel like taking in-process pictures but…

Chai Macarons with a Dark Chocolate Ganache

  I am undoubtedly a very lucky, very spoiled person. At times I’ve wondered if I’m even the most lucky. In true spoiled-person fashion, I’m rewarded for following through with my hobbies (particularly, Burton takes me out for a special treat whenever I work on my French every day for a week). Yep, getting rewarded…

Deeply Spiced and 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 – something I’ve never said, or even thought to think, before. It’s a ludicrous concept – the best thing I’ve ever eaten? Best meal is measurable, maybe. But best single…

Mango, Plum and Coconut Soda with Pine Simple Syrup

I’ve been making all sorts of delicious and refreshing drinks lately, especially in the last week. Teas, juices, infused waters but most notably some dank sodas. My two favorites: Citrus Salt and Honey crusted Cantaloupe with Cilantro and Fennel Grapefruit, Blackberry and Thyme Today’s, however, is likely to shove those right out of the picture….

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…