Pear Cider Vinegar

This post has been a long time in the making – I took the first pictures for it on March 19th, nearly 3 months ago. But all good things take time – and this, believe me, is very, very good. It certainly helps that it’s also practically free. If you know me and my boyfriend…

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…

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.  

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…