Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A pickle for pickle-haters: pretty, perky, pink picked shallots. Water-bath process or fridge 'em; either way the easiest pickle you'll make all year.
Butchering and canning your own albacore tuna is easy...with practice.
Preserve the tang of winter in this fabulous condiment! Use preserved lemons in any dish you would use lemons and salt. Blend them up in hummus, use in dressings, add to stews with chicken or lamb. Start using them and you’ll find a million uses!
Making bacon and thinking about pink salt. And the greatest Winter BLT ever!
This Meaty Monday includes tales of both duck prosciutto and pancetta—just in time for the Charcutepalooza deadline...
I made bacon for the February Charcutepalooza challenge and used it in a couple of recipes: stuffed popovers and homemade Cracker Jacks.
Making bacon, pancetta, & salt pork.
For the first Charcutepalooza challenge, I decided on two different seasonings for my duck breast – Maple Sugar and Juniper Berry/Bay Leaf.
Preserved Lemons are an easy way to bring fresh, bright flavors to your kitchen.