Pork loin spiced ham with juniper, black pepper, maple syrup and smokey scotch whisky. My smoker is out in the snowy yard, so the scotch whisky adds a little smoke without me dawning my snow boots. Time to embrace Winter!
Rendering your own lard is a snap. Lard does wonderful things to food, making pastries flakey, deep fried foods crispy and sautés profoundly flavorful. But the most important component of good tasting lard is the source of the pork fat.
Making single-serving yogurt in a crockpot is simple. The individual containers are reusable and the yogurt stays fresh and firm for several weeks. I leave a little head room in the jars for mix-ins. Great for yogurt on the go!
Tofu is not cheese in the traditional sense, but the process for making tofu is remarkably similar. You can make tofu in volume, using a cheese press to make it extra firm. DIY tofu is the perfect antidote for mass processed food.
On a lovely fall day a few weeks ago, my friends and I made a big batch of cider. I’m fascinated with preserving food by making booze. I find cider particularly interesting because after the prep, the yeast does all the work for you.
We are deep in indian summer here in Minnesota. Peppers seem to be the last thing to arrive, unaware that it's almost October. With 80 degree days, they just keep coming. To preserve the late bounty of my garden, I made Italian-style giardiniera.
I may have gone over the edge with this whole tomato thing. I love all things tomato. But tomato wine? Just thinking of the possibilities! If you've canned or fermented things, home winemaking is totally within your reach.
The process for making guanciale is very simple for the home cook: A short dry salt cure, followed by cool-air drying. It only takes a month! And instead of pasta, check out the sweet corn polenta & guanciale recipe to make when it's all done.