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?
Currently a Susie Homemaker in Oakland.
Use your pressure cooker to extract juices from fruit to make soda syrup.
A dinner to celebrate our Year of Meat, known as #Charcutepalooza.
Curing meats at home: Bresaola, Salami, Sopressata and others.
An involved project, that builds on previous CharcutePalooza skills. It is delicious, but not the most visually pleasing. Served with my homemade plum chutney.
Cajun-ish Pork Pie in this month's challenge.
A traditional terrine & ravioli made from Scallop & Crab Mousseline.
Contrary to popular opinion, mortadella really is just baloney and even good hot dogs are still hot dogs.
Moroccan Chicken and all its flavors, in a sausage.
A no pectin recipe to make strawberry jam/preserves. Super yummy.
Merguez Sausage for this month's Charcutepalooza challenge. And an easy pasta recipe to use it.