Creativity Abounds in Fermenting…using those probiotics in unique ways!

I adore fermenting…love the health benefits, the flavors, the unique dimensions it brings to food, and the creativity it allows me to redirect my culinary path in all kinds of directions! For those of you already fermenting – put on those creativity caps and get flying with some fun and interesting ideas. For those of you not fermenting, give it a try and venture into a new culinary world. Today, I made two poached eggs, placed it on a mound of mashed potatoes, and garnished it with dehydrated sauerkraut – the outcome — delicious, unique, healthy, and flavorful! How about a Pizza...

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No Knead….. is a ‘no need’ to worry – wonderful minimalist bread

Bread making can be very intimidating especially for someone new to cooking and baking. You always hear about KNEADING the bread to make it just the right texture…well, knead no more – there is a ‘no need’ to worry wonderful bread is in your future. Personally, I love bread (and all those pound-packing starches) – taking the time to make a really good bread is often the one thing many of us will forego, and just pick up at the grocery store or a bakery. As far as I’m concerned, there is nothing more delicious than a homemade crusty loaf of bread. Crisp on the outside and...

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Making Something out of Nothing… a culinary phrase almost true

When I first started dating my husband, David, many moons ago – he came over to my apartment on a sort of a first date (poor guy wasn’t used to dating after years locked in a dis-functional marriage that ended in divorce). At some point during that afternoon, I looked at my guest, and asked, “Can I get you something?” But quickly followed it with, “do keep in mind, I have virtually no food in the fridge.” About twenty minutes later, I presented my date with a fluffy Omelet…loaded with whatever vegetables and cheeses scraps I had in my fridge, some pan-fried potatoes, a garnish...

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Pickle It…seriously loving those pickles

Is there anything better with a sandwich than a crunchy dill pickle? I don’t think so. I love the flavor of the dill, the spiciness of that fermented cucumber, and the great crunch when you take a bite! I will gladly pass on the little sweet pickles…but I’ll take a dill any size, any day of the week. Making your own Pickles is cool (as in cucumber) – you can make those fermented cukes as dill as you like and also as spicy. When I’m doing the fermenting, they are seriously spicy – but sometimes not so dill. If I choose to ferment them for a shorter period, I wind up with “New...

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Kimchi is a Keeper…Korean favorite now mainstream

Kimchi, a Korean staple, now gone mainstream – well maybe, but I’ve been HOT for it since the first time I tried it years ago. I’m just crazy about that spicy hot Fermented Napa! While Kimchi can be made out of many different vegetables, and is in its native land, my all-time favorite is Napa cabbage with carrots, scallions, and all the heat and flavor expected in this traditional national dish. The making of Kimchi is a pickling technique that has definitely been embraced by fermenters and those interested in probiotics as well as those interested in Korean food. Korea’s traditional...

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No Brine…Fermenting in Honey!

My fermenting journey continues – yes indeed… A change from the common fermentation brines and salt solutions…Fermenting in Honey. This fermenting process with honey has lots of health benefits and the pinnacle of that benefit – both items after the ferment, taste absolutely incredible! Much like the dual benefit when you make mozzarella cheese, and then make ricotta as a secondary product from the whey. Fermenting in honey gives you a double bonus without adding an additional step or additional food products. You get the fruit or vegetable that is engulfed in the honey and you get...

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