Two New Year’s Eves ago, we decided to spend the night in making cottechino, lentils, and grilled sardines. The night was going swimmingly until I half-swallowed a sardine bone. By half-swallowed, I mean that I had an inch long fish bone stuck in my throat. After doing some emergency internetting, I alternated shots of vinegar with wadded up bread until I softened the bone, then dislodged the bone with the bread. Needless to say, it soured me on fresh sardines. Continue reading »
Until you are in a pinch and looking for crème fraiche for a recipe and happen on an $8 4 oz. bottle, you probably do not wonder how to make it at home for far less. At least that is how I stumbled across this post on Serious Eats outlining the process of making it for a fraction of the price. Continue reading »
It is rare that our family fridge is without a jar of kimchi. The fermented, spicy vegetable mixture is addictive and when you are in the window where the fermentation is particularly active, the bubbly nature of the kimchi is amazing. Continue reading »
This is not a project that you decide to undertake and a few hours later, you are finished. This project started in January and wrapped up last night. However the relative ease of turning citrus rinds and industrial strength liquor into a delicious homemade liqueur is amazing and the most important skill – patience – is something that I am working on.
Limoncello is usually all over Italian restaurants and we have had our fair share in that environment, but we first had really good limoncello on a trip to Italy when we visited the South where there are roadside stands with Citrus that is seemingly bigger than soccer balls. Continue reading »
Growing up in a house with a yard meant that there was room for a garden and we had a great one. Tomatoes, squash, beans, cukes, peas, radishes, onion, peppers, etc. and a nice group of concord grape vines. We canned what we could not use. It is one of the things that I miss most while living in a place without a yard or garden. Continue reading »