Fried, grilled, or baked, paneer is a great fresh cheeses to make from scratch. The delicious milky lemony flavor can be tilted to sweet or savory dishes. Paneer is a lightly pressed cheese, which makes it easy to slice, dice and plank. This is great for one important reason. Paneer doesn’t melt! Read more ›
Oh my goodness, is it the summer solstice already??? That means my sour cherry tree is just about ready. I picked 3 quarts today and more are on the way. It’s a race between me and the birds so I have to be on my guard. Read more ›
Exciting news this month! I wrote an article for the local Twin Cities beer rag, Growler Magazine, with how to make three fresh cheeses from one easy recipe. Check it out! Read more ›
With summer produce in full swing, now is the time to start preserving the harvest. One of my staples is kimchi. Many people are surprised to learn that fermenting kimchi from scratch is really easy. Read more ›
Rhubarb is the first fruit-like produce on the scene after winter. And while it’s around for a few months, I always forget to preserve it for winter. Vodka and gin are a lovely way to capture that distinct essence of rhubarb. Read more ›
Why marmalade? Marmalade captures the bittersweet tangy brilliance that is citrus and preserve it for later in the year – like summer. I think that one of the only redeeming parts of winter is citrus fruit. I hate the cold and I live in Minnesota, so this is for reals. Read more ›
One of my favorite ways to preserve citrus is by making boozy concoctions (you may have noticed) because the alcohol really captures the essence of the fruit flavor. That, and if I am forced to by crappy or ridiculously expensive Triple Sec in July, I may loose my mind. Read more ›
I have a confession to make. There are two condiments that I consistently buy and rarely make from scratch: Heinz Ketchup and Hellman’s/Best Food’s Mayonnaise. For this scratch cook, this is a travesty. Read more ›
Every year I grow lemongrass, but Minnesota winters are to cold for the perennial grass to survive the hard frosts. In past years I’ve only used it seasonally during the summer, but this year I had a better idea. I infused the stalks in vodka. Read more ›
I can a lot of heirloom tomatoes. Heirlooms are know for being a bit watery, so after canning the tomato flesh, I am left with loads of juice. What’s a girl to do? Make Bloody Mary Mix, of course. The mix is super easy. Just combine juice with seasonings Read more ›
Summer holds such promise – big, bountiful gardens, lots of fruits and vegetables, excellent foraging and amazing farmer’s markets. In deep winter I plan all the amazing things I will do with summer produce, along with the great blog posts I will make to accompany them. Then summer hits me like a full bucket of water, and I am deluged with the harvest. Read more ›