As with most new things these days, I went to the net for more details about this intriguing ingredient. Eventually, I would learn that the sake lees I had in my possession is referred to as sakekasu and is very often used for curing vegetables.
How To Breakdown a Chicken
Access to an array of cuts, mainly that of the leaner portions have become our go-to cuts to consume on a regular basis. Gone are the days where the household picks up a whole chicken, breaks it down, makes a pot of stock, and has several days worth of food. The truth is, most of us wouldn't know what to do with a whole chicken besides possibly making a pot of soup or roasting one whole.
The Acorn Files ~ Skillet Bread
This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
Rejuvelac Vibes
The 6-Mintue Egg
There are certain culinary techniques that are just crucial to have in your repertoire, as they can sometimes pull you out of a pinch! The 6-minute egg is one of those recipes that really comes in handy. The soft, runny interior is my absolute favorite topping on a hot bowl of broth. They work great on big hardy salads and can also stand alone when you just want a quick snack.
The Acorn Files ~ How to Cold Leach Acorns
Duck Liver Terrine
Caprese Salad ~ Connecting All the Dots
A few nights ago I cooked dinner for the family and friends. A subtle craving for some Italian home cooking and plenty of ripe tomatoes gave way to a late summer staple, the caprese salad. So incredibly simple, yet good quality ingredients are key to the success of this dish. Maybe just an hour before prepping dinner, I headed over to a nearby farm to pick up some fresh, raw milk.
