A quick and easy side dish. Perfect for busy weeknights.
Making sauerkraut at home is very easy. You just need a few pieces of equipment and time for it to ferment. Sauerkraut is also a good introduction to making lacto-fermented pickles. I always wish the store bought stuff was a little less sour, so making it at home is great because I can control theContinue reading “Homemade Sauerkraut”
Like many other cooks stuck at home during this pandemic, maybe you’ve started making your own ferments, like sourdough starter or fermented pickles. Now I always have a batch of homemade sauerkraut fermenting in the pantry putting pressure on us to consume what’s already in our fridge. So not long ago, while flipping through Julia Child’s MasteringContinue reading “Braised Sauerkraut (Choucroute Braisée)”
Today’s inspiration from a busy lifestyle: Mise en place. In French it means “put in place.” In the professional kitchen it refers to all the product a cook needs to wash, cut, chop, portion or cook ahead of time to be able to prepare your meal in a half hour or less. At home itContinue reading “Mise. En. Place.”
Collard Greens, Lacinato Kale, Savoy Cabbage, Leeks… These are just some of the things I had lingering in my fridge from my last delivery from Basis “Good Food to You”. Since you can click the link and check them out, I won’t say too much on the subject except that it’s kind of a crossContinue reading “BBQ Wings with Braised Greens and Cole Slaw”