cooking
A Winter Chocolate Making Session
We had a lot of fun! Amid the wafting aroma of exotic spices and turkey mole roasting in the oven my four students worked at the grinding of the cocoa nibs till we made a fabulous paste. At each stage…
www.Beyond the Flavor does me proud!
After spending a most companionable morning full of laughter and good food the three creators of Beyond the Flavor published a very kind article about me. Please visit www.beyondtheflavor.com to see it and the rest of the folks they profile.…
Homemade winter mincemeat from historic recipes; bear, venison, and pigs feet
There was a wonderful madness in my kitchen as eight friends and family joined me this last Sunday to make mincemeat from historic recipes. Both the bear and the venison were contributed by the Great Hunter (Jackson Landers) for which…
In which I harvest Japanese Persimmons and am made very happy
There is no way to share the lovely fragrance of a newly cut Japanese persimmon or the soft and slippery mouth feel of the deeply orange ripe fruit by word only; American persimmons at their best can be delightful as…
Everything but the squeal: Rendering fresh lard
I made the first of the season’s lard the other day. It turned out exactly right! My friend Rowena Morrell recommended I render my lard in the oven in my turkey roaster pan at 225 degrees. In the past I…
Butchering homegrown pork: Our pigs fill the freezer for the coming year’s meals
The first meal from our newly butchered pork was fabulous! Everything was homegrown from the pork chops themselves (sweet and tender) to the saute of yellow crook neck and zucchini, sweet red pepper, and snap pea, to the steamed…