Photo backlog
and a few cold weather recipes
I've been eating this for breakfast a lot: steel cut oats, blueberries and toasted almonds or walnuts. Three superfoods in one meal - add a little yogurt and you've got 4. Lately I've been buying frozen wild blueberries, which I just heat up in the microwave or in a saucepan with a little water.
Our last CSA pick up included an enormous cabbage. I made sauerkraut using these guidelines. Basically you shred the cabbage (I used my food processor, which worked well) and pack it into a crock, salting as you go.
My fermentation vessel: I covered the cabbage with the bottom part of my springfrom pan, and held everything down with a pyrex container filled with water as a weight. After one night the brine hadn't reached over the top of the pan, so I poured in 4 cups of salted H20 and let it sit for a week. Apparently the salt water brine keeps bacteria/mold/etc from growing in your kraut.
At first it just smelled like... wet salty cabbage. But somewhere around day 3 it turned into real 
The pork/sauerkraut meal finished up with this fantastic sour cream apple pie (via Posie gets cozy). One of the best apple pies I've ever tasted, seriously. I always use the pate brisee recipe from Martha Stewart's baking handbook, and it has never failed me. This time I actually put the flour and salt into the fridge before making the crust, and it did make a difference.
Some other recipes I've been wanting to try (I've had these saved for a while, and now can't remember where I first saw them. Sorry!):
Graveyard cake that we made for Halloween. I made the cake/frosting, R. decorated. This is his photo.
I've been eating this for breakfast a lot: steel cut oats, blueberries and toasted almonds or walnuts. Three superfoods in one meal - add a little yogurt and you've got 4. Lately I've been buying frozen wild blueberries, which I just heat up in the microwave or in a saucepan with a little water.
Our last CSA pick up included an enormous cabbage. I made sauerkraut using these guidelines. Basically you shred the cabbage (I used my food processor, which worked well) and pack it into a crock, salting as you go.
My fermentation vessel: I covered the cabbage with the bottom part of my springfrom pan, and held everything down with a pyrex container filled with water as a weight. After one night the brine hadn't reached over the top of the pan, so I poured in 4 cups of salted H20 and let it sit for a week. Apparently the salt water brine keeps bacteria/mold/etc from growing in your kraut.
At first it just smelled like... wet salty cabbage. But somewhere around day 3 it turned into real
sauerkraut, which I cooked in the crockpot with potatoes and a pork tenderloin. I totally love kitchen experiments like this.
The pork/sauerkraut meal finished up with this fantastic sour cream apple pie (via Posie gets cozy). One of the best apple pies I've ever tasted, seriously. I always use the pate brisee recipe from Martha Stewart's baking handbook, and it has never failed me. This time I actually put the flour and salt into the fridge before making the crust, and it did make a difference.
Some other recipes I've been wanting to try (I've had these saved for a while, and now can't remember where I first saw them. Sorry!):
posted by Amy at 10:04 AM
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