Orange Creamsicle Icepops

  Summer is starting to set in (at least here in Florida).  There was a short spell of cool nights over the weekend, but being nearly mid-May, we can reasonably expect the weather to get hotter and hotter and the intense summer heat to set in. We’ll be getting out the sprinklers and water guns…

Natural Cheesemaking: Fromage de Chevre and Creme Fraiche

We have been making a lot of cheese lately – both fresh, cultured cheeses and fresh renneted cheeses (we have no cheese cave to age them).  For years I have wanted to be more serious about dairying, but when I looked at cheesemaking books, I felt intimidated and unhappy about all the additives and delicate…

Herb-Roasted Chicken

  We have had lots of beautiful, fresh herbs in the garden lately, but of course you can make this recipe with dried herbs as well. It turned out beautifully browned with crispy skin and a fragrant, herby flavor.   Herb-roasted Chicken 1 sprig of fresh thyme (or 1/2 teaspoon dried) 1 sprig fresh dill…

Wild-harvested Stuffed Grape Leaves

I’ve always wanted to try making my own brined, pickled grape leaves.  Not only are the ones in the store shockingly expensive, they are not organic and have weird preservatives. I always loved stuffed grape leaves, but I haven’t made them in years. This spring the wild grape leaves in the forest looked so green…

FOIE DE BOEUF SUR LE GRIL: Grilled Beef Liver

Liver is one of the most nutrient-dense parts of the animal, and I am always collecting good liver recipes and suggestions.  Because it creates enzymes and is tied in with the gall bladder, even with careful handling it retains a slightly bitter flavor from the gall.  This, to date, is my absolutely favorite liver recipe. …

NAVETS A LA BÉCHAMEL: Turnips With Béchamel Sauce

Turnips Béchamel, or turnips in a creamy white sauce.  La Cuisine details the choosing of a good turnip:  “You must choose turnips that are white and firm, not too large, but heavy (because many are hollow).” This being The Year Of The Enormous Turnip in the garden, I had to skip over the “not too…

Creamy Dill and Daikon Salad

I love daikon radishes.  They seem to be sweeter than other radish varieties, and they improve the soil where they are grown.  The long taproots can grow to be huge, and when they are pulled, they look like little people.  Daikons are also very versatile in the kitchen.  They are delicious in stir-fry, incorporated into…

Kefir, An Immortal Ally

  I have bought and tried out many different milk cultures over the years – piima, viili, fil mjolk, heirloom buttermilk culture, Flora danica….there were more, but those were the ones I remember clearly.  While all of these cultures made different and  interesting forms of sour milk, there was one problem – they were incredibly…

10 Tips For Amazing Broth

    Broth is one of those amazing ingredients that makes everything taste good.  With some broth on hand, you can make soups, sauces, gravies or cook beans, grains and vegetables in it.  Everything you add it to will be rich and flavorful.  Well-made broth not only tastes good, but also is a powerful healer…

Grain-free Calamondin and Chocolate Chip Cookies

Rose and I created this recipe together one day when she was inspired to bake and a glowing bowl of calamondins was taking up all the space on the kitchen table.  Rich, and chewy, these cookies have the perfect orange/chocolate flavor balance. Grain-free Calamondin Cookies 4 cups almond flour 1 cup coconut sugar 3 eggs…

Pork, Daikon, and Pak Choi Stir-fry

Wandering through the garden, I pulled this recipe together to do something interesting with a large left-over fresh ham we had roasted.  It’s quick, easy to prepare, and delicious served over rice or noodles. Pork, Daikon, and Pak Choi Stir-Fry 1 daikon radish, sliced into rounds (these radishes can grow to be enormous.  About 1…

Calamondin Souffle

Calamondins are tiny, extremely sour and flavorful citrus fruits that grow abundantly here in the winter.  They are a great lemon substitute with unbeatable orange flavor.  Many Southern cooks have their own version of calamondin cake (get a grain-free version here). With a new abundance of milk and eggs, I wanted to make something that…