Focaccia
You can use your sourdough starter to make focaccia. Here’s how. Continue reading
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Category Archives: Recipes
State of the Sourdough: 2020
This is my recipe for sourdough. A lot of credit goes to Michael O’Malley, who gave me his starter and got me going, and a lot of credit goes to a multitude of books I’ve read. These folks are responsible … Continue reading
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Rosehip syrup
Rosa rugosa, the beach rose, is found all over the beaches of the Northeast. It’s an invasive plant, but it makes up for crashing the party with its showy flowers and its edible fruit. The fruit itself is slightly insipid … Continue reading
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Dill pickles
Pickling cucumbers are just coming in. Why not lay in a few pounds for summer hot dogs and sandwiches? I prefer a naturally fermented cuke. Not merely because I love process, but because I think fermentation gives better depth of … Continue reading
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Pickled Carrots
We got a fair few carrots from our CSA. They’re delicious raw or sliced into coins and glazed in a pan. Even their greens are tasty, if you treat them properly. But the focus of this post is preservation: pickled … Continue reading
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How to Make a Scottish Breakfast
You have to start this recipe a day in advance. The first step is to walk up Ben Lawers and get soaked in a sudden downpour. You’ll be dry by the time you’re back at the car, don’t worry. Stop … Continue reading
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Quick Pickles
Blueberries were the first half of our bulk order from Lancaster Farm Fresh. The second half? Cucumbers. Twenty pounds of them, in fact. We made a three things: bread-and-butter pickles, relish, and some fridge dill pickles. That covered about 16lb … Continue reading
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Blueberry Jam
When our CSA offered bulk purchases of blueberries and Kirby pickling cucumbers, I jumped at the chance. Let me tell you about the blueberries. Continue reading
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Artichokes; butter
Cook artichokes: peel the stem, cut off the top third or so, rub the exposed cuts with a lemon, and steam. Meanwhile, melt butter with thyme, lemon zest, and a dried hot pepper. When you can easily pull a leaf … Continue reading
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Il Cucchiaio Americano: carote in agrodolce
In order to practice my Italian, I bought a copy of Il Cucchiaio d’Argento, a hefty tome with over a thousand pages. I’d hesitate to say it’s definitive for Italian cuisine—they’ve managed to publish other volumes containing regional cuisine—but it’s … Continue reading
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