Kale Slaw
Julie | August 17, 2010
Spins on two Italian-American chicken classics—slow-braised cacciatore and breaded chicken parm—with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
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Compounding Assets
Julie | August 16, 2010
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
Dilly Dally
Julie | August 15, 2010
My first batch of cucumber pickles, lacto-fermented with fresh garlic and dill.
Bagel Kisses
Julie | August 14, 2010
Expanding my sourdough repertoire to bagels, made with all-purpose flour fortified with vital wheat gluten.
Child’s Play, or Spinning for Noodle-Lovers
Julie | August 13, 2010
An easy weeknight meal of cold noodle salad with peanut sauce and leftover chicken turns into a hand-pulled noodle-making production—how does this always happen to me?
Peach Butter Barbecue Chicken
Julie | August 12, 2010
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
Now That’s Peachy (and Buttery)
Julie | August 11, 2010
Making “butter” is a great way to use up overly ripe fruit like my local peaches, and couldn’t be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications too, from glazing meat and fish to baking. A recipe for glazed salmon with curry is included.
Vegetable Alchemy
Julie | August 9, 2010
My very first attempt to lacto-ferment cabbage into sauerkraut, as part of the Preserve the Bounty challenge.
Pick a Peck of Peaches
Julie | August 8, 2010
A homey double-crusted cobbler made with peaches I picked myself, this recipe is very different from the biscuit-topped variety I was more familiar with.
Yogurt Chocolate Chip Cookies
Julie | August 6, 2010
Next time you’re out of eggs and feel like baking, whip up a batch of these soft chocolate chip cookies. You can even snack on the dough with no worries!
