Category Archives: Dairy

Cottage Cheese

Posted on October 28, 2013 by Cat

by Cat, July 2007; updated Oct 2012 (Photo, right, from Wikimedia Commons) See also: Milk & Culturing of Milk (About); Butter & Buttermilk; Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation) Cottage cheese can be made from the same culture used to make buttermilk.  … Continue reading →

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Milk & Culturing Milk (About)

Posted on October 27, 2013 by Cat

by Cat, July 2007 (photo, right, by D. Morgan, used with permission) See also: Butter & Buttermilk; Cottage Cheese; Creme Fraiche; Ghee; Kefir; Piima, Villi & FilMjolk; Yogurt; Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation); Whipped Cream. This article discusses: 1. Why culture; 2. Raw … Continue reading →

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Rich Brown Gravy (from Dark Roux)

Posted on October 25, 2013 by Cat

by Cat, November 2011 (photo, right, from Wikimedia Commons) See also:  Roasting a Bird; Turkey Croquettes (2 versions); Sherry-Mushroom Gravy According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art.  So … Continue reading →

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Sherry-Mushroom Gravy

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 See also: Rick Brown Gravy (from Dark Roux); Turkey Tetrazzini According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art.  So much so, that many … Continue reading →

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Turkey Leftovers: Tetrazzini

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Croquettes (2 versions); Rick Brown Gravy (from Dark Roux); Sherry-Mushroom Gravy What to do with all those leftovers from a roast turkey, chicken or other large poultry? My favorites are … Continue reading →

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Turkey Leftovers: Croquettes

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Tetrazzini; Rick Brown Gravy (from Dark Roux) What to do with all those leftovers from a roast turkey or other large poultry? My favorites are Croquettes, Tetrazzini, and Hot … Continue reading →

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Granola and Meusli (About)

Posted on October 20, 2013 by Cat

by Cat, Feb 2007; updated Aug 2007 (Photo, right, from Wikimedia Commons) Granola and meusli are similar cereals made from plain or sprouted grains; the main difference: Granola is mixed with oil, baked in the oven, then cooled for eating; … Continue reading →

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Butter, Buttermilk & Sour Cream

Posted on October 14, 2013 by Cat

by Cat, July 2007 (photo, right from Wikimedia Commons) Butter is one of the most delicious and healthful fats you can consume. It is rich in both medium-chain fats (MCTs) and short chain fats, for which science is just beginning to … Continue reading →

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Buckwheat Crepes (Gallettes de Sarrasin)

Posted on October 12, 2013 by Cat

by Cat, Nov 2011 See also: Buckwheat & Kasha (About); Sprouting buckwheat; Soba noodles; Kasha pilaf As much as I love crepes, I’d never had the buckwheat crepes used with savory fillings until a Crepe cafe opened in my old Portland neighborhood. Years before, … Continue reading →

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Chicken or Game Hen Normande (with Apples, Brandy & Cream)

Posted on October 3, 2013 by Cat

by Cat, October 2013 (Photo from Wikimedia Commons) See also: Brining Chicken; Chicken Cutlets with Apples in Cider Sauce This is one of the first recipes I “invented.”  In the 1970s,  I was going through my French period: reading French literature, learning to … Continue reading →

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