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Category Archives: Preservation
Homemade Mayonnaise from Scratch
by Cat, Nov 2007 (Photo, right, from Wikimedia Commons) Mayonnaise made from scratch is so easy, you’ll wonder why you never did it before. And the taste is so wonderful, you’ll throw away that jar of commercial mayo. See also: … Continue reading
Posted in Blended, Citrus, Cultured, Eggs, Fat or oil, Spices
Tagged Blended, egg, lemon juice, mustard, olive oil, whey
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Homemade Tomato Paste
by Cat, Feb 2009 (Photo, right, from Wikimedia Commons) See also: Fresh Tomato Paste for Parmigiana Sauce) Mmmm. Tomato paste is ubiquitous in so much of our cooking, and most of us simply buy those little cans of tomato paste. But what … Continue reading
Posted in Canned, Cold storage, Fat or oil, Frozen, Frozen, Herbs, Onion family, Simmered, Vine veggies
Tagged basil, carrot, celery, cinnamon, clove, garlic, olive oil, onion, oregano, rosemary, tomato
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Prepared or Lacto-Fermented Horseradish
by Cat, Nov 2013 (photo, right, from Wikimedia Commons) See also: Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation) This article presents two versions: 1. the more modern preparation in a vinegar brine, and 2. the old-fashioned lacto-fermented version that I highly recommend. My Dad … Continue reading
Rejuvelac: Fermented Grain-Seed Drink
by Cat, April 2008; July 2011 (photo from Wikimedia Commons) See also: Kvass “This tonic was popularized by Ann Wigmore [founder of the Hippocrates Health Institute], the first of American practical nutritionists to recognize the importance of enzymes and lacto-fermented food in … Continue reading
Beet Kvass
by Cat, Aug 2007 (photo from Wikimedia Commons) See also: Root Vegetables (About); Borscht – Eastern European Beet Soup; Kvass This fermented beverage comes from the Ukraine, but is popular throughout eastern Europe. Like it’s Russian cousin, kvass, it provides several organic acids essential for … Continue reading
Cultured Nut Milk (Yogurt, etc.)
by Cat, Dec 2011 See also: Nut & Seed Milk (Almond Milk Example); Coconut Milk Yogurt; Coconut Milk Kefir I had to go without dairy and cultured dairy for 30 days as an experiment to see if I had a food sensitivity to … Continue reading
Yogurt Cream Cheese & Liquid Whey for Lacto-Fermentation
by Cat, July-Aug 2007 See also: Milk & Culturing of Milk (About); Yogurt; Kefir; Butter & Buttermilk. Cultured cream and milk, as for yogurt or kefir, makes a wonderful cream cheese, and a byproduct of the process makes liquid whey, which is used as … Continue reading
Kefir
by Cat, July 2007 (photo, right, from Wikimedia Commons) Kefir (pronounced ‘keh-fear’ or ‘keff-e-er’) is an ancient beverage believed to have originated in the north Caucasus Mountains around 3,000 BC. It is not only cultured but also fermented. The culturing grains (or powder) are … Continue reading
Yogurt
by Cat, July 2007; updated 2013 (with my learnings), and 2017 (for raw milk yogurt test); 2018 (with more learnings) (Photo, right, from Cheesemaking .com) The yogurt culture likely originated in Bulgaria, in eastern Europe – at least, the main … Continue reading