A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


Strong Hands + Patience: Recipes for Home Fermenting

**Update! You know what you could do with this?  Make Szegediner Gulasch (German Sauerkraut Beef Gulash) – it’s a tad on the spicy side, but very very tasty!  I served mine over roasted potatoes and topped with sour cream. YUM!

Don’t be intimidated by home fermenting, it is surprisingly and refreshingly simple.  I’m no expert, but I have successfully produced kombucha (shoot me a note if you’re local and would like a scoby mother to start your own kombucha), apple cider vinegar (I also have a vinegar mother if you’re interested), and most recently, sauerkraut.  Fermented foods are nutritious and delicious – what’s not to love?!

Health benefits of fermented foods:

The microbial world inside our bodies, referred to as our microbiome, is credited/blamed for our digestion/struggle to digest, moods, satiety/cravings, immune system, etc.  You can see why it’s important to ensure your microbiome is well cared for.  The probiotics found in fermented foods support the proliferation of the healthy bacteria in our microbiomes.

Interested in knowing more? Read: It Starts with Food by Dallas and Melissa Hartwig or Grain Brain by David Perlmutter.  Listen: “Paleo Magazine Radio #247” Watch or listen: “Joe Rogan Experience #1054

Things to know about home fermenting:

  • Watch out for mold and visible fuzz – mold is bad.  Use fermentation weights (a glass jar filled with water also works) to keep solids under the water.  Fermenting is an anaerobic process, and air facilitates mold growth.
  • Don’t fret if it gets a white film – it’s a natural yeast byproduct of the ferment.  Simply spoon it off the top and you’re good to go.
  • Strong smell is OK and expected – don’t worry, the unpleasant and pungent stink will inform you if a batch goes bad.
  • Vegetables should maintain vibrancy – it is a sign of spoiled vegetables if they get slimy, brown, and discolored.
  • Fermentation duration varies depending on temperature – the colder it is, the longer it will take.

Top view of fermentation weights holding the kraut under the liquid.

Make your own kraut:

What you’ll need:

  • 1 Large/2 small heads of red or green cabbage
  • 2 Tbsp sea salt
  • Fermenting vessel; either a Large glass jar with a lid (ask your local bartender to save you a giant olive jar) or use a fermentation crock (I use this one)
  • Fermentation weights (you can use a glass jar filled with water – be sure it fits through the top of your fermentation vessel)
  • Optional extras: caraway, apple, carrot, onion, and/or garlic

Thinly slice the cabbage and optional add-ins.  I like to do this with the slicing blade of my food processor.  Put shredded cabbage into a large bowl with the sea salt.  Depending on how much you make, you may need to do this in batches.

Pre and post mashed cabbage. Be patient, it takes time and strong hands to break the cabbage down.

Mash the cabbage for ~10 minutes with a potato masher, muddler, or your hands.  I prefer starting with the potato masher to get the process started, then use my hands – it’s a serious finger exercise.  The cabbage will break down and release water.  If there is not enough cabbage water to fully cover your cabbage, top with filtered water until it is all covered.

Weigh down cabbage and cover vessel.  If using a fermentation crock, be sure to keep the water lip filled to avoid exposing your ferment to oxygen.  If using a jar, either seal tightly and burp daily to release pressure, or cover with a coffee filter or cloth napkin secured with a rubber band.  Ferment at least two weeks, tasting each week until desired flavor and texture has been reached.

Have your own fermenting success stories, requests, or ideas?  Please share in comments below!

Until next time,

Corrie Austin

Posted: 1-20-2019

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      string(6067) "**Update! You know what you could do with this?  Make Szegediner Gulasch (German Sauerkraut Beef Gulash) - it's a tad on the spicy side, but very very tasty!  I served mine over roasted potatoes and topped with sour cream. YUM!

Don't be intimidated by home fermenting, it is surprisingly and refreshingly simple.  I'm no expert, but I have successfully produced kombucha (shoot me a note if you're local and would like a scoby mother to start your own kombucha), apple cider vinegar (I also have a vinegar mother if you're interested), and most recently, sauerkraut.  Fermented foods are nutritious and delicious - what's not to love?!



Health benefits of fermented foods:

The microbial world inside our bodies, referred to as our microbiome, is credited/blamed for our digestion/struggle to digest, moods, satiety/cravings, immune system, etc.  You can see why it's important to ensure your microbiome is well cared for.  The probiotics found in fermented foods support the proliferation of the healthy bacteria in our microbiomes.

Interested in knowing more? Read: It Starts with Food by Dallas and Melissa Hartwig or Grain Brain by David Perlmutter.  Listen: "Paleo Magazine Radio #247" Watch or listen: "Joe Rogan Experience #1054"



Things to know about home fermenting:
  • Watch out for mold and visible fuzz - mold is bad.  Use fermentation weights (a glass jar filled with water also works) to keep solids under the water.  Fermenting is an anaerobic process, and air facilitates mold growth.
  • Don't fret if it gets a white film - it's a natural yeast byproduct of the ferment.  Simply spoon it off the top and you're good to go.
  • Strong smell is OK and expected - don't worry, the unpleasant and pungent stink will inform you if a batch goes bad.
  • Vegetables should maintain vibrancy - it is a sign of spoiled vegetables if they get slimy, brown, and discolored.
  • Fermentation duration varies depending on temperature - the colder it is, the longer it will take.
[caption id="attachment_5039" align="aligncenter" width="520"] Top view of fermentation weights holding the kraut under the liquid.[/caption] Make your own kraut:
What you'll need:
  • 1 Large/2 small heads of red or green cabbage
  • 2 Tbsp sea salt
  • Fermenting vessel; either a Large glass jar with a lid (ask your local bartender to save you a giant olive jar) or use a fermentation crock (I use this one)
  • Fermentation weights (you can use a glass jar filled with water - be sure it fits through the top of your fermentation vessel)
  • Optional extras: caraway, apple, carrot, onion, and/or garlic
Thinly slice the cabbage and optional add-ins.  I like to do this with the slicing blade of my food processor.  Put shredded cabbage into a large bowl with the sea salt.  Depending on how much you make, you may need to do this in batches. [caption id="attachment_5040" align="aligncenter" width="520"] Pre and post mashed cabbage. Be patient, it takes time and strong hands to break the cabbage down.[/caption] Mash the cabbage for ~10 minutes with a potato masher, muddler, or your hands.  I prefer starting with the potato masher to get the process started, then use my hands - it's a serious finger exercise.  The cabbage will break down and release water.  If there is not enough cabbage water to fully cover your cabbage, top with filtered water until it is all covered. Weigh down cabbage and cover vessel.  If using a fermentation crock, be sure to keep the water lip filled to avoid exposing your ferment to oxygen.  If using a jar, either seal tightly and burp daily to release pressure, or cover with a coffee filter or cloth napkin secured with a rubber band.  Ferment at least two weeks, tasting each week until desired flavor and texture has been reached.
Have your own fermenting success stories, requests, or ideas?  Please share in comments below! Until next time, Corrie Austin" ["post_title"]=> string(52) "Strong Hands + Patience: Recipes for Home Fermenting" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(49) "strong-hands-patience-recipes-for-home-fermenting" ["to_ping"]=> string(0) "" ["pinged"]=> string(221) "https://www.drperlmutter.com/about/grain-brain-by-david-perlmutter/ http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/ https://magnoliadays.com/szegediner-gulasch-german-sauerkraut-beef-goulash/" ["post_modified"]=> string(19) "2019-02-07 08:20:10" ["post_modified_gmt"]=> string(19) "2019-02-07 12:20:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5035" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#282 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#372 (24) { ["ID"]=> int(5035) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2019-01-20 12:30:29" ["post_date_gmt"]=> string(19) "2019-01-20 16:30:29" ["post_content"]=> string(6067) "**Update! You know what you could do with this?  Make Szegediner Gulasch (German Sauerkraut Beef Gulash) - it's a tad on the spicy side, but very very tasty!  I served mine over roasted potatoes and topped with sour cream. YUM! Don't be intimidated by home fermenting, it is surprisingly and refreshingly simple.  I'm no expert, but I have successfully produced kombucha (shoot me a note if you're local and would like a scoby mother to start your own kombucha), apple cider vinegar (I also have a vinegar mother if you're interested), and most recently, sauerkraut.  Fermented foods are nutritious and delicious - what's not to love?! Health benefits of fermented foods: The microbial world inside our bodies, referred to as our microbiome, is credited/blamed for our digestion/struggle to digest, moods, satiety/cravings, immune system, etc.  You can see why it's important to ensure your microbiome is well cared for.  The probiotics found in fermented foods support the proliferation of the healthy bacteria in our microbiomes. Interested in knowing more? Read: It Starts with Food by Dallas and Melissa Hartwig or Grain Brain by David Perlmutter.  Listen: "Paleo Magazine Radio #247" Watch or listen: "Joe Rogan Experience #1054" Things to know about home fermenting:
  • Watch out for mold and visible fuzz - mold is bad.  Use fermentation weights (a glass jar filled with water also works) to keep solids under the water.  Fermenting is an anaerobic process, and air facilitates mold growth.
  • Don't fret if it gets a white film - it's a natural yeast byproduct of the ferment.  Simply spoon it off the top and you're good to go.
  • Strong smell is OK and expected - don't worry, the unpleasant and pungent stink will inform you if a batch goes bad.
  • Vegetables should maintain vibrancy - it is a sign of spoiled vegetables if they get slimy, brown, and discolored.
  • Fermentation duration varies depending on temperature - the colder it is, the longer it will take.
[caption id="attachment_5039" align="aligncenter" width="520"] Top view of fermentation weights holding the kraut under the liquid.[/caption] Make your own kraut:
What you'll need:
  • 1 Large/2 small heads of red or green cabbage
  • 2 Tbsp sea salt
  • Fermenting vessel; either a Large glass jar with a lid (ask your local bartender to save you a giant olive jar) or use a fermentation crock (I use this one)
  • Fermentation weights (you can use a glass jar filled with water - be sure it fits through the top of your fermentation vessel)
  • Optional extras: caraway, apple, carrot, onion, and/or garlic
Thinly slice the cabbage and optional add-ins.  I like to do this with the slicing blade of my food processor.  Put shredded cabbage into a large bowl with the sea salt.  Depending on how much you make, you may need to do this in batches. [caption id="attachment_5040" align="aligncenter" width="520"] Pre and post mashed cabbage. Be patient, it takes time and strong hands to break the cabbage down.[/caption] Mash the cabbage for ~10 minutes with a potato masher, muddler, or your hands.  I prefer starting with the potato masher to get the process started, then use my hands - it's a serious finger exercise.  The cabbage will break down and release water.  If there is not enough cabbage water to fully cover your cabbage, top with filtered water until it is all covered. Weigh down cabbage and cover vessel.  If using a fermentation crock, be sure to keep the water lip filled to avoid exposing your ferment to oxygen.  If using a jar, either seal tightly and burp daily to release pressure, or cover with a coffee filter or cloth napkin secured with a rubber band.  Ferment at least two weeks, tasting each week until desired flavor and texture has been reached.
Have your own fermenting success stories, requests, or ideas?  Please share in comments below! Until next time, Corrie Austin" ["post_title"]=> string(52) "Strong Hands + Patience: Recipes for Home Fermenting" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(49) "strong-hands-patience-recipes-for-home-fermenting" ["to_ping"]=> string(0) "" ["pinged"]=> string(221) "https://www.drperlmutter.com/about/grain-brain-by-david-perlmutter/ http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/ https://magnoliadays.com/szegediner-gulasch-german-sauerkraut-beef-goulash/" ["post_modified"]=> string(19) "2019-02-07 08:20:10" ["post_modified_gmt"]=> string(19) "2019-02-07 12:20:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5035" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#277 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(32) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(32) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) }
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4 responses to “Strong Hands + Patience: Recipes for Home Fermenting”

  1. Patrick Kutkey says:

    Will try this at our new house!

    • Corrie Austin says:

      Can’t wait to hear how it turns out.
      Also, thanks for catching my EMBARRASSING typo…I have since corrected my spelling error!

  2. Kellie says:

    I’m surprised there’s no vinegar or sugar!
    I can’t wait to try it 😊

    • Corrie Austin says:

      I’m pretty sure most conventional pickles and ferments are “flash pickled” with vinegar and not actually aged. The salt helps to preserve the veggies. Some folks get real technical with the vegetable to salt ratio (weighing by the gram, etc), but I found mine worked well with flexible measurements. However, mine fermented for ~6 weeks, so perhaps it would have been faster if I was more calculated.

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Muffins posing as cupcakes

Inspired by “The Great British Baking Show,” which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn’t seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title “star baker.”  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen.

Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying “soggy bottoms” and “scrummy biscuits,” catching me with a half-wrapped present, drooling at the TV.

I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:

  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar

I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends.

Confession: I took these to Christmas with my in-laws and didn’t tell anyone they were gluten free.  I also called them “cupcakes.”  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins – it’s all about the branding!  I was also told they tasted “healthy,” which I don’t think was meant as a compliment!

In the end, I enjoyed the flavors and felt indulgent eating them.  If you’d like a more dessert-y version, you could try this recipe from the website Toot Sweet.

If I have somehow inspired you to run out and make my version, you can see how I did it below!

Until Next Time,

Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob’s Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*

*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds.

In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry.

Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes.

While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting.

Makes 16 muffin-cupcakes.

 

Posted: 12-30-2018

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Don't be intimidated by home fermenting, it is surprisingly and refreshingly simple.  I'm no expert, but I have successfully produced kombucha (shoot me a note if you're local and would like a scoby mother to start your own kombucha), apple cider vinegar (I also have a vinegar mother if you're interested), and most recently, sauerkraut.  Fermented foods are nutritious and delicious - what's not to love?!



Health benefits of fermented foods:

The microbial world inside our bodies, referred to as our microbiome, is credited/blamed for our digestion/struggle to digest, moods, satiety/cravings, immune system, etc.  You can see why it's important to ensure your microbiome is well cared for.  The probiotics found in fermented foods support the proliferation of the healthy bacteria in our microbiomes.

Interested in knowing more? Read: It Starts with Food by Dallas and Melissa Hartwig or Grain Brain by David Perlmutter.  Listen: "Paleo Magazine Radio #247" Watch or listen: "Joe Rogan Experience #1054"



Things to know about home fermenting:
  • Watch out for mold and visible fuzz - mold is bad.  Use fermentation weights (a glass jar filled with water also works) to keep solids under the water.  Fermenting is an anaerobic process, and air facilitates mold growth.
  • Don't fret if it gets a white film - it's a natural yeast byproduct of the ferment.  Simply spoon it off the top and you're good to go.
  • Strong smell is OK and expected - don't worry, the unpleasant and pungent stink will inform you if a batch goes bad.
  • Vegetables should maintain vibrancy - it is a sign of spoiled vegetables if they get slimy, brown, and discolored.
  • Fermentation duration varies depending on temperature - the colder it is, the longer it will take.
[caption id="attachment_5039" align="aligncenter" width="520"] Top view of fermentation weights holding the kraut under the liquid.[/caption] Make your own kraut:
What you'll need:
  • 1 Large/2 small heads of red or green cabbage
  • 2 Tbsp sea salt
  • Fermenting vessel; either a Large glass jar with a lid (ask your local bartender to save you a giant olive jar) or use a fermentation crock (I use this one)
  • Fermentation weights (you can use a glass jar filled with water - be sure it fits through the top of your fermentation vessel)
  • Optional extras: caraway, apple, carrot, onion, and/or garlic
Thinly slice the cabbage and optional add-ins.  I like to do this with the slicing blade of my food processor.  Put shredded cabbage into a large bowl with the sea salt.  Depending on how much you make, you may need to do this in batches. [caption id="attachment_5040" align="aligncenter" width="520"] Pre and post mashed cabbage. Be patient, it takes time and strong hands to break the cabbage down.[/caption] Mash the cabbage for ~10 minutes with a potato masher, muddler, or your hands.  I prefer starting with the potato masher to get the process started, then use my hands - it's a serious finger exercise.  The cabbage will break down and release water.  If there is not enough cabbage water to fully cover your cabbage, top with filtered water until it is all covered. Weigh down cabbage and cover vessel.  If using a fermentation crock, be sure to keep the water lip filled to avoid exposing your ferment to oxygen.  If using a jar, either seal tightly and burp daily to release pressure, or cover with a coffee filter or cloth napkin secured with a rubber band.  Ferment at least two weeks, tasting each week until desired flavor and texture has been reached.
Have your own fermenting success stories, requests, or ideas?  Please share in comments below! Until next time, Corrie Austin" ["post_title"]=> string(52) "Strong Hands + Patience: Recipes for Home Fermenting" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(49) "strong-hands-patience-recipes-for-home-fermenting" ["to_ping"]=> string(0) "" ["pinged"]=> string(221) "https://www.drperlmutter.com/about/grain-brain-by-david-perlmutter/ http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/ https://magnoliadays.com/szegediner-gulasch-german-sauerkraut-beef-goulash/" ["post_modified"]=> string(19) "2019-02-07 08:20:10" ["post_modified_gmt"]=> string(19) "2019-02-07 12:20:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5035" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#282 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#277 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(32) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(32) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) ["comments"]=> array(4) { [0]=> &object(WP_Comment)#239 (18) { ["comment_ID"]=> string(6) "208701" ["comment_post_ID"]=> string(4) "5035" ["comment_author"]=> string(14) "Patrick Kutkey" ["comment_author_email"]=> string(17) "Pkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "73.11.38.179" ["comment_date"]=> string(19) "2019-01-22 20:05:56" ["comment_date_gmt"]=> string(19) "2019-01-23 00:05:56" ["comment_content"]=> string(31) "Will try this at our new house!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208702]=> object(WP_Comment)#1004 (18) { ["comment_ID"]=> string(6) "208702" ["comment_post_ID"]=> string(4) "5035" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-23 07:10:52" ["comment_date_gmt"]=> string(19) "2019-01-23 11:10:52" ["comment_content"]=> string(128) "Can't wait to hear how it turns out. Also, thanks for catching my EMBARRASSING typo...I have since corrected my spelling error!" 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Also, thanks for catching my EMBARRASSING typo...I have since corrected my spelling error!" 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I can’t wait to try it 😊" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208704]=> object(WP_Comment)#1007 (18) { ["comment_ID"]=> string(6) "208704" ["comment_post_ID"]=> string(4) "5035" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-25 08:29:05" ["comment_date_gmt"]=> string(19) "2019-01-25 12:29:05" ["comment_content"]=> string(403) "I'm pretty sure most conventional pickles and ferments are "flash pickled" with vinegar and not actually aged. The salt helps to preserve the veggies. Some folks get real technical with the vegetable to salt ratio (weighing by the gram, etc), but I found mine worked well with flexible measurements. However, mine fermented for ~6 weeks, so perhaps it would have been faster if I was more calculated." 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The salt helps to preserve the veggies. Some folks get real technical with the vegetable to salt ratio (weighing by the gram, etc), but I found mine worked well with flexible measurements. However, mine fermented for ~6 weeks, so perhaps it would have been faster if I was more calculated." 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Also, thanks for catching my EMBARRASSING typo...I have since corrected my spelling error!" 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I can’t wait to try it 😊" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208704]=> object(WP_Comment)#1007 (18) { ["comment_ID"]=> string(6) "208704" ["comment_post_ID"]=> string(4) "5035" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-25 08:29:05" ["comment_date_gmt"]=> string(19) "2019-01-25 12:29:05" ["comment_content"]=> string(403) "I'm pretty sure most conventional pickles and ferments are "flash pickled" with vinegar and not actually aged. The salt helps to preserve the veggies. Some folks get real technical with the vegetable to salt ratio (weighing by the gram, etc), but I found mine worked well with flexible measurements. However, mine fermented for ~6 weeks, so perhaps it would have been faster if I was more calculated." 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The salt helps to preserve the veggies. Some folks get real technical with the vegetable to salt ratio (weighing by the gram, etc), but I found mine worked well with flexible measurements. However, mine fermented for ~6 weeks, so perhaps it would have been faster if I was more calculated." 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2 responses to “Muffins posing as cupcakes”

  1. I am definitely trying the cupcake/muffin recipe before the end of the first month of the new year. They fit my resolution to throw out the old and try the new! Not promising anything…but really look forward the fun of trying….wondering if I could ever make carrot spirals as beautiful as Corrie’s. ( – :

    • Corrie Austin says:

      Hello Bronwyn! This recipe was very fun to try – lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up…) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until “crisp.” Let me know how they turn out!

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‘Tis the Season

The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend’s eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts.

I’m generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can’t resist pandering my sweet tooth when its around the house.

This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman’s of Maine.

Berries and Cream is pleasantly simple to prepare…well…it’s simple when you don’t explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients:

*8 oz Sour Cream

*8 oz Cream Cheese (room temperature)

*8 oz Whipping Cream

Sugar, honey, or maple syrup to taste

Mixed berries, lightly sweetened

Mint for garnish

*Equal parts of all three – does not have to be 8 oz!

Method:

Using a hand mixer (don’t use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in!

Until next time,

Corrie Austin

Posted: 12-9-2018

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      ["post_content"]=>
      string(6067) "**Update! You know what you could do with this?  Make Szegediner Gulasch (German Sauerkraut Beef Gulash) - it's a tad on the spicy side, but very very tasty!  I served mine over roasted potatoes and topped with sour cream. YUM!

Don't be intimidated by home fermenting, it is surprisingly and refreshingly simple.  I'm no expert, but I have successfully produced kombucha (shoot me a note if you're local and would like a scoby mother to start your own kombucha), apple cider vinegar (I also have a vinegar mother if you're interested), and most recently, sauerkraut.  Fermented foods are nutritious and delicious - what's not to love?!



Health benefits of fermented foods:

The microbial world inside our bodies, referred to as our microbiome, is credited/blamed for our digestion/struggle to digest, moods, satiety/cravings, immune system, etc.  You can see why it's important to ensure your microbiome is well cared for.  The probiotics found in fermented foods support the proliferation of the healthy bacteria in our microbiomes.

Interested in knowing more? Read: It Starts with Food by Dallas and Melissa Hartwig or Grain Brain by David Perlmutter.  Listen: "Paleo Magazine Radio #247" Watch or listen: "Joe Rogan Experience #1054"



Things to know about home fermenting:
  • Watch out for mold and visible fuzz - mold is bad.  Use fermentation weights (a glass jar filled with water also works) to keep solids under the water.  Fermenting is an anaerobic process, and air facilitates mold growth.
  • Don't fret if it gets a white film - it's a natural yeast byproduct of the ferment.  Simply spoon it off the top and you're good to go.
  • Strong smell is OK and expected - don't worry, the unpleasant and pungent stink will inform you if a batch goes bad.
  • Vegetables should maintain vibrancy - it is a sign of spoiled vegetables if they get slimy, brown, and discolored.
  • Fermentation duration varies depending on temperature - the colder it is, the longer it will take.
[caption id="attachment_5039" align="aligncenter" width="520"] Top view of fermentation weights holding the kraut under the liquid.[/caption] Make your own kraut:
What you'll need:
  • 1 Large/2 small heads of red or green cabbage
  • 2 Tbsp sea salt
  • Fermenting vessel; either a Large glass jar with a lid (ask your local bartender to save you a giant olive jar) or use a fermentation crock (I use this one)
  • Fermentation weights (you can use a glass jar filled with water - be sure it fits through the top of your fermentation vessel)
  • Optional extras: caraway, apple, carrot, onion, and/or garlic
Thinly slice the cabbage and optional add-ins.  I like to do this with the slicing blade of my food processor.  Put shredded cabbage into a large bowl with the sea salt.  Depending on how much you make, you may need to do this in batches. [caption id="attachment_5040" align="aligncenter" width="520"] Pre and post mashed cabbage. Be patient, it takes time and strong hands to break the cabbage down.[/caption] Mash the cabbage for ~10 minutes with a potato masher, muddler, or your hands.  I prefer starting with the potato masher to get the process started, then use my hands - it's a serious finger exercise.  The cabbage will break down and release water.  If there is not enough cabbage water to fully cover your cabbage, top with filtered water until it is all covered. Weigh down cabbage and cover vessel.  If using a fermentation crock, be sure to keep the water lip filled to avoid exposing your ferment to oxygen.  If using a jar, either seal tightly and burp daily to release pressure, or cover with a coffee filter or cloth napkin secured with a rubber band.  Ferment at least two weeks, tasting each week until desired flavor and texture has been reached.
Have your own fermenting success stories, requests, or ideas?  Please share in comments below! Until next time, Corrie Austin" ["post_title"]=> string(52) "Strong Hands + Patience: Recipes for Home Fermenting" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(49) "strong-hands-patience-recipes-for-home-fermenting" ["to_ping"]=> string(0) "" ["pinged"]=> string(221) "https://www.drperlmutter.com/about/grain-brain-by-david-perlmutter/ http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/ https://magnoliadays.com/szegediner-gulasch-german-sauerkraut-beef-goulash/" ["post_modified"]=> string(19) "2019-02-07 08:20:10" ["post_modified_gmt"]=> string(19) "2019-02-07 12:20:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5035" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#282 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#277 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(32) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(32) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) ["comments"]=> array(2) { [0]=> &object(WP_Comment)#245 (18) { ["comment_ID"]=> string(6) "208694" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Bronwyn Dunne" ["comment_author_email"]=> string(20) "bronwyndunne@mac.com" ["comment_author_url"]=> string(34) "http://inthekitchenwithbronwyn.com" ["comment_author_IP"]=> string(13) "24.91.160.255" ["comment_date"]=> string(19) "2019-01-06 15:32:50" ["comment_date_gmt"]=> string(19) "2019-01-06 19:32:50" ["comment_content"]=> string(308) "I am definitely trying the cupcake/muffin recipe before the end of the first month of the new year. They fit my resolution to throw out the old and try the new! Not promising anything...but really look forward the fun of trying....wondering if I could ever make carrot spirals as beautiful as Corrie's. ( - :" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208697]=> object(WP_Comment)#323 (18) { ["comment_ID"]=> string(6) "208697" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-09 08:04:21" ["comment_date_gmt"]=> string(19) "2019-01-09 12:04:21" ["comment_content"]=> string(624) "Hello Bronwyn! This recipe was very fun to try - lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up...) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until "crisp." Let me know how they turn out!" 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This recipe was very fun to try - lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up...) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until "crisp." Let me know how they turn out!" 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They fit my resolution to throw out the old and try the new! Not promising anything...but really look forward the fun of trying....wondering if I could ever make carrot spirals as beautiful as Corrie's. ( - :" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208697]=> object(WP_Comment)#323 (18) { ["comment_ID"]=> string(6) "208697" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(35) "bronwyn@inthekitchenwithbronwyn.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2019-01-09 08:04:21" ["comment_date_gmt"]=> string(19) "2019-01-09 12:04:21" ["comment_content"]=> string(624) "Hello Bronwyn! This recipe was very fun to try - lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up...) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until "crisp." Let me know how they turn out!" 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This recipe was very fun to try - lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up...) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until "crisp." Let me know how they turn out!" 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4 responses to “‘Tis the Season”

  1. Kellie says:

    Berries and cream!! Yum ☺️
    My favorite mixmaster trick is to poof flour all over, hahahaaa
    Merry Christmas Corrie!
    Kellie

  2. Patrick Kutkey says:

    Pleasantly exhausting. What a nice way to put it.

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Four Things I learned in Cooking Class

Meals taste better when shared with loved ones. Look at that handsome man I get to call husband!

Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher’s pet.  My friend and I took a Mediterranean Cooking Class through CVU’s ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE.

Things I learned:

  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn’t like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness – grocery store eggplants (as opposed to freshly picked from my aunt’s garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher’s pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU’s community courses truly embody “community,” as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.

In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence!

Until next time,

Corrie Austin

Posted: 10-21-2018

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      string(6067) "**Update! You know what you could do with this?  Make Szegediner Gulasch (German Sauerkraut Beef Gulash) - it's a tad on the spicy side, but very very tasty!  I served mine over roasted potatoes and topped with sour cream. YUM!

Don't be intimidated by home fermenting, it is surprisingly and refreshingly simple.  I'm no expert, but I have successfully produced kombucha (shoot me a note if you're local and would like a scoby mother to start your own kombucha), apple cider vinegar (I also have a vinegar mother if you're interested), and most recently, sauerkraut.  Fermented foods are nutritious and delicious - what's not to love?!



Health benefits of fermented foods:

The microbial world inside our bodies, referred to as our microbiome, is credited/blamed for our digestion/struggle to digest, moods, satiety/cravings, immune system, etc.  You can see why it's important to ensure your microbiome is well cared for.  The probiotics found in fermented foods support the proliferation of the healthy bacteria in our microbiomes.

Interested in knowing more? Read: It Starts with Food by Dallas and Melissa Hartwig or Grain Brain by David Perlmutter.  Listen: "Paleo Magazine Radio #247" Watch or listen: "Joe Rogan Experience #1054"



Things to know about home fermenting:
  • Watch out for mold and visible fuzz - mold is bad.  Use fermentation weights (a glass jar filled with water also works) to keep solids under the water.  Fermenting is an anaerobic process, and air facilitates mold growth.
  • Don't fret if it gets a white film - it's a natural yeast byproduct of the ferment.  Simply spoon it off the top and you're good to go.
  • Strong smell is OK and expected - don't worry, the unpleasant and pungent stink will inform you if a batch goes bad.
  • Vegetables should maintain vibrancy - it is a sign of spoiled vegetables if they get slimy, brown, and discolored.
  • Fermentation duration varies depending on temperature - the colder it is, the longer it will take.
[caption id="attachment_5039" align="aligncenter" width="520"] Top view of fermentation weights holding the kraut under the liquid.[/caption] Make your own kraut:
What you'll need:
  • 1 Large/2 small heads of red or green cabbage
  • 2 Tbsp sea salt
  • Fermenting vessel; either a Large glass jar with a lid (ask your local bartender to save you a giant olive jar) or use a fermentation crock (I use this one)
  • Fermentation weights (you can use a glass jar filled with water - be sure it fits through the top of your fermentation vessel)
  • Optional extras: caraway, apple, carrot, onion, and/or garlic
Thinly slice the cabbage and optional add-ins.  I like to do this with the slicing blade of my food processor.  Put shredded cabbage into a large bowl with the sea salt.  Depending on how much you make, you may need to do this in batches. [caption id="attachment_5040" align="aligncenter" width="520"] Pre and post mashed cabbage. Be patient, it takes time and strong hands to break the cabbage down.[/caption] Mash the cabbage for ~10 minutes with a potato masher, muddler, or your hands.  I prefer starting with the potato masher to get the process started, then use my hands - it's a serious finger exercise.  The cabbage will break down and release water.  If there is not enough cabbage water to fully cover your cabbage, top with filtered water until it is all covered. Weigh down cabbage and cover vessel.  If using a fermentation crock, be sure to keep the water lip filled to avoid exposing your ferment to oxygen.  If using a jar, either seal tightly and burp daily to release pressure, or cover with a coffee filter or cloth napkin secured with a rubber band.  Ferment at least two weeks, tasting each week until desired flavor and texture has been reached.
Have your own fermenting success stories, requests, or ideas?  Please share in comments below! Until next time, Corrie Austin" ["post_title"]=> string(52) "Strong Hands + Patience: Recipes for Home Fermenting" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(49) "strong-hands-patience-recipes-for-home-fermenting" ["to_ping"]=> string(0) "" ["pinged"]=> string(221) "https://www.drperlmutter.com/about/grain-brain-by-david-perlmutter/ http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/ https://magnoliadays.com/szegediner-gulasch-german-sauerkraut-beef-goulash/" ["post_modified"]=> string(19) "2019-02-07 08:20:10" ["post_modified_gmt"]=> string(19) "2019-02-07 12:20:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5035" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#282 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! 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Yum ☺️ My favorite mixmaster trick is to poof flour all over, hahahaaa Merry Christmas Corrie! Kellie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(1) "0" ["user_id"]=> string(1) "0" ["children:protected"]=> array(1) { [208692]=> object(WP_Comment)#1035 (18) { ["comment_ID"]=> string(6) "208692" ["comment_post_ID"]=> string(4) "4994" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(0) "" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "162.247.90.114" ["comment_date"]=> string(19) "2018-12-29 14:11:25" ["comment_date_gmt"]=> string(19) "2018-12-29 18:11:25" ["comment_content"]=> string(99) "Always been a favorite, as I'm sure you'll remember! It's quite simple for how decadent it tastes." 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Moussaka

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small)

3 Tbsp olive oil

1 onion chopped

1 garlic clove

1 lb ground beef or lamb

Salt and pepper to taste

Dash cayenne pepper (or jalepeño)

1/2 tsp cinnamon (or allspice)

1/2 tsp cumin

1/4 tsp allspice

1 tomato chopped

1 Tbsp tomato paste

2 Tbsp chopped parsley

Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter

2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten)

1 1/4 cup hot cashew milk (or other nut milks or dairy milk)

Pinch ground nutmeg

Salt and pepper to taste

1 egg

METHOD

Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes.

While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes).

Bottom layer – it could be more filled in if you have enough eggplant.

While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat – if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside.

Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top.

Ready for the oven!

Chef’s notes:

*You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven.

*Don’t have an egg?  Don’t fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn’t come out of the oven with as nice a crust, but the dish was still FANTASTIC!

*Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!

Posted: 10-21-2018

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      string(6067) "**Update! You know what you could do with this?  Make Szegediner Gulasch (German Sauerkraut Beef Gulash) - it's a tad on the spicy side, but very very tasty!  I served mine over roasted potatoes and topped with sour cream. YUM!

Don't be intimidated by home fermenting, it is surprisingly and refreshingly simple.  I'm no expert, but I have successfully produced kombucha (shoot me a note if you're local and would like a scoby mother to start your own kombucha), apple cider vinegar (I also have a vinegar mother if you're interested), and most recently, sauerkraut.  Fermented foods are nutritious and delicious - what's not to love?!



Health benefits of fermented foods:

The microbial world inside our bodies, referred to as our microbiome, is credited/blamed for our digestion/struggle to digest, moods, satiety/cravings, immune system, etc.  You can see why it's important to ensure your microbiome is well cared for.  The probiotics found in fermented foods support the proliferation of the healthy bacteria in our microbiomes.

Interested in knowing more? Read: It Starts with Food by Dallas and Melissa Hartwig or Grain Brain by David Perlmutter.  Listen: "Paleo Magazine Radio #247" Watch or listen: "Joe Rogan Experience #1054"



Things to know about home fermenting:
  • Watch out for mold and visible fuzz - mold is bad.  Use fermentation weights (a glass jar filled with water also works) to keep solids under the water.  Fermenting is an anaerobic process, and air facilitates mold growth.
  • Don't fret if it gets a white film - it's a natural yeast byproduct of the ferment.  Simply spoon it off the top and you're good to go.
  • Strong smell is OK and expected - don't worry, the unpleasant and pungent stink will inform you if a batch goes bad.
  • Vegetables should maintain vibrancy - it is a sign of spoiled vegetables if they get slimy, brown, and discolored.
  • Fermentation duration varies depending on temperature - the colder it is, the longer it will take.
[caption id="attachment_5039" align="aligncenter" width="520"] Top view of fermentation weights holding the kraut under the liquid.[/caption] Make your own kraut:
What you'll need:
  • 1 Large/2 small heads of red or green cabbage
  • 2 Tbsp sea salt
  • Fermenting vessel; either a Large glass jar with a lid (ask your local bartender to save you a giant olive jar) or use a fermentation crock (I use this one)
  • Fermentation weights (you can use a glass jar filled with water - be sure it fits through the top of your fermentation vessel)
  • Optional extras: caraway, apple, carrot, onion, and/or garlic
Thinly slice the cabbage and optional add-ins.  I like to do this with the slicing blade of my food processor.  Put shredded cabbage into a large bowl with the sea salt.  Depending on how much you make, you may need to do this in batches. [caption id="attachment_5040" align="aligncenter" width="520"] Pre and post mashed cabbage. Be patient, it takes time and strong hands to break the cabbage down.[/caption] Mash the cabbage for ~10 minutes with a potato masher, muddler, or your hands.  I prefer starting with the potato masher to get the process started, then use my hands - it's a serious finger exercise.  The cabbage will break down and release water.  If there is not enough cabbage water to fully cover your cabbage, top with filtered water until it is all covered. Weigh down cabbage and cover vessel.  If using a fermentation crock, be sure to keep the water lip filled to avoid exposing your ferment to oxygen.  If using a jar, either seal tightly and burp daily to release pressure, or cover with a coffee filter or cloth napkin secured with a rubber band.  Ferment at least two weeks, tasting each week until desired flavor and texture has been reached.
Have your own fermenting success stories, requests, or ideas?  Please share in comments below! Until next time, Corrie Austin" ["post_title"]=> string(52) "Strong Hands + Patience: Recipes for Home Fermenting" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(49) "strong-hands-patience-recipes-for-home-fermenting" ["to_ping"]=> string(0) "" ["pinged"]=> string(221) "https://www.drperlmutter.com/about/grain-brain-by-david-perlmutter/ http://inthekitchenwithbronwyn.com/recipes/three-uses-for-a-bounty-of-apples/ https://magnoliadays.com/szegediner-gulasch-german-sauerkraut-beef-goulash/" ["post_modified"]=> string(19) "2019-02-07 08:20:10" ["post_modified_gmt"]=> string(19) "2019-02-07 12:20:10" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5035" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#371 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen. Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV. I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:
  • Gluten free
  • No table sugar
  • No brown sugar
  • No powdered sugar
I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends. Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment! In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet. If I have somehow inspired you to run out and make my version, you can see how I did it below! Until Next Time, Corrie Austin

Ingredients

Spiced Carrot Gingerbread

  • 2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/2 cup unsweetened shredded coconut
  • 3 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup molasses
  • 1 cup finely grated carrot

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 1-2 tsp cardamom to taste
  • Arrowroot powder to thicken as necessary*
*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds. In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry. Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes. While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting. Makes 16 muffin-cupcakes.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "2" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#368 (24) { ["ID"]=> int(4994) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-09 13:08:39" ["post_date_gmt"]=> string(19) "2018-12-09 17:08:39" ["post_content"]=> string(3942) " The social expectations of the holidays are pleasantly exhausting.  Dinner parties, yankee swaps, ugly sweaters, and gift exchanges.  I was mildly overwhelmed last night as a first time attendee of a friend's eleventh annual Turducken dinner party, which is aptly named after the main dish.  Turducken is a de-boned chicken stuffed in a de-boned duck stuffed in a de-boned turkey.  Disappointingly, I did not get a good photo opp before the dish was turned into a mess of mystery meat.  But speaking from experience, I can say the result was an amazing smelling house and fantastic taste.  A potluck-style gathering, the hosts took care of the turducken, and the guests brought snacks, sides, and desserts. I'm generally the type to roast brussels sprouts (in olive oil with onion and garlic) for a dinner party.  However, in the spirit of the holidays, I decided to make my favorite indulgence, Berries and Cream.  I only make it once a year around the holidays, as it is so delightfully rich and decadent, I can't resist pandering my sweet tooth when its around the house. This recipe has been a staple in my family for decades.  It is wonderfully flexible, as you can make the creme fraiche savory by adding dill or basil to add richness to a veggie or meat dish.  For a nice presentation, you can make individual parfaits in stemmed glasses and garnish with mint or basil.  I was happy to use local (ish) ingredients, Vermont maple syrup, dairy from Cabot Creamery, and wild berries from Wyman's of Maine. Berries and Cream is pleasantly simple to prepare...well...it's simple when you don't explode the whipping cream around the kitchen, like I did last night!  In a sitcom-worthy turn of events, I accidentally turned the mixer up HIGHER before turning it off.

Berries and Cream

Ingredients: *8 oz Sour Cream *8 oz Cream Cheese (room temperature) *8 oz Whipping Cream Sugar, honey, or maple syrup to taste Mixed berries, lightly sweetened Mint for garnish *Equal parts of all three - does not have to be 8 oz! Method: Using a hand mixer (don't use your stand mixer, as evidenced above!) blend together the whipping cream, cream cheese, and sour cream, until smooth.  Add sweetener to taste, sparingly, as a little goes a long way.  For a lovely presentation, you can layer the berries and cream in parfait glass or clear bowl with a mint garnish.  OR, you can just plop some cream with your berries and dig in! Until next time, Corrie Austin" ["post_title"]=> string(15) "'Tis the Season" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "tis-the-season" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-09 13:11:13" ["post_modified_gmt"]=> string(19) "2018-12-09 17:11:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4994" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (24) { ["ID"]=> int(4978) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 09:20:50" ["post_date_gmt"]=> string(19) "2018-10-21 13:20:50" ["post_content"]=> string(3180) "[caption id="attachment_4984" align="aligncenter" width="520"] Meals taste better when shared with loved ones. Look at that handsome man I get to call husband![/caption] Last week I found myself back in high school, in a home ec classroom, complete with an eager-beaver teacher's pet.  My friend and I took a Mediterranean Cooking Class through CVU's ACCESS program.  It was both my first time attending an adult cooking class, as well as my first time taking an ACCESS course.  You can find their list of courses HERE. Things I learned:
  1. Eggplant can be interesting and delicious!  I have never been much of an eggplant fan outside of Baba Ganoush.  BUT, we made a delicious recipe called Moussaka, and I have a whole new appreciation for the vegetable.  My aunt had excess eggplants after growing them in her garden this year.  They are beautiful-looking plants, but she doesn't like eggplants, and neither does anyone else she knows!  I was excited to find a new love for this seemingly un-loved vegetable.
  2. Soaking your eggplants in salt water is a worthwhile step, as it does two things: 1) removes bitterness - grocery store eggplants (as opposed to freshly picked from my aunt's garden!) have been sitting for a while, and they can get bitter; 2) softens the eggplant, which tends to have stringy/fibrous sections.
  3. Teacher's pets are as harmlessly annoying as an adult as they are in high school.
  4. ACCESS CVU's community courses truly embody "community," as evidenced by their passionate instructors, honor-system payment methods, and the providing a gathering space for inquisitive and curious people.
In addition to my new favorite eggplant dish, I also learned to make Stuffed Grape Leaves, Cauliflower in Tomato Sauce, and Baklava.  The class was well worth the 40 dollars, as I enjoyed a delicious dinner, homemade with fellow members of the community, took home leftovers, and have four new recipes I can recreate with confidence! Until next time, Corrie Austin" ["post_title"]=> string(38) "Four Things I learned in Cooking Class" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "four-things-i-learned-in-cooking-class" ["to_ping"]=> string(0) "" ["pinged"]=> string(53) " http://inthekitchenwithbronwyn.com/recipes/moussaka/" ["post_modified"]=> string(19) "2018-10-21 13:24:28" ["post_modified_gmt"]=> string(19) "2018-10-21 17:24:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4978" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#282 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#282 (24) { ["ID"]=> int(4975) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-10-21 07:53:58" ["post_date_gmt"]=> string(19) "2018-10-21 11:53:58" ["post_content"]=> string(3541) "

INGREDIENTS

Moussaka

3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp chopped parsley Sprinkling of paprika

Bechamel Sauce

2 Tbsp butter 2 Tbsp flour (or quinoa flour or oat flour if avoiding gluten) 1 1/4 cup hot cashew milk (or other nut milks or dairy milk) Pinch ground nutmeg Salt and pepper to taste 1 egg METHOD Preheat oven to 375degF.  Peel and slice eggplants.  Soak in salted water for 30-60 minutes.  Drain, toss in some olive oil, and roast in oven for 30 minutes. While eggplant is roasting, saute onion in olive oil until golden.  Add meat and garlic, and stir until just turning brown.  Add seasonings: salt, pepper, cinnamon, cumin, and allspice.  Then add chopped tomato, tomato paste, parsley, and jalepeño.  Stir well and moisten with a little water.  Simmer until meant is cooked and water is absorbed (about 15 minutes). [caption id="attachment_4987" align="aligncenter" width="520"] Bottom layer - it could be more filled in if you have enough eggplant.[/caption] While meat is simmering, prepare the Bechamel sauce: melt butter in a saucepan at medium/medium-high heat.  Add flour and stir until well blended.  Add hot milk, stirring until it boils.  Season with salt, pepper, and nutmeg. Simmer until sauce begins to thicken (it will keep thickening once removed from heat - if it gets too thick, just add some water.  It should run like gravy).  Remove from heat, add egg, and mix well.  Stir 1-2 Tbsp of Bechamel in with the meat, and set the rest aside. Place alternating layers of eggplant and meat mixture in a deep baking dish, starting and ending with eggplant.  Pour the Bechemel sauce over the eggplant mixture, sprinkle with paprika, and bake uncovered at 375degF for about 45 minutes, until a thin crust has formed on top. [caption id="attachment_4988" align="aligncenter" width="520"] Ready for the oven![/caption] Chef's notes: *You can prepare the eggplant and beef beforehand (1-2 days max).  If you do, just prepare the Bechamel sauce (~5 min) while heating the oven. *Don't have an egg?  Don't fret!  I got deep into sauce-making and realized I had no eggs.  The sauce doesn't come out of the oven with as nice a crust, but the dish was still FANTASTIC! *Feel free to use a smaller square baking dish, just add another layer: eggplant, meat, eggplant, meat, eggplant!" ["post_title"]=> string(8) "Moussaka" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "moussaka" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-21 13:31:09" ["post_modified_gmt"]=> string(19) "2018-10-21 17:31:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=4975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#277 (16) { ["term_id"]=> int(3) ["name"]=> string(7) "recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(3) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(32) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(32) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } ["queried_object_id"]=> int(3) ["comments"]=> array(0) { } ["comments_by_type"]=> array(4) { ["comment"]=> array(0) { } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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