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:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

A Love Affair with Fermented Fare

I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, “ugly” carrots. You’ve seen them before, or it’s possible you haven’t noticed them, the “juicing carrots” hidden in a nondescript corner of the produce department.

They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.

I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren’t there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I’m not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.

The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).

Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you’ll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you’ll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4″ carrot sticks, making them 1″ shorter in length than the vessel they will be stored in.  Choose organic and don’t use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin

Posted: 3-24-2019

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They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
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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" } [2]=> object(WP_Post)#368 (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) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (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" } [4]=> object(WP_Post)#280 (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" } } ["post"]=> object(WP_Post)#372 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2019-03-24 10:43:43" ["post_date_gmt"]=> string(19) "2019-03-24 14:43:43" ["post_content"]=> string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department. They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection. I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®. The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg). Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com What you'll need: Carrots (as much as you have room for in your fermentation vessel) Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on) Sea Salt Filtered water Glass jar with tight sealing lid or fermentation crock What you'll do: Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal. Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow. Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont! Until next time, Corrie Austin" ["post_title"]=> string(33) "A Love Affair with Fermented Fare" ["post_excerpt"]=> string(167) "Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What's not to love!? Learn how to make your own with a variety of flavor suggestions." 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4 responses to “A Love Affair with Fermented Fare”

  1. connie says:

    Can’t wait to try, My onion soup for soul was great. Still have some in the freezer.
    Please keep up the helpful and healthful recipes.

    Connie

    • Corrie says:

      Connie,
      I’m so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth.
      Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too!
      Corrie

  2. Just looking at the latest post with friend, Suzanne Cronkite, here in Santa Fe. Love it! Terrific photos. Made us both eager to try your fermentation recipe. And, you have another customer for your sauerkraut. Suzanne said, “Sign me up!”It’s on my list when I am home, again….xox

    • Corrie says:

      Bronwyn,
      I’ve been enjoying the fermenting so much! I’m glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm!
      Miss you and glad you’re enjoying your stay!
      Corrie

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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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They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
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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" } [2]=> object(WP_Post)#368 (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) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (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" } [4]=> object(WP_Post)#280 (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" } } ["post"]=> object(WP_Post)#371 (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)#274 (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(33) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(33) ["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)#1033 (18) { ["comment_ID"]=> string(6) "208715" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "connie" ["comment_author_email"]=> string(24) "tinytomesabout@gmail.com" ["comment_author_url"]=> string(26) "http://tinytomespublishing" ["comment_author_IP"]=> string(14) "73.159.251.194" ["comment_date"]=> string(19) "2019-03-24 14:29:29" ["comment_date_gmt"]=> string(19) "2019-03-24 18:29:29" ["comment_content"]=> string(145) "Can't wait to try, My onion soup for soul was great. Still have some in the freezer. Please keep up the helpful and healthful recipes. Connie" ["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) { [208716]=> object(WP_Comment)#1022 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1022 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1026 (18) { ["comment_ID"]=> string(6) "208717" ["comment_post_ID"]=> string(4) "5084" ["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) "71.228.116.92" ["comment_date"]=> string(19) "2019-04-05 13:15:07" ["comment_date_gmt"]=> string(19) "2019-04-05 17:15:07" ["comment_content"]=> string(282) "Just looking at the latest post with friend, Suzanne Cronkite, here in Santa Fe. Love it! Terrific photos. Made us both eager to try your fermentation recipe. And, you have another customer for your sauerkraut. Suzanne said, "Sign me up!"It's on my list when I am home, again....xox" ["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) { [208718]=> object(WP_Comment)#1025 (18) { ["comment_ID"]=> string(6) "208718" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.13.214" ["comment_date"]=> string(19) "2019-04-06 08:41:28" ["comment_date_gmt"]=> string(19) "2019-04-06 12:41:28" ["comment_content"]=> string(210) "Bronwyn, I've been enjoying the fermenting so much! I'm glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm! Miss you and glad you're enjoying your stay! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208717" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#1025 (18) { ["comment_ID"]=> string(6) "208718" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(14) "174.199.13.214" ["comment_date"]=> string(19) "2019-04-06 08:41:28" ["comment_date_gmt"]=> string(19) "2019-04-06 12:41:28" ["comment_content"]=> string(210) "Bronwyn, I've been enjoying the fermenting so much! I'm glad to hear folks are interested in partaking. I have some asparagus in process as we speak. Yumm! Miss you and glad you're enjoying your stay! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208717" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(4) { [0]=> &object(WP_Comment)#1033 (18) { ["comment_ID"]=> string(6) "208715" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "connie" ["comment_author_email"]=> string(24) "tinytomesabout@gmail.com" ["comment_author_url"]=> string(26) "http://tinytomespublishing" ["comment_author_IP"]=> string(14) "73.159.251.194" ["comment_date"]=> string(19) "2019-03-24 14:29:29" ["comment_date_gmt"]=> string(19) "2019-03-24 18:29:29" ["comment_content"]=> string(145) "Can't wait to try, My onion soup for soul was great. Still have some in the freezer. Please keep up the helpful and healthful recipes. Connie" ["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) { [208716]=> object(WP_Comment)#1022 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. The more soups and stews I make, the more I realize wine and vinegar are necessary ingredients for a rich broth. Fermented foods can be an acquired taste, but I certainly enjoy them. Hope you do too! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208715" ["user_id"]=> string(1) "0" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#1022 (18) { ["comment_ID"]=> string(6) "208716" ["comment_post_ID"]=> string(4) "5084" ["comment_author"]=> string(6) "Corrie" ["comment_author_email"]=> string(21) "micalou1735@yahoo.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "174.199.31.96" ["comment_date"]=> string(19) "2019-03-26 05:54:45" ["comment_date_gmt"]=> string(19) "2019-03-26 09:54:45" ["comment_content"]=> string(261) "Connie, I'm so glad the soup was a success for you. 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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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They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
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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" } [2]=> object(WP_Post)#368 (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) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (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" } [4]=> object(WP_Post)#280 (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" } } ["post"]=> object(WP_Post)#368 (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) "4" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Term)#274 (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(33) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(33) ["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)#259 (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)#251 (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!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208701" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#251 (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!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208701" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#267 (18) { ["comment_ID"]=> string(6) "208703" ["comment_post_ID"]=> string(4) "5035" ["comment_author"]=> string(6) "Kellie" ["comment_author_email"]=> string(17) "Kkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "73.11.38.179" ["comment_date"]=> string(19) "2019-01-25 07:41:25" ["comment_date_gmt"]=> string(19) "2019-01-25 11:41:25" ["comment_content"]=> string(77) "I’m surprised there’s no vinegar or sugar! 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)#248 (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)#248 (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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4 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!

  2. Maria Brandriff says:

    Can the gluten free flour be substituted cup for cup with regular flour?

    • Corrie Austin says:

      Hello Maria,
      Apologies for the delayed reply, did you try this already?
      I think substituting regular flour would work just fine, and honestly, I think they will taste BETTER that way! I would check them for done-ness a little earlier (maybe at 14-15 minutes), as typically gluten free recipes cook longer.
      I hope they turn out well! These were very rich in flavor. Yum!
      Corrie

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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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      string(4475) "I want to ferment EVERYTHING.  After a couple batches of sauerkraut, tasty, yet lacking in creativity, I bought a giant bag of rejected, "ugly" carrots. You've seen them before, or it's possible you haven't noticed them, the "juicing carrots" hidden in a nondescript corner of the produce department.



They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
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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" } [2]=> object(WP_Post)#368 (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) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (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" } [4]=> object(WP_Post)#280 (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" } } ["post"]=> object(WP_Post)#367 (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)#274 (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(33) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(33) ["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)#247 (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)#266 (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!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208694" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#266 (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!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208694" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1047 (18) { ["comment_ID"]=> string(6) "208710" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(15) "Maria Brandriff" ["comment_author_email"]=> string(20) "mbrandriff@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "71.235.97.143" ["comment_date"]=> string(19) "2019-02-26 11:28:07" ["comment_date_gmt"]=> string(19) "2019-02-26 15:28:07" ["comment_content"]=> string(72) "Can the gluten free flour be substituted cup for cup with regular flour?" ["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) { [208711]=> object(WP_Comment)#238 (18) { ["comment_ID"]=> string(6) "208711" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "65.183.157.15" ["comment_date"]=> string(19) "2019-03-10 10:50:02" ["comment_date_gmt"]=> string(19) "2019-03-10 14:50:02" ["comment_content"]=> string(382) "Hello Maria, Apologies for the delayed reply, did you try this already? I think substituting regular flour would work just fine, and honestly, I think they will taste BETTER that way! I would check them for done-ness a little earlier (maybe at 14-15 minutes), as typically gluten free recipes cook longer. I hope they turn out well! These were very rich in flavor. Yum! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208710" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#238 (18) { ["comment_ID"]=> string(6) "208711" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "65.183.157.15" ["comment_date"]=> string(19) "2019-03-10 10:50:02" ["comment_date_gmt"]=> string(19) "2019-03-10 14:50:02" ["comment_content"]=> string(382) "Hello Maria, Apologies for the delayed reply, did you try this already? I think substituting regular flour would work just fine, and honestly, I think they will taste BETTER that way! I would check them for done-ness a little earlier (maybe at 14-15 minutes), as typically gluten free recipes cook longer. I hope they turn out well! These were very rich in flavor. Yum! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208710" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(4) { [0]=> &object(WP_Comment)#247 (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)#266 (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!" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208694" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#1047 (18) { ["comment_ID"]=> string(6) "208710" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(15) "Maria Brandriff" ["comment_author_email"]=> string(20) "mbrandriff@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "71.235.97.143" ["comment_date"]=> string(19) "2019-02-26 11:28:07" ["comment_date_gmt"]=> string(19) "2019-02-26 15:28:07" ["comment_content"]=> string(72) "Can the gluten free flour be substituted cup for cup with regular flour?" ["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) { [208711]=> object(WP_Comment)#238 (18) { ["comment_ID"]=> string(6) "208711" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "65.183.157.15" ["comment_date"]=> string(19) "2019-03-10 10:50:02" ["comment_date_gmt"]=> string(19) "2019-03-10 14:50:02" ["comment_content"]=> string(382) "Hello Maria, Apologies for the delayed reply, did you try this already? I think substituting regular flour would work just fine, and honestly, I think they will taste BETTER that way! I would check them for done-ness a little earlier (maybe at 14-15 minutes), as typically gluten free recipes cook longer. I hope they turn out well! These were very rich in flavor. Yum! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208710" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [3]=> &object(WP_Comment)#238 (18) { ["comment_ID"]=> string(6) "208711" ["comment_post_ID"]=> string(4) "5004" ["comment_author"]=> string(13) "Corrie Austin" ["comment_author_email"]=> string(21) "micalou1735@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(13) "65.183.157.15" ["comment_date"]=> string(19) "2019-03-10 10:50:02" ["comment_date_gmt"]=> string(19) "2019-03-10 14:50:02" ["comment_content"]=> string(382) "Hello Maria, Apologies for the delayed reply, did you try this already? I think substituting regular flour would work just fine, and honestly, I think they will taste BETTER that way! I would check them for done-ness a little earlier (maybe at 14-15 minutes), as typically gluten free recipes cook longer. I hope they turn out well! These were very rich in flavor. Yum! Corrie" ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208710" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["trackback"]=> array(0) { } ["pingback"]=> array(0) { } ["pings"]=> array(0) { } } }
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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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They are misshapen, knobby, and broken.  They are the carrots too unsightly to be displayed for the discerning shopper to choose from an otherwise beautiful produce display.  These rejects are perfect for hiding in a clay pot to ferment to perfection.



I eagerly await the day when Western Medicine Doctors ask about diet and lifestyle when diagnosing and prescribing.  We aren't there yet, but I believe we are getting close.  If you experience frequent heartburn, headaches, mystery allergies, IBS symptoms, etc., I'm not proposing this fermented carrot recipe will cure you, but questioning your diet and lifestyle will likely take you farther than a new pharmaceutical or some Tums®.



The best medicine we can give ourselves is in the food we eat.  Knowledge of gut health and the benefits of probiotics, such as those found in fermented foods, is becoming increasingly more commonplace.  Some even argue that we ARE our gut bacteria, as our gut health impacts our mood, digestion, and hormone balance (or imbalance!).  If any of this information surprises, shocks, or bewilders you, I highly recommend reading a book on the topic (try Brain Maker by David Perlmutter and Kristin Loberg).



Nutritious meets delicious with these tangy, crispy carrots, fermented with dill and shallot.  They are a great snack straight from the jar or a colorful addition to a dinner plate.  I was inspired by MakeSauerkraut.com

What you'll need:

Carrots (as much as you have room for in your fermentation vessel)

Flavors (mix and match herbs and spices: garlic, mint, ginger, jalepeño, onion, dill, cardamom, peppercorn, the list goes on)

Sea Salt

Filtered water

Glass jar with tight sealing lid or fermentation crock

What you'll do:

Mix enough salt water (1 Tbsp salt per 2 cups water) to cover your carrots.  Pick your flavors (I used dill, sliced shallot, and peppercorn) and place at the bottom of your vessel.  Use a glass jar with tightly sealing lid or a fermentation crock.  Do not use plastic or metal.

Slice carrots into 1/4" carrot sticks, making them 1" shorter in length than the vessel they will be stored in.  Choose organic and don't use baby carrots, as they are often treated to maintain color and will not ferment.  Squeeze carrot slices into the vessel on top of the garnishes, and then pour salt water over the carrots.  Be sure carrots are completely covered in water, otherwise mold may grow.

Let sit in a dark place for 1-3 weeks.  If using a jar, burp the jar every day or two to let gasses escape.  Taste after one week, and age until desired flavor is reached.  Move to the fridge when they taste to your liking!  Note they will ferment more quickly in warmer in temperatures.  What takes one week in the summer may take three weeks in the winter.  I fermented mine for three weeks, and despite those of you who may have spring weather, it is still very much winter in Vermont!

Until next time,

Corrie Austin"
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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" } [2]=> object(WP_Post)#368 (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) "4" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#367 (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" } [4]=> object(WP_Post)#280 (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" } } ["post"]=> object(WP_Post)#280 (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" } ["queried_object"]=> object(WP_Term)#274 (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(33) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(3) ["category_count"]=> int(33) ["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)#267 (18) { ["comment_ID"]=> string(6) "208689" ["comment_post_ID"]=> string(4) "4994" ["comment_author"]=> string(6) "Kellie" ["comment_author_email"]=> string(17) "Kkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "174.224.3.50" ["comment_date"]=> string(19) "2018-12-09 20:05:31" ["comment_date_gmt"]=> string(19) "2018-12-10 00:05:31" ["comment_content"]=> string(129) "Berries and cream!! 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)#300 (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." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208689" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#300 (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." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208689" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#242 (18) { ["comment_ID"]=> string(6) "208690" ["comment_post_ID"]=> string(4) "4994" ["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) "2018-12-11 10:37:47" ["comment_date_gmt"]=> string(19) "2018-12-11 14:37:47" ["comment_content"]=> string(49) "Pleasantly exhausting. What a nice way to put 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) { [208691]=> object(WP_Comment)#312 (18) { ["comment_ID"]=> string(6) "208691" ["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 14:10:01" ["comment_date_gmt"]=> string(19) "2018-12-29 18:10:01" ["comment_content"]=> string(98) "Admittedly, I sometimes have to remind myself that its "pleasant" and not just exhausting, hahaha!" 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["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208690" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["comments_by_type"]=> array(4) { ["comment"]=> array(4) { [0]=> &object(WP_Comment)#267 (18) { ["comment_ID"]=> string(6) "208689" ["comment_post_ID"]=> string(4) "4994" ["comment_author"]=> string(6) "Kellie" ["comment_author_email"]=> string(17) "Kkutkey@gmail.com" ["comment_author_url"]=> string(0) "" ["comment_author_IP"]=> string(12) "174.224.3.50" ["comment_date"]=> string(19) "2018-12-09 20:05:31" ["comment_date_gmt"]=> string(19) "2018-12-10 00:05:31" ["comment_content"]=> string(129) "Berries and cream!! 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)#300 (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." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208689" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [1]=> &object(WP_Comment)#300 (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." ["comment_karma"]=> string(1) "0" ["comment_approved"]=> string(1) "1" ["comment_agent"]=> string(0) "" ["comment_type"]=> string(0) "" ["comment_parent"]=> string(6) "208689" ["user_id"]=> string(1) "1" ["children:protected"]=> array(0) { } ["populated_children:protected"]=> bool(true) ["post_fields:protected"]=> array(21) { [0]=> string(11) "post_author" [1]=> string(9) "post_date" [2]=> string(13) "post_date_gmt" [3]=> string(12) "post_content" [4]=> string(10) "post_title" [5]=> string(12) "post_excerpt" [6]=> string(11) "post_status" [7]=> string(14) "comment_status" [8]=> string(11) "ping_status" [9]=> string(9) "post_name" [10]=> string(7) "to_ping" [11]=> string(6) "pinged" [12]=> string(13) "post_modified" [13]=> string(17) "post_modified_gmt" [14]=> string(21) "post_content_filtered" [15]=> string(11) "post_parent" [16]=> string(4) "guid" [17]=> string(10) "menu_order" [18]=> string(9) "post_type" [19]=> string(14) "post_mime_type" [20]=> string(13) "comment_count" } } [2]=> &object(WP_Comment)#242 (18) { ["comment_ID"]=> string(6) "208690" ["comment_post_ID"]=> string(4) "4994" ["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) "2018-12-11 10:37:47" ["comment_date_gmt"]=> string(19) "2018-12-11 14:37:47" ["comment_content"]=> string(49) "Pleasantly exhausting. What a nice way to put 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) { [208691]=> object(WP_Comment)#312 (18) { ["comment_ID"]=> string(6) "208691" ["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 14:10:01" ["comment_date_gmt"]=> string(19) "2018-12-29 18:10:01" ["comment_content"]=> string(98) "Admittedly, I sometimes have to remind myself that its "pleasant" and not just exhausting, hahaha!" 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