Rhubarb & Almond Pound Cake with coconut & rye

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Preheat oven to 350 F. Lightly butter the bottom sides of a 10in round cake pan.

4 large eggs, at room temperature.
2/3 cup of granulated sugar.
1/4 teaspoon of salt.

2 cups almond flour
1/3 cup rye flour
1/3 cup all purpose flour
1 tsp baking powder


1 cup unsalted butter at room temperature. 
2 Tbsp of coconut oil
1 tsp coconut extract  (we use cooks brand.)
3 Tbsp shredded unsweetened coconut

1 large stalk of rhubarb

1/3 cup sugar  

2 Tbsp unsalted butter (for the pan) 


1. Combine the eggs, sugar, and the salt in a large bowl. Using electric beater or a whisk, beat on high speed until the mixture lightens and color and triples and volume. This should take about 2 to 4 minutes. Continue to beat at a medium speed for 1 minute, until the mixture forms nice ribbons. 

2. In separate bowl, use a wooden spoon to stir together the room temp butter and coconut oil.

3. In another bowl, mix together the almond flour, baking powder, shredded coconut, rye flour & all purpose flour. 

4. Gently fold 1/4 of the dry ingredients into the beaten egg mixture. Then fold about 1/4 of the butter mixture into the egg mixture and then fold in the remaining three quarters of the egg mixture.

5. Butter the bottom sides of a 10 inch round cake pan.  Sprinkle the 1/3 cup of sugar evenly around the bottom of the pan. Arrange the rhubarb stalks across the pan on top of the sugars and pour tha batter over the top, smoothing the top with a spatula. Bake until the edges are golden brown and a cake tester comes out clean, about 30 minutes or so.



 

Stuffed Kefir Pancakes with raspberry jam. (Ebelskiver)

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These are so light, fluffy and easy to make. You will need to have a special ebelskiver pan to full these off though! You can find them easily on line.

We used kefir in place of buttermilk which added a little tang to the batter.

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Ingredients:

  • 1 cup all purpose flour
  • 2 teaspoon sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • 3/4 cup kefir
  • 1/4 cup whole milk
  • 2 teaspoon melted butter
  • 1 teaspoon vanilla extract
  • softened butter for pan
  • jam of your choice for filling (chocolate works too)
  • powdered sugar, for dusting
  1. In a large bowl, whisk together flour, sugar, baking powder & salt.
  2. Separate eggs, set whites aside.
  3. Whisk in egg yolks, kefir, milk, melted butter and vanilla extract. Whisk until smooth & thoroughly mixed - don't sweat the lumps.
  4. In a separate bowl, beat egg whites until they form stiff peaks.
  5. Fold whites into batter.
  6. Brush the pan with softened butter using a pastry brush
  7. Heat pan up over medium heat.
  8. Pour batter into each well, filling about half way. I use a small ladle.
  9. Fill with about half a teaspoon of jam or a pinch of chocolate chips.
  10. Top with additional batter - I fill ⅛" from the top.
  11. Cook until bottoms are golden and sides are set, about 3-4 minutes, then, using your method of choice, flip pancakes and continue to cook until bottom is golden - another 2-3 minutes. I used 2 wooden skewers to maneuver and flip each one. I usually let them cook until the tops have a ton of tiny bubbles and then carefully flip them. You'll find your groove.
  12. Repeat with remaining batter.
  13. With a small pastry bag, pipe in the jam while still warm and dust with powdered sugar, or roll them in melted salted butter and drizzle with some maple sizzurp.

Turkey Brine with fresh pressed cider & ginger

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Ingredients:

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar

6 cups apple cider
1 gallon turkey or chicken stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon iced water


For the aromatics:
2 apples, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
peanut oil

Combine the cider, stock, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.


Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining if necessary.


Preheat the oven to 475 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.


Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apples, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with peanut oil.


Roast the turkey on lowest level of the oven at 475 degrees F for 25-30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 325 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for about 15 minutes before carving.

Floriani Red Corn Pudding with goats milk, & hickory nuts

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Ingredients:

1 small sugar pumpkin (approx 4/5 pounds

4 tbsp. unsalted butter

6 cups goats milk

2 Tbsp of fresh NH grown ginger, peeled and finely chopped (The Farm at Eastman’s Corner)

1/2 cup dark brown sugar

3/4 cup gound NH grown flint corn (if you use regular cornmeal, use 2/3rd cup)

1 tbsp. light molasses

2 cups of pumpkin puree

2 tsp ground cinnamon

1 tsp kosher salt

1 cup of shelled & toasted hickory nuts ( pecans are good substitute if you cant source hickory nuts)

 

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For the pudding:

 

1.    Bring goats milk, ginger, pumpkin puree and cinnamon to a boil in a 4-qt. saucepan over high heat,

2.       Add the brown sugar, salt, cornmeal, molasses; bring to a boil over medium heat, and cook, stirring often, until mixture thickens slightly, about 15-18 minutes.

3.       Whisk in butter and hickory nuts and let cool for 10 minutes.

 

A note on the stuffed pumpkin:  You can skip roasting the pumpkin and portion the pudding into buttered ramekins and bake until golden brown. The center should jiggle when you tap on the ramekins. Let it cool for about 15 minutes and serve warm with vanilla ice cream.

You may also do this entire recipe the night before and re-heat in the oven for the big dinner to save time. We like the idea of having some coals going in the fire pit on Thanksgiving. Not only is it a stunning display, it’s also a great time for family to hang out after dinner and have some warm cider (with bourbon)

 

For the pumpkin: The first step is to light a nice fire out of hard wood (we used apple) outside and get the coals going good! Carefully cut the top off of the pumpkin (about 3 inches from the top) and hollow out the seeds with a large spoon. Fill the pumpkin with the warm pudding mixture andput the top back on like a lid. Roast the pumpkin directly in the hot coals, scooping the coals up around the pumpkin with a shovel. Bake for about 10 minutes until the skin is blistered and the pumpkin is soft, but not mushy. Take off of the coals with the shovel and place on serving dish of choice. The pudding gets thicker when its cooled down. 

Country Ham with Heritage Breed Pork

I have made a few hams in my day, but none of them came out nearly as great as this last one. We followed the step by step recipe from the University of Kentucky and the results were stunning! You can find the recipe by clicking here. We let this beauty age for just over 18 months before cutting into it. We were waiting for the perfect time to have our first ceremonial slicing and we found it. Our Italian friend Luca is one of the best cheesemakers in the area and was over our house for dinner with some other long time friends and we had to get into it! Luca brought a pile of his cheeses from Wolf Meadow Farm, his cheese company. The meat and cheese board was stacked with deliciousness. He spoke of his childhood memories of rubbing bread on the hams and salami curing in his basements back in Campobasso, Italy. He said the fat on this ham had that same nostalgic character as the hams of his childhood. He went on to tell us that he was not allowed to touch the hams growing up, until special holidays, so they would try to rub the flavor into the bread and not get caught by his mother! 

The quality of the pork is the heart and soul of the flavor, so we went with a beautiful custom cut leg from Snug Valley farm in East Hardwick, Vermont. The breed of pork was 100% pure bred Berkshire. The color of the meat was a lush, dark burgundy. The fat was like cream and the ratio between the 2 were perfect. 

In the winter, their pigs live in one of two winter pig barns that have open-air sides and one barn has large outdoor loafing areas for each group. They use deep bedded pack with first cut hay to keep them warm and allow them to eat grass throughout the winter.

They also never use antibiotics and they use a feed natural grain and their own hay, supplementing with brewers grain, organic veggies and organic bread, when available.

When we were in Spain, we literally ate dozens and dozens of different dishes, all over the south. One dish we would get everywhere we went, was the regional Jamòn! From the coastal cities of Malaga & Mijas, to the mountain villages of Ronda, we would start our dinner with a plate of expertly sliced ham. The ham was always sliced to order and served as is. They would offer 3 types based on age. 8 month, 12 month & 18 month. They also offered different breeds like Iberico (black hoof) & the most coveted, acorn fed Iberico bellota. I loved them all, but there was an umami thing going on with the 18 month that was really special and the texture was perfect. We wanted to have that experience at our fingertips whenever we wanted and we were ready to wait it out through curing our own leg. 

 It took way more skill than I imagined to cut it perfectly thin, making sure to get a good fat to meat ratio with each slice! 

It took way more skill than I imagined to cut it perfectly thin, making sure to get a good fat to meat ratio with each slice! 

I will only give the credit to our basement temperature & humidity, because it just so happened to be clean and consistent throughout the aging process. The rest of the credit goes to the quality of the snug valley pork and the excellent, detailed, step by step recipe from the University of Kentucky. After all, Kentucky ham is some of the best in the states. Salt ratio and before & after weights are key to figuring out when your ham is ready to eat. 

 The finished product served as is. So damn delicious!

The finished product served as is. So damn delicious!

Stuffed Venison Neck with yellow foot mushrooms & chestnuts

I am fortunate enough to know a few hunters in the area. Believe it or not, most of them have no idea how to properly butcher! I usually get phone calls throughout the hunting season, to come and help teach hunters how to break down the different cuts and how to get a better yield. I enjoy it. I am always happy to share techniques and ideas. After all, someone took the time to teach me. I have a couple of close friends that are butchers. If you were to ask them what muscle is their favorite, it would most likely be the neck. It has a great ratio of meat to fat. It's also very versatile. I was gifted the whole neck (and then some) for helping out a friend of mine. Some of the first ingredients that come to mind when preparing wild game, are wild edibles. There is something so natural about cooking things that reside in the same habitat. We had some dried yellow foot chanterelles from last summer that seemed perfect for this recipe. I use the term "recipe" loosely in this particular story, as it is more of something that I threw together using what I had laying around. I hope to inspire someone out there to do the same. However, I will be sharing the cooking technique of how we pulled off this beautiful roulade! 

The stuffing was made out of sautéed onions, roasted garlic, thyme, rosemary, rehydrated yellow foot mushrooms, chestnuts & Madeira wine. We bought the chestnuts that were already peeled and ready to go (we usually roast our own, but we have three kids, give me a pass!). You can buy them at specialty stores or online. We seared the chestnuts in the pan in butter before we added the onions and it landed a deeper flavor to the stuffing. We then added the mushrooms and cooked for a minute or so to develop more flavor. Then we added roasted garlic and deglazed the pan with the Madeira and cooked it all the way down. After that, we added a bit of the water that we used to rehydrate the mushrooms and cooked that down as well. Then we added a knob of butter and the chopped fresh herbs. Easy as that. There was no bread in this particular "stuffing". Don't get me wrong, I am always pro-bread, we just didn't have any. It is stuffed into the neck, so it is technically "stuffing".

We used a touch of transglutaminase on the edges of the meat to adhere both the roulade to itself, as well as the bacon to the exterior. Transglutaminase, also known as TG or "meat glue"  keeps the roulade from coming apart once cooked. I have used this ingredient in many professional kitchens. TG is a naturally occurring enzyme in plants, animals, and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Confusing? Some people freak out when they here the words meat glue, because some chefs that have no idea about safety and sanitation use it to stick together scrap meats and form them into "steaks" which to me, is both appalling and uncalled for. When used properly, I see no issues with it. After all, if you love Turkey sandwiches, or cold cuts from the deli, you have been eating it your whole life. We got this product online. For more factual information on this product we provided a couple links at the bottom of the story from the International Culinary Center and the huffington post. 

Back to the recipe. Pack the stuffing into one edge of the butterflied meat and roll it over onto itself, nice and tight. Make sure that the dusted edges overlap each other. 

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This is New Hampshire cob smoked bacon. It is a little too thick for what we needed so we stuck it in between two pieces of plastic wrap and flattened it with a meat hammer. We used bacon to this recipe, to add some well needed fat to the lean neck meat during the cooking process. It also adds a ton of delicious smokey flavor. 

Roll the bacon around the roulade and lightly dust the edges of the bacon with transglutaminase.

 Only dust the edges as seen above. The seems will most likely come apart if you skip this step.

Only dust the edges as seen above. The seems will most likely come apart if you skip this step.

 This is the finished roll all tied up and ready to go. From here we cryovaced in a foodsaver, then cooked sous vide for 36 hours at 138. f

This is the finished roll all tied up and ready to go. From here we cryovaced in a foodsaver, then cooked sous vide for 36 hours at 138. f

Once you follow the instructions above, lay down a couple layers of plastic wrap, side by side, until you have enough to generously wrap the roulade. Then roll the bacon wrapped neck in the plastic wrap as tight as you can. Leave a good amount of plastic wrap on both sides of the roulade. Pinch both sides of the plastic wrap and roll the hell out of it until it is tight. Using more plastic wrap (about a 8 inch piece), tie one edge of the roulade tight with a regular knot. Then repeat the process on the second side making sure that the roulade is tight on both sides. (this is to form the meat into a cylinder so that it cooks evenly) From here, we sniped off the excess plastic wrap (as pictured above) and cryovaced the roulade in a foodsaver bag and cooked sous vide at 138 degrees F, for 36 hours. Set it and forget it! This allows the meat to break down and tenderize, while keeping the meat pink and juicy, cooked medium. 

 This is a picture of the finished product cooked all the way. This was sliced cold to show the stuffing. From here we cryovaced 4 each 6 oz portions individually. We sous vide the individual portions with a knob of butter and reheated to order in the circulator, then we glazed in veal stock & the remainder of the yellow foot chanterelle juice with just a touch of cider vinegar. Cook the liquid down before seasoning the glaze. 

This is a picture of the finished product cooked all the way. This was sliced cold to show the stuffing. From here we cryovaced 4 each 6 oz portions individually. We sous vide the individual portions with a knob of butter and reheated to order in the circulator, then we glazed in veal stock & the remainder of the yellow foot chanterelle juice with just a touch of cider vinegar. Cook the liquid down before seasoning the glaze. 

Feel free to post your questions below. The finished product was glazed and juicy. The consistency and texture of the meat was tender and delicious. 

Although this is recipe is not for beginners, it is a stunning display of how to utilize the neck of any animal. We will be posting more simple recipes on neck muscles as well as other "off cuts". We just wanted to share this badass technique. We hope to inspire you! Cheers. 

Here are the links for further information on transglutaminase.

http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/

http://www.huffingtonpost.com/2011/05/23/defense-meat-glue_n_865545.html

Potato Wheat Bread with Honey & Cream

Potato bread is one of my favorite breads. So is honey wheat. So I decided to try my hand at making a hybrid of the two, without sacrificing the integrity of what I like about both of them. I love the soft, pillowy texture and buttery flavor of potato bread. Who doesn't? I also love the rustic flavor of fresh milled whole wheat bread with a touch of honey. The crust gets a deep caramelization from both the natural sugars in the grains, as well as the honey. 

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We used incredibly delicious, freshly milled, organic wheat from Maine grains in the recipe. We only use enough to add some deep aroma to the bread, so that we keep the potato bread nice and soft. The use of heavy cream really adds to the soft consistency of the bread. Don't have any cream? Don't sweat it. We tried using whole milk and it worked great as well. The quality of the butter is key here as well. Check out the recipe below! It will have all the step by step details on how you can easily make this bread at home!

The dough should be soft and slightly sticky.

 The finished bread is soft & buttery from the potatoes and aromatic from the honey, wheat and yeast. Enjoy!

The finished bread is soft & buttery from the potatoes and aromatic from the honey, wheat and yeast. Enjoy!

1 medium Russet potato peeled and quartered

2 quarts cold water (for cooking to potato. Once cooked, reserve 3/4 cup of the water before draining)

1 1/8 teaspoon of dry active dry yeast

3 tablespoons honey

1/4 cup butter melted

2 tablespoons of heavy cream 

two eggs divided (One for recipe, one for brushing the loaf prior to bak

3/4 teaspoon of salt 

1 1/2 cups of bread flour 

1/2 cup of wheat flour

Place the potato in a medium pot with the water. Bring to a boil and cook until the potato is fork-tender. Drain the water, reserving three-quarters of a cup. Cool the potato and cooking water to lukewarm. Place a container water in a large mixing bowl. Sprinkle the yeast over the top and let sit 5 minutes. Whisk the honey butter, cream, and one egg until combined. Mash the potato until it is soft and only use a half cup of the mash. Ad the salt to the mixing bowl, whisking to combine. Add the flours and mix by hand until a soft dough forms. Cover with a clean damp towel and let rise one hour. Turn the dough out onto a floured board and roll into an oval loaf. Place a loaf into a buttered 9 by 5 by 3 inch loaf pan and let rise for 30 minutes. Preheat the oven to 350 F.

Beat the remaining egg with a teaspoon of water in a small bowl. Brush the top of the loaf with the egg wash and bake for 40 to 50 minutes or until golden brown and cooked through, rotating once halfway through baking. Remove the Loaf from the oven and let it cool in the pan for about 10 minutes, we move to a cooling rack, and cool to room temperature before slicing. 

 

Easy Pita Bread

Have you ever attempted to make your own pita bread? It is really stress free and delicious. It has more of a chew than the ones that are bought in stores, and we think that is a good thing. The soft pillowy texture of these babies will have you forgetting about store bought pita forever. Don't get me wrong, I love classic store bought pita. I grew up eating those!

This recipe just simply makes it much harder to go back to those. That's all. Oh, you will also be the star of the show serving these at a dinner party with whatever ingredients you love to stuff inside of them. We paired these with grilled lamb koftie, pickled beets, yogurt, dill & cucumbers. We would also suggest to try these served warm, on their own, brushed with salted cultured butter. So delicious!

For the pita dough

200g / or 1+ 2/3rd cups all purpose flour (we used organic King Arthur)

  • 4g / or 3/4 tsp salt

  • 2g / or 1/4 tsp active dry yeast 

  • 120g / or 1/2 cup warm water

  • 2 tsp olive oil

  • In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

  • Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough forms into a ball, about 4 minutes.

  • Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled (olive oil in recipe) bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.

  • Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.

  • Punch the dough down, divide it into 6 pieces, and form each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the portioned dough to rest, covered, for 15 minutes so they will be easier to roll out.

  • Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out. Cook pita rounds on the hot pizza stone for qbout 3 minutes. They should puff up nicely.  Place on a rack to cool for 5 minutes. They should deflate on thier own. 

  • Carefully rip one of the edges to expose the pocket. They are best when served warm!

 

Peach & Blackberry Slump with buttermilk & maple sugar biscuits

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Peach & Blackberry Slump with maple & buttermilk & maple sugar biscuits

  •         5 sliced peaches (skin on is fine)
  •         1 cup blackberries
  •         2 tablespoons light brown sugar
  •         4 tablespoons granulated sugar
  •         2 1/2 tablespoons of maple sugar
  •         2 teaspoons cornstarch
  •         1 tablespoons lemon juice
  •         1/8 teaspoon cinnamon
  •         3/4 cup all-purpose flour
  •         1/2 teaspoon baking powder
  •         1/4 teaspoon baking soda
  •         Pinch of salt
  •         2 tablespoons chilled unsalted butter, cut into pieces
  •         2 1/2 tablespoons plain nonfat yogurt
  •         1/3 cup water

 

  1. Preheat the oven to 400 degrees.
  2. In a 10” cast iron pan, stir together the fruit, lemon juice, brown sugar, 2 tablespoons granulated sugar, cornstarch, water and cinnamon. toss to combine.
  3. In a bowl, stir together the flour, 2 1/2 tablespoons granulated maple sugar, baking powder, baking soda, and salt. With a fork, work in the butter until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together the yogurt, buttermilk, and stir into the flour mixture until just combined. It should be wet and sticky.
  5. Drop the dough in a few large clumps over the fruit, sprinkle more maple sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes
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Nectarine & Berry Upside Down Cake with Hickory Nuts & Molasses

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Nectarine & Berry Upside Down Cake with hickory nuts & molasses

 


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For the cake:

  • 10 tablespoons unsalted butter, room temperature (4 Tbsp reserved to cook fruit)
  • 1/2 cup dark-brown sugar 
  • 2 tablespoons molasses
  • 4 cups nectarines (large dice)
  • 1 cup mixed berries (we used blueberries & raspberries)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt 
  • 3/4 cup granulated sugar 
  • 2 large eggs 
  • 1 teaspoon pure vanilla extract 
  • 1/2 cup plain Greek yogurt
  • 1/2 cup hickory nuts (pecans are a great substitute if you can't score hickory nuts)

Method:

  1. Preheat oven to 325 degrees. Place 4 tablespoons butter in a 9-inch round cake pan or cast iron pan, and melt over low heat. Sprinkle brown sugar & evenly over butter and add the molasses.. 

  2. Arrange fruit in an even layer in pan. 

  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat 6 tablespoons butter on high until light and fluffy. Add granulated sugar and beat until well combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine. 

  4. With a spatula, spread batter over nectarines. Bake until cake is dark golden brown and a toothpick inserted in center comes out clean, approx 45 minutes. Let cake cool in pan on a wire rack, 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate. Garnish with the hickory nuts & serve warm. We also buried this beauty in piles of vanilla ice cream!

Goat Butter Cookies with Acorn Flour & Hickory Nuts

I have been addicted to shortbread cookies for as long as I can remember. I used to hide in the corner and eat like half of a container when I was a kid. You know, the ones that you can buy at your local drugstore that came in a round tin can?. I used to eat them, one by one, trying to figure out what made them so damn good. Butter. Butter and salt to be exact. I've been thinking about how much character goat butter has and I figured, what better way to let it shine, than to make a butter based cookie?  You can find all sorts of goat butter online. It's definitely not cheap, but it has a certain character to it that I feel is worth the money. Its expensive because goat milk, unlike cow milk, is naturally homogenized. This means the cream doesn’t separate as easily to the top of the milk. Eventually the cream will rise to the top if the milk is left undisturbed for a few days, but the yield is small and it’s a tedious process. We totally plan on making our own goat butter this spring, when we visit our long time friend Donna Lee at hickory nut farm. Speaking of hickory nuts, we have a bunch that were gathered and processed last fall. We figured those would be the perfect compliment to the flavor of the butter in this recipe. 

We scored some acorn flour that is milled in neighboring Vermont. It has a slight earthy bitterness to it that we really thought would be great in these cookies. We added just a touch to give the dough some body. The results were killer! We ended up with a cookie that showed off the butter with a unique flavor from the acorns in the backround.  You can source the acorn flour here.

Although this acorn flour is naturally gluten free, we used all purpose flour in the recipe to keep the ''crumb'' of the cookie similar to a shortbread. We have some friends of ours that make a living out of wild edibles in the forest and we got some really nice hickory nuts off from them. Hickory nuts have a flavor comparable to a pecan, but i would consider them richer in flavor. They are a pain in the ass to process to say the least, but if you have some time, patience and a pair of tweezers, they are most worthy of the process. 

Overall, this recipe started with the idea of making a cookie, that was simple and full of the delicate flavors of goat butter & acorns. It is a simple cookie with a crumbly structure and a satisfying earthiness. 

Get the recipe here

Seckel Pear & Hazelnut Tart with caramelized raw honey

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Seckel Pear & Hazelnut Tart

Yields 9-inch tart (6-12 servings)

Tart Dough
1 1/4 cups all purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
8 tablespoons butter, cold
1 large egg, lightly whisked
1 teaspoon vanilla extract

Filling
3 tablespoons butter, room temperature
1/2 cup granulated sugar
2 large eggs (room temp)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/3 cups hazelnut flour
3 ripe seckel pears, peeled, halved, and cored

2 tablespoons honey (for brushing tart)

In a large mixing bowl, whisk together the flour, sugar, and salt. Cube the butter and add it to the dry ingredients by rubbing it between your fingers until the dough resembles coarse sand. Add the lightly whisked egg and vanilla extract, folding the mixture until the dough comes together.

Form dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes, or until cold.

Preheat oven to 350 degrees F. Line a 9-inch tart pan with parchment paper, or spray with non stick spray.

On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer into the tart pan, trim the edges, and poke the bottom of the pan with a fork several times to prevent the dough from rising while baking. Bake for 20-25 minutes at 350 degrees F, or until lightly browned. Remove from the oven and allow to cool.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, and salt. Stir in the hazelnut flour until uniform. Spread the filling evenly into the tart shell with an offset spatula.

Place the pear halves in the filling and press down gently. Brush with the honey and bake for 40-50 minutes, or until the hazelnut filling is baked through and appears lightly browned. Cool to room temperature before slicing and serving.

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Roasted Corn Stock

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 When corn is in peak season, it is a  very special thing. I can't lie, in the middle of the spring, I  catch myself looking around for the first pop up farmstands on the side of the road selling fresh corn.   The supermarket corn could be good as well, but there's no comparison to the stuff that was picked day we have also found that some of the best corn we've ever tasted comes from farms that have their own life stock. Obviously, composted manure plays a key role in supplying the nitrogen needed to grow super sweet corn.

if your corn is organic, feel free to use the husks on the outside as well, as we did. We brushed themwith a touch of roasted garlic oil before roasting to protect them from burning.  Throwing away those Cobbs you pay good money for is a sin! There is an awesome sweetness  and flavor you can extract by putting them in cold water with other vegetables and bring it to a simmer for an hour.  The next Time you get your hands on The freshest seasonal corn you can't, we urge you to try this recipe below. It's one of the most amazing vegetable stocks you will have!

 

For the stock:  

6 corn cobs  

1 small carrot

1 small fennel bulb (or half of a large)

1 small red onion (sliced)

a handful of the inner corn husks (lightly brushed with oil) 

2 ribs of celery (chopped) 

1 tsp of whole black peppercorns  

pinch of dried thyme (we used lemon thyme) 

1. In a 400 degree oven, roast all of the above on a sheet tray until desired color (golden brown)

2. Plus all the ingredients above enough stock pot and cover with cold water just until filled. Bring almost to a boil and then reduce heat to simmer. Cook stock for an hour, then drain through a colander. 

Thats it!  

  

 

How to make koji

 Here is a shot at the steaming set up. We lined a bamboo steamer with a clean towel and covered it over a water bath in a medium sized "rondo" or large, heavy bottomed sauté pan.

Here is a shot at the steaming set up. We lined a bamboo steamer with a clean towel and covered it over a water bath in a medium sized "rondo" or large, heavy bottomed sauté pan.

I am a huge fan of miso. I am also a huge fan of Instagram. I find it to be a massive gateway to a whole universe of inspiration. I've connected with so many like minded individuals over the past couple of years and Rich Shih is one of them. After months of watching his waterfall of cooking and fermentation ideas on social media, he coincidentally reached out for a meet up. At that time, I was running a restaurant on a 200 acre farm in the Seacoast of NH and we were looking to learn as many preservation methods as possible in order to keep up with the harvest. It only made sense to have Rich come in and help us learn how to make koji, a key ingredient for a multitude of Japanese preservation techniques. We ended up using the koji he brought to make miso out of as many things as we could. We used chestnuts, black walnuts, peanut butter, smoked acorn squash seeds, crab apples & dehydrated milk for the protein, heirloom beans, you name it. We also made a "fish sauce" or "garum" by feeding equal parts koji to wild Maine mussels with 33% salt. After a few months, it was really frigging weird and mysteriously delicious. It smelled like grass & ocean air and it was packed with umami.

After a year went by, Rich and I reconnected to taste some of the aged miso we made together. We also agreed to do a koji making session. The first key step to making koji is to properly steam the rice. When you cook the rice, you want to make it "al dente", for lack of a better term. This is to maintain the structural integrity of the rice so it will have space between the grains for the aspergillus oryzae to grow. It's the point when the rice is cooked enough to make the carbohydrates accessible to the mold for consumption and before the grains start to stick together.

 

 The rice was steamed until it was about 90% cooked. It took about 35 minutes

The rice was steamed until it was about 90% cooked. It took about 35 minutes

 Rice fresh off of the steamer. Ready to slightly cool down and add the aspergillus orzae. 

Rice fresh off of the steamer. Ready to slightly cool down and add the aspergillus orzae. 

 We used about 1 tsp of spores for 4 pounds of rice

We used about 1 tsp of spores for 4 pounds of rice

Once the rice cooled down to about body temperature (must be less than 110 degrees F), we sprinkled on the aspergillus oryzae and tossed to combine with the rice.

Rich had the idea of creating a stable environment between 80-95 degrees F using an immersion circulator. We rigged it up so that the water came only half way up the side of the 9x13 pan and covered the inoculated rice with a clean damp towel. The top of the circulator was covered with plastic wrap to keep the humidity in.

 This set up worked great! it was a large deep plastic hotel pan with four pint sized mason jars turned upside down to hold the 9x13 pan right in the water line. Higher temperatures convert starch to sugars (Koji made at these temperatures tend to be sweeter and used in making sake, etc, while lower temperatures which digest proteins are often used for miso.)

This set up worked great! it was a large deep plastic hotel pan with four pint sized mason jars turned upside down to hold the 9x13 pan right in the water line. Higher temperatures convert starch to sugars (Koji made at these temperatures tend to be sweeter and used in making sake, etc, while lower temperatures which digest proteins are often used for miso.)

The water was around 84.5 F and only had to be "topped off" once. This temperature gave us great results. The total time was 36 hours.

 Rice grains after 36 hours of inoculation. You could pick this whole thing up i one piece. It stuck together like a cake.

Rice grains after 36 hours of inoculation. You could pick this whole thing up i one piece. It stuck together like a cake.

The aroma and flavor of the koji was floral and sweet. It was great on its own. I've dehydrated this at a slightly high temperature in the past and made "koji crisp" for a white chia pudding with kefir & lacto-boocha cherries. Armed with delicious dessert at competition, I was crowned the 2016 Boston Fermentation throwdown champion! (more on that in another story)

 A closeup of the spores blooming on top of a bed of jasmine rice!

A closeup of the spores blooming on top of a bed of jasmine rice!

 Pictured above: 2 year aged Peanut Butter Miso, Smoked Acorn Squash Seed Miso, 1 year Avocado Miso, Crab Apple & Dried Milk Miso, 2 Year Lacto-Fermented Yogurt Hot Sauce, Cooked Grains (mated rye & white lentils), Marfax beans from Maine & Koji Spore Innoculated Jasmine Rice Grains, etc

Pictured above: 2 year aged Peanut Butter Miso, Smoked Acorn Squash Seed Miso, 1 year Avocado Miso, Crab Apple & Dried Milk Miso, 2 Year Lacto-Fermented Yogurt Hot Sauce, Cooked Grains (mated rye & white lentils), Marfax beans from Maine & Koji Spore Innoculated Jasmine Rice Grains, etc

Rich is good people. He is dedicated to spreading that koji love wherever he goes. He was most recently in L.A at some of the top spots in town, sharing his techniques with all who would listen. If you would like to get the details on the interesting things he’s done with koji, check out this page on OurCookQuest.com. If you would like to see his current ideas, follow @ourcookquest on Instagram.

 

 

We will be using ours to make all sorts of deliciousness from sake to soy sauce. I'm really looking forward to sharing the process! Stay tuned!

 

Cast Iron Cornbread with heirloom flint corn.

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Ingredients:

2 cups ground cornmeal (we used Roy’s Calais variety)

1 cup all purpose flour

2 ½ tsp baking powder

½ tsp baking soda

¾ tsp salt

1  cup buttermilk

1 ¼  cup milk 

3 Tbsp honey

2 large eggs

1/3 cup melted butter, cooled

1 Tbsp bacon fat or butter for the pan

 

1.       Heat the oven to 400. Place a medium cast iron pan in oven while you get the mix together.

2.       In a medium sized bowl, combine the flour, cornmeal, baking powder, baking soda & salt

3.       In another bowl, whisk the eggs, milk, buttermilk, melted butter & honey together.

4.       Mix the ingredients by adding the dry to the wet and stir to combine. (please note, if you are using for stuffing, whisk it for about 30 seconds to create a little gluten structure. This will hold up better in the stuffing mix once dried and rehydrated. 

5. Add the bacon fat or butter to the heated cast iron pan and pour the prepared batter in. 

6. Cook for about 12-15 minutes or until a tooth pick comes out dry when inserted. 

Heirloom Cornbread Stuffing with foraged mushrooms & cider

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Ingredients:

3 Tbsp unsalted butter

2cups 3-4 inch diced dehydrated / dried cornbread (see recipe)

4 cups ½ inch diced stale sourdough.

2 cups dried/rehydrated foraged mushrooms (we used chestnut, but dried porcini, black trumpets or morels are great!) Soak dried mushrooms in room temp water until soft. Drain. Reserve the liquid for another use!

½ cup apple cider (or hard cider)

1 ½ cup celery (¼ inch diced)

2 small onions

Approx 5 cups Turkey stock

½ tsp black pepper

1 ½ tsp kosher salt (or more to taste)

1 ½ tsp chopped sage

1 tsp copped rosemary

1 Tbsp chopped fresh thyme

1 Tbsp chopped lovage leaves

 

 

1.       Melt the butter in skillet and add the onion and cook about 1 minutes or until translucent.

2.       Add the celery & rehydrated mushrooms and cook for 2 minutes, then deglaze with the cider and cook all the way down.

3.       Add the Turkey stock and bring to a boil.

4.       Immediately add the dried & diced sourdough & corn bread and take off of the heat.

5.       Add the herbs, salt & pepper and gently toss to combine. Let it rest and soak up for 5 minutes.

6.       Check your seasoning and add the little touches that you prefer. 

Turkey Leg Roulade

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Ingredients:

2 Turkey legs

½ pound of caul fat, rinsed and patted dry (ask your local butcher) We found ours at Philbricks Fresh Market)

1 bunch of thyme (chopped)

1 sprig of rosemary (chopped)

4 leaves of sage (chopped)

Equipment: 

Needle nose plyers

Large plastic wrap

Butchers twine

Sharp knife

Sous vide set up at 151 degrees F.

One large Ziploc style bag

 

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To prep the Turkey

1. Debone the Turkey legs & thighs by carefully slicing down the bone line, tracing the leg & thigh bone. Be careful to not cut all the way through to the other side! You only want to slice through one side of the skin.  Once you pull the bones out, double-check the flesh for any bone fragments, cartilage, or bloody spots and remove them.

2. Lay the deboned leg skin-side down on your work surface. On the side that was connected to the drum bone, you should see about a dozen tendons of varying sizes and hardnesses.

Using a pair of needle-nose pliers and a small paring knife, start pulling the tendons out, with the back of your knife holding the flesh in place. Most of the tendons will slide right out no problem, but there are a couple that spread out into large flaps of silver skin. These tend to be a little more firmly connected. You may need to scrape at them with the edge of your knife to loosen them and pull them out.

3. Once all the tendons are removed, season the legs liberally with some kosher salt on both sides. This is important as it will “brine” the meat and keep it moist. Season meat with the chopped herbs.

 

4. Set your roll of plastic wrap on the top edge of your work surface. Arrange it so that if you lifted the loose edge of plastic wrap, the roll would roll toward you. This will help you keep the plastic tight while forming the roulade.

Pull enough plastic over your work surface to cover it completely, plus a little extra over the edge. Be sure that it is completely tight, with no wrinkles, or it will make for a loose roulade.

Place the caul fat down on the plastic like a large flat piece of paper, then place the first leg down on the caul fat, skin-side down. Place the second leg on top of it, skin-side up. Try to put the thickest parts of the legs on opposite sides, so you’ll end up with a nice, even roulade. Place the second piece of caul fat over the top of the leg and over lap the two ends of caul fat. Trim off any excess fat. 

Now, pull the loose edge of the plastic (the side closest to you) taut, and pull up and over the wrapped  legs. While keeping the plastic taut, roll over four times. Grasp firmly on the edges of the roulade and pull the plastic outward.  Poke a few holes through the plastic and into the center of the flesh. This helps any trapped air escape, making for a tighter roulade.

Roll over a couple more times and repeat. Roll a couple more times and cut the plastic.

Roll the ends of the roulade in opposite directions, so that the ends of the plastic compress the roulade into a tight cylinder. Tie the plastic off in a knot as close to the roulade as possible. Cut two lengths of twine just over a foot  long and tie them on the ends of the roulade. Tie the knots so that you leave one short and one long end.

Using the long side of the twine, twist around and down (toward the roulade). This will take up any slack in the plastic and make for an extremely tight roulade. Repeat on the other side. The roulade should feel very taut and spring back when you squeeze it.

Place roulade in a ziplock-style bag and gently lower the bag, unsealed, into the water. The water will cause air to escape from the bag. Clip the bag to the side of the pot.

Cook for 4 hours. 

Remove from the water bath and take out of the bag. Carefully pat it dry. Then brush with vegetable oil and re season with salt.

To bake: crank your oven up to 475 °F  and bake for about ten minutes or until golden brown on all sides. 

Deep-frying works great too. Heat a large pot of grapeseed or peanut oil to 400 °F / 204 °C, and fry the roulade until golden brown, about two minutes per side. Allow to rest up before slicing!

 

Veal & Root Vegetable Stew with Heirloom Beans

Eating dinner at the table together is nostalgic for me. As a child my family always ate together at the table. By no means were my parents culinary geniuses, but regardless of what was happening during my parents busy days, we always sat together at the table at night for a meal and conversation. I have found this slightly slipping away lately in our family, as we have been delving back into renovation word before the holiday season hits hard. We have been eating at different times, one of us standing eating straight from the pan, the other waiting until "later" once we've unwound after a long stressful day. So, this dish came haphazardly out of that chaos and lack of dining together.

I quickly ran home on my lunch break to throw something in my crockpot. Patrick has been skeptical on crockpot meals, being a true believer that there are steps to traditional cooking that shouldn't be omitted. "Throwing" something in the crockpot could potentially lack in depth, and I totally understood that. So, feeling guilty turned on the cast iron, tossed the veal in flour and spices and browned it in the pan while I scurried around grabbing my crockpot and everything else I needed. 

I utilized what we had recently harvested from our garden; turnips and carrots and married it with potatoes, kale and some beautiful beans from a local bean farm in Maine that Patrick had from a visit there last fall. I put it all in the pot and said a prayer (thinking it would turn out pretty tasty from the quality ingredients) but was prepared to self criticize and probably never make it again.

The house smelled SO good when I got home. The beans (which were put in dried) had added such a nice consistency to the broth I had cooked down throughout the course of the day. The veal was melt in your mouth tender and hovering over it at the table was just what I wanted. To be honest, I didn't even think about posting this recipe at all. But, we portioned some for a photo and with the spoon of approval from Patrick here it is. It is such a comfort food, a great rainy day dish to enjoy with family. 

Dig in!


Braised Veal Stew with Root Vegetable Recipe

Ingredients:

oil

flour

salt

pepper

1.3 lbs veal (stew meat from shoulder is best)

32 oz organic beef stock

32 oz organic vegetable stock

3 yukon gold potatoes (large dice)

2 medium carrots (we used both white and dragon carrots for color!)

1 cup dried mar fax beans (or what you have on hand)

1 cup dried sulfur beans (or what you have on hand)

4 cups kale chopped

1 small turnip (peeled and diced)

1 small head of garlic (minced)

Note: We used a crockpot for this recipe, but this recipe works well in a dutch oven too! Just adjust your oven to 325f and your cooking time to 3.5 hours.

Pour both beef and vegetable broth into Crockpot and turn on low setting.

Meanwhile, dice potatoes (skin on is fine) and turnips and chop carrots rustically, adding them to the broth. 

Roughly chop the Kale and add to Crockpot.

Mince the garlic and add to the mix

Add the Marfax and Sulfur beans to the broth.

Pat veal dry and toss in flour until evenly coated. Season well with salt and pepper.

Coat bottom of cast iron pan with oil on medium-high heat

Place stew meat in pan and brown on all sides, add to Crockpot when done browning. 

Cover Crockpot and cook on low heat for 6-7 hours. 

*Finished product may look a little "soupy". Take a large spoon and gently stir the stew. This will thicken the soup from the beans & potatoes slightly breaking down. 

Finish the stew with fresh torn parsley and black pepper

 

 

 

 

Kimchi with White Carrots & Heirloom Chiles

Ahh, yes. Kimchi. I love the simple beauty of a few ingredients turned into something that is truly unique. I've overheard many arguments in the kitchen about what kimchi should be made of, what kind of ingredients to use, and even what kind of pot to ferment it in. I have respect for all of these arguments, because they are all right in their own way. If you look up the definition of Kimchi, it is "a vegetable pickle seasoned with garlic, red pepper and ginger." It is also the national dish of Korea. (Korean astronauts actually brought some with them to the international space station) I have heard from a few sources that when some people smile for the camera in Korea, they don't say "cheese" they actually say "kimchi!" 

I wanted to play around with a "non-traditional" version with a few different vegetables that we grew this year. I am personally a huge fan of the "original" fermented version made with the aromatic & unmistakeable dried gochugaru chile powder. I also love the depth of flavor you get by adding the traditional fermented fish of your choice. (fish sauce, dried shrimp, salted oysters, etc) so I added a touch of them to this version as a background flavor. I sourced some really special heirloom chiles this year from the farm. A couple of the varieties we used were: Reza Macedonian & Fish peppers. We dried some of them out to preserve them and save them for the winter.

 Dried Rezha Macedonian peppers & dried heirloom fish peppers from Wainer Family Farm

After drying them out, we lightly pounded them in a mortar & pestile to loosen the seeds and release the oils. We removed as many of the seeds as possible to lower the spice level a bit. (these suckers are HOT enough as it is!!) This is also important for when you grind them into chile powder. You can save the seeds for another use like sausages or infused oils, etc. 

 QUICK TIP: If the dried peppers are slightly pliable, you can toast them in a 300 degree oven for 12-15 minutes, then let them rest at room temp for 15 minutes or until they are completely dry , before grinding. They will crisp up and be ready to go!

QUICK TIP: If the dried peppers are slightly pliable, you can toast them in a 300 degree oven for 12-15 minutes, then let them rest at room temp for 15 minutes or until they are completely dry , before grinding. They will crisp up and be ready to go!

 Here is a pic of one of our stunning heads of napa cabbage that we grew from seed this year. This is such a beautiful plant! After all the waiting for this to grow, it truly deserves to be fermented and preserved for months to come. 

Here is a pic of one of our stunning heads of napa cabbage that we grew from seed this year. This is such a beautiful plant! After all the waiting for this to grow, it truly deserves to be fermented and preserved for months to come. 

We harvest these beauties throughout the season. I try to plant the seeds in stages so the we can always have some on hand. Out of all the things that we grow, Napa cabbage is definitely  one of our staple/go to veggies. It's delicious raw, cooked, steamed, fermented, stuffed, you name it! Its always ready to back me up in a pinch.  For this kimchi recipe, we like to cut the heads of cabbage into 2 inch by 2 inch pieces. 

Slice the cabbage lengthwise into thirds. Then, slice the opposite way into large 2" x 2" pieces. 

You can ferment the whole head, or cut in half, etc. If you want smaller pieces, you can feel free to do so. Once it is cleaned and chopped to your liking, you can mix together with onions or leeks and toss with salt & a touch of unrefined sugar. (sugar is optional) 

  Try to shred the carrots the long way so that you can get the thickest and longest "strings" as possible. You want to avoid them from being small and mealy.

 Try to shred the carrots the long way so that you can get the thickest and longest "strings" as possible. You want to avoid them from being small and mealy.

These white carrots that we grew this year were so damn delicious! We had to put them in some sort of ferment, so that we can enjoy them later in the year. The next step is to shred the rest of your radishes and then add the grated ginger & garlic. 

 The watermelon radish in this pic was born from a random seed that must have fell out of a package. It was sitting there all alone in the garden! We gave it a good home.

The watermelon radish in this pic was born from a random seed that must have fell out of a package. It was sitting there all alone in the garden! We gave it a good home.

Combine all of the ingredients together and check the salt/seasoning. Adjust to your liking, but be sure to pack it down into clean containers and add some of the brine (see recipe) if necessary, to make sure the kimchi is fully submerged in the brine. (we weighed ours down with a clean, large, smooth surfaced river rock.) You should let the kimchi ferment for a least 8 to 10 days before refrigerating. The picture below was fermented for 3 weeks. It is tangy, floral and spicy, with the perfect crunch!

Full recipe below!

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Kimchi in jar

 

White Carrot & Watermelon Radish Kimchi 
with heirloom chiles & leeks

1 cup plus 1 tablespoon sea salt
2 Tbsp sugar
Spring Water
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
2 cloves of garlic separated and peeled
1 Tbsp grated ginger
1 cup watermelon radish, peeled and grated
2 cups white carrots, peeled and grated
1 medium leek (whites part only)
1 Tbsp fish sauce
1/4 cup Gochugaru Chile Powder
2 Tbsp of dried chiles (ground into powder) We used two heirloom varieties called Rezah Macedonia & Fish Peppers.

1.Dissolve 1 cup salt in 1/2 gallon water.

2. In large bowl, combine the cabbage, shredded carrots, watermelon radish, leek, gochugaru, dried chili powder, 1 tablespoon of sea salt, fish sauce and sugar. Toss gently but thoroughly.

(Gloves are recommended due to the spicy chiles!) Let the mix sit for about 10 minutes until it starts to break down in its own delicious juices. .

3. Divide the mixture between 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. (this is key)

4. Let the kimchi sit for 4 to 5 days in a cool place before serving.

You can refrigerate after you get some good fermentation on it to slow down the process. It will get stronger and more sour (better in our opinion) over time!

Yuzukosho with lemon drop chile's

Yuzu is one of my favorite citruses. If you are fortunate to come acrross them, snag a few for the hell of it and try this simple recipe for yuzukosho.

This recipe is so simple and it can be used for such a wide variety of things like soups, sashimi, crudo's, rice dishes, cocktails, etc. It is great as a marinade and its awesome to say the least, when used as a cooking base. It is only three ingredients. Yuzu, salt & fresh chile's. 

You can use whatever chiles you would like. The ones mostly used are red Thai bird. I wass lucky enough to score a couple small & fiery lemon drop (aka aji limon) chiles from a local farm this year. These hot little suckers originally hail from Peru and pack a spicy, citrusy punch, which really works well in this recipe.

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These beautiful peppers also allowed me to make a yuzukosho that was pure bright yellow. We took the seeds out of the peppers to keep it from being too spicy. (Balance that heat baby!) 

This is totally worth trying with other citruses if you can't score any yuzu in your neck of the woods. Basically, the ratio is 2 to 1, citrus to chile, and 10% salt to the weight of the mix. We got about 6 yuzu and peeled the zest off with a vegetable peeler. The weight of the yuzu & peppers combined was about 3 oz so I added 0.3 oz of salt. This is not crutial. If you don't have a scale handy then just sprinkle that ish on and keep a close eye on it. 

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Put the zest into a food processor, along with the salt & seeded chiles and let it rip. Blend all the ingredients together and add a little of the reserved yuzu juice to get it spinning. You can add a touch of water if you need as well. Just don't add too much. You can leave the mixture to ferment for at least a few weeks before using, It will develop further in flavor and complexity.  Enjoy!

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Recipe: 3oz yuzu peels, .3 oz salt, 1.5 oz chili peppers, 2 to 3 Tbsp yuzu juice. Thats it!