Spring has sprung and that means we’ll soon be cooking fiddleheads in our kitchen! I used to avoid fiddleheads because the cleaning was so tedious (there are a lot of… [Okumaya devam et]
Kategori: CELLAR
CELLAR
Another wonderful weekend. We`ve been noshing on leftovers from last week (Dana made a wonderful pasta and some asparagus soup made with our leftover asparagus ends from the pickled asparagus we made… [Okumaya devam et]
Let us just suppose that you find yourself in Nova Scotia one day soon. Let us pretend that you are visiting family. Let us imagine that they are wonderful and,… [Okumaya devam et]
To this day I don’t know exactly what he said although I do know what he meant. I had been confident for years the my Grandfather told me that “cold… [Okumaya devam et]
Local preserving season is slowing down with the quieting of the harvest. One can still pickle onions, beets, garlic and other cellared delights but the variety is not as boundless… [Okumaya devam et]
For those of you following along with our series, you`ll be expecting a post on what many consider the holy grail of dinner preserves – the almighty tomato. If you`re… [Okumaya devam et]
This is two pictures of the same thing – roughly 10 liters of stock reduced A LOT: The inspiration came from Val (who has a blog named Kale for the Revolution –… [Okumaya devam et]
Having a plethora of excess lobster meat isn’t exactly a typical problem around our house (though I wish it were) but it has happened on occasion. Oddly, one of the… [Okumaya devam et]
I’m a cherry fiend. I love them in pie, whole, in pie, juiced, in pie, with ice cream, in pie (with ice cream) and more. I also like to find… [Okumaya devam et]
This is a fantastically easy way to pickle carrots. It takes mere minutes to do and the results will last in your fridge for weeks. If you’re looking for something… [Okumaya devam et]