Bratwurst is traditionally served with Sauerkraut, which is fermented cabbage. I really wanted to make some Brats and Sauerkraut but most recipes require 2-3 days for the cabbage to soak in all the brine. So I opted to make a coleslaw which can be made in less then an hour. However as I was cutting up the cabbage I thought it might be interesting to add more spice to the dressing. Before I knew it I was making a curried coleslaw by chance. It worked great with the Brat, which I cooked by simmering them slowly in beer and topping it with a spicy beer reduction. Recipe below – Continue reading
You know how you like to put hot sauce on pizza? Stop doing that and start putting pickled peppers on your pizza. Pickled peppers are also great on sandwiches and Rhode Island-style fried calamari. In fact, stop what you are doing right now and pickle some peppers, your new favorite condiment.
If you like hot things, use hot peppers. If you like mild things, use mild peppers. If you like using things that you already have, use whatever peppers are on hand. Basically you’re going to take a sterilized glass jar, fill it with sliced pepper rings, and then pour pickling brine on top of that. Easy. How to below. Continue reading
If you’re looking for coleslaw or broccoli slaw, look elsewhere. If however, you have a bunch of herbs in your fridge after using like a tablespoon in some other recipe, if you’d like something creative to do with kohlrabi tops (yes, you can!) or other undesirable hardy greens, if you like things spicy, try this:
I love food and I hate wasting it. CSA season started a few weeks ago. If you don’t have one, a CSA is a Community Sponsored Agriculture group, commonly known as a farm share. Every week we get a huge assortment of just harvested fruits and vegetables from nearby farms and we attempt to eat all of them. Success varies from week to week.
Summertime CSA is hard because we get so many greens. We get mixed greens, spinach, arugula, radish greens, bok choy, and mizuna. We also get greens on carrots, greens on beets, greens on kohlrabi, even greens on our broccoli. Cooking, shredding, and eating these is a full time kitchen occupation. There are other challenges.
Last week we got apples. These were fall apples and already pretty gamey by the looks of them. I ate one with yogurt and reserved the rest in a bowl “For cooking. Later.” They were browning and a little soft. The fruit flies arrived before later did and forces were conspiring. The apples looked like they were bound for the trash.
No! I will eat them! was my defensive response. I will cook them into applesauce. See? I am cooking them right now.