Thursday, May 5, 2011
Wednesday, April 13, 2011
Thursday, March 31, 2011
Saturday, March 26, 2011
Sourdough Cornbread
Preheat oven to 425F. Grease an 8 x 8-inch baking pan liberally with shortening or butter. In a large mixing bowl, combine
1 C stone-ground yellow cornmeal
2 T sugar
1/4 C butter
1/2 tsp salt
1 C scalded milk
Stir to dissolve butter and sugar. let cool until just warm. Blend in
1 C sourdough starter
1 egg
1 tsp baking soda
Beat well. Pour into prepared pan. Bake at 425F for 30 - 35 minutes. Serve warm with butter and preserves. Makes 9 servings.
The texture and flavor are just lovely!
1 C stone-ground yellow cornmeal
2 T sugar
1/4 C butter
1/2 tsp salt
1 C scalded milk
Stir to dissolve butter and sugar. let cool until just warm. Blend in
1 C sourdough starter
1 egg
1 tsp baking soda
Beat well. Pour into prepared pan. Bake at 425F for 30 - 35 minutes. Serve warm with butter and preserves. Makes 9 servings.
The texture and flavor are just lovely!
Friday, March 25, 2011
Tuesday, March 22, 2011
Saturday, March 19, 2011
Saturday, March 12, 2011
Fermented Raw Salsa
Ingredients
1 #10 can diced tomatoes, drained, juice reserved
2 yellow onions
3 limes
4 jalapenos
5 cloves garlic
1 bunch of cilantro
1/4 cup kefir whey
1 T. sea salt
Directions:
finely dice onions, jalapenos, cilantro, garlic, lime juice, and salt in food processor; dump in gallon jar; pulse drained tomatoes in food processor until it resembles thick, chunky apple sauce; dump in gallon jar; add whey; tighten lid; shake jar to mix thoroughly; allow to ferment in pantry for 2-3 days; refrigerate;
1 #10 can diced tomatoes, drained, juice reserved
2 yellow onions
3 limes
4 jalapenos
5 cloves garlic
1 bunch of cilantro
1/4 cup kefir whey
1 T. sea salt
Directions:
finely dice onions, jalapenos, cilantro, garlic, lime juice, and salt in food processor; dump in gallon jar; pulse drained tomatoes in food processor until it resembles thick, chunky apple sauce; dump in gallon jar; add whey; tighten lid; shake jar to mix thoroughly; allow to ferment in pantry for 2-3 days; refrigerate;
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