Recipes

Switchel

Switchel


1 quart water
1 cup dark sugar (demerara sugar, brown sugar etc)
1 Tbsp molasses (optional)
2 tsp Powdered Ginger
1 cup apple cider vinegar
1 quart ice water
+ 1 quart place water, sugar, and molasses into a pot
+ turn heat onto high and stir until the sugar is completely dissolved
+ turn of the heat and whisk the ginger and cider, you now have the switchel base
+ in a large pitcher (2+ quarts) pour in the ice water
+ pour the switchel base on top of that and mix it all up
+ serve it cold

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Powdered Ginger

Powdered Ginger


8 oz of fresh ginger
+ peal the ginger
+ dice the ginger into 1/4 inch cubes
+ place on a dehydrator mat and dehydrate at 125f for 3 hours or until completely dry
+ let the ginger chunks reach room temperature before going to the next step
+ place the ginger bits into a spice grinder, do not fill more than half full
+ grind until a fine powder forms
+ take a very fine mesh strainer and place it over a bowl
+ sift the powder into the bowl through the strainer
+ take the large pieces that won't pass through the strainer and run it through the ginder again.
+ repeat the last two steps until you have got all the powder you can get

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Sour Mix

Sour Mix


Servings: 10 oz
1/2 cup water
1/2 cup sugar
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
+ put the sugar and water in a small pot
+ heat over medium high heat stir until the sugar is dissolved
+ mix in the lemon and lime juice and stir occasionally until the first bits of steam come up
+ chill in an ice bath and use within 3 days or water bath can it with 1/2 inch head space for 20 minutes for long term use

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Baked Cauliflower

Baked Cauliflower


1 head of cauliflower, trimmed into florets
2 tbsp olive oil
1/2 tsp salt
1/4 tsp dried tarragon
1 dash paprika
+ preheat oven to 400f/200c
+ mix it all in a bowl
+ transfer it to a oven safe container like a cast iron skillet or baking dish but do not mound it, spread it out so the pieces can breath
+ bake it for 15-20 minutes until it starts to singe

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Polenta from Jun 9th 2014

Polenta from Jun 9th 2014


1 cup vegetable stock
1 cup heavy cream
1/2 tsp Kosher salt
1/2 cup medium grain corn meal
2 tbsp butter
1/4 cup parmesan, shredded
1/3 cup shredded mozzarella
1/2 tsp dried tarragon
1/4 tsp fresh cracked white pepper
+ heat stock, cream and salt in a pot until it boils
+ very slowly add and mix in the corn meal so it doesn't clump
+ bring to a boil
+ reduce heat to low and simmer for 10 minutes while frequently stirring
+ put the lid on it and let it sit for 20 minutes
+ add the cheeses, tarragon and pepper and mix it all together
+ put the lid on it and keep it warm until you are ready to serve it

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CookScratch This Mexican restaurant makes its own sour mix, from scratch. https://t.co/fk2MmcD0bi
CookScratch Do people actually use Crisco to make biscuits? No idea. But we ended up with some and I feel adventurous. https://t.co/aRMYVF81B7
CookScratch Scratch pasta and gravlax. A tasty cold pasta dish. Next time zucchini noodles and some fresh dill. https://t.co/P7efmMSKhm
CookScratch Cooking shows "make your own stock" Rachel Ray <pours from container of her "stock">. Have you read the ingredients of her stuff?

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