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My Cooking Adventures

My Favorite Preserved Lemons

I can't possibly go through a citrus season without making a batch of these. And you shouldn't either. I know everybody does the kind with...

North Indian Lime Pickle

During citrus season, I become a pickle making machine. I know marmalade is the flavor of the month for most, but my year’s meals...

Raspberry Rose Jam

Raspberry Rose Jam 2 & 3/4 pounds raspberries (organic if you can) 3 & 3/4 cups sugar juice of one medium lemon 1 & 1/2 ounces rose water 1/2 pint or smaller...

Carrots: Buttered & Jammed

  So I'm there with my 5 lb. bag of carrots thumbing though a myriad of canning books looking for something to get excited about...

Taking & Making Stock

gap Maybe it's my utilitarian bent, but there's something I find exhilarating about 'cleaning up the garden' right around the break of fall. On a good...

Roast the Toast: Jam Pudding

One of the things I love about having these two little blogs o' mine is that I get to share my secrets. I mean...

Cultured Butter (and Créme Fraîche)

I am happy to report that sore shoulders (me) churner's elbow (M) and one broken lehman's best butter churn later, M and I have...

Quick Kohlrabi Pickles

Just when I felt the need to confess my lack of jar filling over the past few weeks over here I had an epiphany...

Chatelaine Revival!

Originating in the 18th century, the term chatelaine meant a chain or clasp which held useful objects, most importantly the keys to the castle....

Turkish Fermented Cabbage

Remember that heatwave we were having a couple of weeks ago? 95 degrees in New England. Of course my early cabbage decided to sing...