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We got to the cinnamon roll recipe on the GNOWFGLINS Sourdough eCourse and Tara at Keep It Real had the idea to make them into dinner rolls filled with cheese and herbs. I broke out my Sand Creek Farm gouda cheese, shook on some Penzey’s Sandwich Sprinkle and Brady Street Cheese Sprinkle, drizzled some melted butter [...] Since I’m taking the Sourdough eCourse from Wardeh at GNOWFGLINS, everything is sourdough lately – which is not a bad thing. My family was in town last week and I had built up my starter to make english muffins, sourdough chocolate chip cookies and and pizza dough while they were here (we had decorate-your-own pizza pockets [...] I’ve been working with sourdough for a couple of months now, you can see my tale of Carl my starter here over at GNOWFGLINS. But I have to admit, I’ve been struggling with sourdough cooking – especially with what was supposed to be so simple english muffins. How ridiculous I felt that I couldn’t master a [...] Homemade horseradish sauce – fermented, which I made this week. How to make whole milk ricotta cheese U Pick Cherry preserving madness – oh how I wish that cherries grew in Texas. Alas, I’ll be up to my ears in peaches next week. A million healing uses for epsom salt Yellow squash tarte fine – so summery and [...] Today is two weeks since I put the clarifying agents in the wine. Everything settled out nicely, I pulled some out last night to see what the clarity was looking like. The picture doesn’t do it justice, but gives a hint of what I was looking [...] This weekend was extra busy in the kitchen. I stopped at the farm stand on Saturday, intending to get some tomatoes to replenish my canned crushed tomato stores that have been depleted over the last year. As always, I go early for a good pick of the items I’d like, then I come back right before [...] I’ve spent this week pickling things. Here’s what I made: Pickled ginger – using salt and whey. Pickled beets – also using salt and whey. I’ve been pretty busy in the kitchen lately. I made a batch of venison chili yesterday from leftover ground venison from the year before last’s deer and ground, dried habaneros as well as a batch of split pea and ham soup (with a couple of ham bones that disintegrated into nothing in the crock pot). I also [...] The wine making is coming along. I started it Friday night via the kit, following the directions to the letter. It is a spanish tempranillo varietal. I was going to use water from my Berkey filter, only to realized it was empty and was likely to take several hours to gravity drip the four or five [...] Lesson 3 and 4: Soaked Whole Grain Baked Goods In this lesson we learned how to make soaked whole grain muffins and pancakes as well as biscuits and pasta and I have to say, to be honest, that I’ve not actually made them. I don’t often make muffins or pancakes or most other baked goods often, so [...] |
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Copyright © 2012 A Well-Armed Laura Ingalls Wilder - All Rights Reserved |
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