Tag: nutrient dense

Spring Cookery 2 — Some Next Level Cheeses

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Sitting on a tuffet…. separating my curds and whey

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Beautiful curds, some of which go into this maddd profeshhhh cheeze mold (a mini yogurt container with holes poked in the bottom)

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To become a slightly harder cheese

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The next morning…

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And then get enchanted! The one on the left — covered in bacon grease and wrapped in cheese cloth in an ancient process of preserving cheese with saturated fats. The one on the right, likewise infused but with strawberry infused Gin — the alcohol in this case offering preservation as well as flavor profiles.

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Whereas some of the curds, still loose, where set aside to be…

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Wrapped in lightly smoked wild grape leaves and soaked in wine for days or weeks! Except I couldn’t wait that long…

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The texture and color a few days out.

Techniques such as these covered in the newly offered Advanced Cheese Making techniques.  Love!

Spring Cookery 1 — Wild Grape Leaves

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The rice stuffing– soaked, cooked, brown and wild grain mix… wild mint, purslane, scallions…

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The leaves — wild grape leaves, parboiled and preserved in an olive oil and vinegar mix. So many thank yous to Dina Falconi for her work inspiring and feeding the local community, and for her book Foraging and Feasting, which this Wild Grape Leaf preservation method is from…

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The spread over all — homemade hummus with roasted garlic and chives; heaping plate of stuffed wild grape leaves; salad of purslane, sprouts, strawberries and hulled raw hemp seeds; slow cooked sweet potato in butter and bone broth.

Homesteaders Kitchen, Japanese Kitchen in the fall…

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In the fall I will be teaching two classes through SUNY Ulster Continuing Ed, one which I have now offered twice, Homesteaders Kitchen Intensive, and a new class covering Japanese Home Cooking.

3 gallon ceramic crock of miso ready to begin its 6 month fermentation

3 gallon ceramic crock of miso ready to begin its 6 month fermentation

 

Both courses will be once monthly for three months, on weekends in a kitchen on the Stone Ridge Campus of SUNY Ulster.

The Homesteaders Kitchen Intensive will cover Cheese making, Sourdough Bread Baking, Lacto-fermentation and pickling, and basic wines and meads.

The Japanese course will cover many basics — Making soup stocks, both bone broth and mushroom broth; making Miso Paste and Sake; and making various other odds and ends, culminating in making a sushi and soup meal together.

Hope to see you in class —