Reviving Traditional Foods
Sourdough focaccia with grapes, fresh rosemary and coarse sea salt found its way to our kitchen last week. Loosely adapted from the classic Italian grape bread or schiacciata con l’uva, this sourdough focaccia with grapes and rosemary takes an even more rustic approach – omitting enrichment by egg and sugar in favor of only the [...]
Homemade potato chips find their way to our kitchen only very rarely, but what a heavenly indulgence when they do appear. You see, I’m a potato chip addict. I may blend a killer kombucha, spend my afternoons brewing water kefir and culturing raw milk yogurt, but it’s the humble potato chip: salty, crunchy and wonderfully [...]
Whole wheat sourdough challah, fragrant with olive oil and honey, is a nourishing bread – rich, flavorful and worth the extra effort it takes to lovingly prepare the dough, roll out the strands and intricately braid the loaves. While typically prepared from refined white flour, vegetable oil or margarine and refined white sugar, challah is, [...]
Staititai, sweet, tart and perfumed by sweet bay and fragrant olive oil, is, perhaps, the ancient grandfather of modern day pizzas. Soured spelt dough is first fried in olive oil, brushed with even more oil and topped with crumbled ewe’s milk cheese, sesame seeds and honey. The combination of whole grain spelt flour coupled with [...]
Pelmeni, traditional dumplings that hold a near-sacred place in the hearts of the Siberian people inhabiting the Ural mountains, have made their way to convenience stores and the freezer sections of grocery stores all across Russia and Eastern Europe. But the modern convenience food and even homemade versions of pelmeni bare little resemblance to the [...]
Coconut flour bread found its way to our kitchen this week courtesy of Ann Marie of CHEESESLAVE and her new Surf & Turf class which focuses on protein-rich and nutrient-dense cooking. About thirty-five to forty percent of Nourished Kitchen readers purposefully avoid gluten or grains entirely either because of a diagnosis of celiac disease or [...]
Quinoa is a remarkable grain – rich in magnesium, phosphorus and manganese as well as the amino acid lysine which offers antiviral properties. Quinoa is not truly a cereal grain in the same manner as wheat or rye; rather, it’s a pseudocereal and, as such, is gluten-free and well-tolerated by those who choose to consume [...]
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Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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