Homemade Sauerkraut

Homemade Sauerkraut Recipe

Homemade sauerkraut, in all its funky humility, is a favorite food in our home – particularly in wintertime when fresh, local produce is a rare treat and we rely on what we’ve put by over the summer and autumn months.  For us, this means lots of fermented foods and sauerkraut in particular. We grow cabbage… 

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Potted Cheddar with Bacon and Shallots

I have a thing for cheese.  Real cheese.  Sharp, salty, creamy.  I have a thing for cheddar in particular.  Cheddar so sharp it smacks you in the mouth. And it’s that love that keeps me walking warily down the dairy case, even at my local health food store, where I eye deplorable hunks of milky,… 

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cabbage apples

How We Celebrate Autumn (and a Recipe for Cider-braised Cabbage and Apples)

Each autumn, my tiny mountain community celebrates the transition from summer to winter with abandon.  Perhaps here at the very end of the road where our little town sits nestled between the undulating folds of the Rocky Mountains, we live a little less removed from nature.   Those thin transitions between summer and autumn, autumn… 

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water kefir grains

How to Brew Water Kefir (a quick tutorial)

Water kefir, a fermented beverage teeming with beneficial bacteria, is remarkably simple to prepare  and often more palatable than other probiotic tonics like kombucha and beet kvass.   Similar in flavor to a dry, slightly fizzy lemonade, water kefir is pleasant and even small children can enjoy it.   When my son was littler than… 

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Mulled Wine Recipe

Heady and Aromatic: Mulled Wine for the Holidays

As the cold of winter sets in, I want for warmth and for companionship.  It’s this time of year that we bring friends to our kitchen table a little more often, sharing with them sweet things from the kitchen: homemade cookies, sugarplums, turron de navidad, gingerbread men and we wash it down with sweet and… 

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mustard green pesto

Spicy Mustard Green Pesto

Mustard green pesto  – spicy, hot and deeply refreshing –  quickly eclipsed basil pesto this autumn as my favorite style.  I love that its heat is potent, quick and sharp much like horseradish.  It doesn’t linger. It’s simple to prepare, coming together in minutes in a food processor and it stores for up to a… 

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A Traditional Siberian Dumpling: Pelmeni

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… 

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Weeds on the Kitchen Table: Wilted Dandelion Greens with Toasted Mustard Seed

Dandelion greens, like all greens, love fat.  Their robust bitterness and peppery undertones are muted, to some degree, by the liquid smoothness of unrefined olive oil or – even better – the smokiness of a good quality bacon fat, free of added nitrates and nitrites and produced from hogs raised outdoors and under a vibrant… 

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solemeuniere

Sole Meuniere

Sole meunière is heavenly – slightly crispy, dripping with brown butter and infused with lemon and parsley.  For all its flavor of citrus, butter and fresh parsley, sole meunière is so simple to prepare at home, and like all of the most nourishing dishes, it s its very simplicity that is so appealing. And everything, everything, is… 

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Salted & Smoked Salmon Roe

Salmon roe is one of my favorite foods (and my husband and son share my love of those beautiful translucent little orange balls of briny goodness).  And every time I post to Nourished Kitchen’s facebook page, extolling the many virtues of roe (and oh, there are many), I receive two reactions: disgust and unadulterated adoration…. 

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