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 [...]
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, [...]
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, [...]
Election cake , like a bite from American history, makes its rounds every November. I make it every year, but only once a year – the first Monday of November. Preparing Election Cake is a celebration of love, of patriotism, of politics and of history. And for those of you who’ve read Nourished Kitchen for [...]
Soaking grains, beans, legumes, nuts and seeds is a traditional practice that can positively impact the nutritional qualities of these foods for those who consume them. Grains, beans, legumes, nuts and seeds can all add great value and variety to the diet, yet they contain antinutrients – particularly phytates and enzyme inhibitors – which detract [...]
Sprouted grain – rich in food enzymes and natural vitamins – grows closer and closer to the mainstream as people across all walks of life search for a better way to incorporate wholesome foods into their diet on a regular basis. While sprouting grain requires extra attention and, like many aspects of traditional foods, [...]
Natural sourdough is a fantastic way to leaven bread without the use of commercial yeast (which is often a GMO). Working with sourdough can be easy and rewarding if you follow a few simple tips and tricks: Use an established starter. Although it is possible to create a sourdough starter from scratch (as discussed [...]
These pancakes have become a delicious staple in our home. They’re easy to prepare, inexpensive to make and offer a great way to use up sourdough starter. Top them with fresh whipped cream and plenty of raw honey for an lovely summertime brunch. You’ll need: 2 Eggs from Pastured Hens 2 Ripe Peaches 1/2 Teaspoon [...]
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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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