I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions. You might be wondering about how long you should cook your stock, what went wrong with your homemade yogurt or how to feed your children fermented foods they’ll actually like. Once a week, I’ll be [...]
Oh Heavens: Lard-fried Potato Chips with Smoked Paprika & Scallions
March 6, 2011 By Leave a Comment
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 [...]
Recipe: Green Beans with Bacon and Shallots
March 30, 2010 By 8 Comments
Green beans with bacon and caramelized shallots is classic comfort food: simple and well-seasoned. This recipe for green beans with bacon is savory and easy. While my version of green beans with bacon may vary slightly from the original served by my godmother, the essences of the flavors remain the same: fresh green beans seasoned by a healthy serving of bacon and shallots. While the ingredients may be humble, it is often the simplest of foods and preparations that yield the very best dishes. If you’d like to use pastured lard, why not learn how to render it.
Baked Garlic with Thyme
January 26, 2010 By 18 Comments
Baked garlic, savory and sweet, finds its way into our kitchen more often than it should – weaving its way in and out of sauces, breads and soups. And, without a doubt, we enjoy it in its own right – unctuous and smooth, intensely garlicky and scented with fresh thyme. Garlic, mellowed but simultaneously made [...]
Making Fat: How to Render Lard
January 3, 2010 By 126 Comments
Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. Learning how to render lard needn’t be a difficult task; it requires clean fat, clean water, a good stock pot [...]
Natural Sources of Vitamin D for the Dark Days
December 3, 2009 By 14 Comments
I’ve talked at length about the importance of vitamin D in health – particularly its role in maintaining immunity and protecting fertility. Moreover, insufficient and deficient levels of vitamin D are linked to chronic disease: autoimmune disorders, infertility, cancer, depression, chronic pain, atherosclerosis, osteoporosis, cognitive dysfunction, you name it. This nutrient – truly a pre-hormone [...]
Reader Questions: Animal Fat & Lactic Acid Fermentation
April 10, 2009 By Leave a Comment
Ricki asked: Actually … Ricki commented on Fats for Cooking and Fats to Eat Uncooked a few days ago, but I thought it was such an insightful and good question that I wanted to give it greater visibility. Q: Thanks for the great info re: cooking fats and oils. Just wondering about the source of [...]
Fats for Cooking & Fats to Eat Uncooked
April 6, 2009 By Leave a Comment
Fats contribute a great deal to food and cooking, but not every fat is suitable for every purpose. Just as not every fat is suitable for cooking, neither is every oil available on your supermarket shelves suitable for a nutritious and healthy diet. Certain fats such as beef tallow and coconut oil have [...]
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