lard — Nourished Kitchen

Reader Questions: Beef Suet, Kombucha and Budgets

December 11, 2011 | by Jenny | 1 Comment

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 Read More →

Filed Under: Reader Questions Tagged With: Ask Jenny, beef, Budget, budgets, chinese tea, fermentation, fermented food, fermented foods, Food, kombu, kombucha, lard, mycology, reader, readers, rendering, suet, tallow, tea, toxicology, traditional food

homemade-potato-chips

Oh Heavens: Lard-fried Potato Chips with Smoked Paprika & Scallions

March 6, 2011 | by Jenny | 11 Comments

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 Read More →

Filed Under: Autumn, Dairy-free, Gluten-free, Paleo/Primal, Recipes, Spring, Summer, Winter Tagged With: belgian cuisine, british cuisine, chips, coconut oil, cottonseed oil, cuisine of the southern united states, fast food, french fries, frying potato, homemade, homemade potato chips, lard, potato, potato chip, potato chips, potatoes, potatoes chips, staple foods, sweet potato, us federal reserve, vegetable fats and oils, vegetable oil

Recipe: Green Beans with Bacon and Shallots

March 30, 2010 | by Jenny | 8 Comments

Green beans with bacon will always find a place in my heart, and in my kitchen. I remember, even as a very young girl, visiting my godparents in a tiny, drawn and weathered town Read More →

Filed Under: Any, Autumn, Dairy-free, Gluten-free, Paleo/Primal, Summer, Vegetable Side Dishes Tagged With: bacon, bacon fat, bean, breakfast foods, british cuisine, caramelized, charcuterie, food and drink, garde manger, green beans, greens, irish cuisine, lard, monounsaturated fat, nutrition, shallots

Baked Garlic with Thyme

January 26, 2010 | by Jenny | 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 Read More →

Filed Under: Any, Autumn, Condiments & Sauces, Dairy-free, GAPS-friendly, Gluten-free, Paleo/Primal, Vegetable Side Dishes, Winter Tagged With: alliaceae, allium, baked garlic, flavoring, Food, french cuisine, fresh, fresh thyme, garlic, lard, pasture, richly, spices, thyme, unrefined sea salt

Making Fat: How to Render Lard

January 3, 2010 | by Jenny | 160 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 Read More →

Filed Under: Autumn, Dairy-free, GAPS-friendly, Gluten-free, Meat, Poultry & Fish, Paleo/Primal, Spring, Summer, Winter Tagged With: fat, how to render lard, lard, Local Foods, making fat, nutrition, pastured lard, rendering fat, vitamin d, vitamin D in lard, weston a price

Natural Sources of Vitamin D for the Dark Days

December 3, 2009 | by Jenny | 15 Comments

I've talked at length about the importance of vitamin D in health â€“ particularly its role in maintaining immunity and protecting fertility. Moreover, insufficient and Read More →

Filed Under: traditional foods Tagged With: b vitamins, chemistry, cod liver oil, dark days, dietary supplements, fish products, fishing, health, lard, natural source, nutrition, oily fish, oysters, source, sources of vitamin d, sun exposure, vitamin a, vitamin b12, vitamin c, vitamin d, vitamins

Reader Questions: Animal Fat & Lactic Acid Fermentation

April 10, 2009 | by Jenny | 3 Comments

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 Read More →

Filed Under: Uncategorized Tagged With: animal fat, Ask Jenny, beef suet, beef tallow, beneficial bacteria, blog readers, duck fat, fatty acid profiles, fatty acids, food perservation, food preservatives, goose fat, health benefits of fat, healthy fat, how fermentation preserves food, lactic acid, lactic acid bacteria, lactici acid fermentation, lard, monounsaturated fat, nourished kitchen readers, probiotics, readers, research, saturated fat, sauerkraut, sauerruben, suet, tallow, traditional food preservation, Traditional Foods

Fats for Cooking & Fats to Eat Uncooked

April 6, 2009 | by Jenny | 26 Comments

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 Read More →

Filed Under: Uncategorized Tagged With: bacon grease, beef, beef suet, beef tallow, butter, chicken fat, CLA, cocoa butter, coconut oil, cold pressed oils, cooking fat, duck fat, expeller pressed oils, fat, fat soluble nutrients, fat soluble vitamins, fats, fats for cooking, ghee, good fat, good trans-fats, goose fat, lard, monounsaturated fat, mutton tallow, olive oil, palm kernel oil, palm oil, pig lard, polyunsaturated fat, rancid oils, raw fat, raw food, real fat, saturated fat, schmaltz, suet, tallow, traditional fats, vitamin e

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