Reviving Traditional Foods
Allioli. Allioli. Allioli. I love how the vowels and lulling Ls roll off the tongue – softly and whimsically – almost like a child’s nonsense word. all-ee-oh-lee. It’s a melodic sound. Allioli is a Catalan version of classic aioli, and it differs fundamentally from Provençal aiolis in that it is made without egg yolk – offering just a combination of good quality olive oil, fragrant garlic and unrefined sea salt.
Preserved lemons are a delight with their clean flavor. While to strong to serve as a side dish – obviously; they do make a delicious, fresh condiment. These lemons have been fermented much in the way that sauerkraut is, and so are alive with beneficial bacteria, vitamins and minerals. This condiment goes [...]
These preserved lemons are rich in lactic-acid producing bacteria, and they’re delicious – imparting a light, clean flavor to foods and sauces. They make an excellent condiment. After the fermentation process is complete, both the flesh and rind of the lemon become edible. I use a vegetable fermenter to prepare and ferment [...]
free resources to get started
The Thing About Blueberries . . . is that they don't grind their Harleys over the hot desert tarmac, … [read more]
Confused about grains? You're not alone! It seems that everyone is telling you - to either get … [read more]
Did you know that a simple process can actually increase the nutrients your body absorbs from whole … [read more]
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.
What People are Saying