Along with a bumper crop of tomatoes this year, we grew lots and lots of peppers. This month I’ll be running down a number of ways to preserve your pepper harvest, from roasting and drying to fermenting hot sauce and crafting sriacha. Read more ›
Tomatoes keep straggling into my kitchen from my fall garden, rather scarred, cracked and water-logged. A week of rain and cool temps have left them a little worse for wear, but they gallantly keep right on producing. In my book, the best way to work with these late season tomatoes is to concentrate their flavors by cooking them down into something thick and rich, like Smoky Tomato Jam. Read more ›
Behold! It’s time to unmold (pun intended) the Cumin Jack Cheese with Smoked Paprika that I made back in January. After the cheese was coated in smoked paprika and the surface had dried for several days, I coated it in red cheese wax and tucked it into my wine fridge. Because the cheese is inside the wax, I did not have to add humidity to the fridge as I do for charcuterie and unwaxed cheeses. The cheese aged for just over two months. Read more ›
I wish I had a cow. Then I could make cheese all the time with an endless supply of fresh milk. When I was a kid we had neighbors with a milk cow. If we wanted fresh milk we just stopped by the pump house along side the main road and picked up a couple of gallon jars. The first few glasses of milk were the best, since they were loaded with the cream from the top. That milk would have made dynamite cheese. Read more ›