How to make Small Batch Sauerkraut
in just a few days, Not much mess at all
no long term fermenting cabbage in the garage for months.
Go Here to make Small Batch Kraut
Nov 3, 2013
Back in food history food and medicine were integrated. A chef would also be something like a pharmacist, all foods were in different groups known as "Humors". In the not too distant past there was a reemergence of healthy foods as much of society were overindulged. But tasteless and drab recipes didn’t catch on until now when great culinary and gardening practices have blended healthy and gourmet. it is now “Nouvelle Cuisine”! The Kitchen Project will be going in this direction and working with those in the health care industry.
If you are in the health care sector and you have some time off this holiday after preparing a healthy gourmet Thanksgiving dinner, you can get your online ACLS certification and complete it from home. This will help you be caught up and prepared for after the 1st of the year.
Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked.
The typical cooking style uses a marinade or paste that includes at least pimento, which is often called allspice, and scotch bonnet peppers, also known as habenero.
Many cultures have made these loaves for festive
events. The history behind "why" the braiding is worth the read. recipe and history
April 17, 2014
This sandwich has always intrigued me, it is popular almost anywhere in the states, but have you heard of any other sandwich that has sauerkraut on it? There is the odd customized burger or grilled san I am sure but nothing mainstream that I can see.
Precise Germanic Fusion is this dish! The crispy thin Schnitzel,
with a Cordon Bleu topping and the fresh grilled pineapple ring gives a nice sweet contrast.
April 11, 2014
Bleu Caprese Salad
Is it worth it to buy that 2.50 heirloom tomato? Here I cut it up and put some Maytag Bleu Cheese with it, put on a bed of greens, basil leaves and reduced balsamic. It isn't cheap but can be as satisfying or more than another splurge like a steak.
Caprese salad was invented by a restauranteur in the 50s on the Island of Capri off the coast of Naples, Italy. The recipe is simple use tomatoes, fresh mozzarella, and basil leaves. A little balsamic makes the perfect dressing.
This salad is really open to creative presentation, and your playful twists.
In this case I used Bleu cheese instead of mozzarella
When German immigrants settled near French speaking Montreal, Canada, they modified the popular locals French Onion soup to make it hearty enough for a hard working farmer. They added rich meat from the leg, short ribs, also other solid beef cuts. The bread and cheese topping was left off. Read More
This is a bone-in smoked pork chop in German cuisine. Kassler was believed to be the man that developed an interesting way to cure the meat.
Rippchen is a German word equivalent to ribs.
A Buffalo, NY favorite.
What is a Weck???
This is a type of Southwestern German roll that is topped with some caraway seeds.
Then put some nice rare roast beef on the bun, dip the top in Au Jus and crown the sandwich, and serve with horseradish cream.