Fermentation Workshop Received Rave Reviews“What a delightful, informative time spent learning about fermentation. The White Kimchi with Black Fried Rice and Poached Egg was delicious…the fig jam (so creamy, yummy), Giardiniera, crispy nuts, on and on, all the delicious fermented Continue reading Fermentation Workshop this Saturday, March 30th — Register Today
Quick & Easy Kimchi OmeletKimchi Omelet — a totally new idea to me. My sister, Sharon, sent me to David Lebovitz’s blog to learn about making one. What most impressed me—besides loving this quick and delicious way to eat kimchi—was David’s simple and fuss-free technique for preparing omelets Continue reading Kimchi Omelet w/ Kale & Green Onion
Cultured Mustard — Much More Than Just a Bold-Flavored CondimentAs the husband of a friend of mine said upon tasting the jar of Cultured Country-Style Mustard I gave them, “This is the good stuff.” He then proceeded to hide the jar at the back of their refrigerator so no one else could find it. 😉 But homemade cultured mustard is much more than just a bold-flavored condiment. Continue reading Cultured Mustard – “The Good Stuff”
Thai Rice Noodle Salad Makes It Feel Like SpringLots of snow remains in our Montana valley. Even though the official start of spring remains a month away, eating Thai Rice Noodle Salad today reminded me that spring will soon be here. Thai food with its light, clean and complex flavors, abundance of Continue reading Thai Rice Noodle Salad – Fresh, Versatile
Tagine – Slow-Cooked Stew & Cone-Shaped Ceramic Pot After a mid-winter week of 40+ degree temperatures, we had snow yesterday. With more snow forecast for the rest of the week, seems like winter’s still here. Thus today’s a perfect opportunity to share this hearty, bone-warming and vegan Winter Vegetable Tagine Continue reading Winter Vegetable Tagine aka Moroccan Winter Vegetable Stew
Healthy Cooking Classes in BozemanCreate delicious and probiotic-rich fermented foods in your own kitchen. Explore the how-to techniques, equipment and basics of vegetable fermentation in my upcoming fermentation workshops. Taste a variety of fermented foods from beverages to condiments Continue reading Fermentation Workshops – March 23rd & 30th
Seductively TuscanIn Italy the land of Amore lies Tuscany the embodiment of romance. Tuscany beckons with its sun-kissed rolling hills, castles, villas and earthy cuisine. Just having the name Tuscan on a dish makes it seductive and especially inviting Continue reading Tuscan White Bean Soup w/ Kale & Potatoes
