Audrey Tales: Rustic Rye Sourdough Loaf

There’s something particularly alluring about a crusty brown loaf, especially if it’s fresh out of the oven and filling the kitchen with its seductive fragrance. It whispers softly, insistently, “come cut a piece”. I know it’s crusty on the outside and soft on the inside, and it’s all I can do to keep my hands off until it cools. Bread porn? Perhaps, but when Audrey makes a rye loaf, it’s irresistible.

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Farm Ferments: Curry And Caraway Cauliflower

If you’ve cut up cauliflower, you know it makes quite a spectacular mess – tiny bits fly out as it’s cut, small as grains of sand. And yet, despite the veggie’s unruliness, I keep eating it. Sometimes, I don’t get to it fast enough, though, and it begins to brown unappealingly. Freezing it would buy time, but how about other ways of extending its “expiration date”? Fermenting is a great way to do just that!

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Slow Food: Vegan Chana Masala

Happy National Slow Cooking Month! But why restrict it to a month? I say it should be the year of slow cooking! Using a slow cooker is about as easy as it gets, and cooking low and slow can transform mundane ingredients into culinary delights. Slow cookers really shine when making soups and stews, and I frequently make chili in mine. Recently, I ran across a recipe for a vegan Chana Masala, and had to try making it in my Crock Pot!

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