These crackers are a big range of food ideals. I love that I can use raw grains straight from my friend's Saskatchewan farm. I love that his bestfriend's tomatoes are in the mix along with an onion from another friend. I love that they are storable, and shippable. Tyler Harlton, who's dad...
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Lemony Grass Fed Only Ricotta Ravioli made with Local Red Fife Wheat
This recipe requires that you plan, so look it over before you dive right in. There'll be cheesemaking and pasta dough resting in the process :) I make a really rustic ravioli. They come out big and uniquely shaped. I don't use any fancy cutters, but you can! Here is...
Continue ReadingGrass Fed Only Ricotta
Why buy conventional dairy ricotta when it is the easiest cheese you can make? All you need is a good grass-fed-only dairy supplier. If you can't find grass-fed-only, use the dairy you like. I suggest a good local organic dairy is the next best choice. If you are asking, "What...
Continue ReadingMussels with Chardonnay
5 lbs mussels4 leeks1 medium onion1 shallot8 cloves garlic6 good ripe tomatoes1 l (bottle) chardonnay (the same wine you drink with dinner is best)1 or 2 serrano chillies or 1 tsp chilli paste250 ml cream3 tbsp butter (to sautée)2 or 3 Tbsp butter (to steaming pot) Also, a good baguette or...
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Make Food An Initiation With Nature
Meditate on your ingredients. Unite. Know their heritage. Know their environment. Know their nature. Know what you build yourself from. Know yourself. In practicing true mindful nourishing, you awaken compassion. Compassion is connection. Your footprints get lighter, your conscience lightens and passion runs deeper when your spirit knows it is...
Continue ReadingAncho Chile Sauce
Pairs great with my Hot Tamales recipe 8 Dried Ancho Chiles1 medium heirloom tomato1/8 tsp ground clove1/4 tsp cumin1/4 tsp dried oregano or a good sized sprig (2 to 3 in) of fresh oregano1 Tbsp good olive oil Salt to taste Preparation Soak your dried Ancho Chiles in room temperature...
Continue ReadingRoasted Tomatillo Salsa Verde
12 tomatillos 3 serranos or 1 jalapeno 1 cup (loosely packed) fresh cilantro (thick stems removed) 1/2 of one medium finely chopped onion 1/4 teaspoon Salt (or, to taste) Preparation Preheat the oven at *Broil setting. Remove the husks of your tomatillos, then rinse well under warm water to...
Continue ReadingAioli for everything
2 tablespoons white wine vinegar 6 large garlic cloves, chopped 2 large egg yolks, at room temperature 3 Tbsps freshly squeezed lemon juice 1/2 teaspoon saffron threads (optional, this variation is great with seafood) 1/8 tsp Kosher salt Freshly ground black pepper 1 1/2 cups extra virgin olive oil There...
Continue ReadingHeirloom Tomato Honey Espelette Ketchup
6 large heirloom tomatoes 2/3 cup honey 1/4 cup apple cider vinegar 1/4 white vinegar 1 medium onion 1/16 tsp ground all-spice 2 dried espelette peppers (ground in a bullet or vitamix - replaceable with 2 tsp sweet paprika) 1/8 tsp kosher salt Begin by chopping then sautéing your...
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