Released July, 2018 Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. In this new cookbook from food preservation teacher and cook Karen Solomon, you’ll learn how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight what you can make yourself, including smoked […]
Basic Sauerkraut I’m sorry. I can’t hear you. I have sauerkraut in my ears. Hard to spell, easy to make and eat, this is the quintessential fermented pickle to make at home right now. 5 pounds head cabbage, cut into quarters, core removed, then sliced into 1/4-inch strips 3 tablespoons fine-grain sea salt Thoroughly clean and dry a 1-gallon sized […]
This recipe first appeared in Can It, Bottle It, Smoke It, but it is one that is a frequent request from my kids. There is everything to love about freshly-toasted baguette with a hearty schmear of hazelnut butter and chocolate. Spoon it, smear it, spread: there isn’t a wrong way to eat gianduja, the Italian blended spread of toasted hazelnuts […]
Cold beer, crusty bread, sliced dry-cured sausage, aged cheddar, possibly some pickled onions – and this pickled gem, a tangy, sweet, and crunchy pickle/chutney that is an essential British condiment for a proper Ploughman’s lunch. In December of 2017 I taught a holiday canning class at Preserved Oakland. This pickle was a part of the class. Pack a jar into […]
In November, 2017, I gave a workshop at Preserved Oakland on curing, marinating, and serving the unripe olives commonly grown in Northern California’s San Francisco Bay Area. I’m working on a self-published zine (along with amazing artist and graphic designer Arin Fishkin) with lots more specific details on method, sourcing olives, and more; it should be ready for the 2018 […]