I don’t know if I took a moment to brag at all, but I must have been a good girl for 2019 because I got some pretty awesome gifts. One of which was a fermentation pot. While some of you may crinkle your nose at the thought of anything fermented… you’ll find me over here doing a little dance dreaming of all the fermented goodies I’m about to hunker down and make.
Since it had been about six years since I had made sauerkraut I started off with a basic, I mean basic, sauerkraut recipe for my first batch. Cabbage and salt. Let me tell you, while simple, this batch was a-bubble-ing during the fermentation process! Whoo! Think of all those probiotics!
I’ve already started my second batch, which will be appropriately named “The Zesty German.” The Zesty German contains cabbage, caraway seeds, red chili flakes, and garlic… lots and lots of garlic. In fact, my kitchen smells of sweet fermenting garlic and I can’t help but giggle with giddiness every time I open that particular cabinet.
I’m already planning my next batch that will contain purple cabbage and beets! Stay tuned for recipes in the next sauerkraut blog!
Ok, so my last post was “I’m not doing any resolutions this year” but that doesn’t mean I’m not eating healthy over here! I thought it was time to share a delightful, healthy, and easy recipe for you to try this New Year. I will keep my intro short as I am coming to find, reading a thesis in order to get to a recipe is…. Annoying!
Roasted Red Carrots & Onions
1 bunch JBG red carrots, cut lengthwise
1 red onion, sliced
1 tablespoon of oil (I use avocado oil, but olive oil works)
3 tablespoons balsamic vinegar (2 to roast, 1 after)
Salt pepper to taste
2 tablespoons JBG parsley, minced
Pomegranate seeds for garnish, optional
Preheat oven at 425ºF
Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet
Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through
Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar
Garnish with parsley and pomegranate seeds
Note: I highly recommend using a high-quality balsamic vinegar. It makes all the difference in the world as far as flavor.
If you want to try more delicious recipes, go ahead and check out my cookbook!
I hope everyone had a wonderful Thanksgiving. I’ll tell you what… Mine was one for the books. My jeans currently don’t fit, my cheeks hurt from laughing, and I couldn’t be more proud of the feast that I prepared. If you didn’t see what was on the menu, you can check out the list from a week ago, here. I even tried my hand at my first cherry pie ever. It wasn’t the prettiest, but it was definitely delicious.
Of course, I’ve already begun nibbling on leftovers with a turkey, stuffing, and cranberry sauce taco. There have already been mumblings of requests for more pecan pie to be made, which I will gladly oblige after writing this post.
Now that the food coma is starting to wear off, I’m getting excited about my online shop being live. Tomorrow is Small Business Saturday and I’m feeling pretty official now that I have a humble little online store. So, if you have been wanting to support local shops, artists, makers, and businesses, now is the time! Take a peek and get your orders in. There is a page for embroidery, gift sets, and the cookbook.
Thanksgiving is almost here. I admit it completely snuck up on me this year and on top of that I have signed myself up to cook a feast in someone else’s kitchen. I love the holidays. I love cooking for people. So cue up the holiday music and let’s get ready.
After careful consideration of everyone’s requests and dietary needs, I have curated a menu that I, myself, am looking forward to eating.
While I won’t be smoking the turkey, I will be feverishly prepping everything else in the days to come, like whipping up this coconut milk brown sugar ice cream this week. I’ll even be dusting off my Grandmothers pecan pie recipe that she fine tuned and has been using since 1966. You can bet that everything will be made from fresh ingredients, homemade from scratch. No canned yams or cream of mushroom here.
That being said, I’m so thankful to be spending the holiday with people I love and that love and have welcomed me into their family. May you all have a wonderful time prepping for the Turkey Day Festivities!
A few weeks ago, I snuck up to St. Louis to spend a few days with my mom and her wonderful husband. It was exactly what the doctor ordered. While my folks were at work, I spent my mornings reading with the sunrise and coffee and taking walks around Historic Lafayette Park. During the day, I would catch up on some much-needed adulting I needed to do then saunter off to my mom’s plot at the community garden to collect vegetables for dinner. One night I whipped up this eggplant dish and accompanying main of stewed tomatoes and rainbow chard… more on that to come. For now:
Roasted Eggplant with Goat Cheese, Pomegranate, & Pistachios
3-4 Japanese eggplant, sliced in half the long way
1 four-ounce packet of goat cheese, crumbled
Pomegranate seeds, half a pomegranate
1/4 cup of roasted pistachios
1 tablespoon almond oil (I skimmed the oil off of an almond butter jar)
1 lemon, halved
2 tablespoons parsley, minced
1 tablespoon honey, optional
salt and pepper to taste
Preheat oven to 400ºF
Place sliced eggplant facedown on a lightly oiled baking sheet, place in oven and bake until tender. About 25 minutes
Remove from the oven. Flip eggplant cut side up and lightly glaze the cut surface with almond oil and squeeze lemon across the eggplant.
Top eggplant with goat cheese, pomegranate, pistachios, parsley, and salt and pepper to taste
For a little extra pizazz, you can, ever so sparingly, drizzle honey on top with a little extra sea salt.
It has now been a little over a week since I have finished the Kickstarter Cookbook. It was definitely an undertaking and I learned a lot about myself. I like to bite off more than I can chew, every bit of pun intended. At first, this little cookbook was only supposed to be a little pamphlet or mini-cookbook. Of course, I got carried away with the spectacular idea of “go big or go home.” I began compiling over 100 recipes, photos, etc.
What was I thinking?! After being talked off the ledge, I reigned it in and put together a reasonably sized book for the Kickstarter Incentive. I am incredibly pleased on the final product and believe I have something worth bringing to publishers for a bigger project as well as the potential for more books down the line.
If you donated to my Kickstarter a couple years ago, please make sure to check for updates from Kickstarter. To access the cookbook, you must check your email for the link and password for the cookbook download. The emails come from Kickstarter, not me, and are titled “Project Update: #6, etc.”. If you are having trouble accessing the link, please email me at firstname.lastname@example.org. If you’ve moved or haven’t completed the initial survey, please update your information so I can get your incentive to you.
I’m very excited to be getting these out to you so I can begin focusing on the next steps. Thank you for your continued support!
I’m currently sitting here at my antique kitchen table, cup of coffee tucked next to my lap top, with a picturesque view of the countryside. The birds are chirping, the dogs are snoring, and I, admittedly, am still waking up. The sun seems to be a little slow to shine this morning as well.
While the coffee is surging into my bloodstream, I recall my last post where I promised a little bit of a teaser to the cookbook that I am writing. With well over 75 recipes, I had a difficult time choosing just one to share with you. Below, I think you will find an appropriate recipe for these Texas winter months.
Wilted Bacon Fennel Salad
Fennel.I had never really had fennel before I started working for a local farm here in Austin.I’m not a huge fan of anything licorice, but fennel with the right flavor combinations can transform itself into a spectacular little touch to the right dish.Fennel is currently in season along with citrus and kale so this salad is the perfect fresh addition to spruce up any winter table setting.
2 bulbs fennel, 1/4 inch thick, sliced.1 inch or less length
1 pound applewood smoked bacon
Zest of 1 orange
1.5 oranges diced
Juice from half of an orange
1 tablespoon Cider vinegar
2 table spoon agave
Salt pepper to taste
Preheat oven to 400 degrees
Chop off ends fennel, leaving bulb and the heartier ends of the stalks.Remove the outer shell of the fennel bulbs and cut in half.Slice fennel into 1/4 inch thick slices.
Cut 1 pound of bacon into 1/2 inch pieces.(just use kitchen scissors, it’ll save you any aggravation of cutting with a knife and you can cut a couple pieces at a time)
In a baking sheet, mix bacon and fennel making sure to break up the fennel and bacon.
Bake for 20 minutes or until bacon is cooked and fennel is browned.
While bacon/fennel mixture is cooking, course chop kale and put in a large bowl.
Zest one orange, after zesting dice up 1.5 oranges. Squeeze the juice from the remaining half of the orange onto the kale.
Add vinegar and agave into the bowl.Toss and massage the liquids into the kale.
Remove the fennel and bacon from the oven and strain the excess bacon fat from tray.
While still warm, mix the fennel and bacon with the kale and dressing. The heat from will wilt the kale slightly.
Salt & Pepper to taste
*Note: It’s no secret, at least I don’t think, that I love bacon. This recipe does call for a pound, which can seem a little, how do you say? Overboard? If your arteries clog at the thought, use less! You do you.
**Note: This recipe does not keep well as left overs, not that there ever is when I make it for friends.
Yes, PUMP up the jams! Last weekend at the ABGB Austin Flea Market, I had a record breaking sales weekend, outside of the holiday season. This week, I am a jam making fool! I cannot believe that I am wiped out of stock.
Now, I would have been standing over the stove sooner, but I certainly didn’t foresee blowing out my back, which had me laid up for a few days. Still a little tender, I got to it this weekend!
I’m kicking off the fall with blackberry rosemary jam. This one is slowly becoming a silent favorite amongst regulars. It’s got the sweetness from the fruit (obviously), I leave the seeds in for a little bit of tooth and texture, the rosemary adds a touch of savory and is quite aromatic. I’ve heard folks tell me they put it on an english muffin with butter, others use it as a last minute touch on grilled pork chops, etc. I, myself, love it with brie! Whether it’s on grilled cheese or a condiment on a burger with arugula and more brie, of course.
Mindfulness matters. To be mindful, according to Merriam-Webster is to bear in mind or inclined to be aware, but how often are we really mindful? More often than not I know I grind through my to do list one item at a time, responding to texts with rapid fire speed, and inhale meals without tasting it because I’m too busy to sit and enjoy it. The only thing I mind is completing everything I set out to do, very rarely do I feel as if I am aware on a deeper level. That being said, when I got contacted for a recent commission the name definitely inspired me to get back to just maybe being a little more mindful.
A couple years ago, I worked at the Auguste Escoffier School of Culinary Arts here inAustin. I had no idea how many wonderful people I would meet working there. I have stayed connected with many of the students and I can’t tell you how inspiring it is to watch their stories and culinary adventures unfold. One student I stay in touch with, Lana, has recently started her own business. As someone that has taken the plunge to running her own business, it’s fair to say, I have a little bit of a soft spot for other like minded lady entrepreneurs.
Lana has recently launched the Mindful Bowl project. The Mindful Bowl is a buddha bowl inspired meal prep service. Perfect for folks that are on the go who aren’t exactly mindful about what they’re putting into their bodies all the time…. Hmmm, like me?
Lana reached out to me for a custom towel with her branding for her start up. I was more than happy to team up and provide a little prop action to spruce up her photos. Although, with all the natural color from those veggies, I’m not sure how much a towel will offer. (insert winking emoji here).
Please support Lana by liking the Mindful Bowl on Facebook and Instagram (@mindful_bowl)!
If you can’t stand the heat, get out of the kitchen. Well, let me tell you, things have been heating up plenty in my kitchen lately.
As some of you may know, I completed a successful Kickstarter Campaign back in May. I’ve now been working on the business and more importantly the incentives for all the fine folks that contributed. One of these items is a collection of recipes by made by laura lee.
A cookbook! Yes! This will be so fun! I thought to myself. Well…. I think I underestimated how much work would go into this bad boy. Wowzah! I’m still compiling a thoughtful introduction, testing and getting pictures of every recipe, etc. Putting together a cookbook is a full time job. My hat is off to some of my culinary creatives that have already put one out. I appreciate all the help and pointers that I’ve received along the way.
For those of you that are waiting patiently, thank you. Please know it’s a work in progress.
I know for cookbooks that I purchase, I love pictures! I want a picture for every recipe! Obviously, I rely heavy on the visual side, but is there something you like in a cookbook? What is ideal for you?Let me know, I’ll see what I can incorporate just for you.
Thanks again, ya’ll!
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