Category: Recipes

DIY, Fermenting, Food, Recipes, Updates

Fermentation Friday

lauraleeimhoff

I think it’s been a whirlwind of a week, just the last few days even. As you may have read on my last blog post or the made by laura lee newsletter, I am suspending food production for the next few weeks.  For the time being, I will not be experimenting with fermented foods either.

It breaks my heart.  Really.  Why am I not experimenting as well as not selling?

I feel like holding off is the best-case scenario on selling jams, jellies, and sauerkrauts are the safest thing possible.  Despite being clean and sanitary beyond normal expectations, I’m a small business and I want to do what’s best for my customers, my own health, and the bigger picture. As far as playing with fermented foods, it’s too dang hard to get my hands on large amounts of produce to ferment.  The stores have been baren and farmers’ markets canceled.

So, let’s take a moment to celebrate all the beautiful and delicious veggies that I have been able to transform into probiotic filled food! Sauerkrauts, kimchis, and ginger, oh my! Below is the list with links you can revisit.  Thank you so much for your interest in this and I’m looking forward to when I can get back to it!  Until then… what should the next Friday blog be? I like this whole themed thing!

If you have any questions, don’t hesitate to contact me.

DIY, Fermenting, Food, Recipes

Fermentation Friday

lauraleeimhoff

It’s my favorite day of the week, Fermentation Friday. Seriously, I can’t tell you how much I look forward to sharing the most recent fermented creation I’ve made. Seeing as I love kimchi, I decided to go with a green bean kimchi.  The recipe is based on Kirsten Shockey’s from her Fiery Ferments book.  I’ve altered it slightly, and think I will continue to do so as I tweak the recipe to my liking. Mainly, concentrating on making it spicier as this was particularly mild.

Green Bean Kimchi

  • 1 pound green beans, chopped into 1″ sections
  • 1 bunch green onions, chopped into 1/4 inch pieces
  • 7 cloves of garlic, minced
  • 4 TBSP fresh ginger, minced
  • 2 TBSP fish sauce (or soy sauce for vegan/vegetarian)
  • 1 pound red jalapenos, coarsely chopped and deseeded
  • 1.5 teaspoons sea salt
  • 1/2 TBSP red chili flakes (optional)
  1. In a large mixing bowl, combine green beans, green onions, garlic, garlic, and salt
  2. Place jalapenos in a blender, blend until a puree or paste
  3. Add pepper mash to green bean mixture
  4. Add in fish sauce to the pepper green bean mixture and mix well
  5. Transfer all items to a quart-sized mason jar.  Pack contents down to be submerged in the brine
  6. Let sit in a cool, dark place for 10-14 days. Check daily to make sure there are no air bubbles and resubmerge green beans in the brine, as necessary.

Note: if you’re wary of anything spicy, do not fear.  The brilliant red is deceiving.  This is mild in flavor. In fact, it tastes like a sour pickle. 

If you have any questions, don’t hesitate to contact me.

DIY, Fermenting, Food, Recipes

Fermentation Friday

lauraleeimhoff

Good morning, my apologies for posting a little later than normal, I’ve been pretty busy this morning trying to raise money for ATX Kids Club, a local nonprofit that promotes education through adventure-based learning. Today is the I Live Here I Give Here Amplify Austin Day, which is the largest day of giving here in Austin, TX.  If you’re feeling so inclined, by all means, feel free to donate here.  No amount is too small.

Now, let’s get down to fermented business…

The day has finally come and I am over the moon to share with you that my first batch of kimchi was a success! Not only a success but the best batch of fermented goodness I’ve made thus far.  In fact, I think I’ve eaten a third of it already, with a little help of course.  I will most definitely be making another batch of this soon in a matter of days.

Kimchi

  • 2 heads of Napa Cabbage, quartered and chopped in 2″ pieces
  • 2 bunches green onions/scallions, chopped into 1/2″ pieces
  • 1-2 daikon radish, shredded
  • 5 tablespoons ginger, minced
  • 6 cloves garlic, minced
  • 3 tablespoons of sea salt
  • 3 tablespoons sugar
  • 6 tablespoons fish sauce (if vegan or vegetarian, just use water and replace with an extra tablespoon of sea salt)
  • 10 tablespoons Korean red pepper flakes (gochugaru)
  1. After chopping cabbage, mix with sea salt to let sweat while prepping all other ingredients.
  2. In a large bowl, then mix all other ingredients and transfer to fermentation crock.
  3. Press mixture down and place weights on top.
  4. Set in a cool, dark place for 1-5 days.  (I did the full 5 days)
  5. Make sure to check and turn the kimchi daily with clean hands or utensils.

Note: if you’re wary of anything spicy, do not fear.  The brilliant red is deceiving.  This is mild in flavor with no zing at all. 

If you have any questions, don’t hesitate to contact me.

DIY, Fermenting, Food, Recipes

Fermentation Friday

lauraleeimhoff

I’ve been on a ginger kick lately.  It could be the cold weather and fighting this cold. Personally, I think it’s the awesome flavor.  You can’t beat the sweet, earthy, and spicy flavor of ginger. While slightly labor intensive, this recipe for fermented ginger is super easy.  Peeling and slicing the ginger is the hardest part. Once it’s ready, this fermented ginger is great in stir-fries or steamed rice, and definitely perfect for sushi.

Fermented Ginger

  • 1 pound of ginger, peeled and sliced
  • 1 teaspoon sea salt
  1. Slice ginger as thin as thin possible.
  2. In a large bowl, mix the sliced ginger and salt, tossing to make sure every piece is covered.
  3. Transfer salt ginger mixture to jar.
  4. Use a ziplock bag filled with water to weigh down and cover ginger salt mixture.
  5. Set in a cool, dark place for 7-14 days.  (I always go with ten).
  6. Make sure to check on ginger and make sure that it stays submerged in brine.  You may have to push down.

If you have any questions, don’t hesitate to contact me.

 

 

DIY, Fermenting, Food, Recipes

Fermentation Friday

lauraleeimhoff

Well, I’ve admittedly been a little quiet here on the blog front.  My apologies.  I had a jammed pack week of a grant writing class the week before, followed by the Mother Earth News Fair over the weekend, and this week I have been knocked down by some sort of chest cold.  I’m on the mend despite sounding like a barking seal, but I’m excited to share with you my latest fermentation creation.

Note: I made and handled this batch prior to being sick.

This sauerkraut is pretty mild as far as flavor but is great in sandwiches or with fish.

Turmeric Carrot Kraut

  • 1 head of green cabbage, cored & thinly sliced
  • 2 pounds of carrots, shredded
  • 4-6 pieces of turmeric roughly 2-3 inches long, grated
  • 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
  1. Slice cabbage in thin chunks.
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in shredded carrots and turmeric making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

If you have any questions, don’t hesitate to contact me.

 

 

DIY, Fermenting, Food, Recipes

Fermentation Friday

lauraleeimhoff

It is that time again!  Seriously, I cannot believe the feedback I’m getting from the fermentation blog posts.  I’m so grateful.  I’m thoroughly enjoying the recipe experimentation.  More importantly, I’m enjoying the health benefits of eating all these delightful fermented treats. I’ve always had a heck of a sweet tooth and I’ve noticed a tremendous decrease in my sugar cravings. Thanks probiotics!

This recipe was totally made up. I’m definitely loving it.  Earthy and sweet, with a little bit of bite from all the ginger.

IMG_3231The Purple Darling

        • 2 heads of purple cabbage, cored & thinly sliced
        • 4 medium sized beets, shredded
        • 2 pieces of ginger roughly 2-3 inches long, grated
        • 3 TBSP sea salt
Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean
  1. Slice cabbage in thin chunks.
  2. In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
  3. If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon.  If you don’t… don’t worry!
  4. Mix in shredded beets and ginger making sure to massage all items together.
  5. Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
  6. Cover your container and set in a cool, dark place for 7-14 days.  (I always go with ten).

If you have any questions, don’t hesitate to contact me.

 

 

DIY, Food, Recipes

Roasted Red Carrots & Onions

lauraleeimhoff

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
  1. Preheat oven at 425ºF
  2. Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet
  3. Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through 
  4. Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar
  5. Garnish with parsley and pomegranate seeds
  6. Enjoy!

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! 

Brand, Canning, DIY, Mixed Media, Recipes, Updates

Pickles & Press

lauraleeimhoff

What a whirlwind of a week it’s been… Well, I guess almost two since my last post! I’ve since been an embroidery machine as made by laura lee was featured in the Austin 360 (by the Austin American Statesman) Holiday Foodie Gift Guide! This is the biggest bit of press that my little handmade business and blog has received yet.

In between embroidering Texas Towels, I took breaks by baking banana bread and pecan pie as well as whipping a quick batch of refrigerator pickles. I love having pickles around as a cool, crips snack or a great addition to a cheese plate or sandwich.  Here’s a quick and easy recipe for you!  Oh yea, these are a little zingy!

Quick Zingy Fridge Pickles

  • 2 32-ounce mason jars
  • 3 cups of cider vinegar
  • 3 cups of water
  • 2 cucumbers, washed & sliced
  • 6-10 small sweet peppers, washes, quartered, and seeds removed (you can use bell peppers instead)
  • 1/2 red onion, thinly sliced
  • 3 garlic cloves, sliced (optional)
  • 1/4 cup sugar
  • 2-3 tablespoons kosher salt
  • 2 tablespoons pickling spice
  • 1 teaspoon cayenne
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon chili powder

Version 2

  1. Clean and prep cucumbers, peppers, onions, and garlic
  2. Stuff clean mason jars with cucumbers, peppers, and onions
  3. In a saucepan, combine vinegar, water, garlic, salt, sugar, and spices then bring to a boil
  4. When vinegar mixture has come to a rolling boil, place mason jars in the sink and pour the mixture into mason jars
  5. Place lids on the jars and wipe down outside of any spills
  6. While cooling, place jars on a towel on the counter (towel acts as a buffer so the hot glass does not cool too quickly and shatter). Leave jars out until room temperature
  7. Place jars in the fridge.  Pickles will be ready in a day or two
  8. Enjoy!

 

DIY, Food, Recipes

Roasted Eggplant with Goat Cheese, Pomegranate & Pistachios

lauraleeimhoff

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, & PistachiosIMG_2659 2.jpeg

  • 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
  1. Preheat oven to 400ºF
  2. Place sliced eggplant facedown on a lightly oiled baking sheet, place in oven and bake until tender.  About 25 minutes
  3. Remove from the oven.  Flip eggplant cut side up and lightly glaze the cut surface with almond oil and squeeze lemon across the eggplant.
  4. Top eggplant with goat cheese, pomegranate, pistachios, parsley, and salt and pepper to taste
  5. For a little extra pizazz, you can, ever so sparingly, drizzle honey on top with a little extra sea salt.

Enjoy!

Brand, Embroidery, Recipes, Story, Updates

Good Things Are Happening

lauraleeimhoff

IMG_1552
Blueberry Basil Jam & Vanilla Ice Cream (recipe & photo from laura lee’s kitchen)

It’s been a pretty exciting week around here.  Last week the laura lee’s kitchen – digital cookbook went live on the website and is now available for download.  Not only that, but I was also featured in a write up by Voyage Houston this past week as well. This was the first little bit of press that made by laura lee has ever received.  It’s pretty exciting!

Two big firsts for me!  I’ve got plenty more firsts coming later this fall as well.  I’ve feverishly been working on a new “Fall” line of embroidery that will be featured in the rolling out of the new online store! Doesn’t that sound très trendy?  Not to mention, I may or may not already be in panic mode for the holiday gift ordering season.  It’s coming, whether I’m ready or not! In fact, make sure to get your orders in.

While I sip my spiced chai, I’ll be sitting here embroidering away.  If you haven’t purchased laura lee’s kitchen – digital cookbook, you can order it here.  And if you’re unsure about the cookbook, feel free to catch up on some more Laura Lee reading here in the Voyage Houston Article.