Jam Galette
This is one of my very favorite wintertime treats to make: jam galette. The good news is that the crust is so incredibly versatile that once you learn the very…
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Below is a collection of whole-food based recipes - many of which are created from our land’s offerings. The recipes taste the best when the ingredients are as local and organic as you can find them.
Sourdough made easy: Keeping, maintaining, and converting to a dry-sourdough starter.
I keep a sourdough starter. A very healthy one. Right now, a small jar of my starter is living in the refrigerator where it sits, waiting for its moment in…
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Homemade Bacon is this simple: salt, sugar, and 7 days.
It’s been seven years now since Brandon Sheard of Farmstead Meatsmith came to visit our (then) farm and taught us how to properly kill, clean, cut, wrap, and cure our…
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Authentic Focaccia: No-knead, one-bowl, slow-rise.
When I’m just not sure what to make, I tend to always make this focaccia. Mostly because I can serve it as an accompaniment to almost anything or serve it…
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Fried Chicken
I’m married to a Southern man and fried chicken is a must – though I must admit, it took me years to make it. There are millions of recipes, all…
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Let’s make homemade marshmallows!
Let’s make homemade marshmallows! This is one of the way I bribe, ahem, I mean, persuade my children to help me with farm chores. Let’s consider it positive (and sweet)…
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What to do when your sourdough bread is terrible!
I thought we could sit down together today and talk about what to do when your sourdough bread is terrible. Yes, I’ve been there. Yes, there’s hope! I asked our…
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Easy Fermented Hot Sauce
I hope you love this easy fermented hot sauce recipe. It’s such an easy and fun (and tasty) project to do with an abundance of hot peppers. I can’t even…
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Here’s how to make perfect polenta.
We have an ongoing discussion in my house about grits versus polenta. I am, after all, married to a Southern man. Polenta (ground corn) is my preference and what I…
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Fermented Salsa
In my (almost) three years of running The Elliott Homestead Cooking Community, this fermented salsa recipe has become one of the most popular and most requested. It’s the only way…
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Here’s how to perfectly sear shrimp.
I learned years ago how to perfectly sear shrimp – there’s a big difference between “blackened” shrimp and “boiled” shrimp. This, my friends, is the right way to do shrimp…
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Homemade Flavored Oils.
Oh my goodness – homemade flavored oils! YES PLEASE! Today in the kitchen we’re making hot chili oil, garlic oil, and rosemary oil but the options are limitless!
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