Green Potatoes
You know I like to talk about food, but I’m currently revolting against the food blogs that ramble on for a hundred paragraphs to give you a simple recipe so that they…
Read More Recipes: Side Dishes
Sometimes life is a bit better with some of these dishes on the side. Or, if you’re in a hurry, slap a fried egg on top, and call it a main dish! I won’t tell.
Homemade Ricotta Gnocchi
After visiting a Sicilian sheep dairy, and making homemade ricotta alongside the shepherd in a 600 year old courtyard, I came back home ready to make homemade ricotta gnocchi. It…
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Should we only eat fresh food? | Winter Slaw
Today in the kitchen, I’m sharing what the food coming out of my root cellar actually looks like. The reality is these foods were pulled from the garden months ago….
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Sweet and Salty Honey Caramel Corn
Oh hi. It’s just me. Sipping an espresso. Eating my 74th handful of sweet and salty honey caramel corn. Pretending like it’s normal. I thought you’d like the recipe. You…
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Sweet Potato and Baguette Stuffing
One time (literally, probably only one time) my kitchen was completely clean. The floor, freshly mopped, still glittered with moisture as it dried in the sun. The copper pans, with…
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Don’t waste food: eating and using bones
This is not the season for wasting food. Before we harvest all the meat from our homestead this fall, it’s time to use up the remnants of what is left…
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Lemon Spaghetti
Made with homemade noodles or boxed pasta, this lemon spaghetti is such a welcomed dish at the supper table. Consider is one of those “fast food” on the farm dishes…
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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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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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Beer-Battered Fried Sage
On this week’s YouTube video, we’re heading into the garden (go figure) and enjoying the herb bounty (go figure) and making something delicious to eat (go figure). I guess I’m…
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