Lacto-Fermented Carrots with Garlic and Dill

10 lbs. organic, peeled carrots yielded 3 half-gallon jars and 1 quart jar.  After I peeled and trimmed the ends, I cut them on the diagonal and put them in the jars along with dried dill weed and garlic cloves which I simply cut open but did not peel. I added 3 Tablespoons of unrefined sea salt to each half-gallon.  I filled each jar with well water, but you can use filtered tap water....the chlorine can be a problem so filter it out.  To cover, I put a metal canning type lid inside my plastic lids and screwed them on tight.  I'll "burp" them a couple of times in a day to release the pressure.  This lasts for about 4 days at this cool time of year.  After that, I refrigerate and hold on to them for a year or more depending on how fast we eat them.  I use them in salads, on top of rice stir fries and just to eat because they are so deliciously sour, tasty, and full  of pro-biotics.                 

Julia Child's Kitchen at the Smithsonian

I visited Julia Child's kitchen at the Smithsonian on Sunday.  I got a few good photos in spite of the Plexiglas barrier.  I love how her kitchen reflected her specific needs in the kitchen.  She had little cup hooks up the window frame for all of her Pyrex measures.  She put in wall lights to shine down on the counter/sink area and there are no cupboards above the sink, so she didn't have any bulky things to bump into.  I love that.  I hit my head on my cupboards regularly when I am concentrating and lift my head....oops. She had framed cat pictures attached to her cupboards which show in the above photo.  She didn't have cupboard doors on all of her shelves, so she could just grab a pot and not need two clean hands to get it out.

I think the Flame Orange pot-bellied piece is a Descoware enameled cast iron pot.  She used masking tape to label everything and it's still intact.  This is the most eccentric kitchen I've ever seen and I've been twice because I adore it.

Baked Pumpkin, Sausage, and Cheese

I cut a "lid" like you do for a Jack-O-Lantern and scraped out the seeds from a 4 lb. pumpkin I got from my winter vegetable vendor. 

1 1/2 C. eggs (five very large eggs)
1 1/2 C. Chicken broth
1/2 t. salt
1/2 t. pepper
Whisk together the eggs, broth, and seasonings.

3/4 lb. Fried, crumbled sausage plus or minus to your taste and add to empty pumpkin.
2 C. Shredded cheddar or Swiss divided.  1 1/2 C. goes into the pumpkin now.

Pour egg/broth mixture over the sausage and cheese.

Put the lid on the pumpkin and bake at 350° for 1 1/2 hours in a pan with sides to contain any liquid that runs out, then remove lid.

Add reserved cheese and bake without lid for 1/2 hour. 

Let rest for 15 minutes before serving.  Scoop out filling and pumpkin for each serving.  This is better served after cooling to bring out the flavors.

Something with a cup of Tea

Smoked Oysters, lactofermented dill garlic pickle,
local raw cheddar cheese, croistini, gala apple,
hardboiled egg, and olives.

I needed something to make a cup of tea special.  When we get home from work, we sit down and have a little tea party, so I put together this:

Canned smoked oysters
Lactofermented dill and garlic pickle from local cucumbers this summer
Local raw cheddar cheese from the Eberly dairy
Gala apple
Hardboiled eggs from my favorite local farm
Croistini from a sourdough sub roll from work with olive oil, salt and pepper
Green Olives

This went extremely well with a cup of black tea.

Scalloped Vegetables

Here is the recipe that I jotted down for scalloped potatoes. I liked the simplicity of the white sauce with cheese poured over the vegetables.  I made the potatoes for Christmas but found out then that 1 hour was not enough to fully cook it.  I now think that it should be baked 1 hour and 10 minutes and be covered for the first 40 minutes.



Original recipe



4 C. potatoes sliced
3 T Butter
3 T Flour
1 1/2 C. Milk
1 t. Salt
Cayenne to taste

1 C. Sharp Cheddar stirred into sauce
1/2 C. Cheddar for the top

Make a roux, add the cheese and pour over
 4 Cups of vegetables.



4 Cups sliced carrots, sweet potatoes, russet potatoes,
kale, onions, and Swiss chard.  Very vitamin dense.






Pouring the sauce onto the raw vegetables.  I used chicken
and tomato broth combined instead of milk.







Ready to bake covered for 40 minutes and uncovered for 30 minutes.







Eggs Poached in Tomato Sauce

I made this for breakfast and enjoyed it immensely.

In a stainless steel skillet:

½ Onion-medium, sautéed
3 Garlic cloves sliced or chopped
1 C. Kale or any greens sautéed with onion and garlic

Add:
1 ½ C. Tomato Juice
2 t. cumin

Let simmer until reduced slightly by about 1/4th and add salt.
½ t. salt or to taste.

4 Eggs brought to room temperature. Put these in a measuring cup with a spout and pour each one into the sauce spaced out. Put a lid over the skillet and simmer for about 5 minutes or more until the eggs are done how you like them.

Serve in a bowl with sour cream on top.

This is just delicious.

Beef, Mushroom, Tomato, Rice Soup

This soup turned out to be so flavorful.  Sometimes they don't even when I've added so many good nourishing ingredients so I was delighted at the rich full flavor.

1 Onion diced and sauteed in
Extra Virgin Olive Oil
1 lb. hamburger fried in the onions
5 cups beef broth
1 quart tomato juice
3 cups dried mushrooms
2 cups precooked brown rice.
1 1/2 t. sea salt

Simmer gently.

I make beef broth by cooking bones slowly in my crock pot for 48 hours.  The broth I used for this was very jelled and rich.  I found commercial  tomato juice in bottles which I'm pleased about.  Sometimes I can my own but not this year. Sometimes I tire of my own cooking but this recipe will be a repeater. I also liked the hamburger in this and didn't mind the texture which is similar to the rice.