The REAL FOOD recipe thread

[abifae]

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[big brown horse]

OK gals, tonight I am baking halibut with a layer of home-made mayo schmeared over the top and "crusted" with a top layer of garlic and (nourishing traditions style) crunched almonds. Lemon on the side.

Side dish is fresh from the "tree" brussel sprouts steamed and tossed in butter, French-Celtic salt and fresh pepper.

I think I'm starting to get the hang of this!

ETA: May I call you Auntie Zilla too?

 

[abifae]

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[Wifezilla]

How much sugar is in there?

Sugar??? I just used 3 lbs of honey and a bunch of grapes

Sorry...I didn't measure much I have 2 1gallon growlers full.

 

[abifae]

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[Wifezilla]

Booting up IM...LOL

 

[abifae]

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[ORChick]

What a great thread. I have just read it from beginning to end. This is also the way I cook, and I'll pull out some of my recipes to add later. But for now - I don't know where I saw them, or who wrote them, but to answer a couple of questions posed earlier: Chicken fat actually works quite well for pastry - I have used the rendered fat from raw chicken (not the skimmed fat from chicken broth); it has a less intense flavor. I usually use this pastry for savory things, like quiche or steak and kidney pie. (But I usually use lard now that I have found a source for leaf lard from naturally raised pigs). And, #2, for the crunch on top of green bean casserole, would toasted almond flakes or slivers do the trick? I've never made such a casserole, but toasted almonds are really nice with green beans (or brussels sprouts). I think hazelnuts would also be nice.

 

[Dace]

I was at the farmers market this weekend and was excited to find a new vendor! She has yummy beautiful sprouts and interesting veggies. Came home with some sunflower and radish sprouts as well as some sprouted wheat berries.

Not sure what to do with the wheat berries other than popping a handful in my mouth! Any ideas?

 

[Wifezilla]

Sprout em and make sprout bread

Well Dan and I figured out the mead issue. I made to WAY too thick. The must (basic mixture you are fermenting) should taste like a sweet juice at the start. Mine was more like a concentrate. Fortunately there is an easy fix. Add more water which means even more mead! Woohoo!

Apparently Dan made the same mistake when he first made cyser (mead with apples). So the lesson is when making mead, you start with a strong juice...NOT cough syrup! LOL