Fermented Food Adventures & Recipes
A refreshing and subtly herbaceous drink inspired by a traditional Eastern European tarragon tonic. Tarragon has been a staple in Eastern European cuisine for centuries. In Georgia, it’s used to make a refreshing tarragon soda called “Tarkhuna,” which is naturally sparkling due to the wild yeasts present in tarragon and […]
This Rosemary Olive Oil Sourdough Loaf is a delightful fusion of fragrant rosemary and rich olive oil, resulting in a crusty bread with a tender, aromatic crumb. Perfect for sandwiches, toasts, or just enjoying with a pat of butter, this loaf brings a touch of Mediterranean flair to your kitchen. […]
Herbs de Provence is a classic blend of aromatic herbs originating from the Provence region of France. This blend is a staple in Mediterranean cuisine and is cherished for its ability to enhance the flavors of various dishes. Traditionally, Herbs de Provence includes a combination of thyme, rosemary, oregano, tarragon, […]
This Herbs de Provence Chicken recipe showcases the delightful flavors of the classic herb blend. Here’s my recipe for making the mix yourself and a bonus recipe for herbs de Provence roasted root veggies! These recipes are gastritis/GERD, Paleo, and Keto compliant! This a simple yet flavorful dish. Those without […]
Caldo Verde, meaning “green broth” on account of the generous amount of kale added, is a beloved Portuguese soup known for its comforting and nourishing qualities. Originating from the Minho Province in northern Portugal, it’s traditionally enjoyed at celebrations like weddings and birthdays. This version is tailored for those with […]
This recipe is named in honor of my nana (another word for grandmother), Sarah, who made a delectable sweet and savory borscht soup with beef shortribs, aka flanken. The use of beef shortribs is an inheritance from her Eastern European & Russian Jewish background, as borscht soup from those countries […]
Although I’ve been at the sourdough game for a while, I only started making challah last year with my son and it has been such a fun journey. (Challah is braided egg bread, popular through much of Eastern Europe and celebrated by Jews who popularized it in the US and […]
Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and koji (which itself is made by inoculating rice with Aspergillus oryzae, a type of safe fungus). It’s a thick paste used in a variety of dishes to impart a rich umami flavor, often described as savory and […]
This unique banana bread combines Caribbean spices, miso paste, and crystallized ginger candy, making each bite an adventure of flavors. There is also guidance to make the regular version or to sub some of the extra banana with chocolate chips. Either is perfect for a cozy afternoon treat or a […]
This is my typical sourdough rye bread recipe and process. This recipe is for a boule (“ball” in French), which I love cutting into. Rye bread, like almost any bread, can be made with sourdough starter rather than a typical commercial yeast. You can make your own sourdough starter by […]