This weekend I tried my hand at making homemade ghee. This is essentially clarified butter that is cooked a little longer so that some of the milk solids brown and caramelize. That is what gives ghee the classic nutty flavor. It has a higher smoke point than plain butter, too, and can sit out on the counter without going bad, but I will likely keep mine in the fridge anyway (ideally, I like to keep my counters relatively free of stuff).
I used this recipe from Nom Nom Paleo. I started with a pint of raw butter – look at how beautiful and yellow it is! If I hadn’t had the raw butter I would have used something like Kerrygold - using grass-fed butter is important to me.
(Read the rest at Happy New Year’s Ghee)
I just ordered 1/4 pound of vanilla beans with which to make my own vanilla extract. So excited! I plan to use bourbon as the extraction alcohol. Can’t wait to start it! I’ll also use one of those beans in an upcoming batch of vin d’orange, mmm….
Lacto fermented ginger carrots is one of my favorite ferments. It’s got the sweetness of the carrots, the piquant nature of the ginger, and the tanginess that comes with fermented foods. Plus all that extra vitamin C and probiotics from the fermentation process.
This is live streaming in 3 parts - now until 12:15pm, 1:30-3:15pm, and 4-6pm. Really interesting and engaging so far.
Happy new year, everyone! While I wait for my sprouted wheat pancake batter to thicken, I want to let you know about my cooking plans for the first couple of weeks of the new year. Created by Bon Appétit magazine, it’s called “The Food Lovers Cleanse” and focuses on real, whole foods. I’ll change a few things to make them more NT-friendly, but for the most part it looks pretty awesome. More here:
Food Lover’s Cleanse on Harmonious Belly