Fermentation Class!! Seats still available...

I have been working towards this class for a couple of months (the big not-so-secret is that teaching gives me an excuse to experiment in the kitchen...) We will be covering a variety of fermentation processes in the kitchen, ie., butter, vinegars, sourdough, condiments, and even dessert ingredients!

Tuscany Supper Club Wrap-up

The striped beets after boiling and running under cold water

I just wanted to thank everyone who joined me last night for our culinary journey to Tuscany! And of course, thank you for all your help with clean-up!!

And check out the link below to my experimental slide show of the pasta rolling process.

http://slide-x.net/s/8MOvNm/

Pressure cooker experiments

Pressure cooked Quince

The idea was to start with a raw quince, pressure cook it with butter and brown sugar and end up with nice soft, well-cooked quince... And it didn't really work. I think it was a question of time and maybe I need to add more liquid... I'll try again.

Pressure-cooker Garlic Confit

This was far more successful. I make two versions; one out of fermented garlic, and one out of raw fresh green garlic. I added butter to the olive oil in the fermented garlic version, and balsamic vinegar to the fresh garlic one. Both worked beautifully at full pressure cooked for 1 1/2 hours.