Raw Carrots are a great snack
Pureed Carrot Ginger Soup is comforting
Carrots sliced into obliques provide an alternative shape
Carrots added to a pot of boiled chicken add flavor to the double broth
Carrot Matchsticks pickled in spicey Moroccan mixture is a great condiment discovery
Spicy Pickled Carrots
Our search for Lardons
We bought think-sliced bacon and looked for bacon in the deli section, to be cut thick. Which didn’t work.
Then we found Pork Belly. Cut it into nice big pieces and stored frozen
(This is how it is done!)
Unlike Hickory Smoked Bacon (Thick Sliced) very little fat is rendered.
Buy the leanest piece of Pork Belly that you can find
Depending on how you slice it, you the great fatty, chewy bite that I was looking for. This slab of Pork Belly cost about $3.00 per pound at the expensive local supermarket.
There you have it (Voila!)
A delicious excuse to eat celery with the components of Blue Cheese Dressing
(Blue Cheese, Green Onions and Garlic)
Suddenly, we are buying stalks of celery!
It’s an opportunity to eat cheese, in moderation (as a flavoring)
2 Stalks of Celery
A Bunch of Green Onions
(we often substitute sweet onion, pre-soaked rinsed in water an vinegar)
4 Garlic Cloves
1/4-1/2# Blue Cheese (it has been fun shopping for the best Blue Cheese)
Lemon Juice (there is no substitute for fresh lemon juice)
Salt and Pepper
(the salt extracts water, which accumulates over time, so we are experimenting)
We toss this in a one Gallon Kimchi Jar and fish it out over the week
(improving over time)
Initially we mashed the blue cheese with onions and garlic, resulting in large clumps of blue cheese.
We combine the sweet onion with chopped garlic, black pepper dressed in Olive Oil
And sprinkle this in layers with crumbled Blue Cheese
(we found no additional salt is needed)
On alternate weeks we prep Tangy Purple Slaw, of Red Cabbage, Red Onion, our Homemade Sauerkraut and Apples, creating a sort of Purple Terrarium
(this is also a great condiment to add to stews in the final minutes)
Celery Toasts New York Times
Gabrielle Hamilton Recipe Archive
A little more than raw carrots and celery
Spicy (Senegalese) Pickled Carrots
Pickled Turkey Gizzards
I was looking for blue and purple foods to eat
The secret is the . . . sauerkraut, pickled onions and dill
Sooo Good . . .
Every time that I prepare Tangy Purple Coleslaw, I slice-off part of my finger on the Mandoline, but it is worth it!
Critical Ingredients include:
Red Onion (Pickled in a diluted bath of Red Wine vinegar)
Red Sauerkraut (make your own sauerkraut with Red Cabbage)
Red Apple (a crisp apple, sliced and julienned)
Flax Seed (Ground, substituted for Hemp Seed)
We don’t add the mayo (listed in the recipe), but add a neutral (Grapeseed) oil, but might consider yogurt
We shred a head of rad cabbage into a gallon Kim Chi jar interspersed with red onions, apples and ground hemp seed
Quarter the cabbage
Do not remove the core – use it as a handle while slicing on a mandoline
Top this with the salt, sauerkraut, dill, honey and oil (mayo or yogurt)
You end-up with a big jar of slaw
like the southern concept of “forever slaw” because it will keep for a long time