The other day a Facebook friend of mine posted an update stating he was going to make apple butter in his slow cooker, with a link attached. I am always interested in learning about new slow cooker recipes, and I thought that making apple butter this way was a brilliant idea! Turns out it’s pretty awesome—delicious and easy, which is always a super combination. And I have a bunch of apples from my CSA, so this is a great way to use them.
I made a half recipe, since that’s what fit into my slow cooker. It starts with peeling and coring apples—I core my apples with a melon baller, which does a fantastic job of scooping out the seeds and stiff parts of the apple. And since I just got my knives sharpened, it was a breeze to peel the apples, though I would love to have one of these apple peelers; when I was younger, my grandmother had one and I thought it was magic! Continue reading…
Lately I’ve been feeling like my gut and digestive system could use a tune up (not to mention dealing with a recent bout of heartburn/GERD), so I decided to make a nice root vegetable ferment. My body loves lacto-fermented foods, and I had some beautiful carrots and rutabagas from the CSA this week, plus onion, garlic, and ginger were in the house. I also added some red pepper flakes to make it a little spicy.
I washed off the vegetables (and got rid of the carrot hairs), but didn’t peel them, since there are microbes on the outside of the vegetables that help in the fermentation process. I grated the rutabagas and carrots, chopped the onion into small pieces, and minced the garlic (2 peeled cloves) and an inch chunk of (unpeeled) ginger.
I added a good shake of red pepper flakes—maybe 1/2 a tsp. Then I added 1 tbs of kosher salt, which doesn’t have iodine (that also interferes with the fermentation process). Continue reading…
The fabulous arepa con queso from the amazing and talented Arepa Lady
Eat the Web is back! I had to go on a short hiatus for a number of reasons. I’m happy to bring it back.
Winston Wanders visits the amazing Muncan Food Corp in Astoria.
Heavy Table checks out what’s in Prince’s refrigerator, including Dunkaroos, yak milk, and braunschweiger.
Visual News shares with us a series of country flags made of things that country is known for.
Edible Long Island visits the Stony Brook Heights rooftop farm (this is my alma mater!)
My friend Zora O’Neill wrote a great piece in the NY Times on the wonderful food in Silver, New Mexico.
The book Annals of the Caliphs’ Kitchens is on my radar these days. I so want to try some of the recipes within.
Scouting New York put together this amazing list of fake storefronts in NYC, some of which actually lead to secret restaurants and speakeasies.
Did you catch my recap of last Friday’s Viva La Comida?