coming in June
coming in June
4 cups fresh apple cider (fermented a few days if possible)
1/4 cup Bragg cider vinegar with the mother
mix the above together well and then set aside
bring to a boil the following
2 cups water
1 big sprig of thyme
sliced fresh ginger root (the more the better I put at least 6 long slices in..or half a knuckle sliced)
1 or 2 habanero peppers
juice of one lemon
and then simmer around 10 min ..strain and add to the cider …drink warm all day long
(you can add a shot of brandy or something to this if you want to but it gives me a headache when I do so I don’t)
what a difference drinking this makes when you feel like crap 😛
I come from the school of pinch and toss
If you want to make a great fish or seafood soup or stew you must start with a perfect fish or seafood stock please research and use any method for preparing fish broth from Jacques Pépin, Julia Child or James Beard … learn from the best then make it your own.
Because I was using salmon parts .my herb mixture was fresh fennel, huge handful of Italian parsley, bunch of chives, sprigs rosemary and branch of thyme. I used a lemongrass sake instead of white wine (but I will usually use Pinot Grigio when making fish or seafood stock it just works! )
I found a recipe online for a Russian fish soup sounded so good but I ended up changing it completely..the broth tasted so good I did not want to “gild the lilly” so I just did a little bit more by adding some strained roasted San Marzano tomatoes, fresh roasted garlic, salt and of course fresh cracked pepper, the meat retreaved from the head and the tail are the most flavorful I put a scoop of hot jasmin rice in the bowl and then the cheek and tail meat on the rice ..topped with the hot broth and a handful of chopped parsley (I had not topped it with the parsley before I took the picture but it really makes a big difference in the soup)
this was a lovely meal ..thanks for sharing it with me
just because it does matter right now
I wanted to mention I am working hard at making wonderful extravagant meals on the cheap. I do not want to work anymore than I have to ..so because of this ..I am happy to report this pot of soup could serve 6 easily and cost me less than $2 (the rice my guess) everything else was free (the heads and tails a give away or toss!) or I grew it in my garden ..the sake a gift to myself so the cost does not count!
cover with a boiled brine
50 grams of Kosher salt
1/2 liter of water
it is sitting now
on the counter
my goal is that the seeds taste kind of like a mixture of a salted caper and green peppercorn the tomatoes and garlic just a bonus of flavor! my focus was on the nasturtium!
vine leaves top the jar and keep everything else below the brine
I am winging it
so please wish me luck!
..who knows what will come of this pickle adventure!
I am also curious if this brine will tenderize the late summer vine leaves at all, or enough to use for cooking
#3 so now they need to know why
none of this is condusive to getting my fall garden in
damn that heme!!!