Tag Archives: salt

R’ghayaf (Moroccan Semolina Flatbread)

Posted on May 4, 2014 by Cat

By Cat, Jan 2008; updated May 2014 (Photo, from Moroccan Food.About) Includes: 1. Types of R’ghayaf; 2. Moroccan Semolina Flatbread – I; 3. Moroccan Semolina Flatbread – II See also: 1. Pita (Middle Eastern Flatbread); 2. Naan (Traditional Indian Tandoori Flatbread); 3. Breads & Rolls Menu; 4. Flatbreads: Note … Continue reading →

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Chapati (East-Indian Flatbread)

Posted on May 3, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Indian Food About.com) Includes: 1. Rye Chapati Experiment; 2. Sourdough Chapati Recipe See also: 1. Naan (Traditional Indian Tandoori Flatbread); 2. Flatbreads: Note on Ingredients & Equipment; 3. Breads & Rolls Menu Chapati comes from India, as does … Continue reading →

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Pita (Greek and Middle-Eastern Flatbread)

Posted on May 2, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Pita (pronounced PEE-tah), also called ‘pocket bread’ is a staple in all of the eastern Mediterranean countries.  Now, if your exposure to Pita is from a bag at Trader Joes, you have … Continue reading →

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Corned Beef, Brined & Braised

Posted on March 4, 2014 by Cat

by Cat, 2014 (Photo, right, by Cat) Corned beef and cabbage has become a St. Patrick’s Day tradition all across America.  But corned beef is good any time of the year! Or, for a change, after corning the brisket, smoke it … Continue reading →

Posted in Beef, Buffalo, Boiled, Braised, Brined, Herbs, Leafy Veggie, Onion family, Root Veggie, Spices | Tagged , , , , , , , , , , | Leave a comment

Salsa Verde

Posted on February 20, 2014 by Cat

by Cat, May 2008 I’m not ‘big’ on Mexican food – something about the combination of spices that I don’t care for (although I like the same spices in different combinations, as in Asian and Middle Eastern foods). But I … Continue reading →

Posted in Alcohol, Blended, Fat or oil, Fermented, Herbs, Onion family, Simmered, Spices, Vine veggies, Vinegar | Tagged , , , , , , , , , | Leave a comment

Cabbage Juice Tonic

Posted on December 30, 2013 by Cat

by Cat, Dec 2013 Includes: 1. Fermented Cabbage Juice (2 methods). 2. Variation: Gargle & Sore Throat Remedy See also: 1. Beet Kvass; 2. Kvass; 3. Pottenger’s Liver Tonic; 4. Raw Liver Drink Perhaps one of the more well-known tonics for general health and cleansing is wheatgrass … Continue reading →

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Lefse: reference recipes, testing, learnings

Posted on November 28, 2013 by Cat

by Cat, Sept 2007 – Nov 2011 (Photo, right, by Cat) Lefse is a Norwegian and Swedish flatbread made with potatoes, and cooked on a hot, dry griddle.  It resembles a flour tortilla, but is thinner, lighter and more moist.  … Continue reading →

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Lefse – Potato Flatbread from Scandinavia

Posted on November 27, 2013 by Cat

by Cat, Sept 2007 and updated many times (photo, right, from Wikipedia (9)) Lefse is a Norwegian flatbread made with potatoes, and cooked on a hot, dry griddle.  It resembles a flour tortilla, but is thinner, lighter and more moist.  It is … Continue reading →

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Prepared or Lacto-Fermented Horseradish

Posted on November 16, 2013 by Cat

by Cat, Nov 2013 (photo, right, from Wikimedia Commons) See also: Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation) This article presents two versions: 1. the more modern preparation in a vinegar brine, and 2. the old-fashioned lacto-fermented version that I highly recommend. My Dad … Continue reading →

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Beet Kvass

Posted on November 14, 2013 by Cat

by Cat, Aug 2007 (photo from Wikimedia Commons)  See also: Root Vegetables (About); Borscht – Eastern European Beet Soup; Kvass This fermented beverage comes from the Ukraine, but is popular throughout eastern Europe.  Like it’s Russian cousin, kvass, it provides several organic acids essential for … Continue reading →

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