Attention, culinary adventurers and flavor enthusiasts! I’ve got some buttery news that will tickle your taste buds and ignite your imagination. I am thrilled to announce the release of my latest book, “A Symphony of Flavors: A Journey into the Art of Artisan Flavored Butter,” now available on Amazon!
Recipes
The Best Smoked Ribs You’ve Ever Tried
How about the easiest ever recipe for the smoked ribs, falling off the bone, done in about two hours? Ketogenic, carnivore, Paleo, and whatever meat-including-diet-you-prefer compliant? Do you believe it’s possible to make them that fast and without much fuss?
Universal add-on to kefir or yogurt
I stumbled onto a mix that adds whole new dimension to any fermented milk product I’ve tried. Be it kefir, yogurt, kefir cheese or separated buttermilk fat, it works for any of them. It’s so simple, I am almost embarrassed to call it a recipe. Then again, it’s healthy, tasty and opens door to infinite number of variations. Try it and see if you like it as much as I do.
Coffee Kombucha
A few weeks ago I was encouraged to try and make coffee kombucha. While the recipes do float on the internet, I never ventured away from the tea-based garden variety. This time, however, my curiosity has been piqued.
Fermented Carrots
This has to be the easiest ferment I’ve ever done. I stumbled onto it while looking for something to replace the sauerkraut in those couple months when the previous crop of cabbage best suitable for fermenting is out and a new one is not in yet. Not that you couldn’t make it, but the kick is weaker than I like, and I am always curious about something new. Sure, brined cucumbers are always here, and it’s my long-standing favorite, but curiosity… what can I say, cats are my favorite animals for a reason. But back to carrots.
Low Carb Wheat-Free Pancakes Two Ways
There are countless recipes for the low carb/keto pancakes floating all over the Internet, some of them great, some not so much. Here are two that I like; one is on a softer side and another with a bit grittier texture. Both are very easy to make and lend themselves to any kind of topping, from sour cream to berries.
Pork Smoked to Perfection
Carnivores, of which I am one, tend to appreciate smoked goods. One of my favorites is what I call PSP – Pork Smoked to Perfection. In fact, I like it so much that I make it in two different forms; we will go over both in this post.
Injera – Ethiopian Flat Bread from Fermented Teff Flour
Let’s make Injera – Ethiopian flat bread from fermented teff flour. Why, you ask? Well, why not? It’s a unique kind of bread tasting unlike anything I’ve ever tried; it’s fermented (and my ears perk when I hear this word); it’s exotic, and it’s easy to make. It’s not a bread to spread your butter on (although have no doubt that I tried that, and it worked to a degree); it’s rather a wrap or a “utensil” with which you can scoop up a stir fry, a stew, or a salad. I would characterize its taste as a curious mix of bland and sour; thanks to blandness it soaks in the taste of the food you use it with, and sourness adds an intriguing twist. If you are not convinced still, a few words about its nutritional facts. Or, if it’s just the recipe you are interested in, scroll right through.
Cultured Whipping Cream for Keto Desserts
Heavy whipping cream (HWC) is a long-standing favorite among low-carbers, and for a good reason. At 7g carbs per cup (when liquid), it’s ideally suited for use in low-carb desserts, adding to coffee etc. In this post, I want to show my favorite way to use it. We are going to ferment our HWC, turning it into a cultured cream – probiotic, slightly tangy, with a rich luscious mouthfeel, and with a different texture which I call naturally whipped.
Peanut Butter Bread Variation
By now it’s probably clear to you that I view bread as a butter delivery device. That was the role assigned to it in the flax bread and Paleo crackers posts. The thing about butter though is, you can never have enough delivery vehicles for it. Being always on a lookout for those, I couldn’t let the recipe posted by Sandy of Sandy’s Simple Recipes and More go unnoticed. Or untested for that matter. And an intriguing recipe it is. Peanut butter bread?