At the end of the summer I was down on Hastings in one of my favorite little stores–Como–it is run by a feisty Asian couple who speak Italian. They get in large sacks of fresh olives towards the end of the summer. This year I decided to buy one and try to figure out what to do with them. Just as I was heaving the sack onto the counter, a lovely lady behind me started asked me what I was going to do with them. I said, “Well I don’t know really.” She smiled and happily started telling me her recipe which had been handed down to her from her mother–a real traditional recipe (that’s why I love this area so much!). Her English wasn’t perfect, but I managed to get a pretty good idea of what she was saying and figured the rest out as I went along.
January 25th, 2011 | Appetizer, Condiments, Fermentation, GAPS/SCD, Recipes, Side Dishes, Snacks, Vegetarian, fermentation, garlic, homemade, lactic acid, olives, traditional
White Man’s Kimchi
August 23rd, 2010
Although my partner grumbles and complains to high heaven about the smell while I am making kimchi, he usually eats it up and wants more. I have taken out the chilis for this recipe of kimchi and added in burdock root, so it isn't by any means an authentic Korean kimchi, but we like it. It also make ...
April 28th, 2010
I never knew I could like liver until I had paté! Fantastic stuff, especially if you have the right combination of spices and a touch of lime or something sour. This recipe uses the wonderful combination of onions, garlic and ginger that I love so much from Burmese and other Asian dishes. Mix and m ...
Kombucha Marinated Lamb Shanks
February 1st, 2010
I have used yogurt for marinating various meats and it suddenly occurred to me that kombucha would make a good marinade. It did, the meat was so soft, it just melted in our mouths. This recipe is fantastic. The rosemary comes gently through the meat--it is just amazing how well rosemary goes with la ...
Lacto-Fermented Dill Pickles
December 13th, 2009
This recipe is adapted from D. Mary's recipe for Cucumbers in Jars on page 75 in the book Preserving Food without Freezing or Canning. 1 1/2 T sea salt per quart (litre) of water unchlorinated water small handful fennel seeds 6-10 black peppercorns 1 T mustard seeds 5-7 cloves 5-6 cloves of ...
Fenugreek and Fennel Salad
April 29th, 2009
serves 4. This refreshing and balancing salad will cool you down on a hot summer day. 2 bulbs fennel, sliced as thin as possible and placed in ice water while preparing remaining ingredients 1 bu fenugreek leaves, chopped (1c) 1/4 c extra virgin olive oil 2 t lemon juice 1 t harissa ...
August 4th, 2007
½ c shelled walnuts 1 clove garlic ½ c vinegar ½ c chopped green onions 2 T chopped parsley pinch cayenne salt Method: Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley. Serve with fish, poultry or vegetables. ...
Gotta Grow GARLIC!!!!
June 17th, 2007
Extra Pungent and Powerful... "It is truth, garlic gives man youth." --cry of 5th century Greek garlic street hawkers Allium sativum has been called many things from bountiful bulb to poor man's treacle Liliaceae: Lily Family. The other members of this family-the onion and leek, also cont ...
Garlic – Turmeric Oil
June 16th, 2007
This is really easy to make and handy to have in the kitchen. A mainstay in Burmese kitchens it results in two great additions for salads. Crispy golden fried garlic and garlic-turmeric infused oil. Method: Peel and slice thinly as much garlic as you would like to have available. I suggest 2 ...
Medicinal Garlic Recipes
June 15th, 2007
Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush. For Colds and Flu: At the faintest sign of sore throat, running nose, or aching bones, simply peel a clove of fresh garlic, cut it in half and place one-half i ...