Chicken Legs & Thighs – sous vide + grill
Mark Bronkalla The key to this recipe is to use both Sous Vide and grilling. Sous Vide properly cooks the chicken keeping it juicy and tender. Grilling adds the smoke and crispiness.…
Cooking
Best Spatchcock Turkey
This is our favorite variation, which has with a more aggressive dry brining and more lemon. It is also gluten free. Recipe amounts are for an 18 lb turkey. Note…
Reuben Crisps
Reuben crisps are perfect party appetizer. They have been very popular with our family and friends. The phyllo dough crust gives a great crunch. It is a bit fussier to…
Fermented Hot Sauce
Every few years I make some fermented hot sauce. We call it “Cold Snap” hot sauce as we harvest the ripe peppers at the time of the first frost. I…
Pizza, Pizza on the grill
I LOVE pizza, it is one of my favorite foods and is great hot or cold whether for dinner, lunch or breakfast. I have cooked pizza in the oven ,…
Fast and Easy Focaccia
Spring in Wisconsin means there is yard work to do. This weekend I was pulling buckthorn, dividing perennials and getting the garden ready. Body hurts and I want some comfort…
Just Peachy Pork Loin
We had prepared 3 pork loin roasts in anticipation of a big family gathering next weekend. However, with the Covid-19 lock down, that is not happening. So I pulled one…
Sourdough bread variations
Now that you have your loaves coming out more or less consistently (or at least fewer batches consigned to being croutons) you may want to start mixing things up. Remember…
Sourdough Bread Basics 2- Rising, Forming and Baking
Now that we have the bread dough it is time to let it rise. There will be 3 rises and then baking. Rise 1, 1 hour At the end of…
Sourdough Bread Basics 1 – Making The Dough
When delving into the baking of sourdough bread, the questions often arise faster than the answers. This is especially the case where you don’t have someone to teach you in…