I slow roasted a pork shoulder last fall. It was huge and I split it into two preparations. One was with Italian-style seasoning and the other prepping it for carnitas. Throw the braised pork into containers and freeze. From there, the sky’s the limit! Flash forward and you’ve pulled your […]
Author: Great Lakes Foodie
Greek Salad Exploration – From Proof, an ATK Podcast
The 16th season of the “Proof” podcast by America’s Test Kitchen has released, starting with an episode titled “It’s All Greek Salad to Me.” It delves into the origins of Horiatiki, the authentic Greek salad. Fans can enjoy it on their preferred podcast platforms.
Mafalde…my first bronze die extrusion
Last fall, after a year of debating whether or not I wanted to splurge on a pasta extrusion machine, I bit the bullet and placed my order. A few weeks later, my Arcobaleno Vita arrived. I’ve been making pasta for years using a rolling pin, a manual pasta machine and […]
Preserved Meyer Lemons
Every spring, the arrival of less acidic, fragrant Meyer lemons excites me, inspiring homemade preserved lemons and lemon paste.
April Seed Starting
As the frost thaws and the days grow longer, gardeners everywhere are eagerly anticipating the arrival of spring. It’s a time of renewal and growth, and proper preparation now can ensure a bountiful and beautiful garden in the months to come. Here are some essential tips to help you prepare […]
Mozzarella di Buffala
Fresh mozzarella is a thing of beauty. Here in Wisconsin, we tend to see Begioioso on the shelf at the grocery store. A good product but not what I’d consider the real thing. A few years ago, we found a brand called buf, This product was quite good and I […]
Green Curry…a thing of beauty
Curry paste, as the title states, is a thing of beauty. This power-packed flavor bomb is used to season soups, stir-fry, and braises. I spent the afternoon cataloging my recipe collection and remembered the container of firm tofu that I purchased at my local store yesterday. Searching for tofu and […]