I make stock almost every week, not just because our family flies through quarts of it so quickly, but also because keeping a ready supply of mineral and gelatin rich broth in the freezer for when illness unexpectedly hits is important in order to facilitate rapid recovery without meds.
Category Archives: Breads and Pastries
Without a doubt, KoMo grain mills are among the most exquisite, elegantly designed pieces of kitchen equipment I have ever laid eyes upon. As I’ve been examining all the grain grinders on the market of late to replace the nearly worn out mill I currently use, the KoMo grain mills stood out to me as some of the best and most beautiful available.
Designed by Wolfgang Mock of Germany, KoMo grain mills are constructed of sustainably sourced, solid native beechwood and finished with organic oils to add not only stylish simplicity to your kitchen counter, but warmth and sophistication as well.
For the traditional cook, KoMo grain mills indeed represent the perfect blend of classic, ancestral function with modern design and convenience.
Maybe you can eat eggs just fine but you’ve simply run out of farm fresh eggs temporarily and don’t want to run to the store and pay insane prices for inferior quality organic eggs.
Some folks use a few ounces of applesauce or a mashed up half banana as a substitute for one egg, but in my experience, the binding ability of fruit is not that great. It can also unexpectedly change the taste of the recipe which may not be desirable.
By Chef Emily Duff of Family2Table
Soda bread is a traditional quick bread used in a number of cuisines where baking soda is used as the raising agent instead of yeast. Soda bread is particularly popular in Ireland where it is typically made using wheat flour, baking soda, salt, and buttermilk.
Emily Duff, NYC Chef and fellow Real Food blogger, shares with us how to make this delicious traditional bread using blanched almond flour instead of wheat in today’s post.