Title.
Leek Soup
3Qts Pastured chicken stock
2 Bulbs roasted garlic
3 Bunches of leeks
2T Homemade ranch seasoning
1T Dried celery leaf
Butter or Ghee and sea salt to taste
Trim and slice the leeks lengthwise, chop and place in a large bowl and fill with cold water. Break up the slices with your hands and kind of aggitate in the water to lossen up any dirt in between the layers. Strain the leeks and then lay out on a flour sack towel to dry a bit. Sautee the leeks in the butter or ghee until fragrant. Bring the stock to a simmer and add the sauteed leeks, roasted garlic, seasoning and celery leaf. Let simmer for about an hour. Salt to taste.
This is a great twist on french onion soup.
3Qts Pastured chicken stock
2 Bulbs roasted garlic
3 Bunches of leeks
2T Homemade ranch seasoning
1T Dried celery leaf
Butter or Ghee and sea salt to taste
Trim and slice the leeks lengthwise, chop and place in a large bowl and fill with cold water. Break up the slices with your hands and kind of aggitate in the water to lossen up any dirt in between the layers. Strain the leeks and then lay out on a flour sack towel to dry a bit. Sautee the leeks in the butter or ghee until fragrant. Bring the stock to a simmer and add the sauteed leeks, roasted garlic, seasoning and celery leaf. Let simmer for about an hour. Salt to taste.
This is a great twist on french onion soup.
Title.
Spiced fermented beet pickles
for 1/2 gallon
5Lbs Beets peeled and sliced
3T Sea salt
1T Cardamom pods
1T Whole cloves
1T Whole Allspice
2T Dried, not powdered, ginger OR 1T grated fresh
3 Cinnamon sticks
3 Bay leaves
Dissolve the salt in 1Qt of water. Put the spices in the bottom of a half gallon jar and the sliced beets on top. Add the brine and any more water needed to cover the beets. Cover loosely with a lid and let sit. If need be, you can put a smaller jar inside to hold the beets under the brine and place a tea towel over the top. Over the first few days you may notice a scummy foam on top, scoop this out and discard. Check daily for about two weeks. If the beets require more brine in order to keep them submerged, make up some more in a smaller quantity(think 1 1/2T salt to 1Qt water or halve that) and add any time during the fermenting process. Then tighten the lid and move to the back of the fridge. Let sit for about a month or two and then taste test. Begin consuming whenever they are sour enough for your taste. As time goes on they will become more and more complex in flavor. If you're used to the sweet and sour of regular pickled beets, lightly sweeten only what is to be consumed that day. And don't toss the brine! Think of it as an exotic beet kvass and take as a tonic before meals.
for 1/2 gallon
5Lbs Beets peeled and sliced
3T Sea salt
1T Cardamom pods
1T Whole cloves
1T Whole Allspice
2T Dried, not powdered, ginger OR 1T grated fresh
3 Cinnamon sticks
3 Bay leaves
Dissolve the salt in 1Qt of water. Put the spices in the bottom of a half gallon jar and the sliced beets on top. Add the brine and any more water needed to cover the beets. Cover loosely with a lid and let sit. If need be, you can put a smaller jar inside to hold the beets under the brine and place a tea towel over the top. Over the first few days you may notice a scummy foam on top, scoop this out and discard. Check daily for about two weeks. If the beets require more brine in order to keep them submerged, make up some more in a smaller quantity(think 1 1/2T salt to 1Qt water or halve that) and add any time during the fermenting process. Then tighten the lid and move to the back of the fridge. Let sit for about a month or two and then taste test. Begin consuming whenever they are sour enough for your taste. As time goes on they will become more and more complex in flavor. If you're used to the sweet and sour of regular pickled beets, lightly sweeten only what is to be consumed that day. And don't toss the brine! Think of it as an exotic beet kvass and take as a tonic before meals.
