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Brooklyn Generalist: May 2010

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A magnitudine parva est. Sunday, May 30, 2010. Stiring the ground pork/spices. Me and the hog casing. Red Shed Community Garden. We did our open hours at the community garden this morning and came home with a nice salad (not pictured), a bouquet and some fresh mint. It was a really pleasant morning, we weeded and mowed the lawn. We really should have taken some photos of the garden itself, maybe next time. One part Maple Syrup. We made a pot in out french press and it was really great. Ecco. The Minimali...

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Six Artists Six Prairies: September 2011

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Six Artists Six Prairies. Welcome to our project blog. We will be posting regularly about the six Florida prairies we will be painting through June 2012. Each artist will have stories and images to share as we explore these essential and fragile ecosystems. Stay tuned for scheduled events. Friday, September 30, 2011. From the Alachua Conservation Trust Newsletter. Six Artists – Six Prairies. Please support ACT and. Posted by Mary Jane. Links to this post. Labels: Alachua Conservation Trust. Monday, Sept...

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Six Artists Six Prairies: July 2011

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Six Artists Six Prairies. Welcome to our project blog. We will be posting regularly about the six Florida prairies we will be painting through June 2012. Each artist will have stories and images to share as we explore these essential and fragile ecosystems. Stay tuned for scheduled events. Thursday, July 28, 2011. Posted by Linda Blondheim. Links to this post. Labels: Alachua Conservation Trust. Conservation Trust for Florida. Friends of Paynes Prairie. North Florida Land Trust. Six artists six prairies.

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Brooklyn Generalist: September 2011

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A magnitudine parva est. Sunday, September 25, 2011. Proportions here were much better. I used about 4 cups oats, 2 cups nuts, 1 cup wheat germ, 1 cup shredded coconut PLUS about 3/4 cup oil, 3/4 cup coconut water, 1/4 cup brown sugar and 1/4 cup maple syrup. Mix and bake at about 325 in 10 minute intervals (mixing after each) until crunchy (about 40 min-hour). Snapper from the neighborhood fishmonger. This is here mostly because I thought this was a funny photo. Garlic, Olive Oil, Butter. Reheat the che...

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Brooklyn Generalist: June 2012

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A magnitudine parva est. Sunday, June 17, 2012. Smoked Meats Part 1: Kielbasa. Someone recently left a smoker in our community garden, so our meat projects have taken a new turn. It takes a couple hours, but is a pretty easy set up, and everything has turned out great. Not very pretty when they're uncooked. The sauerkraut is store bought, but we'll try that again soon. 2 tablespoons each peppercorns, mustard seeds, coriander seeds, hot red pepper flakes, allspice berries. 1 tablespoon ground mace. Smoked...

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Brooklyn Generalist: October 2011

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A magnitudine parva est. Thursday, October 27, 2011. Farmhouse Cheddar Part 6: Waxing. Farmhouse Cheddar Part 5: Pressing. Break-up the curd. Walnut sized chunks. Into the cheesecloth lined press. Set up the pressure spring. Press out that whey. Farmhouse Cheddar Part 4: A Tablespoon of Bonus Ricotta. You save that whey? Good, you get a tablespoon of ricotta for free! Farmhouse Cheddar Part 3: Separating Curds from Whey. Warming the curd slowly in a sink of hot water. Tie it up, and hang. Next, cut the c...

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Brooklyn Generalist: Mint ice cream

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A magnitudine parva est. Saturday, June 22, 2013. Summertime, more time for projects! We made a batch of ice cream with fresh mint from the garden. Inspired us to keep this going- lavender is next, maybe rhubarb, rosemary, bourbon? I followed this basic recipe, used milk and 1/2 and 1/2 instead of cream. It came out a bit fluffy though, so cream is probably the way to go:. 1 1/4 cup half and half. 1 1/4 cup whipping cream. Subscribe to: Post Comments (Atom). CHARCUTERIE by Michael Ruhlman and Brian Polcyn.

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Brooklyn Generalist: August 2010

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A magnitudine parva est. Sunday, August 29, 2010. This recipe only took us a couple hours and it came out really great. We did about a third of the Ruhlman/Polcyn recipe, used chicken liver rather than pork (we'll try pork next time- its supposed to have more flavor), and just used the basic onion/parsley/garlic/spices seasoning. A "pâté de campagne" is characterized by a more coarsely ground meat and 'rustic' texture. Step 1: Grind pork shoulder butt, chicken liver, spices. Bake in hot water bath.

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Brooklyn Generalist: Farmhouse Cheddar Part 6: Waxing

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A magnitudine parva est. Thursday, October 27, 2011. Farmhouse Cheddar Part 6: Waxing. Subscribe to: Post Comments (Atom). Farmhouse Cheddar Part 6: Waxing. Farmhouse Cheddar Part 5: Pressing. Farmhouse Cheddar Part 4: A Tablespoon of Bonus Ri. Farmhouse Cheddar Part 3: Separating Curds from Wh. Farmhouse Cheddar Part 2: Ripening and Cutting the C. Farmhouse Cheddar Part 1: New Tool. New Contributor - My Dad. CHARCUTERIE by Michael Ruhlman and Brian Polcyn. HOME CHEESE MAKING by Riki Carroll.