Author Archives: Scott

About Scott

occasionally-bearded teacher/musician/cook

En plein air

Pretty happy with our spur-of-the-moment outdoor grilling station. Advertisements

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Garlic and parsley pickles

A slight variation on the standard naturally fermented garlic sour pickle, this time with parsley instead of dill. I do really like parsley, so I’m curious to see how these turn out. Garlic and parsley pickles 5% brine (50 g … Continue reading

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Ramp chimichurri

This came together pretty quickly: a handful of foraged ramps (bulbs and leaves), plus a few springs of fresh thyme and mint, finely chopped. I used a bit more olive oil than I would for a pesto, and added a … Continue reading

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Goose Island Shepherd’s Pie

It turns out that Goose Island Honker’s Ale makes for a pretty great shepherd’s pie.

Posted in general, lamb | Tagged , , | 2 Comments

Slow lamb

Today was a terrific holiday, a full house with family, kids running everywhere, grandparents, aunts and uncles around, helping in the kitchen and with the kids, good food. I slow-roasted a leg of lamb. VERY slow. Instead of a “7 … Continue reading

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Smoke and Barley

A handful of things into the smoker on this cold Saturday morning: pork rib and belly trim (for a batch of pork and beans, coming soon), kosher salt, coriander seeds, and 2 lb of barley from Eric to mix into … Continue reading

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Meatball Pizza

This pizza dough is based off of my mom’s recipe (2 cups of water, 4ish cups of flour, etc.) and Ruhlman’s 5:3 ratio, give or take a few ounces (20 oz flour, 12-14 oz warm water, yeast, salt, olive oil). … Continue reading

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Post-New Year’s Meat Brunch

Hard to beat Eric’s caption from his facebook post: “Dark and stormy, Scotch eggs, scrapple, fried pig ears, bacon jam, biscuits and pie. How’s your Thursday morning been?” This was no New Year’s Resolution Health Brunch, as you can see. … Continue reading

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A Little Holiday Cider

Another batch of cider, also based off the original Paupered Chef guidelines from a few years ago, this time with Lalvin yeast 71-B 1122. We’ll see how it goes.

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The Vinegar Project

Why haven’t I made this at home before? This is one of those food projects that have been a long time in the planning stages, one of those projects where I’ve been thinking, “You know, I should definitely do that.” … Continue reading

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