I will freely admit that this is something that most people can’t do at home. But if you have a good stand mixer, you can get a meat grinder attachment for it and make your own!  It’s fun!  and it tastes DRAMATICALLY better than anything you can buy in the stores. Now, I’ve only made… Continue reading Homemade Italian sausage!

Better than anything you will buy in the store. Couple notes: The cabbage will have to sit overnight in the brine.  So don’t prep all your ingredients at the beginning, because then you will be like me and staring at a bowl of sauces that you can’t use until the next day. Also, once you… Continue reading Kimchi!

This isn’t really a recipe as much as description of a thing that you may find useful.  What you do is, you take a bunch of lemons, as many as you can fit in a container you can seal.  Peel them and keep the peels.  Pat the peels dry (we don’t need the meat of… Continue reading Lemon Sugar

This will be a running tally of the different kinds of fruit preserves I’ve made.  Ratios for spices will be given for 1 cup of fruit, except later when I started to experiment more. A note on making jams: you want to temp at least 218 F, 220 F if you have the patience. I… Continue reading Fruit Preserves

Stupid easy to make your own, and it tastes better than the store bought stuff.  The only thing to be aware of is that it comes together really fast (it honestly takes maybe 15 minutes once you start cooking) so you would do well to measure out all the dry ingredients beforehand in to a… Continue reading Red Enchilada Sauce

I made this with a corned beef brisket a few weeks ago because I didn’t know what it was but I’d heard the name a lot.  Turns out it’s basically chicken noodle soup, but instead of noodles you use matzo balls.  Which I have to say seem far superior to noodles. One note on the… Continue reading Matzo Ball Soup

So the day after Dark Lord Day, I didn’t really want to move in any way.  But I needed to make something for dinner.  I figured that pretty much the easiest thing to make is pesto, but I was curious about other variants, so I googled other types of pesto.  This popped up, so I… Continue reading Walnut Parsley Pesto

This is amazing but takes a long time to make.  The problem isn’t the cooking time, the issue is the amount of time you are supposed to marinate it.  Generally you want to use a crappier cut of beef roast (there’s no reason to use a tenderloin here), and if you want to be authentic,… Continue reading Sauerbraten

I’m mostly just adding this here for reference.  This isn’t a super complicated dish, it’s just that I don’t want to have to look it up elsewhere. Traditional german side dish.  It’s great on its own but it really shines as a side dish.  It’s got a great sweet and sour thing going on. Generally… Continue reading Red Cabbage