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Blizzard Breakfast

January 21st, 2019

Earlier this week I made a batch of rough puff pastry. Originally, it was supposed to be for dinner that evening, but I didn’t finish it in time. I was hoping it would a good batch, but wasn’t sure since it was my first time making any kind of a puffy pastry. I’ve been wanting to make the recipe for egg galettes from the ‘Jerusalem’ cookbook a few years ago, since I had a batch of pastry, I figured I’d give it a try.

It was well worth it, the pastry puffed nicely, the roasted red peppers and onions were perfect, and thankfully the chicken have been laying a few eggs once again to top it all off with more homeraised goodness. It’s a great recipe and would definitely be quick and easy if using store bought pastry. I was happy to have red peppers in the freezer, herbs from the basement garden, onions in the pantry, and eggs from the chickens to make it mostly produced on the farm.

What delicious goodness have you been trying/baking/eating lately?

Roasted Chestnuts

December 17th, 2018

Many years ago we harvested chestnuts from the family property and roasted them in the oven, they were good, but it was sooooo long ago. When I saw them at the local co-op, I decided to get a few for us to try again. I roasted them in the oven last night and they were delicious!

Now I need to read up on whether we can grow chestnuts here in Maine, if so, I’ll be planting a couple of trees, not only for us but for wildlife as well.

Have you ever had roasted chestnuts? What did you think?

Deviled Delights

May 15th, 2018

The chickens are laying like champs right now, which means we are flush with eggs. When you have chickens, there’s always that balance between having enough chickens to get the eggs you want in the winter and being overrun with eggs in the summer. I’d rather have a few too many than not enough, I barter with them, the dog LOVES them, and we eat a lot as well. Having a large cache of eggs, means I can take deviled eggs to events.

This past weekend, I made three different vareities: Smoked Salmon Stuffed Deviled eggs (from The Herbal Kitchen), Wasabi deviled eggs (adapted from a Martha Stewart Recipe, I soaked the eggs in soy sauce for a few hours before cutting/stuffing), and my own recipe made with eggs I pickled in homemade pickle brine.



They were all a hit, everyone had a favorite, mine were the pickled ones with the little violets on top. I’ll definitely be keeping these recipes in my rotation for years to come. As always, with fresh eggs, steaming is the only way to get them to peel beautifully, here’s my blog post on how to do that.

Are you a deviled egg fan? Do you have a favorite recipe?

Friday Favorite: New Recipes

April 20th, 2018

I’m a lover of food and a lover of cooking. There’s not much I enjoy more than a new cookbook and making recipes from it. This past winter, I got Nigel Slater’s A Kitchen Diary and read through it. Every recipe sounded delicious as I was reading through (his books are not just cookbooks with recipes, but more books about food & cooking with recipes sprinkled in).


Last week, I made pumpkin dal from it and we thoroughly enjoyed it. Since I still have pumpkins coming out my ears from last summer’s harvest, I’m always looking for good recipes that can use up some pumpkin. The 24 carat brownie recipe from this book is also fantastic. The recipes are pretty simple, which is something I really appreciate. They highlight good quality ingredients with minimal fussiness in cooking or preparation. I’m looking forward to more and more recipes from this book.

Are you a fan of cooking or just more a fan of eating?

Pickled Eggs

March 22nd, 2018

I’ve always loved pickled eggs, but until now have really only made/eaten the ones made in pickled beet juice. A week or so ago, we finished off a jar of Dutch Lunch Spears (recipe from The Joy of Pickling). The empty jar was sitting on the counter and I’ve been fishing out the onions to eat on my salads. I was regretting giving the brine to the chickens, as I always buy organic white wine vinegar for my pickling.

Then I noticed the glut of eggs on the counter and decided to pickle them in the leftover pickle brine. This brine is quite perfect for eggs, because it’s neither too sweet nor too sour. It gives the eggs the taste of egg salad. This week they’ve become one of my favorite afternoon snacks.

Are you a fan of pickled eggs?

Seeds and Sundries
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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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