Real Food Wednesday 12/9/09

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Each week I don’t even have to “make myself” go visit your Real Food Wednesday posts so I can Stumble them, your topics are always so fun and juicy that I can’t wait to go visiting.  Ann Marie & I really appreciate the support from all you regulars and new-to-the-party bloggers.  As always, we also love to hear from you in the comments.

PLEASE READ!

Remember to follow your “blog carnival etiquette” and always put a link in your post back to this one.  Thank you!

Also, read what Real Food Wednesday is all about before you add your link.  Anything vegan or low fat most likely will not be a good fit for this carnival.  One more thing:  please don’t add 15 links from your blog archives.  One post from each person is usually the norm.

We hate to play hardball, but Ann Marie & I may delete links that do not follow these guidelines or else the carnival could get annoying for everyone involved.

HERE’S OUR NEW POSTS TODAY:

Ann Marie & I take turns hosting, and next week it’s at her place…but wait, she’ll be in Hawaii, the lucky girl, on her first vacation with just her and Seth in years!  (And that girl deserves a vacation, for SURE!)  So I just checked with her and she said I can go ahead and host it again next week, and THEN we decided to skip the two weeks of Christmas and New Years.  So here’s how it looks:

  • Next week:  RFW will be back here at the Kitchen Kop blog again
  • Skip two weeks
  • First Wednesday in January will be back at CHEESESLAVE
  • Then back on schedule with Ann Marie & I hosting every other Wednesday

Now, after all that, finally here’s the Mr. Linky doo-hicky:

disclaimer-disclosure

Comments

  1. says

    I’m a slacker, and a snacker so here’s a cracker, or well a cake, but cake doesn’t rhyme with snacker and cracker. I haven’t had a chance to write up any fun and fancy recipes lately so here is a post from good ‘ol cyber Monday on a natural cake mix that qualifies as fun and fancy.

  2. says

    Hi! I’m new. My post is a recipe for raw meatballs. We eat them pretty frequently around here because they are so easy to throw together. Our friends and family tend to turn up their nose, but I thought you all might appreciate them.

    (Let me know if I messed up the link. I’m not so slick with computer stuff.)

  3. says

    I did some experimenting to see if I could come up with a frugal way to make coconut milk, and ended up with coconut cream! This week I shared how I made coconut cream, coconut milk, and coconut flour – all from dried coconut that cost less than $2 a pound! It takes more time than opening a container from the store, but the savings are pretty substantial. :)

  4. says

    Today I share some research-based insight into some of the causes of fertility, traditional societies’ perspectives and practices surrounding fertility, resources, and tips, as well as links to medical articles supporting dietary changes to promote fertility. The good news is that it can be as simple as changing your diet, in many cases!

    Thanks, Kelly, as always for hosting!

  5. says

    Thanks, Kelly for the great information. We are getting ready to host our wine-making class this Friday and I’ll be using some of the recipes I picked up from cruising your links.

  6. DeAnn Malcolm says

    I enjoyed the article on Splenda from Lisa. My friend recently switched from Splenda to Truvia. She asked me if I knew anything about it. Do you have any info. on this? Not sure whether this is safe or another chemical sweetener posing as, “natural.”

  7. says

    I am still sleepy this morning. I actually linked up at Ann Marie’s site from Real Food Wednesday last week. I thought it all looked familiar…then I realized I’d made a mistake.

    I have been loving the organic, locally grown squash I’ve been getting in my CSA distributions. This week I’m sharing a salad that I made from leftovers and roasted squash. It was perfect for a winter lunch.

  8. says

    I’m so excited to share a traditional Spanish Christmas cookie called polvorones. Although they use unbleached white flour and organic powdered sugar, I couldn’t make myself alter the orginal recipe dating back to the 1800’s ;) However, the bulk of these beauties are made with home rendered pork lard which makes them so wonderfully crumbly! Aah… I love traditional recipes using REAL food!!

  9. Jeannine says

    Gravlax – Elegant and lacto-fermented to boot!

    I have been making homemade gravlax for years. Although the recipe couldn’t be easier and the ingredients aren’t particularly expensive or hard to come by, gravlax has a reputation as being a haute cuisine dish. Recently, I learned that it’s actually lacto-fermented*, so it’s the perfect recipe for a healthy, elegant holiday treat (and you have enough time to make a couple of test batches before the Christmas and New Years’ festivities are upon us so you can perfect your recipe and your technique before you try it on company). A word of warning, though. Even “non-real food” people have been known to tear into a plate of gravlax like wild dogs, so be prepared and make plenty.

    The recipe, although super-simple, takes a bit of explaining because it’s not a technique we’re familiar. Also, gravlax is very adaptable and forgiving to make so every family or chef seems to have their own personal recipe and technique. I’ll give you a basic recipe, two variations that my family likes, and then provide some guidelines for you to adapt for your own use.

    Classic Gravlax (Salt-and-Sugar Cured Salmon)
    Takes 15 minutes to prepare and 24-48 hours to “cure”
    Serves 2-8, depending on how you are serving it and how generous you’re being.

    1 lb salmon filet (previously frozen so parasites are all killed)
    2 T coarse (not fine**) salt – best quality
    3 T sugar (Rapadura, Sucinat, brown, etc.)
    2 t. black pepper
    Fresh dill weed to taste — anywhere from 20 sprigs to “a bunch”

    1. Rinse off the salmon and pat it dry.

    2. Carefully remove any pin bones in the salmon with a tweezers or a clean needle-nosed pliers. Usually any bones are in a line and can be felt if you run your finger lightly over the filet. If you have a larger filet (or a whole side of salmon), you can find the bones more easily if put you “drape” the filet over a curved surface like an inverted bowl or your arm (like a maitre d’hotel drapes his/her towel), skin side down so the bones stick up and are easier to see and pull out.

    3. Place the salmon skin side down on a large piece of plastic wrap or in a plastic bag or — if you want to avoid plastic — in a non-reactive dish. Thoroughly mix the salt/sugar/pepper in a bowl and sprinkle evenly over the top (some sources say put the salt on first, and then sprinkle on the sugar/pepper mixture — either method works).

    4. Place the dill on top of the salmon. If you aren’t using a lot of dill or if you really love the flavor of dill, you may want to chop it up to get more flavor out of it. If you’re using a lot, the whole sprigs are fine.

    5. Now all you need to do is cover and cure the salmon. If using plastic wrap, wrap the salmon/salt/sugar/dill “sandwich” up tightly. Take a second sheet of plastic wrap and wrap again. Place in a non-reactive dish a few inches deep (the container catches the juices that flow out during the curing process). If using a plastic bag, seal the bag after drawing out as much air as possible and put on a non-reactive dish or plate. If you don’t want to use plastic, cover your salmon “sandwich” (which is already in a non-reactive dish) with cheesecloth. Some people say that you get a better cure if you let the juices flow out and away from the salmon during the curing process — other people swear by the plastic bag method. My palate is not refined enough to tell the difference, I just eat the stuff.

    6. Many people “weight” their gravlax because they think it improves the texture and evens the curing. “Weights” can be heavy plates, lids or bricks. Some people fill large plastic bags with water and use those as weights because they naturally apply even pressure throughout. Many people (like me) have never weighted their gravlax, and think it tastes just wonderful. It’s your choice.

    7. You can start your cure with 6 hours in the garage, basement, porch or anywhere where the temperature is below 70 degrees, or you can put your gravlax directly into the refrigerator. Refrigerate anywhere from 24 hours (if you started your cure in the garage/basement/porch) to 48 hours (if you went directly into the refrigerator). The longer it cures, the saltier it gets

  10. says

    You know, I’ve been eating gravlax for years and years thanks to being Swedish (va gott!) but never put together that it was lacto-fermented. How awesome.

  11. Jeannine says

    Soli,

    Me, too (although I’m not Swedish) — although I put that down to the fact that I’m probably the least informed on “things lacto-fermented” of anyone who visits this site!

  12. says

    This week I’m sharing my first experience with rendering pastured poultry fat – a little bit of liquid love. :-) I fried potatoes in it last week and the boys loved it.

  13. says

    I posted a recipe for Spaghetti Bolgognese, not sure if you can edit the links but if so please delete #26. I accidentally posted my blog post title from last week.

  14. says

    Hi Kelly – I am really slow today, but better late than never! My post is about my frustration with the presidential administration’s complete lack of attention to the food system and preventative measures as major components to health care reform. Happy Real Food Wednesday!

  15. says

    Kelly,
    I am curious as to how and if you filter through these posts? I have seen far to many of them lately that contain recipes for fat free stuff, and recipes that contain white flour and sugar, etc.
    And there is even some vegan stuff sneaking in!
    It seems like things are nose diving of late :o(
    Paula

  16. KitchenKop says

    Paula,

    I do see that stuff here sometimes (haven’t seen any of today’s yet though), and if I see fat free stuff or vegan stuff I’ll usually comment at their post and suggest better alternatives.

    I don’t feel right going in and deleting their links, especially since people know those recipes aren’t coming from me. Would you suggest I did that, though? Just curious what your thoughts are.

    Thanks,
    Kelly

  17. says

    I don’t know what a good solution is :oI
    My gut reaction is, that since this is a part of Real Food Media, and the common goal is educating and supporting others on the subject of real food, that participants should meet the standards set.
    But that is me, and I have a hard time working with things outside the box, LOL!

  18. KitchenKop says

    OK, scratch my earlier comment. I looked at a couple of those posts so far and couldn’t take it – they’re deleted. I’ll go through the rest soon and also I’m going to comment at her post in a bit, too. (Kids still not in bed!) It’s obvious she didn’t take a look at what “Real Food Wednesday” means at all.

  19. KitchenKop says

    I also edited my post! There’s a good brownie recipe I’m going to leave, though. I also emailed her to explain and hopefully help her realize that fat is GOOD for us! Now I need to go check out the rest…

  20. KitchenKop says

    Now I edited my post AGAIN to cover this stuff. Phew, this was frustrating. Paula, thanks so much for letting me know so I could catch it sooner than I otherwise may have!

  21. says

    For me, almost a day late! I’m usually blogging for RFW the night before, not the night of! My entry this week is a post about coconut oil (again, for those who already know about its great skin healing abilities). It provides a personal perspective as well as a contrast to chemical alternatives.

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