Drying is one of the oldest methods of preservation. It’s also a wonderful way to concentrate flavors and make delicious snacks.
Herbes de Provence [ɛʁb.də.pʁɔ.vɑ̃s] is a mixture of dried herbs that typically grow in the Provence region of southeast France. Herbes de Provence are used to flavor grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking…
To dry your freshly harvested herbs from your garden, don’t turn on the oven or invest in an expensive food dehydrator – use your microwave! Drying takes just a couple of minutes, if you’re careful. I found this method when I was at my parent’s farm house where there’s no…
Well, sort of “Refrigerator Smoked Fish”. This is actually a recipe for making homemade lox. I’m not advocating using the fridge for a smoker. What I AM suggesting is to find yourself some Salish to use to do a basic salt cure of some fish. ˈsāliSH is named for the American…
Because of the rumors of how scary the chicken treats that come from Asia are, I decided to make my own chicken dog treats. We go through a lot of chicken in our house… (Warning: this post contains graphic images of chicken.) We buy whole chickens and save off the…
I love to cook but not when I’m backpacking. Instead I like to cook at home and make One-bag Backpacking Dinners. Some people like to cook a regular dish and portion into the dehydrator. I think it makes an appealing mess. I prefer to let the flavors come out when you…
Start with a large cut of beef. I used a Bottom Round Roast of about 4 pounds. Cut in half along the grain, if necessary, to facilitate slicing later. Put meat in freezer for 30-45 minutes, until firm but NOT frozen. Slice the meat ACROSS the grain into slices about…
