If there is such a thing as taste memory, the one I carry from Argentina is of chimichurry sauce with barbequed meat. At the time I didn’t know what it was, but I recall leafy oregano bitterness, spice from large chunks of chilies and whole seeds, and lots of sour vinegar. It’s a wonderful complement …
Category Archives: EGGS
Pies in the skies
Pie dough is incredibly important during the holiday season. It’s easy to make and keeps well, especially when it’s a fermented version from Sally Fallon’s wonderful book Nourishing Traditions. I like to make a giant ball of it and keep it in the fridge, ready to be flattened and filled with savory or sweet treats …
Pickling eggs, and salad as a bonus
Pickled eggs might be my favorite fermented food. It’s exceedingly rare that I have “fast” food on hand, but a pickled egg all by itself is an amazing and immediate source of calories and nutrients. It’s a near tragedy my kitchen has been without their presence for so long. A few weeks ago, I decided …