Vintage Recipes and Hints from the 1800s, in the days before gas and electricity.
I never ever thought I would be raising meat goats on my farmstead.v Raising meat goats was just an idea Matt and I had when we looked around our new farm.
Living in a rural area comes with lots of perks: A slower pace. Friendly neighbors. Charming, smaller towns. And lots of room to breathe and think. I love all of those things and treasure them daily. But the food, y’all. The food can be a challenge. Our nearest town is about 60,000 people, and while […]
From curry to kebabs, from Jamaica to Mongolia, this diverse list of must-try goat recipes from around the world is a great place to start!
Let’s not kill anyone, shall we? Always a fine goal when making any tasty treat. The risk with this recipe is higher than most, (primarily because of botulism) so keep that in mind, along wit…
This delicious tourtiere traditional meat pie recipe is made with a buttery golden flaky crust and savory meat filling. One such tradition for many families is this delicious meat pie you can make and serve on a particularly cold day when you want something warm and scrumptiously filling. The tourtière…
A dry rub marinade and a long slow cook help ensure a tender, flavorful leg of goat.
You can sauté or pan-fry the sweetbreads with whatever flavors you like. This time, I used mustard seed and turmeric, sautéed with plenty of onions and chili peppers, for a vaguely Indian preparation that tasted nice with fragrant basmati on the side.
Everyone knows that bacon comes from pork belly. But does it always? The bacon everyone knows about is the bacon that the farmer and the butcher were willing to sell. The bacon that they don't
Bologna is an ever-popular deli meat found in the United States. It is a staple in many children's lunchboxes in the U.S. -- typically served with a slice of American cheese on white bread.
Homesteading is often associated with living in a rural area or on a large piece of land, but the truth is that you can homestead wherever you are.
What is a capon? Learn more about capon and how to prepare, roast, and serve it from the experts in gourmet cuisine and fine foods at D'Artagnan.
I don’t even remember the last time I bought a package of beef at the store. We usually butcher a steer every 12-18 months, which keeps our freezers filled to overflowing. But even though we’ve been doing this for years, the same thing happens every. single. time. The hamburger and steaks fly out of the […]
Lovely, large and round, goose eggs are a robust egg and a delightful treat. Different from both duck and chicken eggs, goose eggs are richer with a more distinct flavor. Geese may not lay eggs
Roasted Peach Chicken is chicken breasts marinated in a peach glaze, topped with freshly sliced peaches, and roasted in the oven until tender and juicy.
Homemade lunch meat is perfect for school lunches. Use it on sandwiches, crackers or eat it plain.
Often times when we think about homesteading it's in an idealistic or romanticized view because there are so many wonderful things about homesteading. But there's real life and the harder aspects of homesteading. And sometimes
Spoiler, they're not bread.
This homemade liverwurst is just as hearty and flavorful as the kind you'd find in a cozy German village butcher shop.
Rinse salmon fillet and pat dry with paper towels. Lay skin side down in a small pan or deep dish. Pour lemon juice over top, covering the whole fillet. In a
The Classic Pennsylvania Dutch treat made with liver, spices, cornmeal and buckwheat.
Get the most out of your homegrown pork by rendering excess fat into useable lard. Words: Sheryn Dean If a pig is fat, it can be skinned instead of scalded. I always do this for baconers as I don’t like the rind. If it is skinned, your butcher can separate the excess fat before processing and render it down into a tasty, nutritious lard for cooking. I was horrified when the fat from one of my acorn-finished pigs was substituted with commercially-raised fat when my butcher made my salamis. Salami contains about 10 per cent fat and it needs to
(My adaptation of the Nourishing Traditions recipe)
Satsivi is one of the most famous Georgian sauces made with ground walnuts, garlic, and spices. Everything is mixed together with a bit of liquid, water or broth, until velvety smooth. This sauce tastes great on top of salads, grilled vegetables, and meat, but the...
From curry to kebabs, from Jamaica to Mongolia, this diverse list of must-try goat recipes from around the world is a great place to start!
A blog about fresh, healthy food, made from scratch with a little home keeping, light homesteading, tips and gardening tossed in.
Crispy phyllo meat pie with spiced ground beef and leek filling and extra crispy pastry!
A traditional dish from Crete and Greece, Tsigariasto is a delicious way to prepare bone in lamb and goat meat.
Make your own canned plum sauce for recipes and as a condiment on meats and Asian dishes. It's super easy, tastes delicious, and make a fun gift.
Our favorite quail dishes range from grilled quail with fruit and nuts to roasted quail with stuffing and sauce. These are beautiful ways to serve the bird.
Ingredients Hot Water Crust 2 cups lard 2 cups boiling water 5 1/2 to 6 cups all-purpose flour Filling 6 1/2 cups red or Russet potatoes (about 3 pounds); peeled and diced into 1/8” cubes 5 cups rutabagas (about 1 1/2 pounds); peeled and diced into 1/8” cubes 2 cups carrot
Photography by Chia Chong Recipe and Styling by Libbie Summers Hot Peppered Pickled Pig's Feet. Say that three times fast! Ingredients: •6 trotters (pig's feet from the hind legs) •6 cups distilled white vinegar •2 jalapeno chiles •3 serrano chiles...
A quick duck pasta recipe featuring umami flavours using leftover duck fat and flavoured with rosemary and lemon. Topped with leftover roast duck slices and cheese.
They say lard is bad for you because it's fat, but it's actually one of the healthiest ingredients to cook with. Here's why.
