Gilding the Lily since 2006
Learn how to make your own delicious mustard at my fermentation class! A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Jun 21, 2018 at 11:59am PDT Got two new mustards starting their lil adventure: black mustard with Weissbier (“ebony and ivory”) and white mustard …
I think it’s been a few years since I made my own sausage. It’s fun to do things the old-fashioned way sometimes, but I think I’ll leave it to the professionals next time! You can see my sizes are pretty irregular (sausage is a tricky …
Golden borscht with rye Semmelknoedel, fresh dill, marigolds and lovage blossoms. Last week our @imperfectproduce box included a golden beet so large that I could’ve hollowed it out and rented it for $75 a night on Airbnb. I also had some yellow bell peppers, white …
Ever wanted to learn a few basics of home fermentation, like making your own Jewish deli-style dill pickles, grainy mustard, or even kimchi? I can teach you how! I’m offering basic classes all summer long in my beautiful historic farmhouse kitchen right in the middle …
If you can swing it, make this with a strong, top-quality honey (I use Old Raw Blue Honey’s dreamy pumpkin honey) and a really grassy olive oil. Recipe after the jump. Second draft of this polenta grape cake — this one with a little less …
Had a bag of homemade pierogi in the freezer from a few months ago, and like an idiot I thawed them out! They all melted into a solid goopy pile, and I shook with frustration and anguish. But then luckily the smart part of my …
Can’t stop thinking about @grahamchaney’s gorgeous second course at the berry dinner at @stammtischpdx a week ago, so I faithfully reproduced it myself at home: @manchesterquail (partially deboned to make it easy) stuffed with emmer wheat berries that I cooked in homemade chicken stock and …
Made a lovely selection of zakuski for afternoon tea with @onstad and @lifeandmarmalade yesterday — from the top: roasted peppers in adjika and krestianskaya sausage (both store-bought from Roman Russian Market), white cheddar, mustard, turmeric pickled eggs, pickled beets, homegrown cornichons, dark rye, tomato-cucumber salad, …
I wrote about the breakfast habits of 17-century witches for Extra Crispy, possibly giving the anti-grain contingent a bit of ammo in the process. St. Anthony’s Fire sounds fucking dreadful.
Fresh rigatoni from @providorepdx smothered in Sunday gravy, meaty af thanks to plenty of @nicky.usa steak grind (trim from 35-day aged, grass-fed @creekstone_farms steaks). Homegrown tomatoes; tons of garlic, shallots, and red wine; fresh thyme and oregano from the garden. 🥩 🍝 🥩 🍝#meatconcierge #bolognese …