Let that flavor of fresh Parmesan peas bring peace to your tongue and tummy. This recipe calls for fresh, but feel free to use frozen in the off season. If you don’t have Parmesan, try another cheese that grates well. Be creative and use what you have on hand.
Peas are not exactly peace but close. Especially peas straight out of the garden. And don’t forget that wonderful cheese. You can use frozen peas if you need to. However, this time of year, fresh peas make all the difference in the world.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 2 tablespoons butter
- 3 small shallots sliced
- 1- pound fresh peas (14 oz bag of frozen, thawed)
- 1/2 teaspoon salt
- 2 tablespoons lemon juice freshly squeezed
- 1/4 cup Parmesan cheese grated
- black pepper to taste
Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of the salt and cook until soft and translucent, about 4 minutes.
Stir in the peas and remaining salt and cook until the peas are soft but still bright green, 2 to 3 minutes.
Add the lemon juice and toss.
Remove from heat and stir in the Parmesan and black pepper. Serve hot.
Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. These instructions will be for cow’s milk kefir.
Milk kefir is not only easy to make, it is a delicious, probiotic-rich, versatile beverage your whole family can enjoy. This recipe uses the direct starter culture. You will not have to maintain kefir grains. Perhaps you can learn that a little later.
- Glass or plastic container
- Plastic wood, or stainless-steel stirring utensil
- Coffee filter or cloth
- Rubber band to secure the cover
- 1- quart raw cow milk Needs to be very fresh. Don’t wait as the competition between beneficial bacteria is quite fierce. 😊
- 1- packet of Direct-Set Kefir Starter Culture Google it to find a source you like. Remember “starter” culture, not kefir grains.
Pour 1-quart milk into a glass or plastic container
If milk is refrigerated liquid, heat to room temperature or 70º-75ºF
Add 1 packet kefir starter culture and stir gently until the culture is fully dissolved.
Cover the container with a coffee filter or cloth, secured with a rubber band, and place in a warm spot, 72º-74ºF, for 12-16 hours.
Cover finished kefir with a tight lid and store in the refrigerator.
The culturing process is complete when the milk thickens to the consistency of buttermilk or heavy cream.
RECULTURING THE KEFIR
Kefir made with a direct-set style starter culture can often be re-cultured anywhere from 2 to 7 times. The exact number of successive batches will depend on the freshness of the kefir and hygienic practices employed. Be sure to re-culture within 7 days. Longer periods between batches may not result in successful batches.
- Pour 1-quart milk into a glass or plastic container
- If using a refrigerated kefir, heat to room temperature or 70º-75ºF
- Add ¼ cup prepared kefir from the previous batch and stir gently.
- Cover the container with a coffee filter or cloth, secured with a rubber band, and place in a warm spot, 72º-74ºF, for 12-16 hours.
- Cover finished kefir with a tight lid and store in the refrigerator.
There is nothing better in my opinion than a cold dish of ice cream in summer. Use our wonderful A2A2 milk and cream to try out this recipe.
Ice Cream Base
When it’s warm outside, a cold refreshing dish of ice cream can really hit the spot. This is a basic ice cream recipe that can be used as a base for many different flavors. I’ve included a download link to the flavorings.
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three.
Prep Time5 mins
Cook Time12 mins
Servings: 1 1/2 Pints
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- Your choice of flavoring
In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
This recipe is for my Keto and carnivore friends and listeners. If you have a traditional, diversified farm with all kinds of ruminant animals, this recipe is for you. Or if you are shopping at your local farmer’s market for a variety of grass-fed meats, this recipe is for you. It calls for one pound each of beef, lamb and chev or goat, but you can use any combination of these meats. Or you could divide the ingredients by three and only use 1 lb.
For those of you who are not restricting carbohydrates, feel free to stuff this into a pita. You’ll be glad you did!!
Greek Seasoned Ground Meat Medley with (optional) Yogurt or Sour Cream
A lovely blend of spices with a variety of ground meats. Stuff it in a pita and enjoy!!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 lb ground beef
- 1 lb ground lamb
- 1 lb ground chev goat
- 3 tablespoon butter
- 3 teaspoons garlic minced
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried rosemary
- 1 ½ teaspoon dried thyme
- ¾ teaspoon ground nutmeg
- 3 teaspoons salt less is fine
- 3 teaspoons ground pepper
- ¾ cup water
Brown ground meats until fully cooked
Drain pan drippings and add butter (this is actually optional but worth it)
Mix in spices and water
Simmer 5 to 10 minutes
Serve with yogurt or sour cream
This is an easy mint sauce recipe that will make your lamb dinner out of this world. It’s basic structure is a combination of sweet and sour with that unforgettable taste of mint.
Try it with this Easter Leg of Lamb. Replace the red wine vinegar sauce with Eliza Leslie’s Mint Sauce.
Eliza Leslie’s Mint Sauce
This is Eliza Leslie’s mint sauce recipe in its original form.
Take a large bunch of fine fresh green mint, that has been washed well. Strip the leaves from the stems, and mince them well. Put it into a pint bowl, and mix with it gradually some of the best cider vinegar. This sauce must not be the least liquid, but as thick as horseradish sauce or thicker. Make it very sweet, with the best brown sugar. Mix it well, and transfer to a small tureen, or a little deep dish with a teaspoon in it. Serve it up always with roast lamb, putting a teaspoonful on the rim of your plate.
A quart or more of mint sauce, made as above, but with a larger portion of sugar and vinegar, will keep very well for several weeks, in a jar well corked.
As I’ve said before, early recipes can really only be followed by the best of cooks. Here’s what the recipe looks like in our modern lingo.
- 1/2 cup cider vinegar
- 1 tablespoon brown sugar or more to taste
- 1/3 cup minced fresh mint leaves
Combine vinegar and brown sugar in small saucepan. Set on trivet over hot coals and heat until warm.
Remove from heat and add meant leaves. Stir well and set aside to cool.
Pour into sauce boat and serve as accompaniment to roast lamb.
Follow hearth direction 1, heating vinegar and sugar over low heat.
Complete following hearth directions 2 and 3.
The Tradition of Mother’s Day provides the perfect opportunity to try out Mom’s Chocolate Pie
Mom’s Chocolate Pie
It’s a basic custard. The recipe is over 100 years old – well sort of. I altered it a little for my own tastes.
- 9 ” deep dish pie shell
- 1 cup milk
- 1 cup cream
- 3 tablespoons powdered cocoa
- 1 cup Sugar
- 6 tablespoons flour
- ½ teaspoon salt
- 4 egg yolks save whites for meringue
- 2 tablespoons butter
- 1 teaspoon vanilla
- 4 egg whites
- 1 cup sugar
- 1 teaspoon cream of tartar
Brown the pie shell per instructions on the package or in the recipe you used to make yours from scratch. (Congrats to you on that accomplishment!!)
In a cast iron skillet (or sauce pan) mix dry ingredients and milk until steaming.
Beat egg yolks, add a small amount of milk and whisk it in. This is called tempering. You want to bring the temperature up a little without cooking the yolks.
Add tempered egg yolks to hot mixture.
Add vanilla and butter and stir in. Continue stirring and allow to thicken.
Pour into pie shell.
In chilled mixing bowl, mix egg whites and cream of tartar until foamy.
Slowly add sugar and beat until stiff (but not dry) peaks form.
Top pie with meringue, bake until just slightly browned.
Cool before serving