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Tag: Gardening

  • condiments

Fermented Louisiana-style Hot Sauce

  • by Tim Artz
  • Posted on October 8, 2020

I was always intrigued with the idea of making a fermented hot sauce, but toning down the vinegar content to highlight the fermented character of the sauce. I also like a bit of garlic, so I wanted that in my sauce. Last, I wanted to bring more heat!

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  • pickles

Fermented Cornichons

  • by Tim Artz
  • Posted on August 15, 2020

A proven recipe for fermented baby pickles. These cornichons make a great snack or addition to a charcuterie plate.

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  • condiments

Canned Salsa Verde

  • by Tim Artz
  • Posted on August 24, 2019August 24, 2019

In other blog posts, I have shared how to make some fresh tomatillo salsa and how to use them in delicious pork chili verde. This recipe today, salsa verde, is the original reason I grew tomatillos. I wanted to make a tangy green salsa to enjoy all year.

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  • condiments

More Garlic! Garlic Confit, Honey Garlic, and Black Garlic

  • by Tim Artz
  • Posted on December 15, 2018

I’m always looking for new things to do with garlic, and have three methods to share in this post: garlic confit, garlic honey, and black garlic. Each one very simple to make, but each giving you a unique garlic product to enjoy.

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  • condiments

Miscela Esplosiva

  • by Tim Artz
  • Posted on September 8, 2018

Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.

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  • Gardening

Let No Scape Escape

  • by Tim Artz
  • Posted on June 22, 2018

My garlic patch produces between 300-400 scapes in a normal growing season. This bounty of garlicky goodness finds many uses in the kitchen.

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  • condiments

What Do You Want On Your Pizza?

  • by Tim Artz
  • Posted on April 8, 2018

“What do you want on your pizza?”

Why does this question stop me in my tracks every time? Even if I thought long and hard about it beforehand, when faced with the ultimate choice, my brain will just freeze.

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  • main dishes

As the weather cools, Cassoulet comes to mind

  • by Tim Artz
  • Posted on October 22, 2017

Fresh Tarbais beans make a big difference in this dish, but you can use dried beans, too. The beans are the highlight, but strong support comes from bacon, garlicky fresh kielbasa, and duck confit.

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  • appetizers

Perpetually Pursuing Poutine Perfection

  • by Tim Artz
  • Posted on October 6, 2017

Poutine is a glorious dish. A base of crisp French fries topped with gravy and cheese curds is the common version. Unhealthy, perhaps, but poutine can certainly be enjoyed infrequently and in moderation. Nah, who am I kidding? Dig in!

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  • baking

The Path To Pizza Nirvana

  • by Tim Artz
  • Posted on August 29, 2017

From the beginning to my current never-ending quest for perfect pizza. Sourdough crust, homegrown tomatoes, and the best toppings.

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