Steamed Chicken Dumplings

#RecipeUpTop (details to follow): 1/2 pound ground chicken thighs (home-ground preferable); 300 grams all-purpose flour; 200 grams warm water; 8 grams salt; 2 tablespoons soy sauce; 1 tablespoon chopped ginger; 1 tablespoon chopped green onion or shallot; 2 teaspoons chopped garlic; Cabbage leaves (optional); Schmaltz (optional); Dipping sauce (optional); Method: Sweat the aromatics in theContinue reading “Steamed Chicken Dumplings”

Corn Tortillas

This one took a while to come to fruition, and was maybe the most frustrating culinary puzzle I’ve ever tackled. These are so simple, which I think is part of the problem, but they’re also SO worth it. They’ve completely replaced store-bought flour tortillas for us, and are a completely different food from the brittle,Continue reading “Corn Tortillas”

10Chickens Sport Sausage with Fennel and Mustard Seed

It’s high school basketball tournament week here in Maine, meaning everyone is out of school and all eyes are on the arena in Bangor. That also means it’s time for some sports food, and this time of year I can’t think of anything better than some hot sausage and cold beer. I hesitate to callContinue reading “10Chickens Sport Sausage with Fennel and Mustard Seed”

Beer-Cheese Sandwich Rolls

#RecipeUpTop (details to follow): 500 grams bread flour; 300 grams beer (slightly less than one 12oz can); 50 grams cheese powder; 10 grams salt; 5 grams yeast; Method: Warm the beer in the microwave, then combine all ingredients in a large mixing bowl. Thoroughly incorporate all ingredients until homogeneous, then turn out on to aContinue reading “Beer-Cheese Sandwich Rolls”

Beak to Talon (do chickens have talons?)

The cornerstone of this lifestyle is getting the most out of everything we do, and everything we use. Often, that also means we’re cooking with base ingredients we’ve made ourselves (like whole oat flour), and that tends to elevate the final product in pretty dramatic ways. It also means some extra effort, so sleeves up.Continue reading “Beak to Talon (do chickens have talons?)”

The Bravery of Ardent Logic

As I’ve alluded in a couple of posts, our situation here is… unique. Frankly, I’ve tried to write this post for two years, and can’t quite seem to find the words. The more I’ve tried, the more I think it’s best to be as blunt as possible. My wife and I had corporate jobs thatContinue reading “The Bravery of Ardent Logic”

The First Chicken

#RecipeUpTop (details to follow): Ingredients: 1 Chicken; Salt (to taste); Black pepper (to taste); Root vegetables (optional); Brown sugar (optional); Method: Spatchcock and brine your chicken as follows: if overnight, a 6% brine. If cooking same day, a 10% brine. Rinse and dry chicken, season with salt and pepper, and roast at 475F for fortyContinue reading “The First Chicken”

Whole Oat Sandwich Bread

#RecipeUpTop (details to follow): Ingredients: 350 grams bread flour; 350 grams water; 150 grams whole oat flour; 50 grams molasses (or honey, if preferred); 50 grams vegetable oil; 10 grams salt; 5 grams yeast; 1 egg (for wash) (optional); Loose whole oats (for topping) (optional); Method: In a large mixing bowl, combine all ingredients untilContinue reading “Whole Oat Sandwich Bread”

Whole Oat Flour and the Zen of Staples

There are a few small things in my life that bring me a goofy amount of satisfaction: a well-stacked woodpile; extra-sharp kitchen knives fresh off the whetstones; and an organized pantry full of basic ingredients. In my youth, my family operated on a use-it-up policy that dictated we not buy a new bottle of ketchupContinue reading “Whole Oat Flour and the Zen of Staples”