Dale Pinnock

1 month ago | motherearthnews.com | Tabitha Alterman |Jack Mcquarrie |Dale Pinnock |Pascal Baudar

Recipe for lemon crema, a zingier version of sour cream. This zingy lemon-asparagus soup benefits from a refreshing swirl of homemade lemon crema. Crema is a zingier cousin of American sour cream. Coming to us from cuisines south of the border, it pairs well with rich, smoky and spicy flavors.

Oct 24, 2024 | motherearthnews.com | Dana Benner |Jack Mcquarrie |Dale Pinnock |Pascal Baudar

1 tablespoon olive oil2 pounds stew meat22 ounces stout or brown ale2 cups beef broth or water1 teaspoon Worcestershire sauce1 clove garlic, chopped1 medium onion, peeled and chopped4 medium potatoes, cubed6 cups carrots, choppedSalt and pepper, to taste In a medium pot (I like to use cast iron), heat oil over medium heat. Add meat, and brown on all sides. Once meat is browned, add alcohol, broth, Worcestershire sauce, garlic, and onion to the pot.

Oct 1, 2024 | motherearthnews.com | Kirsten K. Shockey |Christopher Shockey |Jack Mcquarrie |Dale Pinnock

This tangy ferment will make the most of green tomatoes.

Sep 30, 2024 | motherearthnews.com | Tamika Adjemian |Pamela Stevenson |Jack Mcquarrie |Dale Pinnock

Harvest unripened tomatoes from the garden, and incorporate them into a multipurpose pickling recipe. "Unfried" Green Tomatoes 1-1/2 cups white vinegar1 cup water2 teaspoons salt1/2 teaspoon cayenne3 teaspoons chili powder2 teaspoons smoked paprika1/2 teaspoon ground black pepper3 to 4 medium-sized green garden tomatoes, sliced into 1/4-inch rounds In a medium stainless steel pot, make the brine by combining all the ingredients except for the tomatoes. Bring to a simmer.

Sep 12, 2024 | motherearthnews.com | Leda Meredith |Jack Mcquarrie |Juliet Blankespoor |Dale Pinnock

Use salted cod in stews and soups. Becuase you'll soak it before using it, it won't be too salty in the final recipes. Cod, haddock, flounder, or other mild, flaky fish fillets Kosher or medium-grain sea salt Rinse the fish and dry it with a clean dishcloth. Spread a layer of salt at least 1/2-inch thick in a container. Lay pieces of fish on top so that none of them are touching. Cover the pieces of fish with another thick layer of salt.