I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, March 11, 2014

Savory Herb Dressing

Savory Herb Dressing

3/4 C evoo
1/3 C cider vinegar
1/2 tsp sea salt
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
pinch cayenne

All in a jar, cover, shake/blend.

Momma's Special Bacon

Momma's Special Bacon


2 1/2 lb slab or pork belly

2 1/2 Tb kosher salt
1 1/2 Tb brown sugar
1 Tb black pepperorns
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp fresh rosemary
1 tsp fresh thyme
2 bay leaves
1 garlic clove, finely chopped

Combine seasonings and rub all over the port belly.  Put into a large container, or in a pan and cover with plastic.  Cure for 7 days, turning it once each day.

To smoke -

Soak hickory chips for 4 hours.  Smoke for 1-2 hours at 175 or so.  You want the internal temperature to get to 165.

Slice up, divide, freeze.

Allie's Bread

Allie's Bread

2 1/2 C warm water, 115*
1/3 C honey
1/3 C milk
1/3 C coconut oil, melted
1 Tb salt
2 Tb gluten
1 packet yeast
1/4 C millet
4-6 C flour - add a little at a time until the dough sticks to your finger just a little when touched)

350*, 25-30 min.