Links to Recipes
Black Bean Sauce
Duck Breast and Bitter Greens with Black Bean Sauce
“Salt”, as Naomi Duguid says, “is the only food we all need.” Come join us as this award-winning writer takes a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. And she will dish out a generous serving of salt history, harvesting methods and recipes as she quotes from her just-published book, The Miracle of Salt.
Susi Gott Séguret/ Photo by John Warner
Links to Recipes
Susi’s Jack Daniels-Infused Collards
Three Sisters Chowder
When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds. Continue reading
Join Us on Wednesday, August 24th, 2022 at 7:00 PM via Zoom!
Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa.
Links to Recipes
Delicious Lamb Shanks
Mushroom Lamb Stroganoff
From Scott Warner, president, Culinary Historians of Chicago:
Links to recipes:
Pliny the Elder’s Picenum Bread
Sourdough Boston Brown Bread
Starting a Sourdough Starter
For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. Continue reading
