Recipes
For the last twenty years or longer, trends in diet - and thus cookbooks - have leaned toward low-fat, vegetarian, or Mediterranean. The Mediterranean cookbooks usually call for olive oil alone, even though other fats, including lard, are traditional in the region. If your shelves are full of these books, as mine once were, does that mean you need a new cookbook to learn how to use traditional American farm fats? Not reallly. Just use real food, such as butter - and more of it. Or consult classics, like the Joy of Cooking.
However, if a new cookbook will give you the jump on restoring traditional ingredients - especially good fats - to your cooking, try Sally Fallon's Nourishing Traditions. She's a classically trained cook committed to local and traditional foods. My favorite British cooks are Nigel Slater, Hugh Fearnley-Whittingstall, and Fergus Henderson. All of Nigel Slater's cookbooks are good. Look him up.
Coconut Chicken Soup
This luscious soup is easy and healthy.Custard
This is a secret recipe, but we'll share it with you. PANNA COTTA
I often make this with raw milk and cream.a few ice creamS
You can make a basic custard and the rest is raw.BEURRE BLANC
This simple sauce turns a piece of fresh fish into an elegant meal.Butter & LARD PIE CRUST
A simple short-crust pastry is the base for many good things.CHOPPED LIVER
Originally made in medieval Strasbourg with goose liver, chopped liver is easy, inexpensive, and a nutritional powerhouse.Zucchini Carpaccio
Apart from sliced tomatoes and salad leaves, it isn't always easy to interest people in raw vegetables.summer sweet corn soup
It was summer, I was eating sweet corn every day, and I was jonesing for creamed corn but it was too damn hot. So I made up a chilled sweet corn soup.[ back to top ]
