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Cold Smoked Mozzarella (final part 2 pic heavy)

Here is the second part of my final for Extending the Season. I made mozzarella and then experimented with cold smoking it to see what would happen. In the first part of my final I used this mozzarella as an ingredient in the Sandwich of the Season dish. if you are interested in making your […]

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Sandwich of the Season (final part 1)

This is the first of two parts for my final in Extending the Season. The idea behind the project was to use items that the class had made and create a dish. It is one thing to preserve items for later use but it is something different to come up with ways that you can […]

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Production Journal

Hello again Chef Fan’s! This production journal is a list of links to everything that I made while in Extending the Seasons. I have included not only my thoughts but also ideas of different way to use each item that I made. Enjoy! Cured Meat or Fish Item(s) you prepared: Duck Prosciutto Observations: It was […]

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Fermented Milk Products

Read pages 44-51 Fresh Fermented Milks and Creams in Harold McGee’s On Food and Cooking and answer the following questions Explain how milk “invites its own preservation” Milk can spontaneously foster a particular group of microbes that convert its sugar into acid, and thereby preserving it for some time from spoiling or harboring disease. At […]

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Drying Foods

The questions from this weeks class comes from a very nice power point that was put together by Jananne Finck, from the University of Illinois and can be found Here. Enjoy! Why is drying a good preservation choice for chefs? It is an alternative to canning and freezing, that is simple, safe and easy to […]

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Bruschetta in a Jar

Yield: about 2 (8oz) Jars   Ingredients: 3 cloves garlic, minced 1/4 cup dry white wine 1/4 cup white wine vinegar 1/8 cup water 1 Tbsp sugar 2 Tbsp basil 2 Tbsp oregano 1 Tbsp balsamic vinegar 3-1/2 cups chopped cored plum tomatoes 2 (8 oz) half pint glass preserving jars with lids and bands […]

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