80 California Farm Leek in Paprika Sauce

Celeriac bulbs are flavor enhancers. We use them fresh or fermented as an approximation of the famous swiss Maggi Sauce, it intensifies soups, gravies, and dishes. The sauce takes a few months to ferment the celeriac, lovage and beets, vegetables that you can find at farmers markets or buy dried on amazon. Our home made sauce does not have artificial MSG or MSG substitutes. The bottle in the picture is from last year, this years’ crop is still fermenting.#GoldenApron23

Good old Farmers Almanac recipe, probably from apple country back east. No sugar added! We use Golden Delicious or Granny Smith green apples, I add a cinnamon stick while cooking, remove it when putting the apple sauce in the heavy duty quart freezer bags.

A family favorite. Simple to make, turns steamed cauliflower florets into a delicacy.

The spiciness of Peppers is measured in Scoville Heat Units. No detection of spiciness in water is 0 units. Detection is 1 unit. A pepper is dissolved in a cup of water and diluted with another cup of water, tasted, diluted and tasted again, and again till there is no more spiciness. The heat units are doubled every time there is a dilution, so 4096 heat units is 11 dilutions.This peppersauce is made the same way. The sauce base has 0 units heat. You then crush one dried red thai pepper, mix it with the base, and taste a drop. Then another pepper, taste another drop, and another, till you have the perfect taste.#GlobalApron

This tasty summer vegetable is full of vegan spaghetti strands inside! Cooks to perfection quickly in a microwave, you make a hole in the side for the steam to escape.The pepperonata sauce is delicious with the spaghetti strands.

This is a sweet and sour tangy condiment sauce for hot dogs and other sausages that has everything in it: zuccini, cucumber, green beans, boiler onions, cauliflower rosettes, carrots, sweet peppers, celery stalks.Preserved in vinegar, sugar, mustard powder, garlic, turmeric, paprika powder, salt and ginger. Use instead of mayonaise, chopped onions, mustard or ketchup on hot dogs, sausages, meatballs, fish sticks, french fries.

You need 18 threads of saffron to make this unbelievable dinner for two, probably the most elegant white fish dinner I ever make. We grow saffron indoors. One flower produces three saffron threads. 150 flowers produce one gram, 450 threads. It is also available dried in 3 gram cans for $18.People also use dried mexican shrimpshells and dried turmeric powder as saffron enhancers.#newyear2025 “ Replace store bought foods with home made organics”

A three year fermentation process mellows real Tabasco peppers into famous Tabasco sauce with the same spice level as fresh Fresno peppers. Buy using fresh Fresno peppers, not fermenting and aging, you make an imitation Tabasco sauce under an hour. Simply by boiling in apple cider vinegar and seasalt, and using an old fashioned hand foodmill to press the pulp into the sauce while keeping the seeds out. To preserve peppersauce, follow the University of Georgia website soeasytopreserve.com. We keep ours in the fridge in a sterilized glass vinegar bottle.

A Worchester type pepper sauce from Costa Rica, it gives a mildly spicy and tangy vegetable salsa flavor sprinkled on eggs, steaks, sausages, rice, tortilla and taco dishes. I replaced the recipe preservatives and the TVP, hydrolized vegetable protein, with fresh vegetables.This sauce has the ability to flavor a mixed dish of beans, onion, peppers, nuts and rice so every ingredient tastes like a meaty dinner. Turns half a pound of chopped chicken meat into six dinner portions. Can be preserved. If you are concerned about preservation risks, follow the instructions at soeasytopreserve.com.

Buying a whole chicken is usually cheaper than buying chicken parts like breasts. A whole chicken is four to five pounds, the leg quarters, consisting of thighs and drumsticks, are one pound. Wings are half a pound. Here is a quick way how to oil fry delicious chinese lemon chicken leg quarters in a skillet for a special dinner.

This only uses one egg yolk in a glass bowl to make fresh Hollandaise sauce. You can keep the sauce warm by putting the glass bowl in a warm water bath. Originally invented by Madame de Maintenon, Amboise, France.

Here is a recipe that is over 8,000 years old. Fresh Fava beans. A spring treat. And the water they are cooked in, called aqua faba, can be whipped into vegan egg-whites , and kept frozen.The white sauce is a classic used on lots of other protein rich dishes.#CA2025