We love to quick pickle things. Eventually we’d really love to spend the time learning how to can foods so that we can enjoy all these beautiful summer veggies year round…but for now we cannot invest the time in the process of proper canning. (And plus…we don’t have a garden, as our landscape is pretty […]
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Bison Sausage
Every now and then the supermarket has some slightly different products. The other day our local market had ground bison and so we made the quick decision to make bison sausage. It is estimated that somewhere between 20 to 30 million bison once dominated the North American landscape. Habitat loss and unregulated shooting reduced the population […]
Peruvian Lima Beans with Citrus Sauce
We have been married for nearly five years but have been together for seven. When we first started dating we were on a road trip in New Brunswick, Canada and had each packed some foods to take along. Not knowing each other very well, one of us packed a bean salad consisting of all sorts […]
Dewar’s Highlander Honey Whisky Gums
A while back we made some whisky gums using the sous vide technique as detailed by Heston Blumenthal in The Fat Duck Cookbook. https://charlottejulienne.com/dewars-whisky-gums They were an incredible success, but lots of fans of our site have been asking if there is a way to do the same thing without using the sous vide method. […]
Pickled Mushrooms
We are great fans of mushrooms. All too often when you have that mushroom craving and you open the fridge the mushrooms have gone past their best or are ready to throw out. A great way to ensure that your craving can be satisfied is to pickle your favorite fungi in a jar. Mushrooms are such […]
Summer Pudding
Summer pudding is a traditional British dessert made with fruit picked during the height of its season when it is at its best. It is very simple to make and while some recipes partially cook the fruit, we opted to make it with fresh uncooked fruit. We love this recipe because it allows […]
Sous Vide Leg of Lamb & Sausage
We can’t find a lot of lamb here in the United States. When we do we jump on the chance to use it. As we had so much, last night we decided to make it two ways. First, rolled leg of lamb cooked sous vide which we accompanied with our second dish, a lamb […]
Blue Cheese Sausage with Creamy Blue Cheese Elbow Macaroni
For the English it is very difficult to find a good British sausage in America…so at our house we make our own. A quick trip to Ye Olde Butcher Shoppe in nearby West Springfield, Massachusetts provided us with pork and casings. Pork shoulder or Butt as it is known here has about the […]