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Experiments at Ozuke

October 4, 2011/3 Comments/in inspirations /by

We are experimenting again in the esoteric kitchen. As many of you know, these live foods can have a mind of their own. Mara and I joke that we are pickle wranglers out on the wild fermentation frontier. They bubble and go flat, they get mushy and change color and occasionally they do just exactly […]

Haute Brats

September 22, 2011/1 Comment/in Dill Caraway & Cabbage, Gluten Free, Gluten Free Recipes /by Ozuke

Experiments at Ozuke

October 4, 2011/3 Comments/in inspirations /by

Haute Brats

September 22, 2011/1 Comment/in Dill Caraway & Cabbage, Gluten Free, Gluten Free Recipes /by Ozuke

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Experiments at Ozuke

October 4, 2011/3 Comments/in inspirations /by

We would like to add some more to our herd, so here are our experiments for this week:

Fennel, wild green apple and juniper berries

Curry sauerkraut with mustard seed and coriander

and a roasted hatch green chile version which we think might be just the thing.

Keep your eyes out on the open range and yeeehaah.

Haute Brats

September 22, 2011/1 Comment/in Dill Caraway & Cabbage, Gluten Free, Gluten Free Recipes /by Ozuke

Today was just one of those days. Locked the keys in the car etc. etc. There was work and school and soccer and by the time we got to dinner we wanted it FAST. So: Brats (if you are brave enough to make your own, here is a little tutorial) buns, our Ozuké dill,caraway and fennel kraut, some pickled peppers, mustard and done. Dinner was a hit, the probiotics even out the white buns and everybody goes to bed full and happy. You can make your own mustard too- fun and easy (on a day when you don’t have much else going on.)
Homemade mustard:
* 1/4 cup yellow mustard seed
* 2 Tbsp. black or brown mustard seed, heaping
* 1/4 cup dry mustard powder
* 1/2 cup water
* 1 1/2 cups apple cider vinegar
* 1 small onion chopped
* 1 tsp. salt
* 2 garlic gloves, minced or pressed
* 1/4 tsp. ground allspice (optional)
* 1/4 tsp. dried tarragon leaves
* 1/8 tsp. turmeric

Preparation:
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like –this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using.
Makes about 1 1/2 -2 cups.

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Experiments at Ozuke

Haute Brats

Experiments at Ozuke

Haute Brats

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Experiments at Ozuke

Haute Brats

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