Author Archives: sarahbensabat
Tej (home-made mead)
I have to say that my honey wine attempt worked out rather well. It was a little on the sweet side, but had a very nice flavour. It was also dead easy, so I’ll definitely be repeating the exercise.
Making Tempeh at Home: My First Attempt
After finding a source for Tempeh starter recently, I had the opportunity to try making Tempeh. I used the recipe from Sandor Ellix Katz’s book, ‘Wild Fermentation‘, and have also culled some info from his new book, ‘The Art of Fermentation’ to round things out: 2 1/2 cups soybeans 2 TBSPs vinegar 1 tsp Tempeh Spore […]
Where to Find Fermentation Cultures in Montreal?
Good news, readers! After many hours of fruitless google searching, I have finally stumbled upon a store which sells Tempeh spores and Kefir grains in Montreal: MycoBoutique. Both water and milk Kefir grains are available. I decided to go with the water grains, since I’m interested in doing both dairy and non-dairy ferments, and from […]
Cocktail Hour: Yellow Chartreuse
If you’ve never tried Chartreuse before, you should…it’s good quality stuff. Still made by Carthusian monks using the method outlined in a secret manuscript given to them in 1605, it is essentially an herbal liqueur. The more readily available green version is sweet, pungent, and strong (55% alcohol). Served on ice, and sipped slowly, it […]
Lunch in Paris!
Salad with lettuce, tomatoes, pink radishes, and blue cheese (bleu d’auvergne). The radishes are so juicy and flavourful you’ll want to eat them as they are.
Organic squid ink pasta from Italy with organic green lentils (France), cherry and heirloom tomatoes, sundried black olives, parmigiano, zattar, lemon and Israeli olive oil.
Croissant with a fried egg, goat cheese, and cherry tomatoes.
Paris cheeses (part 1)
Pungent, sharp, and creates a strange sensation at the back of the throat. Crottin Super Meme: a fresh tasting, unctuous raw milk goat cheese Dome de Vezelay: creamy, a little bit goaty…leaves a tingle on the tongue…would be really nice in a dessert (like cheese cake). Bleu d’Auvergne: semi-firm, not too pungent blue with some […]