For the past few weeks I’ve been jotting down a list of food projects I hope to tackle this summer. There will certainly be more to come, but here’s what I’ve got.
Sake: I heard you can make this at home with little more than rice and some fermenting agents from a food supply store or a good grocery. We’ll see.
Smoked Salmon/Whitefish: Among my all-time favorite foods. We have a family friend who’s moving and leaving his smoker with us, I’ll be smoking just about anything I can get my hands on…you know what I mean.
Sausage: I’ve wanted to make sausage from scratch for a while and my grandfather has all the necessary equipment to do it.
Sourdough Bread: I tried to make the starter at school but forgot about it and one of my roommates threw it out, I think I’ll leave it in the basement to ferment this time.
Bread (Yeast-free): The most old-school (I think) way of making bread is to use organisms naturally in the air instead of store-bought yeast, apparently the flavor changes depending on time of year and geographic location.
Pumpernickel: Why not?
Beef Heart: A South American delicacy, I’ve only had it once but I was so impressed by the flavor and texture that I made a mental note to try preparing the little marinated skewers.
Sun-Dried Tomatoes: In the sun!
Mole Sauce: The famous Mexican cocoa-based sauce. A personal favorite.
Kimchee: The Korean pickle.
Pizza: On the grill! Also neither of my parents eat wheat or dairy products, so I’ll be attempting some version of pizza that excludes those. Why? Because I can.
Pesto: All different types. My Mom plants a whole bunch of herbs in our backyard so I’ll be making use of those.
So that’s the list (v.1), more updates and comments to come as a research and start working on these recipes.