What’s cooking?

This is leftover beef tongue. Before baking, I mixed it with sauteed leeks and mushrooms, sourdough millet/sorghum breadcrumbs and lots of duck stock.
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Whilst its smells were filling the room, I listened to @177milkstreet’s podcast (which I recommend!), and cleared my 2020 food photos from my device, making room for the many that’ll I hope to snap this coming year.
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These new days of the year are introspective and warm in our house. I have some wonderful plans and ideas for 2021. I hope you’ll like them as much as I do 🙂

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I love @darra.goldstein’s Thursday Salt enough to fill my flat with smoke on New Year’s Eve! It’s a great excuse to open the window and, as Italian’s say, “change the air”.
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There’s a pic in my story today of Rob holding the charcoaled ‘cake’ out of the window if you want a peek.
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This is my second go at this black salt. We’ve eaten all the first lot! Scroll to see the salt/sourdough rye mix being spread, how it looks after baking and then mashing it up in our Tuscan marble mortar and pestle.
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Happy New Year to you all. Thank you for sharing and being a recipient of my sharing this year. x

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Every Christmas Day, we eat something we’ve never eaten before. This year it was Sarmales, a traditional Romanian dish, of rolled fermented cabbage leaves, stuffed with a pork/millet/veg mix and cooked in stock and fermentation juice.
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The rolls were delicious. The pork was local, from @lavalledelsasso, I fermented the whole cabbage late November (video on my IGTV) and the cooking juice was half duck stock and half sauerkraut juice. We ate them a top Italian sorghum also cooked in duck stock.
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Thank you @irina.r.georgescu for bringing this and much more about Romanian cuisine to life in my imagination.

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Fancy a bit of baking? This is my wholegrain sourdough spelt loaf. It has a portion of ‘scalded’ flour in it which makes it soft and long-lasting. The recipe is in my bio.

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Beef tongue cooked in the slow cooker is already very good. Add a mushroomy/oniony sauce and the serve it in a scooped out loaf so that the juice (made from home-made duck stock) soaks into the crumb and it’s pretty-much transformed into something magical.
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As I tuck in, I think, am I *really* eating tongue?! Tongue is this good?! Why aren’t we all eating it?!
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Tongue from the marvellous Flavio @lavalledelsasso, bread is #lectinfree Italian millet and sorghum sourdough, crazy scooping out idea was delivered to me by a kitchen fairy!
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Check my story today for the steps. I was so excited I couldn’t stop snapping!

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In Scotland, Christmas Eve is traditionally called ‘Sowans Nicht’; Sowans Night, after the fermented oat drink, Sowans.
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I’ve been making Sowans regularly the last few months, from freshly ground local oats.
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And here is my extra-festive take on it: I gently heated the fermented, tart-flavoured liquid with cloves, anise, cardamon and cinnamon. A few minutes before serving, I added some dried orange.
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Mulled Sowans 🙂
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Pretty chuffed with the idea, and the taste! We had our own Sowans Nicht here in Italy and I’m sure we’ll be drinking this more before 2020 is out.

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This is what a beef tongue looks like after 16 hours in a slow cooker. I have exciting plans for it that involve shredding, adding a sauce and serving it in a scooped out bread. To start, I need to peel the tongue. I’m very distracted, however, by the amazing smell and how much my mouth is watering.

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It’s been a while since we’ve had pizza. Absence does make the heart grow fonder…especially when you top the sourdough with ‘Caprino’, a raw goat’s milk cheese bought from a Christmas-light-illuminated stall at the last local market before Christmas.
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Happy Christmas to everyone I’ve shared with over IG this year. x

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We eat heart a lot. I know there are a lot of recipes that involve cutting, scraping, stuffing etc, but I can rarely be bothered with that. I just bung it in the slow cooker. Well, not quite ‘bung’…I dice it, usually combine it with another non-offal meat (here ossobuco), lots of onion, green veg and mushrooms.
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I got hold of some juniper berries recently. I put those in the pot too, along with kombu, pepper and salt.
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Overnight on low and we’ve got lunch.
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Thank you @lavalledelsasso for bringing us such wonderfully raised and tasty meat, offal and eggs this year.

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Christmas water kefir. I’ve added dried orange slices (they add more fizz than fresh), ginger, anise, cardamon, cloves and cinnamon to the second ferment. I’m thinking of leaving some out for Santa. Do you think he looks after his gut biome?!

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