Kefir

You can read about the "whys" of brewing/drinking kefir here.

As for the "hows," it is super easy.  Here it is:

Get some kefir grains from a reliable source.  (I'd be happy to share some with you, if you need them.)

For regular (milk) kefir:
Place grains in milk.  (An amount equal to about the size of a quarter will culture about a quart of milk in 24-48 hours. Adjust your quantities of grains-to-milk to always allow for culturing in about this amount of time.)

Let sit at room temperature, covered lightly with cloth (or paper towel) and a rubber band, until done.  Stir daily with a wooden utensil during the culturing.  (No metal!)

It is done when the liquid is thickened.  Pour through a plastic strainer to remove the grains.  Store in a glass bottle.

To make "kefir d'uva" (a cultured juice drink that tastes sort of like "grape beer"):

Retain some of your spare kefir grains (once they've "grown" enough to need to be divided), to be converted--permanently--to kefir d'uva grains.  (They will turn purple and will not be able to be returned to culturing milk kefir.)

Fill a glass jar with a mixture of one third to one half water, mixed with the other part (one half to two thirds) grape juice. (Get the bottle of 100% purple grape juice, like is sometimes used for communion.)

Allow it to culture/"brew" for 24-48 hours with a tight lid screwed on, shaking daily.  The mixture will become fermented, and it is done when it is very bubbly, still slightly sweet, and not yet disgustingly tart.  You'll figure it out.  Store in a bottle with a tight-fitting lid to hold fermentation.  (I recommend the bottle from Lorina Sparkling Lemonade; just buy one, drink it, soak the label off, and re-use.)

For both kinds of kefir:  You can store grains, when not in use, in the refrigerator in filtered water.  They will "go dormant" if stored in this way, not at room temperature, and will take longer to "brew" once you bring them back out for use in room temperature culturing.

See the other blog post for more information.

Homemade Yogurt

Homemade yogurt is a staple in our home. We consume obscene quantities of it. My kids love it. Homemade yogurt is cheaper and healthier than the store-bought variety. It isn't difficult to make at all, but it - like any other "homemade" venture - is more difficult than picking it up at the store. It will be worth the trouble to you if your family eats it already and you want to cut the cost and the sugar and the preservatives down.

Find a detailed procedure for how to make it here.

Regina's Potatoes Gratin

potatoes
onions
milk/cream/chicken broth
SPG
grated cheese (parmesan, cheddar, etc.)

Slice potatoes.  Layer in pan: put a layer of potatoes (slightly overlapping) topped with a layer of onions, sliced in half-moon rings.  Sprinkle with SPG.  Repeat a second time to fill 9x13 pan.  Pour over top, to fill pan about halfway up the side: light drizzle each of whipping cream and half and half, then chicken broth and milk to fill about halfway up side of pan.  Cover pan with foil and bake for at least an hour in a very hot oven (like 425 or 450 degrees).  Remove from oven and uncover.  If I have them, I like to stir in those last couple of leftover sausages (brats, Italian sausage, andouille sausage, etc.), sliced into quarters and then into little bite-size pieces.  Stir into potato mixture, then top with cheese.  (I use a good bit of shredded parmesan, because the flavor is outstanding, then a sprinkling of cheddar since it melts up so nicely.)  Return to over until cheese is nicely melted and bubbling.  The sauce will seem a bit runny still, but it will thicken up nicely as it sits there before serving, and even some more once you serve it onto your plate.

We like this with lightly steamed broccoli on the side (no seasonings, as the potatoes are very savory and need the fresh, plain taste of the broccoli), and a nice oil-and-vinegar style pre-dressed salad.

Evonne's Super-Easy Canned Tomatoes

Peel,* quarter, and pack fresh tomatoes in hot sterilized jars.  (I just run the jars through the dishwasher.)  

Add salt to each jar. (1/2 tsp salt per pint)

Seal jars – be sure jars are clean on the outside.  (Wipe with a clean rag.)

Put in a cold oven -- one rack only.  Jars should not be touching.

Set at 225 degrees for exactly 1 hour 15 minutes.

Do not open the oven door!  Turn oven off and let stay overnight until oven is completely cold. (I flip the same arm that keeps the door locked during a self-cleaning cycle, as a reminder not to open the door.)

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How to easily peel fresh tomatoes, for canning:

*If you're trying to avoid use of the microwave, for health reasons:
 Bring a pan of water to a boil and dip the whole tomato into it until the skin loosens up then remove from the water and just pull the skin off.   

*If you are one who doesn't mind using the microwave and plastic wrap:   
Halve the tomatoes and pack them in a large Pyrex bowl very tightly.  Cover with plastic wrap and microwave until the skins begin to loosen.  Then just dump them in a colander in the sink and let them cool enough to pull the skins off.  This doesn’t heat the kitchen up as much.

Cheri's Strawberry Rhubarb Pie

From a letter from my friend Cheri, whose pie recipe my mother-in-law was looking to make while they were away in VT.  It isn't very clear, and I may try to clarify the recipe once I've made it, but for now, I want to save the recipe and delete the email.  So, here's what I know, quoted from her letter:

The recipe below looks great and saves time in relay.  I am not particular about the recipe.  I am particular about a few things.  I like it to have tapioca vs. all flour or cornstarch for thickening.  I did not pay any attention to the crust part of this recipe.  I would never make a rhubarb only pie...it's always strawberry rhubarb for us.  I don't think it would be bad to eat just rhubarb, but I'm not sure it's very common.  So, it's not that I'm opposed, it just never happens.  This recipe adds vanilla which I can't recall doing and an egg wash that isn't necessary.

Yesterday we had strawberry rhubarb shorcake...  Thummmmmmm, as Evie would say, and so easy if you haven't time or desire for a pie.

Details of what I did with this recipe.  I did not use the biscuit recipe, although it looks great.  It uses more sugar, butter, and whipping cream.  I made LLL with the optional 2TB sugar.  (note: This is from the La Leche League cookbook "Whole Foods for the Whole Family," which Cheri and I use a lot.)

On the compote, I prepared the rhubarb ahead as it says, but didn't add the berries until much later, because I didn't have them.  I didn't add the allspice and I used another jam than recommended and it was fine.  I have done that for years...substitute any red/purple jam if one is called for that I don't have.  So, my recipe had raspberry jam in it.  And I like a topping of whipped cream, but Pete wouldn't consider it shortcake without ice cream!

One more note on rhubarb in case anyone is interested.  My family is always clamoring for it at Thanksgiving and it's fairly impossible to find.  I have been reading that it is so easy to just wash, cut into recipe sized pieces, and freeze.  The only way I can find at Thanksgiving, by the way, is frozen, so why not do it myself!  I thought if they had that much around them, they might like to do the same?

Anyway, here's the recipe she doctored in the ways she's noted above:

Compote

• 4 cups 3/4-inch-thick slices fresh rhubarb (about 1 1/2 pounds)
• 3/4 cup sugar
• 2 tablespoons water
• 2 tablespoons strawberry preserves
• 1 teaspoon minced orange peel
• 1/4 teaspoon ground allspice
• 1 1-pint basket strawberries, hulled, thickly sliced

Biscuits

• 2 1/4 cups all purpose flour
• 6 tablespoons sugar
• 4 1/2 teaspoons baking powder
• 1 1/2 tablespoons minced orange peel (orange part only)
• 1/4 teaspoon salt
• 9 tablespoons chilled unsalted butter, cut into pieces
• 3/4 cup plus 3 tablespoons chilled whipping cream

• 2 cups chilled whipping cream, sweetened, softly whipped
• Mint sprigs

For compote:
Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.

For biscuits:
Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.

Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.

Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)

Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.

Read More http://www.epicurious.com/recipes/food/views/Strawberry-Rhubarb-Shortcakes-1773#ixzz0yVEjJjGe