Stumptown Savoury

Home :: Blogs :: Stumptown Savoury

http://stumptownsavoury.com

Submitted by: glmark

Stumptown Savoury feature traditional recipes interspersed with improvisational and artisanal cooking techniques and descriptions.

View All Blog PostsRecent Posts

Aug 10

Now that I have chickens, I’ve been thinking how good Eggs Benedict would taste with hollandaise made using really fresh eggs. Eggs Benedict requires Canadian bacon, of course, which means I needed to refer to Charcuterie by Michael Ruhlman &a (read full article)

Charcuterie, dairy-free, gluten-free, Preserving

Aug 07

Sous Vide Salmon

Like many cooks, I’ve heard about cooking sous vide (under vacuum), but not tried it because the necessary equipment is a bit expensive for experimenting. Fortunately for me, I’m the Culinary Expert at my local Williams-Sonoma, and I had (read full article)

Like m, Seafood, sous vide, technique

Aug 04

Tomato Chutney

This is one of those multiple-step recipes that I really hate to post, but it’s just too good not to. Tomato Chutney 1 orange pepper (capsicum) roasted, peeled, seeded, and chopped 1 Walla Walla sweet onion (or other sweet onion) chopped and c (read full article)

condiments, gluten-free, Vegan, Vegetarian

Jul 31

Is Monsanto the Most Evil Corporation Ever?

Read Monsanto: The world’s poster child for corporate manipulation and deceit and decide for yourself. (read full article)

rant

Jul 16

Chicken Update

The elder of the two Ladies of Stumptown Savoury skips egg production once about every ten days, then makes up for it a day or two later with a really large egg that has two yolks. I have no idea how she manages to walk after laying such a large egg (read full article)

eggs