The favorite pie of my brothers and I came from this cookbook which my mom inherited from her mom who belonged to the women’s group that created it. After my mom passed away about 15 years ago, the cookbook was lost in a family tragedy – it went to my oldest brother. I decided toContinue reading “Freedom Township Cookbook, 1934”
Author Archives: Brent Borchardt
Pulled Pork
I bought my smoker from a guy who literally has a spot in the history books about barbecue. Jumpin’ Jim made a name for himself in competition circles with a method of cooking chicken thighs that won him a couple categories at The American Royal in Kansas City, which is pretty much the Rose BowlContinue reading “Pulled Pork”
The Cider Press
I don’t know why this was the thing I wanted to save from the farm but it was. As all the things were being packed up or sold off or thrown away, this was the thing I wanted to remind me of the farm I grew up on. It’s not a very practical thing toContinue reading “The Cider Press”
No-knead Chocolate Cherry Bread
This bread is an ENORMOUS crowd-pleaser.
Cooking is Drudgery.
I like being a home cook. People mean it as a compliment when they say, “You could sell this,” or, “You should enter a contest,” but I think, maybe, what’s behind that – unconsciously – is the notion that what you’re doing is not valid unless you are doing it to make money or toContinue reading “Cooking is Drudgery.”
How to Make Kimchi.
Ingredients *Korean chili flakes, or Gochugaru, are bright red and feature less heat than crushed red pepper. Adjust accordingly if substituting. Aleppo pepper would be a comparable substitute. Remove outer layers of Napa cabbage and any signs of wilting. Cut off the end of the core, wash the leaves, and tear into bite-size pieces byContinue reading “How to Make Kimchi.”
Schmecken! 