Our Sunday Cafe, the Retirement Edition!
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Bohemian Kimchi

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been working on ways to add probiotic foods to our daily meals, beyond beverages and yogurt. Fermented vegetables eaten as a relish or side dish are the perfect answer. While I have made sauerkraut in the past, I have always served it hot (cooked, thereby eliminating many of the good bacteria). 

I came across this fun recipe for kimchi and quickly made some up. And we gobbled it down! This is our second batch and fortunately, I did remember to document the process along the way. If you are not a water Keifer family (first, why not?!), and do not want to become one, I am afraid I do not have a substitute...but would encourage you to try water Keifer because it is good not only as a beverage but in many recipes as well. 
Currently, we are using it for homemade jello recipes, which we really enjoy. But that my friends, is a different blog post..... 

For now, let's get busy with this kimchi!

Make Kimchei using your Water Keifer, easy and delicious!
Bohemian Kimchi, so good for you!
Bohemian Kimchi
Adapted from:  fitlife

1 medium (on the large size) head of cabbage or Nappa cabbage
2 T salt

1 bunch (about 12) green onions
4 medium-sized carrots

1 (rounded) T finely chopped fresh ginger
1 t crushed pepper flakes
2-3 cloves garlic minced or equivalent dried

1/3 c – ½ c water Keifer from the first ferment

Chop cabbage, mix with salt, squeezing between hands until volume reduces by half and water pools up in the bottom of the bowl.

Make Kimchi using your Water Keifer, easy and delicious!


Let sit, while preparing the following vegetables:


Peel and grate the carrots,
Clean the green onions, leaving as much of the green ends as possible, cut  into ½ inch pieces,
Peel and finely chop enough ginger for a rounded 1 T measure
Clean and mince garlic, if able to use fresh

Make Kimchi using your Water Keifer, easy and delicious!


Stir the vegetables into the cabbage, mixing well. 
Add the water Keifer, mix well. 
Pack into a large jar, (I am using a wide mouth ½ gallon jar for this batch), pressing down until water comes up above the top of the vegetables. 
Cover with a weight*, so that the vegetables will remain beneath the top of the liquid. then cap lightly for gas to escape, but for pests to keep out!

Make Kimchi using your Water Keifer, easy and delicious!


Let rest on the countertop for 3 to 7 days. Begin tasting after 3 days, when sour-hot-spicy to your liking, place in the refrigerator.

You won’t need to worry about how long this will keep, because it will not last that long! We had our first batch gone in 3 days….


* If you do not have a glass weight for fermenting, feel free to use a large piece of the outside leaf of cabbage, cut to fit the top of the inside of the jar. Fill a small jar (a spice jar works well) with water and use that as a weight to push down the contents in the jar and keep them below the surface of the water. As long as the cabbage leaf is under the brine, it will not mold or rot. 


Now on to the cleanup!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Casey's House Dressing a Blue Cheese Vinaigrette & restaurant favorite, made at home.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

It started many years ago in a small family run Italian restaurant in sunny California. Pasta covered with fresh homemade sauce, and always a salad of tossed greens. The house dressing was a Blue Cheese Vinaigrette.

To this day it is my favorite, a creamy blue cheese dressing and a tangy vinaigrette combined to make the best dressing ever. The first time I had a salad with this dressing I knew it was a winning way to serve salad greens. Casey had his own "secret" way to make this dressing, but I think I can get close, real close. Trade secrets, they are everything in the restaurant business!

Let's talk salads, shall we? For me a salad needs to be tossed with the dressing, before it is served. A bowl of greens with dressing over the top, is difficult to eat with enjoyment. Usually the dressing is eaten up with the top layer of the salad, leaving naked lettuce and not much excitement at the bottom of the salad bowl.

To my way of thinking, a richly flavored dressing, tossed with the greens, then served up is so much more appealing. Also you don't need to drench your greens in a dressing, when a dressing starts out fresh, vibrant and well flavored, you automatically use less.

Casey's House Dressing, a creamy blue cheese vinaigrette
Casey's House Dressing

Casey's House Dressing
by the seat of my pants
makes approximately 3 cups dressing

1/3 c red wine vinegar
1/4 c olive oil
1 1/2 t garlic salt
fresh ground pepper
2 T fresh minced parsley or 1 T dried
1/2 t sugar
1/2 mayonnaise
3/4 c buttermilk
1 c blue cheese crumbles

Combine all ingredients except cheese crumbles.


Whisk all ingredients except blue cheese until smooth. Add blue cheese, and using a "mashing" motion work cheese into the mixture to break apart some of the pieces.


Decant into a storage jar. Refrigerate.


To serve, toss with fresh greens of choice.

This dressing is also delicious spooned over a platter of prepared crisp vegetables presented as a composed salad for a sit-down dinner, and everyone can help themselves.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


The Finest Salad Dressing...

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Life is a bit crazy right now, what with 2 houses and jobs and laundry and well you get the picture.


This weekend has been painting and pruning and then tomorrow it is a return to "work" which will be nice, a bit of a rest actually!

But we still must eat and I found this salad dressing recipe in one of my books, it caught my eye because of two ingredients: bay leaves and bitters. I have a fondness for unusual ingredients and bitters really fills that bill. If you have made my version of Penzy's  Bay Leaf Seasoning. you could substitute 1/2 t for the crumbled bay leaves.


The Finest Salad Dressing
adapted from:  The Melting Pot, Food From Many Lands
Height Cooperative Nursery School, November 1961


Combine all ingredients and shake well:


1 c oil
1/4 c vinegar
2 T mayonnaise
1 t sugar
1/2 t salt
1/2 t MSG - I did not use
2 bay leaves gently crushed
1/8 - 1/4 t garlic powder - I used 1/8 t
pinch of oregano
dash of Augostra Bitters


Truth in blogging:  next time I will blend the mayo with a touch of the oil so it is lump free.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Simple, Sweet and Sour, Salad Dressing

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Frugal and cooking with what you have go hand in hand, no doubt about it. Use it up or do without also go hand in hand, however often times that is not possible in the kitchen. Keeping a well-stocked pantry is the key to being frugal and it offers the freedom to step into the kitchen to cook, without the interruption of going to the store.


Speaking for myself, once home from work, I do not want to leave the house for something like a missing ingredient. After all, I just got home and home is where I want to be after working and commuting all day.


So let's make a simple, sweet and sour, salad dressing. Keep it ready to drizzle on sliced tomatoes and cucumbers for a quick side dish to round out the meal. Or toss salad greens and top with sliced almonds, or you decide, it is your kitchen!

Sweet and Sour Dressing
adapted from:  Desperation Dinners!
makes about 2/3 c

3 T rice wine vinegar or distilled white vinegar
3 T soy sauce (reduced sodium)
1 T ketchup
1 T sugar
1/2 t grated ginger
1/2 t minced garlic

Put it all in a screw-top jar, shake and then drizzle!


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


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