Make your Own Yoghurt

Much like making buttermilk, yoghurt is another easy item to make. It's great to have on hand just for eating but it's also fabulous for frozen yoghurt, parfaits and can even be substituted for buttermilk if you're in a pinch. Yield 4qt Ingredients 2C Yoghurt Starter 3.75Qt Milk 3/4C Non-fat dry milk powder 3 Packets... Continue Reading →

Recipe Key – How We Write Recipes

These are general abbreviations used in recipes found on Pans & Perspective. This will will continue to expand and can be used a reference for clarification. t Teaspoon T Tablespoon oz Empirical Ounce floz Empirical Fluid Ounce C Cup Qt Quart G Gallon ea Quantity or Singular Piece TT To taste AN As needed #... Continue Reading →

(Vegetarian) Chili

Here's a great recipe for a meatless chili. Check the notes below if you want to add some meat! Yields 10 Portions Ingredients Chili Paste 1.5C Tomatoes 2 ea Onion, chopped 1c Sundried tomatoes, reconstituted, save the liquid 4T Cumin 3T Coriander 1t Allspice 1T Hot pepper - optional, and depending on peppers used amount... Continue Reading →

Simple Cream of Broccoli Soup

Background Cream of broccoli soup became the quintessential soup at Pepperfield.  With an overabundance of broccoli and only so many ways to work with it, this recipe became a favorite of everyone. Yields 8 Portions Ingredients 2C onion 1ea clove garlic 4oz butter 2C water 2C whey or milk 1 bayleaf 1.5# broccoli peeled 1C... Continue Reading →

Corn Pudding – A Pepperfield Project Staple

Background Corn wasn't in short supply at the Pepperfield Project.  This corn pudding gave us a great outlet to feature some of the heirloom varieties grown here.  Likewise, it also doubled as a fantastic way to use the surplus of cheese, goat milk and eggs here at the farm.  It's a great standalone dish served... Continue Reading →

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