Old Kimchi Stew
“At the end of hardship comes happiness.” – Korean Proverb
Author Archive for: Chef Kent Dagnall
Entries by Chef Kent Dagnall
Heather Ale: A Galloway Legend
From the bonny bells of Heather, they brewed a drink long-syne, was sweeter far than honey, was stronger far than wine…
Pickled Pimento Cheese
Probably the greatest contribution Anglos have ever made to cuisine, Pimento Cheese is a kitchen staple in the Deep South.
Sauerkraut
“If you wish to drink deep at a banquet and to enjoy your dinner, eat as much raw cabbage as you wish…” – Marcus Porcius Cato, De Agri Cultura
Schweine-Schnitzel
Wienerschnitzel is always veal, but when made with pork it is called ‘schweineschnitzel.’ Serve with a lots of fresh lemon wedges.
Seasonal Fruit Crisp
Don’t you just love simple and adaptable recipes that let you get creative within the guardrails of always turning out delicious?
Maple Glazed Apple Fritters
Everything you’d expect from a really good donut shop apple fritter, plus an extra touch of maple!
How To Make Sprouted Grain
Sprouts are how our ancestors accessed the sugar locked inside starchy grains like farro, wheat, barley, rye, buckwheat, and millet.
Green Tomato, Bacon & Cheddar Tart
“I wonder how many people don’t get the one they want, but end up with the one they’re supposed to be with.” ― Fannie Flagg, Fried Green Tomatoes at the Whistle Stop Cafe
Blueberry Pine Nut Streusel Muffins
This is my favorite muffin and the best way to start a long lazy brunch, sweet enough for dessert, or just munchies anytime.
Cuban Bread
Crusty on the outside, with a soft crumb, this is my favorite white bread, perfect for meats and cheeses. You can’t make a real Cuban Sandwich without some.
Cinnamon Rolls with Cream Cheese Frosting
Made-from-scratch cinnamon rolls with cream cheese frosting are the best way to wake and bake on Sunday mornings.
Molasses Pork Pies
Molasses-cured pork loin and gravy inside a flaky, sage-scented pie crust is totally worth a little time and effort.
Buttermilk Biscuits
There seems to be a lot of confusion in America these days. Of course, I’m talking about the correct way to make a fluffy, flaky buttermilk biscuit!
Rosemary Shortbread
A traditional recipe for Rosemary Shortbread with the option for a non-traditional White Chocolate-Pepper glaze.
Sweet Potato Biscuits
These little orange clouds of goodness are easy to make in a flash and are not your typical biscuit recipe. There’s a vegan version too.
Kimchi
Use this recipe to preserve anything the Korean kimchi way. Just make sure to get the right kind of salt!
Lemon Ginger Turmeric Tart
The key is to blind bake a shortcrust pastry until it is fully golden with no cracks, and use a lot of organic turmeric and ginger.
Pavo Pibil – Smoked Turkey in Achiote
Pasture-raised turkey, marinated in achiote and smoked, looks ferociously orange but is not spicy, getting all that pigment from anatto seed, not chile.
Ricotta Cheese
Smooth, rich, and tangy, this homemade ricotta cheese is so much better than storebought, it is like an entirely different product. You can hang it in cheesecloth until creamy or leave to intensify in flavor a little longer so it crumbles like feta.
Instapot Yogurt
Making yogurt from fresh milk is an ancient preservation technique because milk fermented in this way will keep for at least 5 times longer. Try it along with Grilled Flatbread and Marinated Olive Salad, mixed with tahini and cucumbers, or in traditional Indian riata.
Marinated Olive Salad
These olives and pickled vegetables get better the longer they marinate. Try generously heaping atop hummus, spreading on grilled sandwiches, and mixing it in with pasta.
Grilled Flatbread
Using leftover whey from homemade yogurt or ricotta cheese results in a softer loaf with large air pockets, perfect for grilling over charcoal. You can also use water or get creative upcycling liquid ingredients like beer or vegetable juice. This recipe is very versatile. If you’re not up for grilling, it turns out perfectly well baked in a 500-degree oven.