Recipes

The recipes here are favorites for at least one of the kids or myself, and tailored to three people with some leftovers. In most cases I have pulled the base if not the entire recipe from one or more sources, and have noted links where applicable. I have no formal training--just YouTube videos, Internet blogs and experimentation--so these are more for the kids in case they want to know how I made something that they remember liking. Of course, if you want a sample of what it is like to eat at the Stein household feel free to try some of the things found here.

Details
Category: Miscellaneous

This can be replaced by sour cream, but it mixes better under heat and I think tastes better. It does take a couple days of preparation before use, though, so some forethought is needed.

Ingredients

  • 2 Cups Heavy Cream
  • 3 Tablespoons Cultured Buttermilk

Steps

  • Combine ingredients in a CLEAN (perhaps boiled in water for a few minutes) container. I use a glass measuring cup.
  • Cover tightly with cheesecloth or any breathable material, (I use a coffee filter as recommended by the original recipe and a rubber band to secure it).
  • Let sit at room temperature for a day or two.
  • Stir and perhaps move to a container with a lid, and put in a refrigerator for a day to thicken further.

References

Recipe Notes

Except in certain cases (like breads or making a roux), measurements are estimates. Spices I usually eye then adjust with tasting. Pepper should be freshly ground to get the best flavor.

The following abbreviations are used in the recipes:

C: cup
T: tablespoon
t: teaspoon
lb: pound
oz: ounce
g: gram
fl oz: fluid ounce
in: inch
ft: foot/feet

Conversions

1T = 3t
1/4C = 8T
8fl oz = 1C

Notes

  • I tend to use ground bison instead of ground beef, but they are interchangeable in these recipes unless noted.
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