by Joseph Yacino | Sep 10, 2026 | Recipes
Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different grinds on your meat grinder: Coarse, medium and fine. This will give it...
by Joseph Yacino | Sep 9, 2026 | Recipes
There is way too much debate to say exactly where “schnitzel” originated, but one thing is certain, never, never call this dish schnitzel in Austria or Germany. Schnitzel is protected by law and must be made of veal. Serves 4 4 boneless pork chops, ½ inch/1cm thick ¼...
by Joseph Yacino | Sep 8, 2026 | Recipes
Risotto has a reputation for being high-maintenance, requiring constant stirring and standing over a hot stove. Cooking it in a pressure cooker changes everything: you get that same rich, velvety texture in just a fraction of the time, with almost zero hands-on effort...
by Joseph Yacino | Sep 7, 2026 | Recipes
You can use dairy or non dairy yoghurt to make this cheese. The non-diary does not firm up as much as the dairy version. When we made our last batch using a vegan yoghurt we added in some dairy sour cream, it made a huge difference. Makes 8-10 servings 32...
by Joseph Yacino | Aug 7, 2026 | Recipes
These are the pickles my Babcia would make. The cucumbers came fresh out of her garden. I prefer Polish Dill, but these bring back lovely childhood memories of summer on the pond. Cucumbers keep nicely for about 1 month in the fridge. Makes 1 quart/liter jar 1...
