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Anyone can make homemade sausage. I never realized how easy it was until I started doing it myself. It doesn't take to long, the ingredients are super cheap for what it yields, and it's delicious! EQUIPMENT: Meat Grinder Hog Casings Sumac INGREDIENTS: Boneless pork shoulder Pork fat back (optional) 2% salt Your choice of flavorings and seasonings Mild Italian: 3 pounds (1300g) pork shoulder 1/4 pound (113g) pork fat back 2.5 Tbsp (29g) kosher salt 1 Tbsp (6g) coriander seeds 1 Tbsp (6g) fennel seeds 2 tsp (5g) black peppercorns 3 cloves garlic, peeled and minced Bratwurst: 2 pounds (907g) boneless pork shoulder 1/3 pound (151g) pork fat back 2 Tbsp (22g) kosher salt 1 tsp (3g) black pepper, fine ground 1/2 tsp (3g) mace or allspice Small pinch savory *optional* 2 tsp (5g) dry mustard Merguez: 3 pounds (1300g) boneless lamb shoulder 1/2 pound (226g) pork fat back 3 Tbsp (33g) kosher salt 2 tsp (6g) cumin seeds 1 tsp (2g) fennel seeds 1 tsp (3g) sumac 1 tsp (2g) ground cinnamon 7 cloves garlic, peeled and minced 1/4 cup (60g) harissa paste INSTRUCTIONS: Method: Take the weight of all of your meat and fat in grams and multiple it by 0.02. That will give you a 2% weight of exactly how much salt you need to use for every pound. If you’re using natural hog casings, make sure you take them out of the packaging and rinse their salt cure off and let it sit in warm water for about 30 minutes. Mild: Start with 3 pounds of boneless pork shoulder and ¼ pound of pork fatback. Cut the fat into pieces. To make your spice mix: combine fennel seeds, coriander seeds, black peppercorns in a dry pan set over medium heat. Roast them by shaking the pan often until they’re fragrant (about 2-3 minutes.) Once that’s done, grind them up in a spice grinder until they’re nice and fine. Mix in kosher salt and combine with your meat; along with 3 cloves of finely minced garlic. Mix your ingredients together until thoroughly incorporated. Run your meat through the grinder accordingly. Bratwurst: Toss your meat with freshly ground black pepper, mace or allspice, dried savory, and dried mustard. Massage together and run it through the grinder as before. Merguez: Toss your meat with ground cumin and fennel seeds, sumac, ground cinnamon, and kosher salt. Mix together and add in your harissa paste and 7 cloves of minced garlic. Run through the grinder as before. To stuff your casings: The first thing you need to do is emulsify the meat and fat together by kneading it like a piece of dough. Attach your stuffing tube to your grinder attachment, screwing it on tight. Rub the tube with a little bit of oil and slide on a single casing; leaving 1 ½ inches of overhang. Start up your stuffer on low speed and add in your ground meat, slowly filling up your casing; pulling the casing when necessary to allow it to flow downward. Repeat this process until you’ve filled the entire casing, making sure to leave another 1 ½ inch of overhang on the other side. Once your sausage is 5-6 inches long, start with the farthest end and pinch it with both hands to close both ends. Twist the sausage to tighten. Repeat with remaining sausage links. Place your links on a baking sheet and leave in the fridge for 4 hours or ideally overnight to allow the casings to dry out. Make sure to flip them over halfway through. To cook: Place your sausage in a pot with just enough water to cover. Gently poach them over medium heat for about 10 minutes. Then sear in a pan.

Making homemade soda is surprisingly fun, easy, and addicting to make at home. Not to mention the fermentation from the water kefir grains provide a whole extra layer of flavor! EQUIPMENT: Flip-Top Bottles Water Kefir Grains INGREDIENTS: For activation: 1/4 cup (56g) demerara, brown, or organic cane sugar 1/2 cup (118ml) hot water 3 cups (709ml) room temp filtered (ideally fluoride free) water For every batch of water kefir: 1/4 cup plus 2 Tbsp (78g) sugar *same as before* 1 cup (237ml) hot water 5 cups (1.2 liters) room temp filtered water INSTRUCTIONS: Method: To activate your kefir grains; take ¼ cup of demerara/brown sugar, ½ cup of water and add it to a small pan. Bring up to a heat to dissolve and then pour it in a 1 quart sized jar. Cover it with another 3 cups of room temperature water and mix. Add in your kefir grains, making sure the water is no higher than 85 degrees Fahrenheit. Cover the top with cheesecloth and tie it down with some butchers twine or a rubber band. Let it sit at room temperature for 3-4 days. To make kefir, strain the grains out of the liquid and discard the liquid. Dissolve ½ cup plus 2 teaspoons of sugar and 1 cup of hot water in a glass. Once completely dissolved, pout that into a ½ gallon jar and cover it with another 5 cups of water. Add in your activated kefir grains and cover with your cheesecloth lid. Leave out at room temperature for 24-48 hours. To flavor and carbonate your kefir, choose your favorite fresh fruits juices/extracts. Strain out your kefir grains and reserve the liquid. Add in your preferred fruits and sugar, place in a flip top bottle and let it sit out for 1-3 days; burping it every day.

I'm talking homemade lasagna with fresh pasta, fresh ground meat (ground at home), homemade sauce that will make you cry (in a good way).This is the only recipe you need.It's lasagna, you just can't go wrong with it. EQUIPMENT: Pasta Roller Meat Grinder Attachment INGREDIENTS: 1lb (450g) ground beef (chuck) 1 lb (450g) ground pork (pork shoulder) 1 medium sized onion 1 rib of celery 1 medium sized onion 2 carrots 2 cloves garlic thinly sliced (I also added this and forgot to mention it) 3 Tbsp (60g) tomato paste 1 cup (236ml) white wine 1.5 cups (354ml) chicken stock 1- 17.6 oz(500g) container of crushed tomatoes Salt to taste Homemade Fresh Pasta: 3 cups (480g) all purpose flour (or 00 tipo) 5 whole eggs 1/2 tsp (3g) fine sea salt Water if needed For assembly you'll need: A 16oz tub whole milk ricotta Parmigiana reggiano *optional* fontina Fresh mozzarella (two 500g balls should do) Fresh basil 13 slices of prosciutto di parma Lasagna pasta sheets INSTRUCTIONS: Method: To make the sauce, take 1lb of ground beef and 1lb of ground pork and mix together in a bowl. Then in a large heavy-bottomed pot over medium-high heat, add in enough oil to coat the bottom. Take about half of your meat mixture and pat it into a large thin patty. Sear your meat in the pot for about 2-3 minutes on both sides. Repeat that until you use all of your meat. Remove meat from the pan and set it off to the side. In that same pan, cook off 4 ounces of guanciale or pancetta over medium heat until it releases its fat and fried itself in it. Once that’s done frying, add to that pot 1 medium onion finely diced, 1 finely diced celery, and 2 finely diced carrots. Give it a stir and let it saute over medium heat for about 2 minutes or until all the vegetables turn translucent. Then add in 3 tablespoons of tomato paste. Stir and let it cook in the pot until it begins to stick to the bottom. Add in 1 cup of white wine or water and give it a stir. Let the mixture simmer until it’s reduced by about half. Then add in 1 ½ cups of chicken stock, 17.6 ounces of crushed tomatoes, and your cooked meat. Allow that to simmer for about 1-2 hours or until it’s reduced and mostly meaty. To make your own pasta, add 3 cups of all-purpose flour, ½ teaspoon of fine sea salt into a bowl and whisk together. Make a well in the flour mixture and add in 5 whole eggs. Start whisking together with a fork, slowly bringing in the flour from the sides. Once it starts to come together, begin kneading. Once you get a nice cohesive dough, knead until it’s relatively smooth. Wrap it in plastic wrap and let it rest at room temperature for about an hour. After your dough has rested, divide into 4 equal parts and flatten each piece into a rough oveal. Run it through a pasta roller at the thickest setting; making sure to dust it with flour. Keep rolling that dough on a thinner and thinner setting one at a time until you reach the final setting. Bring a large pot of water to a boil and season it generously with salt. For fresh noodles, blanch them in the water for about 10 seconds and pull them out immediately. If you’re using premade noodles, cook your noodles in the pot until it’s very very al dente. To assemble your lasagna, first grease a 9x13 inch baking pan with butter. Apply a very thin layer of sauce in the bottom to prevent sticking. Then layer your lasagna by placing a layer of pasta sheets, ½ cup of whole milk ricotta, fresh basil leaves, prosciutto di parma, your meat sauce and then a layer of parmigiano-reggiano, fontina and mozzarella. Repeat this layering process until the pan is full. Top your lasagna with cheese and place on a baking sheet. Put your lasagna in the oven preheated to 350 degrees Fahrenheit and cook for one hour or until nice and brown. Remove from the oven and let it rest for 20-25 minutes.

It only takes 10 minutes of active time to make black garlic. Everything else is just letting it sit at home while you live your life. Black garlic also referred to black gold (for good reason), is one of the greatest kitchen condiments you'll ever experience and it's even better when you make it yourself. EQUIPMENT: Dehydrator Fermentation Station Shallow Half Hotel Pan INGREDIENTS: Garlic and one of the three (dehydrator, rice cooker, proofer) Black Garlic Bonito Compound Butter: 1 head peeled black garlic 3 Tbsp (1g) bonito flakes 1/2 pound (227g) unsalted butter, room temperature Black Garlic Chimichurri: 1 fresno chili 1 bunch parsley zest and juice from 2 lemons 2 head black garlic, peeled, Extra virgin olive oil to cover Salt to taste Black Garlic Miso Marinade: 1 head peeled black garlic 1/4 cup (68g) barley miso Splash of rice vinegar Splash of mirin Salt to taste 2 Tbsp (14g) olive oil Water to loosen INSTRUCTIONS: Method: Individually wrap your garlic bulbs in plastic wrap, and then it in 2 layers of foil. If you’re using the dehydrator, place the garlic in a metal or heat proof container that will hold all of your bulbs. Place in the dehydrator and set it to 140 degrees Fahrenheit and let it go for 4-8 weeks. Don’t forget to reset the timer every 99 hours. If you’re using a rice cooker, place some sort of a small grate in the bottom to keep your garlic from touching; and place your garlic in the cooker. Set it to a warm function with the lid on and let it sit for 4-8 weeks. If you’re using a fermentation station, place your wrapped garlic in a pot and place the lid on. Set it at 140 degrees Fahrenheit and let it sit for 4-8 weeks. Once your garlic is done, let it sit at room temperature for about a day to redistribute its moisture. Then store it in the fridge until it’s completely black. Black Garlic Bonito Butter Method: Take 3 tablespoons of bonito flakes and roughly chop it. Repeat this process with 1-2 heads of peeled black garlic. Add both of these ingredients to ½ pound of unsalted butter that is at room temperature. Mix it all together and lay it down on a sheet of plastic wrap. Rotate the plastic wrap around to create a sausage shape. Grab the ends and make sure there is no seam. Roll your sausage shape against your counter over and over, allowing it to get tighter. Tie off the ends and place in the fridge until completely firm. Black Garlic Chimichurri Method: Roughly mince one fresno chili and then finely chop a bunch of parsley. Add in the zest and juice from one lemon and two heads of black garlic finely chopped. Add just enough olive oil to cover the ingredients, and mix together until incorporated. Season generously with salt. Black Garlic Miso Marinade Method: In a blender, add in one head of peeled black garlic, ¼ cup of barley miso, 2 tablespoons of olive oil, a splash of mirin a splash of rice vinegar, and a pinch of salt. Blend it together and serve.

Making homemade shrimp tempura doesn't require a lot of fancy ingredients or gadgets. Just some good shrimp, some water, some flour, some oil, and that's pretty much it. EQUIPMENT: Candy Thermometer Deep Fry Thermometer INGREDIENTS: Tempura Batter Ingredients: 1 cup (150g) all purpose flour 1/4 tsp baking soda 1 cup (236ml) cold carbonated water 2-4 ice cubes 1 egg Tempura Sauce Ingredients: 1 cup (236ml) water 2 - 3inch pieces kombu (5g) 1/2 cup (5g) bonito flakes 1/4cup (60ml) soy sauce 1/4 cup (60ml) mirin INSTRUCTIONS: Method: In a medium sized bowl, crack one whole egg and whisk until broken up and homogenized. While whisking, stream in 1 cup of cold carbonated water. Drop in 3-4 ice cubes to keep the batter cold. In a separate bowl, add a ¼ teaspoon of baking soda and 1 cup of all-purpose flour. Give a nice mix until everything is evenly incorporated. Sift your flour mixture directly into your egg mixture. Using chopsticks, mix until it starts to come together. For your shrimp, make sure they are peeled and deveined. If not, cut a line down the top of them to pull the vein out. Grab the shell and peel it right off. Use the back part of your knife to lightly scrape the tail piece of each shrimp to remove the dirt. To make you’re shrimp straight, make tiny scores along the length of the underbelly. Make sure to not go too deep. Repeat this on the other side. Lightly squeeze and gently pull it apart to have it straighten out. Repeat this with your remaining shrimp. To fry, start by filling a medium sized heavy-bottomed pot a little above halfway with oil. Insert a frying/candy thermometer into your oil, and heat your oil up to 350 degrees Fahrenheit. Once your oil reaches that temperature, dredge your shrimp in all-purpose flour and then dip it in the batter making sure it’s totally covered. Gently lower the shrimp into the hot oil, while making a swirling motion. This will help keep the shrimp straight. Using a stock skimmer, clean out the flakes in your oil to avoid overcrowding. Repeat this process until you’ve fried all of your shrimp. Season your shrimp with a bit of togashi and serve with your dipping sauce. To make your sauce, pour one cup of water in a small sauce pot. Add in two pieces of kombu - 3 inches each. Bring up to a steamy heat and let it steep for 12 minutes. Once that time is up, remove and discard the kombu. Add in ½ a cup of bonito flakes and keep your pot at a steamy heat for 8 minutes. Strain through a mesh strainer and add in ¼ cup of soy sauce, and ¼ cup of mirin. Mix and serve with your shrimp.

Making steamed dumplings is easy. I swear. And we're making our own homemade dumpling dough here! The only thing that takes a little practice is the shaping and pleating of the dumpling. Once you've gotten that down you'll be a steamed dumpling god. EQUIPMENT: Pasta Roller INGREDIENTS: Dumpling Dough: 3 cups (400g) all purpose flour 3/4 cup(216g) boiling water *see notes* 1 tsp (7g) fine sea salt Dumpling Filling: 1 pound (450g) ground pork (20% fat or higher) 3 cloves garlic 1/4 head large napa cabbage 1 bunch green onion thinly sliced 2 inch (4cm) piece ginger, peeled and grated 1 Tbsp (15g) soy sauce 1.5 tsp (8g) kosher salt Dumpling Sauce: Black Vinegar OR 3 Tbsp (44g) soy sauce 1 Tbsp (14g) rice vinegar 1 Tbsp (14g) hot water 1 tsp (5g) granulated sugar 1 tsp (4g) sesame oil 1 clove garlic minced 1 bunch green onion slice (green part only) INSTRUCTIONS: *Notes on boiling water in dough*: First off, please please be careful not to burn yourself. Second, you may need to add a bit more water to get the dough to come together. If you do, then add it 1 tablespoon at a time. Method: To make the dough, measure 3 cups of all-purpose flour in a large bowl. Whisk in one teaspoon of fine sea salt until evenly incorporated. Now add in ¾ cup of boiling water and mix with a wooden spoon to make a rough dough. Begin kneading the dough until it comes together. Continue kneading for 5 minutes until smooth. Shape your dough into thick discs and wrap in plastic wrap. Let it rest at room temperature for 1 hour. To make the fillings, slice and rough chop ¼ head of napa cabbage. Make sure to reserve at least 6 of the outer leaves. Place your cabbage in a bowl and season it generously with salt. Squeeze to soften and bruise; releasing any liquid. Drain out half of the liquid and add in one bunch of thinly sliced green onions and 1lb. of ground pork. (at least 20% fat) To that bowl, add in 3 cloves of freshly grated garlic, a 2-inch piece of peeled and grated ginger, 1 tablespoon of soy sauce and 1.5 teaspoons of kosher salt. Mix together until evenly incorporated. Wrap your bowl in plastic wrap and let it sit in the fridge until you’re ready to use it. Take your dough and cut it into 4 equal pieces. Using either a rolling pin or a pasta roller, take a ¼ of your dough and roll it out into a rough rectangle about 1/2 -inch thick. Roll it with your rolling pin or pasta roller until very thin but still handleable. Using a 3 ½ inch circular cutter, cut out circles of the dough. Make sure to take your scrap dough and reuse it. To shape your dumplings, add some of your filling to the center of your dough circle. Lightly brush some water around the edge of the dumpling to help with sealing. Fold it over like a taco but only adhere to the center point of it; leaving two open ends. Starting from the left of the center point, use your index fingers to fold the top portion of the dumpling dough towards the center fold. Pinch that down and repeat this process, working away from the center seam until you have 3 evenly spaced pleats. Repeat this process on the other side. Place your dumplings on a sheet tray dusted generously with flour. To steam, take a bamboo steamer and line it with your reserved cabbage leaves. Place your steamer to fit snug over a pot of boiling water. Place as many dumplings as possible in your steamer basket without them touching. Cover and steam for 7-10 minutes or until fully cooked. To make your dipping sauce, you can use black vinegar OR... Mix one teaspoon of granulated sugar with one tablespoon of hot water. Let it dissolve. Then ass 3 tablespoons of soy sauce, one tablespoon of rice vinegar, one teaspoon of sesame oil, one clove of garlic minced and half a green onion thinly sliced. Stir to incorporate and serve with your dumplings.

Cured egg yolks are the mysterious, and slightly strange homemade condiment that everyone should be making. For something as fancy sounding as it is, the recipe itself is extraordinarily simple. EQUIPMENT: Sahara Dehydrator INGREDIENTS: 6 egg yolks 2 cups (316g) kosher salt 1 cup (220g) granulated sugar aromatics, spices, dried mushrooms of your choice The Aromatics I Used: 1 Tbsp (4g) coriander seeds 1 Tbsp (4g) pink peppercorns 1 tsp (2g) sichuan peppercorns 1 tsp (2g) black peppercorns 4 bay leaves 1/3 cup (9g) dried chanterelle mushrooms INSTRUCTIONS: Method: Add in your coriander seeds, pink peppercorns, sichuan peppercorns, black peppercorns, bay leaves and dried chanterelle mushrooms to a skillet and toast. Let the spices cool, then blend into a fine powder. Mix your aromatics with 2 cups of kosher salt and one cup of granulated sugar. Whisk together evenly and spread half of your cure mixture into a baking pan so it coats the bottom. Make 6 equally spaced apart small indentations in the cure mixture, making sure to not go all the way to the bottom of the pan. Place an egg yolk in each indentation without breaking it. Cover each yolk in a mound of cure until you’ve used all of the mixture. Wrap your pan in plastic wrap and let them cure in the fridge for 4-6 days until firm and handleable. Once your yolks are cured, take them out of the mixture and rinse gently under cold water to remove the cure off of the surface. Gently dry them on a paper towel. Either using an oven or a dehydrator, take your egg yolks and dehydrate them at 140 degrees Fahrenheit for 2 hours. Once dehydrated, let them cool and use them on just about anything.

Hanging a pork leg to make prosciutto isn't exactly a viable option for everyone, but duck breast prosciutto absolutely is.It's obviously technically not "prosciutto" but it is a delicious kitchen project that results in a delicious cured meat so you can't go wrong there. EQUIPMENT: Container Duck Breast INGREDIENTS: Duck breast, skin on (moulard or muscovy are ideal) kosher salt *optionally you can use aromatics with the cure* Good aromatic choices: peppercorns of any kind, thyme, rosemary, bay leaf, juniper berries, coriander seeds, citrus zest, fennel seeds INSTRUCTIONS: Method: Trim your duck breast if uneven. Coat the bottom of a container that’s large enough to fit your breast plus a little extra room with ½ inch layer of kosher salt. Add in your aromatic choices if desired. Lay your duck breast in the salt and completely cover the top with salt and your remaining aromatics. Cover with a lid or plastic wrap and let it sit in the fridge for 24 hours. Once it’s darkened in color and is firm to the touch, rinse your breast thoroughly and pat it dry. You can crack black pepper on both sides if you’d like. To dry, wrap your breast in cheesecloth with kitchen twine lengthwise. Tie 3 more strands around in three even intervals along the breast, making sure that it’s tight enough to hold without coming undone. Take a long segment of twine and wrap it around the strand that runs lengthwise with the breast; enough so that it dangles. Use that twine to wrap around an anchor in your fridge. Let your breast hang dry in the fridge for 14-18 days. When your breast is ready, slice it as thinly as possible and serve.

Making masala chai at home is extremely easy, yet so many people will go to their favorite coffee shop and get one there instead. Often times they're using a concentrate that could be made at home in a few minutes, and have the best one you've ever had. SUPPLIES: Black Cardamom Green Cardamom INGREDIENTS: 15 green cardamom pods or 6 black cardamom (I used a mix of these) 4 cinnamon sticks (16g) 1 Tbsp (10g) black peppercorns 12 cloves 1/4 tsp fresh grated or ground nutmeg 2 3-inch strips oranges zest *optional* 1/4 cup (55g) granulated sugar 1/3 cup (45g) fresh ginger rough chopped 1/2 cup (23g) loose leaf black tea INSTRUCTIONS: Method: Take your green/black cardamom, cinnamon sticks, black peppercorns and cloves and place in a baking sheet; toasting them at 350 degrees Fahrenheit for 6-8 minutes. Once toasted, combine your spices with 1 quart of filtered water in a pot. Add in your ginger which has been rough chopped, your granulated sugar, orange peels and ground nutmeg. Bring your mixture up to a boil over medium-high heat, then immediately reduce it down to a low simmer and let it sit for 10 minutes. Remove from heat and allow it to cool for 30 seconds. Drop in ½ cup of loose leaf black tea. Let it steep for 4-5 minutes. Strain your mixture and reserve your liquid.

If you're a fan of Japanese food and you've never had Onigiri, then it's time to change that. This is a recipe and guide on how to make both typical onigiri and crispy yaki onigiri at home, with an umami rich pork belly filling. INGREDIENTS: (Makes 8-10 onigiri) 1.5 pound (680g) pork belly, skin off salt to taste small pinch of brown sugar 2 Tbsp soy sauce 2 Tbsp mirin 1 bunch green onion tops, thinly sliced About 5 cups of cooked rice (1200g) INSTRUCTIONS: Method: Season your pork belly salt and brown sugar. You can vacuum seal it and cook in a sous vide at 70 degrees celsius for 8 hours. Sit on a baking sheet fitted with a wire rack and roast it at 425 degrees Fahrenheit for 15 minutes; then lower the oven temperature to 325 degrees Fahrenheit for 1 hour and 15 minutes. While your pork is cooking, make sure you have your pre-cooked sushi rice ready by washing it and letting it soak in water for 15 minutes; draining and rinsing it until the water comes out clear. Cook the rice in a rice cooker according to the directions and let it cool just enough to be handled. Once your belly is cooked, let it cool down and then cut into ½ inch cubes. In a large pot, heat 1 tablespoon of neutral oil over medium-high heat. Once it’s very hot, sear your pork to get nice golden brown sides without rendering off too much fat. Once they’re seared nicely, deglaze in the pan with 2 tablespoons of soy sauce and 2 tablespoons of mirin. Reduce that by half and add 1 bunch of sliced green onions. To assemble, wet your hands with water and take ½ cup of rice and form it into a thick patty with a small dent in the center. Place some of the meat in the center without overstuffing. Carefully close up the hole with the edges of the rice and gently press your ball together. Top with sesame seeds. Yaki Onigiri Method: Add enough oil to coat the bottom of a medium-sized pan. Heat the pan over medium-high heat till extremely hot. Place the balls in the pan and sear until brown and crispy for about 2-3 minutes. Flip and sear the other side.

If you've got a blender and some vegetables then you can make yourself a lovely purée in just a few minutes. All you require is the technique that you'll be learning in this video. Just make sure to blend this stuff nice and smooth. ;) EQUIPMENT: Blender Strainer INGREDIENTS: Vegetables to start with for this technique: butternut squash, acorn squash, cauliflower, frozen peas (just blanche, don't boil too long), carrots, beets, turnips, parsnips, onions, rutabaga, kohlrabi, asparagus. Recommended Liquids to use: Milk, water, chicken or beef stock, dashi, heavy cream Fats to use: Butter, vegetable oil, olive oil, chili oil, garlic oil, you get the point. INSTRUCTIONS: Butternut Squash Method: Slice and remove all of the seeds from your squash. Drizzle with olive oil and salt and place face down on a baking sheet. Roast in the oven, making sure to over cook your squash until super soft. Remove skin and place cooked squash in a blender; adding just enough heavy cream to get it to start blending. Once the mixture starts to smoothen out and get hot; drop in a couple of tablespoons of cold butter. Pour into a bowl sitting in an ice bath and stir until cold. Cauliflower Method: Chop your cauliflower and place into a medium-sized sauce pot. Add in a couple of garlic cloves and bay leaves. Add enough milk and cream in equal parts just enough to cover the surface. You can substitute with chicken stock if you prefer. Set your pot on the stove and bring to a boil. Reduce the heat down to a simmer and let it sit until your cauliflower is soft. Strain out and reserve the liquid. Place your solids in a blender and add however much liquid to blend it to your desired thickness. Once you’ve reached your desired consistency, stream in a couple teaspoons of canola oil and season with salt and pepper. Beet Method: Wash your beets and individually wrap them with foil. Place on a sheet tray and roast in the oven at 400 degrees Fahrenheit for 1-1 ½ hours. Remove from the oven and rub off the peel with a towel. Chop up your beets and place in the blender. Blend your vegetables by adding a couple tablespoons of red wine vinegar. Continue blending until smooth. Stream in oil of your choice and season with salt and pepper.

Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That means that we now have full control over the flavor. EQUIPMENT: Blender Strainer INGREDIENTS: Fermented Peppers Ingredients: 1.25lbs (540g) red fresno peppers 1.25qt (1163g) water 3.5 Tbsp (51g) fine sea salt Hot Sauce Ingredients: 8 cloves garlic 1/2 cup (118ml) neutral oil (canola) 1 (456g) fermented peppers (you can leave the seeds on or off) 1/2 cup plus 2 Tbsp (150ml) white distilled vinegar 3 Tbsp (42ml) brine Salt to taste INSTRUCTIONS: Method: To make the brine, remove the tops of your peppers and slice them all in half lengthwise. Place them in a ½ gallon mason jar and fill it up with 1 ¼ cup of water and 3 ⅓ tablespoons of fine sea salt. Keep them submerged with a heavy object and close with a lid. Let them sit out at room temperature for anywhere between 5 days and 2 weeks. Once your peppers have reached the point where you think they are ready, strain them through a mesh strainer; reserving the brine. Take 8 cloves of garlic peeled and thinly slices and place them in a saucepan with ½ cup of neutral tasting oil. Toast the garlic gently over medium-low heat until they turn golden brown. Strain them through a fine mesh strainer and reserve the garlic and oil separately. In a blender, combine the garlic, fermented peppers, white vinegar and your pepper brine. Start blending at high speed until it turns smooth. Stream in half of your oil from your garlic and add a little bit of salt to taste.