-
Continue reading →: Cinnamon Raisin Sourdough Bread500 g flour (AP or bread) 360 g water 100 g sourdough starter 10 g salt 100 g raisins cinnamon
-
Continue reading →: Sweet Soy Sauce Broccolini and Crispy TofuBroccolini 3 T Soy Sauce or Tamari 1 T Brown Sugar 1 T Sesame Oil 1 t Rice vinegar 3-4 cloves minced garlic 1 t grated ginger 2 t sesame seeds 12 oz Broccolini Crispy Tofu 1 lb extra firm tofu 3 T soy sauce or tamari 2 T cornstarch
-
Charred Vegetable Steak Salad
Published by
on
Continue reading →: Charred Vegetable Steak SaladSalad 1 Bunch of Asparagus 4-6 Corn, white or sweet Arugula 1.5 lb Flank Steak Chimichurri 2 C fresh Italian parsley 5 cloves garlic peeled and smashed 2 T shallots, roughly chopped 2 T red wine vinegar 1/2 lemon juiced (2 T about) 1 T fresh oregano, chopped 1 t…
-
Continue reading →: Rhubarb Jam3 lbs Rhubarb 1.5 C sugar 1-2 Lemons 2 TB cornstarch (optional) Notes: Follow my Canning Guide if you would like to preserve your jam
-
Continue reading →: Rhubarb Curd3 C Rhubarb (red preferred for color) 1 Tb water 1/2 C Sugar 3 Eggs pinch of salt 1/4 C Butter 1 ts vanilla bean paste
-
Continue reading →: Strawberry Rhubarb Jam1.5 lbs Rhubarb 1.5 lbs strawberries 1 C sugar 1-2 Lemons 2 TB cornstarch (optional) Transfer to an airtight jar and store in the fridge for 2-3 weeks. Notes: Follow my Canning Guide if you would like to preserve your jam
-
Continue reading →: Canning Guide
Pot large enough to fit the jars you want to sanitize (or large enough to do batches of 4-5 jars Tongs Clean Towel Large Mouth Funnel Optional- there are specific tools for cannings (a magnet to catch and place the metal lids, and rubberized tongs) to bring the jars in…
-
Continue reading →: Honey Oat Sourdough500 g AP Flour (bread flour works too but not necessary) 350 g water 100 g freshly fed sourdough starter 10 g salt 50 g honey 100 g rolled oats + some for decoration
Hello,
I’m Tara
Welcome to Chez Tara, my at home pretend cooking show dedicated to all things homemade and delightful.
Let’s connect
Join the fun!
Stay updated with our latest recipes by joining our newsletter. (I promise I’ll only email you fun things)
Chez Tara 