creatively inspired
Making Sauerkraut is a great way to enjoy cabbage and practice the art of fermentation. Fermenting the Cabbage The idea behind sauerkraut is to ferment cabbage in salt until the desired texture and flavour is achieved. Salt draws the liquid from the cabbage creating a brine. A weight holds the cabbage below the brine to…
This Cabbage Soup is a spectacular dish that is easy to make and sure to become a family favourite. The flavor is reminiscent of Cabbage Rolls – Holubtsi, though I often do not add rice to this soup to keep it on the healthier side. Feel free to add rice if you are looking for…
This 15 Hour Slow Smoked Alberta Beef Brisket showcases some of the best beef in North America slow smoked to perfection. The love affair with the smoker continues! I use a Grill Pro propane smoker. The interior has 3 shelves so you can smoke a fair amount of meat or fish at one shot. The…
Tri Tip is an impressive cut of beef that is absolutely spectacular. The technique we used for cooking a tri tip was to slow roast in the oven then butter bast it for a beautiful finish. Know Your Butcher We are very lucky to know an amazing butcher. His skill is incredible and you can…