How to make your own scrapple

How to make your own scrapple

Editor’s Note: Nick Benard of Bellefonte is a new writer with Local Food Journey. Nick has a local food blog called the Culinary Pen, and is interested in home cheese making with local raw milk, curing meat from local farms, gardening, and home butchering. With this post, he talks about his love of a real Pennsylvania food, scrapple, and offers a recipe to make your own.

I love scrapple. Not just for the savory taste, but also for what it represents: a need to use up every part of an animal and stretch the meat as far as possible.  For the uninitiated, scrapple is a mixture of cereal grains cooked in broth with pork meat. The grains can vary, depending on the region. The Philadelphia region is famous for buckwheat scrapple, oats are preferred in Ohio, and rice is traditional in the Carolinas.  For me, I prefer the classic Pennsylvania Dutch use of dried corn, particularly Brisner’s Best, which is traditionally dried, roasted corn milled in Pennsylvania.

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{name} Posted by Jamie Oberdick on 06/18, 2013 at 10:16 AM

Tags: recipe | scrapple | PennsylvaniaDutch |

Local Food Video: Cottage Confectioner

Local Food Video: Cottage Confectioner

Owner and baker of Cottage Confectioner Samantha Doan talks about how her artistic background has helped her as an entrepreneur. Trends toward veganism inspire Doan to incorporate her creativity into making tea cookies.

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{name} Posted by Jessica Paholsky on 06/14, 2013 at 10:24 AM

Tags: CottageConfectioner | chocolate | video |

Local Food Video: Kid’s Day at Boalsburg Farmer’s Market

Local Food Video: Kid’s Day at Boalsburg Farmer’s Market

Children watched Tony Sapia of Gemelli Bakers demonstrate how to prepare local food at the Boalsburg Farmer’s Market during Tuesday’s Kid’s Day. They share their favorite food and other experiences at the farmer’s market.

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{name} Posted by Jessica Paholsky on 06/13, 2013 at 09:18 AM

Tags: BoalsburgFarmer'sMarket | KidsDay | video | Gemelli |

Morel madness!

Morel madness!

Editor’s Note: This story is by one of our new Local Food Journey bloggers, Jim Sechrengost, a Penn State employee who prior to entering the tech world was a chef in restaurants ranging from diners to Chinese places in Southern CA. He grew up in the Somerset/Johnstown area so he has a lot of local recipes from all types of ethnic backgrounds, and will be sharing them with us in the months to come.

When I was young I lived in Somerset County and my uncle introduced me to camping and all the wonders of nature at an early age. We used to go camping as much as his work would allow and he showed me how to live off the land hunting and gathering edible plants. When I joined the military I carried this love of the outdoors with me and every chance I got I would explore and find the new plants that were edible where ever I happened to be. This turned into a love of cooking and trying to find new ways to prepare some of these edible delights. I have cooked in almost every type of restaurant you can think of from Mom and Pop Diners to Chinese.

Continue Reading: Morel madness!

{name} Posted by Jamie Oberdick on 06/12, 2013 at 09:42 AM

Tags: morel | mushroom | recipe |

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