The best Very Good Recipes from CULINARY THEOLOGY

There are 27 recipes on the blog CULINARY THEOLOGY.

Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog.


: New recipes; Popular recipes

Your First Brine…Ham Hocks -

CULINARY THEOLOGY 10/19/13 13:08
Hocks are not one of those food items that are sexy, popular or even generally used by themselves. But if you can get your hands on a few they are delicious and a perfect candidate for brining. Once cured they are a great addition to stews sauces and soups....
- Ham hocks
- Brine
- Ham
Fermented refrigerator pickles -

CULINARY THEOLOGY 10/08/13 18:32
A great way to introduce you to the concept of fermentation is to re-introduce you to something that is, I’m sure, an old friend…the pickle. In his wonderful book called The Art of Fermentation by Sandor Ellix Katz defines fermentation in regards to food...
- Fermented
- Pickles
Chipotle Lime bbq Zucchini -

CULINARY THEOLOGY 07/09/15 20:49
I love summer squash, particularly when they are fresh and the size of my thumb. They are crunchy and sweet, in my mind, zucchinis are the perfect summer food. Now what happens when all you have in your fridge is a foot long specimen? Not as sweet and when...
- Zucchini
- Chipotle
- Lime
- Bbq
Sourdough Starter -

CULINARY THEOLOGY 07/03/15 03:49
Before the gluten free epidemic of our time, people ate bread. Even before our ancestors could manipulate and forge metal, they ate bread. There are so many references to leavened bread products in ancient writings that it gives us the impression that bread...
- Starter
The supercar of the knife world -

CULINARY THEOLOGY 07/01/15 04:54
If TopGear was a cooking show, then the Stig would have met his match with the Takada Bunka. As light as a feather (110g) and sharp enough to cut silk, I don’t think any metaphor could describe the experience of this knife in my hand… Except for maybe a...
The supercar of the knife world -

CULINARY THEOLOGY 07/01/15 04:48
If TopGear was a cooking show, then the Stig would have met his match with the Takada Bunka. As light as a feather (110g) and sharp enough to cut silk, I don’t think any metaphor could describe the experience of this knife in my hand… Except for maybe a...
Ancho chilli sliders -

CULINARY THEOLOGY 06/27/15 04:25
I had an epiphany of sorts. Either that our I just caught up to the rest of society. I grew up in cattle country. A place where farmers loved their cows almost as much as their wives and beef was the staple of every household for pretty much every meal....
- Sliders
- Chilli
- Ancho
Ancho chilli sliders -

CULINARY THEOLOGY 06/27/15 04:25
I had an epiphany of sorts. Either that our I just caught up to the rest of society. I grew up in cattle country. A place where farmers loved their cows almost as much as their wives and beef was the staple of every household for pretty much every meal....
- Sliders
- Chilli
- Ancho
Shitake mushroom salt -

CULINARY THEOLOGY 06/26/15 01:00
I learned one thing from the Greeks, subtlety… Ok that’s not what you expected right?! I must clarify what I mean. Greeks aren’t known for being subtle, in fact just the opposite. But, when it come to cooking, Greeks prefer to let the natural flavours of...
- Mushroom
- Salt
Shitake mushroom salt -

CULINARY THEOLOGY 06/26/15 00:49
I learned one thing from the Greeks, subtlety… Ok that’s not what you expected right?! I must clarify what I mean. Greeks aren’t known for being subtle, in fact just the opposite. But, when it come to cooking, Greeks prefer to let the natural flavours of...
- Mushroom
- Salt
Highway 61 revisited (or in this case Canada) -

CULINARY THEOLOGY 06/25/15 04:35
In the annals of blog consistency, I suck. Much has changed from when I last posted until now. Change sucks. From then until now I have built a 3d printer, visited Paris for the first time, changed jobs, moved continents, set up new house and home, gained...
- Canada
Highway 61 revisited (or in this case Canada) -

CULINARY THEOLOGY 06/25/15 04:35
In the annals of blog consistency, I suck. Much has changed from when I last posted until now. Change sucks. From then until now I have built a 3d printer, visited Paris for the first time, changed jobs, moved continents, set up new house and home, gained...
- Canada
Mani Style Sausage With Orange and Cumin -

CULINARY THEOLOGY 03/03/14 16:53
I have always liked sausage, but I remember the day I fell in love. I was on holiday in an area called the Mani in the south of Greece. I spent hours driving to each village and exploring the traditional tower houses and the regional clan feuds…Being one...
- Sausage
- Orange
- Cumin
Mani Style Sausage With Orange and Cumin -

CULINARY THEOLOGY 03/03/14 16:53
I have always liked sausage, but I remember the day I fell in love. I was on holiday in an area called the Mani in the south of Greece. I spent hours driving to each village and exploring the traditional tower houses and the regional clan feuds…Being one...
- Sausage
- Orange
- Cumin
Let The CheeseMaking Begin -

CULINARY THEOLOGY 11/17/13 14:32
After three weeks of waiting, today was the day that I received my package of cheese making supplies in the mail. (What the heck…three weeks from the UK???) So armed with new bacterial cultures (for both cool and hot environments), calcium chloride, rennet...
Let The CheeseMaking Begin -

CULINARY THEOLOGY 11/17/13 14:32
After three weeks of waiting, today was the day that I received my package of cheese making supplies in the mail. (What the heck…three weeks from the UK???) So armed with new bacterial cultures (for both cool and hot environments), calcium chloride, rennet...
Making Mizithra -

CULINARY THEOLOGY 11/06/13 18:17
This is the perfect place to start your Post Apocalyptic cheese making adventure. Similar to ricotta, traditional Greek Mizithra is an acid and heat coagulated cheese that is easy to make and super versatile to use. Probably one of the oldest cheeses, shepherds...
Making Mizithra -

CULINARY THEOLOGY 11/06/13 18:17
This is the perfect place to start your Post Apocalyptic cheese making adventure. Similar to ricotta, traditional Greek Mizithra is an acid and heat coagulated cheese that is easy to make and super versatile to use. Probably one of the oldest cheeses, shepherds...
Pancetta -

CULINARY THEOLOGY 10/30/13 17:04
For me the “Holy Grail” of Post Apocalyptic Cookery and charcuterie in general is prosciutto. Yes, there are sausages that are more complex and technically difficult, but the sublime taste of prosciutto is for me meat perfection. In order to have the confidence...
- Pancetta
Pancetta -

CULINARY THEOLOGY 10/30/13 17:04
For me the “Holy Grail” of Post Apocalyptic Cookery and charcuterie in general is prosciutto. Yes, there are sausages that are more complex and technically difficult, but the sublime taste of prosciutto is for me meat perfection. In order to have the confidence...
- Pancetta