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March, 2016

Delicious Kohlrabi Fritters

Posted on June 17, 2019

Today I made some Delicious Kohlrabi Fritters. We will get to that in a few paragraphs. Right now let’s talk about passion.

I have not been here in awhile because I have been busy. Changing jobs,growing Tripping Vittles one little step at a time. I have been searching for years, and it has always been here. What am I searching for I have asked myself?

Where have I been

Love, Peace, Happiness, Excitement, Adventure. All of those things come to mind. Recently I have tried a bunch of different things

Politics. I love politics, but it is not my passion. I am a great follower in this area but not a leader. Leaving the leading to others. Call me for a protest or a march or to man a booth but don’t ask me to organize or run for office. I am well read and can hold my own in discussions, but it is just not my Passion!

CrossFit. Yeah, I want to be healthy, and I have friends who are amazing at this. My body at this age and with all my knee issues is not cut out to be a CrossFit pro.

Those are just two of many things I have done over the last year searching for me. The funny thing is me has been here all along. I have even talked about it. I started working on me years ago with this blog. It began as a hobby but this is my passion.

This is my passion

It is not just Tripping Vittles though it is food in general. It’s talking to people and showing them how to cook and how to use the spices I have to make delicious food. Its sharing tastes from all over the world. It is talking about cooking and growing and feeling what we use to nourish our bodies.

It is about Love, the love we have for one another the love we have for our planet. The love that can only be expressed thru breaking bread with your fellow man.

My passion is about all things food and food related Sharing recipes, eating amazing meals, saving the planet so we can keep eating and growing the magic that is what we eat.

The Recipe Delicious Kohlrabi Fritters

This week I bought some Kohlrabi at the farmers market where I sell Tripping Vittles spices. People who sold it to me are a family of super nice folks GlasgowFamilyFarm In a future post I will talk about how important shopping local and supporting local farmers is. Today lets just talk about Delicious Kohlrabi Fritters.

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Delicious Kohlrabi Fritters

An easy Kohlrabi Fritter that is delicious.

  • Author: trippingvittles
Scale

Ingredients

For Fritter

  • 2 medium-sized Kohlrabi cleaned and quartered
  • 1 cup bread crumbs
  • 1/4 Red Onion
  • 2 Tablespoons Tripping Vittles Tuscany Bread Dipping Spice
  • 1/4 cup grated Tillamook Sharp Cheddar Cheese
  • 1 Tablespoon Mayonaise
  • 1 Egg
  • 2 tablespoons butter
  • 1 Tablespoon olive oil

For Sauce

1/4 Cup Mayonaise

!/4 Cup Sour Cream

1 Tablespoon Half and Half

1 tablespoon Tripping Vittles Tuscany Bread Dipping Spice.

 

Instructions

In a Small Food Processor, grind up stale bread for bread crumbs.  Remove to a mixing bowl add to the processor the kohlrabi and the red onion grind or grate up depending on the texture you like. Remove and add to bread crumbs. Add all other ingredients except butter and olive oil mix well.  Set to side

Heat butter and olive oil in a Cast Iron Pan once hot add your fritters cooking each side to a golden brown.

For the Sauce mix, all ingredients together at least a half hour before the meal let them sit in the fridge until you are ready to serve the fritters.

Notes

Serve on a plate topped with sauce and a little garlic scapes or green onion for color. This recipe makes 2-4 Fritters depending on the size you want your fritter to be.  I made two as a meal but they would make an awesome side dish to a steak in place of potato.

Right now you can only get the spices in Westerville at the Saturday Farmers Market but trust me when I say more is coming. I am, but one person and I try as hard as I can to do a little every few days.

Tripping on Old Cook Books(& new)

Posted on March 21, 2016

I love the history of food. Finding out where it came from who used what to make it first. There are many a feud in the culinary world about who invented what and who served it first. Back in a previous post I talked about the origin of the S’more. I like to read old cook books like other people read Nicholas Spark Novels.

Cookbooks are part history, they tell a story of what society was like at the time they were written. What type of  food was most desired and how the social customs of that time were incorporated. Think of the 1920’s Prohibition was in swing the war had ended the country was no longer under rationing. The era of Gatsby had ushered in opulent wealth and fine dining parties. The home refrigerator  came into existence along with Wonder Bread, White Castle and The A &W Drive In. Packaged frozen foods for home cooks and a slew of candy bars and sweets along with the beverage 7 up. Reading a cookbook from any given era of the past  is like uncovering a pharos  tomb layer by layer and discovering that 3000 year old honey is still good to use.

I love this process of seeing the way things were and where we are going with food and entertaining. One of my most prized possessions is my Grandmothers recipe box.

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My first Shared Recipe

It holds a treasure trove of our families food history. The photo above shows my first recipe that I ever shared with anyone written in my Grandmothers cursive. I do not know if she ever made the recipe but I do know she was proud to include it in her collection of recipes that date all the way back to the early 1900’s

The visit from my Mom has spurred conversation about some of the recipes she remembers my grandmother cooking for her as a child. Stories of the friends and relatives that had shared recipes with my Grandmother that she used regularly. We have had some laughs about our perception  of disgusting gross ingredients that were used at a certain time in history yet seeing that there are many recipes made with these ingredients.  We have marveled at how cooking has changed since my grandmother was young and on so many levels stayed exactly the same. My Grandmother would have been 106 this year. Take for instance the  making of a deviled egg. Boil said egg, peel,cut in half remove yolk mix with mayonnaise , mustard, salt and pepper, top with chive , paprika or caper. You can find recipes for deviled eggs through out culinary history but they all are basically the same.

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Board Party with Deviled Eggs

Over a bottle of wine a Board Party and Grandmas Recipes my Mom and I have chosen some  old recipes to share with Tripping Vittles readers. The first Is the afore mentioned Board Party. It started with my grandparents and parents in the early 60’s you take a big cutting board and a cheese knife is all you really need. Get yourself some crusty  french bread and your favorite crackers. arrange hunks of your favorite cheeses, slices of your favorite artesian meats add some fruit like apples or pears make some deviled eggs and some hummus and or a favorite dip arrange it all on your board and crack a bottle of wine or Champagne and enjoy! The great thing about a board party is it can travel to the tailgate of a pick up truck or the side of a ski slope. It is great next to a fire pit or fireplace. Ever since I was a child this has been our Christmas Eve nourishment while we opened presents.

I look forward to sharing some old family recipes and their history with you along with recipes from some of my old cookbooks and the history that they enclose.