How to Make Whole Wheat Sourdough Bread



- Ingredients -
1 cup fresh whole wheat sour dough starter (instructions below - you'll need 1 lb flour & a gallon of distilled water if making the starter yourself)
½ cup water
1 teaspoon salt
¼ cup honey
1 cup + 1-2 cups whole wheat flour

- Tools - 
Weston Manual Kitchen Mixer
Weston Baking Mat


Step One | Starter - skip if you already have starter

For the starter, you will need a packet of sourdough culture, distilled water, whole wheat flour, a mason jar, a rubber band, and a piece of Cheesecloth.

Start by mixing together the packet of starter to a tablespoon of whole wheat flour and a tablespoon of water in your jar. Cover the jar with the cheesecloth and wrap a rubber band around the mouth of the jar to secure the cheesecloth. Let sit in a warm place that's 70-85 degrees for 12 hours.

Add 2 tablespoons of water and 2 tablespoons of flour to the jar and stir. Let sit another 12 hours.

Add ¼ cup of flour and ¼ cup of water to the jar. Let sit another 12 hours.

Add ½ cup of flour and ½ cup of water to the jar. Let sit another 12 hours.

Pour the starter into another glass jar until you have just ½ cup of starter left in your original jar. Add ½ cup water and 1 cup flour to this original jar with ½ cup of starter.

For the next 3 days, repeat this process of discarding down to ½ cup of starter and adding the ½ cup of water and 1 cup flour every 12 hours. Your starter will be ready to use at the end of this process.

Step Two | Make Dough

In your Kitchen Mixer, combine your 1 cup of starter with the ½ cup of water. Add in the honey, salt, and 1 cup of flour and continue to mix.


Drop the dough from the mixer onto a floured surface. Knead the dough 10 minutes, adding flour until the dough is no longer sticky. Cover and let rise in a buttered dish for 2-8 hours, until doubled. Punch the dough down, then allow it to rise again until doubled.

Step Three | Bake

Preheat oven to 400ºF.

Make a round from the dough, then make slashes in the top of the dough.

Bake on a Baking Mat at 400 degrees for 30-40 minutes, until browned. Enjoy, perhaps with Homemade Cilantro-Lime Butter.






Smoked Iced Coffee with Bourbon & Molasses

Dad likes his coffee. Dad loves his bourbon. What better treat for Father's Day than a Bourbon-spiked Iced Coffee? ...Oh yeah, and did we mention we smoked the beans?

- Ingredients - 
4 tablespoons (pre-grind) whole coffee beans, smoked (directions below)
16 oz water
1 oz bourbon
½ oz molasses
optional: cream

- Tools - 
Weston Smoker
wood chips for smoking (we used apple - use something similar that's sweet & not harsh)
coffee grinder (we used our Manual Food Grinder - you could also use our Grain Grinder)
coffee maker or press (a French Press is perfect for this recipe)


How To

Step One | Smoke the Coffee Beans

Soak your wood chips for 30 minutes. Preheat your Smoker to 200 degrees. Fill the water bowl. Once the smoker is preheated and the wood chips are ready, load the wood chips into the box.

Layer a smoker rack with foil and poke small holes all over. Pour on the coffee beans in one layer. Smoke for 1 hour at 200. You can feel free to smoke a whole bag of coffee beans in a batch - you simply only need 4 tablespoons for the coffee.



Step Two | Grind Beans

Once smoked, grind the coffee beans coarsely (like breadcrumbs - not finely like powder).


Step Three | Make Coffee

Bring the water to a boil, then let cool for 1 minute.

Pour the grounds into your French press, then pour the water over them. Stir vigorously, then place the lid onto your press. Let steep 4 minutes, then push down the plunger and pour the coffee into a jar. If you're not using a French press, simply use your coffee maker or press as you usually would.

Step Four | Concoct

While the coffee is still hot, stir in the molasses. To expedite the cooling process (and also get some air into the coffee), pour the coffee back and forth between two jars for about a minute, then place the jar into the fridge until you're ready to use - or if serving 'immediately,' place it into the freezer for 15-30 minutes.

This is a great recipe for cream-in-your-coffee lovers

Once chilled, stir in the bourbon, then pour over ice. It's now ready to enjoy!




Making Homemade Butter in the Weston Manual Kitchen Kit


Making butter from scratch is so much easier than you thought it was — especially if you have a Weston Kitchen Kit. It's like a mini handheld stand mixer. You pour in the cream, start turning the easy-turn rotary handle, and in 5 minutes you have butter. 

Cilantro Lime Compound Butter Recipe

- Ingredients - 

1 cup heavy cream
zest of 1 lime
1 tablespoon chopped fresh cilantro
1/2 teaspoon red pepper flakes
pinch salt

- Tools - 
Weston Manual Kitchen Kit


Use your Manual Kitchen Kit to zest the lime (mandoline attachment with small grater) and chop the cilantro (chopping blade attachment).

Remove the attachments and insert the beater. Sprinkle in the chili flakes and salt, then pour in the cream.


Secure the lid, then turn the handle to beat, about five minutes, until texture is consistent with butter. At around 2 minutes, you'll have whipped cream. At 3 minutes the cream will separate. And at 5, it will be whipped into butter.

Just about ready















You can simply scrape it into a bowl and refrigerate it until you're ready to use it at this point. You can also mold it by using plastic wrap to squeeze it together and use your hands to roll it into a cylinder or shape it into a ball. 


This technique can be used to make all types of butter, not just Cilantro Lime Butter.




Tip: Try the Cilantro Lime Butter on cornbread (like we did), grilled chicken, fish, shrimp or roasted corn.


Chilled Beet Soup for Summer

Beets are in season here in June, which makes this Chilled Beet Soup a seasonal, local, and refreshing Summer lunch or dinner.

makes one quart

- Ingredients - 

3 large beets, roughly chopped
1/8 cup olive oil
1/8 cup tarragon vinegar (if not available, use cider vinegar and spinkle in chopped fresh tarragon)
2 teaspoons pepper
1 teaspoon kosher salt

juice from 1/4 lemon
1/2 cup water
1/4 cup heavy cream

1/4 cup Greek yogurt
1/2 carrot, shredded
2 radishes, chopped
4 chives, chopped
small handful fresh dill leaves

- Tools - 
Weston Baking Mat
Weston Food Mill or Cone Strainer


Preheat oven to 400ºF. Lay the beets out on a Baking Mat-lined baking sheet. Drizzle the beets with the oil and vinegar, then sprinkle with salt and pepper. Roast at 400º for 45 minutes to an hour, until the beets are soft and browned.


Once roasted, use your Food Mill or Cone Strainer to press the beets into a puree, leaving behind the skin. In a medium bowl, mix together the beet puree, lemon juice, water and cream. Place into the refrigerator to chill for one hour.


While the soup chills, shred your carrots, chop your radishes, chop your chives, and separate the dill leaves from the stem. Once you're ready to serve the soup, scoop a dollop of Greek yogurt onto the top, then sprinkle on the carrot, radish, chives and dill. Enjoy!


BLT Pasta Salad



- Ingredients - 

Pasta
1 cup flour
1 extra large egg
1 tablespoon olive oil

Dressing
1/2 cup mayo
3 garlic cloves, smashed
1 teaspoon black pepper
1/4 cup loosely packed Italian parsley

3 strips crispy bacon
1 cup cherry tomatoes, halved
1/4 cup chopped romaine lettuce

- Tools - 
Weston Tube Pasta Machine
(you can also make this pasta salad with any other type of noodle, so feel free to use your traditional pasta machine instead)
Weston Manual Kitchen Kit with Chopper inserted


Step One | Make Pasta 

Assemble the Dough Mixing Kit in the Pasta Machine. Pour in the flour, oil and egg. Turn the handle to mix the dough until uniform, about five minutes. If using a traditional pasta machine, use the well method to prepare your dough.

Remove the Kit from the Tube Pasta Machine and assemble it for pasta making, using the macaroni die. Feed the dough into the auger and turn the handle to extrude the macaroni from the die. Use the included spatula to cut the macaroni. If using a traditional pasta machine, feed the dough into the rollers to flatten, then feed the dough sheet into the noodle cutter.


Once all of your noodles are prepared, put a pot of water on to boil. Once boiling, add the noodles and cook for 3 minutes, then drain.

Step Two | Prepare Dressing

While the noodles boil, combine all dressing ingredients in the Kitchen Kit, then turn the handle to chop, about one minute.


Step Three | Assemble

In a large bowl, mix together fresh noodles, dressing, bacon, tomatoes and lettuce. Chill for a few hours, then serve. If you don't plan to serve the pasta salad right after chilling, you may want to keep the lettuce, bacon & tomatoes separate from the pasta & dressing, and add them just before serving.




Make Your Own Apple Cider Vinegar


 This might be the easier thing we've done all year.

 makes 1 cup vinegar

- Ingredients - 
6 apples, mixed variety
1 cup water

- Tools - 
Weston Apple Peeler
Jar, sanitized
Cheesecloth


1. Use your Apple Peeler to peel & core your apples. Use the apple slices to make fritters or some other tasty treat.


2. Dump the peels and cores into a jar with 1 cup water.


Cover with cheesecloth and allow to ferment in a cool, dry place.



3. After two weeks, remove the scraps.

Don't say 'gross!' That white stuff forming on top is the "vinegar mother." You can add that mother to cider or wine to make future batches of vinegar. 

We simply tipped our jar, cheesecloth still intact, into another container to strain the scraps from the fermenting vinegar, We then composted the leftover peels & cores and returned the liquid to the jar.


4. Let the liquid ferment another 2-4 weeks, covered with cheesecloth, until the smell from the jar is sweet & pungent.


5. Scrape the mother from the top and store for future vinegar-making ventures. The vinegar is now ready to use. Seal it and store in a cool, dry place.

6. Consider making a shrub!


DIY Homemade Burrata Cheese Recipe

Burrata cheese is made of a stretchy mozzarella shell that's filled with creamy mozzarella curds.


- Ingredients - 
½ gallon milk
¾ teaspoon citric acid, dissolved in a little water
¼ rennet tablet, dissolved in a little water
1 tablespoon cream
1 teaspoon salt
1 teaspoon sugar

- Tools - 
Weston Cone Strainer
Weston Cheesecloth


Step One | Make Cheese Curds

1. Heat milk to 100ºF.

The setup: Milk, citric acid, rennet, cream, salt & sugar

2. Add the dissolved citric acid.

Small curds begin to form shortly after the acid is added.

3. Once curds begin to form, add the dissolved rennet.

4. Allow the rennet to further curdle the milk for about 15 minutes.

Larger curds begin to form and float

5. A thick layer of curds should now be floating at the top. Cut them into 1" squares.

6. Bring the temperature up to 105ºF, stirring gently for 10 minutes.

7. Use the Cone Strainer to strain the thick curds.


If you're storing the burrata for more than a few days, reserve the liquid whey. You can store the burrata pouches in an airtight container, covered with the liquid. 

Step Two | Prepare the Cheese Filling

1. Divide the curds in half.

2. Use your fingers to mush one half of the curds, then add in the cream.

3. Mix until uniform. Set aside.

Step Three | Mozzarella

1. Use the Cheesecloth to press & strain the other half of the curds.

2. Microwave them for 30 seconds. Continue to microwave in 30 second intervals until you have melted mozzarella.

3. Use your fingers to pull and stretch the mozzarella into four rounds (be careful, they'll likely be very hot and you don't want to be scolded - but if you let it cool completely, you won't be able to shape it).

Step Four | Assemble Burrata

Spoon the filling into the center of the still hot & stretchy mozzarella round, then gently seal it closed, into a pouch or ball. If you have a tough time sealing them, you can use twine. Enjoy! Seal & refrigerate what you don't use immediately. If you're storing for longer, place them into a container and cover them completely with your reserved whey or with a salt water brine (½ teaspoon salt/1 cup water).





Morning Juice Shots


Did you know we make a juicing attachment for our #8 Electric Meat Grinder? It's true! Not only that, it works extremely well. We gave it a spin when making these Morning Juice Shots. Citrus base, some ginger zing and a touch of spice — these shots are, in a word: zippy! 

makes ½ cup

- Ingredients - 
1 orange, peeled
1" piece ginger, peeled and roughly chopped
1 slice red hot chili pepper, sliced toward the stem (for heat)

- Tools - 
Weston #8 Meat Grinder with Juicer Attachment
or other home juicer


Attach the Juicer to the Grinder and load the ingredients into the grinder tray.


Turn the Grinder on and use the stomper to push the ingredients into the neck of the grinder.


Juice will pour from beneath the juicer.


Pulp will extrude from the end of the juicer.


And you can now enjoy your fresh-pressed morning juice shot.

Slow Cooker Wild Turkey Meatloaf Sandwiches


There are two things you should never settle for: dry meatloaf and dry turkey. Turkey season always finds us looking for ways to make a moist, tender dish from our harvest. This little slow cooker trick of ours makes just about any meatloaf exceptional, even wild turkey meatloaf. The butter also helps... 

Makes 6-8 sandwiches

- Ingredients - 

Wild Turkey Meatloaf
2 lbs wild turkey (you're grinding it, so any cut will do)
3 garlic cloves, minced
½ white onion, minced
handful fresh flat leaf parsley, chopped
1 egg
2 tablespoons Weston Mesquite Seasoning
1 tablespoon butter, softened
1 tablespoon Worcestershire sauce

Bourbon Molasses BBQ Sauce
½ cup molasses
2 oz tomato paste
⅛ cup Worcestershire sauce
⅛ cup apple cider vinegar
1 tablespoon bourbon (We like Maker's Mark for this)
1 teaspoon Tabasco sauce

Sandwich 
(each of these just depend on how many sandwiches you're making and how much you like cheese and bacon)
cheddar
slices of cooked bacon
hoagie buns

- Tools - 
Weston Meat Grinder
Weston Slow Cooker
Weston Smoker



Use a Meat Grinder to grind the turkey through a coarse (7mm or so) plate. Mix in the remaining meatloaf ingredients. We used our Chopper to chop the parsley and mince the onions and garlic.

Grinding turkey through the coarse plate maintains the meat's integrity (no mush here)

Butter the bottom and sides of the Slow Cooker crock. Pack the ground meat mixture into the crock tightly. Cook on low for 3 hours. The turkey is ready when a thermometer inserted into the center of the meatloaf reads 165ºF.

Freshly ground wild turkey pressed into the slow cooker crock, ready to become meatloaf

Preheat your Smoker to 200ºF. While the turkey meatloaf cooks, prepare the sauce by whisking together the ingredients.

We used our Chopper to finely mince the onion.
Slather the sauce onto a sheet of foil, then smoke the sauce at 200ºF for 1 hour.

Freshly smoked bourbon molasses BBQ

Once the meatloaf is done and the sauce is smoked, you're ready to make sandwiches. Slice off the amount of meatloaf that you're going to eat now, and then fry it in a skillet with a little oil, over high heat, just until browned.

Tender, moist meatloaf in the slow cooker

You can vacuum seal and store the rest of the meatloaf in the fridge or freezer until you're ready for more.

The finished product

Once you have flipped the slices of meatloaf, place a slice of cheddar on the browned side to allow it to melt while frying. Assemble the sandwiches by placing the meatloaf into a hoagie roll with a couple of slices of bacon.

Turkey meatloaf, gooey cheddar, crispy bacon, and thick, smoky bourbon BBQ sauce





Green Chorizo Bison Burgers for Earth Day


It doesn't have to be Earth Day to eat sustainably, but it's certainly a good day to be reminded to. Bison can be an especially sustainable alternative to the beef you buy at the store. Federal law prohibits artificial growth hormones when it comes to bison. The species is also more capable of staying healthy on their own so few antibiotics are used in their farming. They also don't have nearly the environmental footprint of a cow, eating much less and treading more lightly. Those of you who harvest your own meat are likely thinking, "Hey, my wild bison / venison / elk is just as sustainable as farmed bison!" We agree and that's why we're thrilled that this recipe will be just as delicious using your harvested meat. 


makes four ¼ lb. patties

- Ingredients - 

1 lb bison, cubed
½ cup fresh cilantro
½ cup fresh curley parsley
¼ cup fresh spinach
2 serrano peppers
5 sprigs fresh oregano, stems removed
1 garlic clove, smashed

1 teaspoon kosher salt
1 tablespoon coarse black pepper

Sweet Potato Hash
1 sweet potato
½ teaspoon coriander
½ teaspoon cumin
½ cloves
½ teaspoon pepper
⅛ teaspoon salt

For Serving
12 oz queso fresco
buns


- Tools -
Weston Smoker and wood chips



Step One | Preheat Smoker
Preheat your Smoker to 200ºF. Fill the water bowl and soak your wood chips. 

Step Two | Grind Bison Meat
Use a Chopper to roughly chop together the spinach, herbs and garlic. 

Chopped spinach, parsley, oregano, cilantro, serranos & garlic

Use a Meat Grinder to grind together the burger ingredients through a coarse (7mm) plate (leave out the salt & pepper). 

One of the many benefits to grinding you're own meat is being able to grind fresh herbs right into the ground meat
Once the ingredients have been ground together, sprinkle in the salt and pepper. 

The finished product: freshly ground bison peppered with greenery

Step Three | Form Burger Patties
Form the ground bison into patties using a Burger Press.

This will press the meat together tightly and ensure that the patties don't fall apart in the smoker. If you're still worried that they will, you can freeze them overnight or use foil, poked with holes, on the racks. 

Step Four | Smoke Burgers
Place the patties onto the racks of your smoker and smoke at 200ºF for 30 minutes, or until the internal temperature reaches your preference. 

A smoked burger is where it's at.
We love a good 140º medium rare burger, so we pulled the burgers at 135. Remember to account for resting time - you'll probably want to cook the burgers to 5º less than your final temperature. 



Step Five | Prepare Sweet Potato Hash
While the burgers are smoking, make your sweet potato hash. Preheat the oil to 375ºF. Quickly cube the Sweet Potato using the French Fry Cutter.

We wrap our sweet potatoes in a wet paper towel or cloth and microwave them for 45 seconds before putting them through the cutter. 
Deep fry for 5 minutes, tossing occasionally, or until the cubes begin to brown lightly. Remove from the fryer basket and immediately toss with the seasonings.  

Golden brown sweet potato hashbrowns, fresh from the fryer

Step Six | Assemble in the Smoker
While the burgers are still in smoker and have about 5 minutes left, pile the sweet potato hash onto the tops of the burgers, then crumble the queso fresco on top of that. This will keep the hash hot and melt the cheese.


Carefully remove the patties and serve on buns or wrap in tortillas. Condiments are up to you. These are very flavorful, juicy burgers, so we ate ours without anything else. Sour cream, mayonnaise, hot sauce and any combination of those will all be good accompaniments if you so choose.