We Like Making Our Own Stuff

Potato and Cheese Crusted Perch served with wild rice and acorn squash. If you are a regular reader of my blog, you will recall a post I put out in May 2012 titled, Dehydrating Potatoes .  In this post, I explained how I dehydrate potato slices and granules, and also alluded to future posts featuring recipes using the dehydrated potatoes.  Well, it has been about five months since that post, so maybe I should actually post a recipe for you, right!?  Sorry I'm such a slacker. This recipe for perch features the dehydrated potato granules.  If you haven't actually dehydrated any, you can either give it a go by following the instructions on Dehydrating Potatoes , or you can buy some granules at the grocery store.  Dehydrated foods are an excellent addition to the pantry and store well. I used perch as my fish of choice in the following recipe, but other freshwater game fish will work just as well, such as walleye or crappie.  I bet even your run of th...

October is here, how did that happen?  Time seems to have flown, summer is gone, and now we have chilly air and blaze-orange trees--a perfect time of the year to make some fall-flavored treats! We had an abundance of kabocha squash in our garden this year.  Kabocha is similar to butternut squash in taste and texture, but looks kinda like a green pumpkin in appearance: This squash seemed perfect for making fruit leather (or fruit roll-ups as some call them).  Fruit leather is simply pureed and dehydrated fruit (or vegetables in the case of squash).  Once it is dehydrated, it can be cut into strips and rolled up, making for a portable and excellent tasting snack.  The sugar becomes concentrated once the fruit is dehydrated, making it sweet, but without the high fructose corn syrup like the ones you buy at the store. You could actually puree your squash and dehydrate it plain--it would be tasty--but, being in the Autumn-y mood I was, I decided to t...