What We Eat in A Week. Delicious homestead meals made from scratch - Ep 64
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- Опубликовано: 11 июл 2024
- Join Pascale this week in the kitchen for a week of scratch made homestead meals featuring our lovely homegrown and raised produce.
#homesteading #homesteadcooking #foodvlog
00:00 Introduction
01:28 Cheesemaking: Saint Maure chevre
02:41 Cheesemaking: Hard goat's cheese
02:47 Cheesemaking: Haloumi
04:13 Breakfast: Porridge
04:40 Dinner: Mexican chilli pork mince with salsa and guacamole
09:34 Gathering eggs, fruit and vegetables from the garden
11:23 Breakfast: Rainbow chard with goats curds, poached eggs, fried zucchini and dukkah
12:00 Dinner: Brined chicken roasted with root vegetables and gravy
12:20 Dessert and Breakfast: Bread and butter pudding with rhubarb, berries and stone-fruit
14:19 Dinner: Leftover roast chicken with prunes and wine served with green beans and salad with creamy avocado dressing
15:52 Chicken bone broth
16:51 Dinner: Pork tacos with mango salsa and guacamole
20:05 Breakfast Fry-Up. Bacon, scrambled eggs, chicken kidneys, avocado and chicken bone broth.
20:55 Dinner: Marinated goat back straps and stuffed zucchini flowers
22:38 Breakfast/Dinner: Melon and Salumi
23:05 Breakfast: Beef schnitzels
23:38 Dinner: Steak, greek salad and avocado chocolate mousse
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FREE PROVISIONING GUIDE
Pascale has put together a FREE 40 page Provisioning Guide. The Guide explains and provides examples of how we can travel eating a variety of healthy and delicious meals for up to 6 months at a time on our tiny boat with no resupply. There has never been a better time to start learning how to increase the food storage potential of your home. I hope this guide will inspire you to make more informed long term provisioning choices for the future! For more information visit the Provisioning Page on our website ( www.freerangesailing.com/boat-provisioning ) or to grab a copy directly by clicking on the link below.
LINK HERE: Download your FREE Provisioning Guide: bit.ly/3adbloF
Also if you want to find out more about what I am cooking up every week for us at the homestead (and previously aboard SV Mirrool) you should follow my foodie Instagram page! gourmetsailor
Music Credits
Our theme tune (outro and/or intro song) Aquarium by TEVO. You can listen to his music here: soundcloud.app.goo.gl/4MAfa
All music sourced from Epidemic Sound (www.epidemicsound.com)
On the request of one of our patrons we put together a playlist of some of our music on Spotify. Follow along and listen here: open.spotify.com/playlist/4Qe...
When the avocados feel like they're getting ready to be eaten, put them in the refrigerator they will last twice as long. They will feel soft but when you open them they will be green. Another RUclips life hack that I learned. you make cooking look so easy.
I agree with you regarding dresses! I haven't worn pants for about 40 years. I ran around after 4 kids, taught school (including gym class), do yard work, and every other chore, as well as working out, running, and stretching in dresses (with bamboo bloomers when appropriate). I've never understood how the "pants are better" myth began.
The best dresses? Those with pockets! 👗
To answer your query, I really liked that style of video Pascale ... very interesting and gained heaps of ideas.. Cheers, Pots.
To see how healthy and growing your baby is shows what healthy food produces you all look good
Lovely editing as usual. Thanks for putting the time in. It's noticed and appreciated.
Your culinary achievements are most impressive.
You’d two are amazing. You’ve committed to and have taken on a lot. But, it suits you. I love that you lived the same way at sea. Next, you will pioneer a community in Antarctica and teach us how to turn ice into cheese while making gourmet meals out of seal meat and vegetables grown in a green house. You will use every part of the seal including making clothes from its hide. Can’t wait.
I was imagining some of our TV gourmet chefs watching this, and the tones of pure adoration it would have generated. Incredible. So THAT's how life's meant to be. It does look like hard work, though.
Everything looks tasty and for the record your failed cheese attempts were far better than I could have done. The way Constance is growing she will be able to help out in the kitchen soon.
Better hang on to that one Troy. She is a wonderful cook.
YOU are SO AMAZING!!!!! I have Truly LOVED following you through all the WILD times sailing around Australia !!! It has been an amazing ride!!!! NOW that you are on the Ramshackle Ranch with Constance I am LOVING it MORE you are BOTH Amazing and Fun to watch and Learn from!!!!..... you Always make me Smile from Ear to Ear... God Bless and KEEP DOing what you do YOU are AWESOME
Keep this type or theme coming. You are filling me with inspiration and hope! Thank you.
Thank you! I found this show motivating and inspirational…
Thanks for sharing!!! I love the walks with the cats and the goats and the dog!
Maybe my 5th time commenting something of this sort, but I'm very excited to hear that the two of you will be keeping bees. That's awesome.
Thank you for a wonderful episode! Pascale, you are a very industrious person, creating amazing gourmet dishes with your freshly produced home grown ingredients. Very inspiring, and you beautiful daughter is taking it all in too!
It was a joy to spend time in the kitchen with you. Yiu are a very creative chef❤
Loved watching the video - u must so proud of both of your efforts with your home grown food!
What a great and interesting episode Pascale. I would love to see more like this. ps your a great multi taster.
You guys eat extremely well!! You are an Amazing chef Pascal!! 🎉
Wow, Pascale! If I ever get to Oz, I'll be bugging you and Troy for a dinner invite!
A welcomed difference from the usual farm videos. A smorgasbord of delectable food. Well done. May plan to incorporate as a series 1/mth or seasonally.
it is interesting to see how the seasoning and cooking method differs in different part of the World. Nicely done.
You eat like royalty. And my goats only followed me when I had the Tucker bin in my hand.
OUTSTANDING video you guys eat like kings such a great job
All those recipes and I'm drooling something fierce. 🤤
Brilliant. Great work Pascale. Refreshingly original, interesting, packed full of detail, and giving ideas.
Really enjoyed watching and learning from you but, also appreciated your honesty about your results. Every time I get something wrong in the kitchen nowadays I see it as a step along the way to making cooking better food, which seems to be the same for you. You are a very good cook and roll model.
What an impressive week of food! Do you sound a bit tired? Your productions are inspiring. ❤🙏
Great video. I must save it as there is such a lot of information to absorb. I love your approach to cooking and to food.
The only thing I don't like about your episodes in the kitchen is that when they end I'm always hungry. Everything looks so good!
My thoughts are, everything you cook looks amazing, take back to the 50s 60s real cooking, well done 👍👍👍
The way you live is a great example to all, there would be fewer problems in the world if all took note. ❤️
this was so fun (and inspiring!) to watch. would love to see more of these. :)
Well I enjoyed your cooking extravaganza , hope you’re channel continues to grow because you deserve it
I love your “What we eat in a week” video. It’s one thing to grow the food and a whole other thing to know what to do with it when it is harvested! This type of video gives me no end of inspiration, so if you are willing and able to keep doing this style of video, I’d love it! 🙏❤️😊
I 'pickle' a sliced red onion in a mix of balsamic and rice wine vinegar and keep it in the fridge, then rinse under water before either eating raw or frying it up. I marinate my chicken in either yoghurt or milk, then rinse if I'm baking it. I'm told the protein in those helps to soften chicken meat.
Those tacos... Troy's face said it all! Awesome informative inspirational video, thank you 🙏🏼
That opening shot with the animals trailing behind was gold! Pascale I am so impressed with your cheese making and everything else. Absolute goals you guys ♥️
The golden brown fried flower petals looked most delicious to my eyes. I see you are truly an expert in the kitchen when I see how you manage to fry such delicate things to a light golden color.
So many delicious meals!
You are a wonderful chef Pascale. I shouldn't have watched this on an empty stomach, each meal had my mouth watering
Great episode. thanks for sharing some "real" cooking and not the performance art that masquerades as cooking shows these days!!!. keep up the great work
I have a strong hunch you guys will love this:
I call it Krautamole. Homemade sauerkraut w turmeric ginger and black pepper, mashed up w ripe avocados. En serio.
Troy you are a fortunate man. Pascal is a lovely human.
I was riveted, watching your technique, and the way you put different foods together. Michelin should be chasing you with stars!
Troy Troy Troy
You are so lucky to have a misso whos such a extraordinary cook ... Ive watched her make a meal out of nothing that make my mouth water . ( By nothing i mean what city folk would not know how to even attempted) cute bubs . New wouldn't be a ugly 1
Time in the kitchen style is just what I need. Thanks
Absolutely love this style of vlog. Inspiring and helpful information. Great lifestyle!
Loved this style video.... but now I'm hungry!
You're a fabulous nutritious foodie. Loved this walk through your kitchen week.
I loved all the frying in lard and tallow….
Wow! I followed your advice, and didn't watch this on an empty stomach, but everything looks so good that I may need a snack!😅
Take good care!
😀👍👍👍❤❤ Pascale, very nicely done, indeed! Constance is growing so quickly with your help. Bye for now from Seattle, WA. (Northwest USA)
Ha, watched this from a quiet night time anchorage in southern Tasmania. I had a humble can of baked beans for dinner so I was rather envious of you munching into all that fabulous food.
Incredible to see what you have acheived. U eat well!! Loved this video. Very inspiring
Every single dish looked perfect and for some reason the Greek salad really stood out to me as total perfection. I would have eaten more than my fair share of that if I was at that bbq. I bet you didn't bring any of that home lol. cheers.
Tip re dry chicken - an instant read thermometer is your friend, google minimum safe temp and keep in mind any meat will go up another 5 degrees after cooking.
Wow Pascale, I learned sooo much this time from your cooking recipes. I adore listening to you. Many thanks! 😮❤
Thanks Chris so nice to hear from you!
14:43 That's pretty cool that you have avocados where you are at. I am in Texas and trying to grow avocados. They are so delicious, but the weather has been strange lately and we are dealing with hard freezes every year. This year I got the protection protocol right and both my young trees made it through winter. Hopefully will have guacamole in 2025.
When I buy a few pounds of onions, i dice several of them and put in selected amounts and put in the freezer. Since I have no more than one onion in a ziplock bag, the onions are ready to be used without having to dice an onion, and or worry that some of the onions have gone soft.
And I bet you were whistling Dixie the whole time. At the end of the video I was exhausted and that was just watching, wow what a mum!
Hello Pascal and Troy,
It's been great following you on your journey all these years.
I love the cooking vids as it's great to see you eat from farm to table. A question and or maybe a tip.
Have you ever thought about getting/using an air fryer? I used to think they were a gimmick as no self respecting chef would ever own one. That is until I was gifted one and it's moved to my primary means of cooking almost all my meals. It's more or less a counter top convection oven. Yes it will never replace a fry pan for eggs and the like but you can make quick roast meals, fresh pizza, bacon, french toast, bake breads and sweet doughs, "hard boil" eggs in it, and yes you can air-fry in it. I even roast frozen veg right from the freezer with it. If you plan out your cooking, you can cook a whole meal in the airfryer and have all the items done at the same time usually quicker than using the oven and stove. It cuts the cooking time of most meals and I reheat almost all my meals in it. Also it's a breeze to clean up which is nice for single people and busy parents. Another bonus is that it doesn't heat up the kitchen anywhere near what a normal oven does which is a blessing in the summer.
Again, Just a thought.
Love your videos and I wish you and yours all the best on your journey.
Great video Pascale , Absolutely make more like that :)
I have this dress and caught it on a door frame! I was soo frustrated. They are so comfy and nice! - Alysse (Practical Permaculture Podcast Co-Host)
FreeRange-BlackBerry: Hopefully I have the season right with your being polar opposites of us here in the Pacific Northwest. Anyway you simply must try making freezer jam. Though raspberry is to die for and strawberry is a fan favorite, my personal favorite is wild blackberry (probably because they're free). Freezer jam is made with “Sure Jell Original Premium Fruit Pectin” which should be available at your local grocery store.
It's much easier than making conventional jam. The only real work is to run the berries through a hand crank sieve strainer that I see you already have from past videos . Be sure they are at room temp or even better warmed by the sun. This will help the sugar dissolve completely quicker.
For blackberry jam be sure to toss in a few of the tart ones that are not quite ripe. I find it enhances the flavor. If the blackberry seeds bother you, try putting the blackberries through a juicer running the pulp through several times to get all the juice out of the pulp. The resulting jam made from the juicer has a smooth texture similar to grape jam.
It is called freezer jam because it's not vacuum sealed due to the ambient process so it will spoil on the shelf. I would imagine using the canning attachment on a vacuum bag sealer would make shelving possible but I have never tried. If anyone has any personal experience with a vacuum sealer attachment used on freezer jam I am sure Pascale would appreciate it to save room in her packed freezer.
It's positively delicious (with or without the seeds). I know that for the two of you freezer space is at a premium but trust me, it's worth it. Try freezer jam with your favorite berries when you have a chance, I guarantee you won't be disappointed.
Thanks: TimSharkey_LensN2shutter
I am not such a big fan of this video, However, because I prefer the boat build videos of late I have to be fair others may prefer this over the build or garden animal care type so am perfectly happy to have this type in the mix.
Having said that it wasn't a waste of time to watch and I learnt or was reminded of things that will be useful (even though I skimmed through it a tad). My wife and I laughed at lunch as we realised to that our meals follow a theme of similar products monotony broken by the changing seasons somewhat so Russian red tomato slices on toast with Avo most of the week this week Zucchini grilled for dinner as they are at their best, winter is for canned produce so lots of that going on too.
You are an amazing cook!
HAHAH, I had just finished eating before I started watching this video. I have to go find a snack. I would love to have anything you prepare! love you guys!
Consider getting a remote thermometer. It will give you the temperature inside of meat in the oven, or on the grill. Good ones will alarm when the meat is at exactly the right temperature.
❤ INPRESSIVE Patsy , ESPECIALLY the cheese making Lucky u all Its an effort to do anything with a little one 🥰 I had four boys GR8 video 😊
PASKY word check 😮
Great video loved it and thanks for the idea of the vegan moose
Hi Pascale. Watched all the way to the end so it's a "yes" from me. Picked up a tip or two so thanks for that. Have you tried "BEERCAN CHICKEN"? I try only to cook free-range birds myself and found it's ideal for roasting, while keeping the bird moist (or perhaps you prefer succulent haha) on the inside. Great variation on this channel, love it. Looking forwards to the ol' fella's next boat build episode too. Peace.
I do a nice roast chicken at least once a week.. I always spatchcock my chicken before roasting, they roast more evenly and I keep the back piece I cut out in a bag in the freezer till I have enough for bone broth. I roast at 425F for 35-40 mins depending on the size. I enjoy your videos! Cheers from 🇨🇦
Wow thanks for sharing that Pascale! It’s obvious that was a lot of filming and editing to create such a seamless documentary.
Hi Pascale, your food looked lovely and tasty, well done for all your efforts. Wishing you all the best from the UK.
Even though I've already eaten dinner and I'm full, your meals made me drool. I'm not fond of the meals you prepared from the sea. I absolutely love the meals that come from your garden. Thank you for sharing. 😋
All the dishes are so lovely and colourful 😍 yummmmo
Still the gourmet pascal bit easier than the little galley on the boat looks sumptuous
YUM!!!
It's easy to see how much of a passion this has become for you! I absolutely loved the family walk at the beginning with the dog and goats and cat!
Great content. Definitely hungry now!
Pascale, it is always a joy watching you prepare delicious food! All the best to you and your family 😊
just brilliant, WOW
I love watching this type of video - especially seeing the garden to plate style of cooking and using the foods you have preserved.
I couldn’t finish watching the video, I got WAY too hungry and had to go refuel 👍🏼❤️ - then I came back and finished watching
Troy and Constance are so spoilt
I love your culinary episodes Pasky, as it always makes me look forward to my soon to be new teeth. About three months to go! Great video!
Beautiful cover photo.
I’m new to your channel and it’s very enjoyable
Im hungry now
Love the way you carry Constance so she can watch what you're doing and be involved in the process. (How does she cope with the onion slicing??) That will be fantastic for her development in every way.
I wish I had've done that with my daughters. I'm a vegetarian, but I do appreciate the attention to detail and commitment to healthy, sustainable farming practises when it comes to your meat preparation and curing.
Really Well done!! (I'm not talking about the steak...) brilliant videos, well presented!! Love the content.
Love this type of video
Hopefully your cuisine will get more Moist !
Mmmmmm... and great camera-work too!
Yummm!
Yummylicious scrum diddly..
Your baby is such a cutie❤❤❤❤
Pascale, will u be my wife?
Absolutely loved this episode
You’re doing all the things I wish to do!!!
Amazing cooking skills👏👏👏, Troy is one spoil man😜What are your go to cook books?