How Fermentation Works:

Fermentation begins when microorganisms—such as lactic acid bacteria or yeast—consume natural sugars in foods. As they do, they produce compounds that prevent harmful bacteria from growing. This creates a safe, shelf-stable product with a distinct tangy, complex flavor. Common fermented foods include sauerkraut, kimchi, yogurt, sourdough bread, miso, and pickles.

The environment is key to successful fermentation. Salt is often used to draw moisture from vegetables and create conditions that favor beneficial bacteria. Time and temperature also play an important role, allowing flavors to develop slowly and naturally.

Benefits of Fermenting in Cooking:

• Improved digestion: Fermented foods support gut health by introducing beneficial probiotics.
• Enhanced flavor: Fermentation adds depth, acidity, and complexity that can’t be achieved through quick cooking methods.
• Preservation: This technique extends the life of seasonal foods without refrigeration.
• Nutrition: Fermentation can increase vitamin levels and make nutrients easier to absorb.

Fermentation and the New Year:

In many cultures, fermented foods are eaten around the New Year to symbolize renewal, health, and transformation. Just as fermentation turns simple ingredients into something richer and stronger, the New Year represents personal growth and fresh beginnings.

Incorporating fermentation into your cooking—especially at the start of the year—is a meaningful way to honor tradition while nourishing both body and spirit.

The post Fermenting Foods: An Ancient Technique for Renewal and Flavor first appeared on The Bedford Tribune.

Recipes adapted from materials preserved in the Bedford Garden Club archives.

Classic Herb Bread (Makes 1 Loaf)

This softly spiced loaf is subtly sweet with a savory herbal finish, making it ideal for slicing and serving with butter.

Ingredients:

• 3/4 cup sugar
• 2 tablespoons soft shortening
• 1 egg
• 1 1/2 cups milk
• 3 cups sifted flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon basil or sage
• 2 teaspoons caraway seed
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat oven to 350 degrees. Grease a 9 x 5 x 3 loaf pan.
2. Mix sugar, shortening, and egg thoroughly. Stir in milk.
3. Sift flour, then sift again with baking powder, salt, herbs, caraway seed, and nutmeg.
4. Stir dry ingredients into the wet mixture until combined.
5. Pour batter into prepared pan.
6. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before slicing with a thin, sharp knife.

Little Rosemary Loaves

These small loaves are lightly sweet and delicately scented with rosemary—perfect for gifting or serving with tea.

Ingredients:

• 2 cups water
• 1 cup raisins
• 2 teaspoons baking powder
• 1 tablespoon rosemary
• 1/2 cup butter
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 4 cups flour

Instructions:

1. Combine water, raisins, baking powder, and rosemary in a saucepan. Bring to a boil and cook for 2 minutes, stirring.
2. Allow mixture to cool.
3. Cream butter with sugar. Add eggs and vanilla.
4. Stir in raisin mixture alternately with flour until well mixed.
5. Fill well-greased small cans or mini loaf pans about 2/3 full.
6. Bake at 350 degrees for about 1 hour. Adjust time if using larger containers.
7. Cool in the pan before removing.

Rosemary substitutions: basil, parsley, celery leaves, marjoram, or lovage.

The post Baking with Herbs: Two Timeless Recipes to Try at Home first appeared on The Bedford Tribune.

Tender herbs such as basil are well suited for tomato-based dishes, omelets, fish, salads, and vegetables, where their fresh flavor can shine without overpowering the dish. Thyme, a more robust herb, pairs naturally with chicken, sausage, stews, and chowders, offering warmth and balance during longer cooking times.

Delicate herbs like chervil and tarragon are especially effective in egg dishes, cream sauces, and seafood, lending a subtle, refined flavor that complements rather than dominates. For heartier fare, herbs such as rosemary, sage, and marjoram have long been associated with meats including beef, pork, lamb, turkey, and duck. These herbs are commonly used in stuffings, sausages, and roasts, where their bold character holds up well during cooking.

Bright, fresh herbs also play an important role. Mint adds lift to peas, carrots, fruit salads, and desserts, while dill weed enhances fish, eggs, squash, and cheese-based dishes with its distinctive, clean taste.

What this archived guide reminds us is that cooking with herbs doesn’t need to be complicated. These traditional pairings—preserved through the Bedford Garden Club—remain just as useful today, offering a practical foundation for flavorful, confident cooking rooted in community knowledge and tradition.

The post Cooking with Herbs: Timeless Pairings from the Bedford Garden Club Archives first appeared on The Bedford Tribune.

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3–4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2–4 tablespoons milk or heavy cream
• Pinch of salt (optional, but enhances flavor)

Instructions:

1. Beat the Butter:
   In a large bowl, use a hand mixer or stand mixer to beat the softened butter on medium speed for 2–3 minutes, until light, pale, and creamy. This step creates a fluffier frosting.
2. Add Powdered Sugar:
   Add the powdered sugar 1 cup at a time, beating on low speed to avoid a sugar cloud. Once combined, increase to medium speed. Start with 3 cups and add more later if needed to thicken.
3. Add Vanilla & Liquid:
   Add the vanilla extract and 2 tablespoons of milk or cream. Beat on medium-high for another 2–3 minutes.
   • For thicker frosting: add more powdered sugar.
   • For thinner, silkier frosting: add another splash of milk or cream.
4. Adjust Consistency:
   Add a pinch of salt if the frosting tastes overly sweet. Continue beating until smooth and spreadable.
5. Use or Store:
   Use immediately or refrigerate for up to 1 week. Bring back to room temperature and re-whip before using.

Why This Works:

This buttercream is stable, easy to spread, and perfect for beginners. It’s also endlessly customizable—add cocoa powder for chocolate, food coloring for decoration, or almond, lemon, or peppermint extract for fun variations.

The post Basic Vanilla Buttercream Frosting first appeared on The Bedford Tribune.

Why does this matter so much? Frosting — especially buttercream — is extremely temperature sensitive. Even warmth that feels mild to your hand can cause the butter in frosting to soften or melt. Applying it too early results in a messy, unstable coating, and no amount of extra frosting will fix it.

To ensure success, follow these cooling basics:

• Let the cake rest in its pan for 10–15 minutes, then turn it onto a rack. This prevents breakage.
• Use a wire cooling rack, which allows air to circulate around the entire cake.
• Wait at least 1–2 hours, depending on cake size, until no warmth remains.
• For extra insurance, refrigerate the cake for 20–30 minutes before frosting. A slightly chilled cake creates clean, smooth results.

Cooling fully also makes your frosting easier to spread, reduces crumbs, and helps designs hold their shape. Whether you’re piping borders or spreading a simple swirl, starting with a cool cake is the secret to a polished, professional finish — no advanced decorating skills required.

The post The Most Important Tip for Perfect Frosting — Let It Cool Completely first appeared on The Bedford Tribune.

Ingredients:

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Instructions:

1. Preheat oven to 350°F (177°C).
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, mix melted butter, brown sugar, granulated sugar, egg, and vanilla.
4. Combine wet and dry ingredients; fold in chocolate chips.
5. Scoop onto a baking sheet and bake for 10–12 minutes.

2. Fluffy Buttermilk Pancakes (Uses Baking Powder)

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 egg
• ¾ cup buttermilk
• 2 tablespoons melted butter

Instructions:

1. Whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk egg, buttermilk, and melted butter.
3. Combine gently—do not overmix.
4. Cook on a preheated griddle until bubbles form; flip and cook until golden.

The post Classic Cookies and Fluffy Pancakes: Baking Soda and Baking Powder in Action first appeared on The Bedford Tribune.

Baking soda, or sodium bicarbonate, is a single-ingredient leavening agent. It requires an acid (like lemon juice, vinegar, yogurt, or brown sugar) and moisture to activate. When combined with acid, it produces carbon dioxide bubbles, causing doughs and batters to rise. Because it reacts immediately, recipes using baking soda must be baked right away. Baking soda also contributes to browning, giving cookies and quick breads a golden color.

Baking powder, on the other hand, contains three ingredients: baking soda, an acid (usually cream of tartar), and a stabilizer like cornstarch. Most baking powders are double-acting, meaning they release some gas when mixed with liquid and more when exposed to heat. This makes baking powder more versatile—recipes without their own acidic ingredients rely on baking powder to rise properly.

Using too much baking soda can cause baked goods to taste metallic or soapy, while too much baking powder can make them rise quickly and collapse. Choosing the correct leavener keeps textures light, flavors balanced, and structures stable.

By understanding the difference between these two pantry staples, you’ll gain better control over your baked goods—ensuring muffins are fluffy, cookies are tender, and cakes rise beautifully every time.

The post Back to Basics: Understanding the Difference Between Baking Soda and Baking Powder first appeared on The Bedford Tribune.

• 2 boneless, skinless chicken breasts
• 1 red bell pepper
• 1 medium carrot
• 1 small zucchini
• 2 cloves garlic
• 2 tablespoons soy sauce
• 1 tablespoon olive oil or sesame oil
• Salt and pepper to taste

Instructions:

1. Set Up Your Workstation:
   • Place a damp towel under your cutting board to prevent slipping.
   • If possible, use two boards—one for the chicken and one for the vegetables—to prevent cross-contamination.
2. Prep the Chicken:
   • On your designated meat board, slice the chicken into thin strips. Set aside on a clean plate and wash your hands, knife, and cutting board thoroughly with hot, soapy water.
3. Prep the Vegetables:
   • On a separate board, slice the bell pepper, carrot, and zucchini into thin, even strips. Mince the garlic. Keep your fingers tucked in using the “claw grip” for safety.
4. Cook:
   • Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
   • Add vegetables and stir-fry for 3–4 minutes until crisp-tender. Return the chicken to the pan, stir in soy sauce, and cook for 1–2 minutes more.
5. Serve:
   • Season with salt and pepper and serve hot over rice or noodles.

This stir-fry emphasizes safe food handling—separating raw meat from fresh produce—and helps practice efficient chopping, organization, and cleaning. It’s a flavorful, hands-on way to reinforce cutting board basics while creating a quick, balanced meal.

The post Chicken and Vegetable Stir-Fry first appeared on The Bedford Tribune.

Start with stability. A cutting board that slips while you’re chopping is a major safety hazard. To prevent movement, place a damp paper towel or kitchen towel underneath the board to grip the counter. This simple step ensures that your board stays firmly in place, no matter how vigorously you chop.

Next, practice proper organization. Always use separate boards for raw meat and fresh produce to avoid cross-contamination. If you only have one board, wash it thoroughly with hot, soapy water between uses.

Material matters, too. Wooden and bamboo boards are gentle on knives and ideal for most cutting tasks, while plastic boards are best for meats since they can be easily sanitized in the dishwasher. Avoid glass cutting boards—they dull knives and increase the risk of slipping.

Finally, maintain your cutting board by cleaning it promptly and occasionally conditioning wooden boards with food-safe mineral oil.

By mastering these small habits—stability, organization, and maintenance—you’ll not only work more safely but also extend the life of your tools. Going back to cutting board basics ensures smoother prep, cleaner cuts, and a more efficient cooking experience.

The post Back to Basics: Getting the Most Out of Your Cutting Board first appeared on The Bedford Tribune.

• 2 salmon fillets (about 6 oz each, skin on)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Lemon wedges (for serving)

Instructions:

1. Prepare the Salmon:
   • Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper. Dry fish ensures better browning and prevents sticking.
2. Preheat the Pan:
   • Place a stainless-steel or cast-iron skillet over medium-high heat for 2–3 minutes. To check if it’s ready, use the water drop test — sprinkle a few drops of water on the surface. If they sizzle and dance before evaporating, the pan is hot enough.
3. Add the Oil:
   • Once the pan is hot, add olive oil. The oil should shimmer and move easily across the surface — this indicates it’s reached optimal searing temperature.
4. Sear the Salmon:
   • Carefully place the salmon fillets skin-side down in the pan. You should hear an immediate sizzle. Let the salmon cook undisturbed for 4–5 minutes until the skin is crisp and releases easily.
5. Finish Cooking:
   • Flip the salmon and cook for another 2–3 minutes until it reaches your desired doneness.
6. Serve:
   • Plate the salmon with a squeeze of lemon juice and your favorite sides.

Why Pan Temperature Matters:

In this recipe, proper pan heating ensures the salmon sears perfectly — crisp skin, tender inside, and no sticking. Starting with a properly preheated pan allows for even cooking, flavor development, and a restaurant-quality crust every time.

The post Perfect Pan-Seared Salmon first appeared on The Bedford Tribune.