Posts categorized as Who we are
Who doesn’t in New England in the late summer? Here is a delicious recipe for zucchini bread with Amazake as the main liquid ingredient and only sweetener (along with raisins). I made two zucchini breads at the same time to compare recipes. One was with Amazake and oil as the liquid and sweetener …Read More
Check out this fantastic story that the Burlington Free Press did on Rhapsody. Melissa Pasanen and the photographer Glenn Russell came and visited in early May and this is what came out of it. The …Read More
Happy Holidays from all of us at Rhapsody
We wish you warm hugs, infinite belly laughs,
joy in the little moments and an abundance of love!
Miso – Medicinal food of the Ancients
Miso making is an enjoyable and gratifying activity that can be done during the winter months, yielding its results within a few weeks or keep you in a state of pleasant anticipation for a year or longer. To read about the history of miso and get hundreds of miso recipes, we …Read More
The title of this post really tells you all there is to know before delving into the recipe. I will just note, read the whole recipe before starting as it requires some time and temperature controls. Good Luck and Enjoy!
- Pot with lid
- Double boiler or large pot with lid
- Probe Thermometer
- Flame diffusers (2 …
Summertime and the living is easy…….
I wanted to share some of my favorite summer recipes. In the summer I don’t want to spend a lot of time in the kitchen, so I like to keep them fresh, …Read More
I often associate creamy soups with winter and needing warmth. But I’ve been craving some rich yet light soup lately and played around to get a yummy summer soup. We ate this hot when it was fresh and then it was delicious eaten cold the next day for lunch. My favorite part about this soup? Its easy!
When I make tempeh dishes I usually default to using soy sauce to season it. Regardless of the kind of tempeh I’m making, soy sauce is my automatic “salt” addition. Since I started contributing to this blog I have been trying to break that and use miso in my tempeh dishes. Here is a simple recipe for a …Read More
Rhapsody Supports VT GMO Labeling Bill
A couple of weeks ago the VT Senate passed a no-strings-attached GMO labeling bill. It is now on it’s way to Governor Shumlins desk where I hear he has already committed to signing it next Thursday. Learning about this sparked a lot of excitement in the activist/food safety portion of my mind.
Although it was 8 below zero this morning.
Despite the frigid temperatures, it feels like Spring here at Rhapsody. For us at Rhapsody the arrival of Spring means we are emerging out of hibernation. There have been a few fantastic events that we have attended and there are a few more coming up in April. After that …Read More
As kids in grade school the topic of favorite foods always came up. Pizza, french fries, and grilled cheese were often favorites. But for me it was always miso soup with sourdough toast. As an adult I prefer steamed bread (this makes it more digestible) or fried mochi. Miso soup can be as simple and fast as boiling …Read More
Nothing says the holidays to me like delicious warming smells coming from the kitchen. I like to make cranberry spice cakes, ginger cookies, mulled cider and my favorite: Amazake-Nog! Amazake has that thick creamy texture similar to eggnog. When warmed with the spices and vanilla the smells are heavenly and the coziness …Read More
Koji! What is it for and how do I use it?
We now offer our own Certified Organic Short Term, Long Term and Amazake Koji. With the launching of these products I thought it would be appropriate to write a little bit about what koji is, what we can use it for, and how it works.
What is …Read More
I’ve been stewing about what I should write about for the first post after launching our new website. Tempeh recipes, Amazake recipes, Rhapsody Restaurant recipes of the past, who are we, what do we do, how do we do it, have all been topics I’ve considered. For inspiration I was browsing through our photo albums …Read More