Thursday, April 29, 2010
Pickled Asian Pears
.
Hi peaches!
SO get this…recently I was invited to a food event featuring some lovely local chefs doing a cooking demonstration. I was in and excited to go, since a few of my friends were planning on attending, too. Sounded like a nice way to spend a few hours…ya know?
Plus…there were cocktails.
The funny part was that when I checked in and was handed my nametag I honestly was mildly surprised to see I was there representing this blog! Ha!
It’s not that I forgot I had it, I just somehow didn’t realize other people were still tuned in!
Oops.
So…after that jolt…and three weeks later, I’m back here…with a quickie post on pickled Asian pears. Because they are beyond delicious, super easy to pull off and you should make some.
Try this my peaches, and taste the joy.
xoxo
Pickled Asian Pears
(This is a quick pickle, which means it does not need to ferment and is ready to eat as soon as it is chilled.)
4 large Asian pears, peeled, cored and sliced in to ¼ inch wedges
1 large red onion, sliced in to thin wedges
3 cups water
2 cups white vinegar
2 tablespoons white wine
1 ½ cups white sugar
2 tablespoons salt
2 tablespoons curry powder
1 teaspoon mustard seeds
1 teaspoon coarse ground black pepper
1 bay leaf
In a large, non-reactive (that means, don’t use aluminum) sauce pot, combine the onion, water, vinegars, wine, sugar, salt and spices. Let simmer for 3 minutes then taste and adjust salt/sugar/vinegar to balance. It should be a bit salty (it IS a pickle) and not overly tart.
When the flavors are to your taste, then add the pear and simmer 4 minutes. Don’t boil, simmer. Boiling not good. Simmer, good.
That’s it! Take off the heat and let cool. Transfer to another container and chill in the fridge until ready to eat.
I served them alone, but you can try them on a cheese plate, or with pork, or any bbq kind of meal. Super yum!
Makes about 3 cups.
© 2010 Fresh Approach Cooking
______________________________________
© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.
Follow me on twitter!
Asian pears are in season from July into late October.
Desserts for Breakfast posted a beautiful Asian pear frozen yogurt and lemon ginger macarons recipe. Check it out here.
Hi peaches!SO get this…recently I was invited to a food event featuring some lovely local chefs doing a cooking demonstration. I was in and excited to go, since a few of my friends were planning on attending, too. Sounded like a nice way to spend a few hours…ya know?
Plus…there were cocktails.
The funny part was that when I checked in and was handed my nametag I honestly was mildly surprised to see I was there representing this blog! Ha!
It’s not that I forgot I had it, I just somehow didn’t realize other people were still tuned in!
Oops.
So…after that jolt…and three weeks later, I’m back here…with a quickie post on pickled Asian pears. Because they are beyond delicious, super easy to pull off and you should make some.
Try this my peaches, and taste the joy.
xoxo
Pickled Asian Pears
(This is a quick pickle, which means it does not need to ferment and is ready to eat as soon as it is chilled.)
4 large Asian pears, peeled, cored and sliced in to ¼ inch wedges
1 large red onion, sliced in to thin wedges
3 cups water
2 cups white vinegar
2 tablespoons white wine
1 ½ cups white sugar
2 tablespoons salt
2 tablespoons curry powder
1 teaspoon mustard seeds
1 teaspoon coarse ground black pepper
1 bay leaf
In a large, non-reactive (that means, don’t use aluminum) sauce pot, combine the onion, water, vinegars, wine, sugar, salt and spices. Let simmer for 3 minutes then taste and adjust salt/sugar/vinegar to balance. It should be a bit salty (it IS a pickle) and not overly tart.
When the flavors are to your taste, then add the pear and simmer 4 minutes. Don’t boil, simmer. Boiling not good. Simmer, good.
That’s it! Take off the heat and let cool. Transfer to another container and chill in the fridge until ready to eat.
I served them alone, but you can try them on a cheese plate, or with pork, or any bbq kind of meal. Super yum!
Makes about 3 cups.
© 2010 Fresh Approach Cooking
______________________________________
© 2010 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.
Follow me on twitter!
Asian pears are in season from July into late October.
Desserts for Breakfast posted a beautiful Asian pear frozen yogurt and lemon ginger macarons recipe. Check it out here.
Labels: Appetizer, Condiment, Gluten Free, Pickle, Vegan, Vegetarian
Wednesday, June 04, 2008
Grilled Asparagus with Pistachio Aillade
.
All this glorious early summer sunshine is going to my head.
I tell you it's just peachy keen!
Trouble is, it has me forgetting lots of stuff too.
Like, to post recipes.
Whoopsee!
My shoulders are tanned, the garden is growing and my days are full with good friends and whimsical cocktails. This is just the richest, most soul satisfying business.
And now, for you, my glamorous readers, I am reprinting (with not so many words changed) a recipe from The Zuni Cafe Cookbook. Why?
Because kids, this little bit of knowledge is just far beyond a recipe, it strikes me as prose.
Seriously!
Read this recipe. Then, if you have a - oh, I don't know - Gordon Ramsay or some other hyper-masculine chef's cookbook at home, compare them.
It's easy to see.
This is so obviously written by a real woman. A woman with a gentle appreciation of her craft and a respect for her product. (Reminds me a lot of the beautiful writing by one of one of my favorite bloggers - Lucy at Nourish Me) It is a simple recipe with elegantly beautiful results.
Such a lovely thing to find in a world full of kitchen-intensity. I had to share.
It has such a wonderful layering of flavors and unexpected delights.
So try it my dears, and please do taste the joy.
1/2 cup pistachios
1 small garlic clove
1/4 cup olive oil
Zest of a tangerine or mandarin
Brandy or grappa (I actually used cognac)
1 1/2 pounds asparagus, trimmed
salt
Turn the oven to 350F.
Go through the pistachios and discard any that are shrunken or brown.
Spread on a baking sheet and heat the pistachios until warm to the touch, about 3 minutes, long enough to heighten their flavor without burning their fragile oil. Coarsely chop.
Coarsely chop the garlic then pound in a mortar (or pulse in a food processor), scoop out and set aside.
Transfer the pistachios to the mortar (or, again, food processor) and pound to a dry paste. Blend in the pounded garlic to taste. Pound or grind in about half the oil to bind with the nuts, then stir in the remainder.
With a few strokes of a zester, carve a teaspoon of fragrant orange filaments. Chop, then stir them into the paste. Add the brandy or grappa and salt to taste.
The finished aillade will be a dense, heavy paste. Set aside to mellow. As it sits the crushed nuts will settle out of the oil, but a few stirs will reamalgamate the paste.
Prepare your grill.
For the asparagus break off the woody ends, then peel away the toughest skin. Bring 6 quarts of water to a boil and salt lightly. Blanch the asparagus for about one minute. Drain. Cool in lightly salted ice water, drain and pat dry. (Skip the blanching if your asparagus is pencil thin). Oil and arrange in a single layer on the grill.
Grill until hot through and emblazoned with pretty char marks, about 1-2 minutes per side.
Serve with the aillade.
© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.
MIAMI (AP) -- South Florida schools are having to back away from goals to offer more nutritious meals because of rising food costs. Switching from fresh fruit to canned saves money and maintains the same level of nutrition. Schools have also cut some whole grain breads, replacing it with white bread. Miami-Dade, Broward and Palm Beach schools are all looking to increase the price of their school lunches. Besides food costs going up, another problem is that the money school districts get from the federal government for each meal has not changed since last year.
Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavored vinaigrette, while in some other areas, it is a form of garlic-flavored mayonnaise. In the latter meaning, it is a synonym for aioli. - Wikipedia
All this glorious early summer sunshine is going to my head.I tell you it's just peachy keen!
Trouble is, it has me forgetting lots of stuff too.
Like, to post recipes.
Whoopsee!
My shoulders are tanned, the garden is growing and my days are full with good friends and whimsical cocktails. This is just the richest, most soul satisfying business.
And now, for you, my glamorous readers, I am reprinting (with not so many words changed) a recipe from The Zuni Cafe Cookbook. Why?
Because kids, this little bit of knowledge is just far beyond a recipe, it strikes me as prose.
Seriously!
Read this recipe. Then, if you have a - oh, I don't know - Gordon Ramsay or some other hyper-masculine chef's cookbook at home, compare them.
It's easy to see.
This is so obviously written by a real woman. A woman with a gentle appreciation of her craft and a respect for her product. (Reminds me a lot of the beautiful writing by one of one of my favorite bloggers - Lucy at Nourish Me) It is a simple recipe with elegantly beautiful results.
Such a lovely thing to find in a world full of kitchen-intensity. I had to share.
It has such a wonderful layering of flavors and unexpected delights.
So try it my dears, and please do taste the joy.
1/2 cup pistachios
1 small garlic clove
1/4 cup olive oil
Zest of a tangerine or mandarin
Brandy or grappa (I actually used cognac)
1 1/2 pounds asparagus, trimmed
salt
Turn the oven to 350F.Go through the pistachios and discard any that are shrunken or brown.
Spread on a baking sheet and heat the pistachios until warm to the touch, about 3 minutes, long enough to heighten their flavor without burning their fragile oil. Coarsely chop.
Coarsely chop the garlic then pound in a mortar (or pulse in a food processor), scoop out and set aside.
Transfer the pistachios to the mortar (or, again, food processor) and pound to a dry paste. Blend in the pounded garlic to taste. Pound or grind in about half the oil to bind with the nuts, then stir in the remainder.
With a few strokes of a zester, carve a teaspoon of fragrant orange filaments. Chop, then stir them into the paste. Add the brandy or grappa and salt to taste.
The finished aillade will be a dense, heavy paste. Set aside to mellow. As it sits the crushed nuts will settle out of the oil, but a few stirs will reamalgamate the paste.
Prepare your grill.
For the asparagus break off the woody ends, then peel away the toughest skin. Bring 6 quarts of water to a boil and salt lightly. Blanch the asparagus for about one minute. Drain. Cool in lightly salted ice water, drain and pat dry. (Skip the blanching if your asparagus is pencil thin). Oil and arrange in a single layer on the grill.
Grill until hot through and emblazoned with pretty char marks, about 1-2 minutes per side.
Serve with the aillade.
© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.
MIAMI (AP) -- South Florida schools are having to back away from goals to offer more nutritious meals because of rising food costs. Switching from fresh fruit to canned saves money and maintains the same level of nutrition. Schools have also cut some whole grain breads, replacing it with white bread. Miami-Dade, Broward and Palm Beach schools are all looking to increase the price of their school lunches. Besides food costs going up, another problem is that the money school districts get from the federal government for each meal has not changed since last year.
Aillade is the name used in southern France for two different garlic-based condiments. In Provence, it is a garlic-flavored vinaigrette, while in some other areas, it is a form of garlic-flavored mayonnaise. In the latter meaning, it is a synonym for aioli. - Wikipedia
Labels: Condiment, Gluten Free, Low-Carb, Side-Dish, Vegan, Vegetarian
Monday, May 19, 2008
Quick Pickled Fennel
.
Inspiration! Isn't it just key? Key!
My fully-fantastic friend The Hostess, who is just the peachy keenest, is forever inspiring me to reach for the stars when it comes to my cooking. She is such a natural talent I just can't help but be in awe.
Seriously, every idea she has just sounds so yumlicious, it makes it hard to resist heading right to the market whenever we finish chatting.
This, for example, was her idea. We were talking cheese plates (you do that all the time with your girlfriends too, don't you?) and somehow ended up rhapsodizing about fennel and pickles and well, the rest is pretty obvious...
Pickled fennel. Tart, tangy and salty with a hint of sweetness and a whisper of something divine. It is just too, too perfect with an assortment of cheeses and a well balanced gin and tonic. (Or, um, you could pair it with something non-alcoholic if that is your thing) Crisp, simple and sassy.
So try this my peaches, and taste the joy.
1 large bulb fennel, sliced into large matchsticks
1 cup water
2 tablespoons salt
1/4 cup white wine vinegar
2 teaspoons red wine vinegar
1/4 cup sugar
3 sprigs thyme
1 teaspoon fennel seed
1 teaspoon white pepper corns
1 teaspoon coriander seed
1 teaspoon red pepper flakes
1/4 cup minced onion
Have your chopped fennel in a glass bowl or jar.
In a medium sized sauce pot, simmer all of the ingredients except the fennel. Let simmer for 3 minutes to meld.
Pour the pickling solution you have just made over the fennel. Let rest 3 hours and up to 1 week.
© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.
I am growing fennel in my garden this summer, I got the seeds from Seeds from Italy.
Burpee's best-selling new vegetable last year was Golden Mama, a yellow-fleshed, egg-shaped tomato designed to make paste. It cooks down to a golden-yellow sauce instead of the unattractive grayish-brown that other yellow tomatoes typically produce.- WSJ.com
Are fennel and anise the same thing? No. Fennel is truly a vegetable and should not be confused with the herb, sweet anise. Even though they share a similar mild sweet licorice flavor, fennel comes from an entirely different plant. - Tony Tantillo.com
Inspiration! Isn't it just key? Key!My fully-fantastic friend The Hostess, who is just the peachy keenest, is forever inspiring me to reach for the stars when it comes to my cooking. She is such a natural talent I just can't help but be in awe.
Seriously, every idea she has just sounds so yumlicious, it makes it hard to resist heading right to the market whenever we finish chatting.
This, for example, was her idea. We were talking cheese plates (you do that all the time with your girlfriends too, don't you?) and somehow ended up rhapsodizing about fennel and pickles and well, the rest is pretty obvious...
Pickled fennel. Tart, tangy and salty with a hint of sweetness and a whisper of something divine. It is just too, too perfect with an assortment of cheeses and a well balanced gin and tonic. (Or, um, you could pair it with something non-alcoholic if that is your thing) Crisp, simple and sassy.
So try this my peaches, and taste the joy.
1 large bulb fennel, sliced into large matchsticks
1 cup water
2 tablespoons salt
1/4 cup white wine vinegar
2 teaspoons red wine vinegar
1/4 cup sugar
3 sprigs thyme
1 teaspoon fennel seed
1 teaspoon white pepper corns
1 teaspoon coriander seed
1 teaspoon red pepper flakes
1/4 cup minced onion
Have your chopped fennel in a glass bowl or jar.
In a medium sized sauce pot, simmer all of the ingredients except the fennel. Let simmer for 3 minutes to meld.
Pour the pickling solution you have just made over the fennel. Let rest 3 hours and up to 1 week.
© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.
I am growing fennel in my garden this summer, I got the seeds from Seeds from Italy.
Burpee's best-selling new vegetable last year was Golden Mama, a yellow-fleshed, egg-shaped tomato designed to make paste. It cooks down to a golden-yellow sauce instead of the unattractive grayish-brown that other yellow tomatoes typically produce.- WSJ.com
Are fennel and anise the same thing? No. Fennel is truly a vegetable and should not be confused with the herb, sweet anise. Even though they share a similar mild sweet licorice flavor, fennel comes from an entirely different plant. - Tony Tantillo.com
Labels: Condiment, Gluten Free, Low-Carb, Side-Dish, Vegan, Vegetarian
Friday, May 02, 2008
Super Spicy Habanero, Tomatillo Salsa
.
I don’t know what happened! Honestly…looking at my calendar for the next three months it seems as if I have exactly 28 minutes of unblocked time coming to me – sometime in July I think.
It’s as if I got caught up in a tornado. Wait, sorry, is that the funnel cloud one? Yes, what I meant is I got caught up in a funnel cloud of social engagements and activities and meetings (well, not so many of them thankfully) and all sorts of summer-centric-paloozas.
I’m not complaining though, as a matter of fact, I am quite looking forward to it. I’m a bit of a planning calendar (“diary” if I were British) addict. (Do you use Google calendars? The best! The BEST!) and happy to see all the good times that lay ahead.
And due to that, I have got to dust off my BBQ/Potluck/Cocktail Soiree recipes and get myself in gear. Like a soldier going in to battle I must be prepared!
I have to bust out the good stuff! Bring out the big guns! (My, MY, lots of military references today. How…odd.)
So peaches, if you want to arm yourselves too…try making a big batch of this scorching salsa. It’s sure to put a bit of zip in your step (and tears in your eyes. Seriously.) and get you in the mood for Cinco de Mayo and the long, hot summer.
Try it, and taste the joy.
2 habenero chiles
2 jalapeno chiles
2 serrano chiles
1 large onion, large dice
2 cloves garlic
6 tomatillos
Juice of 3 limes
½ cup minced cilantro
2 tablespoons vegetable oil
Salt
In a large cast-iron pan, roast the chiles until charred on all sides. Place in a bowl and cover with plastic wrap to steam.
Meanwhile, char the onion and garlic in the same dry skillet.
Next up, (carefully!) rub the charred skin off and pull out the seeds.
Puree everything in a food processor. Taste and add salt as needed.
© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.
My dear friend EB produced some great Office Workout shorts for MSN...try them out and feel the burn!
The Naga Jolokia (Ghost Pepper) is the world's hottest chile pepper.
Burger King Holdings Inc. said Thursday that strong same-store sales in each of its segments and new restaurant growth helped to boost profit 21 percent in its third fiscal quarter.
I don’t know what happened! Honestly…looking at my calendar for the next three months it seems as if I have exactly 28 minutes of unblocked time coming to me – sometime in July I think.It’s as if I got caught up in a tornado. Wait, sorry, is that the funnel cloud one? Yes, what I meant is I got caught up in a funnel cloud of social engagements and activities and meetings (well, not so many of them thankfully) and all sorts of summer-centric-paloozas.
I’m not complaining though, as a matter of fact, I am quite looking forward to it. I’m a bit of a planning calendar (“diary” if I were British) addict. (Do you use Google calendars? The best! The BEST!) and happy to see all the good times that lay ahead.
And due to that, I have got to dust off my BBQ/Potluck/Cocktail Soiree recipes and get myself in gear. Like a soldier going in to battle I must be prepared!
I have to bust out the good stuff! Bring out the big guns! (My, MY, lots of military references today. How…odd.)
So peaches, if you want to arm yourselves too…try making a big batch of this scorching salsa. It’s sure to put a bit of zip in your step (and tears in your eyes. Seriously.) and get you in the mood for Cinco de Mayo and the long, hot summer.
Try it, and taste the joy.
2 habenero chiles
2 jalapeno chiles
2 serrano chiles
1 large onion, large dice
2 cloves garlic
6 tomatillos
Juice of 3 limes
½ cup minced cilantro
2 tablespoons vegetable oil
Salt
In a large cast-iron pan, roast the chiles until charred on all sides. Place in a bowl and cover with plastic wrap to steam.
Meanwhile, char the onion and garlic in the same dry skillet.
Next up, (carefully!) rub the charred skin off and pull out the seeds.
Puree everything in a food processor. Taste and add salt as needed.
© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.
My dear friend EB produced some great Office Workout shorts for MSN...try them out and feel the burn!
The Naga Jolokia (Ghost Pepper) is the world's hottest chile pepper.
Burger King Holdings Inc. said Thursday that strong same-store sales in each of its segments and new restaurant growth helped to boost profit 21 percent in its third fiscal quarter.
Labels: Condiment, Gluten Free, Low-Carb, Vegan, Vegetarian
Monday, March 24, 2008
Arugula Pesto
.
Hollywood is going green!
That's right kids we are all (each and every one) goin' green. And don't forget lil' punkins, you heard it here first.
Right here in super-sunny Southern California the thought on every single resident's mind (seriously, its a massive thing. 17 million strong) is how can I cleanse my body and my soul while eating something tasty, and simultaneously practicing silent yoga. (Well, not everyone is doing that, it only seems that way to me this week.)
And of course the answer is to eat more locally grown, vibrant greens. And what better way to start doing that than with a sassy springtime spin on pesto.
The leaves of the basil plant, at their best in the heat of summer, so fragrant and delicate, are almost the parallel opposite of arugula, which has a bitterness and fortitude one wouldn't expect from such a small green leaf. The ultimate early spring green.
And when it comes to my current fixation with allspice (oh, have I mentioned this? I am obsessed with allspice.) well my darlings, arugula is the perfect foil. They go so well together, it's like a dream come true.
This version is completely raw, but if the arugula is too strong for you, try a quick blanching of the leaves.
6 cups arugula leaves, stems removed
Salt to taste
Pinch of allspice
1/4 cup olive oil
2 Tablespoons Parmesan cheese
1 teaspoon pine nuts
Rinse the arugula in cold water. Puree with the rest of the ingredients. This is great to do with a mortar and pestle, but if you don't have that, a food processor works well too. As you can see, that was how I did it.
Taste and adjust seasonings.
Serve with crudite, over pasta, or as a sauce for grilled meats or tofu.
Puree the wilted arugula with a hearty pinch of allspice,
© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. This means you cooking recipes collection. Stop stealing my content.
Arugula is popular in Italian cuisines and was commonly featured in ancient Roman meals. - Willie Green's Organic Farm
Judy at No Fear Entertaining and Lolo at Vegan Yum Yum also made Arugula Pesto.
800 million people on the planet suffer from hunger or malnutrition, but the majority of corn and soy grown in the world feeds cattle, pigs and chickens. This despite the inherent inefficiencies: about two to five times more grain is required to produce the same amount of calories through livestock as through direct grain consumption. It is as much as 10 times more in the case of grain-fed beef in the United States. Mark Bittman, NYTimes
Hollywood is going green!
That's right kids we are all (each and every one) goin' green. And don't forget lil' punkins, you heard it here first.
Right here in super-sunny Southern California the thought on every single resident's mind (seriously, its a massive thing. 17 million strong) is how can I cleanse my body and my soul while eating something tasty, and simultaneously practicing silent yoga. (Well, not everyone is doing that, it only seems that way to me this week.)
And of course the answer is to eat more locally grown, vibrant greens. And what better way to start doing that than with a sassy springtime spin on pesto.
The leaves of the basil plant, at their best in the heat of summer, so fragrant and delicate, are almost the parallel opposite of arugula, which has a bitterness and fortitude one wouldn't expect from such a small green leaf. The ultimate early spring green.
And when it comes to my current fixation with allspice (oh, have I mentioned this? I am obsessed with allspice.) well my darlings, arugula is the perfect foil. They go so well together, it's like a dream come true.
This version is completely raw, but if the arugula is too strong for you, try a quick blanching of the leaves.
So try this my peaches, and taste the joy.
6 cups arugula leaves, stems removed
Salt to taste
Pinch of allspice
1/4 cup olive oil
2 Tablespoons Parmesan cheese
1 teaspoon pine nuts
Rinse the arugula in cold water. Puree with the rest of the ingredients. This is great to do with a mortar and pestle, but if you don't have that, a food processor works well too. As you can see, that was how I did it.
Taste and adjust seasonings.
Serve with crudite, over pasta, or as a sauce for grilled meats or tofu.
Puree the wilted arugula with a hearty pinch of allspice,
© 2008 Fresh Approach Cooking
______________________________________
© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. This means you cooking recipes collection. Stop stealing my content.
Arugula is popular in Italian cuisines and was commonly featured in ancient Roman meals. - Willie Green's Organic Farm
Judy at No Fear Entertaining and Lolo at Vegan Yum Yum also made Arugula Pesto.
800 million people on the planet suffer from hunger or malnutrition, but the majority of corn and soy grown in the world feeds cattle, pigs and chickens. This despite the inherent inefficiencies: about two to five times more grain is required to produce the same amount of calories through livestock as through direct grain consumption. It is as much as 10 times more in the case of grain-fed beef in the United States. Mark Bittman, NYTimes
Labels: Condiment, Gluten Free, Raw, Vegetarian
Wednesday, August 08, 2007
Cucumbers in Rice Wine Vinegar
.
Now doesn't THAT look cool and refreshing?
Well my darling little peaches, it is.
Cool and refreshing.
Not to mention a snap to create and just as easy to enjoy.
I tell you, it's a winner.
Perfect with cocktails, or as a side dish on these hot summer nights, this creation is sure to tempt.
So try it, and taste the joy.
1 hothouse cucumber
1 red bell pepper
1/2 of a small onion
3/4 cup sweetened, seasoned rice wine vinegar
2 teaspoons sugar
1 teaspoon salt
pinch of white pepper
Using your sharpest knife or a mandoline slicer, cut the cucumber into the thinnest rounds you possibly can.
Do the same with the onion.
Next up, the pepper.
Toss those with the rest of the ingredients. Let marinate 15 minutes or up to 3 hours.
Taste and adjust salt and sugar as needed.
(Want to change it up? Add fresh ginger, or sesame seeds. Red onions are nice too!)
_______________________________________
Cucumbers are one of the oldest cultivated vegetables, having been cultivated since about 8,000 B.C.
Rice wine vinegar is made from rice and creates a less acidic product than other types of vinegar. It is available sweetened or plain.
Now doesn't THAT look cool and refreshing?Well my darling little peaches, it is.
Cool and refreshing.
Not to mention a snap to create and just as easy to enjoy.
I tell you, it's a winner.
Perfect with cocktails, or as a side dish on these hot summer nights, this creation is sure to tempt.
So try it, and taste the joy.
1 hothouse cucumber
1 red bell pepper
1/2 of a small onion
3/4 cup sweetened, seasoned rice wine vinegar
2 teaspoons sugar
1 teaspoon salt
pinch of white pepper
Using your sharpest knife or a mandoline slicer, cut the cucumber into the thinnest rounds you possibly can.
Do the same with the onion.
Next up, the pepper.
Toss those with the rest of the ingredients. Let marinate 15 minutes or up to 3 hours.
Taste and adjust salt and sugar as needed.
(Want to change it up? Add fresh ginger, or sesame seeds. Red onions are nice too!)
_______________________________________
Cucumbers are one of the oldest cultivated vegetables, having been cultivated since about 8,000 B.C.
Rice wine vinegar is made from rice and creates a less acidic product than other types of vinegar. It is available sweetened or plain.
Labels: Condiment, Gluten Free, Salad, Side-Dish, Vegan, Vegetarian
Monday, March 19, 2007
Salmon with Cucumber-Dill Sauce
.
Hi ev'body! Did you have as rockin' a weekend as me?
(Minus the outrageously killer Sunday morning hang-over, I should say...and for that I am compelled to give a shout out to The Ombudsman, provider of beverages and my date for an awe inspiring evening of food and revelry with Ghetto Gourmet...check it out if they come to your town. Oh, and while I'm promoting things to do, if you love LA, and her history, all served up with strong drinks and an uber-cool vibe, get thee to The Edison.)
And now, on to the post at hand...
Ignore the salmon in that photo. This here post is NOT about that pink fish.
(Which was tasty, by the way. I cooked it over high heat in some olive oil, then salted it. That's all. Simple. Gourmet.)
Nope, this post is about my new addiction. Cucumber, uh, sauce. Cucumber-dill sauce? Wait, is it raita? (I guess not, since raita is made with yogurt...) How about Cucumber-Dill-Sour-Cream sauce. Sure, that works. (Now that the hang-over is fully worn-off: Actually, I think its tdziki. Thanks for reminding me Kalyn!)
I gotta tell you, as a girl who loves her dill, this is like, all kindsa gonzo-goodness. A mouthful of yum. Big grin tasty.
And it just gets better the longer it sits. So make it a few hours in advance, and then enjoy (doesn't work as a dip with carrots though, it's not minced enough. If you want to go that direction, totally mince the cucumbers.) it any which way you can think of. Salmon is a natural match, but I loved it on cooled, roasted potatoes too. What can I say. I'm an addict.
Try this, and enjoy.
1 medium hot-house cucumber (I didnt peel it)
1 lemon
1 large bunch, dill
1 cup sour cream
1 teaspoon white vinegar
white pepper and salt to taste
sugar if needed
Shred the cucumber using the largest holes on your box grater. Using the smaller holes, zest the lemon. Stir the cucumber and the resulting liquid together with the zest and the rest of the ingredients. Adjust all as needed. (I added a touch of sugar at the end, which was nice.)
Let sit at room temperature for at least 10 minutes, or in the fridge for up to six hours. Serve with grilled salmon, cooled roasted potatoes, as a sandwich spread or with roast beef.
_________________________
Sour cream is made by adding a special bacterial culture to light cream. The bacteria produce lactic acid, which sours the cream. Sometimes manufacturers use food-grade acid instead of bacteria to make sour cream. The product must be labeled "acidified sour cream" if this process is used. - USDA.gov
Tonight in Birmingham, Oakland County, Michigan, the City Council is meeting to decide the fate of "the controversial but hugely successful Blue Martini lounge" by holding a vote to allow them to renew their license. If you are in the area, and want to get involved, find more info here.
Hi ev'body! Did you have as rockin' a weekend as me?
(Minus the outrageously killer Sunday morning hang-over, I should say...and for that I am compelled to give a shout out to The Ombudsman, provider of beverages and my date for an awe inspiring evening of food and revelry with Ghetto Gourmet...check it out if they come to your town. Oh, and while I'm promoting things to do, if you love LA, and her history, all served up with strong drinks and an uber-cool vibe, get thee to The Edison.)
And now, on to the post at hand...
Ignore the salmon in that photo. This here post is NOT about that pink fish.
(Which was tasty, by the way. I cooked it over high heat in some olive oil, then salted it. That's all. Simple. Gourmet.)
Nope, this post is about my new addiction. Cucumber, uh, sauce. Cucumber-dill sauce? Wait, is it raita? (I guess not, since raita is made with yogurt...) How about Cucumber-Dill-Sour-Cream sauce. Sure, that works. (Now that the hang-over is fully worn-off: Actually, I think its tdziki. Thanks for reminding me Kalyn!)
I gotta tell you, as a girl who loves her dill, this is like, all kindsa gonzo-goodness. A mouthful of yum. Big grin tasty.
And it just gets better the longer it sits. So make it a few hours in advance, and then enjoy (doesn't work as a dip with carrots though, it's not minced enough. If you want to go that direction, totally mince the cucumbers.) it any which way you can think of. Salmon is a natural match, but I loved it on cooled, roasted potatoes too. What can I say. I'm an addict.
Try this, and enjoy.
1 medium hot-house cucumber (I didnt peel it)
1 lemon
1 large bunch, dill
1 cup sour cream
1 teaspoon white vinegar
white pepper and salt to taste
sugar if needed
Shred the cucumber using the largest holes on your box grater. Using the smaller holes, zest the lemon. Stir the cucumber and the resulting liquid together with the zest and the rest of the ingredients. Adjust all as needed. (I added a touch of sugar at the end, which was nice.)
Let sit at room temperature for at least 10 minutes, or in the fridge for up to six hours. Serve with grilled salmon, cooled roasted potatoes, as a sandwich spread or with roast beef.
_________________________
Sour cream is made by adding a special bacterial culture to light cream. The bacteria produce lactic acid, which sours the cream. Sometimes manufacturers use food-grade acid instead of bacteria to make sour cream. The product must be labeled "acidified sour cream" if this process is used. - USDA.gov
Tonight in Birmingham, Oakland County, Michigan, the City Council is meeting to decide the fate of "the controversial but hugely successful Blue Martini lounge" by holding a vote to allow them to renew their license. If you are in the area, and want to get involved, find more info here.
Labels: Condiment, Entree, Seafood
Thursday, February 01, 2007
Dukkah - Truly Good Food
.
It is 3 am as I type this. I seem to have insomnia. Ironic, since this morning they were talking about just that on the radio.
Sigh.
Do you listen to the radio? I do, quite a bit. (Yet, never in my car, since I do not seem to have a working radio any more. Long, tragic story.)
Not being much of a television watcher, I guess the radio sort of takes the same role in my world. Some of my friends seem to think this is a bit...geriatric of me, but what can I say...I dig it.
Since I was a girl, I have had programs I try not to miss (Check out This American Life or Watusi Rodeo...now that's good radio!) and personalities/DJ's that I love and am endlessly loyal to.
And then there is Good Food. Broadcast on local favorite 89.9 KCRW (and streaming/podcasting at KCRW.com) it of course, brings together everything I love. Quality radio programming, and food. Happy me. Excellent them.
If you have never heard the show, it is a food-centric dream. Host, Evan Kleiman has a great way of finding amazing topics and coaxing the most interesting information out of her guests (including lots of local food bloggers, I might add) that always gets me hooked. They talk about everything from recipes to the history of tea, where to buy an outdoor pizza oven, to what exactly lutefisk really is. And so, so much more. Foodie-radio heaven.
And every week, at the end of the broadcast they ask food bloggers to link to their site...something I sort of wonder about, but appreciate, since they are always taking the time to chat with bloggers and get their perspective on food, food trends, cookbooks and more. Gotta love that.
So here I am not only linking to them, but dedicating a whole-lotta-post-lovin' in their direction...
Good Food, this dukkah is for you...
Dukkah is a middle-eastern/Egyptian condiment. And waddaya know, a condiment is defined as something that "Enhances the flavor of food." This certainly does that, as Good Food enhances the flavor of my Saturday mornings. As good mixed with yogurt as a dip as it is as a coating for grilled chicken, once you try it you will be hooked. Keep it on hand as you would pepper or hot sauce...it is, indeed...Good Food...
Try it, and enjoy!
1/4 cup hazelnuts
2 tablespoons coriander seeds
1 teaspoon cumin seeds
3 tabelspoons sesame seeds
5 peppercorns
Coarse salt (at least 1 teaspoon)
Preheat your oven to 300F.
On a lined baking sheet, toast the hazelnuts, coriander and cumin for 5 minutes, or until just fragrant. Remove from the oven, and take off the baking sheet immediatly (they will continue to brown if left on the hot sheet)
Meanwhile, in a dry pan, brown the sesame seeds. This will take about 1 minute. Mix with the pepper corns, salt and toasted nuts/seeds.
Ideally you want to then mash everything in a mortar, but a spice grinder works perfectly too.
You want the mixture to be loose and crumbly, not a paste, so stop before that happens.
Keep in a jar on the table for up to a week.
_____________________________
Do you take part in Paper Chef? If so, the 24th edition annoucement is up at Tomatilla.
Speaking of blog love...this week I am crazy for The Restaurant Widow, The Veg Box Diaries and am re-hooked on my old favorite Nosh
Looking for something food-centric to do in LA over the next few months? The Culinary Historians of Southern California sponsors free lectures in the areas of food in culture and society.
And speaking of the Library, did you know that the "Los Angeles Public Library has the largest collection in the world of cookbooks printed in California. It is the only library that owns all three of California’s first charitable books: How to Keep a Husband, or Culinary Tactics, The California Recipe Book and The Sacramento Ladies Kitchen Companion, all printed in 1872. There are more than 1000 books in this collection, including such important works as El Cocinero Espanol, the first Spanish language cookbook printed in California, and What Mrs. Fisher Knows about Old Southern Cooking, the first cookbook written by an African American." LAPL.org
It is 3 am as I type this. I seem to have insomnia. Ironic, since this morning they were talking about just that on the radio.Sigh.
Do you listen to the radio? I do, quite a bit. (Yet, never in my car, since I do not seem to have a working radio any more. Long, tragic story.)
Not being much of a television watcher, I guess the radio sort of takes the same role in my world. Some of my friends seem to think this is a bit...geriatric of me, but what can I say...I dig it.
Since I was a girl, I have had programs I try not to miss (Check out This American Life or Watusi Rodeo...now that's good radio!) and personalities/DJ's that I love and am endlessly loyal to.
And then there is Good Food. Broadcast on local favorite 89.9 KCRW (and streaming/podcasting at KCRW.com) it of course, brings together everything I love. Quality radio programming, and food. Happy me. Excellent them.
If you have never heard the show, it is a food-centric dream. Host, Evan Kleiman has a great way of finding amazing topics and coaxing the most interesting information out of her guests (including lots of local food bloggers, I might add) that always gets me hooked. They talk about everything from recipes to the history of tea, where to buy an outdoor pizza oven, to what exactly lutefisk really is. And so, so much more. Foodie-radio heaven.
And every week, at the end of the broadcast they ask food bloggers to link to their site...something I sort of wonder about, but appreciate, since they are always taking the time to chat with bloggers and get their perspective on food, food trends, cookbooks and more. Gotta love that.
So here I am not only linking to them, but dedicating a whole-lotta-post-lovin' in their direction...
Good Food, this dukkah is for you...
Dukkah is a middle-eastern/Egyptian condiment. And waddaya know, a condiment is defined as something that "Enhances the flavor of food." This certainly does that, as Good Food enhances the flavor of my Saturday mornings. As good mixed with yogurt as a dip as it is as a coating for grilled chicken, once you try it you will be hooked. Keep it on hand as you would pepper or hot sauce...it is, indeed...Good Food...
Try it, and enjoy!
1/4 cup hazelnuts2 tablespoons coriander seeds
1 teaspoon cumin seeds
3 tabelspoons sesame seeds
5 peppercorns
Coarse salt (at least 1 teaspoon)
Preheat your oven to 300F.
On a lined baking sheet, toast the hazelnuts, coriander and cumin for 5 minutes, or until just fragrant. Remove from the oven, and take off the baking sheet immediatly (they will continue to brown if left on the hot sheet)
Meanwhile, in a dry pan, brown the sesame seeds. This will take about 1 minute. Mix with the pepper corns, salt and toasted nuts/seeds.
Ideally you want to then mash everything in a mortar, but a spice grinder works perfectly too.
You want the mixture to be loose and crumbly, not a paste, so stop before that happens.
Keep in a jar on the table for up to a week.
_____________________________
Do you take part in Paper Chef? If so, the 24th edition annoucement is up at Tomatilla.
Speaking of blog love...this week I am crazy for The Restaurant Widow, The Veg Box Diaries and am re-hooked on my old favorite Nosh
Looking for something food-centric to do in LA over the next few months? The Culinary Historians of Southern California sponsors free lectures in the areas of food in culture and society.
And speaking of the Library, did you know that the "Los Angeles Public Library has the largest collection in the world of cookbooks printed in California. It is the only library that owns all three of California’s first charitable books: How to Keep a Husband, or Culinary Tactics, The California Recipe Book and The Sacramento Ladies Kitchen Companion, all printed in 1872. There are more than 1000 books in this collection, including such important works as El Cocinero Espanol, the first Spanish language cookbook printed in California, and What Mrs. Fisher Knows about Old Southern Cooking, the first cookbook written by an African American." LAPL.org
Labels: Condiment, Gluten Free
Friday, November 17, 2006
Quince Chutney (Sambal)
.
I couldn't resist picking up a few quince at the market the other day.
They have such a dreamy fragrance. Makes a girl just want to bite in.
Indescribable.
Funny thing though. They have to be cooked to eat. Or so I have always heard. And in my limited experience they have always turned a shocking shade of pink when cooked.
Well, not this batch. They just stayed white. Confusing to little ol’ me.
I had a few ideas for what to do with them. Preserves being the first thing that came to mind. But then I realized that I really don’t eat that much jam/jelly/preserves. The apricot jam I made last month is still in the fridge and adding another jar didn't seem like such a hot idea.
So what did this girl do? Log on to the Food and Wine website of course! Recipes and ideas galore.
Except if you are seeking recipes for quince. Pout.
The only thing that really caught my eye was this recipe for Sambal by hottie Swedish-Ethiopian-American chef Marcus Samuelsson. (Purrr.)
The first sign of trouble was that according to the reviewers, it isn't really sambal - a Malaysian condiment made of fried chiles, sugar and salt. And the second was that, according to me, it was, um, hard to pair with anything.
But I made it anyway, and used it as a salad dressing. Just tossed it over some greens and voila, dinner. Weird but true. It seemed healthy and whatall. Right? Tasty too.
Sweet and spicy, fresh and nutty, it was a good way to spruce up something bland. On futher inspection, I think it would have gone perfectly with some simply grilled pork, a chicken breast or a fat slab of grilled tofu.
Any which way, I hope you will try it, and enjoy! I adjusted it for my taste and what I had on hand, but for the most part, it is really their recipe. Deliciousness indeed. Gesondheid!
2 tablespoons vegetable oil
5 garlic cloves, minced
3 red Thai chiles, very finely chopped
One 2-inch piece of ginger, peeled and minced
1 small red onion, chopped
1/4 cup roasted peanuts, coarsely chopped
2 small quinces—peeled, halved, cored and cut into 1/4-inch dice
2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1 teaspoon salt
Lots of coarsely chopped mint
In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quince, lemon juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and serve.
Makes about 1.5 cups
_____________________________
Tagged with: Recipes + Vegan
Quince is the only food in the English language that starts with the letter "Q." (Quiche and Quinine are not English words.)
Raw quince has a rough and woolly rind, and the flesh is hard and unpalatable, with an astringent, acidulous taste. When cooked it tastes like a cross between apples and pears.
The term, honeymoon, is derived from the Babylonians who declared mead, a honey-flavored wine, the official wedding drink, stipulating that the bride's parents be required to keep the groom supplied with the drink for the month following the wedding; that month became known as the honeymonth, hence our honeymoon
I couldn't resist picking up a few quince at the market the other day.They have such a dreamy fragrance. Makes a girl just want to bite in.
Indescribable.
Funny thing though. They have to be cooked to eat. Or so I have always heard. And in my limited experience they have always turned a shocking shade of pink when cooked.
Well, not this batch. They just stayed white. Confusing to little ol’ me.
I had a few ideas for what to do with them. Preserves being the first thing that came to mind. But then I realized that I really don’t eat that much jam/jelly/preserves. The apricot jam I made last month is still in the fridge and adding another jar didn't seem like such a hot idea.
So what did this girl do? Log on to the Food and Wine website of course! Recipes and ideas galore.
Except if you are seeking recipes for quince. Pout.
The only thing that really caught my eye was this recipe for Sambal by hottie Swedish-Ethiopian-American chef Marcus Samuelsson. (Purrr.)
The first sign of trouble was that according to the reviewers, it isn't really sambal - a Malaysian condiment made of fried chiles, sugar and salt. And the second was that, according to me, it was, um, hard to pair with anything.
But I made it anyway, and used it as a salad dressing. Just tossed it over some greens and voila, dinner. Weird but true. It seemed healthy and whatall. Right? Tasty too.
Sweet and spicy, fresh and nutty, it was a good way to spruce up something bland. On futher inspection, I think it would have gone perfectly with some simply grilled pork, a chicken breast or a fat slab of grilled tofu.
Any which way, I hope you will try it, and enjoy! I adjusted it for my taste and what I had on hand, but for the most part, it is really their recipe. Deliciousness indeed. Gesondheid!
2 tablespoons vegetable oil
5 garlic cloves, minced
3 red Thai chiles, very finely chopped
One 2-inch piece of ginger, peeled and minced
1 small red onion, chopped
1/4 cup roasted peanuts, coarsely chopped
2 small quinces—peeled, halved, cored and cut into 1/4-inch dice
2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1 teaspoon salt
Lots of coarsely chopped mint
In a large skillet, heat the vegetable oil. Add the garlic, chiles, ginger and onion and cook over moderate heat until softened, about 4 minutes. Add the peanuts and cook until sizzling, about 3 minutes. Add the quince, lemon juice, sugar and salt. Cover and simmer, stirring a few times, until the quince is barely tender, about 3 minutes. Let cool slightly. Stir in the mint and serve.
Makes about 1.5 cups
_____________________________
Tagged with: Recipes + Vegan
Quince is the only food in the English language that starts with the letter "Q." (Quiche and Quinine are not English words.)
Raw quince has a rough and woolly rind, and the flesh is hard and unpalatable, with an astringent, acidulous taste. When cooked it tastes like a cross between apples and pears.
The term, honeymoon, is derived from the Babylonians who declared mead, a honey-flavored wine, the official wedding drink, stipulating that the bride's parents be required to keep the groom supplied with the drink for the month following the wedding; that month became known as the honeymonth, hence our honeymoon
Tuesday, October 03, 2006
Nectarine Jam
.
No doubt about it, I am what is classically known as a dizzy dame. A spacer. Even flaky at times. Whatever phrase you want. It’s just a fact. Doesn’t bother me.
Wandering around the Hollywood Farmers Market last weekend, I was so overwhelmed with choices I ended up sort of standing in the middle of the street staring ditzily at the trippy kaleidoscopic wonders covering the tables. Sunshine and peppers in every hue, the scent of lavender and bountiful apples, it would stop anyone in their tracks. (Except apparently, all the people bustling around me...oops.)
After drinking it all in for a few moments, a man at one of the fruit selling booths across the way caught my eye. Probably because he was gesticulating wildly in my direction.
Momentarily brought out of the clouds, I floated over to see what he wanted. Hippy-dippy smile plastered across my face.
Apparently my aura had been shining in a bright and golden way (his words, not mine, but who am I to deny such a compliment) and I needed to take a large bag of his finest overripe and under-glamorous nectarines to cook with and maintain that special glow. (Seriously, that was what would you have done! He was adorable.) Free of charge. Now that’ll make a girl glow, eh?
While I’m not sure the nectarines were the key to retaining the special light of that morning, they certainly didn’t hurt either. Blemished and browned, they were redolent with that heady scent that drives me wild. It permeated the car as I drove home in the heat and filled my mind with wonder.
He had said to make jam. I did as I was told. Simple and unadorned. Sometimes that is just the way to go. And while I’m not sure if my aura is still golden, I know my thoughts are.
Try this with the last vestiges of stone fruits in your area and enjoy.
10 large nectarines
3 thick slices of lemon zest
¼ cup sugar (more or less as needed)
Tiny pinch of salt
Water
Remove the pits from the nectarines. Cut off any really brown spots and roughly chop them into chunks. Add to a large stock pot with the zest, sugar and salt. Add enough water to come half way up the fruit. The pot should not be too full. If it is, take some of the fruit out. Boiling sugar overflowing will make a horrible mess.
Boil over medium heat until thick. This may take an hour. Stir a few times during the process.
When it is done, fish out the lemon zest. Now you can strain it or not. I wanted it more rustic, more au natural, so I didn’t and it was fine. More than fine.
Makes about 4 cups
__________________________________
A nectarine is a fuzzless variety of peach. California grows over 95% of the nectarines produced in the United States.
Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly.
Jerome Monroe Smucker first pressed cider at a mill he opened in 1897. Later, he also prepared apple butter, which he sold from the back of a horse-drawn wagon. Today Smucker's – a family owned company - is the market leader of fruit spreads, ice cream toppings, health and natural foods beverages, and natural peanut butter in North America
No doubt about it, I am what is classically known as a dizzy dame. A spacer. Even flaky at times. Whatever phrase you want. It’s just a fact. Doesn’t bother me.Wandering around the Hollywood Farmers Market last weekend, I was so overwhelmed with choices I ended up sort of standing in the middle of the street staring ditzily at the trippy kaleidoscopic wonders covering the tables. Sunshine and peppers in every hue, the scent of lavender and bountiful apples, it would stop anyone in their tracks. (Except apparently, all the people bustling around me...oops.)
After drinking it all in for a few moments, a man at one of the fruit selling booths across the way caught my eye. Probably because he was gesticulating wildly in my direction.
Momentarily brought out of the clouds, I floated over to see what he wanted. Hippy-dippy smile plastered across my face.
Apparently my aura had been shining in a bright and golden way (his words, not mine, but who am I to deny such a compliment) and I needed to take a large bag of his finest overripe and under-glamorous nectarines to cook with and maintain that special glow. (Seriously, that was what would you have done! He was adorable.) Free of charge. Now that’ll make a girl glow, eh?
While I’m not sure the nectarines were the key to retaining the special light of that morning, they certainly didn’t hurt either. Blemished and browned, they were redolent with that heady scent that drives me wild. It permeated the car as I drove home in the heat and filled my mind with wonder.
He had said to make jam. I did as I was told. Simple and unadorned. Sometimes that is just the way to go. And while I’m not sure if my aura is still golden, I know my thoughts are.
Try this with the last vestiges of stone fruits in your area and enjoy.
10 large nectarines
3 thick slices of lemon zest
¼ cup sugar (more or less as needed)
Tiny pinch of salt
Water
Remove the pits from the nectarines. Cut off any really brown spots and roughly chop them into chunks. Add to a large stock pot with the zest, sugar and salt. Add enough water to come half way up the fruit. The pot should not be too full. If it is, take some of the fruit out. Boiling sugar overflowing will make a horrible mess.
Boil over medium heat until thick. This may take an hour. Stir a few times during the process.
When it is done, fish out the lemon zest. Now you can strain it or not. I wanted it more rustic, more au natural, so I didn’t and it was fine. More than fine.
Makes about 4 cups
__________________________________
A nectarine is a fuzzless variety of peach. California grows over 95% of the nectarines produced in the United States.
Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly.
Jerome Monroe Smucker first pressed cider at a mill he opened in 1897. Later, he also prepared apple butter, which he sold from the back of a horse-drawn wagon. Today Smucker's – a family owned company - is the market leader of fruit spreads, ice cream toppings, health and natural foods beverages, and natural peanut butter in North America
Tuesday, September 20, 2005
Sweet Pickled Watermelon Rind
.
This past weekend, when my all time favorite boy, (who from here out will be known as) the honorable Ombudsman Vibrato and I had overindulged on cocktails to the point of illness, we thought a great solution would be late night consumption of a few jars worth of the pickled watermelon rinds that I had made in June.
By means of explanation as to what the heck we were thinking, the truth is, I don't know. Somewhere in the course of our previous evenings carousing, a guy (who I seem to recall was wearing a baseball cap, sideways, in a swank bar,) swore it was a sure fire hangover cure, and we latched on to it as the gospel. Turns out, (of course) it didn't do a thing to remedy the fact we had (and this is SO not a joke) actually consumed maple syrup and bourbon shots, (and a hearty thanks to whoever thought THAT up) but it did do a bang up job cleansing our sand-papered palates.
Only time and some serious self reflection could actually cure something as wrong as what we drank, but the pickles were still a tasty treat that I heartily endorse. They are sweet (really, almost cloying) with a lot of spice and a fun crisp-tender texture. Sure, canning tomatoes is practical, but this is like capturing a season in a jar. (And they are still in the markets kids, so don't you go telling me this post isn't timely.) Try them, and enjoy!
As with any canning or preserving, it is of the utmost importance that all of your equipment is sterile.
Rind of one large watermelon, uniformly chopped into rectangles, green skin removed
1/2 cup salt
1 quart white vinegar
2 tablespoons pickling spice
1 large bunch thyme
6 cups sugar
2 teaspoons pink peppercorns
6 cinnamon sticks
Add the rind to a large bucket or bowl with enough water to cover (about 3 quarts) and 1/2 cup of salt. Soak overnight in your refrigerator. The next day, drain the rinds.
In a very large pan, add the drained rinds and fresh water, to cover. Boil the rinds for 30 minutes. Drain and set aside. Meanwhile, in another large pan, boil the vinegar, sugar and spices for five minutes (to infuse flavor), remove from heat and allow to cool for 10 minutes, then add the (drained) rind and bring to a simmer for another 45 minutes or until the syrup is slightly thickened and the rinds are transparent.
Pack the rinds into hot sterilized 1-pint jars, leaving 1/2 inch room, and seal tightly.
Makes about six pints
____________________________________________
The first cookbook published in the United States in 1796 contained a recipe for watermelon rind pickles.
Food Historian John Martin Taylor says that early Greek settlers brought the method of pickling watermelon with them to Charleston, South Carolina.
Farmers who grow grapes for juice and concentrate could be looking at an extra-large harvest this year. That's making a lot of them uneasy. The first of the few processors in the area sent out notices earlier this week about what growers will be paid for their Concord grapes: $100 per ton. That's down slightly from $105 per ton last year, and a sharp decline from the $200-plus per ton farmers were getting for their Concord crops several years ago. -Associated Press
Customize your M&M's!
This past weekend, when my all time favorite boy, (who from here out will be known as) the honorable Ombudsman Vibrato and I had overindulged on cocktails to the point of illness, we thought a great solution would be late night consumption of a few jars worth of the pickled watermelon rinds that I had made in June.By means of explanation as to what the heck we were thinking, the truth is, I don't know. Somewhere in the course of our previous evenings carousing, a guy (who I seem to recall was wearing a baseball cap, sideways, in a swank bar,) swore it was a sure fire hangover cure, and we latched on to it as the gospel. Turns out, (of course) it didn't do a thing to remedy the fact we had (and this is SO not a joke) actually consumed maple syrup and bourbon shots, (and a hearty thanks to whoever thought THAT up) but it did do a bang up job cleansing our sand-papered palates.
Only time and some serious self reflection could actually cure something as wrong as what we drank, but the pickles were still a tasty treat that I heartily endorse. They are sweet (really, almost cloying) with a lot of spice and a fun crisp-tender texture. Sure, canning tomatoes is practical, but this is like capturing a season in a jar. (And they are still in the markets kids, so don't you go telling me this post isn't timely.) Try them, and enjoy!
As with any canning or preserving, it is of the utmost importance that all of your equipment is sterile.
Rind of one large watermelon, uniformly chopped into rectangles, green skin removed1/2 cup salt
1 quart white vinegar
2 tablespoons pickling spice
1 large bunch thyme
6 cups sugar
2 teaspoons pink peppercorns
6 cinnamon sticks
Add the rind to a large bucket or bowl with enough water to cover (about 3 quarts) and 1/2 cup of salt. Soak overnight in your refrigerator. The next day, drain the rinds.
In a very large pan, add the drained rinds and fresh water, to cover. Boil the rinds for 30 minutes. Drain and set aside. Meanwhile, in another large pan, boil the vinegar, sugar and spices for five minutes (to infuse flavor), remove from heat and allow to cool for 10 minutes, then add the (drained) rind and bring to a simmer for another 45 minutes or until the syrup is slightly thickened and the rinds are transparent.
Pack the rinds into hot sterilized 1-pint jars, leaving 1/2 inch room, and seal tightly.
Makes about six pints
____________________________________________
The first cookbook published in the United States in 1796 contained a recipe for watermelon rind pickles.
Food Historian John Martin Taylor says that early Greek settlers brought the method of pickling watermelon with them to Charleston, South Carolina.
Farmers who grow grapes for juice and concentrate could be looking at an extra-large harvest this year. That's making a lot of them uneasy. The first of the few processors in the area sent out notices earlier this week about what growers will be paid for their Concord grapes: $100 per ton. That's down slightly from $105 per ton last year, and a sharp decline from the $200-plus per ton farmers were getting for their Concord crops several years ago. -Associated Press
Customize your M&M's!
Labels: Condiment
Monday, September 19, 2005
Figgy Tapenade
.
I seem to be on quite the single-subject/ingredient roll these days, wouldn't you say? For a few weeks it was all about mint, but these last few days I find I am seriously immersed in a fantastic fig extravaganza. What a wonderful place to be.
Now then, with that said, I give you todays recipe. I suspect there aren't too many people out there with an over abundance of figs and not a clue what to do with them; but should that small segment of the population that does, in fact, have that problem (ah, sigh. To have that trouble) include you, I highly recommend this tasty solution. Figgy tapenade. A bright combination of sweet and salty, it is delicious and I'm certain if someone who was an expert on those sorts of things gave it some thought, nutritious. It's a breeze to make (takes all of three minutes I would say) and you will see, it will be a suprisingly addictive addition to your cocktail hour snack repetoire. Deeeee-lish. Try it, and enjoy.
6 large, ripe figs
1 teaspoon capers (rinsed)
4 sun-dried tomatoes (the kind in olive oil)
a few leaves of parsley (not pictured. whoops)
10 black olives, pitted
1 teaspoon pine nuts or walnuts
1/2 clove garlic (you really want to go easy on this)
olive oil
coarse black pepper
Coarsely chop all. Let rest for about an hour to let the flavors meld. Taste and adjust seasonings to your liking. Serve on crackers. Its also quite delightful served over cold roasted chicken.
Makes about 1/2 cup
___________________________________________________
"The heroes and villains in The Future of Food, Deborah Koons Garcia's sober, far-reaching polemic against genetically modified foods, are clearly identified. The good guys, acknowledged in the film's cursory final segment, are organic farmers along with a growing network of farmers' markets around the United States that constitute a grass-roots resistance to the Goliath of agribusiness and the genetically engineered products it favors. The bad guys, to whom this quietly inflammatory film devotes the bulk of its attention, are large corporations, especially the Monsanto Company, a pioneer in the development of genetically engineered agricultural products. In recent years, Monsanto has patented seeds that yield crops whose chemical structures have been modified to ward off pests. " - NY Times
Tapenade: a preparation from the Provence region of France, consisting of black olives, anchovies, capers, olive oil and garlic pounded to a thick paste, used as a dip or condiment.
I seem to be on quite the single-subject/ingredient roll these days, wouldn't you say? For a few weeks it was all about mint, but these last few days I find I am seriously immersed in a fantastic fig extravaganza. What a wonderful place to be.Now then, with that said, I give you todays recipe. I suspect there aren't too many people out there with an over abundance of figs and not a clue what to do with them; but should that small segment of the population that does, in fact, have that problem (ah, sigh. To have that trouble) include you, I highly recommend this tasty solution. Figgy tapenade. A bright combination of sweet and salty, it is delicious and I'm certain if someone who was an expert on those sorts of things gave it some thought, nutritious. It's a breeze to make (takes all of three minutes I would say) and you will see, it will be a suprisingly addictive addition to your cocktail hour snack repetoire. Deeeee-lish. Try it, and enjoy.
6 large, ripe figs1 teaspoon capers (rinsed)
4 sun-dried tomatoes (the kind in olive oil)
a few leaves of parsley (not pictured. whoops)
10 black olives, pitted
1 teaspoon pine nuts or walnuts
1/2 clove garlic (you really want to go easy on this)
olive oil
coarse black pepper
Coarsely chop all. Let rest for about an hour to let the flavors meld. Taste and adjust seasonings to your liking. Serve on crackers. Its also quite delightful served over cold roasted chicken.
Makes about 1/2 cup
___________________________________________________
"The heroes and villains in The Future of Food, Deborah Koons Garcia's sober, far-reaching polemic against genetically modified foods, are clearly identified. The good guys, acknowledged in the film's cursory final segment, are organic farmers along with a growing network of farmers' markets around the United States that constitute a grass-roots resistance to the Goliath of agribusiness and the genetically engineered products it favors. The bad guys, to whom this quietly inflammatory film devotes the bulk of its attention, are large corporations, especially the Monsanto Company, a pioneer in the development of genetically engineered agricultural products. In recent years, Monsanto has patented seeds that yield crops whose chemical structures have been modified to ward off pests. " - NY Times
Tapenade: a preparation from the Provence region of France, consisting of black olives, anchovies, capers, olive oil and garlic pounded to a thick paste, used as a dip or condiment.
Labels: Appetizer, Condiment, Gluten Free, Vegan
Tuesday, May 24, 2005
Kumquat Chutney
.
Coming to us from China, (via England, of course) the kumquat is a scrumptious little treat, similar to (but botanically NOT) citrus fruit. The whole thing is eaten, since they are so small and not really juicy. The skin is what is sweet, while the interior (what there is of it) is quite tart.
Lately, in some of your more chic and edgy bars, the kumquat has become a cocktail garnish, which is something I am all for. They are so citrusy and tart they are a good foil for any hard alcohol, but taste especially tantalizing with tequila or sparkling wine. Amazingly satisfying.
Another delicious use for them, and one that is a touch more culinary, is to make kumquat chutney, which is so tangy and delicious I tend to eat it straight, over rice, or like last night, over simply grilled chicken breasts.
This takes a few minutes to make, and can be kept in the fridge for about six weeks, if it lasts that long.
1 tablespoon vegetable oil
2 cloves garlic, sliced thin
1 tablespoon fresh ginger, minced
1 medium onion, sliced thin
2 chiles sliced into rings
1 pint kumquats, rinsed and sliced thin
1 star whole star anise
½ cup sugar
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon white vinegar
½ cup orange juice
Saute the garlic, onions, ginger and chiles in the vegetable oil over medium heat, until softened, about 4 minutes.
Add the rest of the ingredients, stir and bring to a simmer. Let cook until kumquats are softened, about 15-20 minutes. Taste and adjust seasonings. Remove from heat and allow to cool. Store in a clean, glass jar. Remove star anise before eating.
Makes about 1 ½ cups. Can be doubled.
______________________________________________________
The well-known ad campaigns for farm products — including "Beef. It's What's for Dinner" and "Got Milk?" — won a reprieve Monday when the Supreme Court ruled that farmers and ranchers could be forced to pay for these government-sponsored promotions.In a 6-3 decision, the Supreme Court rejected a free-speech challenge brought by dissident ranchers who objected to paying for the ads.
The programs began in the 1930s during the Depression, when the government sought to help farmers by increasing demand for their products. In recent decades, lawmakers in Washington and Sacramento have created new marketing programs to advertise and promote farm products. The federal effort includes campaigns for cotton, potatoes, peanuts and eggs. The producers of the goods pay for the ads. Cattle ranchers, for example, are assessed $1 per head of cattle sold, and the money funds the ads promoting beef.
Until Monday, the programs were under steady legal attack by cattlemen and farmers who said they should not be forced by the government to pay for messages they opposed. Some ranchers said their animals were organically fed or ranged freely, and they resented the implicit message of the ads that all beef was the same.
Their lawyers relied on Thomas Jefferson's comment that "to compel a man to furnish contributions of money for the propagation of opinions which he disbelieves is sinful and tyrannical."But the Supreme Court ruled Monday that because the programs were run by the government, they could collect money from those who benefited from them.
The beef promotional program was created by Congress in 1985. The secretary of Agriculture appoints the members of the Beef Board, who in turn create the ads.
The message of the promotional campaigns is effectively controlled by the federal government itself," said Scalia, even though the ads say "Funded by America's Beef Producers." -LA TIMES
Coming to us from China, (via England, of course) the kumquat is a scrumptious little treat, similar to (but botanically NOT) citrus fruit. The whole thing is eaten, since they are so small and not really juicy. The skin is what is sweet, while the interior (what there is of it) is quite tart.Lately, in some of your more chic and edgy bars, the kumquat has become a cocktail garnish, which is something I am all for. They are so citrusy and tart they are a good foil for any hard alcohol, but taste especially tantalizing with tequila or sparkling wine. Amazingly satisfying.
Another delicious use for them, and one that is a touch more culinary, is to make kumquat chutney, which is so tangy and delicious I tend to eat it straight, over rice, or like last night, over simply grilled chicken breasts.
This takes a few minutes to make, and can be kept in the fridge for about six weeks, if it lasts that long.
1 tablespoon vegetable oil
2 cloves garlic, sliced thin
1 tablespoon fresh ginger, minced
1 medium onion, sliced thin
2 chiles sliced into rings
1 pint kumquats, rinsed and sliced thin
1 star whole star anise
½ cup sugar
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon white vinegar
½ cup orange juice
Saute the garlic, onions, ginger and chiles in the vegetable oil over medium heat, until softened, about 4 minutes.
Add the rest of the ingredients, stir and bring to a simmer. Let cook until kumquats are softened, about 15-20 minutes. Taste and adjust seasonings. Remove from heat and allow to cool. Store in a clean, glass jar. Remove star anise before eating.
Makes about 1 ½ cups. Can be doubled.
______________________________________________________
The well-known ad campaigns for farm products — including "Beef. It's What's for Dinner" and "Got Milk?" — won a reprieve Monday when the Supreme Court ruled that farmers and ranchers could be forced to pay for these government-sponsored promotions.In a 6-3 decision, the Supreme Court rejected a free-speech challenge brought by dissident ranchers who objected to paying for the ads.
The programs began in the 1930s during the Depression, when the government sought to help farmers by increasing demand for their products. In recent decades, lawmakers in Washington and Sacramento have created new marketing programs to advertise and promote farm products. The federal effort includes campaigns for cotton, potatoes, peanuts and eggs. The producers of the goods pay for the ads. Cattle ranchers, for example, are assessed $1 per head of cattle sold, and the money funds the ads promoting beef.
Until Monday, the programs were under steady legal attack by cattlemen and farmers who said they should not be forced by the government to pay for messages they opposed. Some ranchers said their animals were organically fed or ranged freely, and they resented the implicit message of the ads that all beef was the same.
Their lawyers relied on Thomas Jefferson's comment that "to compel a man to furnish contributions of money for the propagation of opinions which he disbelieves is sinful and tyrannical."But the Supreme Court ruled Monday that because the programs were run by the government, they could collect money from those who benefited from them.
The beef promotional program was created by Congress in 1985. The secretary of Agriculture appoints the members of the Beef Board, who in turn create the ads.
The message of the promotional campaigns is effectively controlled by the federal government itself," said Scalia, even though the ads say "Funded by America's Beef Producers." -LA TIMES
Labels: Condiment, Gluten Free, Vegan
Thursday, April 14, 2005
Kidney Bean and Balsamic Vinegar Dip
.
This is just a silly little recipe I sometimes make, and had a picture of, so I thought I would share. It is a perfect example of how using high quality ingredients can make something so simple incredibly tasty. Try it and enjoy.
1 cup cooked kidney beans
1 tablespoon best quality olive oil
1 teaspoon best quality balsamic vingar
Fresh ground black pepper, and coarse salt
In a blender combine the beans, oil and vinegar. Pour into a small container and chill for about 1 hour, till thickened.
Season with pepper and salt and serve with crackers.
___________________________________________
Clever phrases you can search for that will find this blog:
hummus recipe earl
broccoli go bad
how to make a vodka watermelon
boom i got your boyfriend lyrics salt pepper
prune plums in tamil
fresh water mussles willamette river
Where can I find a picture of a person cooking and there be lots of pots and pans
pickling herring, splenda
honolulu fresh figs may mena suvari eating approach
This is just a silly little recipe I sometimes make, and had a picture of, so I thought I would share. It is a perfect example of how using high quality ingredients can make something so simple incredibly tasty. Try it and enjoy.
1 cup cooked kidney beans
1 tablespoon best quality olive oil
1 teaspoon best quality balsamic vingar
Fresh ground black pepper, and coarse salt
In a blender combine the beans, oil and vinegar. Pour into a small container and chill for about 1 hour, till thickened.
Season with pepper and salt and serve with crackers.
___________________________________________
Clever phrases you can search for that will find this blog:
hummus recipe earl
broccoli go bad
how to make a vodka watermelon
boom i got your boyfriend lyrics salt pepper
prune plums in tamil
fresh water mussles willamette river
Where can I find a picture of a person cooking and there be lots of pots and pans
pickling herring, splenda
honolulu fresh figs may mena suvari eating approach
Labels: Appetizer, Condiment, Vegan
