canning

A little quick pickling…

I decided to do a little quick pickling last night. Because I don’t have nearly enough random items in mason jars in my fridge at the moment. I did some Vietnamese-style pickled veggies (carrots, daikon radish, jalapenos) and some pickled red onions. I still have some headcheese left, and the delicate meaty flavor of the headcheese works really well with something tangy and spicy. If you’re anti-headcheese, these will work on almost any type of sandwich.

Vietnamese-Style Quick Pickled Veggies (Dưa món)

made 4 half-pint jars

Ingredients:

  • 1 pound carrots (ended up being about 6 carrots total), peeled & cut into “matchsticks”
  • 1 large daikon radish (it was really big, over a foot long), peeled & cut into “matchsticks”
  • 2 jalapeno peppers (if you want your pickles less spicy, remove the seeds), sliced
  • 3/4 C granulated sugar + 2 tsp
  • 1 tsp Kosher salt
  • 2 1/4 C hot water
  • 2 1/4 C rice vinegar

Instructions:

  1. In a large bowl, toss carrots, daikon radish, jalapeno peppers, with 2 tsp sugar and 1 tsp kosher salt. After about 2 minutes the vegetables will begin to soak up the salt & sugar & soften slightly, losing some of their bite.
  2. Rinse the vegetables in a collander in the sink with cold water.
  3. Whisk together 2 1/4 cups hot water, 2 1/4 cups rice vinegar, and 3/4 cup sugar until the sugar is fully dissolved. I did this in a large glass measuring cup so it would be easy to pour the pickling liquid into the jars. You can use hot tap water for this, but I used hot water from my kettle, so the sugar would dissolve more quickly and thoroughly.
  4. Transfer the softened vegetables into 4 pint-sized jars. I pushed them down a bit with my fingers so I could fit more veggies in each jar. Pour the pickling liquid over them. The liquid should cover the vegetables completely.
  5. Store in the refrigerator, and let sit at least 1 hour (and ideally 24 hours) before eating. They will get better flavors the longer they sit.

Tasty Pickled Red Onions

makes 1-2 half-pint jars

Ingredients:

  • 1-2 medium red onions, sliced thin
  • 1 C rice vinegar
  • 1/2 C water
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 1-2 tsp red pepper flakes
  • 1-2 tsp granulated garlic OR 2-3 cloves garlic, minced

Instructions:

  1. In a medium saucepan over high heat, whisk together rice vinegar, water, sugar, salt, and bring to a boil.
  2. Add onions, pepper flakes, and granulated garlic, stir together, and remove from heat. Let cool to room temperature. Note: I used granulated garlic because in a strange occurance I had NO garlic in the house at all. Not even the kind in a jar. Unheard of. You can definitely use actual garlic in this recipe, but the granulated worked fine too.
  3. Once cooled, transfer the onions to pint jars or and keep refrigerated. The onions are ready to use immediately but will get better flavor the longer they sit.

Not the prettiest picture, but this was my breakfast today. Headcheese breakfast burrito with pickled veg. Next time there will definitely be a fried egg in there.

Not the prettiest picture, but this was my breakfast today. Headcheese breakfast burrito with pickled veg. Next time there will definitely be a fried egg in there.

Slow roasting tomatoes…

photo 2

Just put these home grown tomatoes in the oven to slow roast for 2 hours (at 250F) with some EVOO, kosher salt, pepper, Tuscan seasonings, and whole garlic cloves. They will soon become delicious tomato sauce! 🙂 House smells delicious, update to come!

***UPDATE***

after

So here’s the roasted tomato goodness when it came out of the oven. I left the garlic in its’ peel and squeezed it out when it was done cooking.

ready to mix

Then I dropped the whole mess, tomatoes, garlic, spices, and especially the EVOO into my Kitchen Aid bowl and puréed the daylights out of it with my immersion blender (Best. Kitchen. Gadget. Ever.)

mixed

Here’s the final tomatoey, garlicky, puréed goodness….

to be canned

In a Mason jar, ready for canning and to be the base of a super-delicious sauce!

PS: An entire head of garlic was used in this extravaganza.

Food Trends: The Good, The Bad, and The Ugly

You go to the supermarket- it’s there. The other moms at the playground won’t shut up about it. Your still-hip high school friend is Facebooking about it. Just where did this food come from and why is everyone obsessing over it? Welcome to food trends. Fear not, soon you will be able to find this item at your local McDonald’s and that is how you will know it is almost over. Some food trends will get you excited, some will make you scratch your head, and if you’re like me some will make you FURIOUS.

TEN FOOD TRENDS YOU WILL LOVE OR LOVE TO HATE:

  1. Kale: My God. Kale is everywhere. Sautéed kale, kale in salads, kale chips. Here’s what: I don’t think that kale is any better for you than arugula, endive, spinach, or any other greens out there. And, it tastes terrible. Kale chips are not real chips. C’mon people.                                                                                                                            Screen Shot 2014-06-22 at 10.51.46 AM
  2. In-house charcuterie: I am super-excited about this one. This trend came about with the morphing of 2 trends: head-to-tail eating (in other words you purchase an entire animal and eat ALL of it’s bits and pieces) and the pork-everywhere trend. Both of which are trends I am fully on board with. I think this may also be, at least partially, a backlash from the vegan food overload we’ve been seeing in the last few years. Charcuterie was my favorite class in culinary school and homemade pâtés and terrines are very nearly a lost art. LOVE.                                                                          charcuterie
  3. Pretentious food: It’s so very avant-garde (eyeroll)! What? You’re not a fan of deconstructed burritos? There’s a tiny stack of tortilla strips over there, and a small smudge of refried beans here, and some artfully arranged beef in the corner and a smattering of shredded cheese sprinkled over the whole thing. Under the heading of pretentious food is deconstructed anything, anything prepared in a sous-vide (AKA French boiling bags), and anything that Gwyneth Paltrow puts on GOOP.gallery_main-gwyneth-paltrow-meme-01
  4. Canning/brining/pickling: This is uber-trendy at the moment and I’m all over it. I learned to brine my Thanksgiving turkey a few years ago from Aunt Martha– to which my Southern Belle Bestie replied “How else do you make a turkey?” I got a canner at Christmas and I’ve been happily canning soups and tomato sauce ever since. I’ve even made some jams out of wine! So trendy! And let’s talk about pickling and brining. I will literally eat ANYTHING that is pickled or brined– except those weird pale tomatoes at the kosher deli. They’re just creepy.                                          portlanda-pickles
  5. Asian cuisine: It’s not just about Chinese takeout anymore. A few years ago the trend was Pad Thai, then Vietnamese Pho, and now suddenly it’s any and all things Korean. Bulgogi and Kimchi are not words that were in the average American’s food vocabulary 2 years ago and now Korean BBQ places are popping up all over and dishes like Korean Short Ribs are showing up on fine dining menus. A coincidental combination of #4 and #5: you can buy a kimchi pot from Williams-Sonoma! Make your own kimchi at home, and then can it!!                                                                    kimchi-1
  6. Cupcakes and macarons: When I was growing up, cupcakes were what your mom brought to school when it was your birthday and a macaroon was something that was made by Manischewitz and came in a canister. Today, high-end cupcake shops are all the rage and feature humungous cupcakes in interesting flavors. Food Network is running a competition show called Cupcake Wars You can even pair your cupcakes with wine! The macaron (not macaroons) that you’re seeing are are delicate, adorable, fussy, tiny French cakes (although historically they are Italian in origin) made from meringue, sugar, and almond flour (no coconut as present in the macaroons). A sweet trend!

    cupcakes

    These are actual cupcakes made by moi to be paired with wines. From the top: dolce de leche, red velvet, lemon drop.

  7. “Weird Dairy” and non-dairy Dairy: Wow. The dairy section in your local supermarket has grown! The yogurt you didn’t want to eat as a kid now comes in flavors like passionfruit, watermelon, and key lime. You can get an extra protein boost from Greek yogurt (best with a drizzle of honey) or the truly brave can try the weirder dairy products like Kefir. Kefir is a yogurty drink, originally from Russia (remember those Russians that ate yogurt and lived forever?) that contains both bacteria (of the probiotic variety) and yeast. If your local grocery is really trendy you will be able to find quark, a weird dairy product made from coagulated sour milk. It is used in many German baked goods and often as a breakfast spread. The other side of the weird dairy coin caters do non-dairy eating folks like vegans and the lactose-intolerant. There are no shortage of dairy alternatives for you. Gone are the days where the only non-dairy dairy you could get was soy. Today you can get almond milk, coconut milk, rice milk, oat milk, cashew milk and even hemp milk!                                        milk
  8. Farm to Table: Farm to Table is huge here in the Midwest and it seems to be a trend that was MADE for America’s heartland. This trend includes things like eating local, eating seasonally, and knowing where your food comes from. The trend has even spawned a new foodie term: “locavore”- one who eats locally. Restaurants are getting away from using the big food suppliers and forming relationships with local farmers, some are even cultivating gardens and raising fish in-house!folk and roots fest 08
  9. “Ancient Grains”: Ancient Grains include grains such as quinoa, spelt, amaranth, buckwheat, millet, barley, and rye. Five years ago I probably couldn’t have told you what half of those are (the only Buckwheat I knew was on The Little Rascals) much less how to pronounce quinoa (it’s KEEN-wa by the way). Quinoa is super-trendy right now as a substitute for rice or pasta. I think that this trend began as an offshoot to gluten-free diets. But be wary, some of these grains (barley, rye, and spelt) DO contain gluten!                                                                                                              ancient grains
  10. Slow cookers/Crockpots/Pressure Cookers: These used to be your grandma’s bag. The roast would go into the crockpot so she could get household chores done. Today, families are BUSY. Mom and dad work all day, there are sports and rehearsals for the kids after school but most people would like to keep fast-food eating to a minimum. Enter the crockpot/slow cooker. Set it up in the morning and come home to a hot meal ready for the family! The traditional pot roast and chili are there, but also some fun outside-the-box stuff. How about breakfast in your crockpot for Christmas morning? Or a chocolate cake? Bread? Pumpkin Spice Latte? I got my crockpot as a wedding present, and for years I only used it for heating up Glühwein, but in recent years I’ve used it tons more. This is a great trend for families, homemade meals, eaten at home, possibly together? Definitely a good thing.                                                                                                         Screen Shot 2014-06-22 at 11.13.44 AM