Since not everyone is a fan, making kimchi can be something of a lonely pursuit. No matter. The spicy, funky crunch of what is basically a fermented salad is well worth it. You'll be surprised how often it will perk up everyday fare. Kimchi's cross-culture popularity began as a topper for tacos. (See Roy Choi.) Tacos are a good guide post; try using kimchi where you might … [Read more...]
GINGER LEMON HONEY JAM
It's December 21, the home stretch of holiday gift jam-making. Time to whip up a batch of Ginger Lemon Honey Jam. This one is a real zinger. Bits of candied ginger float in a honey citrus gel flecked with lemon and orange zest. A morning eye-opener indeed. Great on Greek yogurt too, if you're looking for more ways to consume jam. As my friend Trista says, "You can't buy … [Read more...]
SIMPLE ORANGE MARMALADE
Making orange marmalade doesn't have to be complicated. This recipe is simple - the only caveat is a kitchen scale is needed. (OXO makes this fine one available on Amazon.) This marmalade recipe is based on the traditional three part formula: equal weights of oranges, sugar and water are called for. By sticking with this ratio the recipe can be scaled up or down, including … [Read more...]
GREEN TOMATO INDIA RELISH
If you're looking for relish recipes, you've come to the right place. Corn relish. Mexican Corn Relish. Zucchini Relish, Fennel and Onion Relish and Christmas Relish. Even Blueberry Relish with a Brokeback Mountain theme. Alas, it's been brought to our attention that we don't yet have a recipe for "regular" relish, more accurately known as India Relish. So here goes. So … [Read more...]
MOSTARDA DI CREMONA
So I've been on a Jane Gardam binge lately, reading everything of hers I can get my hands on. Her writing is addictive, her stories filled with all-too-human characters and happy small surprises. (Start with Old Filth; and no, it's not what you think.) In The Hot Sweets of Cremona she introduces us to Mostarda di Cremona, "bright fruit things" displayed in an Italian … [Read more...]
HOME MADE KIMCHI
No doubt about it, kimchi is an acquired taste. But once familiarized with its fiery, tangy crunch, it's addictive. Thanks to the rise of Korean-American chefs like Roy Choi and David Chang kimchi has found felicitous mash-ups with other cuisines, notably Mexican. I particularly like a big blob of cool kimchi on top of pasta marinara or Bolognese. Seriously satisfying. This … [Read more...]
CORN CHUTNEY AND TWO NEAT GADGETS: HOT JAR MITT AND CORN CUTTER
Here's a riff on our popular corn relish recipe. This time some tumeric, more mustard and raisins make it zippier. Yellow beans and green tomatoes thicken it for that rich chutney lusciousness. Great to make while the corn is still wonderful. And check out this nifty canning jar mitt. It keeps its form, making it easy to grip and hold hot jars while you fill them. Another … [Read more...]
FENNEL AND ONION RELISH
Canning projects are running full steam -- here's one of our favorites. Based on a recipe from Edon Waycott's Preserving the Taste. FENNEL AND ONION RELISH Recipe makes 5 pints 2 large fennel bulbs 2 large sweet onions, such as Vidalia or Maui 2 Tablespoons + 1 teaspoon kosher salt 1 cup water 4 cups white vinegar 1/2 cup sugar 1 Tablespoon black pepper corns 3 … [Read more...]
ROASTED TOMATILLO SALSA – FRESHTECH CANNER HACK
This recipe can be canned with the traditional boiling water bath method or with the Ball FreshTECH canning machine. According to the National Center for Biotechnology Information and the USDA Guide to Home Canning tomatillos' pH level makes them safe for home canning following the recipes and cooking times for tomatoes. This recipe also maintains the acidity and consistency of … [Read more...]
SALT LIBRARY
Flavored and specialty salts have been infiltrating the larder here for some time now. So much so that an inventory was in order. Here's what we found: SPANISH ROSEMARY SALT (The Filling Station) Nice rosemary aroma, nice rosemary taste, pleasing loose … [Read more...]