Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it's one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting at first but once you get going things move along quickly, … [Read more...]
CLASSIC FRENCH BREAD: BOULE
If I said making really good bread at home takes Herculean effort you'd probably stop reading here. But wait! Baking an outstandingly crusty, chewy, fragrant and flavorful boule (French for ball) is doable. Yes, it's a little involved, and you do have to plan ahead, but it is well worth it. Fact. Reading this recipe in Bon Appetit was enough to get me sweaty with excitement. … [Read more...]
BAKED PUMPKIN SPAETZLE
It seems time to get back to the basic tenets of this site. Spectacularly Delicious is dedicated to recipes with a proper name that require specialized equipment to either prepare or serve, call for unusual or hard to find ingredients and often take a long time to prepare, resulting in a splendid presentation with a marvelous taste. In short, spectacularly delicious. … [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...]
MARCELLA HAZAN STYLE TOMATO SAUCE CANNING RECIPE – FRESHTECH HACK
Marcella Hazan's celebrated tomato sauce is pretty simple - the original recipe calls only for tomatoes, onion, butter and salt. And it makes about two cups of sauce, a nice amount for one pound of pasta. But Marcella's recipe is not home-canning friendly. Her simmered-then-discarded onion is fine, the big chunk of butter is not. The solution? Make the sauce without the … [Read more...]
The Best Measuring Spoons
Although modern spice companies use wide-mouth jars (e.g. San Francisco's fabulous Spice Ace) few kitchens are complete without a decent complement of narrow-necked McCormick bottles. The ones with openings too small to fit even the 1/2" and 1/4" teaspoon measuring spoons. Problems solved with these . They're just the right size to dig all the way down to the bottom of … [Read more...]
SPICED PICKLED PEPPERS with a Food Press
All the pickle and relish recipes here on Spectacularly Delicious are worthy in their own unique way. Still, like children, one always has one's favorites even though it's generally a good idea to hide it. With kids psyches get scarred; with recipes readers might think less of the other pickles and relishes if one is named the favorite. But it can't be helped. Spiced Pickled … [Read more...]
BEST-EVER ASPARAGUS PEELER
Still going strong after being purchased in Germany in 2011, this double bladed asparagus peeler is one of the great joys of the kitchen gadget drawer. When we first made the video they were impossible to find here. Jubilation! They can be had on Amazon, buy them Amazon here. Seriously, if you like asparagus, get you some now. You're welcome. Read more here. What … [Read more...]
PROVEL CHEESE QUESADILLA WITH EGGS
To me, Christmas means a return to the bosom of family in St. Louis. And as a native of that fair city, St. Louis means many things, not the least of which is Provel Cheese. Actually, to be completely accurate, it's Provel processed cheese food product. It's a fundamental component of St. Louis cuisine right along with toasted ravioli, Ted Drewe's frozen custard, baked … [Read more...]
WILD BLUEBERRY MANGO JAM
The secret to this blueberry jam recipe (and there's always a secret to the good ones) is not the mango. What kind of secret is that? No, the little something that make this jam mighty are mites of coriander and cinnamon. In this small quantity they boost the natural spice of the blueberries without making the jam taste "funny." No one really likes these kind of surprises, … [Read more...]