Although home made kimchi is a relatively late addition to my culinary repertoire, it has quickly achieved star status. It may not be playing to sold out houses yet (see my earlier lament of the lonely fermenter) but no matter. This one is here to stay. Fennel kimchi is now the go-to version in the SpecD kitchens. The anise flavor and crunch hold up well amid the hot red … [Read more...]
CHRISTMAS RELISH: PEAR, POMEGRANATE, PEPPERS AND CRANBERRIES
Embarking on the creation of the ruby red Christmas relish I must confess the red food coloring wasn't out of reach. (Making icings for the holidays.) But lo and behold, this rubicund relish needed no supplement coloring agents. The recipe calls for red pears, red onions, red pepper (fresh and dried), cranberries, pomegranates and a mix of dried dried cherries and … [Read more...]
Pasta Picchi Pacchi
Pasta Picchi Pacchi: the name is too cutesy perhaps but the recipe is a winner. Pretty simple too, it's basically tomatoes (fresh here, but canned are the more traditional choice), some anchovies, lots of olive oil, garlic, basil. Grated provolone is the secret ingredient. Picchi Pacchi seems to be Italian grannyspeak for a little of this, a little of that. Or maybe … [Read more...]
HOT BREAD AND BUTTER PICKLES
Some like it hot. So good old Sally Stott's bread and butter pickle recipe gets a spicy upgrade here with sliced jalapeños added to the 'cukes and onions. There's enough sugar and spice in these babies to disguise the heat... at first. But the thermostat does creep up slowly and surely. Don't worry, it's nothing incendiary enough to kill grandma or emotionally scar … [Read more...]