Bread and Butter Pickles

Sorry...it's another pickle recipe.  One of the last of the season though.  Sigh.

Get thee to a farmers market and buy some cukes.  Then make these.  You'll be glad you did come January.

Bread and Butter Pickles
From Food & Wine magazine.
Makes 6 pints.

1 cup kosher salt
1 1/2 gallons water
5 1/2 pounds Kirby cucumbers, sliced crosswise on a mandoline 1/8 inch thick
5 cups cider vinegar
5 cups sugar
1 1/4 pounds onions, thinly sliced
2 tablespoons yellow mustard seeds
1 tablespoon celery seeds
1 tablespoon turmeric
1 tablespoon coarsely cracked black pepper

In a very large bowl or pot, dissolve the salt in the water. Add the cucumbers, cover and soak overnight in the refrigerator.


In a large, heavy pot, combine the vinegar and sugar and cook until the sugar dissolves. Stir in the remaining ingredients. Drain the cucumbers and add them to the pot. Stir gently and bring to a boil, then turn off the heat. Ladle the hot cucumbers and their liquid into 6 hot 1-pint glass canning jars, leaving a 1/2 inch of space at the top. Close with the lids and rings.

To process, boil the jars for 10 minutes. Cool the pickles to room temperature and serve immediately or store them in a cool, dark place for up to 1 year. Refrigerate after opening.

Skillet-Roasted Spiced Okra

Yes, you can fry okra.  And, yes, you can pickle it.  But what a lot of fellow Southerners don't realize is that it's also an important part of Indian cooking.  This recipe utilizes some classic spices from that cuisine.



Skillet-Roasted Spiced Okra
From Food & Wine magazine.
Makes four servings.

3/4 teaspoon hot paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
1/8 teaspoon turmeric Pinch of cinnamon
Pinch of ground fenugreek (optional)
2 tablespoons vegetable oil
1 pound small okra, halved lengthwise
Salt
2 tablespoons fresh lemon juice

In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, cinnamon and fenugreek.


 
In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.

Cocktail of the Week: Rosemary-Citrus Martini

I make a drink I call the Rosemary Collins with rosemary-infused simple syrup and lemon juice.  That one calls for club soda, but this one kicks up the octane level into a martini.  Cheers!

Rosemary-Citrus Martini
Makes one cocktail.

1 1/2 ounces gin (Bombay Sapphire, of course)
3/4 ounce Cointreau (or triple sec)
3/4 ounce rosemary simple syrup (Easy to make...just steep a branch or two of rosemary in still hot simple syrup.)
3/4 ounce freshly squeezed lemon juice

Shake all ingredients together in an ice-filled shaker.  Strain into a cocktail glass and garnish with a lemon twist.

Recessionista Strategies at the Salad Bar.

A salad bar is a good thing.  Especially if it's a good one.  But it's not always economical.  Typically. you'll pay $5.99 a pound...but the ingredients vary wildly in their cost if you were just buying them on their own.  So your strategy should be to load up on the bargains and skip the choices that have a high mark-up. 

Food Network magazine did the research.  Here are the things to stock up on...and to, as a buyer, beware.

Bargains:
Here are the things to go for...with the discount you're getting when you're paying $5.99 per pound. The good news is that some of them are really healthy; ounce for ounce, packed with nutrients (and, in many cases, protein).

• Blue cheese (57%)
• Green peas (40%)
• Grilled chicken (44%)
• Walnuts (19%)
• Dried cranberries (11%)
• Cheddar cheese (14%)
• Bacon bits (55%)

Rip-Offs:
Here are the things marked up significantly from their off-the-shelf price.  If you want these things on your salad, make the salad at home.

• Celery (150%)
• Baby corn (277%)
• Radishes (302%)
• Chickpeas (368%)
• Hard-boiled eggs (167%)
• Mushrooms (200%)
• Cucumbers (274%)

This means that your best bargain salad is: greens, chicken, bacon bits, dried cranberries, walnuts and blue cheese.  Sounds good to me.

Don't Compost...Cook It!

I confess...I am obsessed with recycling and composting.  The new girl at work is tired of me (politely) getting on to her when I find a plastic sub sandwich tray in the trash rather than the fancy recycling set-up we have in the kitchen.  And I've been known to bring a banana peel home for the compost heap rather than throwing it in the trash at work.  Obsessed.

Now, thanks to something I ran across in The New York Times, I can take the obsession to a whole new level. They published a list of suggestions on how to use vegetable scraps in cooking.  Here are a few I'm going to try:

• Corn cobs: Simmer them with onions and carrots to make vegetable stock.
• Watermelon rinds: Cut off the hard outer peel and use the crunchy rind in place of cucumber in salads. (Or you can pickle them like I do.)
• Potato peels: Deep-fry large pieces and sprinkle with salt and smoked paprika.  Not healthy, but environmentally friendly!
• Tomato scraps: Place in a sieve set over a bowl, salt well and collect the juice for use in gazpacho, , Bloody Marys or rice dishes.
• Other veggie scraps: This one is basic...save celery tops, carrot scraps, onion tops, etc. to make vegetable stock.  Throw them into a plastic container in the freezer until you have enough to make up a batch.  The stock can then replace water in rice, couscous, pasta, you get the idea

Pickled Okra

I'm still trolling the farmers market for the last summer produce.  I'm not quite ready for acorn squash and sweet potatoes.  So okra is the name of the game.  I'll post a couple of recipes for the fresh stuff soon.  But last weekend I spent some time pickling some.  Yummy in a Bloody Mary or alongside some barbecured chicken.

Pickled Okra

Makes 4 pints. (Although you'll want to make at least a double batch to share with friends and family.)

2 pounds okra (Make sure they're on the small side or they will come out tough.)
1 tablespoon plus 1 teaspoon kosher salt, divided use
Dried hot Thai chiles (1 or 2 per jar depending on how spicy you want things.)
4 peeled garlic cloves
4 sprigs of fresh dill
4 teaspoons mustard seeds
4 teaspoons whole peppercorns
4 cups distilled white vinegar
2 teaspoons sugar

Soak okra in water to cover. Add 1 teaspoon salt and stir to dissolve. Cover and refrigerate for 2 hours. Drain and rinse the okra and blot dry with paper towels.

Prepare 4 pint jars and lids for canning.

Pack the okra into the jars. Add peppers (1 or 2), 1 clove garlic, 1 dill sprig, 1 teaspoon mustard seeds, and 1 teaspoon peppercorns in each jar.

In a large pot, combine vinegar, 1 1/2 cups water, sugar and 1 tablespoon salt. Bring to a boil over high heat. When the water boils, reduce to medium-high and simmer for 5 minutes.

Pour the hot brine over the packed okra until it is 1/4 inch below the rim of the jars. Seal and process in a hot-water bath for 15 minutes. (Or refrigerate if you're going to use quickly.)

Let stand for one week before using.

Will keep for 1 year if processed. 6 months if simply refrigerated.

Tomato Pie

If you're lucky like we are here in Dallas, you can still get tomatoes at the famers market.  Now they're not the wonderful things we were getting in July, but they're still quite tasty.  perhaps not suited for eating out of hand or simply sliced, but perfect in a recipe like this one from the great Southern Living.

Tomato Pie
Makes 6-8 servings.
From Southern Living.

Single pie crust from your favorite recipe (or use a refrigerated one like I do)
4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1 1/2 pounds)
1/2 teaspoon salt
1/2 cup mayonnaise 3 green onions, chopped
2 tablespoons chopped fresh basil
1 cup shredded Parmesan cheese, divided


Preheat oven to 350º.

Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.

Fit pie crust into a 9-inch pie plate; fold edges under, and crimp.

Bake crust at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.

Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serving.

Chow Chow

It's the end of the farmers market season...and my tomato guy Farmer Lemley is bringing in green tomatoes. So it's time for me to put up some chow chow.  This sweet/sour relish is great on hot dogs, of course.  But even better on any kind of cooled beans or peas, from pinto to Crowder.

Chow Chow

Makes 5 1/2 pints.

5 green bell peppers
5 red bell peppers
2 large green tomatoes
2 large onions
2 poblano peppers, halved and seeded
1/2 small cabbage
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon turmeric

Chop first 5 ingredients.

Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.

Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims.

Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 15 minutes.

Cocktail of the Week: The Last Hurrah

I don't cotton to the idea that one can't drink a gin and tonic after Labor Day.  But if you're a stickler and still need your gin fix, here's the solution.  I call it The Last Hurrah...a perfect end-of-summer cocktail.

The Last Hurrah
Makes one cocktail.

1 1/2 ounces gin
3/4 ounce Cointreau (or triple sec)
3/4 ounce rosemary simple syrup
3/4 ounce freshly squeezed lemon juice

Combine all ingredients in an ice-filled cocktail shaker.  Shake vigorously and strain into a cocktail glass. Garnish with a rosemary sprig if you're feeling snooty.

Pancetta-Wrapped Peaches with Basil

You've had cantaloupe with prosciutto, right?  Here's a wonderful summer riff on that classic.  Perfect for these last days of summer...

Pancetta-Wrapped Peaches with Basil
From Food & Wine Magazine.

16 thin slices of pancetta
2 medium freestone peaches—halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
1 tablespoon olive oil
Aged balsamic vinegar, for drizzling

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.


In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.

Lightly drizzle the peaches with aged balsamic vinegar and serve.

Cantaloupe Pickles

No, this is not your traditional pickle.  It is similar to pickled watermelon rind, and like that Southern staple, would be a great summery touch in your holiday relish tray.  Try it and see....









Cantaloupe Pickles
Makes about six pint jars.

1 cinnamon stick, broken into pieces
2 whole cloves
1 teaspoon whole allspice
3 cups white vinegar
2 cups water
13 cups cubed (1 inch) seeded peeled cantaloupe
4 1/2 cups granulated sugar

Take a square of cheesecloth and tie up cinnamon sticks, cloves and allspice into a spice bag.

In a large stainless steel saucepan, combine vinegar, water and spice bag.  Bring to a boil over medium-high heat.  Reduce heat and boil gently for 5 minutes.  Remove from heat.

Add melon to saucepan.  Cover and set aside for 30 minutes.

Stir sugar into cantaloupe mixture and return to medium high heat.  Bring to a boil, stirring occasionally.  Reduce heat and boil gently, stirring occasionally, until melon becomes transparent, about 45 minutes.  Discard spice bag.

Pack cantaloupe into hot jars to within a generous 1/2 inch of top of jar.  Ladle hot syrup into jar to cover melon, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot syrup.  Wipe rim.  Center lid on jar.  Screw band down until fingertip tight.

Process in a hot water canner for 20 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool and store.

Red Onion Jelly

Who says a jam/jelly has to be dessert-like sweet?  I certainly don't...

Here's a savory/sweet spread that would be great on a turkey or roast beef sandwich.  A glaze for pork roast.  Or dolloped on a cracker with cream cheese.

Red Onion Jelly
Makes six-4 ounce jars. 

1 cup finely chopped red onion
1 teaspoon freshly squeezed lemon juice
3/4 cup white vinegar
3 cups granulated sugar
1 pouch (3 ounces) liquid pectin

In a large, stainless steel saucepan, combine red onion, lemon juice and vinegar.  Stir in sugar.  Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.  Stir in pectin.  Boil hard, stirring constantly, for 1 minute.  Remove from heat and quickly skim off foam.

Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace.  Wipe rim and center lid on jar.  Tighten band to finger-tip tight. 

Place jars in canner and process for 10 minutes.  Remove jars and cool.

Note: To suspend the red onion particles, you'll need to manipulate the jars after processing.  let the jars cool for 15-30 minutes.  The lids should have popped down, but the jelly will not be fully set.  carefully and gently twist/tile the individual jars to distribute the onion pieces throughout the jelly.  DO NOT shake the jars and DO NOT invert it completely.  That will jeopardize the seal.  Repeat as needed during the cooling process until the onions are nicely suspended.

Bread-and-Butter Pickles

In my canning/pickling.preserving adventures, I've been looking for the perfect bread and butter pickle recipe. I found it in my old-time favorite Food & Wine magazine. So good that I made a second batch to share with lucky folks at the holidays.

Bread and Butter Pickles
Makes six pints.

1 cup kosher salt
1 1/2 gallons water
5 1/2 pounds Kirby cucumbers, sliced crosswise on a mandoline 1/8 inch thick
5 cups cider vinegar
5 cups sugar
2 tablespoons yellow mustard seeds
1 tablespoon celery seeds
1 tablespoon turmeric
1 tablespoon coarsely cracked black pepper

In a very large bowl or pot, dissolve the salt in the water. Add the cucumbers, cover and soak overnight in the refrigerator. (Blogger's Note: Don't skip this step. This brining process will keep the pickles crisp.) 

In a large, heavy pot, combine the vinegar and sugar and cook until the sugar dissolves. Stir in the remaining ingredients. Drain the cucumbers and add them to the pot. Stir gently and bring to a boil, then turn off the heat.

Ladle the hot cucumbers and their liquid into 6 hot 1-pint glass canning jars, leaving a 1/2 inch of space at the top. Close with the lids and rings.

To process, boil the jars for 10 minutes. Cool the pickles to room temperature and serve immediately or store them in a cool, dark place for up to 1 year. Refrigerate after opening.

Peach Pie Preserves

Labor Day always serves as that unofficial end to summer. (And here in Dallas, it was heralded by a much-needed cold front. It's possible to sit outside without spontaneously combusting.)

Supposedly we're supposed to stop wearing white.

And drinking gin and tonic's. (So much for that one...rules are meant to be broken, right?)

But, relistically, it means that sooner rather than later I won't be able to go to the farmers market for my weekly fix of locally farm-grown tomatoes, peaches, okra and cucunbers. And THAT means I will spend the next couple of week's continuing ot coapture that bounty by canning, pickling, and making preserves.

In honor, I'll post some of my favorite recipes for the next week. And will kick it off with one of the best. I gussied up these peach preserves with a few pie spices and, remembering a recipe my mother used to make, added a little aged rum.

Peach Pie Preserves
Makes about six-8 ounce jars (but I always double recipes like this...if you're making the mess, might as well end up with more for your efforts.)

(Note: This recipes presumes you know how to prepare your jars and process things safely. If not, you can teach yourself easily with a variety of online sources. I also have a thoroughly thumbed-through and slightly dirty copy of Ball's Complete Book of Home Preserving that serves as my Bible on these kinds of things. Get yourself a copy. This recipe is adapted from one in the book.)

4 cups chopped pitted peeled peaches
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 cup aged rum
1 package regular powdered fruit pectin
5 cups granulated sugar

In a large, deep stainless steel saucepan, comine peaches, lemon juice, cinammon, nutmeg and rum. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly, for 1 minute. Remove from heat and skim off foam. (Save that foam in the fridge and use it...it's perfectly delicious on toast etc...just not quite as pretty.)

Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe rim and center lid on jar. Screw band down to finger-tip tight.

Process in a hot water canner for 10 minutes. Remove canner lid, wait five minutes and then remove jars. Cool and store.