What is up with pickled eggplant??? One of these vegetables can't be pickled as easily as the others The other day I made eight different versions of pickled eggplant, trying to find one worthy of the canning cookbook I’m writing with Brooklyn chef Kelly Geary.
And the consensus was that all eight versions more or less sucked. That’s right, I’m touting myself as a canning pro and my pickled eggplant was no good. You won’t find any of these recipes in the cookbook, that’s for sure. What’s noteworthy is that I modeled at least two versions after those developed by Joy of Pickling author Linda Ziedrich. Jake and I thought her version was, em, what’s a nice way to say this: Not delicious?
The essential problem is that this particular veg, for whatever reason, doesn’t readily lend itself to astringent flavors. Josephine Caravetta's Pickled Eggplant Recipe. Anne has very kindly replied to another person's request with her Grandmother's pickled eggplant: Yield: Several Jars Pickled Eggplant Ingredients: 6 Eggplants Kosher Salt White or Cider Vinegar 3 - 4 cloves garlic, sliced thin One bunch parsley, mincedSome mint, minced (optional, but nice) 1/2 - 1 teaspoon red pepper flakes 1/4 green bell pepper, minced.
Pickled Eggplant. 6 lb. sm. eggplants 2 1/2 tbsp. salt, divided 2 qt. distilled white vinegar 2 tsp. dried hot red pepper flakes, divided 1/2 c. pickled capers, optional 6 cloves garlic, peeled & sliced 1 tbsp. dried oregano, divided Rinse and peel eggplant.
Cut into 1/4 inch lengthwise slices, then cut slices into lengthwise 1/4 inch strips. Place the shredded eggplant into a nonreactive (plastic or stainless) colander and toss with 1 1/2 tablespoons salt. Place a plate on the eggplant and place a weight (like several large cans of tomatoes) on the plate. Let eggplant stand for 2 hours, so that bitter juices drain away. Bring vinegar and hot pepper flakes to boil and add eggplant. Wash 6 pint jars and immerse in pot of boiling water.
Label, date and store jars in a cool, dark place. Homemade Oat Milk. From the department of Saving Money By Making Things From Scratch — the same department that campaigned for homemade hummus a couple of months ago — comes this public service announcement: making your own oat milk is very easy and very cheap.
I don’t drink milk myself — oat or otherwise — but I use oat milk as an ingredient regularly, in this vanilla oat milk tapioca pudding or in this Swiss chard gratin, but also to make pastry cream for strawberry tartlets, or to whip up a batch of crêpes. If you want to make your own, there are several ways to go about it. You can start from rolled oats, from oat flour, or from oat groats, i.e. the dehulled grain of the plant. I like to use the latter (available from natural food stores) as they are the least processed of the three, and give the best results flavor- and texture-wise. From the department of Saving Money By Making Things From Scratch comes this public service announcement: making your own oat milk is very easy and very cheap.
Ingredients. Heather Eats Almond Butter. Hello my almond butter loving friends.
If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading! My recipe for Oatgurt is based on this recipe from RawVeg.Info. Fill a ceramic bowl with raw oats groats, cover with water, and allow to soak overnight. Raw oat groats - look for them in the bulk foods section of your local health food store. Next, blend the oat groats and soaking water really well in a blender until smooth and creamy (NOT WATERY).
Creamy raw oatmeal. Pour the raw oatmeal back into your ceramic bowl, cover with a paper towel or other breathable material, & place in a warm area. Costco's HeatDish, aka The Fermenting Machine Now, simply allow your oats to ferment. Oatgurt after 48 hours of fermenting. Your oatgurt will not go bad, but it will get more sour everyday as the beneficial flora continues to grow. Wherein I discover oat groats — And they become my new favorite breakfast. When I began the Whole-Grain Challenge earlier this month, I thought perhaps it would help me to find ways to integrate more whole grains into my daily diet.
Turn healthy oatmeal into homemade granola. I have been eating oatmeal for breakfast for years. I love the price, convenience, creaminess and diversity of it. Of course healthy oatmea l is the oatmeal that is least processed. This is generally the ranking of processing of oats starting with the least processed: Oat groats Steel-cut oats Rolled oats Instant oats Cold cereals made with oat flour (like Cheerios) What else to do with healthy oatmeal? I needed a change of texture. How easy is it to make? Turn healthy oatmeal in homemade granola Looking for another version of healthy oatmeal so you can never be sick of it again? How about a homemade granola that is ready when you wake up in the morning at a fraction of the cost of boxed cereal kinds and is not loaded with preservatives, oil, and sugar? Homemade granola by accident.