Green Tomato Jam | Sizzle and Drizzle. With my fingers crossed, I hereby say that I have applied for the Le Cordon Bleu France for the French Patisserie course. Yes. Waiting with bated breath. The first time I was in Paris was on my honeymoon, two years back. The Eiffel tower, the museums and art galleries excited me as much as the croissants, baguettes and the jams and preserves from the French farmers market.
Or maybe the latter was more exciting, when I look at it now. I would constantly think of replicating it back home, where they are not so popular or accessible as yet. But did not have foolproof recipes or mastery of techniques to do them. For a few months I contemplated about it in my mind, then endlessly discussed with Akshay and then with my in-laws and parents. Needless to say, I have been *busy* browsing the internet, to actually cook anything for the last few days. Green Tomato Jam Recipe What you need : What to do : This savory jam stays well for 3 months in the fridge and up to a fortnight at room temperature.
Homemade Ghee. A few weeks ago, Matt and I dove headfirst into something called the Whole30 program. For those of you who are unfamiliar with this program, it is, in very basic terms, a highly restricted paleo-based diet that eliminates foods behind auto-immune issues and inflammation in the body. Because I, like so many other members of my family, suffer from a whole slew of autoimmune disorders, asthma included, I wanted to see if I had the power to alleviate my symptoms just by altering the foods I eat. For those of you who are curious, Matt and I are 18 days into the program, and we've already noticed a whole load of encouraging positive changes. If you're interested in hearing an update about this once we're done (though we might extend our Whole30 to a Whole60+), I'll be happy to tell you how it's worked for me, but for now, lets get to the ghee!
Although fat consumption is encouraged in this program, it is very specific about the types of fats you can and cannot use. Guest Post: Habenero Hot Sauce from Scott Lindenhurst | Food in Jars. Scott Lindenhurst is the creator of Sauce Authority and is avid hot sauce aficionado. For nearly a year now, he’s willing tasted every hot sauce, pepper oil, and barbecue sauce he’s been able to get his hands on in order to share his findings with his growing audience of chili heads. Today, he’s stopped by to tell us a little more about his journey to the fire-y side of canning and preserving and share a recipe. I first realized that I had a hot sauce addiction when it became apparent that my life (and my meals) had been consumed with the thought, “I can add hot sauce to this?”
From chicken, burgers and pork, to pasta, French fries and soup, nothing was safe. I started Sauce Authority in the Fall of 2012 to give my hot sauce obsession a home. One thing that I’m doing that made my sauce appropriate for a guest post on Food in Jars is that I’m putting the sauce in a jar, rather than the standard bottles that most hot sauces typically come in. Ingredients Instructions. Homemade Grainy Mustard - Yes, Really - Attainable Sustainable. Mm. Mustard. I love mustard. But those fancy pants Dijon mustards give me a headache. I can get organic Dijon that comes in plastic. Or non-organic Dijon in glass. Then it occurred to me that this is yet another product we’ve become accustomed to buying ready to use, when there’s a perfectly good way to make it at home.
Score one for me and the internet. Homemade Grainy Mustard 1 cup mustard seeds (use yellow, brown, or a combination)3/4 cup apple cider vinegar1/4 cup water Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Over the course of a couple of days, the seeds will absorb almost all of that liquid. After a couple of days (or a week) pour the contents of the jar into your blender and process until the mustard is the desired consistency. I kept it simple and just added a bit of thyme for seasoning, but you can go crazy with different spices. The mustard mellows a bit as it sits, but it’s still quite bold.
This was so easy. Homemade Mustard (and a Honey Balsamic variation) The idea of making my own mustard never crossed my mind, but a recipe from Yvette van Boven immediately changed that. Yvette is our Dutch pride: she and her wonderful ‘Homemade’ cookbooks are highly successful all over the world. Her fresh and down-to-earth approach to cooking is very inspirational and her mustard recipe is no exception. I had no idea making your own mustard was just minutes work.
Her basic recipe mixes mustard seeds with vinegar, seasoning, turmeric and some sugar, but there are countless variations possible. I used half white wine vinegar, half balsamic vinegar and used honey instead of sugar. Homemade Mustard (and a Honey Balsamic variation) Ingredients 3,5 oz or 9 tablespoons (100 gr) mustard seeds ¾ cup + 1 tablespoon (200 ml) white wine vinegar (I used a mix of balsamic and white wine vinegar) 1 teaspoon turmeric 3 big tablespoons honey (or use sugar, like Yvette does) salt and pepper Instructions Notes (Recipe based on ‘Homemade’, by Yvette van Boven) Garlic Confit | A Sage Amalgam. How to Make Pesto like an Italian Grandmother Recipe. If you've ever tasted pesto in Italy you know that the pesto here in the United States just isn't the same. I received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the difference and what makes it so.
My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San Francisco once or twice a year - this time (lucky for us) she brought her mom and two-year old son Mattia. Her mom makes a beautiful pesto (and perfectly light, potato gnocchi to go along with it) and offered to show me and my friend Jen how it is done. I have to say, I'll never look back, and will never make pesto any other way. If you love pesto, you really have to try this. Most of the pesto you encounter here in the U.S. is different for a few reasons. First off, most of what you see here is made by machine, usually a food processor or hand blender. Book signings & sightings! Makes about 1 cup. Print Recipe. Homemade Mustard. Memorial Day weekend typically involves the grill, fresh and creamy salads, big servings of spring fruits and cocktails in the yard. Sometimes I don’t want to mess with the old standbys like a good burger or smoky grilled sausages, but the add-ins are fair game.
Matthew shares a homemade mustard that will elevate my dinner party dishes. And gosh, it’s so easy. Happy weekend! -Maggie Maybe it just occurs in my kitchen, but I’ve noticed a small collection of condiments rapidly taking hold over the shelves on my fridge door. I searched through my spice rack to see if any inspiration would develop, and then I came upon the caraway seeds.
Giving the flavors a day to settle in gave this mustard a completely different vibe. Homemade Mustard Ingredients: 6 tbsp mustard seed, freshly ground (Coarse or fine, your choice!) Directions: Combine all ingredients in a small mixing bowl. Lead photo styled and taken by Matthew Petrelis. Tagged as: homemade mustard Matthew Petrelis.
Homemade Cultured Buttermilk « Foodie With Family. A badly burnt bird, but great giblet gravy. One of the best things about Thanksgiving dinner is the leftovers. But since I’m traveling to Texas for my feast, I sadly won’t have pounds of turkey calling on my culinary creativity the days after Thanksgiving. Enter a turkey sale at Whole Foods last weekend. There, nestled amongst the mega-birds, was one little 10-pound free-range, vegetable-fed, never-been-frozen turkey, and I impulsively decided to buy it and roast it so I’d have enough for my own leftovers in New York City. How hard could it be? While I’d only roasted a turkey once before many years ago, with questionable results no less, these days I’m now much more capable in the kitchen.
Besides, I roast chickens all the time and a turkey couldn't be that different. I was clearly deluded. After scouring my neighborhood’s cooking shops for a roasting pan, I found a decent one on sale at Macy’s that was part of the new Martha Stewart line of cookware. But one bright spot in my ill-conceived turkey adventure was the giblets.
Guinness Mustard. Hot Salsa Verde. Fire Roasted Queso Dip for Chips. Restaurant Style Salsa & A Giveaway for The Pioneer Woman’s NEW Cookbook. Restaurant Style Salsa & A Giveaway for The Pioneer Woman’s NEW Cookbook Today is an exciting day! Ree’s (The Pioneer Woman) NEW cookbook comes out today! I am so excited for Ree and her latest book, The Pioneer Woman Cooks: Food From My Frontier. Ree sent us an advanced copy and we have been loving and drooling over every page. And I am not joking about the drooling part, Caleb has drooled on several pages of the book. I think he is ready for solid food, well at least Ree’s cooking:) To celebrate The Pioneer Woman’s new book we made her Restaurant Style Salsa. We are huge chips and salsa fans and Ree’s salsa is the real deal.
What is the best part of going out to a Mexican restaurant? The recipe is super easy to make. You can find Ree’s Restaurant Style Salsa recipe in The Pioneer Woman Cooks: Food From My Frontier, along with lots and lots of other delicious recipes. The giveaway is now CLOSED! And now for the giveaway! The giveaway is open until Friday, March 16th at 11:59 p.m. Dried chile salsa. Harissa | A Most Versatile Hot Sauce » Coffee and Crumpets. Happy autumn everybody! Hope everyone had a fabulous weekend and brought in fall with some warm and cosy baking. Our introduction to my favourite season was a bit wet and cold, as far from warm and cosy as you can get! We took a drive up to Breckenridge, one of the most lovely mountain resorts and a favourite with skiers during the ski season.
The fall foliage was out in its glory, resplendent in amber, golds and reds. What’s beautiful about autumn in the Rockies, is that the landscape is such a blend of colours. The pines and firs stay their deep evergreen colour but the aspens, maples and oaks are all changing colours around them, dotted in between, forming gold and yellow patches and the occasional fiery red clump of the maples. It was a nice trip, Breckenridge is about 90 minutes west of Denver, and so the drive was a pleasant one enjoying the colours of the season. I heard that Breckenridge got a dusting of snow this morning. I will say, this Harissa is hot. Harissa Like this: Naked tomato sauce.
Every year at just about this time I renew my obsession with tomato sauce. It’s late August, after all, and just about anyone who has ever gardened or knows people who garden is drowning in tomatoes and I am here, with my virtual bucket, eager to help you out. Don’t be too fooled by my so-called benevolence, however, as it’s really a selfish endeavor; I find spaghetti with tomato sauce to be one of the universe’s perfect meals, so I’m hardly kicking and screaming my way to the kitchen the next time the whim for a new one strikes me. But I always think that the new one will be the one that closes the book on tomato sauce, that it will be done, that I will be able to move on and find new codes to crack in the kitchen knowing that I’ve locked in my tomato sauce nirvana.
Unfortunately, these moments of spaghetti calm are increasingly short-lived. But the reason I’m back here today is because of what happened the day I shared that tomato sauce for you. Nothing. Tequila Jalapeno Crab Dip from Zestuous. Fresh crab in a light tequila cream sauce with a mix of peppers and cheese. Perfect for your Super Bowl party. I have not been in the kitchen, I mean truly lovin-it-up, cookin’ in the kitchen for a couple of weeks.
My day job has kept me pretty busy. I feel out of touch with the food blog universe. Today, I finally strapped the apron on and started to experiment. In honor of the Super Bowl and the festive parties that are about to ensue, I chose to spike this dip with a little tequila. The first batch turned out really good, but it needed some creaminess, so for the next batch, I stirred in a brick of cream cheese. I made fresh tortilla chips to go with this hot, bubbly burst of happiness. Tequila Jalapeno Crab Dip Ingredients Instructions Peel the garlic and seed the jalapeno. Toss the chili, jalapeno, garlic, tomatoes and onion into a food chopper and mince. In a medium-sized bowl, whisk together the mayo, lime juice, tequila, Tabasco, salt, sugar, cayenne and ginger. Preserved Lemon Curd - Adding Some Depth To Your Curd | Phickle - Fermenting Food For Fun.
Complex sunshine in a jar When I was working on another preserved citrus recipe recently, I was trying to find the right words to describe the flavor of these complex little packets of sunshine. My brain stumbled on “a salty lemon curd without the texture.” Super eloquent and succinct, I know. My faulty wordsmithing notwithstanding, I did really think it hit the nail on the head. And then I thought how much preserved lemon curd would hit the spot. And then I thought about the fact that I also have preserved limes. I am not a big baker, but I do make macarons every so often and I bake myself and my husband birthday cakes most years, so lemon curd is kind of a necessary recipe for me.
Your final product will have caramelic, salty citrus taste, with a touch of the complexity of preserved lemons. I took a couple jars of this curd to the most recent Philly Food Swap. Shiny, happy people swapping food Preserved Lemon Curd Straining out those larger preserved lemon bits. Ingredients How-to. Fromage fort. I think we should all go to a party. And we should all eat this. I know, it doesn’t look like much. I am sure you’ve seen cheese spread on a slice of baguette before. It probably looked prettier than this too; less blue, more smooth. But please, lean in anyway, because I have to tell you: this is brilliant. And I can’t believe I’ve gone most of my life without knowing about it.
Don’t let it happen to you. You know that thing that happens when you have friends over? Translated as “strong cheese,” it’s a delightfully economical blend of whatever odds and ends of cheese you have around, some wine, garlic, salt, pepper and herbs, if you’re feeling it. Fromage fort is forgiving. Fromage Fort As I mention above, there are no rules as to how you put this together. If you’re curious, my formula this time was one part each of blue, brie, goat cheese and gruyere, a handful of chives and a full cup of wine. Blend cheese, butter (if using) and garlic in food processer until combined. Weeknight Mornay (Cheese) Sauce from Zestuous. Life gets hectic, especially on weeknights. Monday-Friday, I have all these intentions to prepare my husband a great home-cooked meal, but after 10-12 hours at work, I lose my sizzle and often grab a frozen pizza or other not-so-good-for-you foods.
On weekends, on the other hand, I can happily spend the entire day in the kitchen. This is when I bake, cook and blog. An easy solution for those unhealthy weeknights is to prepare dinner on the weekend, freeze it and reheat it on a weeknight. There’s nothing new about this concept, but with today’s post, I wanted to show you how easy this can really be with this back-to-basics recipe. Mornay sauce is a French Béchamel sauce with cheese. If you master this Mornay Sauce, you can make mac-n-cheese or a hearty, meaty pasta bake on Saturday and serve it to your family any day of the week. Next time you walk through the frozen food aisle, take a look at all of the frozen pasta dishes. Monday ~ Green Chili Chicken Penne Wednesday ~ Tuna Tetrazzini. Rich homemade ricotta. Artichoke, cranberry bean and arugula salad. Paula wolfert’s hummus. Hoisin barbecue sauce.
Queso blanco. Make it at home. Chipotle ketchup changes everything. A more natural chile con queso. In search of West Texas asado. Spicy red onion jam. Chopped beef sandwich with a spicy barbecue sauce. Bacon-jalapeño cheese ball. On mole and matrimony. Peach jalapeño jam. Best Steak Marinade in Existence Recipe. Steak fingers with jalapeno cream gravy. The Best Pasta Sauce Ever.