Category: garlic

Quick maple whiskey pickled carrots.

Maple whiskey pickled carrots.

I have made pickled carrots before, a long time ago. Four years ago; when my food photography was atrocious and my canning skills were n00b level. I made an adapted version of Molly Wizenberg’s recipe from her book A Homemade Life, which was basically spicy pickled carrots with rosemary. They were good and very much enjoyed by everyone who ate them, but for some reason I never again made a pickled carrot.

Until now.

Maple whiskey pickled carrots.

I really don’t know why I never again pickled carrots, really. I always thought of it when I saw beautiful multicolor heirloom carrots at farmer’s markets. I literally would see them and think, “How gorgeous would those be, pickled up in a jar?” And then I’d promptly move on and never actually do it. I’d probably just eat them in a salad or soup and that would be that.

But I recently had this genius idea. While making Jay his whiskey sour/maple whiskey pickles for the zillionth time, I thought, “Hey wait a minute… maple glazed carrots… maple whiskey pickles… what about using this recipe for pickled carrots?!” He looked at me as if I was insane (a normal occurrence) and then nodded slowly and smiled and said, “Sure…” I think he was just humoring me.

And so of course I just had to try it out. I did not have any fancy colored carrots, unfortunately, just plain old skinny organic orange beta-carotene-filled “normal” ones. However, it really would be lovely to fill up a jar with a variety of colors and sizes of carrots for this. Excellent presentation.

Continue reading

Fresh garden salsa (that you can enjoy in February).

Weighing tomatoes before making fresh garden salsa (canned!)

I got a new kitchen scale, dudes.

This is exciting for me. It took a long time to find one that was what I wanted. I didn’t want digital. I wanted an old-school analog one- vintage styled. Jay and I really wanted an actual vintage one, but we were worried about the calibration of a true vintage scale. We didn’t want to buy one then find out it needed to be overhauled. So then we got some gift cards for Williams-Sonoma (for either our wedding or a late-housewarming gift) and we found this one by Salter for Williams-Sonoma. SCORE!

So we ordered it and it came and it’s lovely. Just what I had in mind. Vintage look, but brand new.

Weighing tomatoes for some fresh garden salsa.

And I’ve got lots of tomatoes, all fresh from my backyard. Yep, the garden is still kickin’! Indigo Apples, Cosmonaut Volkov’s, Globe’s, Amish Paste’s and Super Sweet 100’s. They’ve all gotta be used, and one can only eat so many fresh. Or in a salad. So… naturally, everything I make preserve with tomatoes; i.e. tomato jam or sauce or salsa, I need to weigh them first. Conveniently.

And that leads me to our recipe today:

Canned fresh garden salsa- enjoy your garden in the middle of the winter!

I looooooove salsa. Oh man. I could eat salsa all day, every day. Green, red, I don’t care. Hot salsa, medium salsa, salsa with black beans and corn. I love it all. The only ones I will not eat are peach salsas or mango salsas. I’m a purist, see. Tomatoes & peppers only for me. With loads of cilantro. LOADS. I love it tossed into a fresh salad topped with tortilla strips, shredded cheese and sometimes grilled chicken. I also love it on chips, with guacamole. And who doesn’t love it on burritos?

Continue reading

Oven roasted tomato deliciousness.

Oven roasted tomatoes with basil, oregano & garlic

Happy September, everyone. Wow, can you believe it’s September already? Where did the time go? Summer really flew by. I’ve had a pretty stressful summer- and I didn’t get to the beach once. Also, my cat of 13 years, Arwyn, had to be put to sleep a few days ago, so this summer has been officially marked as shit. She might have lived with my mom and become my “mother’s” cat, but she was my baby. I see Halloween stuff and back-to-school things in stores and I wanna cry, and I LOVE Halloween. How did the summer go by so fast… and why? It’s still a zillion degrees out, I’m not fully ready to plunge into 100% fall treats yet. Besides- IT’S NOT EVEN LABOR DAY. LEMME KEEP MY TOMATOES AND MY SHORTS AND MY SANDALS AND MY ICED TEA, PLZ. KTHX.

Oh, tomatoes. Tomatoes, you beautiful summer-long-into-September-and-maybe-October delectable morsels of life.

Fresh tomatoes!

I know we just spoke about tomatoes a few days ago, but come on. LOOK AT THESE THINGS. How do you not want to take pictures of them and eat them and cuddle them?

Okay, maybe not that.

In case you’re not a regular reader, we’ve been growing tomatoes in our raised garden beds. I had container gardens for years, and last summer we upgraded to raised beds that Jay built. This year we expanded them, and grew 5 varieties of tomatoes: Indigo Apple, Globe, Amish Paste, Cosmonaut Volkov and Supersweet 100. We also grew three kinds of basil (Cinnamon, Purple Ruffles and regular ol’ Genovese) and two types of oregano (regular and “hot & spicy”).

Tomatoes ready to be oven roasted!

I love tomato season. Unf.

So, I had a few tomatoes that fell off the vine before they were ripe, and I decided to pick a vine of Supersweet 100’s and toss ’em all together in the oven. Of course, what are tomatoes without garlic, basil and oregano?

So I washed and dried the shermaters, cut up the Indigo Apple’s to a smaller size, and grabbed some hot & spicy oregano, a bunch of basil leaves and some regular oregano. I added those to the ‘maters. It already smelled like heaven. Or a pizzeria. Same thing.

Continue reading

New green “Perfection” Ball jars & pickles!

As you probably know (if you actually read my blog- do people do that anymore?), and as you can probably tell, I’ve been “canning” for awhile now. Yes- I’m one of those insufferable people who doesn’t buy Mason jars for crafting or wedding centerpieces, but for their actual purpose: preserving food.

What a snob!

Whiskey pickles in green "Perfection" limited edition Ball jars.

And through all of this canning trial and error that I’ve done over the past 5 years, I’ve discovered some things. I’ve made A LOT of pickles. Tons. Even before I grew my own cucumbers I made jar after jar after jar each year. Pickles are best in pint or quart jars (unless they’re bread & butter pickles, you can cram them into some 8-oz. jars or even some Collection Elite® “squat” pint jars if need be). I prefer quart/pint jars with a shoulder to keep the cukes down in the jar and not floating up too high. And that the prettiest pickles are made in the new green limited edition “Perfection” jars!

Whiskey pickles in green "Perfection" limited edition Ball jars.

I bought a case of the Ball® quart sized green Heritage collection “Perfection” jars specifically because I knew they’d be perfect (no pun intended) for pickling. They were hard to find near me- which is odd, because I was able to get the blue and purple ones just fine! So I ordered them on I also ordered some plastic screw-on lids because Jay’s favorite pickles are fermented Kosher dills that don’t get processed, so why waste the two-piece lids?

Continue reading

Pickled green tomatoes, Italian style.

The garden was crazy this year, thanks to our big ol’ raised garden bed. So when things started to get super cray cray, I decided that the best thing to do once I had a harvest of more than just two tomatoes at once, was make salsa & bruschetta.

Beautiful green tomatoes.

But of course, sometimes you just see those green tomatoes hanging out there… and you wanna pluck ’em off & use them, too. They’re so cute & small & round. And then there’s all that fresh basil & oregano that’s just waiting for you to keep picking it…

A girl’s gotta do what a girl’s gotta do.

Continue reading

Retro-style Indian “lime pickles.”

Retro-style Indian lime pickle recipe from a McCall's cookbook supplement from the 60's/70's.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960’s/1970’s McCall’s magazine cookbook supplements! SCORE!

Continue reading

Ail je ne sais quoi; or “garlic I don’t know what.”

French pickled garlic with herbes de provence.

Garlic. The most potent flavor packed into the teeniest package nature could possibly create.

It’s amazing isn’t it? The things you can do with garlic. The possibilities are endless. Roast it, sauté it, bake it, slice it, crush it, mince it, puree it, whatever it. Clearly, the only thing I can’t do with garlic is write a decent blog post about it. No, really. I have no idea what to write about this. True story.

Usually I just blabber so much I have to stop myself before I write a novel, but for this post- nothin’. Its not that I have something against garlic- I don’t, I love garlic. But I just really have no idea what to say. So with that in mind… I’ll just make up a story. Pretend you’re at your summer house in Provence. Yeah, that Provence (in France). It’s a warm summer day & you’re hosting an outdoor dinner party this evening.

Continue reading