Category: red wine

Sour cream-y potato salad.

Potato salad with sour cream!

Potato salad is something that goes with cookouts and barbecues like coleslaw goes with pulled pork. Seemingly, you can’t have burgers, hot dogs, corn on the cob & the like without some fresh potato salad.

Being that we bought a brand new grill late last month & had our first cookout, I thought it was time to make something summery.

Potato salad (like macaroni or egg) is so incredibly simple you really don’t even need a recipe- all you need is the basic ingredients. I threw this one together because I didn’t have a lot of mayonnaise, but I had a brand new container of sour cream. However if you’re not familiar with making it, it might seem complex or even daunting, so I thought I’d share my recipe.

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A fairy tale of eggplant proportions.

Magical trees.

Funny thing, memories are. When I was a wee little tot, there was a tulip tree on my property that had a hole in the bottom. It was one of the original trees from when the house was built, so by the time I was a kid it was already not only over 30-something years old, but massive. Right where the trunk met the grass, the roots grew in such a way that made it look like there was a doorway leading into the tree. A little cave, or “fairy house.” It intrigued me so much, that little door. I used to imagine that little creatures lived in there, and had a whole little tree house with furniture made of twigs & carpets made of woven grass. Maybe fairies, maybe gnomes, maybe even mice or squirrels. Preferably the kind that wear little vests & glasses.

Sadly, I grew up… & the tree was removed because it got too big.

Keeping that in mind, think of what went through my mind when I saw this recipe for “Pickled fairy tale eggplant” over at Food in Jars. It immediately conjured up images of fairies & that little door in the tree. It brought back memories that had absolutely nothing to do with eggplant. So of course, I had to make it. However- I do not like eggplant. In the past, I’ve made things like melanzane sott’olio & passed ‘em along to my mother. So I figured why not do that again… who could turn down a pretty pinkish jar of something called fairy tale eggplant?

(I know, I’ve been stalking Food in Jars lately. I can’t help it)

Sicilian eggplant. Close enough to "fairy tale" eggplant for a jar of pickles, right?

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Red onion revolution.


Happy July! I guess summer is officially in full swing, right? Summer is the time for fresh everything. Fresh veggies, fresh fruit, fresh herbs. And obviously, taking advantage of having those fresh herbs around is a must. So I try and use my fresh dill (see above) for pickles rather than dill seed as much as I can. ‘Cause before you know it, it’ll be fall and then winter again, and this will all be a memory. And because it’s summer, it’s also pickling time. Which means that anything and everything is in danger of being pickled.

So watch your back around me. You might end up in a mason jar, like this red onion.

Yup. Pickled red onions. Another stupid easy refrigerator pickle recipe that takes about 10 minutes to make and that looks absolutely gorgeous. I found the recipe on Punk Domestics, so big thanks to them & Comfy Cuisine for making the burgers & hot dogs at my day-after-father’s-day barbecue extra awesome. Yep- that’s right- these pickled onions are excellent on hot dogs, too. And sandwiches. AND THEY’RE SO EASY TO MAKE.

Fridge pickles were my foray into the world of canning. Just last year around this time, I ordered a canning kit and as it was on it’s way, I made some jars of refrigerator pickles. Just to get a feel for it. It was so fun and easy, I knew I wanted to keep doing it. So I made some rhubarb ‘fridge jam. The cool thing is that you can use any kind of jar for refrigerator pickles (and refrigerator jam). An old spaghetti sauce jar, an old pickle jar, an old glass mayo or peanut butter jar, a decorative jar, basically anything that’s food safe. But it doesn’t have to be a canning jar!

I actually got the jars I used for the onions (and the pickles below) at a local dollar store. The name is ‘Frutta Delprato’; I had never heard of them (a simple Google told me they’re available in NZ and AUS- weird!), they had a gold tone one-piece screw-on lid, and it didn’t seem canning-safe or as reliably made as a Ball jar, so I got a few to just use for quick fridge pickles and fridge jam. And of course for storage. It’s always good to have extra jars lying around, especially for excess pastas, grains, rice, nuts, granola, etc. Just be sure to always sanitize them. I know it sounds really obvious, but it’s a must for any food storage container, especially when making pickles or jams. Thoroughly wash both the jar and the lid in very hot sudsy water and rinse before using. I should really thank the canning boom & this whole Pinterest mason jar craze for making this stuff so freakin’ popular & readily available. I plan on going back to that dollar store and stocking up on some more of these jars.

You can get jars in many shapes and sizes: Leifheit jars, Quattro Stagioni, Le Parfait or these pretty Bormioli Rocco jars are all excellent ideas for storage or refrigerator pickles. Of course you can use your canning jars too, but I find that I’d rather use a separate jar and save the canning safe ones for actual canning. Although apparently Quattro Stagioni can be used for actual canning too, I can’t personally vouch.

PATTI’S PICKLED ONIONS (adapted from Comfy Cuisine to make one half-pint)

Ingredients:

  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon pickling spice
  • 1/2 teaspoon Kosher salt
  • 1 medium red onion, peeled and sliced thinly

Directions:

  1. In a medium pot, bring 1 cup of water to a boil. Add sliced onion and blanch for 1 minute. Drain.
  2. In a small saucepan, bring brine ingredients to a full boil. Add drained onions and cook for 1 minute.
  3. Let cool and pack into pint jar.
  4. Refrigerate overnight.

And that’s it. Seriously. You’re done.

The only thing is… you might have bought an extra red onion or two. Or maybe not all of your red onion would fit in one jar. And maybe you also have some extra brine. That means you’ll want to make something else to use those up. So you might want to make some red onion refrigerator pickles.


Pickles, pickles, everywhere. Wow, look at this: a two for one recipe post today! You guys are so lucky. I hadn’t made pickles with red onions before, just white onions. Now I’m wondering why I never did! It seems kinda obvious now that I think about it. It might be because I have mostly white onions in the house, and when I have a red onion I use it for salad (I adore red onions in a nice crisp salad with blue cheese dressing!).

REFRIGERATOR PICKLES WITH RED WINE VINEGAR & RED ONION

Makes about one pint (16-oz.) jar

Ingredients:

  • 3 medium pickling cucumbers, or one large cucumber (unwaxed), sliced
  • 3-4 sliced red onion “rings”
  • 1/4 cup red wine vinegar
  • 3/4 cup white vinegar
  • 1 cup water
  • 1 tablespoon Kosher or pickling salt
  • 1/2 teaspoon pickling spice
  • 1 clove garlic, smashed slightly
  • 2 sprigs fresh dill (or 1/4 teaspoon dill seed)

Directions:

  1. Boil the vinegar, water, pickling spice and salt in a medium saucepan. Meanwhile, put your garlic and red onion in the jar, and then pack your veggies in the jars. If you prefer a less raw taste, you can blanch them first or even cook them in the brine. They’ll stay crisper if you don’t, however, and that’s how we like ‘em here: crisp.
  2. Pour your just-boiled brine over the veggies in the jars. Wipe the mouths clean and seal. Don’t seal too tight or the lids will explode when you open it from the building of gases as it ferments.
  3. Let them sit in the fridge for one to three weeks before eating. The longer they sit, the stronger the flavor.

I really like the way the red onion looks in the jars, don’t you? It’s pretty.

So it took me like, I don’t know, a half hour tops to make both of these. Probably less. Don’t tell me you don’t have time for this stuff, ’cause that’s a bunch of crap. Anyone who says they don’t have time to cook, or bake, or make things is a freakin’ lunatic liar. I swear. And you can hate me for saying this but it’s true. Not everything takes a long time- you’re probably just lazy.

But that’s okay. Save the awesomeness for people like me.

And speaking of awesomeness, this year’s Can-It-Forward Day is July 14th. Don’t forget to get involved. Here’s a little info and background from FreshPreserving.com:

National Can-It-Forward Day

Join National Can-It-Forward Day on Saturday, July 14, 2012!

National Can-It-Forward Day lets everyone share the joy of fresh preserving. If you love garden fresh produce, we would love to show you how easy it is to preserve it to enjoy throughout the year. Whether you’re new to canning or are a Master Canner, we have recipes, tips and tricks to help make fresh preserving easy and fun!

This year the National Can It Forward Day will originate from Minnetrista a cultural center in East Central Indiana, and the original home of the Ball Brothers. On Saturday, July 14th, Jarden Home Brands, the makers of Ball® brand fresh preserving products, and the Minnetrista Master Preservers will demonstrate just how easy it is to preserve fresh produce for delicious results. And, chefs from the American Culinary Federation will share their recipes using these preserved products. New and exciting this year is the Ball® FreshTECH Automatic Jam & Jelly Maker. Watch as it transforms fresh fruit, sugar and pectin into mouthwatering homemade jam. This small kitchen appliance allows you to enjoy homemade jam or jelly in just 30 minutes. It uses SmartStir™ Technology to automatically and consistently stir your jam or jelly while it cooks. You don’t have any guesswork and you don’t stand over a hot stove – you just set it and go! Who ever dreamed delicious could be this easy?

Set aside some time to learn simple ways to preserve the fresh food you love and share your canning knowledge with friends and family. Whether you watch us on-line, host a home canning party or join us in person, we hope you’ll share your stories. Like us on Facebook then post your Can-It-Forward Day stories and photos on our page and in your status updates. And, join the conversation on Twitter with #CanItForward. No matter how you participate, we want you to enjoy fresh preserving and Can-It-Forward Day.

It’s a great way to start canning, if you’re new to it. There will be video demonstrations and all kinds of fun stuff. Plus, there are downloadable jar labels, and a list of amazing nationwide Farmer’s markets that are participating in the 2012 Discover You Can program℠. So get on it! The Fresh Preserving website has tons of info for you. Canning isn’t something to be scared of, it’s totally fun… so get yourself some jars, some equipment & some fruits & veggies and start preserving. Shit. Making something new is so awesome & empowering, even if it’s just pickles. Stop being afraid of new things. If you take just one thing away from this blog, make it that. Alright… enough preaching for today.

And if you’re not into preserving, but you’re into baking, and you’re also into small kitchen appliances & KitchenAid.. then you’ll like this news. It’s somewhat exciting. I was asked by MarketVine (a Dell company) to create a little mini-store filled with a select amount of my favorite KitchenAid items. It’s right here on the website, and of course, you can always buy other things that aren’t in my store, since all of the items are sold via KitchenAid.com! There are great prices on there, and also some great refurbished items available for a low price. The store can be accessed by all pages on the blog just by clicking the banner up at the top- you see it? The one that says “My Favorite KitchenAid Things”? Yep. That one. Just click it and you’ll be transported to my little store where you can shop till your hearts content. You all know how much I love KitchenAid, and Lola, and so this is very exciting for me. If you’ve always wanted your own Lola… then go get one!

Homemade sauce from mia cucina.

I’ve posted this recipe previously over at my other site, Cooking the Books, but I thought maybe you Cupcake Rehab readers who don’t know about/don’t read CTB might be interested in this recipe. It’s one of the best and simplest sauce recipes I’ve ever tasted/experienced. Now, I don’t come from an Italian family, so I don’t have a family recipe. I have an uncle by marriage who’s Italian, but I don’t know his family’s sauce recipe, if he even does. So this is the closest I come to having an official sauce recipe, and since it’s so easy to expand on it, you can tweak it to suit you or the particular dish you’re making.

The original recipe is Marcella Hazan‘s, and it was then tweaked by Guilia Melucci in her book I Loved, I Lost, I Made Spaghetti, and then tweaked again by myself. For the original recipe, go here. This is my version of a Simple Sauce.

SALSA SEMPLICE (SIMPLE SAUCE)


Ingredienti:

  • 2 (28-ounce) cans whole tomatoes
  • 3 tablespoons fresh finely chopped basil (or use dried basil, just less of it), or throw in a few basil leaves, which is what I like to do
  • ½ cup (1 stick) butter
  • 1 medium onion, peeled and cut in half
  • 2 tablespoons sugar
  • ¼ cup red wine
  • 2 teaspoons salt

Indicazioni:

  1. Put all ingredients in a large saucepan over medium heat, bring to a simmer, then lower heat and cook for 45 minutes, stirring occasionally.
  2. Remove onion before tossing sauce with the pasta, saucing your pizza or using in your baked pasta dish.

This sauce is fantastic on simple pasta dishes, on ravioli, or on pizza (my favorite). I make a big batch and then use it over the course of a week- one night pasta, one night pizza, etc. It doubles and triples easily, so by all means, go nuts! I love basil so I add a bunch, if you’re not a fan then by all means take it out. The original recipe didn’t call for it. Also, you can use those cans of tomatoes that already are seasoned with basil, I’ve done it and it comes out fantastic. The red wine can also be taken out and it still tastes perfect.

To be honest, it’s even great at room temperature, spread on a piece of big fat olive oil ciabatta with a thick slice of mozzarella di bufala on top. Yum. But here it is over some penne… let the drooling commence!

Risotto col vino. Mangia!

Don’t you just love risotto? I do. Don’t you just love wine? I do. This is the best of both worlds, and my favorite risotto recipe.

I find that its a wonderful winter night meal. White risotto to me is lighter, and more summery, even though its got more cheese usually. It just seems more summery. This is a hearty red wine risotto perfect for dinner, a side dish to dinner or a snack if you’re like me and make spaghetti & meatballs as a midnight snack.

RISOTTO COL VINO:

Ingredients:

  • 2 tbsps butter
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 ½ cups Arborio rice
  • 2 cups red wine, reduced to one cup (good quality, that you would drink, not cheapo stuff that tastes like paint thinner)
  • 3 cups well-flavored chicken or vegetable stock
  • ½ cup shaved parmesan
  • sea salt and freshly ground pepper

Directions:

Melt oil and butter, and saute the onion and garlic for 5 minutes or until translucent. Add the rice, and saute till well coated. Then add the wine and stir until it is absorbed. Add simmering stock, ½ cup at a time until whole amount is absorbed. Add parmesan and a little more butter and stir through.

This is usually used as a side dish; its great with grilled meats, and some people add wild mushrooms or cremini as well. I hate mushrooms, and I use this as a main dish because I find it filling. I’ve even made this and added some ground beef cooked in marinara to it to make it a more substantial dish. The alcohol burns off, obviously, but if you’re truly anti-alcohol there are many risotto variations out there, just google it.

And please, for the love of Charleton Heston, don’t use regular rice. If you do, not only will it taste like garbage and not be risotto… 5 Italians drop dead immediately from the insult. Its a fact. Arborio is what should be used. If you never heard of it before, then you haven’t been making risotto- you’ve been making a mess with rice.

Mangia!