Category: savory

Milton’s gluten-free goodness giveaway!

Milton's Gluten Free!

You guys, I have to tell you something. I never ever try something and give it a good review unless it’s actually good. I swear that to you. On my life- really. I’ve been doing this blog a long time and I’ve hosted a lot of giveaways, and reviewed a lot of products. If I try something and it sucks, or I hate it, I will not rave about it and I will certainly not host a giveaway. I won’t post about it at all, actually, because I won’t give something press- even bad press- if its not up to my standards. Either way, I don’t lie. And I especially don’t lie to get something for free.

I never have to worry about any of that with Milton’s Craft Bakers. I’ve done a few giveaways with them before and every single product they’ve sent me has been awesome. Milton’s has been in business for 20 years now, and they’re committed to creating healthy snacks.

This time they offered to send me a gluten-free assortment of crackers, and while at first I was a bit skeptical, I said, “Why not?” I mean, like I said, I have never had anything but great experiences with them & their products. And I love crackers. A lot.

Milton's Craft Bakers gluten free crackers!

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Oui, oui: savory cheddar madeleines.

Savory madeleines with cheddar, dill & onion!

Have you ever had a genius idea and had to act on it immediately? Okay so maybe my idea for these madeleines wasn’t really genius, but either way I had to act on it immediately. I had just gotten inspired by flipping through the book Madeleines: Elegant Tea Cakes to Bake & Share by Barbara Feldman Morse.

In the book, there are recipes for both sweet & savory madeleines, as well as ones with fruit & nut and other unexpected varieties. I was sent the book to review back in October, but then I got sick, so I kind of put it back on the shelf (literally). But I saw it on my shelf and decided to get crackin’ on something delicious.

Savory cheddar, dill and onion madeleine recipe!

This recipe is not in the book; instead its an adaptation of one of the recipes plus ideas from my head and from another recipe in the book. I wanted to make a savory madeleine, one that you could eat with soup or as a snack. And one of my favorite types of biscuit or scone is a cheddar/dill kind. Jay always has fresh dill around- he not only makes homemade chicken soup from scratch, but also likes to eat it on sandwiches (seriously). And the onion? Well I just thought that it’d be a great addition.

And as far as the book goes… it’s great. While I didn’t use an exact recipe from it this time, I’m sure I will be in the future. A lot.

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Hashtag caraway pickles, hashtag end-of-season garden.

Summer might be over, but the weather begs to differ. My garden is in full swing- cucumbers and tomatoes all over the place, green beans like crazy, banana peppers quicker than I can keep up with. Literally I picked 4 of them on Sunday and three more today. But I know it’s nearing the end, so I’m trying to enjoy them. And if I can’t do that, then get them all preserved or used up as fast as I can.

I made this big ol’ jar of pickles specifically for my dad. Other than me, he’s the only big caraway seed fan in the family. Sad thing is, I don’t like pickles. So this is allllll him. It’s a really easy recipe that doesn’t require canning, so you can make it and toss it in the fridge to let it sit a few days. I just put it in a repurposed spaghetti sauce mason jar.

It’s excellent with pork, or on sandwiches. Plus, because of the cinnamon & caraway, it somehow reminds me of the fact that autumn is coming.

Caraway seed pickles.

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It’s fairytale time.

Fairtytale eggplant and San Marzano tomato.

Last summer I briefly spoke about Fairytale eggplant when I made the Food in Jars’ recipe for it, pickled. However, at the time I couldn’t find Fairytale eggplant so I had to use Sicilian eggplant. Before that, I had only made melanzane sott’olio using regular large white eggplant (and I made it with a Black Beauty eggplant once as well, albeit with more salting & draining, since darker eggplants are more bitter).

It wasn’t until this year when I started to grow my own that I realized how tiny Fairytale eggplant is! They’re only a few inches long fully grown. However, there are benefits to them other than their container-friendly growth & tiny cuteness; they’re inherently less bitter, don’t need to be peeled before eating, have less seeds inside and have a creamier, sweeter flavor than their giant counterparts. Sold me!

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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.

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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!

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Pseudo-Dutch potato salad.

It just so happens, I am part Dutch. Not Pennsylvania Dutch, just Dutch. From the Netherlands. Land of the wooden shoes. I’m many things actually- but yes, Dutch is one of them. However I’m not a big fan of potato salad (Dutch or otherwise). I come from a family who LOVES all kinds of mayonnaise-dressed carbohydrate salads; macaroni, potato, etc. And coleslaw too. I did not inherit the love.

But ’tis the season to have barbecues, picnics and eat outside in general. And those usually include a type of salad; be it made with lettuces & greens or potatoes, macaroni or eggs.

Pseudo-Dutch potato salad.

I used farm fresh eggs from Queens County Farm. Obviously, any eggs will do. But just in case you were wondering where I got the blue egg, that should explain it. *wink*

A few of the farm eggs were on the small side, so I made an extra few. If you’re using regular store-bought large eggs, use only 5. For me, the farm fresh unpasteurized eggs seem to boil quicker, maybe because they’re sizes are so varied its hard to figure out the exact timing for boiling a bunch but I always end up with a bit of a darker circle around the yolk when using them. It’s harmless (it’s just ferrous sulfide) so it doesn’t bother me.

Easy pseudo-Dutch potato salad with hardboiled eggs, pickles & optional bacon.

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