In A Pickle ...

I believe that I have mentioned that I'm a relative newbie at gardening.  I certainly proved it last week!  My friend Carolyn was over for a joint canning extravaganza (post on that coming soon).  We were walking around looking at my garden when she noticed my cucumbers and mentioned that they were over ripe and needed to be picked.  Later I went back and looked at them and thought "no, they're all leathery and fuzzy ... I need to wait for them to get smoother...".  So I waited ... and waited ... and waited ... because I still didn't get it!   I thought the cucumbers went from this ...

...to this ....

When, of course, because these are a pickling cucumber, they go from this...

...to this ....

...when they are over ripe and need to be picked.  "Carolyn, I can here you snickering out there!"

So that would be why I have a whole basket full of very over ripe cucumbers that are useless for pickling! *sigh*

Thankfully my friends at a local produce shop had a whole bunch of  pickling cucumbers and were only too happy to let me buy some of them ... so now on to the recipe portion of our program ...

I've been seeing a lot of posts about fermented dill pickles on some of the cooking blogs that I follow with many different recipes and decided that I wanted to give it a try. Carol (Annie's Granny) shared a recipe with me after I asked about pickling.  I used the technique in the recipe Carol sent me with a few variations of my own and made up my own recipe for the pickling spice...

Spice Blend for Dill Pickles

1/2 cup  brown or yellow mustard seeds (I used a combination of both)
1/4 cup coriander seeds
1/4 cup allspice
1/4 cup peppercorns (I used rainbow peppercorns)
4 - 3" cinnamon sticks, crushed
1/4 cup dill seeds
1 tablespoon whole cloves
5 bay leaves, crumbled
1 teaspoon red pepper flakes

Combine all the ingredients and store in an airtight container.

For The Pickles:

1/4 cup pickling spice blend
1 head fresh dill
1 cup vinegar
3/4 cup sea salt
1 gallon water (chlorine free)
4 - 8 cloves garlic, peeled (optional - I used 4 since I don't like garlicky pickles)
enough pickling cucumbers to fill a crock about 3/4 full ... (preferably from your own garden, not the ones you had to buy because you didn't know the difference between a ripe and an over ripe cucumber "Quit snickering, Carolyn."

 First I put the water, salt and vinegar into a large bowl and stirred it a few times to dissolve the salt (some of the recipes say to heat it up to dissolve the salt, but the sea salt dissolves just fine without heating and I didn't have to wait for it to cool down again).  Then I put the spice blend, garlic cloves, fresh dill head and the cucumbers in the crock and poured the brine over the cucumbers.  Most of the recipes say to weight the cucumbers down with a plate in the crock to keep them submerged in the brine.  I found that this didn't work very well for me ... first try finding a plate that fits into the crock and then when I finally did find one  the cucumbers kept escaping and popping up onto the plate... so instead I weighted the cucumbers down with  a plastic freezer bag filled with the leftover brine... wish I could take credit for that idea, but I saw it here.  One thing Erica didn't mention in her post was that you should put the empty bag into the top of the crock and then slowly add brine until the cucumbers are submerged.  Don't fill the bag full of brine and then plop it into the crock or the brine in the crock might overflow and make a big mess ... "go ahead, ask me how I know this"...

So after I cleaned up the mess it looked like this:

Now I needed to put the crock in a cool, dark place like a root cellar for a few weeks, except that we don't have a root cellar even though I've asked FitzGyver to build one for me ( root cellars, chickens, another puppy... sometimes he can be really stubborn) ... "So I'm using the guest room for a root cellar, FitzGyver, because it's cool and dark in there most of the time and hopefully none of our guests will complain that it smells like garlic and potatoes and fermenting pickles." ...but I digress...

The next step is to check the crock every day and skim off any scum that forms on the top and theoretically I will have deli style dill pickles in about 3 weeks.  I hope so ... I'll keep you posted...



Enjoy!






6/24/12

Oops! One of my readers just pointed out that I never did the update on this post (thanks, Peggy!)
Well, after 3 weeks I rinsed the cukes in fresh water, made up a fresh batch of brine (the first batch became quite cloudy during the fermentation process) and transferred them to a gallon jar which now resides in the refrigerator ...

... and then I started a second batch!  Wow!  These are good!  After the second batch had fermented for 3 weeks I rinsed them and added them to the same mason jar ...

After 10 months they are still crisp!  I still have enough left to get us through the BBQ season (these are GREAT sliced and topping a hamburger) so I figure I'll make 2 more batches when ripe cucumber season rolls around  ... "I DO now know what a ripe cucumber looks like ... quit snickering, Carolyn!"

:)

Oven Roasted Tomato Sauce

It's been a while since I posted; sorry about that but it's been busy in the kitchen here the last couple of weeks.  First I bought 60 pounds of tomatoes from a local produce shop since it didn't look like mine were going to cooperate ... then it got warm and everything ripened at once ... I picked another 60 pounds of my own tomatoes over a period of four days!  So there's sauce, salsa, catsup and more all in various stages of completion.  I'm really pleased with the way the sauce turned out.

Ingredients:
20 pounds tomatoes (I used Romas), halved
3 sweet onions, coarsely chopped
12 cloves garlic, peeled and coarsely chopped
6 Tbsp olive oil
3 "Mixed Herb Blobs"  or a few sprigs each of your favorite herbs
1/2 tsp red pepper flakes
1 cup good red wine
2 bay leaves (preferbly fresh)
citric acid (you can use bottled lemon juice but I don't care for the taste it gives the sauce)

A word about my ingredients list.  There is one thing you DON'T see listed here; salt.  I seldom use salt in my cooking; leaving it up to the diner to add it or not at the table.  I think this ought to be a law....

Place the tomatoes face-up in casserole dishes (after the first batch I used my big, rimmed cookie sheets; it went much faster as I could roast more tomatoes at the same time).  Toss the onions and garlic on top of the tomatoes and drizzle with olive oil.

 Roast at 325 degrees oven for 2 hours (I rotated the pans after the first hour to get even roasting since my stove is very old ... 1956!  I am going to have to clean the ovens again after the main portion of the fall cooking frenzy is over; this was built before self cleaning.  I'm never going to replace it since I love the second, smaller oven on the side : )

Once the vegetables have cooled there are a couple of ways you can prepare it for the sauce. I used my Victorio Strainer (you could use a food mill, food processor or an immersion blender.)

Place the strained sauce in a heavy stock pot, add the herbs, wine and bay leaves

and simmer on medium heat for an hour.

While the sauce is simmering prepare jars, lids and bands for canning ... remove hot jars from canner, add citric acid to each jar (1/2 tsp for quart jars, 1/4 tsp. for pint jars or 2 tbsp. lemon juice for quart jars, 1 tbsp for pint jars)  Ladle sauce into jars leaving 1/2 inch headspace. Wipe rim and center lid on jar.  Screw band on to fingertip tight.  Process in water bath for 40 minutes for quart jars; 35 minutes for pint jars.  Makes about 5 quarts.

Enjoy!

PS: 2/25/12  Note to self : Next fall can at least 24 quarts and 12 pints of this ...

Spicy Asian Plum Sauce

This is a spicy hot, sweet sauce that pairs well with roasted or grilled meats ...

(Just pretend there is an onion in this picture; it showed up late for the photo op) 

Ingredients:
12 purple plums (washed, pitted and quartered)
1 large sweet onion, quartered
1/2 cup raisins
4 cloves garlic, peeled and crushed
1 tablespoon fresh ginger, minced (or grated)
1 cup firmly packed brown sugar
1/2 cup white sugar
1 cup cider vinegar
1/2 tsp each of ground cloves and ground allspice
1/4 tsp red pepper flakes
1/4 tsp ground Szechuan pepper (optional)

Place the plums, onions, raisins and garlic in the top of a steamer; add 1 cup water to the bottom section, cover and bring to a boil over medium high heat and steam for 5 minutes.  Turn the heat off and allow to sit covered for 5 more minutes.

Uncover the steamer and allow to cool (do not discard the juices that have accumulated in the bottom section ... we're not going to waste all that goodness!).

...we'll strain the juices and return them to the pan when it is cool enough to handle ...

While the fruit is steaming prepare the ginger and spices.  I find that using my microplane is the best way to prepare fresh ginger ....

I love the smoky taste the Szechuan pepper gives this sauce.  If you don't have any you can increase the red pepper flakes to 1/2 teaspoon, but I'd really encourage you to try the Szechuan.  My favorite source is Mountain Rose Herbs.  You'll get a generous 4 ounce bag (enough for you and to share with 2 - 3 friends : ) I use an recycled Spice Hunter grinder to grind  the pepper ...

Once the fruit has cooled there are a couple of ways you can prepare it for the sauce.  I used my Victorio Strainer (you could use a food mill, food processor or just a potato masher, too).

I got a nice sized bowl full of fruit pulp for my sauce ...

... which I added to the juices in the pan with the spices, ginger, sugars and vinegar ....

...  and allowed to cook down to about half it's original volume over medium heat, stirring occasionally (this will take about an hour)...

... as the sauce thickens you'll need to watch it closely and stir more often to prevent it from scorching (I had a close call with my first batch!).

While the sauce is cooking prepare 6 1/2 pint jars for canning ...  remove hot jars from canner and ladle sauce into jars leaving 1/2 inch headspace. Process in water bath for 15 minutes for half pint jars.

My yield was 5 full 1/2 pint jars plus another partial jar to go in the fridge and start enjoying now ....

Here is one of my favorite ways to use the sauce ... Asian Chicken Lettuce Wraps ...

Enjoy!

Rosemary and Nasturtium Vinegar

Fill a jar 3/4 full with nasturtium flowers and rosemary sprigs.  Fill jar with white wine vinegar, cover and store in a cool dark place for 3 weeks.

Place a few fresh nasturtium flowers and a fresh sprig of rosemary in a small bottle and fill with the finished vinegar ...

Enjoy!

Crustless Breakfast Quiche ... In A Canning Jar

This is essentially the same recipe as for my Asparagus and Bacon Quiche but without the crust...

Ingredients:

3/4 cup raw asparagus cut into 1" pieces

1/2 cup chopped onion

2 slices bacon, cooked and crumbled

1/2 cup shredded cheese (I use Colby)

4 large eggs

1/2 cup cream or half and half

salt and pepper to taste

1 tsp olive oil

4 wide mouth half pint canning jars

Preheat oven to 375 degrees

Grease the insides of the canning jars with the olive oil.  Divide the asparagus, onion, bacon and cheese between the 4 canning jars.  Lightly beat the eggs, cream, salt and pepper in a bowl and pour over the ingredients in the jars.

Place the jars on a baking sheet and bake for 30-35 minutes; until the eggs are set and the tops are browned.

Serve juice in a jelly jar for a pretty brunch table setting .... or ....

...let the eggs cool; pop a top on the jar and it can be refrigerated for 2-3 days and then reheated for a quick grab-and-go breakfast : )

Enjoy!

Harvest Monday ... Salad and Ribs!

My harvests have been more salad greens including a big batch for a salad to be served at our holiday BBQ on Saturday...

The Menu:
Chips and Salsa from "The Local Guy"
Renee's "Awesome Ahi Sashimi "with dipping sauce
Jo's  "Original Antipasto Skewers"
FitzGyver's "Famous Hot Crab Dip" (the recipe for this could be divulged ...think bribes ...think chocolate : )
Mary's "Bountiful Baked Beans"
Mom's "Make It On Memorial Day" Potato Salad
Deb's "Fresh From the Garden" Green Salad
Mary's "Oh So Garlicky Bread"
Deb's "Evil Ribs"
Dorothy's "Don't tell anyone there's zucchini in there" Chocolate Cake

My Jack Daniel's BBQ Sauce

Cook a bunch of chopped sweet onion in a lot of butter.  Add equal amounts Kraft Original BBQ Sauce and catsup.  Add a couple handfuls of brown sugar and a few blobs of honey.  Add a few (or more) glugs of JD ...cook over medium heat for a while ... this one isn't rocket science ... once you add the Jack Daniel's no one cares what else is in there ; )


I'm joining other bloggers over at Daphne's Dandelions as we share our weekly harvests...it's fun to see what others are harvesting and what they are cooking up with it...check it out!



Enjoy!

Harvest Monday ... and Warm Quinoa Salad

I'm joining other bloggers over at Daphne's Dandelions as we share our weekly harvests...it's fun to see what others are harvesting and what they are cooking up with it...check it out!


I'm going to have to ask for a ruling from Daphne to see whether this constitutes a valid "harvest"  ...

I did use my garden trowel to dig up the worms I used for bait  ... and then dragged the worms behind my paddle boat on the lake right in front of my house (how's that for "local" ? : )


The rest of the menu did include some spinach ...

...that I used in the "Warm Curried Quinoa Salad" ...

Ingredients:

2 tsp olive oil
1/2 cup chopped sweet onion
2 cups cooked red quinoa
1/4 cup raisins
1/4 cup coarsely chopped cashews
1 tsp curry powder
2 cups fresh spinach


Place the oil in a pan over medium-high heat; add the onion and cook briefly.  Add the next 5 ingredients and stir to combine the ingredients.  Cover the pan, turn the heat down to low and cook for about 10 minutes.  Place 1 cup of spinach on each plate and put the warm quinoa mixture on top.


Enjoy!

Seasonal Cooking ... Thai Beef Salad

You are going to be seeing a lot more recipes appearing on my blog now that my garden is getting into production mode ... I hope you don't mind : )

I have a lot of lettuce ready to harvest ...

... and I have beef left over from last night's dinner; so it's "Thai Beef Salad" for lunch ...

The Ingredients

For the dressing :

1 tsp grated lime peel

4-5 Thai chili peppers, finely minced (I used the pickled ones I grew last summer)

Juice of 2 limes (about 1/4 cup)

1 tbsp Thai fish sauce

1 tbsp sugar

2 tbsp canola oil

1 tbsp toasted sesame oil

Mix the lime juice, fish sauce and sugar in a small bowl and stir until the sugar dissolves.  Whisk in the canola and sesame oils to form a vinaigrette and stir in the minced chilies and lime peel.

For the salad :

Lettuce for 2 servings of salad (leaf or romaine)

4 radishes, thinly sliced

1/2 small sweet onion, thinly sliced

1/2 cucumber, peeled and sliced

5 or 6 Thai basil leaves, shredded

8 ounces thinly sliced beef

Place the lettuce on a plate and top with the onions, radishes, cucumber and shredded basil.  Arrange the beef on top of the salad and add dressing or serve it on the side ...

Enjoy!