More canning! Okay still no canning. This recipe makes only one large jar of jam and I guarantee you’ll want to eat it up immediately. So far, I’ve used it as a spread for veggie burgers and english muffins, as a base for salad dressing and syrup, and–judge me if you like–I’ve eaten it right out of the jar with an over-sized spoon. It’s that good (or maybe I just really love peaches). Read more
Archive for August, 2011
I’ve spent the summer learning about eating locally and responsibly produced foods, visiting farmer’s markets, participating in a CSA, and reading a whole lot of good books. The book from which this recipe for pickles comes is Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook by Sherri Brooks Vinton.
Ginger is one of those intoxicatingly ancient spices (even mentioned in sanskrit!). When I cook with ginger, I feel like I’m accessing a little part of my human ancestry. But let’s not get too romantic about it. I’m taking this spice and adding an amount of sugar befitting only to a new world palate.
In my family, potato salad is another one of those guilty pleasure American foods we shy away from, except during the summer. Mayonnaise doesn’t really enter into my family’s culinary repertoire and pickles, potatoes, and hard boiled eggs make even sparser appearances on the family table. Something about these foods makes us go “ick” (regardless of the fact that they are all extremely tasty items).
Still, whenever potato salad hits the plate of anyone I know, it’s gobbled up instantly, followed by a groan of regret (and then seconds). So, since I’ve been cooking up American style food so often this summer, I thought I could update potato salad for the weekday plate. Read more
Vegetarians often get the short end of the stick when it comes to eating out. Don’t get me wrong, I do love a mediteranean pita and pasta with marinara. I really do. I grew up on this food. But sometimes, I just want a hearty (veggie)burger and fries. I eat veggie burgers a lot; you can make them in unimaginable quantities and, when not in the mood to cook (admittedly, this is not often), eat them with bread or without, but what I rarely eat, what I haven’t eaten in many years, are french fries.
The temperatures are dropping in Chicago this week and, well, you know what that means! Puff pastry! It’s futile to try to make puff pastry during heat spells unless you really want to rack up charges on your power bill. The pastry must stay cool at all times, which means frequent trips to the refrigerator/freezer not after, but before it becomes room temperature.
I just moved back to the city after spending six glorious years in central and southern Illinois. I get to missing the green parts of my world pretty often and my closest friend, Sara, and I really enjoy getting out of the city. We’re usually limited to the midwest as we are both teachers and don’t come by vacations longer than 2 1/2 days very often.