Pickled Beets with Cumin
March 22, 2012
Pickled Beets with Cumin. Who would have thought that such a short list of ingredients could produce a condiment with so much flavor, texture, and interest? After making these for the first time, I have been determined to keep the refrigerator stocked with them ever since. A huge thanks to Linda Ziedrich to introducing me to this recipe via The Joy of Pickling.
To prepare, roast the beets until just tender. Peel and dice them into small chunks, then drown them in red wine vinegar infused with peppercorns, salt, and of course cumin. Cap them off and keep them in the refrigerator. Letting them sit at least a few days will allow the flavors to meld. They will keep up to 3 weeks.
These tasty chunks of beet are fantastic on their own, but pair them with feta and you have a very tasty snack. Toss a few in the salad along with the vinegar and finish up with a drizzle of olive oil for an easy salad dressing. There are probably a million more ways to eat these, but the beets never stick around long enough for me to dream up new ideas. How will you eat them?
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Rye Bread (redeemed)
March 15, 2012
Last year in preparation for St. Patrick’s Day, I corned my first beef brisket. It was a smashing success, but the loaf of rye I made to sandwich the leftovers failed miserably. It took an entire year to return to this challenge, but when Caroline at Grow It , Cook It, Can It suggested baking bread for Cook It, 2012, I knew this was the loaf for me. So this year, with the beef corning in the fridge, I tried a new recipe for rye bread that turned out just as I hoped.
After scouring my many cookbooks, I settled on this recipe from the Cook’s Illustrated Cookbook. This bread is moist and chewy with a pronounced flavor of rye and caraway. It includes two types of flour in perfect proportion to achieve the signature flavor of the rye and all purpose flour to supply the required gluten and keep it light. My family loved these loaves so much that they were devoured before I had a chance to stick one in the freezer for this upcoming weekend. This weekend, when I bake another batch, I will roll the dough into shorter loaves to make larger slices more appropriate for sandwiches. I also plan to toss in a cup of minced onion to flavor the bread.
Bacon, Brussels Sprouts, and Blue Cheese Pizza
March 12, 2012
Perhaps it is an unlikely combination, but bacon, Brussels sprouts, and blue cheese were actually meant to be together… on a pizza. Believe me. I am completely hooked on this pizza. Inspired by a plate of fantastic wood-fired oven roasted Brussels sprouts from Jackson’s along side a tasty pizza with onions and sausage. I couldn’t help thinking how delicious the sprouts would be on top of the pizza. And while we were at it, why not throw in some bacon and blue cheese. Oh, and it worked. We love this recipe so much, we made it three weeks in a row!
Bacon, Brussels Sprouts and Blue Cheese Pizza is built on a base of Our Favorite Pizza Dough, though I subbed in 2 cups of whole wheat flour for 2 cups of all-purpose flour. This makes for a nice hearty texture to the dough. Next is a liberal brush of roasted garlic sauce. Caramelized Brussels sprouts, slivers of bacon, chunks of blue cheese, and thinly sliced onion complete the toppings. This combination is great for dinner, but I would also love to serve it as an appetizer.
This post was shared on Yeastspotting.
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Satsuma Triple Sec
March 9, 2012
The last few weeks we found ourselves floundering through the happy predicament of what to do with ALL THESE SATSUMAS! Our little tree really put them out this year. We baked them, tossed them in salads, made not one, but two batches of failed marmalade :( We ate a ton (I averaged 2-3 per day) and gave even more away. Still there were more. So being that it is the end of the “winter that wasn’t” here in Northern California and the warm evenings are already drawing us outside, it was logical to peel them, juice them, and steep them in alcohol!
Satsuma Triple Sec is a pleasant surprise. Never before had I paid any attention to triple sec, but this is so true to the essence of the satsuma, yet with a delightful kick. I am only beginning to dream up all delicious drinks we will enjoy all summer long. My favorite so far involves muddling a sprig of mint, dousing it with sparkling water, a shot of triple sec and topping with a hardy splash of whisky. Is it Spring Break yet? You had better make two of these dandies. You will want to share.
Thanks to Cathy Barrow at Mrs. Wheelbarrow’s Kitchen for the inspiration for this liquor. The recipe is barely adapted from her recipe for Cara Cara triple sec. Her site is full of inspiration for canning, charcuterie, and more. Check it out!
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Penne with Kale, Feta, and Olives
March 5, 2012
LIfe is busy, no matter what, but this week everything seemed to be in turbo-drive. It was the kind of week that left me yearning for more quick meals. Meals that take only minutes to prepare, but still contain enough substance and flavor intensity to make an impact. More meals like this one.
Penne with Kale, Feta and Olives is no ho-hum vegetarian pasta dish. Kale itself is a flavorful green, but combining it with the briny olives and pungent feta make this dish a powerhouse. Parsley, garlic, and lemon zest scatter over the top adding even more dimension to this simple dish. The recipe entered our rotation a few years ago when it was featured in Bon Appetit. Any kind of kale works here, but I prefer Dinosaur or Lacinto Kale. I reduced the oil recommended in the original recipe. Feel free to drizzle olive oil over the top if you so desire.
My Pantry Shelf 