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Showing posts from June, 2009

Homemade Bread & Butter Pickles ♥ Freezer Recipe

A recipe from a reader, easy bread and butter pickles. No canning required, can be kept in the freezer for months!
Many thanks to an anonymous reader who left her recipe for bread and butter pickles a couple of years back. I actually made these late last fall -- although too late to share -- and then nibbled on them off and on throughout the winter.

The pickles are great -- crunchy but not too crunchy, sweet but not too sweet, 'pickly' but not too pickly. They are as simple to make as opening a jar -- well, almost. There's no canning required, just plop them into freezer containers.

I love having homemade pickles on hand. Call me silly but somehow a quick sandwich seems more like a meal when there are pickles alongside.
HOMEMADE BREAD & BUTTER PICKLESHands-on time: 15 minutes
Time to table: 24 - 48 hours
Makes 4 - 8 pints
LIQUID
1 cup white vinegar
2 cups sugar
2 tablespoons kosher salt
1 tablespoon celery seed
1 tablespoon mustard seed

7 - 14 cups pickling cucumbers, blossom and s…

Fire-Charred Tomatoes ♥ a Recipe from the 'Seven Fires' Cookbook

From the new and most-inspiring cookbook "Seven Fires" (much recommended as a Father's Day gift idea), tomatoes cooked on a very hot fire til charred, creating a smoky, luscious bite of summer. Low carb. Weight Watchers 1 point.
In 2007, I lucked into spending a day with author and writer Peter Kaminsky just back from Argentina where he'd been cooking over fire with Argentinian chef Francis Mallman. A book was in the works and Peter was stoked -- smoked?! -- with the idea of reducing cooking to no more than fire and food.

Seven Fires: Grilling the Argentinian Way is that book and truly, it's a treasure. For anyone who likes to grill, who's serious about barbecue, who cooks outdoors, this cookbook will be a real inspiration. But for others, too, the ingredient lists are short and accessible, the food spare and simple. There's plenty of meat in the cookbook but the vegetable recipes have really captured my imagination. I can see cooking from this book -- dir…

Pickled Beet Dip ♥ Easy Recipe!

Today's vegetable recipe: A quick and easy dip made with pickled beets, cream cheese and horseradish. Quite addictive, smeared on bread. Great color for outdoor gatherings. Low carb.
No surprise that I loved this beet dip -- yes, when you collect beet recipes, people starting calling you the Beet Queen for good reason. But I didn't expect everyone else to love this beet dip -- but they did!

The dip starts with a jar of pickled beets and whizzes up in the food processor in just a few minutes. It keeps too -- making it easy to make ahead and keep on hand for several days.

Because you'll ask? Yes, the color is really truly that pink!

THREE DAYS LATER: Brilliant! My friend Tanna from the Dallas food blog My Kitchen in Half Cups made this dip using homemade pickled beets and substituting canned beans for the cream cheese! She served the dip at a 'Little Bites' Dinner detailed in a post called, Pink, Purple, Red or Rouge.

PICKLED BEET DIPHands-on time: 10 minutes
Time t…