Trending- Pickle All The Things

Sorry....sorry..... I know, more food trends. I can't help it! Besides always looking for something interesting and delicious to cook, I am also always watching food trends. Who wants to be a year behind the eight ball? Not me! I missed the kale trend and that was a lesson learned. 

I have been reading lots and lots of year end wrap-ups and forecasts for the coming year in food trends- what's in, what's out, what's the new super food, the new kale, the new hip dessert. A lot of writers were poking a little fun at hipsters and how they drive some of these trends. One of them caught my attention- as a home preserver and gardener I can see myself becoming equally obsessed- pickling. 

Maybe not an authentic Chicago Italian Beef but the
giardiniera was just as delicious!!!

As a home preserver who is focused on shelf-stable foods, I tend to stick to the book and not venture into untested recipes and so on (pretty sure I never want a visit from Mr. Botulism) so in that regard a pickle is a pickle is a pickle. However....... if we want to venture into quick pickling, or fridge pickling, hey the world is wide open. If you can shove it in a jar, you can pretty much pickle it!

All kinds of goodness and flavors waiting for me to sample

Quick pickles are so incredibly easy- no lugging out big huge pots and boiling gallons of water and plucking jars out of boiling cauldrons. Oh heck no- a clean jar, something to put in it, and a brine and you're in business.

Carrot pickles have a sweet and sour taste with a hint of spice

A while back I was watching an episode of Haylie Duff's Real Girl's Kitchen in which she and a friend visited a rooftop farm for fresh peppers and then headed to Brooklyn Brine for some homemade pickled peppers. The girls packed their jars with beautiful fresh peppers and topped off with a basic pickling brine. She added a pretty darn generous splash of whiskey to her pickled peppers!! Since we're talking about fridge pickles here, we don't have to worry about a lil bit o' hooch messing up our acid balance.

Fresh and colorful

What can you make into pickles? Basically anything. Raw or cooked vegetables or fruits. Cooked meat or eggs- like the big bar jars of pickled eggs and chubby sausages floating in brine. We are going to make a few pickles that are pretty versatile- serve as part of a relish tray, as a condiment on sandwiches or salads, in a Bloody Mary. The best part about these recipes- SWITCH IT UP! They don't have to be shelf stable so use your favorite veggies, herbs, flavor of vinegar- experiment!

Carrot Pickles.  Your relish trays will never be the same.

1 lb carrot sticks

1 cup sugar
1 cup water

1 cup vinegar

1 stick cinnamon

1 tb whole cloves

I prefer carrot sticks but you can use baby carrots if you like

Precook carrots for 5-10 mins in boiling water. Drain and set aside. Combine the sugar and water in a small saucepan, bring to boil. Pack the carrots in a jar (they should all fit in a quart jar) with the cloves and cinnamon stick and pour the hot brine over. Pop in the fridge and chill at least 3 days before serving.

Crunchy and sweet

Pickled condiments are a great addition to your fridge stockpile. Think beyond the humble dill burger chip. Pickled onions, pickled veggie mixes and shredded slaw-like relishes pack a flavor punch and bring a tangy crunch to whatever dish you pile them on. Our pickled onions are absolutely delicious on burgers, brats and roast beef sandwiches. 

Pickled Grilled Red Onions. Red onions are the best choice but you can use any onion you like.

4 small or 2 large red onions

olive oil

1 cup red wine vinegar

1/2 cup sugar

salt and pepper

Slice onion thickly and brush the cut sides with olive oil. Keep the onions together as much as possible- you can use toothpicks if you need to. 

I halved my slices to make jarring up easier

Fire up your grill or use a grill pan to char onions well. Use the highest heat you can so you get the char fast without overcooking the onion. In a pinch you can use the broiler, heated to the highest setting. Let cool then cut slices in half crosswise. I cut mine in half before charring. Pack into jars. 

Red onions with a nice red wine tang. Yum!

Combine wine vinegar, sugar and salt and pepper and heat to dissolve sugar. Pour over onions. Pop in fridge overnight.  Try not to eat them all in one sitting. 

Getting some good ideas yet? You aren't limited to just vegetables. Pickled eggs, pickled sausages (fully cooked), and pickled cheeses- use firm cheese that can be cubed and don't plan on keeping them around too long- are great as quick appetizers or snacks and make awesome garnishes for a Bloody Mary Bar.

Pickled Asparagus. Make it a jar at a time or make several for gifts.

For each quart jar-

1 lb fresh asparagus, ends trimmed

6 scallions, roots trimmed

2 slices lemon or lime

2 cloves garlic, bruised/smashed

2 tablespoons mixed pickling spice 

1 dried long red pepper (such as cayenne)

Trim the asparagus and scallions to fit in a wide mouth quart jar. Pack them in the jar, tips up and onion bulbs down. Hide the garlic bulbs in there, tuck the lemon slices on the sides and stick the red pepper in the jar. Sprinkle with pickling spice.

In a saucepan heat 1/2 cup water, 1 1/2 cups vinegar and 1/2 cup sugar, til dissolved. Pour over asparagus. Pop the lid on and place in the fridge. Wait at least 48 hours before using, and you can pull that pepper out and discard it after the first day for a lighter level of heat. 

Those asparagus- YUM! Totally belong in your Bloody Mary but I like to eat them just the way they are. They are perfect for salads too. Delicious! Of course, as a Midwesterner, I would be in big trouble if I didn't include a recipe for the classic Italian pickled relish, Giardiniera. Love love love this stuff, and since it's not processed like dill pickles, the veggies always stay crisp and I don't have to worry about that olive oil that MUST be included.

Tangy, crunchy, and a little bit spicy

Super Quick Giardiniera. The classic condiment for Chicago Style Italian Beef is also a great addition to salads, as a tapenade or mix into dips.

Finely chop the veggies, like in a relish

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1/2 cup chopped celery

1/2 cup chopped carrot

1/2 cup chopped cauliflower

2-4 tablespoons chopped jalapeno (or more if you like it hot)*

4 cloves garlic chopped

1 cup chopped pimiento stuffed olives

1 tablespoon dried Italian seasoning

pinch crushed red pepper

several grinds black pepper

1 cup vinegar

1 cup olive oil

*I did not have fresh jalapenos, so I substituted from my dehydrated pepper stash- I used 3 dried Serrano chilies, crushed, instead. You can use any hot pepper you like. If I made this during the summer months I would substitute hot banana peppers for sure.

That new knife is getting quite a workout this week.

Combine all ingredients. Chill 48 hours.

Veggie love!

Pickling doesn't end there. Pickled peppers, relishes, chow chow, I could type for hours and hours.... Remember, the truly genius thing about quick pickles- you don't have to work out the chemistry- just find your favorites and get pickling!

Winter Storm? Just make a pot of stew

Looks like our bizarre winter of weather in the 40s and 50s in January is coming to an end. A snowstorm is headed this way and finally, we will have some measurable snow to complain about. I'm actually looking forward to the snow. I have always been a winter lover, and while the last couple haven't been the greatest, with furnace problems, frozen waterlines and all sorts of other homeowner nightmares, I am looking forward to the beautiful snow.

Winter is also my favorite time of year for cooking. Roasting, braising, stews and soups, I love all of it. No one wants to heat up the house in August for a roast, but when the snowflakes are flying outside it's the perfect time. 

All my life I have made stew the way my mom did- chunks of meat, chunks of potatoes and carrots, all roasted together low and slow in the oven. That is the ultimate home cooking if you ask me. This time though I thought I'd try something just a little different. What if I roasted the vegetables on a sheet pan, instead of throwing them in the liquid? What would the texture be like? Would this even work? 

Folks, yes yes yes- this works, and it's definitely worth having a sheet pan to wash. The potatoes were tender on the inside but had texture on the outside, a nice crisp exterior from the roasting, and the carrots, that roasting brings out the sweetness in carrots like crazy. They were caramelized in spots, super sweet and so tender. Adding them to the gravy and meat at the last minute preserved the texture and gave good old stew a great big update.

Pork and Roasted Vegetable Stew

1 2-3 lb boneless pork sirloin roast

1 cup flour

2 tablespoons meat rub (we like Feiny's)

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon ground cayenne

cooking oil

1 onion, cut into chunks

4 cloves garlic, smashed

1 teaspoon dried marjoram

1 teaspoon dried thyme

4 cups turkey stock

3 tablespoons tomato paste

1 lb carrots, either baby carrots or peeled and cut into sticks

4-5 medium potatoes, scrubbed, cut in chunks (leave the peel on)

1 teaspoon meat rub (use the same as you do with the meat)

1/4 cup fresh parsley, chopped

Heat the oven to 300 degrees.

Prep the meat by trimming any fat on the outside. Cut into thick slices, and then into good sized cubes/chunks. From this roast I cut 6 thick "chops" and cut each chop into 6 big chunks. In a shallow dish combine the flour, meat rub, pepper, paprika and cayenne. 

Heat a couple tablespoons of cooking oil in a Dutch oven. 

Dredge the meat in the flour and add to Dutch oven; brown the meat cubes well, without crowding. You will have to do it in batches. 

I always remove the browned meat to the upturned lid of the Dutch oven- saves me a dish to wash. 

Once all the meat is browned, add another tablespoon of oil if needed and add the onion to the pot. Cook and stir for a minute or so. Add the smashed garlic cloves. Cook for an additional minute. Stir in the marjoram and thyme, and tomato paste. Deglaze the pot with the turkey stock, scraping up all the browned bits from the bottom.

Return the meat to the pot, cover and pop in the oven. The meat will need to cook about 2 hours.

About an hour before the meat is done, scrub and cut up the potatoes. Toss with carrots, a splash of oil and a teaspoon of the same meat rub. Spread out onto rimmed baking sheet. Roast in the oven alongside the meat until the vegetables are tender and browned; stir during roasting for even browning.

When vegetables are tender remove everything from the oven. The gravy with the meat should be nicely thickened, but if not, remove the meat with a slotted spoon and add a small amount of cornstarch slurry and cook over medium high heat til thickened. Return meat to gravy. Stir the vegetables into the meat and gravy. Sprinkle with parsley.

Serve in shallow bowls with bread for sopping up the gravy.

Like most "winter foods" you bet there were leftovers. You don't have so much of the same texture later, as the gravy does soften the potatoes, but the roasted flavor is preserved, and like similar favorites, this stew is just as delicious, if not more so, the next day.

As for that weather forecast, the missed it. We got a foot. Pass me the shovel, please.

Foodie Field Trip- Royal Mile

Living in a foreign country is something most people never get to experience. I am very fortunate that part of the Story of Me includes four years living in England. Not some big city either, but a small farm village in Suffolk County, quite a distance from London and everything "city". This was the sort of place where your kids played outside without worries, doors were left unlocked, and serenity was a part of everyday life.

The village of Stanton was my home. Located in Suffolk County, we lived pretty close to the North Sea. Really close to a couple good sized cities. Not too far from Cambridge and not all that far from London even. Home to WWII-era RAF Sheherd's Grove. The village anchor is an ancient church (keep in mind here, when in Europe ancient TRULY means ancient), long with a bakers shop, a butcher, a small grocery, post office, a chip shop and of course, two pubs, The Rose and Crown and The Cock Inn. 

The Rose and Crown, photo courtesy of tripadvisor.com

Stanton has been around since Roman times, so yes..... ancient. Graves in the churchyard date back hundreds of years. St. John the Baptist Church still stands, where it has since the 14th century. 

St. John the Baptist Church

Upthorne Mill was built in 1751. The history and traditional of this beautiful little village made life so much more interesting than anything I could ever have imagined. My time in England impacted me in a way like nothing else.

You can imagine how much I adore the one and only authentic British Pub here in Iowa, The Royal Mile. The first time I walked through the door of this amazing place, I felt transported in time. It is so thoroughly genuine, in decor and food, I could close my eyes and be back at The Rose and Crown. 

The first thing you notice when you come in is the dark interior. Very subdued and very British the bar boasts dark finished woods, the traditional "ugly carpet" and a huge fireplace, surrounded by comfy chairs and tables. 

The bar features a huge list of imported beers and almost always, they have Tennent's on tap. A Scottish brew, Tennent's was always on tap at The Rose, and was by far my favorite. When at The Mile, a Tennent's I must have. The Chef had a tough time choosing but finally settled on a Smithwick's Ale.

Just like an English pub, you can head upstairs with the kiddos for a bite of dinner without the bar scene, or you can tuck yourself away at a high top in the pub and still enjoy a great British meal. The menu is all Brit- from the classic fish and chips to Scotch eggs and unique Indian-influenced curry dishes, shepherds pie, Cornish pasties, bangers and mash and more than a little Guinness making an appearance in dishes. 

During our recent visit I just had to have the fish and cops. Two huge battered and fried cod fillets with a nice pile of steak fries, which I sprinkle liberally with malt vinegar before devouring. Makes me soooo homesick! I miss the little chip shop in Stanton, and like an ice cream truck, there actually was a chip truck that drove around town, just like today's food trucks- selling fish and chips. I miss that!

The Chef went with the special- The Mile's version of a Canadian classic, Poutine, a naughty concoction of French fries, cheese curds and gravy- this one piled high with Guinness-braised beef, mushrooms and caramelized onions, smothered in London Porter gravy. Crunchy, savory, salty, melty- everything you want in a bar bite.

It wouldn't be right to visit The Royal Mile without my own little British girl, my daughter, who was born in England. She joined The Chef and I for after dinner cocktails and lived up to her United Kingdom heritage by ordering Jameson. She is very proud of her unique story and pretty amazing early childhood in an English village.

One more for the road

Incredibly, even the televisions in the pub are tuned to a soccer match, which really helps drive home that authentic pub atmosphere. I truly miss living in England, and while going back is probably not in the plan for a while, a visit to The Royal Mile is almost as good.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Knife down!!! A catastrophe in the kitchen

My knives are like gold to me. If you spend five minutes in the kitchen or a kitchen store with me, you figure this out  very quickly. Wusthof is my favorite but I have a collection of open stock pieces from other knife makers because I like to try different knives from time to time. They are not all high end knives either. I have an IKEA santoku knife that I can't imagine giving up. I splurged on a Guy Fieri Knuckle Sandwich chef's knife and it was a decent knife, not something I'd want a full set off. A Cutco knife is my go-to for butchering. It's solid in my hand, heavy bladed and the sharpest thing I've ever cut with- cuts through chicken bones with no effort.

I became obsessed with owning a ceramic knife the first time I saw one in a cooking magazine. Obsessed is no exaggeration. At the time they were a little outside of the price range I wanted to pay for something so delicate but after a few years the prices came down and I was able to score a decent Kitchenaid brand ceramic knife to try. It was good and bad. Super sharp, super light and felt great in my hand. However.....you cannot sharpen these at home. The edge is extremely delicate and it wasn't long before I noticed tiny nicks and the tip had chipped off. Believe me, I was very careful with this knife, always hand washing and always storing it in it's case. So...not very durable and I'm glad I didn't splash out a lot of money.

As often happens, kitchens have accidents. Tragedy struck our house on December 14. A black cooktop and black handled knives........you can imagine. One melted Wusthof, my favorite one to top it off. I began to search for a replacement and a few friends recommended other brands to try. One in particular seemed to get the most "votes"- Mercer Genesis. Even a friend in culinary school uses them and searching prices online they were an incredible value. I ordered a new paring knife to replace the poor sad melted Wusthof as well as a flexible boning knife- something I really need for butchering game.

The knives arrived so fast I could hardly believe it. I was immediately impressed by the craftsmanship. The handles are easy to grip, slip resistant and have a slight cushion feel to them. The blades are hefty. No cheap flimsy and thin crappy metal here. These are high carbon German steel and have a lifetime warranty- VERY important to the professional chef. Now to put them to use and see how they perform.

I think many people who know me would be truly shocked to hear me say I don't see myself buying another Wusthof if I can get knives of this quality for a fraction of the price. The edge stands up to a lot of use, the handle is comfortable and fits well in my hand. It's almost a rubbery-feeling handle so it's slip resistant. I love the flexible blade on the boning knife. How I ever lived without one I'll never know.

If you're looking to invest in new knives or a good solid starter set I highly recommend the Mercer Genesis line. You will not be disappointed.

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Cooking with George

It's really great to reconnect with a friend you haven't seen in forever. I'm very fortunate to have friends that share a lot of my interests, especially food and drink. It's been a long time since I've seen my friend Vivian. We met at church a good ten or more years ago and stayed in touch all these years through the wonders of social media. We've had kids grow up, lives take very unexpected and shocking turns, and the miracle of grandbabies, and here we are- two girls on the town with something really fun planned!

Vivian, Chef George, and me

I absolutely love taking cooking classes. Even if it's something I already make, I love it. Love meeting people, learning new techniques, seeing the food from a different chef's perspective and tasting new dishes. I was browsing the internet a couple weeks ago, visiting some of the many pages I follow all the time and read that my favorite new Latin restaurant, Malo (you've seen us visit Malo before and after opening), is hosting a series of demonstrations/classes called Cooking With George. 

George Formaro is the executive chef and restaurateur who owns this fantastic new restaurant and the menu sounds absolutely fantastic. I was fortunate enough to watch George do a demonstration at The World Food Festival a couple years ago and really enjoyed his presentation. He prepared barbecoa and HINTED at a new restaurant in the works with a Latin twist. 

So the series- four different menus on four different days; a four course dinner with wine pairings and George's expert tips and techniques. What were the options?

January 10- Mexican Bistro- Crab cake with chile and cilantro slaw; mixed greens with agave jalapeno vinaigrette with diced apple, crispy bacon, toasted pumpkin seeds and queso fresco; street style roasted chicken with tomatillo salsa, bacon, and corn relish and the Chef's Choice for dessert.

February 13- George's Latin Flavors- Chipotle shrimp with garlic sauce and mushrooms; mixed greens with cilantro lime dressing, corn relish, queso frescoand tortilla strips; short rib birria with salsa borracha, hominy, crispy prosciutto and spinach; and Chef's Choice dessert.

March 17- Modern Mexican- Lobster and Brie quesadilla with corn salsa; mixed greens with pumpkin seed crusted goat cheese, radish, onion, cucumber, honey, tomatillo and jalapeno vinaigrette; chile-rubbed ribeye steak with mashed potatoes, demi glace and smokey green beans and Chef's Choice dessert.

April 10- Old School Classics- Modern Manchego cheese dip "fondue" with Pacifico beer, chorizo, corn and green chiles; Mexican street snack with cucumber, mango, pineapple, papaya, jicama, chile and lime; Pork carnitas with salsa verde, cheddar grits and chioptle onion demi glace and Chef's Choice dessert.

Amazing, right? I want to go to them ALL really........but so far I have had to pick just one. So January 10 is my day. I'm super excited to see George's take on crab cakes, one of my very favorite foods, and I'm already hungry for dessert! 

The setup was great- a private room gave the group a lot of privacy and space and George had the perfect demonstration set up- even included an overhead camera with a television monitor so we could see the action in the pan or bowl. To kick off our evening of food and fun- a round of Malo house margaritas. Without a doubt, one of the best margaritas I have ever had. The recipe is a secret and I can understand why. This cocktail was just fantastic, made in a shaker and strained into a salt-rimmed glass, not on the rocks or blended. 

Chef George started off preparing the appetizer- Crab cake with chili and cilantro slaw. The slaw was the perfect blend of creamy, crunchy and a teeny bit of heat. He held back the heat a bit to make it more friendly for everyone in the group and I would use just a touch more chipotle and jalapeno. I'll definitely be making this slaw. George said it was a great topping for fish tacos, and I agree! The crab cake was plump with sweet crab and crunchy on the outside, flavorful and just perfect. 

The crab cake and salad course were accompanied by one of the best white wines I have ever tasted- a 2012 Txomin Etxaniz Getaria. I have never tasted this wine before but it was perfect. Very herby, citrusy and definitely acidic enough to easily sit next to a crab cake and light enough to stand next to the salad plate. I'll be hunting far and wide for this wine.

You don't normally think of salad when you go out for Latin food but George tossed simple salad greens with some inventive toppings and a fantastic dressing to make mixed greens with agave jalapeno vinaigrette with diced apple, crispy bacon, toasted pumpkin seeds and queso fresco. He made the dressing using an immersion blender and created this fantastic, thick and creamy dressing with citrus, cilantro, chilies. Delicious! 

For the entree George talked about brining and what kind of results you can get from this simple step or prep that a lot of people wouldn't think of. George prepared street style roasted chicken with tomatillo salsa, bacon, and corn relish. The skin-on boneless chicken got a nice bath in brine, then crisped in a hot skillet and finished in the oven. A quick fresh corn salsa and a bright and herby roasted tomatillo salsa finished the chicken perfectly, and made a fantastic sauce for the crushed and fried potatoes.

I was surprised to hear that George recommends cooking chicken, especially dark meat, to 200 degrees. I always thought that would be overcooked and dry but the brining helps prevent that. This chicken was so delicious and the skin- yes, I know it's not healthy but it is soooo delicious!

To pair with the chicken, we had a 2012 Tres Exilos Bonarda from Argentina. On the nose it was all grape, jammy and fruity. To taste, it was just slightly dry, very smooth and reminded me of grenache, one of my favorite red grapes. This wine would also be a perfect sangria wine.

Speaking of sangria, might as well start off the evening with a
glass of Malo's house sangria. Fantastic!

A quick word about the potatoes- they were a surprise! Cooked baby Yukon gold potatoes got a little smash under the chef's palm and then a few minutes in the fryer to create these crispy "raggedy" potatoes with crispy skin and tons of flavor.

Dessert was "Chef's Choice" and of course, since Malo is a Latin restaurant I was hoping and hoping it would be.....and YES it was...... FLAN!! So creamy and delicious, bathed in caramel, not too rich and not too light- just the right finish, paired with a fantastic Mexican coffee- coffee, rum, Tia Maria, a fluff of whipped cream dusted with cinnamon. I'm not a big coffee fan but I chugged that coffee! I wish I had another cup right now......

We all received a copy of the recipes George prepared this evening, to take home and recreate (and you bet I will!). After dinner was finished, and questions asked and answered, George spent time with the guests, talking about all sorts of things- how he got his start, where he went to school and where he likes to eat when he is not working. He and I had our Cookbook Conversation and Vivian and I had a great time catching up and talking about life. With three more Cooking with George events and four Malo Wine Classes coming up....... I just might be very busy!

Culinary Homeschooling, Part One

Ok, I am just being silly here. Thanks to the wonderland known as Ebay I have in my possession my first culinary school textbook. Yep, and it is nothing like I expected. I imagined recipes for amazingly difficult foods and detailed instructions on super fancy plating techniques. Nope. Nothing like that.

 

This book is the real deal. Food history. Sanitation and food safety. Culinary mathematics (yuck). Food costs. Nutrition. Menu planning. Many many chapters on the different categories of food. 1080 pages of....... textbook. What have I done? In all seriousness, my plan is to read this book, cover to cover, and see what I missed out on never having gone to culinary school. 

Obviously, my Culinary Homeschool experience is going to start with Chapter 1- Professionalism. In other words, the history, tradition and expectations of culinary professionals. What did I learn so far?

• The brigade- a system of staffing a kitchen so that each worker is assigned a set of specific tasks; often related by cooking method, equipment, or the type of food being prepared.
• The difference between a gourmet and a gourmand.
• The three compartment sink.
• All about macronutrients and micronutrients.
• The differences between a static menu, a cycle menu, a market menu and a hybrid menu.

Just a couple chapters in I am actually a little bit intimidated by this immense book. Thirty five chapters cover every culinary subject imaginable to me. I have no plans to pursue a professional cooking career but I figure it can't hurt to spend some quality time with this book and I know I will learn a lot. At least I know there won't be any TESTS!

Oh, and before I forget- I titled this "Part One" in the hopes that you will continue to follow me on my Culinary Homeschool Project. What do you think I will discover in Part Two?