My man likes to pickle & I’m not mad about it. Summer is coming and that means vinegar soaked veggies with which to adorn my foods….or hoist around like an odd accessory. Yes yes yes.
I’m happy to report that, yet again, they’ve turned out superb.
| Fridge Pickles |
1 wide mouth 1qt. Ball jar
3 cups Kirby or Persian cucumbers, sliced to preference
1 cup hot water
4 tsp. sugar
4 Tbsp. salt
1.5 cups White Vinegar
1/2 Tbsp. mustard seeds
1/2 Tbsp. fennel seeds
1/2 Tbsp. black peppercorns
7-10 sprigs fresh thyme
3 cloves fresh garlic
2 bay leaves
1 chile de arbol
Wash and slice cucumbers to preference. For this batch we did thick rounds. Thick for added crunch, rounds for burgers.
Add cucumbers to sterilized Ball jar.
In a separate receptacle, dissolve salt and sugar into hot water, then pour over sliced cucumbers.
Add remaining ingredients to jar, cap tightly and gently shake to mix all ingredients together. Aim to fill the jar to the tippy top to reduce the amount of air in the jar.
Place in fridge, lid side down and refrigerate over night.
The next day you will have yummy pickles ready to use.
Share and be merry.
Will keep in the fridge for a couple months, thought we’ve never been able to keep any for that long.
Write back and share of any lovely experiments!!
I’ll eat eggs any time of day, especially boiled eggs. Soft boiled in particular. Still warm and dripping gold from it’s six minute center. I find boiled eggs most convenient as high protein, low calorie snacks. Although, it pains me to even mention the C word since I don’t love to get caught up in the whole calorie mind fuck game. In fact, forget that part. What I’m trying to say is they’re delish, convenient and happen to be a good weight loss food, if you’re into that sort of thing.
Lately I’ve been cutting them in half and snazzing them up with fridge finds.
My fave so far has been a little smear of sweet ricotta, a crispy slice of fresh radish, some left over roasted asparagus tips seasoned with maldon and pepper.
My egg snack equation » eggs, boiled to your preference + crispy veggie + soft spread or sauce + seasoning = delish healthy egg snack
Pretty much, this is a way to use an egg as a cracker. But better.
What yummy combos will you come up with??
Very obsessed with fresh watercress this week.
The deets »> watercress is a spring green with a peppery, hourse radish like flavor profile. Almost somewhere between arugula and mustard greens.
It pairs well with tangy sweet citrus, tangy creamy goat cheese or crème fraîche, oily fish like sardines (you can say EW but they’re great for the brain and skin!), as well as poultry, beef and meaty walnuts.
This week I’ve been eating it raw in salads with mustard dressing, on top of toast and eggs and mixed with creme fraiche over roasted chicken.
Snazzing up crème fraîche is a simple way to fancy up a dish and add a little mouth feel and tang!
| Cress Fraîche |
1 cup crème fraîche
1/3 cup finely copped fresh watercress leaves
Pulse creme and chopped water cress in a food processor or with an immersion blender until well incorporated. Creme fraîche will take on a lovely green color and will easily run off a spoon. For a little more body, whip creme with a whisk until soft peeks form.
Use as thou wilt.
Disclaimer - this isn’t some fancy fance culinary advice or boring how-to, just a very simple guide for a beloved kitchen staple….according to me.
Sorry &/or you’re welcome.
The formula —
2-3 parts Oil + 1 part Acid + Herb/Spice/Flavoring + Salt & Pepper = ‘Vinaigrette’
My preference is 2 parts oil to one part acid. I like things on the sharper side :)
To keep my time in the kitchen fun I err on the side of simple.
I love vinaigrettes because there is tons of room for creativity & they’re no hassle to make. My method is typically to put all my ingredients in a jar and shake the whole thing up. Rarely do I blend or do any heavy processing.
Example of a simple vinaigrette —
olive oil + balsamic vinegar + garlic paste + S&P = Balsamic Vinaigrette.
chile infused oil + white balsamic vinegar and a squeeze of lemon juice + pesto (homemade preferably) + S&P = Spicy Pesto Vinaigrette.
A simple trick for making a dressing with a lot of character is to use fresh ingredients that have multiple ingredients, like the pesto in the above example. Another good one is to use hummus, oil and vinegar to make a healthy creamy dressing.
My favorite vinaigrette is one based on a recipe by Suzanne Goin —
5 Tbsp Olive oil + I Tbsp White Balsamic vinegar + I Tbsp Red wine vinegar + squeeze of lemon juice + I Tbsp good Dijon mustard + S&P to taste = Everything Dressing (because I use it on everything!!)
Know of any good salad dressing recipes?
Excited to try making vinaigrette for the first time? Write to me and let me know what you think!
In celebration of National Artichoke Hearts Day, behold……
2 globe artichokes
2 Tbsp. Oil
2 Tbsp. Ghee + 2 tsp
Juice of 1/2 Lemon per artichoke
2 medium cloves Garlic, slivered
2 small bulbs Shallots, slivered
Salt to taste
Preheat oven to 400 degrees
With a serrated knife trim the tops off the artichokes as well as the stem so that they sit flat
Spread the leaves with your fingers and using a spoon clean out the center leaves and fibrous core of the artichokes
Place individually on sheets of tin foil
Melt the ghee into the oil and drizzle over the artichokes being sure to get between the leaves, pooling some in the center
Follow with lemon
Next wedge the slivers of garlic and shallot between the artichoke leaves, sprinkling some in the center of the artichoke where is can mingle in the pool of butter
Season liberally with salt
Wrap them up and place in a baking dish to catch any escapist liquid, roast for 45mins.-1hr.
When finished, retrieve from the oven and let rest for ten mins before eating
Finish with remaining teaspoons of ghee and more salt if desired
I quite enjoy eating mine straight out of the foil, peeling off the outer leaves and swishing them around in the aromatic butter pool in the center before cleaning their meaty base. But that’s just me.