I'm going to put up some foods today and just have some fun in the kitchen. Years ago, I canned everything, but now I seem to freeze more than can - with just the two of us and no kids handy to raid the pantry as they go home...
I don't remember if I posted this so simple bread & butter pickle recipe last summer or not, but here it is again. These are not canned, just kept in the fridge and we pig out all summer on batches of them.
* Exported from MasterCook *
Bread & Butter Pickles
2 cups light brown sugar
2 cups cider vinegar
1/4 cup kosher salt
1 tablespoon mustard seeds
1/2 teaspoon turmeric
10 whole cloves
10 allspice berries
1 3/4 pounds Kirby cucumbers -- sliced crosswise 1/4 inch thick (about 6 cups) or whatever kind you prefer
2 medium yellow onions -- thinly sliced
1. In a large saucepan, combine the brown sugar, vinegar, salt, mustard seeds, turmeric, cloves and allspice and bring to a boil, stirring to dissolve the sugar and salt.
Add the cucumbers and onions and simmer over moderate heat, stirring a few times, until the cucumbers darken, about 5 minutes.
Remove from the heat. Let cool, then refrigerate until chilled, about 1 hour.
MAKES ABOUT 6 CUPS
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These are the ones I made for years and could never make enuf to last!!!!
BREAD & BUTTER PICKLES
My mother and I have been making these particular pickles since 1950 - it has to be one of the first recipes I ever made.
6 quarts sliced cucumbers
12 large onions, sliced
2 quarts cider vinegar
6 cups sugar
2 Tablespoons white mustard seed
2 Tablespoons turmeric
2 Tablespoons celery seed
1 cup salt
Sprinkle salt over the cucumbers and onions; let stand overnight.
Boil the rest of the ingredients together until sugar is dissolved.
Wash salt from the cucumbers and onions and put in hot syrup.
Fill jars with the pickles and brine and seal according to canning procedures.
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I picked up three #10 cans of tomato sauce for Marinara sauce and I'm now making this heart healthy sauce (from Don't Eat Your Heart Out) -
MARINARA SAUCE
28 ounces plum tomatoes -- canned
2 T. tomato paste
1/2 teaspoon dried oregano
1/2 tsp. dried basil
1/4 tsp. black pepper
4 cloves garlic -- minced
1 T. brown sugar
1 bay leaf.
1 T. olive oil
1/4 teaspoon cider vinegar
In a medium saucepan, combine the tomatoes, tomato paste, oregano, basil, pepper, garlic, brown sugar and bay leaf. Gently simmer for 30 minutes. Do not allow to boil.
After the 30 min. taste and add more basil and oregano if needed - this time add fresh if possible.
Stir in the olive oil and vinegar and simmer for 30 minutes more.
For using as a pizza sauce, allow the sauce to simmer the first time for 1 hour to thicken. Then add the olive oil and vinegar for another 30 minute simmer.
Note: For a change of pace, add a parmesan rind at the beginning of cooking.
----
And lastly, Roy just ate the last container of Poblano Corn Chowder last week, so will make up a couple batches of this from [Email]C@H[/Email] Issue #40 - Aug. '03 - it's wonderful to have on hand.
Poblano Corn Chowder
(Cuisine at home, August 2003, Issue 40, p. 30)
Makes: About 7 Cups
Cut Kernels from:
8 ears sweet corn (4 cups)
Puree:
2 cups corn kernels
1 cup whole or 2% milk
Saute in 2 T. Vegetable Oil:
2 poblano chiles, seeded, diced
1 1/2 cups white onion, diced
1 t. garlic, minced
Add:
2 cups chicken broth
2 cups corn kernels
1 t. sugar
1 t. kosher salt
1/2 t. cayenne
Stir in:
Pureed corn
1 1/2 cups tomato, diced
1/4 cup feta cheese, crumbled
Garnish with:
Chopped fresh cilantro
Diced avocado
Lime slices
Cut kernels from ears of corn.
Puree 2 cups corn kernels and milk in a blender.
Saute chiles, onion, and garlic in oil in soup pot over medium heat. Cook 4 - 5 minutes.
Add broth, remaining corn, and seasonings. Simmer 5 minutes.
Stir in pureed corn, tomato, and cheese. Simmer to heat through and melt cheese, about 3 minutes.
Garnish servings of soup with cilantro, avocado, and lime.
----
And that's what I'm doing today! Dinner will be leftover Lamb shanks - oh God, those are so good. Because it makes so much, I was able to divide the sauce into three containers and split the meat (I only cooked two shanks) between two of the containers. So, the third one I'm thinking will be really good over some mushroom raviolis I picked up the other day.
I don't remember if I posted this so simple bread & butter pickle recipe last summer or not, but here it is again. These are not canned, just kept in the fridge and we pig out all summer on batches of them.
* Exported from MasterCook *
Bread & Butter Pickles
2 cups light brown sugar
2 cups cider vinegar
1/4 cup kosher salt
1 tablespoon mustard seeds
1/2 teaspoon turmeric
10 whole cloves
10 allspice berries
1 3/4 pounds Kirby cucumbers -- sliced crosswise 1/4 inch thick (about 6 cups) or whatever kind you prefer
2 medium yellow onions -- thinly sliced
1. In a large saucepan, combine the brown sugar, vinegar, salt, mustard seeds, turmeric, cloves and allspice and bring to a boil, stirring to dissolve the sugar and salt.
Add the cucumbers and onions and simmer over moderate heat, stirring a few times, until the cucumbers darken, about 5 minutes.
Remove from the heat. Let cool, then refrigerate until chilled, about 1 hour.
MAKES ABOUT 6 CUPS
-------
These are the ones I made for years and could never make enuf to last!!!!
BREAD & BUTTER PICKLES
My mother and I have been making these particular pickles since 1950 - it has to be one of the first recipes I ever made.
6 quarts sliced cucumbers
12 large onions, sliced
2 quarts cider vinegar
6 cups sugar
2 Tablespoons white mustard seed
2 Tablespoons turmeric
2 Tablespoons celery seed
1 cup salt
Sprinkle salt over the cucumbers and onions; let stand overnight.
Boil the rest of the ingredients together until sugar is dissolved.
Wash salt from the cucumbers and onions and put in hot syrup.
Fill jars with the pickles and brine and seal according to canning procedures.
-----
I picked up three #10 cans of tomato sauce for Marinara sauce and I'm now making this heart healthy sauce (from Don't Eat Your Heart Out) -
MARINARA SAUCE
28 ounces plum tomatoes -- canned
2 T. tomato paste
1/2 teaspoon dried oregano
1/2 tsp. dried basil
1/4 tsp. black pepper
4 cloves garlic -- minced
1 T. brown sugar
1 bay leaf.
1 T. olive oil
1/4 teaspoon cider vinegar
In a medium saucepan, combine the tomatoes, tomato paste, oregano, basil, pepper, garlic, brown sugar and bay leaf. Gently simmer for 30 minutes. Do not allow to boil.
After the 30 min. taste and add more basil and oregano if needed - this time add fresh if possible.
Stir in the olive oil and vinegar and simmer for 30 minutes more.
For using as a pizza sauce, allow the sauce to simmer the first time for 1 hour to thicken. Then add the olive oil and vinegar for another 30 minute simmer.
Note: For a change of pace, add a parmesan rind at the beginning of cooking.
----
And lastly, Roy just ate the last container of Poblano Corn Chowder last week, so will make up a couple batches of this from [Email]C@H[/Email] Issue #40 - Aug. '03 - it's wonderful to have on hand.
Poblano Corn Chowder
(Cuisine at home, August 2003, Issue 40, p. 30)
Makes: About 7 Cups
Cut Kernels from:
8 ears sweet corn (4 cups)
Puree:
2 cups corn kernels
1 cup whole or 2% milk
Saute in 2 T. Vegetable Oil:
2 poblano chiles, seeded, diced
1 1/2 cups white onion, diced
1 t. garlic, minced
Add:
2 cups chicken broth
2 cups corn kernels
1 t. sugar
1 t. kosher salt
1/2 t. cayenne
Stir in:
Pureed corn
1 1/2 cups tomato, diced
1/4 cup feta cheese, crumbled
Garnish with:
Chopped fresh cilantro
Diced avocado
Lime slices
Cut kernels from ears of corn.
Puree 2 cups corn kernels and milk in a blender.
Saute chiles, onion, and garlic in oil in soup pot over medium heat. Cook 4 - 5 minutes.
Add broth, remaining corn, and seasonings. Simmer 5 minutes.
Stir in pureed corn, tomato, and cheese. Simmer to heat through and melt cheese, about 3 minutes.
Garnish servings of soup with cilantro, avocado, and lime.
----
And that's what I'm doing today! Dinner will be leftover Lamb shanks - oh God, those are so good. Because it makes so much, I was able to divide the sauce into three containers and split the meat (I only cooked two shanks) between two of the containers. So, the third one I'm thinking will be really good over some mushroom raviolis I picked up the other day.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com