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Quick Pickles
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Do You Like Canning at Home?
Summer, with its bounty of exquisite produce, couldn't be a more fitting time to preserve fruits and vegetables for less-than-abundant months to come. Last year, I was obsessed with making quick pickles; this year, I'd love to pick up some professional canning equipment so I can save jams, jellies, preserves, and pickles for the Winter. Have you dabbled in home preserving?
Quick Pickling: Spicy Pickled Vegetables
I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
Easy Pickling: Farm-Stand Tomatoes
As a continuation of my (and America's) recent fascination with pickling, I decided to try a recipe in this month's Food and Wine magazine for quick pickled tomatoes. I love the fact that, like my double-dill cucumbers, this recipe only required a few hours before it was ready to eat. These pickled tomatoes have a smoky, slightly spicy flavor that comes from cumin, fresh ginger, and jalapeños.
Pickles in Under Three Hours
National Pickle Month may be coming to a close, but pickles are delicious in any month. With a bounty of Summer produce and the rising costs of prepared food, more and more people are taking up home canning. Because pickles happen to be one of my favorite snacks, I decided to take a stab at making them.
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Fast & Easy Dinner: Taleggio Tartines With Watercress Salad
Although a tartine is an open-faced French sandwich, this tartine recipe employs taleggio, a gooey Italian cheese. Taleggio smells stronger than it tastes and pairs well with fruit and bitter greens — in this case grapes and watercress. A quick vinaigrette combines grainy mustard with sherry vinegar and agave syrup.
Quick Pickles
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Fast & Easy Dinner: Jerk Burgers With Mango Salsa
Bored by the basic all-American burger? Take a trip to the Caribbean with this innovative recipe.
The beef patty is seasoned with jerk sauce and bread crumbs.
Must-Read: Jam It, Pickle It, Cure It
Given that some say we're in the middle of a food revolution, and local, sustainable, home-grown produce is popping up everywhere, it's only logical that an uptick in home preserving will happen, too. Enter Karen Solomon's Jam It, Pickle It, Cure It, a new book that's focused on making your own artisanal food products, either to keep or to give as gifts. The tome isn't simply limited to fruit jellies and quick pickles — it also includes instructions on making everything from flatbread to watermelon Popsicles to chai tea.
Trend Alert: Pickling
Pickling has been a craft for the past 5,000 years, but its biggest moment may be right now.
With supermarket prices on the rise, the home consumer products industry has seen a spike in canning and pickling at home. The Martha Stewart Show recently featured Momofuku minimogul David Chang giving a pickling demonstration.
Learn How to Make Your Own Bar Ingredients
Last week it was Cocktail Week here in San Francisco and I was lucky enough to attend a bunch of the events. The highlight was Thursday's bar school — a day of education. Since I'm an avid home mixologist, I checked out the House-Made Ingredients How-To taught by Jeff Hollinger, general manager at Absinthe, and Neyah White, bartender extraordinaire at Nopa.
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