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Entries tagged with 'preserving'

Thai Sweet Chili Jelly

Serious Eats Leela Punyaratabandhu 9 comments

We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year. More

Cook the Book: Duck Ham

Serious Eats Caroline Russock 5 comments

Van Boven's take on Duck Ham is a quick salt cure, an almost effortless process that required barely any effort at all, especially when considering just how impressive homemade duck ham sounds. It's basically a matter of procuring a nicely fatty duck breast, scoring the layer of fat, sprinkling it it orange zest, and submerging the duck in a mountain of kosher salt. More

Blueberry Orange Ginger Jam

Serious Eats Lucy Baker 2 comments

This jam pairs peak-of-the-season blueberries with fresh orange juice and a double dose of ginger (fresh and ground). Because it's less sugary, it's great for pairing with sweeter breakfast treats like fruity muffins, banana bread, and zucchini bread. Save a jar for the dead of winter, when you need a reminder of the warm months ahead. More

Quick Salt Pork

Serious Eats Chichi Wang Post a comment

Note: This recipe can be scaled up or down easily depending on how much pork you have.... More

Cook the Book: Indian Pickle

Serious Eats Caroline Russock 7 comments

After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir. These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle. More

Cook the Book: Pickled Ginger Peaches

Serious Eats Caroline Russock 6 comments

To those of you not familiar with this classic Southern pickle, adding copious amounts of vinegar and sugar to perfectly ripe summer peaches might sound a little strange. But bear with me here—the combination of vinegar, sugar, and a few choice spices turn summer peaches in to a spectacular pickle that can be enjoyed well after peach season is over. More

Chinese Plum Sauce

Serious Eats Caroline Russock Post a comment

The following recipe is from the July 28 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! My penchant for over buying summer produce struck again over the weekend and I found myself... More

Cook the Book: Szechuan Beans

Serious Eats Caroline Russock 17 comments

This recipe for quick-pickled Szechuan Beans from Sherri Brooks Vinton's Put 'em Up! takes the green bean's snappy nature and pairs it with the numbing heat of Szechuan peppercorns for a jar of beans that won't last long in the fridge. They're infused with a perfect balance of the five primary taste sensations. The sweetness comes from the sugar; the acidity from cider vinegar; the salt by way of soy sauce; a slight vegetal bitterness from the barely blanched beans; and heat from the Szechuan peppercorns, garlic, and ginger. More

Cook the Book: Dried Mushrooms

Serious Eats Caroline Russock 2 comments

When I came upon this recipe for Dried Mushrooms in Put 'em Up! by Sherri Brooks Vinton I realized that making my own at home was easily doable. The recipe (more of a technique, really) allows you to make your own blend of dried mushrooms depending on which fungus is your favorite. More

Cook the Book: Spicy Tomato Jam

Serious Eats Caroline Russock 3 comments

I recently encountered the kind of dilemma that only occurs in mid-summer. I was packing to go away for the weekend when I noticed the bowl of beautiful, perfectly ripe tomatoes sitting on the counter. The problem? The tomatoes would be way past their prime by the time I returned Sunday night. As I sat pondering their fate, I flipped through the pages of Farm to Fork by Emeril Lagasse and came up with an ideal solution: this quick Spicy Tomato Jam. More

Gluten-Free Tuesday: Quick-Pickled Sea Beans

Serious Eats glutenfreegirl 4 comments

Have you ever spent an entire day at the beach, jumping the waves, eating peaches with sand on your hands, sitting in the sun just long enough to dry off, then jumping back into the ocean? Ever licked your skin at the end of that day? That's what a sea bean tastes like. More

Cook the Book: Pickled Grapes with Rosemary; Gingered Pickled Beets

Serious Eats Caroline Russock 2 comments

[Photograph: Caroline Russock] Summer might be the height of pickling and preserving season, but a recent trip to the market left me with plenty of fruits and vegetables that were just waiting to be put up. The inspiration for... More

Cook the Book: Big Mama's Chow-Chow

Serious Eats Caroline Russock 1 comment

Until recently, I thought there was only one type of chow chow—the furry breed of Mongolian dog that Martha Stewart adores. As it turns out, there's another breed of chow-chow, differentiated by a mere hyphen. This one is a pickled... More

Cook the Book: Swiss Chard Flan

Serious Eats Caroline Russock 2 comments

This past Sunday morning seemed as good a time as any to venture into the pages of Canal House Cooking and come up with a brunch or lunch-worthy dish. My crisper was brimming with bunches of gorgeous red chard from... More

Cook the Book: Preserved Lemons and Preserved Lemon Vinaigrette

Serious Eats Caroline Russock 9 comments

The photo spread that accompanies the how-to on preserving lemons in "Canal House Cooking, Volume 1." While perusing the pages of Canal House Cooking, I found myself at a bit of a loss. You see, every week I look though... More

Cook the Book: Preserved Zucchini

Serious Eats Caroline Russock 4 comments

Photograph from iLoveButter on Flickr In the late summer when I was growing up, brown paper bags filled with zucchini used to magically appear on our front stoop. Backyard gardeners in my neighborhood would have such a large crop of... More

Cook the Book: Stewed Onions with Marjoram

Serious Eats Caroline Russock Post a comment

The smell of slowly cooked onions can be truly intoxicating. There's a magic moment when the onions start caramelizing and releasing their sugars and your kitchen smells like the most inviting place in the world. This recipe for Stewed Onions... More

Zucchini Flower Sauce

Serious Eats Caroline Russock Post a comment

The following recipe is from the May 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Photograph by Brian Yarvin I think that zucchini flowers are one of the most beautiful things... More

Cook the Book: Marinated Baby Artichokes

Serious Eats Caroline Russock Post a comment

Photograph by Jennifer Maiser Marinated artichokes are wonderful to have on hand. They are a simple antipasto straight out of the jar. Chopped and sautéed with some garlic and olive oil, they can become a quick pasta sauce. And they... More

Cook the Book: Canned Tuna

Serious Eats Caroline Russock Post a comment

I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo,... More

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