Entries tagged with 'preserving'
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Cook the Book: Big Mama's Chow-Chow

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...

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Posted by Caroline Russock, September 2, 2009 at 12:45 PM
Tagged: Big Bob Gibson's BBQ Book, cabbage, chow-chow, Chris Lilly, condiments, Cook the Book, pickles, preserving

Cook the Book: Swiss Chard Flan

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...

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Posted by Caroline Russock, July 22, 2009 at 1:15 PM
Tagged: brunch, Canal House Cooking, chard, Christopher Hirsheimer, Cook the Book, eggs, flan, Melissa Hamilton, preserving, swiss chard

Cook the Book: Preserved Lemons and Preserved Lemon Vinaigrette

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...

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Posted by Caroline Russock, July 20, 2009 at 2:40 PM
Tagged: Canal House Cooking Volume 1, Christopher Hirsheimer, Cook the Book, lemons, Melissa Hamilton, preserving, salads, vinaigrettes

Cook the Book: Preserved Zucchini

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...

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Posted by Caroline Russock, May 22, 2009 at 1:15 PM
Tagged: Cook the Book, Eugenia Bone, preserving, Well-Preserved, zucchini

Cook the Book: Stewed Onions with Marjoram

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...

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Posted by Caroline Russock, May 21, 2009 at 1:00 PM
Tagged: Cook the Book, Eugenia Bone, freezing, onions, preserving, Well-Preserved

Zucchini Flower Sauce

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...

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Posted by Caroline Russock, May 20, 2009 at 5:00 PM
Tagged: Eugenia Bone, freezing, preserving, recipe newsletter, Well-Preserved, zucchini flowers

Cook the Book: Marinated Baby Artichokes

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...

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Posted by Caroline Russock, May 20, 2009 at 1:10 PM
Tagged: artichokes, canning, Cook the Book, Eugenia Bone, preserving, Well-Preserved

Cook the Book: Canned Tuna

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,...

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Posted by Caroline Russock, May 19, 2009 at 1:15 PM
Tagged: canning, Cook the Book, curing, Eugenia Bone, fish, how-tos. seafood, preserving, tuna, Well-Preserved

Cook the Book: How to Cure Your Own Bacon

Bacon, delicious, crisp, fatty, chewy bacon. Aside from a handful of vegetarians, I have never encountered someone who didn't like bacon. It seems like no matter what time of day it is, there's always a way to incorporate bacon...

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Posted by Caroline Russock, May 18, 2009 at 1:55 PM
Tagged: bacon, Cook the Book, curing, Eugenia Bone, how-tos, pork, preserving, Well-Preserved