Posts Tagged ‘preserve’

Lazy Citrus Marmalade

March 13, 2016

Why marmalade?  Marmalade captures the bittersweet tangy brilliance that is citrus and preserve it for later in the year – like summer. I think that one of the only redeeming parts of winter is citrus fruit. I hate the cold and I live in Minnesota, so this is for reals.  Read more ›

Indian Summer Giardiniera Pickle

September 25, 2015

We are deep in indian summer here in Minnesota.  A couple light frosts have hit the gardens, but produce still continues to ripen, unaware that it’s almost October.  Peppers seem to be the last thing to arrive in the garden, and with 80 degree days, they just keep coming.  To preserve the late bounty of my garden, I made Italian-style giardiniera. Read more ›

Stout Beer Mustard

July 5, 2012

I have a mustard-lover in my house.  He eats mustard with everything; sandwiches, salad dressing, marinades, cheese, sausages, steak, veggies, you name it.  I don’t even buy mustard anymore because it would put me in the poor house.  So I like to make my own, in volume, a quart at a time.  It’s ridiculous.  

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Sichuan Canadian Bacon

June 25, 2012

I recently saw a tweet go by for “Sichuan Bacon.”  Hold the phone.  Click.  It was from Hank Shaw author & blogger of Hunter Angler Gardener Cook, who’s site I just love to follow.  What a fabulous idea.  I had just purchased a few ounces of Sichuan peppercorns, so the tweet was clearly a sign of planetary alignment.  Last year while participating in Charcutepalooza, I honed my curing skills, particularly on bacon and ham.  Read more ›

Home Corned Beef

May 22, 2012

Growing up, corned beef was a treat in my house.  Simmered on the stovetop or braised in the oven with potatoes, carrots, and onions, I could not wait to eat that salty, preserved goodness.  I was fortunate enough to grow up on a farm where we raised our own cattle.  When we slaughtered a steer, my dad always ask our butcher to corn the briskets and a couple of chuck roasts.  Read more ›

Marmalade Madness

February 1, 2012

I have a confession to make.  I do not love marmalade.  I know I should.  I want to.  All that gorgeous fruit in colorful arrays, brightening the cold winter days.  The smell of cooking marmalade is divine.  I love citrus rind in dressings and desserts, risottos and sauces.  But when it comes to spreading it on toast, the bitterness is to much for me.  I love bitter things, just not on my toast. 

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Bresaola Heaven

November 13, 2011

Bresaola is remarkable food.  Like a woodsy prosciutto with a full beef flavor, bresaola is silky, herbaceous and complex.  This cured meat knocked me off my feet.  I made this myself?  So cool. Read more ›