February 2024

My vegetable garden was a complete flop this year.  Probably due to the excessive heat we had.  Luckily, I have a Farmer’s Market nearby where I can get lots of fresh produce.  I have been waiting for the little kirbys to arrive so I can make my pickles.  They finally came in yesterday!  I recycle old pickle jars to put these up. These are very quick to make, crunchy and garlicy!

You will need:

• 5 pounds (3 to 5-inch long firm kirby cucumbers (about 20), washed
• 1-1/2 cups coarse salt
• 2 Tbsp. mixed pickling spices
• 4 to 5 cloves garlic, unpeeled (I add additional chopped garlic – about 1 tsp.)
• 4 to 5 sprigs fresh dill
• 2-1/2 cups apple cider vinegar
• 3 Tbsp. sugar

Place cucumbers in a large non-reactive container.  Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved.  Pour over cucumbers.  Cover and refrigerate overnight.  I put them in a gallon zip-lock bag.
Drain and rinse the cucumbers, discarding brine. Boil jars or run them through the dishwasher to sterilize. After brining, if any of the pickles look or feel soft and mushy, discard them.  Pack into wide-mouth jars.  Divide pickling spices, garlic and dill between the jars.  After packing jars, put additional dill on top of the pickles.

Combine 6-1/4 cup water, remaining salt, vinegar and sugar in a medium saucepan.  Bring to a boil and pour into packed jars.  Cool on a rack to room temperature.  Cover and refrigerate.  These are best eaten after about 2 weeks, but you can start after 2 days in the refrigerator.  It’s hard to wait!

 This makes about 4 Quarts. 

~Adapted from Martha Stewart Living
Sharing with Gooseberry Patch – Recipe Round Up 

Quick Garlic Dill Pickles

Traditionally, Chrusciki (hrrooss-CHEE-kee) are associated with the pre-Lenten feasting of Mardi Gras. In America, chrusciki or Polish crullers are served at any special occasion.

Ingredients

• 5 large egg yolks, at room temperature*
• 1 large whole egg, at room temperature
• 1/2 tsp. salt
• 1/4 cup confectioners’ sugar
• 1/4 cup sour cream (or heavy cream)
• 1 tsp. vanilla extract
• 1 Tbsp. rum or brandy
• 2 cups all-purpose flour
• Canola or vegetable oil
• Confectioners’ sugar for dusting 

Preparation:

Combine egg yolks, whole egg and salt in bowl of mixer.  Beat at high speed until thick and lemon colored, about 5 minutes.  Beat in sugar, sour cream or cream, vanilla and rum.  Add flour gradually to form a cohesive dough.  This dough is very soft.  Add just enough flour so the dough is no longer sticky. Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes. Working with half of the dough at a time, roll out to 1/8-inch thickness.  These are best when the dough is paper thin.  Cut into 1 x 3 inch wide strips. Heat 2 inches of oil in a large, deep skillet to 350 degrees.  Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow.
Fry  about 6 chrusciki at a time for 1 minutes or less per side or until golden.  These fry quickly, so watch closely.  Drain on paper towels.  Dust generously with confectioner’s sugar.
Check out Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend!

Do you have a favorite cookie to take to a Cookie Exchange?  Please join on us on Twitter throughout the day during #SundaySupper on December 9th.  In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.

We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.

Quick Tip

Many recipes call for egg yolks only, so you fill your refrigerator with a container of egg whites but, by the time you figure out what to do with them, they’ve gone bad. This is an easy technique for freezing egg whites. 

When separating eggs, have an ice cube tray handy. Either separate the egg over the tray, letting the white fall into one compartment only of the tray. Or you can separate the egg over a small bowl and pour the egg white into the tray. Pour only one egg white into each compartment. This will work for small to large eggs. Jumbo egg whites might be too large for the compartments, but most recipes call for large eggs anyway. 

Place the ice cube tray in the freezer and freeze the egg whites until firm. Pop the egg whites out and transfer them to a zip-top freezer bag and return to the freezer. Now, whenever you need one, two or three egg whites for an egg-white only recipe, you have them, premeasured, at your disposal. Just thaw as many cubes, representing one egg white each, as needed in the refrigerator and use. 

Egg whites will deliver full volume if they are at room temperature. So, once the egg white is completely thawed in the fridge, let it come to room temperature before whipping.

I had posted this recipe on the Mixing Bowl a few years ago and received this lovely comment from a reader.  I just had to save it!

by mzgrizz
Thank you soooo much for posting this recipe!!!!  When I was in college, one of my classmates was Polish and we spent an afternoon (when we should have been studying) making Chrusciki – and they were wonderful.  More moves than I can count later the recipe and I were separated, but the rememberance of that December afternoon and  how good they were has lingered all these years.  I had given up ever having this delightful treat again until this morning when my husband and I were taking a leisurely morning to wander through Mixing Bowl together.  You have brought great joy to an otherwise grey day!  I so appreciate you having shared this, and I hope others have enjoyed it as much as I have.  If there was a way to issue spoons here I would definitely give it 10!!!  Thanks again.

It’s a Mexican Fiesta!  Celebrating with #SundaySupper!  In the early hours of September 16th, 1810, Miguel Hidalgo y Costilla, a priest in the small town of Dolores, Guanajuato, rang the church bell to gather the townspeople. He called for the people of Mexico to rise up against the Spanish Crown, thus initiating Mexico’s War of Independence. The country did not achieve independence until 1821, but it is this event, known as the Grito de Dolores which is commemorated every year in town squares across Mexico.

VIVA MEXICO!

Grab an icy Margarita and let’s get the party started!

Our Hostesses this week are Heather @girlchef and Isabel @FamilyFoodie.

You might want to start with this hearty breakfast before you start downing those margaritas.  I love salsa with my eggs, scrambled or omelets – I always add some salsa or hot sauce.  This recipe for Huevos rancheros, the gorgeous mess of fried eggs smothered in a spicy tomato sauce, served over warm tortillas with rice and refried beans has become a favorite on both sides of the border.  Saying Buenas Dias with this hearty dish makes it a very good morning indeed.

• 12 plum tomatoes, cored
• 3 cloves garlic, minced
• 1/2 jalapeno, stemmed and minced
• 1/2 medium yellow onion, chopped
• 1 Tbsp. fresh lime juice
• Salt and freshly ground black pepper to taste.

Heat a 12-inch cast-iron skillet over high heat.  Add the tomatoes and cook, turning until the skins blacken, 8-10 minutes.  This caused a bit of smoke in my kitchen, so I roasted them on the grill.

Peel the tomatoes, puree in a blender, strain through a sieve

or a food mill and set aside.

Heat 1 Tbsp. canola oil in a medium saucepan over medium heat.  Add the garlic, jalapenos, and onions and cook until soft, 6-8 minutes.  Add the tomato puree and bring to a boil.  Stir in the lime juice and season with salt and pepper.  Simmer for about 10 minutes until slightly reduced.  Keep warm.

Heat 1 Tbsp. oil in a 12-inch non-stick skillet over medium-high heat.  Add 2 tortillas to the skillet and cook, flipping once, until warmed and slightly golden.

In the same skillet, carefull break 2 eggs into pan;  sprinkle with salt and pepper.  When whites are set and edges cooked, add 1 Tbsp. water.  Cover skillet and cook eggs to desired doneness.

Top each tortilla with a fried egg and tomato sauce.  Garnish with pickled jalapeno slices.  Serve with rice and refried beans.  Add some pico de gallo, montery jack cheese and sour cream to top it all off!

Join us around the family table this week for our #SundaySupper Mexican Fiesta – this is a party that you won’t want to miss.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern). Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
La Comida (the food)

Postres (desserts)
Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

~Adapted from Saveur

This month for the Secret Recipe Club , I was paired with Bean of Without Adornment  and her Gluten-Free kitchen.  Bean has a lovely philosophy on life, and beautiful photography which shines through on her blog!  I am not familiar with gluten free cooking, and don’t have many of the ingredients for her recipes, but I did come across her recipe for Ginger Beef and Chinese-esque Pork Dumplings .  I did have store bought won ton wrappers in the fridge.  I tried 2 different cooking methods – Shu Mai (steamed) and pan fried and steamed (pot sticker style).  These little gems had a bit of a kick from the ginger – so delicious!

Pork Filling for Dumplings

1 lb. lean ground pork

1/2 cup chopped green onion

2 tsp. grated fresh ginger

2 Tbsp. soy sauce

1/2 tsp. sesame oil(original recipe called for 2 tsp. oil)
1 Tbsp. cooking sherry 

1 tsp. salt

Freshly ground black pepper to taste

1 tsp. sugar(my addition)

1 Tbsp. cornstarch(my addition)

1/4 cup finely grated carrot (for garnish)

 In a medium bowl, mix pork, with above ingredients and mix until well combined.

Using a 3″ biscuit cutter (I used an empty tuna can – perfect for this), cut rounds from won ton wrappers.  Cover rounds with moist paper towel to prevent drying.

Working with 6 rounds at a time, brush edges of each round lightly with water.   Place 1 Tablespoon of filling into center of each round.  Form dumplings by crimping wrapper around sides of filling and leaving top exposed.

Pinch opposite sides of wrapper.  Continue until you have eight folds.  Gather sides and squeeze gently.  Lightly pack down filling.

Top center of each dumpling with pinch of grated carrot.  These can be frozen up to 3 months.  When steaming add an additional 5 minutes.  This will make about 40 dumplings.  Any leftover meat can be used to make Asian Style Meatballs (as Mr. Bean suggested) or a nice Pork Fried Rice!

Cut a piece of parchment slightly smaller than diameter of steamer basket and place in basket.  Poke about 20 small holes in parchment and lightly coat with nonstick cooking spray.  Place batches of dumplings on parchment liner, making sure they are not touching.  Set steamer over simmering water and cook, covered until no longer pink, 8 to 10 minutes.

Serve with chili oil.

To cook them pot sticker style, heat 1 Tablespoon oil in a non-stick skillet,  Fry dumplings on one side until golden brown.  Add 1/2 cup water to skillet, cover and steam 8-10 minutes.

Chili Oil Dipping Sauce 

1/4 cup soy sauce

2-3 Tbsp. red wine vinegar (or rice wine vinegar)

1 tsp. Chinese Chili Garlic Sauce

1/2 tsp. sugar

1 clove garlic, minced

1 tsp. grated fresh ginger

Combine all ingredients and let stand one hour to meld flavors.

I know this is quite different from Bean’s gluten free kitchen, but she gave me the inspiration to try these homemade dumplings!  Thank you Bean!

~Method from American’s Test Kitchen

I’ve just joined Lady Behind the Curtain for The Improv Cooking Challenge!  This week’s challenge is Apples and Caramel. I couldn’t wait for this to cool off!  Apples swimming in a caramel sauce, topped with a buttery, crunchy crisp.

Topping:

1-1/3 cup oats

2/3 cup all-purpose flour

1/3 cup brown sugar

1/3 cup sugar

2/3 cup toasted sliced almonds

A Pinch of salt

12 Tbsp. unsalted butter, melted (1-1/2 sticks)

Filling:

6 Granny Smith Apples, peeled and sliced

2 cups sugar

1/4 cup corn syrup

1/4 cup water

1/2 cup heavy cream

2Tbsp. cornstarch mixed with 2 Tbsp. cold water

To make the topping, combine the oats, flour, sugars, nuts and salt.  Stil until blended.  Pour the melted butter over and mix with a fork.  Chill until ready to use.

To make the filling, whisk together the sugar, corn syrup and 1/4 cup water.  Cook over medium high heat, without stirring, until the sugar turns amber.  Watch closely as this happens quickly.  Remove from the heat and slowly whisk in the cream.  This will bubble up very quickly.  Return to the heat and add the sliced apples.  Cook until the apples have softened slightly, about 10 minutes.  Add the cornstarch mixture and bring to a boil and mixture thickens.  Pour into a square baking dish – approx. 8 x 8 or a little larger and crumble the topping over the fruit.  Bake at 400 degrees F for 25 to 30 minutes, or until golden and bubbly.

Serve warm with a scoop of ice cream.

~All about Apples
Sharing with Gooseberry Patch

I was not born into an Italian family.  I just adore Italian food in any way, shape or form.  I’ve had enough Italian neighbors and friends that have passed on some of their “family secrets” to me for a good “Italian Gravy”.  It does take a little time, but that’s what Sunday’s are all about; what you always remember growing up, relaxing and having a special meal on Sunday. One thing I do add to my gravy is a basil pesto cube. I grow fresh basil every year in my garden.  Towards the end of the summer when the basil is overflowing, I cut nearly the whole plant down and make my basil pesto cubes.  In a food processor, pack as much fresh basil as you can, add fresh garlic, parmesan cheese and olive oil to make a thick paste.  Transfer the paste into ice cube trays.  When frozen, pop them out and store in zip-top freezer bags.  Add one cube (or more if you prefer) to your simmering sauce, or use it just as is for a quick pesto pasta.  As the cube melts into the sauce, you immediately get the fragrance of the fresh basil as if you just picked it.  They last me all winter long, depending on how many times you make your gravy.  I only have two left :o(. One more special addition before we get on with the gravy.  When you buy a wedge of Parmigiano Reggiano, or Locatelli Romano, and you can’t grate any more from the wedge – you are down to the rind of the cheese – add the rind of the cheese to the simmering gravy.  This cheese is very expensive and you can get the last bit of goodness out of the cheese and add more flavor to your gravy. Each family has their own traditions for Sunday Gravy, passed down from generation to generation.  I took bits and pieces from everyone I knew – tried everyone’s method, and this is my version.

Sunday Gravy

• 1/4 cup Extra-Virgin Olive Oil
• 2 medium onions, chopped
• 4-5 cloves of garlic, minced
• 2 cups dry red wine
• 1- 6 oz. can tomato paste
• 5 to 6- 28 oz. cans whole plum tomatoes (San Marzano if available or Tuttoroso )
• 4 Tb. chopped parsley
• 2 tsp. dried oregano
• 1 basil pesto cube
• 5 to 6 meaty pork neck bones
• 1/4 – 1/2 tsp. red pepper flakes

Meatballs

• 2 lbs. ground veal, pork and beef (sometimes called meatloaf mix)
• 1 cup bread crumbs
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1/4 cup fresh italian parsley, chopped
• 2 cloves garlic, minced fine
• 2 large eggs
• Salt and Pepper to taste

Sausage – 3 lbs. Hot or Sweet Italian Sausage or a mixture of both Pass tomatoes and their liquid through a blender and set aside. Heat 1/4 cup olive oil in a large 5 quart pot of medium heat.  Stir in the onion and cook, stirring until wilted about 4 minutes.  Add garlic and cook until just fragrant, about 1 minute. Add red pepper flakes and oregano. Add tomato paste and cook, until the tomato paste loses its raw flavor (as you would flour in a roux) about 2-3 minutes.  Add wine, bring to a boil and cook until reduced by half. Now the tomatoes.  I pass all the tomatoes through a food mill to remove the seeds. It does take a little extra time, but the picture below is what will NOT go into your gravy. Bring sauce to a boil, adjust the heat to a simmer and cook, uncovered, stirring often until the sauce takes on a deep, brick red color, 2 to 3 hours.  Add basil pesto cube and salt and pepper to taste. Preheat oven to 375 degrees F.  While sauce is simmering, place sausage and pork neck bones on a baking sheet.  Drizzle with a little olive oil and bake until golden brown – 30-40 minutes.
Add sausages and pork neck bones to the simmering gravy.  Drain the fat from the baking sheet.  Add a few ladles of sauce to the baking sheet to pick up any browned bits from the sausage.  Add to the gravy. Mix all ingredients for the meatballs.  You can bake the meatballs along with the sausage, or as I sometimes do, I form them and put them directly in the sauce.  Just give them a chance to cook a little before stirring. After about 30 minutes to an hour – you can start dunking.  This should be done in half hour intervals, or if your really hungry, about every 15 to 20 minutes.  White bread, italian bread – take a chunk and dunk.  As the gravy simmers you may need to adjust seasonings.
Serve with lots of crusty Italian bread and butter and a nice dry red table wine. This recipe makes about 16 cups, enough to dress about 4 lbs. of pasta.  Refrigerate up to 5 days, or freeze up to 3 months.  You will never buy a jar of pasta sauce again. Now onto dessert.  My son and I took a trip to Hoboken, NJ to visit Carlo’s Bakery.  This is the famous bakery on Food Network – Cake Boss.  Surprisingly, the bakery is very small, but from talking to some of the patrons, the line is usually out the door.  This was a snowy, cold, day and everyone was packed inside.  The line went smoothly, everyone taking pictures.  We even saw a camera man filming!  I didn’t see any familiar faces from the TV show, but it was worth the trip.  I have never had a better cannoli.  They fill them fresh when you order them, so the shells are fresh and crisp.  The cannoli filling has just the right amount of cinnamon to make them irresistable!  There would be a picture of them for you to see, but unfortunately they have vanished.  A little on the pricey side, but if you are ever in the area, make a stop.  I took as many pictures as I could without looking obnoxious. It’s for the cause!

Lo ama la cucina Italiana! Buon Appetito!

Celebrating Fourth of July with Family and Friends

 How do family and friends celebrate the Fourth of July? By pulling out all the stops to show their patriotism!

We have some amazing recipes this week to spice up your Independence Day bash!

Firecracker Salmon Rolls

• 1 tsp. canola oil (plus more for brushing dough)
• 1/2 lb. fresh salmon fillet
• 1 cup chopped fresh spinach
• 1/2 cup finely shredded carrot
• 2 scallions, chopped
• 1 clove garlic, minced
• 1 tsp. fresh grated ginger
• 1 tsp. chili garlic paste (in the Asian section), or to taste
• Salt and Pepper
• Phyllo Dough

Heat 1 tsp. oil in a non-stick skillet over medium heat.  Cook spinach, carrots, scallions, garlic and ginger until crisp-tender, about 5 minutes.  Stir in chili paste.  Set aside.

Cut salmon into 1 x 3-inch strips.  Heat oven to 375 degrees F.  Cut stack of phyllo sheets crosswise in half.  Cover with a damp paper towel while you are working with them to prevent them from drying out.  Place 1 half sheet phyllo dough on a flat surface.  Brush with a small amount of oil.  Top with second half sheet of phyllo.  Place about 1 Tbsp. spinach mixture on short end of phyllo;  place salmon on top.

Roll up phyllo into a log and gently twist the ends to make a firecracker shape.  Place on ungreased baking sheet.  Repeat with remaining phyllo and salmon.  Brush firecrackers lightly with oil and bake 18 to 20 minutes or until phyllo is crisp and golden brown.
 I like a sweet and sour dipping sauce for these rolls.  I used “A Taste of Thai” Sweet Red Chili Sauce.  

 Get your party going with these Lemon Drop Jello Shots!

Let the Fireworks Begin!