Food – Page 3 – Poole Party of 5

Classic Raspberry Freezer Jam

Published on July 21, 2013July 21, 2013 by poolepartyof5Leave a comment

We made strawberry jam a few weeks ago and now it is time for raspberry. Raspberry freezer jam is my absolute favorite. It captures sunshine and summer for me all in one sweet bite. Raspberries can be quite maddening, as their shelf life is so very short. They are wonderful to eat that first day and I always find myself saving them, only to be disappointed that they don’t look quite as plump or luscious the next day. With this in mind, I love to make loads of raspberry freezer jam in the summer and imagine grey February skies brightened by the spreading of this yummy goodness on my English muffin come winter.

The process is almost exactly the same as with the strawberry jam. I like to make no-cook freezer jam, as I feel that the freshness of the berries is maintained better than with cooked jam methods. And, as I mentioned with the strawberry freezer jam, there is quite a lot of sugar in these recipes. I guess I am one that tries to enjoy small amounts of the good stuff and not worry too much about it. If you are interested in low sugar options, you will want to research low or no sugar needed recipes, as changing the amount in this recipe will result in your jam not setting properly.

Another fun thing about freezer jam is that it is a great activity to do with the kids! There is no heat involved, so there is no risk of burning, as with other types of jams. The skills involved are measuring, pouring, mashing and stirring. The boys had a great time running the show and I loved that I could take the backseat on this project! Taste testing is always the final treat!

Classic Raspberry Freezer Jam

Ingredients

2 cups crushed raspberries

2 tablespoons fresh lemon juice

4 cups sugar

1 pouch liquid pectin (Certo)

zest of one lemon

Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

Crush berries. Sieve 1/2 of the pulp to remove some seeds, if desired. (I omit this step, as I don’t mind the seeds)

Measure exact amount of prepared fruit into a large bowl.

Measure exact amount of sugar into a separate bowl. Stir sugar into prepared fruit. Mix well. Let stand 10 minutes; stir occasionally. Stir pectin into lemon juice in a small bowl. Stir pectin mixture into prepared fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)

Mix in lemon zest.

Pour into prepared containers, leaving 1/2 inch space at top of container for expansion during freezing; cover.

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Or store in freezer for up to 1 year. Thaw in refrigerator.

Enjoy!!

Summer Corn Salad

Published on June 29, 2013August 7, 2013 by poolepartyof54 Comments

It is officially summer! I am loving that my fridge is jammed full of summer berries and corn. These are some of my family’s favorite foods and is the sign that tells us that summer has truly arrived! Yippee! Since the season is short for berries and corn, we try to make the most of it by eating them all the time!

But, when the temperatures begin to rise, I really have very little desire to be in the kitchen. All I want is to do is play outdoors with my family. So, we do lots of picnics and meals at the pool and beach. And, as glorious as corn on the cob is at home, we like to enjoy it on the go as well.

Before reading any further, you must raise your right hand and repeat after me: “I, (your name), promise to use this information for good and vow not to judge the author of this blog for leaning on a pre-made dressing.”

If you have eaten at our house, you have probably heard us gush about one of our very favorite things… Garlic Expressions. It is a vinaigrette that we use on just about everything. It is all natural and I guarantee you will love it. It is a superb marinade for grilled chicken and it seems to do amazing things for almost any salad! Garlic Expressions has become a staple in my kitchen and, until it was available in Maine, my mother-in-law was known to occasionally take some home in her suitcase! (And no, Garlic Expressions is not sponsoring this post or compensating me in any way, I just want to share some of my best secrets with you.)

Summer Corn, Blueberry and Basil Salad

4 ears of fresh corn, lightly cooked and cut off the cob

2 cups blueberries

handful of basil, chopped

Garlic Expressions (or another vinaigrette of your choice if that’s what you have around)

salt and pepper, to taste

This is a very flexible salad. Quantities can be played with. Add a grain of your choice to give it a little more heft (barley, farro, or quinoa all would work well). Really I am just challenging you to put some interesting ingredients together that you might not normally think to pair. The combination will surprise you. The corn is lovely and sweet. The blueberries add an explosion of tart. The basil brings in some complexity. The Garlic Expressions does its usual magic. Enjoy!

Now get outside and play!

Happy Summer!

Classic Strawberry Freezer Jam

Published on May 31, 2013July 20, 2013 by poolepartyof51 Comment

After two years of making jam, I am poised to make some changes this year. I love the process of canning, but I realize like beet salads, not all jams are equal.

Over the past few years I have been canning classic strawberry and raspberry jam, among other things. Since strawberries are usually the first berries to ripen each spring those are the ones I start with. As I see that strawberries are starting to show up in the market, I need to be honest with myself that I have not been totally pleased with my past results.

Part of my personal ethos is that if I go to the time and effort to make something, and I am still thinking about the store-bought inspiration, something is wrong… I am in favor of preserving the best of the season, but not if the end result is something just sort of okay. It seems like a crime to take beautiful, ripe berries and cook them into something that does not resemble those fresh beautiful gems. So, last year I changed things up and made both classic canned raspberry jam, as well as two different recipes of freezer raspberry jam (one with Pomona’s Universal Pectin and one with Certo Sure-Jell). The whole family had a clear favorite of these three and agreed that it rivaled the delicious store-bought version that our family enjoys (Our favorite local store-bought jam: Sunfresh Freezerves). My kids loved the most classic homemade freezer jam recipe, made with liquid pectin, and our homemade jam was happily consumed all year long… lasting our family through April of this year (we make lots of cream cheese and jam sandwiches)!

This year my plan is to cut out making the jams that lose the beauty of the original fruit and instead only make the berries into freezer jam that will be gobbled up by the family… Because, after all, that’s the point, right? And just for the heck of it we’ll start the freezer jam extravaganza with strawberry jam this year. Hopefully I can make enough freezer jam this season to get us through next May! We’ll see, we will have one more sandwich eater this time around! (Note: I still plan to do traditional canning this season, but only with fruits that work well with this process.)

Freezer jams are extremely easy to make. They take about half the time of the cooked method, and result in a softer set, fresh fruit taste. They do require a lot of sugar, so look for Sure-Jell for Less or No Sugar Needed Recipes, if you are looking to limit the amount of sugar used. I am using the Sure-Jell Certo recipe for Quick & Easy Freezer Jam. Although I try not to use any added pectin in my cooked jam, I have had my best results using liquid pectin in my freezer jam. When making freezer jam, as with any jam (and especially with strawberries), it is important to measure exactly, otherwise your jam may not set correctly.

Classic Strawberry Freezer Jam

Ingredients

2 cups crushed strawberries

2 tablespoons fresh lemon juice

4 cups sugar

1 pouch liquid pectin (Certo)

Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.

Wash and cut up berries, discarding stems. Crush berries 1 cup at a time, using a potato masher for best results. If using a food processor, pulse to a very fine chop. Do not puree. Jam should have bits of fruit.

Measure exact amount of prepared fruit into a large bowl.

Pour into prepared containers, leaving 1/2 inch space at top of container for expansion during freezing; cover.

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Or store in freezer for up to 1 year. Thaw in refrigerator.

Enjoy!!

Pretty Pickled Beets

Published on May 9, 2013 by poolepartyof52 Comments

Recently I heard beets described as “pedestrian”. I was shocked… at first. I thought to myself, “In what world are beets pedestrian?” But after chewing on this for awhile, I am ready to admit that the presence of beets on restaurant menus has become de rigueur. Like caesar salad, beets have become a mainstay within restaurant culture, everyone has their own slightly different version – some more successful than others. Because of my love of beets, I can be counted on to order pretty much any beet on a menu. I am very reliable that way. Whereas at one point in time I was just happy to see the word “beet” on a menu, now I am becoming an expert and paying attention to how the beets are prepared and what accompaniments they are served with. This has made me realize that not all treatments of beets are equal and I have become more discerning in my “beet love”.

Here are my unscientific findings:

I prefer beets cold versus warm
I like beets best in salad form, greens optional
Beets show off very well alongside salty cheeses (such as feta or goat) and earthy nuts (such as pistachios or walnuts)
Roasted beets are nice, but I have learned that I like them better once they have been marinated in vinaigrette or pickled. They are similar to mushrooms in that they are a great vehicle for other flavors, since their own flavor can be subtle and earthy.

If you are thinking about preparing beets at home, it can feel a bit intimidating at first, with their long greens and dirt-covered skins. But roasting beets is quite simple and I recommend that you try it, if you haven’t before. (Here is a step-by-step guide to roasted beets.) Pre-prepared beets are also available in most grocery stores. I even saw a huge container of them at Costco the other day (maybe they are pedestrian after all)! The question is, what do you do with these beets once roasted or taken out of their vacuum pack? Have you opened that container, hoping to replicate your favorite restaurant-quality salad only to be a bit disappointed? I have learned that by just letting them hang out in a vinaigrette for a half hour or so before adding them to a salad does wonders, or… (drum roll, please)… You can pickle them for later use!

This is my first foray into the world of pickled beets. When I began to think about attempting this project, I did my usual routine of consulting all of my canning cookbooks to compare processes and flavors. Every canning cookbook I own had their own slightly different version of beets. This tells me that although I am new to the process, the pickling of beets is quite standard. The recipe I ended up adapting is from Kelly Geary and Jessie Knadler’s book, Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen. I liked that their recipe for Sweet Apple Cider Baby Beets didn’t use loads of sugar and the spices seemed nicely aromatic, but not too crazy. I have doubled the recipe in their book and added white onions, as I believe if you are going to the trouble of canning you may as well make more than just a few pints, if possible.

Pretty Pickled Beets

yield: about 8 pints

ingredients:

6 pounds baby beets, scrubbed

1 white onion, cut into large slices

4 cups water

2 cups cider vinegar

4 tablespoons kosher salt

4 tablespoons brown sugar or honey

per jar:

1/2 teaspoon allspice berries

1/4 teaspoon black peppercorns

1 star anise pod

1 cinnamon stick

Have ready hot, sterilized jars and their lids. (After cleaning my jars, I like to keep them in a 200 degree oven so that they are ready when I am.)

Trim the beets by cutting off the top part, near the stem, as well as the root end. Place the beets in a large non-reative pot (if using different-colored beets, separate them into two saucepans). Cover with water and boil for about 15 minutes, or until the beets are just tender. (Roasting the beets is also fine.) When the cooked beets are cool enough to handle, peel them and cut into slices 1/4 inch (6 mm) thick.

(Note: The beet skins should slip off easily – just rub them with your fingers. You can wear latex gloves to prevent your fingers from getting stained. If you have trouble slipping off the skins, you can also use a vegetable peeler.)

In a saucepan over medium heat, bring the vinegar, water, salt, and brown sugar to a boil. Stir until the sugar and salt are dissolved.

Place allspice, peppercorns, star anise, and cinnamon in each hot jar. Divide beet and onion slices among the jars, packing tightly without bruising them. Ladle the hot vinegar mixture into jars, leaving 1/2 inch headspace. Make sure the beets are fully covered with the liquid.

Check for air bubbles, wipe rims, and seal. Process in a water bath for 10 minutes. Let the jars stand undisturbed for 24 hours and then set them aside for 1 week for the flavors to develop. If a seal has failed, store the jar in the refrigerator for up to 1 week.

Enjoy your beets straight from the jar or mixed into a salad!

Happy Pickling!

Dill Carrots

Published on April 25, 2013 by poolepartyof51 Comment

It is getting to be that time of year again! Canning season is approaching and Dill Carrots seem like the perfect recipe to begin the season. This great recipe is perfect for beginners as it is super easy and very straightforward. If you have never tried it, pickling something is extremely satisfying! You get to hear the joyous “pop, pop, pop” sounds in you kitchen as your jars seal… And it requires less time and stirring than small-batch jams. Plus, the vibrant jewel-toned colors are enough to brighten anyone’s day!

Dill Carrots were introduced to me by a friend who also claims the title of “most accomplished canning lady I know.” She brought them to a canning party I threw and everyone raved about them. When she mentioned that her kids gobble them up too, we all immediately requested the recipe! Dill Carrots is inspired by a the recipe in Ball Complete Book of Home Preserving. This canning cook book is a great guide for just about anything you might wish to preserve. The Dill Carrots recipe is quite versatile in that you can add spice (or not), make with fresh dill (or use dried if not available), cut up carrots from the garden (or use bagged baby carrots from the grocery store). All variations produce a nice perky flavor that will add interest to your antipasti trays or make a great garnish for sandwiches. This time around I decided to double the batch and make half out of bagged carrots and half cut from full size. I will report back in a few weeks if I can tell any real difference in the flavor or texture of this variation. I also omitted the red pepper flakes, as I wanted to make this batch family-friendly!

Dill Carrots

Makes about seven pint (500 mL) jars

6 cups white vinegar

2 cups water

1/2 cup pickling or canning salt

7 cloves of garlic, halved

14 sprigs of fresh dill (if using dried dill, use 1/2 teaspoon per jar)

3 1/2 teaspoons hot pepper flakes (optional)

5 lbs carrots (20-30 medium, ends removed, peeled and cut diagonally)

Prepare canning water, jars, and lids.

In a large steel saucepan, combine vinegar, water and salt. Bring to a boil over medium-high heat, stirring to dissolve salt.

Place 1 clove (2 halves) of garlic, 1 sprig of dill, and 1/2 tsp of hot pepper flakes (if using), in each hot jar. Pack carrots into hot jars to within a generous 1/2 inch of top of jar. Top with second sprig of dill. Ladle hot pickling liquid into jar to cover carrots, leaving 1/2 inch headspace. Insert chop stick or skewer into jar and move around to release air bubbles. Wipe rim with wet paper towel. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in boiling water bath, ensuring they are completely covered with water. Process for 10 minutes. Remove jars, let cool completely, and store. Your Dill Carrots will reach full flavor after a few weeks of “marinating”.

You will be surprised by how popular these guys are. We easily go through a jar whenever one is opened whether we have company, or it is just our family snacking on them. You can see that my kids are reaching for them even as I make them!

A few more tips: Remember that canning is about preserving great produce, so can with the best ingredients you can find. When packing jars for pickling, pack the jars as tightly as possible, without bruising produce, as the liquid will make everything float and ingredients will shift around. I find that I never cease to be surprised by this. Canning, especially if you are just beginning, is always more fun with a friend or two. Use this project as the excuse to get together with a like-minded friend! The act of having a project to do together always takes away the guilt I feel when just getting together with someone for coffee and a much-needed catch up. That may not be your hang up, but it is one of mine.

Happy Pickling!

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Serious Kale

Published on April 17, 2013 by poolepartyof51 Comment

I have been obsessed with kale salad for two weeks now. I recently went to dinner at Serious Pie in Seattle. If you are not familiar, this is one of Tom Douglas’ restaurants. Tom Douglas is a Seattle restauranteur, famous for his delicious crab cakes and many successful restaurants. At Serious Pie, he has re-imagined pizza for the better. The crust is super thin and topped with delicious items that although delicious, sometimes require a bit of navigational help from one’s server. My favorite pizza on the menu is the traditional buffalo mozzarella, tomato and basil; showcasing the beautiful technique and high quality ingredients used at this establishment. We often order this simple beauty along with a more exotic pie, think seasonal mushroom and truffle cheese or sweet fennel sausage. The pizza is phenomenal, but leaving the restaurant on this particular night, I was still thinking about kale.

We had decided to try Serious Pie’s second location, Serious Pie Westlake. I prefer this location to the original, it seems to have a bit more seating and there was no wait at all! We ordered our food, planning to share. The kale salad arrived I had to hold myself back from gobbling down the whole dish. A second plate was quickly requested from our server. Not only did it taste fresh and lemony, but the texture was nicely soft.

I have been riding on the kale bandwagon since last summer. My husband literally rolled his eyes when I start whipping up yet another kale salad. Usually they involve everything but the kitchen sink, but not this one. This salad’s beauty is in its restraint. I had to try to recreate it.

Serious Kale

(inspired by the kale at Serious Pie), serves 4

Ingredients:

1 bunch lacinato (or Tuscan) kale

1 1/2 oz Garlic Olive Oil

juice of 1 lemon (about 2 oz)

1/3 cup finely grated parmesan (I prefer pecorino), reserve a bit for a garnish

pinch of sea salt (to taste)

1/3 cup pine nuts

finely sliced calabrian chilies (used at Serious Pie, but omitted this time around in hopes that my kids might try it)

Wash and cut out ribs of kale. Dispose of ribs. Roughly chop greens. Massage chopped kale with olive oil, lemon juice, parmesan and salt (I find this part nicely therapeutic). Let rest 30-45 minutes. This step is important. By allowing the kale to marinate and rest, the texture softens dramatically. Add pine nuts and salt to taste. Garnish with additional parmesan. Serve. Enter culinary nirvana…

So this is my second attempt at trying to get this recipe just right. Last week I tried it and amazingly, three of the four of us who enjoyed dinner together were all attempting it on the same night! Seriously, Serious Pie??? We had not spoken since having dinner the week before. Clearly I was not the only one dreaming of kale…

The Perfect Granola

Published on February 16, 2013February 10, 2014 by poolepartyof5Leave a comment

So this is an oldie and a goodie. I have made this granola for Christmas presents over the years and it has been so well received that people often ask for the recipe. It is the one granola I make because it is so delicious and unexpected. Unexpected, you say? Well, yes! The key ingredient is olive oil. It is just the right amount of savory and lightly sweet. I usually add a little more salt and a little less cardamom. The fruit / nut combinations can be changed to what you have around or prefer. The amounts can be played with all day long and it still works.

Some great friends from our time in the Bay Area are coming to visit Seattle for the weekend, so it seemed like the ideal time to make some of this yummy granola. The best part? When the kids woke up super early this morning, I poured myself a cup of coffee, looked in my pantry, and was able to make it with ingredients I had on hand. Once you try this, you, too, will keep all the necessary items in your pantry, just in case.

We have been looking forward to this reunion weekend for weeks. Plotting out the best plans to show off our dear city in both rain and shine weather. As much as I am looking forward to all our fun adventures, the thing I am anticipating most is the down time, everyone waking up in the morning, chatting over cups of coffee (and bowls of granola), picking up these special relationships just where we left off… Enjoy! I know we will.

Olive Oil Granola with Dried Apricots and Pistachios

(from The New York Times, 2009)

3 cups old-fashioned rolled oats

1 1/2 cups raw pistachios, hulled

1 cup raw pumpkin seeds, hulled

1 cup coconut chips

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3/4 cup chopped dried apricots

Fresh ricotta, for serving (optional)

Fresh berries, for serving (optional).

1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl and add apricots (or do this step right on the cookie sheet), tossing to combine. Serve with ricotta and fruit, if desired.

Yield: About 9 cups

Winter Greens Pesto

Published on January 28, 2013April 4, 2013 by poolepartyof51 Comment

Another cabin fever recipe…

Last week we were stuck at home, recuperating from some bug or another that just didn’t want to leave our house. We’ve finally rid ourselves of all symptoms, so I have the time (and hands) to write this. As I was experiencing that “we’ve-been-at-home-for-5-days-straight” feeling, I attempted to add in a little spice to our program with some inspiration from theKitchn. I was intrigued when I saw that they had done a piece on winter greens pesto! What a cool idea! One typically thinks of pesto as a summer treat, while basil is growing like crazy in the garden. One doesn’t necessarily think of making it in winter. I am learning how to incorporate the likes of kale and friends into our diet, but am always looking for new ways to cook with them. Their main point was that pesto can be made out of just about anything – it is incredibly flexible, so get creative! TheKitchn had a link of “How to Make Perfect Pesto Every Time” and I really liked their description below:

“Traditional Italian pesto is, of course, made strictly with basil, pine nuts, parmesan, garlic, and really good olive oil. It’s a classic sauce, no contest.

But you can switch out the basil for another handy herb or leafy green, replace the (crazy expensive, if delicious) pine nuts with a different favorite nut, or swap the parm for pecorino or asiago. Use more or less of anything to suit your tastes. Heck, you can even make a lower-fat pesto by replacing some of the olive oil with ricotta cheese!

Bottom line: green + nuts + cheese + olive oil = awesome sauce, literally. Whiz it up in a blender and you can’t go wrong.”

I tried two different varieties last week just to test out the versatility of this recipe. First up was arugula, and next was kale; both turned out beautifully. The two best things about this recipe were that I already had most of the ingredients in my pantry and it only dirtied one appliance. Since the recipe is made in the Cuisinart, it was super simple to throw together and also a quick clean up! Like traditional pesto, these versions are great tossed with pasta, spread on a sandwich or bruschetta, or added by the spoonful to your favorite soup! The recipe I liked the looks of best was from My Homespun Home. It is delicious!

Arugula Walnut Pesto
Makes about 1 1/2 cups

2 cups loosely packed arugula
4-5 basil leaves
1 1/2 cups walnut halves
1-2 garlic cloves
1/3-1/2 cup high quality olive oil
3/4 cup freshly grated pecorino romano cheese
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Finely ground sea salt, to taste

In a food processor, combine the arugula, basil, walnuts, and garlic. Blend until the mixture is a coarse paste, then slowly add in about half the olive oil as the machine is running. Stop, scrape down the sides of the bowl, add the cheese, lemon juice, and zest, and continue blending, adding the remaining oil until the pesto reaches your preferred consistency–I like it nicely spreadable and creamy. Depending on how salty your cheese is (and, honestly, how finely or coarsely it’s grated), you may need to add a pinch or two of salt at the end. Or more cheese. Everything is better with more cheese.

Enjoy!

Soul Satisfying Winter Soup

Published on January 21, 2013April 4, 2013 by poolepartyof52 Comments

The flu and winter colds are currently making their way around Seattle with a vengeance. We have been washing hands and spraying sanitizer like mad trying to keep it out of our home, but to no avail. Our family spent the weekend, laying low, quarantined due to snotty noses and fevers. I thought today would be the day to get out for an adventure, but unfortunately the symptoms persist. I am a firm believer in keeping germs to ourselves when possible, so, in order to assuage my own bout with stir craziness I started looking around for a cooking project to stimulate the senses.

I love soup. It is one of the things I really enjoy cooking (and eating). There is something so soul satisfying about eating a bowl of homemade soup. While sick kiddos napped today, I tried a new recipe. I had been thinking about the Portobella Mushroom Soup served at Palomino Restaurant and how the mushroom soups I have tried to make in the past just did not live up to it. So, being the resourceful gal that I am, I googled “palomino portobello mushroom soup”, just to see if someone else had imagined recreating this deliciousness. Ha! The first thing on the list is a recipe on epicurious.com, receiving 3.5/4 stars. I may not be very creative with this idea, but I am also not the only one fantasizing about this yummy soup! The one annoyance with this particular recipe is that it looks to be scaled down from the large restaurant recipe with a few errors. The below recipe is adapted and inspired by both Palomino and epicurious.

Portobello Mushroom Soup

2/3 cup unsalted butter
2 medium leeks (white and green) cross sliced at 1/4″
1 large yellow onion, diced
8 oz portabello mushrooms, chopped
12 oz crimini mushrooms, chopped
1/2 cup all- purpose flour
4 cups chicken stock, plus 2 cups water
2 oz. dry sherry
8 oz cream
1/4 t. cayenne pepper
1/4 t. kosher salt

Melt 1/3 of the butter in a stock pot over medium heat. Add leaks and onions. Saute until tender. Add mushrooms and saute for five minutes. In a second pot, melt remaining butter. Add flour and cook roux for five minutes. Slowly add in chicken stock and whisk until incorporated. Add water, whisk until incorporated. Simmer for 30 minutes, stirring frequently to keep roux from sticking to bottom of pot. Add cream, cayenne pepper and salt to mushroom and leek mixture. Stir in sherry. Strain the thickened chicken stock mixture into the mushroom and leek mixture. Let soup slowly simmer for an additional 15 minutes or until all ingredients are completely incorporated. Adjust consistency by adding more water or a touch more cream as necessary. (I blended a portion of the soup in order to achieve a little smoother texture.) Garnish soup with a swirl of port wine.

I am very happy with how this recipe turned out. The ingredients of sherry and cayenne pepper add a kick and help capture the depth and complexity of the Palomino version. I will definitely be making this recipe again. This soup may not exactly be low in fat, but it is made with real ingredients and when paired with a simple green salad makes for a lovely and satisfying winter dinner.

We will be enjoying it tonight!

Author note: I am the first to say this is not the most beautiful soup to look at, but I guarantee that it is delicious!

January Giardiniera

Published on January 8, 2013April 4, 2013 by poolepartyof5Leave a comment

Do you remember when summer was in full bloom and it was difficult to believe that grey winter months would eventually and inevitably arrive? Here we are in the post-holiday winter and I have been smugly cracking open preserves right and left, in an effort to breathe a little summer color and flavor into our January doldrums. This is the time that I feel I should take some good notes about what we are enjoying and using up, so that when canning season arrives again, I will know what the favorites of 2012 were. So far my list includes raspberry freezer jam and fig preserves (of course). Also, after a busy December of gifting and parties, I see that my pickle supply is totally gone!

Giardiniera is the official name for a mix of spicy pickled vegetables with Italian roots. This is a recipe I have been wanting to try for awhile now. I have purchased mixed vegetable pickle products from the grocery store before and not been terribly inspired, but the idea of making my own intrigues me. The vegetables typically included are carrots, celery, bell peppers and cauliflower, making it a perfect mid-winter project – just the thing to tide my canning interests over until warmer weather arrives!

Most of the work on this recipe is done at the front-end, simply chopping all the vegetables. Giardiniera is a wonderful project to try with friends, as the work can be divided at the beginning and then the spoils can be shared as well. Once made, these vegetables are delicious on an antipasto platter or right out of the jar. (I doubt ours will even make it to a platter before they are eaten up!) I invited a few friends over to try the America’s Test Kitchen D.I.Y. Cookbook version of Giardiniera. We split up the vegetables so that we were all responsible for chopping one or two types prior to meeting up. Then, once together, the pickling was a very straight forward process. We quadrupled the above recipe which worked out well, allowing us each to take home four plus pint jars.

GIARDINIERA

1/2 head of califlower (1 pound), cored and cut into 1/2-inch florets

3 carrots, peeled and sliced 1/4 inch thick on bias

3 celery ribs, cut crosswise into 1/2-inch pieces

1 red bell pepper, stemmed and seeded, and cut into 1/2 inch wide strips

2 serrano chiles, stemmed and sliced thin

4 garlic cloves, sliced thin

1 cup fresh dill

2 3/4 cups white wine vinegar

2 1/4 cups water

1/4 cup sugar

1/4 cup Diamond Crystal kosher salt

Toss cauliflower, carrots, celery, bell pepper, serranos, and garlic together in large bowl until combined. Transfer vegetables to jars with tight-fitting lids.

Bundle dill in cheesecloth and tie with kitchen twine to secure. Combine dill sachet, vinegar, water, sugar, and salt in large saucepan. Bring to a boil over medium-high heat. Cover, removed from heat, and let steep for 10 minutes. Discard dill sachet. Return brine to boil.

Pour brine evenly over vegetables. Let cool to room temperature, then cover and refrigerate for 7 days before eating. Pickles can be refrigerated for up to 1 month.

To Process for Long-Term Storage: In step 1, don’t pack jars with vegetables. Prepare brine as directed in step 2, then transfer vegetables to hot, sterilized 1-pint jars. Pour brine, while still hot, evenly over vegetables, leaving 1/2 inch of headspace at top. Process in water canning bath for 10 minutes.

Makes four 1-pint jars

Make today, enjoy in 1 week

Note: I decided to split our project into two batches to test some variations. In one batch we omitted the serrano chiles in case our spice-sensitive kids might want to give these veggies a try. Another variation we tried was white wine vinegar in one batch and white balsamic vinegar in the other, just for fun. Crazy times around here! In both, I split the amount of wine vinegar with distilled white vinegar, since I had lots of distilled white vinegar on hand and not as much white wine. It worked fine. I was so curious, I couldn’t even wait a week before breaking into these. One of my jars did not seal, so I just opened it right up. I tried the spicy white wine vinegar version and they are fantastic. We will definitely be making these again!

Enjoy!

Classic Raspberry Freezer Jam

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