01 Saturday Mar 2014
Posted in Vegetarian
Tags
Agria potatoes sliced thin on a mandoline and stacked in a pie dish with a bit of melted butter, olive oil, sea salt, and crushed red pepper. A shallot was also sliced thin on a mandoline, then tucked in between slices of potato. Baked at 190C for 2 hours. After 1.5 hours, the potatoes were topped with sprigs of fresh thyme and returned to the oven for a further 30 minutes, until the potatoes were cooked through and the top nicely browned.
04 Thursday Jul 2013
Posted in The Potted Kitchen Garden, Vegetarian
Tags
cucumber, dill pickle, homemade dill pickles, pickle, refrigerator dill pickles, the potted kitchen garden
I have a craving for a good dill pickle. Not a gherkin nor a cornichon, just a simple dill pickle. Something I can put in a sandwich or on a hamburger.
A friend recently tried a recipe for homemade dill pickles and it inspired me, as I have dill growing in The Potted Kitchen Garden…
I decided there is no better time then the present to start making pickles for the larder.
The recipe my friend used seems simple enough for a start, so I went with that. I followed the recipe for Homemade Refrigerator Dill Pickles from Once Upon A Chef.
Homemade Refrigerator Dill Pickles
Servings: About 24 spears, or two 1-quart jars
Ingredients
1-1/4 cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1-3/4 to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
1/4 teaspoon red pepper flakes
16 dill sprigs
Instructions
1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.
I will have to wait a couple days to see how this lot turned out. Proof of the pickling is in the eating, or something like that…
18 Monday Mar 2013
Posted in Mexican, Vegetarian
