Archives for May 2014
EARTH COLORED LIVING
A DAY OF PICKLES
A couple weekends ago, some friends and I got together for an afternoon of learning how to make pickles and preserved foods, some bites to eat, and a little bubbly. As I’ve talked about before, I’ve gotten quite enthralled by the process and possibilities of preserving foods over the past year and half.
There is something so inherently rewarding about spending a day doing a project or craft like this–especially when it results in a seemingly endless supply of pickled goodness. Also, maybe it’s just me, but when I attempt to do these types of all-day projects on own, distraction is a lot more probable.
Now, the downside of making pickled delights versus cooking or baking is that it is definitely delayed gratification. Therefore, making bites to eat during the process is a must. My friends did quite well–how beautiful are these little salmon and dill toasts? They went along with homemade dips and a cheese plate. There was also quite a bit of chopping and eating as we prepared to pickle–I may have eaten my weight in cucumber slices.
I taught the group through two recipes–Garlic Dill Cucumber Pickle Chips & Classic Italian Giardiniera (Italian Giardiniera is packed in vinegar unlike the Chicago style, which is packed in oil). Cucumber pickles are my, and maybe everyone’s, favorite type of pickle but the Giardiniera is delicious and is so fun to make because it’s so visually delightful in the jar.
Only a few of my hands were splashed repeatedly with hot water during the course of the day. Canning is a dangerous sport.
My favorite part about the photo above, is the part where we got super lazy towards the end and starting mixing all the leftover vegetables into one jar, despite the intended recipes. Hey, cucumber Giardiniera may become a new thing.
In the end, I think the four of us filled nearly 30 jars. We promise to share!
EGGS & POTATOES
It’s a twist on my ever-so-favorite breakfast dish, baked eggs and the best breakfast potato recipe! It’s no secret that I adore breakfast and in particular, taking the time to make a real breakfast–and not just on weekends. Once you nail down the baked egg technique, it’s quite simple to transform them into endless varieties. Today–here is Spinach & Shiitake Mushroom Baked Eggs and Dill Breakfast Potatoes.
Spinach and Shiitake Mushroom Baked Eggs
Ingredients (serves 2)
6 eggs
1 cipollini onion (or shallot), coarsely chopped
10 shiitake mushrooms, stemmed and chopped
1 handful of baby spinach
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 tablespoon butter
Olive oil
Salt & pepper to taste
Directions
1. Turn broiler on high & place oven rack on highest level (about 5 inches from broiler)
2. Crack 3 eggs of the eggs into a tea cup or measuring cup and the other 3 into another. Set aside.
3. Sauté onion in olive oil over medium heat until translucent (about 3-5 minutes), add mushrooms and oregano/crushed red pepper and continue to cook for another 5 minutes, creating a brown color on the mushrooms. Add salt and spinach and cook for 1 more minute or until spinach is softened. Set mixture aside.
4. Split butter into two small oven safe dishes or ramekins and place onto baking sheet on top rack of oven.
5. Let the butter melt and bubble. About 3 minutes.
6. Open oven and pull out rack and very carefully, split spinach and mushroom mixture into dishes and pour eggs from teacup into ramekin on top of vegetables. Sprinkle grated parmesan on top.
7. Let eggs broil for 8 minutes.
8. Remove from oven and cover tightly with foil and let carry over cook for 4 minutes.
Dill Breakfast Potatoes
Ingredients (serves 2)
10 fingerling potatoes, quartered into spears
10 garlic cloves peeled and left whole
1/2 cup finely chopped fresh dill
Olive oil
Kosher salt
Black pepper
Directions
1. Pre-heat oven to 375 degrees.
2. Place fingerling potatoes and garlic cloves onto a foil-lined baking sheet and toss in olive oil, and toss with kosher salt and black pepper.
3. Roast for 25 minutes, turning over once, halfway through cooking.
4. While potatoes are still warm, toss with fresh dill and a pinch more salt.
Enjoy!