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Pickled Asparagus

Asparagus Tops

Oh asparagus! How I avoided pickling you. I kept you waiting in the fridge for over a week, as you anticipated your spicy vinegar bath. And yet, already you’ve given me so much! After just two days of pickling, you are the perfect balance of crisp and pucker. You make the perfect sidecar to just about any meal. I am enamored.

Blanched Asparagus

That’s right kids, the pickled asparagus has turned out to be a riotous success, despite the fact that I used asparagus that was a tiny bit past its prime (life, why much you always throw distractions into my canning schedule?) and forgot to include the peppercorns in the brine.

Pickling brine

I based my recipe on one from a really terrific book about Southern-style canning called Putting Up. It’s by Stephen Palmer Dowdney, who ran a successful canning business in Charleston, SC for many years (although I’m far more impressed by the fact that he was a college classmate of Pat Conroy, who is one of my favorite authors).

If you’re looking to expand your food preservation reference library (I make it sound so official, don’t I), this is definitely a volume to consider. I like how it’s organized by month, as well as the fact that it has really excellent details on the basics of canning.

Packing jars

Before we get into the recipe, I want to take a moment to encourage all of you to consider pickling something. Possibly even this week. The reason? It is so very simple. You can prep just a single jar at a time, which makes it the perfect first canning project.

Honestly, you don’t even need to do the hot water bath if you’re just making a jar or two for yourself, you can just stash your pickles in the fridge. Making pickles will build your canning confidence and get you excited for more ambitious projects. I’m certainly chomping at the bit for my next pickling project (onions and then okra). If I’ve got you sufficiently excited, my favorite refrigerator pickle recipe is right here.

I’m not going to be giving a jar of these pickles away, since this whole pickling thing is new to me, I want to wait and make sure they continue to be good for the weeks to come before I start handing them out, all willy nilly. However, do not despair. I’ve got another giveaway up my sleeve that will be coming soon.

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Save Your Blanching Water

pitcher-of-blanching-water

I finally found the time to make a batch of pickled asparagus tonight. It was my first attempt at pickling and it was satisfyingly easy. I’ll write up the details tomorrow. However, there’s one little tip I wanted to share with you all.

You see, the particular recipe I followed called for the asparagus to be blanched for just ten seconds prior to being packed into the jars. After I retrieved all the asparagus bits from the pot of water, I set aside the now bright green blanching water and poured it into a pitcher to cool down. Tomorrow, when it’s room temperature, I’ll water my houseplants with it, giving them a hit of the nutrients that transferred from the asparagus into the water.

As we all move forward into the heart of the pickling and canning season, this is a great way to reuse that vitamin-rich water (you can also do this when you steam/blanch veggies for dinner).

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Yogurt & Olive Oil Cake with Orange

nearly-empty-pan

Each time I find myself wanting to post a recipe here that is not jar-related, I tie myself up in knots for a moment, worrying that it is unseemly to break out from the blogging rubric I’ve set up for myself.  Then I remind myself that this is my blog and I can do with it what I want. Besides, there are times when all you want a simple little loaf cake to go along side those jams and marmalades. And for those moments, this is a near-perfect treat.

I baked this one up on Sunday morning, intentionally splitting the batter unevenly between two half-sized glass loaf pans. The larger was destined for a friend who had a baby just three weeks ago and the smaller one stayed home. Una (the new mama) is the type of person I’ve always admired. She is so good about taking time for herself, even if it’s only a few moments, and, for as long as I’ve known her, has often done so in the afternoons with a slice of something sweet and a cup of coffee with milk. Goodness knows that this new baby will ruffle her previous patterns, but I felt like it was the least I could do to take her a treat that would allow her that recall those afternoon moments of calm.

The smaller loaf, the one that stayed home, was eaten up in short order as well. I left Scott alone at home with it while I was visiting Una, and when I returned, a big hunk was missing. We whittled it down to the final slice you see above before I realized I wanted to grab a picture. We split that last piece just before turning out the lights and heading to bed.

It’s a good, simple little cake that I adapted from a Dorie Greenspan recipe. I’ve dialed down the sugar a bit, wanting to ensure that it wouldn’t be cloying with the addition of jam and swapped out her lime zest for orange (I had two oranges and no limes on a Sunday morning, so I made do). I also used a bit less oil than she called for, because my yogurt was unusually runny and I didn’t want the batter to be too loose.

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Cucumber and Red Onion Salad

cucumber-red-onion-salad

It’s been a quiet week in my kitchen. Between a marathon day of cooking last Sunday, the hit on the head I took Monday and a Wednesday night dinner of sushi with two of my favorite girls, I just haven’t been making even the very basics. In fact, Tuesday was the only night I made dinner at home and, in keeping with the harried nature of the week, it was a meal straight out of my childhood. Baked chicken, steamed broccoli and a small salad of marinated cucumber and red onion.

When I was growing up, my mom cooked dinner nearly every night. She served up an easy to prepare and family-pleasing rotation of hamburger scrambles, baked chicken legs and broiled salmon, accompanied by at least one green vegetable and the occasional starch (brown rice was often a supporting player). We ate a lot of steamed broccoli (dipped in a little pool of mayonnaise), string beans (with a pat of butter and a sprinkle of garlic powder) and cauliflower (mashed with a few spoonfuls of cream cheese).

One side salad we had often was a quick little thing, made from sliced cucumber and dressed with red wine vinegar, olive oil, dried dill, a pinch of sugar, garlic powder, salt and pepper. She’d make it (always in the same, square stainless steel bowl) at least half an hour before dinner was on the table, to give the cucumbers a chance to soften and mellow in the vinaigrette. As the years progressed, this was the first of her recipes that I co-opted and turned into something of my own, adding slivered red onion and, during the season, hunks of ripe tomato (shaved radish is also wonderful in here).

Despite the changes I’ve made, this salad never fails to give me a satisfying sense of culinary continuity. A favorite thrift store even offered up a mate to my mother’s shallow square bowl, allowing me to match my presentation to that of memory.

The reason I include this recipe here is that is can be classified as a quick pickle and would be quite at home tucked away in a jar (leftovers are delightful). It’s best made with English cucumbers, but does work nicely with your basic garden cucumber, as long as you peel and seed it.

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Millet in Jars and Muffins

Millet Muffins

One thing I’ve learned over the years is that one person’s staple grain can be totally exotic, foreign or just plain unnecessary to the next person. For instance, my mom always has some Cream of Wheat in her pantry rotation. That’s one I skip, preferring steel cut oats or hull-less barley for breakfast (although lightly buttered and salted Cream of Wheat with a poached egg on top is one of my beloved childhood comfort foods).

In the last few years, millet has crept into my grain rotation and is now a very definite canning jar staple (along with short grain brown rice and quinoa) in my kitchen. The thing I love about millet is that it has a multitude of applications. When it’s steamed, it become light and fluffy, a cross between polenta and broken rice. When toasted, it becomes a nutty addition to pancakes, waffles, muffins and scones.

Millet in a jar

It was the Metropolitan Bakery (Fork You toured their factory last summer, here’s the video from that day) that opened my eyes to toasted millet and the ways in which can add the perfect gentle crunch to baked goods. They make an amazing millet muffins, and it was those muffins that inspired me to add toasted millet to anything that would stand still.

Toasting millet is really easy. Most of the time, I do it in small batches in the toaster oven, cooking it at 350 degrees for 15-20 minutes on a dry baking sheet. The only thing to remember is that to get the best crunch from your millet, you need to make sure you toast at least half an hour prior to stirring the millet into the batter, so that it has time to cool and firm up. Also, don’t worry if it looks like it’s smoking, it’s actually steam that occurs as the moisture inside the millet dries and escapes (of course, if it’s starting to look blackened, then it is smoke. Use your judgment).

If millet is one of your staple grains, how do you like to use it? For those of you for whom it’s new, do you have any questions?

My adaptation of Metropolitan Bakery’s millet muffin recipe is after the jump…

These muffins are particularly good with a dab of Honey Lemon Marmalade.

Just sayin’.

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Juice Jar Sources

Quattro Stagioni bottle (left), Weck jars (right)

Quattro Stagioni bottle (left), Weck jars (right)

I was planning on making and writing about pickled asparagus tonight, but at my company’s first softball practice of the season, I got beamed on the forehead and so decided to pursue a less ambition post for the evening.

Sylvie from Rappahannock Cook & Kitchen Gardener left a comment a couple of days ago, asking about canning jars for juice. While I’ve never canning juice myself, given my obsession for canning jars, I can’t help but take note when I see jars that would work for juice.

The first is from an Italian company called Quattro Stagioni. They make a variety of different canning jars (and it’s their jars we’ll be using in my classes over the summer) that come in liter measures, including these handy one liter juice jars. They’re a little pricier than your standard Ball/Kerr jars, but they’re a nice shape and you can buy replacement lids for them. You can buy them individually at The Container Store or you can buy them in cases of six or twelve at Village Kitchen.

Another good option for juice canning are jars from the European company Weck. They make the most lovely looking jars, all graceful lines and elongated silhouettes. They use a system of rubber gaskets, glass lids and metal clips in order to seal, much like the bailing wire canning jars that were popular in days past (the USDA doesn’t recommend that style of canning jar these days, but you can still buy replacement gaskets for them if you want to give that canning method a try). Weck Jars are quite popular in Europe, but are hard to come by stateside. I have a few that I ordered through Lehman’s, but I use them with plastic snap-on lids for food storage, because of their wide mouths and fridge-friendly shapes. You can also order them through the U.S. Weck distributor, but they don’t offer online ordering, only via fax or phone.

Sylvie, I hope that was helpful! If anyone else has any canning jar sourcing questions, let me know and I’d be happy to offer what I know and dig up information on anything I don’t.

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