Links: Crabapples, Salsa, and Winners

pickle plate

Scott and I are back home after a lovely week away. We started our trip in Brooklyn (where I was teaching a trio of classes), and then spent the rest of our time road tripping around Pennsylvania (Lancaster! Jim Thorpe! Milford!). It was a really good break from regular life and I’m feeling entirely refreshed and ready to dive back into work. But first, links!

stack of BNTO
bnto winners
Time for winners! I just loved reading all your stories of your lunch boxes, packed lunches, and the many of you who had notes from your parents tucked in next to your sandwiches. We had ten winners and so here they are:

Stay tuned, because I’ll have another great giveaway up tomorrow afternoon!

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Savory Jams, Fruit-based Ketchups, and a Podcast

savory jams

I’ve been on vacation for the last few days and it has been ridiculously nice. We’ve slept late, wandered around small towns, and even discovered a store devoted to homemade jams and pickles. Still, I didn’t want to leave this space unloved for too long and so am dropping in to tell you about a few of my recipes that have recently appeared elsewhere and a podcast on which I recently appeared.

The first is a story I did for Table Matters about savory jams. It contains a spicy yellow tomato jam, a sweet onion and roasted red pepper butter (this one isn’t safe for canning), and an apricot chutney with shallots and sage (this could also be made with peaches if apricots are done where you are). They are all the kinds of things that are great for serving with cheeses, slathering on homemade pizza dough, and spreading into sandwiches.

The second is a piece on fruit ketchups for Saveur’s website that’s been many months in the making. I wrote a short piece on the history of ketchup (did you know that the earliest ketchups were made with mushrooms and fermented oysters?) and then developed an array of homemade ketchup recipes. The four that made the final cut were blueberry chipotle, tomatillo and roasted green chile, sweet cherry, and beet. I love them all, but am particularly obsessed with the tomatillo version. I need to make a second batch before their season is over.

The last thing is that I was recently a guest on a podcast called The New Disruptors. I had such a good time chatting with host Glenn Fleishman and I’m delighted by how well the whole thing turned out.

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Giveaway: BNTO from Cuppow

stack of BNTO

Back in July, the folks who make the Cuppow launched a new product. Called BNTO, it’s a 6 ounce plastic cup that fits snugly into a wide mouth mason jar, making it possible for you to pack a whole meal into a single jar.

It’s a handy item if you’re the type who is mildly jar obsessed (no shame in that) and likes to tote your meals to and fro while creating as little waste as possible. We use it a lot around my household for the packing of carrot sticks and hummus (one of my husband’s favorite mid-day snacks), but it’s also particularly good for yogurt and granola.

BNTOs in a box

Because we’re now smack dab in the middle of the start-of-school, pack-a-lunch season, the Cuppow team and I thought it would be fun to give away a whole bunch of BNTOs. Ten, in fact. Pretty nice of them, huh? Here’s how to enter to be one of the ten winners.

  1. Leave a comment on this post and share a favorite packed lunch memory. Did you have a favorite lunch box as a kid? Or did you leave your milk in your thermos over the weekend, only to have it explode when your mom opened it on Sunday night? (Not that I’d know anything about that!)
  2. Comments will close at 11:59 pm east coast time on Friday, August 30, 2013. Winners will be chosen at random (using random.org) and will be posted to the blog on Sunday, September 1, 2013.
  3. Giveaway is open to US and Canadian residents.
  4. One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
Disclosure: Cuppow is a sponsor of this website and has provided the ten BNTOs for this giveaway. They also sent me a few to use earlier in the year at no cost to me. However, my opinions remain my own. 

Links: Jam, Ketchup, and a Sur La Table Winner

a jar coffee table installation

Friends, I’m writing this dispatch from a hotel room in Brooklyn. Scott and I dashed up here yesterday so that I could teach a trio of classes over Saturday, Sunday and Monday at The Brooklyn Kitchen. On Tuesday, we head back to Pennsylvania for a little end of August road trip. I have a few posts that will be going up over the week while I’m away, but I’m not going to be as ever-present in the comments and over email as I often am. Please do cut me some slack and know that I’ll do my best to catch up and answer questions when I get back after Labor Day.

Progressive International canning kit and Le Parfait jars

Thanks so much to everyone to entered the Sur La Table giveaway last week. The winner is #750/Leigh. Thanks again to Sur La Table for the goodies!

Make sure to check back in tomorrow, as I’ll have another fun giveaway up for you all.

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Cookbooks: Crackers & Dips

Crackers & Dips cover

This is a book that I’ve been meaning to tell you guys about since it came out last May. Called Crackers & Dips, it’s written Portland-based food writer Ivy Manning and is a fabulous resource for anyone with an itch to bake up their own crisps, flatbreads, and crunchy crackers.

Crackers & Dips Techniques

Ivy is a friend of mine and we make a point of getting together to talk food writing shop and catch up whenever I’m back in Portland. I’ve had the opportunity to taste a variety of the crackers this book contains over the last few years and I can tell you with certainty that they universally fantastic (and are often just the thing to pair up with a dollop of jam).

Crackers & Dips Swedish Caraway Rye Crisps

This book is divided into six sections. You start with the classic cracker canon and then proceed onto recipes for crackers from around the world, whole grain and wheat-free crackers, crackers that are quick to make and bake, sweet crackers, and finally, a section featuring an array of dips and spreads. Ivy has truly left no cracker or dip stone unturned.

Crackers & Dips Rosemary Graham Crackers

As someone who dearly loves the addition of rosemary to sweet things, these graham crackers are high on my list of things I plan to make from this book. I do believe they’d pair up nicely with a jar of pear and chocolate jam and they’d make a very nice addition to a gift bag of preserves and cheeses.

Crackers & Dips Warm Olive Tapanade

 

I’m also bookmarking this recipe for warm olive tapenade. I am ALWAYS looking for ways to use my stash of preserved lemon and this spread uses a full tablespoon, which is helpful in depleting that jar.

Bottom line? If you’re looking for interesting recipes for both gift giving and entertaining, this book should be on your shelf.

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Small Batch Honey-Sweetened White Peach Jam

white peach jam

Friends, this is not exactly the recipe I promised for today. I do have a batch of peach vanilla jam in the hopper, but I missed my photography window (I spent most of the day in the kitchen clearing out all my pending canning projects) and so it will hold for another moment.

Still, there’s another recipe I’ve been meaning to share. It’s a batch of honey-sweetened white peach jam with strips of lemon zest that I made for Food52. It’s a really light, lovely preserve. The white peaches melt into the honey (choose a mellow one) and the ribbons of zest give you little bursts of tang and texture. Make sure that you don’t skimp on the lemon juice, as it helps keep this preserve safe for canning.

You can read the entirety of the blog post here and this link will take you straight to the recipe.

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