Cucumber and Red Onion Salad

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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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Honey Lemon Marmalade Winner!

honey-lemon-winner We have a winner in the Honey Lemon Marmalade! The lucky lady is my friend Kate, who is one of the best event planners I’ve ever encountered (she is miraculously organized). Kate’s husband is an avid canner, but from what I’ve heard, he hasn’t yet made any marmalade, so maybe this will inspire him to take on a new project!

Coming up this week, I’m finally going to pickle some asparagus (I unexpectly found myself at a Wegman’s in South Jersey today, and they had a really good price on asparagus. I guess because of Easter). I’m also hoping to put a step-by-step, intro to canning post up, for those of you who are intimidated by the very idea of sterilizing empty jars and water bath processing your filled jars.

Has anyone done anything fun with food in jars over the weekend?

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Registration for Canning Classes Now Open!

I  heard today that registration is open for the canning classes. Talk to your friends, gather your relatives and let any other canning kindred spirits in your life know that now is the time to learn to make jam, pickles and more! Let me know if you have questions about the classes, otherwise I look forward to seeing some of you there!

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Honey Lemon Marmalade

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Having immersed myself in the world of marmalade over the last month, it’s definitely something I’m adding to my preserving repertoire. However, I am really grateful to be moving on canning/pickling projects that require less knife-work, as I don’t think my right hand could handle any further citrus chopping. This batch of Honey Lemon Marmalade required 14 lemons, which took nearly an hour to break down (and I seriously recommend that you make sure you don’t have any paper cuts prior to embarking upon this recipe). However, the work was worth it because this is one of the most delicious things I’ve ever eaten.

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Back in January, I was obsessed with drinking infusions of honey, lemon juice and ginger. It was great way to fend off the winter chills and felt fairly virtuous to boot. While this marmalade doesn’t have any ginger in it, it evokes those infusions, and makes me want to stir spoonfuls into hot tea (I haven’t done it yet, but I may not be able to resist the urge).

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This is the first time I’ve used honey as a sweetener in a canning project, and I think it worked pretty well. It wasn’t the sole sweetener, I also used some evaporated cane sugar (not because I was trying to be healthier, I was simply of out regular sugar). I wanted the flavor of the buckwheat honey (darker and slightly richer than regular wildflower honey), but because it’s such a deep taste, I was afraid that it would overwhelm the delicacy of the lemon.

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The other thing I did differently with this batch of marmalade is that I used a full dose of pectin. In past batches, I used a single 3 ounce pack of pectin. This time around I used a full 6 ounces, which really firmed things up. I also lengthened the cooking time, in the hopes of drawing out more of the natural pectin.

As always, I have a half pint of this marmalade that could potentially have your name on it. Leave a comment if you want in on the giveaway, I’ll pick a winner by Saturday at 5 pm. Thanks to all who entered, the contest in closed.

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