Pickl-icious.

I love pickles, I truly do. On my burgers, in my tuna salad, with peanut butter or cheese on bread, or just out of the jar!! But please, please, please, never ask me to eat a sweet one! Not gonna happen. 

While flipping through a recent Food Network magazine, I came across this recipe for “Refrigerator Pickles” and promptly went to buy supplies. It could seriously not have been any easier and it was a small batch so if I didn’t like them, I wouldn’t be stuck with a cupboard of sadness. One thing I love most about this is that it encourages you to throw in whatever veggie you like pickled - so for me that meant adding asparagus and green beans too. I am very pleased with the way it turned out; my only change next time would be more dill. The original recipe called for peppers that I omitted, thinking I would toss in some red pepper flakes, only to come home to an empty spice jar! So maybe a little kick next time too…

Refrigerator Pickles

Adapted from Ted Allen in Food Network Magazine, May 2012

For the brine:

10 cloves garlic, peeled

2 cups white vinegar (Heinz!)

6 teaspoons kosher salt

Several sprigs fresh dill (8-10!)

1 tsp celery seed

1 tsp coriander seed

1 tsp mustard seed

1 tsp black peppercorns

Vegetables:

6 mini cucumbers, quartered ( great price at Trader Joes or Costco!)

6 spring carrots, peeled and halved, leaving a little green on top

12-15 green beans

8-10 asparagus spears, trimmed to fit the jar

A few chunks of cauliflower

2 quart jars

Make sure all your vegetables are cut and ready to go before starting!

In a medium saucepan, bring 4 cups water to a boil, reduce the heat to simmer and add garlic cloves. Cook 5 minutes then add the vinegar and salt. Bring to boil, stirring until the salt dissolves; remove from heat.

Place half of the dill, seeds, and peppercorns in each jar. Use tongs to remove garlic cloves from vinegar mixture and place 5 in each jar. 

Pack (I mean pack!) the jars full of your chosen veggies. They can bend and squish, don’t be too cautious about that. I listed the amount that I used for my jars, you can use more or less of each, depending on your favorites! A piece of advice though - go heavy on the asparagus if you love ‘em like me, they went first!

Bring the brine back to a boil, then pour over the vegetables to completely cover. I didn’t quite use all of mine so don’t be concerned if you have some left over.

Let the jars cool, then screw the lids on tight and store in the fridge. The original recipe said they would be good after a few hours, but I didn’t chance it and waited 5 days - delicious! It is really cool to see the cucumbers change from that vibrant kelly green to the lime-y pickle-y color! 

These will keep in the fridge up to 3 months.  I am munching on them as I write now. 

Happy Pickling Eveyone!!

Mmmm…steak.

Steak is one of those things I thought would never be up to its potential unless it was marinated and barbecued or from a restaurant. I had never mastered steak in the kitchen and since we are quite particular with our tastes-little to no pink but still tender with a caramelized crust-it is not an easy feat! Living in the PNW does not create an optimal environment for year-round barbecuing, plus many apartment complexes do not allow BBQs at all! So you can guess where this is leading…I made awesome steak last night! And to quote my husband “This is the most flavor I have ever tasted in a steak!”

I had two bone-in steaks, about 10oz each, and let them rest on the counter for about 30 minutes before cooking.

Preheat the oven to 450degrees. Heat a large skillet over high heat. Pat steaks dry and season with kosher salt and pepper(I used a hot spice rub on Jordan’s that he had picked out when I made him go to a kitchen store with me!)
Add a couple teaspoons of canola oil to the hot skillet; when it’s hot enough that a water drop sizzles, add steaks. Reduce heat slightly and allow to cook until a nice crust developed, about 4 minutes per side.

If you have used an oven proof skillet, you can transfer it directly to the oven. If not, transfer steaks to an 8x8 baking dish, and pour any drippings from pan over the steaks. At this point, it’s up to your personal taste. I roasted ours in the oven for 4 minutes only, then removed and let rest about 10 minutes before serving. This was perfectly colored for us, but if your steaks are thicker than 3/4”, you may need to roast 6-8 minutes. You can also check with a thermometer - 120 degrees is medium-rare and 145 degrees is about where I stopped for ‘well’.

Even though Jordan’s may have had a little more kick, the flavor really was the best either of us had tasted. Can’t describe it, it was just so good. Buttery(without butter?) and crisp on the outside and tender and delicious on the inside. Mmm. Try it.

Husbands make the best guinea pigs.

We had the pleasure of hosting Jordan’s mom this weekend so I used it as an excuse to cook up some of our favorite recipes for her! Although I love trying new things, I also love knowing that dinner is going to taste good so I don’t have the stress of “will this turn out?!” looming over my head.  I think husbands make the best guinea pigs - they are honest with you because they know if they lie, they will, at some point, be forced to eat it again because we thought they liked it. However, they are not rude about veto-ing it since they know that will get them is just as much hot water. Couldn’t ask for a better taste tester!

So with all of that being said…I planned on Prosciutto and Sage Wrapped Pork Tenderloin, Mushroom Risotto, and a spring salad with sweet figs and tart goat cheese, drizzled with a balsamic vinaigrette.  Oh, and Lava Cakes for dessert. YUM. This was a splurge-worthy meal!

I can’t help but share all the recipes, you need to try them.
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Prosciutto and Sage Wrapped Pork Tenderloin (adapted from epicurious.com)

6 thin slices prosciutto
8 large fresh sage leaves
1 - 1 lb pork tenderloin
2 cloves minced garlic
Pepper to taste

Position rack in middle of oven and preheat to 425 degrees. Lightly spray a 9x13” pan. Lay out a piece of wax paper long enough to accommodate your roast. Slightly overlap (long sides touching) your prosciutto slices on the paper - all six together should be slightly wider than the length of your roast. Lay the sage leaves horizontally across the middle, creating a nice even green stripe. (I apologize profusely that I did not take a picture here, but I am trying to illustrate it for you!)

Remove pork from package and pat dry. Rub minced garlic all over the roast, and sprinkle with pepper - you will NOT need salt! Place pork directly on top of the sage leaves. Starting from the top left side, gently pick up the prosciutto and wrap it around the tenderloin, all the way to the end and repeat with the other side. Now you have a tasty looking porkritto. Place seam side down in the prepared pan. Roast for 25-35 minutes, depending on exact weight of your roast, until the center reaches a temperature of 160 degrees when checked with meat thermometer. Let rest a few minutes before slicing.

Oh what’s that? Gravy might be nice? Try this:

Remove roast from pan and tent with foil on carving board. Add about a 1/3 cup chicken broth to the pan and scrape up any delicious bits. In a small saucepan, saute 1 small diced shallot until soft. Add the broth and everything from the roasting pan to the shallots. Whisk 1/4 cup milk with a couple teaspoons cornstarch or flour and add to shallot mixture. Increase heat and allow to bubble and thicken. Stir in 2 teaspoons of dijon mustard and 2 Tbsp minced fresh sage. Serve with pork.

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Mushroom Risotto

6 c chicken broth

2 Tbsp EV olive oil

1 lb mini portobello mushrooms, sliced

1 lb white mushrooms, sliced

2 shallots, diced

1 1/2 c arborio rice

1/2 c dry white wine

2 Tbsp butter

1/3 c parmesan cheese, freshly grated

Salt and pepper to taste

Warm chicken broth in a saucepan over low heat and keep warm. Heat half the oil in a large saucepan over medium-high heat. Stir in the mushrooms and cook until soft, 3-4 minutes. Pour mushrooms and any juices into a bowl and set aside. Add remaining oil to saucepan and stir in shallots. Cook 1 minute. Add rice to shallots, stirring to coat with oil. When the rice starts to turn a pale golden color, add the wine and stir constantly until fully absorbed.

Using a ladle or heat-proof measuring cup, pour a 1/2 cup warm broth into rice and stir until absorbed. Repeat with another 1/2 cup broth and stir until absorbed. Repeat this, 1/2 c cup at a time, stirring until absorbed after each addition, until all the broth is used and/or the rice is al dente; about 15-20 minutes.

Remove rice from the heat and stir in mushrooms with most of the liquid(use your discretion here), butter, and the parmesan. Season to taste with salt and pepper.

And a quick vinaigrette for the salad:

1/4 c balsamic vinegar

1 1/2 tsp brown sugar

2 cloves mince garlic

1/2 tsp each salt & pepper

Olive oil to taste

Whisk first four ingredients together to dissolve sugar. Add olive oil in a thin steady stream, whisking constantly until desired flavor is achieved, about 4-6 tablespoons.

I hope you enjoy this dinner as much as we did. The following evening, I kept the party going and used the left over risotto to make arancini with fontina and it was to die for. I love meals that keep giving.

Oh! Try this recipe for lava cakes. So easy and tasty! I pour this into six custard cups, instead of the suggested four, as they are so rich. Then I dust them with powdered sugar and top with fresh whip - just enough to leave you wanting more, but happy that you didn’t overdo it…well didn’t overdo it too much anyway…what is much?

Treat yourself, you deserve it!

Maybe it’s the Canadian in me.

I sat down to eat some delicious granola this morning and I realized I had meant to post about this fantastic concoction that was roasted in my over now nearly two weeks ago! Better late than never? That was a rhetorical question. This granola is so good that it’s definitely better late than never.

I adapted slightly from a recipe (on Orangette) that was adapted from a recipe from Nekisia Davis, Early Bird Foods. Confused yet?

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Olive Oil and Maple Granola

1 1/2 c rolled oats
1/2 c raw hulled pumpkin seeds
1/2 c raw hulled sunflower seeds
1/2 c  unsweetened coconut chips*
2/3 c raw pecans, chopped*
3 Tbsp light brown sugar, lightly packed
1/2 tsp. kosher salt
6 Tbsp pure maple syrup, Grade A or B
1/4 c  olive oil
1/2 c dried cranberries

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

*I used large, raw coconut flakes from bulk section at the co-op.

*I measured 2/3 c whole pecans, then chopped

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds,
coconut chips, pecans, light brown sugar, and salt. Stir to mix.

Add the olive oil and maple syrup, and stir until well combined. Love those colors!

Spread the mixture in an even layer on the prepared sheet pan. 

Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. Stir in the dried cranberries.

Store in an airtight container. Will keep at room temp for up to a month, but it won’t last that long if you like granola!! Yields about 4 cups.

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This  was my first time making granola and I was so pleased - YUM. I adore maple syrup (insert Elf quotes here). Maybe it’s the Canadian in me, I don’t know, but I will definitely be making this one again. I have never really been a big ‘purchaser’ of store-bought granola because I knew that the serving size was nothing I could ever adhere to, but I feel better when I know what’s in it! It’s light and crispy, and the coconut is not too ‘coconutty’  for me as I am not its biggest fan. The original recipe called for dried cherries but I don’t really like hanging out with them so I switched to cranberries. It all comes together for the perfect combination of salty-sweet-tartiness!

This is a great breakfast for anyone, but especially families who can longer eat some of their favorites due to allergies. The guideline is here, so adapt as needed and make some that you and your family will enjoy!

Sunday Soup Session

Mmmm. Soup. I love soup, don’t you? It’s just perfect. My favorite day to cook soup is Sunday. It can simmer in it’s deliciousness all day long, and I can taste it every few hours, adding ingredients as I see fit. And it makes the whole house smell divine. If you don’t realize it because you have been in it all day, then go outside, yes outside in the rainy cold, then come back in. Breathe deep. That’s your soup. And it smells awesome.

What’s the soup du jour? It’s the soup of the day:

Sausage and White Bean Stew with Kale (from Better Homes & Gardens March 2012)

1lb great Northern Beans, picked though, soaked overnight in water, drained and rinsed

8-9 cups homemade chicken stock (had some in the freezer from poaching that chicken!)

3 Tbsp + 1 tsp extra-virgin olive oil

2 cups diced onion

1/2 cup diced celery

1/2 cup peeled & diced carrot

1 1/2 tsp finely minced garlic (I may have doubled-ish that!!)

1/4 tsp dried thyme (I also threw in about 1 tsp fresh minced toward the end)

1 14.5oz can whole, peeled tomatoes, drained and hand crushed

1 bunch kale washed and stemmed (about 8 cups)

1 lb. smoked sausage such as kielbasa or andouille, cut into 1/2 ” slices

1. In large heavy stockpot, combine drained and rinsed beans, 8 cups stock, and a generous pinch of kosher salt. Bring to boiling. Reduce heat and simmer, partially covered, 30-45 min.*, until beans are tender, stirring occasionally and adding stock if the level is below top of beans. Beans should move about easily in the stock.

2. Meanwhile, in large skillet, heat the 3 Tbsp oil over medium heat. Cook onion is oil until translucent, stopping before onion browns. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Still well and cook 5-7 minutes. (this is a good time to turn on the water for step 3) Add crushed tomatoes (I drained them, crushed each one by hand and tossed them in -easy!); season with a pinch of salt and a few grinds of black pepper. Cook 5 minutes longer, then add to simmering beans.

3. In a large pot of lightly salted boiling water, cook kale for 5 minutes. Drain and set aside to cool. When cool enough to handle, squeeze out any remaining water and coarsely chop.

4. Rinse and wipe out skillet. Heat remaining teaspoon of oil over medium-high heat, and brown sausage on each side; 3-5 minutes.

5. When beans are tender, add in the kale and sausage. Simmer 10 minutes. Taste for seasoning (I used some smoked sea salt and fresh thyme here). Let stand 30 minutes or longer before serving to let flavors develop. 

*What’s the asterisk for you ask? It’s for the people like me who have the best intention to soak your beans overnight because you totally love to plan ahead, but then slip into a coma around 10pm only to remember in the shower the next morning that you, in fact, did not soak the beans overnight. I started the soaking process at about 9am, then drained, rinsed and started the simmering process at about 3:30, adding the veggies around 5ish and continued on with the recipe…then sat down to dinner at 6:30 with perfectly tender beans in my stew!

To round it out, I made some fresh butter rosette rolls and served with some raw veggies. Jordan and I have been on a salad only dinner/lunch diet for the last two weeks (yes, except family dinner) and I thought we deserved a little bread in our life! Yum. I think I will have another with some homemade jam. Right now.

Take the time to give dry beans a new lease on life as a stew. Canned definitely has place in soups and stews and lots of other dishes…but please, for me, make it this way. It’s so delicious and the starches that are released as they cook give the broth a certain richness that cannot be achieved with that canned business. If I didn’t screw it up with the whole not-soaking thing, neither will you!