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Posts Tagged ‘Snacks’

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I have raved about the incredibly talented, (and crazy stylish!) chef Marcus Samuelsson here before, and this months’ recipe is yet another amazing staple I’ve learned from one of his wonderful cookbooks. This streamlined pickling process is such a cinch, you won’t ever need to look back at this recipe after you’ve pickled your first batch. I actually made these bad boys at the end of the winter, when I wasn’t able to get through all the vegetables that my kick-ass winter CSA bestowed upon me. This was a great way to make sure my kohlrabies, beets, daikon radishes, and carrots didn’t go to waste before I had a chance to use them.

But. In all honesty, I think spring & summer is the best time to get your pickle on: picnics, BBQ’s, beach days… Burgers, seafood sammys, charcuterie boards, (oh my!)… They’re all screaming for some sweet & tangy garnishes. Happy pickling!

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(Adapted from Aquavit, by chef Marcus Samuelsson)

For the pickling liquid:

3 c boiling water

2 c white vinegar

1 c sugar

Liberal pinches of the following: kosher salt, turmeric, assorted peppercorns coriander seeds, (toasted and crushed)

A few cardamom pods, (toasted & crushed)

A few cloves

A few juniper berries

2 bay leafs

1 shallot, sliced thin

fresh parsley

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* You do not have to have EVERY item on this list to make pickles! Just go with what’cha got!

To Pickle:

3 beets, peeled, rinsed, & cut into wedges/sticks/slices

2 kohlrabies, peeled, rinsed, & cut into wedges/sticks/slices

1 small daikon radish, peeled, rinsed, & cut into wedges/sticks/slices

3 carrots, peeled, rinsed, & cut into wedges/sticks/slices

*Pickle whatever you want! Doesn’t need to be these items…

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In a medium bowl, combine the boiling water, vinegar & sugar. Whisk so sugar dissolves. Allow mix to cool a bit. Then, stir in the remaining ‘pickling liquid’ ingredients.

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Arrange soon-to-be-pickled veggies in jars and pour the liquid in over them. You can enjoy the pickles as soon as the following day—or wait a few days for a stronger pickle. They’ll keep for about 2 weeks.

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Make yourself a killer sammy, garnish with homemade pickles, and take that sucker OUTSIDE! Happy season of eating outdoors!

The incredibly talented, (and crazy stylish!) chef Marcus Samuelsson:

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This month we are focusing on the spice turmeric!  Here is a new one from Dish Deanna:
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Turmeric is typically used in a lot of curries, can be used as a substitute for saffron and apparently has great health benefits. It is very vibrant, adding color to any bland-looking recipe and it even has anti-inflammatory properties, helps detoxify the liver, and is a natural pain killer. As I was doing research about this interesting spice, I was reading that many people put it into capsules and ingest it daily. This might be something worth looking into further! I do have to say though, when I heard that Turmeric was the theme of the month I panicked a little. I had no idea what kind of recipe to make. I knew that it is used in many curry recipes but I wanted to do something different. As I was browsing some vegetarian recipes, I came across one for hummus. It didn’t have turmeric in it but I improvised a little and came up with something that I think is pretty damn creative.

Ingredients for the hummus:

  • 2 (15 oz) cans of chickpeas (or garbanzo beans)
  • 3 or 4 garlic cloves
  • 1 tbsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp salt
  • ½ cup olive oil

Ingredients for the pita chips:

  • 1 pkg of pita pockets
  • Garlic powder
  • 3 tablespoons olive oil

You will need:

  • A food processor or blender!
  • An oven or toaster oven

chickpeas

To start, strain the chickpeas and rinse them with water. This will take off any liquids that are still clinging to the chickpeas from the cans.

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Measure out all of your ingredients and toss everything into the food processor. Pulse until the mixture is smooth. You may want to open the food processer intermittently and see how your hummus tastes. I found as I was making this that it was very experimental. In order to get the creamy texture I wanted I had to add just a little bit more olive oil. Feel free to be liberal with your measurements – you can’t really mess this up!

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After you’ve finished with your hummus, place it into a bowl. I prefer my hummus at room temperature but if you like it cooler, throw it in the fridge! To start on the pita chips, first preheat your oven or toaster oven to 350 degrees. Cut one pita pocket into 4 even triangles and peel apart each side. Lay them flat on tin foil on a baking sheet. You should then brush one side only with olive oil, and sprinkle garlic powder and salt over the pita. Toss them in the oven for approximately 5 minutes (maybe even less). I wouldn’t walk away from the oven because you want to take them out as soon as the edges turn golden brown. I burned the first batch!

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When they look about ready, take them out and let them cool. Then get ready to enjoy. You’ve just made homemade hummus and homemade pita chips! CONGRATS!!

*** serve with veggies or save for later to use as a spread for sandwiches!***

me

 

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Chicory month continues with another take on stuffed endive!

From Dish Nicole:

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Endive is a curious veggie.  One would think that is a lettuce when in fact it is part of the chicory family which includes bitter leafed vegetables such as radicchio or escarole.  Endive, not just for salads, takes on various forms of deliciousness and can be prepared in a multitude of ways.  I have had Belgian endive au gratin, in salads, soups and even stir-fry’s, all delicious.  Perhaps one of the best characteristics of endive is the way the leaves, when separated, create perfect cups for stuffing.  Stuffed endive seems to be a staple passed hors d’oeuvres at events.  Recently my pals were hosting a house warming party and I decided to stuff some endive and bring it over to share.  They were mess free and tasty if I do say so myself.

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Ingredients:

4 Belgian Endive Heads (there are about 8-10 leaves per head)

½ cup of gorgonzola cheese, crumbled

½ cup of dried cranberries chopped

½ cup chopped chives

2 tbsp olive oil

Salt and pepper

 

Wash and dry your endive and set aside.  Next you will want to dice up all of your other ingredients and mix in a large bowl adding the olive oil a little at a time while mixing.

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Taste and add the salt and pepper as needed.  You can prepare this mixture several hours before serving.  When you are ready to serve, separate the endive leaves and place on a platter, stuff and devour.

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While being an extremely easy recipe to make, the presentation is beautiful with all colors and textures and your friends will LOVE it!  At least mine did.

Endive!

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