Sharing a seriously fun love for food

Month: September 2018

Gingerbread

Gingerbread

These are the tastes and scents of fall – baked in a dark, rich mahogany cake. One whiff, one bite and your senses are filled with the beauty of this season!

My Mom always made gingerbread when the weather turned cool. The fragrance of the spices fill the air and baking this cake stirs her memory to life!

When we think of gingerbread, cookies are usually the first things that come to mind. Gingerbread dates back to the 1700s so it can surely be classified as vintage! Considered as both a cake and a quick bread, gingerbread has a slightly stout, almost robust undertone to it.

It’s made with many of the same ingredients as gingerbread cookies including molasses plus those vibrant spices – ground ginger and cinnamon. Buttermilk is used for a tender crumb and butter for the richness it adds to the cake.

When shopping for molasses you want dark molasses, not blackstrap molasses. Though similar in appearance, blackstrap is from the third step or third boil from sugar cane leaving it with a slightly bitter taste. You can typically find molasses alongside the honey and syrup in food markets. I keep it on hand for gingerbread but it also adds the perfect earthy note to French onion soup.

Gingerbread is a cake perfect for these early autumn days. Finish with a dollop of whipped cream to highlight those glorious flavors!

Gingerbread

½ cup butter, room temperature

½ cup sugar

1 extra-large egg

¾ cup molasses

1 cup buttermilk

2-1/4 cups flour

1 teaspoon baking powder

½ teaspoon kosher salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Whipped cream for serving

Beat the butter, sugar and the egg together on medium speed until light and fluffy, about 3 minutes.

Add the molasses and the buttermilk, then mix for about 2 minutes or until well blended.

Whisk the flour, baking powder, kosher salt, ginger and cinnamon together.

Using low speed, add the flour mixture about ½ cup at a time, mixing until the flour is just blended into the batter.

Pour the batter into a 9” square baking dish that has been greased and floured.

Bake in a 325-degree oven for 40 minutes or until the cake tests done.

Serve with a dollop of whipped cream!

Serves 8 to 10.

Gingerbread, courtesy of Preserving Good Stock

September 28, 2018
: Serves 8 to 10

These are the tastes and scents of fall - baked in a dark, rich mahogany cake. One whiff, one bite and your senses are filled with the beauty of this season!

By:

Ingredients
  • ½ cup butter, room temperature
  • ½ cup sugar
  • 1 extra-large egg
  • ¾ cup molasses
  • 1 cup buttermilk
  • 2-1/4 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Whipped cream for serving
Directions
  • Step 1 Beat the butter, sugar and the egg together on medium speed until light and fluffy, about 3 minutes.
  • Step 2 Add the molasses and the buttermilk, then mix for about 2 minutes or until well blended.
  • Step 3 Whisk the flour, baking powder, kosher salt, ginger and cinnamon together. Using low speed, add the flour mixture about ½ cup at a time, mixing until the flour is just blended into the batter.
  • Step 4 Pour the batter into a 9” square baking dish that has been greased and floured.
  • Step 5 Bake in a 325-degree oven for 40 minutes or until the cake tests done.
  • Step 6 Serve with a dollop of whipped cream!
BLT Bites on Black Pepper Cheese Biscuits

BLT Bites on Black Pepper Cheese Biscuits

BLT. That delightful combination of crispy bacon partnered with sweet tomatoes and fresh lettuce greens. It’s a tried and true classic sandwich. But if you tuck all that goodness inside tiny black pepper cheese biscuits, well that could be pretty wonderful!

This inspiration came when I picked up some gorgeous Campari tomatoes in the market. If you love tomatoes but haven’t tried these, you owe it to yourself to do so. Campari tomatoes are vine-ripened and though on the small side they are larger than the more commonly found cherry tomatoes. With summer officially over Campari tomatoes offer a garden fresh tomato taste most any season of the year.

Now let’s talk about those biscuits! Start with our tender, old-fashioned biscuits then toss in a generous amount of freshly cracked black pepper and a handful of both Parmesan and Fontina cheese.

Use a 1-1/2” biscuit cutter to create the perfect size for those luscious Campari tomatoes. Split those tender biscuits open then spread both sides with a dollop of real mayonnaise – then start stacking – first with a slice of tomato followed by crispy bacon and topped off with bit of greenery!

This biscuit recipe makes 32 small biscuits using a 1-1/2” cutter. If you have a smaller group you can easily cut the recipe in half – don’t worry about cutting the egg in half! You can also freeze the extra biscuits and have them on hand for a cheese board – they are fabulous with a touch of honey drizzled over them!

BLT bites are just the right size for appetizers or snacks, breakfast, brunch, dinner or lunch. An unexpected and delicious bite!

BLT Bites

32 black pepper cheese biscuits

¾ to 1 cup good mayonnaise, such as Duke’s

10 to 12 small tomatoes, rinsed and sliced, about 1/4 “ thick

16 to 18 slices of crispy bacon, each slice cut into 4 pieces

1 small bunch of mixed greens, about 2 to 3 cups

For the Biscuits:

2 cups flour

3 teaspoons baking powder

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

½ cup shortening

3/4 cup milk

1 extra-large egg

¾ cup shaved or shredded Fontina and Parmesan cheese, or your favorite cheese

In a medium mixing bowl whisk together the flour, baking powder, kosher salt and black pepper.

Add the shortening, cutting it into the flour mixture with a pastry knife until it looks like coarse meal.

Whisk the egg with the milk until it’s well combined. Pour the milk and egg into the flour mixture along with the cheese.

Stir gently with a wooden spoon, just until the wet and dry ingredients are mixed together. Turn the dough out into a lightly floured surface.

Dust your hands with flour and gather the dough together, then flatten into a disc for rolling. Roll the dough out until it is 1/2” thick.

Using a 1-1/2” biscuit cutter cut out the biscuits. Place them on a Silpat or parchment lined baking sheet, leaving about 1” to 2” between the biscuits. Gently reshape the scraps and finish cutting all the dough.

Bake at 450-degrees for 12 to 14 minutes or until the tops are golden brown. Do not over bake or the biscuits will be dry.

Makes about 32 biscuits.

To assemble the BLT bites:

Using a knife with a serrated edge gently cut the biscuits in half – they’re small and can be fragile! Spread mayonnaise on each side of the biscuit.

Place a slice of tomato on the bottom of a biscuit followed by 2 small pieces of bacon – or more if you’re so inclined! Then add a small bit of the mixed greens. Add the top of the biscuit and serve!

You can assemble these 3 to 4 hours ahead. Just keep them refrigerated in a tight container.

BLT Bites on Black Pepper Cheese Biscuits, courtesy of Preserving Good Stock

September 26, 2018
: Makes 32 BLT Biscuit Bites

BLT. That delightful combination of crispy bacon partnered with sweet tomatoes and fresh lettuce greens. It’s a tried and true classic sandwich. But tuck all that goodness inside tiny black pepper cheese biscuits and that’s pretty wonderful too!

By:

Ingredients
  • BLT Bites
  • 32 black pepper cheese biscuits
  • ¾ to 1 cup good mayonnaise, such as Duke’s
  • 10 to 12 small tomatoes, rinsed and sliced, about 1/4 “ thick
  • 16 to 18 slices of crispy bacon, each slice cut into 4 pieces
  • 1 small bunch of mixed greens, about 2 to 3 cups
  • For the Biscuits:
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup shortening
  • 3/4 cup milk
  • 1 extra-large egg
  • ¾ cup shaved or shredded Fontina and Parmesan cheese, or your favorite cheese
Directions
  • Step 1 For the biscuits:
  • Step 2 In a medium mixing bowl whisk together the flour, baking powder, kosher salt and black pepper.
  • Step 3 Add the shortening, cutting it into the flour mixture with a pastry knife until it looks like coarse meal.
  • Step 4 Whisk the egg with the milk until it’s well combined.
  • Step 5 Pour the milk and egg into the flour mixture along with the cheese. Stir gently with a wooden spoon, just until the wet and dry ingredients are mixed together.
  • Step 6 Turn the dough out into a lightly floured surface. Dust your hands with flour and gather the dough together, then flatten into a disc for rolling.
  • Step 7 Roll the dough out until it is 1/2” thick.
  • Step 8 Using a 1-1/2” biscuit cutter cut out the biscuits. Place them on a Silpat or parchment lined baking sheet, leaving about 1” to 2” between the biscuits.
  • Step 9 Gently reshape the scraps and finish cutting all the dough.
  • Step 10 Bake at 450-degrees for 12 to 14 minutes or until the tops are golden brown. Do not over bake or the biscuits will be dry.
  • Step 11 To assemble the BLT bites:
  • Step 12 Using a knife with a serrated edge gently cut the biscuits in half – they’re small and can be fragile!
  • Step 13 Spread mayonnaise on each side of the biscuit.
  • Step 14 Place a slice of tomato on the bottom of a biscuit followed by 2 small pieces of bacon – or more if you’re so inclined! Then add a small bit of the mixed greens. Add the top of the biscuit and serve!
  • Step 15 You can assemble these 3 to 4 hours ahead. Just keep them refrigerated in a tight container.
Pasta e Fagioli

Pasta e Fagioli

It’s been a wet weekend, temperatures are finally starting to cool and fall has officially arrived. Soup is the perfect meal to soothe the body and soul, getting us ready for the week ahead.

This is one of our favorite soups. The name says it all – Pasta e Fagioli – pasta and beans. It was originally known as a peasant soup because of its simple ingredients. But the flavors of this dish are rich and varied and it creates a meal worthy of serving to anyone!

Pasta e Fagioli is a simple soup to make. Start by sautéing pancetta with sweet onions, celery and garlic to create the first layer and lend a savory component. All four blend beautifully with the subtle sweetness of plum tomatoes, the tender beans and chicken stock. The soup is accented with a simplicity of seasoning – oregano, crushed red pepper flakes, kosher salt, freshly cracked black pepper and luscious pieces of Parmesan rind. Then tiny pieces of pasta plump up in this soup’s wonderful broth.

And though you can start with dried beans, canned hold their own in the gorgeous layers of taste and provide a subtle creaminess to the base.

You can make the soup up to the point of adding the pasta, then hold it or refrigerate it until you’re ready to serve. Once you add the pasta you’re only about 10 minutes to a heavenly finish.

Top with shaved Parmesan and Fontina cheese, sprinkle with fresh parsley and be prepared to indulge in bowl of comfort.

Pasta e Fagioli

1-1/2 tablespoons olive oil

4 ounces pancetta, chopped

1 medium onion, chopped – about 1 cup

1 – 2 stalks of celery, preferably the inner stalks with their leaves, chopped – about ½ cup

2 teaspoons chopped garlic, about 4 to 5 cloves

1-1/2 teaspoons dried oregano

¼ teaspoon crushed red pepper flakes

2 cans whole plum tomatoes, 14-ounces each

2 cans white, navy or cannellini beans, drained and rinsed once, 15-ounces each

6 to 8 cups chicken stock

2 pieces Parmesan cheese rinds, about 2”-3” x 4”-5”

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 teaspoon brown sugar, optional

1 teaspoon concentrated chicken base, preferably “Better Than Bouillon”

½ pound small pasta, such as ditalini

Fresh parsley for garnish

Grated or shaved Parmesan cheese, or a combination of Parmesan and Fontina cheese for serving

Heat the olive oil in a large stockpot over medium heat. Add the chopped pancetta and cook until the fat has rendered and the pancetta is starting to brown, about 7 to 8 minutes.

Stir in the chopped onion and celery. Continue cooking over medium heat, stirring occasionally until the onion is translucent and the vegetables are soft, about 7 to 10 minutes.

Add the chopped garlic along with the oregano and red pepper flakes. Cook for another 3 to 4 minutes until the garlic is soft and the oregano is fragrant.

Crush the tomatoes (Your hands are the perfect tool for this!) and add along with their juices, the beans, 6 cups of the chicken stock and the Parmesan rinds. Stir in the kosher salt, black pepper, brown sugar and chicken base.

Bring the soup to a boil then reduce the heat and simmer for at least 30 minutes. At this point you can either let the soup continue to simmer for an additional 30 to 45 minutes or refrigerate overnight. Stir in the pasta and cook for an additional 10 to 12 minutes or until the pasta is tender. Add the remaining chicken stock to suite your taste or reserve for reheating.

Ladle into bowls and top with grated or shaved Parmesan and Fontina cheese. Sprinkle chopped fresh parsley over the top and serve.

To reheat, add additional chicken stock to replace the stock soaked up by the cooked pasta. Warm over medium heat stirring frequently.

Some notes about a few of the ingredients. You can substitute the pancetta with bacon if needed. Pancetta is Italian bacon, found in the deli area of your food market. The flavor is different than that of traditional bacon and it does not render as much fat into the soup.

Parmesan rinds are a great addition to soups, sauces and stocks. They lend a subtle, slightly salty, nutty  flavor to your recipe. I find them in the deli area and always keep them in the freezer.

“Better Than Bouillon” is a must in your pantry. They have a wide variety – from chicken to turkey to vegetarian. I frequently add a small spoonful to my soups and stews for an added boost of flavor. You can find them in the food market with the broths and stocks.

Serves 6 generously.

Pasta e Fagioli, courtesy of Preserving Good Stock

September 24, 2018
: 6 generous servings

The name says it all - Pasta e Fagioli – pasta and beans. Though originally known as a peasant soup because of its simple ingredients, the flavors are so rich and varied it’s a meal worthy of serving to anyone!

By:

Ingredients
  • 1-1/2 tablespoons olive oil
  • 4 ounces pancetta, chopped
  • 1 medium onion, chopped – about 1 cup
  • 1 – 2 stalks of celery, preferably the inner stalks with their leaves, chopped – about ½ cup
  • 2 teaspoons chopped garlic, about 4 to 5 cloves
  • 1-1/2 teaspoons dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 2 cans whole plum tomatoes, 14-ounces each
  • 2 cans white, navy or cannellini beans, drained and rinsed once, 15-ounces each
  • 6 to 8 cups chicken stock
  • 2 pieces Parmesan cheese rinds, about 2”-3” x 4”-5”
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon brown sugar, optional
  • 1 teaspoon concentrated chicken base, preferably “Better Than Bouillon”
  • ½ pound small pasta, such as ditalini
  • Fresh parsley for garnish
  • Grated or shaved Parmesan cheese, or a combination of Parmesan and Fontina cheese for serving
Directions
  • Step 1 Heat the olive oil in a large stockpot over medium heat. Add the chopped pancetta and cook until the fat has rendered and the pancetta is starting to brown, about 7 to 8 minutes.
  • Step 2 Stir in the chopped onion and celery. Continue cooking over medium heat, stirring occasionally until the onion is translucent and the vegetables are soft, about 7 to 10 minutes.
  • Step 3 Add the chopped garlic along with the oregano and red pepper flakes. Cook for another 3 to 4 minutes until the garlic is soft and the oregano is fragrant.
  • Step 4 Crush the tomatoes (Your hands are the perfect tool for this!) and add along with their juices, the beans, 6 cups of the chicken stock and the Parmesan rinds. Stir in the kosher salt, black pepper, brown sugar and chicken base.
  • Step 5 Bring the soup to a boil then reduce the heat and simmer for at least 30 minutes. At this point you can either let the soup continue to simmer for an additional 30 to 45 minutes or refrigerate overnight.
  • Step 6 Stir in the pasta and cook for an additional 10 to 12 minutes or until the pasta is tender. Add the remaining chicken stock to suite your taste or reserve for reheating.
  • Step 7 Ladle the soup into bowls and top with grated or shaved Parmesan and Fontina cheese. Sprinkle chopped fresh parsley over the top and serve.
  • Step 8 To reheat, add additional chicken stock to replace the stock soaked up by the cooked pasta. Warm over medium heat stirring frequently.
  • Step 9 Some notes about a few of the ingredients. You can substitute the pancetta with bacon if needed. Pancetta is Italian bacon, found in the deli area of your food market. The flavor is different than that of traditional bacon and it does not render as much fat into the soup.
  • Step 10 Parmesan rinds are a great addition to soups, sauces and stocks. They lend a subtle, slightly salty, nutty flavor to your recipe. I find them in the deli area and always keep them in the freezer.
  • Step 11 “Better Than Bouillon” is a must in your pantry. They have a wide variety – from chicken to turkey to vegetarian. I frequently add a small spoonful to my soups and stews for an added boost of flavor. You can find them in the food market with the broths and stocks.
Chocolate Fudge Cakes

Chocolate Fudge Cakes

Gooey nuggets of chocolate goodness. Is it a cake, is it a brownie or is it a confection? Who knows and really who cares – they’re just so good!

Chocolate cake has always held a prominent place in our family. My Dad was born and raised on the family ranch by his parents, his grandparents and his aunt and uncle. He frequently told the story of his grandmother’s willingness to make him a chocolate cake anytime he asked. I admit, I did similar for Emily and would easily be persuaded to do so now.

This is a ridiculously easy recipe. In this season of tailgating, entertaining and impromptu get-togethers these mini cakes are the perfect treat. They’re made with a short list of ingredients starting with butter, chocolate, and pecans – so far, so good! Add some baking basics – flour and sugar – then richness from eggs and that beautiful note of pure vanilla extract to highlight all the flavors.

These little cakes come together quickly and in no time you’ve got a batch of perfect bites of chocolate heaven!

With a grandson on the horizon in our family I’m gathering all my chocolate cake recipes. This grandson of ours will always have chocolate cake!

Chocolate Fudge Cakes

1 cup butter

¾ cup dark or bittersweet chocolate chips – 5 ounces

1 cup chopped toasted pecans

1-3/4 cup sugar

1 cup flour

4 extra large eggs, room temperature

1 teaspoon pure vanilla extract

Powdered sugar for dusting, optional

Melt the butter with the chocolate chips in the top of a double boiler over medium heat, stirring frequently to keep the chocolate from scorching, about 5 minutes..

Once the butter and chocolate have melted stir in the toasted pecans.

In a large mixing bowl whisk the sugar and the flour together.

Add the eggs and whisk until the batter is smooth and well blended, about 30 seconds.

Pour in the melted butter and chocolate then whisk together. Stir in the vanilla extract.

Line 22 to 24 regular size muffin cups with parchment or paper liners. Using a large ice cream scoop or spoon, fill each cup about ¾ full.

Bake at 325-degrees for 30 minutes. Check the cakes after 25 minutes, a toothpick should come out clean when they’re done (a few crumbs are okay!) They should still be soft and fudgy in the center. Don’t over bake! Store the cakes in an airtight container and if you have any leftovers, refrigerate to extend their shelf life.

For fun, dust with powdered sugar and a bit of ice cream doesn’t hurt!

Note: If you don’t have a double boiler you can set a heatproof bowl over a pan of simmering water. Take care – the bowl will get hot!

Chocolate Fudge Cakes, courtesy of Preserving Good Stock

September 21, 2018
: 22 to 24 small cakes

Gooey nuggets of chocolate goodness. Is it a cake, is it a brownie or is it a confection? Who knows and really who cares – they’re just so good!

By:

Ingredients
  • 1 cup butter
  • ¾ cup dark or bittersweet chocolate chips - 5 ounces
  • 1 cup chopped toasted pecans
  • 1-3/4 cup sugar
  • 1 cup flour
  • 4 extra large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Powdered sugar for dusting, optional
Directions
  • Step 1 Melt the butter with the chocolate chips in the top of a double boiler over medium heat, stirring frequently to keep the chocolate from scorching – about 5 minutes.
  • Step 2 Once the butter and chocolate have melted stir in the toasted pecans.
  • Step 3 In a large mixing bowl whisk the sugar and the flour together.
  • Step 4 Add the eggs and whisk until the batter is smooth and well blended, about 30 seconds.
  • Step 5 Pour in the melted butter and chocolate mixture then whisk together. Stir in the vanilla extract.
  • Step 6 Line 22 to 24 regular size muffin cups with parchment or paper liners. Using a large ice cream scoop or spoon, fill each cup about ¾ full.
  • Step 7 Bake at 325-degrees for 30 minutes. Check the cakes after 25 minutes, a toothpick should come out clean when they’re done (a few crumbs are okay!) They should still be soft and fudgy in the center. Don’t over bake!
  • Step 8 Dust with powdered sugar and a bit of ice cream doesn’t hurt!
  • Step 9 Note: If you don’t have a double boiler you can set a heatproof bowl over a pan of simmering water. Take care – the bowl will get hot!
Salmon Mousse with Sour Cream Cucumber Sauce

Salmon Mousse with Sour Cream Cucumber Sauce

Take tender, flaked salmon and gently blend it into a lightly spiced sauce. Top with a crisp, bright sour cream cucumber sauce. It’s an easy yet elegant appetizer that’s perfect with a glass of wine on an early fall day.

Many social gatherings come with the arrival of fall. I’ve been dusting off old recipes and salmon mousse is always a favorite. Plus it’s a wonderful way to make use of leftover salmon which I happen to have!

Salmon Mousse starts with freshly cooked salmon – flaked and  folded into a delicate, creamy sauce. This luscious sauce has a very subtle undertone of spice from cracked black pepper, dry mustard and cayenne pepper.

Top the mousse with a refreshing sauce made with loads of fresh cucumbers, sour cream, sweet onion, freshly squeezed lemon juice, white wine vinegar and just a touch of white pepper.

Cook your own salmon or pick some up from your fishmonger. The cucumber sauce is also wonderful drizzled over roasted chicken or on top of a Mediterranean salad! This recipe makes a generous amount. The salmon mousse keeps for about 4 days and the sour cream cucumber sauce will keep for a week – well chilled. Serve on toasted baguettes or crisp crackers.

Pull out a chilled bottle of your favorite white wine and share this delightful appetizer with a special friend or two!

For the Salmon Mousse

1 teaspoon kosher salt, or to taste

¼ teaspoon freshly cracked black pepper

1-1/2 teaspoons sugar

½ teaspoon flour

1 teaspoon dry mustard

¼ teaspoon cayenne pepper

2 egg yolks

1-1/2 tablespoons melted butter, cooled

¾ cup half and half

¼ cup white wine vinegar

2-1/4 teaspoons Knox unflavored gelatin – 1 package, .25 ounces, dissolved in 2 tablespoons cold water

3 to 3-1/2 cups cooked salmon, flaked – about 1-1/2 pounds

Whisk together the kosher salt, black pepper, sugar, flour, dry mustard and cayenne pepper.

Place a double boiler over medium heat. When the water is simmering add the butter. Once the butter has melted add the egg yolks, the half and half and wine vinegar, whisking until it’s smooth.

Stir in the dry ingredients and continue cooking, whisking frequently until the sauce has thickened slightly, about 20 minutes.

Stir in the gelatin and whisk until it has completely dissolved in the sauce. In a large mixing bowl, combine the cooked salmon with the sauce, folding to combine.

Pour the mousse into a mold or serving bowl and refrigerate at least 4 hours or until well chilled.

If you’re using a mold let the salmon mousse set up overnight. To remove the mousse from the mold, loosen the edges of the salmon mousse with the tip of a sharp knife. Place a serving plate on top of the mold and flip the mousse over onto the plate. Lay a warm, slightly damp towel over the mold for just a few minutes until it releases.

Note: If you don’t have a double boiler, set a heatproof bowl over a pan of simmering water. Take care – it will get hot!

Serve with Sour Cream Cucumber Sauce.

For the Sour Cream Cucumber Sauce

1 cup sour cream

1 tablespoon white wine vinegar

1-1/2 tablespoons fresh lemon juice

1 teaspoon sugar

¼ teaspoon white pepper

¾ teaspoon kosher salt, or to taste

½ cup grated sweet onion

1 to 2 large cucumbers, peeled, seeded and finely chopped, 2 cups

In a small bowl, whisk together the sour cream, wine vinegar, lemon juice, sugar, white pepper, kosher salt and grated onion.

Add the chopped cucumber and stir until the sauce is smooth.

Refrigerate until well chilled, about 3 to 4 hours.

Salmon Mousse with Sour Cream Cucumber Sauce, courtesy of Preserving Good Stock

September 19, 2018
: 10 to 12 as an appetizer

Tender, flaky salmon gently blended into a lightly spiced sauce. Topped with a crisp, bright sour cream cucumber sauce. It’s an easy yet elegant appetizer that’s perfect with a glass of wine or a cocktail!

By:

Ingredients
  • For the Salmon Mousse:
  • 1 teaspoon kosher salt, or to taste
  • ¼ teaspoon freshly cracked black pepper
  • 1-1/2 teaspoons sugar
  • ½ teaspoon flour
  • 1 teaspoon dry mustard
  • ¼ teaspoon cayenne pepper
  • 2 egg yolks
  • 1-1/2 tablespoons melted butter, cooled
  • ¾ cup half and half
  • ¼ cup white wine vinegar
  • 2-1/4 teaspoons Knox unflavored gelatin – 1 package, .25 ounces, dissolved in 2 tablespoons cold water
  • 3 to 3-1/2 cups cooked salmon, flaked – about 1-1/2 pounds
  • For the Sour Cream Cucumber Sauce:
  • 1 cup sour cream
  • 1 tablespoon white wine vinegar
  • 1-1/2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • ¼ teaspoon white pepper
  • ¾ teaspoon kosher salt, or to taste
  • ½ cup grated sweet onion
  • 1 to 2 large cucumbers, peeled, seeded and finely chopped, 2 cups
Directions
  • Step 1 For the Salmon Mousse:
  • Step 2 Whisk together the kosher salt, black pepper, sugar, flour, dry mustard and cayenne pepper.
  • Step 3 Place a double boiler over medium heat. When the water is simmering add the butter.
  • Step 4 Once the butter has melted add the egg yolks, the half and half and wine vinegar, whisking until it’s smooth.
  • Step 5 Stir in the dry ingredients and continue cooking, whisking frequently until the sauce has thickened slightly, about 20 minutes.
  • Step 6 Stir in the gelatin and whisk until it has completely dissolved in the sauce.
  • Step 7 In a large mixing bowl, combine the cooked salmon with the sauce, folding to combine.
  • Step 8 Pour the mousse into a mold or serving bowl and refrigerate at least 4 hours or until well chilled.
  • Step 9 If you’re using a mold let the salmon mousse set up overnight. To remove the mousse from the mold, loosen the edges of the salmon mousse with the tip of a sharp knife. Place a serving plate on top of the mold and flip the mousse over onto the plate. Lay a warm, slightly damp towel over the mold for just a few minutes until it releases.
  • Step 10 The Salmon Mousse keeps 3 to 4 days well chilled.
  • Step 11 Note: If you don’t have a double boiler, set a heatproof bowl over a pan of simmering water. Take care – it will get hot!
  • Step 12 Serve with Sour Cream Cucumber Sauce.
  • Step 13 For the Sour Cream Cucumber Sauce:
  • Step 14 In a small bowl, whisk together the sour cream, wine vinegar, lemon juice, sugar, white pepper, kosher salt and grated onion.
  • Step 15 Add the chopped cucumber and stir until the sauce is smooth.
  • Step 16 Refrigerate until well chilled, about 3 to 4 hours.
Roasted Salmon with Leeks and Sweet Onion

Roasted Salmon with Leeks and Sweet Onion

Roasted salmon nestled under a bed of tender leeks and sweet onion with just a touch of citrus. The result – a fish that is tender, flaky and full of luscious flavor.

There was a time the engineer told me he didn’t care for salmon. But having been raised by a Mom who expected her kids to eat what she prepared, I forged ahead. I made it, he ate it – and he liked it! What I typically find with the engineer, he “thinks” he doesn’t like a food yet has never even tried it. How is that even possible? Well, that’s another discussion.

We’ve all encountered fish that was dry and bland. The culprit is almost always the same whether cooking meat, poultry or fish. Overcooking plus little to no seasoning. I have several favorite methods of cooking salmon. Two are perfect for cooking smaller or individual portions – pan roasted involving a quick sear and the other is en papillote – cooked in parchment paper. This is my go to method when cooking a whole salmon fillet. A few more steps and a longer cooking time, but the results are worth it.

The delicate taste of salmon is beautifully highlighted by simply seasoning with kosher salt and freshly cracked pepper. Then the whole fillet is roasted under a bed of sautéed leeks and sweet onion with the notes of lemon, orange and a touch of fresh thyme, keeping the fish moist while adding a subtle savory component.

The cooking time will vary a bit depending on the thickness of the fillet. Checking the internal temperature of 145-degrees with an instant read thermometer will ensure your fish is cooked to perfection.

 

 

No worries if you have leftovers – this salmon is delectable served cold in a fresh salad and makes a great salmon mousse!

Roasted Salmon with Leeks and Sweet Onion

1 whole salmon fillet, about 3 pounds

1 teaspoon kosher salt, or to taste – divided

1/2 teaspoon freshly cracked black pepper, or to taste – divided

1 tablespoon butter

2 tablespoons olive oil

2 large leeks, white and light green portion, thoroughly cleaned* and sliced – about 3 cups

1 large sweet onion, chopped – about 2-1/2 cups

Zest of 1 orange, about ¾ teaspoon

Juice of 1 orange, about 1/3 cup

Zest of 1 lemon, about ¼ teaspoon

1 teaspoon fresh thyme leaves

1 orange, sliced

1 lemon, sliced

6 – 8 sprigs of fresh thyme

About 20 minutes before cooking, sprinkle the fleshy side of the salmon with ½ teaspoon of the kosher salt and ¼ teaspoon of the pepper. Let the salmon rest at room temperature for about 20 minutes.

In a heavy roasting pan that has been lightly sprayed with a cooking spray, melt the butter with the olive oil over medium heat. Add the leeks and the onion and sauté until the vegetables are very tender and translucent, about 12 to 15 minutes.

Add the remaining kosher salt and pepper along with the orange zest, orange juice, lemon zest and thyme leaves. Cook for about 5 minutes.

Remove the pan from the heat. Move the leeks and onions to the side of the pan and place the salmon in the pan, skin side down. Spoon the leeks and onions over the salmon covering it completely.

Top with the orange slices, lemon slices and the sprigs of fresh thyme.

Roast in a 425-degree oven for about 45 to 50 minutes or until the thickest part of the salmon reaches an internal temperature of 145-degrees and flakes easily. The time will vary depending on the thickness of the salmon. If the fillet is on the thinner side check at 35 minutes.

*Cleaning leeks is an important step. As the leaves push up through the ground they capture a lot of dirt along the way. To clean, cut the dark green leaves down to the light green part of the leek. Then cut an “X” about 3” to 4” from the leaves down towards the bulb. Place the leeks cut side down in a large measuring cup or bowl filled with cold water. Let them soak for about 20 minutes to let the leeks open up a bit. Rinse the leeks under cold running water to make sure all the dirt is removed.

Roasted Salmon with Leeks and Sweet Onion, courtesy of Preserving Good Stock

September 17, 2018
: 6 generous portions

Roasted, nestled under a bed of tender leeks and sweet onion with just a touch of citrus. The result – salmon that is tender, flaky and full of luscious flavor.

By:

Ingredients
  • 1 whole salmon fillet, about 3 pounds
  • 1 teaspoon kosher salt, or to taste - divided
  • 1/2 teaspoon freshly cracked black pepper, or to taste - divided
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 large leeks, white and light green portion, thoroughly cleaned* and sliced – about 3 cups
  • 1 large sweet onion, chopped – about 2-1/2 cups
  • Zest of 1 orange, about ¾ teaspoon
  • Juice of 1 orange, about 1/3 cup
  • Zest of 1 lemon, about ¼ teaspoon
  • 1 teaspoon fresh thyme leaves
  • 1 orange, sliced
  • 1 lemon, sliced
  • 6 - 8 sprigs of fresh thyme
Directions
  • Step 1 About 20 minutes before cooking, sprinkle the fleshy side of the salmon with ½ teaspoon of the kosher salt and ¼ teaspoon of the pepper. Let the salmon rest at room temperature for about 20 minutes.
  • Step 2 In a heavy roasting pan that has been lightly sprayed with a cooking spray, melt the butter with the olive oil over medium heat. Add the leeks and the onion and sauté until the vegetables are very tender and translucent, about 12 to 15 minutes.
  • Step 3 Add the remaining kosher salt and pepper along with the orange zest, orange juice, lemon zest and the thyme leaves. Cook for about 5 minutes.
  • Step 4 Remove the pan from the heat. Move the leeks and onions to the side of the pan and place the salmon in the pan, skin side down.
  • Step 5 Spoon the leeks and onions over the salmon covering it completely. Top with the orange slices, lemon slices and the sprigs of fresh thyme.
  • Step 6 Roast in a 425-degree oven for about 45 to 50 minutes or until the thickest part of the salmon reaches an internal temperature of 145-degrees and flakes easily. The time will vary depending on the thickness of the salmon. If the fillet is on the thinner side check at 35 minutes.
  • Step 7 *Cleaning leeks is an important step. As the leaves push up through the ground they capture a lot of dirt along the way. To clean, cut the dark green leaves down to the light green part of the leek. Then cut an “X” about 3” to 4” from the leaves down towards the bulb. Place the leeks cut side down in a large measuring cup or bowl filled with cold water. Let them soak for about 20 minutes to let the leeks open up a bit. Rinse the leeks under cold running water to make sure all the dirt is removed.
Baked Eggs in Puff Pastry Shells

Baked Eggs in Puff Pastry Shells

It’s the weekend and a perfect time for a leisurely brunch. So heat up the oven – we’re making creamy, cheesy eggs baked in crisp, flaky puff pastry shells!

I’m always looking for ideas to add to my brunch menus – in particular, finding an easy but fun way to prep and serve eggs. I frequently bake eggs for brunch using ramekins or muffin tins. Strolling the aisles in the market recently I stopped to grab a package or two of puff pastry – you should always have some on hand! Sitting nearby were the puff pastry shells and decided they should come home with me as well.

Working with puff pastry is such a great way to create a tender, elegant crust for both sweet and savory dishes. While looking for a new vessel to use when baking eggs, I decided to give the pastry shells a try. After tweaking a few ingredients and a couple of details, the puff pastry shells proved to be an excellent nest for the eggs !

The simplicity highlights the delicate taste and texture of the eggs. The crisp shells provide a delightful baking cup for the eggs. They’re topped with a pinch of kosher salt and freshly cracked black pepper, along with a touch of cream and a blend of shaved Parmesan and Fontina cheese.

Though I typically use extra-large eggs, I use large eggs for this dish. This leaves ample room in the pastry shell for the egg, the cream and the cheese. Quick tip – crack the eggs inside a small dish then transfer to the pastry shells. Then if you end up with an eggshell trailing behind, you don’t have to dig it out of the delicate puff pastry! And you can make one, two or a dozen – tailor the recipe to your crowd size.

Creamy, cheesy, crispy – an easy way to a beautiful and delicious brunch! And the top makes the perfect bite-sized biscuit bite!

Baked Eggs in Puff Pastry Shells

1 package puff pastry shells, 6 shells – frozen

6 large eggs

6 teaspoons cream

¼ to ½ teaspoon kosher salt, or to taste

¼ to ½ teaspoon freshly cracked black pepper, or to taste

¼ cup shave or grated cheese, Parmesan and Fontina or your favorite

Preheat the oven to 425-degrees. Place the frozen pastry shells on a non-stick rimmed baking sheet, or one that has been lined with parchment paper. Break the shells apart. You can bake all six in the package, or just one or two. Wrap the remaining unbaked shells and pop them bake in the freezer.

Bake in the preheated oven for 18 to 20 minutes until puffed and golden. Remove the shells from the oven and lower the temperature to 375-degrees. Using a sharp knife, cut around the tops from the shells to loosen them. Take a fork to lift and gently remove the tops; set them aside. Remove any loose dough from the bottom of the pastry shell.

Place an egg inside each pastry shell. Top each with one teaspoon of cream, a sprinkling of kosher salt and pepper and about 2 teaspoons of the shaved cheese.

Cover loosely with foil and bake in a 375-degree oven for 15 minutes. Then remove the foil and lay the reserved pastry tops directly on the baking sheet to crisp them. Continue baking uncovered for an additional 3 to 5 minutes. You want the whites of the eggs set but still soft.

Tip: Crack the eggs in a separate dish then place them into the pastry shells. Then if you happen to have a piece eggshell you’re not wrestling it out of the delicate pastry shell!

Baked Eggs in Puff Pastry Shells, courtesy of Preserving Good Stock

September 14, 2018
: 6 baked eggs

Creamy, cheesy, crispy - an easy way to a beautiful and delicious brunch!

By:

Ingredients
  • 1 package puff pastry shells, 6 shells – frozen
  • 6 large eggs
  • 6 teaspoons cream
  • ¼ to ½ teaspoon kosher salt, or to taste
  • ¼ to ½ teaspoon freshly cracked black pepper, or to taste
  • ¼ cup shave or grated cheese, Parmesan and Fontina or your favorite
Directions
  • Step 1 Preheat the oven to 425-degrees. Place the frozen pastry shells on a non-stick rimmed baking sheet, or one that has been lined with parchment paper. Break the shells apart. You can bake all six in the package, or just one or two. Wrap the remaining unbaked shells and pop them bake in the freezer. Bake in the preheated oven for 18 to 20 minutes until puffed and golden.
  • Step 2 Remove the shells from the oven and lower the temperature to 375-degrees. Using a sharp knife, cut around the tops from the shells to loosen them. Take a fork to lift and gently remove the tops and set them aside. Remove any loose dough from the bottom of the pastry shell.
  • Step 3 Place an egg inside each pastry shell. Top each with one teaspoon of cream, a sprinkling of kosher salt and pepper and about 2 teaspoons of the shaved cheese.
  • Step 4 Cover loosely with foil and bake in a 375-degree oven for 15 minutes.
  • Step 5 Remove the foil and lay the reserved pastry tops directly on the baking sheet to crisp them. Continue baking uncovered for an additional 3 to 5 minutes. You want the whites of the eggs set but still soft.
  • Step 6 Tip: Crack the eggs in a separate dish then place them into the pastry shells. Then if you happen to have a piece eggshell you’re not wrestling it out of the delicate pastry shell!
Bakin’ Bacon

Bakin’ Bacon

I’m certain there are people in the world who don’t like bacon, but I’ve yet to meet them. So for the rest of us, this is ultimate in making bacon! Topped with freshly cracked black pepper, sweetened or spiced!

I’ve been cooking bacon this way for years. I touched on this method in the early years of our blog but I’m asked about it frequently so felt it was worthy of an update. There are several advantages for cooking bacon in the oven. First, it’s a great way to handle a large batch which is a frequent need when we all get together. Then there’s the cleanup. Though you might have some spatter in the oven it’s minimal compared to the mess that comes from frying. But most importantly – you can season to your heart’s content. Add any and all the spices and flavors you want to each individual slice.

Some of our favorites include freshly cracked black pepper plus a sprinkling of brown sugar for the sweet and savory route. Add if you like a bit of spice, add a dash of honey chipotle or cayenne pepper. Then if you want to get really rich – brush on some maple syrup. The result is bacon that’s perfect for breakfast or brunch, but also makes a great unexpected appetizer or a delightful addition to your Bloody Mary!

When buying bacon there are several great products on the market. One of my “go to” picks is Pederson’s Natural Farms. Their meats are free from any growth hormones or antibiotics and they use only natural seasonings. Two delicious bacons include their Uncured Applewood Smoked Bacon and the Uncured Cherry Smoked Bacon. Plus, they’re from the Lone Star State and that’s always a great thing!

To prepare bacon in the oven there’s a few tools you’ll need on hand. A large rimmed baking sheet – also referred to as a “half sheet pan” – lined with heavy-duty foil for easy cleanup. Plus a sturdy wire rack – the type typically used for cooling breads and cookies. Spray the rack with a bit of cooking spray which also helps when it’s time to do the dishes.  And that’s it!

This is way too easy not to do – customize a batch for your bacon lovers!

Baked Bacon

Adjust the number of  slices depending on the amount of bacon you need – 10 slices fit easily on a large wire rack.

10 slices thick slice bacon

1 to 2 teaspoons freshly cracked black pepper, or to taste

Use one or more optional toppings to suit your taste:

1 tablespoon Brown sugar

¼ teaspoon Honey chipotle spice or cayenne pepper

2 tablespoons Maple syrup

Line a large rimmed baking sheet – about 18” x 13” – with heavy-duty foil. Place a full size wire rack – about 17” x 12” – over the top of the baking sheet. Lightly spray the wire rack with a cooking spray. Lay the bacon strips across the wire rack. Season each slice with cracked black pepper.

Sprinkle or brush on any additional toppings you want to use.

Bake in a 400-degree oven for 15 to 20 minutes, or until the bacon is crispy. Cooking time will vary depending on the thickness of the bacon and your desired crispiness.

Baked Bacon, courtesy of Preserving Good Stock

September 12, 2018
: 10 slices

This is ultimate in making bacon! Topped with freshly cracked black pepper, sweetened or spiced - you pick!

By:

Ingredients
  • Adjust the number of slices depending on the amount of bacon you need - 10 slices fit easily on a large wire rack.
  • 10 slices thick sliced bacon
  • 1 to 2 teaspoons freshly cracked black pepper, or to taste
  • Use one or more optional toppings to suit your taste:
  • 1 tablespoon Brown sugar
  • ¼ teaspoon Honey chipotle spice or cayenne pepper
  • 2 tablespoons Maple syrup
Directions
  • Step 1 Line a large rimmed baking sheet – about 18” x 13” – with heavy-duty foil. Place a full size wire rack – about 17” x 12” – over the top of the baking sheet. Lightly spray the wire rack with a cooking spray.
  • Step 2 Lay the bacon strips across the wire rack and season each slice with cracked black pepper.
  • Step 3 Sprinkle or brush on any additional toppings you want to use.
  • Step 4 Bake in a 400-degree oven for 15 to 20 minutes, or until the bacon is crispy. Cooking time will vary depending on the thickness of the bacon and your desired crispiness.
Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

This classic cookie doesn’t often get the respect it deserves. When done right, it’s a bite of goodness that’s slightly chewy with a crisp edge and a gentle warmth of ground cinnamon.

For all the years that Emily was in school I was a working Mom. So doing something special to slide into her lunchbox was my way of letting her know I was thinking of her throughout the day. Many weekends we spent baking cookies and this is one of the recipes that made the rounds numerous times.

These vintage cookies are loaded with oats, sweetened with both granulated and dark brown sugars and luscious plump, golden raisins. Pops of flavor from pure vanilla extract and a heaping amount of spice from cinnamon push these oatmeal cookies into the category of irresistible!

Oatmeal Raisin Cookies are fast and so easy to make. This recipe makes dozens of cookies, enough to satisfy a hungry crew. The dough will keep in the fridge for about 5 days so you can spread the baking time out or you can flash-freeze them. Either way you can have them on hand for any cookie emergency!

Use old-fashioned oats, not instant or steel cut oats. The texture of old-fashioned oats will blend perfectly into the dough leaving behind a nutty quality. And the raisins are certainly optional, but before you leave them out give them a try. I use golden raisins instead of the darker, more common raisins.

They all but disappear in the cookies adding a subtle chewiness and a delightful note of flavor – it’s really worth tossing them into the mix!

Whip up a batch for your favorite kid – no matter how old they are!

Oatmeal Raisin Cookies

2 cups flour

1 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 cup dark brown sugar, packed for measuring

1 cup sugar

2 extra-large eggs

2 tablespoons water

2 teaspoons pure vanilla extract

1 cup vegetable shortening

3 cups uncooked rolled oats – not instant

1 cup golden raisins

Whisk the flour together with the kosher salt, baking powder, baking soda and cinnamon.

In a large mixing bowl, blend the sugars together then add the flour mixture and combine until well mixed about 1 minute. Add the eggs, water vanilla extract and shortening.

Beat on medium speed until the dough is smooth, about 1 to 2 minutes.

Using low speed, stir in the oats and the raisins and beat for about 1 minute or just until the oats and raisins are mixed into the dough.

Using a small ice cream scoop or teaspoon, measure out rounds of dough onto a Silpat or parchment lined baking sheet, leaving about 2” between cookies. Use a larger scoop if you want a bigger cookie.

Bake in a 350-degree oven for 12 to 13 minutes, just until the dough no longer looks wet and the edges start to turn golden.

Let the cookies cool on the baking sheet for about 5 minutes until they’re cool enough to handle, then transfer them to a wire rack to finish cooling.

For a crispier cookie, bake an additional 2 to 3 minutes and for a thicker, softer cookie chill the dough balls for about 15 minutes before baking. To freeze cookie dough, scoop the dough into rounds and place them on a rimmed baking sheet. Freeze until firm, about 2 hours. Then bag the frozen cookie dough balls until ready to bake. No need to thaw before baking.

Oatmeal Raisin Cookies, courtesy of Preserving Good Stock

September 10, 2018
: 4 to 5 dozen cookies

This classic cookie doesn’t often get the respect it deserves. When done right, it’s a bite of goodness that’s slightly chewy with a crisp edge and a gentle warmth of ground cinnamon.

By:

Ingredients
  • 2 cups flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 cup dark brown sugar, packed for measuring
  • 1 cup sugar
  • 2 extra-large eggs
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1 cup vegetable shortening
  • 3 cups uncooked rolled oats – not instant
  • 1 cup golden raisins
Directions
  • Step 1 Whisk the flour together with the kosher salt, baking powder, baking soda and cinnamon.
  • Step 2 In a large mixing bowl, blend the sugars together then add the flour mixture and combine until well mixed about 1 minute.
  • Step 3 Add the eggs, water vanilla extract and shortening and beat on medium speed until the dough is smooth, about 1 to 2 minutes.
  • Step 4 Using low speed, stir in the oats and the raisins and beat for about 1 minute or just until the oats and raisins are mixed into the dough.
  • Step 5 Using a small ice cream scoop or teaspoon, measure out rounds of dough onto a Silpat or parchment lined baking sheet, leaving about 2” between cookies. Use a larger scoop if you want a bigger cookie.
  • Step 6 Bake in a 350-degree oven for 12 to 13 minutes, just until the dough no longer looks wet and the edges start to turn golden.
  • Step 7 Let the cookies cool on the baking sheet for about 5 minutes until they’re cool enough to handle, then transfer them to a wire rack to finish cooling.
  • Step 8 For a crispier cookie, bake an additional 2 to 3 minutes and for a thicker, softer cookie chill the dough balls for about 15 minutes before baking.
  • Step 9 To freeze cookie dough, scoop the dough into rounds and place them on a rimmed baking sheet. Freeze until firm, about 2 hours. Then bag the frozen cookie dough balls until ready to bake. No need to thaw before baking.
Corn Relish

Corn Relish

The season for summer corn is winding down and I can’t let it go without a batch of corn relish. Tangy and sweet with a kick of heat!

Corn relish is a fun twist in the world of condiments! It’s perfect on hot dogs or burgers and wonderful served alongside roasted fish or pork. Loaded with flavor and crunch, this colorful relish begins with sweet red onion, sautéed with red and green bell peppers then just a subtle touch of heat from poblano peppers.

Toss in both dill seed and mustard seed for those classic relish notes along with a splash of a familiar tang from apple cider vinegar.

The star is of course the corn. Though you can use frozen corn, fresh is always best. Roast the fresh corn in the husk to bring out the sweet summer flavor tucked away in those crisp kernels. Then cut the corn from the cob, scraping any bits remaining with the back of your knife. And a quick and easy plus less messy way to remove the corn from the cob – lay the corn flat on a cutting board then slice the kernels from the cob.

A bit of chopping, a little cooking and you’re all set. This bright and refreshing relish is quick and easy making it perfect for a late summer treat for you-  and enough to share with a friend!

Corn Relish

6 to 7 ears of roasted corn, about 4 cups

¼ cup sugar

1 teaspoon kosher salt

2 tablespoons butter

1/3 finely chopped poblano peppers, about 1 large pepper

1 cup chopped green bell pepper, about 1 large pepper

1 cup chopped red bell pepper, about 1 large pepper

1 cup chopped red onion, about 1 small onion

1 tablespoon dill seed

1 tablespoon mustard seed

1 teaspoon freshly cracked black pepper

¾ cup apple cider vinegar

Place the roasted corn in a large bowl. Add the sugar and salt, stirring to mix well.

In a shallow stockpot or deep skillet, melt the butter over medium heat. Add the poblano peppers along with the red and green bell peppers.

Cook for about 3 to 5 minutes then add the chopped red onion and the dill seed, mustard seed and the black pepper.

Continue cooking until the peppers and onion are just starting to become tender, about 7 to 8 minutes. Stir in the roasted corn and cook for an additional 3 minutes. Pour in the cider vinegar, bring to a boil and cook for about 5 minutes.

For best flavor, refrigerate for 24 hours before serving, stirring periodically or if in jars, turning them occassionally.

To roast the corn:

Rinse the outside of the cornhusk and trim the silk off the end of the ears of corn. Place the corn directly on the oven rack and roast in at 350-degree for 30 minutes.

Once the roasted corn is cool enough to handle, remove the husks and the silk. Lay the corn flat on a large cutting board and slice the corn from the cob. Then holding the cob upright, scrape any bits using the back of the knife.

Corn Relish, courtesy of Preserving Good Stock

September 7, 2018
: 6 to 7 half-pints

Set the pickle relish aside - loaded with flavor and crunch, Corn Relish is a fun twist in the world of condiments!

By:

Ingredients
  • 6 to 7 ears of roasted corn, about 4 cups
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons butter
  • 1/3 finely chopped poblano peppers, about 1 large pepper
  • 1 cup chopped green bell pepper, about 1 large pepper
  • 1 cup chopped red bell pepper, about 1 large pepper
  • 1 cup chopped red onion, about 1 small onion
  • 1 tablespoon dill seed
  • 1 tablespoon mustard seed
  • 1 teaspoon freshly cracked black pepper
  • ¾ cup apple cider vinegar
Directions
  • Step 1 Place the roasted corn in a large bowl. Add the sugar and salt, stirring to mix well.
  • Step 2 In a shallow stockpot or deep skillet, melt the butter over medium heat. Add the poblano peppers along with the red and green bell peppers. Cook for about 3 to 5 minutes.
  • Step 3 Add the chopped red onion and the dill seed, mustard seed and the black pepper. Continue cooking until the peppers and onion are just starting to become tender, about 7 to 8 minutes.
  • Step 4 Stir in the roasted corn and cook for an additional 3 minutes.
  • Step 5 Pour in the cider vinegar, bring to a boil and cook for about 5 minutes.
  • Step 6 For best flavor, refrigerate for 24 hours before serving, stirring periodically or if in jars, turning them occassionally.
  • Step 7 To roast the corn:
  • Step 8 Rinse the outside of the cornhusk and trim the silk off the end of the ears of corn. Place the corn directly on the oven rack and roast in at 350-degree for 30 minutes.
  • Step 9 Once the roasted corn is cool enough to handle, remove the husks and the silk. Lay the corn flat on a large cutting board and slice the corn from the cob. Then holding the cob upright, scrape any bits using the back of the knife.