"Pickled" Refrigerator Pickles
Make & Serve with Morovino 2008 Pinot Grigio
1 1/2 cups 2008 Morovino Pinot Grigio (or other VERY dry white wine)
1 1/4 cups cider vinegar
3T Kosher Salt
1T Sugar (and just a pinch more)
1 t dried tarragon
1/2 t dried dill seed
1/8 t red pepper flake
6 sliced cucumbers, summer squash or zucchini
6 cloves of garlic, peeled and slivered
Combine the Pinot Grigio, vinegar, salt, sugar and herbs in a 4 c. glass measuring cup and stir until salt and sugar are dissolved. Take clean jars (sanitize new or used jars in your dishwasher) and fill with the sliced cukes, zukes or squash. Layer the garlic in with the veggies as you are filling the jars. Pour the brine on top of the veggies to the very tip top of the jar. Close up the jars.
These pickles are NOT canned, so store them in your fridge. They will last 1-2 months when refrigerated. Give them 2-3 days to pickle before you dive in. Give them a quick shake a couple of times a day if you think about it to make sure they are brining evenly.
You can also quick pickle green beans and carrots in this way, but blanch these firmer veggies in boiling water for 2 minutes then dry them a bit before adding to jars.
Feel free to play with the spices. I like to use Fennel seed instead of dill seed with carrots. Go crazy and add more garlic! Use fresh herbs instead of dried. These quick Refrigerator Pickles are a great addition to a relish or antipasto tray AND a thoughtful hostess gift.
September 29, 2010
September 10, 2010
Chunky Tomatillo Salsa
Mrs. Vino will confess that she had never cooked with Tomatillos until she got them in her Cal Poly CSA box a few weeks ago. Now they are one of her favorite food "toys". Here is the recipe for Chunky, Fresh Tomatillo Salsa that we enjoyed over a "carpaccio" of summer squash at the recent Vegetarian Food & Wine Pairing Event.
Chunky Tomatillo Salsa
1/2 lb Tomatillos, husked and rinsed, core/stem removed
1 small onion
1 handful fresh Cilantro
1 plum tomato, seeded and chopped
1 jalapeno pepper, seeded
2 T rice wine vinegar
2 t. sugar
2 garlic cloves
Now you can do this two different ways. Mrs. Vino finds a certain Zen focus in chopping things. There are times when she just needs to get out her knives and chop things into very small bits. So, the Zen version of this recipe involves taking all the veggies and chopping them into 1/4" dice by hand. Very soothing. Then combining the veggies with the vinegar and sugar in a non reactive bowl and refrigerating for at least one hour before serving.
The instant gratification version of this involves giving all the veggies a couple of good whacks to cut them in pieces, putting them in your food processor with the sugar and rice wine vinegar and giving them a little whirl. THEN, putting the salsa in a non reactive bowl and refrigerating for at least one hour befor serving.
Either way, this salsa is fresh and delicious. Mrs. Vino uses it on: scrambled eggs, chicken breasts, grilled cheese sandwiches, pork tenderloin, enchiladas, chilled avocado soup . . . the list is endless. It will hold for several days covered tightly in your fridge.
Chunky Tomatillo Salsa
1/2 lb Tomatillos, husked and rinsed, core/stem removed
1 small onion
1 handful fresh Cilantro
1 plum tomato, seeded and chopped
1 jalapeno pepper, seeded
2 T rice wine vinegar
2 t. sugar
2 garlic cloves
Now you can do this two different ways. Mrs. Vino finds a certain Zen focus in chopping things. There are times when she just needs to get out her knives and chop things into very small bits. So, the Zen version of this recipe involves taking all the veggies and chopping them into 1/4" dice by hand. Very soothing. Then combining the veggies with the vinegar and sugar in a non reactive bowl and refrigerating for at least one hour before serving.
The instant gratification version of this involves giving all the veggies a couple of good whacks to cut them in pieces, putting them in your food processor with the sugar and rice wine vinegar and giving them a little whirl. THEN, putting the salsa in a non reactive bowl and refrigerating for at least one hour befor serving.
Either way, this salsa is fresh and delicious. Mrs. Vino uses it on: scrambled eggs, chicken breasts, grilled cheese sandwiches, pork tenderloin, enchiladas, chilled avocado soup . . . the list is endless. It will hold for several days covered tightly in your fridge.
September 9, 2010
Vegetable Stock
When Mrs. Vino first started receiving her Cal Poly CSA produce box, she found herself using many more veggies than usual (a good thing). Unfortunately, it seemed to take a VERY long time to clean and prep the veggies after a long, hard day slaving in the tasting room (a not good thing). And sometimes the veggies got a bit wilted before she could get to them (a really not good thing). Then Mrs. Vino remembered something her friend Roxanna had told her about saving the wilted veggies and veggie scraps/off cuts to make stock. Now, Mrs. Vino has a freezer full of delicious, nutritious veggie stock to use for soups, stews, crockpots, risotto (particularly delicious), etc. AND, cleaning veggies is no longer a chore, it's Cooking! Here's what to do:
Start with two one-gallon freezer bags. These will be your scrap bags. You will keep them in your freezer - yes, I keep the empty bags in my freezer too, so I know they will always be there. Everytime you go to prep a vegetable - put the peelings and off cuts in the bag in your freezer. These are just some of the things I put in there: onion peels, potato peels, peelings from carrots, cucumbers, beets, rutabegas, beet tops or other greens that have wilted beyond wanting to eat, cilantro stems (be careful how many of those you add, they are strong), wilted basil leaves, tomato tops, cabbage cores, ends and strings of string beans . . . you get the picture! Put any clean, non rotten/non moldy piece of veggie into the bags in your freezer.
It won't take long for you to fill up two freezer bags (takes me about a week). I usually start my stock when I start making dinner. Take a large pot and put your veggie peelings in it. Rinse out the empty freezer bags and put them back into your freezer. Add water to the pot to cover the veggie peelings (about 6 cups). Add 1 t. salt, 3 garlic cloves split in half (you don't even need to peel them), 3 bay leaves and a pinch of red pepper flake. Bring the water in the pot to a simmer. Then ignore it for 2-3 hours. OK, the first time you make this, keep your eye on it so it doesn't boil over. After that, you'll know the right burner setting to just keep it at a simmer.
After 3 hours, pull the pot off the stove and let it sit there to cool down a bit. Before you go to bed cover the pot and put it in the fridge to steep overnight. And, clear a little space in your freezer, you'll need it the next day.
The next morning, AFTER COFFEE, pull the pot out and strain it into a container. Pull out your muffin tins (come on, we ALL have them buried in a cabinet somewhere). Use a ladle and ladle the broth into the muffin tins - you will find that each muffin tin holds about 1/2 cup (one standard ladle full) of broth. Place the muffin tins in your freezer and go to work.
After work, pop the broth ice cubes out of the muffin tins and put them in a clean new freezer bag and store them in your freezer. Now anytime you need broth for a soup, stew, risotto, or just to add a bit of liquid to a pan, you can just add a broth ice cube.
I know it seems complicated and seems to take 2 full days. It's really easy and the end result of the broth is healthy and delicious. QUICK NOTE: If you use beets in your veggie broth it will end up a very interesting pinkish color. I used that to make a risotto that ended up being a bit . . . unusual to look at, but tasted delicous. Just to be aware, in case you don't like pink food.
Start with two one-gallon freezer bags. These will be your scrap bags. You will keep them in your freezer - yes, I keep the empty bags in my freezer too, so I know they will always be there. Everytime you go to prep a vegetable - put the peelings and off cuts in the bag in your freezer. These are just some of the things I put in there: onion peels, potato peels, peelings from carrots, cucumbers, beets, rutabegas, beet tops or other greens that have wilted beyond wanting to eat, cilantro stems (be careful how many of those you add, they are strong), wilted basil leaves, tomato tops, cabbage cores, ends and strings of string beans . . . you get the picture! Put any clean, non rotten/non moldy piece of veggie into the bags in your freezer.
It won't take long for you to fill up two freezer bags (takes me about a week). I usually start my stock when I start making dinner. Take a large pot and put your veggie peelings in it. Rinse out the empty freezer bags and put them back into your freezer. Add water to the pot to cover the veggie peelings (about 6 cups). Add 1 t. salt, 3 garlic cloves split in half (you don't even need to peel them), 3 bay leaves and a pinch of red pepper flake. Bring the water in the pot to a simmer. Then ignore it for 2-3 hours. OK, the first time you make this, keep your eye on it so it doesn't boil over. After that, you'll know the right burner setting to just keep it at a simmer.
After 3 hours, pull the pot off the stove and let it sit there to cool down a bit. Before you go to bed cover the pot and put it in the fridge to steep overnight. And, clear a little space in your freezer, you'll need it the next day.
The next morning, AFTER COFFEE, pull the pot out and strain it into a container. Pull out your muffin tins (come on, we ALL have them buried in a cabinet somewhere). Use a ladle and ladle the broth into the muffin tins - you will find that each muffin tin holds about 1/2 cup (one standard ladle full) of broth. Place the muffin tins in your freezer and go to work.
After work, pop the broth ice cubes out of the muffin tins and put them in a clean new freezer bag and store them in your freezer. Now anytime you need broth for a soup, stew, risotto, or just to add a bit of liquid to a pan, you can just add a broth ice cube.
I know it seems complicated and seems to take 2 full days. It's really easy and the end result of the broth is healthy and delicious. QUICK NOTE: If you use beets in your veggie broth it will end up a very interesting pinkish color. I used that to make a risotto that ended up being a bit . . . unusual to look at, but tasted delicous. Just to be aware, in case you don't like pink food.
Vegan "Tipsy" Mushrooms
Tipsy Mushrooms
Make and serve with Morovino 2005 Barbera
2 C. vegetable stock (recipe on this blog)
4-5 lbs fresh mushrooms (I use Baby Bellas)
1 bottle Morovino 2005 Barbera(No Morovino? Shame on you! Use an earthy Burgundy style wine)
1 ½ t. soy
1 t. dried dill (OR, try with 1 t. dried herbes d'Provence if you don't like dill)
1 t. ground pepper
3 large cloves of garlic, minced
4T butter (this is used in vegetarian version, not vegan - see note)
First, a word about the mushrooms. 5 lbs is 2 large Costco mushroom containers. You can use white button mushrooms or baby Bellas. My original recipe says to trim the stems, but life is short and stems are delicious. I leave them on. Clean the mushrooms by rinsing them vigorously under running water, then shaking them dry. They are going to be immersed in liquid so don't worry if a little water is still on them. ALSO, mushroom growing medium is sterile. So I never freak out if there's a little mushroom dirt still on them – it adds minerals!
OK, break out your slow cooker – at least 4 quart. Dump ALL the ingredients in the slow cooker and set it for high for 4 – 6 hours. When you get home, turn the slow cooker down to warm, then use a ladle to get out as much of the cooking liquid as you can. Put it in a saucepan and boil it until it reduces and thickens a bit, then add it back to the slow cooker until you are ready to serve. NOTE: If the mushrooms have turned black, you are doing this right. They look weird, but taste GREAT. You can do this a day ahead and just re-warm the mushrooms in the slow cooker!
A great appetizer (serve with cocktail picks), for non vegans or vegetarians, this makes a fabulous side for a steak or roasted chicken. On the remote chance you have any left, slice/dice them and use them in a mushroom omelet!
Note: You can send this recipe over the top and keep it vegetarian if you add 4T of butter to the reduced cooking liquid before you put it back in the crock pot!
Make and serve with Morovino 2005 Barbera
2 C. vegetable stock (recipe on this blog)
4-5 lbs fresh mushrooms (I use Baby Bellas)
1 bottle Morovino 2005 Barbera(No Morovino? Shame on you! Use an earthy Burgundy style wine)
1 ½ t. soy
1 t. dried dill (OR, try with 1 t. dried herbes d'Provence if you don't like dill)
1 t. ground pepper
3 large cloves of garlic, minced
4T butter (this is used in vegetarian version, not vegan - see note)
First, a word about the mushrooms. 5 lbs is 2 large Costco mushroom containers. You can use white button mushrooms or baby Bellas. My original recipe says to trim the stems, but life is short and stems are delicious. I leave them on. Clean the mushrooms by rinsing them vigorously under running water, then shaking them dry. They are going to be immersed in liquid so don't worry if a little water is still on them. ALSO, mushroom growing medium is sterile. So I never freak out if there's a little mushroom dirt still on them – it adds minerals!
OK, break out your slow cooker – at least 4 quart. Dump ALL the ingredients in the slow cooker and set it for high for 4 – 6 hours. When you get home, turn the slow cooker down to warm, then use a ladle to get out as much of the cooking liquid as you can. Put it in a saucepan and boil it until it reduces and thickens a bit, then add it back to the slow cooker until you are ready to serve. NOTE: If the mushrooms have turned black, you are doing this right. They look weird, but taste GREAT. You can do this a day ahead and just re-warm the mushrooms in the slow cooker!
A great appetizer (serve with cocktail picks), for non vegans or vegetarians, this makes a fabulous side for a steak or roasted chicken. On the remote chance you have any left, slice/dice them and use them in a mushroom omelet!
Note: You can send this recipe over the top and keep it vegetarian if you add 4T of butter to the reduced cooking liquid before you put it back in the crock pot!
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