Punk Domestics's blog

Cherries Are the Bomb

Sweet or tart, cherries are the bomb, and the harbinger of stone fruit season. If you have more than you can simply pop in your mouth, here's a whole bushel of ways to put them up.

Cherry Jam
Cherry Jam
Jam up those cherries for a sweet spread that tastes of summer all year long. (Image via Shockingly Delicious)
Cherry Preserves
Cherry Preserves
Preserve whole or chunked fruit for more texture, perfect for desserts. (Image via Kitchen Apparel)
Cherry Pie Filling
Cherry Pie Filling
Can your own sweet cherries for those holiday pies and treats. (Image via Delectable Musings)

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Chorizo Fresco, from "Charcutería: The Soul of Spain"

Chorizo Fresco

Do you have a Meat Club? Since last year, a loose collective of San Francisco Bay Area-based food fanatics, including myself, have been getting together periodically to play with our meat. Er, you know what I mean.

It all started at the judging for last year's Good Food Awards. We tasters were all given a copy of Taylor Boetticher and Toponia Miller's In The Charcuterie, and discussion flowed as we drew inspiration from it. For our first project we made the ciccioli terrine recipe, and since then have done various pâtés and sausages, including boudin blanc

Mind you, to date, there has historically been only one other man involved in said meat club, and he has only participated once, so our sessions have been comprised of up to 10 women, and me. Insert sausage party joke here. 

Anyway, when I was approached to be part of a virtual book tour for the new Charcutería: The Soul of Spain, by Jeffrey Weiss, I knew what had to be done. We were going to make meat, Spanish-style, and that's all there was to it. 

The book is truly stunning, rich with imagery and containing the best and most comprehensive look at Spanish gastronomy, with a keen eye on the cured meats, conserves and pickles that comprise the country's cuisine. Having spent a month in Spain, I was instantly smitten. 

We ended up going with the simplest sausage recipe, chorizo fresco, partially because it was our first foray into this book, and because many of the other sausages involve curing in special chambers, and none of us has an appropriate setup at this time. And anyway, who doesn't want chorizo? 

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16 Ways to Put Up Strawberries

Strawberries! Everybody's favorite bright red berry is finally in season, and there are just oh so many things to do with them. Grab a flat or 10 while they're abundant, and tuck into these DIY projects, from jam to sauces to drinks and more.

Strawberry Jam
Strawberry Jam
Kick up the jam with fresh, ripe strawberries, straight up or paired with vanilla, herbs or its best friend, rhubarb. (Image: Sean Timberlake via Cooking Channel)
Strawberry Freezer Jam
Strawberry Freezer Jam
Making freezer jam never cooks the strawberries so you get the most fresh tasting strawberry jam ever. And it's easy, to boot. (Image via Tikkido)

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May Flowers

May Flowers: 20 Spring Blossoms to Forage and Preserve, on Punk Domestics

Bye bye, April showers. You know what that means. Spring is in full bloom, and edible flowers are bursting out all over. We've got a great big bouquet of blossoms for you to forage and incorporate in DIY projects.

Violets
Violets
Take a stroll through your local field, and capture dainty violets' delicate flavor and lurid color in syrup and jelly. (Image via Use Real butter)
Elderflower
Elderflower
Sweetly aromatic heads of elderflowers are cropping up all over. Capture their springlike essence while you can with these DIY elderflower projects. (Image via Well Hung Food)

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On a Rampage with Ramps

If you walk alongside waterways in the American East, you may see bright green blades protruding up from the leaf cover this time of year. Ramps, or wild leeks, are one of the earliest wild foods to forage, and a great delicacy they are. They're the surest sign that spring is really ramping up.

Foraging Ramps
Foraging Ramps
Ramps are one of the easiest and most rewarding wild foods to forage, but their popularity has put them at risk. Learn how to identify them, and what measures to take to prevent overharvesting. (Image via Garden of Eating)

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Three Things Thursday: Peaness Edition

Once again it's Three Things Thursday. This week, I'm focusing on the darling vegetable of spring, peas. Whether pickled, pestoed or pulverized into a hummus, here are three ways to embrace the peaness.

Pickled Peas
Pickled Peas
Whether zippy little orbs that burst like bubbles or crisp sweet pods that snap, crackle and pop, pickled peas make a potently piquant player in salads or just as a snack. Image via Simplest Things.

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Respect Your Elderflowers

Sweetly aromatic heads of elderflowers are cropping up all over. Capture their springlike essence while you can with these DIY elderflower projects.

Elderflower Liqueur
Elderflower Liqueur
St. Germain sure does come in a pretty bottle, but you can make your own for a fraction the cost. DIY St. Germain FTW! (Image via Well Hung Food)

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We're Frond of Fennel

Fresh, crisp fennel bulbs are the harbingers of spring with their lighly licorice-y flavor. We love them straight up, but they also play nicely in a variety of applications. Here's a few of our favorites.

Pickled Fennel
Pickled Fennel
Boy, are we frond of pickling fennel. Pickling enhances the natural sweetness of the bulb, especially when pickled with beets, or with fennel seed to kick up the licorice quotient. (Image via Tasting Table)

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Craftcation 2014

Thanks to all who attended my sessions at Craftcation 2014. Here are notes and resources for my two DIY panels.

Put Up a Peck of Peppers:

Recipes:Read More >