Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Harissa is a piquant, hot Tunisian paste made from dried chiles and toasted spices. It’s traditionally served with kebabs, couscous and tagines. And it's super easy.
Tomato Jam: It’s savory and it’s sweet, it’s spicy and it’s sublime. Smear it on a grilled cheese it’s like having a toasty grilled cheese with a steaming bowl of tomato soup, all in one.
Jam for grown-ups. It`s savory, sweet and bitter all at the same time. We`ll be eating this on scones, roasting meats with it or serving on a cheese platter. The unexpected hit of pepper raises this jam to unexpected places...
Sometimes just one added element — the piquancy of pepper, the bitter kiss of Campari — is all that’s needed to take strawberry jam from workaday to wonderful. Here's a few variations.
Via the New England Cheese Making Company's blog comes a fabulous post on using mesophilic culture to inoculate your kimchi. Bonus: A handy tip on making drain tubes to vent gas and circulate liquid in your jars.
