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?
The price of pine nuts is ridiculous at almost $30 a pound. This isn't something you are going to eat every day, but one small taste and I think you will see that it is worth it.
a crash course in making and freezing basil pesto/pisto to cheer up dreary February.
A variation of headcheese made with pig trotters, green chili, pine nuts and seasonings.
The June Charcutepalooza challenge was to make a poultry sausage. I went contrarian and made a chicken sausage, a type of sausage I never, ever eat. The result? A light, moderately spiced and delicious chicken sausage.
If you live in the West, you have access to all the wild pine nuts you'll ever need -- and these nuts won't give you 'pine mouth.' But be warned: Pine trees do not give up their treasures lightly.
Melon Jam? Why not? Canteloupe and peaches are such a nice color combo and toasted pine nuts bring the whole endeavor to a new high. You won't find this in a Smucker's jar.
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