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?
I have a mustard-lover in my house. He eats mustard with everything. So I like to make my own, in volume, a quart at a time. It’s so easy, not to mention inexpensive, that there’s really no sense in buying it.
The heartbreak of wasted asparagus stalk bottoms is solved with these two recipes: Tarragon Asparagus Pickles feature the pretty tips; the hearty stems are given a bracing shot of garlic and red pepper.
For charcutepalooza's month of binding I made two terrines. One with chicken livers and the other with tuna. Then we enjoyed it with a pinkies up picnic pah-tay.
We have a beet pickled egg with cardamom and star anise, as well as a curried pickled egg with Indian spices, a jalapeno pickled egg with cumin and oregano, and a tarragon pickled egg with mustard seeds. My favorite is the beet pickled egg.
Growing up friends would never have an opportunity to try or would absolutely never put these in their mouths. So for all those friends who don't like Black Eyed Peas... thanks mom, more for me!
.JPG "Black Eyed Peas")
