When it comes to boiling eggs, minutes really matter. I only recently discovered this. My whole life I’ve been starting them in cold water, bring to a boil, cook for an unknown amount of time, which resulted in a hard-boiled egg that was sometimes ok. But then I was watching Salt Fat Acid Heat recently and Samin mentioned the 7-minute egg, and it looked really good, not as runny as soft boiled but not hard boiled either. You start the eggs in boiling water. This makes an enormous difference. Not only the quality of the yolk, but the texture of the white, it’s fully cooked and kinda velvety, not rubbery which I thought all boiled eggs were just like that. And after 7 minutes you put them in an ice bath for a few minutes. Since I’ve been using this method the shell comes off the egg perfectly, no more moon craters of the past. The cooking times range from 6-12 minutes, with 12 minutes being hard boiled, everyone finds their favorite somewhere in-between, but I’m sold on 7-minutes. And, I made another video! If you like you can follow my Youtube channel here and Vimeo here.
I’ve been wanting to make these gourmet type crackers for a long time now, and I’m glad I did! They came out really good. I used currants and almonds since that’s what I had on hand, but you can add any kind of fruit or nut to this recipe. I think next time I’ll try preserved lemon and fig or date. They’re very much like Raincoast Crisp Crackers which are crazy expensive on Amazon, I think they sell for about $7-8 in the stores here.
The mini loaf pans I used are very small 2”x4”, I have no idea where I bought them but you can use any pan that would make a suitable size cracker. I only had 4 mini loaf pans so I put the rest of the batter in a regular loaf pan for slightly larger oblong crackers (this size will take a bit longer to bake). They’re much easier to make than I anticipated. You will need a couple of days since it’s bake, freeze, then bake again the next day. I still have about half of the baked breads in the freezer and will make the rest of the crackers once we’ve finished these. They don’t have preservatives so they won’t last as long as store bought crackers. Store them in a sealed container for…however long, lol, I really don’t know the shelf life on this recipe. That’s part of the reason I’m making them in small batches. I made some 4-5 days ago and they’re still good! Enjoy!
Currant Almond Rosemary Crackers
1 cup dried currants
1 cup all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/3 cup packed brown sugar
1 1/2 cups sliced almonds
2 tablespoons sesame seeds
1 tablespoon fresh rosemary minced
1 cup plain yogurt
1 cup milk
Preheat oven to 350°F. Arrange mini loaf pans on a baking sheet. Grease them with a neutral oil, like avocado or grape seed.
Place currants in a small bowl and cover with hot water and set aside.
In a large mixing bowl whisk the flours, rosemary, baking soda, and salt together. Whisk in the brown sugar, breaking up any clumps until well combined.
In a separate bowl whisk yogurt and milk together until smooth, then pour over flour mixture and stir just until moistened.
Drain the currants and add them along with the almonds and sesame seeds to batter. Fold to combine.
Divide batter between the mini-loaf pans filling them about 3/4 full. Transfer baking sheet with loaf pans to oven. Bake 30 to 35 minutes, until a knife or toothpick inserted into the middle of the loaf comes out clean.
Remove loaves from pans and cool completely. Wrap loaves in foil and place in freezer bag or freezer container. Freeze for several hours or overnight until solid.
To make crackers, preheat oven to 300°F. Remove one of the loaves from the freezer and slice very thin - 1/8-inch or thinner - with a very sharp serrated knife. Arrange slices in a single layer, close but not touching, on a parchment-lined baking sheet. Repeat with remaining loaves.
Bake 15 minutes. Flip and continue baking for another 15 to 20 minutes. Crackers are done when they are golden in the middle, feel dry to the touch, and have slightly curled slightly edges. The (crackers will continue to crisp as they cool.) Transfer to cooling rack to cool completely. Repeat with remaining loaves. You don’t have to make all the crackers at once, you can leave some loaves in the freezer and make them as needed.
Adapted from Pinch and Swirl
This recipe is so easy it seems hardly worth a blog post, but deserves it still. It goes way back for me. When I was in college in New York City (a million years ago!) I waited tables at a french restaurant called Les Tournebroches. It was a French provincial style restaurant with simple but elegant meals. It featured a grill and chicken rotisserie as a focal point in the main dining room, with lovely raspberry and apple tarts on display. It was such a new experience for me, I had never worked, or dined, in such a unique place. This Endive Salad is one of the dishes they had on the menu. I’ve changed little. I think they used Roquefort cheese, but the dijon vinaigrette is the same and this is how they would present it. It’s so simple, delicious and pretty. You can of course add toasted nuts, apples or pears, but this stands on its own just like this.
Endive Salad with Blue Cheese + Dijon Vinaigrette
3-4 Belgium Endives (about 1 per person)
1/4 cup Gorgonzola Cheese (Roquefort or any blue cheese)
1/2 teaspoon Dijon mustard
2 tablespoons Champagne vinegar
1/4 cup Olive Oil
Salt and Pepper
Trim the end off of each of the endive. Peel off 3-5 of the outer leaves for each plating depending on size, then slice the remaining inner portion of the endive very thin (discard the tough ends). In a small bowl whisk together the mustard and vinegar, and whisk in the olive oil a little at a time until well combined, add a bit of salt. In a separate bowl add the chopped endive, vinaigrette* and cheese, toss to combine. For each plate arrange the endive leaves in a star-like pattern, with 3-5 leaves, then fill the center with the chopped endive mixture. Top with a bit more blue cheese and fresh ground pepper. You can serve immediately but this will hold up in the refrigerator, wrapped, for a few hours.
*Add as much vinaigrette as you see fit, the amount will vary greatly depending on the size of the endive. The endive I have here are from Trader Joe’s and they are small, you might find larger ones in your grocery store, I ended up with a lot of extra dressing for 3 small endive.
Hi Folks. Hope everyone is having a great summer. I’m getting back to some quick pickling again. Not too long ago we bought a big bag of green beans, for potato salad and whatever else. But we couldn’t eat that many that fast so I decided to pickle what we had left. And I’m glad I did, they’re really good, makes a great garnish for a Bloody Mary so I posted that recipe as well.
The ratio of green beans to liquid from the original recipe didn’t work out well, so I’ve made some notes in the recipe below that might be helpful. But don’t feel that you have to get everything super exact. After my second and third attempt I just started tossing a few things in here and there, adding the hot water and vinegar, it all works out, mostly, ha ha. I’m looking forward to trying this with other vegetables. One vegetable I’ve had pickled that I didn’t like was celery. The texture was too weird and it was hard to eat because it was so rubbery. I’ve had some excellent pickled mushrooms which I never thought I would like, but I do very much and plan on trying out some recipes.
Initially I just photographed a plate of the pickled green beans, but it didn’t look very impressive, lol, then I remembered how good they were in a Bloody Mary so I whisked that together and I think the cocktail gives the green beans more visual appeal and context for photo styling purposes.
Anything can look good!
Quick Pickled Green Beans
- 1 pound green beans, trimmed
- 2 cups white vinegar
- 2 cups water
- 1 tablespoon mustard seeds
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper
- 1 tablespoon peppercorns
- 3-4 garlic cloves (1 for each jar)
- A handful of fresh dill weed (and flowering dill seed if available)
Place the beans in canning jars (about 3 or 4 jars). Distribute the mustard seeds, crushed red pepper and dill among the jars evenly. Add a garlic clove to each jar. (I do it this way because when I worked from the original recipe, which was adding all these things to the pot, it was more difficult to distribute evenly in several containers)
In a pot, heat the vinegar and water to a simmer. Remove from heat and add the salt and sugar. Whisk until the salt and sugar dissolve.
Pour the liquid over the green beans. Add water to top off if needed (I ended up heating more vinegar and water because the ratios were way off, 1 lb of green beans is a lot!). Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.
(Adapted from The Food Network)
- 6 ounces tomato juice
- 1 teaspoon horseradish
- A few drops worcestershire sauce
- A few drops hot sauce
- Fresh lemon and juice
- 1.5 ounce vodka
In a glass whisk together tomato juice, horseradish, worcestershire sauce and hot sauce, squeeze in juice of about a 1/4 lemon, stir and taste. (adjust as needed, I like 1 teaspoon horseradish but Jeff likes 1/2 teaspoon) It’s all about preferred taste, but this is what I like. Add ice, garnish with lemon wedge and pickled green beans! Makes 1 drink.
One night last week we walked over to Wilder for happy hour. One of the things we ordered was Fried Green Beans with spicy remoulade, and on top of the green beans laid a few slices of fried Preserved Lemons, and, wow, that’s what got me wanting to make them. The flavor is intense! Super rich lemony flavor, and not tart, they’re really amazing. Eating them on their own is a bit much, even when fried like french fries, so they’re mostly used to enhance flavors in salads, tabouli or fish.
I’m looking forward to using these in the next few weeks (they need to sit for 3-4 weeks, most people say 4 weeks) I’m going with the most basic recipe here. I’ve seen other recipes that add sugar, sometimes fresh herb or peppercorns. And from what I’ve read they will last a very long time refrigerated, some say a year, some say forever! But something tells me they won’t sit forever in the fridge. A couple things to keep in mind:
Salt. I did a little research on what kind of salt to use. I have Morton kosher salt and Mrs. Wages Pickling Salt, and everyone seems to say to use a kosher salt or any salt free of iodine, which can inhibit fermentation, so you won’t want to use basic table salt. I went with Mrs. Wages pickling salt since I still have quite a bit left from my pickling adventures. Also, the amount of salt? I’ve seen anywhere from 1/4 cup to 1 cup for a one quart jar. I ended up using 1/2 cup and I think a lot depends on the kind of salt you use, kosher is more granular so you would probably want to use more of that than pickling or a finer salt.
Lemons. Many people recommend Meyer lemons, but you can use any kind of lemon, I would recommend using organic since you’ll be eating the peel. I used six large lemons, four for preserving in jar and two for additional juice.
See you in a few weeks with maybe a Moroccan dish! I’m looking forward to it.
- 6 large Organic Lemons (or 8-9 Meyer Lemons)
- 1/2 cup pickling salt (see notes above)
Sterilize a 1 quart canning jar. Fill jar with boiling water and let sit at least 10 minutes, then discard water.
Trim the ends off lemons then slice the lemons into quarters.
Add 1/4 cup of salt to bottom of jar, add 2 or 3 slices of lemon, mash them with wooden spoon until they become soft and release their juice. Add a teaspoon or two of salt and then add more lemons, then more salt. Continue adding lemons, mashing and salting until jar is full. Top with more lemon juice if needed.
Ferment at room temperature for a couple days, giving the jar a shake here and there. Then refrigerate. In a few days, the salt will draw out enough juice to cover the lemons, add more lemon juice if needed. They will be ready to use in 3 to 4 weeks. They can be kept refrigerated up to 1 year.
I heard a song the other day in the car, it was so cute, if a song can be cute, that I had to pull over and Shazam it. The song was We’re Going to Be Friends by The White Stripes, a band I’ve never heard of, but it’s what I’m listening to now while I’m trying to write about olives. We had a few neighbors over for a wine and cheese get together recently, we had some olives and a neighbor brought more, and so here I am making my first olive tapenade. It turned out really delicious. So much flavor! I excluded capers and anchovies from the original recipe because, yuck. I think what really makes the flavors work here are the Oven-Dried Tomatoes that I made last year, they held up remarkably well in the freezer. I would recommend adding those to this Tapenade. We make them every summer when the tomato plants are overflowing with tomatoes.
- 1 cup black olives, pitted
- 1 cup green olives, pitted
- 1/3 cup Dried Tomatoes with Herbs
- 1 garlic clove
- 1/2 tablespoon chopped fresh basil leaves
- 1/2 tablespoon chopped fresh thyme leaves
- 1/2 tablespoon chopped fresh flat-leaf parsley leaves
- 1/4 tablespoon chopped fresh oregano leaves
- 1/4 cup extra-virgin olive oil
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed. Tapenade will keep up to 1 week, refrigerated, in a covered container.
Adapted from Epicurious - Wolfgang Puck
Green on green on green. We’ve been eating more vegetarian meals for dinner lately. Sometimes with fish, others just vegetables and quinoa or rice. It’s been a while since I’ve looked through Ottolenghi’s Plenty, and it wasn’t hard to find something new right away. The book is front to back vegetarian dishes with amazing flavors. This recipe caught my eye because of the tarragon, I have so much tarragon growing in the garden and I don’t use it as often as I like. It works great in this salad as lemon and tarragon are a perfect match.
I skipped the nigella seeds because it sounded like one of those expensive exotic spices I might only use once. But who knows it might taste really good, people cannot even agree on what the flavor actually is. We had this last night over a bed of quinoa and a drizzle of sriracha, I skipped the red chile so this added some heat. I’ve tweaked a few things here but overall this is a great salad.
Green Bean Salad with Mustard Seeds and Tarragon
- 1 1/4 cups green beans, trimmed
- 2 1/4 cups snow peas, trimmed
- 1 3/4 cups green peas, (fresh or frozen)
- 2 teaspoon coriander seeds, roughly crushed with mortar and pestle (or 3/4 teaspoon ground)
- 1 teaspoon mustard seeds
- 3 tablespoons olive oil
- 1 teaspoon nigella seeds (huh?)
- 1/2 small red onion, finely chopped
- 1/3 cup sherry vinegar
- 1 mild fresh red chile, seeded and finely diced
- 1 garlic clove crushed
- Grated zest of 1 lemon
- 1/2 lemon, juiced
- 2 tablespoons chopped tarragon
- salt and pepper to taste
- 1 cup baby chard leaves or pea shoots
In a small bowl place the finely chopped red onion and add the sherry vinegar (enough to cover onions) and allow to sit for 30 minutes or so. When ready drain the onions.
Fill a medium pot with water and bring to a boil. Prepare a large bowl with water and ice. Blanch the green beans for 4 minutes, then remove and place in ice bath. Drain and dry. Then blanch the snow peas for 1 minute, place in ice bath then drain and dry. Blanch the peas for 20 seconds, refresh, drain and dry. Place all the beans and peas in a large bowl.
Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop (after a few minutes) pour the mixture over the vegetables. Toss together and add nigella seeds, red onion, chile, garlic, lemon juice, lemon zest and tarragon. Mix well and season with salt to taste. Before serving fold in the chard leaves, or top with pea shoots, or both!
Adapted from Plenty
This is really an outstanding salad considering it only has a few ingredients, but those few have a lot of flavor that all work great together. We went to Toro Bravo for Jeff’s birthday a couple weeks ago and ordered a few dishes and this was one of them. Everything we ate was amazing, they really know flavor there. If you are ever visiting Portland I would put this place at the top of your list for dining.
The weather has really improved here with more sunshine than rain, finally! This past winter was rough with 6-7 months of near constant rain and/or snow. But that’s behind us now and we’re finally getting to all the yard clean up and it feels good. I’m just so happy to feel sun on my skin that I don’t even mind the boring task of sweeping dirt. Well that’s all for now, hope you have a chance to try out this salad. Enjoy!
Toro Bravo’s Radicchio Salad
- 2 to 3 heads radicchio
- 1/4 cup good-quality balsamic vinegar
- 1/4 cup good-quality sherry vinegar
- 1 red onion, chopped
- 1 tablespoon honey
- 3/4 cup olive oil
- 1 + 1/2 cups Manchego, grated and divided
In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion (I used 1/2 of a large red onion). Let it sit for 1 hour and then strain out the onions. (you can keep the pickled onions for another dish if you like)
Remove core from the radicchio and chop into 1-inch pieces. Place the chopped radicchio in a large bowl, fill with cold water and some ice cubes. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry.
Add the honey and olive oil to the strained vinegars and whisk well, I use this stick blender which works great. Depending on the size of your radicchio you may not need all the dressing.
Toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.
To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego. Serves 4-8.