While we’re enjoying September’s fine harvest of assorted spicy peppers, why not preserve a few to enjoy when the season is over?
Honestly, my standard method for preserving peppers (of any kind) is to slice or chop them, pile them into a freezer bag, and put them in the freezer. But you don’t need a recipe for that, do you?
You don’t need much of a recipe for this, either, but I always like to pickle a jar or two of mildly spicy peppers to enjoy in the fall. This a a quick refrigerator pickle, which takes little time beyond slicing the peppers and simmering a simple brine for five minutes. The investment will pay off many times over, since it only takes a few of these pickled pepper rings to spice up any meal.Continue reading →
Still wondering what to bring to that Labor Day picnic? Not only is this tart flavorful and attractive, it also hides a pound of eggplant. And who doesn’t have a pound of eggplant to hide at this time of year?I mean, I’ll just go ahead and admit it: sometimes the most popular way to serve eggplant is hidden. Eggplant? What eggplant? My oldest daughter gave this dish an enthusiastic review and said it tasted like pizza. Continue reading →
One of the nice things about writing a food blog, it turns out, is that you meet other people who like food. And in this networked world, you soon meet their friends, and friends-of-friends, and so it goes until you find yourself, as I often do, surrounded by people who love food, eating good food, talking about food. Sometimes those people even cook for you. Continue reading →
There are no new recipes under the sun, or something like that. I love the flavor combination featured in this salad enough that I’ve featured a similar recipe before. But this variation is even simpler because instead of making that creamy oil-free dressing (which is, by the way, well worth making), you just squeeze a lime into the salad with a pinch of salt for clean, bright, summertime flavor.This recipe is also worth revisiting at this time of year because it’s a great way to use up any odds and ends from your CSA or exuberant vegetable shopping. Do you have a clean-out-the-fridge day of the week? It’s Saturday around here, both because there’s time to cook and because I need to make room for the next CSA box in the fridge. Continue reading →
It’s the time of year when peaches are piled so high on the counter that we hardly make a dent in them as we eat one after another, on the back porch or leaning over the sink, juice running down our wrists. The baby reaches for them: “apple! Apple!” (All fruit is “apple” in her lexicon.) We get peaches in our CSA box every week, and buy more, and then our neighbors came over with a heaping bowl, sharing the bounty of a box they brought home from some warmer, peach-growing place.
The tomatoes are purple, broad-bottomed, flecked with green. These are not my backyard Sungolds. They’re Cherokee Purple heirlooms, hefty in my hand, and they come from east of the mountains where it actually gets hot. They’re rare visitors in my kitchen, but I know just what to do with them today.Continue reading →
Recently I find myself enchanted by an unusual number of the recipes I see in my blog reader. This salad. This pasta. This pizza. I want to make half the recipes I see every day. At first I wondered if I was just feeling hungry, but then I realized: corn is in season.As you know, summer and soup are not confined to separate seasons here in Seattle. Continue reading →
I’m afraid I can’t write a post for you tonight because I am too absorbed with Pinterest, which I never really explored before today. Ooh, pretty! Very distracting. I see the attraction now. Come visit me at pinterest.com/emmycooks/, wouldja?But here’s the nice thing about jam, I guess: it can happen in the background in fits and starts while you’re doing other things. (Cooking an elaborate Senegalese feast, for example, or fooling around on the internet.) Continue reading →