This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris. At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth. However, I find that using the skins and peels …
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This recipe is a great way to use up extra tomatoes when the garden is giving more than you can use. You can preserve the finished chutney in jars in the Fall to have chutney all year round. It is also a good way to use plain preserved tomatoes in juice when fresh tomatoes are …
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This jam, made with Muscat grapes that have a slightly more lively acid profile than most table grapes, is a great foil for well aged goat cheeses. This recipe makes about 12 half pint jars of jam.
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Tapenade is one of the archetypical condiments of the French region of Provence. As with many regional specialties, there are as many versions of tapenade as there are cooks in Provence. This version used 3 different varieties of olive, but the rich, earthy flavor given by the oil cured olives predominates. If you plan to …
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Here is a very easy recipe for making pickled peppers. The peppers may be eaten a day or two after canning, but are better if you wait a month or more.
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Quince are an under appreciated fruit. Cooks know them as the last fruit to be harvested in the Fall, and the real indication that winter in Seattle is on its way. My grandmother use to include them in other jams and jellies because of their high pectin content. But they are also make lovely jam …
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Fantastic on bread but also great with hard sheep’s milk cheeses, fig jam is an easy introduction to jam making. This recipe uses 6 pounds of figs only because that is the amount I had on hand. Scale as needed. Check out this post for more details about the jam making process. GREEN FIG JAM …
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Here is a useful recipe for using extra Summer herbs when they are plentiful and cheap. This recipe is based on one found in the book The Unprejudiced Palette by Angelo Pellegrini (which is a colorful read, by the way). It is very easy and economical to make and the final product adds a burst …
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This recipe is from Jeremy Brown, local fisherman, who was in charge of the Slow Foods Seattle Tuna Canning Class in January 2012. At that demonstration, half pint glass jars with screw top lids were used.
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Pickling is a great way to put aside asparagus during the spring season to be enjoyed all year long. This recipe gives a pickle with a mild dill flavor, great in a bloody mary or on a relish plate. Note that the amount of brine below is enough to make about 4 pint jars of …
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