Fermented Dill Pickles…Experiments in the Kitchen

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I’m positive my readers are sick of my preserving posts. I cant help myself, forgive me. Preserving ,like baking is a science.Maybe my long dormant genetics of coming from a long line of scientists and doctors, is coming up and revealing itself and manifesting itself in the kitchen. I have always embraced the artistic and creative maternal side. What I do know is that my kitchen is becoming a laboratory of sorts with crocks fermenting, bottles of this and that brewing, and I love it!
I have always loved a good sour Kosher Dill pickle. A childhood treat would be my parents allowing me to pick one from a  wooden barrel to eat. That crispy crunchy pickle with flavors of garlic and dill were a taste bud treat for my little mouth. It wasn’t until years later I found out that the taste and process is through lactic acid fermentation. Sauerkraut,pickles, kimchee,cheese, yogurt, wines, beer, etc all get their unique flavors as acidity increases thereby causing the flavors, colors to change and develop over a period of around three weeks. The beauty of science! If you want to know more about wild fermentation , this is an excellent resource.

Now once you have your product you can take one of two routes. As the lactobacilli which are produced are considered healthy for us and our bodies, to process it would be to kill those beneficial properties.Fully fermented products can be stored in original container in the refrigerator for 4-6 months.However if you can process the product and retain the flavor and extend the life. As its just the two of us , I was worried on being able to consume my batch of pickles during that time frame, I took the canning route.Plus I want to give some away, so canning was the better option for me. However one day when time permits, I will keep a batch ‘live ‘ and consume.

I did not use whole cucumbers, but chose the riskier option of making dill chips. The risk is that slicing can result in a soggier product. I found my slices were not too soggy and acceptable.I did go a little heavy on the salt, erring on the side of caution. But they were still good. Next time I will slightly reduce the salt, as I used  to about 1/2 cup for 3 large cucumbers sliced.  I threw in some garlic cloves from  my Wisconsin grown garlic, some dried chilies, dried dill( fresh is even better!),mustard seeds, and my favorite whole allspice. The seasoning mix is up to you. The following is my process, however be sure to read this great link as well.

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Fermented Dill Pickles

makes approx 4 pints

*adapted loosley from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 2009.

makes approx 4 pints depending on amounts of cucumbers used

  • 3-4 lbs whole 4 inch organic and unwaxed pickling cucumbers or about 3 large thickly sliced( as I used)
  • 2 tbsp dried dill or several fresh sprigs of fresh dill weed
  • 1/2 cup Kosher salt or Pickling Salt. Do not used iodized salt!
  • 1/4 cup white vinegar with an acidity of 5%
  • water to cover weighted vegetables in a crock or food grade container

Seasonings:

  • 4 whole cloves of garlic
  • 4 dried chili peppers
  • 2 tbsp hot mustard seeds
  • 2 tbsp whole allspice
  1. Wash cucumbers and slice (optional).Be sure to cut of 1/16 end of blossom slice and discard. This part is toxic, so its important to remove.
  2. In your crock or food grade container, place  your seasonings.
  3. Add thickly sliced cucumber.
  4. Dissolve salt and vinegar. Add enough water to cover( depending on size of crock).
  5. Cover cucumbers  with a saucer,or plate that fits within the crock.
  6. Weight down the plate, with another type of cylinder container (filled with water and lidded).
  7. Cover Crock with  plastic bag or cheese cloth.
  8. Place aside for 3 weeks, checking a few times each week.
  9. Ideal temperature for storage are 70 -75 degrees  thereby only needing 3-4 weeks of fermentation.
  10. Lower temps of 55-65 degrees require a longer fermentation of 5-6 weeks
  11. Any excessive temperature of over 80  degrees will result in a soft pickle and bad fermentation
  12. Check surfaces for any mold or scum that may form. If this occurs remove. I have never developed any mold on my few projects.
  13. If pickles become too slimy, soft or have a bad order, discard immediately and do not consume.
  14. After full fermentation store in original crock in the fridge in its brine for 4-6 months.

or

  1. Heat brine and its spices.
  2. Pack pickles in sterilized jars  with a bit of the garlic and chilies from the brine.
  3. Pour hot brine over pickles.
  4. Seal lids.
  5. Process in water bath for 10 minutes in sterilized jars.
  6. 15 min for high altitudes for extended shelf life.
  7. * note processing may contribute to  some additional softness.

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Chorizo Rolls Made from Fresh Homemade Chorizo

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I like to grind my own meat and make my own bread, I confess. Nowadays with ever increasing food safety issues and economy, its a sure bet to make your own ground meat. So having purchased a 9 lb pork belly and having some packs of LEMS Cured Sausage Seasonings,I did.After removing the skin and ribs from my whole pork belly , I put it through the grinder, and added their Chorizo mix, and let sit in the fridge overnight to meld the flavors. The end result was approx 7lb or so of ground sausage. Half went into the freezer for later use ( see economy!) , an the other made tray of our favorite stuffed vegetables and stuffed rolls.

Certain Someone and I love these, and with the seasons turning, there is bounty of wonderful vegetables to stuff . These stuffed vegetables make great leftovers and save me from cooking for a few days.

What I really wanted to do was make some soft rolls stuffed with the sausage and cheese. Sandy , the creator of BYOB, gave me a recipe for a soft roll,a while ago when I was working on some bread ideas for Chef at the caterer. I wanted a soft , time effective roll . Loving her recipe , I decided to add sausage and cheese to it. I can imagine so many uses. I actually made about 22 rolls with this recipe as I was stuffing them. They are pretty quick and easy and can be made in an hours time. Serve them up for entertaining while watching football games, to go for lunch, outings, etc. If you are not up to making your own sausage use store purchased fresh chorizo or other sausage.

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Chorizo Rolls

  • 1 /2 lb Chorizo cooked and drained
  • 3 balls of fresh Mozzarella cut into cubes
  • Dried Thyme for dusting

The Dough from Sandy

  • 2 cups warm milk, about 115 degrees F
  • 4 tablespoons butter or margarine, melted
  • 1/4 cup warm water, about 115 degrees F
  • 2 – 4 tablespoons white sugar, to taste
  • 2 packages instant yeast (about 1 tablespoon plus 1/2 teaspoon)
  • 2 teaspoons salt
  • 6 cups all-purpose flour, more as needed
  1. Combine milk, butter, water, sugar, yeast and salt in a large mixing bowl. Stir in flour until a soft dough forms. Knead until smooth; add flour if necessary until no longer sticky.
  2. Roll into rope and divide into 25 pieces; form into balls.
  3. Flatten each ball with hands and stuff with 1 tsp of cooked drained choirzo and 1 piece of cheese.
  4. Seal ends with finger tips and gently shape roll.
  5. Place on parchment with sealed side down.
  6. Place on parchment-lined baking sheets and press down to flatten slightly. Let rise about 20 minutes.
    Preheat oven to 375 F.
  7. Brush rolls with egg yolk and dust with Thyme, if desired. Bake for 15 minutes.
  8. Cool on rack.

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I submit these rolls to BYOB.

Various Pickled Peppers and Scuppernong Fail… Ideas for Meatless Monday

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Food Blogs are full of culinary success stories. Few of us own up to our failures. As you know I’m on a canning kick this summer,but have failed miserably with my confitures. Now my pickles have been exceptional! No jam or jelly I have attempted this year has set properly. Yes I used pectin and still fail. I don’t know about you but the thought of remaking and reprocessing doesn’t appeal to me at all. A peach brown sugar /balsamic jam turned into a lovely glaze for pork and chicken. So not a complete fail. I read one high brow blogger in her air of superiority claim

Pectin was for the timid…

Well color me timid, because if it doesn’t work with pectin, its not going to work for me without pectin. And some fruits need that Pectin push more so than others due to natures genetic makeup.

I find my inspiration to blog from the grocery aisles , travels,dining out, and markets. I saw these ugly yet beautiful Scuppernongs in the new market around the corner. I have always been fascinated with name Scuppernong. It resounds in my mind and I can’t place the origin. Scuppernong are a form of muscadine that’s prevalent in the Southern states, particularly North Carolina. Wines and jellies are common culinary applications . Scuppernongs have thick skins and seeds, but yield plenty of juice. After mashing , cooking , and straining, my beautiful golden jelly did not set. They still sit sealed , as I wonder what to do with them. Perhaps a pate fruit? I hate waste.

I have had some success over the past month. They are proving popular as I give them away to friends.

I love pickled onions. And I love heat. Playing around with various peppers I came up with the this great pickle to use atop sandwiches or serve up with greens. Use your imagination.

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Pickled Onions and Peppers

* I’m not exact giving measurements , as that would depend on your batch. But this roughly makes 6 pint jars. Vary your peppers according to taste and heat sensitivity.

  • 2 large red onions, sliced
  • 2 Habenero Peppers
  • 6-7 Serrano
  • 2 Cubannelle or other sweet pepper
  • 2-3 whole all spice
  • 1 teaspoon hot mustard seed
  • 4 cloves fresh garlic sliced into slivers
  • 1/4 cup Coarse Kosher Salt
  • White Vinegar
  1. Slice your peppers. Leave the seeds in the Serranos, but seed your Cubanelles and Habenerros.
  2. In a lidded food grade container, place your sliced onions, and peppers.
  3. Cover with salt and add water to cover.
  4. Let soak overnight in the refridgerator.
  5. Drain salt water off the onions and peppers.
  6. Sterilize jars and lids.
  7. Heat White Vinegar and all spice to a boil.
  8. Pack the onions and peppers tightly with some garlic slivers for each jar.
  9. Pour hot vinegar solution over the vegetables leaving slight head space.
  10. Cap and Seal.
  11. Process for 10 minutes in a water bath.
  12. Let flavors settle in jar for at least 2 days .

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This recipe follows the same principle as above. I was walking with my friend Beth last week at the Logan Square Market and knew I had to pickle these babies. I added fresh basil and local Wisconsin garlic to the mix. Pickled whole, they will be beautiful on and Antipasti or relish tray for the heat lover.

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Pickled Michigan Cherry Pepper Poppers

* makes 4 pint jars

  • 1 pint/punnet of pepper poppers or cherry peppers.
  • White Vinegar to cover
  • 1/4 cup Kosher Salt
  • 2 tablespoons sugar
  • Fresh Basil Leaves
  • Dried Italian herbs
  • 2-3 cloves whole garlic
  1. Stem and soak whole pepper with seeds intact in salt and water solution.They may float so you can weight down with plate. Soak for 4-6 hours.
  2. Drain.
  3. Sterilize jars and lids
  4. Heat Vinegar , sugar, and dried herbs to a rolling boil.
  5. Pack whole peppers, basil, and garlic in jars tightly. They may crush a bit and that’s OK.
  6. Cap and seal.
  7. Process in water bath for 10 minutes.
  8. Let set for 2 days in the jar.

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I suggest you consider these pickled vegetables to jazz up your Meatless Monday Fare. Think Falafel sandwiches!

Cooking For Isaiah…Gluten Free and Dairy Free… A Book Review

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Let me preface this post by saying I’m not Gluten Free nor do I have any plans, God willing , of turning to a Gluten Free diet. As of late the whole food allergy issue is just exploding. Now all of sudden people are claiming to be allergic to Gluten, or this and that and it creates many challenges as a host or cook to make sure everyone is taken care of. Look in any aisles of the supermarket and the Gluten Free Category is taking off .

… In fact, the number of kids with food allergies went up 18 percent from 1997 to 2007, according the U.S. Centers for Disease Control and Prevention. And about 3 million children younger than 18 had a food or digestive allergy in 2007, the CDC said…

I admit I’m a bit of a cynic with all these professed limitations food wise people claim to have. The reason being I have seen a few people in my world just latch on the fad and diet craze, believing Gluten Free will make them thinner. However I do acknowledge , there are many with serious allergies out there. And for them I applaud Cooking For Isaiah by Silvana Nardone for the love of her child Isaiah , who was stricken with both gluten and dairy allergies. Silvana is a former bakery owner and founding editor of Every Day With Rachel Ray. She defiantly  has the food chops and credentials, but love is her motivating factor in writing Cooking For Isaiah. 135 recipes of gluten and dairy free recipes  from breakfast to desserts, and all that falls in between. As with any great book her basic sections includes her Silvana’s All Purpose Flour Blend , Silvana’s Pancake Mix, and charts for substitutions to cook and bake gluten and dairy free.

As baking is my primary interest I went ahead and made Silvana’s All Purpose Flour Blend. If you look on a grocery aisle a small box of Gluten Free Flour ranges in the neighborhood of $5. Making Silvana’s blend gave me probably 6x that amount. Way more economical , as going Gluten Free isn’t cheap or easy. Silvana is very pro certain brands likes Bobs Red Mill or  Shiloh Farms as she believes they influence taste. I had most of her brands but went with a bulk off brand of Rice Flour purchased in an Ethnic Market (Swad Brand for Indian Foods).

I’m not one to follow a cookbook exactly but use it for inspiration. So having made the flour blends, I attempted to make the Cherry Turnover recipe with Cinnamon Glaze. The whole texture and feel of Gluten Free dough takes some getting used to, and while she warned to not be afraid of crumbling dough, and to make water your friend, my turnovers didn’t turn over. So I plopped the dough and my cherry blend into a mini loaf pan made a cobbler with that pie crust. I also made a mini pie with the other half of ingredients.

I found the dough was crisp and flaky. The taste took some getting used to, but that can be attributed to the rice flour brand I used.As I’m not dairy free, I want to use butter next time for this Gluten Free Pie Crust rather than vegetable shortening.

Having plenty of Silvana’s All Purpose Flour Blend left I decided to make her Pizza Crusts. All of her Pizza Recipes are Dairy Free. I need cheese on my pizza, and just worked on her crusts from the book. The Gluten Free Pizza crusts are assembled and pre baked. One can freeze them or make up the pizzas right there. No real rising time is needed with the yeast which perplexed me. Again, another oddly textured dough .You need to forget about your preconceived notions of traditional baking when baking Gluten Free. My crust didn’t puff in my new super hot oven. Maybe I rolled it to thin. What I got was  a tasty crisp flat bread with the right sugar/salt content, that I added cheese , Mortadella , and basil to. Was it tasty? Yes , it was, . Was it what I think of as pizza dough, not quite. But it was pretty good for what I expected from Gluten Free. From the two recipes I tried, I prefer the savory applications as the topping of the pizza absorb the different tastes of Gluten Free flour blends. The texture still takes some getting used to.

Cooking For Isaiah is  great introduction to the world of Gluten Free. Besides baking, Silvana has many  main dishes, soups, rice, salads, vegetables and sides to chose from. I’m amazed at her creativity with the limitations set. You will find recipes the whole family can enjoy, In my case I will use this book to be conscientious host, cook, friend, and caterer to those that  have gluten and dairy restrictions. Cooking for Isaiah has a wealth of ideas.

Visit Silvana’s  Blog Dish Towel Diaries

Girl and The Goat…A Dinner Invitation I Could Not Miss

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Some micro organism I consumed earlier this week has knocked me down for the count. This past weekend I had a jam packed food centric weekend lined up with with PR events, work with the caterer, and an epic dinner invitation from Lori Lynn at Taste With The Eyes for a special dinner for ten at Stephanie Izard’s Girl and The Goat arranged by her adoring brother, Don. I had to cancel my whole weekend , just to be be able to recover, and attend this dinner I wouldn’t have missed for the world. By midday Sunday, after plenty of sleep, bed rest, liquids, and other things I wont mention on a food blog, I was ready , to take Lori Lynn up on her gracious invitation. Mind you, I hadn’t really eaten in about a day and half. Marie from Proud Italian Cook ,kept checking in on me all weekend to see if I would make it. To say we were excited would be an understatement.

If you don’t know who Stephnaie Izard is, than you should. She is the only female winner of Top Chef ,and we in Chicago are damn proud of her. The past few months as I have been thinking about blogging, chefs, cuisine, and the food industry in general, I have been thinking of who’s the real deal and who’s just perpetrating . There is a lot I’m not overly impressed with when I analyze it all.Having been all over, and dined all over. I can say Stephanie is the Real Deal. I confess most of the times I go the hottest new restaurants, I’m left with a feeling of not being impressed and let down after spending my precious time and money. Many overly hyped places and people are really not that original or want to really stretch themselves or their diners. But after having dined at Girl and The Goat,I cant say I have ever dined like that in my life. Stephanie is a wizard in flavors and ingredients. Imagine a perfectly seared chicken with watermelon and olives. Crazy but does it work! Marie and I agreed no one coaxes and manipulates vegetable entrees like Stephanie. I could go vegetarian if I had her recipes. Besides the food, I was wowed by her rustic elegant interiors that made you feel comfortable and at ease. There was a casual laid back, yet clean and efficient ease with the staff. Her stacks of pottery and various jars as serving vessels inspired me to pull out my own for use.

What I admire most about Stephanie is her graciousness. Graciousness and modesty seems to be hard to find in this modern age. Lori Lynn’s brother had Stephanie cook for him at a private event in his house once before.Later that year, he had also bid and won on another local Top Chef contestant to cook for another private dinner at a charity event.That didn’t work out and Stephanie stepped in and offered him a gracious dinner at her new restaurant as compensation. She didn’t have to do it, but she did. I have worked in a few kitchens, and from what I saw Stephanie is a hard working , graceful chef with a pleasant attitude and no airs no matter how sticky things get. That’s a rarity in this business. And my hunch is people feel this and will gravitate to Girl and The Goat. For a Sunday evening all the tables were in use, and there was wait list for at 9pm.We reluctantly gave up our table after 3 hours for the next party. That’s not typical for Sunday nights in a recession.

Our gracious hosts ordered practically the whole menu for us to sample with accompanying wines. I barely made it through the appetizers, as I was still recovering. But we slowed the flow and I managed to sample most of the offerings.I had to go easy on some on the heavier meat dishes as I wasn’t quite up to that yet with my stomach. Here is what we dined on from the menu. I placed a star by my favorites although I found everything was exceptional.

Vegetables

warm marinated olives *

pan fried shishito peppers with parmesan , sesame, and miso *

sauteed green beans with fish sauce vinaigrette and cashews**

shaved kohlrabi with fennel, blueberries, evelon, and toasted almonds *

chickpea fritters with heirloom tomatoes and fresh mozzarella

Fish

grilled baby octopus with guanciale, lemon- pistachio vinaigrette *

seared scallops with braised veal, caponata, and marcona almond butter

steamed clams with pork sausage, fennel.green tomato, and linguine *

seared summer flounder with brandade, tart plums, and sweet onions *

Meat

pork liver mousseline with ham hock jus, apple mustarda, and crumpets *

ham frites with smoked tomato aioloi and smoked swiss

smoked goat pizza with honeycrisp soffrito , black kale, cipollini, and ricottta

skirt steak a la planch with chiogga beets, house pickles, wilted romaine, salted goat milk caramel

wood oven roasted pig face with sunny side egg, tamarind, cilantro, and potato stix

braised beef tongue with masa, beef vinaigrette, and salsa verde

pan roasted chicken with fermented black bean, nicoise olives, celery, watermelon, and mint *

goat belly with lentils

Desserts

sweet corn nougat with plum apricot and candied bacon *

fudgecicle with olive oil gelato and dragons milk *

fried potato dumplings with candied eggplant, figs, and honey yogurt

goat cheese bavaroise with blueberry and brown sugar cake *

Breads

Pretzle bread with apple mustard

courtesy of Proud Italian Cook