CAESAR SALAD … Passionate Pizza style

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GARLICKY CAESAR SALAD  –  6 servings 1/4 cup Hellman’s mayonnaise 3 tablespoons freshly grated pecorino, parmesan, or grano cheese , plus thin shavings of cheese for serving (optional) 2-3 anchovy fillets drained plus more fillets for serving (optional)  or two … Continue reading

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ZEN AND ART OF PICKLED DILLY GREEN BEANS

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Pickling is a state of mind.  Ask anyone who pickles.  There is something rather atavistic about preparing food to be stored away for the coming winter.  Not to mention a wonderful feeling of accomplishment as you tuck away jars of food you have  prepared yourself.  Once you’ve made your first batch of pickles it is often the beginning of a wonderful, adictive relationship with all kinds of pickles and relishes.

It’s really not complicated.   You prepare your vegetables.  Wash and sterilize your jars.  Fill the jars.  Process the jars,  That’s it.  If you haven’t a canning pot and rick simply follow the instructions in the recipe.

This recipe for oh so addictive pickled green dilly beans is quite simple.  You cut your beans to fit into the wide-mouth canning jars.  Mix up your vinegar, water and salt.   Put a little red pepper flakes, some mustard seeds and lots of dill seed into each jar.  Tuck in the beans.  Pour the hot vinegar mixture over.  Seal the jars and process them in boiling water for 15 minutes and you’re done.  You can cut the recipe in half if you just have a few beans picked up at the farmer’s market, or double the recipe if you’ve plundered your garden.

ZEN AND ART OF PICKLED DILLY GREEN BEANS
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: pickling
Cuisine: preserving
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: 8-10 jars
Pickled dilly green bean are irresistible served with crackers and cheese. They are not complicated to make and an excellent way to deal with an over abundance of beans from your garden.
Ingredients
  • 4 lbs green beans
  • ½ generous tsp. crushed red pepper flakes per jar
  • ½ generous tsp. yellow must seed per jar
  • 1 generous tsp. dill seed per jar
  • 1 whole garlic clove per jar
  • 5 cups vinegar
  • 5 cups water
  • ½ cup fine sea salt
Instructions
  1. Clean and cut beans to fit into tall wide-mound Mason jars (one pint)
  2. Please red pepper flakes, mustard seeds, dill seed and garlic in each jar.
  3. Add beans to jars until full.
  4. Bring vinegar, water and sea salt to the boil, stirring to dissolve the salt.
  5. Pour the boiling liquid over the beans.
  6. Tighten lids
  7. Process in boiling water for 15 minutes.
  8. Remove and place on tea-towel covered counter to cool.
  9. How to process:
  10. Carefully wash and rinse jars, equipment, counters and anything that will come in contact with your canning procedure.
  11. Put them into a large pot with a lid.
  12. Fill the pot with pot and bring to a boil
  13. Boil for ten minutes.
  14. Remove jars using rubber tipped tongs or better still silicone oven mitts or gloves.
  15. Drop your lids into the hot water for a few minutes then put on the jars. This activates the seal around the edge of the lid. Do not boil.
  16. Tighten the lids on the filled jars.
  17. Put an old tea towel in the bottom of the pot and place your jars in the pot.
  18. Bring the pot to a boil and boil for 15 minutes.
  19. Carefully remove the jars (the silicone oven mitts really work well here) and place on a tea towel covered counter.
  20. You will hear jars "pop" as the jars cool down. They must "pop" for safety and spoilage prevention. If they don't pop refrigerate and use within a few days.
  21. Fill the hot jars with the beans

 

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Posted in Appetizers and Starters, Condiments | Tagged , , | 1 Comment

THE BEST COMFORT FOOD … PENNE WITH BACON AND TOMATOE SAUCE

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This really is comfort food at it’s very best.     It’s easy to make.   One generally has all the ingredients in the kitchen.    You combine the simple flavours of a great tomato sauce with irresistible bacon.    You can use … Continue reading

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DUPLICATE BRIDGE PEANUT BUTTER COOKIES

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RED CURRY CHICKEN SOUP WITH LENTILS AND TURMERIC

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GORGEOUSLY RICH SILKY SMOOTH CHICKEN LIVER PATE

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ROASTED VEGETABLES AND CHICKEN POT PIE

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      This is a very different recipe for CHICKEN POT PIE.  All the ingredients are roasted before being assembled into the pie.  The results are a deep, rich chicken vegetable filling that takes chicken pot pie to new … Continue reading

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FRENCH LEMON TART

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This traditional dough recipe for French tart is not difficult to make.  You must use a stand-mixer.  A hand-held mixer is not heavy enough to mix the dough.  The buttery dough makes a  delicate,crisp cookie-like crust.   The recipe makes enough … Continue reading

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CLAFOUTIS A LA RHUBARBE . . . Rhubarb Clafouti

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Clafouti of any kind makes a simple and wonderful desert, or an absolutely indulgent breakfast.   It’s the kind of dish I keep in my apron pocket for those times when I want to whip up a dessert on short notice.  … Continue reading

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CASSOULET . . . GLORIOUS FRENCH PORK AND BEANS

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  CASSOULET is a hearty combination of beans baked with meats.  The list of ingredients is long but it is not hard to cook.  You need to start preparations at least two to three days in advance of serving and … Continue reading

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