Inspired by our travels to England, this Caramelized Onion Jam is the ultimate condiment. Great on burgers or with a cheese board, on your trendy avocado toast or just with veggies.
Part of what I enjoy so much about traveling, is experiencing new and different foods. I love sampling local fare and being inspired by new and unique ways to bring flavors together. On our trip to England this fall, as you can imagine there was a lot of room to be inspired. I was particularly impressed by our time in England, the level of culinary experimentation and creativity, as compared to my trip there 15 years ago.
Ranch dressing used to be one of my favorites. There was a time in my life where my snack of choice was pretzels with two bowls for dipping. One had yellow mustard, the other, creamy ranch dressing! Ah those were the days.
Nowadays, you know that I prefer to avoid store bought dressings, because most are just loaded with crap (the many offender being vegetable oils), so I choose to make my own. Making your own salad dressings and vinaigrettes is a very simple task, you can control the ingredients, the flavors and the quantity.
Yesterday’s summer solstice marked the official start of summer, which means we also kicked off the season of grilling and barbecue. A good traditional barbecue sauce is key to a season of delicious backyard feasts. However, if you are like me, when you turn over most jars and bottles from the store, to investigate the ingredients, you are sorely disappointed. Most contain loads of sugar, high fructose corn syrup, various preservatives, thickeners, artificial flavors, colors and who know’s what else. Let’s be honest, they are also not all that good. We can do better!
Making your own sauce is incredible simple, you don’t need any special ingredients and with this simple tutorial and formula, I also give you the options to customize your sauce and make it just how you like it.
It’s nearing the end of the gardening season and one of my favorite things to do this time of year, is grab the last of the peppers from their plants and make a few quick jars of pickled hot peppers. They are great on salads, in eggs, Mexican dishes, etc. This recipe is for simple refrigerator pickled peppers as opposed to a preserved, canned version that can be stored on the shelf for many months. Honestly, I prefer making them this way, since I never make a large amount of them and I hate all the work involved in canning. Besides, these don’t last long in our house anyway. Pickled peppers like this are good for quite a few weeks, under refrigeration. If you would like them to last longer, follow these canning instructions and guidelines. Use can use this same brine mixture to pickle other vegetables like carrots, cauliflower, beets, fennel, green beans and so much more.
1 pound fresh hot peppers, washed (I used a combination of banana, hungarian wax and jalapeño peppers)
2 1/2 cups water
2 1/2 cups white distilled vinegar
3 tablespoons raw cane sugar
3 tablespoons coarse kosher salt
2 bay leaves
2 tablespoons whole coriander seeds
4 cloves garlic, peeled
2 tablespoons black peppercorns
1. You can leave the peppers whole if you’d like, just stab each pepper a few times, or you can slice them in rings, which I prefer. I just remove the tops and slice them into thin rings. I leave the seeds in, as both Mark and I love spicy. Place them in a large glass preserving jar or two smaller jars.
2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. (You can use them sooner, but it is well worth the wait to let them sit)