Pickled Brussels & Happy Girl Kitchen Co. Feature

Pickled Brussels-Putting Up with Erin Pickled Brussels-Putting Up with Erin

If you’re lucky enough ūüôā to follow me on Instagram you may have noticed that the week before last I was frolicking around the central coast of California. Half of the trip was for work and the other for play. Killing a couple days before my science obligations, I found myself wandering around Pacific Grove just south of Monterey. Looking for lunch recommendations, the lovely hostess at Crema suggested that I check out¬†Happy Girl Kitchen Co.¬†for some post yoga fare. “Awesome”, I thought, “cute name”. What she failed to mention was that Happy Girl Kitchen Co. was a pickle haven… I’d be lying if I said that I wasn’t a tad over excited when I realized I just¬†walked into a pickle wonderland, “wait is this a trick, where am I? Hello, God?”. While there I couldn’t help but snap a couple photos, order a pickle plate, and grab a few souvenirs, including a jar of their pickling spice. I could have purchased a jar of each pickle product, but alas I only packed one bag. I will admit that I typically skip pre-made pickling spice mixes as I’m not a huge fan of those sweeter fall-time flavors, but the smell of this one had me as soon as I twisted off the top. “We like our blend to be very savory and so ease up on the sweeter spices such as cinnamon, cloves and fennel.” Check out their online shop for more.

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Piedmont’s Seasons of the Sea & Preservation Dinner

Piedmont's Seasons of the Sea & Preservation Dinner- Putting Up with Erin

Wait a minute, did she say preserved seafood?! Preserved local NC seasonal seafood?! Yep, you read that correctly. Cured, smoked, fermented, pickled, dried, confit’ed seafood. Last Wednesday I was lucky enough to attend¬†Piedmont Restaurant‘s winter edition of their Seasons of the Sea Dinner. In¬†collaboration with Raleigh’s Locals Seafood and NC Catch, Piedmont’s Executive Chef John May and Executive Chef Justin Burdett of Local Provisions in Asheville joined forces to create an astonishing multi-course seafood tasting menu highlighting seven different food preservation techniques. Even this seafood hesitant girl couldn’t pass up an offer as enticing as this… oh, and did I mention the funky wine pairings by Piedmont’s animated general manager Crawford Leavoy, duh!?

Not only did I meet some awesome new lady friends (!!), but this seafood-themed dinner completely expanded my narrow view of seafood, in particular¬†preserved seafood. “We focused on manipulating things¬†in interesting ways so to¬†get that preservation experience”, says¬†Piedmont’s chef¬†May in explaining the inspiration for the evening. While presentation, taste, and “wow-value” was an obvious goal, the¬†major¬†aim of this dinner was education on the “mentality of how you would have eaten before you could go to just go to the grocery store everyday…”, stated¬†May.

Cured Tilefish  Confit Bluefish  Pickled Clam

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Basil & Lime Pickled Radishes

Basil & Lime Pickled Radishes- Putting Up with ErinBasil & Lime Pickled Radishes- Putting Up with Erin

Happy Sunday evening everyone. What a weekend, eh?¬†If you joined the 3 million people who participated in women’s marches across the nation on Saturday, then rock on!! Saturday morning after yoga and the farmers’ market I found myself quite anxious and on the fence about the idea of attending our¬†local march here in Raleigh, NC. I wained back and forth on whether to attend or not and final came to the conclusion that¬†what I really needed was some alone time in the woods. I don’t know about you, but trail running through the trees not only helps clear my head, but also makes me feel like an outdoorsy badass!¬†Five miles later, and one hell of a sore knee (I’ve had IT band problems for years), the fog began to lift and I felt much better.

Ever try to pass up beautifully arranged flowers AND¬†adorable lady farmers? Impossible, right?! I decided to support local pink this weekend by¬†picking up¬†a couple pounds of tiny radishes from Bluebird Meadows.¬†A Durham based farm, Bluebird Meadows’ is known for their specialty cut flowers, fruits, and vegetables. Wanting to preserve the color and crisp of these tiny root veggies, I threw together a quick pickled¬†radish with some thai basil that I found at the new Hmart, plenty of lime, fresh garlic, and some black onion seeds. Weird combo? Yup!

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Angostura Blood Orange Marmalade

Angostura Blood Orange Marmalade- Putting Up with ErinAngostura Blood Orange Marmalade- Putting Up with Erin

“I mean if it were me, I’d add one tablespoon of bitters to EACH¬†half pint… mmm!” If you haven’t gotten word of the Food in Jars Mastery Challenge yet then you may be wondering why I’m going marmalade crazy. Specifically booze marmalade crazy. I apologize in advance to all the food swap’ers at this month’s Bull City Food Swap. Guess what you’re getting? ūüôā Typically, I never make marmalade. But after this batch, I’m beginning to question why. It’s like eating candy out of a Ball Jar. ¬†After last week’s lemon vermouth marmalade experiment, I decided to play it safe with something a bit more attainable.¬†Since moving to Durham, I have came to love the flavor of bitter cocktails. Perhaps it’s the creativity, or the wide range of craft bitters created right here¬†in the Triangle, or maybe it’s just the bartenders…

Anywho, for this month’s marmalade challenge I present to you blood orange marmalade finished with Angostura bitters. Depending on your preferences, I’d suggest adding 3-5 tablespoons of bitters. Adding the bitters right before the set point ensures that the flavor of the bitters doesn’t burn off. With the expected bitter flavors exhibited by the¬†orange rinds this marmalade delivers a perfect bitter sweet punch. Enjoy!

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The Lemon Vermouth Marmalade Experiment

Lemon Vermouth Marmalade-Putting Up with ErinLemon Vermouth Marmalade-Putting Up with Erin

“I suggest a sweet vermouth”, “I’d go with a dry white vermouth… Dolin Dry?”, “I agree, what about something like Cocchi Americano Bianco?”. Apparently it’s extremely¬†easy to get booze based marmalade advice around Durham. Who would have thought? ūüėČ Tis the marmalade season and ’tis the booze based preserves season… Last week Marisa from Food in Jars announced a year long Mastery Challenge. As I just missed out on the Tigress Can Jam held back in 2010, I immediately jumped on the band wagon. Up first, marmalade… both a challenge for me as I’ve only made it once, and second because I knew I wanted to make it vermouth based. You may have noticed that the title of this recipe includes the word experiment. The struggle with booze based jams/jellies/marmalades is the loss of booze flavor during cooking, plus the inundant sugar necessary for a set. As my goal was to retain¬†the vermouth flavor, I decided to play around with two different vermouths and two different marmalade processing methods. Plus, with nearly a foot of snow fall in Durham this week, I had plenty of time on my hands.

My initial hypothesis was that the 2 cups of sugar would overwhelm the flavor of a sweeter white¬†vermouth (Cocchi Americano Bianco) and that the dry white vermouth (Dolin¬†Dry) would offer a more pungent flavor backed by the lemon and sugar. To initially test this hypothesis I made two sugar, lemon juice, and vermouth drinks. Surprisingly, I was wrong, the Cocchi presented a stronger lingering flavor. For the first vermouth/method I followed Marisa’s small batch marmalade method found here. This resulted in a thicker consistency with less booze flavor. I figured that cooking the lemons for 55 minutes before processing them into marmalade caused too much vermouth flavor loss.

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