Before moving to the East coast, I had never encountered the word “hoagie”. Sando, submarine, or hero… sure, but never hoagie. According to the sandwich encyclopedia (i.e Urban Dictionary), the word hoagie originates from Hog Island, an island intersecting the Delaware and Schuylkyl Rivers. The Italian and Irish immigrants who lived on the island were referred to as Hog Islanders or Hogans, to which the word hoggie/hoagie evolved.
Today I bring you a carrot & onion hoagie slaw. Unlike traditional coleslaw, this recipe contains no cabbage or mayonnaise, but instead uses a white wine vinegar base and a myriad of dried spices. This recipe was adapted from Put a Lid on It, and aside from the veggie prep., it was really simple and really quick. I hope you enjoy…
HAPPY SNOW DAY!! Though a tomato based recipe may be a bit of a stretch in the middle of December, I made an exception for this Gazpacho Salsa. Running low on the tomatillo salsa that I made earlier this year, I couldn’t help myself when I came across Put a Lid On It‘s sun dried tomato gazpacho salsa. I used organic veggies from TJ’s and ingredients I bought at our local food co-op. I doubled the original recipe, and supplemented part of the lemon juice with citric acid. As previously suggested, this salsa would go great atop a nice white fish, or could be turned into gazpacho soup by adding some heat and tomato juice. Before processing, this salsa’s flavor was spicy, tart, and a bit sugary. I can’t wait to pop a post-processed jar as I’ve found the flavor can change and be amplified after sitting for a month.
I’ve recently came across the food swapping scene! What a brilliant idea and motivation for me to keep canning. Have any of you participated in any food swapping meet-ups or events in your area?
So what do you do with 14 heads of pickled garlic? I’m not sure that I’ve ever had pickled garlic, or maybe I have… apparently pickled garlic can be used just as raw garlic; simply chop it up, sauté in some olive oil, and serve it with dishes deserving of zest. This recipe is directly from the Joy of Pickling cookbook, the only change I made was increasing the jar yield from 3 half pints to 2 pints (4 half pints). When packing the jars, definitely leave a full 1/2 inch headspace, as the contents will expand during processing. I may have packed my jars too full, as they didn’t deliver the lovely seal popping sound that they typically do.
Ever notice that blue/green tinge color you garlic turns when pickling with vinegar? Why is this? Is it safe? Actually, blue garlic is perfectly harmless and totally normal. The color tinge is due to an enzymatic reaction in which sulfuric compounds begin to break down when exposed to heat and oxygen. Science!! 🙂
Another day, another chutney! Last week I made my first chutney, and while this pear chutney was a huge success at the various Thanksgiving festivities, it was a bit more savory than I had originally hoped for. Back to the drawing cu-board, I approached this chutney with sugar in mind. Omitting the scallions kicked the savory flavor, but with the addition of the orange zest and juice, this chutney took on a whole new, somewhat surprising, citrus flavor. What I’ve came to realize is how quickly making chutney becomes a black box chemistry experiment. Then again, any cooking is an experiment for me, but with chutney any little ingredient alteration exhibits a huge flavor change, in this case it was with the orange. With 5.5 pounds of apples, this recipe yielded more than I was expecting (9 half pints = Christmas gifts). To achieve my desired liquid consistency, I ended up cooking this down for over an hour and a half. Not only did that give me time to tweak the ingredients, but it also made the apartment smell amazing!
When I first started pickling a year ago, I had great aspirations to pickle crazy/alternative things, crazy things I wouldn’t typically find in a supermarket aisle. Feeling adventurous, I pickled cauliflower… Upon my first look at #pickling on Instagram, I quickly learned that my first non-cucumber pickle was just the tip of the iceberg, and really more of a walk around the pickling block. We all have to start somewhere right? Devastated by this year’s Thanksgiving meals, my jar cabinet was in dire need of a pickle re-up. I’ve modify this recipe a few times over the past year, but after a couple not-so-satisfactory results (cumin cauliflower: FAIL), I’m sticking with my original take on pickled cauliflower. These quick, spicy, and curry’delish pickled cauliflower & peppers are a great snack or meal accompaniment.
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