Happy Easter! Or happy “I forgot that every shop and city building that I needed to get to 4 days before my move was closed” holiday. Earlier this week while digging for a last minute recipe I remembered the 4 pound bag of frozen edamame in the freezer… yahtzee, pickled edamame! Finding all of the necessary ingredients in Baltimore city without a car, on a short budget and notice proved to be quite an ordeal. I quickly realized that I wasn’t going to find everything I needed at the large box grocery, so instead I found myself at the local asian market, which in itself was an adventure. After about 30 minutes of translating from English to Chinese, 3 times of checking out, and a random assortment of unnecessary “oh you must also try this” I finally found everything I needed for less than $11. Modified from the Humble Pie, this Putting Up with Friends edition is brought to you from a yoga friend’s amazingly beautiful, colorful, and spacious kitchen in Hamilton. Ever since I saw this kitchen, I knew I had to find a way to spread the love of vinegar (and soy sauce) all over it…
When I first moved to Baltimore in 2008, someone said to me, “If you’re in Bawlmer for more than 5 years, you will never leave”. I was very skeptical of the idea, and to be honest, I never thought it’d happen to me. After 5 and a half years of residing on the banks of the Chesapeake Bay, I have finally discovered my inner “Baytriotism”. The Chesapeake Bay is a wonder unlike any other. I’ve sailed, sampled, experienced, and taken in it’s beauty season by season. Don’t get me wrong, in regards to the ecology, pollution, and health of the Chesapeake Bay it is filthy. Personally, though I may be a bit biased (having studied harmful bacteria for the past 6yrs), I would never consume any fish or oysters out of the Bay.
Like many others, before moving to Maryland, I had never tasted crab let alone ever heard of Old Bay Seasoning. It didn’t take long as it’s pretty impossible to avoid the stuff… Old Bay popcorn, Old Bay rimmed bloody mary’s, Old Bay this… Old Bay Pickled Green Beans! The idea to add Old Bay to this pickle recipe actually came from a friend of mine here in Baltimore a few years back. The result: an absolutely amazing pickle. I’ve experimented with these pickles a few times now, and decided that because I’m feeling extra nostalgic I’d ramp up the spices for this batch. Depending on your preference you could easily omit the hot peppers and alter the Old Bay to satisfy your needs. Enjoy!
If Peter Piper picked a peck of pickled peppers, where in the world did he find a pickled pepper plant? Can you imagine a plant that produces already pickled veggies… Oh my geeze, that sounds absolutely amazing.
This past weekend I spent some time visiting my dad’s family in southern Arizona. The entire week before the trip I couldn’t help but day dream about all the authentic mexican ingredients, spices, and food that was soon to be in my belly. In summary the quick visit was lovely, I could get used to 85 degree weather in April, I miss hiking, and 3 days of binging out on mexican food should tide me over for a while. If you’ve ever visited that part of the southwestern United States you are no stranger to the produce stands that litter the sides of main thoroughfares.
I was amazed by the huge variety of peppers and instantly decided that pickled peppers were in order. This idea led to my hunt for the perfect pepper to pickle, which involved: dusting off my spanish vocab., purchasing the perfect pickling peppers thanks to the advice from my new friend Jose, “smuggling” 2 pounds of slightly wilted peppers across the country in my carry on luggage, and attempting to explain to the people sitting next to me on my flight home why exactly my luggage smelt the way it did. Unlike the pepper items I’ve put up before, these whole pickled peppers are actually very HOT. Thankfully for the sake of my fingertips, this recipe called for no pepper dicing, slicing, or mincing! I plan on using these hot peppers as an ingredient in vegetarian chile, spicy slaw for homemade pupusas, and if I get really brave… inside some chile rellenos. Enjoy!
Do you know that awful sensation when you wake up with a dry, bitter, chalky taste in your mouth? The sensation that can only come from eating copious amounts of dark chocolate paired with whiskey, no water, and forgetting to brush your teeth. Good morning Thursday! Perhaps in the future I will control myself and not eat half the bag of chocolate chips… perhaps not. I flip flopped between several different fruit options (raspberry, blackberry, orange) before I settled on using blueberries in this chocolate jam recipe inspired by A Brown Table. As this was my first stab at making jam, I took extra care and caution to ensure that 1) I didn’t splatter berry juice all over the kitchen, 2) the chocolate didn’t burn on the bottom of the pan, and 3) the perfect jam set was achieved. As my taste buds were exhausted by the flavor of chocolate, I really couldn’t detect the fruity, berry notes of this jam before I canned it last night. Thankfully, my gracious host confirmed it’s fruity deliciousness with a subtle “mmmm…” when paired with dried apricots and Wasa bread this morning. Though this recipe was a bit time consuming, I assure you that drizzling this blueberry chocolate jam over some vanilla bean ice cream will prove the time and effort well worth it.
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