tag:blogger.com,1999:blog-316500942024-03-12T21:31:14.501-07:00pickle girlPickle girl harbors a deep, all-consuming obsession with unusual pickles and preserved foods. I’ll be culling well-tested recipes, compelling news snippets, and insider tips from trusted sources in the culinary world as often as possible.
Power to the pickle!<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-31650094.post-3913725077611706912012-04-16T18:14:00.009-07:002012-04-16T18:30:56.281-07:00pickle girl is Pickleback<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUN5I42BaJlYAYUKe7uOmwDHmBCg__xWsQBQCaHKUsOeGaQlNOnjUPX4B6Kl4JED6mLT2Sf-iXw2fHtE0eda9RZP7d4A0yon3i3nA58anV8vwtG0fNo3nEEC_TuWSZjPkzPknJIg/s1600/Screen+shot+2012-04-16+at+9.12.05+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUN5I42BaJlYAYUKe7uOmwDHmBCg__xWsQBQCaHKUsOeGaQlNOnjUPX4B6Kl4JED6mLT2Sf-iXw2fHtE0eda9RZP7d4A0yon3i3nA58anV8vwtG0fNo3nEEC_TuWSZjPkzPknJIg/s400/Screen+shot+2012-04-16+at+9.12.05+PM.png" width="400" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #222222; font-family: Times, 'Times New Roman', serif;"></span><br />
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<span style="color: #222222; font-family: Times, 'Times New Roman', serif;">My sincere apologies to the few—but deeply committed—followers of this blog. It has been ages since my last post (a Cardinal sin, I know). What can I say? The folding of</span><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"> </span><i style="font-family: Times, 'Times New Roman', serif;"><span style="color: #222222;">Gourmet</span></i><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"> during the Recession broke my heart, and with it, my passion for pickle girl slipped a recession of its own.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Since that October, I've kept busy by having a baby, renovating a historic brownstone (still happening), and becoming a publisher at a revolutionary media company. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span style="color: #222222;">In the meantime, there have been so many near-comebacks: I practically jumped off the couch when <i><a href="http://www.youtube.com/watch?v=yYey8ntlK_E" target="_blank">Portlandia</a></i> made pickles p</span><span style="color: #222222;">op culture; the book offers and almost-deals were a thrill, too; and the emails from readers all over the world melted me. Who knew there were so many of you? (Mom, you're not al</span><span style="color: #222222;">one.) <o:p></o:p></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">But it took a night of serious drinking to reignite my fire. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">In the buzz of a rare evening out, I was stupefied to learn that--a mere block from my office--<a href="http://www.nypost.com/p/lifestyle/food/give_pickle_juice_shot_FlTV7x3n1fupGXYRh3CtXO" target="_blank">April Bloomfield's liquid gold</a> is the ultimate whiskey chaser. The Pickleback is the house drink at The Ace, and three of these had me scheming with colleagues to resurrect the pickle love. <o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Stay tuned for a redesign, more original recipes, and updated, recurring columns such as, <i><a href="http://pickle-girl.blogspot.com/2009/09/pickle-passport-sardella-and-her-fella.html" target="_blank">PicklePassport</a>, Pickles in the News, </i>and<i> Chef Recipes.<o:p></o:p></i></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">Back to brine!<o:p></o:p></span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span style="color: #222222; font-family: Times, 'Times New Roman', serif;">photo courtesy of examiner.com</span></div><b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-30081222951917440632009-10-05T20:42:00.000-07:002009-10-20T16:00:53.971-07:00R.I.P. Gourmet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZ5t1AOd4lwny2GQwmnK4Tsm63dkBMga4bmffhni2VDFaYFLZMe7G0kJCatTdvdGvXTuTD4kYIjZpHKahP41Eqg3mn2WVp0H3P8-Kifj7LJe8g3hgox2wap9H9rOxCpeby2ut-g/s1600-h/GMT" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZ5t1AOd4lwny2GQwmnK4Tsm63dkBMga4bmffhni2VDFaYFLZMe7G0kJCatTdvdGvXTuTD4kYIjZpHKahP41Eqg3mn2WVp0H3P8-Kifj7LJe8g3hgox2wap9H9rOxCpeby2ut-g/s320/GMT" /></a>I really thought I would be spending my Monday morning recapping the wonderfully ridiculous International Pickle Day festivities. Instead, we were called into an emergency meeting to learn of <a href="http://mediadecoder.blogs.nytimes.com/2009/10/05/conde-nast-to-close-gourmet-magazine/?scp=1&sq=gourmet&st=cse">Gourmet's demise</a>.<br />
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It is with heavy heart that I share the news of Gourmet's folding--nearly 70 years after its inception. The mission of the magazine has always been to open readers' minds to culture through the lens of food.<br />
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Unfortunately, America prefers fast, cheap, and easy. Rachel Ray, Sandra Lee, Top Chef. The latest flashes in the pan are steering us towards instant this and 30-minute that. No style, no substance.<br />
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pickle girl is all vinegar on this sad day.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-37280508126143637362009-10-01T12:00:00.000-07:002009-10-20T16:02:46.623-07:00Chef Recipe: Andrea Reusing's Pickled Pumpkin<img alt="" border="0" id="BLOGGER_PHOTO_ID_5368480710791282098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueLglGWmQ-tPndJMeV7v1kjLa_LRx3FynZ2h3lcw5E9NGFuCRwXdSr8Sc96TjrqZYQfen6JqaVBnBLntweclKJSpiuK9dQ7yAbIKnxwmgsfRVxVSiGNBLRxJtUh2vnHsVilb4OQ/s400/Pickled+pumpkin" style="float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /><br />
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Happy October! This fall season brings a pickle worthy of its own theme song. When Gourmet.com reported that One Ring Zero was <a href="http://www.gourmet.com/food/2009/07/sing-a-song-of-brains-and-eggs">composing a tune based on these pumpkin pickles</a> by Andrea Reusing, I could barely dial farm-to-fork favorite, <a href="http://lanternrestaurant.com/">Lantern Restaurant</a>, quickly enough.<br />
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Special thanks to Andrea Reusing of Lantern Restaurant, for sharing this pickled pumpkin recipe.<br />
<span style="font-weight: bold;"><br />
Pickled Pumpkin</span><br />
Use small, organic pumpkins or squashes. Before peeling, taste their skins; if they are tender, they can be left on.<br />
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3 pounds pumpkin, cut into thin moons or chunks<br />
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<span style="font-weight: bold;">Brine:</span><br />
5 fresh Thai chilies, split in half lengthwise<br />
1 small piece of unpeeled ginger, thinly sliced<br />
6 cloves peeled garlic<br />
10 white peppercorns<br />
2 quarts unseasoned rice wine vinegar<br />
1 ½ cups distilled white vinegar<br />
1 ½ cups mirin<br />
2 ½ cups white sugar<br />
½ cup kosher salt<br />
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1. Combine the brine ingredients in a non-reactive pan and bring the<br />
mixture to a simmer. <br />
2. When the sugar is dissolved, add pumpkin and cook gently, checking frequently, until the pumpkin is just tender.<br />
3. Cool in liquid and refrigerate.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-16990147863657839882009-09-30T15:27:00.000-07:002009-10-20T16:03:48.735-07:00pickle girl to Join International Pickle Day 2009!<div class="" style="border: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQzirNNf2mkK2hUvuR19XoNP4q7b95BfZ2lAaRsZRKNfuDnPQ1c1inpYOeMh_QC_JPPsQJ67xhwkVeDpqSKj5zOeYr1MDB0MYkBAbtnMK9QVJwIQmh-CT2aABkQFa5-uXjtrtYQ/s1600-h/Pickle+dude.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQzirNNf2mkK2hUvuR19XoNP4q7b95BfZ2lAaRsZRKNfuDnPQ1c1inpYOeMh_QC_JPPsQJ67xhwkVeDpqSKj5zOeYr1MDB0MYkBAbtnMK9QVJwIQmh-CT2aABkQFa5-uXjtrtYQ/s320/Pickle+dude.jpg" /></a>pickle girl, and my kindred pickle spirit, <a href="http://www.picklefreak.com/">Pickle Freak</a>, will be in the "Resources" tent at the Ninth Annual International Pickle Day on the LES this Sunday! <br />
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Wear a costume and strut your salty stuff with the "big pickle" on the green carpet, then upload your photos to <a href="http://www.flickr.com/groups/pickleday/">our flickr page</a>! <br />
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<b>From Grub Street: </b><br />
</div><div style="border: medium none;"><b>What:</b> Ninth Annual NYC International Pickle Day<br />
</div><b>When:</b> October 4<br />
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<b>Where:</b> Parking lot on Broome Street between Essex and Ludlow<br />
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<b>What’s New:</b> “More free pickle samples ranging from India to Haiti, Malaysia to Brooklyn, and kosher dills from our very own LES!” Most exciting: There will be canning demos, pickles from the New York Science Barge, music from accordion trio Main Squeeze, and a parade complete with costume contest, though take note — costumes have to be “family friendly.”<br />
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<b>Price:</b> Free. More information <a href="http://www.nyfoodmuseum.org/_phome.htm">here</a>.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-499152822742226832009-09-24T10:25:00.000-07:002009-09-24T10:56:49.658-07:00<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNk_U1rFnkFm20UamcjW9hm83VEc5Wd3jsyybbkg5R82_M60VqfHWVkTW3b_ctPw_Vuu1FKMw_1rVpENxkVjj9Qx2Nvtd1U5ejqribMarqA6kDvIUIpdENyL6pF6f6tE05JSWZA/s1600-h/EDIBLE.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiNk_U1rFnkFm20UamcjW9hm83VEc5Wd3jsyybbkg5R82_M60VqfHWVkTW3b_ctPw_Vuu1FKMw_1rVpENxkVjj9Qx2Nvtd1U5ejqribMarqA6kDvIUIpdENyL6pF6f6tE05JSWZA/s320/EDIBLE.jpg" /></a>This just in, via today’s <a href="http://tastingtable.com/nyc/index.htm">Tasting Table</a>: <em>Edible Manhattan</em> will be celebrating its first year with a Fall Harvest Party <strong>this Saturday</strong>, complete with a dedicated Pickle Tasting Room! Pickle superstars Rick’s Picks, Horman's Pickles, and Brooklyn Brine Co. will be featured among the city’s other artisanal purveyors of the cheese, chocolate, and salumi varieties.<br />
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South Street Seaport (Fulton/South Sts.); buy tickets <a href="http://www.brownpapertickets.com/event/78248">here </a>($40).<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-34417932525619331592009-09-22T18:31:00.000-07:002009-09-22T18:32:52.166-07:00The Pickles Next Door<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyTZHJ9y59vvjjz6_7pE4tG6elICLOUyuEeTQfTZYcCj5z9umOnNBK8JQRdxw4wu38JxE2GpAez11PScILOT5Mq9TqUg4Mqkjwymm6uuPSud57eRbK130aIevROttoEI6ZG0H5w/s1600-h/kendra-wilkinson-435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyTZHJ9y59vvjjz6_7pE4tG6elICLOUyuEeTQfTZYcCj5z9umOnNBK8JQRdxw4wu38JxE2GpAez11PScILOT5Mq9TqUg4Mqkjwymm6uuPSud57eRbK130aIevROttoEI6ZG0H5w/s320/kendra-wilkinson-435.jpg" /></a><br />
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A small dose of pop culture to get us through the week. To the serious foodies out there: I'm sorry. I couldn't resist.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-38274918569874259242009-09-21T16:21:00.000-07:002009-09-21T18:15:19.555-07:00End of Summer Garlic Conserve<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2woNt6atElYHMXRBlETbpOP_NYmjavR-fXvT1P-co180IkGhIdktZI_kGwoGZ1NO38XkVsxrjavMvHW02UYoMDSahxUgXm-2j3GktYYK0Y9eMUjYx8cYqKySX-eD0DUuqBjCXCA/s1600-h/garlic.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2woNt6atElYHMXRBlETbpOP_NYmjavR-fXvT1P-co180IkGhIdktZI_kGwoGZ1NO38XkVsxrjavMvHW02UYoMDSahxUgXm-2j3GktYYK0Y9eMUjYx8cYqKySX-eD0DUuqBjCXCA/s400/garlic.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5384051104961016994" /></a><br /><br /><script type="text/javascript"><br />var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www.");<br />document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));<br /></script><br /><script type="text/javascript"><br />try {<br />var pageTracker = _gat._getTracker("UA-10766310-1");<br />pageTracker._trackPageview();<br />} catch(err) {}</script><BR CLEAR=ALL>An ode to fresh garlic on this last day of summer...<br /><br />I’ll often pickle scapes, but this is the first time I have pickled bulbs (buying the soy-pickled variety from the Korean market doesn't count).<br /><br />This adapted Paul Virant recipe for fresh garlic conserve (<a href="http://www.starchefs.com/features/pickling/html/recipe-marrow-bones-paul-virant.shtml">via StarChefs</a>) is served with roasted marrow bones and wood-grilled bread. I may end up eating this with everything from bread alone to duck confit nachos.<br /><br />Side note: Chef Virant is a pickle girl <a href="http://pickle-girl.blogspot.com/search?q=paul+virant">favorite</a>.<br /><br />1/3 cup olive oil or grape seed oil<br />4 1/3 cups peeled garlic cloves<br />3/4 cup sugar<br />1/2 cup Champagne vinegar<br />2 heaping tsp. salt<br /><br /><strong>Fresh Garlic Conserve:</strong><br />1. Heat the oil in a sauté pan over medium heat. Add the garlic and cook until caramelized; add the sugar and continue to caramelize. <br /><br />2. Deglaze with water and cook until the garlic is tender. <br /><br />3. Deglaze the pan with the Champagne vinegar, add the salt, and remove from the heat. <br /><br />4. Pack the garlic into sterilized jars and process in a hot water bath.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-67113322022062675372009-09-21T11:21:00.001-07:002009-09-21T15:35:09.763-07:00Pickles in the News: It's a Happy Girl World<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeDeRp4-UDay9-45qhfuTZOts65BLP8rmtkcn-iWXY_8rBIRGbx4_qrbabaZQOvFO4kYqE7BnBgi7YRheHWBrOLrYNQnx7wglZNn4_mv_NAL4FMGJlj8JsJpxduXQbS4GuecUyQ/s1600-h/TOM+JUICE.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeDeRp4-UDay9-45qhfuTZOts65BLP8rmtkcn-iWXY_8rBIRGbx4_qrbabaZQOvFO4kYqE7BnBgi7YRheHWBrOLrYNQnx7wglZNn4_mv_NAL4FMGJlj8JsJpxduXQbS4GuecUyQ/s400/TOM+JUICE.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5383987735584966034" /></a><br /><BR CLEAR=ALL>Congratulations to my friends at <strong>happy girl kitchen co.</strong>! The Guardian voted their spicy heirloom tomato juice one of the <a href="http://www.guardian.co.uk/lifeandstyle/2009/sep/13/best-foods-in-the-world">50 Best Foods in the World</a>. Pick yours up at the Ferry Building farmers market or <a href="http://happygirlkitchen.com/">order online</a>.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-37290318537657329022009-09-18T20:56:00.000-07:002009-09-21T15:34:43.009-07:00Pickle Passport: Sardella and Her Fella<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRS5RtX5A_Fl3rpQ8JVGW4K55PNyixH9u0IZmcthEAobF5rz_A32GD4KKO4OMAMV1Dwp8rvXopZctjjPflGz_g4o7iKrlhL0Xd5AAa4WVQM7UBqKLes0IyGJNgs8iy4WJTDdpHlw/s1600-h/Edited+Italy+Pickles+2009-1-3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRS5RtX5A_Fl3rpQ8JVGW4K55PNyixH9u0IZmcthEAobF5rz_A32GD4KKO4OMAMV1Dwp8rvXopZctjjPflGz_g4o7iKrlhL0Xd5AAa4WVQM7UBqKLes0IyGJNgs8iy4WJTDdpHlw/s400/Edited+Italy+Pickles+2009-1-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380059260341062418" /></a><br /><BR CLEAR=ALL>We raced into Crotone with dreams of a three-hour seafood feast as reprieve from Calabria's oppressive heat. Sidelined by fishmongers slinging eel, sardines, and octopi, we talked into the siesta hours until every dining option was closed. Frankly, we could stand to miss a meal at that point.<br /><br />This happy accident introduced us to <span style="font-style:italic;">sardella</span>—Calabrian caviar—one of the most obscure flavors in Southern Italy. Keeping with the paradigm of simple Italian dishes, this paste is made of very few ingredients: salt, the region’s sun-baked <span style="font-style:italic;">pepperoncini piccante</span>, and baby sardines, which are left to cure for six-seven months.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_QnMyqEUkwv6h9LiR07hVIOHiz89kZHbaYe9-8IgzGPpC2BKTIh-lLsdJ93XINJx4IknT0I0KuyNXjCx9ZJFBZgcETQFoBxo4rOVm5tWwpAhpFD6pfg4E8A1GKAz8E401I3v7Q/s1600-h/Edited+Italy+Pickles+2009-1-13.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_QnMyqEUkwv6h9LiR07hVIOHiz89kZHbaYe9-8IgzGPpC2BKTIh-lLsdJ93XINJx4IknT0I0KuyNXjCx9ZJFBZgcETQFoBxo4rOVm5tWwpAhpFD6pfg4E8A1GKAz8E401I3v7Q/s400/Edited+Italy+Pickles+2009-1-13.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380059263829033090" /></a><br /><BR CLEAR=ALL>Actually, make that newly hatched sardines.<br /><br />It’s a cruel world, but what can I tell you? It’s a delicious one too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiA-2Rxa3BE3JVunizcsylCbvdmLw8suwbnrEe4IhoW_bPajCKnXukeuUGRDjslGUODLsyrM7mfNG4IDVQNN3sGWHRqHJbDQzP41kEorWVG7QIEgy126ZSX4wPBwQryJnlqbzteA/s1600-h/Edited+Italy+Pickles+2009-1-5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiA-2Rxa3BE3JVunizcsylCbvdmLw8suwbnrEe4IhoW_bPajCKnXukeuUGRDjslGUODLsyrM7mfNG4IDVQNN3sGWHRqHJbDQzP41kEorWVG7QIEgy126ZSX4wPBwQryJnlqbzteA/s400/Edited+Italy+Pickles+2009-1-5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380059273150255714" /></a><br /><BR CLEAR=ALL>Sardella paste is sold from plastic buckets at weekly markets. My favorite pasta during this trip (this time I really mean it), was <span style="font-style:italic;">al dente</span> spaghetti, finished in olive oil and <span style="font-style:italic;">sardella</span>. It was at once sweet, salty, earthy. Six Euros of humble bliss.<br /><br />We also ate simple crostini spread with <span style="font-style:italic;">sardella</span> all over Calabria. Its boldness an arm wrestle with the toe's fierce <a href="http://www.made-in-italy.com/winefood/wine/regions/calabria.htm">Ciro</a> wine. Sadly, this nuanced, <a href="http://www.npr.org/templates/story/story.php?storyId=15819485">umami</a> flavor was not available in cans or jars for the trip home. What I would give for some right now.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-14992607706081185062009-09-16T18:22:00.000-07:002009-09-16T18:41:35.148-07:00Pickles in the News: Man Defiles Pickle Jar to Make BombThis just in from The Badger Herald: man attempts to create bomb from pickle jar. Police thwart his plans, but the neglected victims of <a href="http://badgerherald.com/news/2009/09/16/man_arrested_for_pic.php">this story</a> are the pickles. A snippet:<br /><br /><span style="font-style:italic;">The pickle jar was on a bench behind Olson, containing batteries and other unidentified objects. A pile of pickles was sitting on the bench in the park, along with a liquid that was presumably pickle juice, according to the police report. </span><br /><br />I hope they give this guy 25 to Life.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-14676241806214813522009-09-15T18:54:00.000-07:002009-09-15T17:57:42.006-07:00Pickle Passport: Alici in Wonderland<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMTfo4h7B0zcCbaT4hLtw3PmCUQ9FxjOeO5n_cc8bAdKS3kdJG4S_pP5HDBUwN2Q4FLIaBqMJCjQgI6SCO8Nx4ysoWBMC_PEcZG61eAjhfxmVJXfR4whLmYqgG3pHzp9Ydzrutw/s1600-h/Edited+Italy+Pickles+2009-1-16.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 352px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMTfo4h7B0zcCbaT4hLtw3PmCUQ9FxjOeO5n_cc8bAdKS3kdJG4S_pP5HDBUwN2Q4FLIaBqMJCjQgI6SCO8Nx4ysoWBMC_PEcZG61eAjhfxmVJXfR4whLmYqgG3pHzp9Ydzrutw/s400/Edited+Italy+Pickles+2009-1-16.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380056528765849794" /></a><br /><br /><BR CLEAR=ALL> What was once the center of Magna Graecia is now a bankrupted city that’s been brought to its knees by rampant corruption. Like a scene out of <em><a href="http://www.amazon.com/Gomorrah-Roberto-Saviano/dp/0374165270">Gomorrah</a></em>, Taranto runs on fumes; in the darkness of a night without electricity, schemers and pickpockets lurk in the cobblestone alleys of the Old City. <br /><br />It’s a good thing I’m not writing this for the Taranto Tourism Board…<br /><br>We initially thought Taranto’s only redeeming quality was an outstanding archeological museum, but then we wandered into a fish market and discovered these home-cured <em>alici</em>, or salted anchovies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0LI8rsdRIbMhE98PEgremWvwM3JbZTPwh5EWSkNzODvc3vUGWpQV_laiS47IX5qT8_iaTnMJSpOjjnqBk-LZs2nPkOHRkRBWw3qsnY1UI2TZydpwd5IskTj47lwowS8KkggnBA/s1600-h/Edited+Italy+Pickles+2009-1-15.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0LI8rsdRIbMhE98PEgremWvwM3JbZTPwh5EWSkNzODvc3vUGWpQV_laiS47IX5qT8_iaTnMJSpOjjnqBk-LZs2nPkOHRkRBWw3qsnY1UI2TZydpwd5IskTj47lwowS8KkggnBA/s400/Edited+Italy+Pickles+2009-1-15.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380056804013157858" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOZTuAgGIvrbPkNSH1Frr1TwDO0xRctN4Q3I2qyaConBwfDvK1KtgLAY_j20DuXvywpK1E6TDt10cMfQHkeS99Y71yvX1mAE5NPjbbtzSteOjAelRXnYZx4BKzi7zIW3S5AViFw/s1600-h/Edited+Italy+Pickles+2009-1-14.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOZTuAgGIvrbPkNSH1Frr1TwDO0xRctN4Q3I2qyaConBwfDvK1KtgLAY_j20DuXvywpK1E6TDt10cMfQHkeS99Y71yvX1mAE5NPjbbtzSteOjAelRXnYZx4BKzi7zIW3S5AViFw/s400/Edited+Italy+Pickles+2009-1-14.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380056794837729570" /></a><br /><br /><BR CLEAR=ALL> The fishmonger eagerly demonstration how the fish are cleaned in one swift move that simultaneously removes the head and pulls out the innards. The anchovies are then rinsed and layered in crocks for one month, weighted down by plaster-filled water bottles. <br /><br />This being Italy, nothing goes to waste: <a href="http://www.chow.com/ingredients/598">Colatura di alici</a> is a fish sauce created from the juices in these crocks, and it's a kick-in-the-head addition to a rustic pasta dish with breadcrumbs, garlic, and <span style="font-style:italic;">alici</span>.<br /><br />It doesn’t get any simpler than this ancient preservation method, and it doesn't get any sketchier in Italy than Taranto.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-14585135932873787392009-09-12T09:00:00.000-07:002009-09-15T18:00:15.582-07:00Pickle Passport: Lampascioni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifnmF-CCHQQg1ee1sg9aaLIN8d_vTgI3KyUgl6QYAxqj3WWAlvmiKdHG4tW3iRc0XI7h6pVojZm6PEsyiMPbzFH20vD399J3HhZH38IZz9ws7ChEbLsPT0lnrjPE22GVARQe-0g/s1600-h/Edited+Italy+Pickles+2009-1-12.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 327px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifnmF-CCHQQg1ee1sg9aaLIN8d_vTgI3KyUgl6QYAxqj3WWAlvmiKdHG4tW3iRc0XI7h6pVojZm6PEsyiMPbzFH20vD399J3HhZH38IZz9ws7ChEbLsPT0lnrjPE22GVARQe-0g/s400/Edited+Italy+Pickles+2009-1-12.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380057763572349746" /></a><br /><br /><BR CLEAR=ALL><em>(Pickled lampascioni, Il Frantoio masseria, Ostuni)</em><br /><BR CLEAR=ALL>Another untamed staple of Puglia’s <em>cucina povera</em>: wild hyacinth bulbs, or <em>lampascioni</em>. These rosy rounds make a delectable pickle with a delicate onion flavor.<br /><br />On one particularly bacchanalian evening, we enjoyed an antipasto of pickled <em>lampascioni</em>, fried, burst open by the heat, and then drizzled with orange blossom honey at <a href="http://www.masseriailfrantoio.it/pagine_inglesi/home_eng.html">Il Frantoio</a>. Side note: this was our FAVORITE masseria on the entire trip. It is heaven, and I could dedicate this entire blog to my musings on the matter. <br /><BR><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO9AhIM7RJw2pqAKthhA5weGW1TXMQwMqLiiFgbuIQ2SwluFFPdCxmyQTre4EVLpLZYnuDGq6QjTFpRQS7q2JLIN2WmQ2YwhXFymbjzAbyWG1X9WETbKjpW3rocjwQE96lLr5eA/s1600-h/lampascione.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO9AhIM7RJw2pqAKthhA5weGW1TXMQwMqLiiFgbuIQ2SwluFFPdCxmyQTre4EVLpLZYnuDGq6QjTFpRQS7q2JLIN2WmQ2YwhXFymbjzAbyWG1X9WETbKjpW3rocjwQE96lLr5eA/s400/lampascione.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380338332293247186" /></a><br /><BR CLEAR=ALL><em>(Photo courtesy of <a href="http://www.parlafood.com/lampascioni-an-apulian-specialty/">Parla Food</a>, since mine did not turn out!)</em><br /><br />But, back to the pickles… I’m going to thinly slice my <em>lampascioni</em> into rings and cure fresh, Montauk anchovies in their white wine vinegar brine.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-14476929458424532572009-09-11T17:32:00.000-07:002009-09-11T14:32:42.153-07:00Pickle Passport: Cardoncelli Magic Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA69G4ZXrojTI0YL9vMXYUcj9HwoJ2QIGxKcKf-HKyQ7cuu3az1tsIAP8SC6MPidgALK3lm2_Gcwn08YZSaNAGtVQlGZz5iIzxEjunfO1qR1wJFUE7_biTEV-bxn2JXgrR9UlkTQ/s1600-h/Edited+Italy+Pickles+2009-1-7.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA69G4ZXrojTI0YL9vMXYUcj9HwoJ2QIGxKcKf-HKyQ7cuu3az1tsIAP8SC6MPidgALK3lm2_Gcwn08YZSaNAGtVQlGZz5iIzxEjunfO1qR1wJFUE7_biTEV-bxn2JXgrR9UlkTQ/s400/Edited+Italy+Pickles+2009-1-7.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380058575878624418" /></a><br /><br /><BR CLEAR=ALL>The wild <em>cardoncello</em> mushroom—so called because they grow under thistle, or <em>cardo</em>—is just the Smurfiest. Although they look like the Japanese mushroom cookies with chocolate tops, <em>cardoncelli</em> are typical of the <em>terra alla tavola</em> (earth to table) cooking found in the Murgia, a fertile strata in mid-Puglia. <br /><br /><em>Cardoncelli</em> season is fleeting, so it’s no surprise they make for ubiquitous pickles in the region’s daily markets and antipasti offerings. Buy in bulk from plastic barrels or opt for the canned, easy-to-bring-home version (sort of easy--damn you, three-ounce rule).<br /><br />These rascally <em>cardoncelli</em> are from a two-table market in the tiny town of Bitonto, just outside of Bari, where there is an impressive 11th-century Romanesque cathedral. <br /><br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEk38Hy5jOwI33jnoF6_gC_K-Ke_AVe9HcyBDt7yzvIP-AQ_Y0UJNDmngldhQmu0K5KTGEH0rRLUcA5eTyV_nnn2VqrtomiaESmbrj2cGMr0jgFjQTdzcEetOxgDme66cY3B75w/s1600-h/Edited+Italy+Pickles+2009-1-9.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEk38Hy5jOwI33jnoF6_gC_K-Ke_AVe9HcyBDt7yzvIP-AQ_Y0UJNDmngldhQmu0K5KTGEH0rRLUcA5eTyV_nnn2VqrtomiaESmbrj2cGMr0jgFjQTdzcEetOxgDme66cY3B75w/s400/Edited+Italy+Pickles+2009-1-9.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380058587388182802" /></a><b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-66163374776581424922009-09-09T15:04:00.000-07:002009-09-11T17:43:41.298-07:00Pickle Passport: The Great Pickle Girl Caper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5BSV_2N43MnbvV4AUkwfUgyeX1wgOKSyNtdIw1MHlfzl5ZuvE2srqB7D6SRteYc0e5wZ_LN4HrCQn9MQUCcBbS2B48FtpoMyC4bdq-TON2uDI5Tb6hg45ZQdjy0apAN8nYLSQA/s1600-h/Edited+Italy+Pickles+2009-1-8.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5BSV_2N43MnbvV4AUkwfUgyeX1wgOKSyNtdIw1MHlfzl5ZuvE2srqB7D6SRteYc0e5wZ_LN4HrCQn9MQUCcBbS2B48FtpoMyC4bdq-TON2uDI5Tb6hg45ZQdjy0apAN8nYLSQA/s400/Edited+Italy+Pickles+2009-1-8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380054042986419986" /></a><br /><BR CLEAR=ALL><span style="font-style:italic;">(Local capers, Locorotondo market, Puglia)</span><br /><BR CLEAR=ALL>We are back! Albeit it 10 pounds heavier, 30 gallons of olive oil richer, and countless Euros poorer! But life is short, and the pickle adventures must go on. <br /><br />I am beholding the spoils—jars of capers, anchovies, <em>lampascioni</em>—spread out on my kitchen counter as a kaleidoscopic still life in the trippy fog that is jet lag. (Not to be outdone by the piles of handmade <em>orecchiette</em> and <em>strozzapreti</em>, dried IGP Basilicatan chiles, and ceci nero, Italy's elusive black chick peas.)<br /><br />pickle girl embarked on some serious recon of all things preserved and pickled in the 1500 miles we drove between Italy’s stiletto heel and the big toe that teases Sicily. I couldn’t wait to share this with you! <br /><br />This first installment takes us to Puglia, the beginning of our journey. Consider this my homage to the humble caper. "Caper" is really the name for the <span style="font-style:italic;">Capparis spinosa </span>bush that bears a white flower whose bud is harvested and pickled before it opens. <br /><br />Puglia's capers are small, tight buds preserved in coarse salt or brine. The salt is local too--a specialty of Margherita di Savoia, Europe's largest salt beds at 75 square kilometers.<br /><br />The behemoth capers with long stems often associated with southern Italy are technically caper<span style="font-style:italic;">berries</span>, the fruit the flower bears if the bud is left on the bush. These can be found in Calabria, but, we'll get to that later, pickle friends.<br /> <br />My favorite use of these pickles was when they were fried in olive oil to garnish the coast's famous grilled fish. Frying capers forces open the bud to make a tiny, salty flower that is a beautiful, crunchy foil to the flaky fish.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-76900133182934487242009-08-21T08:47:00.000-07:002009-08-21T08:53:24.874-07:00Pickle Adventure: Italy Road Trip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0aExeOf0kySqARsfPPWGtDI_JUUGBTf5FTLfq3FPezor7VCN6e6zlDX0yoo8PBnoqMgkyyIg_XVZ9bF2GMChzSO5JAOSbYR0LFLAI-xjiIrAUPFBmBmcTgN02bzHsfKVSykRhw/s1600-h/PUGLIA.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0aExeOf0kySqARsfPPWGtDI_JUUGBTf5FTLfq3FPezor7VCN6e6zlDX0yoo8PBnoqMgkyyIg_XVZ9bF2GMChzSO5JAOSbYR0LFLAI-xjiIrAUPFBmBmcTgN02bzHsfKVSykRhw/s400/PUGLIA.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5372445457352400162" /></a><br /><BR CLEAR=ALL>pickle girl readers: <br /><br />I am setting out on a pickle adventure! Ned and I will be driving from Italy's heel to toe: Puglia>Basilicata>Calabria! <br /><br />I'll be back on September 8th with loads of pickle recipes and stories from the bottom of the boot. Until then, enjoy the rest of summer. <br /><br />(Photo courtesy of <a href="http://images.google.com/imgres?imgurl=http://www.thefoodsection.com/photos/uncategorized/pugliacomposite2.jpg&imgrefurl=http://www.thefoodsection.com/foodsection/2006/11/puglia_pictoria.html&usg=__CcM1AZH3Giol8gzzQ1RG7z0eFdE=&h=298&w=400&sz=98&hl=en&start=27&sig2=CTX4kE4UDTHRkYWXKwwVHA&um=1&tbnid=ot4Opj2r7ox-XM:&tbnh=92&tbnw=124&prev=/images%3Fq%3Dpuglia%2Bmarkets%26ndsp%3D18%26hl%3Den%26rls%3Dcom.microsoft:*:IE-SearchBox%26sa%3DN%26start%3D18%26um%3D1&ei=aMKOSqLRKYLCmQeA-pmvDA">The Food Section</a>.)<br /><br />Jen<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-86559145285250460572009-08-21T08:39:00.000-07:002009-08-21T08:46:49.309-07:00Pickled Peaches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhre-r2frsGNsQyz2G4V7aEtyrVHgkYDDl-8yAXD6iAm0pgmcrnSNN-lCXjmZKkhKSCKtMzantVb57nxi2R7aezRQeLYvLPnWHvv4kCRYnogqytkazc3Qle1B3l7AAnXjLX4xSRXQ/s1600-h/Pickled+peaches.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 350px; height: 335px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhre-r2frsGNsQyz2G4V7aEtyrVHgkYDDl-8yAXD6iAm0pgmcrnSNN-lCXjmZKkhKSCKtMzantVb57nxi2R7aezRQeLYvLPnWHvv4kCRYnogqytkazc3Qle1B3l7AAnXjLX4xSRXQ/s400/Pickled+peaches.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5372443191889605922" /></a><br /><BR CLEAR=ALL>This one goes out to Diana and Andrea. Enjoy peach season, ladies! Recipe courtesy of <em>Gourmet</em>, August 2005.<br /><br />6 1/2 cups cold water <br />24 firm-ripe small peaches (6 to 7 lb) <br />2 1/2 cups sugar <br />1 1/4 cups distilled white vinegar <br />4 tsp pickling spice <br />1/4 tsp kosher salt <br /><br />Special equipment: 6 (1-pt) canning jars with lids and screw bands; a boiling-water canner, or a deep 10- to 12-qt pot plus a flat metal rack; an instant-read thermometer <br /><br /><strong>Prepare peaches:</strong><br />1. Dissolve vitamin C powder in 6 cups water in a large bowl (to acidulate water). <br /><br />2. Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches in a 5- to 6-quart pot of boiling water 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then halve lengthwise and pit. Add peaches to acidulated water and let stand 10 minutes, then drain well in a colander. <br /><br />3. Toss peaches with sugar in a 6-quart wide heavy pot and chill, covered, at least 8 and up to 12 hours. <br /><br /><strong>Sterilize jars and lids:</strong><br />1. Wash jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars on rack in canner and add enough water to cover jars by 2 inches. Bring to a boil, covered, then boil 10 minutes. Cover lids with water in a small saucepan and heat until thermometer registers 180°F (do not let boil). Keep jars and lids submerged in hot water, covered, until ready to use. <br /><br /><strong>Cook and can peaches:</strong><br />1. Add vinegar, spice, salt, and remaining 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam. Reduce heat and simmer until peaches are barely tender, about 3 minutes. <br /><br />2. Remove jars and lids from water, reserving water in canner, and transfer to a clean kitchen towel, then divide peaches among jars using a slotted spoon. Return peach-cooking liquid to a boil, then pour into jars, leaving 1/4 inch of space at top. Run a thin knife between peaches and sides of jars to eliminate air bubbles. <br /><br /><strong>Seal and process jars:</strong><br />1. Wipe off rims of filled jars with a dampened kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on rack in canner and, if necessary, add enough hot water to cover jars by 2 inches. Bring to a boil, covered. Boil jars 20 minutes, then transfer with tongs to a towel-lined surface to cool. Jars will seal as they cool (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave). <br /><br />2. After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven't sealed in the refrigerator and use them first.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-15827788373262066052009-08-14T14:11:00.000-07:002009-09-08T16:03:01.787-07:00The Discerning Pickler: Cultivating the Handcrafted Aesthetic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJyXpLxZPfz6OncUrghDi8mV6LxAs2shp1JFRnY7BGTGYX81LeuwFrtCVvRwF0eJCZpXTodiq1qMWdrSYKKr5aZZSJBEY_t360UXZUR-4Yd23Wy9zt_IPXhdPc7ArwejzKGqrJg/s1600-h/Iris+Hantverk"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJyXpLxZPfz6OncUrghDi8mV6LxAs2shp1JFRnY7BGTGYX81LeuwFrtCVvRwF0eJCZpXTodiq1qMWdrSYKKr5aZZSJBEY_t360UXZUR-4Yd23Wy9zt_IPXhdPc7ArwejzKGqrJg/s400/Iris+Hantverk" border="0" alt=""id="BLOGGER_PHOTO_ID_5369964002922495970" /></a>My love of quality, handcrafted kitchen items is not limited to pickles (shocking, I know!). The lack of storage space in a NYC apartment requires every functional object to also be beautiful. Here's a round up of my favorites:<br /><br />• <a href="http://www.selvedge-drygoods.org/pages/products.aspx?id=105&p=545">Iris Hantverk wood brushes</a>, made by Sweden's National Society of the Blind</li><br />• <a href="http://themut.com/zoomprod/product128/">hemp twine</a>, made in Hungary</li><br />• <a href="http://www.dwr.com/category/accessories/kitchen/things-for-bread-collection.do">Things for Bread cutting board</a><br />• <a href="http://heathceramics.com/go/heath/homeware/store/index.cfm?catID=52">Weck canning jars</a>, from Germany<br />• <a href="http://www.transylvanianimages.com/kitchen.html">Transylvanian Images linen napkins</a><br /><span style="font-weight:bold;"><br />Where to get the look:</span><br />• <a href="http://www.selvedge-drygoods.org/default.aspx">Selvedge Drygoods</a><br />• <a href="http://www.roseandradish.com/index.html">Rose and Radish</a>, San Francisco, CA<br />• <a href="http://www.tortoisegeneralstore.com/">Tortoise General Store</a>, Venice, CA<br />• <a href="http://www.ancientindustries.com/shop/#home&appState=conveyorState/">Ancient Industries</a><br />• <a href="http://www.dwr.com/category/accessories/kitchen.do">DWR Tools for Living</a><br />• <a href="http://brookfarmgeneralstore.com/">Brook Farm General Store</a><br />• <a href="http://moonriverchattel.com/">Moon River Chattel</a>, NYC<br />• <a href="http://www.greendepot.com/greendepot/product.asp?prod_name=Hemp+Basics+Twine&pf_id=HEMPTWN&dept_id=42100&s_id=0&">Green Depot</a><b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-28837030830777411182009-08-10T09:27:00.000-07:002009-09-08T16:04:50.568-07:00Chef Recipe: Cal Elliott's Pickled Watermelon Rind<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgop2JmP0Oiy7wihW3VLe763YU-aHSFWjQ5KFGp6c5FMFpwTQNzGNxwSk7vjil86vqv_TcsNaFxq_N72_pgk96RUERJVtHfQo35vZNrOdgTCiQIoIsDIkvTr93nkQ93wvm076O0Ow/s1600-h/Cal+Elliott%27s+watermelon+pickles"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 221px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgop2JmP0Oiy7wihW3VLe763YU-aHSFWjQ5KFGp6c5FMFpwTQNzGNxwSk7vjil86vqv_TcsNaFxq_N72_pgk96RUERJVtHfQo35vZNrOdgTCiQIoIsDIkvTr93nkQ93wvm076O0Ow/s400/Cal+Elliott%27s+watermelon+pickles" border="0" alt=""id="BLOGGER_PHOTO_ID_5368379080782835682" /></a>As if the Prohibition-era cocktails weren't enough to lure pickle girl to <a href="http://ryerestaurant.com/">Rye</a>, Cal Elliott's grown-up menu offers an immensely satisfying slice of Americana in a moody, 19th-century setting.<br /><br />This talented chef--of <a href="http://www.dumontrestaurant.com/">Dumont</a> and <a href="http://www.dresslernyc.com/">Dressler</a> fame--garnishes his succulent braised short rib sandwich (with onion jam and creamy, fresh horseradish) with watermelon rind pickles.<br /><br />Chef Elliott's candy corn-shaped rinds retain just enough pink flesh to recall a half-licked Jolly Rancher. If only I could order these candied bits by the pound.<br /><br />Special thanks to Cal Elliott for sharing his version of <span style="font-weight:bold;">watermelon rind pickles</span> with pickle girl.<br /><br /><span style="font-weight:bold;">Day One:</span><br />2 gallons rind cut into 1" cubes<br />1 cup salt<br />1 tsp. alum<br /><br />1. Mix the salt and alum in 1 quart of cold water to dissolve the salt<br />2. Pour mixture over rinds, weigh the rinds down with a plate and cover with with cold water. Let stand for 8 hours<br />3. Drain and soak and rinse in cold water<br /><br /><span style="font-weight:bold;">Day Two:</span><br />6 c white distilled vinegar<br />4 cinnamon sticks<br />30 cloves<br />6 c sugar<br /><br />1. Bring vinegar to a boil with the spices<br />2. Add rind and 2 cups of sugar<br />3. Bring back to a boil<br />4. Remove from heat to cool<br />5. When cooled, add 2 more cups of sugar and bring back to a boil<br />6. Remove from heat and repeat with remaining 2 cups of sugar<br /><br />Process in sterilized jars in a hot water bath for 10 minutes, or refrigerate for up to one month.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-39376894655227587992009-08-07T09:14:00.000-07:002009-09-08T15:15:52.643-07:00The People's Pickle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JHkFPYtG3BjAK-IPyJIHyG2TJ4rAxhV76pTps721NGUVDwEJAvcs402CoLCdFWaG7QwDg9n3kVpGkAyqZPxka4EKtKD8eQ4juowHl1lyaPEn_CpmIEOOL2C-HC8ok4ylfPiYLg/s1600-h/DSC_0092.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JHkFPYtG3BjAK-IPyJIHyG2TJ4rAxhV76pTps721NGUVDwEJAvcs402CoLCdFWaG7QwDg9n3kVpGkAyqZPxka4EKtKD8eQ4juowHl1lyaPEn_CpmIEOOL2C-HC8ok4ylfPiYLg/s400/DSC_0092.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5368369229688469954" /><br /><BR CLEAR=ALL></a>Today's <em><a href="http://tastingtable.com/nyc/index.htm">Tasting Table</a></em> reports Rick Field, pickle superstar, has done it again. Add <a href="http://rickspicksnyc.com//">The People's Pickle</a> to your small-batch artisanal foods shopping list. Now availble at Whole Foods stores nationwide.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-76064485140480427252009-08-06T09:00:00.000-07:002009-08-06T12:15:27.020-07:00Chef Recipe: Stephen Stryjewski's Pickled Watermelon Rind<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZYByjCaalf_tb6FRK9CSsEDHzj4kRkGu2ZIULfPnjVUr4rPPTre1_3Av6xY3CD6Sn5tZT0bDx1oGFvsG8ylOqzecMULoB6vdeqYQcW7z7E7WC8TVHBfa5D_4-0h_chH0wqcBvw/s1600-h/IMG_4711.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZYByjCaalf_tb6FRK9CSsEDHzj4kRkGu2ZIULfPnjVUr4rPPTre1_3Av6xY3CD6Sn5tZT0bDx1oGFvsG8ylOqzecMULoB6vdeqYQcW7z7E7WC8TVHBfa5D_4-0h_chH0wqcBvw/s400/IMG_4711.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5360276540059512738" /></a><br /><BR CLEAR=ALL>Everything I adore about the pork-loving city of New Orleans can be summed up in Chef Donald Link and Chef Stephen Stryjewski's menu at <a href="http://www.cochonrestaurant.com/index.html">Cochon</a>. <br /><br />The chefs host an in-house <em>boucherie</em> to create their own andouille, smoked bacon, and head cheese, but I am especially fond of their homemade pickle prowess.<br /><br />The spicy, grilled pork ribs with diced watermelon pickle (pictured) are impetus enough to jump on Kayak.com and buy a ticket to Nola. Right. Now. While you're at it, don't miss <a href="http://www.cochonbutcher.com/">Cochon Butcher</a> too. This down-the-block spin-off is inspired by old world meat markets and features a wide range of house-made salumi and sausages. The Cochon muffaletta is always nestled in my purse for the plane ride home--that is, when I don't have time for a glass of wine and charcuterie at the "Swine Bar."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IdlHs2cvAtF5hF7LIzMRvlgpe4zVVQtzi47zTJQOHg5rFTTjnr3T5xzYlPGrIWAFEb9UW-_0fF0LoCcFCBD8sVIaPxSbMwkjbs02XTk7XFZ2L7cCgCn9rEgROyxN7Csc1fQbkg/s1600-h/DSC_0019.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IdlHs2cvAtF5hF7LIzMRvlgpe4zVVQtzi47zTJQOHg5rFTTjnr3T5xzYlPGrIWAFEb9UW-_0fF0LoCcFCBD8sVIaPxSbMwkjbs02XTk7XFZ2L7cCgCn9rEgROyxN7Csc1fQbkg/s400/DSC_0019.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366655023725322850" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLac_jf_q0Zh9UA9fDxvD6djhvQbS9hZ039RylACdifwMmc95hU5lY9nF1zeoWNlSEk5JVlWL9SSkQ8dje_QnhpyoiLZt8F4O24URaZCMdS3jID5twLSOkvQnqJYJuaDxHdjYM8A/s1600-h/DSC_0021.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLac_jf_q0Zh9UA9fDxvD6djhvQbS9hZ039RylACdifwMmc95hU5lY9nF1zeoWNlSEk5JVlWL9SSkQ8dje_QnhpyoiLZt8F4O24URaZCMdS3jID5twLSOkvQnqJYJuaDxHdjYM8A/s400/DSC_0021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366655364626225154" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDviFe_avZ-Wt5g6swNCkVAGZt9mMlJRhuAN0TgvgzPoqKZfNbtJDo2B7wZUzs_SepOZXxL5Mxrp3GSU1Z2DVjLTV8szMxOqf5D4-la1SnlkaKu-2XtZlkFhJCjxmCx0GZ0My4Sg/s1600-h/DSC_0027.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDviFe_avZ-Wt5g6swNCkVAGZt9mMlJRhuAN0TgvgzPoqKZfNbtJDo2B7wZUzs_SepOZXxL5Mxrp3GSU1Z2DVjLTV8szMxOqf5D4-la1SnlkaKu-2XtZlkFhJCjxmCx0GZ0My4Sg/s400/DSC_0027.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366656225820849922" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYivdNR0TSk5j883Bu_Upl5Uan29qqKX9RbZEockDuOZOwKTn_ek4UPUU1hSOmRCO1TW9khVIGNgiKqobEaPvUE518ZBPFM0P7bSQMXQBjxTJjrB-icsC4-twqd0YnMle1tvNp0Q/s1600-h/DSC_0029.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYivdNR0TSk5j883Bu_Upl5Uan29qqKX9RbZEockDuOZOwKTn_ek4UPUU1hSOmRCO1TW9khVIGNgiKqobEaPvUE518ZBPFM0P7bSQMXQBjxTJjrB-icsC4-twqd0YnMle1tvNp0Q/s400/DSC_0029.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366656230291428082" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidINgJmieGH5Q-DV3Xby7Rmr3pElfPueV_nQ4FnsmE6EjoJ-uh3opI_N97WqjT8xdKAYCPwhRaT_5XSzUnisFjdsSSSDe4FYHcA1b0NXINKaq9nxqH4QLbmSAwk9j5qI8JGm3VDA/s1600-h/DSC_0030.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidINgJmieGH5Q-DV3Xby7Rmr3pElfPueV_nQ4FnsmE6EjoJ-uh3opI_N97WqjT8xdKAYCPwhRaT_5XSzUnisFjdsSSSDe4FYHcA1b0NXINKaq9nxqH4QLbmSAwk9j5qI8JGm3VDA/s400/DSC_0030.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366656238009148754" /></a><br /><br /><BR CLEAR=ALL>Special thanks to Chef Stryjewski, who graciously shared his <strong>pickled watermelon rind</strong> recipe with pickle girl:<br /><br />4 qts prepared watermelon rind<br />3 T pickling lime<br />2 qts cold water<br />8 cups sugar<br />1 qt white vinegar<br />1 qt water<br />1 lemon, thinly sliced<br /><br />Tie in a spice bag:<br />1 T whole cloves<br />1 T whole allspice<br />1 T whole coriander<br />¼ t mustard seed<br />1 large piece of ginger<br />3 sticks cinnamon<br /><br /><strong>Day One:</strong><br />1. Prepare the rind by removing the green outer skin and the pink interior and cut into 1” by 1” pieces.<br />2. Dissolve the lime in 2 gallons of water and add the rind allow to soak for 12 hours.<br /><br /><strong>Day Two: </strong><br />1. Drain and rinse the rind 3 times or until the water runs clear.<br />2. Add remaining ingredients to a non reactive pot and bring to a simmer<br />3. Add the rind and simmer over low to medium heat until the rind takes on a translucent appearance.<br />4. Can in water bath for 10 minutes.<br /><br /><strong>pickle girl's two cents:</strong> the easiest way to prep the rind is to separate it from the flesh the way one would to segment a grapefruit. Using a sharp chef's knife, slice off just enough rind from the top and bottom of the melon to expose the flesh and allow the fruit to stand upright on the cutting board. Next, follow the contour of the fruit to slice away all rind in large pieces. Remove the green skin with a vegetable peeler, then slice into 1"-long batons. <br /><br />You can use the watermelon flesh to make:<br />* <a href="http://www.gourmet.com/recipes/2000s/2000/06/watermelongazpacho">watermelon gazpacho</a><br />* <a href="http://www.gourmet.com/recipes/2000s/2008/08/frozen-watermelon-bars">frozen watermelon-lime bars</a><br />* <a href="http://www.npr.org/templates/story/story.php?storyId=104248571">watermelon panzanella</a><b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-59529919734259818912009-08-04T15:49:00.000-07:002009-08-05T15:59:57.765-07:00Lightly Pickled Red Currants<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1eXqji7L3xXn6gIaQezQS_N_ZEQHNuGvSOC71eT6u2RtgJVimA7n1dxRoRH0U8MaKr5v5nwxK8DKhgBRRqwobvU8VRfXLS1azA5Bazfc3ZXRYbKli5zDappovWV6ndxIAVFOtg/s1600-h/DSC_0081.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1eXqji7L3xXn6gIaQezQS_N_ZEQHNuGvSOC71eT6u2RtgJVimA7n1dxRoRH0U8MaKr5v5nwxK8DKhgBRRqwobvU8VRfXLS1azA5Bazfc3ZXRYbKli5zDappovWV6ndxIAVFOtg/s400/DSC_0081.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5357274709145988498" /></a><br /><br /><BR CLEAR=ALL>Inspired by Judy Rogers, pickle goddess of <a href="http://www.zunicafe.com/">Zuni Cafe</a> fame. Adapted by pickle girl <a href="http://pickle-girl.blogspot.com/2006/08/pickled-red-currants-ban-on-growing.html">over the years</a>. <br /><br />2 pints red currants<br />2 cups dry white wine<br />2 cups Champagne or white wine vinegar<br />1 1/3 cup Muscavado or brown sugar<br />1/2 tsp. black peppercorns<br />1 Balinese long pepper, snapped in half (optional)<br />1 bay leaf<br /><br />1. Wash currants, setting aside smashed berries to make jelly or juice.<br />2. Bring liquids and spices to a boil until sugar is dissolved.<br />3. Allow brine to cool. Meanwhile, fill two quart jars with currants, stems and all.<br />4. When brine has cooled, pour over currants, put lids on jars and refrigerate.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-43925701010047214282009-08-04T11:54:00.000-07:002009-08-05T16:00:28.782-07:00Pickles in the News: The Pickle: No Second Fiddle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GT6U0ExnsnM3OJflJyTG3aZyk99kzAbOeM_naxa6e4CLRw-WREyVwrKtG_vGIPeOcEYGUGZmyu9KXAlRInb5VrOFiWi4DlLxMiCa45FrUMP_6NKcxq_By7IzZ8Y264Kv9y1j1w/s1600-h/Jewish+pickles.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 288px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GT6U0ExnsnM3OJflJyTG3aZyk99kzAbOeM_naxa6e4CLRw-WREyVwrKtG_vGIPeOcEYGUGZmyu9KXAlRInb5VrOFiWi4DlLxMiCa45FrUMP_6NKcxq_By7IzZ8Y264Kv9y1j1w/s400/Jewish+pickles.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5366189226551391842" /></a>In catching up on the past week's pickle news, I came across a post from <a href="http://adamahfellow.wordpress.com/2009/07/24/adamah-pickles-in-the-news/">Adamah</a>, which points to <a href="http://www.forward.com/articles/109574/#post-comment">this thoughtful article in The Jewish Daily Forward</a> on the virtues of the humble pickle--and its cultural importance here in NYC. <br /><br />Leah Koening writes:<br /><br /><em>...But New York’s pickles were direct descendants of those eaten in Eastern Europe, where pickling was a central part of the diet. (Imagine living through a bitter Lithuanian winter without access to fresh produce, and the pickle’s value skyrockets.) Steeped in saltwater loaded with garlic, dill and spices, these pickles served as a tart connecter between the immigrants’ new home and the land they left behind.</em><b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-64851671336745312812009-07-31T13:40:00.000-07:002009-08-06T12:14:08.411-07:00Chef Recipe: Casellula's Miso Pickles with Megan Johnson<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ts5aS3WJ-uuvaG8ok6PM5owXdm0K40Io2lGP5xyoAiVFmEVqNu3tZRKuZuAldDFLvPSGM4I1mZRe9p_XQpDzzarmrwJ-vSMLDdeMKH3hYBST0LBygrv26_Dg2Ft7BWpC1DYDDQ/s1600-h/Casellula"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ts5aS3WJ-uuvaG8ok6PM5owXdm0K40Io2lGP5xyoAiVFmEVqNu3tZRKuZuAldDFLvPSGM4I1mZRe9p_XQpDzzarmrwJ-vSMLDdeMKH3hYBST0LBygrv26_Dg2Ft7BWpC1DYDDQ/s400/Casellula" border="0" alt=""id="BLOGGER_PHOTO_ID_5365499831284115186" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ltKAazLfnIO67VGlbnqP-8rCBr8LRSyr3mpQzdgTmLQnRMNxmCQYy2mOZQWGfHyO0LDHZc0TbTz-JGv8wQscQ3rtX5q0xVnl4_MTqBW3XJq0kIpHfulr9RbA0C_JaCWqANgZiA/s1600-h/DSC_0067.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 287px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ltKAazLfnIO67VGlbnqP-8rCBr8LRSyr3mpQzdgTmLQnRMNxmCQYy2mOZQWGfHyO0LDHZc0TbTz-JGv8wQscQ3rtX5q0xVnl4_MTqBW3XJq0kIpHfulr9RbA0C_JaCWqANgZiA/s400/DSC_0067.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5365462905601389474" /></a><br /><BR CLEAR=ALL>If I could set up an electronic direct deposit to a house account at <a href="http://casellula.com/">Casellula</a>, I would. This charming bar on 52nd Street (@9th Ave.) is my newfound haven-one which breaks the perfunctory wine-cheese-bar mold with whimsical, handcrafted dishes. <br /><br />A <a href="http://casellula.com/people.html">pedigreed staff</a> (C.V. includes Blue Hill Stone Barns, Gramercy Tavern, and The Modern) helms an equally pedigreed daily artisanal cheese menu that doesn't take itself too seriously. Irreverent flourishes a la "Pig's Ass Sandwich" and a cheese flight named "Me And Ewe And Everyone We Know" could endear even the most poker-faced foodie. <br /><br />No detail is overlooked; take for example, the housemade miso pickled vegetables, Moon River Chattel lighting, and a playlist that includes the likes of Phoenix and Franz Ferdinand. <br /><br />More importantly, they note:<br /><span style="font-style:italic;">...because not every cheese goes with quince paste we take pains to pair each cheese with it's perfect condiment. We work with over 100 different compliments, including a variety of honeys, nuts, compotes, jams, pickles, nuts, herbs, pastes, candies, cookies and cakes. <br /></span><br />Um, you had me at "hello."<br /><br />Special thanks to Chef Megan Johnson for sharing Casellula's prized miso pickles recipe with pickle girl. <br /><br />Casellula Miso Pickles (Recipe yields approximately 6-8 quarts)<br />2 cups rice wine vinegar<br />4 cups red wine vinegar<br />6 cups water<br />4 cups distilled vinegar<br />2 heaping cups Dijon mustard<br />2 cups granulated sugar<br />1 cup miso paste<br />2 cups fresh horseradish, grated<br />1/4 cup whole black peppercorns<br />12 fresh bay leaves<br /><br />1. Bring all ingredients to boil; allow to boil for at 10-15 minutes. <br />2. Pour brine over fresh, cleaned vegetables of your liking i.e. Asparagus, green beans, cucumbers, radishes, and baby zucchini. If you use carrots, be sure to blanch them before hand.<br />3. Allow to cool, then refrigerate for up to one week.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-64453785168121617442009-07-28T14:53:00.000-07:002009-07-29T12:00:51.833-07:00Pickles in the News: Guss' on the Move! Pickle Palace to Leave LES After 90 Years!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WUX0HHQLWsGAFBcE325BnAZvolcw_qroZR2d11Jw3uxLX22ypDJGWGM5RIGSzvHNQJV82BOoqATgNYas6CLV99zK_pgGbeFv-WRSznmwhF7yVZGNAoVdWhI0ol37vBOoEa9EcA/s1600-h/GUSS.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 264px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WUX0HHQLWsGAFBcE325BnAZvolcw_qroZR2d11Jw3uxLX22ypDJGWGM5RIGSzvHNQJV82BOoqATgNYas6CLV99zK_pgGbeFv-WRSznmwhF7yVZGNAoVdWhI0ol37vBOoEa9EcA/s400/GUSS.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5363957761360078466" /></a>Yesterday, <a href="http://eater.com/archives/2009/07/guss_on_the_move_pickle_palace_to_leave_les_after_90_years.php">Eater reported</a> that Guss'--the famed pickle palace on the LES--is moving its digs to Brooklyn. Another sign the handcrafted food revolution has found a home in <a href="http://www.nytimes.com/2009/02/25/dining/25brooklyn.html?_r=1&scp=4&sq=brooklyn%20food&st=cse">our own version of the East Bay</a>. <br /><br />As with numerous independently owned businesses in NYC, Guss' has been priced out by insatiable landlords. The cost of doing business for mom-and-pop shops is higher than ever, while consumer spending in this Recession is at an all-time low. New York City's <a href="http://www.nypost.com/seven/07212009/news/regionalnews/restaurants_biting_it_180524.htm">family-owned restaurants are closing at a record pace</a>, changing the culinary landscape of this foodie town. Let's hope this historic storefront does not morph into a Bank of America or Duane Reade.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com0tag:blogger.com,1999:blog-31650094.post-12070102214456875992009-07-28T07:33:00.000-07:002009-07-28T08:44:30.761-07:00Pickles in the News: 12 Pickle Facts Everyone Should Immediately Commit to Memory<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WhPpuDy93WSw3PelUx3Rxres4YrJkSgTdsxFTt7yKiV1GDDVf8AUOT_yuzuLzUUJlOFH2vPNs4MNMzX0vzv03xbA8ExcYoO9IAtZAfUXBu7qLXOp7KQM3r2HlTpcFdKFFyssmA/s1600-h/mental+floss.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WhPpuDy93WSw3PelUx3Rxres4YrJkSgTdsxFTt7yKiV1GDDVf8AUOT_yuzuLzUUJlOFH2vPNs4MNMzX0vzv03xbA8ExcYoO9IAtZAfUXBu7qLXOp7KQM3r2HlTpcFdKFFyssmA/s400/mental+floss.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5363537136125010210" /></a>Thanks to Kim G. for alerting pickle girl to this <a href="http://www.mentalfloss.com/blogs/archives/29950">mental floss piece</a> of pickle trivia.<br /><br />1. In the Pacific Islands, natives pickle their foods in holes in the ground lined with banana leaves, and use them as food reserves in case of storms. The pickles are so valuable that they’ve become part of the courting process, helping a man prove he’ll be able to provide for a woman. In Fiji, guys can’t get a girl without first showing her parents his pickle pits.<br /><br />2. Cleopatra claimed pickles made her beautiful. (We guess it had more to do with her genes.)<br /><br />3. The majority of pickle factories in America ferment their pickles in outdoor vats without lids (leaving them subject to insects and bird droppings)! But there’s a reason. According to food scientists, the sun’s direct rays prevent yeast and molds from growing in the brine. <br /><br />4. In the Delta region of Mississippi, Kool-Aid pickles have become ridiculously popular with kids. The recipe’s simple: take some dill pickles, cut them in half, and then soak them in super strong Kool-Aid for more than a week. According to the New York Times, the sweet vinegar snacks are known to sell out at fairs and delicatessens, and generally go for $.50 to a $1. <br /><br />5. Not everyone loves a sweet pickle. In America, dill pickles are twice as popular as the sweet variety. <br /><br />6. The Department of Agriculture estimates that the average American eats 8.5 lbs of pickles a year. [Image courtesy of Dangerous Intersection.]<br /><br />7. When the Philadelphia Eagles thrashed the Dallas Cowboys in sweltering heat in September 2000, many of the players attributed their win to one thing: guzzling down immense quantities of ice-cold pickle juice.<br /><br />8. If it weren’t for pickles, Christopher Columbus might never have “discovered” America. In his famous 1492 voyage, Columbus rationed pickles to his sailors to keep them from getting scurvy. He even grew cucumbers during a pitstop in Haiti to restock for the rest of the voyage. <br /><br />9. Speaking of people who get credit for discovering America, when he wasn’t drawing maps and trying to steal Columbus’ thunder, Amerigo Vespucci was a well-known pickle-merchant. <br /><br />10. Napoleon was also a big fan of pickle power. In fact, he put up the equivalent of $250,000 as a prize to whoever could figure out the best way to pickle and preserve foods for his troops. <br /><br />11. During the 1893 Chicago World’s Fair, H. J. Heinz used pick-shaped pins to lure customers to his out of the way booth. By the end of the fair, he’d given out lots of free food, and over 1,000,000 pickle pins. <br /><br />12. Berrien Springs, Michigan, has dubbed itself the Christmas Pickle Capital of the World. In early December, they host a parade, led by the Grand Dillmeister, who tosses out fresh pickles to parade watchers.<b>Jen Catto</b>http://www.blogger.com/profile/02681737483139552031noreply@blogger.com1