Week of July 15-21, 2012
Grandma's COUNTERTOP PICKLES
This recipe is for 1 quart of pickles. It is really easy to
multiply it to make multiple quart jars. The amount of cucumbers depends
on the size - around 8-10 medium sized for 1 quart, more if they are smaller,
fewer if they are bigger. If you want to make more in a larger crock or
jar but are not sure how to adjust the recipe just measure how much water the
container holds. This will determine how much brine to make, which gives
you an idea of how many cucumbers you will need.
WHAT YOU NEED:
• 8-10 medium sized pickling cucumbers, washed and lightly
scrubbed to remove spines.
• 1 clean quart jar or crock with
lid • 1/8 cup pickling (rock)
salt • 1/4 cup white vinegar
• 4 garlic cloves, peeled
• 2 fat slices of onion
• 2 dill flowers
• 2 grape leaves
• 1
hot pepper (if desired)
• 1 tsp pickling spices
1. In bottom of jar, place 2 cloves of garlic, 1 onion slice, 1
dill flower, 1 grape leaf and 1/2 of the hot pepper if desired.
2. Fill jar with cucumbers, standing them up to get as many in the
jar as possible.
3. Then add another 2 cloves garlic, 1 onion slice, 1 dill flower,
1 grape leaf and the other 1/2 of the hot pepper on top. Sprinkle the
pickling spices over everything.
4. To make brine, bring 1 quart water, the rock salt and vinegar
to a boil.
5. Pour brine into jar over cucumbers.
6. Cover loosely and let sit on your counter or in your
pantry for 10 days to 2 weeks. Occasionally check pickles and push back
into brine. When pickled to your liking (they will get more sour and less
salty over time) Cover tightly and put into fridge. Good for up to 2
months.
Rosemary Beet Roesti
An almost
unbelievably sweet and wonderful side dish. The sugar in the beets caramelizes,
and the flavors of the rosemary, beets, and butter meld beautifully.
· 1 to 1
1/2 pounds beets
· 1
teaspoon coarsely chopped fresh rosemary
· 1
teaspoon salt
· 1/4 cup
flour
· 2
tablespoons butter
1. Trim
the beets and peel them as you would potatoes; grate them in a food processor
or by hand. Begin preheating a medium to large non-stick skillet over medium
heat.
2.
Toss the grated beets in a bowl with the rosemary and salt, then add about half
the flour; toss well, add the rest of the flour, then toss again.
3. Place the butter in the skillet and heat until it
begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it
into a nice flat pancake-like circle, and press it down with a spatula. Turn
the heat to medium-high and cook, shaking the pan occasionally, until the
bottom of the beet cake is nicely crisp, 6 to 8 minutes. Slide the cake out
onto a plate, top with another plate, invert the two plates, and slide the cake
back into the pan (I just used a big
spatula and flipped it). Continue to cook,
adjusting the heat if necessary, until the second side is browned. Cut into
wedges and serve immediately.
Zucchini Basil Orzo
Salad
This salad was really easy and so fresh and tasty. We really enjoyed it.
This salad was really easy and so fresh and tasty. We really enjoyed it.
Ingredients
·
Coarse salt and
ground pepper
·
1 cup orzo
·
Olive oil
·
2 medium zucchini, quartered lengthwise and
thinly sliced
·
4 garlic cloves, minced or pressed
·
1/2 cup fresh basil leaves, torn
·
1 to 2 tablespoons white-wine vinegar
Directions
1. In
a medium pot of boiling salted water, cook orzo until al dente, according to
package instructions. Drain well. Rinse with cold water to cool
completely. Put into large bowl and
drizzle with about a teaspoon olive oil, mix to coat.
2. In
a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic;
season with salt and pepper. Cook, tossing occasionally, until tender, 4 to 6
minutes.
3.
Add zucchini mixture, basil, vinegar, and
remaining teaspoon oil to bowl of orzo. Season with salt and pepper if needed;
toss to combine.
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