Now, tomatoes are no stranger to canning; homemade pasta sauce is one of the handmade life's greatest joys, and pickled green tomatoes are delicious in that check-out-the-awesome-secret-restaurant-in-the-hidden-alley kind of way. But I've barely seen pickled cherry tomatoes register on the pickle scene, and it's a rotten shame.
Ramps are magic. It's that simple. They appear of their own free will out of the ground, they bless the landscape with their beauty, their perfect aroma of garlicky-greenness––a combination you might approximate by breathing in deeply a bag of freshly mown lawn clippings while simultaneously crunching down on a double-sized mouthful of sour cream and onion potato chips. And then, just as magically, they disappear after an astoundingly short season, as spring gives way to summer.
A ramp is a kind of wild leek that looks like a cross between a scallion and a flowering weed. The aroma is, to me, something absolutely elemental; once you
You know how an olive in your martini tastes awesome? Or the necessity of a pepperoncini in a Bloody Mary? Those salty, vinegary flavors seriously enhance the flavor of a beverage, somehow becoming more of themselves in the presence of ethanol. So, ready for the next step and inevitable conclusion this summer? Put a pickle in your beer.
Yeah, seriously. Trust us on this one.
With fall in full swing, the world is full of harvest produce. And the best way to preserve that abundance? Canning time! Learn how to do it at home with easy step-by-step guide.
Were there ever a contest for greatest sandwich of all time, this guy would have to be a contender. The recipe comes from chef/owners of the LA restaurant Son of a Gun, Vinny Dotolo and Jon Shook, who also run the award-winning Animal.
All this week, ManMade is excited to be teaming up with America's Test Kitchen to share lots of cool, DIY food crafts and ideas, any which would make an excellent weekend project or a great handmade holiday gift for your family and friends.
There is a decidely and very unfortunate number of people in my life who believe they don't like pickles. It doesn't matter what sort...they hear the P-word, and their mouths and their minds are closed.
Over the last few years, I've become fascinated with fermentation. I love the idea that you can purposefully use little microbes to make food taste awesome, and that many foodstuffs are actually only possible by can actually encouraging bacteria and yeasts to grow in your food.
Nothing represents naturally fermented foods like kimchi, the family of fermented vegetable pickles from Korea. The most familiar is napa cabbage kimchi, or baechu, which is quite easy to make at home using mostly supermarket ingredients and a few Asian specialities. It's loads of fun, requires no canning equipment or special yeasts, and can be made easily in your home kitchen. If you've got a batch of kimchi in the fridge, you've got dinner.
Wanna make some? Let's!
You know how there's those weekends when it's Sunday night, and you look up, and you're like, "Man, what did I do with my time?" This was definitely not one of them.
Some weekends are for resting, and some weekends are for doing awesome stuff and making all kinds of things. This was (as I'm sure you're guessing) the latter.
Friday was one of the first nights of 2012 that it actually felt like winter...which, seeing as it was February, I kinda like. I like it when my spine aches from shaking cause it's cold.
I've gone on record on ManMade (multiple times...too many to link) about my love of pickling. Not just kosher dills from a jar, but the act of changing the entire experience of fruits and veggies by treating them with salty, acidic solutions. I especially love "quick pickles" and "fridge pickles," which have all the flavor and brightness, but don't require the dance of sterilization and preservation of process canning.
Over the summer, I pickle everything from peaches to beans and peas, and in the fall, pumpkin, apples, and squash. So, during this unique time of year...why not pickle its seasonal signature - the cranberry?
We're huge fans of canning and preserving food, but the whole cooking via canning-recipe, jar boiling, and steam sealing isn't for everyone. But the abundance of fresh vegetables this time of year demand more attention than just putting in a salad.
And though there are lots of pickle haters out there, most of us love the sour crunch of pickled veg. So, this summer, try quick pickling - since the products never leave the fridge, there's no reason to worry about the delicacies of canning.