Bursting with sweet, sour, smoky and salty flavors, this salad is a riff on a delicious-sounding recipe from Yotam Ottolenghi (The Cookbook), I used my home-pickled sour cherries instead of his dried cherries, vinegar and sugar. A new crop of cherries is still months away, but I’m already plotting what to make with them based [...]
Archive for the ‘Preserving with Plagemann & Fisher’ Category
Lentils with Sour Cherries, Bacon and Blue Cheese
Posted in Beans and legumes, Preserving with Plagemann & Fisher, Salad, Stone fruits, tagged Ottolenghi lentil salad on February 25, 2012 | Leave a Comment »
Quince, the Quintessential Marmalade
Posted in Preserving, Preserving with Plagemann & Fisher, tagged Quince marmalade methods on January 15, 2012 | Leave a Comment »
Another in a series in which I comment on M.F.K. Fisher’s 1986 annotations of Catherine Plagemann’s 1967 Fine Preserving, layering past and present, research, experimentation and outright opinion. This project is a blast. Did you know that the word “marmalade” is derived from “marmelo,” the Portuguese word for quince? Apparently, the confection was originally made [...]
Spiced Seckel Pears
Posted in Pears, Preserving, Preserving with Plagemann & Fisher, Salad, tagged Pickled pears on January 12, 2012 | Leave a Comment »
Another in a series in which I comment on M.F.K. Fisher’s 1986 annotations of Catherine Plagemann’s 1967 Fine Preserving, layering past and present, research, experimentation and outright opinion. This project is a blast. Slightly tipsy table talk over the holidays made a few tongue twisters of our pickled Seckels. You can just imagine. I [...]
Cinnamon Pickled Grapes and a Refreshing Grape Shrub
Posted in Appetizers, Grapes, Preserving, Preserving with Plagemann & Fisher, Spice Rack Challenge, tagged Pickled grapes, Shrub drink, Spice Rack Challenge on November 28, 2011 | Leave a Comment »
Getting ready for the year-end holidays, I decided to pickle a new batch of grapes with a cinnamon stick and simple syrup made of sugar and vinegar. Brilliantly easy, provocatively mysterious yet delicious, the grapes can be served with pâté, meats and poultry, and probably with a root vegetable terrine of some sort. They’re addictive, [...]
Spiced Mangoes
Posted in Preserving, Preserving with Plagemann & Fisher, Stone fruit, tagged Canning mangoes on April 12, 2011 | Leave a Comment »
These mango slices resemble peaches in appearance but have a denser (and less mealy) consistency. Lightly spiced with cloves, allspice, cinnamon, mace, and peppercorns, the vinegar and sugar mix creates a light but flavorful poaching liquid. The recipe came from Fine Preserving by Catherine Plagemann, originally written in the 1960s and later annotated by [...]
