There was little doubt that my latest science project would work, but I wanted to know how long it would take and whether it was worth the effort.
I’d been reading that green onions will grow indoors in a mere glass of water with roots attached. Now, that’s appealing. Rather than throwing trimming away, I love the idea of recycling onions for another growth or two.
This summer my doorstep garden has kept up a steady supply of my favorite herbs, but I’ve missed fresh picked chives or green onions. When I returned home from grocery shopping with another bag of very healthy green onions, I was more than ready.
I got busy, grabbed a handful of green onions, chopped all the greens off, down into their whites and set the pile aside for later use.
I located a small jar, perched the 2-inch rooted starts around the edge and poured an inch or so of filtered water into the bottom. Like most sun loving plants they do best with at least 6 hours of sun per day, and my summer kitchen window supplies that and more. They get a daily change of water and grow so fast it’s like having a live YouTube channel for entertainment.
By the end of week one, the green onions had grown from 2-inch starts to 6-7 inch lengths. Now, that’s cause for celebration! I cut 4 onions down to 2-inches again.
Enough to make a batch of scallion pancakes.
½ cup AP flour
½ tsp baking powder
½ tsp Montreal Steak Seasoning or salt & pepper blend
2 Tbsp minced green onion
1 egg, beaten
¼ cup water, approx.
½ Tbsp canola oil
1. In bowl, combine flour, baking powder, salt and pepper. Add the minced green onion and blend well.
2. Beat the egg and stir into the flour. Add enough water to form consistency of pancake batter.
3. Heat skillet over medium-high heat with oil.
4. Drop 1 tablespoon or more batter onto skillet, cook cakes until bubbles form on top, turn and cook 2-3 minutes per side. Makes 6-12 cakes, depending on size.
Finish idea: top with thin sliced smoked salmon, salted yogurt, and a sprinkle of green onion.
When my daughter Shannon recently sent her favorite recipe for Five Minute Keto Pizza I was off and running. She has long been a keto fan, and a terrific source of the latest information.
Ketogenics is not new; it was developed nearly 100 years ago at the Mayo Clinic as a treatment for epilepsy. It has gained a huge following by those interested in weight loss or other heath issues such as high blood pressure, diabetes, epilepsy, and more. The keto diet focuses on the restriction of carb-rich foods, forcing the body to burn fats rather than carbohydrates, resulting in a metabolic state of ketosis.
Turns out the pizza crust is made with eggs for protein, psyllium husk for fiber, and Parmesan cheese. The blended mixture thickens to form a bread-like base when cooked in an oil lined skillet for a couple of minutes. Rao’s Tomato Sauce and mozzarella cheese are spread on and quickly broiled. Its fast!
No doubt this is a good recipe for those seriously interested in adhering to the keto program as ingredients and quantities are set out to meet specific criteria. On the hunt for psyllium husk, I found a small vaguely marked bag in the back of a cupboard. I wasn’t sure if it was a powder form or whole, and this matters when it comes to the gut and intestinal processes. I set it aside for later.
I turned my attention to the sauce; as a recipe developer this looked like a good challenge. Unlike other fruit, tomatoes are considered keto-friendly, thanks to their low sugar net carb status. Who knows what Rao had in mind, but I could surely make a homemade tomato sauce that stays within keto boundaries—and acceptable to me.
I zeroed in on Bagna Cauda, the incredible “hot bath” from Italy’s Piedmont region traditionally made with copious amounts of olive oil plus butter. It’s simmered with loads of garlic and anchovies and served as a hot dip, fondue-style. I would begin there. For a win/win, I’d cut back on the oil and butter and substitute a heritage tomato such as a San Marzano or Oregon Spring.
There are so few ingredients in this sauce, each one is important. It needs a fruity, full flavored extra virgin olive oil, at least 1 clove garlic per serving, and red pepper flakes for a hit of heat. The anchovies give a mysterious umami boost, any fishiness fades to the background, and it’s not too salty. The tomatoes should be thin-skinned, meaty, low in acid, with few seeds. If using a canned San Marzano, look for one with no sugar added.
As the bagna cauda base and tomatoes simmer away, they break down together and develop into a richly rounded sauce. Serve with chicken, fish, pasta, or pizza.
Tomato-Bagna Cauda Sauce
½ cup extra virgin olive oil
4-5 cloves garlic, mash and mince
½ tsp crushed red pepper flakes
8 anchovy fillets, dice
4-6 large heirloom tomatoes such as San Marzano, chop
salt and pepper
1-2 Tbsp fresh basil, torn
Heat a wide pot over medium-low, cook olive oil, garlic, red pepper flakes and anchovies. Slowly cook; mashing the anchovies until melted, smooth, and aromatic, 5-10 minutes.
Add the tomatoes, partially cover set to a low simmer an additional 15-20 minutes, stirring occasionally until thick. Adjust seasoning with salt and pepper. Remove from heat and stir in fresh basil. Makes 2 cups or more.
Five Minute Keto Pizza
Source: Ruled.me Ingredients
2 large Eggs
2 tbsp. Parmesan Cheese
1 tbsp. Psyllium Husk Powder
1/2 tsp. Italian Seasoning
Salt to Taste
2 tsp. Frying Oil (I use bacon fat)
1.5 oz. Mozzarella Cheese
3 tbsp. Rao’s Tomato Sauce
1 tbsp. Freshly Chopped Basil
In a bowl or container, use an immersion blender to mix together all pizza crust ingredients.
Heat frying oil in a pan until hot, then spoon the mixture into the pan. Spread out into a cirlce.
Once edges are browned, flip and cook for 30-60 seconds on the other side. Turn the stove off, and turn the broiler on.
Add tomato sauce and cheese, then broil for 1-2 minutes or until cheese is bubbling.
If you like playing with your food, here is one entertaining cookie. I’ve made them several times now and find them totally irresistible, both to eat and to make. Similar to a sand cookie, these pale small batch bites have a light flavor and texture—and yes, they visually resemble fresh mushrooms.
This version is inspired by Turkish Mushroom Cookies found at the resourceful blog, My Excellent Degustations. This past spring I liked including a few as a charming surprise tucked amid a basket of assorted cookies.
The dough mixes up easily into a soft pliable dough. There is a simple trick to forming their quirky mushroom shape—one that kids of all ages can pull off.
First, locate a small glass beverage bottle with a screw top. Dip the bottle rim into water, then in cocoa powder, and gently punch into the center of a small round of dough. Remove the bottle and you will have created a freshly harvested mushroom, stem and all.
That’s it! These are best when kept to under a 1” sized round as they will spread; a batch should yield 18 cookies. They hold very well when stored airtight.
Mushroom Cookies, Small Batch
¾ cup AP flour + 2 Tbsp
¼ cup + 3 Tbsp cornstarch
1 tsp baking powder
¼ cup + 1 Tbsp unsalted butter, room temperature
⅓ cup granulated sugar
1 egg, room temperature, lightly beaten
1½ tsp vanilla
½ cup water
1 Tbsp cocoa
Tools/Props: 1 small screw topped glass beverage bottle
1. Sift flour, cornstarch, and baking powder and set aside.
2. Cream the butter and beat in the sugar until light, then the egg.
3. Mix in half the dry ingredients; then mix in the vanilla. Add the remaining dry. It should form a soft smooth dough. If sticky chill for 20
4. Line 1-2 baking sheets with parchment. Preheat oven to 350°F. Roll dough into 1” rounds, using rounded teaspoon, and set 1-2” apart; these will
5. Place water and cocoa in 2 small bowls. Dip the rim of bottle in water and then in cocoa. Press the rim into each round to form the stem and mark
it with cocoa/dirt. Repeat with all. Wipe the bottle top to form clean bond between cookies.
6. Bake 14-18 minutes, until set but not colored. Cool on rack. Makes 18 cookies.
Here’s a rice with benefits worth knowing about. Yes, rice is a staple in much of the world—it comes in a variety of strains from white, to brown, and even black. I’m late coming to the rice party, perhaps reluctant, in thinking it lacked nutritional value. That was until I became acquainted with black rice.
Black rice, often referred to as Emperor’s Rice in China, harkens back to ancient times when it was prized for its medicinal attributes and thought to contribute to longevity. So rare, it was reserved as tribute food for those of the highest status.
Times have changed and these days strains of black rice are available throughout Asia—where it is recognized as a source of anthocyanins, those coveted antioxidant wielding phytochemicals found in blueberries and acai. Interestingly, its black color transforms into a muted purple when cooked.
Black rice is considered a whole grain since the husk and germ remain in tact. It has more fiber and protein than brown rice and is also gluten-free. Studies have found black rice may reduce cancer, act as an anti-inflammatory, and even help with memory functions. Its toasty flavor and chewy texture are reminiscent of wild rice.
On the stove top, black rice can take up to an hour to cook, but I’ve come up with a more efficient method. I discovered Forbidden Rice from Lotus Foods, a heritage black rice that cooks in 30 minutes and now available in most well stocked markets.
Soaking rice also reduces cooking time. It’s worth noting than many sources believe the addition of an acid such as lemon juice during the soaking process is helpful in removing phytic acid, which can inhibit mineral absorption.
In tandem with presoaking, steaming black rice in the Instant Pot or other pressure cooker can cut cooking time down to a mere 12 minutes. Once the pot is disconnected, a 6 minute natural release of pressure has just enough residual heat to finish the cooking process and allow a brief rest to separate and swell the rice.
The prepared rice is ready to use in any recipe calling for cooked rice. Forbidden Rice is not regarded as a sticky rice, but it does hold together when necessary. Here, Zucchini Rice Patties assemble quickly for a tasty appetizer, a nutritious side dish, or entrée. They shine with a squeeze of lemon, or dress them up with raita or other light yogurt sauce.
They are even good the next day topped with an egg.
Zucchini Rice Patties
1 medium zucchini or summer squash, (1 generous cup, grated)
½ tsp salt
2 Tbsp green onion, fine chop
2 Tbsp parsley or 1 tsp fresh minced thyme, dill or fennel fronds
1 egg, beaten
½ tsp each salt and pepper
1 cup cooked black, brown, or white rice (see below)
¼ cup flour + ½ tsp baking powder, approx.
2-3 Tbsp vegetable oil
Place grated zucchini and salt in a strainer lined with paper toweling or a coffee filter to draw out excess liquid. Let drain 30 minutes and squeeze well.
Combine the zucchini with green onion and herbs; add the egg, salt and pepper. Lightly blend in the rice. Stir in enough flour and baking powder to thicken and bind.
Divide heaping tablespoons into 6-8 rounds and shape into patties.
Heat skillet over moderate heat with enough oil to coat bottom of pan. Add patties, gently flatten and cook 3 minutes per side until lightly browned. Drain on toweling. Cook in batches if necessary. Makes 6-8 patties.
Serve with lemon, raita or yogurt herb sauce.
To presoak Forbidden Rice
1 cup Forbidden Rice
1 cup water
1 Tbsp lemon juice (optional)
Rinse and drain rice.
Combine lemon juice and water and pour over the rice. Cover and let stand 7-8 hours. Use as is or rinse and drain.
To cook soaked Forbidden Rice in Instant Pot
1¾ cup water, divided
Lower trivet into liner; pour in 1 cup water and set pot to Sauté Normal to begin preheating.
In a heat proof dish or steamer, spread the soaked rice in bottom and add a pinch of salt; barely cover it with ¾ cup water. Cover with foil or a lid and set on trivet.
Seal pot and manually set to Hi Pressure for 12 minutes. When complete, turn off pot and disconnect; let pressure release naturally for 6 minutes. Carefully remove lid and lift out cooking container.
Fluff rice with fork and proceed as needed. Yields 3-4 cups.
I finally came up with a smoked salmon pizza that makes sense. I love the idea but have been stuck on a Nova salmon approach for so long, I missed the obvious.
I had to get beyond the New York Nova style salmon, the cold smoked process that we think of with bagels and lox. In my mind, this equated to adding salmon after baking the pizza to preserve its delicate smoked essence.
Well, of course. Here in the Pacific Northwest, hot smoked salmon is king. That smoking process delivers a bolder, firmer, deeply smoked salmon that’s unflinchingly good, whether hot or cold.
Once out of that box, a concept finally emerged, a hot smoked salmon pizza with a buckwheat crust topped with toasted onion rings.
I’d retain some elements associated with traditional Nova, but for this pizza I’d veer off with a buckwheat infused crust. I’d keep it simple with a light white sauce and bites of the hot smoked salmon graced with toasted sweet onion rings, capers, dill and rosemary.
There’s nothing complicated with any of these moving parts, but they do require a little advance work.
The buckwheat crust brings a toasted nuttiness which is lovely with the salmon. I often use buckwheat in baking as an alternative to whole wheat and stock a small amount of the flour purchased in bulk for occasional use.
The crust is the usual pizza dough here, substituting ½ cup buckwheat flour for ½ cup AP, if no buckwheat go with wheat flour if you have it. Since the dough only needs a few minutes to rise and pats out like a dream, I tend to continue on and prebake 2 medium crusts (or 1 large) because they freeze so well. This way, finishing a pizza can be done at my own speed rather than futzing with dough at the last minute.
For the onion, I opt for sliced sweet onion which is not caramelized in the true sense. Rather, the rings are kept as intact slices and laid onto a flat skillet with a light coating of butter and evoo. The slices are left to toast undisturbed, then flipped over and browned a little longer for a total of 10-12 minutes.
The sauce is essentially a light Mornay enriched with a little Asiago cheese and a dollop of thick yogurt. It’s flour base provides stability for the yogurt— which holds beautifully and supplies a creamy bright edge rather than richness.
The pizza makes a superb dinner with salad. As you would expect, it is delish the next day for breakfast.
Smoked Salmon Pizza with Buckwheat Crust & Toasted Onion Rings
1-2 tsp evoo for pan
1 recipe Quick & Easy Pizza Dough
½ cup buckwheat flour (or whole wheat flour)
5 oz hot smoked salmon Toasted Onion Rings
2 tsp butter
1 tsp olive oil
1 sweet onion, slices Cheese Sauce
2 tsp butter
1 tsp olive oil
1 Tbsp AP flour
¼ tsp each salt, ⅛ tsp white pepper
2 Tbsp Asiago or Parmesan cheese
½ cup liquid: stock, water, etc.
½ cup milk
⅓ cup thick yogurt Finish
½ cup Asiago or Parmesan, grated
¼ tsp or more coarse ground pepper
2 tsp capers, drain
2 tsp mixed fresh herbs: rosemary and dill
Prepare dough, substitute ½ cup AP Flour with ½ buckwheat flour. Let rise 10-20 minutes. For medium pizza, use ½ recipe. For large pizza, use entire recipe.
To toast onion, heat butter and olive oil over medium/low heat in wide skillet or on a griddle. Lay sliced rounds of onion into pan and toast until golden; carefully turn and toast second side, for a total of 10-15 minutes. Remove rings, cool on plate and set aside.
For Cheese Sauce, in small saucepan heat butter and oil over medium/low heat. Add the flour, salt, and pepper and stir for 3-4 minutes. Add the cheese to melt and then stir in ½ cup liquid to dissolve flour, then add the milk, stirring to create a sauce. Stir in the yogurt, combine and heat briefly. Adjust seasoning and set aside.
Shape ½ the dough with oiled hands onto oiled 9-10” pizza pan or pat out all for 1 large crust. It can be prebaked at this point, see dough recipe.
Spread the dough with Cheese Sauce.
Divide the salmon into chunks and arrange evenly oven the sauce. Drape with onion rings.
Sprinkle with ground pepper, grated cheese, capers and herbs.
Bake 425-450°F until bubbly and top begins to color, 18-25 minutes. Makes 1 medium/large pizza
I was in the mood for a quick pasta dinner and all I had in my pantry was a package of bow ties, likely an impulse buy. For pasta staples I tend to stick with the basics, a linguine or similar strand, a tube such as rigatoni, a lasagna type, and a smaller shape such as acini.
I started the whole project late; it was closing in on dinnertime, so it needed to be straight forward. I envisioned a fast tomato sauce, the pasta, a little kale for roughage, and fill in with mozzarella and Parmesan.
Actually, this evolved into a one-pot meal in a hurry and turned out to be an incredibly nice surprise.
I started by making a marinara sauce of sorts. Once it was underway, I added chopped kale. Then, I decided to throw in the dried bow ties plus a little extra water to extend the sauce. Why not cook it all together? I ventured.
In the time it took to simmer the sauce a few minutes the pasta was al dente and had absorbed much of the excess liquid. I poured it all into a quiche dish, tucked mozzarella pieces into the crevices of the bowties, sprinkled on a little Parmesan, and baked it long enough to melt the cheese, make a salad, and clean up.
The surprise was that the bow ties expanded but retained their mouth-sized shape and held together. Their curly edges and flat surfaces were ooooozing with sauce and cheese. Oh, my. If you are a sauce (and cheese) lover, this is the way get it!
One-Pot Bow Ties & Kale in Marinara Sauce
2-3 tbsp olive oil
½ onion, cut into strips
1 cubanelle or other mild-medium hot pepper, seed and cut into strips
1 clove garlic, mash & mince
½ tsp dried oregano or basil
1 tsp fresh rosemary
16 oz can crushed tomatoes
8 oz can tomato sauce
½ tsp salt, pinch crushed red pepper
3-4 leaves kale, cut away center rib, chop bite-sized
1 cup water, approx.
8 oz pasta bow ties
4 oz mozzarella cheese, cut into 1”x ¾”x ½” thick strips
½ cup grated Parmesan cheese.
In a sauce pot, heat olive oil over medium heat; add onion to soften. Stir in the green pepper, cook for 1-2 minutes, then add the garlic. Add herbs, cook 2-3 minutes. Stir in the tomato products, salt and pepper, and simmer 5 minutes.
Stir in the cut up kale, 1 cup water, and cook to wilt, about 3 minutes. Add the pasta and cook until al dente, 10 to 12 minutes. Pour the pasta into an oiled wide quiche dish.To finish, tuck mozzarella into the pasta. Sprinkle with Parmesan cheese.
Cover with foil and bake at 350-375°F for 20 minutes, remove foil for the last 10 minutes, until bubbly and cheese is melted.
Serves 3 or more
Note To add ½ lb ground sausage or beef, brown it first; drain and proceed.
In the midst of the COVID-19 pandemic, we are all trying to stay as healthy as possible. We are told to drink lots of water, get plenty of rest, exercise, and hopefully, find a dose of sunshine. In times of self-isolation, that can be a daily challenge.
Keeping our immune systems healthy is important, too. One way we can do that to is to eat more colorful vegetables, those that are especially rich in vitamins and minerals. Sweet, bright carrots fall into that category. Of all vegetables, they are the highest in Vitamin A and beta carotene—known to boost the immune system.Carrots store incredibly well and are nearly indestructible. If the fridge is getting empty, chances are there are still carrots. These days, that is a very good thing. Here’s a carrot dish that does not deserve last choice.
Carrot Coriander Soup evolved from my desire for something different than the usual ginger-carrot affinity; I wanted more complexity. Coriander, a longtime favorite was the obvious choice, and this soup remains a reliable player in my repertoire.
There’s not much to it, beyond a few vegetables. Once cooked, the carrots are pureed with an immersion blender until smooth, and it is magically transformed. This soup is so good, I can never decide which way I prefer it most, hot or cold? That’s another bonus.
Carrot Coriander Soup
2 Tbsp butter
1 small onion, chopped
1 clove garlic, mash & mince
2 tsp ground coriander
½ tsp allspice
½ tsp salt
2 tsp fresh ginger, peel and grate
1½ lbs carrots (5 medium), peel, cut in half lengthwise and chop
3 cups chicken or vegetable stock
cilantro, mint or chopped green onion
In a soup pot over medium heat, heat the butter, add the onion and garlic and sauté until soft. Stir in the coriander through the ginger and cook for 1 minute to release flavors. Add carrots tossing for a minute to combine.
Pour in stock, bring to a boil. Cover and simmer 20-30 minutes, until the carrots are tender.
Using an immersion blender, puree the carrot mixture until smooth. Reheat the soup and simmer 5-10 minutes; if too thick, thin with a small amount of water. Adjust seasoning. Serve hot or well chilled with a dollop of yogurt, garnish with fresh herbs. Serves 3-4.
Optional Prior to serving, combine ½ cup plain yogurt with ¼ cup hot soup to temper. Stir yogurt into soup but do not boil.
Incorporating vegetables into desserts is an appealing way to slip more valuable nutrients into our daily food intake. Carrot and zucchini cakes are solutions, likely loaded with exorbitant amounts of oil and smeared with heavy-duty cream cheese toppings. Any natural benefits have been all but cancelled out.
Delicious but not devastating, that’s my goal. Trying to elevate the plight of vegetable desserts, here’s my latest take on zucchini cake. First, I’ve learned that steaming, rather than conventional baking, can introduce moisture and lower the need for massive doses of oil.
I zeroed in on two other ingredients of interest: chocolate and nuts. I like the chocolate and zucchini combination—but chocolate easily overwhelms, and I’m not looking for another chocolate cake (probably one of few to so admit). Nuts add deep taste, complexity, and crunch. Then, it made perfect sense: why not keep it simple and go with cacao nibs? They have all that, and more.
There is a difference between regular chocolate and nibs. Typical chocolate bars come from cacao seeds, which are fermented, ground, and further processed. Cacao nibs are crumbled pieces from the exterior cacao bean shell, with a bitter chocolate punch and nutty texture. Nibs are rich in flavonoid antioxidants, minerals, and more; they contribute plenty of fiber—but nothing extreme as gnawing on wood.
I’ve included another duo that works well together: coriander and orange. Instead of the usual grated zest, I’ve gone with tiny nibs of minced orange peel (white removed) for a super-charged citrus flavor that’s offset by the exotic perfume of coriander. The backdrop for all of this comes from a huge surplus of green summer squash, rather than zucchini.
The cake steams in 35 minutes—literally from the inside out—it cooks thoroughly, thanks to the center hole in the bundt pan. You would never guess it had been steamed; once turned out of the pan and cooled, it appears browned and perfectly baked. The cake’s surprisingly light texture is speckled with flavorful flecks from the orange, green squash, and chocolate brown cacao nibs. It’s quite a party!
Update! The pressurized steaming process also softens the cacao nibs. As the cake rests, the nibs seem to bloom (stored in the fridge). Their nubby texture relaxes, and more complex chocolate qualities unfold. Fascinating… and highly delicious.
Steamed Zucchini Cake with Cacao and Orange Nibs
1½ cups AP flour
2 tsp baking powder
½ tsp each baking soda and salt
1 tsp coriander
⅓ cup vegetable oil
½ cup each granulated sugar and brown sugar
2 Tbsp plain yogurt
1 tsp vanilla extract
1½ cups grated zucchini or summer squash, skin on
2 tsp orange peel, white removed, sliver and chop well
⅓ cup roasted cacao nibs
Thinly coat 8” bundt pan with Baker’s or nonstick spray.
Prepare Instant Pot or other multicooker: fill with 1½ cup water and insert trivet. Cut aluminum foil cover for pan and prepare sling for pan.
Combine flour through spices together and set aside.
In mixing bowl whisk eggs, then beat in the oil. Whisk in the sugar to fully combine, and then stir in the yogurt and vanilla. Add the zucchini. Stir in the dry ingredients just to incorporate and finally add the cacao and orange nibs. Scrape batter into the bundt pan and level the surface.
Begin heating multicooker, set to Sauté More. Add 1 ½ cup water and place the trivet in pot.
Cover filled bundt pan with foil. Fold the other length of foil into a long sling. Wrap it under the pan, up the sides, over the top, and lower it into the pot.
Seal pot with lid, reset to Hi Pressure for 35 minutes. When complete, turn off unit, disconnect and let rest undisturbed for 10 minutes. Slowly release remaining pressure and open the lid. Using the foil sling, carefully lift pan out of pot and onto a rack. Remove foil and cool for 10 minutes. With thin knife, loosen any edges adhering to pan and turn cake out to cool onto rack. Makes 1 cake, serves 10.
I link sour pickles with old-fashioned New York deli pickles. In traditional delicatessens they were stored in large wooden barrels that seemingly held a lifetime supply of pickles—and you were free to dip in and fish out your own. Unlike most off-the-shelf pickles that use vinegar, ’half sours’ are fermented in a salt-water solution and become only mildly sour.
My recent venture into sour pickle making stemmed from an over-abundance of fennel—and conjuring up new uses for those feathery fronds I have learned to cherish. I knew I had a plan when I coincidentally netted a supply of small Persian cucumbers. They are similar to Kirby cucumbers, the popular clean-flavored babies used in pickle making.
These pickles couldn’t be easier, they require no canning or water bath. Brines and marinades, those stalwarts of the small kitchen, both provide natural preservative qualities and the ability to infuse flavors.
The salt water fermentation brings forth pickles rich in probiotics, vitamin B and K. Depending on ambient conditions, a jar of crisp garlicky pickles is ready to eat in 7 to 10 days.
In all fairness, the fennel flavor is not wildly apparent; I know it’s there, and that makes me happy. It’s tough to compete against the power of garlic, and the combination of dill and garlic is doubly hard to beat.
But, for pickle diversity, the fennel is a nice change and it works beautifully.
4-6 Persian or Kirby cucumbers; wash, trim halve
1 cup fennel fronds or 4 heads dill
4 cloves garlic, halved
2 cups filtered water, warm
1 Tbsp salt
½ tsp sugar
1 Tbsp whole peppercorns
3-4 cup clean jar with lid
Dissolve the salt and sugar in warm water. Add the peppercorns and cool.
Place a layer of fennel or dill in bottom of a 3-4 cup jar. Pack the cucumbers upright in the jar, distribute the garlic among the spears, and top with a layer of fennel or dill. Pour in salt water to cover; reserve any excess.
Drape jar top with a layer of cheesecloth and set on a plate to catch any potential brine overflow. Let cucumbers ferment 1-4 days at room temperature—the warmer it is, the faster sourness will develop. Top off with more of the salt water to keep emerged. When the brine becomes cloudy and a foam forms on top, taste for sourness. Within 7 to 10 days they should be ready to eat.
Seal with lid and move to fridge to slow fermentation and longer storage. They will last in the fridge up to a year. Yields 1 jar pickles.
If you happened to read the preceding post, you know that this past St Paddy’s Day took a turn and the usual corned beef and cabbage evolved into homemade pastrami. It wasn’t until well into the pastrami making process that I began to consider new accompaniments.
A peppery rub and time in the smoker had altered this corned beef so greatly that thoughts of traditional boiled vegetables seemed horribly wrong. Rather, the deli side of the pastrami emerged far more intriguing. As I continued to tinker with the pastrami, visions of an upgraded deli potato salad took form… one with roasted Yukon Gold potatoes, carrots and fennel.
Pulling it all together, I’d keep it simple (famous last words): throw on a few stashed Red-Hot links during the smoking stage for a little variety and transition to an easy mixed grill. Maybe include some pickled items—no horseradish here, I’d pull out a delicious stone ground mustard.
The trouble with roasted vegetables is that they take so long to actually roast. I decided to help them out by briefly precooking the potatoes, carrots and fennel in the microwave (the fennel really works here). Then, when convenient finish them in a hot oven.
To be honest, I added a tangy spoonful of aioli to the dressing, rather than garlic and 1 tablespoon of the mayonnaise. It makes a dramatic difference if you have it; but the standard formula works well, too.
As with many potato salads, this one improves when made ahead for flavors to fully develop. It will last 3-4 days in the fridge—good on a deli plate whenever you are ready.
Roasted Potato Salad
4 Yukon Gold potatoes, skin on
3 carrots, peel
½ cup fennel stems and fronds, chop
sea salt and fresh ground pepper
1-2 Tbsp olive oil
2-3 Tbsp mayonnaise
1 clove garlic, crush
2 Tbsp plain yogurt
1-2 tsp Dijon mustard
2 small stalks celery, chop
2 green onions, chop
1 Tbsp fresh fennel fronds, light chop
1 Tbsp capers
1 tsp lemon juice or caper juice
Cut potatoes in chunks, place in microwaveable bowl add 2 Tbsp water, and a pinch of salt. Cover and steam for 2 minutes. Place in colander to drain. Repeat next with carrots and fennel.
Distribute the semi-cooked vegetables on a lined baking sheet, toss with olive oil and sprinkle with salt and pepper. Bake at 425°F for 20 minutes; turn the vegetables . Set broiler to 450°F and cook 5-10 minutes longer until cooked and beginning to brown. Remove and cool.
Meanwhile prepare dressing: combine the mayonnaise, garlic, yogurt and mustard to taste. Add the celery, green onion, fennel fronds or 1 tsp fresh thyme, and capers. Point up with lemon or caper juice, season with salt and pepper.
Place the cooled vegetables in a medium bowl, toss with dressing to coat well. Best made an hour or more ahead. Serves 3-4.