Tasty Bites, Vegetable Pickles , Scratch Sauerkraut, Fruits and Vegetabl
Sep 25, 2002 11:12 PDT
*-*-*-*Tasty Bites*-*-*-FROM THE KITCHEN PROJECT*-*-*-*-*-
Sept. 25, 2002
Vol. 4 # 7
Stephen Block, editor, The Kitchen Project
LAST OF THE SEASON PICKLING IDEA
Chop or slice and mix vegetables with simple brine and watch
them make excellent pickles right on your counter.
RECIPES FROM A GERMAN GRANDMA
Making Sauerkraut from scratch with cabbage.
SUSAN'S DAILY HOUSEHOLD TIPS
Tips and Tidbits of Vegetable wisdom from Susan’s group that
you have likely never heard, like cooking corn WITH the husk for extra
flavor, preserving ginger in vodka, and how to keep mashed potatoes
bright white, also fresh lemon juice to make buttermilk substitute.
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*-*-*-*Tasty Bites*-*-*- FRESH PICKLES *-*-*-*-*-
These pickles are fresh meaning that they haven’t gone through the
canning process but they become pickles right on your counter. You can
then go through the canning process if you want, or just keep them in
your refrigerator for several months.
To see this recipe done in pictures go here
1/2 cup kosher salt, or pickling salt
1 cup boiling water
½ cup distilled white vinegar
2 pounds approx. of fresh vegetables
(such as pickling cucumbers, or sliced larger ones, carrots,
cauliflower, celery, green beans, onions, zucchini, green tomatoes)
5 cloves or more garlic, peeled and smashed
1 large bunch dill, fresh and with flowers
OR 2 tablespoons dried dill and 1 teaspoon dill seeds,
and/or 1 teaspoon of coriander seeds
Wash and cut vegetables into fairly thick bite sized shapes. Pickling
cucumbers are good halved or in quartered into spears.
In a large bowl, combine the salt and boiling water; stir to dissolve
the salt. Add a handful of ice cubes to cool down the mixture,
Snip the flowers off the fresh dill if you have some, other wise use
dill weed and dill seed, and add it to the brine.
Add the garlic and coriander if desired.
Add the vinegar and cold water to cover. Use a plate slightly smaller
than the diameter of the bowl and a small weight to hold the cucumbers
under the water. Like a measuring cup full of water.
Keep at room temperature, and check one of the pickles the next morning
to see how the flavor is developing.
Keep testing each day until they are pickled to your desire. Place in a
covered container and keep in the chilled.
To see this recipe done in pictures with pickling cucumbers go here:
To see this recipe done in pictures with Fresh Mixed garden vegetables
Order fresh Madagascar vanilla beans here;
Homemade Vanilla Extract makes a wonderful gift for Christmas. Now is a
good time to get it started. Free recipes with your purchase.
-*-*-*Tasty Bites *-*-*-SUSAN’S TIPS *-*-*-*
By Susan Doyle
For more Tips on Fruit and Vegetables go here
PRESERVE GINGER IN VODKA
Everyone at NowURcookin is preserving Ginger in Vodka, Sherry or wine.
We have been doing it at our house for sometime and it works very well.
Simply put the fresh ginger, whole peeled or unpeeled, peeled and grated
in a dark jar or plastic container and fill with Vodka, Sherry or wine.
It keeps indefinitely in the refrigerator. Now you have fresh ginger
ready for use all the time. When it is used up, just add more to the
same vodka and jar.
We add ginger to everything now, salad, stir-fry, muffins, and pancakes.
Use your imagination and let us know what you use it for.
KEEPING MASHED POTATOES WHITE
A little lemon or vinegar added to cooked potatoes before draining will
them extra white when mashed.
FRESH LEMON JUICE TO MAKE BUTTERMILK SUBSTITUTE
Clabber milk with lime or lemon juice to substitute for sour milk or
buttermilk in a recipe, 1-tablespoon limejuice to 1-cup fresh whole
COOK CORN IN THE HUSK IN THE MICROWAVE
To microwave corn in the husk, set unwashed or unsoaked
corn in the microwave, leaving a space of about one inch between the
ears. Microwave on high and rearrange or rotate twice. Let stand for
five minutes when it has been removed from the microwave. Use hot
pads to protect your hands from hot corn, and point the ear downward
to remove husks and silk.
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-*-*-*Tasty Bites *-*-*-SOUL FOOD COOK BOOK *-*-*-*
Remember The Great Smells Of Soul Food Cooking At Your
Grandma's House? Now you can learn to fix some of
these same great dishes.
Check out this soul food cookbook with over 250 incredible recipes.
Besure and sign up for his recipe exhange newsletter. Excellent recipes
and very nice people in this group.
-*-*-*Tasty Bites *-*-*-MAKING SAUERKRAUT *-*-*-*
to see the sauerkraut made in with step by step pictures go here
MAKING SAUERKRAUT THE “OLD COUNTRY” WAY
This is from the book Recipes from a German Grandma
At Grandma Block’s house, sauerkraut was made ”from scratch” each fall.
First, the fresh, solid heads of cabbage were shredded, using a special
sauerkraut-cutter. Grandma had her own “cutter,” but back in her village
in Germany, only one person in the town had one. The owner of the cutter
went from house to house, hiring himself out to do each family’s
cabbage-slicing for the season.
The shredded cabbage was put into large stoneware crocks, and was well
salted as each layer went in. When each crock was almost full, a clean
cloth was spread over the cabbage, a dinner-plate was set upside-down on
the cloth, and a large, smooth, clean rock* was put on top of the plate
to keep it all weighted down. The cabbage would soon start to ferment,
and took perhaps two weeks or longer to complete the process. After the
fermentation was finished, the kraut was ready to use.
In Germany, the kraut was used directly from the crocks, all winter. It
was thoroughly pickled, and kept quite well in the cool cellar. But
Grandma usually put most of it up in glass jars, just as she did for
other vegetables or pickles-it was the American way!
When she was growing up in Steinsfurt, things were done the same way
they’d been done for hundreds of years. Green beans were salted down in
crocks to be pickled in the same process used for the cabbage. Carrots,
potatoes, turnips and apples were stored in the cellar, also. Cured
meats, such as hams, sausages and bacon, were hung in cloth bags from
the ceiling to protect them from mice. It was always cool down in the
cellar, which provided the only refrigeration available.
*During the summers in Portland, when our family went on picnics near a
stream, Grandma would always tell the children to keep their eyes open
for a good “sauerkraut rock”-round and smooth, and of the proper size to
use for weighting down the sauerkraut.
Our German Cookbook is a nice gift , with recipes and anecdotes of a
German American Grandmother.
to sample our German Cookbook go here
*-*-*-*Tasty Bites*-*-*- OUR STAFF *-*-*-*-*-
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