This is my dad’s recipe for pickles. It was originally adapted from The Victory Garden Cookbook although now it is very different (with help from the internets).
1-2 grape leaves, if you happen to grow grapes.
red pepper flakes
3 parts water
1 part white vinegar
1/2 tablespoon salt per cup of brine.
Bring brine to a boil.
add spices (a good pinch of each, less ginger and mace than the others)
let it boil a bit to get the flavor out of the spices
put the fresh ingredients in a crock of some sort. Glass or ceramic is best, but stainless steel will do. Anything that does not etch.
Add the hot brine, and put something, like a plate, inside to keep the cucumbers submerged.
Put another plate, or the lid if you have one, on top and let it sit for two days or so.
Surprisingly difficult to find a gratuitous close-up in this recipe.
Yesterday, for Memorial Day we celebrated with tenderloin steaks.
They were delicious, and being grilled had those wonderful seared stripes on them (which I failed to photograph).
Along because the grill was hot we also made grilled garlic bread, which is the subject of my gratuitous close up.
There is nothing quite so quintessentially summer as BLTs with corn on the cob.
Our BLTs tend to have a little more than just bacon, lettuce and tomato, but those are still the key ingredients.
And now for a gratuitous close up of the tomatoes, which my grandmother prepared Italian style.
It is recipe time again!
Corn, black beans, cilantro, lime juice, jalepenos, and some tomatoes. That is really it. This part is easy.
For the filling, we need onions, garlic, beef and some seasoning.
Fry the onions and garlic, then add the beef and seasoning.
I used Cajun seasoning from Zatarain’s because that is what we had around.
Once the beef is cooked, remove it, put a tortilla in the skillet with some cheese and filling on it, and cook until the cheese is melted.
Voila, serve with salsa: it is time for a gratuitous close up.
The past semester was a doozy, and frankly, I didn’t do much cooking worth noting. So, I am back, on an as of yet undetermined schedule for the summer.
The other day we had our homemade pizza, and it was fantastic.
The pizza is made with a really good focaccia style crust, and a spicy sauce which my mother makes. Lately, we have been using fresh mozzarella and because the basil plants are doing pretty well, fresh basil.
So, my family’s pizza margarita.
Naturally with a nice salad.
And, of course, the gratuitous close-up.
I am not normally in favor of anything that comes in a box claiming to be a traditional recipe made instant, but this stuff is pretty good.
It is exceedingly simple to prepare. I just threw it in my rice cooker with the right amount of water, and some sausage and a bit of olive oil.
Tada! A gratuitous close up!
The second meal from the famers’ market featured the rainbow chard, which I sauteed with garlic and onions, and some hot pepper.
I had it with bratwurst and sauerkraut and a baked potato.
And here it the gratuitous close up.