25 September 2010

Sweet and sour

 A new Friday ritual around our passion for "grown you own produce" 

or at least local, in season and organic. 
Some photos  around what happened 
in our kitchen & little garden 
this week 
a recipe to share.

If you are inspired to do the same, 
please leave me a Love Note 
with a link back to your own *K*itchen *K*orner.

Wishing you a "bountiful" week-end!

 + =



(found at our local organic market)

about 1 1/4 lbs, cornichons (1 1/2 - 2) or 
American-type pickling cucumbers (1- 1 1/2) 
3 tablespoons pickling salt 
bay leaf 
tarragon sprigs 
10 black peppercorns 
2 small dried chile peppers 
about 2 cups white wine vinegar


Makes 1 Quart

1. Wash the cucumbers gently, rub off the tiny spines if you're using cornichon, and remove the blossom ends. In a bowl, mix the cucumbers with the salt
Let the cucumbers stand 24 hours.

2. Drain the cucumbers. Rinse them in cold water, and pat each one dry with a clean towel. Pack the cucumbers into a sterile 1-quart jar, interspersing among them theshallotsbay leaftarragonpeppercorns, and chile peppers, and leaving at least 1 inch headspace. Fill the jar to the brim with vinegar. Cover the jar tightly with a nonreactive cap, preferably one that is all plastic. Store the jar in a cool, dry, dark place.

3. The cornichons will be ready to eat in 1 month, 

and will keep well, unopened, for about 1 year.


Tomato Sauce
(makes roughly 2-3 quarts, depending on the tomatoes you use)
4 lbs tomatoes, peeled and cored
2 Tablespoons Olive Oil
3-4 large cloves garlic
1.5 cups chopped red onion
2 teaspoons oregano
1 teaspoon rosemary
1 teaspoon thyme
2 teaspoons sea salt
1/2 cup firmly packed basil
1 Tablespoon balsamic vinegar
  1. Puree one half of the tomatoes in a food processor or blender. Coarsely dice the other half.
  2. Heat olive oil in a large stockpot on med-high heat. Add the garlic, onion, oregano, thyme, and rosemary and cook until onions are soft, about five minutes.
  3. Add all of the tomatoes and the sea salt. Bring to a boil.
  4. Reduce to a simmer, partially cover, and cook for 60 minutes. Stir ocassionally.
  5. Stir basil and vinegar in. Continue to cook (uncovered) until of desired thickness (I usually go another 30 minutes or more).
  6. Eat, Can, or Freeze!*

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