Kitchen Scraps won big time at the Canadian Food Blog Awards in the Best Professional Food Blogger category. And in my humble Canadian way I would like to say thank you to Beer and Buttertarts.
Along with the Canadian spirit here is a great Canadian recipe excerpted from Kitchen Scraps: A Humourous Illustrated Cookbook. Continue reading
If you missed quick pickles on Breakfast TV this morning, here’s what you missed….
We made Pear and clove, Peach and ginger, Prune and spices, Sweet peppers and rosemary.
Quick pickles are a fast way to get pickle flavour without having to break out your grannies rusty canning equipment. These are not a true preserving pickle, but they will last for 2-3 weeks in your fridge and they are super easy to make in small batches so it won’t feel like a hassle to whip up a bunch.
The simple ratio is easy to adjust to suit your taste whether you crave salty pickles, sweet pickles or extra sour pickles. Plus you don’t have to limit your choice of pickling items to cucumbers. There are tonnes of yummy fruits and veggies just begging to be a quickie pickle. Continue reading
Cowboys eat unhealthy stacks of flap jacks while their adversaries eat green, stay lean and get mean. There isn’t much a competition if the cowboy only has to stay on for 8 seconds. If you want to get the big bull advantage you’ll need to step your game up with one of these detox shakes before (or after) Stampede. Get the steer out of your rear and get it in gear. Continue reading
Fun times on Breakfast TV Calgary this morning with Andy and Susanne. Demo’ed how to make Carrot and Ginger quickie pickles from Kitchen Scraps and talked about some other pickling. We also paired the pickles with some great cheeses and cured meats from Janice Beaton Fine Cheese.
But first here is the fast and loose ratio and procedure for the brine
2 cups water
1 cups vinegar or acid
1 Tbsp salt
1 Tbsp sugar
spices of choice
Procedure
Bring all the ingredients for the brine to boil until the sugar and salt dissolve. Let it steep for 10 minutes. In a large heatproof bowl pour (strain if necessary) the brine directly over the vegetable/fruit to cover.
Wrap tightly in plastic wrap and allow to cool to room temperature before refrigerating. Will be good to eat in an hour and will last in the fridge for 2 weeks.
This isn’t the first post about quickie pickles, but here are some new recipes to try.
20 cherries, pitted and halved
brine
2 cups water
3/4 cup red wine vinegar + 1/4 cup balsamic vinegar
1 Tbsp salt
1 Tbsp sugar
8 cloves
1 star anise
8-10 small yellow beets, peeled and thinly sliced
brine
2 cups water
juice of 1 lemon, plus enough vinegar to make 1 cup
2 Tbsp sugar
1 Tbsp salt
zest of 2 lemons
zest of 1 orange
10 small pickling cucumbers, cut into 1/4 inch slices
brine
2 cups water
1 cup vinegar
3 Tbsp sugar
2 Tbsp salt
1 Tbsp whole corriander seeds
1 Tbsp fennel seeds
1 tsp tumeric
1 tsp cumin
1 red onion, finely shaved
brine
2 cups water
1 cup red wine vinegar
2 Tbsp sugar
1 Tbsp salt
carrot and ginger
8-10 small yellow beets, peeled and thinly sliced
brine
2 cups water
juice of 1 lemon, plus enough vinegar to make 1 cup
2 Tbsp sugar
1 Tbsp salt
zest of 2 lemons
zest of 1 orange
