What's shakin' food friends?Been in a food frenzy lately - and loving it!
I had a long phone interview with Clifford A. Wright. He is one of my favorite cookbook authors. Wright's "A Mediterranean Feast" cookbook (William Morrow, 1999) is definitely shelf worthy. (If you love Paula Wolfert, you'll love Cliff's cookbooks.) He takes an academic approach to the culinary arts and his books are always so well-researched. I'm making his eggplant and yogurt dish, will take a photo and share the recipe soon. Here's his web site. Wright has written 11 cookbooks.
I spent part of yesterday morning hanging with the always fabulous Liz Marden at her dessert shop in Hockessin. Next Wednesday's main food story is about making fruit pies and Liz and her fellow pastry chef Tom Brown shared some great tips. Stay tuned.
Baking in the summer may sound bizarre, but fruit is just bursting with flavor. I bought some wonderful peaches recently in Sussex County and was so inspired, that tonight I'm going to bake a peach pie for a Friday night party. Well, that's the plan now. We'll see after work. Maybe I'll be buying one of Liz's beautiful lattice-topped pies.
Another story to come: Homemade pickles. Seriously. My neighbors (thanks Anthony and Virginia!) recently brought over a bunch of cucumbers they grew in their garden.
What to do? Then, I remembered I had been holding onto an Emeril Lagasse homemade pickle recipe for some time - no canning involved. But inside my bulging recipe folder, I came across another pickle recipe that I liked even better. This was my first attempt at pickles and I must say, I'm quite pleased with the results. They're much easier than you'd think.
I brought in a jar for Eric Ruth to try - he's loves pickles and honestly I was a little worried he was going to hate mine - but Eric gave them big thumbs up. Wahoo!
Stories and recipes coming soon.
Anyone else out there make their own pickles? Chefs? Home cooks? Let me know on the comments, or email at ptalorico@delawareonline.com or call me at 324-2861.
Pickled anything has been really hot in New York restaurants.
1 comment:
My mom has made a these delicious pickles since I was a kid and now I make them. Very easy - no receipe and no cooking.
Slice a cucumber into a shallow bowl. Sprinkle with some sugar, salt, pepper, cider vinegar and water (about 1/2 of each) to cover. Put in the fridge for a couple of hours or overnight. YUM.
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