october challenge. stretching.

There are days in the kitchen that kick your butt. Tasks that ask you to stretch your skills. This month, we’ll be experiencing all the terrors and the thrills of the kitchen. We’ll be extending foods to make tasty appetizers. We’ll be lengthening the time we can keep foods edible, safely. You’ll be working hard to make beautiful presentations – and stretching the number people you can feed with one chicken, or one duck. For the Apprentice Challenge, please make rillettes or confit, any meat (or fish!) For the Charcutiere Challenge, please make a galantine or a roulade. Post on the 15th. Tag your post charcutepalooza and we’ll be sure to see it. Share your blog post with Punk Domestics. Cross post and upload photos […]

one last tomato project. making ketchup.

It’s almost over, the canning year. Not that canning stock, making booze, and other preserving projects won’t continue, but the larder shelves are full. There are jars covering the dining room table. I’m measuring the space under the guest room bed. There’s just no more room. At least that’s what I was saying until I saw this ketchup recipe. And it is Ian Knauer‘s recipe, too. In my beloved Gourmet Magazine, Ian Knauer’s recipes and articles always delighted me. He once had lunch with my friend Janet in Tepoztlan, Mexico, so I feel very familiar – on a first name basis, even, with Ian. Food52 recently highlighted Ian’s “Genius” ribs – the photo alone made me crave ribs for days. Because this was Ian’s recipe, […]

canning grape juice from wine grapes

Since returning from our vacation, I’ve been obsessed with wine grapes. Dennis eyes me suspiciously and says “no wine making, seriously, for heaven’s sake.”  And I don’t intend to become a winemaker, but I do like to blend wine grapes into fruity, tasty grape juice. How could I help but be inspired when we spent the night in the hills above Ribeauvillé, on the recommendation of TrufflePig. This charming hotel, Le Clos Saint-Vincent, was a former cloister. The rooms were charming and very very French, with small brick private terraces and an incredible setting in the hills. We walked behind the hotel, finding a mirabelle plum tree, two apple trees, rose bushes, and then nothing but wine grapes as far as the eye could see. […]

plum perfect. four – or more – preserving projects.

The wonderful Washington State Fruit Producers sent me a present last week. As a Canbassador, they sent me 20 lbs. of perfect plums and 10 lbs. of gorgeous nectarines from the Yakima Valley and asked me to can away. What a glorious bounty with which to face a hurricane. This is the first post reporting on my #hurricanning adventures. (P.S. Thank you, Charlotte, for that brilliant hashtag. I’ve preordered the new cookbook you wrote with Anita Lo. So happy for you!) Let’s talk about these plums. This plum variety is often generically referred to as Italian Prune Plums, but in Alsace and the Rhine Valley, where we recently vacationed, they are called Quetsch (or Qwetsch.) When we visited Christine Ferber’s little shop in Niedermorschwihr, Alsace, […]

september challenge. packing.

We’ve just returned from a few fantastic days spent floating down the Rhine river valley, and traveling the Routes des Vins d’Alsace. I peered into every charcuterie shop, checked out every butcher. Oh, don’t worry. I did not overlook the vegetables. Or the cheeses. Or pastries. I stopped at markets and chatted up the people selling meats under cheerful red umbrellas. Struck up conversations. Snacked on picnic sized saussicon sec. I wanted to experience it all. The pride in their art is evident in every bite. Look at those pretty pastry covered patés. That’s when the inspiration struck for this month’s challenge. The Apprentice Challenge: Paté Campagne OR Paté Gratinée (ex: Pork Terrine with Pork Tenderloin Inlay) 
The Charcutiere Challenge: Paté Gratinée en Croute OR […]

what to do with 25, or 50, pounds of tomatoes

We returned from vacation and the first day back, I went right to the farm stand. I needed to see the State of the Produce. I knew the weather had been really hot and dry. As expected, the chiles were just starting to arrive. The jalapenos were huge and plump. And equally expected, the tomatoes were just gorgeous. A little panic set in. I started measuring off the weeks of tomato season, and all the foods I like to can – salsa, tomato jam, tomato sauce, crushed tomatoes, tomato soup, tomato juice – and those I freeze – oven roasted tomatoes by the sheet pan full. I craved a tomato sandwich. A BLT. A BLaT (avocado.) I fretted. I calculated the pounds of tomatoes that […]