Salty Dog's Blog

Pickled Banana Peppers with Wynad Peppercorns

Last weekend I picked the final harvest of banana peppers from our summer garden. I know Fall is a lovely time of year, but I am not quite ready to say goodbye to warm weather and sun ripened tomatoes.

My husband and I were excited to try growing banana peppers for the first time this year, and when we found a simple pickling recipe that could be used across multiple kinds of produce, we realized we had to try our hand at making simple refrigerator pickles. Unlike traditional pickling, refrigerator pickles are fast and safe, requiring no special equipment or intricate sanitizing or sealing processes.

I love creating my own unique combinations of pickling spices - a mélange of whatever strikes your fancy when you open your spice cupboard. What makes these particular peppers so special is the use of both Black and White Wynad Peppercorns.  If you have not yet tried Wynad Pepper, you must. Plain old black pepper will never be the same once you taste the depth and warmth that Wynad offers. Simply put, it is delicious. What makes these peppercorns so unique is their harvesting - they are left on the vine to ripen, then lovingly harvested by hand when each berry has reached perfection. The result is a pepper worthy to be paired with home-grown produce that has been grown with equally attentive care.

The basic recipe for refrigerator pickles is below - try on produce of your choice, such as radishes, small onions or of course banana peppers!

Bring 1 cup water to a boil, adding 1 1/2 teaspoons of sea salt (I used Grey Sea Salt - Fine), 1 tablespoon of sugar, and your choice of spices (try a mix of cardamom pods, coriander seeds, mustard seeds, whole cloves, cinnamon stick, Turkish bay leaves, dill weed, and both Black and White whole Wynad Peppercorns.) Boil for a minute or two, stirring to dissolve sugar. Remove from heat and stir in 1/2 cup of white vinegar.

Place sliced or whole vegetables in mason jars (approximately 2 cups of produce), and pour liquid over produce, covering vegetables. Seal jar and place in refrigerator. Let sit for 1-3 days before opening. Keep in refrigerator for up to one month.

Enjoy! 

Simple Breakfast, Perfected

On weekdays, breakfast is not a top priority in my home. It has always been dinner that is the main event - a time to catch up on the events of the day and connect.

Breakfast, on the other hand, is always on-the-go. A quick bowl of granola or yogurt and fruit. Avocado on buttered toast could not be more simple, making it the perfect easy breakfast that is wonderfully satisfying.

Toast bread of your choosing, spread generously with butter. Top with thick, ripe avocado slices sprinkled with any flake salt (I like our new Alaska Pure Alder Smoked Sea Salt) and a generous turn of freshly-ground Parameswaran's special Wynad Black Pepper. It's that easy, and you won't be dissapointed!

Summer Blueberry Muffins with Lemon Sugar

I don't think I could ever grow tired of good blueberry muffins. Simple in concept and creation, the blueberry muffin best captures the happy mélange of tart and sweet - fresh fruit bursts in between bites of moist, satisfyingly dense cake. Pair with a cup of rich French press coffee and the flavor balance could not be more complete.

This weekend I was in downtown Philadelphia at a local market and found a pound of berries for an irresistible bargain. These were ideal - small in size, sweet in the middle with crisp skins that added the perfect amount of tang. Blueberries are in their peak this time of year. Seek firm berries that are not too large.

It had been a while since I had whipped up a batch of muffins - I forgot how simple they really are. Ideal for a quick breakfast or afternoon coffee break, these muffins also freeze well, but you'll most likely have no problem polishing off the whole batch! 

The recipe below features didi davis food Lemon Sugar. I love the way this sugar gently melts atop the muffin as baking occurs; the result is a gratifying muffin with a crisp, sweet top, followed by the subtle yet complex tartness of hand zested lemon.

BLUEBERRY MUFFINS 

by Chef Didi Davis

Makes 12 muffins

2 cups flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
¾ cup milk or half and half
2 eggs
1-2 tsp vanilla
1 stick butter, melted
2 cups fresh blueberries
didi davis food Lemon Sugar

Preheat oven to 400 degrees. Mix flour, sugar, salt and baking powder together in a bowl, making a well in the center. In a second bowl, whisk together milk, eggs, and vanilla. Add melted butter to this mixture, stirring quickly. Pour into the well of dry ingredients and stir together with a spoon, adding the blueberries.

Pour batter into greased muffin pan. Sprinkle muffin tops liberally with didi davis food Lemon Sugar. Bake 20-25 minutes or until golden brown.

 

Summer Favorite: Simple Summer Syrups, with Herbs

Summer is in full swing, and the days are long and hot. Its the perfect time of year to put your garden grown herbs to good use and make a batch of refreshing herbal simple syrups.

This blog post was a big hit last summer and its simply too good not to share again. Enjoy these pleasing herb and citrus pairings on their own, or used as a mixer in your favorite summertime cocktail.

View the full post here:

Simple Summer Syrups, with Herbs

 

Fried Fish Tacos - on the Grill!

I hope you are enjoying your summer as much as I am. It's been beautiful here, a mix of cool days as well as your occasional scorchers. While work and life continue in their busy fashion, there is still this sense of unwinding and relaxation that comes with the warm weather. Leisurely dinners outdoors that stretch on into dusk, picnics on the weekends, and time spent in the garden picking fresh vegetables and herbs.

The past few weekends have been filled with family visits, which has been such a pleasure. We love entertaining, and sharing the joys and tastes of summer with those we love most has been fabulous. Last weekend we made one of our all time favorites, introduced to me by a dear college friend - Fish Tacos. I've never met anyone who does not like a fish taco. They are simply delicious.  Yet the key is to fry them, not grill (this is not the time to try and be healthy - save that for another day.)  Unfortunately, if you've ever fried indoors, you know the smell of oil that seems to cling to every article of clothing, making you feel as though you've just left McDonalds, not your own kitchen. Add summer heat and humidity on top of that, and cooking indoors is the last thing you want to do.

But this is where brilliance struck - we had the great idea to try frying on the grill, and it worked out perfectly.  All you need is a cast iron skillet.  The result is flaky fish with a crispy, golden batter. Served with a spicy, smoky Chipotle Sauce (we like to refer to it as "THE SAUCE"), they are sure to be an instant summer favorite.

 

The recipe is effortless to prepare, and can easily be doubled for a large crowd (recipe is a variation from one found on allrecipes.com):

INGREDIENTS:

1 lb fresh white fish (cod, tilapia, haddock etc)
1-2 cups vegetable oil, for frying

Beer Batter:
1 cup flour
2 Tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup beer

Pour vegetable oil into cast iron skillet and place on grill, closing the top. Preheat grill until oil is hot.

To make the batter, combine all dry ingredients.  Add egg and beer, and whisk until smooth.

Cut fish into pieces and coat well with beer batter. Add fish pieces to hot oil, being careful not to burn yourself. Fry fish in batches until golden, turning each piece after a few minutes. Place fish on a paper towel after cooked to absorb any extra oil.

Serve immediately with warm tortillas topped with shredded cheddar cheese, fresh tomatoes, lettuce, and plenty of Chipotle Sauce (recipe below).

Chipotle Sauce:
1/2 cup sour cream
1/2 cup mayo
1-2 canned Goya Chipotle Peppers
1 or 2 garlic cloves
1 Tablespoon fresh lime juice
Fresh chopped parsley or cilantro, to taste (optional)

Blend all ingredients in food processor or blender. Taste and adjust seasonings as desired.

 The tacos paired perfectly with our most recent homebrew batch - a Rye IPA.  Cheers to summer!

Simple Summer Syrups, with Herbs

On hot summer days like these, it's important to stay cool. With temperatures of 100 degrees in many parts of the country, these recipes couldn't come at a better time! 

We've paired the fresh flavors of citrus with herbs found in most gardens - the results are bright, refreshing syrups that will remind you why you love summer!  The herbs add an unexpected twist and balance out the sweetness of the syrup perfectly.  With flavors including Lemon-Dill, Orange-Lime-Basil, and Mojto, we've got just the thing to keep you cool.

While it may be simply served with chilled water or club soda as a refreshing beverage, there are many other uses for these syrups. Try pairing with gin, vodka or rum for a summer cocktail, rimmed with one of our handcrafted sugar blends. Choose a sea salt and unique peppercorn, and drizzle syrup over grilled poultry or seafood for an effortless glaze, or over roasted vegetables such as carrots, beets or onions. For a healthy and refreshing dessert, drizzle over seasonal fresh fruit, or brush on cakes (such as pound cake or shortbread). With syrups this delicious, you'll keep finding new uses for them.

LEMON with DILL
3/4 c water
2  1/2 cups sugar (Maui white or gold)
10 or more dill stems
2 cups lemon juice

MOJITO:
3/4 c water
2  1/2 cups sugar, (Maui white or gold)
3/4 bunch mint
2 cups lime juice


ORANGE-LIME with BASIL:
3/4 cup water
2 cups sugar, (Maui white or gold)
10 or more basil stems
1 cup orange juice
1 cup lime juice



METHOD:

Bring water and sugar to a boil over medium heat.  Add herbs, lower heat and simmer 5 minutes.  Remove from heat and cool to room temperature. 

Before you cut the citrus to juice it, roll each one first.  This will make the juicing easier.

Add the citrus juice to the sugar-herb mixture and chill. I usually leave the herbs in, but you can also remove before you refrigerate.  Strain the syrup if you would like it clear, but I love the pieces of citrus.  Syrup keeps for several weeks refrigerated. Can also store in the freezer, but keep in mind it won't freeze solid due to it's sugar content.

Perfect for Spring: Vietnamese Fisherman's Soup

I have found the most wonderful soup for spring! I came across this recipe for Vietnamese Fisherman's Soup in a Martha Stewart cookbook. The photo of it caught my eye - a beautiful mélange of color, texture and flavors - I could almost taste it just looking at the picture! 

The soup boasts a perfect balance between sweet and spicy - sweet from the fresh, juicy slices of pineapple, and spicy from the Chili Garlic Sauce that warms you from the inside out. The texture is exciting - from salmon that delicately flakes apart to the subtle crunch in the bean sprouts and crispy fried shallots. Fresh herbs provide a brightness that is perfect for sunny spring days, finished off by a subtle tartness of freshly squeezed limes.

So wait for a cool, yet sunny evening, and make this comforting yet refreshing soup.  Pairs perfectly with crisp, dry white wine and a crusty French loaf.

Vietnamese Fisherman's Soup
Adapted from Martha Stewarts The Original Classics Cookbook
Serves 8

8 ounces boneless, skinless salmon
8 ounces boneless, skinless cod (or any other white fish)
1 T. canola oil
1 T. Chili Garlic Sauce (found in the international section of most grocery stores)
5 cups chicken stock
2 medium fresh tomatoes, cored and cut into 1/2 inch dice
2 cups fresh diced pineapple
1/2 medium onion, sliced lengthwise, 1/4 inch thick
2 T. Asian fish sauce or clam sauce
1/4 cup sugar
1/4 t. sea salt (I like our new Portuguese Sea Salt)
1/8 t. freshly ground Comet's Tail Pepper
1/4 cup fresh lime juice
3 scallions, white and green parts, thinly sliced
2 cups fresh bean sprouts
2 T. fresh Thai or regular basil leaves, sliced
2 T. chopped fresh cilantro (optional)
2 T. Fried Shallots (see recipe below, optional)

Blanch the fish in boiling water for 10 to 20 seconds.  Remove with a slotted spoon, and drain in a colander.

Heat the oil in a small stockpot over medium heat. Add the Chili Garlic Sauce and heat for about 10 seconds. Add the chicken stock, cover, and bring to a boil. Reduce heat to medium; stir in the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, pepper and lime juice. Cook just until the seafood is cooked through, about 5 minutes. Remove from the heat, and stir in the scallions, bean sprouts, basil, and cilantro. Serve soup immediately and garnish with fried shallots, if using.

Fried Shallots
3 to 4 medium shallots, thinly sliced
3/4 cup canola oil

Spread the shallots on a paper-towel-lined baking sheet, and let dry for 15-20 minutes at room temperature. Heat the oil in a small skillet over medium-low heat until it's so hot that a shallot slice dropped in the oil bubbles and floats to the surface. Stir in all shallots; fry until golden, stirring often, about 5 minutes. Remove the fried shallots with a slotted spoon; drain on paper towels.

 

Spring's Farm Fresh Eggs - From our Newsletter

Whether it feels like it or not, Spring is here!  It is my favorite season - watching as the earth thaws out and the life that has been suspended by Winter's chill resumes with a fresh start. We feel the newness of creation around us, as buds bloom, birds chirp, and eggs hatch. 

 

With Easter just around the corner, eggs are available in plenty. I photographed some beautiful eggs from Heritage breeds locally. If you are unfamiliar with Heritage breeds, think of them as the "heirloom tomatoes" of chickens! These breeds are protected for their unique qualities, and are not altered to meet the demands of agricultural mass production. As you can see, the eggs are striking in their natural variety of colors - a spectrum of blues, greens, and coppers.   

 

Whether you purchase rare blue eggs like these, or choose eggs from your local grocery store, we hope the following recipes provide inspiration for new ways to use eggs this season. Each dish is effortless to prepare and simply delicious.   

Happy Spring!

  Fried Eggs with Spaghetti

Serves 4-6

 

For garlic lovers, this simple and comforting spaghetti dish is a variation of a Mark Bittman (of The New York Times) favorite. The sauce is our addition for a light, fresh touch. The spaghetti recipe may easily be cut in half. The tomato sauce may be made ahead and reheated when serving the dish. Save any extra sauce for another use.

 

For the tomato sauce:

 

            1 28 oz. can whole plum tomatoes, with juice

            1/4 cup best quality extra virgin olive oil

            2 large or 4 small garlic cloves, minced

            1/4 tsp. sea salt

            Freshly ground black pepper, optional

            Chopped fresh parsley and/or basil, optional

 

For the pasta:   

 

            Sea Salt

            1 lb. spaghetti

            1/4 cup best quality extra virgin olive oil

            8 large eggs

            2 large or 4 small garlic cloves, minced

            Freshly ground black pepper

            Chopped fresh parsley, optional

            Grated Parmesan cheese, to taste

 

To make tomato sauce, place canned tomatoes in a saucepan, crushing with your hands, potato masher, or large spoon while adding to pan. Place over medium heat, add olive oil and garlic, and bring to a gentle boil, stirring often. Lower heat and simmer sauce 15 to 20 minutes, stirring often and continuing to break up tomatoes as they simmer. At this point, you may puree through a food mill or leave as is (our preference is to leave as is, as it is more rustic). Taste for seasoning and add more salt if needed and pepper and herbs if using.

 

To make pasta dish, bring a large pot of water to a boil.  Add sea salt and pasta and cook, stirring often, until al dente.

 

While pasta cooks, heat olive oil in a large skillet (10- to 12-inch) over medium heat. Add eggs and scatter the garlic over top of eggs. Fry eggs, basting occasionally with the olive oil, until whites are almost set and yolks still soft and runny. You may cook eggs longer if you prefer a firmer yolk, but bear in mind that eggs continue cooking in the heat of the pasta and yolks act as a sauce for the pasta.

 

Drain pasta and return to pot. Add eggs and olive oil and toss together, breaking up eggs. Season pasta with salt and pepper to taste, add parsley if using, and toss again. Serve with a spoonful of warm tomato sauce and a sprinkling of Parmesan cheese.

Baked Eggs with Tomato and Capers

Serves 1

 

Also known as shirred eggs, baked eggs are elegant, easy, and wide open to variation. Use ramekins, custard cups, individual gratin dishes, or other oven-proof cup. If using a gratin or wider dish, the cooking time will be less as the egg layer is thinner. Simply take the formula below and increase for as many people as you like.

 

            Unsalted butter 

            1 slice tomato

            Sea salt

            Freshly ground black pepper
            1 TB capers, rinsed if in brine, as is if in olive oil

            1 or 2 eggs, as preferred

            Heavy cream, optional

 

Preheat oven to 375°.  Butter bottom and sides of ramekin and place tomato slice in bottom. Season with salt and pepper. Scatter capers over the tomato slice. Break one or two eggs into ramekin and drizzle with a touch of cream, if you like. Place ramekin on a baking sheet and bake 12 to 14 minutes for 1 egg, 15 to 17 minutes for 2, or until egg white has set and yolk still soft. The egg will continue to cook because the ramekin will retain heat, so it is best to undercook the eggs a bit. Season egg with salt and pepper and serve with toast, garlic bread, or rice.

 

Variations:

 

Fresh chopped herbs and/or garlic to the bottom of ramekin.

Cooked vegetables, such as peas, spinach, artichokes, asparagus, or corn. Drizzle with a touch of cream before adding the egg.

Sautéed potatoes and onions.

Cooked, crumbled bacon.

Cooked asparagus and ham with cream.

Salsa or ratatouille. Use olive oil in place of butter.

Garlic Soup with Eggs

Serves 4

 

This classic soup is found in Portugal and Spain along with many variations throughout the Mediterranean. It is extremely easy to prepare and is ready in 20 minutes, using ingredients you most likely have on hand in your cupboard and refrigerator. Perfect for those times you are in a hurry or have no idea what to make for dinner. Use the freshest eggs to help minimize egg white shreds. This is a time to use your best quality olive oil.

 

            4 TB best quality extra virgin olive oil

            20 cloves garlic, peeled and halved lengthwise

            4 slices country bread, French or Italian

            4 1/2 cups chicken or beef broth

            Freshly ground black pepper

            4 large eggs

            Sea salt, if needed

 

Warm olive oil over medium heat in a saucepan and add garlic halves. Sauté the garlic briefly, stirring, until just beginning to color. Remove to a plate with a slotted spoon.

 

Lightly brown bread slices in olive oil on each side and transfer slices to 4 bowls.

 

Return the garlic to the pot and add broth and pepper.  Bring to a boil, lower heat, and simmer soup 10-15 minutes, or until garlic is soft and tender. Mash garlic with a fork against side of pan. (Alternatively, you may remove garlic to a plate with a slotted spoon, mash, and return to pan.)

 

One at a time, break eggs into a teacup and gently slide each into soup. Cook eggs 3-4 minutes until egg whites are set and yolks still runny. You can check doneness by lifting an egg with slotted spoon and gently pressing egg with your finger.

 

Transfer eggs with slotted spoon to each bowl on top of bread slices. Taste broth for seasoning, add salt if needed, ladle soup over eggs, and serve.

 

Variations:

 

Garnish with chives, parsley, basil, cilantro, or paprika.

Season with Smoked Paprika or Aleppo Chile Salt.

Season with cumin or cayenne.

 

 

Savory Sagemary Salt Pie Crust

 I made a wonderful dinner last night. My husband, upon savoring his first bite, announced, "This is the best chicken pot pie I've had in my entire life." If that sort of response doesn't make a cook happy, I don't know what would.

Ladies and gents, it was so simple - I don't know why I haven't done this before.  I substituted plain sea salt in the crust for 1 teaspoon of Didi Davis Food Sagemary Salt. And wow - it was SO delicious! You all must try this. It was the perfect Farewell Winter sort of meal (I even poked a bird design in the crust to welcome spring).

A few other factors contributed to this moment of gastronomic bliss: I had roasted my vegetables first, so they were rich and flavorful instead of boiled into a mass of soft nothing. Also, I used Julia Child's recipe for delicious and buttery pastry (it never fails). 

Other than that, the chicken pot pie was nothing out of the ordinary (a classic combination carrots, red potatoes, peas, onion and celery). I even cheated and used boneless chicken breast, and it was still the best chicken pot pie I've ever had.

So yes, try making a savory pie or quiche using Sagemary Salt in your crust - that little trick will not disappoint!

"Lapsang Souchai" - featuring Australian Mountain Pepper

My dear friend Bryan sent this recipe to me months ago, and I've just now gotten around to actually trying it. I am kicking myself for not doing this sooner! People, this is seriously delicious. 

I knew it would be - Bryan is a brilliant writer (check out his blog here), but his talents most certainly extend into the kitchen as well. He named his discovery most appropriately "Lapsang Souchai."  The name is based on a wonderfully robust and smoky tea, Lapsang Souchong. If you like smoked things, you'll love this tea.

The wonderful thing about Bryan's "chai" interpretation of this tea, is that it smoothes out the potent smoke that Lapsang Souchong boasts so proudly.  This tea is not for the faint of heart, yet combining it with milk in a traditional chai style balances the bold smoke and turns it into a cozy, smoky, spicy cup of comfort.

This recipe features a mélange of delightful spices - cardamom, coriander, star anise, cinnamon, cloves, nutmeg - and the best one, Australian Mountain Pepper, sometimes known as Tasmanian Pepperberry. The result is a complex, but satisfying blend of complementing flavors.

Easy to prepare, follow these simple directions for the perfect afternoon cup of tea. This recipe makes 1 serving, so consider doubling it if you'd like to share with a friend.

LAPSANG SOUCHAI by BRYAN PARYS

Combine in a pot and bring to a slow boil:
1 cup water
1 green cardamom pod (seeds and husk broken up, and all thrown in)
1/2 teaspoon of coriander seed
1/2 inch roll of cinnamon stick
2 whole cloves
1 small star anise
a few grates of nutmeg
5 Australian Mountain Black Peppercorns

You can let it boil for as long as you like--the longer, the stronger it will become. Remove pot from heat and add:

1-2 teaspoon of Lapsang Souchong tea leaves

Steep 3-5 minutes, depending on taste preference (I like the full 5 minutes).

Whisk in:
1-2 teaspoons honey (I suggest Orange Blossom Honey)
3/4-1 cup milk (or Bryan recommends almond milk for a nutty flavor)

Reheat slowly if necessary - do not let the milk boil. Strain into a mug, and serve!