Preserved Foods › Canned

Occasionally you pick up a cookbook at random. You park it on your “to read” shelf with every intention of getting around to it. Meanwhile, various disasters transpire: dental work, feline illness, neighbor drama, spousal sickness, inept national leadership, world mayhem. Finally you open the cookbook. There, glimmering, is the…

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So, if you’re American, on American soil, chances are good you’ve come through Thanksgiving. Congratulations. So, this migraine. There are migraines, and migraines. If you are a migraineur, you’re like, if she’s typing, it cannot be that bad. And you’re right: some migraines, it’s puke your way to the ER,…

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Wait a minute! Weren’t we here already? Indeed we were, just about a year ago to the day. But the recipes are different–Lamb Tagine With Preserved Lemon hails from Claudia Roden’s marvelous Book Of Middle Eastern Food. Today’s tagine comes from another seminal cookbook, Paula Wolfert’s Couscous And Other Good Food From Morocco. Fifty…

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Tomato Conserve

August 15, 2016

Why tomato conserve and not paste? Excellent question. This comes fromThe Art Of Simple Food II, where Alice Waters explains it is conserve because the result is more jammy than paste-like–at least, I think that’s what she means by “The tomatoes are concentrated into a paste that is more like…

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“Your x-rays look fine,” the physician assistant said. “No arthritis.” Saying an x-ray of my knee looks good is akin to saying the surface of the ocean appears calm. Then National G or some other science show, narrated by a fellow with a plummy Oxford accent, sends a pile of…

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Tell people you preserve food–specifically, can it–and get a mixed response. People never know how to react to this information. Are you an adherent of some strange religion? Do you belong to a cult awaiting the end of days? Does a trapdoor in your yard lead to a bunker stocked with glittering…

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On Canning

May 15, 2016

A few words on safe canning practices might be useful as we move into spring. Today’s post is an overview, as a comprehensive lesson would be overwhelmingly long. As it is, this post is already too long. Sorry for that. But I had a post on cherry jam all ready to go,…

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WordPress bloggers have the instantaneous ability to check reader stats just by logging in.The first page we see on the “back end”–the dashboard–is a graph of blue bars whose relative heights indicate how many people hang around on a given day. So far I’ve managed to avoid constant checking, a behavior…

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Preserved Lemons

October 28, 2015

  So, are we having fun yet? Indeed we are.  Here at the IK we’ve spent the past two weeks and much of our savings flying about California. We were ill-assisted by an airline team whose experience with wheelchair users was minimal, an accessible van rental agency who left the…

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  All cooks save recipes.  It can be a peculiar pastime. For every two dozen recipes stuffed into a folder or box or computerized whatnot, one might slide into regular rotation.  And that recipe often ends up so altered over time–the onions becoming scallions, the tomato sauce morphing into paste, the…

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