Tag: Molly Wizenberg

Vegetables

Flashback Friday – In A Pickle

by Wendi2 Comments on Flashback Friday – In A Pickle

Flashback Friday

The following originally appeared on 5/4/09 on Exit 51.

In A Pickle

Lists are a big thing with me.  I make them constantly to remind myself of anything and everything.  It becomes clearer to me with each passing day that I manage to forget more than I remember.  To steal a line from an interview Russell Brand gave to NPR, “I’m an unreliable witness to my own existence.” Fortunately, this condition has not progressed to the point where I make lists of the lists that I need to make.

Canned

Let me say that when I’m making the grocery list, I try very hard to make sure I’ve double checked the recipes I plan to make against the list.  Otherwise, I could find myself in a pickle.  Like yesterday.

After plowing through my latest food memoir, I had made a mental note that I wanted to try the pickled carrot recipe.  I knew were were going to be having people over for a dinner party and I wanted to have those carrots on the menu.  So, without consulting the recipe, I picked up what I thought I remembered as the ingredients.  And then I forgot all about it.

The weekend before the dinner, I was out and about and checking things off other lists.  Laundry, check.  Housework, check.  Yard work…lots of yard work, check, check, check.  After battling the weeds for three hours, I picked up the recipe again.  And I realized that not only did it need a week in the fridge to pickle, but I had only managed to remember about half of the ingredients.  Among the things that I forgot, canning jars.  So what do you do?

You either scrap the recipe or you get yourself to the megamart in a jiffy.  Did you know that canning jars aren’t sold individually?  They aren’t.  So I either need to LOVE this recipe and make it to give to everyone I know, or find uses for the other eleven jars.

Until next Sunday, the jury is still out on the fate of the pickled carrots.  I’m sure I will remember to tell you how it all goes…it’s already on the list.

Molly’s Spicy Pickled Carrots

From A Homemade Life by Molly Wizenberg

  • 2 cups apple cider vinegar, plus more for topping jars
  • 2 cups water, plus more for topping jars
  • 1/4 cup granulated white sugar
  • 6 (5 to 6 inch) sprigs fresh thyme
  • 5 large garlic cloves, thinly sliced
  • 1 1/2 teaspoon black peppercorns, cracked
  • 1 1/2 teaspoons red pepper flakes
  • 1 1/2 teaspoon salt
  • 2 teaspoons brown mustard seeds
  • 1 1/2 pounds small (finger sized) carrots, or standard sized carrots cut into sticks about 1/2 inch wide and 3 inches long

Combine 1 1/2 cups vinegar, water, sugar, thyme, garlic, black peppercorns, red pepper flakes, salt, and mustard seeds in a medium saucepan.  Bring to a boil over medium-high heat, reduce to a simmer and cook for 10 minutes, stirring occasionally.  Remove pan from heat and let stand for 5 minutes.  Add remaining 1/2 cup vinegar.

Put carrots in large heatproof bowl, pour warm brine over them. Cool to room temperature.

While the carrots cool, wash two quart sized canning jars and their lids in warm soapy water.

When carrots and brine are cooled, divide carrots evenly between jars, arranging them snugly.  Using your fingers and wide mouth canning jars makes this easier.  Divide the brine evenly between the jars.  The carrots should be completely covered by the brine.  If not, add a mixture of 2 parts vinegar and 1 part water to cover.

Seal firmly and refrigerate three days to a week.  The carrots take time to absorb the brine.

Uncategorized

Flashback Friday – Book Report

by Wendi4 Comments on Flashback Friday – Book Report

Flashback Friday

The following originally appeared on 4/13/09 at Exit 51.

Book Report

On our first date, SFC asked me what I like to do.  My answer could have doomed the relationship before it even got started.  I said, “I like to read”.  I’ve always been a reader, as long as I can remember.  Books take me to places filled with color and life, interesting people, and grand adventures.  They take me outside of myself.

book

My earliest literary memories are of my grandmother reading stories about Abercrombie, Benjamin, and Christopher or Babbar the Elephant at bedtime.  Once I could read the words on the pages for myself, Raggedy Ann and Andy, Nancy Drew, and Judy Blume all followed.  It is my opinion that Are You There God, It’s Me Margaret should be considered the official adolescent girls’ handbook.

Even now, I can be transported back to points in time just thinking of certain books.  There was my obsession with Stephen King from about 7th to 10th grade.  The Talisman?  Could not put it down.  Christine?  I started reading it in the afternoon and did not go to bed until I had finished it around 3:30am.  The Shining?  Scared the bejezzus out of me in a way the movie could not.  In fact, I scared myself so bad reading It that I could never bring myself to watch the movie.  Ever.  Put a Stephen King book in my hands now and I’m once again a 13 year old with feathered hair, sitting in my bedroom with purple as far as the eye can see, the obligitory unicorn artwork, and a rockin’ Steve Perry poster.  What can I say, 13 was a period of transition for me.

My taste in books expands and contracts over time.  Some, like Atlas Shrugged, will always be a favorite and have a permanent place on the bookshelf.  Others, like  The Sweet Potato Queens’ Book of Love, or the latest Vince Flynn thriller, fill a momentary void and are soon passed on.

So books and me, we go way back. Cooking, on the other hand, is relatively new in comparison.  Before I met SFC, cooking wasn’t really on my radar.  My meals consisted mostly of Lean Cuisine this and spaghetti that.  It just wasn’t a focus.  When I did try and cook, the results were not what I would call successful.  I still have not recovered from my first attempt to cook a ham.  No matter how long it stayed in the oven, that thing just would not get done.  Hours later, when the thermometer still refused to get to 160 degrees,  it was a lost cause since it had been pretty well ingrained into me that you don’t eat undercooked pork or chicken.  So when a recipe tells me to cook for so many minutes per pound, I move on to the next option.  This is why at our house there is no turkey on Thanksgiving and no ham on Easter.  Just so you know.

I would have to say it was after SFC and I started dating that my inner foodie surfaced.  Yes, I wanted to impress him with mad cooking skills.  I also wanted to stop eating out of boxes and cans.  So I rolled up my sleeves and got cooking.  If someone were to ask me now what I like to do, I would have to say that I like to read and I like to cook.

Usually, most cookbooks don’t make for enjoyable reading.  And most novels don’t add to your recipe collection. But sometimes, those two interests intersect.  When they do, I’m all over it.  Take A Homemade Life by Molly Wizenberg.

You’ve heard me talk about Molly.  She’s the woman behind the curtain at Orangette.  I can’t remember how I found her blog.  But it was the first food site that I ever bookmarked.  Before Food Network and before The Minimalist even.  Sorry Ina, Alton, and Mark.

Molly’s blog is full of stories from real life.  Her real life.  The exciting days and the ordinary ones.  But there is  joy and beauty in even the most ordinary day that comes across in her stories.  And passion.  Passion for the people she loves and passion for the food that they share.   For me, reading her is like talking to an old friend.  Even if I don’t come around to visit for while, we pick right up where we left off like not a day has gone by.

In her book we are an angst ridden teenager.  We spend holidays with her family. We leave college and move to Paris.    Later, we move to Seattle and start a blog.  We meet our future husband courtesy of the blog.  We also lose our father, an aunt, and an uncle.  We get married.  And we cook.

Each chapter in the book ends with a recipe.  While I’ve never had a pickled carrot before, reading about how it was only natural for Molly and Brandon to make homemade pickled carrots for their wedding, I could almost taste them in my mouth.  Here, I’ll let her tell you…”…spindly and sweet, as small and delicate as a lady’s pinky and just the right height to stand, shoulder to shoulder, in a quart sized Mason jar.”  As soon as I find two Mason jars, I will be trying the recipe on page 290.

Each recipe tells a story and each story holds a recipe.  Molly brings the two together in a way that will make you cry as much as it will make you laugh.  Don’t be surprised if you find that this book calls out for a permanent spot on your bookshelf.

South Beach Diet, Vegetables

Notes on a Recipe, Molly’s Spicy Pickled Carrots

by Wendi4 Comments on Notes on a Recipe, Molly’s Spicy Pickled Carrots

Prepped

The following originally appeared on 5/11/09 at Exit 51.

Notes on a Recipe – Molly’s Spicy Pickled Carrots

That Molly, she doesn’t mess around.  Those pickled carrots, they knocked my socks off.  First, because they were good.  Second, because they were HOT.  SFC thought they were just right but they were too spicy for me.  So depending on your tolerance, you might want to turn down the heat by reducing the red pepper flakes and maybe not cracking the black pepper corns.

Also, Molly’s basic brine is beautifully versatile.  After the carrots were safely tucked away in the fridge to do their thing, I cooked up a second batch for some asparagus.  Instead of red pepper flakes and thyme, I used fresh dill.  A quick taste hints at a slightly sweeter flavor with a more traditional tang.  Next time, I will wait and add the dill after the brine is off the heat to prevent some slight dill discoloration.  And instead of putting in whole bunches of dill, I will give it a rough chop.  Because having a big dill frond cling to your pickled asparagus is not good eating.

In case you missed the recipe, here it is.  I encourage you to mix things up and use vegetables and herbs and spices that you like.  Because, as I said to our guests as we devoured a plate full of pickled carrots and asparagus, this is ridiculously easy.

Molly’s Spicy Pickled Carrots

From A Homemade Life by Molly Wizenberg

  • 2 cups apple cider vinegar, plus more for topping jars
  • 2 cups water, plus more for topping jars
  • 1/4 cup granulated white sugar
  • 6 (5 to 6 inch) sprigs fresh thyme
  • 5 large garlic cloves, thinly sliced
  • 1 1/2 teaspoon black peppercorns, cracked
  • 1 1/2 teaspoons red pepper flakes
  • 1 1/2 teaspoon salt
  • 2 teaspoons brown mustard seeds
  • 1 1/2 pounds small (finger sized) carrots, or standard sized carrots cut into sticks about 1/2 inch wide and 3 inches long

Combine 1 1/2 cups vinegar, water, sugar, thyme, garlic, black peppercorns, red pepper flakes, salt, and mustard seeds in a medium saucepan.  Bring to a boil over medium-high heat, reduce to a simmer and cook for 10 minutes, stirring occasionally.  Remove pan from heat and let stand for 5 minutes.  Add remaining 1/2 cup vinegar.

Put carrots in large heatproof bowl, pour warm brine over them. Cool to room temperature.

While the carrots cool, wash two quart sized canning jars and their lids in warm soapy water.

When carrots and brine are cooled, divide carrots evenly between jars, arranging them snugly.  Using your fingers and wide mouth canning jars makes this easier.  Divide the brine evenly between the jars.  The carrots should be completely covered by the brine.  If not, add a mixture of 2 parts vinegar and 1 part water to cover.

Seal firmly and refrigerate three days to a week.  The carrots take time to absorb the brine.