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04/09/2009 - Gourmet : Ingles
(1071 total de palavras neste texto)
(612 acessos) 
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 Last week's newsletter on canning and preserving really struck a chord; many of you wrote to tell me how much you appreciated the advice and about all the great jams that you'd been making. I'm ashamed to admit that I have yet to tackle pickles, but this week I'm definitely going to do it. The thing is, once I've taken all that trouble, I won't be able to resist putting them into special jars adorned with beautiful labels. So in addition to more expert advice on preserving, here are a few products that will truly make your efforts sparkle. |
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| Advertisement |
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| SEPTEMBER 3, 2009 |
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 BY THE BOOK
Most cookbooks on preserves teach you how to make jams and jellies, period. But Well-Preserved by Eugenia Bone branches out, offering recipes for the likes of stewed onions, mushroom duxelles, green olive tapenade, and brandied figs, plus plenty of fabulous recipes incorporating these treasures. For example, stewed onions, stored in your freezer, make for a memorable stewed onion and marjoram soup one week and pheasant (or chicken) with stewed onions the next. |
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 A PRETTY PANTRY
Ball jars have a reliable seal that ensures no oxygen will seep in—one of the most important aspects of canning. Check out the Indiana-based company's guide to choosing the right jar for the job. (From $7.99 for a dozen) And for a snazzy finishing touch, decorate your wares with a playful letter-pressed hang tag from Linda & Harriett ($6 for a pack of three) or a charming hand-drawn label from Felix Doolittle. |
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 PICKLED PERFECTION
Use up the last of your summer squash and zucchini in delicious bread and butter pickles. Drizzled with extra-virgin olive oil, Tricolor Pickled Peppers make an excellent addition to an antipasto platter. These refrigerator Cauliflower Pickles can go upscale—a nibble with cocktails—or down-home, as a sharp accompaniment to a juicy burger. A quick brine made of rice vinegar, sugar, and fresh ginger tempers the peppery bite of radishes while preserving their delightful crunch. |
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