Archive for July, 2016

Pickled Green Beans (aka Dilly Beans)

Ingredients
  • 2 pounds green beans, trimmed to fit your jars
  • 2 1/2 cups apple cider vinegar (5%)
  • 2 1/2 cups water
  • 2 tablespoons pickling or fine sea salt
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flake
  • 4 cloves garlic

Instructions

  1. Prepare a boiling water bath canner and 4 pint jars. Place 4 lids in a small pot of water and bring to a bare simmer.
  2. Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
  3. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
  4. Divide the dill seed, peppercorns, red chili flake, and garlic cloves evenly between the four jars.
  5. Pack the beans into the jars over the spices.
  6. Pour the boiling brine over the beans, leaving 1/2 inch headspace.
  7. Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
  8. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  9. When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
  10. Once jars are cool enough to handle, remove rings and test seals.
  11. Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten promptly.
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Saag Paneer

Ingredients

  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • Kosher salt
  • 3 tablespoons plus 1 1/2 tablespoons vegetable oil
  • 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook’s Note*
  • 1┬álb blanched greens, minced in food processor
  • 1 medium white onion, finely chopped
  • 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
  • 4 cloves garlic, minced
  • 1 large green serrano chile, finely chopped, seeds removed
  • 1/2 teaspoon store-bought or homemade garam masala, recipe follows
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 cup plain yogurt, stirred until smooth

Directions

  1. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes
  2. Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  3. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here’s the important part: saute the mixture until it’s evenly toffee-coloured, which should take about 15 minutes. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
  4. Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
  5. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  6. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.print.html?oc=linkback