I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Chocolate Dutch Baby with Vanilla Roasted Strawberries

Chocolate Dutch Baby with Vanilla Roasted StrawberriesIt is hard not to want to eat something called a Dutch Baby. It’s such a sweet and inviting name. The puffy oven pancakes have experienced something of a renaissance in the last few years, with lots of recipes showing up on the internet for sweet and savory versions with all sorts of flavorings and toppings. I, however, sometimes find a plain Dutch baby a little too plain, so I’ve amped it up with chocolate here, and paired it with chocolate’s natural spring partner, strawberries.

There are a lot of things I love about this recipe. The baby is rich and chocolate-y without being cloyingly sweet. Roasting the strawberries heightens their sweetness, and vanilla adds such an aromatic note. Roasting is particularly helpful if your berries are not super-sweet to begin with, or just a little past their prime. Each component of this recipe is delicious on its own, or paired with other things. Most of all, this could not be easier to make. The berries can be roasted a day ahead, and making the baby in the blender literally takes minutes. If you like things a little sweeter, you can serve this with vanilla ice cream, or a cloud of sweetened whipped cream. Most recipes I have read say serve the Dutch baby immediately out of the oven, but I can tell you I’ve had it at room temperature and it was fine.

Chocolate Dutch Baby with Vanilla Roasted Strawberries
Serves 6
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For the Strawberries
  1. 1 pound strawberries, hulled
  2. 2 Tablespoons sugar
  3. 1 vanilla bean
For the Dutch Baby
  1. 2 Tablespoons butter
  2. ¾ cup whole milk
  3. 3 eggs
  4. 1/3 cup all-purpose flour
  5. ¼ cup unsweetened cocoa powder
  6. ¼ teaspoon salt
  7. 1 teaspoon vanilla extract
  8. ¼ cup granulated sugar
For the Strawberries
  1. Cut the berries in half and spread them in a single layer in an 8 by 8 inch baking dish. Put the sugar in a small bowl. Cut the vanilla bean in half and scrape out the seeds with the back of a knife. Drop the seeds into the sugar and toss it all around to blend. I like to toss the bowl a few times, then use my good clean fingers to get the vanilla distributed through the sugar. Sprinkle the sugar over the strawberries, then cut the vanilla bean into three pieces and tuck them into the berries. Bake for 20 – 25 minutes, until the berries are soft and lots of juice has run out. Don’t overcook or the berries will break down and become mushy.
  2. You can serve the berries immediately or cool, cover and refrigerate them for up to a day.
For the Dutch Baby
  1. Preheat the oven to 425°. Melt the butter in in a deep oven-safe skillet, about 9 to 10-inches, over medium heat. Do not let it brown.
  2. Place all the ingredients in the order listed in a blender and blend until combined and foamy, about 1 minute. Pour the batter into the hot skillet, then transfer it to the oven and bake until the Dutch baby until puffed and set, about 20 minutes.
  3. Spoon the strawberries over the Dutch baby immediately and serve.
The Runaway Spoon http://therunawayspoon.com/blog/

Carrot Dill Biscuits with Cream Cheese Butter

Carrot and Dill Biscuits with Cream Cheese Butter

Carrot and cream cheese is a classic pairing that always makes an appearance around Easter. But the combination is usually in sweet recipes. I love a moist carrot cake with rich cream cheese icing, or a carrot cookie with a drizzle of cream cheese glaze. But I decided to turn that combo around, creating a savory interpretation perfect for an Easter brunch. And what Easter brunch would be complete without biscuits?

Cornmeal adds interest to the texture of these biscuits, and carrots contribute a hint of sweetness. Dill is such a perfect pairing with carrots I just had to add a dose to the recipe. The cream cheese butter is rich and flavorful and perfect with these biscuits, but they are also delicious with a smear of plain butter. Try these next to an Easter ham to make a very interesting sandwich combo.

Carrot Dill Biscuits with Cream Cheese Butter
Yields 12
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For the Biscuits
  1. 1 ¼ cup soft wheat flour (I like White Lily)
  2. ¾ cup yellow cornmeal
  3. 3 teaaspoons baking powder
  4. ½ teaspoon kosher salt
  5. ¼ teaspoon freshly ground black pepper
  6. 1 ½ Tablespoons chopped fresh dill
  7. ¾ cup (1 ½ sticks) cold butter, cut into small cubes
  8. ½ cup finely grated carrots (about 1 large carrot)
  9. ¾ cup whole milk
For the Cream Cheese Butter
  1. 4 ounces (1 stick) unsalted butter, at room temperature
  2. 4 ounces cream cheese, at room temperature
  3. 1 Tablespoon chopped fresh parsley
  4. 1 teaspoon lemon juice
  5. ½ teaspoon kosher salt
For the Biscuits
  1. Preheat the oven to 400°. Line a small rimmed baking sheet with parchment paper.
  2. Mix the flour, cornmeal, baking powder, salt and pepper together in a large mixing bowl using a fork. Add the chopped dill and toss to distribute it evenly. Add the butter cubes, and using a pastry blender or your good clean hands, rub the butter into the flour mixture until you have a fine, sandy texture with a few pea size pieces of butter visible. Add the grated carrots and use your hands to toss them into the flour mixture so there are no clumps of carrot and everything is evenly distributed and coated with flour. Add the milk and stir with a spatula just until combined. Knead with your hands in the bowl a few times just to make sure all the dry ingredients are incorporated.
  3. Lightly flour a work surface or a pastry cloth and dump the biscuit dough on it. Pat the dough into a rectangle, fold it in half, turn it over and pat into a rectangle again. Do this three times, patting the dough into a ½-inch slab, then use a well-floured 2-inch biscuit cutter to cut biscuits. Place the biscuits vey close together, almost touching, on the prepared baking sheet. Gently fold and pat the scraps of dough and cut more biscuits.
  4. Bake the biscuits for 12 – 15 minutes until risen, puffed and lightly browned. If you like a burnished top to your biscuits, turn the broiler on for the last 1 – 2 minutes of baking.
  5. Makes at least 12 2-inch biscuits
For the Cream Cheese Butter
  1. Beat all the ingredients together in the bowl of a mixer until thoroughly combined and smooth. Scrape into a bowl, cover and refrigerate for a few hours to let the flavors meld. Bring to room temperature before serving. The cream cheese butter can be keep covered in the fridge for up to a week.
  2. Makes about 1 cup
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Gumbo Z’Herbes

Gumbo Z'Herbes

Gumbo Z’Herbes, or green gumbo, is a very traditional Creole dish that you do not find all that often. The magnificent Leah Chase at Dooky Chase’s Restaurant is famous for hers, and she serves it primarily the traditional way – on Holy Thursday (before Good Friday). Gumbo Z’herbes is said to bring luck and strengthen the body, and that for each type of green you put in the pot, you will make one new friend in the coming year. The traditional number seems to be nine, with eleven greens being a real bonus, and odd numbers are said to bring even more luck.

I have only had professionally made Gumbo Z’Herbes once in new Orleans, but it is a tradition and a dish that has always intrigued me, so I set out to do some research. I read recipes I found in some old Louisiana cookbooks and online. And the variations are endless. So I took all that information onboard and created this recipe. I generally don’t use as many as nine greens, because I can’t usually track that many down. And some of the recipes used very regional ingredients like pickled pork that I just don’t have access to. Some versions take all day to prepare and cook, some take shortcuts. Some have up to seven different kinds of meat, from pork shoulder to boudin while some insist this should be a vegetarian dish for lent. I am not claiming this is the definitive version of Gumbo Z’Herbes, but it’s mine.

Though traditionally a dish for Lent, I think it is perfect for New Years Day, when eating greens is said to bring prosperity and eating pork is said to be a symbol of progress in the New Year. I say the more greens and pork the better!

Gumbo Z'Herbes
Serves 6
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Ingredients
  1. 3 pounds of mixed greens: Mustard greens, collard greens, turnip greens, kale, spinach, flat leaf parsley, watercress, chard, dandelion (see note)
  2. 1 cup vegetable oil
  3. 1 cup all-purpose flour
  4. 2 cups finely diced yellow onion (about 1 onion)
  5. 1 cup finely diced green bell pepper (about 1 pepper)
  6. 1 cup finely diced celery (about 2 stalks)
  7. 1 Tablespoon cajun seasoning (I use Tony Chachere’s)
  8. 1 ham hock
  9. 10 cups hot water
  10. 1 pound Andouille sausage
Instructions
  1. Strip any thick stalks from the greens (particularly collards, mustard, turnip and kale) and place all the greens in a sink or large bowl full of water. Swish them around a couple of times and let them soak about 5 minutes. Lift the greens out of the water into a large colander. Dirt and silt from the greens will settle at the bottom of the sink, so gently lift them out to prevent the dirt getting back on the greens. Shake the greens to drain. Chop piles of the greens into bite size pieces and return them to the colander.
  2. Now we are going to make a roux. In a large (at least 7 quart) heavy pan (I like cast iron or enameled cast iron), heat the oil over medium high heat. Add the flour and stir until smooth and lump-free. Cook the roux, stirring frequently, until the color begins to darken. As it deepens, stir more frequently, then constantly, scraping the bottom and sides of the pan. As it darkens, it can burn quickly so pay attention. I use a heatproof spatula or a wooden spoon for my roux. When the roux has turned a deep brown, between the color of sweet tea and a good bourbon, after about 15 minutes, add the chopped onion, celery and bell pepper and stir well. Cook until the vegetables are soft, about 5 minutes. Add the creole seasoning. Now slowly pour in the hot water (hottest from the tap is fine, or bring some to a simmer in a pot), stirring constantly. The roux may appear to curdle or seize, but keep stirring, it will smooth out. Add the ham hock, then all the greens, a handful at a time, stirring them down to fit in the pot. Reduce the heat to medium low, cover the pot and simmer the gumbo for 1 ½ hours.
  3. Scoop about a third of the greens into a food processor or blender with a nice dose of potlikker, at least a cup, and puree until smooth. Return the pureed greens to the pot. Remove the ham hock and carefully pull the meat of the bones. If needed, chop it into bite-sized pieces and add back to the gumbo. Slice the andouille into thin half moons about 1/8 inch thick and add to the pot. Simmer, uncovered, for 30 minutes more.
  4. Serve in big bowls. The gumbo on its own is a little soupy. Serve it over rice to soak up some of that potlikker if you’d like, or with nice hunks of French bread or cornbread to sop it up.
Notes
  1. Head to a good Southern market, farmers market or an Asian grocery to track down all the greens. Many recipes use carrot tops as one of the greens, so if you can find those. Same goes for beet tops and radish tops. Green chard, cabbage, arugula and romaine will also work. Just weigh out 3 pounds.
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Mustard Creamed Pearl Onions

Musatrd Creamed Pearl Onions

Many years ago, when I first started cooking a big Thanksgiving meal, I followed the suggested menu of some magazine or cookbook to the letter, despite existing family traditions or personal preferences. One of the dishes on the list of traditional Thanksgiving fare was creamed onions, which I had never had before. My family had never had them either and didn’t really understand why I had included them on the buffet with all the other food. Everyone tried them, and liked them, but focused more on the dishes standard to our feast. I liked them, and made the recipe a few times to accompany beef roasts. But it fell from the Thanksgiving roster in favor of more traditional Southern fare.

Last year was a transitional Thanksgiving for my family, working to develop new traditions during a time of change. Change of location, new people at the table and some new recipes. Fortunately, we had some distant family relatives from New England in town with recently relocated children. They brought a delicious dish of brussel sprouts that they always have on their Thanksgiving table at home. We’ve never included brussel sprouts at Thanksgiving, its mostly green beans. But they were really happy to see the creamed onions – a throwback from their Eastern childhood. And there were no leftovers.

It was a really nice meal, sharing our family traditions. I can’t say for sure if creamed onion are a purely regional specialty for the holiday, but it is not a tradition on the tables of any of my Southern friends. I have streamlined and jazzed up that original creamed onion recipe, and it makes a lovely accompaniment to the centerpiece turkey.

One reason I chose to make this last year is that I found some beautiful multi-colored pearl onions at the grocery that I couldn’t resist. All white onions are perfectly good if that’s what you find.

Mustard Creamed Pearl Onions
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Ingredients
  1. 2 cups pearl onions (white, yellow, purple or a combination)
  2. 1 ½ cups light - colored chicken broth
  3. ½ cup white wine
  4. 1 ½ teaspoons granulated sugar
  5. ½ teaspoon kosher salt
  6. 2/3 cups heavy cream
  7. 1 teaspoon Dijon mustard
Instructions
  1. Cut the tops and roots off the onion. Try to leave a little of the root end intact to hold the onion together. Drop the onions into a pan of boiling water for 45 seconds. Drain the onions, and when cool enough to handle, slip off the skins. This can be done up to 2 days ahead. Cover and refrigerate.
  2. Put the onions and the broth and the wine in a medium sauté pan and sprinkle over the sugar and salt. Stir to combine. Bring the broth to a boil over medium high heat and cook until all the liquid has evaporated, stirring occasionally. When the liquid is gone, pour in the cream and add the mustard. Stir and cook over medium until the cream is reduced and thickened and coating the onions.
  3. Serve immediately.
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Creamy Cauliflower Parmigiano Gratin

I had the good fortune to spend a month in Italy this summer, a blissful few days of it at the cooking school of Badia a Coltibuono, a medieval abbey turned into a winery and bed and breakfast in the hills of Tuscany. We made pasta by hand and learned the secrets to Italian breads and sauces. On one day, the chef, Benedetta Vitali, told us we would make a cauliflower cheese dish to accompany the evening meal. I have to say, we students were not at first thrilled at the idea. The other ladies in the class were English, where “cauliflower cheese” is a ubiquitous comfort food dish, and I have always been underwhelmed by the seeming bland crucifer. Amidst the amazing classical Tuscan recipes, it seemed sort of plain and uninteresting. But we were there to learn, so we watched and participated as told. The first difference we noticed from our own ideas of the dish was how finely Benedetta insisted we chop the cauliflower, rather than layering florets in a baker. Then she saved the cooking water to use in the sauce. Genius. When the dish was served at dinner, we were all amazed. It was so simple to make, but so packed with flavor, rich and creamy but not heavy or cloying. We each in turn said we’d definitely be making this at home. Homemade, hand rolled gnocchi, we weren’t so sure.

As it happens, it showcased the best of Tuscan cooking – choosing the best in season, fresh ingredients and treating them simply and with respect. True parmigiano-reggiano cheese is the secret to this dish. It adds a salty edge and Italian flair, so splurge on a piece and grate it freshly for this dish. Chopping the cauliflower into pretty fine crumbs makes a huge difference in this recipe. I served this to my extended family, and they loved, each saying “I don’t usually like cauliflower, but this is delicious…”

Creamy Cauliflower Parmigiano Gratin
Serves 6
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Ingredients
  1. 1 head of cauliflower
  2. 10 Tablespoons butter (1 stick plus 2 Tablespoon)
  3. 5 Tablespoons all-purpose flour
  4. 1 cup milk
  5. 1 cup freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Place the whole head of cauliflower in a large, deep pot and cover with water. Bring to a boil, then lower to a simmer and cook until soft when pierced with a knife, about 20 minutes. Carefully remove the cauliflower to a plate. Reserve 1 cup of the cooking water, then wipe out the pot.
  2. Preheat the oven to 350° and grease a 2-quart baking dish.
  3. When the cauliflower is cool enough to handle, remove any stem and leaves, and place on a large chopping board. Cut the head in half, then finely chop – it should be fine crumbs. Repeat with the other half. I use my biggest chopping board and a large knife and scrape the first half of the crumbs onto the plate and continue with the rest.
  4. Melt the butter in the pot, then whisk in the flour until smooth. Cook, stirring constantly, until the mixture is pale and smooth. Whisk in the milk and the reserved cooking water and cook until thickened and smooth. Whisk in the cheese, a handful at a time, until smooth and melted. Fold in the chopped cauliflower until it is all coated in the sauce. Taste and add salt as needed.
  5. Scrape the cauliflower into the prepared baking dish and bake until heated through, about 20 minutes. Serve immediately.
  6. The gratin can be cooled, covered and held in the refrigerator for several hours before baking. Adjust the cooking time as needed.
Adapted from Benedetta Vitali
Adapted from Benedetta Vitali
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Apple Fennel Slaw with Curried Dressing

Apple Fennel Coleslaw with Curried Dressing

I generally think of coleslaw as a summer dish. A staple of picnics, cook-outs and barbecues. But as I continue to enjoy in-season local apples, I remembered many recipes I’ve read over the years that use apples in slaw. So I decided to work up my own version of a fall slaw, with a rich curried dressing, sweetness from apples and a bit of extra crunch from fennel. The finished result is light and refreshing, and beautifully colorful to boot.

The curried dressing is an old favorite for spinach salad that I’ve been making for years. I knew it would be great with the ingredients in this slaw and really give it a unique twist. I like to use red skinned apples with green cabbage, but I don’t see why you couldn’t use red cabbage and green apples, or half red half green cabbage. Look for smaller, flatter fennel bulbs for the most tender pieces, or peel away a couple of top, tough layers from big bulbs. I’ve served this beside a nice roast pork dish, and it would make a great tailgate take along. It is excellent as a sandwich topper or is surprisingly good on fish tacos.

Apple Fennel Slaw with Curried Dressing
Serves 8
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For the Dressing
  1. 2 tablespoons white wine vinegar
  2. 1 tablespoon dry white wine
  3. 2 teaspoons Dijon mustard
  4. 1 teaspoon soy sauce
  5. 3 tablespoons sugar
  6. 1 Tablespoon kosher salt
  7. 1/2 teaspoon curry powder
  8. 1/4 teaspoon black pepper
  9. 1/2 cup vegetable oil
For the Slaw
  1. One small head green cabbage
  2. 1 large carrot
  3. 1 small fennel bulb
  4. 2 large red-skinned apples
For the Dressing
  1. Place all the dressing ingredients in a jar with a tight fitting lid, screw on the top and shake until the sugar is dissolved and the dressing is combined. May be made up to two days ahead and stored in the fridge. Shake well before using.
For the Slaw
  1. Remove any stem and tough outer leaves from the cabbage, quarter and remove the hard core. Grate the cabbage with the grating blade in a food processor. Transfer the cabbage to a very large bowl. Grate the peeled carrot and the fennel, then transfer them to the bowl with cabbage and toss to combine. The best tool for coleslaw is your good clean hands so you can separate and clumps of vegetable. Cut the apple into quarters, remove the core and grate. Add to the bowl and toss, then pour over the coleslaw. Toss to combine and make sure the dressing is evenly distributed. I also use my hands for this. Cover the bowl and refrigerate for at least an hour to let the flavors blend, but not more than three hours. Stir well before serving.
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Apple Ginger Upside Down Cake

Apple Ginger Upside Down Cake

You may notice a little theme this month, though it wasn’t actually by design. As autumn rolls around, I start cooking with (and eating) a lot of apples. In season, locally-grown apples are a wonder, on par with eating seasonal, local strawberries, instead of the chemically ripened fruit flown in from miles and miles away. So I make the most of the bounty in cooking both sweet and savory. Last week, I included apples in my deliciously autumnal Roasted Pork with Sweet Potatoes and Hard Cider Cream Sauce, and here I use the little beauties in a sweet preparation, that makes a wonderful dessert with a scoop of ice cream or a perfect breakfast treat.

An upside down cake is a chance to be really artistic in the kitchen. Feel free to arrange the apple slices are creatively as you can manage. Flip the cake over and you’ve got a really beautiful creation to share. Ginger and apple is an amazing flavor combination, and I incorporate the ginger in layers here, using fresh, powdered and crystallized.

Apple Ginger Upside Down Cake
Serves 6
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Ingredients
  1. For the Apples
  2. ¼ cup butter
  3. ¼ cup light brown sugar
  4. 1-inch piece of fresh ginger, finely grated
  5. 2 apples, I prefer golden delicious
For the Cake
  1. ¼ cup (1/2 stick) of butter, softened
  2. 2/3 cup light brown sugar
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. 1 ½ cups all-purpose flour
  6. 2 teaspoons baking powder
  7. 1 teaspoon ground ginger
  8. ½ teaspoon salt
  9. ½ cup buttermilk
  10. ¼ cup chopped crystallized ginger
For the Apples
  1. Preheat the oven to 375°. Spray a 9-inch round cake pan lightly with cooking spray.
  2. Cut the butter into cubes and drop it the pan. Place the pan in the oven for 3 – 5 minutes until the butter melts. Remove the pan from the oven and sprinkle over the brown sugar and the ginger. Stir with a spatula to combine, then spread the sugar mixture around the pan. It won’t cover the bottom completely, just make sure the sugar is not all in one place. Core and slice the apples into ¼-inch slices and fan out over the butter mixture in an attractive pattern. Some apples can overlap, but you only want one layer.
For the Cake
  1. Cream the butter and brown sugar together in an electric mixer until light and fluffy. Add the eggs one at a time and beat until smooth, scraping down the sides of the bowl as needed. Beat in the vanilla, then beat in the flour, baking powder, ginger and salt alternately with the buttermilk, scraping down the bowl, until the batter is smooth. Beat in the crystallized ginger until evenly distributed. Dollop the batter over the apples in the pan, then use dampened fingers to press it out to cover the apples.
  2. Bake the cake fro 20 – 30 minutes until firm, golden brown and a tester inserted in the center comes out clean. Leave the cake in the pan for 10 minutes, then run a thin knife around the edge to loosen it. Invert the cake onto a platter, leave for about a minute to loosen, then remove the pan.
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Roasted Pork and Sweet Potatoes with Hard Cider Cream Sauce

Roasted Pork and Sweet Potatoes with Hard CIder Cream Sauce

October is that transitional time of year, the leaves are beginning to fall, the weather is cooling and I’ve pulled the sweaters out of storage. I’m ready to cover up the grill and move onto to hearty roasts and vegetables, but I’m not quite ready for thick soups and heavy stews. So a perfect piece of pork surrounded by fall produce fits the bill perfectly.

I love that this dish is beautiful to serve, with perfectly roasted meat and an array of colorful fall vegetables, but could not be easier to prepare. A little work for a lot of reward. The sauce is rich and creamy with a nice sweet-sharp tang from the hard cider. I use a Woodchuck Amber cider, and serve the rest of the six-pack with the meal.

Roasted Pork and Sweet Potatoes with Hard Cider Cream Sauce
Serves 6
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Ingredients
  1. 2 pound boneless pork roast
  2. 2 Tablespoons olive oil
  3. salt and pepper
  4. 2 medium sweet potatoes
  5. 2 medium apples
  6. 2 small red onions
  7. 1 cup hard apple cider (alcoholic)
  8. 1 cup heavy cream
Instructions
  1. Preheat the oven to 450°. Rub the outside of the pork roast generously with salt and pepper. Coat the bottom of a stovetop and oven safe roasting pan with 1 Tablespoon olive oil. Heat the oil in the pan, placing it over two burners if necessary, then sear the pork until lightly browned on all sides. Transfer the roasting dish to the oven and cook for 15 minutes.
  2. Peal the sweet potatoes and cut in half vertically, then in wedges. Core the apples and cut into wedges, then cut the onions into wedges as well. Place everything in a large ziptop bag and pour in the remaining Tablespoon of olive oil and generous sprinkles of salt and pepper. Toss the vegetables around to coat with the olive oil and seasoning.
  3. After the first fifteen minutes of cooking, spread the oiled vegetables around the pork in the roasting pan and cook until the internal temperature of the pork reaches 140° internal temperature, about 20 minutes.
  4. Remove the roasting pan from the oven and transfer the pork to a cutting board. Cover with foil and leave to rest. Remove the vegetables to a platter. Place the roasting tin on the stove (over two burners again if needed) over medium high heat. Pour in the apple cider and use a spatula to scrape up all the delicious browned bits on the bottom of the pan. Bring the cider to a boil and cook until reduced and syrupy, about 5 minutes. Whisk in the cream and continue cooking until thickened, about 5 minutes.
  5. Slice the pork and serve with the roasted vegetables and the sauce.
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Red Pepper Relish

Red Pepper Relish

I love good pepper jelly, the wobbly kind with little bits of pepper suspended in the jar. The kind ladies used to bring to the Christmas party to serve over cream cheese, the jar topped with a pretty little cloth circle. And as much as I love canning, jelly, made with exact amounts of liquid and pectin, are a little bit out of my league. So when I saw this simple recipe in a community cookbook, I wanted to try it, as it seemed to have everything that would produce the flavor of a good pepper jelly. In the cookbook, the recipe was titled Red Pepper Hash, but I don’t think that term really describes what this is and when I once labeled a jar red pepper jam, I could tell the recipient was very skeptical. So I went with relish. I think I like this better than classic jelly. It has more character, with body and heft and a nice tang from the vinegar, perfectly balanced with sugar. This has become a yearly ritual for me, because it is often requested by friends. I have one friend who squeals every time I give her a jar, and she keeps it hidden for her own personal use.

Try this on a burger instead of ketchup for a really interesting twist. In fact it is good on any kind of sandwich. I often serve it with a board of Southern cheeses and locally made charcuterie, but my favorite use is still poured over cream cheese. I just like to make the cream cheese from scratch now too.

Red Pepper Relish
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Ingredients
  1. 12 red bell peppers
  2. 1 Tablespoon kosher salt
  3. 2 cups cider vinegar
  4. 2 cups granulated sugar
Instructions
  1. Remove the stem, seeds and ribs from the peppers and cut the flesh into chunks. In about three batches, place the pepper in the bowl of a food processor and pulse until all the peppers are finely chopped. Scrape each batch into a colander set over a large bowl. When all the peppers are in the colander, stir in the salt and leave to drain overnight. Cover the colander with a tea towel.
  2. When ready to make the relish, place a small ceramic plate in the freezer. You’ll use this this to test the set of the jam later. Then get your jars clean. You will need 3 half-pint mason jars. I always clean a couple of extra just in case. I clean the jars and the rings in the dishwasher, and leave them in there with the door closed to stay warm. You can’t put the lids in the dishwasher, it will ruin them.
  3. While you relish is cooking, get a boiling water canner or big stockpot of water going. Here are step-by step instructions for processing in a canner. When the relish is almost ready, pour some boiling water over the lids to your jars to soften the seals and set aside.
  4. Scrape the drained pepper pulp into a large pot and stir in the vinegar and sugar. Bring to a boil, then lower the heat to a simmer and cook until thick and jammy, about 30 – 40 minutes, stirring frequently, and more at the end as the relish thickens. Watch carefully, as the cooking time can vary depending on the density and moisture in the peppers. If there are any large pieces of pepper in the pot, you can use an immersion blender to break them up.
  5. When the jam has cooked down and is thickened, pull that little plate out of the freezer and spoon a little jam onto it. Leave to set for a minute, then tilt the plate. If the jam stays put, or only runs a little bit, it’s ready to go. Also, run a finger through the jam on the plate if the two sides stay separate and don’t run back together, you’re good to go.
  6. Fill each of your warm, cleaned jars with the relish, leaving a ½ inch head space. Wipe the rims of the jars with a damp paper towel. Dry the lids with a clean paper towel and place on the jars. Screw on the bands tightly, then process the jars for 5 minutes in a boiling water bath. If you have a bit of extra relish, scoop it into a refrigerator container and keep in the fridge for up to a week.
  7. When the jars are processed, leave to cool on a towel on the counter.
  8. The processed jars will keep for a year in a cool, dark place. Don’t forget to label your jars!
Notes
  1. I like to can some of this is small 4-ounce jars, which is a perfect serving for a cheese plate.
  2. Don’t throw away the juice drained from the peppers – use it to add verve to Bloody Marys, gazpacho or tomato soup. You can even freeze it in ice cube trays to add a lift cooking anytime.
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Sunshine Succotash

Sunshine Succotash

Field peas and corn are my favorite summer foods, so I am always thinking up ways to use them in recipes. Succotash is a traditional Native American dish originating in the Northeast, but it lends itself to regional variations and is a perfect vehicle for Southern field peas and our own fresh corn. Creamy butterbeans and delicate lady peas pair wonderfully with sweet corn.

I came home from the farmers market one Saturday with some lovely little yellow tomatoes I purchased from the Boys and Girls Club Technical Training booth. They were so pretty, I couldn’t resist taking them home. Back in the kitchen, unloading all my beautiful purchases, I realized I had a little sunshine spectrum of produce that I knew would look bright and fresh together. Pale peas and butter beans and sweet bi-color peaches and cream corn. And thus this version of my basic succotash recipe was born.

If you can’t find yellow tomatoes, red cherry tomatoes work just as well. If they are larger, cut them in half before adding them to the pot. I had a big handful of gorgeous thyme from the market, but oregano or marjoram would be just as tasty.

Sunshine Succotash
Serves 8
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Ingredients
  1. 3 cups fresh butter beans
  2. 2 cups fresh lady peas
  3. ¼ ( ½ stick) cup butter
  4. 2 Tablespoons olive oil
  5. 1 bunch green onions, white and light green parts, chopped
  6. 2 cloves minced garlic
  7. 2 Tablespoons fresh thyme leaves, chopped
  8. kernels cut from 5 ears corn
  9. 2 cups heavy whipping cream
  10. salt and black pepper to taste
  11. 1 pint yellow cherry tomatoes
Instructions
  1. Place the butter beans and lady peas in a saucepan and cover with water by about an inch. Bring to a boil, skim off an foam that rises, then lower the heat and simmer until the peas are tender but not mushy, about 20 minutes. Drain and rinse the peas.
  2. Melt the butter in a large skillet and add the olive oil. Saute the green onions until translucent and soft, about 5 mintues, then add the garlic and sauté for a further minute. Stir in about half of the thyme leaves and stir until fragrant. Add the butter beans, lady peas and corn to the pan and stir to coat with the butter and oil. Stir in the cream, the remaining thyme, a nice pinch of salt and generous grinds of pepper and cook for 20 minute, stirring frequently, until the mixture is thick and and the cream has reduced. Add the tomatoes, give it a good stir and cover the skillet. Cook for a two or three minutes until the tomatoes are soft and beginning to burst. Taste for seasoning and serve.
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