A Good Dish food blog simple recipes healthy meals pottery

Lacto-Fermented (Salt) Pickles Are Easy To Make And To Eat!

August 24, 2021

Lacto-fermented pickle spears
Stoneware plate by Mary Barringer

Two potters I like and respect, Liz Quackenbush and Doug Peltzman, recently posted similar recipes for lacto-fermented pickles. Liz uses a combination of salt and vinegar and Doug just salt. Last year, I posted a recipe for vinegar pickles and enjoyed those well into the winter but in Doug’s recipe, the cukes are cured with salt water and delicious but are not for long term storage. I gave them a try. Lacto-fermentation is the process of good bacteria eating and converting sugars into lactic acid, similar to sourdough, yogurt, kombucha, kimchi or sauerkraut (also very easy to make with just cabbage and salt). Food becomes easier to digest and has healthy benefits (good bacteria in our guts is a positive thing) as a result of this process.

I thought making pickles with vinegar was easy but with salt it is even simpler. Just dissolve the salt in water, add herbs, garlic and spices and your cucumbers (whole or cut). Then you cover and wait a few days until the pickling magic happens. You can use a crock (Peltzman makes some beauties especially designed for this process, with a water lock—the gallery/shelf where the lid sits has a little depression for water—so gas produced by fermentation can escape) or just clean glass jars. I’ve found other potters making crocks (including (Krista Cortese, Gwendolyn Yoppolo, Miki Palchick, Daniel Bellow to name a few) but there are many making wonderful big jars or lidded bowls which work, too, if you crack the lid to let the gas that is formed by fermentation to escape.

Pickles in process in a Doug Peltzman crock
Photo courtesy of the artist

Stoneware fermenting crocks by Doug Peltzman
Photo courtesy of the artist

You can pickle other vegetables, like carrots, green beans and green tomatoes this way. If I make more pickles I will have to learn to use a water bath to preserve them into the winter without refrigeration but, honestly, it is not likely I will be willing to go through that hot processing, since we are eating them so quickly. For now, we will be happily munching pickles from the fridge, using them in salmon and sardine salads and putting them on burgers of all kinds. Next time I may have to use a half-gallon jar… Thanks to Doug and Liz for the inspiration and guidance.

Lacto-fermented pickle
Plate by Mary Barringer

PICKLES (from Doug Peltzman)

1 clean quart glass jar with non-reactive lid
1 quart water
2 1/2 TBs salt (I used Diamond Crystal kosher)
1/2-1 TBs black peppercorns
1-2 bay leaves
2 crushed garlic cloves
Small handful of fresh dill, with flowers if available
Enough fresh pickling cucumbers (like Kirby) to fill your jar, whole or in half or quartered spears
Optional – mustard seeds, allspice or coriander berries, red pepper flakes

Pack jar tightly with cucumbers, whole or in spears, along with dill, garlic, bay leaves, peppercorns and whatever other spices you choose

Mix salt into water and stir until dissolved.

Pour into packed jar to completely cover pickles.

Let sit out uncovered (I used a layer of cheesecloth draped on top to keep out flies, etc.) 2-3 days until brine is bubbly and cucumbers have started to yellow or darken from bright green and look like pickles. Cover tightly and refrigerate a few days before using. Taste to see if they are pickled enough for your preference.

Mary Barringer makes a wide range of handbuilt stoneware pots with intriguing, painterly imagery and rich, textured surfaces. Her small plates are irresistible to me and so pleasurable to use or just look at. We have been buying and enjoying her pots for decades and I highly recommend having a look at her shop–the link is below.

Small stoneware plates
by Mary Barringer

White Sangria Is Light, Fruity And Refreshing – Pretty Much The Perfect Summer Drink

August 11, 2021

White Sangria in porcelain tumblers
with crystalline glazes
by Gwendolyn Yoppolo

We have been pretty lucky heat wise on the East Coast this summer although farmers might have preferred hot and dry to flooding. Now, as temperatures and humidity are rising, I think less about cooking and more about drinking. Because I am primarily a social drinker, I haven’t been drinking a lot this year but lately have had a craving for something light and fruity to sip. Last summer I mostly drank an Americano, a vermouth and Campari blend. Still wanting something low alcohol and wine-based, my thoughts rambled onto sangria.

All of the sangria I have made or drunk over the years has been of the common red wine variety. I’ve seen white sangria on menus but never tried it so in the spirit of educating myself (and because a bottle of Prosecco has been on our counter calling my name all summer), I decided to explore and experiment. What I discovered is that almost any decent white or rose wine (still or sparkling) will make a tasty drink and you can use fruit juice to sweeten in place of added sugar, if you prefer sweeter, or add a little sweet white vermouth.

Cut a rainbow of fruit into bite-sized pieces

Brandy is the most commonly added liquor but I think it is too strong for a white sangria—save it for the red sangria. I had some St-Germain so I used that and it was delicious. A wide variety of alcohols, including Grand Marnier, Cointreau, Triple Sec or any fruity Schnapps will do, depending on your preference or what you have on hand. I think citrus fruits and berries are particularly good in sangria and, at this time of year, I would use peaches, nectarines, apricots and plums over apples, grapes and pears, which are more typical. Mango and kiwi add a lot of sweetness. My husband thinks all these choices are too confusing but sangria really is completely adaptable to personal taste. My recipe is just an outline or guide. Most importantly, start with a wine you like as the base. I used a Sauvignon Blanc but I would also be happy with a white Rioja, Pinot Grigio, Riesling or Gruner Veltliner. Then whichever fruit you choose, make sure it is plentiful and whatever mixture you concoct, be sure to chill it thoroughly. Last suggestion–if you choose to use sparkling wine or sparkling water, add it just before serving so it stays bubbly.

Prosecco or Cava full of fruit also make a good sangria

WHITE OR BLUSH SANGRIA

1 bottle white or rosé wine
1/2 cup St. Germain (or liquor of choice, see above)
1 cup orange juice (strain if you don’t like pulp) optional
1 orange, sliced thinly and quartered
1 lemon, lime or grapefruit, sliced thinly and quartered
1 cup berries (blueberries, blackberries, raspberries or sliced strawberries all work)
1-2 peaches, nectarines, apricots or plums, sliced and halved
1 mango, cut in bite-sized chunks
1-2 cups chilled sparkling water, optional

Cut fruit bite sized and put in a large pitcher or half gallon jar.

Add wine, liquor and juice. (If using sparkling water or wine, don’t add until just before serving)

Chill for at least a few hours. Serve with straw spoons, if you have them, or just spoons to get up all that fruit.

Simply put, Gwendolyn Yoppolo is a glaze wizard – she experiments tirelessly and her results are a true pleasure to behold and use. The colors of her crystalline matte glazes are soft yet intense and the colors run over the rims onto the pearly white interiors, making visible what you are drinking while framing it. Yoppolo’s tumblers are cinched and ribbed at the waist, making them comfortable to hold. The lips are thoughtfully undulating and compressed in a way that keeps your eye moving yet ensures ease of drinking. It isn’t that easy to find her work for sale so keep an eye on the “upcoming” section on her website.

Blueberry Season Is Here – Try Freezing Some And Making Nice Cream

July 22, 2021

Raspberries, blueberries and black raspberries
in saltglazed stoneware “shovel” bowls
by Suze Lindsay

Blueberry season is finally here! We await local blueberries with eager anticipation as picking is one of our favorite July outings. It is a lovely way to spend a few hours in a rural setting. Most states have listings of pick-your-own farms by county so you can locate one near you. My husband loves to munch as he picks and tries to leave a farm well sated. I, on the other hand, being very task oriented, concentrate on filling my buckets while contemplating what I will do with them. We often pick enough to stock our fridge for a week’s worth and freeze anything beyond that to use off season. Berries are easily frozen in a single layer on a sheet pan or rimmed cookie sheet and then stored in a freezer-safe storage jar, box or bag for many months. As I try not to eat sugar, I no longer bake blueberry pies, muffins or cakes, although all of those are delicious uses. Recently, I have been concentrating my efforts on fruit juice sweetened jam and nice cream, a simple frozen concoction of berries and frozen ripe bananas.

Fresh blueberries in a small
stoneware shovel bowl
by Suze Lindsay

Freezing berries on a rimmed sheet pan
keeps them from clumping

No one seems to know the exact origin of the term “Nice Cream”, a vegan blend of frozen banana and whatever fruit or flavoring is added into a soft, sweet but not sugary frozen custard-like treat. I am guessing it came about around the time the Yonanas dessert maker came on the market in 2011. This simple contraption squishes frozen bananas into a soft serve type consistency and is still being sold. Since then, many vegan “nice cream” recipes have been published and continually varied, including berries, mango, cocoa, chocolate chips and nut butters. I like a simple blend of banana and fruit with a little vanilla but use whatever fruit you enjoy (not apples or pears but frozen tropical fruits, berries and stone fruits all work) and see what you can create to please yourself.

A high speed blender makes
Nice Cream easily

BLUEBERRY NICE CREAM

2 frozen bananas, cut in chunks
1 cup frozen blueberries
1/4 tsp vanilla extract
1-3 TBs plant mild or fruit juice like apple, grape or cranberry as needed to get mixture to blend.
optional-1/2 cup frozen mango

Purée all in a highspeed blender (like a Vitamix) or use a food processor. You might burn out the motor of a regular blender so don’t try it.

If you want to add fresh berries or chocolate chips, stir in once smoothly blended. If you want your frozen treat to be firmer, put it in the freezer for a short time.

Picking blueberries is one of
our favorite summer activities

3 small stoneware shovel bowls
by Suze Lindsay

Make Artichoke Heart And Roasted Red Pepper Salad Anytime You Don’t Want To Heat Up Your Kitchen

July 8, 2021

Artichoke and roasted red pepper salad
Porcelain bowl by Chris Staley

It is that time of year when the heat and humidity discourage me from turning on the stove or oven. We have air conditioning in the bedroom (thank goodness!!) but not in the kitchen so often it gets too hot to think about cooking. As a result, every summer we eat a lot of cold vegetable salads, which I try to vary to avoid boredom and increase nutrition. Green salads, of course, but cabbage, kale, fennel, carrot and raw beet salads all take their turn on our table. Because most of these hold up in the fridge for a few days, they are even more desirable since that means leftovers and even less hot kitchen time.

There are lots of grocery store options for
artichoke hearts in water and roasted red peppers

Artichoke/red pepper salad (the next day)
with added lettuce

My new favorite combination is a true pantry salad meaning it can be made from ingredients from my cupboard shelves – artichoke hearts, roasted peppers, capers and red onion. Easily enhanced with a few refrigerator items – arugula, celery and parsley, possibly olives, basil or pepperoncini, depending on your preferences, it all comes together very quickly. Add walnuts and either feta or Parmesan to make a main course salad. Dressed with a mustardy balsamic vinaigrette, I wouldn’t have any hesitation about toting it along in warm weather for a picnic or potluck. This savory Italian-esque recipe is reminiscent of a dish you would find in an old school antipasto buffet, but lighter and fresher with the added veggies and less oil. Hmm, eating in Italy-now that would be delightful….

Artichoke and red pepper salad
Porcelain bowl by Chris Staley

ARTICHOKE/ROASTED RED PEPPER SALAD

Combine in a medium salad bowl:

2 cups rinsed brined or frozen (and thawed) artichoke hearts, cut in bit-sized pieces
1 cup roasted red pepper, seeded and sliced in bite-sized pieces
1/4-1/2 cup thinly sliced red onion
1 TBs capers, rinsed
1/2 cup chopped fresh parsley
2-3 stalks celery, thinly sliced
1-2 cups arugula (or any bite-sized lettuce)

Possible add-ins:

Fresh basil, toasted walnuts, crumbled Feta or goat cheese, coarsely grated Parmesan, sliced pickled jalapeños or pepperoncini

Whisk together:

1 TBs Dijon mustard
1 TBs wine vinegar
1 TBs balsamic vinegar
2 TBs olive oil

Pour vinaigrette over vegetables and toss.

Serves 6-8 as a side dish and keeps 2-3 days refrigerated.

Chris Staley’s work continues to grow and change while always questioning the definition and perception of a pot. This porcelain bowl is from summer 1985 when he was my teacher at Alfred. Our first assignment was a collection of 12 inch cylinders and it was that exercise that really taught me how to throw. He has been teaching at Penn State for decades and helped shape some of today’s best clay artists as well as recently serving as NCECA president and continuing to make thoughtful and thought provoking work.

French Lentil Salad – Easy To Make, Nutritious, Tasty Cold And At Room Temperature – What More Could We Ask?

June 25, 2021

French lentil salad
Earthenware bowl by Michael Connelly

Lentils are one of the most important pantry provisions in my kitchen. Because they cook quickly, I can take a cup or two of dry lentils and have a meal ready in an hour. I might curry them, sauté with veggies, use them to make soup, cook with rice or simmer 20 minutes and then dress them to make a salad. Lentil salad is a hot weather favorite because you cook once and eat several times, avoiding the repeated heat of the stove. It is also perfect picnic and lunchbox food as it can sit out awhile and tastes good cold or at room temperature.

Lentil salads are extremely variable depending on how you season or dress them and what vegetables, fruits, seeds, nuts or cheese you add. My favorite lentils for a salad are the black beluga or the du Puy (from the Puy region of France) because they hold their shape when tossed but plain old brown or green lentils will work, too. (Save the red for soups or curries as they turn completely soft when cooked). They must be cooked sufficiently (to get rid of lectins, a kind of protein lost with cooking that isn’t good for you) but not so much that they get mushy. The salad here is based on a recently published recipe by Steve Sando, the Rancho Gordo bean guru, which I enhanced to suit my tastes. (His website has lots of great bean recipes). I change it up each time I make it depending on what vinegars, herbs or additions I have on hand. This week I used parsley, jalapeño, rehydrated sun-dried tomatoes, radishes and feta, because that is what I had on hand. After we’ve eaten it a few days running for lunch or dinner, I put the remaining lentils on toast with arugula and mashed avocado for breakfast or lunch. As with most bean dishes, I always make more than I need in order to have leftovers.

FRENCH LENTIL SALAD

3 cups cooked French lentils
2 cups finely diced or grated carrots
1 cup finely sliced or diced celery
1 cup finely diced red, orange or yellow bell pepper
1/2-1 cup chopped preferred green herb – parsley, cilantro, tarragon, mint or dill
1 finely diced jalapeño (optional)
1/2 cup chopped sun-dried tomatoes (optional)
1/2-1 chopped avocado (optional)
1/2 cup finely chopped watermelon or red radish (optional)
Crumbled feta and toasted pumpkin seeds (optional)

For dressing blend:

2-3 peeled garlic cloves
1/2 cup chopped onion (or scallion if you prefer)
1/2 cup chopped red pepper (fresh or roasted)
2 tsps capers
1 TBs Dijon mustard
1 TBs fresh lemon juice
3 TBs vinegar (balsamic, wine, sherry or a combination)
4 TBs olive oil
Salt and pepper to taste

Toss all ingredients with 1/2 blended dressing and taste. Add more to your preference. Serve at room temperature or chill and serve anytime in the next 3 days.

* * *

Michael Connelly makes a wide range of artful, beautiful and useful pottery in various clay bodies and fired in different ways. His skillful throwing is enhanced by his masterful painting and glazing. His pots are in heavy rotation in our home. Michael has an upcoming show at Clay Akar in August and at his studio in Philadelphia in November. Here is a link to a wonderful interview with him by the intrepid Ben Carter.

Share this:

Share this:

Share this:

Share this:

Share this: