Homemade Pickles & Mayonnaise

As a young boy LB always got excited when we went out to our favorite Bistro for burgers! As the server was nearing the table with these juicy treats P< would announce, "It's pickle time!" For many, pickles in particular call to mind summer sandwiches, grilling, picnics...and CONDIMENTS! 

Pickles

1 large gourmet cucumber, sliced
1 small onion, thinly sliced (1 cup)
1 cup apple cider vinegar
⅓ cup sugar
2 Tbs. salt
1 tsp. whole yellow mustard seeds
1 star anise
¼ tsp. ground cloves
¼ tsp. ground turmeric
¼ tsp. red pepper flakes

Place cucumbers and onions in 1-qt. wide lid mason jar. Bring vinegar, sugar, salt, mustard seeds, star anise, cloves, turmeric, and red pepper flakes to a simmer in saucepan over medium heat. Cook 5 minutes. Pour liquid over cucumbers and onions; cover, and refrigerate. Stir every few hours to move the veggies into the liquid. Pickles can be enjoyed the following day!


For the RQ mayonnaise on everything is what gets the appetite going! My mother used to whip up mayo, apple cider vinegar, dash of sugar, S&P for a wicked topping for burgers. It is equally as tasty on battered fish. And don't hesitate to dip your fries! And if you prefer tarter sauce, the home chef can whip up a quick batch with the above pickles.

Mayonnaise

1 large organic egg
2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
3/4 cup EVOO

Whip this traditional homemade condiment by adding ingredients to tall wide mouth mason jar and combine with immersion blender. In less than 30 seconds, voila, Mayonnaise! Use w/in 5 days!
 
Spring and summer are nearing, and so too are our favorite seasonal foods!

* Pickle recipe compliments of The Vegetarian Times (March 2011)

Omelet & Hash Browns

LB made this for a weekday breakfast...what a lovely surprise for the RQ! Just goes to demonstrate what brilliance can result from a creative mind and a few basic ingredients! This omelet had shallots and mushrooms~YUM! I celebrate ALL home cooks willing to experiment again-and-again as they discover that so often it's the simplest of ingredients that make a meal.

Dinner in "a snap" - Asian Noodles

Asian noodles in our house are simply a HOT bowl of goodness, especially on a cold winter's day. The simplest of ingredients follow. For lunch or dinner...ENJOY!

Asian Noodles

Buckwheat Noodles, Hakubaku, Organic Soba
Celery
Carrots
Garlic
Ginger
Green/yellow onions
Leafy Green/Cabbage/bean sprouts
cilantro
Soy Sauce/Tamari
Sesame Oil (Toasted if preferred)

Put water on to boil. Begin chopping desired veggies. Place noodles in pot when ready. Saute veggies in sesame oil. Add cooked (al dente) noodles to skillet and desired amount of soy sauce to saturate the noodles. Chicken broth can also be used in addition or in place of soy sauce. Top with fresh cilantro and Enjoy!!

 

Chicken Curry Salad

The home chef might not think of making what many consider a summer sandwich salad in the depths of winter, but the RQ says, "Think again!" Curry is a blend of spices many which are warming: cardamon, ginger, cinnamon, cayenne, and coriander! And for as many spices that make up the blend there are quite a few blends from which to choose! Thus, the cook can easily adapt this recipe to personal taste! The RQ particularly likes a blend that contains saffron and cardamon, traditionally know as Maharajah Curry. Saffron and turmeric in this blend create the yellow color to the dish that is quite pleasing to the eye! There's nothing more satisfying on a cold winter's day!

Make a lightly toasted sandwich with a few leaves of fresh spinach for a delicious sandwich or simply pile your chicken salad on top of a bed of your favorite greens!

Curry Chicken Salad

chicken breasts (boneless), boiled and chopped
onions (1 whole) 1/2 sliced; 1/2 chopped
garlic (5 cloves) 3 clove chopped; 2 cloves chopped fine/smashed
salt, healthy dash (for boiling chicken)
1 inch piece ginger, peeled and chopped fine/grated
1 Tbsp Curry
1 tsp Cumin
1/3 cup walnuts, raw, chopped (nut of choice/toasted if preferred)
1/3 cup dried cherries, chopped
3/4 cup mayonnaise (mayo of choice)
1/4 cup cilantro, chopped
salt & pepper to taste

In a medium dutch oven or saute pan add enough water to cover the chicken breast, sliced onion, and roughly chopped garlic. Bring to a boil, cover and simmer til chicken cooked (10-15 minutes). Meanwhile, in a skillet saute chopped onion, finely chopped garlic, and ginger. Once chicken is cooked, chop and add to saute mixture (onions & garlic in boiling water discarded). Add curry and cumin. Stir to combine and heat on low to let flavors begin to meld. Salt and pepper can be added when adding mayonnaise later. Often the salt added to the chicken while boiling is sufficient for seasoning. I like to cool the mixture down a bit before adding the mayonnaise and fresh cilantro. Place the chicken sauteed mixture on a pie plate to cool in the freezer for 10 minutes stirring two or three times. I then add the walnuts, cherries, mayo, and cilantro. The salad can be stored in the refrigerator for 3-5 days or enjoyed your favorite way right away! Enjoy!