Tuesday, October 14, 2014

How to Tuesday - Pickled Jalapeño Peppers



"Peter Piper picked a peck of pickled peppers. 
A peck of pickled peppers Peter Piper picked. 
If Peter Piper picked a peck of pickled peppers. 
Where's the peck of pickled peppers that Peter Piper picked?"

Peckpeckpeckpeckpeckpeckpeck!
I remember trying to say this tongue- twister as fast as I could as a kid, and I always wondered what a 'peck of pickled peppers' was. I knew what pickled peppers were but what was a peck? I mean Mad Martigan used it to describe Willow in the movie, so it must mean a small something...right?
Well after a little research, it seems like Mr. Piper really liked pickled peppers because a peck is equal to roughly 16 pints! That's 16 pints of pickled peppers that he put away!
This recipe is only for 2 pints but if you have a hankering as bad as Peter I'm sure you can multiply the recipe!

Here's my recipe for Spicy Pickled Jalapeños:

Saturday, October 11, 2014

In My Kitchen - October 2014

I can't believe it's already time for another round of the very cool monthly happening called "In My Kitchen" run by Celia at Fig Jam and Lime Cordial.

So here we go....



This Month in my Kitchen...


Monday, October 6, 2014

Garden Vegetable Antipasto Platter- Part 2: Grilled Eggplant Rolls



As I mentioned a few weeks ago, we had some friends drop in on us and I hadn’t prepared anything before hand. While Kishore kept them company in the garden I put together a quick vegetarian antipasto appetizer platter for the four of us. The platter included: Stuffed Squash Blossoms, Grilled Eggplant Rolls, Garden Giardiniera, Olives, and Rosemary Parmesan Flatbread Crackers. We sat outside in the garden by the Koi pond and talked about our vegetable gardens and our plans for next year. We sat, talked, and sipped on a lovely Muscato. Here's the second recipe I promised...

Part 2: Grilled Eggplant Rolls

I used Ichiban or Japanese Eggplants from my garden but you can usually buy them in the local market. I prefer using the Japanese eggplants because I find they are less seedy, and less acidic than the large Italian Eggplants. While you can use the large Italian Eggplants in this recipe, it does require slightly more prep work of soaking the slices. These Eggplant Rolls, are grilled then stuffed with a nutty herb spiced cheese mix. It's great as an appetizer or as part of a antipasto platter. 

Here is my recipe for Grilled Eggplant Rolls:


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