We're getting creative with our perfect summer slice!
Recipes:
Pickled Corn
Yields: 2 Q
Ingredients
Corn raw, off the cob, 2 pounds
Salt, 1/3 cup
Champagne vinegar, 1.75 cups
Brown sugar, 2/3 cups
Whole mustard seeds, 3 Tablespoons
Celery seeds, ¼ teaspoon
Process:
Combine salt + vinegar + brown sugar + mustard seeds + celery seeds in a sauce pot on low heat until salt and sugar have melted. Put corn in mason jars and pour pickling liquid over. Allow to cool, store in fridge.
If you properly vacuum seal the mason jar, your shelf life is up to one year. If you do not properly vacuum seal, the shelf life in the fridge is 1 month.
Tomato Sauce
yields : 1 Q
EVOO, 1/4 cup
white onion, , 1/4 cup
garlic cloves, minced, 1 T
basil stems, 2 oz
whole peeled organic canned tomatoes, crushed with juices, 56 oz
salt and fresh cracked pepper to taste
In a rondeau, heat the oil on medium/low, sweat the onions + garlic. Add the tomatoes and their juices + seasoning as you cook + basil stems and bring to a boil then reduce to a simmer. Stir occasionally, preventing the bottom of the sauce from burning. Seasoning as it cooks. Reduce to 4-5 cups. Remove basil stems.
"tasty" - Google News
June 22, 2021 at 05:29PM
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Tasty Tuesday: Outdoor entertaining - News 12 Brooklyn
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