A short little post for a stellar back-pocket kitchen technique to elevate, and tame, a simple ingredient: raw onion.
A fermentation follow-up to my caraway sauerkraut. Red cabbage instead of green, fennel seeds instead of caraway, with a couple dried bay leaves slipped in for contrast.
Again, it couldn’t be simpler — shred the cabbage, massage in some salt, mix in the herbs, transfer to a jar. In as few as two to three days later, sauerkraut! And this updated version, well, just look how lovely. Fantastic flavor, and blood-red in time for the spooky fun holiday in less than two weeks.
The entrance to 2015 brought the first doses of winter to our stretch of coastline in North Carolina. A shock after the near-80-degree highs on Christmas and New Year’s Eve.
With mornings now breaking cold and windy comes a desire to linger over steaming mugs of milky coffee and crumpets we baked over the weekend. Just right to spread on top — a tangy, tart trio of pink grapefruit, orange and lemon.
If you’ve followed the HGN Blog for some time now, you maybe noticed my love for lemon. From the delicate shavings of zest to its fresh tart juice, lemon is a kitchen constant, bringing life and character to savory dishes, sweet treats and everything in between. Learning the technique of preserving lemons took things to a whole new level.
Before the advent of modern refrigeration, consistently hot and arid regions of the world turned to simple, ingenious preservation methods to deal with a scarcity and short lifespan of fresh ingredients. In areas surrounding the Mediterranean, one of the first on record is brining lemons in a mixture of salt, their own juices and a bit of water. This process not only increases “shelf-life,” it also yields softer fruit with far less of the usual puckery bite, offering a wider variety of culinary uses.
If there’s one thing I love more than lemons, it’s kitchen frugality!