Marisa McClellan's Blog, page 14

Cookbooks: A New Way to Food

I first met Maggie Battista in the summer of 2012. I was in Massachusetts promoting my first book and she was hosting a little gathering for me. I rolled up to her house a little late and a more than a little disheveled from driving. Maggie brought me in, calmed me down, and welcomed me into her life. We’ve been friends ever since.

Since then I’ve stayed with Maggie and her husband Don when I’ve been in the Boston area (I am always grateful when they are willing to put up with me for a day or two). Maggie and I have been roommates at conferences (once I came down with the flu while we were rooming together. She woke up in the night to make sure I was okay). And throughout it all, we’ve talked. About our lives, our projects, and the things we hoped to create someday.

I remember when Maggie told me that she was working an idea for a new book that would be wholly different from her first (the very useful Food Gift Love). It was going to be something that would share her journey towards better health and self-acceptance and the ways that food played a role.

I loved the idea of this book from the very start. I knew how much happier and at ease with herself Maggie was since making those big dietary and lifestyle changes and yet, the food she was eating and sharing on social media was just as glorious as ever. She had dialed into something that was going to resonate with others.

Now that A New Way to Food is here, I am delighted to say that the reality of it is even better than the dreamy samples Maggie showed me all those years back. Half cookbook and half tale of her process towards better health and self-discovery, this book is bursting with good food and inspiration.

Many of the recipes are plant-based (you will find seafood and eggs in the book, but no meat or dairy), but that doesn’t make them spare or uninspiring. This food is flavorful, filling, and life affirming. There are hearty casseroles, satisfying desserts, and fun cocktails alongside the bright, beautiful vegetable dishes.

For those of you who are thinking, “I come here for the pickles and preserves. Does this book have anything for me?” I have good news. This book also have a really nice selection of flavor-packed condiments. You’ll find pickled carrots, fermented hot sauce, brined curtido, peach pico de gallo, and a roasted stonefruit and rhubarb jam.

For those of you who live a giveaway, make sure to head over to my Instagram. I’ve giving away one copy of A New Way to Food, along with a loungewear kit from Universal Standard.

Disclosure: I was given a review copy of this book at no cost to me. No additional payment was received and all thoughts and opinions expressed are entirely my own.

Related Posts:Check the recipe index for more tasty preserves!

Fermentation for the February Mastery Challenge

We had so much fun with citrus in January, but it’s time to start thinking about February’s Mastery Challenge. This month, we’re tackling the topic of fermentation. This is a huge area and truly, one could do an entire year’s challenge just exploring the many facets of fermented foods.

The plus side of that is that there’s a ton of choice within that single topic and there’s plenty room to explore and find a project that works for you and your household. You could make…

KimchiSauerkrautHot sauceYogurtSourdoughHomemade vinegarKombuchaGinger bugBrined picklesKefirKvass

If you’ve never tried to ferment anything, I suggest sauerkraut as a good starting place. It’s an easy entry point and can be done with just a wide mouth quart jar, a 4 ounce jelly jar, a piece of clean kitchen towel, and a rubber band.

If you’re looking for a little more detail on sauerkraut making, I made a  Facebook video a couple years back showing you how to do it. I also talked about various airlocks and fermentation helpers in that video, if you’re curious about the available tools.

Here are some recipes from the archives if you’re not sure where to start.

Krauty the Vampire Slayer from Ferment Your Vegetables
Red Cabbage Apple Ginger Kraut
Cabbage and Carrot Kraut
Quick Chopped Cabbage Kimchi from Korean Home Cooking
Kimchi from The Agricola Cookbook
Fermented Hot Sauce
Fermented Dilly Beans
Fermented Tiny White Turnips

Finally, let’s recap how you participate in the Mastery Challenge. You choose a project that fits the challenge and you make it. Around the 15th of the month, I will publish a post here on the blog that will include a Google Form. You will use this to report your project (though this is not required, it ensures that I am able to include you in the monthly data).

If you want to share a picture of the thing you made, post it to Instagram with the hashtag #fijchallenge. And if you have questions, join us in the FIJ Community Group over on Facebook. Most importantly, have fun.

Related Posts:Fermentation for the November Mastery ChallengeMastery Challenge February Round-up: Salt PreservingThe Agricola Cookbook and a Kimchi Recipe

January 2019 Mastery Challenge Round-up

We have reached the end of the first month of the 2019 Mastery Challenge and it was such a fun one. There are nearly 1,000 people participating in the challenge this year and of those, 345 people reported in that they made a preserve for this first month.

Here’s how the month broke down in terms of the projects you all tried. Marmalade was a big winner, as was salt preserved citrus. I realize that I left a couple key categories out of the options. Most of the things contained in that Other category were citrus curds, shrubs and syrups.

One of the most interesting data points for me in this process is seeing how your attitudes towards the monthly topic change over time. The chart above shows how you all felt at the start of the month. The attitudes range from totally disinterested to fully engaged.

By the end of the month, those attitudes are far more positive than at the start. They’re not all perfect tens, but that’s okay. One of the things I’ve learned over and over again is that not every preserve is for every person. But we don’t always know if a preserve is for us or not until we’ve tried making it. The Mastery Challenge is a good way to test our personal assumptions about what we think we like and learn more about ourselves.

Jenny Veleke’s Citrus Salt

I’ve spent a bunch of time looking at all of the various preserves you all reported you made and it’s a varied list. Some of the most popular project were preserved lemons (33 reported batches), lemon curd (20 batches), Meyer lemon marmalade (11 batches), and orange cardamom jam (9 batches).

Karen Renne’s honeyed tangerines

There were tons of other variations on marmalade, including versions that combined lemon and pink grapefruit, orange cardamom (a popular flavor combo), blueberry meyer lemon, kumquat, cherry Meyer lemon, strawberry lemon, chili, citron with bourbon, and gin lime.

Lacey Cook’s first-ever batch of marmalade

There were also a number of creative shrubs, including lemon blueberry, raspberry orange, and grapefruit, tangerine and rosemary (that one sounds particularly delicious to me!).

Megan Howard’s grapefruit, tangerine, and rosemary shrub!

Here’s some of what you all said about the challenge!

The availability of all kinds of great citrus is what makes January survivable for me. I am really enjoying the interaction with so many helpful and enthusiastic cooks!

Sydney Pieschel, Calgary

For whatever reason, I always thought marmalade had to be a giant production, so doing a small batch was a great introduction to canning citrus.

Megan Donahue, Chicago

I enjoyed it! This was an opportunity to connect with my husband’s Indian heritage, as I used his grandmother’s recipe for lemon pickle. It’s a condiment we keep in our fridge all the time, but I’ve been nervous to try making it myself. Once I realized it was just salt-preserved lemons (which I first tackled for the 2017 challenge) with spices added after a few days, I knew I could do it!

Elizabeth Gassler, Pittsburgh

Angela Hanley’s Meyer lemon ginger marmalade, Meyer lemon curd, and dehydrated Meyer lemons!

Here are some of the things people made this time around (this is not a complete list, just a smattering of links that I thought were interesting).

Orange Cardamom Jam (Cooking with Mary and Friends)
Chile Orange Marmalade (Canning and Preserving)
Meyer Lemon Curd (Heidi F Graham) I like that she served it over poundcake. Yum!
Lemon curd and so much more (Sara Reece)
Canned Clementine Quarters (Les Campagnonades)
Candied Orange Peel (A Plateful of Happiness)
Boozy Adventures (Feast in Thyme)
Citrus-Rhubarb Compotes (Green Card Gardener)
Strawberry, Currant, and Meyer Lemon Jam (My Garden, My Life)

And with that, I’m calling the January challenge complete! Look for the introduction to the February challenge later this week!

Related Posts:Citrus for the January Mastery ChallengeSubmit Your Citrus Project for the January 2019 Mastery Challenge HereSeptember Mastery Challenge Round-up: Fruit Butters

Other People’s Preserves: Dave’s Creamy Hot Sauce

Other People’s Preserve is my opportunity to shine a spotlight on some of the very delicious jams, pickles, and condiments being made by dedicated professionals. If you see one of these products out in the wild, consider picking up a jar, tub, or bottle!

Last summer, I made what I thought was enough fermented hot sauce to get me through the year. However, between sharing with friends and liberally sprinkling it over anything that would stand still, my homemade stash is now but a memory.

So, when the folks from Dave’s Gourmet got in touch and asked if I might like to try their line of creamy hot sauces, I replied with a ready yes.

These sauces are creamy, plant-based, and only moderately spicy. I like all three flavors, but I’m particularly fond of the Creamy Roasted Jalapeno. We had turkey tacos for dinner last week and both Scott and I found that even just a few drops of the sauce brought a really nice brightness and mild burn to the meal.

The other flavors they sent were Ginger Citrus (it would be great with seafood) and Garlic Red Pepper (I look forward to making skirt steak as a vehicle for this sauce).

If you’re looking for something tasty and not punishing to serve at your Super Bowl party next weekend, I’d recommend these sauces.

Disclosure: Dave’s Gourmet sent me these sauces at no cost to me. No funds were exchanged and all opinions expressed are entirely my own.

Related Posts:Other People’s Preserves: Genki-Su Drinking VinegarOther People’s Preserves: Lehigh BiltongOther People’s Preserves: Spicy Carrot Jam from Spruce Hill Preserves

Tomato Jam Egg Stacks

We all know that tomato jam can do just about anywhere. Sweet, savory, tangy, and bursting with umami goodness, it’s truly the magic condiment. Lately, one of the most delicious uses I’ve stumbled across is this very tasty English muffin and egg stack. 

You start with a toasted English muffin. I like whole wheat because they’re a bit sturdier and hold up to the rest of the ingredients well.

Then, you put down a layer of tomato jam. This brings a great deal of flavor and also serves as a barrier to keep the muffin from getting too soggy. If you don’t have tomato jam, an onion jam or zucchini butter would also be delicious.

I like to add a layer of sauteed spinach next. I use baby spinach cook it down in a little butter and garlic. The biggest trick is to squeeze it well to wring out the moisture so that the muffin doesn’t sog out.

Finally, two poached eggs go on top. I realize that poaching eggs is one of those culinary tricks that many people think is very hard, but really it’s not. I like to use a non-stick skillet and water that’s at a bare simmer. You can see my technique here.

It’s a really lovely weekend breakfast and makes good use of your savory jams. I’d love to hear if you try it, or something similar!

Related Posts:

Preserves in Action: Egg Sandwich with Spinach and Tomato Jam
Preserves in Action: Tomato Jam
Preserves in Action: Fried Eggs, Avocado, and Tomato Jam

Cookbooks: Ibiza Land and Sea

I have lived in Philadelphia for 17 years now and yet every January, I am newly taken aback by the intensity of the mid-winter cold.

I’ve been fighting back against the wind and chill by drinking quart jars full of warm lemon water, wrapping myself up in layers of wool, and diving head first into cookbooks that let me pretend I’m living on a tropical island.

One particular cookbook that has been giving me life lately is Ibiza Land and Sea: 100 Sun-Drenched Recipes by Françoise Pialoux. The book features dishes served at boutique hotel Les Terrasses and it is bursting with appealing meals and gorgeous, atmospheric photography.

While not all the dishes are things I can manage in January, there’s plenty here to explore despite our current deep freeze. I have my eye on the Swiss Chard Tart with Black Olives (page 34) and the Lamb Tagine that’s pictured above.

While I wish my budget could swing a trip to Ibiza this time of year, taking the time to explore this cookbook has been a welcome, warming change from my regular winter soup diet. If you’re feeling the January blahs, make sure to glance through a copy. It’s a guaranteed mood elevator.

Disclosure: I was given a review copy of this book as part of my participation in the Abrams Dinner Party. No additional payment was received and all thoughts and opinions expressed are entirely my own.

Related Posts:Other Favorite Cookbooks of 2018Cookbooks: Extra HelpingCookbooks: Weck Small-Batch Preserving

Things to do with Your Citrus Preserves

Lots and lots of you have been making preserves with citrus this month for the January Mastery Challenge (make sure to submit your projects here by the 25th). I thought it might be helpful to collect a handful of ideas to help you use up some of the things you’ve made.

Baked Goods

Marmalade Tea Cake from Voodoo & Sauce (Heather is a genius for incorporating jams, pickles, sauces and ferments into her home cooking. Her Instagram is bursting with inspiration).

Marmalade Upside Down Cake, Marmalade Bread and Butter Pudding, Marmalade Breakfast Buns, and Marmalade Tray Bake from the UK’s Delicious Magazine (the Brits really know what to do with marmalade.

Rosemary Thumbprint Cookies with Orange Marmalade from Italian Food Forever.

Lemon Curd Layer Cake from Epicurious.

Dorie Greenspan’s Cream Scones (my pictures are terrible, but the recipe is terrific).

Savory Dishes

Marmalade Shrimp from an article my friend Deena Prichep wrote for the Oregonian many years ago.

Marmalade Vinaigrette from Taste of Home

Make these chicken wings and then toss them with two parts marmalade and one part rice wine vinegar. Return them to the oven and broil them for a couple more minutes until sticky and crisp.

Homemade Takeout Orange Chicken from Food 52.

Grilled Pork Tenderloin with Orange Marmalade Glaze from Simply Recipes.

For those of you who made preserved lemons, I did a round-up of recipes that use them a couple years back. You can find it here.

Now a question for all of you. How are you using the citrus preserves you’ve been making this month? Please share your ideas in the comments.

Related Posts:Submit Your Citrus Project for the January 2019 Mastery Challenge HereCitrus for the January Mastery ChallengeSummer Vegetable Braise with Roasted Garlic Roma Tomato Sauce

Other Favorite Cookbooks of 2018

Back in December, I shared my annual list of books about canning and preserving from the previous year. However, as I was going through my stacks of cookbooks, I realized that this year was an exceptional one for culinary publications and that I had a number of general interest volumes that I wanted to share.

Extra Helping by Janet Reich Elsbach – Food for every one of life’s joys and calamities, delivered with love and good sense. Amazon | Powell’s

Booze and Vinyl by Andre and Tenaya Darlington – Organized by mood, this lovely book pairs classic cocktails with beloved albums. Amazon | Powell’s

Chinese Soul Food by Hsiao Ching Chou – Never before have your favorite takeout dishes been more accessible or delicious. Amazon | Powell’s

Mending Matters by Katrina Rodabaugh – Okay, so this isn’t technically a cookbook, but it is the most lovely guide to mending, which feels cooking adjacent. Amazon | Powell’s

Eating From the Ground Up by Alana Chernila – Vegetable-centric dishes for all occasions, from one of my very favorite home cooks. Amazon | Powell’s

Feed Your People by Leslie Jonath – Big batch recipes for potlucks and parties. Just the thing if your 2019 resolution is to entertain more! Amazon | Powell’s

Vegetarian Viet Nam by Cameron Stauch – This book is bursting with fresh, herb-focused, flavorful food. You won’t miss the meat a bit. Amazon | Powell’s

Korean Home Cooking by Sohui Kim and Rachel Wharton – This image-driven book makes Korean food seem approachable and fun to make at home. Amazon | Powell’s

Milk Street Tuesday Nights by Christopher Kimball and the Milk Street team – This is the best weeknight cookbook I’ve seen in ages. I’ve made half a dozen recipes from its pages and they’ve all been great. Amazon | Powell’s

Israeli Soul by Mike Solomonov and Steven Cook – Israeli classics, fine-tuned for home cooking. The speedy hummus is excellent, as are the many chopped salads. Amazon | Powell’s

Related Posts:Cookbooks: Extra HelpingCookbooks: Weck Small-Batch PreservingCookbooks: Cured Meat, Smoked Fish, & Picked Eggs

Submit Your Citrus Project for the January 2019 Mastery Challenge Here

From the looks of things over in the Food in Jars Community Group and the #fijchallenge hashtag on Instagram, a great number of you are digging into the citrus challenge. I am just loving seeing all the tasty things you all are creating.

Now, you all have until January 25 to get your projects submitted, but I wanted to get the form up now so that if you’re done, you can get them submitted. If you don’t see the form below, click this link to find it.

Related Posts:Citrus for the January Mastery ChallengeSubmit your August #fijchallenge Projects!Submit your April Mastery Challenge Projects!

Citrus for the January Mastery Challenge

I’ve gotten a number of questions from folks about how to get started with the first challenge in this year’s Mastery Challenge. Before we dig into some possible recipes, I want to make a few things clear.

The only requirement for participation in the Mastery Challenge is that you make something that falls under the umbrella of the monthly topic. There are no prizes and it doesn’t cost money to participate. This challenge is about learning, expanding and having fun. That’s why the monthly topics are so open and flexible. The intention is that you make some kind of preserve that can fall under broad monthly challenge. The recipe you choose doesn’t have to be water bath canned to count as your monthly project. It can be canned, fermented, dried, designed to be kept in the fridge for short term storage, or frozen for longer storage. The monthly challenges won’t be perfectly seasonal for everyone. It’s not possible to create a list that works for all people in all places. Try to think creatively about how to work within the topic. If you live in a place where the monthly topics are wholly inappropriate for your seasons (I see you, Southern Hemisphere folks), I invite you to grab a different topic from the list and try your hand at that.

For this month, we’re focusing on citrus and there’s simply a ton of opportunity within that category. You’re welcome to make a favorite citrus preserve or try something new to stretch your skills. I’ve pulled together a number of my favorite recipes below, but you are not limited to recipes I’ve written. Hit up your local library, find a recipe online, or if you feel comfortable doing so, invent your own.

Marmalades

Meyer lemon ginger marmalade
Fig Meyer lemon marmalade
Sweet cherry Meyer lemon marmalade (using frozen cherries is perfectly acceptable)
Lemon lime marmalade
Small batch marmalade (this is a technique recipe and can be used with a wide variety of citrus fruit)
Makrut lime marmalade
Small batch blood orange marmalade
Meyer lemon grapefruit marmalade
Small batch kumquat marmalade

Curds and Jams

Classic lemon curd
Honey sweetened Meyer lemon curd
Blood orange curd
Honey sweetened Meyer lemon jam
Grapefruit jam
Strawberry Meyer lemon jam
Meyer lemon lavender jam

Jellies, Shrubs, and Syrups

Meyer lemon syrup
Makrut lime syrup
Meyer lemon ginger concentrate
Blood orange shrub
Raspberry Meyer lemon shrub
Orange jelly
Honey sweetened rhubarb Meyer lemon cordial

Other Citrus Preserves

Preserved lemons
Preserved grapefruit with black pepper and cloves
Preserved key limes
Meyer lemon confit
Meyer lemon, garlic, and cilantro salt
Air dried lemon peel
Dehydrated lemon and lime slices

I also recommend you check out some of the round-up from the 2017 Mastery Challenge. There’s lots of good citrus ideas to be found in the marmalade and salt preserving round-ups.

Finally, the deadline for this first month of the challenge is Friday, January 25. I’ll have a submission form up next week.

Related Posts:Mastery Challenge: Meyer Lemon Grapefruit MarmaladeHow to Submit Your Marmalade for the January #fijchallengeCan Together: June is for Berries