Showing posts with label sauces/dressings. Show all posts
Showing posts with label sauces/dressings. Show all posts

Sunday, July 14, 2019

Middle Eastern Leek & Veggie Soup with Dilled Yogurt & Sumac for Souper (Soup, Salad & Sammie) Sundays

I was going to make the Middle Eastern Leeks with Yogurt, Dill & Sumac recipe from Diana Henry this week for our Cuisine Spotlight at I Heart Cooking Clubs and ran out of time. Since I had the leeks, yogurt, dill and my big bottle of sumac to use up, I decided to turn the leeks into a soup and use the yogurt sauce as a topping.


Diana's original recipe for the leeks and sauce is here. Below is my adapted soup recipe.

 
Middle Eastern Leek Soup with Dilled Yogurt & Sumac
Inspired & Adapted from Diana Henry
(Serves 4 to 6)

2 Tbsp olive oil
6 to 8 medium leeks
1/2 tsp salt
2 tsp smoked paprika
1 tsp Aleppo pepper
1 tsp sumac + extra for garnish
2 cloves garlic, sliced
6 cups low-sodium vegetable broth
1 Tbsp chopped fresh dill 
1 medium zucchini, chopped 
3 medium Yukon Gold potatoes, chopped
juice of 1/2 lemon, or to taste
sea salt and black pepper to taste
lemon slices for garnish
Dilled Yogurt Sauce (recipe below)

Remove the tough outer leaves from the leeks and discard. Slice off the base of each one, and the dark green leaves at the top, leaving the lighter green and white parts. Cut the leeks into 1 1/2 inch lengths or leave them whole. Wash them really well, making sure that you get rid of any grit or soil and pat dry.

Heat oil in a large heavy bottom soup pot over medium heat. Add the leeks and salt and cook until leeks are softened, about 8 minutes, stirring so they don't brown. Add the smoked paprika, Aleppo pepper, sumac, and garlic and cook another minute or two until the spices are fragrant. Add the veggie broth and dill and bring to a boil, then add zucchini and Yukon Gold potatoes. Reduce heat and simmer for about 10-15 minutes, until veggies are softened but not mushy. 

Take about 2 cups of the soup and blend until smooth, then stir back into the pot. Add lemon juice and salt and black pepper to taste. Ladle into bowls and serve with a scoop of the yogurt sauce, a sprinkling of sumac and a slice of lemon. Enjoy!

-----

Dilled Yogurt Sauce
Adapted from Diana Henry via TheTelegraph.com
(Makes 2  cups)

2 cups Greek yogurt
2 cloves garlic, minced
2 Tbsp chopped fresh dill
2 Tbsp Dijon mustard
juice of 1 lemon

Mix the yogurt with the garlic, dill, mustard, lemon juice and some salt and pepper. You can thin it further if you like by adding water or milk (buttermilk is good if you have any). Serve with the soup. Keep leftovers tightly covered in the fridge for up to a week. 


Notes/Results: A tasty savory soup that is not too heavy with just enough spice. The yogurt sauce with its dill and lemon keep it cool and is really good when stirred into the broth. Whenever I use sumac, I am always reminded of how much I like its almost tart, lemon-ish flavor. I think the dilled yogurt sauce would be delicious on any steamed or grilled vegetable or for pita bread. I will happily make it again.


Linking up to IHCC for the July Cuisine Spotlight: Middle Eastern theme.  


Let's take a look into the Souper Sundays kitchen and see who is here this week.


Lovely Simona of briciole is back with a fresh Tomato, Cucumber and Radish Salad and says, "I am currently fascinated by the pale green, deeply ribbed, long Armenian cucumbers (cetrioli armeni), whose flesh is mild- and sweet-tasting. Genetically they are a musk melon (Cucumis melo var. flexuosus), rather than a cucumber (Cucumis sativus). The addition of peppery radishes creates a pleasant contrast of flavors, accented by fresh basil (basilico), indispensable companion."

 
Judee of Gluten Free A-Z Blog shares a cooling Chilled Summer Borsht and says,"Borsht is a tangy soup that is popular in Eastern European countries like Russia, Poland, and the Ukraine. It is usually made with beetroot as the base, but every region has its own variation of additional vegetables and ingredients that go into this rich looking "good for you" soup."

 
Mahalo to Judee and Simona for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, June 23, 2019

Orange-Scented Chilled Tomato Soup & a Tomato Sandwich with Basil Mayo for Souper (Soup, Salad & Sammie) Sundays

It has been so muggy and hot this week that although I eat hot soup year-round, it was time to roll out the first cold soup of the summer. I wanted something tomato-based but not gazpacho and thought I would give this Orange-Scented Chilled Tomato Soup from Giada a try, liking the unusual combination of the orange and tomato. Since the soup seemed like it needed an accompaniment and I had tomatoes, bread and fresh basil, I paired it with Ina's Tomato Sandwich with Basil Mayonnaise.


I did make a few changes to the soup recipe--mainly quantity changes to fit my tastes and lessen the sweetness of the soup just a bit.


Orange-Scented Chilled Tomato Soup
Slightly Adapted from Giada De Laurentiis via FoodNetwork.com
(About 4 Servings)

For Soup:
3 Tbsp extra-virgin olive oil (I reduced to 1 1/2 Tbsp)
2 medium carrots, diced (I used 2 large carrots)
2 large shallot, minced
salt and freshly ground pepper
2 cups low-sodium broth (I used veggie non-chicken broth)
2 cups orange juice (I used 1 1/2 cups)
1/2 cup chopped basil
1 Tbsp maple syrup (I used 1/2 Tbsp)
2 tsp tomato paste (I used 1 Tbsp sun-dried tomato paste)
1 (28 oz) canned chopped tomatoes

For Topping:
1/2 cup full-fat Greek yogurt
2 tsp maple syrup (I omitted)
zest of 1/2 orange

For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes. 

Using an immersion blender or food processor, puree the soup until smooth. (do in batches carefully if using a blender) Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.

For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.

To serve: Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.


Tomato Sandwich with Basil Mayonnaise
From Ina Garten via FoodNetwork.com
(Yield 1 Serving + Plenty Extra Basil Mayo)

1 cup good mayonnaise
10-15 basil leaves, chopped sea salt and pepper to taste
1 tsp fresh lemon juice
1 Tbsp good olive oil
1 tsp minced garlic
2 slices country white bread
1 tomato, sliced

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.


Notes/Results: This soup and salad combo made for a perfect lunch on a warm and humid Sunday. I scoffed initially at the "orange-scented" part of the recipe name thinking that with that much orange juice it would be a stronger part of the flavor and maybe overpower the tomato but it doesn't. I did lessen the orange juice by 1/2 cup--mainly because I had a 12-oz bottle and although the orange is there, the citrus notes really complement the tomatoes and make for a good tasting soup. I tried it both hot and chilled and I like it both ways so I think if you aren't a cold soup fan, it's worth making to eat warm. It also paired really well with the tasty tomato sandwich. Basil mayonnaise is a good thing and you get a cup of it so you will have plenty left over even if you lavish it over the bread. The best looking local tomatoes at my grocery were Roma tomatoes and they were very good. I think in a few weeks when heirlooms are more out and about it will be even tastier. Giada and Ina made a good pairing--I will happily make both of these recipes again.


Linking up this chilly soup with I Heart Cooking Clubs where this coming week is our June Potluck. Any recipe from any of our IHCC chefs. 

 
Now let's have a look in the into the Souper Sundays kitchen.


Judee of Gluten Free A-Z Blog brought Healthy Vegan Sandwich Spread and said, "This spread is one of my favorites. It's high in protein and fiber, low in bad fats, tasty, and Weight Watcher friendly. In addition, it's naturally gluten free and dairy free. It all adds up to one word- HEALTHY! Spreads can be enjoyed in so many ways. Enjoy this easy to make spread on gluten free crackers, in gluten free wraps, on gluten free bread, with lettuce leaves or just enjoy it alone. I love it with a bowl of soup of my quick and easy Italian Spinach Garlic Soup."


Thanks to Judee for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, June 9, 2019

Slightly Spicy (Vegan) Peanut Ramen Soup with Mushrooms and Veggies for Souper (Soup, Salad & Sammie) Sundays

The weekend after a long and crazy work week started off great, but Saturday afternoon had me running my cat, Max, to the emergency vet and spend a good part of the afternoon there as they worked to get his blood sugar stabilized. In the over six years he has been diabetic, he has never had dangerously low blood sugar and it was a scary and exhausting day for both of us. He is home today with a temporary monitoring system made for humans and I am monitoring him by the hour but thankfully it is done with a scanner and he is doing well. Anyway, I wasn't sure I was in the mood to make soup, but I had purchased the mushrooms and veggies and it's another quick and easy recipe--perfect for when you don't want to spend time in the kitchen.


The inspiration and the bones of this recipe came from this Vegan Spicy Thai Peanut Ramen from Rabbit and Wolves that I pinned a while back. I adapted the prep and ingredients a bit to suit my preferences and swapped out the green curry for red, the Thai chilies for Sriracha, and used three kinds of mushrooms, baby bok choy, red pepper and snow peas for the veggies. It was delicious.


Slightly Spicy (Vegan) Peanut Ramen Soup with Mushrooms and Veggies
Slightly Adapted from Rabbit and Wolves
(Serves About 4)

1 Tbsp coconut oil
3-4 garlic cloves, minced
2 tsp ginger, grated/crushed
1 Tbsp red curry paste
4 cups non-chicken low sodium veggie broth
1 red bell pepper, sliced
4 baby bok choy, coarsely chopped and stems and leaves divided
1/2 cup natural creamy peanut butter
1 can coconut milk
2 Tbsp low sodium soy sauce or tamari
2 Tbsp agave syrup or sweetener of choice
1 1/2 Tbsp Sriracha, or to taste
juice of 2 limes
3 cups mushrooms (I used a mix of cremini and oyster), sliced
1 1/2 cups snow peas, sliced into thirds
12 oz fresh or dried ramen noodles

To garnish: smoked or roasted peanuts, chopped if desired, enoki mushrooms, extra lime wedges

Heat the coconut oil in a large, heavy bottomed pot over medium high. Add the garlic and ginger and saute for about 2 minutes, then stir in the curry paste and cook an additional minute, reducing the heat slightly if needed. 

Add the broth, red bell pepper and stems of the baby bok choy and bring to a boil. Place the peanut butter into a small boil and add a ladle of the hot broth, stirring until smoothly combined. Add to the soup pot along with the coconut milk, tamari, agave, and Sriracha and bring to a simmer, cooking about 10 minutes until flavors meld and veggies are softened. Add lime juice, mushrooms, snow peas and noodles and simmer for 1 to 3 minutes--depending on whether you use dried or fresh noodles.

Taste and add additional seasoning or spice as needed. Ladle into bowls and top soup with peanut and enoki mushrooms. Serve with additional lime slices is desired. Enjoy!
   

Notes/Results: Like a bowl of good peanut noodles, this is a tasty and satisfying soup. I love the lime and peanutty broth with just enough spice. The veggies retain their texture well with the bok choy stems crisp and the mushrooms slightly chewy. This soup made me happy, it's quick and easy to make and tastes great. I would definitely make it again.


 Now let's have a look in the into the Souper Sundays kitchen.


Debra of Eliot's Eats shared Cold Udon Salad with Bok Choy and Cucumbers and said, "I was recently reading the benefits of bok choy in the June edition of EatingWell. The article was aptly named “You Rock, Bok.” Bok choy is listed second on the CDC’s list of forty-one super fruits and veggies. Bok is chockful of antioxidents that protect cells, improve immune function and block cancer forming cells. It’s also high in vitamin C. I love it raw but will start incorporating it in stir fries, too.


Thanks to Debra for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, June 2, 2019

Rick Bayless's Quick Pozole: Made Vegan with Jackfruit for Souper (Soup, Salad & Sammie) Sundays

Although I eat soup in warm weather pretty much all-year-round, summer is when I don't want to spend a lot of time in the kitchen and when I look for fast and easy recipes like this Quick Pozole from Rick Bayless. A good example of pantry and fridge cooking that is very low effort for big flavor. 


Since I don't eat meat and poultry (and wanted a featured ingredient that starts with "j"--see my I Heart Cooking Clubs mention below) I decided to replace the shredded cooked chicken in the soup with canned jackfruit, shredded and cooked with taco spices. It adds an extra step to the soup, but still, I was out of the kitchen in 20 minutes or so, with a bowl of delicious soup.


Quick Pozole
Slightly Adapted from RickBayless.com
(Serves 4)

1 (29-oz) can hominy
2 1/2 cups chicken broth (I used low-sodium veggie broth)
8 oz red chile enchilada sauce (I used Rick's Frontera brand)
2 cups coarsely shredded cooked chicken (I used 1 can jackfruit)

1/2 small head green cabbage (preferably Savoy), thinly sliced (I used a cabbage salad mix)
1 tsp oregano
2 radishes, thinly sliced
1 lime, cut into wedges

(I added cilantro and pickled jalapeno) 

In a medium (4-quart) saucepan over medium-high heat, combine the hominy (with its canning liquid), the broth  and the enchilada sauce. Bring to a boil. Stir in the shredded chicken. Simmer about 10 minutes. Ladle into bowls, garnish with cabbage, oregano, radishes and lime.


Deb's Note: I rinsed my canned jackfruit well, drained it, shredded it with my fingers and sauteed it with olive oil in taco seasoning before adding it to the soup. 


Notes/Results: Another quick and low-effort soup that has excellent flavor making it perfect for summer cooking. The jackfruit gives the texture of shredded chicken and the hominy is chewy and delicious. I added the pickled jalapenos on top--the 'tamed' ones add just enough spice and they went well with the crisp cabbage and radish slices. Very tasty and almost too easy to make. I will happily make it again. 


Linking up with I Heart Cooking Clubs where this coming week the theme is June Starts with J--recipes from our past 19 featured chefs that feature ingredients that start with J (in this case jackfruit and jalapenos).


Now let's have a look in the into the Souper Sundays kitchen.


Angela of Mean Green Chef is back with Romaine Blue Cheese Salad. She says, "Romaine Blue Cheese Wedge Salad a refreshing, easy summer dinner or side dish that comes together in a snap bring a fork and knife or chop it all up and devour in minutes! I’ve always had a love affair with the wedge salad, maybe the explosive combo of blue cheese, bacon and a rich balsamic reduction, plus the fact that it’s so fast to make. Slice off the perfect bite and savor the sharp, smoky, sweet flavors all in one distinct mouthful. Simple in execution and so complex in flavor, it’s salad Zen! "



Tina of Squirrel Head Manor shares Lemon, Oregano, Bacon, Mushroom Chicken Soup and says, "Just last Wednesday I posted about an easy chicken meal - Lemon Oregano Chicken.  With leftovers I made a lovely soup. But I am getting ahead of myself here.  This is a combo of leftovers from two very different meals that blended into a tasty soup. ... I added a bit of broth to this to thin slightly but it was treat as a thicker soup. What does Rachel Ray call this consistency? I think she says Stoup. This was definitely stoup."
 
 
Thanks Angela and Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Tuesday, May 28, 2019

Pickled Sweet Peppers & Pickle Juice Gravy with Biscuits for Cook the Books April/May Selection: Buttermilk Graffiti

May is wrapping up this week and so is the deadline for Cook the Books April/May book pick, Buttermilk Graffiti by Edward Lee, a foodie memoir and journey through America's food scene hosted by Debra of Eliot's Eats. (See her announcement post here.)


I was already a bit of an Edward Lee fan from his season of the PBS series, The Mind of a Chef and his stint on Season 9 of Top Chef, and his battle on Iron Chef, but I had not ever read any of his writing, something I was happy to rectify with this book. Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting Pot Cuisine is Lee's second book, following Smoke and Pickles: Recipes and Stories From a New Southern Kitchen and his unique perspectives and passion for food and the people who cook it made it a win for me. I like his appreciation for the people he meets in his cross-country explorations and how descriptive his writing and storytelling is--it isn't surprising to read that he graduated magna cum laude from NYU with a degree in English literature before turning his skills to cooking. I really enjoy his approach to food too--with his unique combinations of cuisines and ingredients. He made me want to hang out with him in the car and in the kitchen.


As usual, I struggled with my time management these past two months and had to return my library print copy of the book. I ended up using an Audible credit and listening to half of it before finishing up with print again when a library e-book came available. I liked both reading and listening to Lee's prose, although I would have enjoyed him narrating the book (even though the narrator David Shih did a nice job). I felt like I could pick up and put down the book and appreciate each chapter as I meandered through it. The recipes included are an added treat. Buttermilk Graffiti was an enjoyable road trip and I put a library hold on Smoke and Pickles because I want to hear more from Lee.


I marked several recipes from the book to try like Amok Trey (a fish curry wrapped in banana leaf), Russian Pickled Watermelon, Mango Fries with Jalapeño-Mint Aioli, Miso Creamed Corn, and Chanterelle Hummus to name a few. It ended up being the unusual Pickle Juice Gravy that wouldn't leave my head and so I made his Pickled Sweet Peppers mainly to use the brine in the gravy. Lee partners his gravy with pork chops and the Miso Creamed Corn, but I opted to eat my gravy over biscuits (Red Lobster Cheddar Bay Biscuit Mix from a box). ;-) I was not disappointed and have a new addiction. Who knew?!


Edward lee says, "The briny pickle juice livens up the traditional gravy with a surprising but delicate acidity." and If you make Pickled Sweet peppers, you will have some delicious brine. Most people discard the brine when they finish the pickles, but I never do. It is a great way to add flavor to vinaigrettes, braises, and this simple but addictive gravy."

Pickle Juice Gravy
Slightly Adapted from Buttermilk Graffiti by Edward Lee
(Makes About 2 Cups
5 Tbsp unsalted butter, plus 1 Tbsp cold butter to finish the gravy
5 Tbsp all-purpose flour
1 1/2 cups chicken stock (I used non-chicken bullion paste) 
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper (I upped this)
1/4 cup pickle juice from Pickled Sweet Peppers (recipe below), or to taste (I ended up using about 1/3 cup)

Melt the 5 tablespoons butter in a medium skillet over medium-high heat. Sprinkle the flour over the top and whisk to combine, then cook the roux, whisking constantly, for 1 minute, or until a rough paste forms. While whisking, gradually add the chicken stock.

Bring the gravy to a low boil, then reduce the heat and season with the salt and pepper. Gently simmer until thickened, about 2 minutes.

Stir the pickle juice into the gravy. Finish it by adding the remaining 1 tablespoon cold butter and swirling it into the pan until it just melts. Serve hot.


Pickled Sweet Peppers
Slightly Adapted from Buttermilk Graffiti by Edward Lee
(Makes 1/2 Quart)

10 small sweet peppers, seeded and thinly sliced, any mix of bell, cherry or Italian sweets
1 cup rice vinegar
1/2 cup water
1/3 cup sugar
1 tsp salt
1 whole star anise pod
1/2 tsp whole black peppercorns
1 large strip lemon peel

Thinly slice the sweet peppers and pack them into a jar. In a small saucepan, combine the vinegar, water, sugar, salt, star anise, and peppercorns and bring to a boil, stirring to dissolve the sugar. Add the lemon peel, remove from the heat, and let cool to room temperature.

Pour the pickling liquid into the jar, close the lid tightly, and refrigerate overnight. Discard any excess liquid. The peppers will keep in the fridge for up to a month.


Notes/Results: I love pickles and pickled vegetables and I love gravy, so I supposed it only stands to reason that I would love Pickle Juice Gravy and I DO! I would eat it on a stick, or really just from the ladle as it really doesn't need anything else. The acidity it adds is perfect--it keeps the gravy from being heavy and one note, and the simple pickles with their black pepper and star anise notes are tasty too. (You'll see them on shrimp tacos later this week.) I used a mock chicken broth for my gravy and it worked fine--although I needed no extra salt, but extra black pepper was a definite must and I upped the amount of brine to 1/3 cup. A runny-yolked fried egg or poached eggs would be welcome on top, but I was perfectly content with my box-mix biscuits, slices of pickled sweet peppers, and plenty of the gravy. I will definitely be making this again.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Linking up Buttermilk Graffiti to May's Foodies Read. You can check out the May Foodies Read linkup, hosted by Heather at Based on a True Story, to see what everyone is reading this month.   

The deadline for this round of CTB is this Friday, May 31st and Debra be rounding up the entries on the Cook the Books site soon after. If you missed this round and like food, books, and foodie books, join us for June/July when we'll be reading Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton, hosted by Simona of briciole.