Thursday, August 21, 2014
From the kitchen of One Perfect Bite...It's hard for me to believe, but One Perfect Bite will be entering its 7th year of publication in September. You know how grateful I am for your company and continuing interest in the blog, and I owe you, and a handful of other folks, a more than measured thank you. One of the groups to whom I am especially indebted is a small company called The Foodie Blogroll. FBR is an ad network that gives member bloggers, currently 18,000 of them, increased exposure and the opportunity to earn revenue for the work they do. They are currently conducting an outreach campaign that will expand their membership and entice more advertisers into the FBR fold. If you are looking to grow your own audience, one or more of their initiatives may be of interest to you. If you would like to be featured on the FBR Widget which is viewed over 30 million times a month, details can be found here. You might also want to participate in their Monthly Blogger Appreciation Giveaway and information regarding that can be found here. If you are not yet a member but are interested in joining the network, it's as simple as visiting the Sign Up page which you can find here. I do hope you'll join us.
I had a young visitor today and he and his mother, who does not allow him to eat processed foods, were the inspiration for tonight's post. This is a recipe that will have limited appeal because it doesn't pack much bang for the buck, and the time it takes to prepare the nuggets may seem excessive to some. There is a lot of wait time associated with their assembly and while these are tender and delicious I do understand why many of you would prefer to take a pass. Permission granted, but you must promise to come back tomorrow.
Wednesday, August 20, 2014
From the kitchen of One Perfect Bite...I wish you all could experience an early summer morning in Eugene. When there is no haze, the sky is a brilliant azure and the temperature, which will rise as surely as the sun, still hovers in a range the rest of the country would find invigorating. It is perfect walking weather, and every Tuesday morning I begin the first of my 10,000 daily steps on a bike path that parallels the river. A local inn has found room for my writer's group to meet and we talk craft and chat over coffee as the river meanders by. We are occasionally interrupted by excited squeals coming from the water. The river is low at this time of year and local day camps bring young campers to ride the "rapids". There is a lot of white water, and while the kids don't know it, it would be difficult to drown in waters as shallow as these. They are having an adventure, and years from now, a handful of them will ride the rapids of the Snake and those few will remember with great fondness, their first experience with white water here on the Willamette in the center of Eugene. Summer seems to pack more memories than other times of year. There are, of course, visual triggers that churn memory, but mine are stirred by sound and smell as well as sight. I found this recipe for bread and butter pickles in Food and Wine magazine and it seemed so simple that I had to give it a try. The aroma of the brine used to pickle the zucchini took me back to the kitchens of my childhood where a mustard based chow-chow, we called it hot-dog relish, was made every summer in almost every kitchen on the block. Lest you think I am not too tightly wrapped, the Silver Fox came through the door sniffing. "Are you making chow-chow?" I wasn't but it sure smelled that way. Not everybody loves chow-chow, so it is reasonable to assume, that despite the ease with which they can be made, not everyone will enjoy these mustard based zucchini pickles. If, however, you like chow-chow or hot-dog relish, I think you'll enjoy snacking on these crisp puppies, and will find that they are quite good served alongside grilled sausage or burgers. They are easy and inexpensive to make, but do remember they will need to be chilled a full 24 hours before they are ready to eat. Once made, they will keep about a week in the refrigerator. I hope a few of you will give these pickles a try. They really are quite good. Here is how they are made.
Tuesday, August 19, 2014
Monday, August 18, 2014
From the kitchen of One Perfect Bite...Earlier this week we had a buttermilk sky. It had been years since I had seen one and it reminded me of a debate my parents had regarding the name of the curdled cloud formation that my mother, an easterner, insisted should be called a mackerel sky. I prefer to use its more lyrical name, so, for today anyway, we're going to call it a buttermilk sky. If you close your eyes quite tightly and have an active imagination, the myriad clouds might just resemble the curds that can be found in buttermilk. Buttermilk, by the way, gets its name from the way it is produced. It is the liquid that is left over from churning butter, so it is actually relatively low in fat and will curdle naturally, or be given an assist with the addition of a bacteria that will cause it to curdle. While I can never bring myself to drink it, I use a lot of buttermilk in my cooking and baking and there is almost always a quart of it in my refrigerator. I love the slightly tart flavor that it imparts to food and it makes for remarkably tender baked goods. I'm always on the lookout for new recipes that use it and when I found the one for this wonderful cake in Food and Wine magazine, I knew I had to give it a try. I was so pleased with the results that I wanted to share the recipe with you tonight. I do hope you'll give it a try and treat your family and friends to this delicious cake. Here is how it's made.