February 4, 2010

Brown sugar (Recipe: sweet and spicy tomato jam)

Updated from a 2007 post, with new photos, links, and a new printer-friendly recipe.

Tomato jam

We have an elementary school science teacher in the family, so there is no excuse for the ignorance I am about to confess to you.

A few months ago, Ted and I found a jar of hard-as-a-rock brown sugar on the pantry shelves. (This is not the embarrassing part. Well, okay, it is embarrassing, but not from a science point of view.)

How could we get that solid sugar out of the jar? Chip away at it with a knife? Dangerous. Melt it in the microwave? Hot sugar -- very dangerous.

And then I remembered that there was something which, when placed in a jar of hardened sugar, would restore the sugar's moisture and fluffiness.

Eureka! I put a slice of whole wheat bread into the jar, sealed the top, and left it overnight. In the morning, the bread was hard as a rock, but the brown sugar was light and fluffy, completely restored to health.

To me, this was a miracle. How did the moisture pass from the bread to the sugar? Would something else (an apple? a damp paper towel?) do just as well? I can't explain how or why, but I can tell you that the bread really works. (Science teachers and other readers, please help.)

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January 21, 2010

Smoked turkey or chicken sausage, a Pantry Special (Recipe: "chicks in blankets" with mustard dip)

Pantry Specials are great ingredients that find their way into my pantry from time to time, but not all the time. Easy Apps Week, Day Three. 

Chicks in blankets

A sausage is highly seasoned minced meat, stuffed into a casing, cooked or cured. A smoked turkey or chicken sausage, in addition to being all of the above, has the advantage of being lower in fat and calories than a traditional pork sausage, and because of that it's an occasional visitor in my pantry. Though sausages aren't exactly health food because they often have a high sodium and fat content, a single sausage can add a huge flavor punch to beans, pasta, stuffing or soup. When shopping for turkey or chicken sausages, read labels carefully or know your source, if pork-free is your goal; many non-pork sausages are stuffed into pork casings. Turkey or chicken sausages, cooked or uncooked, can be stored in the freezer for months. This is one Pantry Special that's available in your local supermarket.

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November 12, 2009

Harissa (Recipe: Moroccan carrot salad) {vegetarian, gluten-free}

An updated post from 2006, with a new recipe, photos and links.

Moroccan carrot salad.

The chile peppers on the can gave it away.

Before I even knew what harissa was, I knew it was hot.

Head-sweating, hair-tingling, tongue-numbing, nose-dripping hot.

And I love hot.

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September 29, 2009

Cider vinegar (Recipe: dried cranberry and pear chutney)

Cranberry chutney

Ten things I know about cider vinegar (you'll be glad to know them, too):

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August 13, 2009

White vinegar (Recipe: half-sour dill pickles) {vegan, gluten-free}

Half-sour dill pickles

If rice vinegar comes from rice, and red wine vinegar comes from red wine, and cider vinegar comes from apples, where does white vinegar come from?

Inquiring minds want to know.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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