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Sorotan Blogger: Makanan di dalam balang

Sorotan Blogger: Makanan di dalam balang

Minggu ini, kami dengan bangganya hadir Marisa McClellan di Sorotan Blogger, di mana kami menonjolkan ahli The Daily Meal's Rangkaian Kandungan Kulinari, kumpulan blogger terpilih yang menulis mengenai makanan dan minuman.

Marisa adalah suara di sebalik blog Makanan di dalam balang, yang dia mulakan pada tahun 2009 sebagai tempat untuk berkongsi minat dan pengetahuannya untuk pengetinan. Dari jem, jeli, kompot, dan curd hingga sirap, cuka, infus, sayur acar utuh, dan banyak lagi, McClellan merangkumi setiap kemungkinan resipi pengetinan yang anda mahukan. Blog tidak terbatas pada pengetinan, namun, dengan resipi untuk makanan panggang, salad, pasta, dan menu percutian juga ditampilkan di blog.

Selain menulis Makanan di Jars, McClellan juga telah menerbitkan tiga buku dan menawarkan kelas pengetinan biasa - bengkel kumpulan dan juga kelas swasta - di sekitar kawasan Philadelphia serta beberapa bahagian di New York, New Jersey, dan Maine.

Tulisan McClellan juga muncul di The Food Network, Saveur, Table Matters, dan Food 52. Dilahirkan di Los Angeles dan dibesarkan di Portland, Oregon, dia kini tinggal di Philadelphia bersama suaminya.

Makanan Harian: Apakah misi blog anda?

Marisa McClellan: Untuk berkongsi maklumat berguna mengenai topik pengetinan, masakan rumah, dan masakan DIY.

Bagaimana anda memulakan?

Saya memulakan Food in Jars lapan tahun yang lalu setelah menghabiskan beberapa tahun sebagai editor blog makanan lama AOL, Slashfood. Saya mahu terus terlibat dalam komuniti blog makanan dan memutuskan untuk memulakan laman web saya sendiri. Saya sudah biasa dan jadi topik blog saya alami.

Apakah falsafah memasak atau membakar anda?

Ini lebih merupakan falsafah dapur umum, dan saya tidak pernah menyesal kerana membuat sesuatu. Walaupun tidak berubah dengan sempurna, saya selalu gembira menghabiskan masa di dapur dan mencuba sesuatu.

Apakah beberapa makanan yang anda tidak boleh hidup tanpa?

Saya tidak boleh hidup tanpa epal, lemon, dan kacang.

Adakah terdapat makanan yang tidak tahan?

Saya bukan peminat kerang, dan saya harus mengelakkan udang kerana alahan. Di luar itu semuanya boleh diterima di dapur dan di pinggan saya.

Apakah jawatan paling membanggakan anda?

Saya cukup gembira dengan siaran ini Belajar Menjadi Fleksibel.

Adakah anda mempunyai kesalahan blog?

Saya rasa mustahil untuk blog selama saya tanpa membuat kesalahan atau sepuluh. Terdapat kesalahan ketik, catatan yang menimbulkan kemarahan pembaca, dan masalah lain. Saya berusaha untuk tidak memperbaiki kesalahan dan sebaliknya berusaha untuk terus maju.

Apa komen anda yang paling berkesan dari pembaca?

Saya selalu gembira apabila seseorang meluangkan masa untuk memberikan maklum balas yang berguna dan membina. Saya sangat bersyukur apabila orang menghubungi saya untuk memberitahu bahawa mereka mempelajari sesuatu dari laman web saya atau buku saya yang memberi kesan positif kepada kehidupan mereka. Itulah yang terbaik.

Apa yang anda suka dengar semasa di dapur?

Saya seorang pendengar podcast. Saya suka BBC Program Makanan.

Apa blog lain yang anda gemari?

Saya selalu teruja untuk melihat catatan blog baru di Alexandra's Kitchen, Eating From the Ground Up, dan blog Local Kitchen.

Apakah perkara terbaik dalam membuat blog?

Saya suka dengan segera blogging. Anda melakukan sesuatu, anda menuliskannya, anda membagikannya, dan kemudian maklum balas mula bergulir. Bagus juga apabila anda membuat kesilapan, senang diperbaiki.

Apakah perkara paling mencabar mengenai blogging?

Saya telah membuat blog dalam satu bentuk atau yang lain selama 12 tahun, jadi ini menjadi cabaran berterusan untuk memastikan segala sesuatu sentiasa segar dan menarik. Tetapi ia tetap merupakan pekerjaan terbaik yang pernah saya miliki, jadi saya tetap melakukannya.

Apa yang mungkin terkejut apabila pengikut anda yang paling setia mengetahui tentang anda?

Saya berkongsi banyak hidup saya dengan pembaca saya, jadi tidak banyak yang mengejutkan mereka. Saya membayangkan perkara yang paling mengejutkan mereka adalah hakikat bahawa saya mempunyai banyak perjuangan yang sama dengan mereka. Apabila anda menjalani sebahagian daripada hidup anda dalam talian untuk penggunaan orang lain, anda menonjolkan perkara-perkara baik dan mengurangkan sedikit kekacauan. Hanya kerana anda tidak melihatnya di bingkai, tidak bermaksud kekacauan tidak ada di sana.

Ada perkara lain yang ingin anda kongsikan?

Saya berterima kasih kepada pembaca saya dan atas peluang yang mereka berikan untuk saya kongsi dan galakkan!

Apakah lima catatan kegemaran anda sepanjang masa?

Etika Tong Pengetinan

Jam Berry Percutian untuk Pemberian Hadiah

Cara Membuat Labu Yang Hebat

Cherry Kompot

Baru menggunakan Canning? Mulakan Di Sini: Pengetinan Mandi Air Mendidih


Catatan Tetamu: Tomato Hijau Acar

Sejak Januari, Olivia telah membantu menjadikan Makanan di Jars menjadi lebih baik. Keluarganya mempunyai tradisi memetik tomato hijau dan oleh itu kami menakutkan beberapa tomato di luar musim (terima kasih Fair Food Farmstand!) Dan membuat banyak. Sekiranya anda tidak dapat menggunakan tomato hijau sekarang, ingatlah yang ini untuk akhir musim panas. Dimakan dengan sepotong roti Itali, acar ini benar-benar bahagia. & # 8211 Marisa

Saya tahu sedikit tentang pengetinan. Saya memang suka balang yang banyak — balang tukang batu tersebar di bilik saya untuk memegang gelas laut, bunga, dan pensil, atau hanya untuk digunakan sebagai gelas untuk diminum - tetapi saya tidak sering menggunakan balang untuk tujuan yang dimaksudkan .

Ketika mula-mula berlatih untuk Marisa, saya merasa sangat kecewa dengan jumlah balang di apartmennya, semua bentuk dan saiz dan isian yang indah, dan saya mula ingin mendapatkan sesuatu. Saya dengan cepat menjadi nostalgia untuk satu makanan yang pernah saya buat: tomato hijau.

Saya telah membesar dengan makanan yang baik sepanjang hidup saya. Sebaik sahaja saya sampai di kuliah, saya menyedari bahawa saya telah dimanjakan dengan chowder jagung buatan sendiri dan minestrones, potongan ayam roti panko dan sayur-sayuran panggang oven, roti dan antipastos, dan, tentu saja, sos klasik dan bakso hampir setiap hari Ahad malam.

Ibu saya juga membuat kek crouton dan ais krim sendiri ketika dia "merasa bercita-cita tinggi." Sebenarnya, banyak rakan saya mengatakan bahawa mereka tidak pernah makan makanan yang buruk di rumah saya. Secara keseluruhan, ibu saya membesarkan saya dengan lelangit yang sedikit pemilih, tetapi mahir. Saya telah menjadi vegan selama lebih dari setahun sekarang, suatu keputusan yang saya ambil dengan memerhatikan saudara dan rakan sebilik saya - kedua-duanya vegan - dan melakukan sedikit kajian mengenai manfaat kesihatan.

Walaupun ada had yang diyakini oleh kebanyakan orang, diet vegan, saya rasa selera dan minat saya terhadap makanan hanya meningkat sejak saya mula meneroka hidangan baru dan menghidupkan semula kegemaran lama: Saya belajar bekerja dengan tempe untuk membuat burger, tuna tiruan salad, dan beberapa tumis hebat yang saya buat versi vegan chowder jagung ibu saya, panko chick'n, dan mac dan keju panggang. Saya juga membuat pizza vegan, lengkap dengan pesto tanpa rasa, jantung artichoke, zaitun, lada, dan tomato yang dihiris.

Sebilangan besar perkara ini tidak akan saya cuba dua tahun yang lalu, tetapi menjadi vegan telah mengajar saya untuk mengatakan "ya" kepada pengalaman baru dan melihat makan sebagai pengembaraan, dan yang bermanfaat untuk itu.

Tomato hijau adalah tradisi dalam keluarga saya. Semuanya bermula dengan Noni, nenek saya di sebelah ayah saya yang berhijrah dari Pescara, Itali ke A.S. (tinggal di pelbagai bahagian di Connecticut semasa hayatnya) ketika ayah saya baru berusia lima tahun. Saya teringat dia menonton pertunjukan permainan cheesy, terutama dengan "Bobby Bark yang tampan, & # 8221 bermain bingo dan blackjack untuk pertukaran ganti, dan bekerja di dapur & selama dia boleh melakukannya sambil duduk.

Walaupun sesi mengawetkan tomatnya sebelum waktu saya, saya dapat dengan jelas mengingati hari-hari bekerja di dapur bersama Noni, menggulung tiga helai bebola daging dan mendengarnya menyanyi dengan manis dalam bahasa Itali dan Inggeris yang hancur. Dia meninggal ketika saya berada di kelas lima, jadi saya rindu memasaknya, tetapi keluarga saya mahir dengan "Cerita Noni, & # 8221 yang menjadikannya agak terkenal di kalangan rakan-rakan kami.

Makanan adalah cara untuk dia tetap dekat dengan budayanya. Dia membantu menguruskan sebuah restoran ketika pertama kali datang ke Amerika dan semua makanannya, baik di tempat kerja dan di rumah bersama lima anaknya, menggunakan kaedah yang dia pelajari ketika tumbuh di sebuah ladang dan memasukkan rasa khas Itali dan Mediterranean. Satu-satunya pengecualian adalah ketika dia akan menikmati makanan penghantaran Cina yang pedas dan tidak asli pada tahun-tahun kemudian.

Setiap bulan September, Noni, dengan bantuan ibu saudara dan ibu saya, akan mengumpulkan semua tomato hijau dari kebun musim panas dan boleh mengambil belasan balang acar. Mereka melakukan ini setelah memasukkan lebih dari tiga ratus balang sos tomato masak, cukup untuk keluarga sepanjang tahun. Noni akan meminta cucu-cucu untuk menolong, masing-masing meletakkan sebatang selasih di dalam balang dan membariskannya di atas meja.

Krew pengetinan akan bermula dengan memotong tomato dan membiarkannya duduk di dalam mangkuk, ditutup dengan garam, selama beberapa hari. Ketika tiba masanya untuk membilas tomato sebelum mencucinya, Noni biasa memasukkannya ke dalam sarung bantal yang bersih dan ke dalam mesin basuh semasa membilas.

Ibu bapa saya mengatakan bahawa dia akan bersandar pada mesin basuh ketika memintanya supaya tidak melompat dari lantai. Proses ini TIDAK dianjurkan, jelas dia telah mematahkan beberapa mesin yang melakukan ini, sangat mengecewakan Nono saya, yang dengan marahnya harus membuat perjalanan ke & # 8220Sees-a-Robuk, & # 8221 atau Sears and Roebuck, untuk membeli mesin basuh baru.

Saya tidak cukup berani untuk mencuba tomato hijau sehingga usia remaja, bertahun-tahun selepas Noni saya meninggal dunia. Saya tidak pernah terlalu besar pada tomato dalam gaya dan bentuk apa pun, tetapi setelah saya mencubanya, saya dijual. Rasa selera saya disetrum dan dicerahkan oleh rasa sejuk, acar dan kepingan tomato.

Semasa saya di sekolah menengah, saya mula memasukkan tomato ini untuk digunakan di bakul hadiah percutian, biasanya dipasangkan dengan anggur yang baik (yang dipilih oleh ibu saya) dan ciabatta atau baguette (kerana pada pendapat saya, roti hebat membuat makanan). Acarnya menjadi pertengahan musim panas, tetapi juga menjadi sorotan pada piknik musim panas, balang bola yang cepat dikosongkan di bawah sinar matahari.

Saya dan ibu sejak itu mengemas kini resipi, menambahkan zaitun dan terung pada yang asli, yang dengan tegas meminta tomato, bawang putih, bawang, saderi, dan kadang-kadang lada merah (makcik saya kadang-kadang menggunakan lada hijau, tetapi lada merah menambah percikan yang bagus warna ke balang). Kami terpaksa menyesuaikan diri tanpa menghiraukan, kerana Noni saya tidak pernah mengukur apa-apa dengan betul - menggunakan cawan kopi, sudu, atau "cubit" yang selalu membebankan untuk menjelaskan resepnya kepada cucu-cucunya, yang berusaha keras untuk mengetahui ukuran konvensional.

Walaupun kita telah menipu membuat tomato ini pada masa lalu, menggunakan tomato kalengan untuk menyusun resipi kita, saya sudah gatal untuk mencuba pengetinan segar ini, serta menyempurnakan teknik saya supaya minyak tidak keluar dari penutup dan merosakkan bakul hadiah saya. Untuk mengekalkan rasa dan tekstur acar ini, dan kerana cuka balsamic kurang berasid daripada yang lain, lebih baik menyimpannya di dalam peti sejuk.

Saya sangat gembira dapat berkongsi sedikit keluarga saya dengan anda semua dan juga dapat menyertai keluarga ini. Resipi dan arahan selepas lompat, nikmati!


Catatan Tetamu: Tomato Hijau Acar

Sejak Januari, Olivia telah membantu menjadikan Makanan di Jars menjadi lebih baik. Keluarganya mempunyai tradisi memetik tomat hijau dan oleh itu kami menakutkan beberapa tomato luar musim (terima kasih Fair Food Farmstand!) Dan membuat banyak. Sekiranya anda tidak dapat menggunakan tomato hijau sekarang, ingatlah yang ini untuk akhir musim panas. Dimakan dengan sepotong roti Itali, acar ini benar-benar bahagia. & # 8211 Marisa

Saya tahu sedikit tentang pengetinan. Saya memang suka balang yang banyak — balang tukang batu tersebar di bilik saya untuk menyimpan gelas laut, bunga, dan pensil, atau hanya untuk digunakan sebagai gelas untuk diminum - tetapi saya tidak sering menggunakan balang untuk tujuan yang dimaksudkan .

Ketika mula-mula berlatih untuk Marisa, saya merasa sangat kecewa dengan jumlah balang di apartmennya, semua bentuk dan saiz dan isian yang indah, dan saya mula ingin mendapatkan sesuatu. Saya dengan cepat menjadi nostalgia untuk satu makanan yang pernah saya buat: tomato hijau.

Saya telah membesar dengan makanan yang baik sepanjang hidup saya. Sebaik sahaja saya sampai di kuliah, saya menyedari bahawa saya telah dimanjakan dengan chowder jagung buatan sendiri dan minestrones, potongan ayam roti panko dan sayur-sayuran panggang oven, roti dan antipastos, dan, tentu saja, sos klasik dan bakso hampir setiap hari Ahad malam.

Ibu saya juga membuat kek crouton dan ais krim sendiri ketika dia "merasa bercita-cita tinggi." Sebenarnya, banyak rakan saya mengatakan bahawa mereka tidak pernah makan makanan yang buruk di rumah saya. Secara keseluruhan, ibu saya membesarkan saya dengan lelangit yang sedikit pemilih, tetapi mahir. Saya telah menjadi vegan selama lebih dari setahun sekarang, suatu keputusan yang saya ambil dengan memerhatikan saudara dan rakan sebilik saya - kedua-duanya vegan - dan melakukan sedikit kajian mengenai manfaat kesihatan.

Walaupun ada had yang diandaikan oleh kebanyakan orang, diet vegan saya rasa, rasa dan minat saya terhadap makanan hanya bertambah sejak saya mula meneroka hidangan baru dan menghidupkan semula kegemaran lama: Saya belajar bekerja dengan tempe untuk membuat burger, tuna tiruan salad, dan beberapa tumis hebat yang saya buat versi vegan chowder jagung ibu saya, panko chick'n, dan mac dan keju panggang. Saya juga membuat pizza vegan, lengkap dengan pesto tanpa rasa, jantung artichoke, zaitun, lada, dan tomato yang dihiris.

Sebilangan besar perkara ini tidak akan saya cuba dua tahun yang lalu, tetapi menjadi vegan telah mengajar saya untuk mengatakan "ya" kepada pengalaman baru dan melihat makan sebagai pengembaraan, dan yang bermanfaat untuk itu.

Tomato hijau adalah tradisi dalam keluarga saya. Semuanya bermula dengan Noni, nenek saya di sebelah ayah saya yang berhijrah dari Pescara, Itali ke A.S. (tinggal di pelbagai bahagian di Connecticut semasa hayatnya) ketika ayah saya baru berusia lima tahun. Saya teringat dia menonton pertunjukan permainan cheesy, terutama dengan "Bobby Bark yang tampan, & # 8221 bermain bingo dan blackjack untuk pertukaran ganti, dan bekerja di dapur & selama dia boleh melakukannya sambil duduk.

Walaupun sesi mengawetkan tomatnya sebelum waktu saya, saya dapat dengan jelas mengingati hari-hari bekerja di dapur bersama Noni, menggulung tiga helai bebola daging dan mendengarnya menyanyi dengan manis dalam bahasa Itali dan Inggeris yang hancur. Dia meninggal ketika saya berada di kelas lima, jadi saya rindu memasaknya, tetapi keluarga saya mahir dengan "Cerita Noni, & # 8221 yang menjadikannya agak terkenal di kalangan rakan-rakan kami.

Makanan adalah cara untuk dia tetap dekat dengan budayanya. Dia membantu menguruskan sebuah restoran ketika pertama kali datang ke Amerika dan semua makanannya, baik di tempat kerja dan di rumah bersama lima anaknya, menggunakan kaedah yang dia pelajari ketika tumbuh di sebuah ladang dan memasukkan rasa khas Itali dan Mediterranean. Satu-satunya pengecualian adalah ketika dia akan menikmati makanan penghantaran Cina yang pedas dan tidak asli pada tahun-tahun kemudian.

Setiap bulan September, Noni, dengan bantuan ibu saudara dan ibu saya, akan mengumpulkan semua tomato hijau dari kebun musim panas dan boleh mengambil belasan balang acar. Mereka melakukan ini setelah memasukkan lebih dari tiga ratus balang sos tomato masak, cukup untuk keluarga sepanjang tahun. Noni akan meminta cucu-cucu untuk menolong, masing-masing meletakkan sebatang selasih di dalam balang dan membariskannya di atas meja.

Krew pengetinan akan bermula dengan memotong tomato dan membiarkannya duduk di dalam mangkuk, ditutup dengan garam, selama beberapa hari. Ketika tiba masanya untuk membilas tomato sebelum mencucinya, Noni biasa memasukkannya ke dalam sarung bantal bersih dan ke dalam mesin basuh pada kitaran bilas dan putar.

Ibu bapa saya mengatakan bahawa dia akan bersandar pada mesin basuh ketika memintanya supaya tidak melompat dari lantai. Proses ini TIDAK dianjurkan, jelas dia telah mematahkan beberapa mesin yang melakukan ini, sangat mengecewakan Nono saya, yang dengan marahnya harus membuat perjalanan ke & # 8220Sees-a-Robuk, & # 8221 atau Sears and Roebuck, untuk membeli mesin basuh baru.

Saya tidak cukup berani untuk mencuba tomato hijau sehingga usia remaja, bertahun-tahun selepas Noni saya meninggal dunia. Saya tidak pernah terlalu besar pada tomato dalam gaya dan bentuk apa pun, tetapi setelah saya mencubanya, saya dijual. Rasa selera saya disetrum dan dicerahkan oleh rasa sejuk, acar dan serai tomat.

Semasa saya di sekolah menengah, saya mula memasukkan tomato ini untuk digunakan di bakul hadiah percutian, biasanya dipasangkan dengan anggur yang baik (yang dipilih oleh ibu saya) dan ciabatta atau baguette (kerana pada pendapat saya, roti yang hebat membuat makanan). Acarnya menjadi pertengahan musim panas, tetapi juga menjadi sorotan pada piknik musim panas, balang bola yang cepat dikosongkan di bawah sinar matahari.

Saya dan ibu sejak itu mengemas kini resipi, menambahkan zaitun dan terung pada yang asli, yang dengan tegas meminta tomato, bawang putih, bawang, saderi, dan kadang-kadang lada merah (makcik saya kadang-kadang menggunakan lada hijau, tetapi lada merah menambah percikan yang bagus warna ke balang). Kami terpaksa menyesuaikan diri tanpa menghiraukan, kerana Noni saya tidak pernah mengukur apa-apa dengan betul - menggunakan cawan kopi, sudu, atau "cubit" yang selalu membebankan untuk menjelaskan resepnya kepada cucu-cucunya, yang berusaha keras untuk mengetahui ukuran konvensional.

Walaupun pada masa lalu kita telah menipu membuat tomato ini, dengan menggunakan tomato kalengan untuk menyusun resipi kita, saya telah gatal untuk mencuba pengetinan segar ini, dan juga menyempurnakan teknik saya supaya minyak tidak keluar dari penutup dan merosakkan bakul hadiah saya. Untuk mengekalkan rasa dan tekstur acar ini, dan kerana cuka balsamic kurang berasid daripada yang lain, lebih baik menyimpannya di dalam peti sejuk.

Saya sangat gembira dapat berkongsi sedikit keluarga saya dengan anda semua dan juga dapat menyertai keluarga ini. Resipi dan arahan selepas lompat, nikmati!


Catatan Tetamu: Tomato Hijau Acar

Sejak Januari, Olivia telah membantu menjadikan Makanan di Jars menjadi lebih baik. Keluarganya mempunyai tradisi memetik tomat hijau dan oleh itu kami menakutkan beberapa tomato luar musim (terima kasih Fair Food Farmstand!) Dan membuat banyak. Sekiranya anda tidak dapat menggunakan tomato hijau sekarang, ingatlah yang ini untuk akhir musim panas. Dimakan dengan sepotong roti Itali, acar ini benar-benar bahagia. & # 8211 Marisa

Saya tahu sedikit tentang pengetinan. Saya memang suka balang yang banyak — balang tukang batu tersebar di bilik saya untuk menyimpan gelas laut, bunga, dan pensil, atau hanya untuk digunakan sebagai gelas untuk diminum - tetapi saya tidak sering menggunakan balang untuk tujuan yang dimaksudkan .

Ketika mula-mula berlatih untuk Marisa, saya merasa sangat kecewa dengan jumlah balang di apartmennya, semua bentuk dan saiz dan isian yang indah, dan saya mula ingin mendapatkan sesuatu. Saya dengan cepat menjadi nostalgia untuk satu makanan yang pernah saya buat: tomato hijau.

Saya telah membesar dengan makanan yang baik sepanjang hidup saya. Sebaik sahaja saya sampai di kuliah, saya menyedari bahawa saya telah dimanjakan dengan chowder jagung buatan sendiri dan minestrones, potongan ayam roti panko dan sayur-sayuran panggang oven, roti dan antipastos, dan, tentu saja, sos klasik dan bakso hampir setiap hari Ahad malam.

Ibu saya juga membuat kek crouton dan ais krim sendiri ketika dia "merasa bercita-cita tinggi." Sebenarnya, banyak rakan saya mengatakan bahawa mereka tidak pernah makan makanan yang buruk di rumah saya. Secara keseluruhan, ibu saya membesarkan saya dengan lelangit yang sedikit pemilih, tetapi mahir. Saya telah menjadi vegan selama lebih dari setahun sekarang, suatu keputusan yang saya ambil dengan memerhatikan saudara dan rakan sebilik saya - kedua-duanya vegan - dan melakukan sedikit kajian mengenai manfaat kesihatan.

Walaupun ada had yang diandaikan oleh kebanyakan orang, diet vegan saya rasa, rasa dan minat saya terhadap makanan hanya bertambah sejak saya mula meneroka hidangan baru dan menghidupkan semula kegemaran lama: Saya belajar bekerja dengan tempe untuk membuat burger, tuna tiruan salad, dan beberapa tumis hebat yang saya buat versi vegan chowder jagung ibu saya, panko chick'n, dan mac dan keju panggang. Saya juga membuat pizza vegan, lengkap dengan pesto tanpa rasa, jantung artichoke, zaitun, lada, dan tomato yang dihiris.

Sebilangan besar perkara ini tidak akan saya cuba dua tahun yang lalu, tetapi menjadi vegan telah mengajar saya untuk mengatakan "ya" kepada pengalaman baru dan melihat makan sebagai pengembaraan, dan yang bermanfaat untuk itu.

Tomato hijau adalah tradisi dalam keluarga saya. Semuanya bermula dengan Noni, nenek saya di sebelah ayah saya yang berhijrah dari Pescara, Itali ke A.S. (tinggal di pelbagai bahagian di Connecticut semasa hayatnya) ketika ayah saya baru berusia lima tahun. Saya teringat dia menonton pertunjukan permainan cheesy, terutama dengan "Bobby Bark yang tampan, & # 8221 bermain bingo dan blackjack untuk pertukaran ganti, dan bekerja di dapur & selama dia boleh melakukannya sambil duduk.

Walaupun sesi mengawetkan tomatnya sebelum waktu saya, saya dapat dengan jelas mengingati hari-hari bekerja di dapur bersama Noni, menggulung tiga helai bebola daging dan mendengarnya menyanyi dengan manis dalam bahasa Itali dan Inggeris yang hancur. Dia meninggal ketika saya berada di kelas lima, jadi saya rindu memasaknya, tetapi keluarga saya mahir dengan "Cerita Noni, & # 8221 yang menjadikannya agak terkenal di kalangan rakan-rakan kami.

Makanan adalah cara untuk dia tetap dekat dengan budayanya. Dia membantu menguruskan sebuah restoran ketika pertama kali datang ke Amerika dan semua makanannya, baik di tempat kerja dan di rumah bersama lima anaknya, menggunakan kaedah yang dia pelajari ketika tumbuh di sebuah ladang dan memasukkan rasa khas Itali dan Mediterranean. Satu-satunya pengecualian adalah ketika dia akan menikmati makanan penghantaran Cina yang pedas dan tidak asli pada tahun-tahun kemudian.

Setiap bulan September, Noni, dengan bantuan ibu saudara dan ibu saya, akan mengumpulkan semua tomato hijau dari kebun musim panas dan boleh mengambil belasan balang acar. Mereka melakukan ini setelah memasukkan lebih dari tiga ratus balang sos tomato masak, cukup untuk keluarga sepanjang tahun. Noni akan meminta cucu-cucu untuk menolong, masing-masing meletakkan sebatang selasih di dalam balang dan membariskannya di atas meja.

Krew pengetinan akan bermula dengan memotong tomato dan membiarkannya duduk di dalam mangkuk, ditutup dengan garam, selama beberapa hari. Ketika tiba masanya untuk membilas tomato sebelum mencucinya, Noni biasa memasukkannya ke dalam sarung bantal yang bersih dan ke dalam mesin basuh semasa membilas.

Ibu bapa saya mengatakan bahawa dia akan bersandar pada mesin basuh ketika memintanya supaya tidak melompat dari lantai. Proses ini TIDAK dianjurkan, jelas dia telah mematahkan beberapa mesin yang melakukan ini, sangat mengecewakan Nono saya, yang dengan marahnya harus membuat perjalanan ke & # 8220Sees-a-Robuk, & # 8221 atau Sears and Roebuck, untuk membeli mesin basuh baru.

Saya tidak cukup berani untuk mencuba tomato hijau sehingga usia remaja, bertahun-tahun selepas Noni saya meninggal dunia. Saya tidak pernah terlalu besar pada tomato dalam gaya dan bentuk apa pun, tetapi setelah saya mencubanya, saya dijual. Rasa selera saya disetrum dan dicerahkan oleh rasa sejuk, acar dan kepingan tomato.

Semasa saya di sekolah menengah, saya mula memasukkan tomato ini untuk digunakan di bakul hadiah percutian, biasanya dipasangkan dengan anggur yang baik (yang dipilih oleh ibu saya) dan ciabatta atau baguette (kerana pada pendapat saya, roti hebat membuat makanan). Acarnya menjadi pertengahan musim panas, tetapi juga menjadi sorotan pada piknik musim panas, balang bola yang cepat dikosongkan di bawah sinar matahari.

Saya dan ibu sejak itu mengemas kini resipi, menambahkan zaitun dan terung pada yang asli, yang dengan tegas meminta tomato, bawang putih, bawang, saderi, dan kadang-kadang lada merah (makcik saya kadang-kadang menggunakan lada hijau, tetapi lada merah menambah percikan yang bagus warna ke balang). Kami terpaksa menyesuaikan diri tanpa menghiraukan, kerana Noni saya tidak pernah mengukur apa-apa dengan betul - menggunakan cawan kopi, sudu, atau "cubit" yang selalu membebankan untuk menjelaskan resepnya kepada cucu-cucunya, yang berusaha keras untuk mengetahui ukuran konvensional.

Walaupun pada masa lalu kita telah menipu membuat tomato ini, dengan menggunakan tomato kalengan untuk menyusun resipi kita, saya telah gatal untuk mencuba pengetinan segar ini, dan juga menyempurnakan teknik saya supaya minyak tidak keluar dari penutup dan merosakkan bakul hadiah saya. Untuk mengekalkan rasa dan tekstur acar ini, dan kerana cuka balsamic kurang berasid daripada yang lain, lebih baik menyimpannya di dalam peti sejuk.

Saya sangat gembira dapat berkongsi sedikit keluarga saya dengan anda semua dan juga dapat menyertai keluarga ini. Resipi dan arahan selepas lompat, nikmati!


Catatan Tetamu: Tomato Hijau Acar

Sejak Januari, Olivia telah membantu menjadikan Makanan di Jars menjadi lebih baik. Keluarganya mempunyai tradisi memetik tomat hijau dan oleh itu kami menakutkan beberapa tomato luar musim (terima kasih Fair Food Farmstand!) Dan membuat banyak. Sekiranya anda tidak dapat menggunakan tomato hijau sekarang, ingatlah yang ini untuk akhir musim panas. Dimakan dengan sepotong roti Itali, acar ini benar-benar bahagia. & # 8211 Marisa

Saya tahu sedikit tentang pengetinan. Saya memang suka balang yang banyak — balang tukang batu tersebar di bilik saya untuk menyimpan gelas laut, bunga, dan pensil, atau hanya untuk digunakan sebagai gelas untuk diminum - tetapi saya tidak sering menggunakan balang untuk tujuan yang dimaksudkan .

Ketika mula-mula berlatih untuk Marisa, saya merasa sangat kecewa dengan jumlah balang di apartmennya, semua bentuk dan saiz dan isian yang indah, dan saya mula ingin mendapatkan sesuatu. Saya dengan cepat menjadi nostalgia untuk satu makanan yang pernah saya buat: tomato hijau.

Saya telah membesar dengan makanan yang baik sepanjang hidup saya. Sebaik sahaja saya berjaya ke kuliah, saya menyedari bahawa saya telah dimanjakan dengan chowder jagung buatan sendiri dan minestrones, potongan ayam roti panko dan sayur-sayuran panggang oven, roti dan antipastos, dan, tentu saja, sos klasik dan bakso hampir setiap hari Ahad malam.

Ibu saya juga membuat kek crouton dan ais krimnya sendiri ketika dia "bercita-cita tinggi." Sebenarnya, banyak rakan saya mengatakan bahawa mereka tidak pernah makan makanan yang buruk di rumah saya. Secara keseluruhan, ibu saya membesarkan saya dengan lelangit yang sedikit pemilih, tetapi mahir. Saya telah menjadi vegan selama lebih dari satu tahun sekarang, sebuah keputusan yang saya ambil dengan memerhatikan saudara dan rakan sebilik saya - kedua-duanya vegan - dan melakukan sedikit kajian mengenai manfaat kesihatan.

Walaupun ada had yang diyakini oleh kebanyakan orang, diet vegan, saya rasa selera dan minat saya terhadap makanan hanya meningkat sejak saya mula meneroka hidangan baru dan menghidupkan semula kegemaran lama: Saya belajar bekerja dengan tempe untuk membuat burger, tuna tiruan salad, dan beberapa tumis hebat yang saya buat versi vegan chowder jagung ibu saya, panko chick'n, dan mac dan keju panggang. Saya juga membuat pizza vegan, lengkap dengan pesto tanpa rasa, jantung artichoke, zaitun, lada, dan tomato yang dihiris.

Sebilangan besar perkara ini tidak akan saya cuba dua tahun yang lalu, tetapi menjadi vegan telah mengajar saya untuk mengatakan "ya" kepada pengalaman baru dan melihat makan sebagai pengembaraan, dan yang bermanfaat untuk itu.

Tomato hijau adalah tradisi dalam keluarga saya. Semuanya bermula dengan Noni, nenek saya di sebelah ayah saya yang berhijrah dari Pescara, Itali ke A.S. (tinggal di pelbagai bahagian di Connecticut semasa hayatnya) ketika ayah saya baru berusia lima tahun. Saya teringat dia menonton pertunjukan permainan cheesy, terutama dengan "Bobby Bark yang tampan, & # 8221 bermain bingo dan blackjack untuk pertukaran ganti, dan bekerja di dapur & selama dia boleh melakukannya sambil duduk.

Walaupun sesi mengawetkan tomatnya sebelum waktu saya, saya dapat dengan jelas mengingati hari-hari bekerja di dapur bersama Noni, menggulung tiga helai bebola daging dan mendengarnya menyanyi dengan manis dalam bahasa Itali dan bahasa Inggeris yang rosak. Dia meninggal ketika saya berada di kelas lima, jadi saya rindu memasaknya, tetapi keluarga saya mahir dengan "Cerita Noni, & # 8221 yang menjadikannya agak terkenal di kalangan rakan-rakan kami.

Makanan adalah cara untuk dia tetap dekat dengan budayanya. Dia membantu menguruskan sebuah restoran ketika pertama kali datang ke Amerika dan semua makanannya, baik di tempat kerja dan di rumah bersama lima anaknya, menggunakan kaedah yang dia pelajari ketika tumbuh di sebuah ladang dan memasukkan rasa khas Itali dan Mediterranean. Satu-satunya pengecualian adalah ketika dia akan menikmati makanan penghantaran Cina yang pedas dan tidak asli pada tahun-tahun kemudian.

Setiap bulan September, Noni, dengan bantuan ibu saudara dan ibu saya, akan mengumpulkan semua tomato hijau dari kebun musim panas dan boleh mengambil belasan balang acar. Mereka melakukan ini setelah memasukkan lebih dari tiga ratus balang sos tomato masak, cukup untuk keluarga sepanjang tahun. Noni akan meminta cucu-cucu untuk menolong, masing-masing meletakkan sebatang selasih di dalam balang dan membariskannya di atas meja.

Krew pengetinan akan bermula dengan memotong tomato dan membiarkannya duduk di dalam mangkuk, ditutup dengan garam, selama beberapa hari. Ketika tiba masanya untuk membilas tomato sebelum mencucinya, Noni biasa memasukkannya ke dalam sarung bantal yang bersih dan ke dalam mesin basuh semasa membilas.

Ibu bapa saya mengatakan bahawa dia akan bersandar pada mesin basuh ketika memintanya supaya tidak melompat dari lantai. Proses ini TIDAK dianjurkan, jelas dia telah mematahkan beberapa mesin yang melakukan ini, sangat mengecewakan Nono saya, yang dengan marahnya harus membuat perjalanan ke & # 8220Sees-a-Robuk, & # 8221 atau Sears and Roebuck, untuk membeli mesin basuh baru.

Saya tidak cukup berani untuk mencuba tomato hijau sehingga usia remaja, bertahun-tahun selepas Noni saya meninggal dunia. Saya tidak pernah terlalu besar pada tomato dalam gaya dan bentuk apa pun, tetapi setelah saya mencubanya, saya dijual. Selera saya disetrum dan dicerahkan oleh rasa sejuk, acar dan kepingan tomato.

Semasa saya di sekolah menengah, saya mula memasukkan tomato ini untuk digunakan di bakul hadiah percutian, biasanya dipasangkan dengan anggur yang baik (yang dipilih oleh ibu saya) dan ciabatta atau baguette (kerana pada pendapat saya, roti hebat membuat makanan). Acarnya menjadi pertengahan musim panas, tetapi juga menjadi sorotan pada piknik musim panas, balang bola yang cepat dikosongkan di bawah sinar matahari.

Saya dan ibu sejak itu mengemas kini resipi, menambahkan zaitun dan terung ke aslinya, yang dengan tegas meminta tomato, bawang putih, bawang, saderi, dan kadang-kadang lada merah (makcik saya kadang-kadang menggunakan lada hijau, tetapi lada merah menambah percikan yang bagus warna ke balang). Kami terpaksa menyesuaikan diri tanpa menghiraukan, kerana Noni saya tidak pernah mengukur apa-apa dengan betul - menggunakan cawan kopi, sudu, atau "cubit" yang selalu membebankan untuk menjelaskan resepnya kepada cucu-cucunya, yang berusaha keras untuk mengetahui ukuran konvensional.

Walaupun pada masa lalu kita telah menipu membuat tomato ini, menggunakan tomato kalengan untuk menyusun resipi kita, saya telah gatal untuk mencuba pengetinan segar ini, dan juga menyempurnakan teknik saya supaya minyak tidak keluar dari penutup dan merosakkan bakul hadiah saya. Untuk mengekalkan rasa dan tekstur acar ini, dan kerana cuka balsamic kurang berasid daripada yang lain, lebih baik menyimpannya di dalam peti sejuk.

I’m thrilled to share a bit of my family with all of you and to get to join the can-fam as well. Recipe and instructions after the jump, enjoy!


Guest Post: Pickled Green Tomatoes

Since January, Olivia has been helping make Food in Jars even better. Her family has a tradition of pickling green tomatoes and so we scared up some out-of-season tomatoes (thanks Fair Food Farmstand!) and made a batch. If you can’t get your hands on green tomatoes right now, remember this one for late summer. Eaten on a slice of Italian bread, these pickles are downright blissful. – Marisa

I know very little about canning. I do have copious jar love—mason jars are scattered about my room to hold sea glass, flowers, and pencils, or simply to be put to use as glasses to drink out of — but I don’t often use jars for their intended purpose.

When I first started interning for Marisa, I was overcome by the sheer amount of jars in her apartment, all the lovely shapes and sizes and fillings, and I began to long to can something. I quickly became nostalgic for the one food I’ve ever canned: green tomatoes.

I’ve grown up around good food all my life. Once I made it to college, I realized that I had been spoiled with homemade corn chowder and minestrones, panko-breaded chicken cutlets and oven-roasted vegetables, stuffed breads and antipastos, and, of course, the classic sauce and meatballs nearly every Sunday night.

My mom even makes her own croutons and ice cream cake when she is “feeling ambitious.” In fact, many of my friends have said that they’ve never had a bad meal at my house. Overall, my mother raised me with a slightly picky, but well-versed palate. I’ve been vegan for just over a year now, a decision I came to by observing my brother and roommate—both vegans—and doing a little research on the health benefits.

Despite the limits most people think a vegan diet imposes, I feel my tastes and love of food has only grown since I’ve begun to explore new dishes and revitalize old favorites: I’ve learned to work with tempeh to create burgers, mock tuna salad, and some great stir-frys I’ve made vegan versions of my mom’s corn chowder, panko chick’n, and baked mac and cheese I also make a mean vegan pizza, complete with cheeseless pesto, artichoke hearts, olives, peppers, and sliced tomatoes.

Many of these things I wouldn’t have tried two years ago, but being vegan has taught me to say “yes” to new experiences and view eating as an adventure, and a rewarding one at that.

Green tomatoes are a tradition in my family. It all begins with my Noni, my grandmother on my father’s side who emigrated from Pescara, Italy to the U.S. (living in various parts of Connecticut during her lifetime) when my father was just five years old. I fondly remember her watching cheesy game shows, especially with the “handsome Bobby Bark,” playing bingo and blackjack for spare change, and working in the kitchen–as long as she could do so sitting down.

Though her tomato-preserving sessions were before my time, I can clearly recall the days of working in the kitchen with Noni, rolling three baking sheets of meatballs and listening to her sing sweetly in both Italian and broken English. She passed away when I was in fifth grade, so I missed her cooking prime, but my family is well-versed with “Noni Stories,” which has made her somewhat of a celebrity among our friends.

Food was a way for her to remain close to her culture. She helped run a restaurant when she first came to the States and all her meals, both at work and at home with her five children, employed methods she learned growing up on a farm and incorporated characteristically Italian and Mediterranean flavors. The only exception was when she would indulge in spicy, un-authentic, Chinese delivery food in her later years.

Every September, Noni, with help from my aunts and my mother, would gather up all the green tomatoes from the summer garden and can a dozen jars of pickles. They did this after putting up more than three hundred jars of ripe tomato sauce, just enough to get the family through the year. Noni would get the grandkids to help, too, each putting a sprig of basil in the jars and lining them up on the table.

The canning crew would start out by slicing the tomatoes and letting them sit in a bowl, covered in salt, for a few days. When it was time to rinse the tomatoes just before canning them, Noni used to put them in a clean pillow case and into the washing machine on a rinse and spin cycle.

My parents say she would lean on the washing machine when it spun them out to stop it from hopping across the floor. This process is NOT recommended, obviously she broke a few machines doing this, much to the chagrin of my Nono, who would angrily have to make his way to “Sees-a-Robuk,” or Sears and Roebuck, to buy a new washer.

I was not brave enough to try the green tomatoes until my teens, years after my Noni had passed away. I was never really big on tomatoes in any style or form, but once I tried them, I was sold. My taste buds were electrocuted and enlightened by the cold, pickley flavor and the crisp crunch of the tomato.

When I was in high school, I began jarring these tomatoes to use in holiday gift baskets, usually paired with a good wine (which my mother picked out) and a ciabatta or baguette (because in my opinion, great bread makes a meal). The pickles were a hit midwinter, but also took the spotlight at summer picnics, the quickly-emptied ball jar glistening in the sun.

My mom and I have since updated the recipe, adding olives and eggplant to the original, which strictly called for tomatoes, garlic, onion, celery, and occasionally red bell pepper (my aunt sometimes uses green peppers, but red peppers add a nice spark of color to the jar). We were forced to adapt regardless, as my Noni never properly measured anything out — using a coffee cup, a spoon, or the ever-cumbersome “pinch” to explain her recipes to her grandkids, who tried desperately to figure out the conventional measurements.

Though we’ve cheated in making these tomatoes in the past, using already canned tomatoes to concoct our recipe, I’ve been itching to try canning these fresh, as well as perfect my technique so that the oil doesn’t seep out of the lids and ruin my gift baskets. To preserve the taste and texture of this pickle, and because balsamic vinegar is less acidic than others, it is best to store these in refrigerator.

I’m thrilled to share a bit of my family with all of you and to get to join the can-fam as well. Recipe and instructions after the jump, enjoy!


Guest Post: Pickled Green Tomatoes

Since January, Olivia has been helping make Food in Jars even better. Her family has a tradition of pickling green tomatoes and so we scared up some out-of-season tomatoes (thanks Fair Food Farmstand!) and made a batch. If you can’t get your hands on green tomatoes right now, remember this one for late summer. Eaten on a slice of Italian bread, these pickles are downright blissful. – Marisa

I know very little about canning. I do have copious jar love—mason jars are scattered about my room to hold sea glass, flowers, and pencils, or simply to be put to use as glasses to drink out of — but I don’t often use jars for their intended purpose.

When I first started interning for Marisa, I was overcome by the sheer amount of jars in her apartment, all the lovely shapes and sizes and fillings, and I began to long to can something. I quickly became nostalgic for the one food I’ve ever canned: green tomatoes.

I’ve grown up around good food all my life. Once I made it to college, I realized that I had been spoiled with homemade corn chowder and minestrones, panko-breaded chicken cutlets and oven-roasted vegetables, stuffed breads and antipastos, and, of course, the classic sauce and meatballs nearly every Sunday night.

My mom even makes her own croutons and ice cream cake when she is “feeling ambitious.” In fact, many of my friends have said that they’ve never had a bad meal at my house. Overall, my mother raised me with a slightly picky, but well-versed palate. I’ve been vegan for just over a year now, a decision I came to by observing my brother and roommate—both vegans—and doing a little research on the health benefits.

Despite the limits most people think a vegan diet imposes, I feel my tastes and love of food has only grown since I’ve begun to explore new dishes and revitalize old favorites: I’ve learned to work with tempeh to create burgers, mock tuna salad, and some great stir-frys I’ve made vegan versions of my mom’s corn chowder, panko chick’n, and baked mac and cheese I also make a mean vegan pizza, complete with cheeseless pesto, artichoke hearts, olives, peppers, and sliced tomatoes.

Many of these things I wouldn’t have tried two years ago, but being vegan has taught me to say “yes” to new experiences and view eating as an adventure, and a rewarding one at that.

Green tomatoes are a tradition in my family. It all begins with my Noni, my grandmother on my father’s side who emigrated from Pescara, Italy to the U.S. (living in various parts of Connecticut during her lifetime) when my father was just five years old. I fondly remember her watching cheesy game shows, especially with the “handsome Bobby Bark,” playing bingo and blackjack for spare change, and working in the kitchen–as long as she could do so sitting down.

Though her tomato-preserving sessions were before my time, I can clearly recall the days of working in the kitchen with Noni, rolling three baking sheets of meatballs and listening to her sing sweetly in both Italian and broken English. She passed away when I was in fifth grade, so I missed her cooking prime, but my family is well-versed with “Noni Stories,” which has made her somewhat of a celebrity among our friends.

Food was a way for her to remain close to her culture. She helped run a restaurant when she first came to the States and all her meals, both at work and at home with her five children, employed methods she learned growing up on a farm and incorporated characteristically Italian and Mediterranean flavors. The only exception was when she would indulge in spicy, un-authentic, Chinese delivery food in her later years.

Every September, Noni, with help from my aunts and my mother, would gather up all the green tomatoes from the summer garden and can a dozen jars of pickles. They did this after putting up more than three hundred jars of ripe tomato sauce, just enough to get the family through the year. Noni would get the grandkids to help, too, each putting a sprig of basil in the jars and lining them up on the table.

The canning crew would start out by slicing the tomatoes and letting them sit in a bowl, covered in salt, for a few days. When it was time to rinse the tomatoes just before canning them, Noni used to put them in a clean pillow case and into the washing machine on a rinse and spin cycle.

My parents say she would lean on the washing machine when it spun them out to stop it from hopping across the floor. This process is NOT recommended, obviously she broke a few machines doing this, much to the chagrin of my Nono, who would angrily have to make his way to “Sees-a-Robuk,” or Sears and Roebuck, to buy a new washer.

I was not brave enough to try the green tomatoes until my teens, years after my Noni had passed away. I was never really big on tomatoes in any style or form, but once I tried them, I was sold. My taste buds were electrocuted and enlightened by the cold, pickley flavor and the crisp crunch of the tomato.

When I was in high school, I began jarring these tomatoes to use in holiday gift baskets, usually paired with a good wine (which my mother picked out) and a ciabatta or baguette (because in my opinion, great bread makes a meal). The pickles were a hit midwinter, but also took the spotlight at summer picnics, the quickly-emptied ball jar glistening in the sun.

My mom and I have since updated the recipe, adding olives and eggplant to the original, which strictly called for tomatoes, garlic, onion, celery, and occasionally red bell pepper (my aunt sometimes uses green peppers, but red peppers add a nice spark of color to the jar). We were forced to adapt regardless, as my Noni never properly measured anything out — using a coffee cup, a spoon, or the ever-cumbersome “pinch” to explain her recipes to her grandkids, who tried desperately to figure out the conventional measurements.

Though we’ve cheated in making these tomatoes in the past, using already canned tomatoes to concoct our recipe, I’ve been itching to try canning these fresh, as well as perfect my technique so that the oil doesn’t seep out of the lids and ruin my gift baskets. To preserve the taste and texture of this pickle, and because balsamic vinegar is less acidic than others, it is best to store these in refrigerator.

I’m thrilled to share a bit of my family with all of you and to get to join the can-fam as well. Recipe and instructions after the jump, enjoy!


Guest Post: Pickled Green Tomatoes

Since January, Olivia has been helping make Food in Jars even better. Her family has a tradition of pickling green tomatoes and so we scared up some out-of-season tomatoes (thanks Fair Food Farmstand!) and made a batch. If you can’t get your hands on green tomatoes right now, remember this one for late summer. Eaten on a slice of Italian bread, these pickles are downright blissful. – Marisa

I know very little about canning. I do have copious jar love—mason jars are scattered about my room to hold sea glass, flowers, and pencils, or simply to be put to use as glasses to drink out of — but I don’t often use jars for their intended purpose.

When I first started interning for Marisa, I was overcome by the sheer amount of jars in her apartment, all the lovely shapes and sizes and fillings, and I began to long to can something. I quickly became nostalgic for the one food I’ve ever canned: green tomatoes.

I’ve grown up around good food all my life. Once I made it to college, I realized that I had been spoiled with homemade corn chowder and minestrones, panko-breaded chicken cutlets and oven-roasted vegetables, stuffed breads and antipastos, and, of course, the classic sauce and meatballs nearly every Sunday night.

My mom even makes her own croutons and ice cream cake when she is “feeling ambitious.” In fact, many of my friends have said that they’ve never had a bad meal at my house. Overall, my mother raised me with a slightly picky, but well-versed palate. I’ve been vegan for just over a year now, a decision I came to by observing my brother and roommate—both vegans—and doing a little research on the health benefits.

Despite the limits most people think a vegan diet imposes, I feel my tastes and love of food has only grown since I’ve begun to explore new dishes and revitalize old favorites: I’ve learned to work with tempeh to create burgers, mock tuna salad, and some great stir-frys I’ve made vegan versions of my mom’s corn chowder, panko chick’n, and baked mac and cheese I also make a mean vegan pizza, complete with cheeseless pesto, artichoke hearts, olives, peppers, and sliced tomatoes.

Many of these things I wouldn’t have tried two years ago, but being vegan has taught me to say “yes” to new experiences and view eating as an adventure, and a rewarding one at that.

Green tomatoes are a tradition in my family. It all begins with my Noni, my grandmother on my father’s side who emigrated from Pescara, Italy to the U.S. (living in various parts of Connecticut during her lifetime) when my father was just five years old. I fondly remember her watching cheesy game shows, especially with the “handsome Bobby Bark,” playing bingo and blackjack for spare change, and working in the kitchen–as long as she could do so sitting down.

Though her tomato-preserving sessions were before my time, I can clearly recall the days of working in the kitchen with Noni, rolling three baking sheets of meatballs and listening to her sing sweetly in both Italian and broken English. She passed away when I was in fifth grade, so I missed her cooking prime, but my family is well-versed with “Noni Stories,” which has made her somewhat of a celebrity among our friends.

Food was a way for her to remain close to her culture. She helped run a restaurant when she first came to the States and all her meals, both at work and at home with her five children, employed methods she learned growing up on a farm and incorporated characteristically Italian and Mediterranean flavors. The only exception was when she would indulge in spicy, un-authentic, Chinese delivery food in her later years.

Every September, Noni, with help from my aunts and my mother, would gather up all the green tomatoes from the summer garden and can a dozen jars of pickles. They did this after putting up more than three hundred jars of ripe tomato sauce, just enough to get the family through the year. Noni would get the grandkids to help, too, each putting a sprig of basil in the jars and lining them up on the table.

The canning crew would start out by slicing the tomatoes and letting them sit in a bowl, covered in salt, for a few days. When it was time to rinse the tomatoes just before canning them, Noni used to put them in a clean pillow case and into the washing machine on a rinse and spin cycle.

My parents say she would lean on the washing machine when it spun them out to stop it from hopping across the floor. This process is NOT recommended, obviously she broke a few machines doing this, much to the chagrin of my Nono, who would angrily have to make his way to “Sees-a-Robuk,” or Sears and Roebuck, to buy a new washer.

I was not brave enough to try the green tomatoes until my teens, years after my Noni had passed away. I was never really big on tomatoes in any style or form, but once I tried them, I was sold. My taste buds were electrocuted and enlightened by the cold, pickley flavor and the crisp crunch of the tomato.

When I was in high school, I began jarring these tomatoes to use in holiday gift baskets, usually paired with a good wine (which my mother picked out) and a ciabatta or baguette (because in my opinion, great bread makes a meal). The pickles were a hit midwinter, but also took the spotlight at summer picnics, the quickly-emptied ball jar glistening in the sun.

My mom and I have since updated the recipe, adding olives and eggplant to the original, which strictly called for tomatoes, garlic, onion, celery, and occasionally red bell pepper (my aunt sometimes uses green peppers, but red peppers add a nice spark of color to the jar). We were forced to adapt regardless, as my Noni never properly measured anything out — using a coffee cup, a spoon, or the ever-cumbersome “pinch” to explain her recipes to her grandkids, who tried desperately to figure out the conventional measurements.

Though we’ve cheated in making these tomatoes in the past, using already canned tomatoes to concoct our recipe, I’ve been itching to try canning these fresh, as well as perfect my technique so that the oil doesn’t seep out of the lids and ruin my gift baskets. To preserve the taste and texture of this pickle, and because balsamic vinegar is less acidic than others, it is best to store these in refrigerator.

I’m thrilled to share a bit of my family with all of you and to get to join the can-fam as well. Recipe and instructions after the jump, enjoy!


Guest Post: Pickled Green Tomatoes

Since January, Olivia has been helping make Food in Jars even better. Her family has a tradition of pickling green tomatoes and so we scared up some out-of-season tomatoes (thanks Fair Food Farmstand!) and made a batch. If you can’t get your hands on green tomatoes right now, remember this one for late summer. Eaten on a slice of Italian bread, these pickles are downright blissful. – Marisa

I know very little about canning. I do have copious jar love—mason jars are scattered about my room to hold sea glass, flowers, and pencils, or simply to be put to use as glasses to drink out of — but I don’t often use jars for their intended purpose.

When I first started interning for Marisa, I was overcome by the sheer amount of jars in her apartment, all the lovely shapes and sizes and fillings, and I began to long to can something. I quickly became nostalgic for the one food I’ve ever canned: green tomatoes.

I’ve grown up around good food all my life. Once I made it to college, I realized that I had been spoiled with homemade corn chowder and minestrones, panko-breaded chicken cutlets and oven-roasted vegetables, stuffed breads and antipastos, and, of course, the classic sauce and meatballs nearly every Sunday night.

My mom even makes her own croutons and ice cream cake when she is “feeling ambitious.” In fact, many of my friends have said that they’ve never had a bad meal at my house. Overall, my mother raised me with a slightly picky, but well-versed palate. I’ve been vegan for just over a year now, a decision I came to by observing my brother and roommate—both vegans—and doing a little research on the health benefits.

Despite the limits most people think a vegan diet imposes, I feel my tastes and love of food has only grown since I’ve begun to explore new dishes and revitalize old favorites: I’ve learned to work with tempeh to create burgers, mock tuna salad, and some great stir-frys I’ve made vegan versions of my mom’s corn chowder, panko chick’n, and baked mac and cheese I also make a mean vegan pizza, complete with cheeseless pesto, artichoke hearts, olives, peppers, and sliced tomatoes.

Many of these things I wouldn’t have tried two years ago, but being vegan has taught me to say “yes” to new experiences and view eating as an adventure, and a rewarding one at that.

Green tomatoes are a tradition in my family. It all begins with my Noni, my grandmother on my father’s side who emigrated from Pescara, Italy to the U.S. (living in various parts of Connecticut during her lifetime) when my father was just five years old. I fondly remember her watching cheesy game shows, especially with the “handsome Bobby Bark,” playing bingo and blackjack for spare change, and working in the kitchen–as long as she could do so sitting down.

Though her tomato-preserving sessions were before my time, I can clearly recall the days of working in the kitchen with Noni, rolling three baking sheets of meatballs and listening to her sing sweetly in both Italian and broken English. She passed away when I was in fifth grade, so I missed her cooking prime, but my family is well-versed with “Noni Stories,” which has made her somewhat of a celebrity among our friends.

Food was a way for her to remain close to her culture. She helped run a restaurant when she first came to the States and all her meals, both at work and at home with her five children, employed methods she learned growing up on a farm and incorporated characteristically Italian and Mediterranean flavors. The only exception was when she would indulge in spicy, un-authentic, Chinese delivery food in her later years.

Every September, Noni, with help from my aunts and my mother, would gather up all the green tomatoes from the summer garden and can a dozen jars of pickles. They did this after putting up more than three hundred jars of ripe tomato sauce, just enough to get the family through the year. Noni would get the grandkids to help, too, each putting a sprig of basil in the jars and lining them up on the table.

The canning crew would start out by slicing the tomatoes and letting them sit in a bowl, covered in salt, for a few days. When it was time to rinse the tomatoes just before canning them, Noni used to put them in a clean pillow case and into the washing machine on a rinse and spin cycle.

My parents say she would lean on the washing machine when it spun them out to stop it from hopping across the floor. This process is NOT recommended, obviously she broke a few machines doing this, much to the chagrin of my Nono, who would angrily have to make his way to “Sees-a-Robuk,” or Sears and Roebuck, to buy a new washer.

I was not brave enough to try the green tomatoes until my teens, years after my Noni had passed away. I was never really big on tomatoes in any style or form, but once I tried them, I was sold. My taste buds were electrocuted and enlightened by the cold, pickley flavor and the crisp crunch of the tomato.

When I was in high school, I began jarring these tomatoes to use in holiday gift baskets, usually paired with a good wine (which my mother picked out) and a ciabatta or baguette (because in my opinion, great bread makes a meal). The pickles were a hit midwinter, but also took the spotlight at summer picnics, the quickly-emptied ball jar glistening in the sun.

My mom and I have since updated the recipe, adding olives and eggplant to the original, which strictly called for tomatoes, garlic, onion, celery, and occasionally red bell pepper (my aunt sometimes uses green peppers, but red peppers add a nice spark of color to the jar). We were forced to adapt regardless, as my Noni never properly measured anything out — using a coffee cup, a spoon, or the ever-cumbersome “pinch” to explain her recipes to her grandkids, who tried desperately to figure out the conventional measurements.

Though we’ve cheated in making these tomatoes in the past, using already canned tomatoes to concoct our recipe, I’ve been itching to try canning these fresh, as well as perfect my technique so that the oil doesn’t seep out of the lids and ruin my gift baskets. To preserve the taste and texture of this pickle, and because balsamic vinegar is less acidic than others, it is best to store these in refrigerator.

I’m thrilled to share a bit of my family with all of you and to get to join the can-fam as well. Recipe and instructions after the jump, enjoy!


Guest Post: Pickled Green Tomatoes

Since January, Olivia has been helping make Food in Jars even better. Her family has a tradition of pickling green tomatoes and so we scared up some out-of-season tomatoes (thanks Fair Food Farmstand!) and made a batch. If you can’t get your hands on green tomatoes right now, remember this one for late summer. Eaten on a slice of Italian bread, these pickles are downright blissful. – Marisa

I know very little about canning. I do have copious jar love—mason jars are scattered about my room to hold sea glass, flowers, and pencils, or simply to be put to use as glasses to drink out of — but I don’t often use jars for their intended purpose.

When I first started interning for Marisa, I was overcome by the sheer amount of jars in her apartment, all the lovely shapes and sizes and fillings, and I began to long to can something. I quickly became nostalgic for the one food I’ve ever canned: green tomatoes.

I’ve grown up around good food all my life. Once I made it to college, I realized that I had been spoiled with homemade corn chowder and minestrones, panko-breaded chicken cutlets and oven-roasted vegetables, stuffed breads and antipastos, and, of course, the classic sauce and meatballs nearly every Sunday night.

My mom even makes her own croutons and ice cream cake when she is “feeling ambitious.” In fact, many of my friends have said that they’ve never had a bad meal at my house. Overall, my mother raised me with a slightly picky, but well-versed palate. I’ve been vegan for just over a year now, a decision I came to by observing my brother and roommate—both vegans—and doing a little research on the health benefits.

Despite the limits most people think a vegan diet imposes, I feel my tastes and love of food has only grown since I’ve begun to explore new dishes and revitalize old favorites: I’ve learned to work with tempeh to create burgers, mock tuna salad, and some great stir-frys I’ve made vegan versions of my mom’s corn chowder, panko chick’n, and baked mac and cheese I also make a mean vegan pizza, complete with cheeseless pesto, artichoke hearts, olives, peppers, and sliced tomatoes.

Many of these things I wouldn’t have tried two years ago, but being vegan has taught me to say “yes” to new experiences and view eating as an adventure, and a rewarding one at that.

Green tomatoes are a tradition in my family. It all begins with my Noni, my grandmother on my father’s side who emigrated from Pescara, Italy to the U.S. (living in various parts of Connecticut during her lifetime) when my father was just five years old. I fondly remember her watching cheesy game shows, especially with the “handsome Bobby Bark,” playing bingo and blackjack for spare change, and working in the kitchen–as long as she could do so sitting down.

Though her tomato-preserving sessions were before my time, I can clearly recall the days of working in the kitchen with Noni, rolling three baking sheets of meatballs and listening to her sing sweetly in both Italian and broken English. She passed away when I was in fifth grade, so I missed her cooking prime, but my family is well-versed with “Noni Stories,” which has made her somewhat of a celebrity among our friends.

Food was a way for her to remain close to her culture. She helped run a restaurant when she first came to the States and all her meals, both at work and at home with her five children, employed methods she learned growing up on a farm and incorporated characteristically Italian and Mediterranean flavors. The only exception was when she would indulge in spicy, un-authentic, Chinese delivery food in her later years.

Every September, Noni, with help from my aunts and my mother, would gather up all the green tomatoes from the summer garden and can a dozen jars of pickles. They did this after putting up more than three hundred jars of ripe tomato sauce, just enough to get the family through the year. Noni would get the grandkids to help, too, each putting a sprig of basil in the jars and lining them up on the table.

The canning crew would start out by slicing the tomatoes and letting them sit in a bowl, covered in salt, for a few days. When it was time to rinse the tomatoes just before canning them, Noni used to put them in a clean pillow case and into the washing machine on a rinse and spin cycle.

My parents say she would lean on the washing machine when it spun them out to stop it from hopping across the floor. This process is NOT recommended, obviously she broke a few machines doing this, much to the chagrin of my Nono, who would angrily have to make his way to “Sees-a-Robuk,” or Sears and Roebuck, to buy a new washer.

I was not brave enough to try the green tomatoes until my teens, years after my Noni had passed away. I was never really big on tomatoes in any style or form, but once I tried them, I was sold. My taste buds were electrocuted and enlightened by the cold, pickley flavor and the crisp crunch of the tomato.

When I was in high school, I began jarring these tomatoes to use in holiday gift baskets, usually paired with a good wine (which my mother picked out) and a ciabatta or baguette (because in my opinion, great bread makes a meal). The pickles were a hit midwinter, but also took the spotlight at summer picnics, the quickly-emptied ball jar glistening in the sun.

My mom and I have since updated the recipe, adding olives and eggplant to the original, which strictly called for tomatoes, garlic, onion, celery, and occasionally red bell pepper (my aunt sometimes uses green peppers, but red peppers add a nice spark of color to the jar). We were forced to adapt regardless, as my Noni never properly measured anything out — using a coffee cup, a spoon, or the ever-cumbersome “pinch” to explain her recipes to her grandkids, who tried desperately to figure out the conventional measurements.

Though we’ve cheated in making these tomatoes in the past, using already canned tomatoes to concoct our recipe, I’ve been itching to try canning these fresh, as well as perfect my technique so that the oil doesn’t seep out of the lids and ruin my gift baskets. To preserve the taste and texture of this pickle, and because balsamic vinegar is less acidic than others, it is best to store these in refrigerator.

I’m thrilled to share a bit of my family with all of you and to get to join the can-fam as well. Recipe and instructions after the jump, enjoy!


Guest Post: Pickled Green Tomatoes

Since January, Olivia has been helping make Food in Jars even better. Her family has a tradition of pickling green tomatoes and so we scared up some out-of-season tomatoes (thanks Fair Food Farmstand!) and made a batch. If you can’t get your hands on green tomatoes right now, remember this one for late summer. Eaten on a slice of Italian bread, these pickles are downright blissful. – Marisa

I know very little about canning. I do have copious jar love—mason jars are scattered about my room to hold sea glass, flowers, and pencils, or simply to be put to use as glasses to drink out of — but I don’t often use jars for their intended purpose.

When I first started interning for Marisa, I was overcome by the sheer amount of jars in her apartment, all the lovely shapes and sizes and fillings, and I began to long to can something. I quickly became nostalgic for the one food I’ve ever canned: green tomatoes.

I’ve grown up around good food all my life. Once I made it to college, I realized that I had been spoiled with homemade corn chowder and minestrones, panko-breaded chicken cutlets and oven-roasted vegetables, stuffed breads and antipastos, and, of course, the classic sauce and meatballs nearly every Sunday night.

My mom even makes her own croutons and ice cream cake when she is “feeling ambitious.” In fact, many of my friends have said that they’ve never had a bad meal at my house. Overall, my mother raised me with a slightly picky, but well-versed palate. I’ve been vegan for just over a year now, a decision I came to by observing my brother and roommate—both vegans—and doing a little research on the health benefits.

Despite the limits most people think a vegan diet imposes, I feel my tastes and love of food has only grown since I’ve begun to explore new dishes and revitalize old favorites: I’ve learned to work with tempeh to create burgers, mock tuna salad, and some great stir-frys I’ve made vegan versions of my mom’s corn chowder, panko chick’n, and baked mac and cheese I also make a mean vegan pizza, complete with cheeseless pesto, artichoke hearts, olives, peppers, and sliced tomatoes.

Many of these things I wouldn’t have tried two years ago, but being vegan has taught me to say “yes” to new experiences and view eating as an adventure, and a rewarding one at that.

Green tomatoes are a tradition in my family. It all begins with my Noni, my grandmother on my father’s side who emigrated from Pescara, Italy to the U.S. (living in various parts of Connecticut during her lifetime) when my father was just five years old. I fondly remember her watching cheesy game shows, especially with the “handsome Bobby Bark,” playing bingo and blackjack for spare change, and working in the kitchen–as long as she could do so sitting down.

Though her tomato-preserving sessions were before my time, I can clearly recall the days of working in the kitchen with Noni, rolling three baking sheets of meatballs and listening to her sing sweetly in both Italian and broken English. She passed away when I was in fifth grade, so I missed her cooking prime, but my family is well-versed with “Noni Stories,” which has made her somewhat of a celebrity among our friends.

Food was a way for her to remain close to her culture. She helped run a restaurant when she first came to the States and all her meals, both at work and at home with her five children, employed methods she learned growing up on a farm and incorporated characteristically Italian and Mediterranean flavors. The only exception was when she would indulge in spicy, un-authentic, Chinese delivery food in her later years.

Every September, Noni, with help from my aunts and my mother, would gather up all the green tomatoes from the summer garden and can a dozen jars of pickles. They did this after putting up more than three hundred jars of ripe tomato sauce, just enough to get the family through the year. Noni would get the grandkids to help, too, each putting a sprig of basil in the jars and lining them up on the table.

The canning crew would start out by slicing the tomatoes and letting them sit in a bowl, covered in salt, for a few days. When it was time to rinse the tomatoes just before canning them, Noni used to put them in a clean pillow case and into the washing machine on a rinse and spin cycle.

My parents say she would lean on the washing machine when it spun them out to stop it from hopping across the floor. This process is NOT recommended, obviously she broke a few machines doing this, much to the chagrin of my Nono, who would angrily have to make his way to “Sees-a-Robuk,” or Sears and Roebuck, to buy a new washer.

I was not brave enough to try the green tomatoes until my teens, years after my Noni had passed away. I was never really big on tomatoes in any style or form, but once I tried them, I was sold. My taste buds were electrocuted and enlightened by the cold, pickley flavor and the crisp crunch of the tomato.

When I was in high school, I began jarring these tomatoes to use in holiday gift baskets, usually paired with a good wine (which my mother picked out) and a ciabatta or baguette (because in my opinion, great bread makes a meal). The pickles were a hit midwinter, but also took the spotlight at summer picnics, the quickly-emptied ball jar glistening in the sun.

My mom and I have since updated the recipe, adding olives and eggplant to the original, which strictly called for tomatoes, garlic, onion, celery, and occasionally red bell pepper (my aunt sometimes uses green peppers, but red peppers add a nice spark of color to the jar). We were forced to adapt regardless, as my Noni never properly measured anything out — using a coffee cup, a spoon, or the ever-cumbersome “pinch” to explain her recipes to her grandkids, who tried desperately to figure out the conventional measurements.

Though we’ve cheated in making these tomatoes in the past, using already canned tomatoes to concoct our recipe, I’ve been itching to try canning these fresh, as well as perfect my technique so that the oil doesn’t seep out of the lids and ruin my gift baskets. To preserve the taste and texture of this pickle, and because balsamic vinegar is less acidic than others, it is best to store these in refrigerator.

I’m thrilled to share a bit of my family with all of you and to get to join the can-fam as well. Recipe and instructions after the jump, enjoy!


Tonton videonya: PARKIRNYA KENAPA NIH?! REVIEW JUJUR DAPUR ASIX RESTO ANANG ASHANTY - For Food Sake Eps. 6 (Disember 2021).