Apple Pickles

freshly picked midwestern Apples

Savoring this fall season by quick pickling some of the sweet crispy apples. These briney sweet and savory appples are so addicting and so versetile. Serve them in a salad, part of a crudite, or on a cheese board. Their subtle spice and acidity will cut through the richness of all the roasted and braised dishes this autumn seasaon.

Ingredients:

• 2 cups water

• 1 tbsp coarse salt

• 1 tbls fresh apple cider (optional)

• 1 lb fresh firm apples (any of the crispy variety will do)

• 1 liter jar, sterilised and dried

• 2 tbls white vinegar

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp allspice berries (whole not ground)

• 1 star anise

• 1 hot chili (optional)

Directions:

Bring the water to a boil, add all the flavorings and the salt stirring often until the salt is completely dissolved. Add the apple cider (the sugar in the apple cider will help keep the apples firm).

My Tita's Tip: You can test for the correct salt amounts in your pickles by placing an egg into the cooled solution. If the egg floats, you've got the right amount of salt.

- Let the solution cool before you add it to the apples.

- In the mean time sterilize your pickling jar

- Place the apples into the jar. I left my apple whole but you can slice your apples however you wish. The smaller the apples the faster they pickle.

- Cover the jar with the cooled solution, leaving two inches to seal off with the the vinegar and completely submerge the apples.

- Cover and leave it to sit in a cool, dry place. The pickled apples will be ready within 5 days.

- Serve with crudités, cheese, or add to your salads. The sweet briny apples are actually addicting.

Tip: once the jar is opened it’s best kept in the fridge so the apples keep their crunch.

#fruit #apples #pickles #fruitpickle #fallseason #autumn #pickledfoods

Palestinian Herb Ijeh

Nothing welcomes the weekend like the smell and sound of a cracklings herb Ijeh in olive oil on the stovetop. This thin herb frittata like, is a delicious mixture of eggs and Herbs. In Palestine it’s often made with finely chopped parsley and onions. I like the addition of fresh mint, jalapeños and garlic. A sprinkling of allspice and sumac might sound weird but is so delicious in this egg dish. When I was little we often sang songs about siti’s (grandmas) house and the ijeh cooked in olive oil. Ijeh is often eaten with warm pita bread, olives, tomatoes and cucumbers.

Ijeh Ingredients:

6 organic eggs

2-3 tbls of good quality olive oil

3 tbls of chopped fresh mint

1 cup finely chopped fresh parsley

4 spring onions chopped or chopped chives

1 clove of garlic finely minced

2 tbls of milk, heavy cream or half and half

Salt and pepper

Pinch of allspice

Jalapeños and feta cheese (optional)

Sprinkle of sumac at the end

Directions:

Mix the eggs With the cream salt and pepper, add the herbs. Pre heat a non stick pan add one tbls Of olive oil to coat the bottom. Add a ladle or 1 cup of the egg mixture and spread gently by shaking the Pan. it's a thin frittata so it cooks real quick.

This batch will make 2-3 ijeh depending how big and thin you like them. In the Middle East we stuff it inside a pita pocket.

Siti's folkloric song on olive oil and Ijeh. Lyrics are in Arabic and talks about all the things you can make by adding olive oil. A childhood favorite song that my my grandmother and my mother sang for us growing up and in return we sang to our children.

#eggs #eggfrittata #herbs #herbomlete #ijeh #Palestinianfood #palestinianbreakfast #oliveoil

Sorrel Pistachio Pesto

Sorrel is a very intersting plant. Because it falls between and herb and a green. It has a vibrant green color and bright lemony flavor thats slightly acidic. Use it as a leafy herb like you would in basil, mint, or parsely. Great in sauces, pesto like we are making here. Or as a leafy green like you would in spinach or arugula, perfect tossed in a salad ,It’s so delicious in soups and to finsih up some hearty stews. This delicious herb is a perennial it’s one of the first herbs to grow in our garden in the spring and one of the last ones to go in the fall. The season is long and it so easy to maintain sorrel. Just snip the flowers once they appear to encourage growth. Sorrel in Arabic is called "Humeid" which literaly means sour, which perfectly describes this green.

Today we are making pesto out of the tender leaves i harvested in the garden this morning. Sorrel pesto is delicious on flatbreads, on a grilled cheese sandwich, mixed with pasta, top of burgers or roasted chicken to wake all those flavors.

This pesto method is so easy and a great one to learn. You can use the same technique to make basil, arugula, kale, or spinach pesto or feel free to experiemnt with different herbs, greens and various nuts.

Ingredients:

• 2 cups packed washed sorrel leaves, stems trimmed and leaves dried

• 1/3 cup freshly grated Parmesan cheese

• 1/3 cup toasted pistachios

• 1 teaspoon fresh lemon juice

• Zest of one lemon

• Pinch of red pepper flakes (optional)

• salt

• Fresh ground black pepper

• 2 cloves fresh garlic

• 1/2 cup extra-virgin olive oil

Directions:

• In a food processor pulse the garlic, add in the pistachios

• Add the sorrel leaves

• lemon juice, lemon zest, salt and pepper in a food processor until you get a chunky paste. Process it to the consistently you like.

• With machine running, drizzle in the olive oil in a slow, until mixture is emulsified.

• Fold in the Parmesan cheese at the end. (You can process it with the rest of the ingredients if you are looking for smoother texture).

• Pesto may be refrigerated in an airtight container for up to 3-5 days.

• You can also freeze this pesto in silicon ice cubes trays (for easy popping) and once the cubes are frozen solid, pop them out of the mold into a freezer safe bag. They will last up to 6 months.

• Drop the frozen cubes in sauces, pasta, and soup. The bright green color and the vibrant fresh taste will brighten hearty dishes in the winter months.

#pesto #herbpesto #sorrel #sorrelpesto #perennialherbs