Category: Root vegetables

Salt Pork (Sidfläsk) and Onion Sauce…Classically Scandinavian Cuisine

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Some dishes are so simple and basic, they really don’t elicit the need for a recipe or a enthusiastic response from most. Yet that very simplicity, which some might disdain, is comfort for others. A simple man’s dish  can be regal and revered  for it’s pure minimalism. While in Stockholm, having lunch with friends in a swanky cafe off of Stureplan, I ordered the  lunch special. It was a basic hearty dish of fried salt pork served with boiled potatoes and a white creamy onion sauce.My friend rubbed her hands in glee in anticipation of this childhood favorite, and Certain Someone naturally leaned over to fork up a few of the tasty morsels. I knew this was a dish I had to replicate back home.

Growing up black, with a mother who cooked southern style, salt pork was normally reserved for greens or beans. I don’t think she ever fried it up for us to eat, although I know many do. As salt pork is cured and packed in salt , its essential to soak it overnight and even blanch it to lessen the saltiness. It’s poor mans food that cheap but adds a punch of flavor to any dish.Salt pork can be entirely fatty or lean with some meat. Its made from the pork belly, like bacon, yet cured in salt. Originally it was created as shipboard ration, much like the European cured cod in salt.

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Salt Pork with Onion Sauce

serves 2-3

  • 1 lb slab of salt pork( streaky with meat and fat)
  • oil or leaf lard for frying
  • small red skinned potatoes ( enough for 2-3) peeled
  • 1 stick butter
  • 1 1/2 white onions minced
  • 2 tablespoons flour
  • 1 1/2 cup of milk
  • white pepper
  • sea salt
  • *pinch of nutmeg optional
  1. Soak the salt pork overnight in water. Refrigerate, changing water periodically.
  2. Boil peeled potatoes in water with a pinch of salt until tender.
  3. Heat a pot with boiling water. Black salt pork for 1 minute to leech extra salt after soaking.
  4. Remove from water and cool.
  5. Slice salt pork .
  6. In a frying pan with oil or leaf lard, fry salt pork until crispy. Drain on paper towels and set aside.
  7. Check potatoes, drain , and toss lightly in butter when done. Cover until ready to use.
  8. In a frying pan melt 1 stick of butter.
  9. Add minced onion.
  10. Saute on med heat until onions are translucent .
  11. Season to taste with salt and white pepper.
  12. Add flour to butter and softened onions. Mix until you form a roux.
  13. Continue to cook for one minute to slightly brown the roux.
  14. Add milk and* nutmeg.
  15. Mix briskly to incorporate onions, roux and milk.
  16. Sauce will start to thicken.
  17. If sauce is too thick add more milk, adjust.
  18. Plate potatoes with sauce ladled over them. Top with a few slices of salt pork per person.
  19. Serve hot.

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Onion and Broccoli Bhajji

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The other week Certain Someone and I had the opportunity to catch up with old friends and some new ones at Jaipur, a  new Indian restaurant in the West Loop. As our friends were Indian, this place passed their critical palate. One of the food items I couldn’t get enough of was the Bhajji, a fried onion fritter. I decided to replicate these at home and realized I had all the ingredients sitting in the pantry. The main ingredients are Gram flour( chickpea flour) and sliced onions. The spice ratio can be adjusted to your tastes. I decided to add some chopped broccoli for color.The taste to me is similar to a Falafel, but more spicy I served these one night for dinner and Certain Someone couldn’t get enough. They serve well as leftovers too. No wonder this is among the most popular snacks and starter courses throughout India. I like mine plain, but serve with a pickle or chutney on the side. And it’s Gluten-free if that’s what you require.

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Onion and Broccoli Bhajji

  • 2 onions halved and then sliced thinly
  • 3/4 cup chopped broccoli
  • 2 cups Chickpea Flour
  • 1/4 cup Rice Flour
  • 1 teaspoon baking powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon curry
  • 1/2 teaspoon black onion seeds/ nigella seeds
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander seeds crushed
  • 1/2 teaspoon cumin
  • salt to taste
  • 3/4 cup or more of water
  • Vegetable Oil or Canola Oil for frying
  1. Slice onion.Chop Broccoli.
  2. In a bowl mix all dry ingredients and spices.
  3. Add onion and broccoli.
  4. Add water a little at a time and mix until all ingredients are moistened and form a ball. You may need more or less water.
  5. Heat oil for frying.
  6. Make small balls of mixture and drop in for frying.
  7. Turn and make sure browned on all sides.
  8. Drain on paper towels.
  9. Serve  with lemon, lime, or Indian pickle or chutneys.

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Consider this for upcoming Meatless Monday options.

Various Pickled Peppers and Scuppernong Fail… Ideas for Meatless Monday

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Food Blogs are full of culinary success stories. Few of us own up to our failures. As you know I’m on a canning kick this summer,but have failed miserably with my confitures. Now my pickles have been exceptional! No jam or jelly I have attempted this year has set properly. Yes I used pectin and still fail. I don’t know about you but the thought of remaking and reprocessing doesn’t appeal to me at all. A peach brown sugar /balsamic jam turned into a lovely glaze for pork and chicken. So not a complete fail. I read one high brow blogger in her air of superiority claim

Pectin was for the timid…

Well color me timid, because if it doesn’t work with pectin, its not going to work for me without pectin. And some fruits need that Pectin push more so than others due to natures genetic makeup.

I find my inspiration to blog from the grocery aisles , travels,dining out, and markets. I saw these ugly yet beautiful Scuppernongs in the new market around the corner. I have always been fascinated with name Scuppernong. It resounds in my mind and I can’t place the origin. Scuppernong are a form of muscadine that’s prevalent in the Southern states, particularly North Carolina. Wines and jellies are common culinary applications . Scuppernongs have thick skins and seeds, but yield plenty of juice. After mashing , cooking , and straining, my beautiful golden jelly did not set. They still sit sealed , as I wonder what to do with them. Perhaps a pate fruit? I hate waste.

I have had some success over the past month. They are proving popular as I give them away to friends.

I love pickled onions. And I love heat. Playing around with various peppers I came up with the this great pickle to use atop sandwiches or serve up with greens. Use your imagination.

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Pickled Onions and Peppers

* I’m not exact giving measurements , as that would depend on your batch. But this roughly makes 6 pint jars. Vary your peppers according to taste and heat sensitivity.

  • 2 large red onions, sliced
  • 2 Habenero Peppers
  • 6-7 Serrano
  • 2 Cubannelle or other sweet pepper
  • 2-3 whole all spice
  • 1 teaspoon hot mustard seed
  • 4 cloves fresh garlic sliced into slivers
  • 1/4 cup Coarse Kosher Salt
  • White Vinegar
  1. Slice your peppers. Leave the seeds in the Serranos, but seed your Cubanelles and Habenerros.
  2. In a lidded food grade container, place your sliced onions, and peppers.
  3. Cover with salt and add water to cover.
  4. Let soak overnight in the refridgerator.
  5. Drain salt water off the onions and peppers.
  6. Sterilize jars and lids.
  7. Heat White Vinegar and all spice to a boil.
  8. Pack the onions and peppers tightly with some garlic slivers for each jar.
  9. Pour hot vinegar solution over the vegetables leaving slight head space.
  10. Cap and Seal.
  11. Process for 10 minutes in a water bath.
  12. Let flavors settle in jar for at least 2 days .

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This recipe follows the same principle as above. I was walking with my friend Beth last week at the Logan Square Market and knew I had to pickle these babies. I added fresh basil and local Wisconsin garlic to the mix. Pickled whole, they will be beautiful on and Antipasti or relish tray for the heat lover.

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Pickled Michigan Cherry Pepper Poppers

* makes 4 pint jars

  • 1 pint/punnet of pepper poppers or cherry peppers.
  • White Vinegar to cover
  • 1/4 cup Kosher Salt
  • 2 tablespoons sugar
  • Fresh Basil Leaves
  • Dried Italian herbs
  • 2-3 cloves whole garlic
  1. Stem and soak whole pepper with seeds intact in salt and water solution.They may float so you can weight down with plate. Soak for 4-6 hours.
  2. Drain.
  3. Sterilize jars and lids
  4. Heat Vinegar , sugar, and dried herbs to a rolling boil.
  5. Pack whole peppers, basil, and garlic in jars tightly. They may crush a bit and that’s OK.
  6. Cap and seal.
  7. Process in water bath for 10 minutes.
  8. Let set for 2 days in the jar.

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I suggest you consider these pickled vegetables to jazz up your Meatless Monday Fare. Think Falafel sandwiches!

Middle Eastern Pickled Turnips and Kale Salad… Little Bites to Soothe The Soul

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This has been an amazing week in both good and bad ways. At my age I should know that when people start to attack and provoke me out of the blue, then something good is brewing in the universe for me, and they sense that. My spirit has been both deflated and elated this week. But what kept me centered is that I know my worth , value , and talent. And no one , no matter how well meaning they think they are,can take that away from me, especially as they have no bearing or impact on my future what so ever. Besides having a healthy, yet sensitive sense of self, these little recipes brought me joy in the kitchen this week. Some other things that have brought me joy are hearing from dear old friends from long ago, and a new part time job , in a professional kitchen. I auditioned and got hired hired at a  caterer not far from the house. African American owned and primarily serving an upscale clientele of movers and shakers . My first night I looked up from my cutting board of quartering potatoes and see Mayor Richard Daley walking through the kitchens on a tour as a fundraiser was being held. I love this job and love working with the executive chef who I get to speak some french with.So you see everything turns around in the end for the best.
I always love the pickled pink vegetables that are served with my Middle Eastern takeouts both here and in Europe. I never really knew what I was crunching on but I loved them. Come to find out they were pickled turnips with the addition of beets to give the color. I searched the web for a recipe and most seemed to not rather simple not requiring process, just sitting in a jar for a few days. I really wanted to use my Weck Jars and decided to alter the recipe a bit. I processed mine in a water bath. While a little softer, they are just as refreshing and tangy as I remembered. Next time I will decrease my water bath to 10 minutes as opposed to 20. These turnips make a great addition to salads, grilled chicken, lamb, or beef.

Middle Eastern Pickled Turnips
makes 5  1/4 L  jars
1 large turnip or 3-4 small ones peeled and sliced into 1/2 inch strips
2  small beets
4-5 cloves of garlic sliced into slivers
Celery leaves( 2-3 sprigs per jar)
1 cup white vinegar
1 cup water
2 tablespoons sea salt

Sterilize your jars and lids.

Boil your beets with skin for about 8-10 minutes. Remove from water and allow to cool. Peel and quarter. Set aside.
Blanch the peeled and sliced turnips in  boiling salted water for 2 minutes. Remove from heat and drain. Allow to cool.

Pack each jar with  2 pieces of quartered beet, turnips, garlic, and celery leaves.
In a saucepan boil vinegar and water with the salt. Pour the hot vinegar solution over the turnips . Seal and process in a water batch for 10 minutes. Remove from water and allow to cool on a rack for 24 hours.


Kale Salad really doesnt require a formal recipe. I thought the concept of a kale salad was strange at first. But one bite and you feel the healthy leafy green energizing your body. I can imagine many variations for this salad, but I kept it simple with items most of us have on hand. I have found  the  key is to massage your bite size kale pieces with the oil of your choice to soften it.
Kale Salad
Wash and dry your kale. Remove large center stem and tear the kale into bite size pieces. With your hands , massage the kale with olive  oil for a few minutes. Add carrots, tomatoes, garlic,slivered onion, and finish with Balsamic Vinegar. Chill and serve. Can keep for about 2-3 days in the refrigerator.

Both of these recipes are suitable additions  for Meatless Mondays.
Enjoy.


Sweet Potato Everything Bread… Necessity Breeds Invention

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I had this big fat sweet potato staring at me for a week. As some people in this household are not to fond of them, and I wasn’t having a taste for it. I wanted to use  the sweet potato in  another way. I also had some Poppy Seeds that have been whispering for me to use them, every time I open my cabinet.
Sweet Potato + Poppy Seeds + Yeast =A beautiful relationship
I call this my Sweet Potato Everything Bread. I’m feeling pretty confident as a baker now, where I can take liberties with a recipe base and expand. One of my first Daring Bakers Challenges a few years back was a great Potato Bread which I have used from time to time and seems almost fail proof. Using that recipe as a base I decided to switch out the white potato for sweet. Unfortunately I did not have the total amount of All Purpose Flour and didn’t want to use more  Whole Wheat Flour , which was also required. I looked on my shelf and found some King Arthur’s Rye Blend Flour and used some of that with the other two flours. I figured if anything it would be a great experiment. I also made an egg wash with some honey . The bread was topped with Poppy Seeds, Sesame Seeds, Dried Minced Onion and Sea Salt. The recipe yielded enough for a 20 rolls and 1 medium sized loaf of bread to slice. Certain Someone, who is very picky about bread was pleased with the results. He liked it. I take that as a  huge compliment because Europeans are finicky about their breads and are often disappointed with the  commercial findings here in the United States. The loaf and rolls have a tender crumb that would be great with jams or savory items.
Sweet Potato Everything Bread
12 oz of sweet potato pieces
4 cups of water
1 Tablespoon and 1 tsp seas salt
2 Teaspoons Active Dry Yeast
6 Cups All Pupose Flour
1 cup Whole Wheat Flour
1 tablespoon butter at room temp/softened
Egg Wash
1 egg
1 teaspoon of milk or cream * Cream gives more glaze
1 teaspoon honey
Topping
2 Tablespoons Poppy Seeds
2 Tablesppons Dried Minced Onion
2 Tablespoons Sesame Seeds
1 teaspoon Sea Salt

Boil the sweet potato chunks with skin in the 4 cups of water and 1 teaspoon of the salt. Cook until tender. Drain the sweet potato, but save the water! Do not throw away the cooking  water as it will be used in the recipe. Peel of the skins and mash the sweet potato. Run  the sweet potato with the 3 cups of the cooking  water ( you may  have to add more water to make up difference) in a blender to make a smooth liquid mixture. Pour warm mixture into the mixing bowl of a stand mixer. Cool down until lukewarm .Add the yeast to sweet potato water and mix gently. Let rest for 5 minutes. It will start to bubble slightly on the surface.


Whisk together the all Purpose Flour and Rye Flour in a separate bowl to combine.  Add a few cups of this flour blend to the yeast , sweet potato mixture. Add the butter and salt and with the paddle attachment slowly blend to incorporate. Continue to add the remaining flour and the whole wheat flour as well. Switch to the dough hook. The dough will be sticky still but will start to take hold as more flour is added. It will still be a stickier dough however. With the dough hook , beat for several minutes ( about 8-10 minutes) until the the dough starts to hold its shape .Turn out into a clean bowl or container with lid. Cover and let rise in a  warm place for 2 hours or until double.
On a clean counter surface which is lightly floured,  turn out the risen dough and punch down and knead to shape. Place the rolls or loaves into the respective baking  tins and cover with plastic wrap. Let rise again for approximately 30 minutes.
Preheat oven to 450F
Mix the Seed Topping ingredients.
Mix egg,milk, and honey for egg wash.
After second rise, brush the formed dough with the egg wash and sprinkle with Seed Topping.
Bake at 450F until golden for about 30-40 minutes depending on size and shape of dough. If the topping starts to brown to fast . lightly cover with foil.
Remove from oven and let cool on wire baking racks for 1 hours or more to let bread rest.
I submit this to BYOB

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