Posts tagged ‘brine’

August 17, 2012

Why Haven’t I Done This Before? | Watermelon Rind Pickles

I picked up a beautiful, heavy and sweet local watermelon at my neighborhood Giant Eagle Market District.  I still can’t believe that this is my normal, everyday, hey-we’re-out-of-milk grocery store – it’s humongous.  But I have to give them props: for being as huge as they are, they do try for a couple of months to really bring in a bunch of locally grown and raised produce.  I really like that.

So back home, I was cutting it up and then slicing up all the leftover rinds so that they would break down faster in the compost pile and it hit me.  People make pickles out of this stuff.   And thankfully it’s less for the compost pile to try to digest, which is a good thing this time of year, just ask my husband, who often gets stuck with the job of carting out all the scraps.  He’s a good man.

Is that a cucumber in the foreground? No! Just a well trimmed watermelon rind.

So a quick browse around and it’s a simpler method than I even thought.  For half of a medium watermelon the brine is

read more »

Advertisements
March 17, 2012

It’s Not Just for St. Patrick’s | Scratch Corned Beef

When we visited our farmer friend Dick Jensen a few weeks ago for maple tapping, we picked up some of his lovingly raised and delicious grass-fed beef.  We blew through the short ribs (I still owe you some posts on those, two ways) but we also bought a brisket with the full intention of having it as corned beef.

And everyone loves it for St. Patrick’s Day.  But consider it as something you could make anytime.  It makes enough for leftovers for a couple of days.  Turn it into amazing sandwiches with a little Russian dressing and coleslaw.  Add some leftover potatoes that you par boiled and then roasted in fat and turn it into hash.  This is not your out of the can variety.

It’s worth the effort.

There is a bit of wiggle room just how long you choose to brine your brisket. 

read more »

%d bloggers like this: