Long before strawberries meant cream and sugar, cooks treated fruit with vinegar to make it last and to wake up a heavy plate. Pickled strawberries are that old idea, made fresh. Here is the history, and an easy way to make them at home. Great food has a history, and the … [Read more...] about Pickled Strawberries: An Old Larder Trick Worth Reviving
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Garlic Scape Green Sauce — 5 Minutes, No Cooking Required
Garlic scape green sauce is a blended raw condiment made from garlic scapes, flat-leaf parsley, white wine vinegar, olive oil, and seasoning. It takes five minutes to make, keeps three days in the fridge, and works alongside cold meats, grilled fish, eggs, and roasted … [Read more...] about Garlic Scape Green Sauce — 5 Minutes, No Cooking Required
Chive Blossom Compound Butter: Make It Once, Use It All Summer
There is a short list of things worth keeping in your freezer at all times. A log of compound butter is on it. Ten minutes of work in May and you have something useful through August. That is a trade-off worth making, especially when the ingredient that makes this version … [Read more...] about Chive Blossom Compound Butter: Make It Once, Use It All Summer
Chive Blossom Vinegar: How to Make It and Why You Should
What Is Chive Blossom Vinegar? It is exactly what it sounds like: white wine or champagne vinegar infused with fresh chive blossoms. Capturing the essence of the blossoms in vinegar is a way to preserve their unique flavour long after their season has passed. The result is not … [Read more...] about Chive Blossom Vinegar: How to Make It and Why You Should
Edwardian Tuna Cakes: The Upstairs Version of a Pantry Staple
Tuna out of a tin has a reputation problem. It calls to mind sad desk lunches, not candlelit dining rooms. But here's the thing. The Edwardians were resourceful cooks. They knew how to take a modest ingredient and make it presentable. A little lemon zest, a handful of capers, … [Read more...] about Edwardian Tuna Cakes: The Upstairs Version of a Pantry Staple
