Archive for the ‘Some Good Stuff’ Category

Okay. It’s time for some good stuff.

October 9, 2017

A number of you sent lovely replies to me regarding my hiatus.  One suggestion I will probably take up, in a bit, is just posting Krugman’s columns and blog.  But in a bit…

I thought we could all use some time to focus on some nice things.  One of the things that makes me happy is being in the kitchen.  I just finished making a double batch of Sweet and Spicy Apple Chutney for our church’s Fall Fair.  It’s delicious, and here’s the recipe if you want to try it yourself:

Sweet and spicy apple chutney

2 cups cider vinegar (475 ml)

2 cups light brown sugar (475 ml)

5 garlic cloves

2 oz fresh ginger, peeled and sliced or coarsely chopped (about 55 – 60 grams)

1½ tsp salt (8.5 grams)

1 tsp chile flakes (7 grams) — or to taste, and this can be omitted

2 lbs Granny Smith apples (1 kg)

1½ cups golden raisins (350 ml), or half golden raisins and half dried cranberries

2 sticks cinnamon (about 3” or 7.5 cm each)

2 tbsp yellow mustard seeds (30 ml)

Place vinegar, sugar, garlic, ginger, salt and chile flakes in blender.  Puree on medium-high until smooth, about 1 minute.

Peel and core apples.  Dice apples into about ¼ inch cubes (no need to be precise).  I usually dice mine finer, but this too is to taste and preference.

Combine apples, raisins, cinnamon, and mustard seeds in a large saucepan.  Pour in the vinegar blend.  Simmer, stirring occasionally, over medium heat until almost all the liquid is reduced, about 25 minutes.  Remove the cinnamon sticks, turn off the heat, and allow to cool.

Makes about 3 cups (700 ml), which can be stored in the refrigerator for up to 2 weeks.  Serve cold, warm, or at room temperature.  Good with pork chops, on a cheese board, or on a grilled cheese sandwich.

I’ve doubled this recipe (people keep asking for it!) and it worked fine.

It actually lasts longer than 2 weeks in the fridge — if you can resist eating it.  We’ve also enjoyed it with grilled chicken, and I wouldn’t be the least bit surprised if it weren’t great on vanilla ice cream.

I cook a lot, and I’m more than willing to share recipes if you’re interested.  Ask in the comments if you want a recipe for something that I might be good at.  (One caveat — I don’t do fish.  My poor mother was from Maine and loved all kinds of fresh and saltwater seafood.  To her horror I emerged from the womb loathing it all…)

Also, on particularly bad days I’ll supply Emergency Kittens:

Try the chutney — I’ll bet you’ll enjoy it.  Or come to St. Paul’s Episcopal Church in Savannah in 2 weeks and buy some!  Next I think I’ll share my most popular cookie recipe.

Have a happy day.