Relishing It

Curried Corn and Zucchini Fritters + Cilantro Mint Chutney

August 5, 2014 by Laurie Jesch-Kulseth @ Relishing It

I realized this week that there is only one month left of my children’s summer vacation. It was a punch to the stomach. Only one month left to get out there and drink in the summer, to make memories. They are 7 and 5, and for anyone that has or has had children of these ages, you probably understand why I feel that these ages are perfect. They love to be around Radd and me, yet are independent enough to do things on their own. All the hassles of tiny babes and toddlers are gone and we’re left to enjoy these perfectly sweet, intelligent, and hilarious tiny human beings. Leaving the house is easy. I remember when it used to be such a production: diaper bags, extra clothes, baby food (in a cooler), etc. Life is so effortless right now and I want to bottle this up and keep it forever. Because it won’t be long before they’ll pick hanging out with their friends over being with us. I know change is on the horizon and I can’t stop it. I hate change– have I ever mentioned that before? I do. It’s just how I am wired.

But not only is school break about to end, I’m grappling with the realization that I have one month left of my thirties. A big (gulp) birthday is just around the corner. I wish I could be one of those people that welcomed it, but again, I hate change. So instead, I’m working on trying to embrace it as well as trying to enjoy the heck out of this next month. We’ll be doing the things I love– just more of them.

Wait. This is a food blog, right? Okay, enough of the existential wrangling. One of the things I’ll also be doing is tinkering in my kitchen, as I always do. Recently, I made these fantastic corn and zucchini fritters. If I’m being honest, I needed an acceptable way to eat the cilantro-mint chutney without simply drinking it and I figured a corn and zucchini fritter with an Indian flare would be perfect. Indeed it was. Eating a ton of vegetables that have been formed into a patty and crisped-up in olive oil is always a good idea. These fritters are somewhat fragile, meaning you can’t pick them up with your hands. I didn’t want to over-do the amount of flour that was in them. They’re more of a “hash brown” texture. And they are absolutely perfect with the cilantro-mint chutney. I like to add some heat to mine with a jalapeño. They are simple to make and come together rather quickly, which makes them perfect for a weeknight meal. They are a wonderful meal on their own, or serve them alongside something else as a side. Either way, I know you’re going to love them.

The Recipe: Curried Corn and Zucchini Fritters + Cilantro Mint Chutney

(makes 9 3-inch patties)

For the Corn and Zucchini Fritters:

2 ears of fresh sweet corn, cut off the cob

1 pound zucchini, coarsely grated

2 garlic cloves, minced

2 tablespoons all-purpose flour (GF flour can be substituted)

1/2 teaspoon sweet curry powder (this is subtle, use more for more of a punch)

1 teaspoon kosher salt, divided

freshly ground pepper

1 egg, lightly beaten

olive oil, for frying

For the Cilantro Mint Chutney:

1/2 cup cilantro, slightly packed

1/2 cup fresh mint, slightly packed

3-4 tablespoons plain yogurt

2 garlic cloves, minced

1 teaspoon freshly minced ginger

squeeze of lime

pinch of sugar

kosher salt to taste

minced jalapeño to taste (I used 1/4 of a large one)

To make the Cilantro Mint Chutney: combine all of the ingredients in a food processor. Blend until smooth. Season properly with sugar, salt, and lime. Set aside so the flavors can combine.

In a colander placed over a medium-sized bowl, combine the grated zucchini with 1/2 teaspoon kosher salt. Let sit for 10 minutes. Then gently squeeze the liquid from the zucchini with your hands. You want the zucchini to be as dry as possible, so it will crisp when fried.

In a medium-sized bowl, using your hands, gently combine the zucchini, corn, garlic, flour, curry powder, remaining 1/2 teaspoon of salt, and pepper together. Making sure to evenly coat the vegetables with the flour. Then add the egg and mix again using your hands until everything is evenly moistened.

Add 2 tablespoons of olive oil to a hot skillet–cast-iron worked well. Form 3-inch patties that are about 1/2-inch thick with the zucchini mixture and gently place them in the skillet. Fry as many as will fit into the pan at a time. Fry on medium-high heat until the underside is a deep golden brown, then flip. Repeat until all of the mixture is gone. Be sure to add more olive oil into the pan each time. The fritters are best eaten immediately. Top with the chutney and enjoy!

Thanks for stopping by Relishing It!

Laurie

Posted in Savory | Tagged Cilantro Mint Chutney, Curry, Fritters, Sweet Corn, Vegetables, Zucchini, Zucchini Fritters | 8 Comments »

Crunchy Refrigerator Pickles with Dill and Garlic

July 31, 2014 by Laurie Jesch-Kulseth @ Relishing It

You know what’s awesome? Handing your daughter a pickle and having her proclaim (without knowing where it was from) “This is amazin’!”. That, my friends, is what I call winning. She didn’t see me make the first batch of refrigerator pickles this year, but she’s been helping me make every batch since. She is fascinated by the fact that it doesn’t take very long to transform a cucumber into a wonderful pickle.

I decided to wing-it this year and make up my own pickle recipe. After waiting rather impatiently for my mom to send me her recipe (you’re in trouble, mother), I decided to conjure up my own version. Sure, I’ve made lots of refrigerator pickles in the past, but nothing that kept me wanting to make the same batch again. I was reaching too far, to be honest– over-complicating things. I kept looking for something “interesting” that would blow me away. Last year I even tried a version with mint, and while they were fine, they just were not what I was looking for. I realized that what I was really after wasn’t complicated at all. I wanted something that was really crunchy, fresh, garlicy, and had a clean dill taste. Simple. Classic. So, I stopped searching and just made them the way I wanted. Duh.

The key for me to keeping them refreshing is to lessen the salt and vinegar amount a bit. I remember this trick from my mom, which is why I probably loved her pickles so much. Add a little filtered water to the vinegar and it creates the most refreshing brine. Too much salt makes me want to stop eating something in a hurry, but just the right amount– and I can chomp on these babies all day long. The dill and garlic are just what you’d expect them to be– delicious. No surprises here. I always add carrots to my refrigerator dills– they’re fantastic. They take a bit longer to pickle than the cucumbers do. Using young small cucumbers is the key to a crunchy pickle, as is not heating up the brine mixture. Keep everything cold and you’ll have a fantastic crunch– I promise you.

These pickles are perfect to bring to a barbecue or neighborhood gathering. Bring a huge bowl of them– they’ll disappear quickly. There is nothing better than sinking your teeth into a cold, crunchy pickle on a hot summer evening. National Night Out is next Tuesday in the US. I plan on bringing a big bowl of these crunchy dills, and I think you should do the same. Or just make a jar or two to keep in your refrigerator for when you need that tangy, satisfying crunch.

The Recipe: Crunchy Refrigerator Pickles with Dill + Garlic

Smallish cucumbers, cut however you like– I prefer spears

carrots, cut into spears

3-4 cloves of garlic, peeled

1 1/2 teaspoons kosher salt ( I use Diamond Crystal–and weirdly this matters. Different salt. Different results.)

fresh dill

white vinegar

Make as many jars as you want. Fill each clean quart jar with cucumber spears, carrots, 3-4 cloves of garlic, and fresh dill. Make sure everything is packed in there tightly. Sprinkle with kosher salt. Pour vinegar into the jar until it is 3/4 full. Then finish filling the jar with filtered water, leaving about 1/2-inch space at the top. Cover with lid and gently shake to combine. Refrigerate. Pickles will be ready within a few hours, but it’s best to wait at least a day for optimum results. Carrots often take a bit longer to fully become pickled, but I generally eat them before the fact. Enjoy!

Thanks for stopping by Relishing it!

Laurie

Posted in Appetizers | Tagged Carrots, Crunchy, Cucumbers, dill, Easy, Garlic, Healthy, pickle recipe, Pickles, Preserving, Quick, Refrigerator Pickles, Summer, Vinegar, Whole Foods | 5 Comments »

Roasted Tomatoes with Garlic and Herbs

July 29, 2014 by Laurie Jesch-Kulseth @ Relishing It

The tomatoes have finally arrived here in Minnesota! Yes, that sentence deserves an exclamation point. It’s always a long wait for me throughout the year for these babies. I love tomatoes, but the sad store-bought versions just won’t do. So, I can or freeze as much as I can to make it through the winter, then patiently wait for them to appear at the farmers markets the next summer. Every year I somehow trick myself into thinking that they should appear earlier than they really do. Tomatoes need time and lots of sun. I have a few plants in my yard again this year that are coming along nicely, but the bulk of my preserving comes from the farmers markets, where I can buy bushel upon bushel of these little red gems.

I’ve mentioned here before that I love to can salsa. I’ll be makes lots of batches of this recipe in the coming weeks. I also can plain tomatoes, and a couple different versions of tomato sauce. The version I’m sharing today is not a canned one–so, you can exhale now. It’s actually my favorite tomato sauce and I preserve it by freezing it. Super easy and ridiculously delicious. I love to can, as it’s a great way to preserve and we happen to have a large storage room in the basement, so it works well for our family. But, in all honesty, I love the taste of this un-canned sauce even more. The flavors are spot-on and lemon juice (which is used in canning to keep the ph levels safe) is not needed. I use roma tomatoes here (they are wonderful for sauces) as they have a lower water content.

Roasting tomatoes is one of my favorite ways to eat them. Something magical happens when that tomato caramelizes a bit. The flavor intensifies and I simply can’t stop popping them into my mouth. I love to pair them with some delicious cheese and crusty bread. Simple summer meals are the best. When we’ve eaten our fill, I put the rest of the tomatoes, garlic, and herbs into the food processor and give it a few pulses until it become this thick, fragrant tomato sauce that can be used in so many ways. At this point, I freeze the sauce, unless I want to use it in the next day or so. Freeze it in whatever you like– freezer bags or vacuum seal it in a special bag (freeze first, then vacuum seal it closed) are both methods that work well. I use this sauce all winter long and it is always a sad day when I pull the last one from the freezer. I hope you give this version a try. Enjoy!

The Recipe: Roasted Tomatoes with Garlic and Herbs

Roma tomatoes, cut in half (as many as will fit on 1-2 baking sheets–depending upon how many you want to roast)

1 bulb of garlic, peeled and cloves separated (per baking sheet)

handful of freshly chopped herbs: basil, thyme, oregano, parsley (per baking sheet)

olive oil

kosher salt and fresh black pepper

Preheat oven to 375°F. Line 1-2 large rimmed baking sheets with parchment paper (depending upon how many tomatoes you want to roast). Fit the tomatoes snuggly, cut-side up, in a single-layer onto the pan, they will decrease in size as they cook. Drizzle with olive oil. Sprinkle with the chopped herbs, garlic, salt, and pepper. Roast for about 40-50 minutes (if using two pans, rotate them half-way through). Then increase temperature to 400°F and roast for at least another 10 minutes to caramelize the tomatoes, sometimes a bit longer. Check the bottom of them for a dark caramel color. Remove from oven when done. If wanting to make sauce, place all of the roasted ingredients into a food processor, juices too (or by hand). Pulse for a few times until mixed. Place in freezer bags or bags that can be vacuum sealed (freeze first, then seal), or any other container you want to store them in. Enjoy throughout the winter!

Thanks for stopping by Relishing It!

Laurie

Posted in Savory | Tagged Freeze, Garlic, Herbs, Preserving, Roasted, Roasted Tomato Sauce, Summer, Tomatoes, Vegetables, Whole Foods | 6 Comments »

Zucchini Cauliflower Summer Gratin and a Giveaway!

July 25, 2014 by Laurie Jesch-Kulseth @ Relishing It

Zucchini is not my favorite vegetable. There, how’s that for an opening statement? It truly isn’t, or wasn’t, rather. It’s not that I really disliked zucchini, but in the past, if given the choice, I generally chose other ingredients to work with. I thought of it as bland and lacking “personality.” As it turns out, I’ve really come around to enjoying this wonderfully subtle vegetable. It just took a little coaxing from a very good, very talented friend.

My friend, Amanda Paa, from HeartBeet Kitchen, has just published her very first cookbook, “Smitten with Squash”, dedicated entirely to that vegetable. I first met Amanda a few years ago at a mutual food-blogger friend’s cabin. I loved her ever-present smile and her calm demeanor. She was chopping vegetables endlessly in the kitchen and more than happy to be doing so. To say this girl is lovely doesn’t do her justice. We both belong to the group Fortify (a local food group), so we continued to run into each other at events. We eventually discovered that we live just a few blocks from one another. We frequent the same restaurants, coffee shops, and farmers markets, and we never ever tire of talking about food together. We’ve become wonderful friends and I couldn’t be happier to share a recipe from her new cookbook with you!

It’s fun to have the inside scoop on someone’s book-writing journey. In some small way, it made me feel like I was part of it. She worked so hard and spent much of her winter huddled-up writing. The result is this wonderful book full of recipes for both summer and winter squash. Sweet or savory, she’s covered it all and then some. If you’re looking for inspiration for this particular vegetable, this is the cookbook you need.

During her creative process, I had the opportunity test a few of her recipes. This wonderful zucchini cauliflower gratin is a heaping dish of chopped vegetables seasoned with herbs and parmesan cheese. There is just enough cream in it to give it a proper gratin feel, but the added milk keeps it from being too heavy. And every single bite is laced with just enough rosemary to keep you wanting another. Lastly, the parmesan crust on the top adds a little cheesiness, with a nice contrast in texture. I pile this gratin high on my plate with no regrets. It’s perfect paired with a grilled meat and a glass of wine. Not to mention my kids and husband all love it, too.

I’m giving away a copy of Amanda’s book to one lucky reader (only in the US– sorry)! You want this book, you really do. She gets so creative with this vegetable– you’ll want to cook through the entire thing. Even if you aren’t the winner, I would encourage you to order it from Amazon or Barnes and Noble— you won’t be disappointed. To enter, follow the instructions on the Rafflecopter link below. Good Luck!

And to you, Amanda– I am so happy to call you a friend. You are one of the most selfless and giving people I’ve met. Congratulations on your beautiful book– I’m truly excited to see what comes next for you.

Enter Giveaway Here — a Rafflecopter giveaway

Update: The winner is Carolsue Anderson! Thanks to all who entered.

The Recipe: Zucchini Cauliflower Summer Gratin

(serves 4)

1 large head cauliflower

kosher salt

1 1/4 pounds zucchini, coarsely grated

2 tablespoons olive oil

3/4 cup chopped onion

2 garlic cloves, minced

1/2 teaspoon finely ground black pepper

2 tablespoons all-purpose flour (or gluten-free all-purpose flour)

1/4 cup milk

1/3 cup heavy cream

2/3 cup grated parmesan, divided (or more!)

1 tablespoon chopped fresh rosemary

3 tablespoons chopped fresh parsley

Prepare the cauliflower by removing the core and breaking the rest up into smaller pieces. Then, using a food processor (or a sharp knife), pulse the cauliflower until they are tiny pieces that resemble rice grains. Be care that the mixture doesn’t get mushy. You may have to do this in batches. You should yield about 3 1/2 cups.

Preheat oven to 375°F. Lightly coat a shallow baking dish with olive oil and set aside. Stir 1 teaspoon salt and grated zucchini together, then place colander set over a bowl to drain. In a large skillet, heat olive oil over medium-high heat, add onions and a big pinch of salt, and cook stirring, until softened, about 4-5 minutes. Meanwhile, squeeze handfuls of zucchini over a bowl to catch the juices, removing most of the water from the zucchini, yielding 2/3 cup shreds.

When the onion is softened, reduce heat to medium and stir in the cauliflower, garlic, zucchini, 1/2 teaspoon kosher salt, and pepper. Cook for about 7-8 minutes, until the vegetables are softened. Sprinkle flour over the mixture and stir to combine. Gradually stir in reserved zucchini water, milk, and cream, maintaining heat at medium so dairy does not curdle. Cook for 2-3 minutes so liquid absorbs slightly. Remove from heat. Stir in 1/3 cup parmesan, rosemary, and parsley. Pour into prepared dish and bake for 20 minutes. Remove from oven and top with remaining cheese (or more, if you like). Return to the oven for another 10 or so minutes until gratin is brown and bubbly. Sometimes I put the gratin under the broiler to brown up a bit faster for the final minute or two. Enjoy!

Check out these other great blogs for more recipes from “Smitten with Squash”. If you happen to live in the Twin Cities, be sure to stop by Solo Vino in St. Paul from 5:00-7:30 this evening for Amanda’s first book signing– I’ll be there, too!

A Farmgirl’s Dabbles — Bumper Crop Spicy Squash Pickles

Fresh Tart — Chimichurri Chicken and Vegetable Kabobs

Robin Writes — Garam Masala Dusted Pattypans & Crispy Chickpeas with Tahini Sauce

Dolly and Oatmeal — Banana and Oat Streusel Summer Squash Muffins

Healthy Green Kitchen — Cherry Tomato and Summer Squash Cobbler with Rosemary Biscuits

Thanks for stopping by Relishing It!

Laurie

Posted in Savory | Tagged Amanda Paa, Cauliflower, Gratin, Parmesan Cheese, Rosemary, Smitten With Squash, Summer, Vegetables, Zucchini | 17 Comments »

Happy Hour: Rye Mule

July 24, 2014 by Laurie Jesch-Kulseth @ Relishing It

Today’s cocktail is a lovely little three-ingredient number that is simple to make, and tastes fantastic. This is a thirst quenching cocktail and I suppose you could even say that it can be a bit dangerous. It’s one of those where you taste no alcohol– you’ve been warned. The rye melds into the sea of ginger beer and lime, giving it the flavor of a crafted soda rather than an alcoholic beverage. The lime offers a refreshing zing, while the ginger beer lends a subtle “bite”. We happen to love this drink, and are so thankful to a certain friend from my husband’s hometown for introducing it to us (you know who you are D.S.).

I suppose I should note that you certainly don’t need to use a high-end rye for this drink. In fact, it’s almost silly to do so. The one I used was all we had in the house, but normally we use Bulleit Rye. It works just fine, and is reasonably priced. You may have noticed that I didn’t photograph the ginger beer. My favorite brand is not very photogenic (it comes in a silver can), but I’ll tell it to you anyway. I like “Gosling’s” ginger beer– it has a nice/strong ginger flavor, but more importantly– it’s really carbonated! There are so many lovely bottles of ginger beer available nowadays, but I find that many of them really lack carbonation. So, I’ll be sticking to Gosling’s…in the ugly can. Unless any of you have a good recommendation? It’s almost the weekend, friends. Cheers to you!

The Recipe: Rye Mule

(makes 1)

2 ounces Rye

4 ounces ginger beer

1 tablespoon fresh lime juice

Fill a high-ball cocktail glass with ice. Add the rye, ginger beer, and lime juice. Mix with a stirring stick. Drink. 🙂

Thanks for stopping by Relishing it!

Laurie

Posted in Cocktails | Tagged Alcoholic Beverage, Cocktail, Ginger Beer, Lime Juice, Rye, Rye Mule, Summer | 1 Comment »

Pickled Eggs with Fresh Beets and Dill

July 22, 2014 by Laurie Jesch-Kulseth @ Relishing It

My Mom used to raise chickens on our farm when I was growing up. To be honest with you, sometimes those crabby hens would scare the heck out of me, but I sure developed a love of the eggs they provided. Farm fresh eggs– there is nothing better. One of my favorite ways to eat them is pickled. I previously shared a favorite recipe of mine for pickled eggs. And though I absolutely love that version– the spicy heat is just too much for my kids. Today’s version with beets and dill has absolutely no heat– but the flavor is unreal. I was worried that my husband wouldn’t quite go for it. I love beets, but I thought it might be too much for him to embrace. I was completely wrong. Even without the heat, he was loving them.

Beets and dill are an excellent combination. Here, the eggs take on a beautiful deep purple hue and are laced with a dill flavor. The beets and onions become perfectly pickled, as well. Chopped up they work wonderfully atop egg-salad sandwiches, paired with pork, or just eaten as a snack. The beets remain somewhat crunchy, which I love. The eggs pickle rather quickly–and the lovely purple hue is present after just a day or so. The longer the eggs sit in the vinegar, the less white from the eggs will be present. Eventually the entire egg will be purple. Which tastes amazing, but if dramatic effects are what you are after– it’s best to eat them within 5 days, or so.

Eggs are a perfect, portable protein to snack on– we pack them a lot for school lunches and for summer outings. Make sure to buy good quality eggs, preferably from a farmers market or co-op. You’ll end up worrying a lot less when you feed them to your family. Give this version a try–I hope you enjoy it as much as I do!

The Recipe: Pickled Eggs with Fresh Beets and Dill

(makes 2 quarts)

10-12 hard-boiled eggs, peeled *see note

2 beets, peeled and thinly sliced

1 small white onion, peeled and thinly sliced

6-8 garlic cloves

4 dried bay leaves

1 tablespoon pickling spice

1 teaspoon whole black peppercorns

1 teaspoon kosher salt

Fresh dill sprigs

white vinegar (enough to fill each jar)

Note: To properly boil eggs– add eggs to a large sauce pan filled with water. Bring to a boil. Boil for one minute, cover with lid, and remove from heat. Let stand for 10 minutes. Then immediately drain the eggs and place them in a bowl of cold water filled with ice. This will stop the cooking process and yield a perfectly hard-boiled egg.

Divide all the ingredients between the two quart jars. Layer the eggs, beets, and onions. Fill each jar with enough vinegar to cover all of the ingredients. Put lids on the jars and give a gentle shake to mix the ingredients. Place in the refrigerator. Eggs will be ready in about 2 days. The flavor and color will deepen the longer they sit. After about 2 weeks, their texture may start to change and be less firm, so it’s best to eat them before that happens. Enjoy!

Have a great day and thanks for stopping by Relishing It!

Laurie

Posted in Appetizers | Tagged dill, Fresh Beets, Healthy, Pickled Eggs, Pickling, Protein, Vinegar, Whole Foods | Leave a Comment »

Happy Hour: Corpse Reviver No. 2

July 18, 2014 by Laurie Jesch-Kulseth @ Relishing It

The weekend is almost here, and I’m getting a little more giddy by the hour. I’m smiling thinking of all the possible things to do. That’s the brilliant thing about Friday, isn’t it? It’s the potential. This weekend we don’t have any concrete plans yet, and that makes my mind wander all the more. Shall we explore these two great cities we live in a bit? Take a drive out to the farm that’s been growing our CSA food? Find a beautiful lake or river to relax by? As evening rolls around, perhaps have a cockta…? Oh wait, that last one was a silly question. Of course we’ll be having a cocktail.

In fact, I can say with some certainty that I’ll be having this cocktail– the Corpse Reviver No. 2. It is without a doubt one of my favorite summer drinks. Radd first introduced it to me last year and it was love at first taste. He had been out of town, walked into a cocktail bar, and asked the bartender to make something “interesting.” This is what he got (along with the recipe) and it blew him away. We’ve been making it ever since.

So what’s with the weird name? Apparently it was an old hangover cure that would revive your corpse after a long night in the pub. It was first listed in the Savoy Cocktail Handbook by Harry Craddock in 1930, so it has been around for awhile.

This cocktail basically tastes like jacked-up lemonade with a twist. That twist being a hint of anise flavor from the absinthe rinse. It’s subtle and oh-so-very intriguing! It’s a perfect sipping cocktail when it’s hot outside and the sun is shining down. If you make this– I’m almost certain you will love it. Have a wonderful weekend, friends! Cheers!

The Recipe: Corpse Reviver No. 2

(serves 1)

1 oz. gin

1 oz. Cointreau (or Triple Sec)

1 oz. Lillet blanc

1 oz. freshly-squeezed lemon juice

Absinthe rinse.

Combine and shake the gin, Cointreau, Lillet, and lemon juice over ice and let rest for a minute or so. While the ingredients are resting, pour about a half teaspoon of absinthe into a well-chilled cocktail glass and roll the glass allowing the absinthe to coat the sides. Discard the absinthe that remains in the glass. Give the ingredients another shake and strain it into your absinthe-rinsed glass. Serve with a lemon twist.

Thanks for visiting Relishing It! See you next week.

Laurie

Posted in Cocktails | Tagged Absinthe, Alcoholic, Beverage, Cocktail, Cointreau, Corpse Reviver, Drink, Gin, lemon, Lillet, Summer | 7 Comments »

Perfectly Tangy Slow-Cooker Barbacoa with Avocado Tomatillo Salsa

July 17, 2014 by Laurie Jesch-Kulseth @ Relishing It

We eat an obscene amount of tacos in this house– especially in summer. It’s just such a perfect time for them with all of the fresh ingredients so readily available for toppings. Plus, they’re super easy, which is wonderful considering there are so many things I usually want to be doing other than standing over my stove or grill. I’ve been searching for a perfect barbacoa recipe for awhile now. And by golly, I’ve found it! I’ve tried several that were fine, but not particularly memorable. That is, until I stumbled upon this one.

I wanted something that was somewhat saucy, but more importantly had a nice tang to it. When I read this recipe, I immediately knew it had great potential– it contained both cider vinegar and lime juice. Bingo! It also had the freshness I was looking for with cilantro, garlic, and onions blended in to make a perfect sauce. A little intrigue from the addition of cloves and a bit of heat from the smokey chipotle peppers in adobo sauce confirmed that this was what I had been looking for.

I knew I didn’t want to fire-up the oven long enough to cook five pounds of beef. My house would be a sauna at the end of it. Cooking overnight in the slow cooker was a perfect solution. It yielded a perfectly tender piece of beef that was perfectly, “tang-ily”, seasoned. Reducing the cooking liquid at the end really concentrated those flavors, too. This barbacoa is perfect to feed a crowd of people, like we did, or make a big batch and freeze the leftovers for quick, delicious weeknight meals. I finally caved-in a bought a tortilla press and have happily been perfecting my corn-tortilla skills– more on that later. But, for now– feel free to make these tortillas and drink this margarita for your taco party. Oh, and for variety– here’s a wonderful carnitas recipe! You’ll be inviting me over, right? Adiós, muchachos!

The Recipe: Perfectly Tangy Slow Cooker Barbacoa with Avocado Tomatillo Salsa

(serves a large crowd)

For the Avocado Tomatillo Salsa:

Use this recipe and add 1 avocado. Blend everything together. Cover and keep in the refrigerator.

For the Barbacoa:

1 bunch cilantro, rough chopped

1 red onion, cut into chunks

1 head of garlic, peeled

4 canned chipotle peppers and the adobo sauce that they sit in (use less if you want less heat)

juice of 4 limes

1/2 cup cider vinegar

2 teaspoons ground cloves

1 tablespoon kosher salt

cracked black pepper, to taste

5 dried bay leaves

4-6 cups chicken or beef stock, preferably homemade

4-7 pounds beef roast (any tough piece of meat will work/brisket, chuck, etc.)

Place the beef in a large slow cooker, my oval one worked perfectly. You can use 1 piece of meat, or cut what you have into a few pieces so it fits properly and so it cooks uniformly.

To a food processor add the following ingredients (or chop everything very finely using a knife): cilantro, onion, garlic, chipotle peppers and their sauce, lime juice, cider vinegar, ground cloves, salt, and pepper.

Pour the mixture over the beef and add enough broth to cover the meat. Add the bay leaves. Stir the sauce and broth together and cover with the lid. Turn the sow cooker onto the “low” setting and cook for 8-10 hours. The beef will be completely tender and shred easily with a fork when it’s done. If your beef doesn’t appear this way when you feel that it’s done–cook it longer. The collagen will eventually break down and yield a tender piece of meat. Remember, every slow cooker cooks a bit differently.

When the beef is done, remove it from the liquid and shred it with two forks (removing any fat, too). Place the liquid into a large sauce pan and heat uncovered until the liquid has reduced by about half or more (feel free to skim any fat off, too). Use your best judgement, you will be pouring this mixture over the shredded meat, so it depends upon how much liquid you prefer in your barbacoa.

Combine the sauce and beef together in the slow cooker. Use it to make tacos! Serve it with tortillas, queso fresco or coitja cheese, radishes, cilantro, onions, jalapenos, limes, and the Avocado Tomatillo Salsa. The barbacoa reheats and freezes very well. Enjoy!

Recipe adapted from the Kitchn

Thanks for stopping by Relishing It!

Laurie

Posted in Savory | Tagged Avocado Tomatillo Salsa, Barbacoa, barbacoa recipe, Beef, Slow Cooker, Tacos, Tangy | 3 Comments »

Homemade Cocktail Cherries

July 15, 2014 by Laurie Jesch-Kulseth @ Relishing It

It’s no secret that my husband and I enjoy a good cocktail on occassion. I’m lucky that Radd is quite a talented “mixologist”– though I don’t really like that term. Even so, it’s true. So since I have access to his skills, I’m planning to share a few of our absolute favorite summer cocktails in the coming weeks here on Relishing It. They’re mostly classics or variations of well-established cocktails– because, to be honest, those are the best ones. Today’s recipe (if you can even call it that) coincides with that.

Cocktail cherries are the perfect accompaniment to so many drinks, and making your own is simple. You can use whatever type of cherries you have. I used sweet cherries, because they are readily available here in Minnesota. When sour cherries eventually show up in the markets, I’ll definitely be making another batch using those. You can use a variety of different liqueurs to make a cocktail cherry. For instance, I recently asked a bartender that makes a brilliant margarita here in town what they use to make their cherries (brandy and simple syrup). For this recipe, I wanted something a little-less sweet. These soak in a maraschino cherry liqueur. The longer the cherries sit in it, the more developed the cherry becomes. Two weeks usually does it, though we definitely used them sooner. And don’t throw out the liqueur when the cherries are gone. You can use it along the way to add to other cocktails. Be creative! We love to put them atop this margarita, in particular. Enjoy!

The Recipe: Homemade Cocktail Cherries

(makes 1 quart)

About 1 1/4 pounds sweet cherries (sour cherries would be excellent, too)

2 1/2 cups Maraschino Liqueur (I used Luxardo)

*Pitting the cherries is totally optional

Fit the cherries snuggly into a clean quart jar. Bring the liqueur to a simmer in a saucepan and then pour it over the cherries. Let cool at room temperature. Then, put a lid on and refrigerate. They will taste the best if you are patient and let them marinate for about 2 weeks. I’m not nearly so patient and used them earlier.

Thanks for stopping by Relishing It!

Laurie

Posted in Cocktails | Tagged Alcohol, Cocktail Cherries, Garnish, Luxardo, Maraschino Liqueur, Red Cherries, sour cherries, sweet cherries | 7 Comments »

The Best Margarita

July 10, 2014 by Laurie Jesch-Kulseth @ Relishing It

I try not to describe things as “the best” too often. I’ve done it from time to time, but when I do I truly think the recipe deserves that title. This margarita? It’s the best. Full stop. Ditch the store-bought margarita mix, because it doesn’t even come close. And once you make this sublime cocktail, it’ll be the measuring stick against which you judge all others. There, how’s that for a recommendation?

I’d been planning to make these margaritas for a gathering of some of our dearest friends this past weekend. We’re a group that has been close since our early college days, but as is often the case, it’s just difficult to get everyone together as we’ve become adults. It was fantastic being able to sit in the back yard sharing stories, drinking margaritas and eating tacos (more on that in another post), and watching all of our kids run around. Summer at it’s finest.

Now to the margarita. This one requires a little planning, but don’t let that scare you off– it’s easy to make. What it doesn’t involve is a long list of strange or unpronounceable ingredients. Lemon, lime, sugar, and a decent mid-price tequila. The reason it tastes so damn good is due to the time you should let the flavors meld together in the refrigerator. I did it for 24 hours (actually a bit more, to be honest). The lemon, lime, and sugar really have a chance to become one– it takes on an entirely different citrus when you give it the time. If you’re short on time, four hours will probably work. Just remember the longer it sits, the better it will be. I’m planning to keep some in my refrigerator throughout the week, so it’s at the ready when I fancy a good margarita. Which means I’ll probably be having one every night. Nothing wrong with living a little, right? I also made those cocktail cherries that crown the drink– I’ll share that recipe soon, as well.

The Recipe: The Best Margarita

(serves 4-6)

4 teaspoons lemon zest

1/2 cup fresh lemon juice (from 2-3 lemons)

4 teaspoons lime zest

1/2 cup fresh lime juice (from 3-4 limes)

1/4 cup super-fine sugar (or use granulated that has been blended in a food processor. Super-fne sugar is needed so it dissolves adequately)

pinch of kosher salt

1 cup 100% Agave Tequila (make sure it’s a Reposado– a type that’s aged in oak barrels for between 2 months to a year)

1 cup Triple Sec

Note: We tripled this batch. The juice mixture fit nicely into a quart jar and then a large glass pitcher when we combined the alcohol and served it. As long as the ice is not combined directly into the pitcher, leftovers can be kept in the refrigerator and used when you want.

Combine all of the ingredients into a pint jar, except the liquor. Shake and refrigerate for at least 4-24 hours (or longer). When ready to serve, strain the mixture into a serving pitcher (this will remove the zest) and add the liquor. Stir. Serve in a glass that has been prepared using lime around the edge and dipped into margarita salt. Fill each glass with ice and pour the margarita mixture into it. Add a cocktail cherry, if desired. Cheers!

Recipe adapted from America’s Test Kitchen Family Cookbook

Thanks for stopping by Relishing It!

Laurie

Posted in Cocktails | Tagged Alcoholic, Drinks, Homemade, lemon, Lime, Margarita, Tequila | 6 Comments »

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