The Icy Pickle

These pickles keep winning the Blue Ribbon at many a county fair. Hence why the recipe for them is included in the new cookbook Blue Ribbon Kitchen. Author Linda Skeens stopped by Tonia's Kitchen to talk about her recipe for these award winning pickles, and why the special "ingredient" has nothing to do with how they're made. Instead, Linda told Tonia soaking the pickles in ice water for a few hours means they come out crisp, and not soggy. Everything else is pretty standard. It's an interesting way to make a pickle, and one that's a winner!

Homemade Mustard

   

Why buy it when you can make it! And mustard is one of the easiest condiments to conjure up yourself. Kris Bordessa, who wrote the cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen and admitted it's not the first thing the DIY crowd thinks of when doing a supermarket staple, but it also is an easy way to introduce a novice into this cooking arena. Part of the reason for that is because this mustard only has three ingredients, and the recipe is incredibly simple!

• 3/4 cup mustard seeds, (use yellow, brown, or a combination)
• 1/2 cup apple cider vinegar
• 1/2 cup water

1. Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
2. Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
3. After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!

Do It Yourself Mustard

  

Why buy it when you can make it! And mustard is one of the easiest condiments to conjure up yourself. Kris Bordessa, who wrote the cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen and admitted it's not the first thing the DIY crowd thinks of when doing a supermarket staple, but it also is an easy way to introduce a novice into this cooking arena. Part of the reason for that is because this mustard only has three ingredients, and the recipe is incredibly simple!

• 3/4 cup mustard seeds, (use yellow, brown, or a combination)
• 1/2 cup apple cider vinegar
• 1/2 cup water

1. Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
2. Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
3. After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!

You'll Notice the Difference

 

With Summer upon us, it's time to discuss what's on your hot dog. How about some sauerkraut? More specifically, how about some homemade sauerkraut? Kris Bordessa, who wrote the new cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen to discuss her DIY Sauerkraut recipe, which she promises tastes better than anything you'd buy at the store. Kris told Tonia she keeps the ingredients list short, and fresh, and keeps the process easy, to get more people interested in DIY fermenting.

• 2 medium cabbage, red or green
• 2 T sea salt
• ½ cup whey or brine from a previous batch, if not using whey/brine, double the sea salt
• ½ gallon mason jar or 2 quart-sized wide-mouth jars

Instructions

1. Remove outer leaves of cabbage, core and shred cabbage, and place into a large bowl.
2. Add salt and optional whey/brine. Pound with a wooden spoon or mallet for five to ten minutes until juices are released.
3. Put cabbage into jars and, using clean hands or a utensil, press cabbage down until juices cover the top of the cabbage.
4. Leave 1-inch head-space at the top of the jar (a little more if using glass weights).
5. Add optional glass weights and seal lid tightly.
6. Keep in a cool location (60-70 degrees) for 3-7 days.
7. Once you see bubbling, you can move your sauerkraut to cold storage.
8. Sauerkraut can be eaten immediately, or continue to age for even better flavor.

DIY Mustard

 

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Why buy it when you can make it! And mustard is one of the easiest condiments to conjure up yourself. Kris Bordessa, who wrote the cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen and admitted it's not the first thing the DIY crowd thinks of when doing a supermarket staple, but it also is an easy way to introduce a novice into this cooking arena. Part of the reason for that is because this mustard only has three ingredients, and the recipe is incredibly simple!

• 3/4 cup mustard seeds, (use yellow, brown, or a combination)
• 1/2 cup apple cider vinegar
• 1/2 cup water

1. Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
2. Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
3. After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!

DIY Mayonnaise To "Bring Out The Best"

 

That line is from a classic advertising campaign for a nationally known brand of mayonnaise. We all know which one...no need to say it! But one thing we haven't said is how easy it is to make your own mayonnaise...until now! You don't even need a blender says Lisa Steele. She's the author of a new cookbook called Fresh Eggs Daily. Lisa stopped by Tonia's Kitchen to talk about how you can make your mayonnaise that's fresher than anything you'll buy in the store. Lisa told Tonia she takes yolks, lemon juice, mustard, salt, oil altogether in a bowl, and adds the oil of your choice. Just whisk it all and within two minutes, you have mayo! No jar required!  

1 large egg

1/4 teaspoon salt

1/4 teaspoon white vinegar

Juice from half a lemon

3/4 Cup cooking oil

1/4 Cup olive oil

Break the egg into a blender and add the salt.  Blend on high 2-3 seconds until foamy. Add the vinegar and lemon juice and blend for 10 seconds.

While on high speed, with the cover on and the little insert in the lid removed, slowly pour the combined oils into the blender in a slow, steady stream.  

The mixture should thicken to a beautiful consistency.  

Makes about 1 1/4 Cups of mayonnaise which will last in the refrigerator for about a week.