Sunday, October 17, 2010

Pickled Carrots with Habanero : Can Jam October

Or carrots can be fun in colors.

I should write about Blohgher Food (great people, Manhattan cravings, goody bags of great size) or my recent trip to NY (more great people, much champagne, 2 a.m. fried chicken, pig roast) but the Can Jam deadline looms, as does the need to scour my entire apartment in preparation for an author party next weekend. And how that happened, well, don't let your daughter's correspond with your authors. 

This month's Can Jam assignment was peppers. So, we did carrots. Because I was out of them. And because I have been traveling and was too tired to make the hot sauce I had originally planned for this month. The carrots are, however, flavored with habanero. For those who may be intimidated by canning, this is a great beginner recipe. One of the quickest and simple out there, it nonetheless, has been a repeated hit. Feel free to use 'regular' orange carrots if your market does not have many colors available.  Note that if you are using bolder colored carrots, I recommend not peeling to preserve their colors.

10 pounds multi-colored carrots, cleaned and quartered

1 quart cider vinegar
1 1/2 quarts water
1/8 cup salt
1 T honey

Add to each jar before filling with carrots
1 tsp coriander seeds
1 tsp black pepper
1 sprig thyme
1 (or more) slices habanero

Place spices in 12 pint jars. Add carrots until very tightly packed. Meanwhile bring vinegar, water, salt and honey to a boil in a small saucepan. After brine comes to a boil, ladle over already packed carrots and finger seal. Process 15 minutes in a water bath canner. 
These can be enjoyed right away, but will only improve with time.

Tuesday, October 5, 2010

Leflaive Tastelive

When Craig Drollett from Frederick Wildman mentioned on twitter the possibility of a Tastelive event with Patrick Leflaive from Maison Olivier Leflaive, I think it took all of 30 seconds for me to dm him asking if I could join is. Because really, when presented with the possibilities of:
Puligny Montrachet 2008
Chassagne Montrachet 1er Cru “Clos St Marc”
Meursault 2008
Meursault 1er Cru “Charmes” 2008

Why would anyone not be excited?

Participating bloggers were:
Amy Cleary: University of California Press (Hey, that's me)
Bryan Calandrelli: Water Into Wino
David Honig: Palate Press: The Online Wine Magazine
David Witzel: Feisty Foodie
Dennis Attick: Decatur Wine and Food Dude
Jeff Lefevere: Good Grape
Joe Roberts:
Lenn Thompson: New York Cork Report

My favorites were:
for tonight: Chassagne Montrachet 1er Cru “Clos St Marc”
For the future: Meursault 1er Cru “Charmes” 2008

More to come. . .