Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

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THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

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or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

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Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

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Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

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Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

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independent booksellers

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The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Wednesday
    Oct302013

    Sweet and Spicy Green Tomato Pickles

    We made some comments on facebook the other day about making green tomato pickles. Wow! Apparently people really like these things.

    As you can see, it's getting on in the year at our house. The tomato plants are gone, heaped up in a pile out in the woods. But we had a bumper crop, right down to the last moments. We've got lots of unripe tomatoes.

    Time for pickles. These are quite sour, as befits the genre. But they've got a sweet edge, complemented by ginger and red pepper flakes. They're utterly irresistible on burgers or tuna fish sandwiches. And when you polish off a jar, don't throw out the liquid! Use it to brine boneless chicken breasts or pork chops. An hour in the stuff will make the meat sweet and delicious in the skillet or even on the grill in the dead of winter.

    You'll get four to six wide-mouthed pint-sized jars of pickles, depending on how much residual moisture is in the fruit.

    • 4 to 4 1/2 pounds (1.8 to 2 kilos) green, unripe tomatoes
    • 3/4 cup (90 grams) pickling lime
    • 6 cup distilled white vinegar (5% acidity)
    • 2 1/2 cups sugar
    • 2 tablespoons kosher salt
    • 2 tablespoons minced peeled fresh ginger
    • 1 1/2 teaspoons celery seeds
    • 1 teaspoon brown mustard seeds
    • Up to 2 teaspoons red pepper flakes
    • 1 small onion, thinly sliced into rings

    1. Slice and chunk up the tomatoes. Look at the openings to the canning jars. If you can make 1/4-inch thick rings to fit in those openings, do so. Or make some and chunk the rest. You can pack the jars as you choose later.

    2. Stir 3 quarts (2 3/4 liters) water and the pickling lime in a large pot or bowl until the lime dissolves. Add the tomatoes and set aside at room temperature for at least 8 hours or overnight (up to 12 hours).

    3. Drain the tomatoes in a colander set in the sink; clean the pot or the bowl. Put the tomatoes back in that pot or bowl; fill with cool water. Set aside to soak for 1 hour. Drain--then repeat this step two more times. You must. Don't even think of skipping it. Three times ina ll. You've got to leach the lime back out of the tomatoes so 1) they're acidic enough to can safely and 2) your stomach doesn't rebel against the lime.

    4. Wash 6 wide-mouthed, pint-sized canning jars. Put them in a water-bath canner or a steam canner; bring the water to a boil and keep them hot until you're ready to use them.

    5. Mix the vinegar, sugar, salt, ginger, celery seeds, mustard seeds, and red pepper flakes in a large, nonreactive (stainless steel) pot. Bring to a simmer over high heat, stirring until the sugar dissolves. Drain the tomatoes and add them to this mixture. Reduce the heat and simmer for 12 minutes, just until the tomatoes become somewhat opaque, lose their vibrant green color, and are a tad tender.

    6. Meanwhile, bring a tea kettle or saucepan of water to a boil over high heat. Put the rings and lids in a large bowl, cover with the boiling water, and set side.

    7. Remove the (very) hot jars from the canner; place them upright on a towel or heat-safe surface. Use a slotted spoon to transfer the tomatoes into the jars, layering them with a few onion rings. Compact them without smooshing, add some more, then ladle the hot syrup into the jars, leaving about 1/2-inch headspace in each jar. Poke a long chopstick into the jars to remove any air bubbles, wipe the rims clean, and put on the lids, adjusting the ring so its still got the barest amount of give in the seal.

    8. Return the jars to the canning pot and process for 10 minutes at a full boil or full steam. (If using a water-bath canner, the jars must be submerged by at least 1 inch of water.) Remove the jars and set on a towel or heat-safe surface to cool for at least 2 hours. Check that the lids have sealed by pressing the center and making sure it isn't bubbled up. If any jar hasn't sealed, refrigerate immediately. Set in a cool, dark place to store through the winter, for about 4 months. As with any canning recipe, there's distinct dangers of food poisoning or worse, dangers which have to be stated but not overstated. If there's any confusion or problem, check out the USDA's canning site here. Discard any jars that appear bubbled, frothy, unsealed, or discolored.

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    Reader Comments (1)

    1st time i have ever taste of this green tomato pickles.
    and it is possible because you provide this recipe thank you so much.

    November 25, 2013 | Unregistered Commenterdeepak

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