Wednesday, July 20, 2011

More Summer Kitchen

The threat of rain kept me from crock-potting on the porch, plus we went to see the last Harry Potter film today.  The film was great, cried like a fool.

 Today I made a pressed sandwich using the giardiniera I made last week.  Cost for 4 servings - about $3.00.  We get the mini-baquettes at Sams 6/$2.89 and freeze them.   For a side we have Jacques Pepin's Butterbean Salad.

giardiniera, Chicago-style

8                     jalapeños (or serrano peppers) -- sliced thickly  (I only used 3, they were HOT)
2                     each -- diced: red  bell peppers, carrot, yellow onion, celery rib
1/4          head  cauliflower -- roughly chopped (broken into bite sized pieces. )
1/2             c  salt, kosher
3             cloves  garlic -- minced
1/2             c  pimento-stuffed green olives
1               tbsp  dried oregano
1/2           tsp  red pepper flakes -- (1/2 to 1)
1/2           tsp  celery seeds
                        freshly ground black pepper
1                  c  white vinegar
 1                  c  vegetable oil

combine the jalapeños, bell peppers, celery, carrot, onion and cauliflower in the biggest bowl you've got; stir in the salt. add cold water to cover vegetables; cover bowl. refrigerate 12 hours.

drain salt water; rinse vegetables. set aside in the bowl.

combine the garlic, olives, oregano, red pepper flakes, celery seeds and black pepper to taste in a medium bowl; set aside.  Pour the vinegar into a medium bowl; whisk in the seasonings. slowly drizzle in the oil and whisk until completely emulsified.

divide Vegetables up into glass jars and top with the marinade.  Refrigerate at least 48 hours before using. the giardiniera will keep in the refrigerator for at least 2-3 weeks.
For Sandwiches, chop up some of this in the mini-Cuisinart and use like relish.  I blanketed both sides of the bread with this before adding the meat, cheese, pepperoncini and sliced garden tomatoes, wrapping it up and pressing it in the fridge under the milk cartons.

Butter Bean Salad - because I cannot get enough beans

  1        can  drained butter beans (bit not rinsed) -- (15.5 ounces)
  1        tablespoon  Dijon mustard (whole grain is nice here)
  2        tablespoons  fresh lemon juice
  3        tablespoons  chopped onion
  1        teaspoon  chopped garlic
  3        tablespoons  extra-virgin olive oil
1/2      teaspoon  salt and freshly ground black pepper.

Mix together in a bowl .

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