Spicy Pickled Corn

It has been really warm here in Seattle - in a good way. This summer and the amount of heat has been helpful for our garden. We have been experiencing amazing crops of lettuce, cucumbers, squash, onions, peppers, beans and peas. We have had so much fresh produce we have had to give some away. If we have a great summer like this next year I may even start a little farm stand!

One thing for sure is that these amazing flavors of summer just don't last long enough. So while we find 100 ways to eat squash I also look for ways to preserve the flavors of summer. I love quick pickles and find that almost every summer vegetable can be turned into one of these tasty delights. This time I want to make Spicy Pickled Corn. 

Corn like so many summer vegetables is gone quickly. But when it is here it is should be taken advantage of. I like to roast it on the grill or peel it off the cobs and turn it into salads and soups. Today I picked some jalapeno from Mr. Ramons pepper plants and thought the corn and these spicy peppers would be a good match.

Spicy Pickled Corn

You need 1 clean quart size jar with lid - I use either a Mason or a Weck jar. 

Corn Mixture

2 cups fresh from the cob corn kernels - about 2 ears of corn

2 small jalapeno seeded and sliced very thin

1 large shallot peeled and sliced very thin

2 small dried peppers of your choice

1/4c fresh squeezed lime juice

1/4 tsp fresh ground pepper

Mix all ingredients together in a bowl then spoon into jar. 

Brine

1/2 cup white vinegar

3/4 cup filtered water

1 tsp sugar

2 tsp kosher salt

Boil these ingredients and pour over corn mixture in jar.

Gently stir and seal jar.

Let cool then keep in refrigerator for about 1 month - if it lasts this long!

I love this spooned over greens or with grilled steak. It is crunchy and tart and delicious. Enjoy!

Pancakes for one

Breakfast is my favorite meal. Growing up my dad often made us breakfast for dinner. Omelettes, waffles, eggs and pancakes were the stars of these meals.

As a lover of bread and all things baked and sweet, waffles and pancakes were my favorite.

To this day I have the hardest time choosing sweet or savory for brunch. Logically I know I should have protein and veges but my tummy wants pillowy pancakes drenched in syrup!

Sometimes in the mornings when I should be making oatmeal I get crazy and make this tiny batch of pancakes just for me. I think you should make them too.

Pancakes For One

Makes 6 small or 3 "normal" pancakes

1/2 c all purpose flour
1/4 tsp baking soda
1/4 tap baking powder
1/4 tsp salt
1 egg
1/2 cup buttermilk
1 1/2 tsp vegetable oil

In a small bowl whisk the dry ingredients together. In a separate small bowl whisk the wet ingredients together.

Pour the wet ingredients over the wet and stir gently to combine. Do not over mix.

Heat a small skillet on medium and use a small amount of butter or cooking spray in the pan.

When the pan is hot drop equal amounts of batter into pan for 3 small pancakes. Cook until golden brown and batter begins to bubble. Flip over and cook other side until golden.

Repeat process for remaining batter. Top with favorites - butter, syrup, jam.

Enjoy!

Visiting Bend Oregon

Summer in the Pacific Northwest is fleeting and I feel like I am chasing it down for these few months to fill up on memories, sun and restoration. Back when I was a kid, Bend was a smaller town and a simpler time. On summer days we took off on our bikes all day only returning when my mom rang the dinner bell hanging in front of our house. 

I moved to sunny southern California at 14. I was devastated to leave my friends and my life. But now with a lot of distance on that particular moment I am so glad it happened. I was able to gain so much from living in a bigger city but growing up in that small town gave me a perspective most of my city friends just don't have. I love being in a city now, but deep inside I dream of a rural life and a small heard of milk goats. 

When summer finally arrives I yearn to find this same summertime feeling I had as a kid. I stayed away from Bend for a long time. But ever since my mom moved back I have been trekking there for some summer weekends to really let go. 

Mr. Ramon and I packed up the pups and headed off. I love this road trip. My little car is built for empty stretches of road and windy mountain passes. Mr. Ramon manages the play list and keeps my brain sharp with crossword puzzles. We always make a stop in Portland and this time it was for a delicious breakfast at Gravy. The name says it all. Scrambles, biscuits and gravy and french toast you dream of. I made Mr. Ramon get up early this day - so he needed his coffee. 

Time at my moms is like being at the best bed and breakfast. She always has our room ready and food ready to go. We like to plan to do a few things and then take some time to play it by ear. One of the things I must do when I visit Bend is hit up Sparrow Bakery. I have mentioned them before - I can't say enough about how great they are. This local spot bakes croissants that changed my world. Flaky and perfect in every way. All made by hand. They are experts when it comes to bread and produce in a new larger space so they can meet the demand for their rustic delights. I love the lemon tart - so delicious and beautiful. This is a must go if you are ever in Bend. 

My mom was excited to show me her new stove - she just switched to gas and an amazing new range. Her oven had not had a lot of use, so of course I am happy to help out! I was in the mood for a good chocolate chip cookie - something we never have at home. I bake a lot but it is usually going to clients. And having cookies around the house on a regular basis is a bad idea for me - no self control over here. 

But vacation is the perfect time to bake cookies to actually eat. I really like the chips from Ghirardelli and think that the recipe on the back of the package makes a great cookie. Chewy in the middle and set around the edges. I choose the bittersweet chocolate chips - I feel like they offset the sweetness a bit. Her oven was magical. Perfect cookies. Makes a girl using a cheap rental oven a tad jealous. 

We love to get out in nature and took all four dogs to Wikiup Lake. It was a gorgeous day with clear blue skys. We packed a small lunch and headed up. The dogs had a blast in the lake fetching balls and rolling in stinky sand. It felt so nice to get out and away from it all. 

The weekend was filled with great food, gardening, sleeping in, watching deer and catching up with mom. It always ends too soon. We spent one last moment together eating a big breakfast before we hit the road. Mr. Ramon gave my mom some last minute gadget tips. 

The drive home could feel like forever but with Portland in the middle on the way back we have something to look forward to. This time it was Salt and Straw - one of the best ice cream places around. It was a weekday afternoon and so many people were in line it left us wondering if people actually work in Portland. We made it to the counter and indulged! 

Such a good little get away. Now back to real life :)

Note: If you were checking out Mr. Ramons fancy nail art - he had his nails done by our friend Breanne who is on a nail road trip art project. You can see more about this awesome endeavor here - Nails Across America

Radish Quick Pickles

I love pickles. When I was a kid one of my favorite after school snacks was a big green dill pickle wrapped in a paper towel. I was a weird kid. As a grown up I have loved to turn just about anything into pickles. And right now with the radishes going bonkers in my garden I thought I would pickle some. 

Quick Pickles are just that - quick. These pickles last about a month in the refrigerator and require no complicated canning procedures. What can you pickle? I love beets, carrots, green beans, onions, cauliflower and cucumbers. The fun comes in the seasoning - chili flakes, garlic, coriander, fennel seeds and black pepper. So many options! All you need is several caning jars with lids. I like a wide mouth jar if I have them - it is easier to fit he vegetables in. Vinegar - I usually use just plain white vinegar. But you can experiment with red wine vinegar, champagne vinegar or apple cider vinegar. Each add their own special nuance. 

For the radish pickles I decided to add some red onion, garlic and lemon peel. 

I chopped up my onion and peeled my garlic cloves. 

My radishes were fresh from the garden so I trimmed off the green tops, roots and scrubbed them.

Next I cut them into bite size pieces. Many of them were pretty small so I left them whole. 

Then I packed the jars. I added the onions and garlic as well as some black peppercorns and a bay leaf. I topped the jars with pieces of lemon peel. 

Now to the brine - 

I like my brine vinegary. I also don't like my pickles that sweet. But you can add more sugar if you like. 

Quick Pickle Brine

• 1 1/4 cups vinegar
• 3/4 cup water
• 2 tablespoons granulated sugar
• 2 tablespoons kosher salt

Bring to a boil on the stove and poor carefully into the jars over the vegetables. Submerging them. You may need to make double or triple batches of brine if you are making a lot of pickles.

Let them cool for 20 minutes - cover with lids and refrigerate. Let sit for at least one day before eating. Then store in the refrigerator for 1 month. 

They are great for picnics and BBQs - but mine mostly get eaten directly out of the jar!

Dreaming of spring!

While it is still technically winter we are starting to get glimpses of spring here in the Pacific North West. Bulbs are sprouting and the first daffodils are open with their happy yellow faces teasing the rain. A day here and there of brilliant sunshine. These days get me so excited for starting the garden. This last weekend we carved out a small bed against the fence of our garden and put in Sugar Peas and Snap Peas. I loved working out in the garden, digging in the dirt again.

Today it rains again so I took some time to start planning our garden. Drawing out the beds and pouring over the Maritime Northwest Garden Guide to plan when to put in each plant. Day-dreaming of lettuce, tomatoes, squash and the like. Looking through our carrot seeds spurred me to bake today. I had an abundance of carrots in the refrigerator and with every store filled full of Easter candy and stuffed bunnies holding carrots it just seemed appropriate to make some Carrot Ginger Bread. 

I love quick breads. They are just that quick. The outcome feels like you worked harder than you did and they are all so yummy. This one is filled with fresh grated carrots and several types of ginger for a spicy punch. Top it off with a ginger cream cheese frosting.

Carrot Ginger Quick Bread

• 1 stick unsalted butter, room temperature
• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup packed dark-brown sugar
• 1 teaspoon fresh grated ginger
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup packed finely grated carrots (from about 2 carrots)

Preheat oven to 350 degrees.

Butter and flour a 5-by-9-inch loaf pan.

In a bowl, whisk together flour, baking powder and dry spices.

In your electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs and 1 teaspoon vanilla, ginger and carrots.

With mixer on low, gradually add flour mixture; mix just until combined.

Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes.

Let cool in pan 5 minutes.

Turn cake out onto a wire rack, and let cool completely.

Frosting

• 4 ounces cream cheese, room temperature
• 1/2 teaspoon fresh finely grated ginger
• 1/2 cup confectioners' sugar

Beat all ingredients until fluffy. 

Frost top of cooled cake.