What’s Cookin’, Good lookin’?

in Personal Chef Charity Dasenbrock’s kitchen lately

Who has been cooking anything interesting lately ? I have made a few interesting things which I will share.

At the farmers’ market last weekend, I found some locally grown capers. How cool is that ?

My first adventure with them was simple yet so delicious. Caper Butter. I took a small handful of capers, soaked them in cool water as per the bottle’s directions. Drained them, chopped them a bit, added to melted butter. Yummy on julienned carrots ( the julienne peeler is my newest kitchen gadget love), topping a baked potato. Drizzled on some broiled or grilled fish would be fabulous!

I also experimented more with fermentation and made some Fruit Kimchi. I got the recipe from Wild Fermentation by Sandor Katz. It is awesome!

Fruit Kimchi

makes 1 quart

1/4 pineapple
2 plums, pitted
2 pears, cored
1 apple, cored
1 small bunch grapes, stemmed
1/2 c. cashews or other nut of your choice
2 tsp sea salt
juice of 1 lemon
1 small bunch cilantro, chopped
1 to 2 fresh jalapeno peppers, finely chopped
1 to 2 hot red chilis, fresh or dried
1 leek or onion, finely chopped
3 to 4 cloves garlic, finely chopped
3 T. or more grated fresh ginger

Chop fruit into bite sized bits. ( I didn’t use the pear or apple to keep things seasonal, and added some blueberries and raspberries instead). Leave grapes whole. Add nuts. Mix together in a large bowl.

Add the remaining ingredients and mix well. ( I forgot the cilantro. I won’t next time)

Stuff kimchi mixture into CLEAN quart sized jar. Pack it tightly, pressing down to make it juicier. If necessary, add some purified water until the liquid level is even or almost even with the fruit. ( I also added about a T of whey) Seal jar with the lid. Let it sit on your countertop in a cool dark place for up to a week. Check several times a day to make sure fruit is submerged in liquid. ( I turned the jar upside down and back). Check the taste after a few days with CLEAN spoon or fingers. Putting the jar in the refrigerator will stop the fermentation process. I opened mine and ate some after the 3rd day as I was not brave enough to wait the whole week. It was delicious and next time I will let it go longer and see how that is. Boy, was it bubbly and fizzing and hissing when I opened it. Yum. I have had it with yoghurt, and by itself. A friend, to whom I gave a jar, cooked it with chicken.

This post is part of GNOWFGLINS Tuesday Twister and Real Food Wednesday. Please head over there and check out the other posts.