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Some visiting English friends brought me a jar of the most wonderful caramelized red onion chutney with rosemary---fabulous with pork, lamb, or as an accompaniment to cheeses. Sadly, I have emptied the jar, won't be going back to England until later in the year, and can't find it online anywhere. Anyone out there have a recipe? Thanks!

Does anyone remember an article a few years back (4-5??) in Saveur about a guy and his room mate cooking in his ill-equiped kitchen in NYC in the '70's? I know, I know...how lame am I...anyway there was a recipe for pork chops with pickles that sounded heavenly and I want to try it. I'm sure I could figure it out, but I'd like to read the article too. I have quickly looked through all my old issues, but I could have easily missed it. Anyone?

I've been in a few Argentinean-owned pizzerias where chimichurri is offered as a pizza condiment. While it's no surprise to go most anywhere in the world and find local modifications to pizza, the remarkable thing about the pizza-chimichurri combination is how amazingly good it is. It's one of those globe-girdling ingredient combinations that make a mockery of "authenticity." Then again, there does seem to be some evolutionary linkage between pizza and chimichurri. The Italian influence in Argentina is significant, and the basic ingredient blend underlying chimichurri -- parsley, garlic and olive oil -- surely derives from pesto or a related European condiment. If you've never tried a little chimichurri on a slice of pizza, I highly recommend it.

In a conversation with my hair stylist, pickled sausages came up and I became intrigued. Where does one get good pickled sausages? I thought I saw some at columbus market on renfrew but it turns out those are packed in oil. suggestions?

I am quite fond of pickles and adore eggs, however until two nights ago when I ate one that tasted strongly of red wine vinegar at a fine new NYC restaurant called Stand, I'd never eaten a pickled egg. The eating of it has motivated me to pickle some of my own. What I know so far: the base for the cure is salt, sugar, vinegar the duration is 2 days to 3 weeks I'd love to hear how people pickles theirs and in addition of experiences people have had in eating them in midwest bars or elsewhere.

Pictorial Recipe Baked Soy Sauce Chicken (豉油焗雞) I have made regular soy sauce chicken many times. The traditional recipe is to boil the chicken in soy sauce mixed with rock sugar and spices. Today I want to try something new - how about baking the chicken after marinating it in soy sauce? The procedure is very similar to the "Nam Yu Roast Chicken" I published earlier. The difference? This time I used only dark soy sauce as the marinade. Serving Suggestion: 4 - 5 Preparations: Main ingredients (upper right, clockwise): - 1 whole chicken, about 4 lb - some star anises (see below) - Lee Kum Kee "Chinese Marinade" (see below) - Dark Soy Sauce (see below) Dry rub: - 4 whole star anises - 1 tsp of salt - 1/2 tsp of five spice powder Marinade for chicken: - 4 tblsp of dark soy sauce - 2 tblsp of Lee Kum Kee "Chinese Marinade" - 1/2 tsp of salt Basting mixture: - 2 tsp of dark soy sauce - 3 tsp of honey - 2 tsp of water Optional condiment: - 3 stalks of green onions (finely chopped) - 2 inches of ginger (grated) - 1/2 tsp of salt - 1 tsp of sugar - 3 tblsp of cooking oil Use a food mallet to break up the star anises into small fragments. Place them in a small bowl. Mix them with 1 tsp of salt and 1/2 tsp of five spice powder. Mix this "dry rub" well. Trim off the extra fat from the chicken. Apply the dry rub ingredients inside the chicken cavity thoroughly. Place the chicken in a large mixing bowl. To marinate, add: - 4 tblsp of dark soy sauce - 2 tblsp of Lee Kum Kee "Chinese Marinade" - 1/2 tsp of salt Mix and rub the marinade thoroughly over the chicken. Marinate at room temperature for about 2 hours, 1 hour per side. After an hour, turn the chicken over so the bottom would soak up the marinade liquid. After 2 hours of marination, use a big "S" hook to hang up the chicken. Set a small fan at "low" to dry the chicken. Be sure to place a plate underneath to catch the liquid dripping. Hang the chicken for about an hour or so. Cooking Instructions: Put 2 metal skewers through the chicken. Use some special hooks to hang the chicken underneath a rack in the oven. Fill a small baking pan with water and place it underneath the chick to keep the chicken moist during baking (as well as catching the dripping grease). Bake the chicken at 325F for 1.5 hour. This is how the chicken looks after 1.5 hour in the oven. Take the chicken out of the oven to apply the basting mixture. The basting mixture is made of: - 2 tsp of dark soy sauce - 3 tsp of honey - 2 tsp of water Baste the chicken thoroughly with a brush. Return the chicken to the oven and set the temperature to 425F. Continue to bake for another 20 to 30 minutes to make a crispy, shinny chicken skin. (Optional) Meanwhile, you may make a condiment with: - 3 stalks of green onions (finely chopped) - 2 inches of ginger (grated) - 1/2 tsp of salt - 1 tsp of sugar - 3 tblsp of cooking oil First chop the green onions and grate the ginger and place them in a bowl. Heat up the cooking oil to smoking temperature. Pour the smoking oil onto the green onion and ginger. Finally add the salt and sugar and mix the ingredients well. Finished. Remove the chicken from the oven. Chop up the chicken, Chinese style. Transfer to a serving plate. Serve either with the green onion/ginger mix condiment, or a small dish of dark soy sauce as condiment. The chicken skin is crisp, and the meat remains very moist and tender. Picture of the finished dish.

Banana Ketchup Banana ketchup recipe 2 bananas, large. 1 1/4 cups water 1/4 cup sultanas plumped in 1/4 cup water 1/2 chopped onion 2 cloves garlic 1/4 cup tomato paste 3/4 cup apple cider vinegar 1/2 cup palm sugar (or dark brown sugar) 1/4 cup Golden syrup (or light corn syrup) 2 tablespoons dark rum 1 teaspoon sea salt 1/2 teaspoon allspice, freshly ground 1/4 teaspoon hot red pepper, ground 1/4 teaspoon cinnamon, ground 1/4 teaspoon black pepper, ground 1/8 teaspoon nutmeg, ground Chop peeled bananas and toss in blender with water. Blend till smooth. Scrape into micro-waveable glass bowl and set aside Add the sultanas in their liquid to the blender, then add the onion, garlic, tomato paste and vinegar. Blend well and add to bananas in bowl. Heat in microwave, full strength for 2 minutes Add the sugar, syrup, rum, stir well. Microwave for 3 minutes and stir well Mix the spices together and add to the mixture in the bowl. Blend thoroughly. Microwave for 5 minutes and stir thoroughly, scraping the sides of the bowl to mix everything. Repeat this process three or four times until the ketchup has reduced by 1/3 and is thickened to the correct consistency. This may take longer in very humid conditions. You may have to continue the microwave/stirring routine several additional times until the consistency is the way you expect ketchup to be. Allow to cool and place in blender, blend until totally smooth. When finished place in a sterilized glass jar. Allow to cool and store in the fridge for no more than two weeks. To make a spicier ketchup chop a small dried hot chile and soak in the water with the raisins. ( RG1907 )

Homemade sugar-free ketchup Easy Sugar-Free Spicy Ketchup The following is an original recipe for a very easy homemade spicy (or not) ketchup that also is a nice gift from your kitchen. Andie's Sugarless Spicy Ketchup Yield, 10 - 1/2 pint jars. 4 quarts tomatoes, peeles, cooked and strained (may be canned tomatoes) 1 Jalapeño (or other hot) pepper, seeded and chopped (optional, omit if you do not want it spicy) 3 cups apple cider vinegar 2 1/2 cups Splenda 1 Tablespoon Celery seed, ground 1 Tablespoon Allspice, ground 2 Tablespoons Cinnamon, ground 1 Tablespoon Star anise, ground 2 Tablespoons kosher salt (or sea salt if you prefer) 1 Tablespoon Black pepper, Ground Combine all ingredients in an 8-quart, non-reactive pot (stainless steel, enamel or anodized aluminum, do not use shiny aluminum). Cook over low heat, stirring frequently until it is reduced by half. Remove from heat and allow to cool, process in food processor or put through a medium fine food mill so that ketchup is smooth with no lumps. Return to cooking vessel and bring to a simmer, stirring constantly. (may also be heated in microwave, stir after every 5 minutes of heating) Using a canning funnel, ladle into hot, sterilized 1/2 pint jars, allow 1/2 inch headroom. Wipe rims and apply flat canning lid and ring but do not tighten. Place in hot water bath and process for 15 minutes. Tighten ring. (May use 5 pint jars if you wish.) This is an original recipe by Andie Note: I do a lot of canning. For hot water processing I use an electric roaster. It has a wire rack that covers the entire bottom and will hold more jars than the typical round canner or stockpot. It is also not as deep so it is easy to place and remove the jars. It maintains the correct temperature and additional boiling water can be added from a teakettle. ( RG1906 )

Mushroom Ketchup I have had a couple of requests for this recipe so am posting it on this thread. It was earlier posted on the "Ketchup Conundrum" thread. Mushroom Ketchup About 1 1/4 cup very hot water - close to boiling. 3 ounces dried porcini or dried shiitaki mushrooms. (buy the big container at Costco or Sam's Club, they are wonderful.) 1 1/2 pounds Italian or brown mushrooms 2 tablespoons kosher salt 1 tablespoon brown sugar 1/4 cup apple cider vinegar (or sherry vinegar if you can find it) 1/4 cup dry sherry 1/2 teaspoon allspice, freshly ground 1/4 teaspoon nutmeg, freshly ground 1/4 teaspoon black pepper, freshly ground 1/4 teaspoon Angostura bitters (If you don't have this on hand, use 1/2 teaspoon Worcestershire sauce) 1/2 teaspoon hot pepper sauce, Tabasco or Crystal or ?? 1/4 cup of carmelized onions, the browner the better..... Use filtered water if possible. I find that I get the best results with it. Put the filtered water in a one quart Pyrex measure and microwave until nearly boiling. Break the dried shiitaki mushrooms into the hot water and weight them down with a saucer so they will be covered by the water. Allow to stand for about 30 minute. They should be soft. Remove mushrooms from the liquid with a slotted spoon. Filter the liquid using a paper coffee filter and save in the refrigerator tightly covered. Chop the soaked mushrooms into small dice. If the stems are too tough, discard them. Quickly wash and drain the fresh mushrooms. Place both types of mushrooms in the bowl of a food processor. Pulse several times until the mushrooms are finely chopped. Turn the mixture out into a quart jar, add the salt and mix well. Cover the container tightly and place in the refrigerator. Keep refrigerated for 2 to 3 days, stirring once or twice a day or shake the jar vigorously. Place a fine mesh strainer over a large bowl and line with a cotton dish towel (or a piece of washed, unbleached muslin). Pour the mixture into the strainer and allow to drain, pressing on the mixture with the back of a spoon to express as much liquid as you can. Gather the corners of the cloth and lift out of the strainer and twist to express even more liquid from the mushrooms. When you have wrung out as much liquid as possible, don't discard the mushrooms, set them aside. Now strain the liquid through a paper coffee filter in a strainer into a saucepan, or saucier, about 1 1/2 to 2 quart. Now add the liquid from soaking the porcini or shiitaki mushrooms Place over low heat and bring to a simmer. Add the remaining ingredients. Simmer for about 40 minutes, uncovered. Add the mushrooms and continue simmering at a gentle simmer for an additional 20 - 30 minutes. Remove from the heat, allow to cool somewhat. Pour into food processor and process for about a minute, stopping a couple of times to scrape the sides down so that everything is emulsified. (you can also use a blender but do it in small batches) Return to the saucepan and bring to a simmer, stirring constantly. Immediately pour into hot, sterlized 1/2 pint jars, cover, and cool. Store in refrigerator or in the freezer if you won't be using it up within a month. Yield, about 2 1/2 cups. Andie Paysinger ( RG1905 )

I have been in the mood for trying to make my own ketchup. Anyone recommend any recipes? I know there are tons available online, but a recommendation would be a good place to start.

Where can I find mushroom ketchup? My Mother-in -Law made Tourtiere on Christmas Eve and served it with some Mushroom Ketchup that she brought back from Scotland. Amazing stuff, may need a twelve-steep program.

Is there a difference between dry vs wet mustard other than one is wet the other dry? I'm making a pot of bake beans in the slow cooker overnight. I want to do an irish breakfast for Xmas breakfast. My recipe calls for dry mustard and I'm out. All I have is grey poupon. I'm trying to figure out if it is going to be a huge diffence. Soup

No, I don't mean ghostly apparitions on the toast of Christmas Past. I have a recipe for a red-wine jam (red zin or merlot work well) that is absolutely out of this world on a loaf of fresh, nutty wheat bread, and wondered if anyone had encountered such a thing for other alcohols. Now that it is far too close to Christmas to make such a thing, I thought a trio of "grown-up" jam would make a great present for any of those people you can't ever seem to buy for. Office folks and the like. I can't think of what might work well, though, perhaps addding a spirit to a juice to make something like rum-passionfruit jelly?

I've been making a lot of jam and chutneys recently and have been using an inexpensive stainless steel pan. I'm not all that experienced at jam making and although most of my jams are turning out quite well I'm wondering what else aside from practice, will help me to improve my results. I have recently seen a copper preserving pan at a moderately reduced price. I'd like to know if anyone thinks that using a copper pan makes a significant difference when it comes to making jams/chutneys/other preserves and if copper is therefore worth the investment.

I made duck confit this past weekend and chilled the fat in an upside down mason jar in order to remove the "jelly" before storing the legs in the fat. Is there any good use for this wonderful looking jelly. I made a brown duck stock from the carcasses. Can I add the jelly to this? Should it be frozen and added to sauces or do I pitch it.

As the push for the artisanal Xmas prezzie is into the home stretch, I'm looking for a super recipe for Jalapeno Pepper Jelly to snuggle into the gift boxes along with the chutney and mostarda. Does anyone have a knockout recipe? ( I'm totally down with the use of Certo and green food coloring if that's what I need to produce a shimmering green jar of the stuff.) Thanks in advance.

Sufganiyot (Jelly Doughnuts) A favorite for Chanukah. Golden brown yeast doughnuts filled with your choice of jam or jelly and rolled in sugar. 2-1/4 c flour 1/4 c sugar 2 packets quick-rise, instant yeast 1/4 tsp kosher salt 1/4 tsp cinnamon 1/4 tsp allspice 1 large egg 1 large egg yolk 2 T canola oil 1 c tepid water 1 large egg white -- *for Technique #2 oil -- for frying jam or jelly -- for filling icing sugar or granulated sugar -- for rolling For step-by-step instructions with photos, click here. Keywords: Dessert, Kosher, Jewish, Deep Fryer ( RG1879 )

The latest eG Radio foodcast -- an exclusive interview with the editor of the New York Times dining section (Pete Wells) and the editor-in-chief of Saveur magazine (James Oseland) -- is online and available for download now. The announcement, download and subscription links are here. This topic is for discussion of the content of the current eG Radio foodcast. If you need technical support with, for example, downloading or playing the foodcast, please use the Technical Support forum. If you have questions or comments about the eG Radio foodcast effort that are not related to the specific issues dealt with in this program, please submit those to the eGullet Society Member Feedback forum. Thanks!

Our mustard greens are ready for dinner tonight! any one have a good recipe? i'm serving w/ pork chop milanese... if that helps! tia!

I'm planning on trying some champagne jelly, to use on a future assembled desert. I'm thinking on mixing agar-agar with sugar and champagne, simply that. Will that work? On the other hand I wish to achieve a gold sparkling/glittering effect. Does ayone know any edible product/aditive that will create that sort of effect? Something like Christmas glitter...

I like keeping some freshly homemade pickled vegetables in my fridge, but my repetoire is limited. I'm not into making a whole year's supply in the end of summer heat, but prefer making small batches of this or that as I go. In common parlance, pickle tends to mean pickled cucumbers, dills, gherkins. But many other vegetables and even some fruits can be pickled. Lately I've made Judy Rodgers' pickled red onions and love them for their wonderful aromatic flavor and texture. My old standbys are a quick sweet/sour cucumber pickle (with only a 2 day life) and carrot/daikon pickle. Sometimes I make pickled watermelon rind. So what are some of your favorites to make for your fridge - or has freshly made salsa completely eclipsed pickled vegetables?

So my sis brought me some samples from l'artisan du chocolate, the liquid center sea salt caramel and a box of their pralines.I had a taste of some and I found them very balanced ,clean, maybe little bit on the sweet side ,but I really liked them ,then I tried the red wine jelly one and I thought i wouldnt like it, but I was wrong .It was very good,very balance again , no flavor to overpower the other ,a nice balanced chocolate.Now I never made jellyies , so I was courious to know how to make those nice very armonious jellies to combine with ganahces in pralines.Any recipie or suggestions ? Thank you so much .

The nomination voting is open; register, sign in, and vote here. Also as you can see, things should be a little more exciting now that they have seperated some of the states into a new category under "The Great Lakes". Now that Chicago is out of the way...maybe Kansas City will have an opportunity For some reason I can't find the deadline for the nominations

Duck Biscuits with Cilantro Jelly Serves 6 as Dessert. This is dessert 4 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 Biscuit 100 g Duck Fat 150 g Pastry Flour 50 fl oz Sugar 1/2 tsp Star Anise Jelly 100 g Sugar 70 g Water 4 T Rice Wine Vinegar 1/4 pt Pectin 1 pkg Cilantro To make the biscuits, first put the duck fat in the freezer. Mix the flour, sugar and star anise together and place in the freezer for an hour. Use a grater to grate in the duck fat and mix gently to coat. Add in a few tablespoons of cold water and mix until the dough comes together. Wrap it up in some plastic wrap and let it chill for an hour so the dough can absorb the moisture. Roll out the dough and bake at 350F until the edges are golden. Cut the biscuits while they are still hot and let them cool to room temperature. To make the jelly, combine the sugar, water & pectin in a measuring cup and let it cook in the microwave until boiling. Add in the rice wine vinegar, cook for a while longer and then test to see if it has jelled. If it has, bring it back to the boil and then add in about 1/2 a bunch of cilantro immediately after you've taken it off the heat. Let it cool to room temperature and then chill in the fridge overnight. To serve, simply top each biscuit with a dab of cilantro jelly. Keywords: Dessert, Expert, Duck, Brownies/Bars, Plated Dessert ( RG1852 )

Hello All- What purpose did pickles serve in a meal? I can remember my grand mother never considering her table properly set when guests were coming unless there were some pickles on the table. What purpose did pickles play and when were they most important? Were offering pickled vegetables on the table a southern thing that made its way north? I can understand from a food preservation standpoint the purpose of pickling, but did pickles serve to counterpoint the blandness of other food? Were pickles precursors to hot sauces? Did pickles help dress up left overs or mask food which was nearing the end of its freshness? I'd appreciate any info you can offer. The table routines of the early 1900's seem like such a mystery to me.