Fig O Nut Crisps

Adapted from SkinnyJeansFood’s Raincoast Crisps
(makes about 40 crisps)

We had a wonderful trip to Puget Sound for fishing recently to celebrate my dad's 80th birthday.  After pulling in some awesome ling cod, we got interested in snacking.  At a local store, we bought some scrumptious Raincoast Crisps at an exorbitant price.  Figuring that these could be made just as yummy for much less, I set about searching for internet recipes.  This one below is based on a recipe I found, but with a twist of adding dehydrated leeks.   And, they were even better than the ones we bought!

DRY INGREDIENTS

2 C all purpose flour

2 t baking soda

1/2 t salt

1/4 C brown sugar

WET INGREDIENTS

2 C buttermilk  (Bulgarian)

1/8 C honey

1/8 C maple syrup

ADD-INS

1 C dried calimyrna figs, large chopped

1/4 C red wine

2 T balsamic vinegar

1/3 C brined kalamata olives, sliced

1/3 C dehydrated diced leeks or green onions

1/2 C chopped walnuts

1/2 C raw pepitas

1/4 C white sesame seeds

1T chia seeds

Set oven at 325.

·         Before you get going, put figs, wine and balsamic vinegar into a saucepan and reduce over low heat to infuse the figs and rehydrate them.  Reduce til most liquid is gone.

         

       Meanwhile, separately combine the wet and dry ingredients.

·         Then add them together.  After stirring to combine, add the olives, nuts,  figs, and other stuff.  Stir.

·         Grease (coconut oil) 2 medium loaf pans (8 x 3).  Divide mixture and put into oven.

·         Bake for 40 minutes.

·         Cool completely.

·        

      Slice very thin and put on cookie sheet (ungreased).

·         Bake at 325 for 3-4 min per side or until desired browning and crispness. (If they do not crisp to your desire, you can always crisp them immediately prior to serving.  But, do not overcook.  Better to have them underdone.)

Serve with a cream cheese spread or goat cheese and jam.   

I used Jezebel spread:  2T horseradish, ½ cube cream cheese, ½ C peach preserves, 2 T brown sugar:  blend and spread. 

Blonde Kimchi

Because we have more fun. . .

Why can't kimchi be blonde?  Why not!

My friend-in-law, Debbie (mother of the man who married my daughter) spent time recently in South Korea. One of the many thoughtful things she has done for me is to send me a Korean kimchi pot.


In honor of Debbie, another blonde, I made this kimchi.  But don't be misled, it is hot and spicy!    

This is awesome on scrambled eggs or a chicken salad. or some broth . .  or just by itself.  This is the first time I made a rice paste mixture to flavor the kimchi. So far, so good.

Vegetable mix:

3 small heads (16 C) of savoy or Napa cabbage, chopped large
8 carrots (3 C) peeled and sliced thin on the diagonal
5 C sliced leeks on the diagonal
1/2 red onion sliced thin
1/2 C sliced dried seaweed
6 T kosher salt

Mix all the above together, smush around and let set for at least an hour.  After which, rinse off the excess salt and drain.

Paste/spice:

1/2 apple
1/2 cup rough chopped garlic
1/2 white onion
1/3 C cooked white rice
1/3  or more water  (add water as you need to puree in food processer)
1 inch ginger rough chopped
1/2 inch horseradish rough chopped
1 fat sardine with oil from tin
1 T fish sauce
5 T Nanami togarashi or other pepper flake spice
1 T dried red pepper (or 1 T diced jalapeno/or other hot fresh pepper)

Mix the spice/ paste ingredients in a blender, juicer or food processor.

Then, mix the paste into the cabbage/veg mixture.  You may want to wear gloves.  Pack it into a kimchi pot or into mason jars.  This recipe makes about 3 quarts.

Weight down or push down to ensure kimchi is covered with liquid.  I use small plastic lids pushed down with synthetic wine corks (cut to size if needed).  Cover with a lid. . . but release gas 2-3 times a day--otherwise, you will have an explosion.

Leave on your kitchen counter for 1-3 days, depending on how fizzy you like your kimchi.  After that, put in frige.

It should last 6-12 months, if you an resist it that long.

Vinagre/Pique: (Puerto Rican Vinegar Condiment)

Finally!  A Use for Pineapple Peels

It seems like such a pity to throw away the pineapple skins.  Aside from rubbing the flesh side on your skin for a facial (recommended by the folks at Livestrong), you can make this awesome vinagre.  

Vinagre, also referred to as pique, in Puerto Rico is a standard condiment in most homes and at restaurants. The pineapple skins give off juice that ferments to make a fruit vinegar that is rich in the enzyme bromelian and vitamin C.   It is spicy hot and keeps getting hotter.  Leave it on your counter for at least a week before moving it to a cool pantry.  It will keep indefinitely in your refrigerator.

What do you do with this?  Flavor a salad dressing, sprinkle it over thinly sliced raw beef for a marinade before quickly stir frying (carne asada), spoon it onto rice or over eggs, on spoon some on roasted potatoes or fries, or dress your ham and plantain sandwich!  

Everyone has their own family recipe.  Here's one I developed from combining ideas I found here and there. Use this one or adapt it to make your own family vinagre recipe.

Ingredients

skins from one fresh pineapple (just the sides)

1/2 large yellow onion, sliced thin

1/2 inch piece of fresh ginger, sliced thin

20 cloves of garlic, leave whole, but smush slightly with the side of your knife

1/2 C sliced sweet peppers (bells or mini peppers)

6-10 chiles, such as habanero and jalapeno, sliced however you like

1 t black peppercorns

1/2 t kosher salt

1/4 C apple cider vinegar (raw is best) 

3 sprigs of oregano

Method

Put pineapple skins into a pot with enough water to cover (about 10 cups).  Boil until skins are tender, about 30 minutes.

Put all the other ingredients into a very large glass container or evenly divide among several quart jars.

Strain the pineapple water/juice into the jars.  

Cover.

Leave on countertop for about a week before moving to cool place for storing.

It is better the longer it sets.  Many people wait an entire month before using it, but it may be spicy enough after 2 weeks.  Enjoy.