biting_moopie: (chris wwhl sip dacquari by joeysqticons)
[personal profile] biting_moopie posting in [community profile] in_a_pickle
I surprised myself at having the patience to make Italian Onion and Rosemary Confiturra more than once. But it's incredibly easy and the results are worth it. The confiturra tastes unbelievably good and goes with everything. A few things:

* Use a food processor to chop up the onions. It's faster, there's less strain on your wrist and you'll get consistently-sliced onion pieces. The problem with my first batch was that the onion pieces were far too large (although it still tasted good);

* Just turn up the heat in step five. At least, I did. It took forever for the liquid to reduce, so I turned up the heat to full blast and kept stirring. It was done in no time and still tasted good;

* I used mostly white onions for the first batch, and two-thirds red onions and one third shallots for the second batch. Both were delicious, although my personal preference is for the red onions. I found they combined well with the honey and sugar and gave the confiturra a more delicate flavour - however, this is purely personal. My friends loved both and didn't feel there was much of a difference, so maybe I'm just trying to sound like Nigella here;

* This stuff disappears like it's laced with some magical drug. Be prepared to start on your next batch as soon as you're done with the current one. I'll probably make more this weekend as I'm down to the last two jars already;

* I took photos but the lighting was bad. The pictures look like jars with...something in them. So you'll have to take my word for it that using red onions gave the confiturra a lovely purple colour that looked really pretty.

Date: 2012-03-20 01:32 pm (UTC)
mrs_tribble: (Pickles)
From: [personal profile] mrs_tribble
I seem to remember warning you about the moreishness of this stuff, heheh! It really is delicious - my partner uses it instead of pickle on his sandwiches sometimes (he's also a sweetheart who uses a mandolin to chop the onions for me - I am horribly allergic to the juices and can't chop them myself).

Before I last went back to my hometown to visit my son I made two large jars and one medium jar for my sister, because the last batch I gave her lasted about 60 seconds from the time she opened it! I'm going to need to make more now though, as her adult daughter made off with the smaller jar a few days after I presented it to her!

The daughter now knows that she's got to let me know she'd like some in future, as I need to keep up a supply to keep up with the demand here... a bit like I have to do for my piccalilli-addicted Mum!

(I always end up with a beautiful brownish purple colour too, and I love how the olive oil - whilst only a small amount - coats everything and makes it so gentle on even the most delicate stomach)

Date: 2012-03-22 12:23 pm (UTC)
mdehners: (Default)
From: [personal profile] mdehners
I'll have to try it! I have Rosemary and 3 kinds of Onions(not counting the Garlics) in my garden. I like to try recipes as written, then try them with different forms or cultivars of Ingredients. As you know, even different cultivars of the humble Onion can markedly change the outcome...then if you try Leeks, Shallots, Negi(Japanese Onions), etc even more. Wouldn't try Elephant garlic though, even it's mild Garlic taste'd be a bit much for every one but the most dedicated Garlicophile;>...
Pat(whose only "pickle" going at the moment, if count Ferments is Kefir;>)

Date: 2012-04-03 05:51 pm (UTC)
mdehners: (Default)
From: [personal profile] mdehners
That's what the garbage is for;>! Unfortunately, vinegar and/or salt processed Pickles can't be Composted.....
Experiementation in the garden and kitchen is what keeps me young. This Fall I discovered and heirloom Turnip that I loved better than all those I'd tried before('Boule D'Or') but one place it didn't was as a Pickle. Still the best for those are the Japanese types.
I always grow something I've never grown every yr, though most of the time it's a form or relative of something I have. A fwe yrs ago I got starts for Yacon, which is a relation of the Jerewsalem Artichoke except it tastes like strong Celery and Apples. No one in the family has liked ANY form of this. But it's actually a pretty plant so I keep it;>!
Last yr I got starts of Chaya(also known as Mayan Spinach) and Okinawaan Spinach, both Green and Purple forms. I've a friend in the Fermented Foods community that pickles the Chaya leaves like Saurkraut but just looking at the pics it's too "slimey" for me. I can't stand canned Spinach either!
Haven't tried the Okinawaan Spinaches in a pickle but they should do well. They have a good texture an raw they taste like baby SPinach wwith Pinenuts...

Date: 2012-04-04 01:13 pm (UTC)
mdehners: (Default)
From: [personal profile] mdehners
It took me nearly a decade to find starts of Okinawaan SPinach, finally finding it on e-bay. Once you have a start, you'll probably never be out of it because it's a hairless relative of the old houseplant Purple Velvet/Plush Vine. Mine are pretty ratty right now but I'll have starts for those that want some of either/both of the Purple and Green forms(no difference in flavor). They root easy and grow fast. If you don't have a greenhouse, just take a bunch of cuttings in Fall and grow as a houselplant you can nibble on till Spring!


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