Culinary Adventures with Camilla

  Claudia of  Honey from Rock  is hosting our bi-monthly reading group  Cook the Books .  And, if you'd like to join the fun, the posts aren't due till the end of March, so you still have time. You can read her announcement  here . She has asked us to read  Where I Come From: Life Lessons from a Latino Chef  by Aarón Sánchez* which is the book pick for February and March 2021. I have had this on my shelf for a few months and just kept pushing off starting it until I read some other books. When I had a lull...and realized that February was almost gone...I picked it up. And it was a breeze to read and a completely delight! I know that I have seen  Aarón Sánchez on television when we've stayed in hotels and watched the Food Network. Maybe Chopped . Maybe MasterChef   or IronChef . But he never struck me as a television personality that I was compelled to read more about or learn his back story. So, I'm glad that Claudia picked this mem...

I am not too big on jalapeños; it's only because I'm sort of wimpy when it comes to that kind of spiciness. But when I got a bounty from Robina's Organics  recently, I decided to candy them. I put these in my veggie sandwiches and they are a revelation. I also suggest putting them in and on deviled eggs and mac'n'cheese! You can use more sugar (my first batch used 3 cups total), but I prefer using less. Ingredients 1 to 2 pounds jalapeños peppers 1 cup apple cider vinegar 1 cup organic dark brown sugar 1 cup organic granulated sugar 3/4 teaspoon whole coriander seeds 3/4 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon salt Also needed: mason jar(s); lid(s); gloves, optional but highly recommended   Procedure Slice peppers into thick coins. I wear gloves because I have made the mistake of doing this and then putting in my contact lenses. Ouch is an understatement! Place vinegar and sugars in a medium saucepan....

I have no idea how long this post has been in my drafts folder. But I am determined to clean up my blog which means posting all of these old recipes that never made it to public viewing. Sorry!  These are not processed, so they are not shelf stable. Keep them in your fridge and eat them within two to three weeks. If you process them in a water bath, they'll keep longer. Ingredients  makes three half pint jars or so 1 pound jalapeños, sliced into 1/2" rounds (I had both green and yellow peppers) 1-1/4 C vinegar (I used an apple cider vinegar) 1 C whiskey 1/2 C honey (I used a raw local honey) 2 t coriander seeds 1 t mixed peppercorns 1/2 t black mustard seeds 2 bay leaves Procedure In a medium saucepan, combine vinegar, whiskey, honey, coriander seeds, peppercorns, mustard seeds, and bay leaves. Bring to a boil. Simmer for 5 minutes. Place jalapeños in the pan and let stand for 3 to 4 minutes. Spoon jalapeños into smal...