Gazing lovingly at canned jalapenos

I just canned three quarts of jalapeno slices with carrots, garlic, and peppercorns. They look like jars of jewels! I'm just waiting to hear that satisfying "pop" of the top of the jars sealing the priceless contents in. Canning is something that's infinitely satisfying and I haven't done it in so long. I got my inspiration yesterday when I spotted a 2-lb. package of fresh jalapeno peppers at Sam's. A few minutes on the 'web and I had what sounded like the most delectable recipe. I wish you could see how beautiful they are! (Report on taste to come later...)

Here's the recipe, adjusted to my taste (and Bob's):

Pickled Jalapeno Pepper Slices a la Ro-Jeri (Robert and Jeri)

2 lbs. fresh jalapeno peppers, washed and sliced
4 carrots, sliced
1 tsp. liquid crab boil spice mix
8 cups cider vinegar
2 Tablespoons black peppercorns
8 bay leaves
4 Tablespoons kosher salt (or pickling salt...no iodized, ok?)
8 medium garlic cloves, peeled

Combine all ingredients except for the jalapenos in a non-reactive saucepan. Bring to a simmer and cook about 25 minutes, then remove from heat and add jalapenos. Cover and let sit for 30 minutes. Remove bay leaves.

In 3 (three) sterile 1-quart mason jars, divide the jalapenos, carrots, garlic and peppercorns. Heat the vinegar mixture back to boiling and pour over the peppers and other ingredients in jars. Fill to within about 1/4" of the top. Place flat mason jar caps on and screw on the tops of the jars, but not tightly.

Allow to cool on countertop. Hopefully, all three jars will seal with a "popping sound" and you can keep the harvest until at least Easter.

Note: Allow the jalapenos to develop flavor for about 2 weeks before opening.


Is anyone but me thinking how great a gift these would be for Christmas?

Ghosts on Italian Stitch

Halloween is such a great time to fool around with decorating, food, and food as decoration. Here's a great example of all three and the recipe, below.

POTATO GHOSTS
SERVES8
• ACTIVE TIME:30 MIN
• START TO FINISH:1 3/4 HR
You and your guests will be utterly charmed when you see how easily mashed potatoes can be transformed into a gaggle of ghosts. Simply form them into pointy mounds and then personify—no, make that “ghostify” —them with seed “eyes.” Don’t be surprised if these become a new family must-have for Halloweens to come.
• 4 lb large boiling potatoes (preferably white-fleshed)
• 3/4 stick unsalted butter, cut into pieces
• 1 1/4 cups whole milk
• 3 large egg yolks
• Nigella seeds (sometimes mislabeled “black onion seeds”) or caraway seeds for garnish
• EQUIPMENT:
a potato ricer or a food mill fitted with medium disk; a pastry bag with 3/4-inch plain tip
• Peel and quarter potatoes, then cover with water in a 4-qt pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
• While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
• Preheat oven to 400°F with rack in middle.
• Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 tsp each of salt and pepper with an electric mixer at low speed until combined.
• Spread about one-third of potatoes in a buttered 1 1/2-qt shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form “ghosts” and garnish each mound with 2 seeds for “eyes.”
• Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
COOKS’ NOTE:
• Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.

Entertaining Like A Pro

I send out a newsletter for my company, Entertaining At Home, once a month and want to share some of the jewels of the company here as well. For instance, this month there's a sale with one of my absolute favorite pieces included--Mario Batali's big, beautiful Italian Stitch Salad Bowl. It's a complete scene stealer and I'm amazed it's on sale. But it is--Retail $54.96 and on sale in October for $29.96.

See this and more (plus the catalog online in its entirety) at my website:
www.jeri-capers.eahweb.com.

We call the Italian Stitch Collection our "Little Black Dress" of serving pieces, because they all look like rich leather and show off every kind of food perfectly. Entertaining doesn't have to be nerve-wracking. You just need to fill your house with things you love, then use them when your friends come over.

Of course, I'd love to help you with that. Next time, I'll tell you how I've learned to make perfect Caesar Salad Dressing...goes nice in the Italian Stitch Bowl with Romaine, Parmesan, and Croutons. 'Till then--eat well!

Old Favorites...fast

Today my 15-year old, Luke, brought a couple of friends home from school and looked at me with a questioning look. "Cookies?" he asked, and I had to say "Sure". I mean, how hard is it to make a batch of chocolate chip cookies?

Which brings me to the subject of how we have gotten away from home cooking, even when the cooking is so easy and fun. Brownies, in particular, are the quintessential snack, and take about 5 minutes to make from scratch. My favorite recipe is on the Baker's Unsweetened Chocolate box and is called "One Bowl Brownies", which is the perfect name for them. The hardest part is unwrapping the butter and chocolate and opening the microwave door to melt the two in the ONE BOWL you're using.

Add a few extra chocolate chips to the batter like I do and everyone will roll their eyes and moan upon tasting. Wow--so easy to get love when you make things homemade!

Personally, I can taste it when brownies are boxed...there's just SOMETHING that tastes different, a bit cardboardy, a bit stale. But not homemade, no sir. So what does it take to make the One Bowl Brownies? Unsweetened chocolate, butter, vanilla, eggs, sugar and flour. Oh, also a pan and an oven. Try them if you're used to using a mix and let me know what you think. Happy baking!