Asian Ginger Pickles

This is a very simple pickle recipe that can be prepared in just a matter of minutes. Be sure to marinate the pickles for at least an hour to blend the flavors.

1 large cucumber, chopped

1/3 cup rice vinegar

1 tablespoon chile oil

1 tablespoon grated ginger

2 teaspoons soy sauce

2 teaspoons sugar

Place the cucumber chunks in a non-reactive bowl. In another bowl, whisk the remaining ingredients together until combined. Allow the pickles to marinate for an hour.

To serve, drain

Dill Pickles

Cucumbers, blossom ends removed

Per quart jar:

12 black peppercorns

4 sprigs fresh dill or 2 teaspoons dill seed

3 cloves garlic

4 dried red chiles, such piquin, cayenne, or chiltepins

Pickling Solution:

5 cups water

3 1/2 cups 5 to 6% distilled white vinegar

3 tablespoons pickling salt

Combine a gallon of water with 1/2 cup pickling salt and heat until the salt dissolves. Allow the brine to cool and pour over the cucumbers. Brine the cucumbers overnight, weighing them down with a plate to keep them submerged. Drain the cucumbers and dry.

Add the seasonings. Pack the pickles in the jars.

In a saucepan, bring the pickling solution to a boil. Pour over the cucumbers and run a rubber spatula along the sides to release any air bubbles. Seal the jars.

Process the pickles in a simmering water bath (180 degrees) for 10 minutes. Remove from the water and let sit for 24 hours. Test the lids to see if they are sealed and store in a cool, dark, dry place.

Let stand for 4 to 6 weeks before using.

Pickled Green Beans

2 Lbs Green Beans
1 Teaspoon Cayenne Pepper
4 Head Dill
4 Cloves Garlic
2 1/2 Cups Water
2 1/2 Cups Vinegar
1/4 Cup Salt

Sterilize canning jars. Wash, trim ends and cut beans into 4 " pieces.

Pack beans, lengthwise, into hot jars, leaving 1/2-inch headspace. To each pint, add 1/4 teasponn cayenne pepper, 1 clove garlic, and 1 sprig dill. Combine remaining ingredients and bring to a boil. Pour boiling liquid over beans, leaving 1/2 in space in the jar. Remove airbubbles, and close jars. Process in boiling water for 5 minutes. Let stand at least 2 weeks to develop flavor.

Homemade Holiday Doggie Shortbreads

INGREDIENTS: 

1 cup Soy Flour
1 cup Rice Flour 
1/2 cup Quick Oats 
1/4 cup Corn Meal 
3/4 cup Dry Milk 
1 tsp. Brown Sugar 
1/3 cup Butter 
1 egg 
1/2 cup Hot Water
1 Tbl. Chicken Bouillon Granules
Additional Soy Flour for dusting bread board.
Optional:
1 Tbl. Bacon Bits

Using fork, combine all dry ingredients in large bowl. Cut in butter until mixture resembles course sand. Add bacon bits, if desired, and toss with fork. Stir in egg. Dissolve bouillon in hot water. Pour broth into mixture a small amount at a time and mix well after each addition. Form dough into ball. Place on well floured surface. Knead 4 minutes, until dough is smooth, elastic, and not sticky. Divide dough into 2 equal pieces and form a 1 inch log from each. Using sharp knife, cut 1/2 inch slices from logs and arrange 24 cookies on 10 inch plate. Microwave at medium power 4-5 minutes, until firm. Turn cookies and cook an additional 3-5 minutes at medium power. Don't let them get too brown!! Cool on wire rack. Store in airtight container up to 2 weeks. Note: If fancy shapes are desired, roll dough out to 1/2 inch thick
and cut with small cookie cutters.
(Yields 4-5 dozen cookies) From Diane's Kitchen
BONE APPETITE!

White truffles are in!

This Just In: White Truffles!!

About The Market Update

________________________________________
The Market Report is a weekly or monthly snapshot of the commodities that affect all of us operating in the food business. 

The reports published on East Bay Foodnews (www.EastBayFoodnews.com) are compilations of many other reports but rely most heavily on the AMS at USDA Market Reports.

The largest report is the Weekly/Monthly Commodity report and runs approximately 34 pages. There is a ton of information in there covering everything from shell eggs, boxed beef, soybean oil, and much more. 

Rather than read 34 pages from cover to cover you can view the visual market snapshot on the first 8 pages. These list the category with a simple up, down, or sideways arrow. Or you can hit “Ctrl” F and type in the key word you are looking for ie Beef.

I had a couple questions about terms from the poultry section this week that I’m passing along.

Georgia Dock When looking at pricing for whole chicken wogs, predictors look towards a compilation of indices. One of the primary indicators is the Georgia Dock. Considered a small bird market quote the Georgia Dock quotes the freight on board dock value on broilers and fryers for full truck load lots of ice packed USDA Grade A sized 2-1/2 – 3 lb birds. According to the Ams (Agricultural Marketing Service) at the USDA, Broilers/Fryers are defined as young chickens less than 12 weeks.

W.O.G. Whole young poultry where the giblets and neck are not included in the bird's net weight. W.O. G. refers to With Out Giblets. They may be split, quartered, or cut into 8- or 9 pieces for the fast food/food service trade.

AMS (Agricultural Marketing Service) is one of 29 agencies within the USDA.

Quick Tip: Traveling and looking for a Farmer’s Market? Check out the Ams website at 
http://www.ams.usda.gov/farmersmarkets/map.htm

Chef Jourdan's Hay Smoked Hamachi

Makes 4-6 servings

Ingredients:

Pork Belly
1 ea Chef’s Line Pork Belly # 2771384

Cardamom Meringue
7 ea Egg Whites # 823013
½ t Egg White Powder # 9582131
Pinch of cream of tartar # 760207
2 ½ oz Confectioner sugar # 3010758
½ t Black Cardamom Powder # N/A at this time

Carrot Froth
1 ½ c Carrot Juice, fresh # 5006473
1 t Soy Lecithin # 2673838
Salt to taste # 773473

Hamachi
3 ea 6 oz Hamachi Filets # 5367180
1 T Lemon Oil # 4423315
Pinch Micro Chard # 7430119
Hay soaked in water
Smoke Infused Sea Salt # 5789573

Method:

Meringue

In a mixer whisk the egg whites, egg white powder and cream of tartar till frothy. Add sugar and whip to soft peaks. Add the black cardamom powder and whip till incorporated. Transfer to a piping bag fitted with a plain tip and refrigerate till chilled.

Carrot Froth

In a bowl combine the ingredients and use an immersion blender to blend till frothy, or place ingredients in a whip cream dispenser, charge with nitrous and gently pull lever to release.

For the plate

In the oven, griddle or a hot pan sear the belly skin side down till the skin gets crisp. Hold the belly warm and place a slice of the belly on the plate, place a slice of the fresh hamachi on top of it. Sprinkle with the smoked salt and spoon some of the meringue on top, spoon some of the carrot froth alongside the meringue. With a smoking gun, smoke the hay over the hamachi and cover with a dome. When ready to serve lift lid releasing the smoke, garnish with micro chard and a drizzle of citron oil.

Camping out at Chick-fil-A

Chick-fil-A Opens in Walnut Creek on Thursday – People Camp Out to be Part of the “First 100″ – Protests Planned