Thyme Out

Last spring I took the Basic Cooking Techniques class taught by Chef Michael Montgomery at the Culinary School of the Rockies. This five day class covers every thing from sourcing food ingredients and basic knife skills, to basic cooking skills including blanching, braising, grilling, roasting, and deglazing. Chef Michael, shares his passion for good food and people through entertaining stories of french culinary school and restaurant life. He begins each day slowly with a cup of coffee and a review of the days menu, techniques covered, and timing of the preparation of specific recipes.  The pace builds throughout the day to a hectic frenzy as all the students coordinate the timing of each tasty dish.  The day culminates with a lovely sit down dinner.  Wine is poured, the pace slows and everyone relaxes and tastes, critiques, and enjoys the creations of the day.  The conversation bubbles with enthusiasm, stories emerge and strangers become friends.  I learned alot about cooking in this class, but I think the most important lesson was to slow down, and relax and savor that which you have created.

Potatoes Dauphinois, was one of my favorite side dishes from the course.  It is exceptionally good for entertaining, since it can be made ahead of time and reheated before serving, simplifying the chaos of orchestrating a perfectly timed meal.

If you are concerned about fat consumption, cut the cream with chicken stock.  The resulting recipe isn’t as rich as the original recipe, but still very tasty.

Ingredients

• 3 lbs potatoes, sliced crosswise in 1/8 inch slices
• 3 garlic cloves, peeled and smashed with the back of a knife
• 1 Tablespoon organic black peppercorns
• 3 sprigs fresh thyme, or 1/4 teaspoon dried organic thyme
• 1 dried organic bay leaf
• 2 Tablespoons fine sea salt
• 4 cups heavy cream
• 1 1/2 cups Parmesean cheese
• 3 Tablespoons butter, at room temperature
• Panko bread crumbs

Directions

1. Preheat oven to 400° F.
2. Generously butter a 2 1/2 – 3 quart gratin dish or other shallow baking dish.
3. Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
4. In a heavy 6 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes).  Using slotted spoon, remove bouquet garni and garlic and discard.
5. Spread potato mixture in buttered dish and sprinkle with cheese and bread crumbs.  Bake until top is brown and potatoes are tender (about 30 to 40 minutes). Let stand 15 minutes before serving.

To be honest, I’m not a veggie person. I have to try real hard to work them into my diet. If I had my way, there would be two food groups. Meat and bread. But, recently I’ve found a veggie that I can’t live without. How on earth did I get through the first four decades of my life without discovering kale? I used to think of this as a slimy bitter green.  I’d pass over it on menus, skip by it in the salad bar. And never consider it in the produce section.  But then I tried kale salad. Now, kale is on the top of my grocery list. I buy  two and three bunches at a time, and consume it all myself.

So, when my friend Linda called and said that she and her husband Chris had baked Kale chips at Terra Bistro, I just had to give it a try. These are better than potato chips! Nutty, salty, crispy, and nutritious. Easy to make. I baked four leaves to try and figure out how to make them, and then ate them all standing right in the kitchen. If I had any more kale, I’d make another batch. What a find.

Ingredients:

• 1 bunch of kale
• olive oil
• coarse sea salt
• organic caraway seeds
• black sesame seeds

Directions

1. preheat oven to 350°
2. cut the stem from each kale leaf
3. toss the kale with olive oil
4. place on lightly oiled cookie sheet
5. sprinkle with sea salt, caraway seeds, and sesame seeds (or get creative and find use something else in your spice cabinet)
6. bake for 10 minutes
7. plate and eat

I never measure.  That’s why I like Jamie Oliver – a dash of this and a shake of that.  Also his accent is adorable. This combination of ingredients always works, no matter the proportions.

In your food processor, whip up:

• Lemon zest (at least a whole lemon)
• Lemon juice
• Fresh basil leaves
• Fine sea Salt
• Organic ground cayenne - a dash is good
• Ground black pepper
• Garlic (not more than two cloves, unless you like it really garlicky)
• Pine nuts
• Parmesan or Romano cheese
• Drizzle in olive oil last

Looks pretty over little curly fusilli noodles, or keep on hand to brighten up sandwiches.

Sometimes you just need a little comfort food.  This recipe is from my sister-in-law, Kathy.

Ingredients

• 3 eggs separated
• 1/4 cup melted butter
• 2 tablespoons sugar
• 1 lb cottage cheese
• 1 cup sour cream
• 2/3 lb egg noodles (already boiled)
• (1/2 cup – cornflakes, bread crumbs, dried fried onions etc – optional)

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You could just serve plain old bread with dinner tonight. Or, you could surprise your guests with these delightful little herbal clouds of cheesy goodness. It’s worth the extra effort!

The recipe only makes 4, so double it if you want more.

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This is another recipe from Chef Michael Montgomery, who teaches at the Culinary School of the Rockies. I took the Basic Cooking Techniques class last spring and absolutely loved it.  It is as informative as it is entertaining and a great way to spend a vacation and meat new friends who share a passion for food. If you are interested in learning more about the class, read my post on Potatoes Dauphinois.

I am a big brussels sprout fan. Usually prepare them with garlic and salt, but this recipe is a nice change.  The sweet acid of the cider complements the nutty flavor in the Brussels sprouts.

Ingredients

• 2 lbs Brussels sprouts, trimmed and cut in half
• 4 cups apple cider
• 3 Tablespoons unsalted butter
• 1 organic bay leaf
• 2 sprigs fresh thyme, or 1/4 teaspoon organic dried thyme
• fine sea salt and organic fresh ground black pepper to taste
• toasted pine nuts

Directions

1. Place Brussels sprouts in one layer in a baking dish. Fill dish with cider until the liquid reaches about 2/3 of the way up the Brussels sprouts. Add butter salt and pepper and herbs.
2. Set baking dish over high heat and bring to a boil. Lower the heat, cover with parchment and foil and braise at a simmer in a 325° oven for one hour, or until Brussels sprouts are tender. Don’t cover completely, so that some of the liquid can evaporate. Do not boil. Note: Brussels sprouts may be held at this point until serving time.
3. Prior to serving, reheat for 20 minutes in a 325° oven. Swirl in additional butter for a thicker sauce, sprinkle with minced parsley or other herbs and toasted pine nuts.

This refreshing, citrusy dressing complements Tex-Mex or BBQ.

Zest and juice of 2 limes
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
2 tablespoons honey
½ cup extra virgin olive oil
1 teaspoon fine sea salt
½ teaspoon organic ground cumin
Organic ground black pepper to taste
½ cup sour cream
Small bunch of cilantro, chopped

Blend in food processor or blender and toss with fresh greens.

I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.

6-8 servings

Ingredients

• 3 Tablespoons olive oil
• 2 Tablespoons butter
• 2 medium onions, chopped
• 4 cloves of garlic
• 1 and 1/2 teaspoons organic curry powder
• 2 cups red lentils
• 4 cups unsalted chicken broth
• 4 cups water
• 1 roasted sweet potato

Directions

1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
2. saute onion, in olive oil and butter over medium heat for 4 minutes
3. add garlic and cook for 2 more minutes
4. add curry powder and lentils and cook for a few more minutes
5. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
6. remove skin from sweet potato, then add the potato to the soup
7. puree everything together
8. return to pan and season with salt and pepper
9. ladle into bowls and garnish with a light dusting of paprika

I love the smell and taste of ground fennel but can’t find too many recipes that use it. Replacing the traditional celery salt with fennel in cole slaw gives it a fresh new lift.

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(adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet)

Note: Jean taught me this trick: add a dollop of sour cream or cream cheese to spinach and you won’t get that gritty feeling in your teeth. I tacked that trick onto this recipe and upped the cumin.

Ingredients:

Bag of pre-washed baby spinach
Olive oil
Butter
1 teaspoon organic ground cumin
Dollop of sour cream or cream cheese
Kosher salt and pepper to taste

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Ever since I can remember, we’ve had this cranberry sauce at both Thanksgiving and Christmas.  It makes a lot, which is good, because everyone likes it.

Ingredients

• 1 cup sugar
• 6 oz red jello
• 5 1/2 cups liquid (use juice from fruit plus water if needed)
• 4 cups ground cranberries
• 4 cups crushed pinapple (mandarine oranges etc.)

Directions

1. Mix sugar and jello into heated liquid.  let set in frigerator
2. When hard add ground cranberries and pinapple.  Mix well, return to frig and reset.

Note:  I think the original recipe had walnuts or pecans in it.  My brother Joey doesn’t like anything with nuts, so over the years, it was dropped from the ingredients.

Simple and satisfying.

2 large avocados
Juice of 2 limes
½ teaspoon organic ground cumin
½ teaspoon fine sea salt
Small bunch of cilantro, chopped
Pomegranate seeds for garnish (optional)

Mash roughly with potato masher, top with pomegranate seeds and serve with chips.

This all-around popular stuffing plays a great supporting role to the main event.

Ingredients:

1 lb crusty bread, cut to bite-size cubes (10 cups)
3 medium onions, chopped
4 celery ribs, chopped
1 tsp dried organic thyme
1/2 tsp dried organic parsley
1/2 tsp dried organic sage
1/2 tsp dried organic rosemary, (or replace the last 4 ingredients with 2 1/2 teaspoons Smith and Truslow Organic Poultry Seasoning)
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
1 egg, beaten

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Kids are notoriously finicky, and if you have friends with children coming for dinner, even mac & cheese isn’t a sure fire hit. You may have used penne when the kid only eats elbows, or ruined it for a cheddar cheese purist by adding Parmesan. But I’ve discovered that warm garlic bread is universally met with enthusiasm. The only possible error is not making enough. With your basic  spices on hand, it’s a fast and easy crowd-pleaser.

Ingredients:

• big loaf of ciabatta, or baguette if you prefer
• butter
• good quality olive oil
• 2 teaspoons organic garlic powder
• 2 teaspoons organic parsley
• couple cloves of fresh garlic (optional; tastes delicious without as well)

Directions:

1. Preheat oven to 350° .
2. Slice bread horizontally, almost all the way through, and open flat.
3. Microwave butter and olive oil in Pyrex cup or bowl until butter is melted.
4. Brush butter/olive oil mixture on inside of loaf.
5. Sprinkle parsley flakes and garlic powder.
6. Warm in oven until slightly crusty and golden.
7. Slice bread in vertical sections and place in basket.

This recipe is from the December 1992 issue of Bon Appetit.  I made it one Thanksgiving for all my orphaned friends in Boulder.  I found the gravy a little sweet, so you may want to cut back on the pear nectar.  Otherwise, it was a fabulous feast worthy of great company.

Glaze

• 4 cups pear nectar
• 2 cups tawny Port
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup honey
• 1 1/2 teaspoons minced fresh sage or 1/2 teaspoon dried organic sage

Turkey and Gravy

• 1 20-pound turkey, patted dry
• Sausage, Leek and Currant Stuffing (I just used my favorite stuffing recipe)
• 1 large egg, beaten to blend
• 1/4 cup pear nectar (I suggest cutting this back a little)
• 4 cups chicken stock or canned low-salt broth
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, room temperature
• Assorted fresh herbs (optional)

For glaze:
Boil all ingredients in heavy large saucepan until reduced to 2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For turkey and gravy:
Preheat oven to 450°F. Place turkey on rack in roasting pan. Season with salt and pepper. Spoon 7 cups stuffing into main turkey cavity and 2 cups into neck cavity. Tuck wings under turkey body. Tie legs together. Add 1 egg and 1/4 cup pear nectar to remaining stuffing in bowl and toss well. Transfer to buttered 13×9x2-inch baking dish; cover with aluminum foil and refrigerate.

Reserve 1 cup glaze for gravy. Brush some of remaining glaze over turkey. Pour 1 cup chicken stock into bottom of pan. Cover turkey completely with foil. Place turkey in oven and roast 45 minutes. Reduce oven temperature to 350°F. and continue roasting 2 hours, basting every 30 minutes with glaze and keeping turkey covered. Uncover, baste turkey and roast until meat thermometer inserted into thickest part of thigh registers 175°F. and turkey is golden, about 15 minutes longer. (Place stuffing in covered baking dish in oven for last 50 minutes.) Transfer turkey to platter. Tent with aluminum foil.

Pour pan juices into heavy large saucepan. Degrease pan juices. Place roasting pan over medium-high heat. Add degreased pan juices and remaining 3 cups stock and bring to boil, scraping up any browned bits. Strain mixture back into saucepan, pressing on solids. Add reserved 1 cup glaze and simmer 5 minutes. Mix flour and butter to paste in small bowl; whisk in 1/2 cup stock mixture. Return mixture to remaining stock mixture in saucepan and boil until thick enough to coat spoon, whisking constantly, about 2 minutes.

Garnish turkey with fresh herbs if desired. Serve turkey and stuffing, passing gravy separately.

Quinoa has a great texture, nutty flavor, and unlike most grains, is high in protein. Also, it is fat burning and heart healthy. So, make a little extra than the recipe calls for and throw some in whatever you are making. Soup, salad, tacos, smoothie. Whatever.

This is one of my favorite summertime sides. The secret is in preparing the quinoa. Make sure to soak it, so that it’s not bitter, and don’t overcook it so that it’s not mushy. It’s a great salad to bring along to a friends BBQ—the perfect complement to ribs, and also goes well with chicken and burgers. And like I said before, its good for you!

Ingredients

• 1 1/2 cups dry quinoa
• 1/4 cup diced red onion
• 2 cups black beans
• 1 cup sweet corn
• 1 cup roasted red peppers

Dressing:

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh squeezed lemon juice
• 1 Tablespoon red wine vinegar
• 2 Tablespoons organic ground cumin
• 1/4 cup fresh chopped parsley
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon organic ground black pepper

Directions

1. Soak quinoa in cold water for 10 minutes. Scrub the grains together between your hands to remove the bitter coating.
2. Strain and rinse through a fine sieve.
3. Bring quinoa to a boil in 3 cups of water.
4. Reduce heat and simmer for 15 minutes.
5. Remove from heat and let cool.
6. Add red onion, black beans, corn and red peppers to quinoa.
7. Combine the dressing ingredients and pour over the rest of salad ingredients. Stir until well blended.
8. Chill and serve!

Earthy rosemary and sweet garlic couple together to make these crispy-on-the-outside and tender-on-the-inside morsels irresistible. In the Middle Ages, rosemary was associated with wedding ceremonies.  It’s well known that garlic is associated with virility. Make this as a symbol of your love.

Ingredients

• 1 1/2 pounds red-skinned potatoes cut into wedges
• 1 1/2 Tablespoons extra-virgin olive oil
• 1 3/4 Tablespoons Smith and Truslow Organic Rosemary·Garlic Rub (more…)

A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner.  It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.

Ingredients

• peel and juice of 1 medium orange
• peel and juice of 1/2 medium lemon
• 3 cups ruby port*
• 1 package (12 ounces) fresh cranberries, washed
• 1/2 medium red onion, diced
• 1 ounce fresh ginger, peeled and minced
• 3 Tablespoons dark brown sugar
• 1 teaspoon salt
• 1 teaspoon organic ground white pepper
• 1/2 teaspoon organic ground cinnamon (or apple pie spice blend)
• 2 Tablespoons orange liqueur

Directions

1. Julienne the orange lemon peels. In a small saucepan, heat the juices and 1/2 cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
2. In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally.  Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.

Recipe adapted from Wolfgang Puck’s Adventure in the Kitchen (New York: Random House), 1991.

This is my favorite thanksgiving side dish.  It stores well, so I make it the night before.  I always save a little to put on turkey sandwiches the next day.  It also is a great sauce for ice cream. 

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These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.

Ingredients

• 1 cup raw walnuts or pecans
• 2 Tablespoons maple syrup
• 1/2 teaspoon organic ground paprika
• 1/8 teaspoon organic ground cayenne
• 1/8 teaspoon organic ground cinnamon
• pinch of fine sea salt to taste
• or substitute 1 teaspoon organic Coriander·Cumin Blend, or organic Apple Pie Spice

Directions

1. Preheat oven to 350° F.
2. Toss walnuts with maple syrup and spices until evenly coated.
3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
4. Let cool to room temperature.

This is adapted from a Gourmet recipe published in January 2002. Sweet potatoes are not big in my house, so I replaced the sweet potatoes in the original recipe with good old spuds … and this is now a favorite. It goes equally well with an omelet or hamburgers.

Ingredients

• 1 teaspoon organic ground coriander
• 1/2 teaspoon organic ground fennel
• 1/2 teaspoon dried organic oregano
• 1/2 teaspoon organic red pepper flakes
• 1 teaspoon fine sea salt
• 2 pounds sweet potatoes
• 3 Tablespoons peanut oil

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Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?

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Endive Been Thinking . . . besides spooning them directly out of the crock pot into my mouth, what else can I do with this this nutritious, delicious and oh so economical pot of refried (not) beans, otherwise known as “The Economy Sucks but my Creamy Pinto Beans Rock” Frijoles. All of the below configurations have received rave reviews in my family; in other words, they eat it without complaint.

• Classic Rice and Beans: Spoon over rice and top with shredded mozzerella, jack or queso fresco. Garnish with fresh chopped cilantro. (more…)

By 6:00am last Saturday we were en route to the Edwards’ Farmers Market, where we sell our freshly ground organic  spices from a booth.  I much prefer driving in Saturday’s spectacular morning light to fighting the Friday evening traffic. As we left the foothills, a thunderstorm loomed to the north.  The sky above Boulder was black, as if the day had not yet begun there. To the south, the sun was brilliant, casting a golden glow on the rock peaks as we ascended into the Rockies.

We have had more rain this year than any other year I’ve lived in Colorado. The traditional grays and browns of the mountains have been replaced with lush green mosses and purple and yellow wildflowers. The wide open Colorado blue sky is now blanketed in clouds. The morning sun highlights the moisture in the air, and creates colors and shadows that amaze and astound me. Last week, we saw a sunrise rainbow,  … a first for me, no rain present, just big fat moist clouds.

The road to Edwards crosses the continental divide at Loveland Pass and then continues on over Vail Pass. Sunlight dances upon the water spilling from the rocks high above the road. We stopped in Georgetown for coffee. The air was crisp, a hint of fall, with the feeling that winter is not too far away.  I pulled my heavy fleece from the trunk, excited by this omen of seasonal change. As we cross Vail Pass, the temperature dropped to 38°.

When we arrived in Edwards, the mayhem was underway. As usual, Clarks Orchards was already set up.  “Fresh corn, picked yesterday.”  “Peaches, $8 for a large bag.” He is an early bird, and always gets his worm.  It was 8:30.  The market doesn’t open till 9:30.  Still, a line had formed at his trailer. The rest of the vendors were setting up;  popping tents and hauling their produce and fresh baked goods across the parking lot. They come from all over Colorado, some from the Western slope, others, like us, from Denver.

On Saturday, my tent was between a new honey vendor, and a chef demonstration tent. The Chef (Kelly) and owner of my favorite restaurant in Vail, Kelly Liken’s, prepared the following tantalizing salad. I had a taste of it at mid day, and craved more for the rest of the market. It was so good, I marched right down to the Morales Farms booth and bought snap peas so that I could make the salad when I got home.

I tried to julienne the peas in the food processor with a julienne blade. All it did was create a mess. Do it the old fashioned way, with a sharp knife.  Though it seams like a daunting task, it only took a few minutes.  (It took me longer to clean the food processor). The sweetness of the peas, the saltiness of the parmesan, and the earthiness of the truffle oil join together to create a symphony of flavors in your mouth. The julienne cut highlights the crisp texture of the peas almost creating  the sensation of eating an apple. I wish snow peas were is season all year round because I just love this salad!

Ingredients

• 1 lb snow peas, julienned (sliced lengthwise)
• 1 shallot, minced
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon dijon mustard
• 2 Tablespoons Champagne vinegar
• 7 Tablespoons extra virgen 0live 0il
• 1 teaspoon truffle oil

Directions

1. Combine mustard, shallots and vinegar in a mixing bowl with a whisk
2. Drizzle in olive and truffle oils while whisking
3. In a second bowl, combine cheese, parsley and peas.
4. Toss the peas lightly with the dressing and season with salt and pepper.

Last weekend, I attended a grilling demonstration at the 8100 Mountainside Bar and Grill in the Park Hyatt in Beaver Creek, CO.  Pascal and Reese, the Executive Chef and Chef de Cuisine for the restaurant, prepared this salsa to serve with salmon. It would also be an excellent complement to chicken. Watermelon is one of my favorite fruits… and this is now my favorite salsa.

They will be holding 3 more grilling exhibitions throughout the summer (July 25th, August 8th, and August 15th). If you are in the Vail Valley, stop by the Park Hyatt in Beaver Creek and sample some delectable morsels with expertly chosen pairings while picking up great culinary tips in an idyllic setting. The demonstration starts at 4:30 on the patio.

Ingredients

• 1/2 of a small watermelon cubed
• 1 diced red onion
• 1 diced bell pepper
• 1 diced jalapeno
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup champagne vinegar
• salt and pepper to taste

Directions

1. Combine all ingredients together.

Zuni Restaurant in San Francisco is renowned for many things, including its hamburgers. The fact that they hand-grind their own meat certainly contributes to the caliber of the hamburger,  but I am convinced that the key lies in the condiments—for one, the lovely chartreuse-colored zucchini pickles. You can make these at home and always have a jar handy in your frig for an easy upgrade to your own burgers. (Recipe adapted from The Zuni Cafe Cookbook)

Ingredients

• 1 lb zucchini
• 1 small onion
• 2 Tablespoons salt
• 2 cups cider vinegar
• 1 cup sugar
• 1 1/2 teaspoons organic ground yellow mustard
• 1 1/2 teaspoons organic crushed yellow mustard seeds and/or  organic brown mustard seeds
• Scant 1 teaspoon organic ground turmeric

Instructions:

1. Wash and trim zucchini, then slice 1/16th inch thick on mandolin. Slice onion thinly.
2. Place zucchini and onion in large shallow bowl, add salt and toss.
3. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Leave for one hour.
4. Drain and dry between towels or spin in a salad spinner. (excess water thins flavor and spoils the pickle)
5. Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a saucepan and simmer for 3 minutes.  Set aside until just warm to the touch. (If brine is too hot, it will cook the vegetables andmake the pickle soft instead of crisp).
6. Replace zucchini in bowl and add brine. Stir.

Transfter pickes to jars and cover. Refrigerate a day before serving. They keep indefinitely.