Everybody knows that the Super Bowl is really about the food. And catching all those fun, sometimes scandalous and creative advertisements. Oh fine, and football too. More than anything, though, the Super Bowl is a great opportunity to get your friends together for a fun evening of eating like insane people.

Seriously, I think Super Bowl Sunday might be the one night a year when I throw caution to the wind and let myself go crazy trying out all the different “game food” dishes that people bring along to the party. Mini pulled pork sandwiches, homemade stromboli, and various dips on one plate? Don’t mind if I do!

Though the variety at a Super Bowl is quite exciting, I like it the best when there is a fun assortment of appetizers, followed by a cohesive “main” course, like this fantastic chili from the Silver Palate Cookbook. The Silver Palate is one of those mainstay American cookbook classics held in high regard by those who were cooking up a storm in the ‘80s, or those of us who remember their moms doing so. (The most famous recipe to come from these pages was likely the Chicken Marbella, see Denise’s updated version here.) With the publication of the 25^th anniversary edition a few years back, the Silver Palate has earned a new set of fans looking for great food and tips for entertaining a crowd.

I first tasted this chili at a friend’s holiday party a few years back, where he was, in fact, hosting a huge crowd in his beautiful home. Served alongside plenty of different toppings (and next to a big bowl of vegetarian chili), it was clearly a huge hit. Meaty and oh-so-flavorful, I deeply fell in love with this chili, vowing to make it myself the next time I was hosting forty people.

Turns out, I can only fit about 8-10 friends in my small apartment, so I recently quartered the recipe and made Chili for a Small Crowd (I have included those quartered measurements below). Though the recipe calls for such different ingredients than I am accustomed to for chili (Dijon mustard, dill, parsley, lemon juice, sausage?), they all come together to create one of the best bowls of chili I have ever tasted. Try out this great recipe for yourself, and you and your crowd will surely agree!

Chili for a Crowd
Adapted from the Silver Palate Cookbook

Original recipe yields enough chili for 35-40 people (it’s for a CROWD, after all!). Quantities inside parentheses are quartered ingredients, and will serve 8-10 people.

Ingredients:

• ½ cup best-quality olive oil (1/8 cup)
• 1 ¾ pounds yellow onions, coarsely chopped (1/2 lb., approx. 2 small onions)
• 2 pounds sweet Italian sausage meat, removed from casings (1/2 pound)
• 8 pounds beef chuck, ground (2 pounds)
• 1 ½ tablespoons freshly ground black pepper (1 teaspoon)
• 2 cans, 12 ounces each, tomato paste (6 oz. can)
• 3 tablespoons minced fresh garlic (1 tablespoon, about 2 cloves)
• 3 ounces ground cumin (2 tablespoons)
• 4 ounces chili powder (3 tablespoons)
• ½ cup prepared Dijon-style mustard (1/8 cup)
• 4 tablespoons salt (1 tablespoon)
• 4 tablespoons dried basil (1 tablespoon)
• 4 tablespoons dried oregano (1 tablespoon)
• 6 cans (32 ounce) Italian plum tomatoes, drained (2 cans)
• ½ cup red wine (1/8 cup)
• ¼ cup lemon juice (1 tablespoon)
• ¼ cup dried dill (1 tablespoon)
• ½ cup chopped Italian parsley (2 tablespoons)
• 3 cans, 16 ounces each, dark red kidney beans, drained (1 {16oz} can)
• 4 cans, 5 ½ ounces each, pitted black olives, drained (1 can)

Directions:

1. Heat olive oil in a very large, heavy bottomed pot or dutch oven. Add onions and cook over low heat, covered, until tender and translucent, about 10 minutes.
2. Crumble the sausage meat and ground beef into the pot and cook over medium-high heat, stirring often, until meats are well browned. Drain as much excess fat as possible.
3. Over low heat stir in black pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil, oregano and dill.
4. Add drained tomatoes, red wine, lemon juice, dill, parsley and drained kidney beans. Stir well and simmer, uncovered for another 15 minutes.
5. With a large wooden spoon, break up the tomatoes into smaller pieces. Taste and correct seasoning. Add olives, simmer for another 5 minutes to heat through, and serve immediately.
6. Serve with an assortment of toppings, like shredded cheese, avocado, crushed corn chips, sliced green onions, sour cream, jalapenos, and this spicy jalapeno skillet corn bread. Enjoy!

All photos styled and taken by Shelby Larsson.

Eat Boutique is a site + market for food enthusiasts to celebrate the best pure, local and comforting handmade foods. We call it: food that hugs you back. Looking for the perfect Valentine’s Day gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

KALE is one of the most nutrient-rich leafy green you could ever eat, and we’ve been eating this super food every which way possible, all in an effort to take better care of our body and soul in 2012. When Maggie asked me to do a post on a winter salad, I knew it had to be kale.

Not only is kale a winter-hardy veggie to grow in your backyard (yes! it will survive winter with very little help), we are even growing kale “micro-greens” and sprouts indoors.

Sorry for the slight detour, but it’s so great to be puttering in my “garden” while it’s snowing outside. Who needs to wait till spring to be growing fresh greens again?

Now back to the salad… Cut your kale into bite-size pieces. Be sure to trim off the tough center stem (and feed it to your critters).

Thinly slice a small radicchio and finely chop half of a shallot.

Shred a large carrot and cut up a blood orange. I love citrus in a salad; look at that color! Toss it all in a large salad bowl then make your dressing.

This dressing is creamy, rich and big on flavor. Combine equal parts of tahini, miso paste (I used red, but you can use any kind), and ginger syrup. We’ve been loving the ginger syrup from Eat Boutique’s gift box (thank you, Maggie!). If you don’t have, then substitute with honey and a bit of grated fresh ginger instead.

Add a little water and a squeeze of citrus to thin it down to a thick pourable consistency. Wasabi almonds found in the back of my fridge added a nice crunch to this salad.

This winter salad is heavier than your typical light green summer salad. It is chewy, “meaty” and hearty enough to be a main meal, or a perfect side to grilled salmon or chicken. This would be phenomenal in a fish taco with some fresh cilantro thrown in.

Winter Salad with Miso & Ginger Dressing

Ingredients:

• 1 small bunch of kale
• 1 small radicchio
• 1 small shallot
• 1 large carrot
• 1 blood orange
• Sprinkle of almonds

Dressing (start off with 1 heaping tablespoon of each):

• 1 part miso paste
• 1 part tahini
• 1 part ginger syrup (or honey with 1 teaspoon fresh grated ginger)
• Water and squeeze of citrus juice to thin

Directions:

1. Wash, slice, chop and trim your salad ingredients and place in salad bowl.
2. In a small bowl, thoroughly mix dressing ingredients together, adding a squeeze or two of citrus juice, and water to thin to a thick pourable consistency. Pour over the salad, toss and serve.

All photos styled and photographed by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

I quickly emailed my recipe for homemade gnocchi to Jill last week, certain she could master a version made with sweet potatoes. I knew I had given the task to the right woman because after two attempts, she’s made a version of sweet potato gnocchi that looks absolutely perfect. Thanks, Jill! -Maggie

This is utterly delicious. It’s just fluffy morsels of sweet potato tossed in fried sage and brown butter, and it’s wonderful. I made it last week as a side dish for our Canadian Thanksgiving, but I was distracted and didn’t watch them as they over-cooked and boiled into a pile of orange mush. Despite being mush, it was still very good and we ate it anyways.

Still, I was committed to making it work. So I made it again this week, because I wanted to shoot a pretty plate of gnocchi and not mush, and also because I wanted to eat it again, enjoying it on its own, fresh out of the pan, without the turkey and all the trimmings.

Don’t let the thought of having to make gnocchi from scratch stop you from trying this recipe. It took no time, from raw sweet potato to plate in 30 minutes. It’s not complicated, takes just few ingredients, and I don’t measure. Hint: you don’t have to measure either, just pay attention to the dough.

Originally, three sweet potatoes were baked in our earth oven. This time around, I microwaved them which only took a few minutes. Do not boil as they will become too wet, requiring a lot more flour. Extra flour is bad for gnocchi; it makes for a heavy gnocchi.

Whether you wrap in foil and bake, or wrap in plastic and nuke for a few minutes, it all comes out fine. Just make sure the potatoes are soft.

Peel the skins, and mash until fluffy. Add your flour, starting off with a cup, then gradually add a quarter cup at a time, blending the dough with a spatula (very sticky) until you’ve added just enough to work into a soft dough. Don’t add too much flour as it will be heavy and not light as air. I can’t give you an exact amount as it will depend on how much moisture is in your potatoes, but it was approximately two cups for me.

Work in small manageable amounts on a heavily floured surface, rolling until 3/4″ in diameter. Cut into bite-sized pieces. If the dough starts to stick to your fingers, dredge them in flour.

Keeping pinching off small handfuls and rolling out, placing cut pieces on a parchment-lined cookie sheet.

Drop in small batches into boiling water and lift out with a slotted spoon as soon as it surfaces, floating in the top of the pot. Set aside and reserve in a bowl. My Thanksgiving batch was ruined because I neglected this, overcooked into a mushy mess. Watch your boiling gnocchi closely.

Melt 8 tablespoons of butter, add a handful of fresh sage leaves. When you add the leaves, it will go frothy, then clear. The butter bits will brown, but watch that it doesn’t burn! Squeeze half a lemon to stop the butter from browning further.

Quickly add the reserved gnocchi into the brown butter pan. Season with sea salt and toss. It’s all so fragrant, buttery and nutty.

Keep it warm in the oven for a side dish, or you can add whatever you want to make it more like a main dish. I suggest bacon, Parmesan, kale, or Brussels sprouts. It all works!

Sweet Potato Gnocchi with Sage & Brown Butter

This recipe was adapted from Maggie’s Gnocchi Recipe, substituting with sweet potatoes and roasting, not boiling first.

Ingredients:

• 3 medium sweet potatoes, bake or microwaved, skins removed and mashed
• 2 cups plain all-purpose flour (approximate, as you may require more or less)
• 8 tablespoons butter
• Handful fresh sage leaves
• Squeeze half a lemon
• Sea salt

Directions:

1. Microwave the potatoes in a microwave for a few minutes. When cool enough to handle, peel them.
2. Mash the potatoes until fluffy. Add your flour, starting off with a cup, then gradually add a quarter cup at a time, blending the dough with a spatula (very sticky) until you’ve added just enough to work into a soft dough.
3. Work in small manageable amounts on a heavily floured surface, rolling until 3/4″ in diameter. Cut into bite-sized pieces. If the dough starts to stick to your fingers, dredge them in flour. Keeping pinching off small handfuls and rolling out, placing cut pieces on a parchment-lined cookie sheet.
4. Bring a large pot of salted water to boil. The gnocchi cooks in a few minutes. From the moment you pop them into the boiling water, you’ll notice them buzz around and then quickly float to the top. Once they surface to the top of the water, they’re done. Pull them out and place them in a buttered or oiled baking dish while you cook the rest.
5. Make  your brown butter and sage sauce by melting 8 tablespoons of butter and adding a handful of fresh sage leaves. The butter bits will brown, but watch that it doesn’t burn! Squeeze half a lemon to stop the butter from browning too much.
6. Quickly add the reserved gnocchi into the brown butter pan. Season with sea salt and toss.

All photos styled and photographed by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send a gift box of handmade food today.

Let it be known: We are big fans of the state of Vermont here at Eat Boutique. It’s not that much of a stretch, of course — many of us are New Englanders, or New Englanders at heart, and we love the entire region. But there is just something about Vermont and I was ecstatic when I recently came across a cookbook by the name of Dishing Up Vermont. Vermont recipes, made with Vermont-centered ingredients, offered up by Vermont chefs, farmers and food makers. I was smitten at my first flip-through.

While Dishing Up Vermont doesn’t bill itself as a cookbook that specializes in fall foods, it certainly has me heading straight to the farmers’ markets and into my kitchen to cook up quintessential New England savory dishes and sweet treats.  It may be that Vermont — and the region as a whole —really comes alive in autumn.

As it turns out, October might just be the prettiest month of all in New England. I mean, people travel here to SEE LEAVES. Yes, they are lovely, colorful leaves, but still, that’s saying something.  I heard the other day that this year’s colors might be delayed because of the odd weather we’ve had this summer and fall. I’ve also read that we won’t be getting the best of the foliage this year, and that instead of vibrant golds and bright oranges, we might see more burnt red and ochre. This Boston Globe article suggests that while people are still traveling to Vermont, they are paying more attention to damage caused by Tropical Storm Irene than the leaves. Sure enough, it’s been a rough few months for our neighbors up north. It has been heartwarming to see the food community gather close and support one another during these tough times, as we witnessed with our friends at Fat Toad Farm while they raised funds for their fellow farmers at Evening Song Farm. It has been incredible to see an entire state — and in many cases the entire region — rally around this cause.

So here’s what I have to say all of you: Visit Vermont. Eat their incredible food. Support the farmers and food makers who already work so very hard year-round, only to have been devastated by the big storm this summer. Be inspired and share what you have with your friends, loved ones and neighbors.

In that light, I wanted to share a great recipe with all of you today from Dishing Up Vermont. This soup felt familiar, but like much of the recipes in this cookbook, there was a nice kick and a few new ideas that inspired me (loved the bright taste of orange juice here).  It makes me happy to think that this healthy, warming soup will see me through the fall and much of winter. With my next batch, I plan to invite my family and friends over to enjoy it with me.

Curried Carrot and Sweet Potato Soup

From Dishing Up Vermont by Tracey Medieros

Ingredients:

• 2 tablespoons olive oil
• 3-4 carrots, peeled, ends removed, and cut into small pieces
• 2 large sweet potatoes, peeled and cut into 1-inch pieces
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and minced
• 2 tablespoons sweet curry powder (such as Penzey’s brand)
• 1 ½ cups vegetable broth or water, or as needed
• ¼ cup orange juice
• Salt and freshly ground black pepper
• Chives

Directions:

1. Heat oil in a large stockpot over medium heat Add the carrots, the sweet potatoes, onion and garlic. Saute until vegetables are tender and onions are translucent, about 10 minutes. Stir in the curry powder and continue to cook for 1 minute.
2. Add the vegetable broth to cover the vegetables and bring to a boil. Reduce heat, cover, and simmer until the carrots and potatoes are fork tender, approximately 15 minutes.
3. Remove from heat and puree the mixture with a handheld blender, or transfer mixture to a blender or food processor in batches, and puree until texture is smooth. If the mixture is too thick, add more broth or water.
4. Transfer puree back to stockpot (if necessary), and slow whisk in orange juice. Heat through, and adjust seasonings with salt and pepper to taste. Garnish with chives, crème fraiche, or homemade croutons.

Notes:

• My soup was much thicker the next day, so I added water as I reheated it.
• I don’t often keep orange juice in the house, so I used the juice of a whole orange, which worked wonderfully.
• If you don’t have an immersion blender—I can’t recommend them enough. It’s my favorite kitchen tool!
• I loved adding my own homemade croutons to this comforting soup, recipes below.

Homemade Croutons

This is a great thing to do with stale bread heels that you don’t eat in time. I often collect those bits and pieces in a bag in the freezer and make them into croutons or bread crumbs as needed. This time, I had almost an entire loaf that wasn’t going to be eaten in time— I made huge batch of croutons to have on hand for fall salads and soups. These croutons, stored in a tightly sealed container, will stay fresh for up to a month.

Ingredients:

• 1 loaf of bread (I like using a hearty, seeded multigrain), cut into small ½ inch by ½ inch cubes
• 3 tablespoons of olive oil
• Salt and freshly ground black pepper
• For variety: add herbs, parmesan cheese, red pepper flakes

Directions:

1. Pre-heat the oven to 400˚.
2. Cube bread and add to a large bowl. Add olive oil, salt and pepper, and toss well.
3. Spread the bread cubes in a thin layer on a baking sheet. Bake for about 12-15 minutes, until croutons are golden brown.

Just when the rest of my garden is looking fallen and dilapidated, it’s time to plant garlic for next year. Jill and I chatted about her garden last week and she offered to share an easy appetizer recipe that uses the garlic harvest and her garden eggplant. I’ve been roasting these two vegetables together constantly, probably wearing the exact same apron, though not with the cute pet pig. What harvest-inspired appetizers are you whipping up? -Maggie

One of the easiest things to grow is garlic, and October is the time to plant. This is me in my Eat Boutique apron (thank you,  Maggie!) with garlic that has already been cured and trimmed. The largest cloves will be saved and planted for next year. Bury them into the ground about 2″ deep with the pointy part facing up. Cover with a few inches of hay or leaves, and wait.

Hard-neck varieties will produce a curly garlic scape in late spring. When it grows a complete loop, break off the scape and enjoy it in a stirfry, make a pesto, or pickle it. It’s sweet and tender with a texture similar to asparagus and has a mild garlic flavor.

By late July, when you see half of the leaves on the stalk turn brown, it’s time to harvest. These were left too late in the ground, evident by the lack of paper surrounding the bulbs. Garlic needs to be cured for 2-3 weeks by hanging in a dry, well-ventilated place, out of direct sunlight. Brush off dirt, trim off stalk and store in a paper bag for use all winter.

Here’s the last of the eggplant in the garden and it’s still flowering and bearing new fruit. I’m hoping this mild spell will hold out so these guys can grow a little bigger.

“No Henry, not for you!”

Both eggplant and garlic are wonderful drizzled with olive oil and roasted.

Roasting caramelizes and sweetens both eggplant and garlic. These were done in an earth oven, which added a nice earthy smokey flavor.

Mash peeled eggplant and garlic together with some fresh lemon juice, tahini, mayonnaise, parsley, cumin, paprika, and salt and pepper. Serve as a dip or spread with pita or flat bread.

Baba Ghanoush (Mashed Eggplant Spread)
Makes 6 servings

Ingredients:

• 2 whole garlic heads, unpeeled
• 5 small eggplants
• ⅓ cup fresh lemon juice
• ¼ cup plus 2 tbsp. tahini
• 2 tbsp. mayonnaise
• 1 tbsp. finely chopped parsley
• 1 tsp. ground cumin
• 1 tsp. paprika
• Kosher salt and freshly ground black pepper, to taste

Directions:

Place garlic and eggplants on a foil-lined baking sheet, and broil until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for eggplant. Peel and seed eggplants, and mash flesh with peeled garlic, juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley.

All photos styled and shot by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Order a gift box of food today.

This is a wonderful time of year. Farmer’s markets everywhere are brimming with the vivid colors of the early Fall harvest. This Beet & Apple Salad is not only delicious and so pretty, the crisp combo of earthy sweetness from the beets and tarty sweetness from the apples is a perfect way to bid farewell to Summer and say hello Autumn!

Oh, it’s also very good for you. (I use raw beets because cooking removes some of its nutrients, nutrients that have endless health benefits from lowering cholesterol to normalizing blood pressure.) And please don’t throw out the beet greens; they are also chock full of vitamins and great chopped raw in a salad or cooked as a side dish, like swiss chard or spinach.

My friend France (not the country, but from the country!) shared this easy recipe with me. Frankly, I am salad-challenged. I was raised on Chinese food and never ate salad. “Frahhhh-nce” (she’s French, you know) was sweet enough to come over and make me this fresh, colorful and beautiful salad. She used to be a chef so she eats well, as do I when she visits, and now creates beautiful handmade dog couture at Molly & June.

Let’s get straight to the recipe tips! Begin by slicing the beets into matchsticks. Look at this gorgeous color. If you have golden beets, use them too for contrasting color.

Toast your walnuts in the oven or on the stove. Sip some wine.

Also peel and cut up your apples into matchsticks. In a separate bowl, make the citrus vinaigrette.

Toss beets and apples in vinaigrette, and plate individually, each on a bed of arugula or mixed greens. Spoon some extra dressing on top.

Add crumbled feta or goat cheese (I love how my apron matches the salad).

Top with toasted walnuts and voilà!

Beet & Apple Salad with Feta & Walnuts
Makes 4 servings

Ingredients:

• 4-6 raw beets, peeled and cut into matchsticks
• 2 granny smith apples (I didn’t have so substituted with gala) peeled and cut into matchsticks
• Arugula or mixed salad greens
• 8 oz goat or feta cheese, crumbled
• Toasted walnuts
• 6 tablespoons of fresh lemon juice (you can also use white balsamic, apple cider vinegar, or you favorite mixed citrus juice)
• 3 tablespoons of best-quality extra virgin olive oil
• A little fleur de sel (if you are using goat cheese; no salt, if you’re using feta cheese)

Directions:

1. Wash, peel and cut your beets and apples. Reserve in a large bowl.
2. In a medium bowl, make your citrus vinaigrette by adding lemon juice, olive oil, and fleur de sel. Whisk together, taste and adjust to your liking. If you want a sweeter flavor, use less citrus and more olive oil. Drizzle over beets and apples and toss with pair of tongs.
3. Plate individually by making a bed of salad greens, top with pile of beet mixture, and garnish with cheese and walnuts.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Order a gift box of food today.

Dear Summer:

Hello, my darling! I suppose we’re parting ways in just a week or so, and I feel I owe you a thank you. You were so easy on me this year and despite some of my regrets, you truly made life a breeze.

Gardening

I spent several weekends out of town soaking up your beautiful sunny days and you just shone and shone down on my garden, which I barely weeded. You really made it so I could just toss some plants and seeds into the soil, water daily, and just walk away. You made it so warm and cozy and bright; my beets and tomatoes and eggplant and peppers couldn’t help but blossom. And, really, you should see my Brussels sprout stalks. Well, you probably have. I’ve never grown them before and will do it every year now, thanks to you.

Cooking

I barely cooked, really, like, never.  You made every meal a simple assembly process. With a snip snip from the tomato vines or a pluck off a pepper plant, my breakfast, lunch and dinner practically materialized in front of my eyes, like summer magic. Sea salt, black pepper and olive oil were my best friends. The hardest work I did was chop up onions, chives, jalapenos and tomatoes for a fresh salsa that decorated practically every morning fried egg.

Harvesting

This last month of you has been tough, but in the best possible way. Everything looks too beautiful and I can’t harvest and preserve it all fast enough. I’ve put away 10+ pints of all varieties of basil and arugula pesto on top of pickled beans and carrots, infused cordials, and all sorts of tomato, peach, blueberry and fig preserves. My herbs are drying all around my kitchen, and because you made my herbs go wild this year, filling up almost an entire 8′ by 4′ bed, I’m sure to have my own dried organic herbs well into 2012. My Winter stews will thank you too.

I’ll miss you, Summer, but we all know the truth about us: we’re not meant for each other long-term. I have always been best-friends-forever with Fall. I purposefully plan my favorite things – like spa days, trips to New York City and very special food events – in the Fall and as we prepare to part ways, I’m dreaming about apples, pumpkins, thick soups and hearty roasts.

But, sweet Summer, I’m in the mood for one last trip down memory lane with a few photos. And I’ll be sharing some great food gift ideas that you inspired soon. As well, I’ll expect you to keep shining on some lucky soul who will win a sweet “handmade” giveaway before September draws to a close.

See you, darling,

Maggie

Over the course of the next several months, we’re going to be sharing so many food gift ideas. Jill emailed me with this wonderful idea for a zucchini corn relish that lets you preserve late Summer flavors and store it away for a future meal or a great holiday gift. So gather up all the zucchini and corn you can carry and try her perfect recipe. -Maggie

The farmer’s markets are brimming with beautiful produce right now. If you’re lucky enough to be able to grow your own, that’s even better. This relish makes good use of the late Summer harvest and is not complicated at all. I love it on thinly sliced hot Italian sausages made by my favorite butcher.

Okay, I confess. I did not grow the zucchinis or yellow corn or red onions or sweet peppers pictured in this post. In fact, there is a whole long list of things that I planted that just never grew. But that’s okay. While my friend Cowboy David is winning first and second place ribbons at the county fair, I will persevere, learn from my mistakes and look forward to the next growing season.

One of the few things that I did grow, and that I’m most excited about, is Baby Blue Jade Corn. How adorable is this? LOVE, love, love the color. It is a sweet heirloom variety and can be grown in containers with stalks reaching two to three feet tall. Regular-sized kernels stud these miniature cobs, not quite enough to make a meal out of unless you grow a large quantity, but perfect when you want a dash of color in a salad, salsa or relish.

Remove corn off cob, dice the onion and peppers, and grate your zucchini in a food processor.

Pretend you are making a huge salad. Sprinkle with salt and toss.

Let it sit for one hour to draw out the liquid.

Let veggies strain while you put all vinegar brine ingredients into a large bot and bring to a boil.

When the brine comes to a boil, add the veggies. The liquid should barely cover the vegetables. Let it come back to a boil for one minute.

Carefully pack into the sterilized jars. I couldn’t find my wide mouth funnel so I had to use tongs. Pack tightly within a 1/2″ from the rim, pushing out any air pockets. Top with liquid leaving 1/4″ from the rim.

Wipe rims for a clean and secure seal.

Place the sterilized flat lids on top and secure by hand tightening the rings. Process 10 minutes (from the time it starts a rolling boil) in a hot water bath.

Make appetizers with grilled sausages or pork tenderloin on top of mustard slathered baguettes, and top with this gorgeous savory topping.

Zucchini Corn Relish
Makes approximately 8 cups of relish

Relish Ingredients:

• 6-8 medium zucchinis
• 4 cobs of corn
• 2 sweet peppers (spicy okay too)
• 1 large red onion
• 2 tbsp salt for drawing out liquid

Brine Ingredients:

• 1 cup red wine vinegar
• 1 cup white vinegar
• 1 cup water
• 1 tsp dry mustard powder
• 1 tbsp celery seed
• 1-1/2 cup sugar
• 1 tsp salt

Recipe Directions:

1. Slice and dice all your veggies. Place in large non-reactive bowl, sprinkle with salt, and toss. Let it sit for 1 hour to draw out the liquid. While you wait, sterilize your mason jars and lids, then make your brine.
2. Sterilize your jars, lids, and get hot water bath ready. (see below for instructions).
3. To make the brine, combine all the brine ingredients in a large pot and bring to a boil.
4. Add your strained veggies and bring to a boil for 1 minute.
5. Take your jars out of oven, and fill, packing firmly to force out any air bubbles within 1/2″ from the rim. Top off with liquid to 1/4″ from the rim.
6. Wipe edges, and place flat lids and secure by hand tightening the rings. Process 10 minutes (from the time it starts a rolling boil) in a hot water bath.

Sterilizing Directions:

• Jars – Rinse your jars, place on cookie sheet and into 250•F over for 10 minutes. Turn oven off and leave jars in oven to keep them hot.
• Lids – Bring a small pot of water to a boil, add “flats” (rings not necessary), and boil for 5 minutes, then turn off leaving everything in the pot.
• Hot Water Bath – Have a very large pot of boiling water on the burner ready for the hot water bath. Fill only halfway with water, and place a tea towel on the bottom to keep the jars from rattling. You can have a tea kettle ready in case you need to top off. Make sure the jars are covered by at least 1″ of water. Boil for 10 minutes. Remove and check seals by pushing down on lids once they’ve cooled. If any of the lids are still moving, then reprocess or store in fridge and consume first. Store relish in cool dark place, can keep for a year or two.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send food that hugs you back today.

Did you know we’re hosting our first Local Market on September 24 in Boston?

As an avid reader, I’m always on the look-out for some forgotten book that will completely blow me away. I always dream of finding something that I can press copies of into friend’s hands and say, “you have to read this… you’ll love it.” After someone on Twitter gushed about this book, I was compelled by their 140 character description to pick up a copy of Lillian Hellman and Peter Feibleman’s “Eating Together.” Divided into two halves, (“Hers,” and “His,”) each offers their own food-related memories and recipes.

My knowledge of Lillian Hellman is slim, other than the fact that she was Dashiel Hammet’s partner for over 30 years and that she wrote two great plays that I was aware of (“The Children’s Hour” and “The Little Foxe,”… but she wrote a lot more than that.) Reading her half of “Eating Together,” I wish I could have met this woman and had a few drinks with her. She sounds like a hell of a good time.

Hellman doesn’t mince words when it comes to her opinion on people and places. When referring to Mexico and the cuisine, Ms. Hellman states, “I’ve never had good food there.” Giving advice on throwing a dinner party, she says, “Start the party with some champagne, but do not continue with champagne, because it is too expensive.” Recounting her 3rd birthday party, she says she got upset and ran into the corner, sitting there with the cat and crying, causing great distress to her mother. Offering advice that I think stands the test of time and is applicable to everyone, Hellman’s grandmother said, “Leave the child alone. We each have our own troubles and age has nothing to do with it. And leave the cat alone. He has his troubles. Why don’t you all go eat some ice cream?” This advice has become my mantra.

Peter Feibleman first met Lillian when he was 10 years old and they formed a friendship that remained until the day she died. Feibleman’s half of the book is sub-divided into three sections, “New Orleans” (his hometown,) “Spain” (where he spent many years, often with Hellman visiting,) and “Elsewhere.”

Feibleman’s recipes are often adapted from a family recipe, and topped with Hellman’s reactions to the meal. (She had something to say about every dish.) The copy of “Eating Together” that I bought had a small slip of paper tucked in-between two of the pages. The paper was more scrap than anything, clearly the part of a bigger thought, but the only part that’s readable on the scrap says “for Liz.”

I don’t know who Liz is, or why this particular gazpacho recipe was flagged. (Feibleman says there’s as many gazpacho recipes in Spain as there are people.) So, wherever she is, I hope Liz enjoyed this basic, traditional gazpacho recipe.

Traditional Gazpacho Recipe

Ingredients:

• 2 medium-sized cucumbers, peeled and chopped
• 5 medium-sized tomatoes, peeled and chopped
• 1 onion, chopped
• 1 green pepper, coarsely chopped
• 1 red pepper, coarsely chopped
• 2 cloves garlic
• 4 cups French bread, crusts removed (Jill left the crusts on)
• 4 cups tomato juice
• ¼ cup red wine vinegar
• 4 tablespoons olive oil

Directions:

Puree cucumbers, tomatoes, onion, peppers, garlic, bread, vinegar and tomato juice in a blender until smooth. Pour puree into a bowl. Whisk in olive oil and chill thoroughly before serving. Garnish with croutons and additional minced vegetables.

Both halves of “Eating Together” have the tone of two life-long friends sharing stories and memories about each other and their adventures. While they’re not always flattering, they’re honest and you clearly get the sense that there’s love between the two of them. Lillian Hellman died shortly after completing her half of the book, her last words to Feibleman being, “This is the worst case of writer’s block I’ve ever had in my life.” At the memorial service, all he could say was, “here lies a lady with writer’s block.” However, as “Eating Together” clearly shows, Hellman had many more stories to tell. Too bad there isn’t a follow-up.

All photos by Jill Chen.

Eat Boutique is an online magazine + market for food enthusiasts to celebrate the best pure, local + comforting handmade foods. We call it: food that hugs you back. Looking for the perfect gift? Eat Boutique sells gift boxes filled with handmade sweet and savory treats. Send food that hugs you back today.