July 13, 2013

The Pickle in the Pickled Green Tomato BLT

How do we get those green tomatoes to taste so fresh and so clean?

 

  •  6-8 green tomatoes, sliced into 1/4” rounds
  • 1 large spanish onion, sliced
  • 4 cups cider vinegar
  • 1 cup water 
  • 1 cup sugar
  • 1/3 cup salt
  • 2 tablespoons each; coriander seed, fennel seed, mustard seed, whole black peppercorn
  • 2 teaspoons turmeric
  • 1 tablespoon fenugreek
  • 2 chile arbol, crushed

These seasonings will make the pickles mildly curried. Heat the vinegar, water, sugar, salt and whole spices (exclude the turmeric, fenugreek, and chile) until liquid comes to a boil and the sugar and salt are fully dissolved. Pour the pickle over the tomatoes and onions. Add the turmeric, fenugreek, and chile arbol.  Taste. If pickles need more sugar or salt, add them. Look at the color of the pickle, if you want it to be more yellow add more turmeric but be careful not to add too much as it will become bitter. Allow pickles to cool at room temperature and then refrigerate. Green tomatoes will be ready to eat the next day. 

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December 1, 2012
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October 23, 2012
Illustration by the Elizabeth Schula
Join us at Brooklyn Kitchen for a cookbook celebration and sandwich making class on November 8th, at 6:30pm!!
Here is a brief class description from our friends at the Kitchen: 
Chef Caroline Fidanza & Co. have decided to divulge their secrets in the form of a cooking class with recipes from their inspiring new cookbook. In this hands-on cooking class, Caroline Fidanza (formerly of Diner and Marlow & Sons) and Rebecca Collerton from Saltie will share their recipes with you and walk you step-by-step through the art of sandwich making. They’ll cover the fundamentals, including various quick pickles from beetes to pickled eggs. Also they will discuss the ever important spreads and condiments like aioli and salsa verde.
Hope we get to see you all there!


Illustration by the Elizabeth Schula

Join us at Brooklyn Kitchen for a cookbook celebration and sandwich making class on November 8th, at 6:30pm!!

Here is a brief class description from our friends at the Kitchen: 

Chef Caroline Fidanza & Co. have decided to divulge their secrets in the form of a cooking class with recipes from their inspiring new cookbook. In this hands-on cooking class, Caroline Fidanza (formerly of Diner and Marlow & Sons) and Rebecca Collerton from Saltie will share their recipes with you and walk you step-by-step through the art of sandwich making. They’ll cover the fundamentals, including various quick pickles from beetes to pickled eggs. Also they will discuss the ever important spreads and condiments like aioli and salsa verde.

Hope we get to see you all there!

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October 16, 2012
Join us on Thursday night for a Saltie Cookbook celebration at Word in Greenpoint. After we bumble through brief presentation and Q&A, you’ll be able to chow down, mingle, and get your book signed!
This Thursday at 7pm. 126 Franklin Street Brooklyn, NY  718-383-0096

Join us on Thursday night for a Saltie Cookbook celebration at Word in Greenpoint. After we bumble through brief presentation and Q&A, you’ll be able to chow down, mingle, and get your book signed!

This Thursday at 7pm. 126 Franklin Street Brooklyn, NY  718-383-0096


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October 11, 2012

Tonight Saltie Cookbook Release Party!

7-9pm.

Wythe Hotel!

Photos by Gentl and Hyers

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October 2, 2012
Dennis Spina and a sneaky Saltie!
Photo by Gentl and Hyers.

Dennis Spina and a sneaky Saltie!

Photo by Gentl and Hyers.

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September 30, 2012
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September 29, 2012
Ladies and Gentlemen, our favorite Millicent Souris! Come celebrate the Saltie Cookbook with us October, 11th at the Wythe Hotel. 7pm-9pm! 
Portrait by  Gentl & Hyers

Ladies and Gentlemen, our favorite Millicent Souris! Come celebrate the Saltie Cookbook with us October, 11th at the Wythe Hotel. 7pm-9pm! 

Portrait by  Gentl & Hyers

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May 3, 2012
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April 26, 2012

THE BABY HAS ARRIVED

   Dear people!                           

   Saltie has birthed a baby! Our cookbook, written by the wildly talented Caroline Fidanza , is now available on Amazon (for pre-order. the actual release date is October 2012.)

   It feels surreal to write this. I’ve been caught off guard! I meant to write a letter of sorts. To explain where we’ve been for the past year. But the baby has arrived. Prematurely. I mean we just sent in our bios the other day!   Can’t anything wait these days?  Anyway, Caroline’s mother, Anne, informed C that our book is out and C in turn, informed Rebecca and I.

  Anne is in the book.  As are many of Caroline’s (and Saltie’s ) friends and families. It’s beautifully written, with gorgeous photography and thrilling illustrations! Oh, and not to mention THE RECIPES! Yes, even the focaccia recipe is there.

   The truth is I’m proud of this book.  Actually I’m more proud of the making of this book, since I can’t actually say I’m proud of this book until I actually see it.    I do know the stories, and Caroline captured them all so well that I hear her voice when I read it. To me, she was an inspiration, juggling work at Saltie and writing with Libran balance. 

  She opened up the process to Rebecca, Anna and I. We had discussions and readings and looked at our images and played with design ideas and ate memorable meals together.  Our friends and local community even got involved, allowing their pictures to be taken.  At Saltie, we dutifully measured as we cooked, had meetings and read and reread. Rebecca it turns out is gifted with English!  Anna Dunn, of course, is no surprise. I made some nice drawings, and we got the best photographers! Gentl and Hyers made photography fun! We had such a blast working with them. They captured our food and our community in a beautiful way.                    

  So anyway, there’s one thing crossed off the list of What’s Been Happening in the past year.

    Until next time, Elizabeth

p.s. if you buy the Saltie Book now, you get a huge discount!

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