Pickles, Piccalilli and Preserves
We're Cookin': The Just Simply... Cuisine Foodcast
Release Date: 08/21/2021
JT5 Quirkiest Garden Tricks
We're Cookin': The Just Simply... Cuisine Foodcast
Join the ladies’ chat about waking up their gardens and keeping out critters. Spoiler alert: somebody got a tractor.
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JT5 Lemon Hacks
We're Cookin': The Just Simply... Cuisine Foodcast
Join in the conversation while Chris teaches Brooke about all her current favorite things to do with lemons. Be ready to learn a lot… from making them last longer to making the most of every part before you compost what’s left.
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JT5 Still March
We're Cookin': The Just Simply... Cuisine Foodcast
In this Just Take Five, join Chris and Brooke still waiting for March to go out like a lamb… or out at all. They’re appreciating some of the things this time of year brings, even while so much is waiting on the other end.
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JT5 More Freezer Follies
We're Cookin': The Just Simply... Cuisine Foodcast
Ever reach into your freezer for one thing and find something you forgot was there? It can be a wonderful surprise in the doldrums of winter when you happen upon something left over from the holidays or something summery that you tucked away during the warmer months. Chris and Brooke show some love to the freezer in this Just Take Five… and, by the way, the tool whose name they couldn’t remember is a food mill.
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JT5 March is for Meatballs
We're Cookin': The Just Simply... Cuisine Foodcast
In this Just Take 5, Chris takes us on a quick walkthrough of an easy comfort food for her least favorite month.
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JT5 Making Pizza in Panzano
We're Cookin': The Just Simply... Cuisine Foodcast
When visiting Panzano in the Chianti region of Italy, Chris spent an afternoon with Elisabeta and Francesco making pizza and talking tomatoes, mozzarella, and pepperoni. Join in for the highlights in this Just Take 5.
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JT5 Brooke and Bill Prepare Paneer
We're Cookin': The Just Simply... Cuisine Foodcast
Nothing beats the mid-winter doldrums like experimenting with new recipes. There’s the research, the grocery shopping, the anticipation … and the excitement when (if) it turns out well. Join Brooke and Bill on a cold January afternoon while they make cheese for the first time. This episode is a little longer than 5 minutes, but it was too much fun to cut short!
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JT5 We’re Back
We're Cookin': The Just Simply... Cuisine Foodcast
Chris and Brooke are back with more Just Take Five from Just Simply… Cuisine. We’re trying some new things, dusting off some classic favorites, and having some adventures. Join us for a few minutes when the mood strikes, get inspired, and meet some of our favorite cooking companions. Enjoy!
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JT5 Springtime Celebrations and Inspirations
We're Cookin': The Just Simply... Cuisine Foodcast
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JT5 The First Rule of JSC
We're Cookin': The Just Simply... Cuisine Foodcast
This one rule always applies, and if you’re not already doing it, it will change your kitchen game forever. In this JT5, meet Meg and listen along as she and Chris perfect their New Year’s Day feast.
info_outlineOur summer garden harvest is jarring – and we’re jarring the harvest! Brooke’s cucumber bounty becomes the base of an awesomely acidic treat: sweet pickles. Her low-sugar version features apple cider vinegar, dill, Vidalia onions and layered spices that offset the sweet and sour flavor. Try saving the brine for veggies that are past their prime! (02:04) We break down the origin of piccalilli and relish a Southern recipe spotlighting green tomatoes. Chris explains pickling with nonreactive glass jars, and she reveals the inspiration for Just Simply… Cuisine’s signature building blocks – the foundation of our favorite condiments, marinades, sauces and more. (07:23) Speaking of which, preserved lemons are this episode’s featured building block. Use them to bring zing to your chicken marinade or a Bloody Mary cocktail. Just remember – a little goes a long way – all the way ‘til next citrus season! (10:36) Finally, Chris stumbles upon Anna Tasca Lanza’s simple zucchine sott'olio recipe. The Sicilian summer squash is preserved in extra-virgin olive oil, oregano and garlic. Delizioso! (19:13)
For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram.
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[Episode 9]