Vault - Kitchen Fresh Pickled Foods: Low Fat, Low Carbs, High Fiber Full Of Vitamins & Minerals

Low Fat, Low Carbs, High Fiber Full Of Vitamins & Minerals Chefs Secret Vault Smashwords Edition Copyright 2010 Chefs Secret Vault This e-book is licensed for your personalenjoyment only. This e-book may not be re-sold or given away toother people. If you would like to share this book with anotherperson, please purchase an additional copy for each person youshare it with. If you're reading this book and did not purchase it,or it was not purchased for your use only, then you should returnto Smashwords.com and purchase your own copy. Thank you for respecting the hard work ofthis author Welcome... When Cheryl and Les founded ChefsSecret Vault, their concept was simple; with todays lifestyle morepeople are choosing to dine at home.

Our objective is to providebudget friendly dining, item specific cookbooks (such asAppetizers, Soups, Desserts, Entrees, Everything in Between, andSurprises along the way) at the lowest possible cost. We handselect 20 Best of the Best scrumptious Chefs Secret Vault friendlyrecipes for your dining pleasure. Our goal is for you, your family,and friends to join around the table, experience some deliciousfood, share in some great conversation, and just enjoy themoment. Chefs Secret Vault We at Chefs Secret Vault enjoy creating ourthemed cookbooks just for you. We welcome any thoughts or commentsyou may have and also any idea/ideas you may have for a futurecookbook. (If we choose your idea You will be credited in thebook, plus receive a complimentary Pre-Published Edition).

Alsowhen sending us your comments please include your emailaddress. Cheryl and Les Chefs Secret Vault Table of Contents

The authors and publisher of this e-book andthe accompanying materials have used their best efforts inpreparing this e-book. The author and publisher make norepresentation or warranties with respect to the accuracy,applicability, fitness, or completeness of the contents of thise-book. The information contained in this e-book is strictly foreducational purposes. Therefore, if you wish to apply ideascontained in this e-book, you are taking full responsibility foryour actions. The author and publisher disclaim anywarranties (express or implied), merchantability, or fitness forany particular purpose.

The author and publisher shall in no eventbe held liable to any party for any direct, indirect, punitive,special, incidental or other consequential damages arising directlyor indirectly from any use of this material, which is provided asis, and without warranties. As always, the advice of a competent legal,tax, accounting, medical or other appropriate professional shouldbe sought. The author and publisher do not warrant theperformance, effectiveness or applicability of any sites listed orlinked to in this e-book. All links are for information purposes onlyand are not warranted for content, accuracy or any other implied orexplicit purpose.

Hopefully, this will provide some usefulinformation about various kitchen measurements. Not all tablespoonsare the same.

The British tablespoon is 17.7 ml while the Americantablespoon is 14.2 ml. The Australian tablespoon is 20 ml and inmost Canadian recipes the tablespoon is 15 ml. In British,Australian and often Canadian recipes, the Imperial pint is usedwhich is 20 fluid ounces but American and sometimes Canadianrecipes use the American pint of 16 fluid ounces. Always rememberto double check your recipe. There is a big difference betweenFluid Ounces which is a volume measurement and Dry Ounces which isa weight measurement. oil in a skillet and add washedand dried chilies. oil in a skillet and add washedand dried chilies.

Cook only until skins blister. Remove chilies and add carrots and onion andsaut until tender/crisp Peel and pack chilies in standing position inhot clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. toeach jar. Add 2 cloves garlic, 4-6 carrot slices and 2onion slices Heat equal parts of vinegar and water; pourmixture over chilies to within 1 inch of top of each jar Insert a dinner knife on inside of filled jarto remove any bubbles; insert knife in middle of filled jars toremove bubbles there. This is done by moving the knife side toside Add olive oil to within 1/2-inch of rim ofeach jar.

Cover with lids and caps and adjust. Process in hot water bath for 15 minutes Remove jars and place on towels away from anydrafts to drain Let stand 30-45 minutes until lids seal. Test seals after allowed time by pressinglids. If lids stay down they are sealed. If not, store those jars of pickles inrefrigerator after they have cooled Store sealed jars in pantry or under sink orin a cool, dark place Ingredients: 1 4-pound beef tongue or brisket of beef 1/4 cup large-grained kosher salt 1 teaspoon freshly ground pepper 2 teaspoons ground ginger 1/2 teaspoon ground cloves 2 bay leaves, crumbled 1 tablespoon brown sugar 1/8 teaspoon paprika 3 cloves garlic, minced 1 tablespoon saltpeter (optional)* 1/2 cup warm water Directions: Wash and remove most of the fat from thetongue or brisket. Mix together all of the spices and the garlicand rub well into the tongue or brisket Dissolve the saltpeter in the warm water andpour over the meat.

Place in a large, nonmetal container Weight the meat down with a stone or brickand cover it with plastic wrap or aluminum foil You can also place the ingredients in aplastic bag and weight it down Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days. Place the meat in a large pot of coldwater. Bring to a boil and throw away the water. Repeat this step 3 times Cover with cold water again, bring to a boil,and cook over low heat, covered, for about 2 hours or untiltender If cooking tongue, peel off the skin whilestill warm. Cool, slice thin, and place on a platter.

Serve with mustard or horseradish. Ingredients: 1/2 lb fresh ginger root (shin-shoga) 2 teas salt Marinade: 1 cup rice vinegar 1/4 cup water 3 tablespoons sugar Directions: Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand, covered for 1 day Combine the ingredients for the marinade in aglass pickling jar Mix well until the sugar is dissolved. Add ginger and cover for a week To serve, slice root thinly, about 1/8" thickalong the grain The pickled ginger will keep in therefrigerator for 4 months and will turn quite pink. Ingredients: 1 pound small eggplants, blossom endstrimmed, cut into rounds about 3/8 inch thick 1 tablespoon kosher or other coarse salt 2 tablespoons lemon juice 2 tablespoons distilled white vinegar 2 tablespoons honey 1/2 cup extra-virgin olive oil or more tocover 2 tablespoons minced garlic 1/3 cup coarsely chopped fresh mint Grated zest of 1 lemon Salt and freshly cracked black pepper 2 or 3 small fresh chilies of your choice,diced (optional) Directions: Place the eggplant slices on a nonreactivebaking sheet and sprinkle them with the salt.

Let them stand for 30 to 45 minutes, and thenwipe them dry with paper towels Preheat your broiler or build a medium-hotfire in your grill (you should be able to hold your hand 5 inchesabove the grill surface for only 3 seconds) In a small bowl, combine the lemon juice,vinegar, and honey and mix to combine well. Brush this mixture onto the eggplant slices,then brush on about 1/4 cup of the oil Place the eggplant slices on the grill orleave them on the baking sheet and place it under the broiler. Cook until the eggplant has softened a littlebut is not fully cooked, about to 3 minutes per side Remove from the heat, and sprinkle with thegarlic, mint, zest, and salt and pepper to taste. Layer into a close-fitting sealable jar ordeep-sided bowl, pack in the chilies, and add just enough oil tocover Cover tightly and refrigerate. These pickles, which will keep at least amonth at room temperature and several months refrigerated, are bestserved at room temperature. Ingredients: Green Walnuts 1/2 cup salt for every 5 cups water (forbrine) For spiced vinegar: For every 5 cups white vinegar, add 2tablespoons peppercorns, 2 walnut-sized pieces 0f dried gingerrootand 2 tablespoons whole allspice.

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