Matty Matheson Mustard Pickles

I love to eat and I love a good story.

It is rare that you find both in a cookbook.

I have so many recipes flagged in 

Matty Matheson's, A Cookbook,

 that my family will be eating just as well as his does.

The first recipe that caught my eye are his mother's Mustard Pickles.

They're a mixture of cucumbers, cauliflower and pearl onions...

 all pickled together in a mustard spread...

It is easy to make, beautifully vibrant to look at and perfectly spreadable on so many things.
Matty talks about how his mother likes it by itself on a sandwich.
It tastes similar to a relish but it is amazingly better...

Your burgers will thank you!

Mustard Pickles

makes 2 500 ml size mason jars

2 cups pearl onions, sliced 1/4 inch thick

2 cups cauliflower, cut in 1/4 inch pieces

2 cups small cucumbers, seeded and sliced 1/4 inch thick

1 cup white vinegar

1/2 cup granulated sugar

2 tablespoons dry mustard

1 tablespoon tumeric

1 tablespoon Kosher salt

1/2 cornstarch

In a large pot, place the onions, cauliflower and cucumbers.  add the vinegar, sugar, mustard, tumeric and salt.  Simmer gently until tender, about 15 minutes.

Turn off the heat.  In a small bow, combine the cornstarch with about 2 tablespoons water to make a slurry, then whisk the slurry into the vinegar mixture.  While the mixture is hot, pour into the Mason jars, cap them, and listen for the "doink" when the cap is pulled in by the cooling of the pickles.  After about 15 minutes, test the tops with a gentle push to make sure they are sucked in.  Don't worry. For any that aren't you can refrigerate or reheat and re-cap.

Store your pickles in a cool, dry, dark place. There is no need to refrigerate until opened.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of Matty Matheson, A Cookbook.  I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Tailgate Pressed Sandwiches - it's all in the spread!

It is the most wonderful time of the year...

Tailgate Season!

We are keeping it colorful, fresh, delicious and easy 

with an array of make ahead pressed sandwiches.

Full of big bold flavors for all of the pre-game festivities.

For each sandwich, 

I used fresh ciabatta, covered each side with amazing dressings or spreads from Toby's Family Foods, then piled on the ingredients accordingly.

Then each was wrapped tightly in plastic wrap, placed on a cookie sheet, 

then topped with another cookie sheet piled with heavy items on the top 

(cast iron pan, cookbooks, etc.).

Keep refrigerated at least 4 hours so the weights can do their job 

pressing the layers into deliciousness.

Then cut into individual sandwiches 

and either wrap in parchment paper/kraft paper and tie to hold together or use a toothpick to secure.

 

First up the Greek Goddess.

The layers were:

Toby's Chunky Feta Dressing

romaine lettuce

chicken

tomato

cucumber

a dash of red wine vinegar

a dash of dried oregano

lemon zest

feta cheese

kalamata olives

Toby's Chunky Feta Dressing

Veggie Delight

Toby's Original Tofu Spread

mixed greens

tomato

zucchini

yellow squash

artichoke hearts

yellow bell pepper

cucumber 

cheddar cheese

Toby's Original Tofu Spread

Spicy Surprise

Toby's Jalapeño Tofu Spread

pepper jack cheese

arugula

turkey

pepperochini

roasted red peppers

Toby's Jalapeño Tofu Spread

the Slim Salami

Toby's Honey Mustard Dressing

basil leaves

thinly sliced red onion salami 

mozzerella

Toby's Honey Mustard Dressing

Ready for kick off!

I think I have the grip perfected...

Thank you to Toby's Family Foods for sponsoring this post and getting us game day ready! See their website for where you can find their amazing products.  I purchased everything for this post at Whole Foods.