{"id":1735,"date":"2010-09-11T21:23:26","date_gmt":"2010-09-12T02:23:26","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=1735"},"modified":"2010-09-11T21:30:07","modified_gmt":"2010-09-12T02:30:07","slug":"rosh-hashanah","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/rosh-hashanah\/","title":{"rendered":"Rosh Hashanah"},"content":{"rendered":"

Wednesday night I celebrated Rosh Hashanah by grilling pork. I was so encouraged by the success of Monday’s slow-roasted meat<\/a> that I did almost 6 pounds of Willow Creek pork shoulder<\/a>, with the same chile rub, so that I’d have pulled pork for pulled pork pizza tomorrow.<\/p>\n

Pizza night was fun – 12 people, a bunch of different kinds of pizza:<\/p>\n

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  1. Pulled pork & corn & with bbq sauce & a few dabs of tomatilla salsa, topped with mozzarella<\/li>\n
  2. Veg version, with black beans instead of pork and Farmer John’s<\/a> quite spicey Pepper Jack instead of mozzarella<\/li>\n
  3. Roasted broccoli, caramelized onions, a few olives and roasted peppers, on whole wheat crust. I was going to top this one with goat cheese, but I forgot to bring it, so this pizza got mozzarella, too.<\/li>\n
  4. deep dish sausage with Willow Creek sausage<\/a>, and a cornmeal crust<\/li>\n
  5. Thin layer of pesto, chopped tomatoes, and mozzarella<\/li>\n<\/ol>\n

    Today I’ve been cooking for the pantry – I got a box of red peppers, and one of plum tomatoes from my CSA. I roasted most of the peppers, pickled a few, and I’m going to make what Deborah Madison<\/a> calls pepper confit and I call pepperonata with the last one, along with some nice orange and red frying peppers that came in the regular box. It’s kind of a pepper relish – peppers and onions cooked slowly with herbs, and a little tomato paste, with some balsamic vinegar added at the end – to eat with eggs, or spread on bread. I used some peppers I’d roasted the other day, and some of the tomatoes, to make about a quart of pizza sauce. And tomorrow I’ll finish the\u00a0 rest of the tomatoes: I blanch and skin them, and squeeze out the seeds and freeze them in pint bags – the equivalent of a 14-oz. can of diced tomatoes. I’ll I’ll roast some of them, too – I’m just trying to remember if I did it skins on or skins off other years – I think it was skins off.<\/p>\n

    The peppers are quick pickled peppers (called quick because you don’t have to can them; process them – you just put them in a brine, and then refrigerate) from Anna Thomas’ Vegetarian Epicure Book Two<\/a>. Use 4 large bell peppers – I usually like to use yellow, red and green, but I only had red ones this time, one of which had green patches. Cut them into thick strips, and save the tops and seeds of two of them. Mix 1 cup of cidar vinegar, 3 cups of water, 1\/3 cup sugar (Anna says 1\/2) in a pot, and add 1 1\/2 TBLS coarse salt, and 2 TBLS mixed pickling spices (or make your own mix, with whole spices like bay leaf, clove, mustard seeds, hot pepper flakes, fennel seed, cinnamon sticks ….). Heat the liquids to a boil, and add the peppers. Simmer for 15 minutes, then remove from the heat and let the peppers sit in the brine another 15 minutes or so. Using tongs or a slotted spoon, fish out the pepper strips and place them in glass jars (I use 2 of the quart mason jars I get with honey in them). Strain the brine over them, cover and refrigerate overnight before eating. They’ll keep all winter in the fridge. They’re great in cheese sandwiches.
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