The pickled eggs have had enough time in the fridge. It was time to bust them out and try them.
Damn, that’s pretty. And tasty. A little sweet, but not too much. A little firmer texture than a regular boiled egg. I’m thinking a deviled version of these might be nice. I haven’t decided if I should go with a spicy filling for contrast, or play up the sweetness. Hmm … decisions, decisions.
Oh … I mentioned an announcement, didn’t I. Well, if you haven’t noticed yet I’ve been a bit scarce this summer. That’s because I’ve been working on a second book.
Yes, a second book, yay me!
The first one — still handy and still available, by the way — has been out for over a year now. It’s mostly recipes, but with more how-to on each one than most recipe books. Plus a couple of chapters of tips and suggestions at the end.
This new one is flipped around: Mostly tips, with just a couple of recipes for examples. It came about as a result of the free online class I offered, Starting From Scratch. (That’s also still available, by the way. 
Sign up at the top right of this page. If you’re reading this in email, come sign up at the blog.)
I asked everyone when they finished if there was anything I left out that a beginner would need. Boy, did I get feedback. I realized if I put it all together, that would be a heck of a resource.
You asked for it, you got it
Only problem was, I didn’t know enough about some of it to offer any good advice. So I reached out to several people I’ve found online, who have either been at this a lot longer than I have, or they’ve specialized in an area and are experts in it.
In a couple of weeks the end result of all this work is going to be available as Starting From Scratch: From Novice to Beginner in 20 (or so) Easy Steps. Over the next few days I’ll be introducing my co-authors.
The first contributor I want you to meet is Kristin from Going Country. Say hi to Kristin, everyone. Hi, Kristin! Gosh, you guys are nice.
I asked Kristin if she could explain the basics of canning, since I know she has a garden that … well, it looks like it should have a farmers market in front of it. But she harvests it all herself, and what they don’t eat fresh, she cans. Her pantry looks like a grocery store. (Yes, I’m jealous.)
That chapter is available for free, all you have to do is tell me where to send it. If you’ve ever wanted to do some canning but didn’t know where to start, this is it. This is the resource I wish I had read a couple of years ago. I got lucky and didn’t poison anybody. If you’re going to do any canning, get this chapter and do it right.
I’ve got a couple of recipes I’m going to share, then we’ll meet another contributor.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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14 Comments
Wow!!! those are the coolest looking eggs I've ever seen! I wish I liked pickled eggs but there is no way! I would make them just to look at them though and make other people eat them.
Holy crap, you have to make deviled eggs with those. So do I. I need to get some beets…
Sounds like a great idea for a book!
I have made these before, years ago. I love them. Never thought of making deviled eggs with them. Good idea, I think. I'm thinking a regular deviled filling with maybe a little horshradish for a slight bite? Maybe? Just an idea.
Hip chick, I've made a few things for other people that I didn't plan on eating myself. Not many, but it's not the worst thing you can do. By the way, my wife said these are great around Halloween.
Bob, you're going to pickle your own beets first? Hard core.
Carol, that's exactly the one I was thinking of. (I've got a ton of suggestions on my devilled egg page.)
Drew – Re announcement
I sure wish I had known you for a long time. I would have been a wonderful source for tips and how-to's. Good Luck to you. I am anxious to purchase a copy of my own. Will it be autographed?
Cerise
PS…Come to my kitchen to cook. We will cook together. You would love my kitchen!!! Don't know if you could take the heat, but we would keep ya in the kitchen anyway!
Cerise
Cerise, thanks for the offer, but that would be quite a trip just to do some cooking.
beautiful!
Hi, Kristin! Very cool–and huge congrats, Drew, for finishing this up and editing like a Mad Man!
How interesting I would stumble across this. I have been wanting to try my hand at making beet pickled eggs for the sole purpose of making deviled eggs out of them. And here is this post all about it. You've inspired me to give it a try.
Drew,
For the canning chapter, did you want email or a physical address?
Disneypal, let me know how they come out … especially if you try anything unusual.
Anon, that would be the email address.
You're insane. Those are the work of the devil. I love Pennsylvania Dutch food except for these. I'm not sure that they're done though. They seem kind of light colored.
I don't know. If I'm not sane, can I also be evil? Don't worry, though. I opened them early because I couldn't wait, but they've darkened up nicely now.