Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about mint and peaches, questions about FOOD52 recipes, and discussions about canning, it's a lively place. Here are our top 5 Hotline questions of the week:
1. blank.n has a lot of mint in her backyard. Naturally, she wanted to know if FOOD52ers had any mouthwatering recipes. Answers ranged from mint jelly, mint pesto, mint iced tea, mojitos, tabbouleh, and more.
Steak isn't necessarily fast - for a successful finished product it's important to both temper the steak ahead of time (bring the meat to room temperature before cooking it, about 30 minutes out of the fridge) and rest for 10 minutes on a rack after cooking to keep the meat moist.
3. HomeRemedy inspired a discussion about canning. "Any favorite recipes?" she asked. "Fruit, veg, sweet, sour, spicy... Bring it on!" em-i-lis suggested a number of recipes including her Cherry Cardamom Jam, Quinciferous pointed FOOD52ers to Food in Jars, and SeaJambon reminded everyone of the importance of food safety when canning.
4. Hoping to use pea shoots in something other than a salad, Bougie asked the community for ideas. Answers ranged from sauteeing the shoots to pureeing them into a pesto and using them as a garnish for cold soups.
5. And, with a big bag of peaches in their kitchen Dustimily wondered if they could freeze them before embarking on a five day trip. The consensus: freeze peach slices in Ziplock bags.
I'm Laura Loesch-Quintin, a food writer and photographer, as well as the voice behind the recipe blog gourmette•nyc. Originally from Philadelphia, I was raised in a French-American household where vinaigrette, cornichons, and clafoutis were (and still are) staples. When not cooking, writing, or photographing, I can usually be found exploring the food markets of New York City.