Ashburnham Pickles

Coming from the Maritimes pickles or a relish were on every table. My favourate Lady Ashburns is really a mustard relish, but I found the correct spelling and history online. They are a New Brunswick created pickle associated with Lady Ashburnham of Fredericton but actually prepared by her sister Lucy.
Long story short Lucy is long since passed and I have no access to homemade pickles. I do not know anyone who make them here in Florida. My friends dont do pickles or jams. These took several attempts as the sterilization and botteling process was alien to me as was pickling. Several incomplete recipes and help from Kathie G. after three tries I actually ended up with something better than edible. I know this because a recent Texas visitor left with half my stock.
At home these are made in late summer and fall. Because the idea cropped in my head I could not wait. These things happen while I drive, including two bathroom renovations.

8 Large Cucumbers peeled and seeded
1/4 cup kosher salt
1 red pepper chopped
4 medium onions chopped
1 head cauliflower broken into small pieces
1 pint white vinegar
2 cups sugar
3-4 Tbs flour
1 tbs dry mustard
1 tbs tumeric
1 tbs mustard seed
1 tbs celery seed

2 tbs vinegar

pour salt over cucumbers ans cover with water
allow to soak overnight
drain in morning well
add vinegar and sugar and dring to boil adding onions peppers and caulifower
combine flour with spices and add 2 tbs vinegar to make a thin paste. Add this to the cucumber mix and simmer stirring frequently for one hour
makes 8-10 8oz bottles I found them better if you let them wait a couple weeks before eating.
you have to buy some pickle jars, my grocer had them, and there were instructions on sterilization and sealing

French Onion Soup

My first was at the Captains Quarters with "at at the table prep" caesar salad with Ann C
Was probably 1982. Typically I make my own Caesar as well but decided to make better choices this week as I have been eating badly and there is a reunion coming.
A cold day here in Florida so thought this a good choice

4 servings

4 medium onions sliced thin
4 tbs butter
1 tbs olive oil
1 tsp sugar
3 garlic cloves minced
1 tsp thyme
1 tbs flour
32 oz beef broth
1/2 cup wine red or white
salt pepper worcestershire to taste

4 slices french bread toasted in 325 oven 30 mins
1 - 11/2 cup grated gruyere cheese

Heat butter and oil in large pot over medium heat. Stir in onions and sugar. Cook onions stirring frequently 20-30 minutes until golden brown. Add minced garlic and thyme. Slowly add four stirring constantly. Slowly add beef broth. Add wine and seasonings. Simmer 50-60 minutes

Ladle soup into individual oven proof bowls. Top with slices of toasted bread and approx 1/4 cup cheese. Bake at 325 20 minutes then under hot broiler 2 minutes to lightly brown cheese
Garnish with parsley

Game Time Jambalaya

New Orleans! One of my all time favorate cities. Since my first Mardi Gras in 86, the French Quarter and Cajun cooking has brought me back about a dozen times. Perhaps my Acadian background gives me an afinity to this Cajun (slang for Acadian) city. Or maybe it was the party...
Not as refined as the Three Sisters but it is my best attempt.




4 slices bacon
1 lb chicken breast cubed
1 lb cooked peeled and deveined shrimp
1 lb hot sausage sliced

2 medium onions chopped
1 green pepper chopped
2 stalks celery chopped
4 cloves garlic minced
8 oz frozen okra

2 15oz cans tomato sauce
1 15 oz can diced tomatoes undrained
2 cups chicken broth
2 cups uncooked rice

2 tsp thyme
1 tsp salt
1 tsp pepper
1 tsp creole seasoning (if unavailable chili pwd)
1 tbsp worcestershire
1/2 cup fresh chopped parsley
hot sauce to taste

In a Dutch oven or large electric frying pan cook the bacon until crisp, add the chicken stir fry until no longer pink. Remove meat and set aside. Stir fry vegetables, except okra quickly. Add tomato sauce, chicken broth , rice, chicken bacon sausage and diced tomatoes and spices
Stir well, bring to boil and cover simmer 50 minutes. Stir in shrimp parsley and okra

Season with hot sauce to taste.
6 very large servings