And the Curried Winter Squash Chutney Goes To...

Allison, of Whatever It Needs To Be. Congratulations Allison and a big, warm, hearty thank you to everyone else for gamely playing along.

There's only two more giveaways remaining until Canning & Preserving publishes. It's hard to fathom. I held a completed, bound copy last week for the very first time. It's a beauty, folks. My publisher does not disappoint!

I'll be back the first of March with another tasty offering. Hope to see you all back here then!

Poached Perfection

My husband is an exceptionally gifted cook. Not content to simply throw food together, he crafts and curates and tests and re-tests and experiments and then crafts, curates, tests, and experiments some more. He makes his love for me manifest at each meal. His heart, his sentiments, evidence themselves in rhapsodic fish stews, robust chana masalas, and exquisitely poached eggs, shown above.

This was my Valentine's breakfast, in his own words ("poached", if you will, from his Facebook page, wherein he chronicles his more noteworthy culinary exploits): "Poached eggs (from our chickens) on rye toast, and pan friend fish cakes made from jack mackerel, topped with a tarragon hollandaise made with Ashley's homemade butter and yolks from our girls' eggs, served alongside a salad of micro-greens and a vinaigrette made with locally produced lavender vinegar."

It was heaven. Sheer delicious poached perfection. He's been honing his poaching skills lately and has concocted a technique so otherworldly, so transcendent, that it has reduced me to asking for poached eggs every day. "Huevos Poach-erous!" I cry, when asked what I'd like to breakfast. "Poached eggs on anything!" I've taken to gleefully declaring on many a recent morn.

Because he is a kind man, a generous man, a good man (who not only knows who my favorite jewelry designer is, but takes the time to order me, in advance, a pair of earrings he knows I'll love-because he has my style down to a friggin' science-for cupid's heyday!), he has agreed to share with the world his poaching prowess. If you follow these steps, I can all but guarantee that pillowy, creamy, poached perfection will be yours.

Now, if you'll excuse me, I think it's time for some poaching to transpire in the kitchen...

From the chef:

Perfect poached eggs for two

-In a covered 12" saute pan, boil about 2 inches of water with a pinch of salt in it.

-Carefully crack 4 eggs into little custard cups, condiment dishes, or something similar.

-When water comes to a boil, it's time to put your toast in the toaster.

-Add a healthy tablespoon of malt vinegar (or whatever kind of vinegar that you like) to the water.

-Turn heat to low, then carefully add the eggs to the water one at a time, dipping the lip of the cup a half inch below the surface and rolling the egg gently into the water.

-As soon as all the eggs are in, cover the pan and turn OFF the heat.

-Set the timer to desired doneness. I like it at about 3 and a half minutes, when the yolk is beginning to set, but it is still a little runny. Cook a little less for runnier yolks, and up to 5 minutes if you want a fully cooked yolk.

-Carefully remove eggs one at a time with a slotted spatula or slotted spoon. Let the water drip off a bit, then place the egg on a piece of the finished, buttered toast.

-Add some salt and pepper, or your favorite hot sauce if you like, and enjoy.

Love Potion #9

Hello everyone. I hope your weekend was grand. Ours was half spoiled/half bliss. More about that in another post, though.

First, I thought I'd share my column from this past Friday's "Small Measures with Ashley" on Design Sponge. While Valentine's Day may have passed, there's no reason you can't still whip up this Love Potion, crafted by my talented herbalist friend, Heather Houdek. It's delicious and has the added perk of making your kitchen smell like a Parisian perfumery as it cooks, owing to the inclusion of rose petals.

The perfect, heart and belly-warming antidote to winter's frigid grasp, brew some up and share it with someone you love.

Whetting Your Appetite

Here it is, folks! A preview for my book "Canning & Preserving: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More." I had the immensely good fortune of working with a truly talented team, from my editor, copyeditor, proofreader, creative director, photographer, graphic designer, and beyond. The book is a gem, and I'm not saying that merely because I wrote it. It's exactly the sort of book I would've liked to have had in hand when I first fired up the canner.

I've posted below the official description of the book. It is available now for pre-order and will released April 2010, along with "Keeping Chickens: All You Need to Know to Care for a Happy, Healthy Flock" (look here for a preview of that book next week). Both books are part of my "Homemade Living" series, and will be followed up with "Home Dairy" and "Keeping Bees" in April 2011. The first two books can be pre-ordered now on Amazon, Barnes & Noble, Powell's Books, and through your local independent book store, via Indiebound.

I hope that you enjoy reading, and learning, from them as much as I enjoyed penning them. Cheers!

"Canning and preserving is back! Finally, here's a book for those who have wanted to try their hand at canning and preserving but have been too intimidated by the massive tomes on the market and disappointed by the simple recipe books that lack the practical, necessary hold-your-hand basics.

This book, part of the launch of the new Homemade Living series, guides you through all of the fundamentals while also explaining to you the why's and how's involved. Learn the tools of the trade, so you can have your kitchen stocked and ready. Get the lowdown on important safety tips. Follow carefully researched Basics on hot water bath processing and pressure canning, complete with step-by-step photos. Find out the Science of Salt and Sugar and why they're so crucial. Find out how to select the best possible ingredients, favoring seasonal, organic and local options when possible.

Learn the essentials of three topic-specific primers: Pickles, Relishes & Chutneys; Jams, Jellies, Butters & Curds; Whole Fruits & Veggies. Each primer offers need-to-know information, troubleshooting tips and at least two Canning Classic recipes with variation ideas.

Then explore the author's unique spin on canning and preserving with her own roster of kitchen-tested seasonal recipes. Each season offers recipes for a curd or butter, chutney, jam or jelly, sauce, and a pickle or relish.

The book features numerous profiles of real people who embrace canning and preserving for different reasons. Interesting sidebars such as Hosting a Canning Party and Packaging & Gift Giving Tips bring newfound skills to life. Gorgeous photos of farmer's markets, fruits and veggies growing on the vine, and completed recipes provide a feast for the eyes."

Happiness Is a Warm Log

The places you live end up changing you. There was a time when my day was defined by navigating city traffic, either on my bike or via the myriad metro rails of our nation's capitol. I frequented dive bars and coffee shops and had the "Washington Post" delivered. I visited art galleries and museums with a fair degree of regularity. I had a French lesson every Tuesday night with a friend from Ivory Coast at a hipster bar. I wore lots of jersey knit fabrics. I worked at Urban Outfitters, Whole Foods, and several Mom & Pop natural food stores. In short, I was a city slicker, an urban maven, a metro minx.

While I'm only 20 minutes from downtown Asheville, my time is now largely spent writing on my laptop, tossing scratch to my chickens, making my own butter, and stoking my wood stove. Finding myself at home for 4-5 days at a stretch without leaving the property is a common thing. Sure, I still meet up with friends for cocktails, attend experimental music performances, and grab a cappuccino at one of Asheville's many fine coffee shops, but I'm much more likely to be found reading a homesteading book, starting seeds for my spring garden, baking a batch of poundcake cupcakes with brown butter frosting (make. them. now.), or having a beer surrounded by one husband, two dogs, and five cats.

I'm also much more likely to get excited by things like well-seasoned, properly split firewood, cut to the right length and delivered in measurements reflecting an actual full cord. We've been plagued by bad firewood deliveries, for years. I'm not prone to hyperbole; that's an absolute fact. The firewood we've had brought to us has been poorly cut, overly moist, terribly long, and woefully short of its advertised measurements. Until now. A well-written ad on Craigslist had me at "True Stacked Cords-128 cubic feet-delivered in a trailer."

Words like that call to me like a lighthouse in the fog. In my previous life, it might have been a cute pair of strappy shoes, or a fashionable handbag. Now, it's firewood. Firewood so well cured that it ignites as soon as I set it on top of coals. Firewood that burns steadily, furiously, all night long. Firewood that I'm happy to schlep, haul, stack, or otherwise toil over.

Like I said, the places you live end up changing you. I've been converted by firewood. Happiness, to me, is a warm log.

*Asheville/WNC folks: If you'd like to revel in firewood awesomeness too, hit up Dustin Ford. His business is "Woodstock Firewood" and he can be reached at 828/400-8684. His mom, Sandy, takes the calls. Just tell 'em I sent you.

Oh, Sugar

My "Small Measures with Ashley" post is up on Design Sponge. Today's topic, "Infused Sugar." Super simple, super sweet, you can whip these babies up in minutes. Infuse them for a week and you've got the perfect go-to Valentine's gift for all the lovelies in your life next weekend.

*Image from here.

Small Measure Can-Do Contest, Round 8

It's the first Monday of a new month, which means one thing: another Small Measure Can-Do Giveaway. For those of you new to the contest, or to this blog, I'm staging a giveaway each month from now until the release of my book, Homemade Living: Canning & Preserving with Ashley English. Each month one lucky person will win an artfully crafted canned item featured in the book and made by yours truly.

From my pantry to yours, this month I'll be giving away a jar of Curried Winter Squash Chutney. Though winter squashes aren't technically "in season" this time of year, they are available in abundance, as these dense beauties keep quite well, curing and aging to perfection once they're harvested before the first autumn frost. I love making a Ploughman's (Plough Person's?) lunch out of this chutney, partnering it up with a wedge of sharp cheddar, some puckery pickles, several apple slices, a hunk of hearty bread, and a hard cider. And, even though I don't eat chicken, I could see it marrying well with some roasted poultry.

This chutney is the perfect foil to drab, blustery winter days-packed with spice (cinnamon, black pepper, cloves, fenugreek, coriander, mustard seed, and cumin seed!) and sweetness (raisins, currants, and apples, oh my!), it imparts warmth and inspiration, hinting at the thaw on the horizon. O-kay, maybe that's stretching it, but, it's good and hearty and robust and all of the other adjectives used to describe things that feel substantive and satisfying.

To enter: Simply leave a comment to THIS specific post by telling me your favorite way of cooking or serving or simply eating winter squash. Your comment MUST link to your particular blog or web site (and therefore to your contact information) or include your e-mail address. Otherwise, I won't be able to get in touch with you if you win! Any entries that do not include some way of getting in touch will be disqualified.

Deadline: Comments must be received by midnight EST February 15th, 2010. Odds of winning will depend on the number of eligible entries received.

Other rules:

1. You must have a mailing address in the United States of America (sorry international folks!).

2. Only one entry comment per person.

How it works: Each comment will be assigned a sequential number. The winning number will be selected from a random number generator, so there'll be no favorites, simply a game of chance.

Keep coming back each month to see what new tasty item is up for grabs!