I’ve written about my friend Georgia Pellegrini before and I’ve really enjoyed both books she’s written previously; but her new book, Modern Pioneering might just be my favorite one yet. Filled with more than 150 recipes, projects and skills, Modern Pioneering is a book about self-sufficiency – in the kitchen, garden and the great outdoors.
Learn how to build a raised bed, save seeds and create your own container soil mix. Garden-to-table dishes such as pumpkin chutney, pea pancakes, blistered figs as well as how to make your own corned beef are just a handful of the recipes you’ll be able to make in your own kitchen; flavored vinegars and vodkas, dried fruits and jerkys as well as jams, pickles and fruit cheese are also included.
One of my very favorite tips is how to pack an Altoid tin as a 48-hour survival tool kit. But if you’d like to make your own tinted lip gloss, well that’s included too. DIY projects such as turning an old stump into a table, making mason jar lanterns or beeswax candles are super easy with step-by-step instructions and beautiful photos. Modern Pioneering is a fantastic resource book for anyone with an adventurous spirit!
Georgia is offering one of our readers a signed copy of Modern Pioneering – leave me a comment below and my trusty random selector will choose a winner next Tuesday, April 14th.
Full Disclosure: Georgia is a personal friend and I was sent a copy of this book free of charge; however, all opinions are my own.
NOTE: Georgia recommends using summer garlic with large cloves as it tends to be more sweet and juicy; farmer’s markets are a great place to find good quality garlic that is at its peak in flavor!
Garlic turns sweet and really lovely when it’s roasted or slow-cooked like this confit – and can be used in salad dressings, added to mashed potatoes, slipped under the skin of chicken or turkey or spread on crostini for appetizers – and we think it makes a terrific hostess gift for anyone who loves to cook!
SPICY GARLIC CONFIT
Slightly adapted from Georgia Pellegrini, Modern Pioneering
Makes 2 Cups
- 2 cups (about 5 heads) freshly peeled garlic cloves
- 2 fresh bay leaves
- 1 pinch of red pepper flakes
- 2 cups extra virgin olive oil (I used Jovial); grape-seed oil can be used as well
- Combine all ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned – about 30 minutes. If the oil begins to bubble to much, turn the heat off – the garlic will still continue to cook but not burn; you want a very low simmer if possible. Once the bubbles stop or slow, turn the heat back on
- Allow the mixture to cool and place in clean jar and allow to cool completely before placing the lid on
- Store the jar in the refrigerator for up to one month