“Can It, Bottle It, Smoke It And Other Kitchen Projects,” by Karen Solomon (2011, Ten Speed Press) is packed with things you didn’t know you could make yourself — and make just the way you want. Cornflakes. Corn dogs. Corned beef. No, they don’t all start with “c” or involve corn, but you’ll have to investigate the book itself to find out what the rest of them begin with. There’s a syrup made from pineapple rinds. A guide to smoking your own cheese (or chipotle peppers, or pears and apples.) A granola involving fennel. Let’s just say it’s an inviting and stimulating journey in preparing, presenting and preserving, photographed beautifully in summery colors. Susan Clotfelter
Curry Powder
That crazy spice blend you buy in a jar makes for a fast dinner; make it yourself, and it also makes a great quickie gift. I know cookbooks always tell you to use fresh spices for everything, but when it comes to curry powder, this really is An Important Thing. It’s also helpful if all of your spices are about the same age and strength for a well-balanced blend. If you have dedicated coffee mill for grinding fresh spices, get it — grind as many of the spices as you can fresh (though the onion powder and the garlic powder will need to come ready-made from a big ‘ol grocery store). Makes about one-third cup. —Karen Solomon
INGREDIENTS
2 tablespoons ground turmeric
5 teaspoons ground cumin
2 teaspoons ground black pepper
½ teaspoon ground coriander
¼ teaspoon ground nutmeg
¼ teaspoon powdered mustard
¼ teaspoon ground fennel seeds
½ teaspoon kosher salt
1½ teaspoons ground cinnamon
¼ teaspoon ground cardamom
Pinch of ground cloves
1 teaspoon garlic powder
2½ teaspoons onion powder
¼ teaspoon cayenne pepper
DIRECTIONS
Combine all the ingredients in a bowl and mix together with a fork. Using a funnel, pour the mixture into a small glass jar with a tight-fitting lid. Label and date the jar.
The curry will keep on the shelf for up to 9 months.
