Jardiniere Food

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GIARDINIERA



Giardiniera image

Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.

Provided by gailanng

Categories     Vegetable

Time P2DT20m

Yield 1 quart approx

Number Of Ingredients 15

1 1/2 cups cauliflower florets
1 small carrot, chopped into 1/8-inch pieces
1/2 small onion, chopped into 1/8-inch pieces
2 garlic cloves, smashed
2 celery ribs, chopped into 1/2-inch pieces
1/2 cup pimento-stuffed green olives, roughly chopped
1/4 cup pepperoncini pepper
1 cup white vinegar
1/4 cup olive oil
2 tablespoons salt
2 tablespoons sugar (I prefer 1 tablespoon)
1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
1/8 teaspoon oregano
1 bay leaf
5 teaspoons black peppercorns

Steps:

  • Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
  • Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

POT ROAST JARDINIERE



Pot Roast Jardiniere image

Make and share this Pot Roast Jardiniere recipe from Food.com.

Provided by spoilme

Categories     One Dish Meal

Time 3h10m

Yield 1 roast, 6 serving(s)

Number Of Ingredients 11

3 lbs boneless chuck roast
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 (14 ounce) can beef broth
4 carrots, peeled and quartered
2 medium onions, quartered
4 medium potatoes, quartered
1 teaspoon rosemary
1/4 cup all-purpose flour
1/4 cup water

Steps:

  • Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
  • Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
  • Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
  • Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
  • Serve gravy with roast and vegetables.

Nutrition Facts : Calories 502.2, Fat 16.5, SaturatedFat 6.6, Cholesterol 149.7, Sodium 855.9, Carbohydrate 36.9, Fiber 5.1, Sugar 4.6, Protein 52.9

JARDINIERE



Jardiniere image

In classic canning a Jardiniere was a mix of the garden that was put up as a pickled salad.

Provided by Canning Homemade

Categories     Salad

Time 1h10m

Yield 30

Number Of Ingredients 15

3 pc. Bay leaves
6 pc. whole black peppercorns
3 cloves garlic, thinly sliced
4 cups white vinegar
2 cups water
2 cups granulated sugar
1 Tbs pickling or canning salt
2 cups small cauliflower florets
1 1/2 cups pickling or pearl onions (I didn't have either so I cut up enough onions to make 1 ½ cups)
3 stalks celery, cut into ¼ in slices ( I did mine on the diagonal so it looks more interesting)
2 pc. carrots, peeled and cut into sticks 1 1/ inches long and ½ inch wide. (I used same amount of baby carrots instead)
1 slices small zucchini, cut into ¼ inch
2 strips large red bell peppers, seeded and cut into ¼ inch
1 strips large yellow bell pepper, seeded and cut into ¼ inch
1 strips large green bell pepper, seeded and cut into ¼ inch (I didn't have green so I used yellow)

Steps:

  • Prepare canner, jars and lids.
  • Tie bay leaves, peppercorns and garlic in a square of cheesecloth or using a spice ball.
  • In a large stainless steel saucepan, combine the vinegar, water, sugar, salt and the spice bag/ball. Bring to a boil over medium heat, stirring to dissolve sugar.
  • Reduce heat, cover, and boil gently for 5 minutes until spices have infused the liquid. Add cauliflower, onions, celery, carrots, and zucchini and return to a boil. Remove from heat and stir in red, yellow, and green peppers. Discard the spice bag/ball.
  • Pack veggies into hot jars to within a generous ½ in of top of jar. Ladle hot pickling liquid into jar to cover veggies leaving ½ inch head-space. Remove air bubbles and adjust head-space , if necessary, by adding more hot pickling liquid.
  • Wipe rim with clean cloth or paper-towel, center lid on jar, screw band down till resistance is met, then increase to fingertip-tight.
  • Place jars in water bath canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
  • This recipe make 3 quarts.

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