Congratulations to our giveaway winners Elizabeth and Mary B on winning Georgia Pellegrini’s new book, Modern Pioneering. Enjoy!
I’ve been collecting and reviewing cookbooks for over thirty years now, so it only takes minutes for me to fan through a book and know if it belongs on my shelf or in the giveaway pile. Many books are filled with appealing recipes, but for a book to make it to my shelf, there has to be more.
I gave Georgia Pellegrini’s new book Modern Pioneering (Clarkson Potter) the fan test. Not only will this book make it on my bookshelf, it will likely earn a coveted spot on my kitchen counter. This smart, practical, eye-catching book is inspired.
For aspiring, experience-less gardeners (like me) there is a simple, clear tutorial for urbanites, suburbanites, and country dwellers. There are recipes, yes, but not the usual ones. Rather it’s what to do with the stuff you might grow or pick or forage… like Rosehip Cardamom Tea, Lemony Fig Jam, or Potato, Apple, and Parsnip Skillet Tart. And then there are the little sidebar jewels scattered throughout. Did you know a post-shampoo beer rinse makes for healthy hair? Or that you can make your own tinted lip gloss with coconut oil, vitamin E, Vaseline, and beet juice (I’m totally doing it).
The home pantry offers tips and recipes for pickling—love her recipe for classic Watermelon Rinds creatively flavored with star anise, fennel, and cardamom. There are sections on curing, drying (I’ll be making her Cranberry Chews this fall) preserving and jamming, as well as preserving with fat (I made—and loved—Salmon in a Jar, see recipe below). She teaches fermenting too, with recipes for kimchi and kefir.
After reading “How to Find Your Way Without a Compass” in her survival section, I fantasized about getting lost in the woods. And after studying, “How to Create a Pocket-Size 48-Hour Survival Tool Kit”—it all starts with an Altoids container—I’m definitely on it.
In Weekend Warrior Projects, she inspired me to make colored Mason Jars and turn bottles into glassware. And as someone who lost twenty-seven trees during hurricane Sandy, I was grateful for instructions on how to turn a tree stump into a table.
Lucky for you, we’re giving away two copies. Just tell us why you’d like Georgia Pellegrini’s Modern Pioneer. Giveaway ends this Thursday night, April 10th at 9 PM ET.
I’m first. I want Modern Pioneer because Georgia tells me how to make Pine Tree Tea!
- 1 salmon fillet, skin removed
- 4 tablespoons Kosher salt
- 2 tablespoons sugar
- 6 shallots, thinly sliced
- 6 garlic cloves
- 2 fresh or dried bay leaves
- 6 fresh thyme sprigs
- 4 fresh sage leaves
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 2 tablespoons Champagne vinegar
- 1 cup extra-virgin olive oil, or enough to cover
- Cut the salmon fillets on the bias into ⅛-inch thin slices, that is on the diagonal going against the grain lines of the fish. In a small nonreactive bowl, combine the salt and the sugar Toss the salmon slices in the bowl, cover and cure in the refrigerator for 12 to 24 hours, until the pieces are firm to the touch but still pliable.
- Remove the salmon from the refrigerator and rinse the slices well under running water. Place them in a quart mason jar and layer with the shallots, garlic, bay leaves, thyme, sage, peppercorns, coriander, and vinegar, finishing with the oil until fully covered.
- Seal the jar and store it in the refrigerator for at least 24 hours before serving to let the flavors infuse. The olive oil will become opaque, so let it come to room temperature before serving.
It sounds very informative – and the tart sounds intriguing!
thanks…
I would love this book, because it sounds as if she has very reasonable projects for every level. I love doing all of this stuff, but I tend to take on too much. I think this sounds like a balanced perspective along with delicious food:)
I’d love to learn some good camping skills, and I would love to expand my gardening horizons. Thanks for introducing me via this book to her blog- I was immediately inspired by some simple DIY that a beginner like me can do today.
Great recipe! I’d love this cookbook. It brings the science of canning down to earth to I can preserve the best of my suburban garden.
I’d love to try canning and any book that can help would be great!
It sounds like it has some interesting recipes!
would love to read this book, i’m always looking to learn new skills!
I want Modern Pioneer because Georgia tells me how to assemble a self-sufficient pantry and shares over 100 delicious recipes that I’d love to try!
I would love to add this book to my library of canning, food preservation and gardening books. I have learned so much from them. They make me a better and more thoughtful cook.
I want Modern Pioneer because that Salmon in a Jar looks amazing!
I would love to try the recipes and projects in this book. It sounds like it would be a perfect fit for me. I love trying new things. Thank you for offering the giveaway!
I would love to read this!! It is always interesting to me to learn new ways to do things and be more GREEN!
I would love to have Georgias book for the health benefits of putting up your own food, especially the section on fermenting.
I just bought 2 acres of land in a semi-rural area and I would love to start my own little hobby farm, growing chickens and starting a small orchard and a garden. Then I would love to learn new ways to use all that fresh produce and can it.
I live on 10 acres and have a large garden with nut and fruit trees. I’ve been canning and preserving but have never seen or heard of a book like you’ve just described. Would love to have a copy.
I would love to add Georgia’s book to my library. I grew up on and loved canned and pickled salmon that my mom made every summer (and I did not learn how) and also currant jelly that she put up every fall (and I did not learn that one either). Now that I’m older, I really appreciate all those things. I would love to be able to do it myself!
I want Modern Pioneer because I would like to be more creative with my food using ingredients I probably have at home and to use more seasonal products as well. Lemony Fig Jam sounds absolutely yummy!
I could see myself doing a lot of Pellegrini’s close to earth projects with my girls.
My hubby and I love nature and this book seems completely amazing!
I’m such a Georgia fan! I want her new book so I can be more like her; she’s so fabulous 🙂
I am a big fan of coconut oil and I’d love to make the tinted lip gloss you mentioned. I also have kefir every morning, It would be great to make my own.
That cookbook sounds like it’s right up my ally!
Would love to get ahold of a copy of this book, love to try new stuff and love canning and foraging
Oh! I want this because it sounds like so much fun!
Love her website..there is so much to learn and not only in kitchen but other stuff also. Love her antique finds..:)
The book sounds like fun. One of our adult sons has come back to live with us for a while; he and I would have a great time with this book.
I’d love to see all the cool in that book. That salmon in a jar looks amazing.
I read Girl Hunter and really enjoyed reading all her adventures! I’d love to read another book by Georgia.
I love canning and preserving. I am a descendant of the California pioneers. Migrations on wagon trains across the US is part of my heritage. The jelly jar is a true American Icon. So happy to see this wonderful fun activity getting some love. I would totally love this book. Can’t wait to see what I can learn and update myself on! Have been canning for 20+ Years. Jan
Trying to live more simple.
Like you, I am a strict adder to the cookbook shelf! However, living on the wild Oregon coast, where we harvest seafood and mushrooms and grow our own fruit, I am intrigued by this one! I feel as if I AM a modern pioneer and this could be my bible!
I’d love to have this and try the amazing recipes!
I’d like to be inspired to do try more ideas of hers.
I’d love more ideas for things to take to our monthly local food swap
I would love love love this book! I live in the city but swear I’m meant to live far out in the countryside. I would love to spend my days canning and pickling and gardening. The pictures of the salmon in the jar look incredible and I can only imagine how beautiful the rest of the recipes are.
Thank you for the opportunity to enter this contest!
Wow! I would really like this book because of all of the preservation methods it covers. That is something that is currently lacking in my skill set. I may need to pick this book up, even if I don’t win. LOL!
All the best,
Laura
Some of the first recipes I tried on my own were from the Foxfire series – the ultimate in pioneering at the time. A modern take on pioneering sounds intrigueing.
I would love to read this book because I’m dying to see what to do with the jarred salmon.
I am eager to try canning and pickling. This book sounds very interesting.
Sounds like an interesting book and would love to learn some new and different recipes…
Your comments make the book sound intriguing, plus I’m totally into the shrubs you presented last year. Sounds as though they may be up the same alley.
Weekend warrior is pretty much how I define myself – so I would love to look at that section.
I love canning jams and jellies and making some pantry items, condiments and am moving into cheeses. My husband loves fishing, hunting and wild berry picking. This book sounds like fun for us!
Georgia’s book sounds clever and fun. I’m trying to cook and experience things just beyond my comfort zone and this book could be my catalyst. Thanks for the chance to put in on my cookbook shelf :}
would love this because i love canning!
I would love this book! Reminds me of my girl scout days!
Could you tell me, since you don’t seem to put your jar into a water bath then how does your cover can be seal? Or did you put your jar into a water bath to make it seal or you used another method? If so could you explain, thank you
The salmon is cured, so between the cure and the oil pack, it lasts a good while, but you’re meant to refrigerate it, not put it on a shelf.
It appears to be a spin on Selyodka, which is basically deboned salmon strips, submerged in 5%+ vinegar (with personal choice flavours), refridgerate 3 days, remove salmon, pat dry (IE kitchen roll), slice up some onion (again type is your choice), throw in some sliced chillies, etc if you want. Get properly cleaned jars, start with onion layer, then salmon till full, finish top with onion(helps keep salmon submerged), pour in oil (I use sunflower with good dash extra virgin olive), fill to near top, make sure to get rid of air bubbles as you go, and keep salmon below surface, put lid on, keep in fridge. Ready to eat immediatly, lasts a few months properly stored, etc.
NOTES; Vinegar, filtered, reboiled, etc is good to re-use as condiment on, that’s right, fish dishes
Oil’s reusable as well, if you get tired, or have made too much Selyodka, it’seasy to drain, stir fry, mix with a tomato/herb sauce, fishcakes, etc. Onions can been strained, drained, refreshed with clean vinegar as an accompaniment, or simply fried
If want something to try, make salmon(or herring, etc) up to removing from vinegar, pat dry, then batter/crumb strips, fry and serve as fish fingers (or goujons, etc)