You need:
Boiling Water canner
Jars, lids, and screw bands
Jar lifter, magnet, and wide mouth funnel
bowls
ladle, spoons, and potato mashers (when making jams)
6 qt. sauce pan
Clean jars, lids, and screw bands in hot soapy water. Rinse well and drain. Inspect jars for any cracks or chips. Heat jars by placing on the rack in the bottom of the canner. Do not overfill, as you don't want the jars clanging into one another. When using 8 oz. jars or smaller, add water to the jars and the canner until it reaches the top of the jars. When using pint jars or larger, add water to the jars and the canner until the jars are two-thirds full. Cover the canner and bring the water to a simmer over medium heat. It is not necessary to bring to a full boil, but to heat at a simmer to destroy any microorganisms.
Set the screw bands aside. They do not require heating. Place the lids in a small saucepan, cover with water and bring to a simmer. DO NOT BOIL. Keep the lids hot until ready to use.
When ready to fill jars, remove ONE JAR at a time from the simmering canner. Empty the water and ladle (using a wide mouth funnel) your product into the jars, leaving 1/4 in. of headspace between the top of the product/liquid and the lids. Wipe rims clean with a damp towel. Add the lid and screw on the band. Put the filled jar into the canner. Once all filled jars are in the canner, bring to a boil. Cover the canner and boil the time required in the recipe. Let jars rest in the canner for approximately five minutes. Remove from the water and let cool for 24 hours. Listen for the pop of perfection as the lids get sucked down and seal. Eat within one year.
Saturday, July 30, 2016
Monday, July 11, 2016
Grilled Chicken Tabbouleh Salad
Sometimes, I can see recipes based on little more than a pile of vegetables at the bottom of my share bag. This week, my bag was filled with July wonders - tomatoes, cucumbers, scallions, and Romaine.
They spoke one thing: tabbouleh.
I love all forms of Mediterranean foods, including those from the Middle East. Tabbouleh has been a favorite since I was a little girl, and my Aunt Paula would make it for every summer party I can recall. It makes an easy side dish (no real cooking involved) or the base for a chopped salad with grilled chicken.
You need:
1/2 c. bulgar wheat
1/2 c. plain Greek yogurt
3/4 c. finely chopped fresh mint
1/4 c. lemon juice
1 small garlic clove, pressed or finely chopped
3/4 tsp. salt
pinch of cayenne pepper
1 medium cucumber, seeded and diced
1 1/2 c. cherry tomatoes, halved
4 scallions, thinly sliced
1/2 c. finely chopped parsley
3 tbsp. olive oil
1/4 tsp. black pepper
1 heart of Romaine, coarsely chopped
1 lb. chicken breast, grilled and thinly sliced
Pour 3/4 c. boiling eater over bulgar wheat in a heat proof bowl. Cover and let sit at room temperature for 20-25 minutes. Meanwhile, whisk the yogurt, 1/4 c. mint, 1 tbsp. lemon juice, garlic, 1/4 tsp. salt, and the cayenne. Cover and refrigerate.
Strain the bulgar to remove excess water. In a large bowl, mix the remaining ingredients. Add the bulgar and drizzle with dressing and the remaining mint.
They spoke one thing: tabbouleh.
I love all forms of Mediterranean foods, including those from the Middle East. Tabbouleh has been a favorite since I was a little girl, and my Aunt Paula would make it for every summer party I can recall. It makes an easy side dish (no real cooking involved) or the base for a chopped salad with grilled chicken.
You need:
1/2 c. bulgar wheat
1/2 c. plain Greek yogurt
3/4 c. finely chopped fresh mint
1/4 c. lemon juice
1 small garlic clove, pressed or finely chopped
3/4 tsp. salt
pinch of cayenne pepper
1 medium cucumber, seeded and diced
1 1/2 c. cherry tomatoes, halved
4 scallions, thinly sliced
1/2 c. finely chopped parsley
3 tbsp. olive oil
1/4 tsp. black pepper
1 heart of Romaine, coarsely chopped
1 lb. chicken breast, grilled and thinly sliced
Pour 3/4 c. boiling eater over bulgar wheat in a heat proof bowl. Cover and let sit at room temperature for 20-25 minutes. Meanwhile, whisk the yogurt, 1/4 c. mint, 1 tbsp. lemon juice, garlic, 1/4 tsp. salt, and the cayenne. Cover and refrigerate.
Strain the bulgar to remove excess water. In a large bowl, mix the remaining ingredients. Add the bulgar and drizzle with dressing and the remaining mint.
Vanilla Bean Ice Cream
My children love ice cream, and they are creative in their selections whenever we venture into an ice cream shop. I can be counted on to order the same thing each time - mint chocolate chip. But not my wee ones. They will try a new flavor each time, my little C sure to ask, "does it have peanuts? May you please wash the scoop first?"
Consequently, many of the flavors we create at home are unique concoctions that are recipes only in terms of the basic vanilla or chocolate at their base. However, because so much time was put into additions and extracts, I've always used a basic milk and cream base. With a little extra time on Saturday afternoon (a summer shower brought us inside and to dinner early), I decided to try for the first time a custard base. A plain vanilla custard base to be ready with our cherry pie on Sunday.
"Mama, this is the best thing I've ever tasted."
Try this. You will not be disappointed. An added perk? It calls for five egg yolks. My breakfast pie calls for five egg whites, which is baking at this very moment. Rather than put the time early in the morning (the kids have swim lessons and VBS this morning) to make the individual pies, I just rolled out a store bought pie crust and made it as a single pie in a tart pan. Store the whites in a sealed jar or container for no longer than a couple of days and make the pie for an easy breakfast or dinner.
Another note to keep in mind - this is not a quick recipe. Unlike a milk and cream based ice cream, which requires about five minutes of hand mixing before popping into the ice cream maker (you can have fresh ice cream about 30 minutes after you've started), this one takes significantly longer to cook, cool, and chill (overnight). Don't be afraid of it, but give yourself the time needed.
You need:
2 c. whole milk
2 c. heavy cream
1 c. granulated sugar, divided
a pinch of salt
1 whole vanilla bean, halved and scraped of seeds
5 lg. egg yolks
1.5 tsp. vanilla extract
In a medium saucepan over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixture on low speed or whisk, beat until the mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture in a slow and steady stream. In the same fashion, add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon or plastic spatula, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook - this should take only a few minutes.
Pour the mixture through a fine mesh strainer and discard the vanilla pod. Bring to room temperature. Stir in the vanilla extract. Cover and refrigerate overnight. Pour into ice cream maker and mix until thickened, about 20 minutes. Store in an airtight container.
Consequently, many of the flavors we create at home are unique concoctions that are recipes only in terms of the basic vanilla or chocolate at their base. However, because so much time was put into additions and extracts, I've always used a basic milk and cream base. With a little extra time on Saturday afternoon (a summer shower brought us inside and to dinner early), I decided to try for the first time a custard base. A plain vanilla custard base to be ready with our cherry pie on Sunday.
"Mama, this is the best thing I've ever tasted."
Try this. You will not be disappointed. An added perk? It calls for five egg yolks. My breakfast pie calls for five egg whites, which is baking at this very moment. Rather than put the time early in the morning (the kids have swim lessons and VBS this morning) to make the individual pies, I just rolled out a store bought pie crust and made it as a single pie in a tart pan. Store the whites in a sealed jar or container for no longer than a couple of days and make the pie for an easy breakfast or dinner.
Another note to keep in mind - this is not a quick recipe. Unlike a milk and cream based ice cream, which requires about five minutes of hand mixing before popping into the ice cream maker (you can have fresh ice cream about 30 minutes after you've started), this one takes significantly longer to cook, cool, and chill (overnight). Don't be afraid of it, but give yourself the time needed.
You need:
2 c. whole milk
2 c. heavy cream
1 c. granulated sugar, divided
a pinch of salt
1 whole vanilla bean, halved and scraped of seeds
5 lg. egg yolks
1.5 tsp. vanilla extract
In a medium saucepan over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixture on low speed or whisk, beat until the mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture in a slow and steady stream. In the same fashion, add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon or plastic spatula, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook - this should take only a few minutes.
Pour the mixture through a fine mesh strainer and discard the vanilla pod. Bring to room temperature. Stir in the vanilla extract. Cover and refrigerate overnight. Pour into ice cream maker and mix until thickened, about 20 minutes. Store in an airtight container.
Tuesday, June 28, 2016
Spaghetti with Black Pepper and Parmesan
I had the grandest of plans last night.
After a long day on the beach, we headed to Magnolia to what was advertised as a family-friendly farmers' and local foods market. When we arrived, we found one stall of a few vegetables, one seafood company selling hake and salmon, and a hodgepodge of local artisans whose wares and prices were anything but family friendly.
Where were the clams?! Where was the fresh asparagus?!
I needed to think fast, so we headed back to our house, stopped quickly at the local market for a loaf of fresh bread, and I thought for the remainder of the drive about this book I read on the way here. I had already blogged about it, vowing to cook my way through the book next year as my 2017 food challenge (and we all know Strega Nona quite well.) I grew up eating a version of it, and I've made it numerous times for my own kids (which is what they call "macaroni and cheese"). I knew I would have all of the ingredients on hand, so I ventured to give her version a try.
It did not disappoint. It was creamier than any version I grew up eating or had made myself, and the kids couldn't get enough of it. The only reason they didn't finish their plates was because they wanted to save some for lunch today. Here's my version based on what we had on hand at the house.
You need:
1 lb. thin spaghetti
1/4 c. Portuguese olive oil
4 garlic cloves, smashed
3 tsp. freshly ground lemon pepper
2 tbsp. unsalted butter
1 1/2 c. grated Parmesan cheese
salt, to taste
crushed red pepper, to taste (the kids skipped this part)
Bring a large stock pot to boil, adding a good handful of salt to season the pasta. Cook the pasta according to package directions for al dente. Meanwhile, in a large skillet or large sauce pan, heat the oil over medium heat and add the garlic, cooking a few minutes on each side until golden brown. Add the lemon pepper and cook for another minute or so. Drain the pasta, setting aside a cup of the pasta water before you drain. Add the butter to the garlic and pepper, whisk in the pasta water, and then add the pasta. Sprinkle with the cheese and stir it all up together until you have a creamy mess of deliciousness. Serve hot with a little extra sprinkle of cheese on top and a shake or two of crushed red pepper, for those who can take the heat.
After a long day on the beach, we headed to Magnolia to what was advertised as a family-friendly farmers' and local foods market. When we arrived, we found one stall of a few vegetables, one seafood company selling hake and salmon, and a hodgepodge of local artisans whose wares and prices were anything but family friendly.
Where were the clams?! Where was the fresh asparagus?!
I needed to think fast, so we headed back to our house, stopped quickly at the local market for a loaf of fresh bread, and I thought for the remainder of the drive about this book I read on the way here. I had already blogged about it, vowing to cook my way through the book next year as my 2017 food challenge (and we all know Strega Nona quite well.) I grew up eating a version of it, and I've made it numerous times for my own kids (which is what they call "macaroni and cheese"). I knew I would have all of the ingredients on hand, so I ventured to give her version a try.
It did not disappoint. It was creamier than any version I grew up eating or had made myself, and the kids couldn't get enough of it. The only reason they didn't finish their plates was because they wanted to save some for lunch today. Here's my version based on what we had on hand at the house.
You need:
1 lb. thin spaghetti
1/4 c. Portuguese olive oil
4 garlic cloves, smashed
3 tsp. freshly ground lemon pepper
2 tbsp. unsalted butter
1 1/2 c. grated Parmesan cheese
salt, to taste
crushed red pepper, to taste (the kids skipped this part)
Bring a large stock pot to boil, adding a good handful of salt to season the pasta. Cook the pasta according to package directions for al dente. Meanwhile, in a large skillet or large sauce pan, heat the oil over medium heat and add the garlic, cooking a few minutes on each side until golden brown. Add the lemon pepper and cook for another minute or so. Drain the pasta, setting aside a cup of the pasta water before you drain. Add the butter to the garlic and pepper, whisk in the pasta water, and then add the pasta. Sprinkle with the cheese and stir it all up together until you have a creamy mess of deliciousness. Serve hot with a little extra sprinkle of cheese on top and a shake or two of crushed red pepper, for those who can take the heat.
Monday, June 6, 2016
Classic Ratatouille
This is a Jamie Oliver recipe; he's often my go-to chef when I'd like a classic but hearty recipe inspired by some region of the world. He's truly a lover of food, as I am, and I have never been let down by one of his creations. This week, as I make room in the pantry and deep freeze for the incoming vegetable and fruit share on its way, I decided to give his ratatouille recipe a try. Ratatouille is a family favorite. It always makes so much, tastes delicious over a bowl of rice or with a side of crusty, homemade bread, and it's perfect for leftovers (the flavors simply blossom in the refrigerator).
True to form, the recipe was a hit. And there's enough for an entire week of leftovers for lunch.
You need:
2 red onions
4 cloves of garlic
2 eggplant
3 zucchini
3 red or yellow peppers
6 ripe tomatoes
½ a bunch of fresh basil
olive oil
a few sprigs of fresh thyme
1 23oz can of plum tomatoes ( I use pomodorini pelati)
1 tablespoon balsamic vinegar
½ a lemon
Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat. Add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the veg into a large bowl.
To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and freshly ground black pepper.
Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.
Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat. Add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the veg into a large bowl.
To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and freshly ground black pepper.
Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.
Fresh Blueberry and White Chocolate Brown Butter Cookies
I've spoken before about how much I dislike food waste, but my children have an absolute disdain of berries that are even slightly past their prime. This week, the blueberries were out of C's range of interest, and they were no good for freezing, so I thought I would turn them into Sunday's dessert instead. However, I wanted to go beyond the typical blueberry pie or blueberry bars, and when I stumbled upon this recipe on Pinterest, I knew it would be a winner.
These cookies are amazing. They are a bit more work than usual, for they require browning the butter and chilling the dough for at least two hours before baking. Be sure to set aside the extra time when you make them. However, they were heavenly. And they make a good 25 or so large cookies, so they'll last the week as special treats for lunch or with a side of this week's homemade strawberry ice cream.
You need:
1 c. unsalted butter, softened
1 1/3 c. light brown sugar, packed
1/2 c. granulated sugar
2 large eggs, room temperature
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. white chocolate chips
1 1/2 c. fresh blueberries
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately and pour browned butter into a small bowl and set aside to cool. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined. Add egg and vanilla, mix on medium speed until well combined. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix. Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries. Chill dough for 24 hours for best results (minimum of 2 hours) before baking. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside. Scoop cookie dough with a large cookie scoop on to prepared baking sheets. Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped. Allow to cool before serving.
These cookies are amazing. They are a bit more work than usual, for they require browning the butter and chilling the dough for at least two hours before baking. Be sure to set aside the extra time when you make them. However, they were heavenly. And they make a good 25 or so large cookies, so they'll last the week as special treats for lunch or with a side of this week's homemade strawberry ice cream.
You need:
1 c. unsalted butter, softened
1 1/3 c. light brown sugar, packed
1/2 c. granulated sugar
2 large eggs, room temperature
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. white chocolate chips
1 1/2 c. fresh blueberries
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately and pour browned butter into a small bowl and set aside to cool. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined. Add egg and vanilla, mix on medium speed until well combined. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix. Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries. Chill dough for 24 hours for best results (minimum of 2 hours) before baking. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside. Scoop cookie dough with a large cookie scoop on to prepared baking sheets. Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped. Allow to cool before serving.
Monday, May 30, 2016
Sweet Potato Corn Cakes
I try so often to avoid food waste, so when I found myself with a five halves of corn on the cob, I needed to come up with something to do with the stripped kernels so I didn't have to toss them (no one likes reheated corn on the cob.) I headed over to my veggies and sides board on Pinterest, and I was lucky enough to find a recipe that used just enough corn and allowed me to use up the remaining sweet potatoes that were filing for retirement in cold storage.
It's important to follow the directions completely. Without the 30 minutes to form up in the fridge, the patties will crumble when you try to form and fry them. They made a unique addition to grilled chicken and the kids enjoyed them as well.
You need:
3 lbs. sweet potatoes
1 cup corn kernels
2 green onions
¼ bunch cilantro (divided)
¼ tsp cayenne pepper
1 tsp cumin
1 tsp salt
1 large egg
⅓ cup yellow cornmeal
1 cup plain breadcrumbs
½ cup vegetable oil (for frying)
1 cup plain yogurt
1 clove garlic
Begin by cooking the sweet potatoes. You can bake them in the oven or microwave until soft and cooked through. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
Recipe courtesy of bestfoodcookbook.com
It's important to follow the directions completely. Without the 30 minutes to form up in the fridge, the patties will crumble when you try to form and fry them. They made a unique addition to grilled chicken and the kids enjoyed them as well.
You need:
3 lbs. sweet potatoes
1 cup corn kernels
2 green onions
¼ bunch cilantro (divided)
¼ tsp cayenne pepper
1 tsp cumin
1 tsp salt
1 large egg
⅓ cup yellow cornmeal
1 cup plain breadcrumbs
½ cup vegetable oil (for frying)
1 cup plain yogurt
1 clove garlic
Begin by cooking the sweet potatoes. You can bake them in the oven or microwave until soft and cooked through. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
Recipe courtesy of bestfoodcookbook.com
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