The Cook In The Family: condiments

Showing posts with label condiments. Show all posts

Showing posts with label condiments. Show all posts

Friday, June 29, 2012

Two Cheese, Zucchini and Tomato Jam Tart

Ingredients for the tomato jam:
2 pounds tomatoes on the vine (blanched with the skin removed), or roma tomatoes
1 1/2 cups light brown sugar
1 T honey
1 lemon (juiced and zested) salt
1 teaspoon red pepper flakes

* * * * * *

Ingredients for the crust:
2 cups whole wheat flour
1 teaspoon fine sea salt
5 T olive oil
3/4 cup cold water

* * * * * *

Ingredients:
1/2 cup tomato jam
2 cups ricotta
1 egg
1/4 cup parmesan, freshly grated, plus more for dusting over the top
1/4 cup fresh basil leaves
3 T chives, chopped
2 zucchinis

Preparing the tomato jam:
Score and blanch the tomatoes, place in ice bath and remove skin. Place tomatoes, sugar, honey, lemon juice and zest, salt and red pepper flakes in a small saucepan. Stir and bring to a simmer and cook for about 15 to 20 minutes. Continue to cook allowing the mixture to come to about 220 degrees F or a thick syrupy consistency, stirring occasionally, about 45 to 50 minutes. Put jam into a jar or use immediately.

* * * * *

Preparing the crust:
Preheat oven to 400 degrees F.
In a large bowl combine flour, salt. Add oil, mix together with a fork. Add water and mix until absorbed; knead lightly. Turn dough on to a lightly floured work surface. Roll out flat into a shape to fit a tart pan. Lay over greased sheet pan. Rest for 30 minutes. Bake for 20 to 25 minutes at 400 degrees. Remove from oven and allow to cool.

* * * * *

Preparing the filling:
Preheat oven to 350 degrees F.

Brush the bottom of the tart shell with the tomato jam.

In a medium bowl, mix together the ricotta, egg, parmesan, basil and chives. Spoon into the tart shell.

Using a peeler or mandolin (confidence permitting) shave the zucchini lengthwise into long strips. Cover the filling over the tart using the zucchini. Sprinkle strips with salt and place them in a strainer for 10 minutes to allow excess water to drain. Pat strips dry and lay them over top of the filling. Sprinkle the tart with parmesan and transfer to oven to bake for 20 minutes or until golden. Cool slightly before serving.

Thursday, June 28, 2012

Fried Pickles With Ranch Dressing Dipping Sauce

Ingredients for quick pickle:
2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds
3/4 teaspoon coriander seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole black peppercorns
2 cloves garlic, peeled and crushed
1 red Fresno chile, split in half 6 Kirby cucumbers (about 2 pounds)

* * * * * *

Ingredients for coating and frying:
canola oil or peanut oil, for frying
3 cups quick pickles, drained
1 cup flour
2 large eggs, beaten
1/2 cup milk
1 cup panko, pulsed in food processor
1 teaspoon dried dill
1 teaspoon garlic powder
kosher salt

* * * * *

Ingredients for buttermilk ranch dipping sauce:
1/2 cup buttermilk
1/2 cup mayonnaise
2 T chopped fresh chives
2 T lemon juice
1 T chopped fresh dill
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon freshly cracked black pepper

* * * * * *

Preparing the fried pickles:
In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.

In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated. In a mixing bowl, whisk together the eggs and milk.

In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt.

In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs.

Place the coated pickles on the prepared baking sheet until all the pickles are coated.

Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack).

Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some dipping sauce.

In a saucepan, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Using a mandolin, slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container. Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid.

Serve as is or fry them.

* * * * * *

Preparing the buttermilk ranch dipping sauce:
In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.

Sunday, April 22, 2012

Sweet Onion Relish

Ingredients: 4 to 6 yellow onions (small dice) 4 T brown sugar 3 T balsamic vinegar 3 T red wine 1 teaspoon red wine vinegar salt and pepper Preparing the relish: Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes. Makes about 3 cups

Saturday, March 31, 2012

Chicken Apple Sausage Rolls with Hot Honey Mustard

Ingredients:
1 package frozen puff pastry, thawed
1 egg, well beaten
3 chicken apple sausages, cooked and cut into thirds
1 cup spicy Dijon mustard
1 cup spicy whole grain mustard
1/2 cup honey

Preparing the sausage rolls:
Preheat oven to 400 degrees F.

Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.

Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.

When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.

Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage rolls hot from the oven with a bowl of the honey mustard on the side.

Makes 9 rolls

Friday, February 17, 2012

Beet Chutney

Serve with roasted meats or chicken or Indian curries.

Ingredients:
8 to 10 ounces Chioggia beets, roasted and peeled
extra virgin olive oil
1 T freshly grated ginger
1 or 2 serrano peppers, minced
1 teaspoon grated orange zest
a pinch of ground cayenne
kosher salt and freshly ground black pepper
1 T red wine vinegar
white granulated sugar, to taste
2 T chopped fresh cilantro

Preparing the chutney:
Cut into 1/8 inch dice and put into a medium bowl. Add the ginger, serranos and orange zest, toss and season with salt and pepper.

Stir in the vinegar, taste, correct for salt and taste again. If it seems a bit flat or flavorless, add a teaspoon of sugar, stir and taste again. Repeat 2 or 3 times until the flavors blossom. Cover and refrigerate until thoroughly chilled.

Makes 1 cup

Wednesday, January 11, 2012

Pork Chops With Onion Marmalade

Ingredients for the onion marmalade:
1/4 cup olive oil
4 large onions, thinly sliced (about 3 pounds)
1/4 cup orange marmalade
1 T chopped fresh rosemary
1 T chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 T balsamic vinegar
1 T sugar, or more to taste

* * * * * *

Ingredients for the pork chops:
1 T chopped fresh rosemary
1 T chopped fresh thyme
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 to 6 pork chops
1/4 cup chopped fresh flatleaf parsley

Preparing the onion marmalade:
Place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

* * * * *

Preparing the pork chops:
Combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness.

To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley and serve immediately.

Serves 4 to 6

Wednesday, December 28, 2011

Pickled Vegetables

Ingredients:
8 cups of mixed vegetables (carrots, celery, beets, cauliflower)
2 cloves garlic
1 T dill seeds
1 T mustard seeds
1 T coriander seeds
1 T black peppercorn
3 sprigs fresh rosemary
2 1/2 cups sugar
3 cups white vinegar
2 cups water

Preparing the pickled vegetables:
Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute. Transfer the vegetables to a prepared ice bath, let sit until cool and drain. Transfer the blanched vegetables to a clean jar* (or jars) with the garlic. Top with spices and herbs, and set aside.

* * * * * *

Preparing the marinade:
Combine the sugar, vinegar and water in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour the mixture directly over the vegetables and seasonings. Allow to cool to room temperature, cap, and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.

Makes 4 pints

* * * * * * *

Sterilizing jars:
Before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Pickled Onions

Ingredients:
2 pounds red onions, sliced
white wine vinegar
sugar
kosher salt
2 teaspoons mustard seeds
1 T crushed red pepper flakes
2 T coriander seeds
2 T black peppercorns
4 garlic cloves
2 bay leaves

Preparing the onions:
Pack the onions into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.

Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.

Pour the hot liquid into the jars to cover the onions and screw on the lids.
Refrigerate for up to 1 month.

Makes approximately 2 quarts

Ham And Cheddar Biscuit Sandwiches With Tomato Preserves

This recipe calls for only 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.

Ingredients:
Tomato Jam
3/4 cup grated Cheddar
1/4 pound thinly sliced cooked country ham, such as Smithfield

* * * * * * *

Ingredients for the tomato jam:
1/4 cup extra virgin olive oil
1/2 Spanish onion, finely chopped
4 cloves garlic, finely chopped
leaves from 2 rosemary sprigs, finely chopped
a pinch of red pepper flakes
4 cups peeled, seeded, and roughly chopped plum tomatoes
kosher salt and freshly ground black pepper

* * * * * * *

Ingredients for the biscuits:
5 cups all purpose flour, plus more for dusting
2 T plus 2 teaspoons baking powder
2 T sugar
1 T salt
1/2 cup plus 2 T vegetable shortening
8 T unsalted butter, cut into small pieces
2 cups buttermilk

Preparing the tomato jam:
Heat 2 tablespoons of oil in a heavy bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.

* * * * * *

Preparing the biscuits:
Preheat the oven to 375 degrees F.

Sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. Don't over mix.

Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3-inch to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly.

* * * * * * *

Assembling the sandwiches:
Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of tomato jam each.

Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.

Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.

Serves 6

Saturday, November 26, 2011

Artichokes with Roasted Garlic Aioli

Ingredients:
12 baby artichokes or 4 large ones
1 to 2 lemons
kosher salt
2 to 3 T extra virgin olive oil

* * * * * *

Ingredients for the aioli:
1 egg yolk
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 cup grapeseed oil
1 head garlic, roasted
kosher salt and freshly ground black pepper
juice of 1 lemon

Preparing the roasted garlic:
Wrap a head of garlic in foil and bake for an hour at 350 degrees F.

* * * * * * *

Preparing the aioli:
Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.

* * * * * * *

Preparing the artichokes:
Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While trimming the artichokes, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

Serves 4

Mozzarella and Olive Tapenade Panini

Ingredients:
1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
olive tapenade
mozzarella cheese, sliced thin
softened butter

* * * * *

Ingredients for tapenade:
3 anchovies
1 clove garlic, minced
1 T fresh thyme leaves
1 cup pitted kalamata olives, plus additional as needed
1/4 cup extra virgin olive oil, plus additional as needed

Preparing the tapenade:
Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.

* * * * * *

Preparing the panini:
Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.

Makes 4 to 6 paninis

Tuesday, November 15, 2011

Fried Stuffing

This is really meant as a means to use leftover stuffing after Thanksgiving, but I've made this dish fresh, with roast turkey cut up into chunks, and served it as hors d'oeuvres at holiday parties or made them into larger croquettes and served as an entree (they freeze well after frying and are good for mid-week meals or as snacks for a Super Bowl party in the weeks after the holidays).

Ingredients:
4 cups of turkey stuffing
2 eggs
2 teaspoon milk
1 cup seasoned bread crumbs
1 cup cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
canola, safflower or peanut oil, for frying

Prepare fried stuffing:
In a deep fryer or heavy pot, preheat oil to 350 degrees F.

Cut leftover stuffing into bite-sized cubes, then gently form into balls and set aside. In a small bowl, whisk eggs and milk. Coat each stuffing bite with the egg mixture, then dredge in the bread crumbs until completely coated. Set aside.

In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

Saturday, November 5, 2011

Aggie's Veal Stock

Ingredients:
6 pounds veal knuckle bones
1/2 pound veal or beef scraps, preferably lean
2 T canola oil
2 onions, 1 peeled and sliced, 1 cut in 1/2 with the skin-on
2 medium carrots, washed, peeled and chopped
2 stalks celery, washed and chopped
4 sprigs fresh thyme, 2 bay leaves and 12 black peppercorns tied in cheesecloth

Preheat the oven to 450 degrees F.

Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.

Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.

When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.

Shut the off the heat and allow the stock to rest. Taste it. If it tastes watery or has an undeveloped flavor, cook it longer. [I have made stock that has taken 12 to 16 hours to come to fruition.]

Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use.

Makes about 8 to 10 cups of stock

Monday, October 17, 2011

Sweet Potato Pancakes With Mango Chutney

Ingredients for sweet potato pancakes:
2 cups cooked sweet potatoes
1/2 cup chickpea flour
1 T garam masala
1 T grated fresh ginger
1 teaspoon salt
1/4 cup chopped fresh cilantro leaves
2 T yogurt
2 T grapeseed oil

* * * * * *

Ingredients for mango chutney:
About 1/4 cup pineapple juice
About 1 1/2 ounces or 3 T chopped red onion
1 T chopped fresh cilantro
1 T chat masala
1/2 teaspoon salt, approximately
5 ounces mango chunks

Preparing the sweet potato pancakes:
Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.

Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.

Makes 14 pancakes

* * * * * * *

Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.

Friday, October 14, 2011

Tomato Pesto Sauce

Ladle this over pasta and serve at room temperature. It can also be spread on bruschetta, grilled fish or chicken. Top a thick slice of toast with proscuitto, a poached egg and a little of this sauce. When tomatoes are plentiful, use with peel on. To intensify the flavor, add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.

Ingredients:
4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra virgin olive oil
1 T and 1 teaspoon balsamic vinegar
Ssea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

Preparing the sauce:
Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

Sunday, October 2, 2011

Red Wine Sauce

This is a versatile sauce that can go over duck, beef, lamb, pork, etc.

Ingredients:
2 T olive oil
1 T mustard seeds
1 shallot, minced
1 large beet, cut into pieces
3 cups red wine
1/2 cup fresh orange or honey tangerine juice
1/2 cup sherry vinegar or Xeres vinegar
1/4 cup honey
4 cups veal or beef stock
1/4 cup cold butter, cubed
salt and pepper

Preparing the red wine sauce:
Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup about 30 minutes.

Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes.

Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm.

Tuesday, September 13, 2011

Pan-Fried Fish

Ingredients:
3/4 pound perch, cod or any firm white fish fillets
salt and black pepper to taste
1 large egg white
1 cup all purpose flour
1/2 cup crushed panko bread crumbs
1 teaspoon Old Bay seasoning or more to taste
pinch of cayenne pepper
1/2 teaspoon Morton's Nature Seasons Seasoning Blend
1/4 cup canola oil

tartar sauce
cole slaw

Preparing the fish:
Rinse the fish fillets and pat dry. If they are large, cut them in half or to desired size.

Season on both sides with salt and pepper. Place the egg white in a bowl and beat until foamy.

In a pie plate, combine the flour, panko, Old Bay seasoning and Morton's seasoning blend.

In a large skillet, heat the canola oil. Working in batches, dip the fillets in the egg white, allowing the excess to drip off, then dredge in the flour mixture, coating the fish on both sides.

Place the fish in the skillet and fry on one side until golden brown, about 4 minutes. Flip and fry on the other side another 3 minutes, depending on thickness.

Place on paper towel-lined platter, cover and keep warm. Repeat with remaining fillets.

Serve fillets with a dollop of tartar and cole slaw.

* * * * * * *

Preparing tartar sauce:
Whisk together 2 tablespoons white vinegar, 1 1/4 cups reduced-fat mayonnaise, 1/4 cup reduced-fat sour cream and 1 tablespoon lemon juice. Fold in 1/2 cup finely chopped green onions, 1/2 cup chopped parsley, 2 tablespoons relish, 3 tablespoons capers that have been drained, rinsed well and chopped, and salt and pepper to taste. Cover and refrigerate at least 1 hour so flavors meld.

Serves 2

Thursday, September 8, 2011

Fresh Blueberry-Orange Marmalade

Ingredients:
8 medium oranges
4 lemons
2 cups fresh blueberries
6 cups sugar
2 pouches liquid fruit pectin

Preparing the marmalade:
Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.

Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.

Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.

Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.

Serve at room temperature.

Makes about 8 cups

Tuesday, August 30, 2011

Coconut Milk And Cream

Ingredients:
1 coconut

* * * * * *

Ingredients for the milk:
2 ounces freshly grated coconut, approximately 1/2 cup
1/2 cup boiling 2 percent milk

* * * * * *

Ingredients for cream:
4 ounces freshly grated coconut, approximately 1 cup
1/2 cup boiling 2 percent milk

Preparing the coconut:
To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

* * * * * * *

Preparing the milk:
Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute.

Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.

Coconut Extract

Ingredients:
1 coconut
1 1/2 ounces freshly grated coconut, approximately 1/3 cup
4 ounces vodka

Preparing the extract:
To open a coconut, preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week.

Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.

Subscribe to: Posts (Atom)

© Blogger template 'Isfahan' by Ourblogtemplates.com 2008

Back to TOP