Browsed by
Category: Condiments & Extras

Pear Jam with Honey

Pear Jam with Honey

Pear Jam with Honey

1/2 C. water

1/2 tsp. calcium powder

 

4 C. pears, peeled, cored and mashed

3/4 C. honey

1/4 C. lemon or lime juice

3 tsp. pectin powder

4 tsp. calcium water

 

Mix water and calcium powder together. Store in a sealed jar in the refrigerator and shake before each use. Will keep for a few months sealed tightly.

 

Peel and core pears. Mash using a potato masher or large fork. Stir mashed fruit, lemon or lime juice and calcium water into a medium sized pot. In a separate bowl, mix together the pectin powder and honey. Bring fruit mixture to a boil and add the honey-pectin mixture. Stir for 1-2 minutes and then return to a boil. Once boiling, remove from heat Sanitize jars, lids and rings. Fill jars to 1/4″ of top, clean rims and carefully attach lid and twist rings on. Put filled jars into a boiling pot of water and process for 10 minutes.

Add an extra minute for every 1000 ft above sea level. Remove from water and let cool. Lids should be “sucked” down.

Tomato-Basil Jam

Tomato-Basil Jam

Tomato-Basil Jam

2 ½ pounds ripe tomatoes, peeled

¼ cup lemon juice

3 tablespoons snipped fresh basil

3 cups sugar

1 1.75 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes

 

 

Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

Blueberry Lemon Basil Jam

Blueberry Lemon Basil Jam

Blueberry Lemon Basil Jam

3 pounds of blueberries, stems removed

1 1/2 C. of sugar

2 T. of lemon juice

Zest of 2 lemons

3/4 C. of water

10 basil leaves

1 T. of powdered pectin

 

To start, stick a small plate into your refrigerator to chill. This is used to test the jam constancy later on. In a great big bowl, you’re going to mix up the blueberries with the sugar, lemon juice and lemon zest. Allow to sit for a bit. While it’s sitting, get your jars together and start preparing them. Prepare your jars for canning – I use a ball canning kit so I just followed the directions on the insert. I used two mason jars and 2 old small jelly jars I’d been saving for the photos. (seen in photo) Four Mason jars should work sufficiently for you. Depending on your canning equipment on hand, you might need to purchase a canning kit to properly prepare your jars for canning. In a small piece of cheese cloth, lay the basil leaves on top and smash, and slice them up a bit so they release their full flavor. Tie the cheesecloth closed with some kitchen twine or string. In a medium pot on medium heat on the stove, add the blueberry mixture and the basil cheesecloth package with the water. Heat the mixture to a boil. Once the mixture is boiling, mash the berries up so they are no longer chunky. You can use whatever you want to mash them, I just used the back of a spoon. You want the mixture to be much smoother. Don’t hesitate to smash that bag of basil down into the blueberry either, just to get some more of that flavor in. Boil the entire mixture for about 20 minutes or so. Be sure and stir it up frequently so it doesn’t stick and it’s evenly cooked. At the end of 20 minutes, use a spoon to skim off the foam that collects on top. Remove as much as you can. It all has to go. Reduce your heat to a low simmer (make sure it’s still bubbling) and continue skimming off the foam and stirring often until the jam thickens. If you don’t stir often enough, and the jam begins to thicken, you will burn the jam. To get to the properly thickened stage, it took me to about the 45 minute mark but can take more than an hour to accomplish. Stir in the pectin at this point and stir well. You can now test the jam with the plate we put in the refrigerator. Grab the plate and plop a small spoonful onto the plate and then stick it back into the refrigerator for about a minute. Remove and tilt the plate a bit to the side. If the jam runs, it’s not ready. It should stay right where it is. If it’s not ready, continue cooking and stirring and add a little more pectin if needed, but often if you just give it a bit more time it will thicken and gel. When the jam is finally ready, remove the cheesecloth filled with the basil with a slotted spoon. You can throw this all away. Using a ladle with a spout, ladle the jam into your jam jars leaving about a 1/4 inch of room between the jam and the top of the jar. Screw on the lids (be careful jars are VERY hot). Submerge them in rapidly boiling water for an additional 5 minutes. When they are done, remove them from the water and listen for the audible sound which will let you know they are sealed. It’s a weird kind of pop sound with a little metal ring to it and sometimes isn’t very loud. Allow the jam to sit for at least 24 hours before using.

Pickled Dandelion Capers

Pickled Dandelion Capers

Pickled Dandelion Capers

2 C. dandelion buds (tiny, just barely produced, no flower inside yet, pick primary bed, then under are secondaries.

2/3 C. vinegar

1/3 C. water

1 tsp. salt

Bring the water, vinegar and salt to a boil and stir to dissolve the salt.  Pack the capers into mason jars, and pour the brine over the top. Cap and store in the refrigerator or process in a water bath canner for 10 minutes, leaving 1/2 inch of headspace.

Blubarb Jam

Blubarb Jam

Blubarb Jam

4 1⁄2 C. rhubarb, chopped

2 1⁄2 C. fresh blueberries

3⁄4 C. water

1 T. lemon juice

4 & 1/2 C. of sugar

1 box of low-sugar or no-sugar pectin

 

8 jam jars for canning (8 oz size)

8 canning lids

 

Sterilize your canning jars, and canning lids. Drain on clean dishtowels and set aside. Fill canning pot with water and bring to a gentle boil; keep over heat throughout prep so it is ready when needed. Wash berries. Measure out blueberries in a bowl. Mush them so they get quite juicy but there are still chunks remaining (mushing releases the pectin needed to make jam). In a separate bowl, mix 1 box of pectin with M C. of the sugar. Measure out remaining sugar in another bowl. Boil rhubarb and water over high heat, cover and simmer for 5 minutes over medium heat. Add the mushed blueberries, lemon juice, and pectin and mix together. Bring to a boil then add sugar. Stir and bring back to a vigorous boil again, while stirring continuously. Boil hard while continuing to stir for 1 minute (and 1 minute only—if you want jam that will set, this is serious, people). Remove from heat, stir and ladle hot jam into sterilized jars, securing lids tightly. Place jam jars in your canning pot with gently boiling water and boil for 5 minutes (again, keep your time on this—too long may make your jam runny). Remove jam and allow to cool. Check lid seals once cooled—any tops that pop back when pressed should be refrigerated.

Berry-Basil Limeade Jam

Berry-Basil Limeade Jam

Berry-Basil Limeade Jam

8 C. fresh strawberries, hulled

1 package (1-3/4 ounces) powdered fruit pectin

1/3 C. lime juice

1 tsp. butter

7 C. sugar

1/4 C. minced fresh basil

4 tsp. grated lime zest

 

Rinse nine 1-C. plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. In a small bowl, thoroughly crush strawberries, 1 C. at a time, to measure exactly 5 C.; transfer to a 6-qt. stockpot. Stir in pectin, lime juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil and lime zest. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 8-1/2 C..

Pickled Mustard Green Stems

Pickled Mustard Green Stems

Pickled Mustard Green Stems

 

Mustard Green Stems

Clean qt. Jar with Tight Light

 

In a small bowl add:

1 cup Organic Apple Cider Vinegar

1 generous Tbsp Pickling Spices

1 dried small red pepper, left whole (optional)

1 tablespoon fresh dill, chopped

 

Stir to blend. Slice the stems of the Mustard Greens into bite-size chunks and fill jar to about 3/4 full.  Pour over the pickling vinegar blend and add just enough water to fill jar.  Add a bit of sea salt if desired.  Place the lid on tightly and shake to distribute the spices.  Refrigerate for 2-3 days, give it a good shake once a day.  These will keep for a month or more refrigerated

Ginger Vinegar

Ginger Vinegar

Ginger Vinegar

 

150 gram ginger root

150 gram sugar

1 quart filtered water

 

Add 2 cups of filtered water to a jar with a tablespoon of sugar and a tablespoon of grated or finely minced ginger. Mix everything together and cover the jar with a cloth, held in place with a rubber band, to keep bugs and dust out. Leave to rest at room temperature for 24 hours. The next day, add in another tablespoon of sugar and another tablespoon of ginger. (You can also add in a little water if you ever see that the mixture is too overrun with ginger.) Once again, mix everything together and cover it with a cloth. Leave it undisturbed for another 24 hours. Repeat the previous step each day until you get an active ginger bug. You can tell that your ginger bug is active and ready when you start to see bubbles forming at the top and a white precipitate falling to the bottom. (This normally takes around 4-8 days.) Overhead view of ginger, sugar and water turning bubbly. (An actively forming ginger bug) Once the ginger bug is ready, you can make sodas with it by mixing it with juice or mixes of water, flavoring, and sugar syrup and doing a second ferment in airtight bottles to build up carbonation. To make vinegar, add the rest of the ginger, sugar, and water and stop feeding the ginger bug. Cover it with a cloth and allow it to ferment for several weeks. Over the next weeks, it will become more acidic and less sweet. It should also begin to form a cellulose mass on the surface. This is the vinegar mother.  Once you are happy with the flavor and acidity of the vinegar, filter out the solids and bottle the ginger. It can be stored at room temperature or in the fridge.

Kahlua Spiked Pecans

Kahlua Spiked Pecans

Kahlua Spiked Pecans

1 C. granulated sugar

1/2 tsp. cinnamon

1/2 tsp. salt

1 large egg white

3 T. Kahlua

4 C. pecan halves

 

Preheat oven to 325F. In a small bowl, whisk together sugar, cinnamon, and salt. In a large bowl, whisk together egg white and Kahlua. Add pecans and stir well to combine. Sprinkle half the sugar mixture on top and mix well. Pour the rest of the sugar on top and stir until completely combined. Scoop the mixture onto a large baking sheet lined with foil and coated with nonstick spray. Spread the pecans to an even single layer. Bake until pecans are lightly toasted and browned, stirring every 10 minutes, about 20 to 25 minutes total. Remove from the oven and scoop the hot pecans onto wax or parchment paper to cool completely.

Apple Salsa

Apple Salsa

Apple Salsa

 

2 Granny Smith apples, peeled, cored and finely chopped

1 can (4 ounces) chopped green chilies

¼ C. lemon juice

3 T. finely chopped fresh cilantro

1 clove garlic, minced

1 tsp. dried oregano leaves, crushed

½ tsp. salt

 

Combine apples, chilies, lemon juice, cilantro, garlic, oregano and salt in medium bowl; mix well.

 

Serve with Grilled Pork Tenderloin

DIY Worcestershire Sauce

DIY Worcestershire Sauce

DIY Worcestershire Sauce

Makes 3 – 4 cups

 

3 T. olive oil

2 large onions, chopped

2 serrano chiles, chopped with seeds (I added 2 jalapenos, as well)

2 T. minced garlic

1 teaspoon freshly ground black pepper

Two 2-ounce cans anchovies, drained (I usually add the oil)

1/4 teaspoon ground cloves

1 T. kosher salt

1 lemon, peel and white pith removed and discarded (I zest it first and freeze the zest)

2 C. honey (original recipe calls for dark corn syrup)

1 C. molasses

1 quart distilled white vinegar

1/4 pound fresh horseradish, peeled and grated

 

In a large, heavy sauce pan, combine the oil, onions and chiles and stir over high heat until soft, about 3 minutes. Add the garlic, pepper, anchovies, cloves, salt, lemon, honey, molasses, vinegar, horseradish and 2 C. of water and bring it all to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce reduces and thickens and barely coats a wooden spoon, about 6 hours. Your kitchen will smell heavenly! Strain the sauce through a fine-mesh sieve set over a bowl. Press gently to release all the liquid. Discard the solids and let the sauce cool to room temperature. Store in a bottle or jar in the fridge. It keeps indefinitely, but you’ll be gobbling it up!

Roasted Garlic Jelly

Roasted Garlic Jelly

Roasted Garlic Jelly

3 medium heads garlic

1 T. olive oil, divided

1 T. balsamic vinegar, divided

1 C. dry white wine

2/3 C. water

1/2 C. white balsamic vinegar

1 teaspoon whole black peppercorns, crushed

3 T. lemon juice

3 C. granulated sugar

2 (3oz) pouches liquid pectin

 

Using a sharp knife, cut off tops of garlic heads, exposing cloves. Place each head on a small square of aluminum foil set on a baking sheet. Top each head with 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scrunch foil loosely around garlic heads and roast in preheated oven until garlic is golden and very soft, 45 to 60 minutes. Let stand until cool enough to handle. Separate cloves, pinching each one to extract the soft roasted garlic. Discard skins. In a medium stainless steel saucepan, combine roasted garlic, wine, water, white balsamic vinegar and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes. Transfer garlic mixture to a strainer lined with several layers of dampened cheesecloth or a dampened coffee filter set over a deep bowl. Let drip, undisturbed, for about 30 minutes. Measure 1 2/3 C. garlic juice. If you do not have the required amount, add up to 1/4 C. dry white wine or water. (This step can be done up to one day in advance. Cover and refrigerate juice until ready to use). Meanwhile, prepare canner, jars, and lids. Transfer garlic juice to a large, deep stainless steel saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Return to a boil and boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Place jars in 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.

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots

3 – 3 ½ lb. small shallots

2 ½ C. distilled vinegar

1 ½ C. balsamic vinegar

2/3 C. golden caster sugar

1 T. salt

1 tsp. pickling spice

1 tsp. of cinnamon

2T. of salt for the brine

Boiling water enough to cover the shallots

 

Tip the shallots into a large bowl and pour over a kettleful of boiling water with the salt to cover and leave overnight.  The following day, drain and peel the shallots. Set the peeled shallots aside and place all the other ingredients into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 10 mins until just tender. Remove the shallots with a slotted spoon and place in sterilized jars. Then pour the vinegar over to cover the shallots. Seal the jars and leave for at least 3 days. Ideally these shallots are best when left over time.

Kumquats in Syrup

Kumquats in Syrup

Kumquats in Syrup

4 to 5 C. whole kumquat fruits (about 65 kumquats)

1 1/2 C. sugar

3/4 C. water

1 cinnamon stick

2 whole cardamom pods

1 whole clove

 

Gather the ingredients. Wash the kumquat fruits. Use a paring knife to slice a thin sliver off of the stem end of each fruit (that’s the end with the whitish round dent). Pierce each kumquat twice with a toothpick. Put the prepared kumquats into a pot and add just enough water to cover them. Bring the kumquats and water to a boil over high heat. Boil for 2 minutes. Drain in a colander. Return the kumquats to the pot and again cover them with water. Once again place the pot over high heat and boil the fruit for 2 minutes before draining. Repeat the whole procedure for a total of three 2-minute boils. After the kumquats have drained in the colander for the third time, return them to the pot. Add the sugar, water, cinnamon stick, cardamom pods, and clove. Cook over medium heat, stirring ​constantly until the sugar has completely dissolved. Raise the heat to high and bring the ingredients to a full boil. Reduce the heat so that the mixture is gently simmering and cook for 30 minutes more. There should be bubbles steadily rising to the surface of the liquid, but the fruits should not be vigorously bouncing into each other. Remove the pot from the heat. Spoon the kumquats into clean canning jars (it is not necessary to sterilize the jars for this recipe because they will be processed for a full 10 minutes). Leave 1 inch of headspace. Once you’ve transferred all of the fruit to the jars, spoon the syrup from the pot over the fruit. The kumquats should be completely covered by the syrup, but there should still be at least half an inch of headspace between the surface of the food and the rims of the jars. Wipe the rims of the jars clean with a moist cloth or paper towel. Screw on the canning lids and process in a boiling water bath for 10 minutes. Enjoy!

IQS Nomato Sauce

IQS Nomato Sauce

IQS Nomato Sauce

2 T. olive oil

4 shallots peeled and finely chopped

6 cloves garlic, finely chopped

1 large beet (14 oz.), trimmed, scrubbed and coarsely grated

2 celery stalks, coarsely grated

3 carrots, coarsely grated

1 tsp. sea salt

1 T. finely chopped fresh Oregano

2 C. vegetable stock

1/4 C. pitted kalamata olives

2 T. lemon juice

 

Heat the oil in a saucepan over medium-low heat. Cook the shallots, garlic, beet, celery and carrots for 10 minutes or until the shallot is translucent. Add the salt, then the oregano and stock or water and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes or until the vegetables are tender. Transfer the mixture to a blender with the olives and lemon juice and process until smooth. Store in a sealed container in the fridge for 1 week or in the freezer for up to 6 months.

Garlic-Parmesan Blend

Garlic-Parmesan Blend

Garlic-Parmesan Blend

1 medium size shaker of Parmesan cheese

1-4 T. of garlic powder

2-4 T. of dried parsley

 

Empty the shaker of Parmesan cheese into a mixing bowl. Add 1 T. of garlic, and 1 T. of parsley. Stir and taste. If you prefer stronger garlic taste, continue to add garlic 1/2 tsp. at a time until you reach a flavor you prefer. Add dried parsley to a point you think LOOKS good – it is there mostly for looks 🙂 When you get a blend you like, carefully pour it back into the Parmesan shaker and remove label. This is great on French bread, pizza crust, or even a piece of white toast for a simple side dish for spaghetti. I also use it on top of this recipe for Pan Bread (a quick and easy focaccia bread.)

Sprouted Spicy Nuts

Sprouted Spicy Nuts

Sprouted Spicy Nuts

2 C. walnuts.

2 C. almonds.

3/4 tsp. each ground cinnamon, ground coriander and ground cumin.

1/2 tsp. ground turmeric.

2 T. salt.

Soak the nuts or seeds overnight in a pot of water with the salt. Drain and toss through all of the spices. Lay out on a baking tray and “heat” in the oven at the lowest temperature possible (less than 65ºC/150°F, or for gas ovens, on the pilot light) for 12-24 hours. Store and eat straight from the fridge. You can also store activated nuts in the freezer.

 

Variations

SALT AND VINEGAR ALMONDS Toss ¼ C. apple cider vinegar and 1 T. salt over 1½ C. of almonds just before you put them in the oven.

MEXICAN PUMPKIN SEEDS Toss the juice of 2–3 limes, 3 tsp. chili powder and 1 T. salt over 1 C. of pumpkin seeds just before you put them in the oven.

TAMARI PUMPKIN SEEDS After sprouting the pumpkin seeds, toss 1 C. of the seeds into a frying pan over medium-low heat. Add a splash of tamari and stir. The seeds will become a gooey, caramel glob pretty quickly, so remove from the heat almost immediately.

IQS Kale Pesto

IQS Kale Pesto

Kale Pesto

 

Note: I prefer this one with Parmesan instead of nuts.

 

1 medium bunch kale, stems removed

2 medium scallions, green parts only

2 cloves garlic

3 T. olive oil

juice of 1 lemon

1/4 C. grated Parmesan

salt and freshly ground black pepper, to taste

 

Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.

High Kickin’ Creamy Tomato Dressing

High Kickin’ Creamy Tomato Dressing

Creamy Tomato Dressing

1 lb. juicy, vine-ripened tomatoes (about 3 medium), coarsely chopped

1 C. yogurt

1 C. sour cream

3 T. apple cider vinegar

3 cloves garlic, peeled & chopped

1 T. ground cumin, preferably freshly ground

1 tsp. ground coriander seeds, preferably freshly ground

1 tsp. chile powder

1/2 tsp. salt

 

Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick. Store in refrigerator for up to 3 days. Warning note: The heat from the chile powder in the dressing becomes more pronoz.d the next day.

 

Other ways to enjoy this dressing:

 

Mixed into a Tex-Mex potato salad

Drizzled over a platter of sliced garden tomatoes

Tossed with a green salad

With a plate of grilled summer squash

In your favorite chicken salad

As a quick way to give rice salad a kick

Garbanzo Guacamole

Garbanzo Guacamole

Garbanzo Guacamole

11/2 cups cooked garbanzo beans or 1 (15-ounce) can, no salt added, drained

2 cloves garlic

1 tablespoon lemon juice

1 avocado, peeled and cubed

11/2 fresh green chili peppers, minced

1 cup chopped tomato

3/4 cup chopped green onions

1 teaspoon Bragg Liquid Aminos or low-sodium soy sauce

2 tablespoons chopped cilantro

 

In a food processor, puree beans and garlic with lemon juice. Add avocado and chili peppers, pulsing until mixture is fairly smooth with some small chunks. Remove to bowl and stir in tomato, green onions, liquid aminos, and cilantro. Serve with raw vegetables or refrigerate in an airtight container for up to 4 days.

 

Yield: 3 servings

Calories: 261

Fat: 11g

Fiber: 13.1g

Carbs: 35g

Berry Grown-Up Sauce (Spiced Berry Coulis)

Berry Grown-Up Sauce (Spiced Berry Coulis)

Berry Grown-Up Sauce (Spiced Berry Coulis)

 

Great as a sweet coulis accompaniment to desserts or spooned over yogurt.

 

2 C. frozen berries

1 T. brown rice syrup

1 tsp. finely grated fresh ginger

1/2 tsp. grated orange zest

1 star anise, finely crushed

1/4 tsp. ground cinnamon

 

Combine all the ingredients in a small saucepan and bring to a boil. Lower the heat and simmer for 5-10 minutes. Serve warm or cool. Store in a clean glass jar in the fridge for up to 2 weeks. Makes about 2 cups

Apricot Salsa with Lemon Verbena

Apricot Salsa with Lemon Verbena

Apricot Salsa with Lemon Verbena

2 jalapeno chiles

2 scallions

6 C. diced pitted just-ripe fresh apricots, peaches, or nectarines

1 T. minced peeled fresh ginger (from a 1-inch piece)

1/2 tsp. sugar

1/2 tsp. coarse salt

1/4 C. fresh lemon verbena or cilantro, coarsely chopped

2 T. thinly sliced and halved red onion

Toasted flour- or corn-tortilla wedges, for serving

 

Roast jalapenos and scallions over the flame of a gas burner, turning with tongs, until lightly charred, 2 to 3 minutes. (Or roast under broiler, turning as needed.) Place fruit in a bowl. Halve jalapenos; remove and discard ribs and seeds. Finely chop jalapenos and scallions and add to bowl. Stir in ginger, sugar, salt, lemon verbena, and onion. Serve, with tortilla wedges.

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

 

3 large fresh peaches, peeled

3 T. granulated sugar

Juice from 1/2 lemon

2 T. bourbon

1/2 tsp. minced fresh thyme, lightly packed

 

Using a sharp knife, cut peaches into 1/2-inch segments. In a large saucepan, place peaches, sugar, lemon juice, bourbon, and thyme. Bring to a boil over medium high heat and reduce the heat to bring the jam to a simmer. Continue simmering, stirring occasionally, until jam thickens to desired consistency (about 20-30 minutes). If the peaches are too large for your tastes, mash them a bit with a fork to smooth out the jam. Remove from heat and allow to cool slightly. Serve on bread, scones, biscuits, or as an ice cream topping.

Aji Verde (Peruvian Green Sauce)

Aji Verde (Peruvian Green Sauce)

Aji Verde (Peruvian Green Sauce)

1 whole lime, juiced

2 T. olive oil

1/2 C. good-quality mayonnaise, (such as Hellmann’s)

3 ounces queso fresco or blanco

2 serrano peppers, ends trimmed

1 bunch cilantro (remove leaves from stems for blenders other than vitamix)

4 garlic cloves, peeled

2 green onions, ends trimmed and roughly chopped

2 tsp. huacatay paste, (optional)

1 T. aji amarillo paste, (optional)

1/4 tsp. kosher salt

 

To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won’t be totally smooth, but keep the blender running and it will eventually become cohesive and smooth. Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.

Angelica Fig Glaze

Angelica Fig Glaze

Angelica Fig Glaze

 

1 C. water

¼ C. white wine vinegar

1/2 C. sugar

1/2 C. coarsely chopped fresh or candied angelica stems

1/2 C. coarsely chopped fresh figs

 

In a medium saucepan, bring water and vinegar to a boil. Stir in sugar, reduce heat, and simmer, stirring frequently, for 2 minutes or until sugar is dissolved. Add angelica stems and simmer for 10 minutes. Using a slotted spoon, lift and discard angelica. Stir in figs and simmer for 10 to 15 minutes or until figs soften. Use immediately or store in an airtight container in the refrigerator for up to 3 weeks.

Peach-Thyme-Black Pepper Jam

Peach-Thyme-Black Pepper Jam

Peach-Thyme-Black Pepper Jam

3 1/2 pounds peaches, peeled and pureed

2 T. lemon juice

1/4 C. packed thyme – leave on stems for easy removal

1 tsp. cracked black pepper

1 package of no sugar needed pectin

Sugar to taste – I used 3 cups

 

Thyme and black pepper pair well with stone fruit like peaches. Add the thyme, pepper, pureed peaches and lemon juice to a pot, and bring to a full boil. Add the pectin, bring to a boil and cook for one minute. Then add sugar to taste – if the pectin doesn’t need sugar to set, you can add as much or as little as you like. Before adding the sugar, my jam tasted savory – three C. brought it up to a nice balanced flavor. Boil for one more minute, then ladle into sterile jars. Process in boiling water for 10 minutes.

Pickled Cattail Shoots

Pickled Cattail Shoots

Pickled Cattail Shoots

 

Cattail shoots are found at the base of young cattails. The shoots should separate easily from the roots. Use the bottom whitish portion of the stalk. Peel off the outer layers until the solid white core is reached. Trim the core into 2-inch (5 cm) pieces. Soak well in cold water before using.

 

4 cups (1 L) pickling vinegar

2 cups (500 mL) sugar

⅓ cup (75 mL) sea salt

2 T. (30 mL) pickling spice

2 slices fresh ginger

1 stick cinnamon

4 cups (1 L) prepared cattail shoots (see recipe headnote)

 

Heat a heavy-bottomed saucepan over medium-high. Add the pickling vinegar, sugar, sea salt, pickling spice, ginger, and cinnamon. Bring to a boil and add the cattail shoots. Return to a boil and simmer for 5 minutes. Spoon the cattails into a 1-quart (1 L) canning jar. Ladle hot pickling brine to within ¼ inch (0.6 cm) of the top of the jar. Tap the jar to remove any air bubbles. Wipe the jar rim, removing any residue. Place a lid on the clean jar rim. Screw the band down until resistance is met, then increase to gently tighten. Cool upright, undisturbed until cool to the touch. Label the jar and store in the refrigerator for at least 1 week before opening.

Grand Fir Salt

Grand Fir Salt

Grand Fir Salt

 

Also works with spruce and pine needles. This technique can also be used to create flavored salts with dehydrated berries (such as salal or red huckleberry).

 

2 cups (500 mL) sea salt

1 cup (250 mL) grand fir needle tips

 

Preheat oven to 200°F (95°C). In a food processor, add salt and needle tips. Pulse until a fine green powder is obtained. Transfer to a warm oven and heat for 20 minutes or until salt feels dry. Allow to cool, and then transfer to a glass jar with a tight-fitting lid. Salt will keep indefinitely.

Rosehip Vinegar

Rosehip Vinegar

Rosehip Vinegar

 

Harvest rosehips after the weather turns cool and the trees have dropped their leaves. A light frost is good for creating a little sweetness in the rosehips.

 

2 cups (500 mL) rosehips (trimmed of stems)

2 cups (500 mL) cider vinegar

1 T. (15 mL) honey

 

Rinse the rosehips and cut in half, add to a 4-cup (1 L) glass canning jar. Cover with the vinegar and add the honey. Stir to dissolve honey. Place on counter to steep for 1 week. Transfer to refrigerator and let sit for at least 3 more weeks. Strain into a glass container and use as a salad dressing and cooking ingredient. Keeps in refrigerator indefinitely.

Sourdough Starter

Sourdough Starter

Sourdough Starter

Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers’ kitchens. But where does the path to sourdough bread begin? Right in your own kitchen, with your own homemade sourdough starter.

Sourdough baking is as much art as science. The method you’ll read here for making sourdough starter isn’t an exact match for the one you read on another site, or in a cookbook, or in your great-grandma’s diary

Getting it started takes a lot of steps, but once its established, its easy to maintain and use.

1 cup (113g) whole rye (pumpernickel) or whole wheat flour

1/2 cup (113g) cool water

 

To feed your starter

 

scant 1 cup (113g) Unbleached All-Purpose Flour

1/2 cup (113g) cool water (if your house is warm), or lukewarm water (if your house is cool)

 

Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.

 

Sourdough Starter – Step 1

Stir everything together thoroughly; make sure there’s no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See “tips,” below, for advice about growing starters in a cold house.

 

Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it’s cold).

 

Sourdough Starter – Step 3

Mix well, cover, and let the mixture rest at room temperature for 24 hours.

 

Perfect your technique

How to make sourdough starter-1

BLOG

How to make your own sourdough starter

BY PJ HAMEL

 

Day 3: By the third day, you’ll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It’s now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it’s thoroughly stirred down. Discard any remaining starter.

 

Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.

 

Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6.

 

Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You’ll see lots of bubbles; there may be some little “rivulets” on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn’t risen much and isn’t showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. Note: see “tips,” below.

 

Sourdough Starter – Step 8

Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See “tips,” below.

 

Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you’ve made enough for your recipe plus 113 grams to keep and feed again.

 

Sourdough Starter – Step 10

Transfer the remaining 113 grams of starter to its permanent home: a crock, jar, or whatever you’d like to store it in long-term. Feed this reserved starter with 1 scant cup (113 grams) of flour and 1/2 cup (113 grams) water, and let it rest at room temperature for several hours, to get going, before covering it. If you’re storing starter in a screw-top jar, screw the top on loosely rather than airtight.

 

Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup (113 grams) flour and 1/2 cup (113 grams) water once a week.

 

Tips from our Bakers

Why do you need to discard half the starter? It seems so wasteful… But unless you discard starter at some point, eventually you’ll end up with a very large container of starter. Also, keeping the volume down offers the yeast more food to eat each time you feed it; it’s not fighting with quite so many other little yeast cells to get enough to eat. You don’t have to actually discard it if you don’t want to, either; you can give it to a friend, or use it to bake. There are quite a few recipes on our site using “discard” starter, including pizza crust, pretzels, and waffles, and even chocolate cake. If you’re still uncomfortable dealing with discard, though, try maintaining a smaller starter: the smaller the starter, the smaller the amount of discard.

 

Why does this starter begin with whole-grain flour? Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour. What if all you have is all-purpose flour, no whole wheat? Go ahead and use all-purpose; you may find the starter simply takes a little longer to get going. Also, if you feed your starter on a long-term basis with anything other than the all-purpose flour called for here, it will probably look different (thicker or thinner, a different color) and act differently as well. Not to say you can’t feed your starter with alternate flours; just that the results may not be what you expect.

Conserva of Porcini Mushrooms, Capers and Lemon

Conserva of Porcini Mushrooms, Capers and Lemon

Conserva of Porcini Mushrooms, Capers and Lemon

 

¼ cup (60 mL) olive oil, divided

1 cup (250 mL) finely diced onions

1 lb (450 g) porcini mushrooms (or buttons, chanterelles, etc.)

2 T. (30 mL) minced garlic

1 cup (250 mL) stewed (and crushed) tomatoes zest and juice of 1 lemon

1 T. (15 mL) small capers

2 T. (30 mL) chopped fresh marjoram, thyme, or flat-leaf parsley

salt and pepper, to taste

 

This combination of fresh porcini, garlic, and lemon will transport you to the tapas bars of Spain. A great accompaniment to a tapas table, conserva is excellent with crusty bread or spooned over a piece of pan-roasted fish. In a skillet, heat about 2 tablespoons (30 mL) of the oil and then add the onions. Sauté until the onions soften and begin to brown. Add the porcini and garlic and sauté until the mushrooms lose moisture and begin to brown. Add the tomatoes, lemon zest and juice, capers, and herbs. Cook, stirring constantly until the tomato reduces to a thick paste. Add the reserved olive oil and season well with salt and pepper. Let cool and serve at room temperature over grilled bread or oysters. tapas, mezes, and pickles

Blackberry Coulis

Blackberry Coulis

Blackberry Coulis

 

2 C. frozen or fresh Blackberries

2 T. Sugar

1 T. fresh Lemon Juice

Ice

 

Cook blackberries over medium heat in a small nonreactive saucepan until they start to simmer.   Add sugar and stir with wooden spoon until dissolved.  Remove from heat, strain through fine mesh strainer into a medium mixing bowl and stir in lemon juice.  Fill sink or large bowl with cold water and ice and chill the coulis in the ice bath.  Pour into a squeeze bottle, store in fridge for up to 3 days.  Serve over ice cream, with cake or even on grilled flank steak.

Spring Tonic Weed Pesto

Spring Tonic Weed Pesto

Spring Tonic Weed Pesto

Pesto is one of the tastier ways to consume any green plant, especially those with strong flavors. It can incorporate essentially anything green, though some leaves, and combinations of leaves, will taste better than others. It will pretty much always taste good. If not good enough, add more nuts, garlic, oil and cheese.

Our pesto will be a base of dandelion since they are literally everywhere. In today’s version I add nettles, as they are prolific right now where I live, and make a thick, aromatic pesto. But you could substitute any number of wild greens or weeds, like lambs’ quarter, watercress or chickweed, or a mixture of whatever you think will go well together. If these flavors are too strong, you could also substitute parsley or basil in place of some of the wild stuff.

 

2 tablespoons chopped garlic

1 teaspoon salt

1 cup olive oil

1/2 cup almonds (or pine nuts)

½ cup grated parmesan or Romano cheese

Zest of a lemon, and 2 tablespoons of juice

4 cup chopped dandelion greens, loosely packed, spotlessly clean 5 three-inch nettle tips (or other greens)

 

Add the garlic, salt, oil, almonds, cheese, lemon juice and zest to the blender and turn them into a thin, homogenous (and delicious) solution. Carefully add the greens to the pesto, a few at a time, until they too are part of the smooth, green paste. Serve your weed pesto tossed on piping hot noodles, which will cook the garlic just a tad. I like to stir in some sautéed greens too, for an extra reminder of why we are here.

Quick and Easy Gravy from Scratch

Quick and Easy Gravy from Scratch

Quick and Easy Gravy from Scratch

Homemade gravy is quick and easy. If you’ve roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in its place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional but adds a deep savory flavor.

 

1/4 cup unsalted butter

1/4 cup all-purpose flour

3 cups warm stock (poultry, beef or vegetable stock) or use pan drippings, see note below

1/2 teaspoon mushroom powder, optional

1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme or rosemary)

2 to 3 tablespoons half and half or cream, optional

Sea salt and fresh ground black pepper to taste

 

In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.  Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.  Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).  Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).  TIPS FOR USING PAN DRIPPINGS:  Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.

Baked Ricotta

Baked Ricotta

Baked Ricotta

1 pound (about 2 cups) whole-milk ricotta cheese

1 tablespoon chopped fresh oregano or 1 teaspoon dried

1 tablespoon fresh thyme or 1 1/2 teaspoons dried

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

1-2 tablespoons chopped garlic (2-4 cloves)

Zest of 1 lemon, finely grated

1/4 cup thinly sliced sun-dried tomatoes (optional)

Salt and freshly ground black pepper

1 egg, lightly beaten

Ground paprika, for garnish

 

Preheat the oven to 375°F (19O C). Use a drizzle of oil to grease a 2-cup baking dish. Combine the ricotta with the oregano, thyme, rosemary, garlic, lemon zest, sun-dried tomatoes (if using), and a few grinds of pepper. Mix well and season generously7 with salt (I usually start with 1/4 teaspoon). Add the egg and mix thoroughly. Transfer the mixture to the prepared baking dish. Sprinkle the top with paprika and a drizzle of oil. Bake for 20 to 30 minutes, or until the top puffs up slightly and the mixture is hot and bubbling. Let cool for 10 minutes before serving. The ricotta has to be well drained; if it is too liquid, the finished product will be soupy. Most ricotta comes strained, but if the ricotta you have has any’ liquid on top, pour it off rather than mixing it in.

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

1 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

2 tablespoons chopped chives or chive blossoms

2 tablespoons fresh oregano

2 tablespoons fresh tarragon

2 tablespoons fresh thyme

1-2 garlic cloves, roughly chopped

Salt and freshly ground black pepper

 

Combine the oil, vinegar, mustard, and honey with the chives, oregano, tarragon, thyme, garlic, and a pinch of salt and pepper in a blender and blend until smooth. Add more vinegar or mustard if you like dressing with a more pungent flavor. Store in the refrigerator, where the dressing will keep for 2 to 3 weeks.

Canning Spaghetti Sauce

Canning Spaghetti Sauce

Canning Spaghetti Sauce

10 lbs fresh tomatoes

3 tablespoons oil

4 1⁄2 cups onions, chopped

3 cloves garlic, minced

1 1⁄2 teaspoons oregano, crushed

2 bay leaves, crushed

1 tablespoon plain non-iodized salt

1 tablespoon granulated sugar

1 teaspoon black pepper

1⁄2 teaspoon red pepper, crushed

1 tablespoon dried parsley

1 tablespoon celery leaves, minced

 

Peel, core and chop tomatoes. Combine with remaining ingredients in heavy saucepan. Simmer 2 hours stirring often until desired consistency. Pour into hot jars to 1/2 inch from top. Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean. Put on lids and bands. Place in water canner with at least 2 inches of hot water over tops of jars. Bring canner to gentle boil and process 30 minutes. At end of processing time, remove jars to draft free area to cool at least 12 hours. Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth. Label with date and store.

Canning Pizza Sauce

Canning Pizza Sauce

Canning Pizza Sauce

4 pints

25 -28 tomatoes

2 large onions, minced

4 garlic cloves, minced

3 tsp. olive oil

2 tsp. lemon juice

1 tsp. cracked pepper

1 tsp. sugar

2 tsp. parsley, chopped

1 tsp. oregano

1 tsp. basil

1 tsp. rosemary

1 tsp. celery seed

2 tsp. salt

1⁄2 tsp. summer savory

 

Peel and puree the tomatoes. Mince the onion and garlic. Put olive oil in deep pan and sauté the onions and garlic until transparent. Add the tomato puree and the rest of the ingredients; stir well to blend. Cook on low until mixture is reduced by ½, stirring occasionally. This will take 1-1/2 to 2 hours. When sauce is done and nicely thickened, ladle into hot pint size jars, clean the rims of the jars, and seal. Process for 25 minutes in water bath.

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

1 1/2 cups white wine vinegar (or champagne vinegar)

Fresh chives with blossoms

For the Vinaigrette:

3/4 cup extra-virgin olive oil

1/4 cup chive blossom vinegar

1/2 teaspoon grainy Dijon or a honey Dijon

1/2 teaspoon sugar, optional

salt and freshly ground black pepper, to taste

Optional: fresh snipped chives

Steps to Make It

Gather the ingredients.

 

Cut the blossoms off of the chive stems just below the flower head. Rinse gently and let them dry. Pack the chive blossoms loosely in a 1-pint jar, filling it about 3/4 full.  Pour the vinegar over the blossoms until the jar is very full. Put a cover on (not metal) the jar, label it with the date, and set in a cool, dark place for ten days to 2 weeks. If you don’t have plastic covers for your jars or a jar with a glass lid, use a metal screw band and screw it over a small square of wax paper or parchment paper. Strain the vinegar, discard the chive blossoms and transfer the vinegar to a clean bottle or jar.  Store the strained vinegar for up to 6 months in a dark, cool place or in the refrigerator.

 

Chive Blossom Vinaigrette

In a jar or bottle, combine 3/4 cup extra virgin olive oil with 1/4 cup chive blossom vinegar. Add 1/2 teaspoon of a grainy or honey Dijon mustard, 1/2 teaspoon of sugar, if desired, and a dash of salt and freshly ground black pepper, to taste. Shake well. Store chive blossom vinaigrette for up to 1 week in the refrigerator. The vinaigrette makes about 8 servings of 2 tablespoons each.