We went out in search of strawberries this weekend and found a great farm that had just opened for the season, we were the only people picking in the field, with bright red berries and a beautiful day. We had to contain ourselves and settled on picking 4 buckets, even though I am sure we could have easily done twice that. The next step was figuring out what to do with them. Besides the easy answer of just slicing them over ice cream, I decided to have some fun as well. This morning I made strawberry muffins with strawberry butter. I would post the muffin recipe, but it really wasn't that special and needs some adjustments before posting for the world. The butter on the other hand was wonderful and will definitely be made again. Besides putting it on muffins, I would suggest tossing it on pancakes, bagels, english muffins or any other foods that you want, it was delicious.
Strawberry Butter
1/2 cup butter, softened
1/2 cup chopped fresh strawberries
1 C powdered sugar
Fold all ingredients together until combined. Chill until ready to use.
Sunday, June 19, 2011
Sunday, June 5, 2011
Fun with Jam
As I was excited about fruit in the store, I decided to have my first canning run of the season. This weekend, we made 4 jams: Cherry Bourbon Jam, Nectarine-Rhubarb Jam, Cherry Jalapeno Jam and Strawberry Nectarine Conserve. The best of the bunch seems to be the Strawberry Nectarine Conserve and conveniently it was the easiest to make too!
Strawberry Nectarine Conserve
Makes 3 12oz jars
1 1/2# Nectarines, peeled and pitted
8 oz Strawberries, cut in half
2 C sugar
4 T powdered pectin
4 T lemon juice
Combine all ingredients in a large saucepan (don't go too small on the pan as this will bubble up quite a bit). Bring to a boil and simmer gently for 10 minutes. Turn up heat and bring to a rolling boil for 10-15 minutes or until it has reached the setting point (see below). Remove from heat and put into sanitized jars. Seal in hot water bath (see below) for 5 minutes, then remove and place on kitchen towel for 24 hours.
Setting Point: This happens at about 220 degrees, however to test, remove pan from heat, put a small amount of jam in bowl and with a spoon allow some to cool for a moment. When it has reached its setting point, the last of the jam should flake off the spoon in a larger clump rather than drizzle off in small drips.
Hot Water Bath: A boiling pot of hot water where the jars can sit freely without touching and will cover the jars by at least one inch.
If anyone has other fun jam recipes, let me know, I would love to find more. Strawberries are right around the corner and I will be looking at many ways to use these.
Cheers!
Strawberry Nectarine Conserve
Makes 3 12oz jars
1 1/2# Nectarines, peeled and pitted
8 oz Strawberries, cut in half
2 C sugar
4 T powdered pectin
4 T lemon juice
Combine all ingredients in a large saucepan (don't go too small on the pan as this will bubble up quite a bit). Bring to a boil and simmer gently for 10 minutes. Turn up heat and bring to a rolling boil for 10-15 minutes or until it has reached the setting point (see below). Remove from heat and put into sanitized jars. Seal in hot water bath (see below) for 5 minutes, then remove and place on kitchen towel for 24 hours.
Setting Point: This happens at about 220 degrees, however to test, remove pan from heat, put a small amount of jam in bowl and with a spoon allow some to cool for a moment. When it has reached its setting point, the last of the jam should flake off the spoon in a larger clump rather than drizzle off in small drips.
Hot Water Bath: A boiling pot of hot water where the jars can sit freely without touching and will cover the jars by at least one inch.
If anyone has other fun jam recipes, let me know, I would love to find more. Strawberries are right around the corner and I will be looking at many ways to use these.
Cheers!
Coming back around
So I feel like things are finally getting to a point where I can have fun with cooking again. Started a new job last September and it has been a ton of fun since starting, but it has also taken a lot of time. I think I am finally getting to a point to where I have a rhythm and I can make time for more things that I want to focus on. One of these things as of late is enjoying the weather with grilling and enjoying some of the great fruits that are showing up in the grocery store (as the local stuff isn't quite ready yet). So here is the first recipe that I enjoyed when I got excited to see fresh apricots in the grocery store:
Grilled Apricots with Blackberry Sauce
8 apricots
1/2 pint of blackberries
2 T sugar
4 T butter
2 T brown sugar
Vanilla Ice Cream
Put blackberries in small sauce pan with sugar. Cook until blackberries breakdown, then remove from heat and cool. Cut apricots in half and remove pits. In sauce pan, heat butter and brown sugar until melted. When melted, toss in a bowl with apricots. Over indirect heat on a grill, place apricots. Cook 2-3 minutes, turn over and cook 2-3 minutes more. Serve immediately over vanilla ice cream and drizzle with blackberry sauce.
Cheers and there will be more to come!
Grilled Apricots with Blackberry Sauce
8 apricots
1/2 pint of blackberries
2 T sugar
4 T butter
2 T brown sugar
Vanilla Ice Cream
Put blackberries in small sauce pan with sugar. Cook until blackberries breakdown, then remove from heat and cool. Cut apricots in half and remove pits. In sauce pan, heat butter and brown sugar until melted. When melted, toss in a bowl with apricots. Over indirect heat on a grill, place apricots. Cook 2-3 minutes, turn over and cook 2-3 minutes more. Serve immediately over vanilla ice cream and drizzle with blackberry sauce.
Cheers and there will be more to come!
Thursday, September 2, 2010
Hooray Squash!
I've been waiting for this time of year for months now. I have had a craving for butternut squash and am very excited that it is now coming back into season. First squash recipe of the season:
Fettuccine with a Butternut Squash Cream Sauce
Serves 6-8
3 C Unbleached All Purpose Flour
1 t table salt
4 eggs
2# butternut squash, roasted
2 T butter
1 onion, diced
1 C half and half
1 C milk
1 oz shredded parmesan
1 T flat leaf parsley
1/4 t nutmeg
salt and pepper to taste
For the fettuccine:
On a flat work surface mound flour and then make a well in the middle. Sprinkle salt around flour. Crack eggs into a bowl, then put them into the well in the middle of the flour, making sure the flour walls are high enough to contain the eggs. With a fork lightly beat eggs and then slowly mix in flour until a soft dough forms. When there is a soft dough, mix in the rest of the flour. You should have a dry, hard dough, if it is sticky or moist add additional flour one tablespoon at a time. Knead the pasta dough for 8-12 minutes until it is soft and has a spring to the touch. Wrap in plastic and let rest for 30 minutes. After 30 minutes, cut dough into 8 equal pieces. Remove one piece and keep remaining covered. Form into a flat disk and pass through pasta roller at the widest setting. Pass through a second time at the next widest setting and then a third time at the third widest setting. Fold dough in thirds onto itself and repeat the process of passing it through the pasta roller 5-6 times or until the dough is soft and rubbery. When dough is desired consistency pass through pasta roller until it reaches the desired thickness, I do it until it is the third narrowest. Repeat for the remaining pasta dough. Use fettuccine cutter attachment on your pasta roller or cut noodles by hand to desired width. Heat about 6 qt of water to boiling and add salt. Cook noodles until done, about 2 minutes. Drain noodles and set aside.
For sauce:
Preheat oven to 425. Cut squash in half lengthwise and remove seeds. Drizzle olive oil on squash and place face down on sheet pan. Bake for 40 minutes. Remove from oven and allow to cool, then scoop out squash. Meanwhile in a sauce pan melt 2 T of butter and then add diced onion and sweat onions. When onions are translucent add half and half, milk and squash. Using immersion blender or transfer to a blender, blend until you have a smooth consistency. Transfer back to pan and heat until warm. Add nutmeg and season with salt and pepper. In a large bowl, toss hot noodles with sauce. Serve on plates and garnish with parsley.
Fettuccine with a Butternut Squash Cream Sauce
Serves 6-8
3 C Unbleached All Purpose Flour
1 t table salt
4 eggs
2# butternut squash, roasted
2 T butter
1 onion, diced
1 C half and half
1 C milk
1 oz shredded parmesan
1 T flat leaf parsley
1/4 t nutmeg
salt and pepper to taste
For the fettuccine:
On a flat work surface mound flour and then make a well in the middle. Sprinkle salt around flour. Crack eggs into a bowl, then put them into the well in the middle of the flour, making sure the flour walls are high enough to contain the eggs. With a fork lightly beat eggs and then slowly mix in flour until a soft dough forms. When there is a soft dough, mix in the rest of the flour. You should have a dry, hard dough, if it is sticky or moist add additional flour one tablespoon at a time. Knead the pasta dough for 8-12 minutes until it is soft and has a spring to the touch. Wrap in plastic and let rest for 30 minutes. After 30 minutes, cut dough into 8 equal pieces. Remove one piece and keep remaining covered. Form into a flat disk and pass through pasta roller at the widest setting. Pass through a second time at the next widest setting and then a third time at the third widest setting. Fold dough in thirds onto itself and repeat the process of passing it through the pasta roller 5-6 times or until the dough is soft and rubbery. When dough is desired consistency pass through pasta roller until it reaches the desired thickness, I do it until it is the third narrowest. Repeat for the remaining pasta dough. Use fettuccine cutter attachment on your pasta roller or cut noodles by hand to desired width. Heat about 6 qt of water to boiling and add salt. Cook noodles until done, about 2 minutes. Drain noodles and set aside.
For sauce:
Preheat oven to 425. Cut squash in half lengthwise and remove seeds. Drizzle olive oil on squash and place face down on sheet pan. Bake for 40 minutes. Remove from oven and allow to cool, then scoop out squash. Meanwhile in a sauce pan melt 2 T of butter and then add diced onion and sweat onions. When onions are translucent add half and half, milk and squash. Using immersion blender or transfer to a blender, blend until you have a smooth consistency. Transfer back to pan and heat until warm. Add nutmeg and season with salt and pepper. In a large bowl, toss hot noodles with sauce. Serve on plates and garnish with parsley.
Monday, August 30, 2010
Almond Joy Love
For my birthday this year I was given a Kitchen Aid Ice Cream maker attachment, so I have been playing with that lately, following some recipes and today, put together my own for an Almond Joy Ice Cream. Besides a few mechanical kinks that I am improving on, this ice cream turned out wonderful and is great for the hot weather that is still around us. Here is the recipe if you want to try it yourself!
Almond Joy Ice Cream
2 1/2 C Heavy Cream
1 1/2 C Coconut Milk
1 C Half and Half
8 Eggs
3/4 C Honey
1 t Vanilla
2 t Coconut Extract
1/2 t salt
1 T dark rum
1/2 C mini chocolate chips (more if you like more chocolate)
1/2 C sliced almonds
Heat half and half and coconut milk in a pan until just about boiling, stirring to make sure it doesn't scorch. In a separate bowl, beat eggs until lightly aerated, then whisk in honey. Slowly add hot half and half mix to eggs while constantly whisking. Do not add to quickly or eggs will scramble. Place egg mixture back into saucepan and heat until just about boiling stirring constantly (this is important, if you take a break from stirring, the eggs will scramble.) Remove from heat and run through fine mesh strainer into a large bowl to remove any egg that has cooked. Add heavy cream, vanilla, coconut extract, salt and rum and stir to combine. Wrap tightly and put in the refrigerator for at least 8 hours or until the mixture has completely cooled to fridge temp. Follow instructions for your ice cream maker, adding chocolate chips and almonds with two minutes left. Put in airtight container and freeze for another 4 hours to allow to set.
Almond Joy Ice Cream
2 1/2 C Heavy Cream
1 1/2 C Coconut Milk
1 C Half and Half
8 Eggs
3/4 C Honey
1 t Vanilla
2 t Coconut Extract
1/2 t salt
1 T dark rum
1/2 C mini chocolate chips (more if you like more chocolate)
1/2 C sliced almonds
Heat half and half and coconut milk in a pan until just about boiling, stirring to make sure it doesn't scorch. In a separate bowl, beat eggs until lightly aerated, then whisk in honey. Slowly add hot half and half mix to eggs while constantly whisking. Do not add to quickly or eggs will scramble. Place egg mixture back into saucepan and heat until just about boiling stirring constantly (this is important, if you take a break from stirring, the eggs will scramble.) Remove from heat and run through fine mesh strainer into a large bowl to remove any egg that has cooked. Add heavy cream, vanilla, coconut extract, salt and rum and stir to combine. Wrap tightly and put in the refrigerator for at least 8 hours or until the mixture has completely cooled to fridge temp. Follow instructions for your ice cream maker, adding chocolate chips and almonds with two minutes left. Put in airtight container and freeze for another 4 hours to allow to set.
Spicy Tomato Soup
Living in a new town and finally getting around to post again. The farmer's markets are in full swing and have been providing me with wonderful produce this summer. The latest grab was a 1/2 bushel of tomatoes. After canning most of them, I simmered the remainder for about an hour to break down all of the tomatoes into a nice sauce consistency. The next question was what to do with it? Well lunch it was, so here my recipe for Spicy Tomato Soup:
2 T Extra virgin Olive Oil
1 Onion, sliced thin
1 Jalapeno, sliced thin
2 cloves garlic, minced
1 Stalk Celery, chopped
1/4 C dry sherry
2 C tomato sauce
1/3 C heavy cream
1/3 C water
1/3 C jasmine rice
salt, to taste
1 t dried basil
1 t dried oregano
1 T lemon juice
Heat the oil in a medium saucepan over medium high heat. Add onion, jalapeno and celery and cook until beginning to soften, about 5 minutes. Add garlic and saute for another minute. Add sherry and cook until moisture has reduced by about 2/3, about 3 minutes. Stir in tomato sauce, water and heavy cream. Add basil and oregano and bring to a simmer. Stir in rice and cover pot. Let simmer for 12 minutes. Add salt and lemon juice and serve!
2 T Extra virgin Olive Oil
1 Onion, sliced thin
1 Jalapeno, sliced thin
2 cloves garlic, minced
1 Stalk Celery, chopped
1/4 C dry sherry
2 C tomato sauce
1/3 C heavy cream
1/3 C water
1/3 C jasmine rice
salt, to taste
1 t dried basil
1 t dried oregano
1 T lemon juice
Heat the oil in a medium saucepan over medium high heat. Add onion, jalapeno and celery and cook until beginning to soften, about 5 minutes. Add garlic and saute for another minute. Add sherry and cook until moisture has reduced by about 2/3, about 3 minutes. Stir in tomato sauce, water and heavy cream. Add basil and oregano and bring to a simmer. Stir in rice and cover pot. Let simmer for 12 minutes. Add salt and lemon juice and serve!
Thursday, July 15, 2010
Italian Corn on the Cob
Now that there are sweet corn stands popping up everywhere, this delicious treat goes to the top of my list of favorite foods. To spice up some grilled sweet corn (shuck it and put it directly on the grill, it caramelizes flavors, just turn it every 4 minutes to cook it completely), I like to do some compound butters to go with it. This one is a Tomato Basil Butter that goes great with the smokey flavors of grilled corn.
1 stick butter, softened
1 t salt
2 cloves garlic, smashed
2 T basil, chopped fine
3 T tomato paste
1/2 t black pepper
Combine all ingredients and spread on corn. Enjoy!
1 stick butter, softened
1 t salt
2 cloves garlic, smashed
2 T basil, chopped fine
3 T tomato paste
1/2 t black pepper
Combine all ingredients and spread on corn. Enjoy!
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