In A Jam

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It has been a long time coming.

I've finally found the nerve and patience to make some jam. Actually, these may be preserves, I'm really not sure of the distinction. All I know, is that this, my second time around with making jam, was way easier than I could have imagined.
I do want to give you a bit of information about me and jam, jelly or any fruit-item not served in its original format. It was only within the last six or seven years that I became a fan of fruit mixed into anything, let alone cooked down and spread on stuff. I can't pinpoint the exact dish, but I'm pretty positive it had to do with some kind of pork loin, and then soon after that a tart of some sort. I still don't love fruit mixed into things like yogurt, baked goods or cereal, but I have come a long way.

The jam session (yes, I meant it to sound like that) didn't even begin until after 10pm on a Monday night. My man and I were out to dinner and discussing what to do next. Having just consumed a good amount of Indian food, dessert was out of the question. It being a weeknight, drinks, too, were off the list.
I asked Mr. CM if he'd be interested in making jam. He very enthusiastically said yes. We headed to the market for one more pound of apricots, lemons and more sugar. As we walked home we were both a bit worried about what we were signing up for.
I had asked two friends who make jam regularly for advice before buying the fruit. One recommended using pectin or gelatin, the other didn't. The non-pectin friend also suggested that the fruit reach a temperature of 246 degrees before removing it from the stove.
Armed with the advice of my friends, four pounds of apricots and lots of lovely canning jars, we embarked on our jam making. I am the proud owner of many Le Creuset pots and pans, so I chose to use the largest one I had on hand (last time I used a huge non-stick stockpot). Let me tell you, it cooked beautifully. All I can say, and remember, I'm a novice jammer, is use as heavy-bottomed a pot as you have.
Initially, we just cut the apricots in half, added the sugar, lemon juice and orange flower water and put it on the stove to boil. As soon as it started to thicken, Mr. CM noted that the fruit wasn't breaking down very quickly and proceeded to grab the kitchen shears and cut the cooking apricots into way smaller pieces.
It was at this point that I discovered the fresh vanilla bean in the cupboard. I love the musky flavor of vanilla and thought it would be a good counterpoint to the sugar and the tangy apricots. Turned out to be right on the money.
While the fruit boiled away, I put the huge stockpot on the other burner and filled it with water. Once it began to boil, I added all the jars, lids and rings and boiled all of it for five minutes. Last year, I had purchased some special tongs to remove the sterilized jars from the boiling water, which was very helpful this time out, too. 
As soon as the jam reached the consistency I was looking for, we scooped it into the jars, added a small piece of vanilla bean to each jar, and sealed them most of the way closed. We didn't have quite enough jars (I only  bought 8), so the remainder went into a bowl with an airtight lid, which Mr. CM took home to his little boys to enjoy.
I cant decide what flavor to make next, but I'm thinking something with rosemary added to it. I mean, if you're going to make your own jam, why not make it interesting?
Apricot Jam with Orange Flower Water and Vanilla Bean

special equipment: canning jars
Ingredients:
  • 4 pounds very ripe Apricots, pitted and chopped into eighths
  • 3 cups of Sugar
  • 1/4 cup Lemon Juice
  • 4 tbsps Orange Flower Water
  • 1 Vanilla bean split open (or 1 tsp Vanilla Extract)


Method
  • Place chopped apricots, sugar, lemon juice and orange flower water into a large, heavy-bottomed pan. I used a Le Creuset here, which yielded great results.
  • Put pot over medium heat, stirring occasionally, until mixture begins to bubble and sugar crystals are pretty much disolved.
  • Lower heat to a simmer, and continue to stir regularly for the next 40 minutes, or so.
  • About ten minutes after lowering the flame, add the split vanilla bean to the pot.
  • Meanwhile, boil a large pot of water, place all of the jars and lids into it and boil them for five minutes.
  • Remove the jars from the water onto a clean surface.
  • Once the jam has reached the consistency that you prefer, remove it from the heat and ladle into sterilized jars.
  • Fill jars 3/4 of the way full, put the lids on, leaving a little give, to let the mixture cool. When it's cool, you can turn the lids to completely closed, to insure that the jam will keep well.

Note: I did not do another boiling water bath at the end. The jam will keep, unopened for three months without sealing the jars one last time in boiling water.

Pesto, Hold the Cheese

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I love pesto.

Each time I make pesto, it's a new adventure. In days past (read: the days when cheese and dairy were a part of my regular life), I loaded my version up with tons of best-quality Parmagiano-Reggiano cheese.

My friend, Miss A, gets a regular delivery from a local farm with lots of lovely veggies and fruit. This past week, she announced that there were 6 bunches of fresh basil on offer, for just $1 a bunch. I jumped on that deal right away since pesto and summer go hand in hand in my book.

I stored the basil in the fridge for a day in a large bowl filled with water. The scent was evocative of Gran Fran's kitchen. She used a regular blender to make pesto. I remember her stationed at our counter, wearing a kerchief on her head, an apron around her neck. She would bang and shake the blender as it did it's thing, to ensure that all the ingredients would mix properly. It also created a great amount of noise, which Gran Fran is capable of with or without electrical appliances.

My dad bought her a food processor as a gift once, but it was promptly returned. Why? Her claim was that a food processor would cut one's hand off, and lead to all manner of calamity for the cook. Have I mentioned that a world-class cook such as Gran Fran, refused (and continues to this day) to use real knives while cooking. She will go as far as a dull paring knife, but otherwise, depends on butter knives and sometimes an old serrated steak knife. Her fear of sharp implements has not, however, kept her from cooking up a storm.

My modern-day pesto consists of walnuts, garlic, olive oil, salt, pepper, lemon and, of course, basil. I don't miss the cheese, and hope you won't either. Oh, and I used a food processor for the very first time for this recipe. It took me all of ten minutes to whip up three huge batches of pesto. And, I'd like to report back, I survived my food processor time with not a scratch upon me.

Pesto: Vegan-Style

Ingredients:

  • 2 to 3 bunches of basil, leaves separated from stems, stems discarded
  • 4 cloves garlic, skin removed
  • 1/2 cups walnuts (pine nuts or almonds work well here, too)
  • Juice of 1/2 Lemon
  • 1/2 teaspoon Salt (sea salt is real nice!)
  • 1/2 cup to 3/4 cup Olive Oil
  • Black Pepper to taste

Method:

  • Set up your food processor with the largest bowl you have and the metal chopping blade (looks like a fan blade).
  • Put basil, garlic, walnuts, lemon juice and salt in the bowl. You may need to do batches, depending on how large the bowl is
  • Process the mixture for 30 seconds, until the basil starts to get chopped into really small bits.
  • Through the feeder tube, start adding the olive oil, slowly, until the mixture reaches the consistency you prefer. To be honest, you may need a bit more than I recommend, based on how thick or thin you want the mixture to be.
  • Once you are satisfied with the consistency, remove pesto from the work bowl into a container that has an airtight lid.
  • Add pepper.
  • Before sealing the container, add a layer of olive oil to help preserve the green color of the pesto.

This recipe freezes well, for future pesto enjoyment.

Winner, Chicken Dinner.

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We ate lots of chicken growing up, but Gran Fran got hers from a butcher. A nice, old place, run by a bunch of (as I recall her saying) good looking German men. They'd always give me a mini hot dog while they got our order together.

The quality of the meat Gran Fran bought (and still does) raised all of us with the taste for only the best. She generally stuck to chicken breasts, sometimes legs if there was frying going on, or whole chickens for roasting.

As an adult, therefore, Chicken thighs were a revelation to me. I get the feeling that using Chicken thighs vs some fancier part of the chicken, ranked up there with buying inferior meat products, in Gran Fran's world. Because the flavor and moistness of thighs is sooooo good, I am straying from the Gran Fran and using Chicken thighs a lot.

The recipe featured here only takes about 30 minutes to marinate, saute and then bake, so it's an excellent weeknight meal. I made it for a friend, and served my daughter (remember Ms Iz?) some of the leftovers. Being somewhat cautious about sauces and flavors, I worried Ms Iz would not eat it. But, to my joy, she loved it and has asked me to make it again.

Goes to show, I should probably make the 12 year old eat more sauces....

Chicken Thighs with Oregano, Honey, Mustard and Lemon

  • 8 chicken thighs

  • 2 tbsps Honey

  • 1 tbsp Mustard

  • 1/2 cup Olive Oil, plus more for sauteeing

  • Juice of 1 Lemon

  • 2 cloves Garlic, sliced thinly

  • 1/4 tsp Dried Oregano

  • Salt and Pepper to taste

  • 1/4 cup White Wine or Dry Vermouth

Method
  • In a large non-reactive(!) bowl, place honey, mustard, olive oil, one half of the lemon juice and a pinch of salt. 

  • Stir until all ingredients are mixed well.

  • Add chicken thighs. Using your hands, thoroughly cover the chicken with the marinade.

  • Set aside for five minutes (if you have more time, you can let it sit for as long as you'd like).

  • Preheat oven to 425 degrees.

  • Once chicken has marinated for as long as you have, heat a large ovenproof skillet over high heat.
  • Add oil when the pan is good and hot.
  • Place chicken thighs skin side down onto pan. Pour remaining marinade over chicken.
  • Do not disturb them for five to eight minutes, until you see the side of the skin curling up a bit.
  • Move thighs to one side of pan, add garlic slices and quickly turn over the thighs to rest on top of the garlic.
  • Squeeze remaining one half lemon juice over top of the chicken.
  • Remove pan from flame.
  • Add white wine or vermouth, trying to pour it underneath the chicken, so as to not soak the skin side.
  • Sprinkle oregano, salt and pepper over the chicken.
  • Place pan in preheated oven and bake for twelve more minutes, until meat is cooked through and juices run clear.
Enjoy!



Slow Cooked Eggs....

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Have I mentioned how much I love eggs? 
Well, I do, and I think I always have (Gran Fran can weigh in here and tell you all otherwise, though). 
I am especially intrigued by the slow cooked eggs I've had in Ramen. I've been wanting to try my hand at them for quite some time now. I just came across this recipe on Japanese Food Glossary, that looks simple enough.
I am going to try it and report back. But, I'm posting now, in case any of you friendly readers have tried slow cooking eggs (known as Onsen eggs in Japanese cooking).
Send me your comments, if you have any, I'm going to get started on this post haste!

Japanese Food Glossary Onsen Eggs
recipe from above site

  • Set fresh eggs in room temperature before cooking. Make sure eggs aren't cold.
  • Before putting eggs, boil enough water to cover eggs in a thermal cooker pot, or thick pan or eathenware pot and remove the pot from the heat.
  • Add some cold water to make the temperature of the hot water about 167 degrees F.
  • Carefully place eggs in the hot water and cover the pot with a lid. If you are using a thermal cooker, place the pot in the cooker. If you aren't using a thermal cooker, carefully wrap a thick towel around the pot to keep it warm.
  • Set aside for about 30 minutes in a warm room.
  • Remove cooked eggs by using a ladle to soak them in cold water, then crack into bowls and serve with broth or rice noodles.

Lettuce on the Grill??

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I guess the idea first came to me when I was at a Korean BBQ restaurant. You grill your own food at your table (the one and only time Joe and Gran Fran joined me for this sort of dinner when we were finished, Joe asked "So, do we have to go in the back now and do the dishes, too.")

If a fire breaks out (as it often does, due to the lovely sugar-laced marinade and fat dripping from the short ribs), they supply you with large romaine lettuce leaves to put the fire out. Never one to waste anything (especially if it's covered in fat, char and delightful marinade), I ate some of the lettuce. It was almost as good as the short ribs.

Fast forward fifteen years (!) and my brother-in-law (FQ) and I were discussing a recipe for grilled radicchio that we saw in Gourmet Magazine (RIP). We tried it once, and then forgot about it.

Speed ahead, once more, to the present (well, July 4th) and I came up with a great idea for our grilled radicchio. I had two ears of corn, some shallots and a couple of other things, so we made a salad. My main man (CM) grilled up the radicchio, and in no time at all, we had a fantastic salad on our hands (er, our plates).

Grilled Radicchio Salad
Ingredients:

  • 1 head Radicchio
  • 1 large Shallot, minced
  • 2 ears Corn
  • 1 large Heirloom Tomato, chopped
  • 1 bunch Frisee, shredded
  • 1/3 cup Olive Oil
  • Salt and Pepper to Taste

Method:

  • Heat BBQ grill until super hot, but not smoking.
  • Cut up radicchio into chunks.
  • Pour olive oil over radicchio on toss to coat.
  • Place radicchio chunks on grill, grill on one side for two minutes, making sure flames don't get too high.
  • Turn radicchio over, pouring remaining oil onto it. Cook for two more minutes, or until soft. 
  • Remove from heat, and chop into smaller pieces.
  • Take corn off the cobs, placing the loose kernels into a large bowl.
  • Add tomatoes, shallots and grilled radicchio to bowl. Toss, gently pulling the radicchio leaves apart.
  • Sprinkle shredded frisee on top of mix.
  • Finish with a little olive oil, salt and pepper.
Enjoy!!

Olives

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Gran Fran sent me a link to a site with a list of all sorts of cooking and food related contests. For the most part, they ask for a recipe, usually including a food or spice from a particular vendor and a little story about your recipe.

As you know, I likes me a little story, especially when it has to do with my cookin'. I've entered three recipes today in two contests, one of which was for Lindsay Olives. Here is my entry. It truly is delicious.

I grew up eating this kind of dish in my parents' home. It takes me back to grade school, doing homework in the kitchen, while my mom cooked. We'd trade stories of the day, and she'd help with my homework while mincing and browning the garlic.

I especially loved taking the olives from the can and "wearing" them on my fingers. It was a handy way to eat a little pre-dinner snack, too.
The richness of the walnuts against the tang of the onions and salty, warm flavors of the olives create a nice counterpoint of flavors. I choose to use brown rice pasta these days, no gluten for me, but my mom used a whole wheat pasta. Any pasta will work here, even rice noodles, if it's what you have on hand. The sauce is the key, the depth of the flavors and crunch of the walnuts.
This dish is also great cold, as a side dish for a picnic, or holiday potluck.

Ingredients:
1/2 cup  Lindsay chopped black olives, drained
1/4 cup walnuts, chopped
1 lb pasta spirals (whole wheat or brown rice pasta is nice)
4 cloves garlic, minced
1/2 diced red onion
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/8 tsp red pepper flakes
4 tbsps Olive Oil, divided, plus some for drizzling at end

Method:

  • Set a large pot of salted water on the stove to boil for pasta.
  • Put drained, chopped olives in a bowl, add 2 cloves minced garlic, salt, pepper and *red pepper flakes.
  • Leave to marinate while pasta water boils, and pasta cooks.
  • Heat a large skillet over medium-high heat.
  • Add 2 tbsps olive oil to pan, swirl to coat.
  • Lower heat to medium, add remaining 2 cloves of minced garlic, and chopped red onions.
  • Sautee until golden, then reduce heat to low.
  • Add chopped walnuts, moving them around in the pan so they brown evenly.
  • Cook pasta according to directions on box.
  • Just before it's cooked through, add marinated olives to the onion, garlic, walnut mixture.
  • Raise heat to medium. Heat until olives are just warmed.
  • Drain pasta and place in large bowl.
  • Pour onion, garlic, walnut and olive mixture over pasta and mix.
  • Drizzle olive oil over mixed pasta, add a pinch of salt and *red pepper flakes.
  • Serve and enjoy!

(*red pepper can be omitted for more tender palates.)

The Perfect Breakfast

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I have found a breakfast that Ms Iz loves: the Egg Sandwich.

You'd think I would have tried this with her a long time ago, but it just occurred to me two weeks ago that she'd love just a plain omelet, cooked very thin, sandwiched between toasted white bread. She added ketchup (which she now says is good on everything, including sauteed mushrooms).

For me, I made a habanero chicken sausage alongside my eggs. No bread for me. I've been staying away from gluten (and a whole bunch of other stuff), so stick to proteins, greens, fruits and nuts these days.

Ms Iz has been hilarious about my new(ish) dietary restrictions, stating, that I basically don't eat anything anymore. She's onto something. The foods not-on-the-list any longer include: gluten, dairy, soy, alcohol, caffeine, red meat.

Let me be clear, all dairy except for Butter is off the list (yes, I meant to give butter an uppercase B, it's that important to me). I have not replaced any of the dairy or meat with substitutes, and since there is nothing that compares to real butter, I am still eating it.

Soy is present in so many things, it's next to impossible to eliminate it, especially with my love of all foods Asian. But, I try very hard not to eat too much of it.

I've been eating like this since October, 2011 (with a renewed commitment this past March) and it truly makes me feel better. I'm not anti any foods (except cilantro, blue cheese and lamb), but for me this new way of eating is working out. That's not to say I don't give in and eat the things I love when they are presented to me, I've just adjusted the way I cook on a day-to-day basis to exclude most of these ingredients.

And so, new types of recipes to follow, but let me tell you, they are all delicious and still quite decadent!

Back from Paris

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It has been a good four months since I've posted, and I apologize for my absence. But, little Ms. Iz and I went to Paris for five wonderful weeks this summer which took a lot of prep beforehand and a bunch of reorientation afterward. And, so, now that back-to-school mania has calmed down, I am back.

I did chronicle our trip on a separate blog, which you can access here  at Summer Jet Setter. There are a few days missing on the end of the trip, but all of Paris is there in all it's glory.

To the left, you will see the most amazing Baked Egg dish I have ever experienced.  We managed a lot of eating in Paris, but this was the best for me. Half a dozen eggs, half a pound of bacon, some cream and lots of potatoes, and you have yourself a fabulous dish. The pan it was cooked in was brought to the table. I managed to eat almost the whole thing myself, but in hindsight, I wonder if this was meant for more than one person.

My good friend Fred went to Paris a few weeks after me. Before he left, he asked for explicit instructions on how to find the holy grail of baked eggs. I gave him the info, he missed the restaurant several times, finally found it, and sent me a lovely picture of his meal. Worth going half way around the world for these eggs, we both agreed.

Here is a recipe from Epicurious for baked eggs in ham crisps. I have not made it, but wanted to include at least a guide for how it's done.

Paris was extraordinary and I am very much prepared for the new school year and all that lay ahead!!

dinner and a movie

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Last night, I had a lovely, homey evening with my daughter, Ms. Iz. We ate linguine with butter. This does not sound spectacular, but it was because it gave us a meal fast and simple and satisfying enough to fill us, and left us with plenty of snuggle time.

To be honest, I hadn't had pasta with butter until very recent times. Gran Fran thought it a sin to use anything other than olive oil on all things pasta. As a matter of fact, she cooks her scrambled eggs in olive oil, too, so to this day, I gag at the taste of eggs cooked in butter. While Gran Fran just about passes out when she hears of said atrocity.

The butter pasta was a direct result of Julie & Julia. You know, how the butter is the queen in all of her recipes. As the movie progressed, Ms. Iz asked for a bowl of pasta. Whilst making it, I asked her if she prefered butter to olive oil (which I rarely do). She said, well, since Julia is using butter let's have butter. And, I'd also like to point out, this was her second viewing of the movie, and that she has proclaimed it her new favorite movie.

For anyone who has read my blog in the past, you know about the love affair I've had with Julia for pretty much my whole life. And, so, to be able to see the movie once again, have my daughter love it, and get to eat a bowl of butter pasta (mine with walnuts, red pepper flakes and garlic), it turned out to be a very nifty evening.

As for this evening. I'm back on romance (see previous post) as well as a childhood favorite. First in the queue was Love Actually. A sappy and beautiful movie about 7 different love stories in Britain that are somewhat intertwined. Lovley characterization of all kinds of love...first love, broken love, unrequitted love...and all perfect. The best part is when the little 10 year old girl is singing "All I Want For Christmas is You". Apparently, I 'm a sucker for a good romance.

Right now, it's High Society. There is no way to describe the beauty of this film. It is funny, sweet, smart and best of all a musical! You get Frank Sinatra, Bing Crosby, Grace Kelly and Celeste Holmes. Cocktails are in order (many mixed drinks and much champagne is consumed), but I can't do that when I'm on my own, so I'll just watch and imagine.

Somehow, before VCRs or DVDs, we watched this movie many atime when I was little. Maybe it wasn't as often as I thought. More likely, it's due to the soundtrack being played over and over again.

All 5 of us (and Gran Fran and Joe, as well) can still sing every song in this movie. I remember putting on shows with my sisters and brother (5 of us in 7 years, we had enough voices fora pretty good chorus) in the living room. We used a piece of drywall (who knows where it came from) as a dance floor. There are Super 8 movies of this somewhere, I think.

Thanks to Joe, there was plenty of Frank Sinatra, Glenn Miller and Benny Goodman. Gran Fran leaned more towards Motown and Latin music. And both of them love a good musical. So we had quite a variety, always singing along, no matter if you knew the words, just get out there and sing it!

So, my friends, here is the recipe for my butter pasta, and please do make yourselves some and watch a couple of my faves along with a nice glass of wine!

Linguine with Butter and Walnuts
serves 4

Ingredients

1 lb best quality Linguine
1 large pot of salted boiling water
3 Tbsps Butter
3 Tbsps Olive Oil
1/4 cup chopped Walnuts

  • 2 cloves Garlic, minced
    1 leaf fresh Sage, minced
    To Taste: Salt, Red Pepper and Pepper

Method

  • Boil Linguine to your liking (I prefer mine a little on the soft side for this recipe).
  • While pasta is cooking, heat a small non-reactive saucepan over medium heat.
  • Add butter, olive oil, salt, pepper and red pepper flakes.
  • Once the butter has melted, lower the heat to low-medium and all the garlic and walnuts.
  • Saute until the garlic is browned slightly and the walnuts glisten.
  • Remove from the heat and pour over the cooked pasta.
  • Sprinkle the sage and a bit more pepper and red pepper flakes over the pasta.

Enjoy!