This recipe goes with the no knead pizza dough recipe. It is so basic that you wonder why it exists at all as a recipe. This comes from Jim Lahey's book My Pizza. At the time I made the sauce, I didn't have fresh tomatoes on hand.
Ingredients
One 15 oz can of organic diced tomatoes
1/4 tsp fine sea salt
2 tbsp extra virgin olive oil
Directions
Using your hands squish the tomatoes together. Squish! Squish!
Stir in salt and olive oil. Set aside until ready to use.
Blueberry Lemon Bread
Cloudy weather is perfect for sipping hot tea. What makes this even better? A slice of cake. I'm not sure what the difference is between cake and this particular recipe other than the lack of frosting. I feel like I should eat another slice, but I will finish writing this post.
I am down to my last quart of frozen blueberries; picked last summer at Majestic Farms. Fortunately, blueberry picking season is just around the corner. The berries themselves are very sweet and I could have reduced the sugar in the recipe. If you are using frozen berries, thaw them in a measuring cup. 1.5 cups of frozen berries turns into 1 cup of thawed berries. Alas, onto the recipe..
Ingredients
1 1/2 c all purpose flour
1 c organic granulated sugar
1 tsp baking powder
1/4 tsp sea salt
2 eggs
1/2 c almond milk (or regular cow's milk)
zest of one lemon
6 tbsp unsalted butter, softened
1 1/2 c fresh or thawed blueberries
Streusel Topping
3 tbsp brown sugar
3 tbsp organic granulated sugar
1/3 c all purpose flour
1/4 c (1/2 stick) cold unsalted butter, diced
Directions
Preheat oven to 325 F.
1. In a large bowl, sift together flour, baking soda, salt, sugar, and lemon zest.
2. Add eggs, milk and butter and stir together until well combined.
3. If you are using thawed blueberries, transfer just the blueberries (not the liquid) to the batter and gently fold it in until all the blueberries are covered.
To make the streusel topping, whirl topping ingredients together in a food processor.
4. Butter a loaf pan and fill with batter. Evenly top the batter with the streusel.
5. Bake for 1 hr and 15 minutes. The topping will be crispy and golden brown.
I am down to my last quart of frozen blueberries; picked last summer at Majestic Farms. Fortunately, blueberry picking season is just around the corner. The berries themselves are very sweet and I could have reduced the sugar in the recipe. If you are using frozen berries, thaw them in a measuring cup. 1.5 cups of frozen berries turns into 1 cup of thawed berries. Alas, onto the recipe..
 |
| A slice of almost perfection: blueberry lemon bread |
1 1/2 c all purpose flour
1 c organic granulated sugar
1 tsp baking powder
1/4 tsp sea salt
2 eggs
1/2 c almond milk (or regular cow's milk)
zest of one lemon
6 tbsp unsalted butter, softened
1 1/2 c fresh or thawed blueberries
Streusel Topping
3 tbsp brown sugar
3 tbsp organic granulated sugar
1/3 c all purpose flour
1/4 c (1/2 stick) cold unsalted butter, diced
Directions
Preheat oven to 325 F.
1. In a large bowl, sift together flour, baking soda, salt, sugar, and lemon zest.
2. Add eggs, milk and butter and stir together until well combined.
3. If you are using thawed blueberries, transfer just the blueberries (not the liquid) to the batter and gently fold it in until all the blueberries are covered.
To make the streusel topping, whirl topping ingredients together in a food processor.
4. Butter a loaf pan and fill with batter. Evenly top the batter with the streusel.
5. Bake for 1 hr and 15 minutes. The topping will be crispy and golden brown.
Cabbage Kale Carrot Slaw
I had this recently at a potluck and it is really easy to make. The most expensive ingredient is the mayonnaise. Actually, nearly all the calories are in the mayo, so use one that you enjoy eating.
Makes: almost 3 quarts
Ingredients
2 lbs green cabbage, shredded
1 lb green kale, leaves only
2 organic carrots, sliced into matchsticks
Mix vegetables together in a large 5-quart bowl. Add coleslaw dressing and mix until combined.
Coleslaw Dressing
1/2 c organic mayonnaise
1 1/2 tbsp lemon juice
1 tbsp rice vinegar
2 tbsp organic granulated sugar
1/2 tsp sea salt
fresh ground black pepper
Makes: almost 3 quarts
Ingredients
2 lbs green cabbage, shredded
1 lb green kale, leaves only
2 organic carrots, sliced into matchsticks
Mix vegetables together in a large 5-quart bowl. Add coleslaw dressing and mix until combined.
Coleslaw Dressing
1/2 c organic mayonnaise
1 1/2 tbsp lemon juice
1 tbsp rice vinegar
2 tbsp organic granulated sugar
1/2 tsp sea salt
fresh ground black pepper
Kitchen Notes: Canning 2016
Canning started early this year, mostly because I thought I might try to make strawberry jam instead of just eating the strawberries fresh. This is what has been made so far. I am down to one pint jar of salsa (from 6 pints) from last year's canning and also one pint jar of pickled beets with whole cloves.
To do wish list
tomato salsa with hatch chiles
tomato salsa with tomatillos and jalapenos
peach bourbon jam
harissa with fresh chiles
harissa with dried chiles
pickled beets with cloves (very tasty, imho)
dill pickle spears
May
apricot-pineapple preserves: 1 pint, 3 half-pints, 1 four-oz jar
apricot-rosemary preserves: 3 half-pints, 4 four-oz jars
strawberry-basil preserves: 4 half-pints plus 8 oz in the fridge
strawberry port wine jam: 5 half-pints plus 8 oz in the fridge
To do wish list
tomato salsa with hatch chiles
tomato salsa with tomatillos and jalapenos
peach bourbon jam
harissa with fresh chiles
harissa with dried chiles
pickled beets with cloves (very tasty, imho)
dill pickle spears
May
apricot-pineapple preserves: 1 pint, 3 half-pints, 1 four-oz jar
apricot-rosemary preserves: 3 half-pints, 4 four-oz jars
strawberry-basil preserves: 4 half-pints plus 8 oz in the fridge
strawberry port wine jam: 5 half-pints plus 8 oz in the fridge
Apricot Pineapple Preserves
Among the jams sampled from this spring, the strawberry port wine jam is a definite keeper. Slightly boozy and very strawberry flavored, it's a fine complement to unsweetened herbal teas and crackers. The strawberry basil jam tasted just like strawberry jam. The green flecks of basil in the jam doesn't do anything for the jam other than change the visual aesthetics. And, the apricot rosemary preserves came out a little runny after processing in a hot water bath and it is because of that I added a tablespoon of low-sugar pectin to this batch of apricot preserves.
Cost-wise, it's slightly more expensive to preserve apricots than other fruits; even though I got these fresh at $0.99/lb. The fruits were much smaller than what you'd typically find at a southern California farmers market. Though, it is possibly this was an early harvest due to our wacky spring weather where we hit a high of 99 F in April in the Pacific Northwest). I plan to use the apricot preserves as an added condiment to other desserts. I love apricot tarts and pastries.
This batch came out tasting as expected, a little sweet and a little tart with mixed apricot and pineapple flavors. Visually, it looks unremarkable like it is just another jar of apricot jam.
Ingredients
1 lb 12 oz fresh apricots, pitts removed and halved
1.25 c organic granulated sugar
One 20 oz can diced pineapple (or 1 1/2 c fresh diced pineapple, if available)
2 tbsp fresh lemon juice
1-2 tbsp low-sugar pectin (powdered)
zest of 1 lemon
Directions
In a large 4-quart heavy-bottomed saucepan, add apricots, pineapple, sugar, and lemon zest. Mash together and let sit covered for up to 24 hours in the refrigerator.
Prepare lids and jar bands by immersing in a bowl of hot boiled water. In an oven, preheat oven to lowest temperature setting (my oven goes to 170 F), place washed jars onto a baking tray and bake for 20 minutes. Leave jars in oven until ready to fill.
Over low-medium heat, bring mixture to a boil. When the sugar has dissolved and the mixture has risen to 200-220 F, add the pectin and stir until combined.
(optional) Taste. If at this point the jam needs sugar, add more and stir the mixture over low-medium heat until the sugar dissolves.
When the preserves look reasonably thickened (use the spoon or chilled plate test), remove from heat, stir in lemon juice and then fill jars.
Process in a hot water bath for 10 minutes.
 |
| The Foodening Blog - Apricot Pineapple Preserves |
This batch came out tasting as expected, a little sweet and a little tart with mixed apricot and pineapple flavors. Visually, it looks unremarkable like it is just another jar of apricot jam.
Ingredients
1 lb 12 oz fresh apricots, pitts removed and halved
1.25 c organic granulated sugar
One 20 oz can diced pineapple (or 1 1/2 c fresh diced pineapple, if available)
2 tbsp fresh lemon juice
1-2 tbsp low-sugar pectin (powdered)
zest of 1 lemon
Directions
In a large 4-quart heavy-bottomed saucepan, add apricots, pineapple, sugar, and lemon zest. Mash together and let sit covered for up to 24 hours in the refrigerator.
Prepare lids and jar bands by immersing in a bowl of hot boiled water. In an oven, preheat oven to lowest temperature setting (my oven goes to 170 F), place washed jars onto a baking tray and bake for 20 minutes. Leave jars in oven until ready to fill.
Over low-medium heat, bring mixture to a boil. When the sugar has dissolved and the mixture has risen to 200-220 F, add the pectin and stir until combined.
(optional) Taste. If at this point the jam needs sugar, add more and stir the mixture over low-medium heat until the sugar dissolves.
When the preserves look reasonably thickened (use the spoon or chilled plate test), remove from heat, stir in lemon juice and then fill jars.
Process in a hot water bath for 10 minutes.
Subscribe to:
Posts (Atom)