A Life, Lived

Preserving the Summer - Roasted Red Peppers

We buy a lot of roasted red peppers. Unfortunately we end up throwing most of the jar out because by the time we need some more they have gotten 'fuzzy'. I don't mind cheese when it has mould but I draw the line at peppers!

The other I read about roasting some of the late summer bounty and preserving it for use during the winter. I bought a half a bushel of peppers at the market and last Sunday had some fun.

To roast red peppers on the grill, simply place a clean fresh red pepper directly on the grill top.

Turn your pepper frequently, as needed until the skin has turned completely black and starts to blister.

When the entire pepper skin has turned black, remove the pepper (or peppers) from the grill and place it into a bowl.

Cover the bowl with a lid or a dish to make it airtight. You can also use a paper or plastic bag for this step. The main thing is for the peppers to build up steam in an airtight container.

Let the roasted peppers rest in the bowl for 10 to 15 minutes.

Uncover, remove from the bowl (or bag) and the red pepper skin will slide off easily.

I ended up freezing them in small bags once they were cool - 3 peppers to a bag.

Once you've tasted fresh roasted red pepper you will never settle for the jarred kind again. Roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat!

Slow Roasted Tomatoes

August tomatoes are damn good. And with a little kitchen magic, they can be even better. All it takes is low, slow heat to concentrate their flavor.

I've used this technique before with those mealy hothouse tomatoes in the dead of winter and found that I'm able to coax a smidgen of flavour out of them but for some reason I have never thought to try the technique with the tomatoes at the peak of their game. Yes, I am a fool.  If I have learned nothing from our efforts to eat fresh and eat local it is that everything tastes best when you eat it at the height of freshness.

When I was at the market a couple of weeks ago one of my favourite farmers had baskets of Rose heirloom tomatoes for a ridiculously low price. They were huge, they were ripe, and they were full of goodness. I bought two baskets and decided to slow roast them to preserve that goodness for those days in the winter when a jolt of fresh tomato flavour makes Jerry a happy camper.

It's dead easy - cut the tomatoes, spread them on a foil lined, rimmed baking sheet, drizzle with olive oil, add aromatics, and roast for hours . . . the result is sure to amaze you!

I forgot to take a shot of the tomatoes while I was getting them ready but here is one I grabbed online to show you the process:

When they are finished you can freeze them, can them, or store them in the refrigerator (for a short period of time). Just make sure you place them in a container and cover them with olive oil - any bit of tomato exposed to the air will grow some fuzzy bits that I am sure you'll not want to eat! This I know from experience - the fuzzy bits that is, I certainly didn't eat them.

So what do you do with those bites of deliciousness?

Whatever you want! To date I have had them on a slice of sourdough bread for an amazing roasted tomato sandwich. I added some to a breakfast pizza we enjoyed yesterday. Last night I chopped up a slice and added it to some steamed green beans (olive oil, toasted pine nuts, and the chopped roasted tomato). I've since moved the jar to the basement refrigerator - at this rate I shall eat all of the slow roasted tomatoes and not enjoyed the ripe ones  bought on Friday!

This was such a success that next week I plan on buying a bushel of peppers and roasting them up for the winter haul.

Slow Roasted Tomatoes

3 Tbsp. plus 1 cup extra-virgin olive oil
4-1/2 to 5 lb. medium-large ripe beefsteak tomatoes (about 12), stemmed but not cored
Kosher salt
Granulated sugar
1 Tbsp. balsamic vinegar
3 to 4 cloves garlic, very thinly sliced
2 Tbsp. fresh thyme leaves (I used oregano and thyme)

Heat the oven to 350° F. Line a 12 x 17-inch rimmed baking sheet or two 9×12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbsp. of the olive oil.

Cut the tomatoes in half through the equator (not through the stem). Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil. Sprinkle a pinch each of salt and sugar over each half, and drizzle each with a few drops of balsamic vinegar. Arrange the garlic over the halves and top with a generous sprinkling of thyme. Pour the remaining 1 cup olive oil over and around the tomato halves, being careful not to wash the garlic and herbs off the top of the tomatoes.

Roast in the centre of the oven until the tomatoes are concentrated, dark reddish brown, with deep browning around the edges and in places on the pan and quite collapsed (at least half their original height; they will collapse more as they cool), about 3 hours for very ripe, fleshy tomatoes, about 4 hours for tomatoes that are less ripe or that have a high ­water content. Let cool for at least 10 to 15 minutes and then serve warm or at room temperature. Be sure to reserve the tomato oil (keep refrigerated for up to a week) to use on its own or in a vinaigrette.

These tomatoes have an intense tomato flavor that you probably can't get any other way. They can be eaten hot or cold. They freeze wonderfully to use all winter in soups, stews, and pasta sauces.

Lavender Peach Jam

The peaches are near the end of their season. The season is so short here in Ontario that I buy as many as I can to enjoy before I have to give up on peaches for a year as I refuse to buy those rocks that are shipped here from the US and South America.

Peaches -- there are dozens of varieties -- are classified as clingstone or freestone based on how easy it is to dislodge the pit from the flesh. The former is widely used for commercial canning; most fresh peaches are freestones. I always buy freestone so that I don't lose half of the peach when I'm removing the stone.

I found this jam recipe on the web and thought it looked interesting - I was intrigued by the addition of citrus (the lime zest) and the lavender. Normally I run away from foods with lavender because they can smell like bad perfume but this was delicious. Both the flavour and colour of the finished jam was stunning - I won't be giving these jars away!

Lavender Peach Jam

lime zest from one lime
2 tablespoons dried lavender flowers, dried
1/2 cup boiling water
4 cups peaches, finely chopped (about 5-6 medium peaches)
2 tablespoons lemon juice
6 cups granulated sugar
1 (6 ounce) envelope liquid fruit pectin

Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers preserving the liquid.

Combine lavender liquid, peaches, lime zest, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin

Ladle into sterilized jars and process in a hot water bath for 5 minutes.

Blueberry Peach Jam

I come from a long line of 'jammers'. As a child my summer vacations were spent at my grandparents where I was forced into child labour . . . hulling strawberries, picking fruit, crushing fruit, and filling countless jars of jam. Such 'fond' traditions wedge themselves into your heart and don't let go.

Normally we'll whip up about 100 jars of jam a year. Then we'll make our famous crisp garlic dills . . . followed by my pepper salsa. You're likely wondering what would two people do with all of those jars? The truth is that we give most of them away - it sure cuts into the amount of shopping that needs ot be done.

This year has been odd - with vacations and life in general getting in the way, I have not been making jam at all. The strawberry season rushed by. Raspberries passed me by. I was NOT going to miss blueberries so when we were in Ottawa I picked up a basket of wild blueberries - they were perfect to mix with some ripe Niagara peaches in this recipe.

You're in for a treat! This jam is a perfect blend of two favorite flavors, you’ll taste blueberry with a lovely peach to finish it off. It’s a crowd-favorite and one you’ll want to try. In fact, of the 12 types of jams and jellies we make each year I think that this is my favourite.

Blueberry Peach Jam

Makes eight 8-ounce jars)

3 cups fresh blueberries
2 cups fresh peach slices
1 package powdered fruit pectin
1/4 tsp. cinnamon
7 cups sugar

Crush blueberries and put in a medium saucepan. Cut the peach slices into pieces and grind in a food processor or food mill; add to the blueberries. Mix fruit pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil, stirring constantly.

Add sugar all at once, bring to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.

Hello Strawberries!

Strawberry season is finally here in Ontario. For me strawberries mean so many different things - they are the first of the fresh fruit we can get in the area, and they are the harbinger of so many other fresh treats to come in the following months. They signal the start of the jam making season. They indicate that summer is here - woo hoo! They also cause me to stop and remember my grandmother who died of a heart attack after picking strawberries from her garden.

One of my first summer tasks once the school year finished (generally around June 30th) was to go to a local pick-your-own farm with some friends. Pick berries for a few hours and then go home and drink strawberry daiquiris until I passed out. It was the perfect way to start the summer.

Now I am far too lazy to pick my own. I justify it by saying that it isn't worth the savings to crawl around the straw covered earth picking my own berries. It is so much easier to pull up at the farm, pass my money to the attendant, and drive off with a flat of berries.

I've yet to do this but I have brought 9 quarts home from the farmer's market over the past few weeks.  It won't be long before we're on strawberry overload!

I've posted many strawberry recipes over the years. if you have a glut of strawberries and are looking for interesting things to try may I suggest:

• Strawberry Balsamic Martini
• Strawberry Banana Muffins
• Stawberry Rhubarb Cobbler
• Balsamic Roasted Strawberry Ice Cream
• Strawberry Rhubarb Galette
• Strawberry Raspberry Rosé Sorbet
• Strawberry Margaritas
• Strawberry-Rhubarb Cardamom Jam
• Strawberry Basil Martini
• Strawberry and Cream Cheesecake
• Srawberry and Cucumber Soup
• Strawberry Panna Cotta with Red Wine Syrup
• Srawberry Buttermilk Pancakes
• Strawberry Cream Cheese Pie

Canning Tomatillo Salsa

The farmer's market got me again on Friday. I walked in knowing that I only needed a few things, and walked out with several bags. When the produce is this beautiful, it's hard to say "no" and particularly hard when you know in three months the fields will be covered with ice and snow and fresh, local produce will be a distant memory. SIGH

This week there were lots of tomatillos at the Hutchinson's Farms booth. Now you might not think about tomatillos when you think of Canada. In fact, they are devilishly hard to find here as a rule. Hutchinson's is the largest producer of strawberries and raspberries in the area and they employ lots of Mexicans who help on the farm. Apparently the Mexican labourers started to grow the hot peppers and tomatillos that they grew up with. One thing lead to another and now the farm makes as much income from selling peppers and tomatillos to happy Canadians as they do raspberries and strawberries!

One of my favourite uses of tomatillos is in salsa. Tomatillo salsa, made with fresh tomatillos and lime juice, along with chile peppers and seasonings, is like no other salsa you've had.

Tomatillos have to be rinsed well after the husk is removed. There's a sticky substance that coats the fruit and it can be bitter. Peel the papery husk off and rinse them well before you use them. 

This recipe is adapted the recipe from The Ball Complete Book of Home Preserving which is edited by Judi Kingry and Lauren Devine. The only things changed were the types of chile peppers and the seasonings–it is not a good idea to change the amounts or proportions of acidic to non-acidic ingredients in recipes that are going to be put up in a hot water bath (non-pressure) canner. This is because the acids used in these recipes are part of what helps prevent bacteria from growing in the canned food.

Canning Tomatillo Salsa

11 cups husked, cored and chopped tomatillos
2 cups diced red onion
1 cup green Anaheim or New Mexico chiles, diced finely
1/2 cup green jalapeno chiles, diced finely
1/2 cup green poblano chiles, diced finely
8 cloves garlic, minced
1 cup white distilled vinegar
8 tablespoons lime juice
2 teaspoons ground cumin
4 tablespoons finely minced cilantro
1/2 teaspoon smoked paprika
1 teaspoon salt

Wash five pint or ten half pint jars, their lids and rings thoroughly in hot, soapy water and rinse well.

Put all the ingredients to the salsa in a clean, heavy bottomed dutch oven or stockpot. Bring to a boil, stirring constantly, then turn heat down and cook at a vigorous simmer for ten minutes, stirring now and again. Turn heat off of salsa.

Fill clean jars with hot salsa, and leave 1/2 inch of headspace at the top. Make sure there are no air bubbles in the jars, and wipe rims of jars, then top with a lid and screw down the ring. Do not tighten ring–just scew it on until it is firm, but not tight.

Put filled jars back into rack in canner, and lower them into the water. Make sure the water covers the jars. Bring to a boil, cover the canner, and process at a full boil for fifteen minutes. Turn off heat and remove canner lid. Let the jars cool for five minutes, then remove from the canner with jar lifter and set on a folded clean towel on your counter away from drafts.

Leave undisturbed for about eighteen hours. Check to make sure the lids have sealed properly–they should be concave and you shouldn’t be able to easily pry the edges up–then tighten the rings on the jars, wipe the jars down and store them in a cool place out of direct light.

Makes ten half pints or five pints of salsa.

Apricot Raspberry Jam

I come from a long line of 'jammers'. As a child my summer vacations were spent at my grandparents where I was forced into child labour  . . . hulling strawberries, picking fruit, crushing fruit, and filling countless jars of jam. Such 'fond' traditions wedge themselves into your heart and don't let go.

Normally we'll whip up about 100 jars of jam a year. Then we'll make our famous crisp garlic dills . . . followed by my pepper salsa. You're likely wondering what would two people do with all of those jars? The truth is that we give most of them away - it sure cuts into the amount of shopping that needs ot be done.

The other day I spotted some amazing large, ripe apricots at the market. At the next stall I found the last of the red raspberries. Immediately I knew that mom was going to be a very happy mom this year for I had the ingredients to make her favourite jam - apricot raspberry.

It is an unusual combination but the flavour is deep and rich. The jam is lighter in colour than regular raspberry jam with the taste being taken to a new level by joining these two fruits together. You know how there are some combinations that just work - this is one that does.

If you happen to have some spare raspberries and apricots laying about be sure to try this one for yourself. If you don't . . . be sure to be nice to me and perhaps some with find its way to your house.

Did you hear that mom? NICE!

Apricot Raspberry Jam

2 lb apricots; peeled, pitted, and mashed
1 pt raspberries: (2 Cups), mashed
6 c rugar
1/4 c lemon juice
1 tb butter (to limit foaming)
3 oz liquid fruit pectin; 1 pouch (we've used Certo since I was a wee lad at grandma's house, I know those in the food blog world would blanch at the thought of using anything but their homemade pectin but they shouldn't mess with my grandma!)

In a large saucepan, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.

Strawberry-Rhubarb Cardamom Jam

Between traveling in Italy, work when I returned, and then G20 mayhem I almost completely missed strawberry season!

Porca Miseria

I went to the local Farmer's market today determined to buy the strawberries that I had missed  . . . sure we can get strawberries year round but would you rather eat a fresh, ripe berry from 10 km away or a berry that was picked when it was green  in Watsonville, CA and traveled 2700 miles to get to Burlington?

With these ripe berries in hand I started to make jam (well, and my favourite basil strawberry martinis MMMMMMM). Today I managed to get five batches done - strawberry vanilla, strawberry banana, triple berry, strawberry rhubarb, and this new recipe I found on-line - strawberry-rhubarb cardamom. Oh my - I do believe that it is my new favourite! This jam has quite a sophisticated, subtle flavour with the sweet cardamom intertwined with strawberries and the sour rhubarb. I can't wait to try this on my scones tomorrow!

Strawberry-Rhubarb Cardamom Jam
From Janie Hibler

Makes 3 half pints maybe 4

Cardamom is an ancient spice with an exotic flavor that binds the fruitiness of the strawberries and the tangy sweet and sour taste of the rhubarb in this jam recipe.

4 cups fresh strawberries, rinsed and drained, or 3 cups
frozen strawberries, thawed with juice
2 cups chopped, (not peeled) rhubarb
2 cups sugar
1 1/4 tsp ground cardamom
1 tsp unsalted butter or Margarine

Have washed and hot 3 half pint jars and one 4 oz jar. Prepare lids according to the manufacturer’s directions.

Combine the fruit, sugar and cardamom in a heavy, non-reactive skillet. Use a potato masher to thoroughly crush the fruit. Let set at room temperature for 1–2 hours, stirring occasionally to help the sugar dissolve.

Add the butter and bring the mixture to a boil, stirring often to prevent burning. Reduce the heat to medium-low and simmer for 30–40 minutes, until the jam thickens. (Test by dropping a teaspoon of jam onto a cold plate.  Put into the freezer for a few minutes. If it’s thick, it’s done.)

Ladle the jam through a wide-mouth funnel into jars.

Attach the lids and process in a boiling water canner for 10 minutes for altitudes of 1000 fee and under.

Peach Rosemary Jam

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round upis hosted this week by Srivalli from Cooking 4 All Seasons. Be sure to click on through and see what the other weekend herb bloggers have been up to this week!

The peaches were everywhere at the market last weekend (and today when I went to buy more). The season is so short here in Ontario that I buy as many as I can to enjoy before I have to move on to the next seasonal fruits - plums and apples.

Peaches -- there are dozens of varieties -- are classified as clingstone or freestone based on how easy it is to dislodge the pit from the flesh. The former is widely used for commercial canning; most fresh peaches are freestones. I always buy feestone so that I don't lose half of the peach when I'm removing the stone.

When shopping for peaches, don't use the blush on their cheeks to judge ripeness; look instead at the background color, which should be yellow or cream, depending on the variety. Avoid fruit with a green cast, as this means it was picked prematurely and will not be sweet. Select larger peaches, which are more flavorful. They should have an appealing aroma and feel slightly soft. Ripen firm peaches in a loosely closed paper bag. Store ripe peaches in the refrigerator, and use them as quickly as possible.

I found this jam recipe on the web and thought it looked interesting - I was intrigued by the addition of citrus (the lime juice and zest) and the rosemary. It is originally from Southern Living magazine. I know that the southerners know their peaches so I was convinced to give this a go. Both the flavour and colour of the finished jam was stunning - I won't be giving these jars away!

Peach Rosemary Jam

4 cups peeled and chopped fresh peaches or nectarines
1 teaspoon grated lime rind
1/4 cup fresh lime juice
2 rosemary sprigs
1 (1.75-ounce) package powdered fruit pectin
5 cups sugar

Bring first 5 ingredients to a full rolling boil in a Dutch oven. Boil 1 minute, stirring constantly. Add sugar to peach mixture, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Remove and discard rosemary sprigs; skim off any foam.

Pour hot mixture immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

I provided instructions re canning jam in this post.

One of the main reasons I wanted to make this jam was because of the use of Rosemary with the peaches. It was different and unusual . . which seems to be my theme for jam making this summer!

Rosemary (rosmarinus) is a Latin term meaning sea dew. It is a small evergreen shrub found growing in Portugal, Mediterranean areas, Morocco, Spain, Tunisia, and France. Today it can also be found growing in many regions of North America as well. It is a woody-like plant with rigid branches and a fissured bark. The leaves are needle-like and dark green. It has flowers of a pale blue that contain volatile oil. It thrives best in dry, warm soil with lots of light. The leaf of the plant is used medicinally.

Rosemary is used in connection with digestive problems, circulatory problems, pain, neuralgia, mild spasms, wounds, eczema, muscle pain, sciatica, rheumatism and depression as well as parasites.

As an herbal medicine it may improve memory, relieve muscle pain, and stimulate the circulatory and nervous systems. Topically, rosemary can assist in relieving wounds.

It is used as an antispasmodic and diuretic to increasing urine production and can stimulate menstrual blood flow.

It may be used with St. John's wart and ginkgo to improve cognitive impairment, visual and speech difficulties associated with brain inflammation

Everybody Salsa

Shameless self-promotion . . .

One of our photos from Italy has been entered in a photo contest. We are currently 23 out of 325 photos. You can vote by clicking here.

Remember a 10 is good!

*smile*

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Last weekend Paul and I had our annual salsa making day. We set aside a full day for the necessary chopping and cooking. I used to make this recipe on my own and I can tell you it is far better to make with someone to help out! I've used this recipe for almost 15 years and have it down to perfection now.

We double the recipe and it makes about 30 pint jars. We use this salsa for far more than just dipping chips. You can serve this salsa with burgers or grilled cheese sandwiches, or mixed with cream cheese as a dip. Spoon it over popular Tex-Mex dishes such as burritos.

This recipe is based upon one which originally appeared in Canadian Living magazine.   

Tomato Pepper Salsa

8 cups (2 L) chopped peeled tomatoes (use Roma tomatoes for a thicker salsa)
4 cups (1 L) chopped cubanelle, Anaheim or sweet banana peppers
2 cups (500 mL) chopped onions
2 cups (500 mL) cider vinegar
1 cup (250 mL) chopped sweet red peppers
1 cup (250 mL) chopped seeded jalapeno peppers (use gloves when chopping. We add some scotch bonnet peppers for extra kick. Increase or decrease based upon your heat preference)
4 cloves garlic, minced
1 can (5-1/2 oz/156 mL) tomato paste (I normally double this for a thicker salsa)
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) salt
2 tsp (10 mL) paprika
1 tsp (5 mL) dried oregano
1/4 cup (50 mL) chopped fresh coriander

In large heavy saucepan, bring to boil tomatoes, peppers, onions, vinegar, red peppers, jalapeno peppers, garlic, tomato paste, sugar, salt, paprika and oregano, stirring often. Reduce heat to medium-low; simmer for about 1 hour or until thick enough to coat spoon. Stir in coriander (if using); simmer 5 minutes longer. Fill and seal jars; process in boiling water bath for 20 minutes.

If you're lucky you have someone like Paul to help: