2 balls stem ginger
400 g fresh ripe strawberries, hulled
400 g jam sugar
400 g fresh ripe strawberries, hulled
400 g jam sugar
Read the book and then get cooking. Food. Recipe.
Sunday 31 July 2016
Canning strawberry jam without pectin.
Mother's Kitchen: Canning strawberry jam without pectin
To make strawberry jam with natural fruit pectin and less sugar, use apples and citrus.
Even though it has apples in it, you won't be able to taste them.
Plus, the apples extends the volume of strawberries.
Natural Strawberry Jam
(makes about 8 -220ml jars)
5 tart apples, stems and blossom ends removed and chopped coarsely, cores intact
1 lemons or limes, unpeeled and chopped fine
Boil apples and citrus in enough water to prevent sticking for 20 minutes until soft.
Force through a fine sieve with the back of a spoon to make 2 cups puree, or use a food mill if you have one.
A sieve and a spoon works just as well.
Now it's time to add:
8 cups halved and hulled strawberries
5 1/2 cups sugar
...to the strained apple/citrus puree in a deep pot.
Bring it to a boil and stir frequently over medium heat.
Boil for 20 minutes until mixture thickens and mounds up in a spoon.
Place a spoonful of the jam on a saucer in the freezer for a 5 minutes to cool.
Run a finger through the jam: if the surface wrinkles, it's ready.
If not, it needs to boil some more.
Also, you can measure the temp of the jam - that is the "jel point".
Ladle the hot jam into hot jars; leaving 1/4 inch headspace.
Wipe off the rim, place a lid on the jar and screw a band on it to finger tight.
Process in a boiling water canner for 10 minutes.
Shut off heat on canner and remove lid, and let the jars sit 5 minutes in the water before you take them out.
This neat trick prevents the jars from spewing juice out of the lids before they seal like they sometimes do.
Remove the jars and let them cool.
Make sure the top is sealed by checking to see if you can press down on the top of it.
If you can, store that jar in the fridge and not in the pantry.
- The simple way to 'gel' your jellies and jams, etc., is to add a thick slice of a washed lemon into the pot while cooking the fruit.
Voila! There you have it.....perfectly 'gelled'' or thickened jams, jellies, etc.
Simple as that.
- How to Fix (or Remake) Jam or Jelly That Turns Out Too Soft or Runny
Never make a new batch of jam or jelly starting with more than 6 cups of crushed fresh or frozen fruit; and never try to remake a batch larger than 2.5 quarts/10 cups.
- How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home
To make strawberry jam with natural fruit pectin and less sugar, use apples and citrus.
Even though it has apples in it, you won't be able to taste them.
Plus, the apples extends the volume of strawberries.
Natural Strawberry Jam
(makes about 8 -220ml jars)
5 tart apples, stems and blossom ends removed and chopped coarsely, cores intact
1 lemons or limes, unpeeled and chopped fine
Boil apples and citrus in enough water to prevent sticking for 20 minutes until soft.
Force through a fine sieve with the back of a spoon to make 2 cups puree, or use a food mill if you have one.
A sieve and a spoon works just as well.
Now it's time to add:
8 cups halved and hulled strawberries
5 1/2 cups sugar
...to the strained apple/citrus puree in a deep pot.
Bring it to a boil and stir frequently over medium heat.
Boil for 20 minutes until mixture thickens and mounds up in a spoon.
Place a spoonful of the jam on a saucer in the freezer for a 5 minutes to cool.
Run a finger through the jam: if the surface wrinkles, it's ready.
If not, it needs to boil some more.
Also, you can measure the temp of the jam - that is the "jel point".
Ladle the hot jam into hot jars; leaving 1/4 inch headspace.
Wipe off the rim, place a lid on the jar and screw a band on it to finger tight.
Process in a boiling water canner for 10 minutes.
Shut off heat on canner and remove lid, and let the jars sit 5 minutes in the water before you take them out.
This neat trick prevents the jars from spewing juice out of the lids before they seal like they sometimes do.
Remove the jars and let them cool.
Make sure the top is sealed by checking to see if you can press down on the top of it.
If you can, store that jar in the fridge and not in the pantry.
- The simple way to 'gel' your jellies and jams, etc., is to add a thick slice of a washed lemon into the pot while cooking the fruit.
Voila! There you have it.....perfectly 'gelled'' or thickened jams, jellies, etc.
Simple as that.
- How to Fix (or Remake) Jam or Jelly That Turns Out Too Soft or Runny
Never make a new batch of jam or jelly starting with more than 6 cups of crushed fresh or frozen fruit; and never try to remake a batch larger than 2.5 quarts/10 cups.
- How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home
KitchenAid Food Grinder and Fruit/Vegetable Strainer.
Review and Uses for the KitchenAid Food Grinder and Fruit/Vegetable Strainer
Best uses:
The sieve/grinder is perfect for making applesauce.
- Applesauce: How to make homemade applesauce, easily! (with simple directions, recipe, and with photos for each step)
Another example to success is tomatoes.
Worst uses
It's dreadful for thick substances in which the seeds (or other undesirable parts) do not easily separate from the pulp.
An example of this is blackberries.
The amount of wasted pulp is surreal: most of the blackberry passes out the end as waste.
Raspberries are also a challenge for it, too.
The seeds are small enough to pass through the sieve's holes and worse yet, they adhere so tightly to the fruit that most of the raspberry simply passes out the end.
Best uses:
The sieve/grinder is perfect for making applesauce.
- Applesauce: How to make homemade applesauce, easily! (with simple directions, recipe, and with photos for each step)
Another example to success is tomatoes.
Worst uses
It's dreadful for thick substances in which the seeds (or other undesirable parts) do not easily separate from the pulp.
An example of this is blackberries.
The amount of wasted pulp is surreal: most of the blackberry passes out the end as waste.
Raspberries are also a challenge for it, too.
The seeds are small enough to pass through the sieve's holes and worse yet, they adhere so tightly to the fruit that most of the raspberry simply passes out the end.
No-cook strawberry jam.
No-cook strawberry jam | BBC Good Food
850g caster sugar
500g firm ripe strawberries, hulled
1/2 bottle liquid pectin (Certo from TESCO) or 1 sachet pectin crystals
juice of 1 medium lemon (about 3-4 tbsp)
Heat oven to 140C/fan 120C/gas 1.
Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork.
Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
Mix in the pectin, stirring well, then add 3 tbsp lemon juice.
Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars.
Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting.
If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots.
Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set.
Cover tightly with lids and freeze until required.
Freezes for up to 8 months – keep in the fridge after defrosting.
The jam may go cloudy after freezing – but when thawed, just stir and it will go clear again.
OR:
- National Federation of Women's Institutes | Freezer Strawberry Jam
850g caster sugar
500g firm ripe strawberries, hulled
1/2 bottle liquid pectin (Certo from TESCO) or 1 sachet pectin crystals
juice of 1 medium lemon (about 3-4 tbsp)
Heat oven to 140C/fan 120C/gas 1.
Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork.
Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
Mix in the pectin, stirring well, then add 3 tbsp lemon juice.
Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars.
Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting.
If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots.
Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set.
Cover tightly with lids and freeze until required.
Freezes for up to 8 months – keep in the fridge after defrosting.
The jam may go cloudy after freezing – but when thawed, just stir and it will go clear again.
OR:
- National Federation of Women's Institutes | Freezer Strawberry Jam
Wednesday 27 July 2016
Various options for Caponata.
- Caponata alla siciliana | Memorie di Angelina
- Caponata by Antonio Carluccio:
Start by soaking the aubergine cubes in water to make them less oil-absorbent, for up to 10 minutes.
- Capelli con Caponata - Antonio Carluccio:
Cook the pasta in plenty of boiling salted water for 12- 14 minutes or until al dente. Drain and mix with the caponata.
- Roasted Eggplant Caponata Recipe : Ina Garten : Food Network:
jarred roasted red peppers
garlic
pine nuts
- Caponata | Farm Bell Recipes Bake in a 350 degree F (18OC) oven for about 1 1/2 hours - Preserving!
- How to Roast Eggplant Cubes - Easy Healthy Tutorial:
Place the eggplant pieces in a colander and sprinkle with salt, tossing the pieces with your hands as you sprinkle to make sure all the pieces are evenly coated.
Allow the eggplant to stand at room temperature for 30-45 minutes till beads of liquid form on the surface.
Rinse the eggplant thoroughly and pat dry.
This salting process helps to remove any bitterness from the eggplant.
Spread out the eggplant cubes on a baking sheet.
Drizzle evenly with olive oil.
Let the eggplant roast for 10 minutes - 220C.
Take the eggplant out and stir it with a spatula or wooden spoon.
Return it to the oven till the eggplant is tender and some of the pieces are caramelized.
- The eggplant caponata | SICILIAN CREATIVE IN THE KITCHEN | Ada Parisi Video!
- How to cook the perfect caponata | Life and style | The Guardian:
courgette
red onion
sultanas or raisins
passata
chocolate
- Caponata San Bernardo: combines eggplant with a sauce of dark chocolate, toasted breadcrumbs, almonds, sugar, vinegar, and sometimes even anchovies!
- Did You Know: Food History - A History of the Sicilian Caponata:
Sunday 24 July 2016
Dutch Baby {with Spiced Nectarine Blueberry Compote}.
Dutch Baby {with Spiced Nectarine Blueberry Compote} | From the Little Yellow Kitchen
Dutch Baby
Ingredients
2 eggs
1/2 cup flour
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter
Powdered sugar, for dusting
Directions
Preheat oven to 220C and place the 25cm cast iron skillet in the oven.
Whisk eggs in large bowl until light.
Stir in vanilla, salt, and milk.
Slowly add flour and whisk until smooth.
Remove cast iron skillet from the oven and melt butter in it ensuring all sides and the bottom are coated.
Pour in batter and bake for 12-15 minutes, until slightly browned.
Dust with powdered sugar and serve with fruit compote or maple syrup.
Spiced Nectarine Blueberry Compote
Ingredients
1 large nectarine, roughly chopped (about 1 1/2 cups)
1/4 cup blueberries
1 teaspoon lemon zest
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup water
Pinch of salt
Directions
In a small saucepan, combine fruit, honey, salt, lemon zest, water, and spices.
Cook over medium-high, stirring occasionally, until fruit is soft and liquid is absorbed, about 12 minutes.
Stir in blueberries and remove from heat.
Stir into yogurt or oatmeal – or top off your Dutch baby.
Dutch Baby
Ingredients
2 eggs
1/2 cup flour
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter
Powdered sugar, for dusting
Directions
Preheat oven to 220C and place the 25cm cast iron skillet in the oven.
Whisk eggs in large bowl until light.
Stir in vanilla, salt, and milk.
Slowly add flour and whisk until smooth.
Remove cast iron skillet from the oven and melt butter in it ensuring all sides and the bottom are coated.
Pour in batter and bake for 12-15 minutes, until slightly browned.
Dust with powdered sugar and serve with fruit compote or maple syrup.
Spiced Nectarine Blueberry Compote
Ingredients
1 large nectarine, roughly chopped (about 1 1/2 cups)
1/4 cup blueberries
1 teaspoon lemon zest
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup water
Pinch of salt
Directions
In a small saucepan, combine fruit, honey, salt, lemon zest, water, and spices.
Cook over medium-high, stirring occasionally, until fruit is soft and liquid is absorbed, about 12 minutes.
Stir in blueberries and remove from heat.
Stir into yogurt or oatmeal – or top off your Dutch baby.
Saturday 23 July 2016
Kohlrabi!
Girl's Gone Child: Eat Well: Kohlrabi!
Absolutely incredibly delicious!
4 kohlrabi, peeled, sliced ¼ inch thick and cut in half
2-3 T olive oil
2 cloves garlic
salt and pepper
grated parmesan cheese
Preheat oven to 220C.
Peel and slice kohlrabi into 1 - 0.5 cm slices.
(Cut kohlrabi in half, if kohlrabies are big, cut in quarters).
Mince garlic. Toss kohlrabi, garlic, and oil in a bowl with salt and pepper.
Spread in a single layer on a baking sheet.
Roast for 15-20 minutes, stirring occasionally, until evenly browned.
Sprinkle with parmesan cheese and return to oven to brown for about 5 minutes.
Serve immediately.
More:
- Cream of Kohlrabi Soup
- Kohlrabi Gratin | JR Organics CSA - Serving San Diego County
Absolutely incredibly delicious!
4 kohlrabi, peeled, sliced ¼ inch thick and cut in half
2-3 T olive oil
2 cloves garlic
salt and pepper
grated parmesan cheese
Preheat oven to 220C.
Peel and slice kohlrabi into 1 - 0.5 cm slices.
(Cut kohlrabi in half, if kohlrabies are big, cut in quarters).
Mince garlic. Toss kohlrabi, garlic, and oil in a bowl with salt and pepper.
Spread in a single layer on a baking sheet.
Roast for 15-20 minutes, stirring occasionally, until evenly browned.
Sprinkle with parmesan cheese and return to oven to brown for about 5 minutes.
Serve immediately.
More:
- Cream of Kohlrabi Soup
- Kohlrabi Gratin | JR Organics CSA - Serving San Diego County
Monday 18 July 2016
Blueberry and rhubarb jam by Gloria Nicol.
Growing and making jam with blueberries | Life and style | The Guardian
Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.
Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.
Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.
This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean.
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar
Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.
Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.
Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.
Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.
This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.
Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean.
She writes the blog www.laundryetc.co.uk, where you can read more about her preserving.
- laundry etc:
- rhubarb-blueberry-lime-jam
- laundry etc:
- rhubarb-blueberry-lime-jam
Sunday 17 July 2016
Blueberry and ricotta pancake.
Blueberry and ricotta hot cakes - Telegraph
A good weekend breakfast. Replace the flour with ground almonds for a wheat-free dish.
SERVES 4
INGREDIENTS
• 250g ricotta
• 3 medium eggs, separated
• 25g unsalted butter, melted, plus a little extra for frying
• 40g caster sugar
• 1/2 tsp vanilla extract
• finely grated zest of 1 orange
• 50g plain flour, sifted
• 125g blueberries
To serve:
• icing sugar, for dusting (optional)
• honey or maple syrup, for drizzling
METHOD
Drain off any liquid from on top of the ricotta.
Mash the cheese in a bowl with the three egg yolks, one of the egg whites, the melted butter, sugar, vanilla and orange zest.
Fold in the flour.
Beat the remaining two egg whites until stiff and then carefully fold them into the ricotta mixture, followed by the blueberries.
Melt a small knob of butter in a non-stick pan over a medium heat, and spoon on some of the hot-cake mixture – enough to make a round about the size of your palm.
You can do two or three cakes at a time.
After a couple of minutes, when the undersides are golden (do a bit of gentle levering with a palette knife to check) and set, carefully turn the cakes over.
Cook for two minutes on the other side.
Serve on warm plates. Sift icing sugar over the top and drizzle with a little honey or maple syrup.
A good weekend breakfast. Replace the flour with ground almonds for a wheat-free dish.
SERVES 4
INGREDIENTS
• 250g ricotta
• 3 medium eggs, separated
• 25g unsalted butter, melted, plus a little extra for frying
• 40g caster sugar
• 1/2 tsp vanilla extract
• finely grated zest of 1 orange
• 50g plain flour, sifted
• 125g blueberries
To serve:
• icing sugar, for dusting (optional)
• honey or maple syrup, for drizzling
METHOD
Drain off any liquid from on top of the ricotta.
Mash the cheese in a bowl with the three egg yolks, one of the egg whites, the melted butter, sugar, vanilla and orange zest.
Fold in the flour.
Beat the remaining two egg whites until stiff and then carefully fold them into the ricotta mixture, followed by the blueberries.
Melt a small knob of butter in a non-stick pan over a medium heat, and spoon on some of the hot-cake mixture – enough to make a round about the size of your palm.
You can do two or three cakes at a time.
After a couple of minutes, when the undersides are golden (do a bit of gentle levering with a palette knife to check) and set, carefully turn the cakes over.
Cook for two minutes on the other side.
Serve on warm plates. Sift icing sugar over the top and drizzle with a little honey or maple syrup.
Saturday 16 July 2016
What to Do When You Add Too Much Spice.
What to Do When You Add Too Much Spice | Serious Eats
It happens to the best of us. You get a little too excited about adding cayenne powder to your chili to bump up the heat and uh oh—you've gone too far. What was supposed to be a simple kick of zest has now turned into too much of a mouth-burning fire. The entire dish doesn't need to be bound for the trash.
Here are a few ways to remedy the situation.
Depending on what the dish is, use other ingredients to tone down the heat.
If it's a soup, add more broth or stock.
Stir in more rice into a stir-fry or canned tomatoes/ beans into a chili.
Dairy combats heat in your mouth, so also turn to it when trying to bring down the spice of a dish.
Whether it's milk, sour cream, or yogurt, incorporate as much of it as you can until the spice has calmed down.
Some people swear nut butters are able to cut through the excess heat of a dish.
If it's appropriate for the dish, try stirring in a couple tablespoons of peanut butter, almond butter, tahini, etc.
Acid can cut through the heat.
Use vinegars, lemon juice, lime juice—whatever you can find that is acidic and won't tamper with the other flavors of the entrée.
A spoonful of sugar can also go a long way in neutralizing the spice.
Proceed with caution, so you don't end up with a massively sweet product.
Sugar may be used best in combination with acid.
- 12 Effective Ways to Make Spicy Sauce and Food Less Spicy or Hot
It happens to the best of us. You get a little too excited about adding cayenne powder to your chili to bump up the heat and uh oh—you've gone too far. What was supposed to be a simple kick of zest has now turned into too much of a mouth-burning fire. The entire dish doesn't need to be bound for the trash.
Here are a few ways to remedy the situation.
Depending on what the dish is, use other ingredients to tone down the heat.
If it's a soup, add more broth or stock.
Stir in more rice into a stir-fry or canned tomatoes/ beans into a chili.
Dairy combats heat in your mouth, so also turn to it when trying to bring down the spice of a dish.
Whether it's milk, sour cream, or yogurt, incorporate as much of it as you can until the spice has calmed down.
Some people swear nut butters are able to cut through the excess heat of a dish.
If it's appropriate for the dish, try stirring in a couple tablespoons of peanut butter, almond butter, tahini, etc.
Acid can cut through the heat.
Use vinegars, lemon juice, lime juice—whatever you can find that is acidic and won't tamper with the other flavors of the entrée.
A spoonful of sugar can also go a long way in neutralizing the spice.
Proceed with caution, so you don't end up with a massively sweet product.
Sugar may be used best in combination with acid.
- 12 Effective Ways to Make Spicy Sauce and Food Less Spicy or Hot
Friday 15 July 2016
Monday 11 July 2016
Korean Spicy Chicken.
Korean Spicy Chicken Recipe | Kitchenbowl
Serves 4
2 Pounds Boneless chicken thighs
1 White onion
2 Tablespoons Garlic, minced
1 Teaspoon Ginger, minced
¼ Cup Gochugang
2 Tablespoons c
2 Tablespoons Sesame seed oil
2 Tablespoons Brown sugar
1 Tablespoon Rice wine vinegar
1 Tablespoon Soy sauce
Step 1 Halve and slice the onion and mince the garlic and ginger.
Step 2 Cut the chicken thighs roughly into 1 inch pieces, removing any unwanted fat.
Step 3 Combine the chicken, garlic, ginger, gochugaru, gochugang, sesame seed oil, vinegar, brown sugar and soy sauce together.
Step 4 Mix in the sliced onion, then marinate for at least 2 hours, up to overnight.
Step 5 Heat your skillet to medium-high heat and cook 5-8 minutes each side. Don't move around the chicken too much in order to get some charring.
Step 6 Serve hot with rice and kimchi.
- What Is Gochujang?
Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor. Heat levels can vary between brands, so check the packaging to see if it's labeled with any kind of spice-level indicator.
Gochujang: The Spicy Miso of Korean Cooking — Ingredient Intelligence | The Kitchn
- What Is Gochujang?a coarsely ground red pepper with a texture between flakes and powder.
From the Spice Cupboard: Gochugaru | The Kitchn
Serves 4
2 Pounds Boneless chicken thighs
1 White onion
2 Tablespoons Garlic, minced
1 Teaspoon Ginger, minced
¼ Cup Gochugang
2 Tablespoons c
2 Tablespoons Sesame seed oil
2 Tablespoons Brown sugar
1 Tablespoon Rice wine vinegar
1 Tablespoon Soy sauce
Step 1 Halve and slice the onion and mince the garlic and ginger.
Step 2 Cut the chicken thighs roughly into 1 inch pieces, removing any unwanted fat.
Step 3 Combine the chicken, garlic, ginger, gochugaru, gochugang, sesame seed oil, vinegar, brown sugar and soy sauce together.
Step 4 Mix in the sliced onion, then marinate for at least 2 hours, up to overnight.
Step 5 Heat your skillet to medium-high heat and cook 5-8 minutes each side. Don't move around the chicken too much in order to get some charring.
Step 6 Serve hot with rice and kimchi.
- What Is Gochujang?
Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor. Heat levels can vary between brands, so check the packaging to see if it's labeled with any kind of spice-level indicator.
Gochujang: The Spicy Miso of Korean Cooking — Ingredient Intelligence | The Kitchn
- What Is Gochujang?a coarsely ground red pepper with a texture between flakes and powder.
From the Spice Cupboard: Gochugaru | The Kitchn
Sunday 10 July 2016
Saturday 9 July 2016
Tortilla de patatas/Spanish omelette!
Serves 4 as a meal, 8 as tapas.
300ml olive oil
1 medium onion, finely sliced
600g waxy potatoes such as Jersey Royals or Charlottes, peeled, halved and cut into thin slices (like thick crisps)
6 medium eggs, beaten
Salt and pepper
2 tbsp extra virgin olive oil
1. Heat the olive oil in a large frying pan over a medium flame, add the onion and cook gently for 20 minutes until soft and brown.
Rinse the potato slices under cold water and pat dry.
Add the potato to the pan – if it seems overcrowded, you can cook them in a couple of batches.
Cook until the vegetables are tender and on the point of falling apart, then drain well, keeping the oil for your next omelette.
2. Add the potato and onion to the beaten eggs, season well, and leave to stand for 10 minutes, or longer if you prefer a stronger onion flavour.
3. Put a smaller pan (about 22cm) over a medium heat and add the extra virgin olive oil.
Turn to coat, and then, when hot, add the mixture – it should almost fill the pan.
Cook until it comes away from the edge of the pan, and looks about two thirds set.
4. Place a plate, or a saucepan lid, over the pan, and invert it so the tortilla flips on to the plate.
Slide it back in, tipping any liquid egg in with it.
Cook until it is springy to the touch: be careful not to overcook it: it should still be moist in the middle, even if you prefer it cooked right through.
Are you an onion denier or an allium aficionado when it comes to your Spanish omelettes? Do you serve them warm or cold and what are your favourite extra ingredients - can chorizo be beaten?
- How to make a perfect Spanish omelette | Life and style | The Guardian
- tortilla de patatas | smitten kitchen
Heat oil in an 8- to 10-inch skillet, ideally nonstick, over medium-high until very hot, about 3 minutes.
Add potatoes and onions in even layers and reduce heat to medium-low. Cook for 15 minutes, flipping and nudging potatoes around to ensure they cook evenly.
Friday 8 July 2016
Slow roasted lamb shoulder.
Slow roasted lamb shoulder Recipe on Food52
The gist of the recipe is to rub the lamb with herbs and garlic and let it cook for hours in a very low oven. It is a beautiful dish to serve for any holiday feast, and with a bit of luck there might be some left over for a lazy next day.
It would go very well with oven-roasted vegetables, polenta, or mashed potatoes. (less) —nettleandquince
Serves 6 to 8
2 generous sprigs each of sage, rosemary, thyme, summer savory
1 Tbsp coriander seeds
2 Tbsps sea salt
6 garlic cloves
Freshly ground black pepper
Olive oil
1 bone-in lamb shoulder (about 6 lbs or 3 kg)
Preheat oven to 425°F (220°C).
Finely chop the herbs.
In a mortar, coarsely grind the coriander seeds and set aside.
Next grind together the salt and garlic cloves.
Mix in the herbs, coriander, and a generous amount of black pepper.
Finally drizzle 3-4 tablespoons olive oil to make a coarse paste.
Trim the fat from the lamb and rub with the herb paste on all sides.
Place the lamb shoulder in a large cast-iron pot or roasting pan.
Put the lamb in the oven and let roast at a high temperature for 15 minutes.
Reduce heat to 300°F (150°C), seal the pot with a tight-fitting lid (or with aluminum foil if using a roasting tray), and forget the lamb in the oven for 3 or 4 hours.
The meat will fall off the bone, and it will be even more delicious reheated the next day.
The gist of the recipe is to rub the lamb with herbs and garlic and let it cook for hours in a very low oven. It is a beautiful dish to serve for any holiday feast, and with a bit of luck there might be some left over for a lazy next day.
It would go very well with oven-roasted vegetables, polenta, or mashed potatoes. (less) —nettleandquince
Serves 6 to 8
2 generous sprigs each of sage, rosemary, thyme, summer savory
1 Tbsp coriander seeds
2 Tbsps sea salt
6 garlic cloves
Freshly ground black pepper
Olive oil
1 bone-in lamb shoulder (about 6 lbs or 3 kg)
Preheat oven to 425°F (220°C).
Finely chop the herbs.
In a mortar, coarsely grind the coriander seeds and set aside.
Next grind together the salt and garlic cloves.
Mix in the herbs, coriander, and a generous amount of black pepper.
Finally drizzle 3-4 tablespoons olive oil to make a coarse paste.
Trim the fat from the lamb and rub with the herb paste on all sides.
Place the lamb shoulder in a large cast-iron pot or roasting pan.
Put the lamb in the oven and let roast at a high temperature for 15 minutes.
Reduce heat to 300°F (150°C), seal the pot with a tight-fitting lid (or with aluminum foil if using a roasting tray), and forget the lamb in the oven for 3 or 4 hours.
The meat will fall off the bone, and it will be even more delicious reheated the next day.
Monday 4 July 2016
No-Recipe Cherry Jam. By David Lebovitz.
No-Recipe Cherry Jam - David Lebovitz
Note:
- Using the handy cherry pitter, pit the cherries.
Make sure to remove all the pits.
- gently cooked Cherry till the skins had softened, which may take about 20 minutes.
Don’t add sugar till the skins are soft.
Add the sugar, heat it till sugar dissolved completely (stir), brought to a roiling boil about 7 minutes, don’t stir now as it stops the jam coming up to temperature quickly which is what you want.
Setting point for jam is 105C (220F) so a good way to test for setting point is to have a sugar thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam mixture.
Test for a set by putting a teaspoon of jam on a cold saucer, turn off the boiling jam while you wait to see if it has set enough.
It should wrinkle slightly when you nudge the test spoonful once cooled.
If it hasn’t then turn the heat back up again and bring it up to temperature once more.
- the most commonly advised proportions are : 60 per cent sugar to 100 per cent fruit weight.
- add a tablespoon of lemon juice for each kilo of fruit.
The whole process:
- Pitting
- Cook the cherries about 20 minutes
- Add the zest and juice of one or two fresh lemons
- Measure out how many cherries you have (including the juice.)
Use 3/4 of the amount of sugar.
- Stir the sugar and the cherries in the pot and cook over moderate-to-high heat.
the best jam is cooked quickly.
- Once it’s done and gelled, add a bit of kirsch if you have it
- Ladle the warm jam into clean jars and cover.
Cool at room temperature, then put in the refrigerator where it will keep for several months.
You can also check for setting point using the "wrinkle" test.
Before cooking the jam put 3 or 4 small heatproof plates in the freezer.
Once your jam has boiled for several minutes, take the pan off the heat and carefully spoon a little jam onto one of the cold plates.
Let it stand for a minute then push the blob of jam with your finger, if the surface of the jam wrinkles then it has set, if it is still quite liquid then put the pan back on the heat and boil the jam for another 3 to 5 minutes before testing again.
Pectin can also be destroyed by extended boiling so make jam in a large saucepan (the fruit and sugar mixture should not come more than one third up the side of the pan) so that the mixture boil rapidly, and start testing for setting point fairly early.
More recipe:
- Chipotle Cherry Honey Jam
Note:
- Using the handy cherry pitter, pit the cherries.
Make sure to remove all the pits.
- gently cooked Cherry till the skins had softened, which may take about 20 minutes.
Don’t add sugar till the skins are soft.
Add the sugar, heat it till sugar dissolved completely (stir), brought to a roiling boil about 7 minutes, don’t stir now as it stops the jam coming up to temperature quickly which is what you want.
Setting point for jam is 105C (220F) so a good way to test for setting point is to have a sugar thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam mixture.
Test for a set by putting a teaspoon of jam on a cold saucer, turn off the boiling jam while you wait to see if it has set enough.
It should wrinkle slightly when you nudge the test spoonful once cooled.
If it hasn’t then turn the heat back up again and bring it up to temperature once more.
- the most commonly advised proportions are : 60 per cent sugar to 100 per cent fruit weight.
- add a tablespoon of lemon juice for each kilo of fruit.
The whole process:
- Pitting
- Cook the cherries about 20 minutes
- Add the zest and juice of one or two fresh lemons
- Measure out how many cherries you have (including the juice.)
Use 3/4 of the amount of sugar.
- Stir the sugar and the cherries in the pot and cook over moderate-to-high heat.
the best jam is cooked quickly.
- Once it’s done and gelled, add a bit of kirsch if you have it
- Ladle the warm jam into clean jars and cover.
Cool at room temperature, then put in the refrigerator where it will keep for several months.
You can also check for setting point using the "wrinkle" test.
Before cooking the jam put 3 or 4 small heatproof plates in the freezer.
Once your jam has boiled for several minutes, take the pan off the heat and carefully spoon a little jam onto one of the cold plates.
Let it stand for a minute then push the blob of jam with your finger, if the surface of the jam wrinkles then it has set, if it is still quite liquid then put the pan back on the heat and boil the jam for another 3 to 5 minutes before testing again.
Pectin can also be destroyed by extended boiling so make jam in a large saucepan (the fruit and sugar mixture should not come more than one third up the side of the pan) so that the mixture boil rapidly, and start testing for setting point fairly early.
More recipe:
- Chipotle Cherry Honey Jam
Sunday 3 July 2016
Plum Strawberry Jam. By David Lebovitz.
Plum Strawberry Jam recipe
Four jars – about 1 cup (250ml) each.
Sometimes smooth jam is preferred while other times, it’s nice to find lumps of fruit suspended in the jar.
For this jam, I kept the fruit a bit chunky, using an immersion blender to partially puree the fruits.
You can leave the fruits relatively chunky, or puree them until smooth. If using a traditional blender, I recommend cooling the fruit puree down to room temperature first.
Never fill the blender more than half full of with hot liquid as the steam can force the hot fruit out of the top. (Draping a kitchen towel over the top provides extra insurance.)
You can also use a food mill, food processor, or go low-tech with a potato masher for the fruit.
Some people like vanilla in their jam.
If you’re one of them, you could add half a vanilla bean, split lengthwise, to the fruit after it’s pureed.
I’m often asked if you can reduce sugar in jam.
Sugar is both a preserving agent and helps with jelling.
My jams use less sugar than the traditional 1:1 ratio.
If you want to use less sugar, it will be looser and won’t keep as long.
You can find recipes online for microwave or freezer jam that would fit that bill, including recipes that use alternative sweeteners.
I store my jams in the refrigerator and find they will keep for six months to one year.
If you want to can them, you can find information about doing that here.
I usually do the wrinkle test to check if the jam is done.
If using a candy thermometer, most jams set at between 218-220ºF (103-104ºC).
1 pound (450g) strawberries, hulled and quartered or sliced
4 cups (800g) plus 1/4 cup (60ml) sugar
2 pounds (900g) purple plums, pitted and cut into sixths
optional: 1/2 to 1 teaspoon kirsch, or a squeeze of lemon juice, if desired
1. Toss the quartered or sliced berries in a Dutch oven or similar sized pot with 1/4 cup (50g) of the sugar.
Let marinate for a few hours, stirring every once in a while, or overnight.
2. Add the plums to the pot and cook over medium heat, covered, until the plums are cooked through.
Use an immersion blender to puree the berries and plums, leaving them chunky, if you wish.
3. Add the rest of the sugar (4 cups/800g) to the pot, and attach a candy thermometer to the side, if you wish.
Put a small plate in the freezer.
Cook the jam over medium-high heat, stirring in the sugar, until it dissolves.
Continue to cook, skimming any scum that rises to the surface during the first part of the cooking.
Stir it frequently with a silicone spatula or flat-bottom utensil (so you can scrape the bottom as you stir) until the jam has thickened and the jam sticks in a clump to the bottom of the spatula or utensil. (As shown in the post.)
3. When you think the jam is done (even if using a candy thermometer), test it by turning the heat off and putting a teaspoon-sized dab of the jam on the chilled plate and return it to the freezer for a few minutes.
When you nudge it with your finger, if it wrinkles or appears jelled, it’s done.
If not, continue cooking it a few more minutes, stirring frequently, then test it again.
When ready, add a bit of kirsch or lemon juice, if using, then ladle the jam into clean jars.
The jam should keep in the refrigerator for at least six months.
If you wish to preserve it longer, or at room temperature, I’ve linked to a food preservation website in the headnote before the recipe with canning instructions.
You can leave the fruits relatively chunky, or puree them until smooth.
Four jars – about 1 cup (250ml) each.
Sometimes smooth jam is preferred while other times, it’s nice to find lumps of fruit suspended in the jar.
For this jam, I kept the fruit a bit chunky, using an immersion blender to partially puree the fruits.
You can leave the fruits relatively chunky, or puree them until smooth. If using a traditional blender, I recommend cooling the fruit puree down to room temperature first.
Never fill the blender more than half full of with hot liquid as the steam can force the hot fruit out of the top. (Draping a kitchen towel over the top provides extra insurance.)
You can also use a food mill, food processor, or go low-tech with a potato masher for the fruit.
Some people like vanilla in their jam.
If you’re one of them, you could add half a vanilla bean, split lengthwise, to the fruit after it’s pureed.
I’m often asked if you can reduce sugar in jam.
Sugar is both a preserving agent and helps with jelling.
My jams use less sugar than the traditional 1:1 ratio.
If you want to use less sugar, it will be looser and won’t keep as long.
You can find recipes online for microwave or freezer jam that would fit that bill, including recipes that use alternative sweeteners.
I store my jams in the refrigerator and find they will keep for six months to one year.
If you want to can them, you can find information about doing that here.
I usually do the wrinkle test to check if the jam is done.
If using a candy thermometer, most jams set at between 218-220ºF (103-104ºC).
1 pound (450g) strawberries, hulled and quartered or sliced
4 cups (800g) plus 1/4 cup (60ml) sugar
2 pounds (900g) purple plums, pitted and cut into sixths
optional: 1/2 to 1 teaspoon kirsch, or a squeeze of lemon juice, if desired
1. Toss the quartered or sliced berries in a Dutch oven or similar sized pot with 1/4 cup (50g) of the sugar.
Let marinate for a few hours, stirring every once in a while, or overnight.
2. Add the plums to the pot and cook over medium heat, covered, until the plums are cooked through.
Use an immersion blender to puree the berries and plums, leaving them chunky, if you wish.
3. Add the rest of the sugar (4 cups/800g) to the pot, and attach a candy thermometer to the side, if you wish.
Put a small plate in the freezer.
Cook the jam over medium-high heat, stirring in the sugar, until it dissolves.
Continue to cook, skimming any scum that rises to the surface during the first part of the cooking.
Stir it frequently with a silicone spatula or flat-bottom utensil (so you can scrape the bottom as you stir) until the jam has thickened and the jam sticks in a clump to the bottom of the spatula or utensil. (As shown in the post.)
3. When you think the jam is done (even if using a candy thermometer), test it by turning the heat off and putting a teaspoon-sized dab of the jam on the chilled plate and return it to the freezer for a few minutes.
When you nudge it with your finger, if it wrinkles or appears jelled, it’s done.
If not, continue cooking it a few more minutes, stirring frequently, then test it again.
When ready, add a bit of kirsch or lemon juice, if using, then ladle the jam into clean jars.
The jam should keep in the refrigerator for at least six months.
If you wish to preserve it longer, or at room temperature, I’ve linked to a food preservation website in the headnote before the recipe with canning instructions.
You can leave the fruits relatively chunky, or puree them until smooth.
Clafoutis.
- How to Make Cherry Clafoutis, a Dessert so Elegant, Your Guests Won't Know How Easy it is | Serious Eats
Butter in the batter adds extra flavor and helps crisp the edges more.
Optional kirsch (cherry brandy) enhances the fruit flavor.
Balanced amounts of egg and sugar in the batter produce a clafoutis that's just sweet enough with a light texture that's not too eggy.
Note:
If using a vanilla bean, reserve the scraped bean for another use (you can stick it in a container of sugar to create vanilla sugar, for instance).
We like pitted cherries because the clafoutis is easier to eat that way, but feel free to leave the cherries whole if you prefer; that's that more traditional way to do it, and some people like the subtle bitter almond flavor the pits add to the dessert.
Ingredients
1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
1/4 teaspoon kosher salt
1 cup whole milk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted, plus more for greasing
1 tablespoon kirsch (optional)
1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note above)
3/4 pound sweet cherries, pitted (see note above)
Powdered sugar, for serving
Whipped cream, for serving (optional)
Directions:
Preheat oven to 180°C.
In a medium mixing bowl, stir together flour, sugar, and salt.
Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms.
Grease a baking dish, tart pan, or cast iron skillet (about 22-24 cm in diameter) with butter.
Scatter cherries all over bottom.
Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes.
Let cool slightly, the slice and serve, sprinkling powdered sugar on top.
Serve with whipped cream, if desired.
OR:
Place pie plate on a baking sheet and bake for 15 minutes 175C.
Increase oven temperature to 190C and continue to bake for another 25-30 minutes or until puffed, set in the center and light golden brown.
- Cherry Clafoutis Recipe | Serious Eats
- "Clafoutis" on Serious Eats | Serious Eats
Butter in the batter adds extra flavor and helps crisp the edges more.
Optional kirsch (cherry brandy) enhances the fruit flavor.
Balanced amounts of egg and sugar in the batter produce a clafoutis that's just sweet enough with a light texture that's not too eggy.
Note:
If using a vanilla bean, reserve the scraped bean for another use (you can stick it in a container of sugar to create vanilla sugar, for instance).
We like pitted cherries because the clafoutis is easier to eat that way, but feel free to leave the cherries whole if you prefer; that's that more traditional way to do it, and some people like the subtle bitter almond flavor the pits add to the dessert.
Ingredients
1/2 cup all-purpose flour (about 2 1/2 ounces or 75 grams)
3 tablespoons granulated sugar (about 1 1/4 ounces or 40 grams)
1/4 teaspoon kosher salt
1 cup whole milk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted, plus more for greasing
1 tablespoon kirsch (optional)
1/8 teaspoon pure vanilla extract or 1 vanilla bean, split and seeds scraped (see note above)
3/4 pound sweet cherries, pitted (see note above)
Powdered sugar, for serving
Whipped cream, for serving (optional)
Directions:
Preheat oven to 180°C.
In a medium mixing bowl, stir together flour, sugar, and salt.
Whisk in milk, eggs, butter, kirsch (if using), and vanilla extract or seeds until a smooth batter forms.
Grease a baking dish, tart pan, or cast iron skillet (about 22-24 cm in diameter) with butter.
Scatter cherries all over bottom.
Pour batter on top and bake until clafoutis is puffed and browned and a knife inserted in center comes out clean, about 50 minutes.
Let cool slightly, the slice and serve, sprinkling powdered sugar on top.
Serve with whipped cream, if desired.
OR:
Place pie plate on a baking sheet and bake for 15 minutes 175C.
Increase oven temperature to 190C and continue to bake for another 25-30 minutes or until puffed, set in the center and light golden brown.
- Cherry Clafoutis Recipe | Serious Eats
- "Clafoutis" on Serious Eats | Serious Eats
Strawberry Clafoutis. By Clotilde Dusoulier.
Sweetness of Spring: Strawberry Clafoutis : NPR
Clafoutis is most classically made with cherries, but it will gladly open its arms to any other fruit, and in this case, strawberries.
Clafoutis is the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting.
The fluffy custard, light as a cloud and studded with fruit, hails from the Limousin region in the heart of France, where each family has its own well-guarded recipe.
Clafoutis is most classically made with cherries — leaving the pits in for maximum flavor and a nice jaw workout — but it will gladly open its arms to any other fruit, and in this case, strawberries.
Recipes by Clotilde Dusoulier.
About the Author:
Clotilde Dusoulier is the 26-year-old Parisienne behind the popular food blog Chocolate & Zucchini.
She is working on her first cookbook.
Clotilde's Blog
Clafoutis is most classically made with cherries, but it will gladly open its arms to any other fruit, and in this case, strawberries.
Clafoutis is the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting.
The fluffy custard, light as a cloud and studded with fruit, hails from the Limousin region in the heart of France, where each family has its own well-guarded recipe.
Clafoutis is most classically made with cherries — leaving the pits in for maximum flavor and a nice jaw workout — but it will gladly open its arms to any other fruit, and in this case, strawberries.
Recipes by Clotilde Dusoulier.
About the Author:
Clotilde Dusoulier is the 26-year-old Parisienne behind the popular food blog Chocolate & Zucchini.
She is working on her first cookbook.
Clotilde's Blog
How to Make No-Cook Freezer Jam.
- Gallery: How to Make No-Cook Freezer Jam: Serious Eats | Serious Eats
1. Mash the ripest fruit you can find:
Not overripe, but sweet and full of flavor.
If there are a few bruises here and there, just trim them away.
Put the fruit in a saucepan—not because it’s going over any heat, but for the flat bottom surface that makes for easy crushing.
I like using a potato masher.
You can also pulse the fruit with an immersion blender or in a food processor, but take care not to over-process it.
If you’re going to experiment, start out with a small amount, about 2 cups of crushed fruit.
If you want to make a larger batch, double this.
When trying to figure out how much fruit you’ll need, use this rule of thumb: 400-500 gr of fruit without pits or 600-700 of fruit with pits will give you about 2 cups crushed fruit.
Add lemon juice (about a tablespoon per 2 cups of crushed fruit) to low acid fruit like peaches and apricots, both for flavor and to help the jam set.
2. Sugar or other sweetener.
For 2 cups of crushed fruit, use 1/2 to 1 cup of granulated sugar.
You can also use brown sugar and honey, but take into account their stronger and sweeter flavors.
Some varieties of no-cook freezer jam pectin, including Pomona’s Universal and Ball Instant Fruit Pectin, can also be used with other sweeteners such as Splenda or Stevia, just make sure you use the equal amount to sugar in sweetness, not in volume.
When using Pomona’s, mix the sugar with the fruit.
For Ball, combine the sugar with pectin powder first (for two cups of fresh fruit, you’ll need just half of the 1.59-ounce/45 gram packet) and then add it to the fruit.
3. Additional flavorings
Keep it simple.
The nice thing about freezer jams is their fresh taste.
This is where herbs like chopped basil or mint come in.
You can also add a pinch of grated fresh ginger or a dash of cinnamon.
4. Prepare the pectin
Pomona’s requires you to combine the pectin powder with hot water before adding it to the fruit.
For two cups of crushed fruit, use 3 fluid ounces/85ml of water and 1 ½ teaspoons Pomona’s pectin.
I like to use an immersion blender in this case.
Make sure the pectin is fully dissolved and well-blended.
5. Add pectin to fruit and stir well
Whatever kind of pectin you use, it’s important to blend it well into the fruit, so that you don’t get gummy lumps in your jam.
Pomona’s pectin comes with a packet of calcium powder.
Prepare it according to the instructions and add a teaspoon at a time of the calcium water.
Stick to the very low end of their recommended amounts if you don’t want a very firm jam.
The jam will continue to set a little more after stirring.
6. Fill clean, freezer-friendly containers
If you plan on freezing the jam, transfer it into clean, dry plastic freezer containers or wide-mouthed glass jars with straight sides (this shape resists cracking when frozen).
Leave about 1.2 cm of at the top and put on the lids, labeled and dated.
Let it set in the refrigerator overnight, up to 24 hours.
Then you can freeze up to a year or keep refrigerating it, up to 2 weeks.
- How to Make No-Cook Freezer Jam | Serious Eats
- Strawberry Mint Freezer Jam Recipe | Serious Eats
- Plum Strawberry Jam recipe
1. Mash the ripest fruit you can find:
Not overripe, but sweet and full of flavor.
If there are a few bruises here and there, just trim them away.
Put the fruit in a saucepan—not because it’s going over any heat, but for the flat bottom surface that makes for easy crushing.
I like using a potato masher.
You can also pulse the fruit with an immersion blender or in a food processor, but take care not to over-process it.
If you’re going to experiment, start out with a small amount, about 2 cups of crushed fruit.
If you want to make a larger batch, double this.
When trying to figure out how much fruit you’ll need, use this rule of thumb: 400-500 gr of fruit without pits or 600-700 of fruit with pits will give you about 2 cups crushed fruit.
Add lemon juice (about a tablespoon per 2 cups of crushed fruit) to low acid fruit like peaches and apricots, both for flavor and to help the jam set.
2. Sugar or other sweetener.
For 2 cups of crushed fruit, use 1/2 to 1 cup of granulated sugar.
You can also use brown sugar and honey, but take into account their stronger and sweeter flavors.
Some varieties of no-cook freezer jam pectin, including Pomona’s Universal and Ball Instant Fruit Pectin, can also be used with other sweeteners such as Splenda or Stevia, just make sure you use the equal amount to sugar in sweetness, not in volume.
When using Pomona’s, mix the sugar with the fruit.
For Ball, combine the sugar with pectin powder first (for two cups of fresh fruit, you’ll need just half of the 1.59-ounce/45 gram packet) and then add it to the fruit.
3. Additional flavorings
Keep it simple.
The nice thing about freezer jams is their fresh taste.
This is where herbs like chopped basil or mint come in.
You can also add a pinch of grated fresh ginger or a dash of cinnamon.
4. Prepare the pectin
Pomona’s requires you to combine the pectin powder with hot water before adding it to the fruit.
For two cups of crushed fruit, use 3 fluid ounces/85ml of water and 1 ½ teaspoons Pomona’s pectin.
I like to use an immersion blender in this case.
Make sure the pectin is fully dissolved and well-blended.
5. Add pectin to fruit and stir well
Whatever kind of pectin you use, it’s important to blend it well into the fruit, so that you don’t get gummy lumps in your jam.
Pomona’s pectin comes with a packet of calcium powder.
Prepare it according to the instructions and add a teaspoon at a time of the calcium water.
Stick to the very low end of their recommended amounts if you don’t want a very firm jam.
The jam will continue to set a little more after stirring.
6. Fill clean, freezer-friendly containers
If you plan on freezing the jam, transfer it into clean, dry plastic freezer containers or wide-mouthed glass jars with straight sides (this shape resists cracking when frozen).
Leave about 1.2 cm of at the top and put on the lids, labeled and dated.
Let it set in the refrigerator overnight, up to 24 hours.
Then you can freeze up to a year or keep refrigerating it, up to 2 weeks.
- How to Make No-Cook Freezer Jam | Serious Eats
- Strawberry Mint Freezer Jam Recipe | Serious Eats
- Plum Strawberry Jam recipe
Mushroom Barley Soup.
Layers of flavor, each more concentrated than the last, are the key to this mushroom soup.
You begin by browning pancetta and over the course of about 20 minutes, and then you add aromatic vegetables, tomato paste, both fresh mushrooms and rehydrated porcinis, soy sauce and sherry.
How can it not be great?
The soup simmers for an hour to cook the barley and blend the flavors, and by the time you're done you have a soup whose brothiness belies an intense grid of flavors.
Serves 4 to 6
30 grams dried porcini mushrooms soaked until soft in 1/2 cup hot water (reserve water after soaking)
2 tablespoons olive oil
1 small onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 shallot, chopped
2 cloves garlic, chopped
60 grams pancetta, chopped
400 grams cremini mushrooms, chopped
1 tablespoon tomato paste
1 tablespoon soy sauce
1/4 cup dry sherry
1/2 cup pearl barley
4 cups chicken stock
2 cups beef stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup minced fresh parsley
In a heavy stock pot add olive oil and saute pancetta until lightly browned.
Add onions, carrots, celery and shallot and saute until soft (about 10 minutes).
Add garlic and mushrooms and saute until mushrooms release some of their moisture.
Remove the rehydrated porcini from the liquid (reserving liquid), chop, and then add to the vegetables in the pot along with the barley and mix to combine.
Make a little space at the bottom of the pan and add the tomato paste, cooking for a minute or two to caramelize.
Add the soy sauce and sherry and simmer vigorously until almost all of the liquid has evaporated.
Then add the stocks and the reserved liquid from the mushrooms.
Season with salt and pepper.
Simmer soup, covered, for 1 to 1 1/2 hours, or until barley is soft.
Add chopped parsley just before serving.
More:
- Creamy Mushroom Soup Recipe on Food52
- Recipe Contest: Your Best Mushroom Soup
You begin by browning pancetta and over the course of about 20 minutes, and then you add aromatic vegetables, tomato paste, both fresh mushrooms and rehydrated porcinis, soy sauce and sherry.
How can it not be great?
The soup simmers for an hour to cook the barley and blend the flavors, and by the time you're done you have a soup whose brothiness belies an intense grid of flavors.
30 grams dried porcini mushrooms soaked until soft in 1/2 cup hot water (reserve water after soaking)
2 tablespoons olive oil
1 small onion, chopped
2 carrots, chopped
1 stalk celery, chopped
1 shallot, chopped
2 cloves garlic, chopped
60 grams pancetta, chopped
400 grams cremini mushrooms, chopped
1 tablespoon tomato paste
1 tablespoon soy sauce
1/4 cup dry sherry
1/2 cup pearl barley
4 cups chicken stock
2 cups beef stock
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup minced fresh parsley
In a heavy stock pot add olive oil and saute pancetta until lightly browned.
Add onions, carrots, celery and shallot and saute until soft (about 10 minutes).
Add garlic and mushrooms and saute until mushrooms release some of their moisture.
Remove the rehydrated porcini from the liquid (reserving liquid), chop, and then add to the vegetables in the pot along with the barley and mix to combine.
Make a little space at the bottom of the pan and add the tomato paste, cooking for a minute or two to caramelize.
Add the soy sauce and sherry and simmer vigorously until almost all of the liquid has evaporated.
Then add the stocks and the reserved liquid from the mushrooms.
Season with salt and pepper.
Simmer soup, covered, for 1 to 1 1/2 hours, or until barley is soft.
Add chopped parsley just before serving.
More:
- Creamy Mushroom Soup Recipe on Food52
- Recipe Contest: Your Best Mushroom Soup
Saturday 2 July 2016
Maqluba. By Yotam Ottolenghi and Sami Tamimi.
The name maqluba, which translates literally as "upside-down".
Note:
I prepared this dish conscientiously!
Unfortunately...for those who really love Mediterranean cuisine, not for me.
Serves 4-6
aubergines 2 medium (650g in total), cut into 0.5cm slices
basmati rice 320g
boneless chicken thighs 6-8, skin on, about 800g in total
onion 1 large, peeled and quartered lengthways
black peppercorns 10
bay leaves 2
sunflower oil for frying
cauliflower 1 medium (500g), divided into large florets
melted butter for greasing the pan
medium ripe tomatoes 3-4 (350g in total), cut into 0.5-cm thick slices
garlic 4 large cloves, halved
ground turmeric 1 tsp
ground cinnamon 1 tsp
ground allspice 1 tsp
ground black pepper ¼ tsp
baharat spice mix (shop-bought or make your own) 1 tsp
pine nuts 30g, fried in 15g of ghee or unsalted butter until golden
For the yoghurt with cucumber
mini cucumbers (200g in total)
Greek yoghurt 500g
garlic 1 clove, crushed
cayenne pepper a pinch
dried mint 1 tbsp
fresh mint 2 tbsp, chopped
lemon juice 2 tbsp
salt ½ tsp
ground white pepper ¼ tsp
Place the aubergine slices on a piece of kitchen paper, sprinkle with some salt on both sides and leave for 20 minutes to lose some of the water.
Wash the rice and soak in plenty of cold water and 1 teaspoon of salt for at least 30 minutes.
Meanwhile, heat up a large saucepan and sear the chicken over a medium–high heat for 3-4 minutes on each side or until golden brown (the chicken skin should produce enough oil to cook it; if needed, add a little sunflower oil).
Add the onion, peppercorns, bay leaves and 900ml of water.
Bring to a boil, then cover and cook on a low heat for 20 minutes.
Remove the chicken from the stock and set it aside.
Drain the stock and reserve for later, skimming the fat.
While the chicken is cooking, heat up a saucepan or casserole dish over a medium–high heat, preferably non-stick, that is roughly 24cm in diameter and 12cm high.
Add enough sunflower oil to come about 2cm up the sides of the pan.
When you start seeing little bubbles surfacing, carefully (it may spit!) place some of the cauliflower florets in the oil and fry until golden brown, up to 3 minutes.
Use a slotted spoon to remove the first batch onto kitchen paper and sprinkle with salt.
Repeat with the remaining cauliflower.
Pat-dry the aubergine with kitchen paper and fry them similarly in batches.
Remove the oil from your pan and wipe it clean.
If it isn’t a non-stick pan line the base with a circle of baking parchment cut to the exact size and brush the sides with some melted butter.
Now you are ready to layer the maqluba.
Start by arranging the slices of tomato in one layer, overlapping, followed by the aubergine slices.
Next, arrange the cauliflower pieces and chicken thighs.
Drain the rice well and spread it over the final layer and scatter the garlic pieces on top.
Measure out 700ml of the reserved chicken stock and mix in all the spices, plus 1 teaspoon of salt.
Pour this over the rice and then gently press it down with your hands making sure all the rice is covered with stock.
Add a little extra stock or water if needed.
Put the pan on a medium heat and bring to a simmer; the stock doesn’t need to simmer vigorously but you do need to make sure that it boils properly before covering the pan with a lid, reducing the heat to low and cooking on low heat for 30 minutes.
Don’t be tempted to uncover the pan; you’ll need to allow the rice to steam properly.
Remove the pot from the heat, take off the lid and quickly place a clean tea towel over the pot, then seal with the lid again.
Leave to rest for 10 minutes.
Once ready, remove the lid and place a large round serving plate over the open pan and carefully but quickly invert the pan holding both sides firmly.
Leave the pot on the plate for 2–3 minutes then slowly and carefully lift it off.
Garnish with the pine nuts and serve with the chilled yoghurt with cucumber.
Yoghurt with cucumbers
Peel the cucumbers and cut them into very thin slices.
Mix all the rest of the ingredients in a medium bowl, add the cucumbers and check the seasoning.
Leave in the fridge for 30 minutes.
From Jerusalem by Yotam Ottolenghi and Sami Tamimi.
The 20 best rice recipes: part 3 | Life and style | The Guardian
Note:
I prepared this dish conscientiously!
Unfortunately...for those who really love Mediterranean cuisine, not for me.
Serves 4-6
aubergines 2 medium (650g in total), cut into 0.5cm slices
basmati rice 320g
boneless chicken thighs 6-8, skin on, about 800g in total
onion 1 large, peeled and quartered lengthways
black peppercorns 10
bay leaves 2
sunflower oil for frying
cauliflower 1 medium (500g), divided into large florets
melted butter for greasing the pan
medium ripe tomatoes 3-4 (350g in total), cut into 0.5-cm thick slices
garlic 4 large cloves, halved
ground turmeric 1 tsp
ground cinnamon 1 tsp
ground allspice 1 tsp
ground black pepper ¼ tsp
baharat spice mix (shop-bought or make your own) 1 tsp
pine nuts 30g, fried in 15g of ghee or unsalted butter until golden
For the yoghurt with cucumber
mini cucumbers (200g in total)
Greek yoghurt 500g
garlic 1 clove, crushed
cayenne pepper a pinch
dried mint 1 tbsp
fresh mint 2 tbsp, chopped
lemon juice 2 tbsp
salt ½ tsp
ground white pepper ¼ tsp
Place the aubergine slices on a piece of kitchen paper, sprinkle with some salt on both sides and leave for 20 minutes to lose some of the water.
Wash the rice and soak in plenty of cold water and 1 teaspoon of salt for at least 30 minutes.
Meanwhile, heat up a large saucepan and sear the chicken over a medium–high heat for 3-4 minutes on each side or until golden brown (the chicken skin should produce enough oil to cook it; if needed, add a little sunflower oil).
Add the onion, peppercorns, bay leaves and 900ml of water.
Bring to a boil, then cover and cook on a low heat for 20 minutes.
Remove the chicken from the stock and set it aside.
Drain the stock and reserve for later, skimming the fat.
While the chicken is cooking, heat up a saucepan or casserole dish over a medium–high heat, preferably non-stick, that is roughly 24cm in diameter and 12cm high.
Add enough sunflower oil to come about 2cm up the sides of the pan.
When you start seeing little bubbles surfacing, carefully (it may spit!) place some of the cauliflower florets in the oil and fry until golden brown, up to 3 minutes.
Use a slotted spoon to remove the first batch onto kitchen paper and sprinkle with salt.
Repeat with the remaining cauliflower.
Pat-dry the aubergine with kitchen paper and fry them similarly in batches.
Remove the oil from your pan and wipe it clean.
If it isn’t a non-stick pan line the base with a circle of baking parchment cut to the exact size and brush the sides with some melted butter.
Now you are ready to layer the maqluba.
Start by arranging the slices of tomato in one layer, overlapping, followed by the aubergine slices.
Next, arrange the cauliflower pieces and chicken thighs.
Drain the rice well and spread it over the final layer and scatter the garlic pieces on top.
Measure out 700ml of the reserved chicken stock and mix in all the spices, plus 1 teaspoon of salt.
Pour this over the rice and then gently press it down with your hands making sure all the rice is covered with stock.
Add a little extra stock or water if needed.
Put the pan on a medium heat and bring to a simmer; the stock doesn’t need to simmer vigorously but you do need to make sure that it boils properly before covering the pan with a lid, reducing the heat to low and cooking on low heat for 30 minutes.
Don’t be tempted to uncover the pan; you’ll need to allow the rice to steam properly.
Remove the pot from the heat, take off the lid and quickly place a clean tea towel over the pot, then seal with the lid again.
Leave to rest for 10 minutes.
Once ready, remove the lid and place a large round serving plate over the open pan and carefully but quickly invert the pan holding both sides firmly.
Leave the pot on the plate for 2–3 minutes then slowly and carefully lift it off.
Garnish with the pine nuts and serve with the chilled yoghurt with cucumber.
Yoghurt with cucumbers
Peel the cucumbers and cut them into very thin slices.
Mix all the rest of the ingredients in a medium bowl, add the cucumbers and check the seasoning.
Leave in the fridge for 30 minutes.
From Jerusalem by Yotam Ottolenghi and Sami Tamimi.
The 20 best rice recipes: part 3 | Life and style | The Guardian
Lemon and aubergine risotto.
The 10 best aubergine recipes | Life and style | The Guardian
Smoky aubergine and the strong freshness of lemon and basil are used here to offset the stodgy tendency of some risottos.
Serves 4
2 medium aubergines
130ml olive oil
Salt and black pepper
1 medium onion, finely chopped
2 garlic cloves, crushed
200g risotto rice
120ml white wine
750ml hot vegetable stock (preferably homemade)
1 lemon, zest grated
2 tbsp lemon juice
20g butter
50g parmesan, grated
10g basil leaves, shredded
1 Start by burning one of the aubergines on a gas hob.
Line the area around the hob head with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over.
Keep an eye on them the whole time so they don't catch fire.
The aubergine needs to deflate completely and the skin should burn and break.
2 Remove from the heat and make a long cut through the aubergine.
Scoop out the soft flesh while avoiding the skin.
Discard the skin, roughly chop the flesh then set aside.
3 Cut the other aubergine into 1.5cm dice.
Heat 80ml of the olive oil in a frying pan and fry the aubergine dice in batches until golden and crisp.
Transfer to a colander and sprinkle with salt.
Leave to cool.
4 To make the risotto, put the onion and rest of the oil in a heavy-based pan and fry slowly until soft and translucent.
Add the garlic and cook for 3 more minutes.
Turn up the heat and add the rice, stirring to coat it in the oil.
Fry for 2-3 minutes.
Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Reduce the heat to medium.
5 Now start adding the hot stock to the rice, a ladle at a time, waiting until each addition has been fully absorbed before adding the next, stirring all the time.
When all the stock has been added, remove the pan from the heat.
Add half the lemon zest, the lemon juice, chopped aubergine flesh, butter, most of the parmesan and ¾ tsp salt.
Stir well, then cover and leave aside for 5 minutes.
Taste and add more salt if you like, plus some black pepper.
5 To serve, spoon the risotto into shallow bowls and sprinkle with the diced aubergine, the remaining parmesan, the basil and the rest of the lemon zest.
Plenty by Yotam Ottolenghi (Ebury)
Smoky aubergine and the strong freshness of lemon and basil are used here to offset the stodgy tendency of some risottos.
Serves 4
2 medium aubergines
130ml olive oil
Salt and black pepper
1 medium onion, finely chopped
2 garlic cloves, crushed
200g risotto rice
120ml white wine
750ml hot vegetable stock (preferably homemade)
1 lemon, zest grated
2 tbsp lemon juice
20g butter
50g parmesan, grated
10g basil leaves, shredded
1 Start by burning one of the aubergines on a gas hob.
Line the area around the hob head with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over.
Keep an eye on them the whole time so they don't catch fire.
The aubergine needs to deflate completely and the skin should burn and break.
2 Remove from the heat and make a long cut through the aubergine.
Scoop out the soft flesh while avoiding the skin.
Discard the skin, roughly chop the flesh then set aside.
3 Cut the other aubergine into 1.5cm dice.
Heat 80ml of the olive oil in a frying pan and fry the aubergine dice in batches until golden and crisp.
Transfer to a colander and sprinkle with salt.
Leave to cool.
4 To make the risotto, put the onion and rest of the oil in a heavy-based pan and fry slowly until soft and translucent.
Add the garlic and cook for 3 more minutes.
Turn up the heat and add the rice, stirring to coat it in the oil.
Fry for 2-3 minutes.
Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Reduce the heat to medium.
5 Now start adding the hot stock to the rice, a ladle at a time, waiting until each addition has been fully absorbed before adding the next, stirring all the time.
When all the stock has been added, remove the pan from the heat.
Add half the lemon zest, the lemon juice, chopped aubergine flesh, butter, most of the parmesan and ¾ tsp salt.
Stir well, then cover and leave aside for 5 minutes.
Taste and add more salt if you like, plus some black pepper.
5 To serve, spoon the risotto into shallow bowls and sprinkle with the diced aubergine, the remaining parmesan, the basil and the rest of the lemon zest.
Plenty by Yotam Ottolenghi (Ebury)
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