Hot and Sour Soup

 

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One of my favourite soups.  And, it’s so difficult to find a good one!  Usually so “gloppy” and so not complex.  This version is based on a recipe from one of my favourite chefs, Alton Brown, from his book, Serious eats.  One ingredient I added was chili oil- first try it in a bowlful.  If you like it, slowly add to your pot of soup, a little at a time, tasting after each addition. 

I also made the broth using my own homemade chicken broth, which I always have on hand in the freezer and a litre of packaged organic chicken broth.  

This recipe serves four to six generous portions

Ingredients 

• For the Broth (see notes):

• 1lbs (455g) chicken feet

• 1 lbs (455g) chicken carcasses, roughly chopped

• 4 ounces (115g) Jinhua ham

• One 2-inch knob fresh ginger (25g), smashed with the side of a knife

• 4 medium cloves garlic (20g), smashed with the side of a knife

• 1 onion (8 ounces), split in half

• 6 scallions, roughly chopped

• 2 tsp cornstarch
• 1tbsp (15ml) light soy sauce

• 1 tbsp (15ml) toasted sesame oil
• Kosher salt
• For the Garnish:
• 1 oz (30g) dried wood-ear mushrooms (see notes)
• 1 oz (30g) dried daylilies (see notes)
• 6 oz(170g) extra firm tofu, cut into thin matchsticks
• 6 oz (170g)trimmed pork shoulder or loin, cut into 2-inch long slivers
• 1 large egg
• 1/2 teaspoon cornstarch
• To Serve:
• 1 1/2 tsp ground white pepper, plus more to taste
• 1/4 cup (60ml) Chinkiang vinegar, plus more to taste (see notes)
• 1 tbsp (15ml) toasted sesame oil, plus more to taste
• 1/4 cup thinly sliced scallions
• 1/4 cup picked fresh cilantro leaves

Directions

1. For the Broth: Combine chicken feet, chicken bones, and ham in a large stockpot. 

   Cover with cold water. Bring to a boil over high heat. Drain bones in sink, then rinse 

   under cold running water. Return to pot, add ginger, garlic, onion, and 6 scallions. 

   Cover with water, bring to a boil over high heat, reduce to a bare simmer, and cook 

    1 hour, skimming off scum and fat occasionally. Pour through a fine-mesh strainer 

   into a large pot. Discard solids. You should have about 1 1/2 quarts broth. 

   If not, reduce to 1 1/2 quarts.

2. Combine 2 teaspoons cornstarch with 2 teaspoons water in a small bowl and mix with 

   a fork. Add to broth. Add soy sauce and sesame oil. Bring to a boil, season to taste 

   with salt and pepper, and keep warm.

3. For the Garnish: Meanwhile, place wood-ears and daylilies in separate bowls, cover 

   with warm water, and let soak at least 30 minutes. Drain carefully, then thinly slice 

   wood-ears and cut daylilies crosswise into 2-inch pieces.

4. When broth is ready, add sliced wood-ears, daylilies, tofu, and pork. Beat together 

   egg with 1/2 teaspoon cornstarch. Bring broth to a boil, reduce to a bare simmer, and 

   slowly pour the egg into the broth in a thin steady stream. Let egg set for 15 seconds, 

   then stir gently to incorporate. Season soup to taste with salt if necessary.

5. To Serve: Just before serving, stir in white pepper and vinegar. Drizzle with sesame 

   oil and sprinkle with scallions and cilantro. Serve immediately, passing more white 

   pepper, vinegar, and sesame oil at the table to adjust for taste.

Notes 

For a much faster version, use 1 1/2 quarts store-bought low-sodium chicken broth simmered

 with a 2-inch knob of ginger (sliced), 6 scallions, and 4 smashed coves of garlic simmered on the stovetop for 20 minutes in place of the homemade stock. Proceed from Step 2 as directed.

Jinhua ham is a Chinese-style smoked raw ham. You can use country ham, prosciutto, or 

even a smoked ham hock or bacon in its place. Wood-ear mushroom is sold as black fungus 

and can be found in Asian market, along with dried daylilies. Chinkiang vinegar is also sold as 

Zhenjiang vinegar in Asian markets. If unavailable, substitute with two tablespoons red wine vinegar and 

two tablespoons apple cider vinegar.

Marshmallows- Careful, you'll never again eat store bought!

Homemade marshmallows are so light, fluffy and flavourful, store bought, commercial marshmallows don't even come close.  Use them paired with chocolate and graham crackers, over a campfire; flavour them with a dusting of cocoa powder or coconut...

To make 36 medium or 16 large marshmallows.

Ingredients
2/3 cup     water, divided
3 (1/4 oz)  envelopes unflavoured gelatin
1 cup         granulated sugar
1 cup         light corn syrup
Pinch of kosher salt
1 tsp          vanilla extract
1 cup         confectioners' sugar, for dusting

Directions
Lightly oil the inside of an 8" by 8" pan with vegetable oil.  Generously coat with confectioners' sugar and set aside.

Pour 1/3 cup of the water into the bowl of a stand mixer.  Sprinkle the gelatin over the water, and let stand for about ten minutes, or until the gelatin has softened.

In a saucepan, off heat, combine the remaining 1/3 cup water and the granulated sugar, corn syrup and salt.  Place the pan over medium-high heat.  Clip a candy thermometer to the inside of the pan and make sure it does not touch the bottom.  Cook the mixture without stirring until it reaches 240 degrees F.  Brush down the sides of the pan with a pastry brush dipped in water, to gently wipe away any residual sugar crystals.  With the mixer on low speed, very carefully add the hot syrup to the softened gelatin.  Add the vanilla, increase the speed to medium-high and beat for eight to thirteen minutes until the mixture becomes very white, stiff and sticky.

Spread the mixture into the prepared pan using a lightly oiled spatula.  With wet hands, press the batter evenly into the corners of the pan.  Set aside for at least one hour, or until the mixture is firm and cool.

Sift the confectioners' sugar into a shallow dish or bowl.  Run a wet knife around the edge of the cooled pan to loosen the marshmallow sheet.  Remove the marshmallows from the pan.  Cut into 16 or 36 squares, wetting the knife often to keep it from sticking.  Toss each marshmallow in the confectioners' sugar until completely coated.

Storing your marshmallows: in a single layer or in layers separated by waxed paper.  They will keep for at least one month when stored airtight at moderate temperature.

Variations: substitute sifted unsweetened cocoa or toasted shredded coconut for the confectioners' sugar used to coat the marshmallows, or fold one cup finely chopped cacao nibs, toasted almonds, mini chocolate chips, dried cranberries or any combination thereof into the stiff marshmallow mixture before spreading.

2023- I finally mastered Agave, lime, tequila marshmallows and they are amazing.  Here’s how:

I double this recipe and substituted the corn syrup with agave syrup; the water for the hot syrup should now equal 2/3 of a cup, but, I used 1/3 water and 1/3 lime juice; the liquid for the gelatine should also be 2/3 water but I substituted 1/3 cup of water with  tequila.  I zested three limes and added the zest to the marshmallows about halfway through the mixing.  I cut the limes in half and very thinly sliced them to decorate the tops of the finished marshmallow pieces.   Voila and enjoy!

OH! And they are great roasted over a fire… Really, ask my neighbours!

Other variations:  sometimes substitute half the corn syrup with maple syrup; sometimes use 1/2 water and 1/2 fruit juice when making the syrup; sometimes add 1 tsp of lemon flavour or vanilla.

Strawberry Lemon Marmalade

This is my first ever marmalade!  Looks great and can’t wait to taste.  I have to admit, it is a time consuming process- but i anticipate that it will all be worth it.  This recipe is from Better Homes and Gardens.

To make approx. six 150 ml jars.

Ingredients

• 2 medium lemons

• ½ cup water

• ⅛ teaspoon baking soda

• 3 cup crushed strawberries (about 6 cups whole berries)

• 5 cup sugar

• ½ of a 6-ounce package liquid fruit pectin (1 foil pouch)

Directions

1. Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.

2. In a large saucepan, combine peel strips the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel-strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (should have about 3 cups).

3. In an 8- to 10-quart heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

4. Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

5. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving.

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Pickled Cabbage Slaw

 A salad in a jar, ready to eat and delicious.  A few simple ingredients and voila!

This recipe makes 8 500ml jars.

Ingredients

3 med.        white cabbages- cored and shredded

1/4 cup.       Kosher salt

1/2 cup.       Each- julienned carrots, red onions, red and yellow bell peppers

1                  Each- Serrano, jalapeño, banana pepper - diced (optional)

3 cups.         Water

4 cups.         White vinegar

3 1/2 cups.   Sugar

Directions

In a bowl, put in the cabbage and cover with salt.

Toss and set aside for a minimum of two hours to overnight so that the salt will soften the cabbage.  No need to salt the other vegetables.

After salting, rinse the cabbage twice to remove as much salt as possible.  In a large bowl, combine the rinsed cabbage with the other vegetables.  Mix well to evenly distribute.

In a stainless steel or enameled pot, heat water, vinegar, sugar.  Heat to a simmer, until the sugar is dissolved.

Add the cabbage/vegetable mixture to the brine, stir once and with a slotted spoon put the cabbage mixture back into the original bowl.  Ladle the veggies into the jars.

Ladle the hot brine into each cabbage-filled jar, leaving 1/2 inch headspace.  Remove air bubbles and refill to the proper headspace.

Wipe the rims of the jars, apply lids and rings to the jars.  Place the jars into the steam canner and process for 15 minutes.  When time is up, turn off the heat, remove the lid carefully and leave the jars to sit in the canner for five minutes.  

Dilled Grape Tomatoes

 The quest for cherry tomato preserving recipes continues,  This recipe is similar to the Cherry Tomatoes preserved in White Wine Vinegar.  But, I am now using apple cider vinegar.

So handy to have this recipe when all those cherry tomatoes ripen at the same time.  It also lets you play a little.  For some jars, I replace dill weed with tarragon and added lemon slices.  I am sure other herbs could easily be substitutes.

The list of ingredients below will fill one 500 ml jar.  I made four jars, so quadrupled the ingredients.

Ingredients

4 tbsp.    Dill weed (can substitute dill seed)

1.            Shallot, thinly sliced (can substitute red, white or yellow onion)

1/2 tbsp.  Yellow mustard seed

250 gr.    Cherry tomatoes (or grape), washed

1.             Bay leaf

1 tbsp.     Pickling salt

Pinch.      Chile flakes

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, 1 tbsp.      Brown sugar

125 ml.    Apple cider vinegar

125 ml.     Water

Directions

Mix the washed and chopped dill weed, the sliced onions and the mustard seeds.  Set aside.

Using a thin metal skewer, prick the stem end of each tomato.  Add the tomatoes to the herb/onion mixture, toss evenly.

Into the jar, place the bay leaf, and pack the tomato mixture in tightly, leaving 1/2 inch headspace.  Combine the vinegar, water, brown sugar, salt, chile flakes in a saucepan and bring to a boil.  Pour over the tomatoes.  Wipe the jar rim, place lid and screw band on the jar and place in a steam canner.  Process for 10 minutes.  Once the time is up, turn off the heat, remove the pot lid and let the jar sit in the canner for an additional five minutes.

Let this stand for a few weeks before sampling.

WANNA PLAY?  Same recipe but used tarragon (from my garden) instead of dill and added a lemon slice.

Blue Agave Sweetened Pickle Slices

 What to do with a premium bottle of Mexican blue agave syrup.  This recipe seems perfect.  Can’t wait for the pickles to be ready.  This recipe is adapted from Marisa McClennan’s  Naturally Sweet Food in Jars.

I am well acquainted with Kosher dills and bread and butter pickles- either no sugar or lots of sugar.  I am expecting good things from agave sweetened pickles.

This recipe 3 500 ml jars

Ingredients

2 lbs.     pickling cucumbers

4 cups.   Apple cider vinegar

1 1/2 cups agave syrup

2 tbsp.    Pickling salt

2 tbsp.    Yellow mustard seeds

1 tbsp.     Allspice berries

1 tbsp.     Celery seeds

1.            Cinnamon stick, broken into three pieces

Directions

Wash the cucumbers and trim the ends.  Slice the cucumbers into thin slices- for authenticity use a crinkle slicer.  In a large pan, combine the vinegar, agave, spices salt and bring to a boil.  Add the cucumber slices and simmer for about 3-4 minutes.  The goal is to tenderize the slices, do not overcook.

Once the cucumber slices have softened, remove from heat.  Pack the slices into the prepared jars.  Return the brine to the heat and bring to a boil.  Cook to reduce for 4 -5 minutes.  The goal is to thicken the brine and bring out the sweetness of the agave.

Funnel the brine into the jars, leaving 1/2 inch headspace.  Wipe the rims, add the rings and place in a steam canner.  Process for 10 minutes.  At the end of the 10 minutes, turn off heat, remove the lid carefully and leave the jars in the water for about five minutes.

Wait for about two weeks before tasting.  Enjoy!

Strawberry Chutney

 I couldn’t pass up that specially low priced basket of strawberries.  But what to prepare?  This year, 2023, I’ve been exploring chutneys so, Strawberry Chutney is what I made.  This is a little out of my wheelhouse but I am looking forward to tasting, after it sits for about a month or so.

To make about 8 250ml jars.

Ingredients

4 lbs.       Strawberries, hulled and diced

2 cups.    Onions, about one large, minced

2 cups.   Light brown sugar

1 1/2 cups. Golden raisins

1.           Lemon, seeded and chopped

3 tbsps.  Yellow mustard seeds

1 tbsp.    Kosher salt

2 tsps     red pepper flakes

2             Star anise

Directions:

Combine all the ingredients in a large pot, stir to combine, and bring to a vigorous boil.  Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 50-60 minutes.

When the chutney is finished cooking, remove the pot from the heat. Remove the star anise from the mixture before ladling into prepared jars, leaving 1/2 inch headspace.  Wipe the rims, apply the lids and rings and process in a steam canner for 15 minutes.

When the processing time is over, turn off the heat, car efully remove the lid and let the jars sit in the canner for about five minutes.

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Caramelized Red Onion Relish

 This recipe is adapted from one of my favourite “go to” canning books- Food in Jars by Marisa McClennan.  Check it out.  

I love last year’s Sweet & Sour Red Onion Pickles and I think this year’s love will be Caramelized Red Onion relish.  Besides, I just made a few batches of garlic powder using my freshly harvested garlic.  Will know in a few weeks when the relish has “rested”, how it turns out, garlic and all.

Put this on cheese and crackers, add it to burgers and meats, spread it on a pizza or focaccia.

This recipe makes about 6  250ml jars.

Ingredients

1 tbsp.     Unsalted butter

1.2 kg.     Red onions, sliced into thin half moons (4 or five large onions)  Use your food processor slicing             blade set to 2.5 for uniform slices)

1 cup.       Brown sugar

1 cup.       Apple cider vinegar

1/2 cup.    Malt vinegar

2 tsp.        Sea salt

1 tsp.        Garlic powder

1/2 tsp      Ground black pepper

1/4 tsp.     Cayenne pepper

Directions

I place clean jars in my dishwasher on the rinse cycle to heat them up, ready for filling.

Melt the butter over medium-low heat, in a large canning pot.  Add the onions.  Cook until the onions are golden and fragrant, about 20-25 minutes.  Add the remaining ingredients.  Increase the heat and bring to a boil, then reduce the heat and simmer for 10 minutes, until the liquid is reduced.

Ladle the relish into the hot jars.  Gently tap the jars on a towel lined countertop to help loosen any bubbles, before using a wooden chopstick to dislodge any remaining bubbles.  Wipe the rims, apply the lids and screw bands and process in a steam canner for 15 minutes.  When the processing time is up, remove the lid carefully and let the jars sit in the canner for about five minutes.  This helps to prevent the relish from reacting to the rapid temperature change.

Garlic Powder - it actually smells like real garlic!

I’ve been growing my own garlic for a few years now.  By January, I am losing my bulbs- they are getting way too old.  This year, I decided to try my hand at making my own garlic powder.  Honestly, the most tedious part of the process was breaking up the bulbs, separating the cloves and peeling them.  The rest was a breeze!  Well, it will be if you have a food processor that can slice everything into paper thin slices, a quality dehydrator which lets you adjust the temperature (I dehydrate at 105 degrees) and a powerful blender to make the powder, no lumps.  All worth the investment.

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Here’s what I did:

I used about 12 garlic bulbs- broken down into cloves and peeled.  Placed them all in the large feeder tube of my food processor, adjusted the slicing blade to its thinnest setting and started the machine.  

It worked perfectly: thin and “sticky” slices - I wanted to make sure not to loose the garlic juices.  Divided the slices onto two trays in my dehydrator, set it to 105 degrees and let it work overnight, with one break to stir them up and move the trays to new positions.

Placed everything in my blender and had beautiful, fragrant garlic powder in less than a minute, no lumps!  About 250 ml of fragrant garlic powder.  To keep it dry, add a small packet of silica gel.

Can’t wait to begin to add to my favourite recipes.

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Blueberry Mustard

 I love making mustards- Dijon, white wine, stout beer, tequila, etc.  It’s a great list.  This year, I am trying a fruit mustard- blueberry mustard and no alcohol was added to the mix :-). I can’t wait for it to mellow so I can taste it!

Mustards are incredibly easy to make and can pack a real punch.  You’ll never go back to industrial, processed mustard.  This recipe is adapted from the food preserving.org website where you will find a wide range of amazing recipes.  I adapted their raspberry mustard recipe to make a blueberry version.

This recipe makes approx. one - 500ml jar.

Ingredients:

1 cup      White wine vinegar

2/3 cup   Yellow mustard seeds

1 cup       Water

2 3/4 lbs   Blueberries

3/4 cup     Sugar

1/4 cup     Mustard powder

Directions

Add vinegar, mustard seeds and water to a bowl, stir to combine, cover and leave overnight.

Pour the bowl of mustard mixture into your food process, pulse until seeds begin to spoil and the mixture thickens.  Add the blueberries and blend.  Boil gently for five minutes then add the sugar and mustard powder.  Boil until thick (approx. 15 minutes).

Ladle the mustard into hot jars, leaving 1/4 inch headspace, remove bubbles and wipe the rims with paper towel, add the lids.

Process jars in a steam canner (or boiling water canner) for 15 minutes.  When the time is up, turn off the heat and let the jars rest in the water for about five minutes.

Blueberry Raspberry Jam

 One of my favourites!  This is on my annual rotation of jams.  You can play with the proportions- so go half blueberry and half raspberry or 25% of one and 75% of the other- depends of your taste and how much of each you have on hand.  This recipe does not require pectin, so the amount of sugar is much lower- I like that.

To make 3 - 4 500 ml jars.

Ingredients

9 cups     Crushed berries (about -5 lbs)  (suggest 4.5 cups raspberries and 4.5 cups blueberries)

6 cups     Sugar

Directions

Wash berries under running water and drain.  Coarsely crush the berries one layer at a time using s potato masher.  Measure nine cups of berries.

Combine the crushed berries and sugar in a large saucepan.  Bring the mixture slowly to a boil, stirring until the sugar dissolves.  Increase the heat to medium-high and cook rapidly to gelling point (220 degrees).  Stir to prevent striking.  Remove from heat.  Skim off foam if necessary.

Ladle hot jam into hot jars, leaving 1/2 inch headspace.  Remove air bubbles.  Clean the jar rim.  Center the lid on the jar and adjust the band to fingertip tight.  Place the jar in the steam canner.  Repeat for all jars.  Process for 15 minutes.  Turn off the heat, then leave the jars in the canner for an additional 5-10 minutes.

Pickled Cherry Tomatoes in White Wine with Rosemary

 I am constantly on a quest to find great canning recipes for my cherry tomatoes.  This year’s treasure is made up of ingredients all found in my garden: cherry tomatoes, garlic and rosemary.  I used black, red and green cherry tomatoes.  Perfect for this winter’s salads.

Makes six 500ml jars

Ingredients:

6         2” springs of fresh rosemary

6         Cloves of garlic

3 lbs    Cherry or grape tomatoes

           Pickling salt

250 ml  White wine vinegar

250 ml   White vinegar

1 liter    Water

Directions

Wash and snip sprigs of rosemary and set aside.

Peel garlic and set aside.

Wash tomatoes under cold running water, removing stems or leaves.

Using a small,thin metal skewer, do a prick in the stem end of the tomato.

Into each jar, put a clove of garlic, a sprig of rosemary, 1/4 tsp of pickling salt,  Pack tomatoes in the jars, leaving 1/2 inch headspace.

Combine the vinegar and water in a saucepan and bring to a boil.  Fill the jars with the hot vinegar, leaving 1/2 inch headspace.  Debubble, adjust headspace.  Wipe the jar rims; put on lids.  Process in a steam water bath and process for 10 minutes.  At the ten minute mark, turn off the heat, remove the cover and let the jars sit in the water for about five minutes, before removing to cool.

Let stand a month before sampling.

WANNA PLAY?

I added more white wine vinegar and adjusted the white vinegar down to equal the same amount of vinegars.

Sweet and Sour Pickled Red Onion

 What to do when you have five pounds of red onions, freshly picked from the garden?  Within two hours, they were sliced, canned and looking great.  These sweet and sour onions are perfect for sandwiches and as a side for roasts.  I use them for so many things!  For the best flavour, let them sit a few weeks before opening.  

This recipe is from Marisa MacClennan’s Food in Jars canning book and I highly recommend both the book and this recipe.

This recipe makes 8 250 ml jars.

Ingredients

3 lbs    red onions (trimmed and thinly sliced)

2 cups    apple cider vinegar

1/2 cup    water

3/4 cup    sugar

1 tbsp    pickling salt

2 tsps    mustard seed

1 tsp    celery seed

1/2 tsp red chili flakes

Directions:

Prepare a canning pot and enough jars to hold 8 250 ml jars of pickled onions.  

Bring a large pot of water to a boil.  Add the sliced red onions and cook for four minutes.  Drain and set aside.

Using the same pot, combine the brine ingredients.  As soon as the salt and the sugar are dissolved, add the red onions.  Stir to combine and remove from heat.

Fill the jars with the onions and brine, leaving 1/2 inch of headspace.  Use a wooden chopstick or end of a wooden spoon to remove as many bubbles from the jars as possible.

Wipe the rims, apply the lids and rings and process in a boiling water bath or steam canner for 10 minutes.  When the time is up, turn off the heat, leave the jars for about five minutes, then remove and set them on a wooden board or folded towel to cool.  Do not disturb for about 24 hours. 

Check the seals- any unsealed jars can be stored in the refrigerator.  Sealed jars can be stored in a cool, dry place (think pantry or basement) for at least one year.