tag:blogger.com,1999:blog-2179782092993353252024-03-08T05:02:45.129-05:00Passion in the KitchenSharing my passion for great, healthy, mostly vegetarian food.Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.comBlogger324125tag:blogger.com,1999:blog-217978209299335325.post-67090808134276496452023-12-30T10:32:00.000-05:002023-12-30T10:32:13.637-05:00Hot and Sour Soup<p> </p><div class="separator" style="clear: both; text-align: center;">- -<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwy5qa8zPkau76ck5jD5GenFvrDOr97opbuSX_iOAdqMQOXWX621OcSTKXVfdvCeWlPh1yo9RySxV7DuY5zRmds2s45Jf0nhtMyteMs5fBsP_bJHlWGmSkAthIdKgfm2bcEUoJfVy-Epk7YqK8_g7ERnwbiuwpGSd-O6pRsaC3rrVax0-GgViVePzfa4/s2676/IMG_1177.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2676" data-original-width="2676" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtwy5qa8zPkau76ck5jD5GenFvrDOr97opbuSX_iOAdqMQOXWX621OcSTKXVfdvCeWlPh1yo9RySxV7DuY5zRmds2s45Jf0nhtMyteMs5fBsP_bJHlWGmSkAthIdKgfm2bcEUoJfVy-Epk7YqK8_g7ERnwbiuwpGSd-O6pRsaC3rrVax0-GgViVePzfa4/w200-h200/IMG_1177.jpeg" width="200" /></a></div><br /><p></p><div class="loc article-header" style="-webkit-text-size-adjust: auto; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; grid-column-end: header; grid-column-start: header; grid-row-end: header; grid-row-start: header;"><div class="comp heading" id="heading_1-0" style="margin-left: 0px;"><div style="text-align: left;">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. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">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. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">This recipe serves four to six generous portions</div><div style="text-align: left;"><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: white; color: #333333; font-size: 1.125rem;"><br /></span></div><div style="text-align: left;"><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: white; color: #333333; font-size: 1.125rem;">Ingredients</span><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: white; color: #333333; font-size: 1.125rem;"> </span></div><div style="text-align: left;"><span face=""Helvetica Neue", Helvetica, Arial, sans-serif" style="background-color: white; color: #333333; font-size: 1.125rem;"><br /></span></div><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;"><strong style="font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">For the Broth<span style="font-size: 0.75rem;"> </span></strong><span style="font-size: 1rem;">(see notes):</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="font-size: 0.75rem; list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1lbs (455g) chicken feet</li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="font-size: 0.75rem; list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1 lbs (455g) chicken carcasses, roughly chopped</li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="font-size: 0.75rem; list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">4 ounces (115g) Jinhua ham</li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="font-size: 0.75rem; list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">One 2-inch knob fresh ginger (25g), smashed with the side of a knife</li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="font-size: 0.75rem; list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;"><span style="font-size: 1rem;">4 medium cloves garlic (20g), smashed with the side of a knife</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="font-size: 0.75rem; list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1 onion (8 ounces), split in half</li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="font-size: 0.75rem; list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">6 scallions, roughly chopped</li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="font-size: 0.75rem; list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">2 tsp cornstarch</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;"><span style="background-color: white; font-size: 1rem;">1tbsp (15ml) light soy sauce</span></li></ul></div></div><div class="loc article-content" style="-webkit-text-size-adjust: auto; grid-column-end: content; grid-column-start: content; grid-row-end: content; grid-row-start: content;"><div class="comp article-content-container mntl-block" id="article-content-container_1-0" style="margin-bottom: 1rem;"><div class="comp article__content right-rail structured-content structured-project-content mntl-block" id="structured-project-content_1-0" style="align-items: flex-start; display: flex; flex-wrap: wrap; margin: auto; max-width: 48.125rem;"><section class="comp section--ingredients section" id="section--ingredients_1-0" style="background-color: white; width: 1246px;"><div class="loc section-content section__content"><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="list-style: none; margin-bottom: 0px; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; margin: 0px; padding-left: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1 tbsp (15ml) toasted sesame oil</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">Kosher salt</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;"><strong><span style="font-family: arial;">For the Garnish:</span></strong></li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1 oz (30g) dried wood-ear mushrooms (see notes)</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1 oz (30g) dried daylilies (see notes)</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">6 oz(170g) extra firm tofu, cut into thin matchsticks</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">6 oz (170g)trimmed pork shoulder or loin, cut into 2-inch long slivers</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1 large egg</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1/2 teaspoon cornstarch</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;"><strong style="font-family: "Helvetica Neue", Helvetica, Arial, sans-serif;">To Serve:</strong></li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1 1/2 tsp ground white pepper, plus more to taste</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1/4 cup (60ml) Chinkiang vinegar, plus more to taste (see notes)</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1 tbsp (15ml) toasted sesame oil, plus more to taste</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1/4 cup thinly sliced scallions</li><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="color: #333333; font-family: Inter, Helvetica, sans-serif; font-size: 1rem; line-height: 1.5; margin: 0px 0px 1rem; padding-left: 1.4rem; position: relative; top: -0.25rem;">1/4 cup picked fresh cilantro leaves</li></ul></div></section><section class="comp section--instructions section" id="section--instructions_1-0" style="font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; width: 1246px;"><header class="section__header" style="font-size: 0.75rem; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 1.875rem; margin: 1.875rem 0px 0px; padding: 0px 0px 1rem; position: relative;"><h2 class="section__title" data-title-tag="" style="font-size: 1.125rem; font-weight: 500;">Directions</h2></header><div class="loc section-content section__content"><div class="comp text-passage structured-content structured-project__steps mntl-sc-page mntl-block" data-bind-scroll-on-start="true" data-sc-ad-label-height="24" data-sc-ad-track-spacing="100" data-sc-breakpoint="50em" data-sc-content-positions="[300,600,900,1200,1500,1800,2100]" data-sc-load-immediate="1" data-sc-max-track-height="600" data-sc-min-track-height="250" data-sc-sticky-offset="60" id="structured-project__steps_1-0" style="color: #333333; font-family: Inter, Helvetica, sans-serif; line-height: 1.59; padding-top: 0px; text-align: center;"><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="clear: both; counter-reset: section 0; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; list-style: none; margin-bottom: 1rem; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px; margin: 0px 0px 1rem; padding-left: 0px; text-align: left; width: 1158.765625px;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-1" style="break-inside: avoid; clear: both; column-gap: 0px; display: grid; flex-wrap: wrap; grid-template-columns: 1.75rem 1fr; justify-content: flex-start; line-height: 30px; margin: 0px 0px 1rem; overflow: visible; padding-left: 0px; position: static; text-align: left;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><strong>For the Broth:</strong> <span style="font-size: 1.0625rem;">Combine chicken feet, chicken bones, and ham in a large stockpot. </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">Cover with cold water. Bring to a boil over high heat. Drain bones in sink, then rinse </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">under cold running water. Return to pot, add ginger, garlic, onion, and 6 scallions. </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">Cover with water, bring to a boil over high heat, reduce to a bare simmer, and cook </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;"> 1 hour, skimming off scum and fat occasionally. Pour through a fine-mesh strainer </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">into a large pot. Discard solids. You should have about 1 1/2 quarts broth. </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">If not, reduce to 1 1/2 quarts.</span></p></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-6" style="break-inside: avoid; clear: both; column-gap: 0px; display: grid; flex-wrap: wrap; font-size: 0.75rem; grid-template-columns: 1.75rem 1fr; justify-content: flex-start; line-height: 30px; margin: 0px 0px 1rem; overflow: visible; padding-left: 0px; position: static; text-align: left;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-7" style="counter-reset: section 0; flex-basis: 94%; font-size: 1.0625rem; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;">Combine 2 teaspoons cornstarch with 2 teaspoons water in a small bowl and mix with </p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-7" style="counter-reset: section 0; flex-basis: 94%; font-size: 1.0625rem; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">a fork. Add to broth. Add soy sauce and sesame oil. Bring to a boil, season to taste </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-7" style="counter-reset: section 0; flex-basis: 94%; font-size: 1.0625rem; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">with salt and pepper, and keep warm.</span></p></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-11" style="break-inside: avoid; clear: both; column-gap: 0px; display: grid; flex-wrap: wrap; grid-template-columns: 1.75rem 1fr; justify-content: flex-start; line-height: 30px; margin: 0px 0px 1rem; overflow: visible; padding-left: 0px; position: static; text-align: left;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-12" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><strong>For the Garnish</strong>:<span style="font-size: 1.0625rem;"> Meanwhile, place wood-ears and daylilies in separate bowls, cover </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-12" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">with warm water, and let soak at least 30 minutes. Drain carefully, then thinly slice </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-12" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">wood-ears and cut daylilies crosswise into 2-inch pieces.</span></p></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-16" style="break-inside: avoid; clear: both; column-gap: 0px; display: grid; flex-wrap: wrap; font-size: 0.75rem; grid-template-columns: 1.75rem 1fr; justify-content: flex-start; line-height: 30px; margin: 0px 0px 1rem; overflow: visible; padding-left: 0px; position: static; text-align: left;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-17" style="counter-reset: section 0; flex-basis: 94%; font-size: 1.0625rem; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;">When broth is ready, add sliced wood-ears, daylilies, tofu, and pork. Beat together </p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-17" style="counter-reset: section 0; flex-basis: 94%; font-size: 1.0625rem; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;">egg with 1/2 teaspoon cornstarch. Bring broth to a boil, reduce to a bare simmer, and </p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-17" style="counter-reset: section 0; flex-basis: 94%; font-size: 1.0625rem; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;">slowly pour the egg into the broth in a thin steady stream. Let egg set for 15 seconds, </p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-17" style="counter-reset: section 0; flex-basis: 94%; font-size: 1.0625rem; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;">then stir gently to incorporate. Season soup to taste with salt if necessary.</p></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-21" style="break-inside: avoid; clear: both; column-gap: 0px; display: grid; flex-wrap: wrap; grid-template-columns: 1.75rem 1fr; justify-content: flex-start; line-height: 30px; margin: 0px 0px 1rem; overflow: visible; padding-left: 0px; position: static; text-align: left;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-22" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><strong>To Serve:</strong><span style="font-size: 1.0625rem;"> Just before serving, stir in white pepper and vinegar. Drizzle with sesame </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-22" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">oil and sprinkle with scallions and cilantro. Serve immediately, passing more white </span></p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-22" style="counter-reset: section 0; flex-basis: 94%; grid-column-end: auto; grid-column-start: 2; line-height: 1.59; margin-bottom: 0px; margin-left: 0px !important; margin-right: -0.75rem; margin-top: 0.125rem; margin: 0.125rem -0.75rem 0px 0px; padding-right: 0.75rem;"><span style="font-size: 1.0625rem;">pepper, vinegar, and sesame oil at the table to adjust for taste.</span></p></li></ol><span class="heading-toc" face=""Helvetica Neue", Helvetica, Arial, sans-serif !important" id="toc-notes" style="display: block; font-size: 0.75rem; position: relative; top: -35px; visibility: hidden;"></span><h2 class="comp mntl-sc-block lifestyle-sc-block-heading mntl-sc-block-heading" id="mntl-sc-block_2-0-27" style="font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 1.5rem; font-weight: 500; line-height: 1.12; margin: 1rem 0px; text-align: left;"><span class="mntl-sc-block-heading__text" style="font-size: 1.125rem;">Notes </span></h2><div><div style="text-align: left;">For a much faster version, use 1 1/2 quarts store-bought low-sodium chicken broth simmered</div><div style="text-align: left;"> 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.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Jinhua ham is a Chinese-style smoked raw ham. You can use country ham, prosciutto, or </div><div style="text-align: left;">even a smoked ham hock or bacon in its place. Wood-ear mushroom is sold as black fungus </div><div style="text-align: left;">and can be found in Asian market, along with dried daylilies. Chinkiang vinegar is also sold as </div><div style="text-align: left;">Zhenjiang vinegar in Asian markets. If unavailable, substitute with two tablespoons red wine vinegar and </div><div style="text-align: left;">two tablespoons apple cider vinegar.</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div></div></section></div></div></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-64521492057402218392023-11-01T15:08:00.001-04:002023-11-01T15:08:56.104-04:00Marshmallows- 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...<br />
<br />
To make 36 medium or 16 large marshmallows.<br />
<br />
Ingredients<br />
2/3 cup water, divided<br />
3 (1/4 oz) envelopes unflavoured gelatin<br />
1 cup granulated sugar<br />
1 cup light corn syrup<br />
Pinch of kosher salt<br />
1 tsp vanilla extract<br />
1 cup confectioners' sugar, for dusting<br />
<br />
Directions<br />
Lightly oil the inside of an 8" by 8" pan with vegetable oil. Generously coat with confectioners' sugar and set aside.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<div><br /></div><div>2023- I finally mastered Agave, lime, tequila marshmallows and they are amazing. Here’s how:</div><div>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!</div><div><br /></div><div>OH! And they are great roasted over a fire… Really, ask my neighbours!</div><div><br /></div><div>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.<br />
<br /></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-53463801415692361482023-10-03T19:27:00.000-04:002023-10-03T19:27:50.756-04:00Strawberry Lemon Marmalade<div class="comp mntl-structured-ingredients" id="mntl-structured-ingredients_1-0" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: "Plus Jakarta Sans", "Trebuchet MS", sans-serif; font-size: 13px; margin: 0.75rem auto; padding: 0px;"><div class="loc heading" style="box-sizing: border-box; margin: 0px; padding: 0px;"><p style="text-align: left;">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.</p><p style="text-align: left;"><br /></p><p style="text-align: left;">To make approx. six 150 ml jars.</p><h2 class="comp mntl-structured-ingredients__heading mntl-text-block" id="mntl-structured-ingredients__heading_1-0" style="box-sizing: border-box; font-family: "SangBleu Versailles", Georgia, serif; font-size: 1.5rem; line-height: 1.75rem; margin: 0.75rem 0px 0.5rem; padding: 0px; text-underline-offset: 0.25rem;"><br /></h2><h2 class="comp mntl-structured-ingredients__heading mntl-text-block" id="mntl-structured-ingredients__heading_1-0" style="box-sizing: border-box; font-family: "SangBleu Versailles", Georgia, serif; font-size: 1.5rem; line-height: 1.75rem; margin: 0.75rem 0px 0.5rem; padding: 0px; text-underline-offset: 0.25rem;">Ingredients</h2></div><ul class="mntl-structured-ingredients__list" style="box-sizing: border-box; font-size: 0.8125rem; line-height: 1.0625rem; list-style: none; margin: 0.75rem 0px; padding: 0px; text-underline-offset: 0.125rem;"><li class="mntl-structured-ingredients__list-item " style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.5rem 0.9375rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 0.75rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;">2</span> <span data-ingredient-unit="true" style="box-sizing: border-box;">medium</span> <span data-ingredient-name="true" style="box-sizing: border-box;">lemons</span></p></li><li class="mntl-structured-ingredients__list-item " style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.5rem 0.9375rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 0.75rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;">½</span> <span data-ingredient-unit="true" style="box-sizing: border-box;">cup</span> <span data-ingredient-name="true" style="box-sizing: border-box;">water</span></p></li><li class="mntl-structured-ingredients__list-item " style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.5rem 0.9375rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 0.75rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;">⅛</span> <span data-ingredient-unit="true" style="box-sizing: border-box;">teaspoon</span> <span data-ingredient-name="true" style="box-sizing: border-box;">baking soda</span></p></li><li class="mntl-structured-ingredients__list-item " style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.5rem 0.9375rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 0.75rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;">3</span> <span data-ingredient-unit="true" style="box-sizing: border-box;">cup</span> <span data-ingredient-name="true" style="box-sizing: border-box;">crushed strawberries (about 6 cups whole berries)</span></p></li><li class="mntl-structured-ingredients__list-item " style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.5rem 0.9375rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 0.75rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;">5</span> <span data-ingredient-unit="true" style="box-sizing: border-box;">cup</span> <span data-ingredient-name="true" style="box-sizing: border-box;">sugar</span></p></li><li class="mntl-structured-ingredients__list-item " style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.5rem 0.9375rem; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 0.75rem; padding: 0px;"><span data-ingredient-quantity="true" style="box-sizing: border-box;">½</span> <span data-ingredient-unit="true" style="box-sizing: border-box;"></span><span data-ingredient-name="true" style="box-sizing: border-box;">of a 6-ounce package liquid fruit pectin (1 foil pouch)</span></p></li></ul></div><div class="comp recipe__steps mntl-block" id="recipe__steps_1-0" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: "Plus Jakarta Sans", "Trebuchet MS", sans-serif; font-size: 13px; margin: 0px; padding: 0px;"><h2 class="comp recipe__steps-heading mntl-text-block" id="recipe__steps-heading_1-0" style="box-sizing: border-box; font-family: "SangBleu Versailles", Georgia, serif; font-size: 1.5rem; line-height: 1.75rem; margin: 0.75rem 0px 0.25rem; padding: 0px; text-underline-offset: 0.25rem;">Directions</h2><div class="comp recipe__steps-content bhg-sc-page mntl-sc-page mntl-block" id="recipe__steps-content_1-0" style="box-sizing: border-box; margin: 0px; padding: 0px;"><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="box-sizing: border-box; counter-reset: section 0; font-size: 0.8125rem; line-height: 1.0625rem; margin: 0px 0px 0.75rem; padding: 0px; text-underline-offset: 0.125rem;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-1" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">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.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-3" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-5" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-6" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">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).</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-7" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-9" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-10" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">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.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-11" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-13" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-14" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.</p><div class="comp mntl-sc-block mntl-sc-block-adslot mntl-block" id="mntl-sc-block_2-0-15" style="box-sizing: border-box; margin: 0px; padding: 0px;"></div></li><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-17" style="box-sizing: border-box; list-style: none; margin: 0px 0px 0.75rem; padding: 0px; position: relative;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-18" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 0.5rem; padding: 0px;">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.</p></li></ol></div></div><p>. </p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-43561027212414932023-09-15T20:35:00.000-04:002023-09-15T20:35:55.666-04:00Pickled Cabbage Slaw<p> A salad in a jar, ready to eat and delicious. A few simple ingredients and voila!</p><p><br /></p><p>This recipe makes 8 500ml jars.</p><p>Ingredients</p><p>3 med. white cabbages- cored and shredded</p><p>1/4 cup. Kosher salt</p><p>1/2 cup. Each- julienned carrots, red onions, red and yellow bell peppers</p><p>1 Each- Serrano, jalapeño, banana pepper - diced (optional)</p><p>3 cups. Water</p><p>4 cups. White vinegar</p><p>3 1/2 cups. Sugar</p><p><br /></p><p>Directions</p><p>In a bowl, put in the cabbage and cover with salt.</p><p>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.</p><p>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.</p><p>In a stainless steel or enameled pot, heat water, vinegar, sugar. Heat to a simmer, until the sugar is dissolved.</p><p>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.</p><p>Ladle the hot brine into each cabbage-filled jar, leaving 1/2 inch headspace. Remove air bubbles and refill to the proper headspace.</p><p>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. </p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-81479208868430095392023-09-07T11:59:00.003-04:002023-09-07T11:59:47.961-04:00Dilled Grape Tomatoes<p> 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.</p><p>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.</p><p><br /></p><p><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="blob:https://draft.blogger.com/2f211c60-56d0-4e2e-aad6-e09f870d7ec6" width="320" /></p><p><br /></p><p>The list of ingredients below will fill one 500 ml jar. I made four jars, so quadrupled the ingredients.</p><p><br /></p><p>Ingredients</p><p>4 tbsp. Dill weed (can substitute dill seed)</p><p>1. Shallot, thinly sliced (can substitute red, white or yellow onion)</p><p>1/2 tbsp. Yellow mustard seed</p><p>250 gr. Cherry tomatoes (or grape), washed</p><p>1. Bay leaf</p><p>1 tbsp. Pickling salt</p><p>Pinch. Chile flakes</p><p>,</p><div class="separator" style="clear: both; text-align: center;">.</div><br />, 1 tbsp. Brown sugar<p></p><p>125 ml. Apple cider vinegar</p><p>125 ml. Water</p><p>Directions</p><p>Mix the washed and chopped dill weed, the sliced onions and the mustard seeds. Set aside.</p><p>Using a thin metal skewer, prick the stem end of each tomato. Add the tomatoes to the herb/onion mixture, toss evenly.</p><p>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.</p><p>Let this stand for a few weeks before sampling.</p><p><br /></p><p>WANNA PLAY? Same recipe but used tarragon (from my garden) instead of dill and added a lemon slice.</p><p><br /></p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-34761375898176363032023-09-03T13:24:00.002-04:002023-09-03T13:24:14.914-04:00Blue Agave Sweetened Pickle Slices<p> 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.</p><p>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.</p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="blob:https://draft.blogger.com/372befb5-7c3b-4fe1-97c8-fd560fdeebac" width="240" /></div><br /><p><br /></p><p>This recipe 3 500 ml jars</p><p><br /></p><p>Ingredients</p><p>2 lbs. pickling cucumbers</p><p>4 cups. Apple cider vinegar</p><p>1 1/2 cups agave syrup</p><p>2 tbsp. Pickling salt</p><p>2 tbsp. Yellow mustard seeds</p><p>1 tbsp. Allspice berries</p><p>1 tbsp. Celery seeds</p><p>1. Cinnamon stick, broken into three pieces</p><p><br /></p><p>Directions</p><p>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.</p><p>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.</p><p>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.</p><p>Wait for about two weeks before tasting. Enjoy!</p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-71320468816927818872023-09-03T12:56:00.002-04:002023-09-03T13:02:23.148-04:00Strawberry Chutney<p> 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.</p><br /><p></p><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="blob:https://draft.blogger.com/55662f2b-d6d6-47eb-a731-065bc788f8c4" width="320" /><br /><div><br /><p></p><p>To make about 8 250ml jars.</p><p>Ingredients</p><p>4 lbs. Strawberries, hulled and diced</p><p>2 cups. Onions, about one large, minced</p><p>2 cups. Light brown sugar</p><p>1 1/2 cups. Golden raisins</p><p>1. Lemon, seeded and chopped</p><p>3 tbsps. Yellow mustard seeds</p><p>1 tbsp. Kosher salt</p><p>2 tsps red pepper flakes</p><p>2 Star anise</p><p><br /></p><p>Directions:</p><p>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.</p><p>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.</p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />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.<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;">L</div><br /></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-38619957443397462202023-09-03T12:34:00.003-04:002023-09-03T13:04:52.321-04:00Caramelized Red Onion Relish<p> This recipe is adapted from one of my favourite “go to” canning books- Food in Jars by Marisa McClennan. Check it out. </p><p>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.</p><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="blob:https://draft.blogger.com/9a9ba72d-3262-442b-af5e-e8ed6be41cdf" width="320" /></div><p>Put this on cheese and crackers, add it to burgers and meats, spread it on a pizza or focaccia.</p><p><br /></p><p>This recipe makes about 6 250ml jars.</p><p><br /></p><p>Ingredients</p><p>1 tbsp. Unsalted butter</p><p>1.2 kg. Red onions, sliced into thin half moons (4 or five large onions) Use your food processor slicing <span> <span> </span></span>blade set to 2.5 for uniform slices)</p><p>1 cup. Brown sugar</p><p>1 cup. Apple cider vinegar</p><p>1/2 cup. Malt vinegar</p><p>2 tsp. Sea salt</p><p>1 tsp. Garlic powder</p><p>1/2 tsp Ground black pepper</p><p>1/4 tsp. Cayenne pepper</p><p><br /></p><p>Directions</p><p>I place clean jars in my dishwasher on the rinse cycle to heat them up, ready for filling.</p><p>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.</p><p>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.</p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-75377104371638897922023-08-28T20:08:00.003-04:002023-09-03T12:39:32.289-04:00Garlic Powder - it actually smells like real garlic!<p></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">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.</span></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;">. '<img border="0" data-original-height="4032" data-original-width="3024" height="320" src="blob:https://draft.blogger.com/81213526-4aa4-4013-97df-b44eeae3b331" width="240" /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="blob:https://draft.blogger.com/c7980a3e-336e-4f97-9fc8-d2177ac780db" width="240" /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="text-align: left;">,</span><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="blob:https://draft.blogger.com/825658dd-567e-4753-bade-470886f0e0d5" style="text-align: left;" width="240" /></div><p></p><p><br /></p><p>Here’s what I did:</p><p>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. </p><p>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.</p><p>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.</p><p>Can’t wait to begin to add to my favourite recipes.</p><p><br /></p><p><br /></p><p>'</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-58138500024466366742023-08-28T19:22:00.001-04:002023-08-28T19:22:07.071-04:00Blueberry Mustard<p> 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!</p><p>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.</p><p><br /></p><p>This recipe makes approx. one - 500ml jar.</p><p>Ingredients:</p><p>1 cup White wine vinegar</p><p>2/3 cup Yellow mustard seeds</p><p>1 cup Water</p><p>2 3/4 lbs Blueberries</p><p>3/4 cup Sugar</p><p>1/4 cup Mustard powder</p><p><br /></p><p>Directions</p><p>Add vinegar, mustard seeds and water to a bowl, stir to combine, cover and leave overnight.</p><p>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).</p><p>Ladle the mustard into hot jars, leaving 1/4 inch headspace, remove bubbles and wipe the rims with paper towel, add the lids.</p><p>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.</p><p><br /></p><p><br /></p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-27721293095811887272023-08-27T21:00:00.000-04:002023-08-27T21:00:43.710-04:00Blueberry Raspberry Jam<p> 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.</p><p>To make 3 - 4 500 ml jars.</p><p><br /></p><p>Ingredients</p><p>9 cups Crushed berries (about -5 lbs) (suggest 4.5 cups raspberries and 4.5 cups blueberries)</p><p>6 cups Sugar</p><p>Directions</p><p>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.</p><p>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.</p><p>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.</p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-14356965145498194892023-08-27T20:30:00.001-04:002023-08-27T21:04:02.665-04:00Pickled Cherry Tomatoes in White Wine with Rosemary<p> 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.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGiwRXDR0lRkQLMWI7OSLBr0zfyqgny4f_LE4NNypnTxFrU0LTQBvZctIu-cPlIKY8mW8x5IqucJUGMygxPFxt8uhW0WP2ywEnBeANSCf1yAPevkjLGcHF8Rghr72Z3aggNcI6QPNt8feml67YLA8r2YXfGoyAc2gPdq1q3f5-aK2LYbc122K8gG0ikk/s4032/IMG_1097.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGiwRXDR0lRkQLMWI7OSLBr0zfyqgny4f_LE4NNypnTxFrU0LTQBvZctIu-cPlIKY8mW8x5IqucJUGMygxPFxt8uhW0WP2ywEnBeANSCf1yAPevkjLGcHF8Rghr72Z3aggNcI6QPNt8feml67YLA8r2YXfGoyAc2gPdq1q3f5-aK2LYbc122K8gG0ikk/s320/IMG_1097.jpeg" width="240" /></a></div><br /><p><br /></p><p>Makes six 500ml jars</p><p>Ingredients:</p><p>6 2” springs of fresh rosemary</p><p>6 Cloves of garlic</p><p>3 lbs Cherry or grape tomatoes</p><p> Pickling salt</p><p>250 ml White wine vinegar</p><p>250 ml White vinegar</p><p>1 liter Water</p><p><br /></p><p>Directions</p><p>Wash and snip sprigs of rosemary and set aside.</p><p>Peel garlic and set aside.</p><p>Wash tomatoes under cold running water, removing stems or leaves.</p><p>Using a small,thin metal skewer, do a prick in the stem end of the tomato.</p><p>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.</p><p>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.</p><p>Let stand a month before sampling.</p><p><br /></p><p>WANNA PLAY?</p><p>I added more white wine vinegar and adjusted the white vinegar down to equal the same amount of vinegars.</p><p><br /></p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-15377813894254277652023-05-01T16:35:00.001-04:002023-08-27T21:02:44.289-04:00Sweet and Sour Pickled Red Onion<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRQPCG2dG5IaPXM-8y20GiRbB4Sf5WUjRWMqJJ7z-EzSa5eMqmYcyptb6L4lImXQ8u_RL58TbjQvhr4EtGCZdMa_OLWeJIraMzDTiSdloyMiq7KqWBYYrpoJ_sCrqcBH6IaoKFAIL3QPo1UVo48K4QUH6vZ50iEGXywl_MwOlBSnfesPCbbISteJZXak/s4032/IMG_1099.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRQPCG2dG5IaPXM-8y20GiRbB4Sf5WUjRWMqJJ7z-EzSa5eMqmYcyptb6L4lImXQ8u_RL58TbjQvhr4EtGCZdMa_OLWeJIraMzDTiSdloyMiq7KqWBYYrpoJ_sCrqcBH6IaoKFAIL3QPo1UVo48K4QUH6vZ50iEGXywl_MwOlBSnfesPCbbISteJZXak/s320/IMG_1099.jpeg" width="320" /></a></div><br /> 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. <p></p><p>This recipe is from Marisa MacClennan’s Food in Jars canning book and I highly recommend both the book and this recipe.</p><p><br /></p><p>This recipe makes 8 250 ml jars.</p><p>Ingredients</p><p>3 lbs<span> red onions (trimmed and thinly sliced)</span></p><p><span>2 cups<span> apple cider vinegar</span></span></p><p><span><span>1/2 cup<span> water</span></span></span></p><p><span><span><span>3/4 cup<span> sugar</span></span></span></span></p><p><span><span><span><span>1 tbsp<span> pickling salt</span></span></span></span></span></p><p><span><span><span><span><span>2 tsps<span> mustard seed</span></span></span></span></span></span></p><p><span><span><span><span><span><span>1 tsp<span> celery seed</span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span>1/2 tsp red chili flakes</span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span>Directions:</span></span></span></span></span></span></span></p><p><span><span><span><span><span><span><span>Prepare a canning pot and enough jars to hold 8 250 ml jars of pickled onions. </span></span></span></span></span></span></span></p><p>Bring a large pot of water to a boil. Add the sliced red onions and cook for four minutes. Drain and set aside.</p><p>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.</p><p>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.</p><p>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. </p><p>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.</p><p><br /></p><p><br /></p><p><br /></p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-15379189598673073082021-12-31T14:52:00.001-05:002021-12-31T14:52:56.878-05:00Chicken and Rice Soup with Green Chiles and Ginger- when you feeling “fluish”<div class="BaseWrap-sc-TURhJ BodyWrapper-ctnerm eTiIvU dYLmRl body" data-journey-hook="client-content" data-testid="BodyWrapper" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: Radley, Georgia, serif; font-feature-settings: normal; font-size: 17px; line-break: auto; line-height: 1.8064705343807446em; margin: 0px; max-width: 1600px; overflow-wrap: normal; padding: 0px;"><div style="box-sizing: border-box;"><div class="container container--body" style="--grid-gap: 2rem; --grid-margin: 4rem; box-sizing: border-box; column-gap: var(--grid-gap); display: grid; grid-template-columns: repeat(12, 1fr); margin: 0px auto; max-width: 1600px; row-gap: var(--grid-gap); width: 650.96875px;"><div class="container--body-inner" style="box-sizing: border-box; grid-column-end: -1; grid-column-start: 1;"><p style="box-sizing: border-box; margin: 0px 0px 16px;">What to do when a friend is fighting that winter flu, or worse, the latest COVID variant? Luckily, it’s only aches and pains, stuffiness and coughs. How about this chicken and rice soup from Laos? It’s healthy, warm and comforting… And, the very best news- You don’t have to be sick to enjoy it. It is delicious!</p><p style="box-sizing: border-box; margin: 0px 0px 16px;"><br /></p><p style="box-sizing: border-box; margin: 0px 0px 16px;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh79uvPgUnR5Kjz9V6f-eIs5K7REgg5zJUqFLbW_sZ2_XcRE5AOdWNu2B1MNCDUUPwE0uoAITLAY2z7aFKbo8et-04gK4OY3GtoUGbYjyKnk5sLq3WT-ssuT9ZKUF-ZgEWUgcA4UmxBQssV-Km-jOcP6MYQ3xgZ4HqGOVQI98gNDlubJXf0elBnJiE1=s4032" imageanchor="1" style="clear: right; font-family: FuturaPT, helvetica, sans-serif; font-size: 16px; letter-spacing: 0.23999999463558197px; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="306" src="https://blogger.googleusercontent.com/img/a/AVvXsEh79uvPgUnR5Kjz9V6f-eIs5K7REgg5zJUqFLbW_sZ2_XcRE5AOdWNu2B1MNCDUUPwE0uoAITLAY2z7aFKbo8et-04gK4OY3GtoUGbYjyKnk5sLq3WT-ssuT9ZKUF-ZgEWUgcA4UmxBQssV-Km-jOcP6MYQ3xgZ4HqGOVQI98gNDlubJXf0elBnJiE1=w320-h306" title="It’s even better reheated the next day!" width="320" /></a>- ' '</p><p style="box-sizing: border-box; margin: 0px 0px 16px;"><span></span></p><a name='more'></a><b><br /></b><p></p><p style="box-sizing: border-box; margin: 0px 0px 16px;"><b>Ingredients:</b></p><p style="box-sizing: border-box; margin: 0px 0px 16px;"><span face="FuturaPT, helvetica, sans-serif" style="font-size: 16px; letter-spacing: 0.014999999664723873em; text-align: right;">4 tsp</span><span face="FuturaPT, helvetica, sans-serif" style="font-size: 16px; letter-spacing: 0.014999999664723873em; text-align: right;"> </span><span style="font-size: 16px; letter-spacing: 0.014999999664723873em; text-align: right;">sugar</span></p></div></div></div></div><div class="Wrapper-kFjeKP hRlwPm" data-event-boundary="click" data-event-click="{"pattern":"IngredientList"}" data-include-experiments="true" data-testid="IngredientList" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: Radley, Georgia, serif; font-size: 0px; margin-bottom: 2rem;"><div class="List-XYTyX cSwqZX" style="box-sizing: border-box; column-gap: 1rem; display: grid; grid-template-columns: max-content 1fr; row-gap: 1rem;"><p class="BaseWrap-sc-TURhJ BaseText-fFzBQt Amount-VUCfl eTiIvU MqaYW kvihqj" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; grid-column-end: auto; grid-column-start: 1; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal; text-align: left;"><span style="letter-spacing: 0.014999999664723873em; text-align: left;"> 2 <span> <span> </span></span>1-inch piece ginger</span><span style="letter-spacing: 0.014999999664723873em;"> </span></p><p class="BaseWrap-sc-TURhJ BaseText-fFzBQt Amount-VUCfl eTiIvU MqaYW kvihqj" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; grid-column-end: auto; grid-column-start: 1; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal; text-align: left;"><span style="letter-spacing: 0.014999999664723873em; text-align: left;"> 5 </span><span style="letter-spacing: 0.014999999664723873em; text-align: left;">tbsp fresh lime juice</span></p><p class="BaseWrap-sc-TURhJ BaseText-fFzBQt Amount-VUCfl eTiIvU MqaYW kvihqj" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; grid-column-end: auto; grid-column-start: 1; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal; text-align: left;"> 6 <span style="letter-spacing: 0.014999999664723873em;">tbsp (or more) fish sauce</span></p><blockquote><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt Description-dSNklj eTiIvU MqaYW" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal;">.</div></blockquote><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt Description-dSNklj eTiIvU MqaYW" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal;">Kosher salt</div><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt Description-dSNklj eTiIvU MqaYW" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal;"><span style="letter-spacing: 0.014999999664723873em;"><br /></span></div><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt Description-dSNklj eTiIvU MqaYW" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal;"><span style="letter-spacing: 0.014999999664723873em;"> 6 </span><span style="letter-spacing: 0.014999999664723873em;">Thai green chiles, thinly sliced crosswise</span></div><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt Description-dSNklj eTiIvU MqaYW" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal;"><span style="letter-spacing: 0.014999999664723873em;"><br /></span></div><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt Description-dSNklj eTiIvU MqaYW" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal;"><span style="letter-spacing: 0.014999999664723873em;"> 6 scallions, thinly sliced crosswise</span></div><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt Description-dSNklj eTiIvU MqaYW" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal;"><span style="letter-spacing: 0.014999999664723873em; text-align: right;"><br /></span></div><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt Description-dSNklj eTiIvU MqaYW" style="box-sizing: border-box; font-family: FuturaPT, helvetica, sans-serif; font-feature-settings: normal; font-size: 16px; letter-spacing: 0.014999999664723873em; line-break: auto; line-height: 1.5em; margin: 0px; overflow-wrap: normal;"><span style="letter-spacing: 0.014999999664723873em; text-align: right;">6 </span><span style="letter-spacing: 0.014999999664723873em;">tbsp crushed skin-on, roasted, unsalted peanuts</span></div></div></div><div class="BaseWrap-sc-TURhJ InstructionsWrapper-guTAnx jMktjd" data-event-boundary="click" data-event-click="{"pattern":"InstructionList"}" data-include-experiments="true" data-testid="InstructionsWrapper" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: Radley, Georgia, serif; font-size: 17px; margin: 0px 0px 2rem;"><div style="text-align: left;"><b>Preparation</b></div><div style="text-align: left;"><span style="letter-spacing: 0.015422221687104967em;"><br /></span></div><div style="text-align: left;"><span style="letter-spacing: 0.015422221687104967em;">Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.</span></div><div class="BaseWrap-sc-TURhJ InstructionGroupWrapper-hlSqax fNfucB" style="box-sizing: border-box; margin: 2rem 0px 0px;"><div class="BaseWrap-sc-TURhJ InstructionStepWrapper-gaZBYI fNfucB imqfez" style="box-sizing: border-box; margin: 2rem 0px 0px;"><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt InstructionBody-hvjmoZ eTiIvU fiTvQJ dcjNud" style="box-sizing: border-box; font-feature-settings: normal; line-break: auto; line-height: 1.8064705343807446em; margin: 0px; overflow-wrap: normal;"><div style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0.5rem 0px;">Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat and simmer until chicken is cooked through, 20–25 minutes. Transfer chicken and garlic to a cutting board and let cool; discard shallots. Smash garlic to a paste using the side of a chef’s knife; return to saucepan and stir to combine. Shred chicken; set aside.</p></div></div></div><div class="BaseWrap-sc-TURhJ InstructionStepWrapper-gaZBYI fNfucB imqfez" style="box-sizing: border-box; margin: 2rem 0px 0px;"><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt InstructionBody-hvjmoZ eTiIvU fiTvQJ dcjNud" style="box-sizing: border-box; font-feature-settings: normal; line-break: auto; line-height: 1.8064705343807446em; margin: 0px; overflow-wrap: normal;"><div style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0.5rem 0px;">Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring occasionally, until rice is tender and has broken (soup should have slightly thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste and adjust seasonings with more fish sauce and salt if needed.</p></div></div></div><div class="BaseWrap-sc-TURhJ InstructionStepWrapper-gaZBYI fNfucB imqfez" style="box-sizing: border-box; margin: 2rem 0px 0px;"><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt InstructionBody-hvjmoZ eTiIvU fiTvQJ dcjNud" style="box-sizing: border-box; font-feature-settings: normal; line-break: auto; line-height: 1.8064705343807446em; margin: 0px; overflow-wrap: normal;"><div style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0.5rem 0px;">Divide soup among bowls; top with reserved ginger, chiles, scallions, and peanuts.</p></div></div></div><div class="BaseWrap-sc-TURhJ InstructionStepWrapper-gaZBYI fNfucB imqfez" style="box-sizing: border-box; margin: 2rem 0px 0px;"><div class="BaseWrap-sc-TURhJ BaseText-fFzBQt InstructionBody-hvjmoZ eTiIvU fiTvQJ dcjNud" style="box-sizing: border-box; font-feature-settings: normal; line-break: auto; line-height: 1.8064705343807446em; margin: 0px; overflow-wrap: normal;"><div style="box-sizing: border-box;"><p style="box-sizing: border-box; margin: 0.5rem 0px;">Soup can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water or stock to thin as needed.</p></div></div></div></div></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-67561317760885963072021-10-30T14:03:00.004-04:002021-10-30T14:03:33.707-04:00Singapore Red Chili Sauce<div><span style="font-family: arial;">Adding to my repertoire of canned and fermented hot sauces. This recipe is from Ball. This sauce is canned and uses up a good amount of chili peppers from the garden. And, most importantly, is passes the Clark family taste test!</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">This could be called the Asian version of the ubiquitous Tabasco sauce. It is delicious with Asian dishes but also with roast chicken, on hot dogs and burgers. Watch out- it is hot!<br /></span><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Makes about 6 (8 oz) half pints </span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><b>Ingredients: </b></span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">2 1/2 cups white vinegar <br /></span><span style="font-family: arial;">2 1/2 cups granulated sugar <br /></span><span style="font-family: arial;">4 cups chopped hot red chili peppers, such as Holland (Dutch), Fresno or jalapeño<br /></span><span style="font-family: arial;">1 1/2 cups sultana raisins, rinsed <br /></span><span style="font-family: arial;">1/4 cup chopped garlic <br /></span><span style="font-family: arial;">1 tbsp grated ginger root <br /></span><span style="font-family: arial;">2 tsp salt<br /></span><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Directions:</b></span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">COMBINE vinegar and sugar in a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat and boil gently for 3 minutes. Add chili peppers, raisins, garlic, ginger root and salt. Increase heat to high and bring to a boil. Reduce heat and boil gently until vegetables are heated through, about 5 minutes. </span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. </span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. </span></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-24929837809770242832021-10-30T13:54:00.004-04:002021-10-30T13:54:38.174-04:00Braised Chicken with Tomatillos<div><span style="font-family: arial;">This recipe is delicious and so easy to pull together. Perfect for late summer when you have run out of tomatillo recipes but still have a mountain of tomatillos. You can make extra sauce and freeze for later. </span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">To serve 6</span><span style="font-family: arial;"><span><a name='more'></a></span></span><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><b>INGREDIENTS:</b></span></div><div><span style="font-family: arial;"><b><br /></b></span><span style="font-family: arial;">2 tablespoons olive oil<br /></span><span style="font-family: arial;">Salt and freshly ground black pepper</span></div><div><span style="font-family: arial;">3 1/2 pounds skin-on, bone in chicken thighs and/or chicken legs</span></div><div><span style="font-family: arial;">1 large yellow onion, finely chopped<br /></span><span style="font-family: arial;">2 cups homemade chicken stock or canned chicken broth</span></div><div><span style="font-family: arial;">3 Anaheim or poblano chiles (fresh or canned), roasted, peeled, and finely chopped (in a pinch, 1 or 2 jalapeños will work)<br /></span><span style="font-family: arial;">6 cloves garlic, minced<br /></span><span style="font-family: arial;">1 1/2 pounds tomatillos*, husked, rinsed, and quartered <br /></span><span style="font-family: arial;">3 tablespoons finely chopped cilantro, plus whole leaves for garnish<br /></span><span style="font-family: arial;">2 to 3 teaspoons ground cumin, or to taste<br /></span><span style="font-family: arial;">1 tablespoon fresh lime juice<br /></span><span style="font-family: arial;"> </span></div><div><span style="font-family: arial;">Cooked white rice or warm tortillas (optional)<br /></span><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><b>DIRECTIONS:</b></span></div><div><span style="font-family: arial;"><b><br /></b></span><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Heat the oil in a large sauté pan over medium-high heat. Salt and pepper the chicken pieces on all sides. Working in batches, sear the chicken until browned on all sides, about 8 minutes. Transfer the chicken to a plate.<br /></span><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Reduce the heat to medium, add the onion to the pan, and cook until softened, 3 to 5 minutes.<br /></span><span style="font-family: arial;">Add the stock or broth to the pan, stirring to scrape up any browned bits from the bottom of the pan. Add the roasted chiles, garlic, tomatillos, chopped cilantro, and cumin. Bring to a boil, then reduce the heat to low. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Return the chicken and any juices that’ve collected on the plate to the pan, cover, and simmer, turning once, until the chicken is opaque throughout, 20 to 30 minutes, depending on the size and type.</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Transfer the chicken to a platter and loosely cover with foil to keep it warm.</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Add the lime juice to the sauce remaining in the pan and simmer over medium-high heat until slightly reduced and thickened, 10 to 20 minutes. Season with salt and pepper. If a smoother sauce is desired, pulse all or half the sauce in a food processor or blender until the desired consistency is reached.</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Meanwhile, shred the chicken, if desired, discarding any skin and bone.<br /></span><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Pour the sauce over the chicken pieces or shredded chicken on the platter and garnish with the whole cilantro leaves. Serve with rice or tortillas on the side.</span></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-31709072152181843672021-10-30T13:43:00.000-04:002021-10-30T13:43:04.090-04:00Tomatillo Jalapeno Chutney<div><span style="font-family: arial;"> I was desperate! Such a big tomatillo harvest and so few recipes. After canning a dozen delicious tomatillo salsa verdes, I turned to this recipe and what a tasty surprise it turned out to be! Highly recommend. <br /></span><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Makes 3 250 ml jars</span><span style="font-family: arial;"><span><a name='more'></a></span></span><span style="font-family: arial;"><b>INGREDIENTS</b></span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">2 pounds fresh tomatillos, husks removed, rinsed and quartered<br /></span><span style="font-family: arial;">4 small sweet red peppers, seeded and thinly sliced</span><span style="font-family: arial;"><br /></span><span style="font-family: arial;">10 green onions, thinly sliced<br /></span><span style="font-family: arial;">2 cloves garlic, peeled and minced<br /></span><span style="font-family: arial;">1 cup fresh corn kernels<br /></span><span style="font-family: arial;">2 tablespoons chopped fresh coriander<br /></span><span style="font-family: arial;">7 small fresh jalapeno peppers, seeded and minced<br /></span><span style="font-family: arial;">1/2 cup light brown sugar, firmly packed<br /></span><span style="font-family: arial;">1 1/3 cups red-wine vinegar<br /></span><span style="font-family: arial;">2 teaspoons salt</span></div><div><span style="font-family: arial;">1/2 teaspoon ground cayenne pepper<br /></span><span style="font-family: arial;">1/2 teaspoon ground cumin<br /></span><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><b>PREPARATION</b><br /></span><span style="font-family: arial;">Combine all the ingredients in a heavy saucepan and bring to a boil, stirring frequently. Reduce heat slightly and continue to boil gently for approximately 45-55 minutes, until mixture has thickened.</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Transfer to sterilized canning jars and seal according to manufacturer's directions, water bath for 15 minutes or you can refrigerate for about two months.</span></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-76301122931074563132021-10-30T13:19:00.001-04:002021-10-30T13:19:37.767-04:00Italian Beef Ragu<p>This beef ragu sauce was the hit of the neighbours dinner- pasta bar. Served with rigatoni pasta and topped with roasted young carrots, it was a dish worth making again and again! </p><p>To serve 6 - 8<span></span></p><a name='more'></a><p></p><p><br /></p><div><span style="font-family: arial;"><b>INGREDIENTS:</b></span></div><div><span style="font-family: arial;"><b><br /></b></span><span style="font-family: arial;"> 2 - 3 lbs bone-in beef shanks or meaty oxtails or bone-in short ribs (I prefer the bone in <span> <span> </span></span>beef, but you could also use about 2 pounds (910 g) boneless beef stew meat, cut into 2-inch cubes</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Kosher salt and freshly ground black pepper, to taste<br /></span><span style="font-family: arial;">60 ml olive oil<br /></span><span style="font-family: arial;">3 stalks celery, chopped</span></div><div><span style="font-family: arial;">1 yellow onion, chopped</span></div><div><span style="font-family: arial;">1 carrot, chopped<br /></span><span style="font-family: arial;">1 small head garlic, unpeeled, halved crosswise</span></div><div><span style="font-family: arial;">1 tablespoon tomato paste<br /></span><span style="font-family: arial;">1 bottle dry red wine<br /></span><span style="font-family: arial;">1 bunch thyme<br /></span><span style="font-family: arial;">1 bunch flat-leaf parsley<br /></span><span style="font-family: arial;">1 sprig rosemary<br /></span><span style="font-family: arial;">2 dried bay leaves<br /></span><span style="font-family: arial;">1 tablespoon black peppercorns<br /></span><span style="font-family: arial;">237 ml demi-glace or stock (beef or chicken)<br /></span><span style="font-family: arial;">60 ml olive oil<br /></span><span style="font-family: arial;">12 young carrots, lightly roasted halved lengthwise<br /></span><span style="font-family: arial;">1 cup mixed minced thyme, rosemary, and flat-leaf parsley leaves<br /></span><span style="font-family: arial;"> 237 ml dry red wine</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">1lb package of rigatoni (or even fettucine or other pasta) cooked and drained (save the pasta water to thin the sauce, if needed)<br /></span><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>DIRECTIONS</b><br /></span><span style="font-family: arial;">Preheat the oven to 300°F (150°C).</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Season the meat with salt and pepper. In a large Dutch oven, warm the olive oil over medium-high heat. Add the meat and sear, turning once, until browned, about 5 minutes per side. Transfer the meat to a plate.</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Add the celery, onion, carrot, and garlic to the oil and beef drippings in the Dutch oven and sauté until the vegetables are softened and lightly browned, about 10 minutes. Add the tomato paste and cook, stirring often, for about 5 minutes. </span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Add the wine, stir to scrape up the brown bits on the bottom of the pan, and cook until the wine is nearly evaporated, about 10 minutes.</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Add the meat, thyme, parsley, rosemary, bay leaves, peppercorns, stock (or demi-glace) and enough water to almost cover the meat. Cover, place in the oven, and braise for 1 1/2 hours.<br /></span><span style="font-family: arial;">Uncover the pot, rotate it 180°, and continue to braise until the meat is fork-tender and nearly falls off the bone, about 1 hour more.</span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Using tongs, transfer the meat from the pot to a cutting board and set aside until cool enough to handle. Return the pot to the stovetop and simmer over medium heat until the liquid is reduced by half. </span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Meanwhile, pull all of the meat from the bones and shred it. Discard the bones and any gristle. Strain the braising liquid through a fine-mesh sieve and discard the solids.<br /></span><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Warm a large skillet over high heat and add the olive oil. When the oil is hot, add the carrots and sauté until slightly charred, about 3 minutes. Add the reserved meat, chopped fresh herbs, and wine and cook until the wine has nearly evaporated. Add the reduced braising liquid and simmer until the mixture has a nice sauce-like consistency. </span></div><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Season with salt and pepper to taste. Add the pasta to the sauce. Cook, gently stirring, until the pasta is al dente and well coated with the sauce, about 3 minutes. If the sauce is too thick, add a little pasta cooking water to thin it.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Serve topped with grated parmigiana.</span></div><div><span style="font-family: arial;"><br /></span><br /></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-9072728296851196712021-10-30T12:55:00.004-04:002021-10-30T12:55:52.373-04:00Maple Pear Upside Down Cake<p><span style="font-family: arial;"> I love Mark Bittman's recipes. Delicious and perfect for the Fall overload of pears. Note to self: I used a new springform pan and didn't realize the caramel had leaked out of the bottom of the pan until I removed the cake from the oven. What to do? Drizzled the warm cake with maple syrup. And, the next time I bake this cake, I will use a different,"tried and true" pan- lol</span></p><p><span style="font-family: arial;">To serve 8 to 10.</span><span></span></p><a name='more'></a><p></p><p><span style="font-family: arial;"><b>INGREDIENTS</b></span></p><p><span style="font-family: arial;">11 tablespoons butter</span></p><p><span style="font-family: arial;">¾ cup maple syrup</span></p><p><span style="font-family: arial;">¼ cup packed brown sugar</span></p><p><span style="font-family: arial;">3 to 4 pears, peeled, cored and thinly sliced</span></p><p><span style="font-family: arial;">¾ cup granulated sugar</span></p><p><span style="font-family: arial;">1 teaspoon vanilla</span></p><p><span style="font-family: arial;">2 large eggs</span></p><p><span style="font-family: arial;">1 ½ cups flour</span></p><p><span style="font-family: arial;">1 ½ teaspoons baking powder</span></p><p><span style="font-family: arial;">¼ teaspoon salt</span></p><p><span style="font-family: arial;">½ cup milk</span></p><p><br /></p><p><span style="font-family: arial;"><b>DIRECTIONS:</b></span></p><p><span style="font-family: arial;">Heat oven to 350 degrees. </span></p><p><span style="font-family: arial;">Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.</span></p><p><span style="font-family: arial;">With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.</span></p><p><span style="font-family: arial;">Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.</span></p><p><span style="font-family: arial;">Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.</span></p><div><br /></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-55278964571784881182021-10-30T12:46:00.003-04:002021-10-30T12:48:24.773-04:00Caramelized Pear Gingerbread<div><span style="font-family: arial;"> What to do with a surplus of pears? Happens every Fall. This recipe is from the LCBO's Food & Drink magazine. The recipes are well worth trying!<br /><br />Classic soda gingerbread is topped with pears while caramel sauce enticingly drizzles down the sides. It is very rich in an English pudding-like manner-perfect fare as the days get shorter and pears are at peak ripeness. This makes a dense cake with great ginger "y" notes.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Serves eight<br /><br /></span></div><div><span style="font-family: arial;"><b>Ingredients</b></span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Topping:</span></div><div><span style="font-family: arial;"><br />3 tbsp unsalted butter<br />½ cup lightly packed brown sugar<br />2 ripe medium-size pears, soft but not mushy<br /><br /></span></div><div><span style="font-family: arial;">Cake:</span></div><div><span style="font-family: arial;"><br />½ cup molasses<br />½ cup milk<br />1 egg<br />1 tbsp finely grated fresh ginger<br />2¼ cups all-purpose flour<br />¼ cup granulated sugar<br />1 tsp baking soda<br />¼ tsp salt<br />¼ cup butter, melted</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Directions:</b></span></div><div><span style="font-family: arial;"><b><br /></b>Preheat oven to 350ºF (180ºC).</span></div><div><span style="font-family: arial;"><br />To make topping, put butter in a 9-inch (23-cm) round cake pan and place in preheated oven for 3 to 4 minutes or until butter is melted. Sprinkle with brown sugar. Peel pears, core and thinly slice into wedges. Arrange decoratively over brown sugar, overlapping as needed.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">To make cake, whisk molasses with milk, egg and ginger until blended. Mix flour with sugar, soda and salt; add molasses mixture and melted butter. Stir until almost smooth (batter will be thick). Spread over pears. Level top.</span></div><div><span style="font-family: arial;"><br />Immediately bake in centre of preheated oven for 45 minutes or until edges of cake pull away from sides and a cake tester inserted into the centre comes out clean. Remove from oven; run a knife around cake edge.</span></div><div><span style="font-family: arial;"><br />Place a large plate with sides over cake top. Together turn upside down; cake will fall onto the plate. Replace any pears that stick to pan; run a rubber spatula around bottom to get last of caramel sauce onto cake. Serve warm with crème anglais or lightly whipped cream.<br /><br /></span></div><div><span style="font-family: arial;">**I made this recipe using four small springform pans (3") and one six inch pan. I adjusted the cooking times accordingly:</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">For the three inch cakes, first 15 minutes, then another 10 minutes to cook the middle of the cakes.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">For the six inch cake, about 35 minutes. Be sure to check for doneness when you take out of the oven.</span></div><p><br /></p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-39722503919961445672021-10-30T12:35:00.000-04:002021-10-30T12:35:06.031-04:00Homemade Focaccia with Caramelized Onions, Pears and Blue Cheese<p><span style="font-family: arial;">I loved this recipe so much, I made twice in a week! Easy to make and delicious. Thank you Food and Wine Magazine... </span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;">Makes a 9 x 13 inch focaccia</span></p><div class="recipe-content two-col-content karma-main-column" style="box-sizing: border-box; flex: 1 1 0%; float: left; margin-right: 32px; max-width: 882px; padding: 0px; width: auto;"><div class="two-col-content-wrapper" style="box-sizing: border-box; display: flex; padding-right: 0px;"><div class="recipe-content-container" data-tracking-zone="body" style="box-sizing: border-box; width: 640px;"><div class="recipe-shopper-wrapper" id="calvera-app" style="box-sizing: border-box; display: flex; flex-wrap: wrap; margin-bottom: 0px; padding-left: 0px;"><section class="component recipe-ingredients recipeIngredients container" data-ingredient-total="10" data-ingredients-selected="0" data-login-url="/account/signup?context_action=Save%20Ingredients&custom_dek=Sign%20up%20to%20save%20ingredients%20to%20your%20account%27s%20shopping%20list.&returnURL=https%3A%2F%2Fwww.foodandwine.com%2Frecipes%2Ffocaccia-caramelized-onions-pear-and-blue-cheese" data-regsource="" data-servings="data-recipe-id="473884"" data-tracking-zone="recipe-ingredients" style="border-top-color: rgb(217, 217, 217); border-top-style: solid; border-top-width: 2px; box-sizing: border-box; flex: 1 1 0%; margin-bottom: 32px; position: relative;"><div class="section-headline" style="box-sizing: border-box; margin-bottom: 40px; margin-top: 0px; overflow: hidden;"><h2 class="elementFont__subhead" style="box-sizing: border-box; color: rgba(0, 0, 0, 0.95); float: left; font-stretch: normal; letter-spacing: 0px; line-height: 32px; margin-bottom: 0px; margin-top: 32px;"><span style="font-family: arial; font-size: small;">Ingredients</span></h2></div><fieldset class="ingredients-section__fieldset" style="border: none; box-sizing: border-box; margin: 0px; padding: 0px;"><legend class="visually-hidden ingredients-section__legend" style="border-width: 0px; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: inherit; display: table; height: 1px; margin: -1px -1px 0px; max-width: 100%; overflow: hidden; padding: 0px; position: absolute; width: 1px;"><span style="font-family: arial;">Ingredient Checklist</span></legend><ul class="ingredients-section" data-tracking-label="ingredients section" style="box-sizing: border-box; letter-spacing: 0.5px; line-height: 28px; margin: 0px; padding-left: 0px;"><li class="ingredients-item" data-id="604cb6d3b30679e4b430cb8f300d8ec5" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1 cup warm water" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-0" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1 cup warm water</span><span style="letter-spacing: 0px;"> </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="524538811bb066ff34878bbddfabb8bc" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1 package active dry yeast" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-1" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1 package active dry yeast</span><span style="letter-spacing: 0px;"> </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="ffd33503eb92d4339896ba719095c710" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1/2 teaspoon honey" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-2" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1/2 teaspoon honey </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="3960b4f7a6d34e757cbb4357e98605e6" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="2 1/2 cups all-purpose flour" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-3" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">2 1/2 cups all-purpose flour </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="e159d7e0c1aec21d9716f48b0a900115" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1/2 cup plus 1 tablespoon extra-virgin olive oil" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-4" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1/2 cup plus 1 tablespoon extra-virgin olive oil </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="d447a102ae950a777fef0fba795f5ac2" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1 teaspoon kosher salt" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-5" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1 teaspoon kosher salt </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="079fa1f563d8b4000fb5d4eb453d8480" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1 large onion, thinly sliced" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-6" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1 large onion, thinly sliced </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="c374544ab322d00ac02fdaeac5cd8c9f" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1 teaspoon light brown sugar" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-7" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1 teaspoon light brown sugar </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="96338bed04bc0b58ee276bc124bc7368" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1 large Bosc pear, cored and sliced" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-8" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1 large Bosc pear, cored and sliced </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li><li class="ingredients-item" data-id="af5d361f207b288c71ba447d9adad1e5" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><span style="font-family: arial;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="1/2 cup crumbled blue cheese" data-init-quantity="" data-quantity="" data-tracking-label="ingredient clicked" data-unit="" data-unit_family="" id="recipe-ingredients-label-473884-0-9" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">1/2 cup crumbled blue cheese </span><br /></label><div aria-hidden="true" data-v-702ba866="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline;"></div></span></li></ul></fieldset></section><section class="recipe-shopper-container" style="align-self: flex-start; box-sizing: border-box; flex: 0 0 100%; margin-left: 40px; margin-top: 24px; max-width: 280px; order: 3;"><div class="recipe-shopper" id="recipe-shopper" style="box-sizing: border-box;"><div aria-hidden="true" class="cal-app-container" id="cal-app" style="box-sizing: border-box; display: flex; flex-direction: column; overflow: hidden;"><div style="box-sizing: border-box; min-height: 550px;"><div class="cal-app-no-offers" style="box-sizing: border-box;"><div class="cal-find-offers" data-v-36e8991e="" style="background-color: white; border-bottom-left-radius: 5px; border-bottom-right-radius: 5px; border-top-left-radius: 5px; border-top-right-radius: 5px; border: 1px solid rgb(230, 230, 230); box-sizing: border-box; max-width: 280px; min-width: 280px; padding: 10px;"><p data-v-36e8991e="" style="box-sizing: border-box; font-stretch: normal; font-weight: bold; letter-spacing: 0px; line-height: 28px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: arial;"><br /></span></p></div></div></div><div data-v-1d5b93b4="" style="box-sizing: border-box;"></div></div></div></section></div><section class="component recipe-instructions recipeInstructions container" style="border-top-color: rgba(0, 0, 0, 0.15); border-top-style: solid; border-top-width: 2px; box-sizing: border-box; flex: 1 1 0%; margin-bottom: 48px; max-width: 640px; position: relative;"><h2 class="section-headline elementFont__subhead" style="box-sizing: border-box; color: rgba(0, 0, 0, 0.95); display: inline-block; font-stretch: normal; letter-spacing: 0px; line-height: 32px; margin-bottom: 0px; margin-top: 0px; overflow: hidden; padding-top: 15px;"><span style="font-family: arial; font-size: small;"><span aria-hidden="true" class="section-icon icon-background-round" style="background-color: white; box-sizing: border-box; padding-left: 5px; position: absolute; right: 0px; top: -19px;"><svg aria-hidden="true" height="32" width="32" xmlns="http://www.w3.org/2000/svg"><path d="M21.616 13.945c.663 0 1.175.651 1.068 1.37C21.958 20.22 18.514 24 11.85 24c-6.664 0-10.108-3.78-10.835-8.685-.106-.719.405-1.37 1.068-1.37h19.534zM5.894 15.947h-2.72c.406 1.662 1.207 3.046 2.348 4.042.919.802 2.057 1.364 3.399 1.687-1.95-1.138-2.655-3.543-3.027-5.729zm9.857-9.09l.048-.14.009-.028 1.323-.876.05.077c.143.215.429.28.65.148l5.425-3.228A1.511 1.511 0 1 0 21.589.293l-5.09 3.734a.483.483 0 0 0-.117.656l.05.076-1.267.84a13.78 13.78 0 0 0-.112-.01l-.15-.01c-1.716-.119-6.94-.273-8.355 2.079-.634 1.054-.426 2.388.618 3.965 1.044 1.576 2.191 2.289 3.409 2.116 2.717-.385 4.615-5.255 5.176-6.881M7.58 8.278c.539-.896 2.251-1.327 4.075-1.481l-.12.046C9.542 7.63 8.19 8.55 7.491 9.59c-.15-.522-.122-.96.089-1.31zm2.826 4.269c-.404.057-.819-.087-1.24-.43 1.23-.237 2.604-1.123 4.106-2.652l.09-.092c-.855 1.62-1.92 3.028-2.956 3.174zM8.181 10.95c.374-1.63 3.075-2.832 5.32-3.522-1.512 1.797-3.672 3.815-5.32 3.522z"></path></svg></span>Directions</span></h2><fieldset class="instructions-section__fieldset" style="border: none; box-sizing: border-box; margin: 0px; padding: 0px;"><legend class="visually-hidden instructions-section__legend elementFont__title" style="border-width: 0px; box-sizing: border-box; clip: rect(0px, 0px, 0px, 0px); color: inherit; display: table; font-stretch: normal; font-weight: 700; height: 1px; letter-spacing: 0px; line-height: 24px; margin: -1px -1px 0px; max-width: 100%; overflow: hidden; padding: 24px 0px 0px; position: absolute; width: 1px;"></legend><ul class="instructions-section" data-tracking-label="instructions section" style="box-sizing: border-box; letter-spacing: 0.5px; line-height: 28px; list-style: none; margin-bottom: 20px; margin-top: 16px; padding-left: 0px;"><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 0px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: arial;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-0-0" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /></span></label><div class="section-body elementFont__body--paragraphWithin elementFont__body--linkWithin" style="box-sizing: border-box; font-stretch: normal; letter-spacing: 0px; line-height: 28px; margin-top: 16px;"><div class="paragraph" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; letter-spacing: 0px; line-height: 28px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: arial;">In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.</span></p></div></div></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 40px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: arial;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-0-1" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.</span><br /></span></label></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 40px; margin-top: 40px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: arial;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-0-2" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /><span style="letter-spacing: 0px;">Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.</span></span></label></li><li class="subcontainer instructions-section-item" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; margin-top: 40px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><span style="font-family: arial;"><input class="checkbox-list-input" data-tracking-label="directions clicked" id="recipe-instructions-label-0-3" style="left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; position: absolute; top: 0px;" type="checkbox" value="" /></span></label><div class="section-body elementFont__body--paragraphWithin elementFont__body--linkWithin" style="box-sizing: border-box; font-stretch: normal; letter-spacing: 0px; line-height: 28px; margin-top: 16px;"><div class="paragraph" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; letter-spacing: 0px; line-height: 28px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: arial;">Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.</span></p><p style="box-sizing: border-box; font-stretch: normal; letter-spacing: 0px; line-height: 28px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: arial;"><br /></span></p><p style="box-sizing: border-box; font-stretch: normal; letter-spacing: 0px; line-height: 28px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: arial;">WANNA PLAY? The second time around, I made half the focaccia with pears and the other half with thinly sliced potatoes, and sprinkled sea salt.</span></p><p style="box-sizing: border-box; font-stretch: normal; letter-spacing: 0px; line-height: 28px; margin-bottom: 16px; margin-top: 0px;"><span style="font-family: arial;">The focaccia freezes well. Feel free to eat half and save the rest for later.</span></p></div></div></li></ul></fieldset></section><div class="karma-lazy-seriesDetails" style="box-sizing: border-box; position: relative;"></div></div></div><div class="div-sm-inStream" style="box-sizing: border-box;"></div></div><div class="recipe-right-rail two-col-right-rail karma-sticky-rail" style="box-sizing: border-box; flex: 0 0 300px; min-width: 300px; position: relative;"><div aria-hidden="true" class="monetate" id="Reciperightrail" role="complementary" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: Acta, "Times New Roman", serif;"></div><div class="karma-docking-rail-placeholder" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: Acta, "Times New Roman", serif;"></div><div class="karma-rail-docking-element karma-sticky-bottom dockedLeaderboard" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: Acta, "Times New Roman", serif; position: absolute; top: 2256px;"><div class="recipe-ad-wrapper" style="background-image: none; box-sizing: border-box; padding-top: 0px;"><div aria-hidden="true" class="ad ad-container ad-wrapper desktop-ad karma-ad" data-google-query-id="CICY76jG8vMCFb6MAAAdjSMNvw" data-tier="1" id="div-gpt-square-flex-1" role="complementary" style="box-sizing: border-box; margin-bottom: 40px; margin-top: 0px; position: relative; text-align: center; width: 300px; z-index: 100;" tabindex="-1"></div></div></div></div><br class="Apple-interchange-newline" />Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-11162285969579234212021-10-30T12:23:00.000-04:002021-10-30T12:23:01.257-04:00Aaliyah's Buttermilk Waffles<p>Thank you Williams Sonoma for this wonderful waffle recipe, expertly crafted by Aaliyah,my granddaughter. On a lazy Sunday morning, we decided to cook waffles- two different recipes- to find the perfect one. This was it! Delicious!</p><p>Makes 8 four-inch waffles<span></span></p><a name='more'></a><p></p><div class="botLeft" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-width: 0px 0px 1px; caret-color: rgb(80, 80, 80); color: #505050; float: left; font-family: Muli-4n, Muli, Helvetica, Arial, sans-serif; font-size: 10px; font-stretch: inherit; line-height: inherit; margin: 0px 23px 0px 0px; padding: 0px 0px 25px; width: 475px;"><h2 style="border: 0px; color: #2d2d2d; font-family: Muli, Helvetica, Arial, sans-serif; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px 0px 0.5em;">Ingredients:</h2><ul style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px;"><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">2 eggs, separated</li><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">1 cup buttermilk</li><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">5 Tbs. unsalted butter, melted</li><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">1/4 tsp. vanilla extract</li><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">1 cup all-purpose flour</li><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">1 tsp. baking powder</li><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">3/4 tsp. baking soda</li><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">1/4 tsp. salt</li><li style="border: 0px; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.2em; margin: 0px; padding: 3px;">2 Tbs. sugar</li></ul></div><div class="botRight" style="border: 0px; caret-color: rgb(80, 80, 80); color: #505050; float: left; font-family: Muli-4n, Muli, Helvetica, Arial, sans-serif; font-size: 10px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; width: 480px;"><div class="botDir" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-width: 0px 0px 1px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px 0px 16px;"><h2 style="border: 0px; color: #2d2d2d; font-family: Muli, Helvetica, Arial, sans-serif; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px 0px 0.5em;">Directions:</h2><div class="directions" style="border: 0px; display: inline-block; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 0px 0px 1em; padding: 3px 0px 0px;">Preheat a waffle maker according to the manufacturer's instructions.<br /><br />In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.<br /><br />In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. <br /><br />Cook the waffles until the steam stops and the waffles are golden.</div></div></div>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-27738411756062654612021-07-17T09:54:00.000-04:002021-07-17T09:54:22.692-04:00Pineapple Jalapeño Relish<p> </p><p><br /></p><p><br /></p><h2 style="box-sizing: border-box; font-family: roboto-bold, sans-serif; font-size: 2.25rem; font-weight: 500; line-height: 1.25; margin-bottom: 0.5rem; margin-top: 0px;">Ingredients</h2><ul class="mt-0 mt-xl-3 mb-xl-2 pl-3 text20" style="box-sizing: border-box; caret-color: rgb(105, 97, 88); color: #696158; font-family: roboto-regular, sans-serif; font-size: 1.25rem; line-height: 1.5; margin-bottom: 1rem; margin-top: 0px !important; padding-left: 1rem !important;"><li style="box-sizing: border-box;">8 cups diced pineapple (2 fresh pineapples or from frozen)</li><li style="box-sizing: border-box;">1 medium red onion, diced (about 1 ½ cups)</li><li style="box-sizing: border-box;">4-6 Jalapeño peppers, seeded and chopped</li><li style="box-sizing: border-box;">1 cup apple cider vinegar</li><li style="box-sizing: border-box;">½ cup water</li><li style="box-sizing: border-box;">½ cup sugar</li><li style="box-sizing: border-box;">2 tsp salt</li><li style="box-sizing: border-box;">2 tsp ground coriander seed</li></ul><hr class="my-2" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-color: rgb(105, 97, 88); border-top-style: solid; box-sizing: content-box; caret-color: rgb(105, 97, 88); color: #696158; font-family: roboto-regular, sans-serif; font-size: 16px; height: 0px; margin-bottom: 0.5rem !important; margin-top: 0.5rem !important; overflow: visible;" /><p class="text20" style="box-sizing: border-box; caret-color: rgb(105, 97, 88); color: #696158; font-family: roboto-regular, sans-serif; font-size: 1.25rem; line-height: 1.5; margin-bottom: 1rem; margin-top: 0px;">In This Recipe</p><ol class="mt-0 mt-xl-3 mb-xl-2 pl-4 text20" style="box-sizing: border-box; caret-color: rgb(105, 97, 88); color: #696158; font-family: roboto-regular, sans-serif; font-size: 1.25rem; line-height: 1.5; margin-bottom: 1rem; margin-top: 0px !important; padding-left: 1.5rem !important;"><li class="bold" style="box-sizing: border-box; font-weight: 700;"><span class="font-weight-normal" style="box-sizing: border-box; font-weight: 400 !important;">Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.</span></li><li class="bold" style="box-sizing: border-box; font-weight: 700;"><span class="font-weight-normal" style="box-sizing: border-box; font-weight: 400 !important;">Pulse pineapple, red onion and jalapeno in the bowl of a food processor a few times just to fine chop, being careful not to puree.</span></li><li class="bold" style="box-sizing: border-box; font-weight: 700;"><span class="font-weight-normal" style="box-sizing: border-box; font-weight: 400 !important;">Combine remaining ingredients in a non-reactive pot set over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Add pineapple mixture and simmer, stirring, until liquid has reduced by half, about 15-20 minutes.</span></li><li class="bold" style="box-sizing: border-box; font-weight: 700;"><span class="font-weight-normal" style="box-sizing: border-box; font-weight: 400 !important;">Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.</span></li><li class="bold" style="box-sizing: border-box; font-weight: 700;"><span class="font-weight-normal" style="box-sizing: border-box; font-weight: 400 !important;">Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.</span></li></ol><p class="text20" style="box-sizing: border-box; caret-color: rgb(105, 97, 88); color: #696158; font-family: roboto-regular, sans-serif; font-size: 1.25rem; line-height: 1.5; margin-bottom: 1rem; margin-top: 0px;">*Wear gloves when working with hot peppers.</p><p class="text20" style="box-sizing: border-box; caret-color: rgb(105, 97, 88); color: #696158; font-family: roboto-regular, sans-serif; font-size: 1.25rem; line-height: 1.5; margin-bottom: 1rem; margin-top: 0px;">Pairs well with: Grilled Pork Chops</p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-27666921981550341842021-07-17T09:53:00.000-04:002021-07-17T09:53:59.550-04:00Rhubarb Strawberry Jam<p> </p><p>Rhubarb, the harbinger of spring. And, this year, I have a beautiful, large rhubarb plant, just waiting to be harvested. Pair it with strawberry and you know spring is definite here. Because both are low in pectin, this recipe adds the peel and the flesh of oranges to give this bright-flavored, tangy jam the body it needs. </p><p>Perfect for scones and coffee on the patio.</p><p>This recipe makes 7 x 250 ml jars.<span></span></p><a name='more'></a><p></p><p><br /></p><p>Ingredients</p><p>2 oranges, preferably blood oranges</p><p>2 lbs approx, rhubarb, cut into 1/2-inch chunks (about 6 cups)</p><p>1 lb strawberries, hulled and sliced</p><p>4 cups sugar</p><p>1/2 cup lemon juice</p><p><br /></p><p>Directions: </p><p>Cut the ends off each orange. Cut the oranges in half crosswise and remove the seeds. Place the orange halves in a food processor and process until roughly pureed. Transfer to a nonreactive bowl. Add the rhubarb, strawberries and sugar and toss gently to combine. Cover and refrigerate for at least 8 hours or up to overnight.</p><p>Transfer the rhubarb mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes. Boil until it reaches 220 degrees on a thermometer.</p><p>Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.</p><p>Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. </p><p><br /></p><p>June 2021: I would macerate the rhubarb separate from the strawberries and oranges; then boil separately because the rhubarb takes longer to soften. After about 10 minutes, add the strawberries, orange and lemon juice. </p><p><br /></p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0tag:blogger.com,1999:blog-217978209299335325.post-71719501501633256082021-07-17T09:49:00.000-04:002021-07-17T09:49:14.217-04:00Strawberry Fig Jam<p>This week, figs season intersected with strawberry season. This strawberry fig jam is delicious! It's made without pectin, so it turns out to be less sweet and slightly runny. </p><p>This recipe makes a very small batch- 3 x 250 ml jars.</p><p><br /></p><p>Ingredients:</p><p>1 lb fresh purple Mission figs, stems removed, cut into small pieces</p><p>1 lb fresh strawberries, quartered</p><p>1/3 cup lemon juice</p><p>2 cups white sugar</p><p><br /></p><p>Directions:</p><p>Place figs, strawberries, lemon juice and sugar in a non-reactive saucepot. Cover and let stand for 45 minutes, stirring occasionally.</p><p>Bring the mixture to a boil over high heat, then reduce heat to medium and boil rapidly, uncovered, stirring occasionally, for about 10 minutes. Continue to cook about 2 minutes more, stirring constantly, until mixture jells. Remove from heat.</p><p>Ladle into sterilized jars, leaving ¼-inch (5-mm) headspace at the rim. Cover with 2-piece lids and process in a steam canner for 10 minutes. Once cool, check for proper seal (the lids should be slightly concave) and store in a cool, dry place.</p><p><br /></p><p>June 2021: I let it stand overnight. Next time, suggest removing the fruit from the syrup after it has macerated overnight. Bring the syrup to the boil, until the thermometer reads 220 degrees, then add the fruit and boil for about two minutes. Could also add grated lemon rind at the very end.</p><p><br /></p>Gourmet Johttp://www.blogger.com/profile/02550122749196903403noreply@blogger.com0