Chocolate Cherry Sorbet with Cherry Compote - Sunny Cove Chef

An Epic Jam Making Sunday

7/31/2013

Homemade Jam

30 Jars of Jam

It began a week ago when Ronald, a local organic farmer, told me that his strawberries were just right for making my jam and I knew I had to do it soon because I'm going to Germany in a couple of weeks.
With that in mind I stocked up on organic sugar that I like to use (this sugar is not as fine as regular sugar) and made sure I had enough jars and lids. For some time I kept a recipe for homemade pectin and this was the year I was going to try it. Last year I made strawberry jam, and mixed fruit jam, using strawberries, raspberries, blackberries, and my rhubarb that I grow in my tiny little plot in front of my house. My husband's favorite is the mixed berry jam. He likes his jams spreadable and I like mine runny, dripping off my toast, and excellent over vanilla ice cream. Last year I had used powdered pectin to give the mixed berry jam the consistency my husband likes.
On Saturday I visited my friend's Birgit and Robert, who have a wonderful piece of property, where Robert has planted a variety of usual fruit trees, berries, and a fantastic vegetable garden. It is a cooks paradise. We picked several pints of ripe blackberries and some green apples, not quite ready to eat but great for my homemade pectin.
On Sunday morning I bought my flat of strawberries from Ronald at the farmer's market. At the market I also noticed that, "Dirty Girls,” another local farm, (I love the name) had strawberries for jam on sale. I couldn't resist and bought another half flat. Here I was with 19 pints of strawberries and some additional fruit waiting at home.

Robert and Birgit in their beautiful garden

Things that make jam making so much easier

If you don't buy anything else invest in a wooden spoon with a long handle, you need to stir the jam and it is very hot. Your three dollars investment will keep your arms from looking like Scar Face.
Make sure you have a tall pot because the jam will often bubble up dramatically and you don't want sticky jam on your stove top. A wide funnel will be a jam makers little helper when ladling the jam into the jars. I love it.
This year I added a pair of silicon glove pot holders to my arsenal. They're ok to have but not really necessary. I used them instead of tongs to get the jars and bands out of the hot water.

Homemade jams

Have fun with your jam making. Once you have made homemade jam you and your will never eat the commercial stuff again. Many recipes call for adding spices and other favors. I 'm a purist when it comes to jam making. Using ripe fruit that has just been picked needs no other flavors in my humble opinion.

Strawberry Jam
with Homemade Pectin

Homemade Pectin

Strawberry Jam

Rhubarb Strawberry and Blackberry Jam

Northeim, A Small City In Germany

7/24/2013

The town of Northeim in Germany

Northeim is a typical small german town about 200 miles north of Frankfurt. It is 15 minutes from my village. This is where my father was raised. In the middle of the town you have a "Fußgänger Zone" an area reserved for food traffic only. Here you find many shops and restaurants. This is where you shop, meet people, have a bite to eat, or enjoy a sunny day in an outside cafe. Each town has at least one or more Italian cafes. All these places are run by Italian serving delicious ice cream, cappuccinos, and more. My favorite is the hazelnut gelato.
When in Northeim, I always stop in the bakery Rolf and walk out with a bag of goodies. It is a great bakery with a variety of cakes, breads, rolls, chocolates, and seasonal fruit tarts. This is as good as a French patisserie. My favorite is a hazelnut mini cake. I do like hazelnuts.

This little tea shop has been in this cute little fachwerk ( brick and timber) house for over a decade offering a variety of teas from all over the world. There are black, green and every herbal tea you ever dreamed of. A lot of the teas are flavored. My favorite is an organic dried fruit tea called Waldfrucht or Rote Grütze. My favorite black tea is an Assam tea spiked with pieces of vanilla called "Ostfriesen Sonntagstee".

Last year a new store opened, offering a variety of flavored vinegars, oils and liquors. You can choose from a large variety. I try different vinegars every time, a foodies paradise.

The farmer's market has been on the main square for decades. Here you get seasonal vegetables, fruits, cakes, breads, fish, meats and sausages, a Turkish delicatessen truck , local honey, you name it.

No German town would be complete without a hot dog stand, a butcher shop, and a Turkish fruit store.

The town of Northeim in Germany

The town of Northeim in Germany

Göttingen , A Medieval University Town In Germany

7/24/2013

The town hall in the city center.

The frescos inside the town hall.

I'm in Göttingen, a charming old university town in lower saxony in Germany. It is often called the Heidelberg of northern Germany. Göttingen has a population of over 100,000 people, a quarter of them students at the George August University. The town center successfully combines its origins as a medieval merchant town with an atmosphere of a modern university town. It has a town hall that dates back to the 13th century with beautiful frescos inside that are worth a visit. In the cellar below is a nice restaurant, a remodeled modern Ratskeller called Buller Jahn. Göttingen's landmark is the Gänseliesel figure on the fountain at the market square in front of the town hall. You kiss the statue when you get your PHD. I'm sorry but I don't have a picture of the fountain, it was a construction zone when I was there this time. You have to wait until my next visit. The town is about 12 miles from my family compound. It has a variety of many different restaurants, cafes, and more. I'm sitting in a cafe , enjoying a moment of solitude from my large family. Here in the northern hemisphere fall is in the air today, it is cool in the morning, the air is crisp, and the wind blows off the first leaves. The summer was short this year. I'm ready to go home next week. The images of the rim fire in the Sierra Nevada Mountains in California sadden me. My sister in law and a friend are in the midst of it. Our cabin is not far away. Now back to Göttingen. It is a town with people from all over the world which has every ethnic food you can imagine. But I'm going for a curry wurst at my favorite stand. Unfortunately, the stand is being renovated. I'm very picky about my curry wurst so I decide to go to my favorite cafe instead "Cron und Lanz". This cafe or Konditorei as it is called here in Germany is an institution, a place to see and be seen. Their pastries and chocolates are fantastic. My girlfriend has the raspberry tart, I indulge in the wiener (Vienna) waffle and a caramel nut mini tart. Yummy.

My favorite Cafe in Göttingen, Cron und Lan

The Farmer's Market in Göttingen

Arriving in Frankfurt, Germany

7/22/2013

I arrived for another visit with my mom and family in Germany. There are two different train stations under the Frankfurt Airport. The "Fernbahnhof" is the new station with the fast trains. It is easy to take the ICE (Inter-City Express) to your destination. I get off in Göttingen, an old University town two hours north of Frankfurt. My brother picks me up and I'm at my childhood home 15 minutes later.
There is a second train station for local trains. If you have a long lay over in Frankfurt you can take the local train, the S-Bahn Nr. 8 or 9 and visit the town. When I take the S-Bahn into town I always get out at the "Hauptwache" instead of the main station "Hauptbahnhof. It is a safer part of town and has a lot of shops and restaurants.

Downtown Frankfurt

Streetfood in Frankfurt

The meat for my sandwich

On a hot day you go to an italian ice cafe and enjoy a special treat.

If you don't have time for downtown Frankfurt enjoy a quiet moment at the airport and go to the Paulaner restaurant . This restaurant is located above the "Fernbahnhof", away rom all the hussle and bussle of the airport. It is on the opposite end of the Hilton Hotel. The Paulaner offers authentic Bavarian food. The food is good and don't forget to order a beer.

Prost

A bread with butter and chives , served with white radish

The airport also has a German version of Whole Foods called Tegut. I often get a snack or fresh fruit there. This store is located near the parking garage.

Salmon Cakes

7/19/2013

One of my favorite foods on our coast is the California King Salmon. We did not have much of a season in the past few years but this year they are back again. I'm able to buy local salmon fresh off the boat. It is expensive, but I like the flavor better than other wild salmon. I usually try to get steaks as they are a little cheaper and I don't mind picking out the bones. I often put a rub on the salmon an hour before my husband barbecues them. For the rub mix together 3TBS of brown sugar, 1TBS of ground cumin, 1tsp chili powder, and about 1tsp of salt and pepper. This rub is enough for several filets and will keep. Use it depending on your taste.

Salmon Cakes

When I have guests I serve a filet instead. I season the filet with butter, garlic salt, and lemon juice and bake it at 350 degrees for about 12 minutes, depending on the thickness of the fish. I always make sure that I have leftover salmon to eat the next day with a salad, or to make salmon cakes.
I enjoy eating me salmon cakes with my green sauce.

Salmon Cakes

The recipe for my salmon cakes vary a great deal, depending how much leftover salmon I have and what is available in my kitchen and garden. I often soak some old sourdough or similar bread in milk, squeeze out all the liquid and add to the salmon. I add dill, tarragon and other herbs. I love eating my salmon cakes with my green sauce.

Ingredients

This makes 4 generous salmon cakes

2 cups cooked salmon
1 cup fresh breadcrumbs
2TBS yogurt
1/4 cup finally chopped parsley
3TBS chopped green onions
1/4 cup finally diced red onions
2TBS lemon juice
1 egg
1/2 to 1 tbs salt
1 tbs freshly ground pepper
2TBS olive oil for sautéing

Directions

Pick through your salmon to make sure that all bones are gone. Put all the ingredients in a bowl and mix well. I use my hands, making sure again that all bones are gone. Form the patties and sauté them for 7 to 10 minutes over medium heat. Half way through turn the patties.

Stuffed Tomatoes

7/18/2013

You know summer is here when the first tomatoes appear at the farmer's market. There are beautiful large heirloom tomatoes, and my favorites, the small dry farmed ones. I eat them every day, for lunch, dinner, and snack. Sometimes I just eat them plain. I have made my stuffed tomato recipe for years. They are fabulous with rack of lamb.

A recipe that I've made for years are my stuffed tomatoes. They are fabulous with rack of lamb. You can use large tomatoes but I have also used smaller ones. I often vary the recipe by adding different herbs or vary the amount of zucchini or mushrooms, increase the amount of parmesan. If you you don't add the cheese you have a lovely vegan dish vegan dish. Bake any leftover stuffing in a greased gratin dish sprinkled with parmesan.

Ingredients:

This recipe makes 6 generous servings

6 large tomatoes
3 small zucchinis ( yellow and green)
2 cups or less chopped button or shiitake mushrooms
3 TBS olive oil
½ cup finally chopped shallots
½ cup grated parmesan cheese
½ to 1 tsp salt
½ to 1 tsp pepper
1tsp italian seasoning or other herbs like thyme

Directions:

Cut the top off the to tomatoes. Scoop out most of the inside of the tomato, sprinkle with salt and drain upside down. Save the juice from the tomatoes and the pulp, but not the seeds. Chop the pulp if necessary. Peel the zucchinis, grate them in a food processor, sprinkle with salt and drain them in a sieve for about 30 minutes.

Heat the olive oil in a large frying pan, add shallots and sauté until the shallots are soft and lightly colored. Add the mushrooms and sauté everything for several minutes. Add the salt and pepper. Add the grated zucchini, the tomato pulp and juice and sauté three to five minutes.

Put everything in a large sieve and drain until it has cooled. Preserve the drained juice. Put the zucchini mixture into a bowl, add the parmesan cheese and season with salt and pepper.

Scoop the sauté mixture into the tomatoes, sprinkle with some extra Parmesan and put the top on the tomatoes. Pour enough juice from the sauté into an oiled gratin dish to cover the bottom, add the stuffed tomatoes and bake in a preheated oven at 375 F for 20 to 30 minutes.

Fill the tomatoes completely, but if you have some stuffing left, put it in a small, well-greased gratin dish and bake for 15 minutes.

Guten Appetit
recipe ©Sunnycovechef

What to do with Two Boxes of Apricots

7/9/2013

I spent a glorious week in the Sierra Nevada Mountains in our little cabin. To get there we have to go through the central valley of California, the fruit basket of our nation. Many farms sell their produce on site . Right now the apricots are ripe and I couldn't resist. So here I was with pounds and pounds of wonderful apricots, 2 boxes to be precise.
First I gave all my neighbors and friends some, then I made jam with 10 pounds. I used Alice Water's recipe from her "Chez Panisse Fruit Book." I loved the first batch so much that I made another one. I tweaked her recipe by using less sugar and more lemon juice.
Each time I doubled her recipe. The first time I let the apricots and sugar stand overnight in a covered bowl , stirring several times. For the second batch I let the apricots and sugar stand for a couple of hours but I added the juice of a lemon . This time I stirred often and the sugar dissolved faster.
I like my jam soft with pieces of fruit.

Mushroom & Chèvre Crêpes

7/9/2013

I love these crêpes and have made them many times. This is a recipe from Lou Seibert Pappas "Sweet and Savory Recipes for the Home Cook."
They are wonderful by themselves or with salmon steaks.
This recipe makes between 8 and 12 crêpes ( 7 inch diameter )

I love these crêpes and have made them many times. This is a recipe from Lou Seibert Pappas "Sweet and Savory Recipes for the Home Cook." They are wonderful by themselves or with salmon steaks.

This recipe makes between 8 and 12 crêpes (7 inch diameter )

Savory Crêpes

2 large eggs
1 cup low fat milk ( 2% is all I have in my house, but whole milk will produce a richer crêpe)
1/3 cup water
1 cup organic all - purpose flour
A pinch of salt
2 TBS melted butter , plus more for coating the pan.

In a food processor , blend the egg, milk, water, flour, salt and melted butter for 5 seconds or until smooth. Cover and refrigerate overnight ( 2 hours minimum if you can't do it longer).

I have a 7-inch crepe pan I bought in France, but my nephew informed me that a regular coated frying pan will do just fine. I like making small crêpes, however any size will do.

Stir the batter before using and add some more milk if it is too thick.

Heat the pan over a medium low heat until hot, coat the pan with butter and add about 1/4 cup or less for one crêpe, tilting and rotating the pan to coat the surface. Cook for about a minute or until the edges are lightly browned. Loosen the edge with a metal spatula, then cook the other side for about 15 seconds. The first crêpe almost never works.It becomes my snack. Stack the crêpes on a plate covered with a kitchen towel. I put saran wrap between them when I store them for a longer time or when I freeze them.

The crêpes keep in the fridge for several days. Double the recipe if you want more. If you cook the crêpes in advance, stack them between saran wrap. Store them in a ziplock in the fridge or freeze them.

The Filling

10 ounces of soft goat cheese
1 pound of mixed mushrooms, shiitakes, button mushroom , portobello , chanterelles are wonderful, morels, or whatever mushrooms are available
3 to 4 green onions with some of the green tops.
1 large garlic clove, minced
2 ounces of shredded Gruyere cheese
1 egg
2 tsp of minced fresh tarragon
1/2 tsp salt and 1/2 tsp pepper
2 TBS olive oil
1 TBS butter
4 TBS freshly grated Parmesan cheese

Directions:

Preheat the oven to 350 degrees.

Heat the oil and butter in large frying pan and sauté the mushrooms and the garlic for one to two minutes. Put the mixture into a sieve over a bowl to cool and drain.

Stir together the goat cheese, gruyère cheese, eggs, tarragon, green onions, salt and pepper. Add cooled mushrooms and mix well. Spoon several tablespoons of filling down the center of each crêpe, roll the crêpe and put them in a well-greased baking dish with the fold of the crêpe on the button. Brush with olive oil, sprinkle with Parmesan, bake in the oven for 10 to 15 minutes. The crêpes can be made ahead of time and baked before being served.

Cooking with Children

7/8/2013

Whenever I am cooking and children are around I like to involve them, even if they only get to lick the bowl. I find that children are curious and love to be involved in preparing food. It takes time and patience but it is worth it. At this stage in my life I have to borrow children from my friends.

Last week my friend Britt visited, bringing her daughter and her four grandchildren. I decided to make crêpes with them. The day before I prepared two different batters, one savory, and one sweet crepe batter.

I put out different fillers for them to choose and make their own. For the savory crêpes I used cooked turkey ham, cheddar cheese, avocados, and cherry tomatoes. For the sweet crêpes I bought an organic hazelnut spread ( a little healthier than Nutella, but still yummy ), different homemade jams, soft, spreadable cream cheese, fresh strawberries , blueberries, chocolate sauce, bananas , nuts, and chocolate covered pomegranate seeds.

We cooked the crêpes together, and Ruby, the oldest, was able to make perfect crêpes at the end. The savory ones were their favorite, they loved cutting the cheese on their individual cutting boards. We had a lot of fun together and I was happy to be around

Mostly Corn and a Few Clams Chowder

7/7/2013

My husband loves corn and clam chowder. Yesterday I didn't feel like shopping , so I had to cook with what I had in my pantry, my refrigerator, and my garden. My husband said that this soup was not benign but aggressive . I think what gave this soup a tangy flavor was the fresh rosemary and lemon thyme.

You can adjust this soup to your taste . I have used 4 slices of bacon instead of pancetta. Just make sure you drain the fat. I have made this chowder with two cups of half and half and 2 cups of water. I have increased the amount of clams to two cans. When corn is not in season I use frozen corn.

Ingredients:

2 or more ounces pancetta, chopped
2 TBS olive oil
2 carrots , chopped into bite sizes
2 smallish white potatoes, chopped into bite sizes
1TBS fresh rosemary, chopped
1TBS fresh lemon thyme (I think regular thyme will be just fine )
2 TBS flour
4 cups of milk ( I used 2% )
1tbs salt
1 tbs freshly ground pepper
1 6 1/2 ounce can of clams
3 ears of fresh corn, remove the kernels from the corncob

Directions:

Sauté pancetta in olive oil on medium low until crisp, about 5 minutes. Drain on paper towel. Add the next 4 ingredients and sauté for about 8 to 10 minutes, stirring often and making sure that the food doesn't stick to the pot. Sprinkle the flour over the food and stir for 1 to 2 minutes.

Add a little milk to scrap the bottom of the pot clean. Gradually add the rest of the milk, stirring constantly . Bring to boil, reduce heat to medium low and cook until slightly thickened about 5 minutes.

Add clams with juice, salt, and pepper and cook for about 10 minutes or until the vegetable are done the way you like them, stirring often. Add corn and pancetta and turn off the heat. Let the soup steep for a few minutes.

Guten Appetit!
recipe by©Sunnycovechef.com

Apricot Cake

7/7/2013

This apricot cake is fruity and rich in flavor. The marzipan gives it an added flavor. I used a German recipe for Aprikosenkuchen. This cake can be easily transported and it is great for picnics and tea in the afternoon.

Aprikosenkuchen is a seasonal treat in parts of Europe and there are many recipes using fresh apricots. I put a little piece of almond paste in each apricot half to add some richness and flavor but you can be creative and add something else instead. This cake makes a great addition to a picnic, potluck or afternoon snack. The marzipan adds a wonderful flavor to it. Only your fingers are needed to eat these little morsels.

Ingredients:

You get 15 pieces with an apricot in the middle .

15 to 16 pieces with an apricot in the center
8 apricots
16 small pieces of marzipan (optional)
14 TBS (200g) butter at room temperature
5 eggs separated, room temperature
1 ½ (200g) cup all purpose flour
1 tsp baking powder
1 tsp vanilla extract
The juice and zest of one lemon
1 cup (180g) sugar
a pinch of salt

Directions:

Position a rack in the lower third of the oven and preheat to 350 degrees. Grease an 8-by-11-inch pan.
Sift together the flour, baking powder and salt. With a mixer beat the butter until smooth, slowly adding the sugar until the mixture turns a pale yellow, about 5 minutes. Add one egg yolk at a time , then the zest, lemon juice and vanilla extract. Scrap down the sides of the bowl occasionally. Add the flour mixture stirring as little as possible. Beat the egg whites until stiff. Using a wooden spoon incorporate half of the whites into the dough and then the rest. Pour dough into prepared pan. Cut apricots in half, discard the pit and replace it with a small piece of marzipan. Put the half apricot with the skin up onto the cake. Bake until a tooth pick comes out clean for about 35-45 minutes. Cool the cake and cut pieces with an apricot in the center .
Guten Appetit!
recipe by ˚sunnycovechef.com

Lemon Cesar Salad

7/7/2013

I have a drawer in my kitchen with my favorite recipes. I also have folders with recipes and I have shelves full of cook books and let's not forget my magazines. In years past I would invite people and then start looking for recipes I could prepare. The covers of Gourmet and Bon Appetit were always intriguing. I mix and match and have fun.
But let's get back to my drawer. Those recipes are special, they are my favorites. Some of the pages are full of stains , some of them are handwritten , some of them are torn out of magazines or newspapers, and I have made them over and over. One of them is a recipe for Lemon Cesar Salad that my friend Linda Ristow send me years ago. It is a vegetarian version of a Caesar salad. My family and friends have enjoyed this salad over and over.

Ingredients:

Lemon Caesar Salad
Serves 6

4 Tbs. Olive oil
1/4 cup freshly grated Parmesan cheese
Juice of one or more lemon ( a matter of taste)
1Tbs. Lemon zest
1 Tbs. Dijon Mustard
1 tsp. Worcester sauce
1 tsp. Crushed garlic ( vary the amount to your taste)
1 Head Romain lettuce - washed patted dry, and torn into pieces

Croutons ( recipe follows )
Additional Parmesan cheese

Directions:

Combine olive oil, 1/4 cup Parmesan, lemon juice, lemon zest, Dijon mustard, Worcester sauce, and garlic in a bowl or jar if you don't plan on using all of it. It keeps well in the fridge for several days. Whisk vigorously until combined thoroughly. Cover and refrigerate. Just before serving , place the torn letters in a large bowl. Add enough dressing to coat . Toss gently. Season with salt and pepper. Sprinkle with croutons and additional cheese. I've been known to add some chopped anchovies to the salad.

Croutons

Cut several pieces of your favorite bread into cubes. Place on a baking sheet and drizzle with olive oil . Season with garlic salt and pepper. Bake at 350* Fahrenheit for about 5 to 10 minutes until all sides get browned . Toss occasionally.
My husband makes great croutons by browning the cubed bread in a frying pen with butter, adding garlic salt. Rich and yummy. I prefer crusty bread for my croutons sprinkled with mixed herbs or spices I bring from abroad . I once bought a mix to sprinkle on bruschetta in Italy. That was the best, unfortunately I could never find it again or duplicate it.