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An Epic Jam Making Sunday

7/31/2013

13 Comments

 
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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. 


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Robert and Birgit in their beautiful garden
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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. 



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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.
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Strawberry Jam 
with Homemade Pectin
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Homemade Pectin
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Strawberry Jam
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Rhubarb Strawberry and Blackberry Jam
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13 Comments

Salmon Cakes

7/19/2013

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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.
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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.
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Stuffed Tomatoes

7/18/2013

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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. 

 

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Wild Mushroom and Goat Cheese Crêpes

7/9/2013

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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 )


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4 Comments

What to do with Two Boxes of Apricots

7/9/2013

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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.


Apricot Jam
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4 Comments

Cooking with Children

7/8/2013

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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 children .
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Lemon Cesar Salad

7/7/2013

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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.

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Mostly Corn and a Few Clams Chowder

7/7/2013

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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.
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Apricot Cake

7/7/2013

4 Comments

 
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.
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