sarahbyrdd: (Cooking)
Having come into a few pounds of quince, I'm trying a few things.

Ratafia inspired by the spices from this site http://www.historicfood.com/Quinces%20Recipe.htm , but the cooked method from this site http://missioncommunitymarket.org/2013/09/mercado-kitchen-quince-ratafia-two-ways/

1 lb quince chopped, cores and peels (fuzz washed off)
3/4 cup turbinado sugar
2 whole cloves
1 2 inch piece of cinnamon stick
3 grains of paradise (in lieu of white pepper)
1 quart brandy (AppStrawBrandies raisin brandy, made by a local CT guy, which my wine shop recommended for the project).


And also Paste of Genua







To make Paste of Genua, as they doe beyond the Seas







Boile faire yellow Peare-Quinces tender in their skinnes, and so let them stand vntill the next day, till they be colde, then pare them, and scrape all the pulp from the coare, then take as much pulp of yellow Peaches as the pulp of Quinces doth weigh, and dry it vpon a little chafingdish of coales, alwaies stirring it, then boile these pulps in double refined Sugar, and so let it boile, always stirring it vntill it come to a candie height, with as much Rosewater as will melt that Sugar, and put in your pulps, alway stirring it in the boiling, vntill it come from the bottome of the Posnet, then fashion it vpon a pie plate, or a sheete of glasse, some like leaues, some like halfe fruits, and some you may print with moulds, set them into a warme Ouen after the bread is drawne, or into a Stoue, the next day you may turne them, and when the stuffe is through dry, you may box it, and keepe it for all the yeere, but be sure it be through dried before you lay it vp in store.

From John Murrel, A Daily Exercise for Ladies and Gentlewomen, (London: 1617)


I only have one day to play, so I'm going to proceed as for apple sauce (rough chop peel & pips included, cook, food mill), then cook an equal weight of peaches, hit them with the stick blender, and combine and add an equal weight of sugar and a TINY amount of rosewater to avoid it tasting like soap, and cook down until it will set up.  Then dry as for fruit leather: http://www.simplyrecipes.com/recipes/how_to_make_fruit_leather/

I can see why the added colorants in period.  It's a rather dull tan color, but the flavor is good.  As I was stirring in the rosewater I was strongly reminded of turkish delight.

Quince, sure has lots of pectin in it.  I could see gel building up on pips that had been left in the sink.

The final weights were: 1 lb. quince mash, 3/4 lb. peach mash, 1 lb. sugar, 1/2 tsp rosewater.

**Two weeks later I cut the paste into pretty bits.  It looks like the top crystalized a bit, and the middle ones are still quite moist though they do hold their shape.

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Edit:  After the summer I checked the tin and it had gone to mold.  Oh well.  I'll try again eventually.

Hippy Food

Feb. 7th, 2015 06:14 pm
sarahbyrdd: (Cooking)
Made this granola to go with the abudance of yogurt we suddenly have.
http://www.thekitchn.com/recipe-cardamom-spiced-tahini-granola-recipes-from-the-kitchn-211762

It smelled amazing in the oven and tastes very good.  Not too sweet, though the cardomom is a tad overpowered by the tahini.  Might be old cardomom.

Next, I threw together a quick white chili:

1 cup dried white beans
Olive oil
2 onions
2 cloves garlic
2 lbs. ground turkey
1 jar tomatillo salsa
1 packet herb-ox beef boulion
cumin
coriander
a dried chipolte
a handful of cornmeal

Cook the beans for half an hour(ish) in a pressure cooker to soften.  Chop onions and garlic, and sweat in a dutch oven in oilive oil.  Add turkey and brown.  Add remaining ingredients including the softened beans.  Add a little water if it looks necessary.  Cook for around half an hour on the stove at low heat until thickened and flavors have melded.   Fish out that chipolte before serving.  Don't ask about amounts for the spices ... I was just thowing things in the pot.

I haven't gotten around to this fish taco recipe, but put it here in hopes we'll get to it during the week or next weekend.
http://www.food.com/recipe/chipotle-rubbed-salmon-tacos-420231
sarahbyrdd: (Cooking)
Bytchearse brought home a half galon of raw milk from his adventures in New Hampshire.  How fortunate we are that a day later I had time to Do Something With It.  Sure we could have just drunk it, but where's the fun in that?
As he picked up a jar of vindaloo sauce for chicken we had in the freezer, I thought I'd give a try at my favorite Indian dessert: rasmalai.

Having now been through the process, it's not difficult, just time consuming because there are pauses between parts of the process.  First you make paneer.  Which then gets kneeded until the texture is smooth(er) and roll it into balls which get squished into patties, which get cooked in sugar syrup in a pressure cooker.  Then you reduce more milk and season it with sugar, cardomom and nuts, and the cheese patties sit in the reduced milk and soak up the flavorings like cheesey sponges.  The longer it soaks the better.

http://www.nigella.com/recipes/view/INDIAN-RASMALAI--5940  I followed this recipe, though I took exception to using an entire cup of lemon juice.  I think I had used maybe 3 Tbls. when the curds coagulated.  I also didn't think that I had enough curd for the recipe, but those little patties EXPAND.  It's like a sweetened milk miracle.

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sarahbyrdd: (Cooking)
Bytchearse cautioned me about cooking too much because the freezer was full.  Hah!  If I cook things already in the freezer, I'm sure it doesn't count.

Excavated from the freezer:

Stew beef
italian cheese mix
duck breast
couscous salad

First, I made this winter blah busting salad: http://www.nigella.com/recipes/view/gingery-hot-duck-salad-196

The recipe never mentions the scallions that are shown.  Use scallions, add cilantro, it'll be much better for it.  I also dust the duck with 5 spice before putting it in the pan.  Just a dab will do ya.  This time around I also put orange bell pepper in for color, used a habanero (seeded) for the heat, and added avacado, because why not.

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For Sunday I made another tart/pizza thing. This time the filling is around a cup of 'cheese mix' we had in the freezer, 2 eggs, cream, minced parsley, thyme and celery leaves, carmelized onions, bacon, and a pinch of nutmeg.   Going for something like an alsatian tart.  It smells good.

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The stew beef is slow cooking in a dutch oven becoming beef daube provencal, following this, sorta.
http://www.marthastewart.com/314857/daube-de-boeuf-provencal and http://juliachildsrecipes.com/soup/julia-childs-daube-de-boeuf-provencal/  Sorta.

I was lazy and didn't marinate the ingredients.  I used bacon like the Blessed Julia.  Browned the beef removed it from the pan.  Added the  garlic and the tomato paste.  Deglazed the pan with wine.  Added the vegetables, the beef back in, olives and stock plus aromatics and shoved it in the oven and forgot about it for a while.  That's going to get served over the couscous from the freezer.
sarahbyrdd: (Cooking)
Resurecting this crust from the tomato pie of a few years ago: http://www.nytimes.com/2009/06/22/science/22recipehealth.html?emc=eta1

(Tomato Pie Entry http://sarahbyrdd.livejournal.com/102846.html)

Using this recipe as a guide:
http://www.foodnetwork.com/recipes/leek-tart-recipe.html

But the intention is to use up windfall leeks we received this week plus random cheeses that have been lurking in the fridge: St. Andre, a little gouda, a little camembert, and some parmasean.  It should be stinkalicious.  I'm going to roll it out more like a tart/gallett/pizza in a sheet pan, rather than a pie so we can cut it into squares for easier portioning.  I'm pretty happy with how it looks going in.

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And coming out:

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Only took 20 minutes to bake because it was so much thinner.
sarahbyrdd: (Cooking)
I am now in posession of about a cup of schmaltz and a plate of gribenes that Himself is happily snacking on while I fuss with the rest of dinner.  Next challenge: actually USE the schmaltz.

http://cooking.nytimes.com/recipes/1017054-schmaltz-and-gribenes

Dinner is this:

http://www.epicurious.com/recipes/food/views/Beer-and-Onion-Braised-Chicken-Carbonnade-351033

With a side of barley, collards with butternut squash 'croutons', riffed off of this:

http://cooking.nytimes.com/recipes/12306-skillet-collards-and-winter-squash
sarahbyrdd: (Cooking)
I decided I needed red beans and rice and cornbread today.  The recipe card has my mother's writing, but it's my granny's (or older) recipe.


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I will say that it is improved if you grease the skillet with bacon grease rather than vegetable oil.

I sorta mostly kinda followed this recipe for the beans, http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2.html, I don't think we actually have one written down in the family.  I used a hambone we had in the freezer, and cut the cooking time by a bit by using the pressure cooker, though I did have to let it simmer uncovered for half an hour or so to thicken up while the rice and cornbread were cooking.

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sarahbyrdd: (Cornucopia)
My new party staple are these pecan cheese wafers: http://www.saveur.com/article/recipes/pecan-cheese-wafers

Very southern belle.  By happy chance I made some for Thanksgiving with Bob's Red Mill gluten free biscuit mix because one of my friends was recently diagnosed with celiac and was missing baked treats.  The dough was sticky and hard to work with and put off lots of grease when baked, but I THINK these might be better with the gluten free mix.  I remember a friend who's into molecular gastronomy saying something about wheat not having a good flavor release, and the bake mix is mostly rice and chickpea flour.  It seemed closer to a cheese tuille.

For New Year's I'm making a double recipe with the following alterations:

1 extra tbl of the bake mix for a total of 13 tbls for a double recipe
no extra salt
only 3 tbls butter
another serious pinch of the red pepper flake

let cool on a paper towel to blot up extra grease 

Lemon Curd

Dec. 14th, 2014 07:19 pm
sarahbyrdd: (Canning)
Same recipe: http://foodinjars.com/2010/01/meyer-lemon-curd/

7 lemons for a triple batch

Yield = 1 flat of 4 oz jars, plus a tiny bit for the fridge.

Also completed two quick christmas hats for gifts.  Even if I'm not feeling very elfish things are getting done. 
sarahbyrdd: (Cornucopia)
Last year's notes: http://sarahbyrdd.livejournal.com/110181.html

2.5 lbs clementines
2 lbs sugar
4 oz. crystalized ginger (home made from young ginger)
3/4 cup blood orange juice
1/4 lemon juice
1 lemon peel
4 cups water

yeild = 12 4 oz jars and 2 1/2 pints.

I maybe should have cooked it longer.  It's looking a little loose in the jars. 
sarahbyrdd: (Cornucopia)
My standard recipe: http://sarahbyrdd.livejournal.com/109548.html#comments.  Pro-tip: if you accidentially scorch the cranberry sauce you then call it "caramelized".

This year's experiment is with a fermented cranberry relish.  Riffing on this recipe: http://ohlardy.com/fermented-cranberry-sauce/  I used 1 bag o berries, 1 apple cored pealed and rough chopped,1/2c honey, 1/2 cup orange juice, 1/2 cup lemon juice, tsp kosher salt, tsp cinamon, 1/2 tsp(ish) ground cloves, 1/2 c rasins, PLUS 1 packet of villi yogurt culture that had been in the fridge for a while because I didn't have any whey. If it works, great.  If not, oh well.  It tastes pretty good as is, we'll see what a few days of sitting on the counter will get us.  I slipped a saucer under the jar because I expect it to weep. 
sarahbyrdd: (Canning)
Following Ball Canning Book:

Surplus beets (2 lbs ish)
Full recipe of the master brine recipe (because I always seem to be short)
Yield = 3 pints 

Applesauce

Oct. 5th, 2014 04:04 pm
sarahbyrdd: (Canning)
7ish pounds of crispins & spencers from Lymans Orchards.
1 cup sugar
1/3 cup lemon juice

7 pints + of apple sauce at roughly $1.20/jar.

I like to prove to myself that it's economical to home-can.  
sarahbyrdd: (Canning)
Used last year's recipe for plain ole peach jam: http://sarahbyrdd.livejournal.com/107689.html#comments

$8 for a 1/2 peck of peaches = 13 4-oz. jars, 1 8-oz. jar, and a bit more.

Which works out to around $2 a pint for a low sugar jam.  Not too shabby for an afternoon's work.
sarahbyrdd: (Canning)
This year we're making only salsa with our tomato box, since that's what we used the most.

This recipe for roasted tomato salsa: http://delectablemusings.com/2012/08/tomato-salsa-for-canning.html

And this year's pepper mix was 4 anaheims, 2 jalapeños, and 2 dried chiplotles per batch.
EDIT:  Apparently we forgot to add the roasted peppers.  So we've got 20 pints of mildly mexican spiced tomatoes.  I guess it'll be like Rotel.  Still useful, but not what I was after.  Damn.
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Yield 20 pints of salsa, plus 1.5 quarts of crushed roasted tomatoes that we'll use during the week.
Materials per pint work out to around $1.25.
sarahbyrdd: (Wedding)
Obligatory market picture:
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We're having a friend over for a We're Not At Pennsic Luncheon tomorrow, at which I've declared there shall be Grande Aioli.  What is this thing you ask?  A plate of blanched vegetables, not blanched vegetables, cold poached fish, medium boiled eggs and anything else that might be good slathered with super garlicy home made mayonnaise and served with copious of rosé wine.

There shall also be the annual blueberry pie for my beloved.

A vat of aioli is never a bad thing, right?

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sarahbyrdd: (Cornucopia)
Using up things we had in the house.  Bunch of baby carrots, check!  No pistachios, but yes pistachio oil.  Add some nigella seed to the spice mix because.  Also 1/2 a sweet onion sautéed in olive oil.  Taste test without yogurt for our non-dairy guest is a thumbs up finished with the spice mix and a drizzle of pistachio oil.  http://www.epicurious.com/recipes/food/views/Roasted-Carrot-Soup-with-Dukkah-Spice-and-Yogurt-51134010
The spice mix is crazy good.  I added a little bit of nigella seed which is giving it an unexpected lemony note.


I made a salad of blanched green and yellow beans, yellow and red tomatoes, a crazy crispy orange cucumber, roasted summer squash slices, charred asian eggplant, chopped parsley, and sweet onion soaked in red wine vinegar.  The dressing was just olive oil and the vinegar from the onions.  I really like chopped salads without lettuce in the summer when the leafy greens have started to turn bitter.

The protein was chicken roasted with a pomegranate molasses/garlic/zaatar rub.  It was pronounced seriously tasty by our guest.

Dessert (breakfast because we didn't get to it) is a mixed cherry/berry gallette with a shortening crust, also using up fruit we had in the fridge. http://www.marthastewart.com/312433/cornmeal-pate-brisee

Obligatory Market Picture:
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sarahbyrdd: (Cornucopia)
http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/chilled-asparagus-salad-recipe.html

http://scandinavianfood.about.com/od/fruitdishespreserves/r/dillpotatosalad.htm

http://www.saga.co.uk/lifestyle/food/fish/salmon-with-cream-and-dill-sauce-and-pickled-cucumber.aspx

Cold Scandinavian style birthday feast, FTW.  I got a beautiful piece of wild salmon and a nice bottle of rosé I actually didn't bother with the sauce for the salmon after I realized the vinaigrette for the asparagus was going to work for the fish as well.  Yes, I cooked my own birthday dinner… but for once the dishes aren't my problem ;-).
sarahbyrdd: (Canning)
http://thestarvingartistgr.com/maraschino-cherries-are-the-devil-make-your-own-and-tell-everyone-to-do-the-same/

I have made all three of these recipes, shorting the sugar on the 2nd & 3rd, because really.  I shall report back in a week with the results.

RESULTS:  So interesting!  These will be great in cocktails.  The bourbon ones will do for boozy desserts, the other two are too herby … but in a good way.  The Luxardo has leached most of the color from the sour cherries, the sweet cherries have stood up to their liquids a better, but for all of them there's a texture change.  None of them are what I would call sweet, even with the added sugars.  I predict much fun figuring out the perfect drink pairing for each kind of cherry.  *burp*
sarahbyrdd: (Canning)
This year's jam has been made following last year's recipe, with the only change being that I let the berries macerate for 2 days because of schedule issues.  I made a HUGE batch with 5 quarts of berries, which got a little dicey when I was waiting for it to get to gel, and just barely fit into my big dutch oven, but it seems to have worked out.

With berries at $5.50 a quart, the jam has come out to around $3.50 per pint, with a yield of a little over 8 pints for the batch.  Not bad for a superior product.  

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