Rhubarb Chutney

This has been a very strange year for weather, so pretty much normal, then. Normal for now, anyway. As a result of the combination of mostly rather cool days interspersed with the occasional heat-wave level stinker, my rhubarb plants have only just reached a sufficient height to pick from them, but already they wanted to send up flowering stalks, which generally signals the end of rhubarb season. I pulled the flowering stalks out and put them in the compost and generally intend to pretend that never happened. 

 

The actual rhubarb I picked was not the most tender, but it is generally useable and tastes good. Once it got simmered into this tasty melange it was just fine. 

I'm sure there are a lot of things you can serve this chutney with, but I know that I will probably eat about 90% of it with good sharp Cheddar and crackers. 

One of the things I am finding is that as I reduce the amount of sugar that I put into things, the amount of spices must also go down, or they will be out of balance.

 

5 x 100 ml

1 hour 30 minutes - 1 hour prep time 

 

4 cups diced rhubarb

2 cups diced onion

1/4 cup peeled slivered fresh ginger

2 cups raisins

2 cups vinegar, apple cider or white

1/2 cup Sucanat OR dark brown sugar OR coconut sugar

1 teaspoon pickling salt

1/2 teaspoon black peppercorns

1 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

 

Wash and trim the rhubarb, and cut it into short pieces. Put it in a canning kettle. Peel and chop the onions, and add them. Peel and slice the ginger thinly across the grain, then into thin slivers and add them.

 

Add the raisins, vinegar, and sweetener of your choice. 

 

Grind the pepper and allspice with the salt, then add them to the kettle along with the rest of the spices. Turn the heat on and bring the mixture up to a simmer, then simmer for 45 minutes to an hour, stirring regularly, until the rhubarb has completely disintegrated and the mixture has thickened. It will be fairly thin at the start as the rhubarb begins to break up, but it will be quite thick by the end and will need more frequent stirring the thicker it gets.

As soon as the chutney has been started, place 5 or 6 canning jars in the canner (along with a half-sized jar or 2, just in case) and cover them with water to cover them by about 1". Cover and bring to a boil. Boil for 10 minutes. This will take about 45  minutes, conveniently enough. Add a ladle and funnel to sterilize as well.

While the chutney cooks and the jars sterilize, prepare the lids and rings. They need go go into boiling water to cover them for 1 minute (or according to manufacturers instructions) once you are ready to bottle the chutney. 

Remove the sterilized jars from the canner with a jar lifter, draining them well and place them on a heat-proof board. Use the sterilized funnel and ladle to fill the jars with the chutney. Wipe the rims of the jars clean with a bit of paper towel dipped in boiling water and seal with the prepared lids and rings. Return them to the canner full of boiling water and boil for 10 minutes before removing them. Let cool and check that they have sealed properly. 

Jars should last for up to 1 year, unopened, when kept in a cool, dark spot. Refrigerate once opened. Use it to give a little verve to cheese, baked chicken or fish, samosas, or whatever else you can think of. 

Last year at this time I made Lentils with Sorrel & Poached Eggs.

Unsweetened Cucumber Relish

Since this is a canned for storage recipe, it won't surprise you to hear that I made it last summer, and have been eating it through the winter and up to now. I'm very pleased with how this has come out! 

Sweet relishes are no longer a good idea for me, so I came up with one that has some good, zingy flavours but no sugar. For my first bite, I have to admit I was disappointed. It looked like a classic sweet relish, after all. But pretty quickly I was judging it on its own merits, and once I adjusted, I thought it was really delicious. I put it in my tuna salad (see below!) but it is also excellent on hot dogs or other sausages, or hamburgers, or wherever you think some relish ought to go. 

The cucumbers don't need peeling as long as they are young and reasonably tender, and if they were not I would not go to all this work. I modeled this somewhat on my Bread & Butter Pickle recipe, and I suspect you could slice the cucumbers for pickles instead of relish if you preferred. I would also try it with zucchini (which have worked successfully for the Bread & Butter Pickles) but you should do a couple cups extra as they shrink down more when drained.

 

7 x 500 ml

1 hour to prepare plus 3 hours to drain 

about 1 hour to can

Start the Relish:

16 cups finely diced pickling cucumbers
3 cups peeled and finely diced onions
1 cup finely diced red OR orange pepper
1/3 cup pickling salt

Wash, trim, and chop the cucumbers. Peel and dice the onions. Wash, cored and de-seed the peppers, and dice them. Layer them in a large strainer with the salt, and place in a cool spot to drain for 3 hours.

Finish the Relish:
1/4 cup peeled and minced fresh ginger
2 large heads of garlic
2 tablespoons mustard seed
1 tablespoon coriander seed
2 teaspoons ground turmeric
1 teaspoon red chile flakes
2 1/2 cups white vinegar
1 1/4 cup water

Put the jars on to boil, in a canner with water to cover them by at least an inch.

 

Peel and mince the ginger. Peel and mince the garlic. Mix them with the remaining ingredients in a canning kettle. 

 

When the water in the canner (with the jars) begins to steam, bring the spices to a boil. Boil for 2 minutes, then add all the vegetables. Bring them up to a boil, stirring regularly. 

 

Drain the jars, half into the canner and half into the sink. Place them on a heat-proof board and ladle the relish into them. Wipe the rims of the jars with a bit of paper towel dipped in the boiling water, and seal them with lids and rings which have been boiled for 1 minute (according to manufacturers instructions). 

Return the sealed jars to the canner. Boil them for 10 minutes. Allow them to cool, then test the seals and label them. Keep in a cool, dark spot for up to a year; refrigerate once open. 

Last year at this time I made Zucchini Tuna Melts.

Haskap-Mango Jam

It seems like the haskaps and strawberries are very early this year, and we are picking tons of them already. They are really producing in the heat, although there is some trouble with quality - well, the haskaps seem fine but the strawberries have a slight tendency to turn to mush - I think they are actually, literally, cooking right on the plant, it has been so hot. 

 

But there are no strawberries here. I've made them into jam with mangoes before, and very good it is too. This is basically the same, but with haskaps. Haskaps definitely make a jam that sets better than strawberries do. And of course, if you want to keep the fruit completely local, there's always strawberry-haskap jam. As with the other haskap based jams, the haskap flavour tends to predominate, but the mango comes through in the finish. And given what tedious little buggers the haskaps are to pick, it's nice to get some volume somewhere else.

 

5 x 250 ml jars

1 hour work time

 

4 cups haskap berries

2 cups sugar

900 grams (2 pounds; 3 medium-large) mangoes

 

Put the jars (I always add 1 half-size jar, just in case) into a canner or other large kettle with water to cover them by at least an inch. Turn the heat to high to bring them up to a boil, and boil them for 10 minutes. Add a ladle and funnel to the top of the jars to sterilize as well. 

As soon as the heat goes on for the jars, wash and pick over the haskaps, removing and discarding any stems, debris, and bad berries. Put them in a heavy-bottomed soup pot or jam kettle. Add the sugar, and stir well. Turn on the heat to bring them slowly up to a boil. 

Meanwhile, peel and chop the mangoes, discarding the peels and pits. Add the chopped mangoes to the haskaps. Boil steadily for approximately 20 minutes, until the jam is cooked and runs from the spoon in a single wide stream. It can wait a little for the jars to be done (just turn off the pot) but they should be ready at about the same time.

When the jars begin to boil, put the lids into a smaller pot with water to cover them, and bring them to a boil. Boil for 1 minute, or according to the manufacturer's instructions. 

Drain the boiled jars half back into the pot, and half down the sink. Set them on a clean board, and use the funnel and ladle to fill them. Wipe the rims of the jars with a piece of paper towel dipped into the pot of boiling water, then seal them with the boiled lids and rims. Return them to the pot of boiling water for 10 minutes. Remove them carefully (without tilting them) to the board and allow to cool completely. Check that they have sealed, label, and store in a cool, dark spot for up to a year - refrigerate once open. 

Last year at this time I made Vaguely Thai Chicken Salad Cups.

Carrot & Sauerkraut Soup

Some lively spicing makes this otherwise very simple soup seem more complex than it is, and the main ingredients have a good sweet and sour balance too them. Like a lot of mostly-vegetable soups, it's quick to make and can be eaten at once, although leftovers will keep in the fridge for a day or two and reheat nicely. 

We ate it with Rye & Spelt Naan, and thought it was a terrific combination. (Never mind the soup. The soup is tasty, but I'm absolutely in love with that bread. I can't make it too often because I will eat it. It may just be that it's bread, though.)

 

4 to 6 servings

45 minutes - 30 minutes prep time

250 grams (1/2 pound; 2 or 3 large) carrots

1 large onion

2 to 4 cloves of garlic

2 bay leaves 

1/2 teaspoon salt

freshly ground black pepper to taste

1/2 teaspoon sweet or smoked Hungarian paprika

6 allspice berries

2 tablespoons barley or other flour

2 tablespoons chicken fat, bacon fat, OR vegetable oil

3 cups chicken OR vegetable stock

1/3 cup sauerkraut OR dill pickle brine

2 cups fine, chopped sauerkraut

1 to 2 tablespoons Dijon mustard

 

Peel and grate the carrots. Peel and finely chop the onion. Put them aside together. 

 

Peel and mince the garlic. Put them in a small bowl with the bay leaves, salt, pepper, paprika, allspice berries, and flour. 

 

Heat the fat of your choice in a heavy-bottomed soup pot, over medium heat. Add the carrots and onion and cook for 10 minutes, stirring occasionally. They should cook down well; if they get a little brown towards the end that's okay, but keep them from browning too early. 

Add the little bowl of garlic and spices, and mix in well. Cook for another minute or two, until no raw flour can be seen and the garlic is fragrant. Add the stock and the brine and mix in well. Let simmer for 20 to 30 minutes over low heat, stirring occasionally. Keep covered. 

Stir in the sauerkraut and mix in well. Let it heat through. Mix in the mustard and serve at once. 

Last year at this time I made Mustardy Curried Green Beans.

Salted Caramel Peach Sauce (to Can)

Made from our first crop of our very own home-grown peaches! Last year, of course.

We really enjoyed this over Yogurt Panna Cotta,  It would be delicious too on ice cream, vanilla pudding, rice pudding, bread pudding... all kinds of dessert applications. Just plain yogurt, for that matter.

Tasted plain, I thought this was awfully salty. As a sauce with other things it was not too much. I used the larger amount of salt. Depending how you use it, the smaller amount of salt might be better. Or make 2 batches, since this is a pretty amazing sauce. With less salt I might even be tempted just to put it on toast over cream cheese.

You don't have to can it either, if you don't want to. Just put it in really clean jars and keep it in the fridge. You had better use it up within a couple of weeks in that case though.

3 x 250ml
1 hour 30 minutes - 1 hour prep time

1 kg (2.2 pounds) fresh freestone peaches
1 cup sugar
1/3 to 1/2 cup juice from the peaches
1/8 teaspoon cream of tartar
1 to 1 1/2 teaspoons pickling salt

Put a large pot of water on to boil, and blanch the peaches in 3 or 4 batches for 1 minute at a time; remove them to a basin of cold water. When they are cool, peel them, pit them, and dice them fairly finely.  Cover them and set them aside in a cool spot.

Put the canning jars into a canner with water to cover them by at least an inch. Bring them to a boil and boil for 10 minutes. Have the lids ready in another pot of water, to be turned on and boiled for 1 minute when needed.

Meanwhile, put the sugar and any juice you can drain from the peaches into a large, heavy-bottomed pot. Add the cream of tartar and stir gently until all the sugar is moistened.

Heat the sugar to a boil, and boil steadily for 10 to 15 minutes, until caramelized. Watch it very carefully towards the end. Do not stir. As soon as it is a nice, not too dark, brown, immediately add the diced peaches and any juice with them. Do this very carefully as syrup easily spatters and the burns are nasty. Add the salt and stir well.

Let the peaches simmer for another 15 minutes, stirring regularly. The caramel may form a sticky mass, including on the spoon, but don't worry. It will dissolve as you stir and cook.

When the peaches have cooked for their 15 minutes, and the jars are ready, turn on the heat under the lids. Set the jars on a board to be filled. Transfer the sauce to a blender, and blend until fairly smooth. Pour it out into the jars. Wipe the rims with a piece of paper towel dipped in boiling water, and put on the prepared rings and lids, tightened just firmly. Return the jars to the boiling water in the canner and boil for 10 minutes.

Remove them from the boiling water bath and let cool. Check the seals and label. Can be kept in a cool, dark spot for up to a year.





Last year at this time I made Deconstructed Pesto Chicken Salad.

Sour Cherry Jam with Lime

Why yes, I am not feeling too inspired. All the veggies are quite behind, except for the weeds which are doing fine, thanks.  I do hope to post something I made this year, soon. Meanwhile, I made this last year...

Is this the best jam ever? I think it quite possibly is the best jam ever. I mean, sour cherries! Yet they seem to be harder and harder to find every year. Their season is so short that you can blink and miss it anyway. Perhaps that adds to the sense that this is a rare treasure. That, and the fact that 9 cups of painstakingly pitted cherries, not to mention the sugar, etc, cook down to 4 little pots of jam. This jam is for you, is what I am saying, and only the very dearest of your nearest. Hide it.

In the photo, the jam is served on my favourite Oatmeal Farls and butter.

4 - 250 ml jars

9 cups sour cherries
1/4 cup water
the zest and juice of 1 large lime
2 1/2 cups sugar

Wash and drain the cherries, and remove any debris from them. Put them in a jam kettle or other broad, heavy-bottomed pot with the water and bring to a boil. Simmer them until they begin to fall apart. Let them cool enough to handle, then remove the pits. You can put them through a food mill, but I find it easiest to do this by hand.

Put the jars into the canner with water to cover them by an inch. Bring them to a boil and boil for 10 minutes.

Meanwhile, bring the cherries back up to a boil as well, with the lime juice and zest added. Add the sugar and boil for about 20 minutes, until the mixture thickens and shows signs of setting (see notes on making jam here).

Put the lids and rings for the jars in a small pot of water and bring them to a boil; boil for 1 minute.

Ladle the jam into the prepared jars and seal them with the lids and rings. Return them to the canner and boil for 10 minutes. Allow them to cool, test seals, and label. They will keep for up to a year in a cool, dark spot, although good luck with that. 





Last year at this time I made Chinese Style Chicken Salad. Good idea! Looks like a stinker of a week coming up, heat-wise.

Rhubarb Ginger Syrup

Yeah, this was made last year. I wanted to actually try it before I posted it, which meant waiting until rhubarb season was pretty much over. Can report; it was lovely but I guess I won't be making it this year.

I regard it mostly as a flavouring for club soda, but you could drizzle a little over ice-cream or panna cotta. Plain yogurt, even. This amount of ginger is pretty gingery; you could use as little as half if you prefer less bite.

6 250-ml jars
45 minutes prep time
2 to 12 hours straining time
1 1/2 hours to can

8 cups diced rhubarb
2 cups sliced fresh ginger
5 cups water
1 cup sugar

Wash, trim, and chop the rhubarb and put it in a large canning kettle or similar pot. Wash the ginger well, but there is no need to peel it. Cut it in thin slices and add it to the rhubarb. Add the water. Bring to a boil, and boil gently for 15 minutes ore so, until the rhubarb disintegrates. Stir regularly. Cover and let cool.

Pour the mixture into a clean large jelly bag (I use a clean old pillow case and rig it up to strain into a pot for 2 to 12 hours. I hasten the process by squeezing it. Squeeze it as much as possible. I also strained it into a pot with a strainer insert, which meant I could put a weight on it. In short, extract as much liquid from the mixture as you can.

When ready to proceed, put the jars to be filled into a canner and cover with water to at least an inch above the rims. Bring to a boil and boil for 10 minutes. Put the lids and rims into a smaller pot, cover with water, and bring to a boil. Boil one minute then remove from the heat until needed.

At the same time, bring the strained liquid up to a boil and add the sugar. Boil for a few minutes, until the sugar is completely dissolved.

Fill the sterilized jars with the rhubarb-ginger syrup. Wipe the rims with a piece of paper towel dipped in the boiling water. Seal with the prepared lids and rims, and replace them in the canner of boiling water.  Boil for 10 minutes. Remove, let cool, check seals. Label and date the jars, and keep them in a cold dark place until wanted.





Last year at this time I made this. Oh, all right - and also Stir-Fried Lamb with Asparagus.

Nacho Macaroni & Cheese

Was this the last but the best of this weeks theme dishes? The photo certainly doesn't look glamorous (a faithful representation of the dish, in other words) but what it lacked in beauty, it made up in deliciousness. Mr. Ferdzy loved it, no surprise, and I had no complaints either, I assure you.

You will see I call for no salt, other than salting the cooking water for the macaroni. In particular, the corn chips are unsalted. And yet, what with the beans and the salsa and the cheese and, oh, everything that already contains salt in this dish, it was plenty salty. Do not add more, and be sure about getting unsalted corn chips.

4 servings

Make the Seasoning:
1 teaspoon cumin seeds, ground
1/4 to 1/2 teaspoon red chile powder
2 teaspoons sweet Hungarian paprika
1 teaspoon rubbed oregano

Grind the cumin seeds and mix all the spices together. Set aside.

Make the Macaroni & Cheese:
225 grams (1/2 pound) elbow macaroni
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
180 grams (6 ounces) medium Cheddar cheese
1 to 1 1/2 cups refried beans, or cooked mashed beans
1 cup cooked chopped (pulled) pork, chicken, or beef
2 cups prepared red or green salsa
1 1/2 cups crushed unsalted corn chips
minced pickled Jalapeños, sliced olives, etc; to taste

Put a pot of salted water on to boil for the macaroni. When it boils cook the macaroni for half the time suggested on the package. Drain well.

Preheat the oven to 350°F. 

While the macaroni drains, return the pot to the stove. Melt the butter and flour. Add the seasoning mix and cook, stirring, over medium heat until well blended and no dry powders remain. Slowly mix in the milk to form a smooth sauce.

Grate the cheese and mix it in. Mix in the macaroni, the beans and the meat. Mix in the salsa, gently and not too thoroughly (leave it streaky). Scrape the mixture into a shallow 2 litre (quart) baking dish and spread it out evenly. Crush the corn chips and sprinkle them evenly over the casserole. 

Bake at 350°F for 1 hour. Garnish with minced pickled Jalapeños, sliced olives, or other nacho toppings according to taste and availability.




Last year at this time I made Red Cabbage Slaw in Cucumber Boats. 

Burrito Casserole

I love a good burrito, and there are so many things you can put into them. That's because they started life as the home-cook's way to serve up a bunch of leftovers, and now that they are ubiquitously supplied by chain fast-food emporia there are still a lot of choices about what can go into them.

Their one flaw, as far as I'm concerned, is that they are often very heavy on the carbs. When I get one out I always have the rice left out of it. Here, I've gone the other way and left out the tortilla that actually makes a burrito a burrito. Oh well. This is an excellent casserole and still a good way to use up leftovers - in particular leftover cooked rice and any kind of meat. I used chicken here, but beef, pork, or lamb will all be fine, especially if originally braised or stewed.

That little salad on the side is Cabbage, Carrot, & Avocado Salad and it went a long way to making this casserole burrito-like. I highly recommend making it and serving it right on top of the casserole as you dish it up.

4 to 6 servings
1 hour 30 minutes - 30 minutes prep time
NOT including cooking the rice or beans

Mix the Seasonings:
2 teaspoons cumin seeds
1/2 teaspoon salt
freshly ground black pepper to taste
2 teaspoons rubbed oregano
2 teaspoons sweet Hungarian paprika
1/4 to 3/4 teaspoon ground hot red chile pepper
1 clove of garlic

Grind the cumin seeds. Mix them in a small bowl with the rest of the seasonings. Peel and mince the garlic and add it to the seasonings. Set aside until needed.

Cook the Chicken:
600 grams skin-on but boneless chicken thighs
OR 2 to 3 cups cooked dark chicken meat
1 large onion
1 green or red pepper
1 tablespoon bacon fat or mild vegetable oil
1/2 to 1 cup chicken stock or water

Chop the chicken into bite-sized pieces. Peel and sliver the onion. Core and chop the pepper.

Heat the oil in a large skillet. Cook the onion and pepper until softened but not browned. Add the bowl of seasonings and mix in well. Add the chicken and cook, stirring regularly, until browned. Add some chicken stock or water in small amounts if it seems things are getting too brown, and let it cook off.

If you start with raw chicken, add it very shortly after the vegetables go into the pan. If you start with cooked chicken, let them cook a few minutes before you add it.

Layer the Rice, Beans, & Salsa, & Cook:
2 to 3 cups cooked rice
2 cups cooked and drained OR refried black or kidney beans
2 cups prepared salsa
a little chicken broth or water if needed
250 grams (1/2 pound) Monterey Jack, old Cheddar, or other hard cheese

Preheat the oven to 350°F.

Crumble the rice into a large shallow baking pan (9" x 13" lasagne pan). Mix in the beans and spread it all out in an even layer. Drizzle over the salsa. If your rice is dry (possible with leftover rice) and your salsa thick, drizzle on enough chicken stock or water that everything is sitting in about 1/4" of liquid.

Spread the chicken and vegetables evenly over the rice, beans, etc. Grate the cheese and sprinkle it evenly over the casserole.

Bake the casserole for 35 to 45 minutes until the cheese is melted and bubbling. Let rest for 10 minutes before serving.




Last year at this time I made Pashka.

Pasta Taco Style

We have a very precise theme for this week - it's easy, trashy, cross-dressing Tex-Mex-ish comfort food! March needs all the help it can get, after all, and these are a lot of fun and very tasty.

Here to start us off with a bang is pasta with taco inspired toppings. Mr. Ferdzy's 2 favourite things! I thought it was pretty darn good too. Use whatever your favourite taco toppings are to finish your bowl of pasta.

4 servings
30 minutes prep time

Prepare the Toppings:
1 cup grated Cheddar or jack cheese
1 medium avocado, peeled and diced
2 tablespoons finely diced pickled Jalapeños
1/2 cup sour cream
olives, finely chopped cilantro, grated carrot, shredded lettuce, etc.

All of these are optional and flexible; use the ones you have and which you regard as indispensable on a taco. Prepare them to be scattered over the pasta once it is served, and put them out in small bowls with the appropriate serving spoons.

Make the Seasoning:
2 teaspoons cumin seed, ground
1 teaspoon sweet or smoked Hungarian paprika
1/4 to 1 teaspoon hot red chile powder
1 teaspoon rubbed oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 or 3 cloves of garlic

Grind the cumin seed and mix it in a small bowl with the remainder of the spices. Peel and mince the garlic and add it to the bowl.

Make the Sauce: 
300 grams (10 ounces) lean ground beef
1 or 2 teaspoons mild vegetable oil, if needed
2 1/2 cups prepared salsa
1 cup water

Heat a large skillet over medium-high heat. Crumble in the ground beef - use a little oil it you think it will otherwise stick - and cook, stirring frequently and breaking it up - until most of the pink is gone. Add the little bowl of spices, mix in well, and let cook for another couple of minutes.

Add the salsa and water, and mix in well. Reduce the heat to a simmer, and simmer steadily, stirring occasionally, until the pasta is ready.

Cook the Pasta:
300 to 450grams (10 ounces to 1 pound) stubby pasta

Put a large pot of salted water on to boil. Add the amount of pasta you believe will be eaten, and cook it until just tender, according to the package instructions. Drain well and toss with sauce. Serve at once, allowing people to apply the toppings of their choice.





Last year at this time I made Carrot & Tomato Soup with Garlic Croutons. 

Haluski

Well, yes, it sounds exotic, but it's the usual winter trinity of cabbage, carrots, and onions mixed with noodles and pork products. So not very exotic, really, but extremely tasty. Quick, too, as pasta dishes generally are. Fry up your what-nots, boil your noodles, mix'em together; you are done. Like dinner.

I say it in the recipe but I want to emphasize it some more: watch the salt. I've had bacon, sausage, and sauerkraut that didn't have that much salt in them. On the other hand it is quite common to get versions of all of those that are absolutely loaded with it. The odds are good that you will not need to add any salt, and if you are unfortunate in your buying decisions this could in fact end up too salty. In short, this is a recipe where you need to be mindful of the salt even as you do the shopping. Leftover braised (pulled) pork would make a good substitute for the sausage, and if you cooked it yourself it would hopefully not be too salty.

4 servings
40 minutes prep time

Prepare the Vegetables:
1 medium onion
1 medium carrot
4 cups chopped green or Savoy cabbage
2 or 3 cloves of garlic, optional. 
2 cups sauerkraut OR 2 more cups chopped cabbage

Peel the onion and cut it into slivers. Peel and grate the carrot. Wash, trim, and chop the cabbage - it doesn't have to be too fine. Peel and mince the garlic if you would like it; also keep in mind whether the sausage already has some or not. Drain the sauerkraut.

Put a pot of salted water on to boil to cook the noodles.

Cook the Noodles, Meat, & Vegetables:
125 grams (1/4 pound) bacon
375 grams (13 ounces) pork sausage
1 to 2 teaspoons caraway seeds
freshly ground black pepper to taste
salt, with caution
375 grams (13 ounces) egg noodles

Cut the bacon into bite-sized pieces, ditto the sausage. Begin frying the bacon in a large skilletover medium-high heat, and add the sausage once the bacon has rendered a little fat. Cook them together for 3 to 5 minutes, stirring regularly, until they have changed colour all over and are sizzling well even when stirred.

Start putting the vegetables into the pan by handfuls, starting with the onions, then the carrots and cabbage. Stir well between each addition. Season with the caraway seeds and pepper. You can add some salt but keep in mind that bacon, sausage, and sauerkraut may all be quite high is salt - you should have some idea of their state before you add any more.

Once the vegetables are all in, cook for another 10 minutes or so stirring regularly to ensure everything cooks evenly. Add the sauerkraut towards the end of the cooking time, mixing it in to ensure it gets good and hot, although it doesn't really need to cook as such. This is about the time for garlic to go in as well, if it is to be used. Turn the heat down if it looks like things are getting too far ahead of the noodles.

When the water boils cook the egg noodles according to package instructions. Drain well. Mix into the pan of meat and vegetables until well distributed. Transfer to a serving dish and serve at once.





Last year at this time I made Rye & Potato Bread.

Polish Dill Pickle Soup

Yes, I said soup. With milk in it, even. I admit to having a prejudice against milk with pickles - I even know from whence it came; see L. M. Montgomery's The Story Girl - but in fact they work very well together, at least in this soup. These are, do I have to say, Dill Pickles by the Jar, but good purchased non-pasteurized (refrigerated) dill pickles will do in a pinch.

If you don't have any parsnips and don't want to buy a bag just to get one little one, you can lean more heavily on the carrot instead. (But go for it - then you'll have parsnips and parsnips are great.)

If you add the pickles and brine sooner, the soup will be more mellow. If you add them right towards the end, it will be much pickle-ier. It's your choice. You could also be indecisive and add some earlier and some later to steer a very pleasant middle course.

4 servings
30 minutes prep time

3 cups (500 grams; 1 pound) diced potatoes
1 medium carrot
1 small parsnip
3 cups unsalted chicken or vegetable stock
1 bay leaf
2 cloves of garlic
2 tablespoons unsalted butter
2/3 cup finely diced dill pickles
1/3 cup dill pickle brine
1 tablespoon arrowroot or cornstarch
2/3 cup milk or sour cream
freshly ground black pepper to taste

Wash, trim, and dice the potatoes. Peel and grate or finely dice the carrot and parsnip. Put them in a heavy-bottomed soup pot with the stock and the bay leaf. Bring to a boil, and boil for 15 minutes until the potatoes are very tender.

Meanwhile, peel and mince the garlic. Melt the butter in your smallest pan and cook the garlic gently in it until just showing signs of turning colour. Transfer butter and garlic to the soup pot at once.

When the potatoes are tender (or sooner; see the note above) add the dill pickles to the soup. Measure the brine and mix in the starch. Mix well into the soup.

Just before serving, stir in the milk or sour cream (I used a mixture of both and recommend it) and season generously with coarsely ground black pepper. The soup should be served steaming hot but do not let it simmer (or boil) or it will curdle. 





Last year at this time I made Chicken in Goat Cheese, Mushroom, & Dried Tomato Sauce.

Baked Apples Stuffed with Mincemeat

Got some leftover mincemeat? Here's a good way to use it up. Really, I'm embarrassed to call this a recipe but not embarrassed enough not to post it.

I used Cortland apples and I forgot to cut that little strip around the equator with the result that at least 2 of my apples split open. It ain't too serious; they could just look a little neater. These were greeted with great enthusiasm, even by Mr. Ferdzy who is not the world's biggest mincemeat fan.

We're off to Mississauga today for an assessment on Mom's third operation on her first eye. If all is well, maybe they can start to think about the first - and oh how I hope, only - operation on her second eye. 

1 apple is 1 serving
50 minutes - 10 to 15 minutes prep time

All Amounts Are Per Serving:
1 medium-large baking apple
2 teaspoons unsalted butter
3 tablespoons liquid - juice, rum, or water and honey
about 1/3 cup mincemeat

Preheat the oven to 375°F.

Cut the cores out of however many apples you plan to bake, and peel off a thin strip around the equator. Use apples which will soften up nicely while baking, such as Cortland, Empire, Gala, Mutsu, Northern Spy, etc.

Put them in a preferably fairly snug baking dish with the butter and juice or other liquid under them. Use apple juice, orange juice, or a mixture of rum or sherry with a little water and honey - just a little bit will do.

Fill the apples with the mincemeat. Bake for 30 to 45 minutes, until soft.  Serve with cream, custard, ice cream, or just the baking liquid poured over them.




Last year at this time I made Apple Praline Cake - a much more effortful endeavor but also cake, so there's that.

Mincemeat Cake

It seems I only just mixed up and canned my mincemeat, and here I am using some already. One of the reasons I decided to make mincemeat was that I had been seeing so many ideas for things to make with it other than pies or tarts, which I usually find to be a bit too intense. This cake, however, was very good. The mincemeat gave it a lively, rich flavour and moist texture but it was not overwhelming.

I actually only put in 1/4 cup of sugar on the grounds that mincemeat basically is sugar, held together with a little fibre and booze. But apparently not quite, because the general consensus was that it could have used a little more. You may wish to taste the batter to be sure you have added the correct amount. I have to say I was amazed that what looked like a substantial quantity of mincemeat going into the batter turned out be almost invisible in the finished cake. We could certainly taste it though!

8 to 12 servings
1 hour 30 minutes - 30 minutes prep time

Mix the Dry Ingredients:
2 cups whole spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger

Measure the flour, and mix in the other ingredients - you can do it right in the measuring cup, if the sides are high enough. 

Mix the Wet Ingredients & Finish:
1/2 cup unsalted butter
1/3 to 1/2 cup sugar
the finely grated zest of 1/2 large orange
2 large eggs
1/2 cup (the juice of 1 large) orange
2 cups (500 ml) mincemeat

Line the bottom of an 8" spring form pan with parchment paper, and butter and flour the sides, Preheat the oven to 350°F. 

Work the butter until soft in a large mixing bowl, then add the sugar and work them together until very smooth and soft. 

Grate the orange zest finely and add it to the butter. Mix it in well. Break in the eggs, one at a time, and beat them in. The mixture will be quite curdled looking and that is fine.

Mix in half the flour, etc. Measure your orange juice; if you are short of 1/2 cup top it up with some brandy, rum, or sherry. Add half of it to the batter and mix well.

Mix the mincemeat into the batter. Mix in the remaining flour, and the remaining orange juice, until the batter is smooth. Scrape it into the prepared pan and smooth it out evenly. Bake for 1 hour, until a toothpick inserted in the centre comes out clean.

Let the cake cool for 10 minutes in the pan, then loosen the sides and let it sit until cool. Keep well wrapped until you are ready to serve it. Keeps well for several days - and in fact is probably best let to sit for at least one day before being served - but it is not for long-term storage like fruitcake because of the apples or pears in it. You could freeze it, I imagine.





Last year at this time I made Roasted Potatoes Manti Style. 

Apple or Pear & Ginger Mincemeat

Our apples, as usual, are few and rather awful, but we managed to scrounge enough to make a batch of this mincemeat. Other than apples or pears, I'm afraid this is pretty determinedly non-local, but about every 5 years or so I hear the call of the mincemeat anyway. It's quite rich and there are all kinds of other Christmas goodies I like just as well if not better, but this year the urge struck so here it is.

In spite of the number of ingredients it's actually pretty quick and straightforward, as far as canning projects go. Apples will give a firmer, tarter mincemeat, and pears will make it softer and sweeter. I have also given up all pretense of putting any "meat" (or suet, etc) into my mincemeat, so this is vegetarian.

Part of the reason I decided to make mincemeat this year is that I have been seeing a lot of recipes for other things to do with it besides tarts and pies and I plan to try some of them out. Stay tuned!

6 - 500 ml jars
2 hours prep time

Mix the Spices:
1 teaspoon allspice berries
5 or 6 pods green cardamom
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt

Grind the allspice and cardamom - remove the papery husks from the cardamom after the first few blows - until quite fine. Mix them with the remaining spices and salt in a small bowl. 

Mix the Fruit:
2 cups sultanas
2 cups raisins
2 cups mixed candied peel
1 cup finely chopped preserved ginger

Measure the sultanas, raisins, and candied peel into a large mixing bowl. Chop and measure the ginger, and add it as well. 

And Finish:
12 cups peeled and chopped apples OR pears
1/2 cup lemon juice
the finely grated zest of 2 large oranges
the juice of 2 large oranges
1 1/4 to 2 cups rum or brandy

Put the jars on to boil in a canner with at least an inch of water to cover them. Put the lids and rings into another pot with water to cover, and bring them to a boil just before you are ready to can the mincemeat.

Meanwhile, peel, chop, and measure the apples or pears, and put them in a maslin pan or other large heavy-bottomed pan with the lemon juice and bring them up to boil. Grate in the orange zest. Squeeze the oranges and add the juice. When the apples or pears begin to soften a bit, add the prepared dried fruits and the spices. Mix well. Heat until the whole mixture is boiling hot, stirring frequently - be careful, this mixture is very thick and scorches fairly easily. Spatter burns will likewise be sticky and unpleasant, so take care. You can add a little water or apple juice if it really looks like sticking, but don't over-do it.

When the jars have boiled for 10 minutes, drain them and place them on a clean board by the mincemeat. Add 2 tablespoons of rum or brandy to each jar as you will them. If you wish to add a spoonful or 2 on top as well, it will do it nothing but good. Fill the jars, then carefully wipe the rims with a bit of paper towel dipped in the boiling water. Place the prepared lids and rings on them, and tighten them just snugly. Return them to the boiling water bath for 40 minutes.

Let cool, test the seals, and label. The mincemeat should keep in a cool, dark place for up to a year.

Great Aunt Verna's Tomato Jam Pickle

Last call to finish up the tomatoes! With all the hot weather we've been having, we are rolling into the end of the season with more ripe ones than usual, but it seems very clear the weather is about to turn. 

I've posted at least one recipe that I can recall from Treasured Recipes of the Mount Family before; here's another. It was described as  "a definite family favourite", and when I mentioned to Mom that I had made some, she said "Oh, yeahhh! I remember that! Tomatoes with lots of sugar, right?" That about sums it up, I'm afraid, but all that sugar combined with the acid tang of tomatoes and vinegar and just a touch of spice is surprisingly compelling. I've actually reduced the sugar a bit from the original, but not by much, as that syrupy texture is an important part of this.

"Tomato Jam Pickle" is what Aunt Verna called this, and it's an accurate enough description, although I suppose I would have called it a chutney. Not a very complex one though. As such, serve it with cheese, eggs, cold cuts, or light meats like poultry or pork.

5 x 250 ml
2 hours prep time

2 kilos (4.5 pounds) ripe beefsteak or plum tomatoes
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
2 cups white vinegar

Put a pot of water on to boil sufficient to blanche the tomatoes. Blanch them for 1 to 2 minutes, then transfer them to a pan of cold water. When they are cool enough, peel them and chop them quite coarsely. Put them in a maslin pan or other wide, deep pan with a heavy bottom. Add the sugar and simmer them for about 1 hour, stirring regularly.

Put the canning jars into the canner with water to cover them by at least one inch. Bring to a boil and boil for 10 minutes.

Meanwhile, add the vinegar and spices to the tomatoes. Continue simmering and stirring for another 45 minutes or so, until the jars have finished sterilizing. About 15 minutes or so before all is done, put the lids and rings into a pot with water to cover them and bring them to a boil. Boil for 1 minute.

Fill the jars with the jam pickle, and wipe the rims with a piece of paper towel dipped in the boiling water. Apply the lids, with the rims just firmly tightened. Return the jars to the canner of boiling water and boil for 10 minutes.

Remove them and let them cool completely. Test the seals, and label the jars. This will keep for up to a year in a cool, dark place.



Last year at this time I made Broccoli with Chile & Garlic and Grape, Arugula, & Spinach Salad with Goat Cheese & Walnuts.

Pickled Sweet Spanish Onions

We made these last year; I can now report on how they did.

We have always grown a sweet onion for fresh raw eating in the summer, but for some reason hardly anybody ate any last year. At the end of the season when the tops died down, we were left with 3/4 of a bushel of sweet onions, and they quickly made it clear they had no intention of storing.

I desperately searched the internet for pickled onion recipes. "No canning needed for these quick onion pickles!" they all promised, and I moaned, "But I NEED to can them! Three-quarters of a bushel! Already sprouting!"

Anyway, I had to come up with my own in the end, and I was pretty happy with it. I had hoped that the pickles would keep for a year, but while they are still usable, at the 8 month mark they got a bit too soft to be really good. I suspect that may be because they were sweet onions, and they are just not good keepers even when pickled and placed in a jar. Regular onions might hold up better. Or maybe I should have done the 3 day brining that my other onion pickle recipe calls for. I guess it's nice to know that it might not be done in vain!? 

Still, for the first 6 months these were better than fine, and I used them a lot. I was worried they might be a bit plain and they kind of were, but that actually made them very usable. I threw them in salads, onto sandwiches, even into soups and stews. (Yeah I have scaled the recipe way down from what I made - I had A LOT.)

makes 3 500-ml jars

10 cups sliced sweet Spanish onions
pickling salt
3/4 cups water
1 1/2 cups white vinegar

Peel and slice the onions, a layer them in a large strainer (I used a steamer insert for a pasta set) sprinkling each layer lightly with pickling salt. Set aside in a cool spot and let drain for 3 hours.

One hour before assembling the pickles, put the jars in a canner with water to cover them by a good inch and bring to a boil. Boil for 10 minutes. 

Put the water and vinegar together in a pot, and bring up to a simmer. 

PER JAR:
1 teaspoon coriander seeds
1/2 teaspoon white peppercorns
1 bay leaf
1 teaspoon pickling salt
1 teaspoon sugar

Lift the jars from the canner, draining half of them into the sink and half of them back into the canner. Put them on a heat-proof board and add the seasonings to each jar. Fill each jar with the well-drained onion slices. Pour the hot brine over them. There should be about 1/2" headroom at the top of each jar. Wipe the rims of the jars with a bit of paper towel dipped in the boiling water in the canner.

Bring the lids and rims to a boil, and seal the jars. Return them to the canner and boil for 20 minutes. Let cool, remove from the canner, test the seals, and label the jars. Keep them in a cool, dark spot for up to 6 months; once opened they must be kept in the refrigerator.




Last year at this time I made Dill Pickle Brined Pork Tenderloin.

Three Variations on Blackberry Jam (or Syrup)

Our blackberries are producing masses of berries this year. They are a decent quality in spite of the rain, if a little on the tart side compared to some years. So far, I have made a version of all of these variations. The Blackberry-Orange combo was made as jam, and the Blackberry-Honey was made as syrup. I would only suggest the Blackberry-Peach as a jam, which is what I did. 

You don't actually have to strain out the seeds, but I have to say it's nice not to have them. They are quite intrusive and as I get older they inevitably get stuck in my gums. On the other hand, the berries cook down and you will probably mill out close to 2 cups of seeds, meaning that 12 cups of blackberries are not nearly as much as you might think.

I always think each berry has an ideal citrus partner. Oranges seem to be it for blackberries; lemons go with raspberries and strawberries and blueberries love limes.

The honey I used in the syrup was blueberry honey, and I could really taste it in the syrup, at least as I canned it up. How it will hold, I don't know. I expect the blackberries to be delicious at any rate.

After this, I think any more blackberries will be frozen for smoothies. 

6 250-ml jars of jam
OR 8 250-ml jars of syrup

Blackberry-Orange Jam or Syrup
12 cups blackberries
the zest and juice of 2 large navel oranges
1 cup water if making syrup
2 cups sugar

Blackberry-Honey Syrup or Jam
12 cups blackberries
the zest and juice of 1 large lime
1 cup water if making syrup
1 cup honey
1 cup sugar

Blackberry-Peach Jam
8 cups blackberries
900 grams (2 pounds; 6 medium-large) peaches
2 cups sugar

Rinse and pick over the blackberries; drain them very well. Put them in a large pot and add the zest and citrus juice, if using. If you are making jam, do not add water. If you are making syrup, add the 1 cup of water. Heat the berries gently over medium heat, stirring frequently, and bring them up to a steady simmer. Simmer for 15 minutes, stirring regularly, until all the berries have broken open. Let cool for 15 minutes.

Put your jars into a canner and add water to cover by at least an inch. Bring them up to a boil. I add my ladle and funnel to the top to sterilize them as well.

Meanwhile, press the berries through a food mill - I find it best to not put in more than 1 cup at a time - and strain them into a maslin pan or other large heavy bottomed pot. Discard the seeds. If you are making the Blackberry-Peach jam, blanch and peel the peaches, and chop them, discarding the pits.

Add the sugar, or sugar and honey, or sugar and peaches, to the strained berries, and bring up to a boil. Boil until a thick syrup, if making syrup, or until it runs from a spoon in a wide ribbon if making jam (probably about 20 minutes).

When the jars come to a boil, boil them for 10 minutes. Remove them from the water but keep it boiling. At this point I have taken to dropping the rings and lids into the boiling water while I fill the jars - they should boil for about 1 minute and you could also do them in their own pot of water.

Fill the jars with the jam or syrup. Dip a bit of paper towel in the boiling water and wipe the rims of the jars to make sure they are clean. Top them with the lids and rings, and tighten to be just snug. Return them to the boiling water for 5 to 10 minutes. Let cool (if you can, in the canner but otherwise remove them to a heatproof board), test the seals, label, and store in a cool dark place for up to 1 year. Keep refrigerated once open.




Last year at this time I made Corn & Tomato Salad with Feta Cheese, and also Cherry Tomato & Shallot Bruschetta.

Seasonal Ontario Food's Top Ten - Canning & Preserving

There are only 64 recipes under the heading "Canning and Preserving". And yet they have had more page views than the rest of the blog put together. In fact, I think my most popular recipe from this section might have more page views just by itself than the rest of the blog put together. All that means, I suppose, is that people look for canning and preserving recipes more often than they do other recipes. That, and that one recipe was linked at a much more popular site than mine.

And there we are; the highlight of ten years of blogging. Now, having spent a week celebrating, I need a break. I'll probably post a few things - certainly a garden update - but mostly I am going to take the rest of the month off. (I thought these would be quick posts to put together, but no. It would have been much faster just to cook something.)

I would still love to hear from people - what have you made? What worked, what didn't work, what would you like to see in the future?

Creamy Tomato - Barley Soup

Yet another variation on the ever-popular tomato soup. Barley, celeriac (if you can find it) and onions give it texture, crunch, and substance. Still good with some grilled cheese!  Open faced, maybe, because that barley is filling.

By crushed tomatoes I mean canned tomatoes, chopped up. We whizz our own in the blender and can them, but I have bought crushed tomatoes that were obviously pretty concentrated. If that's what you have, use less and add some water or broth to bring them back to the consistency of actual tomatoes.

4 servings
45 minutes - 30 minutes prep time
not including cooking the barley

Cook the Barley:
1/4 cup barley
1 cups water
a pinch of salt

Put these in your rice cooker, and cook. Alternatively, cook the barley in a pot - bring it to a boil with the salt then reduce heat to as low as it will go and cook it, covered, until tender; about 45 minutes. This can be done in advance.

It's probably a good idea to cook more barley than this - the rice cooker does not deal well with such small quantities. Leftover cooked barley can be frozen, if you don't have an immediate use for it. You should have about 1 cup of cooked barley for the soup.

Make the Soup:
1 large onion
2 cups peeled dice celeriac
OR 2 stalks of celery
1/4 cup unsalted butter
3 tablespoons flour
1 teaspoon rubbed savory
3/4 teaspoon salt
freshly ground black pepper to taste
4 cups crushed (chopped, diced) tomatoes
1 teaspoon Worcestershire sauce
a little cream, sour cream, or yogurt to finish

Peel and chop the onion. Peel and dice the celeriac, or trim an chop the celery. Heat the butter in the bottom of a large soup pot, and add the onion and celery once it is melted and foaming. Cook slowly for about 5 or 10 minutes, stirring regularly, until soft and translucent. Keep the heat low and don't let it brown. Butter is a little less forgiving than cooking in oil, but it really adds to the flavour of the soup.

Sprinkle the flour, savory, salt, and pepper over the onion and celeriac and mix in well; let cook for another minute or two. Then slowly mix in the crushed tomatoes and mix well. Thin with a little water or stock if the soup is too thick. Season with the Worcestershire sauce. Simmer for 15 minutes.

When you are ready to serve the soup, mix in about 1/4 cup of coffee cream but do not add it if the soup is bubbling and do not let it get hot enough to bubble thereafter. Alternatively, serve it with a dab of sour cream or yogurt to top each bowl of soup.



Last year at this time I made Thuringer Mohnkuchen: German Poppyseed Cake.