February Can Jam: Carrot Relish

I must say, when the February Can Jam feature ingredient turned out to be carrots, I was not excited. I am no carrot enthusiast. I do love a good, fresh springtime carrot from the farmer’s market, but those days are many weeks away. Inexperienced as I am in the ways of preserving, I still thought it was silly to go out of my way to can something out of season that I don’t like. But I did it anyway, in the name of education and condiments!

I considered pickled carrots, but aborted that idea after thinking about woody, wintertime carrots. Eventually, after getting a pickling book from the library, I settled on the idea of a relish.

Now, this was a silly idea too, as I’ve never been into relish. I made a hot pepper relish in the summer which was pretty good, but couldn’t name you another relish that I’d volunteer to sample. But I did it anyway.

I settled on carrot-onion relish, and the preliminary tasting yielded a pretty sweet, carrotty concoction. I’m going to let it sit the recommended 3 weeks and try again, and I will update you then.

Meanwhile, if you like the sound of it and want a jar (and you’re in town) let me know!

Carrot and Onion Relish
Adapted from The Complete Book of Pickling by Jennifer MacKenzie

8 cups shredded carrots
2 cups finely chopped onions
2 small yellow hot peppers, finely chopped (this is my only mod)
2 tbsp pickling salt
1 ¾ cups sugar
2 tsp celery seed
1 tsp dried thyme
½ tsp freshly ground black pepper
2 cups cider vinegar
1 tbsp minced garlic

1. In a large non-reactive bowl, combine carrots, onions, peppers, and salt. Cover and let stand at a cool room temperature for 2 hours.
2. Meanwhile, prepare canner, jars and lids.
3. In a colander lined with cheesecloth, working in batches, drain vegetables and rinse well. Drain again and squeeze out excess liquid. Set aside in colander to continue draining.
4. In a large pot, combine sugar, celery seeds, thyme, pepper and veingar. Bring to a boil over medium heat, stirring often until sugar is dissolved. Increase heat to medium-high and add drained vegetables and garlic; return to a boil, stirring often. Reduce heat and boil gently, stirring often, for about 15 minutes or until vegetables are translucent and mixture is slightly thickened.
5. Ladle hot relish into jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot relish. Wipe rim and place hot lid disc on jar. Screw band down until fingertip tight.
6. Place jars in canner and return to a boil. Process for 10 minutes (add 10 minutes for Calgary). Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours.

Daring Cooks February: Mezze!

Along with the alternating spring-like and wintry weather, February also brings Reading Week. For some university students, this means a week off to gallavant somewhere hot and humid. But for others, it's used as its name implies: a week to catch up on readings and assignments.

For me, it meant doing some more creative cooking than I have for the past few weeks. Last week, I did a one-week intensive cleanse much like the one I did a year ago. There was a lot of grumbling out of me, and more of the same kinds of refusals that I used last time – no horrible alkaline soup, for example. And I meant to blog about it, I really did! But the week before Reading Week was packed with newspaper production and midterms and lugging around a bajillion-pound broadcasting camera.

But I promise you (eep!) I am back on the Glorious Kitchen Unicorn of Blogginess. I have ideas that will probably, at some point, come to fruition, but I dare not mention them yet.

If you're on a reading break too, I implore you to make a little hummus. And if you have the fortitude, make some pita too. Yum.

The 2010 February Daring COOKs challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

I cooked this up on Feb. 14, the day the challenge was due to be posted to my blog. I was down to the wire around 3 p.m. when I got home from an improv comedy class (horror of horrors! But it was kind of fun and I survived) and had an hour to get the house together before a friend arrived for sparkling wine and two kinds of cheese pie.

I make hummus with some regularity, but my past couple of batches have been kind of lumpy and...just wrong. But this recipe turned out just right. I think I might use a little more garlic in the future, but even as-is, it might be my new recipe. I halved the batch and added a couple of chipotle peppers with adobo sauce for a spicy smoky version.

 

I made a simple guacamole when I fixed myself a hummus snack. Just mash half an avocado with some lime juice and a bit of salt.

Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden
Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.


1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml) *I didn't have fresh lemons so I used 4 tbsp of lemon juice.
2-3 garlic cloves, peeled and crushed
a big pinch of salt
4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment) (1.5 ounces/45 grams) *Seriously, use tahini though. At my grocery stores it's either with the peanut butter or the in the "health" food area with almond butter etc.
additional flavorings (optional) I would use about 1/3 cup or a few ounces to start, and add more to taste
Directions:

1. Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.
2. Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.
3. Add the rest of the ingredients and mix well. Adjust the seasonings to taste.

The pitas were delicious too, and a little time-consuming, but not very difficult. My friend had the brilliant idea to put cheese into it before baking: amazing! I rolled out a couple pieces of dough, put a handful of grated old cheddar in the middle, then wrapped the bundle up and rolled it out again. It only took a couple of minutes to cook and it was one of the best – nay, THE best – cheese pitas I've ever had. I think I will try additional fillings next time.

Not all my pitas puffed up as they were supposed to, and I think they would have browned more nicely if I had used a pizza stone instead of baking sheets, but they were all fabulous.

I put together a little tasting platter, all for me! It included one pita, some hummus, guacamole and a few olives.

Pita Bread – Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid
Prep time: 20 minutes to make, 90 minutes to rise and about 45 minutes to cook

2 teaspoons regular dry yeast (.43 ounces/12.1 grams)
2.5 cups lukewarm water (21 ounces/591 grams)
5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita) (17.5 -21 ounces/497-596 grams)
1 tablespoon table salt (.50 ounces/15 grams)
2 tablespoons olive oil (.95 ounces/29 ml)
Directions:

1. In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.
2. Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.
3. Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C). *I stacked 2 crappy baking sheets on top of one another.
4. Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack.
5. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.

January Can Jam: Honey Lemon Marmalade

This is a quickie version of a post I hope to update properly tomorrow.

The Can Jam has begun! Short version: Can a monthly ingredient, from now until December. Long version: here at Tigress in a Jam.

I made Buckwheat Honey & Lemon Marmalade adapted from Food In Jars, and combined with the methodology in the Joy of Cooking.

Okay, so I didn’t read the direction exactly right, but things still set up beautifully, so I think it’s a-okay!

 Honey-Lemon Marmalade
9 organic lemons
1 cup buckwheat honey
2.5 cups white sugar
1 package no sugar needed fruit pectin
1.5 cup water

1. Put lemons in freezer for 5 to 10 minutes prior to slicing with a sharp knife.
2. For each lemon: cut off just enough of each end to reach the flesh of the fruit. Halve length-wise. Slice into strips about 5-7 mm wide: you will have a bunch of semi-circle shapes. Chop the strips into small square-ish chunks of peel+flesh, place into medium-sized bowl and repeat with the rest of the lemons. Remove seeds as necessary and reserve.
3. Add enough water to lemon bowl to cover them. Pay attention to how much water you add. I added about ¾ cup, so added another ¾ cup during cooking. Cover and place in fridge for 6 hours or overnight to soften the peel.
4. Next day: simmer the fruit in a medium saucepan with the rest of the water until the peel is tender and can be broken with a wooden spoon against the side of the pot.
5. When peel is tender, add the honey and 1.5 cups of the sugar. Wrap reserved lemon seeds in cheesecloth and toss it in the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. *Once sugar and honey are both incorporated, taste your marmalade to see if it is sweet enough. Add sugar until it makes you smile..
6. Add pectin and let boil gently for 5 minutes.
7. Remove from heat and fill sterilized jars. Process for 10 minutes at sea level (I did 20 minutes here in Calgary at 3300 ft).
8. Remove from canner and let sit overnight to allow pectin to fully activate.

This made about 2 pints.

Marmalade and Hoar Frost

I don't even know if I've ever had marmalade before this. Maybe only from a little half-ounce packet at Nellie's (ugh). And even though it turned out firmer than what would be optimal, it is quite delicious, and a good balance between bitter and sweet.

My in-use jar of marmalade.

Daring Cooks January: Tofu Satay

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Considering how much writing and how much cooking I have done in the past few weeks, it’s really quite surprising that the two haven’t overlapped until now.

I apologize if you’ve been visiting my page, wondering what’s happened. I apologize that I promised to post a delicious vegan biscotti recipe around Christmas time, but still haven’t (it’s coming, I swear!)

But there is tasty stuff to come…

Like this tofu satay that I made for January’s Daring Cooks! (Recipe here: http://thedaringkitchen.com/recipe/satay)

The photos are a bit rough, I was in a hurry, or hungry or something. I actually made this two weeks ago, so it’s a bit fuzzy.

Directions:
First, I pressed the water out of half a block of extra-firm tofu, for about an hour. Then I sliced it into four 1-cm thick strips and marinated them for another hour.

Marinade:
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)

I didn’t have coriander, but then borrowed some from my mum, and I am so glad I did. Coriander is amazing. Eat some!

While the tofu is marinating, make the amazing peanut sauce.

Peanut Sauce:
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Now, mine turned out a little gelatinous, because I had to make some adjustments. I didn’t have coconut milk so I used some coconut juice that has been in my pantry for a year or so, and added a paste of arrowroot powder and water to thicken it up a bit. It was delicious anyway, just not very pretty.

After the tofu has marinated for at least 30 minutes, broil it until it’s golden brown and starting to darken at the edges.

Make a few servings of basmati rice. I added half a bouillon cube to the rice for a little extra flavour.

Good meal overall, and I’d definitely do it again.

Daring Bakers December: Gingerbread House

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.


When I took on the December challenge, I knew I wouldn’t be eating the final product. I mean really: rock-hard icing covered with cheap, gelatin-laden candies atop rigid, bland cookies? Not my idea of a delicious dessert. Having said that, it was mostly really fun to assemble the house and decorate it with our ridiculous candy artwork. But if Brian hadn’t been there with me, I might have given up. After sitting in the fridge for a day, the dough was rock hard and yet so dry that it was crumbling. Brian hammered it into submission, glued it together with some water, and rolled it out for me. In the meantime, I made a template based on this one.

The recipe was cheap to make, so I would consider making it again next year, but with more water! The recipe that was given for royal icing was suspicious to me. I made two batches: the first we used the posted icing recipe and used it for decorating, for the second I followed the Joy of Cooking and we used that one to glue the walls and roof.

Make some Butterscotch in 7 minutes

"Caramel is simply sugar cooked to the point where it melts and then beings to burn. Old cookbooks refer to it, appropriately enough, as burnt sugar. Butterscotch is similar, except that butter is added to the sugar as it caramelizes, resulting in the characteristic deep, nutty taste." - The Joy of Cooking 'About caramel and butterscotch sauces'

I am not a frosting kind of a girl. Nor am I a girl who slathers sugar-saturated peanut(ish) spread on toast in the mornings. I am, however, willing to experiment, and to trust those who ply me with delicious photos of amazing sauces that I eat less than once a year. So when I read the Smitten Kitchen recipe for Butterscotch sauce, I was so on it.