Salsa

Posted by solana z5a NH on Sat, Aug 2, 08 at 19:53

Fresh is better, but this is mighty welcome in winter:
Salsa

Yield: ~12 canned pints

A food processor helps, don't bother to wash its bowl until done.

Ingredients:
Cilantro (optional. Some hate it, I love its sprightly flavor). 1/4 cup fresh leaves, measured before chopping, or to taste.
1 pound onions
2 pounds peppers. I use 6-8 Jalapenos; adjust for your heat tolerance
5 pounds combo of meaty tomatoes and tomatillos, mostly tomatoes
1 Tbsp. salt
3/4 cup cider vinegar

Method:
We're talking canning, y'all know the sterilize jar stuff? While that's simmering...

Chop the veg ingredients individually to about 1/4 inch dice. I mention cilantro first because it's driest in the food processor, but you can add at the end if unsure about amount. Put the chopped stuff in your ~ 8 quart pot. Peel the tomatoes before chopping if thick-skinned.

Add salt & vinegar, simmer 10 minutes. Pack into jars, process 15 minutes in hot water bath.

Adapted from Putting Food By, good reading if you grow your own.

Panzanella (Italian Bread Salad)

Posted by solana z5a NH on Thu, Jul 3, 08 at 8:06

Celebrating my recent trip to Tuscany (a feast for the palate, the eyes, and the soul), I contribute this recipe which I first made 12 years ago. It has become a summer staple when tomatoes are ripe.
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PANZANELLA
(Italian Bread Salad)

Serves 4 to 6. 30 minutes to prepare, 5-10 minutes actual work

Ingredients:
1/2 lb. chewy, slightly stale Italian bread, 3 to 4 days old, sliced 1-inch thick
1/2 cup cold water

1 medium cucumber, (if waxed, peel it), seeded, cut into 1/2-inch cubes
Salt

5 Tbsp. vinegar (I use a mix of red wine and balsamic vinegars; cider vinegar is good, too)
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
Freshly ground black pepper

1-1/2 to 2 lb ripe tomatoes, seeded and cut into 1/2-inch cubes
1 medium red onion, diced
1/2 cup loosely packed fresh basil leaves, torn

Method:
Sprinkle bread with water and let stand about 2 minutes. Gently squeeze bread dry while tearing into bite-sized pieces. Let dry slightly on paper towels about 20 minutes.

In a colander, sprinkle cucumbers with salt to extract juices. Let stand 20 minutes. Rinse. Pat dry.

In the serving bowl, whisk together vinegar, oil, garlic and black pepper. Add everything else and let stand until the bread has absorbed some of the vinaigrette, about 20 minutes.
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Widely variable: add bell peppers, celery, artichokes, black olives, capers, parsley, etc.
The addition of left-over cooked chicken, tuna, salmon or hard-boiled eggs makes a more complete meal, refreshing to both make and eat on hot steamy days.

(adapted from Fine Cooking #15, June/July 1996)

Yeast-raised Waffles

Posted by solana z5a NH on Fri, Apr 4, 08 at 9:15

When ThinMan wrote about making waffles for Easter, I thought of this recipe. It's a great do-ahead when you have house guests. In fact you must start at least the night before.

I often make a double or triple batch as it can be cooked off over several days. Remaining batter, cooked until it barely no longer sticks to the iron, make wonderful freezer waffles.


YEAST-RAISED WAFFLES

Yield: 6-8 waffles

Sponge
Dissolve, let rest 5 minutes:
1 T yeast (1 pkt) in
1/4 c lukewarm (less than 110º F) water

Add, stir until mixed:
1 3/4 c lukewarm milk
1 tsp salt
1 tsp sugar
1/2 c oil

Stir in, don't worry if it's lumpy:
2 c flour

Cover with plastic wrap or a damp towel. Let rise in a warm place until bubbly, 8 hours to overnight. At this point, you can refrigerate for several days. I use quart canning jars (leave the lid a bit loose); it gets more sourdough tangy.

When Ready to Cook
(Note: separating eggs gives a lighter, fluffier result, but isn't necessary)

Add:
3 egg yolks
1/2 tsp baking powder

Beat separately to more than frothy, not quite soft-peak:
3 egg whites

Incorporate gently, then into the waffle iron

Raspberry Vinegar

Posted by solana z5a NH on Wed, Nov 21, 07 at 0:53

If you have extra raspberries, might want to try

--Raspberry Vinegar--

Steep 2 qts. mashed raspberries in
1 qt. cider vinegar
for 2 days, strain.
Use that liquid to cover another
2 qts. mashed raspberries
for 2 more days.
Strain, measure liquid.
Bring to boil with a tad less amount of sugar (1 cup juice wants scant 3/4 c. sugar) Simmer 10 minutes. Store in sterile bottles.

This recipe has the advantage that proportions are simple, easy to adapt to quantity on hand. Also, so much acid, sugar, it's safe without 'official' canning, and lovely in a fancy gift bottle. (I add a tag: "return for refill". All local bottles have been recycled ;-)

Uses: splash in fruit salad for zing
Fish or poultry marinade
Odd/best? 3 Tbsp in a tall glass, filled with fizzy water (seltzer) is really refreshing, great for a break from yard-work.