Monday, October 20, 2008

Fall has finally arrived...

It's definitely my favorite time of year.
Great for hiking Old Rag

The crisp air ... changing leaves ... and our primevil instinct to consume more fat - are only a few reasons to cheers this season.

Fall is a nostalgic time. Witnessing and breathing in these changes often brings memories of the ghosts of fall seasons past.
Like my first job as an executive chef in a tiny whiny french kitchen
There, we ordered special oven roasted Italian tomatoes - from a "gourmet" purveyor, for an outrageous cost to not only the business and patrons - but also, of course,the environment :( ...
Thank god those days are over.
Now, I am canning my own roasted tomatoes - which are visible in the window of my place - a sure sign that we're following the seasons and keeping it local.

Surprisingly, there are still tomatoes at the farmers market.
- They won't last long, time to stock up, grab some mason jars and get going.
I recommend buying from Mountain View Farm, at 14th and U.

A quick HOW TO:

gather a few 32 oz. mason jars
1 Large stock pot half full of water

For 2 jars, you're going to need approximately 4 Cups of tomatoes - Approximately 10LBS, if you're going through the effort though, might as well make more.
Slice tomatoes in half, oil and salt, and spread evenly on baking sheet (seed side down)
roast at 350 until skin in crispy and liquid fills tray
Sanitize jars by washing in soapy water first
next, bring stock pot to boil and place the jars and lids inside - boil jars for 10 minutes and leave the lids in until ready to seal jars.
In the sanitized jars add:
2 T lemon juice
2 T of any herbs you like (thyme, basil, oregano, rosemary,etc)
1/4 C roasted garlic (you can quickly brown whole cloves on the stove top - using a saute pan and a bit of oil- heat oil until HOT, add garlic, turn down heat to low -- 10 minutes)
Once tomatoes are ready, and while still hot, funnel them (including all juices) into jars until 1/2" from top. Seal em' up tightly.
Thats it. I don't season mine until I use it
alternatively - you can follow the same directions for canning a classic cooked sauce)

Place tightly sealed jars in boiling water, covered 2" by water, cover with lid.
Grab a book and process for 50 minutes.

Carefully remove from water bath and allow to cool for 12-24 hours before storing in a cool/dry place. When you use them, remember they're unseasoned.

Also made some plum jam.
I don't like adding sugar to fruit, mostly cuz that's what fruit is...but for canning purposes, it is necessary. I made mine with minimal sugar pectin.
Pomona's is my favorite, but I couldn't find it in the District.

Instead, I got Sure-Jell low sugar pectin at the Giant -- I normally avoid killer Kraft
products, but alas, I was desperate- ah, the slippery slope.
( btw - Giant on 8th and P in the District, will soon be demolished, leaving the shaw community with NO WHERE to buy groceries for 2 years, whilst construction of a spa, hotel, and condos is erected. Supposedly, Giant is going to provide a shuttle.
To where? Southeast? Maybe P street Whole Food's would be a better alternative.
A MAP OF SOUTHEAST "GROCERY" STORES:

Ho Hum, even more reason to get back to jam. Cuz sooner than later, we're going to need to figure out how to grow our own food again.
Recipe:
8 C Plums - pitted and sliced
2.5 C sugar
1 box Sure Jell Fruit Pectin
4 Pint jars (or 2 quarts)
Follow the same directions for sanitizing jars as above.

Cook sliced plums for 5 minutes with 3/4 C water.
Add 1/2 C water and 1 package pectin, bring to rolling boil for 1 minute exactly
Remove from heat and stir in sugar until dissolved.

Immediately ladle into cleaned jars, filling to 1/2" from top, wipe rims clean before applying lids.
seal tightly and boil in stock pot, with 2" water covering, for 10 minutes.

Remove and allow to cool.



That's it for now.
In a week, my sweetheart and I are hitting the road in her newly tuned Previa, we've removed the Jesus fish and are prepared to join the thousands of other crusaders, just like us -- questing after the freedom and self-sufficiency that only a mini van can provide. Unless, of course, you're pimped out in Jaime and Jacob's sweet ride.
more soon...

Thursday, October 9, 2008

Echinacea, Garlic, & Ginger...Oh my!

The city made me sick.
I guess I've got a classic case of the Lurgies.
I am in need of a quick cure -however, the fish catching scent isn't really becoming.

I've been taking Echinacea and drinking hot toddies before bed - though, I disagree that this makes Scotch more palatable. In fact, I don't use scotch for my toddy because it should always be afforded the respect of a single ice cube. I prefer to use Bourbon -- As it leaves a lovely linger in my throat and a randy luster on my cheeks. :)
While we're on the subject - For those of you who have not had the incredible opportunity to visit the Bourbon Trail -- I recommend donning yer drinkin' boots and getting a move on - For the sake of healing, of course.
Many people ask "what makes a bourbon?" As a shortcut, I asked Wikipedia for you:

On 4 May 1964, the U.S. Congress recognized Bourbon Whiskey as a “distinctive product of the United States," creating the Federal Standards of Identity for Bourbon. Federal regulations now stipulate that Bourbon must meet these requirements:

  • Bourbon must be made of a grain mixture that is at least 51% corn.[1]
  • Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
  • Bourbon must be 100% natural (nothing other than water added to the mixture).
  • Bourbon must be aged in new, charred oak barrels.[1]
  • Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.[2]
  • Bourbon aged for a period less than four years must be labelled with the duration of its aging.

In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with bourbon aged the minimum two years.

Simple Hot Toddy
In a mug add:

1 T local honey
Juice of 1/2 notsolocal lemon
1 - 2 oz. bourbon
Top with boiling water, stir,and sip.

Also, this is a good remedy for debate watching blues.

Last night, in need of something else warm and soothing, I opted for a spicy thai style soup.
It was quick and easy because I had been in my restaurant kitchen recipe testing all day and was really tired of standing in front of the stove.


*Tiger soup
* This recipe claims no authenticity of tiger flavor.

1/2 C Minced ginger or galangal root
1/4 C minced garlic
1 stalk minced Lemongrass
1/4# Lobster Mushrooms
1/4# Oyster Mushrooms
OR ANY MUSHROOMS!
1 medium summer or winter squash
1 medium eggplant
1/4# green beans, snipped and halved
1/2 C minced cilantro
1 medium onion, diced
1/2 block Tofu
1 medium turnip, diced
2 T fish sauce (optional)
2 Thai chilis - or any chili of choice
1 jalapeno - deseeded and minced
2 T curry powder
4-6 C vegetable stock
1 can coconut milk
sesame oil

Damn, thats a lot of chopping. Chop everything -- mincing garlic, lemongrass, and ginger.
In a soup pot, heat 2-3 T sesame oil -- once hot, add lemongrass, ginger, garlic, onion, and cubed tofu. Stir continually until slightly browned. Next, add mushroom and then remaining veggies and fish sauce. Toss in Thai chilis(but leave them whole to stew, unless you really like it hot), continue stirring to cook veggies. Once veggies are slightly tender, add curry.
Finally, add stock ( I made a miso broth because I didn't have any veg. stock). Bring to a simmer. Add coconut milk, reduce heat and cook on medium for 15-20 min.
Season to taste with salt, fish oil, curry powder, etc.
Remove Thai chilis if desired.

Eat.

Its a quickie soup that packs a lot of flavor. Also, its loaded with great healing alliums to chase away season changing viral infection.

Thats it for now .. Check in with my girl, as she is devoted to updating her site much more frequently than I.
and don't miss Margaret and Helen's page.

Cheers.