Archive for RECIPES

Salmorejo-cold tomato soup from southern Spain

September 5, 2011 · Filed under soups · Tagged , , , ,

Here are some good ideas of what to do with our tomatoes this season.
I was at my friends, Bob and Jerry’s house for dinner the other day when Bob whipped up this amazing cold tomato soup that he served with dinner. It was made with raw tomatoes and was fantastic. He got it from a recipe from the Aug. 2011 issue of Bon Appetit Magazine and was kind enough to share it with me below. It’s so good, I could drink this stuff!
I just put a ton of tomatoes through my new food mill that Elodie got me for my birthday. I did about 40 lbs of tomatoes in 20 minutes! It removes the skins and leaves a great raw sauce. I froze some of the raw tomato sauce and will make Bob’s recipe below with some of it.
I also made a huge pot of spaghetti sauce today with the rest of that tomato sauce that is still cooking as I write. I will finish cooking it tomorrow night and can it to enjoy it later this winter. It is so nice to take out a jar of sauce from the summer tomatoes in the dead of winter!
Here is Bob’s recipe for Salmorejo, a cold tomato soup from Spain.
Salmorejo
Note: Very important to let the blender run for three solid minutes. Then get it real cold…. about 2 hours in the fridge.
Squeeze seeds and pulp from 3 lb. ripe halved tomatoes into a strainer set over a large bowl.
Press solids to release as much liquid as possible; discard solids.
Core and chop tomatoes; add to bowl.
Combine 3 toasted, chopped 4 x 4 x 1/2″ slices white bread,
1/4 cup toasted slivered almonds and
4 smashed garlic cloves in a blender.
Pulse until chopped.
Add tomatoes with liquid to blender in batches, pureeing until very smooth.
Add 1 tsp. sherry vinegar.
With blender running, gradually add 1/2 cup extra-virgin olive oil.
Puree until emulsified and frothy, 3 minutes.
Season with salt and more vinegar, if desired.
Chill until cold, about 2 hours.
Ladle in to small bowls or glasses
Garnish with chopped hard-boiled egg

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How to pollinate a giant pumpkin

July 27, 2011 · Filed under GARDENING TIPS, general, giant pumpkin growing tips, GIANT PUMPKINS, zucchini · Tagged , , , , , ,

Here are pictures on how I hand pollinate a giant pumpkin…

Here I’m getting ready to pollinate a giant pumpkin. I’ve gathered several male flowers that are  by my shoe. I have one in my hand ready. I try to use several male flowers to make sure I get enough pollen on the female flower. Notice the female flower just below my hand that is open and ready to be pollinated.

Here is a closeup of the male flower. The ants can be accidental pollinators too.

Here is a closeup of the female flower. When she opens up first thing in the morning, she is ready to receive pollen.

Here I’m peeling off the flower petals from one of the male flowers. I peel off the petals so only the stamen is left. That way it can get to the female stigma.

Here is the male flower with all the petals off.  Notice the pollen on the stamen and around the base.

Now I take the male stamen that is loaded with pollen and use it like a paintbrush to paint the pollen all over the female stigma. then I repeat with the extra male flowers.

Then I tie and close up the female flower so it can’t accidentally get pollinated by the beez. It will stay closed up for one day and then I will untie it as the female blossom will only acept the male pollen for about a 4 hour period. If you want to know who are the parent pumpkins, this is the way to control the assurance of the genetics. We try to get bigger and better pumpkins each year which is why we hand pollinate.

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Tomatoes and Mozzarella-Caprese salad-yum!

July 13, 2011 · Filed under general, RECIPES · Tagged , , , ,

Caprese salad-Tomatoes, Mozzarella and Basil

It’s starting! I’ve been getting a few ripe tomatoes every couple of days and  have and been enjoying them. Here is a picture of  a Caprese salad I made last night with tomatoes out of the garden with Mozzarella cheese I made and basil I grew, drizzled with a balsamic vinaigrette. I got into learning how to make some cheeses mainly to go with my tomatoes. I haven’t got it down as good as I’d like but the mozzarella was still good.

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Pasta Making 101

January 31, 2011 · Filed under general, RECIPES · Tagged , , , ,

Pasta making 101

What does making homemade pasta got to do with gardening? Nothing! But a gardener’s got to do something in the dead of winter and I wanted to try out that new pasta machine that I got for a birthday gift in June. I thought it would be a great compliment to my homemade spaghetti sauce that I canned last Fall from all those tomatoes I grew. Lava, Elodie and myself are the ‘chefs’ that made it happen. We did many things wrong and it still turned out great!

Trying to keep the well from breaking..

First mix flour (preferably Tipo 00 Italian flour which is finer that regular flour) with some eggs. Your suppose to put the flour on a board and pile it up and make a well  in the center of the flour (like mash potatoes and gravy) and crack the eggs in the well being careful not to break the well. Of course the well broke and it was a mess mixing it together. We had to add more water than the recipe called for because it wasn’t mixing very well but finally it looked somewhat like dough after kneading for awhile. Then we put plastic wrap on it and let it rest for 20-30 minutes. After that we cut it in half. It looked great! What a surprise! We then put a quarter of the doughball through the machine which eventually makes for very long pieces. We ran it through the 1st setting 5 times, each time folding it in thirds and then rerunning it through again. After 5 times, we started setting the machine at #2 setting and then the #three and so forth until we tighten it to setting #6.  Each time it would get longer and longer and  thinner and thinner, eventually reaching about 2 feet long. After that we ran it through the machine where it cuts the pasta into linguine or spaghetti shaped long strands. We cut the finished pieces in half to not be so long (I imagined slurping up a two foot long piece of linguine in my mouth). Finally we put it on a clean floured dishtowel to dry for about 30 minutes. Just enough time to heat the sauce and have a glass of wine! Lots of fun and it tasted great! Here is a quick slide show.

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Veggies I will and won’t grow this year and why in 2011

January 10, 2011 · Filed under BEANS, Bennings green tint scalloped squash, bush beans, carrots, corn, Costata Romanesco, cucumbers, EGGPLANT, Fairy eggplant, GARDENING TIPS, general, GIANT PUMPKINS, GIANT TOMATOES, GIANT VEGGIES-OTHER, LETTUCE/GREENS, Lungo Bianco, marrows, PEPPERS, pole beans, SEEDS, shishito peppers, SUMMER SQUASH, sunflowers, Thai Yellow Egg, tomatoes, VEGETABLES, winter squash, yellow scalloped summer squash, zucchini · Tagged , ,

Here is my veggie list from last year. I thought it important to go through it and tell you what I will and won’t grow again and why before I forget. Look at my SEED LIST PAGE next week (as it could always change) to see exactly what I am growing in 2011

TOMATO-HEIRLOOMS
San Marzano-red plum tomato-YES-I will try again even though ALL 4 died. I hear too many good things about this tomato

Striped German-bicolor tomato-YES-I WILL grow it again for my third straight year-One of my favorites even though it takes a little longer to develop

Black Cherry-YES- I will grow this for my third straight year-another favorite

Paul Robeson-black tomato-YES-A Farmers Market favorite although I prefer others.

Cherokee Purple-purple tomato-NO-I missed this one last year but it is wonderful. As good as Brandywine.

Cherokee Chocolate-YES-Just as good as Cherokee purple but a little brownish color. I will choose between one of the Cherokees due to space.

Prudens Purple-purple tomato-NO-not as good as the Cherokees nor as prolific but planted it because it was suppose to ripen sooner-not true for me last year.

Black Krim-black tomato-NO I didn’t do this one last year but had it in the lineup because it is only 69 days to ripen. Never had good luck in previous years.

Pantano Romanesco-red classic tomato-YES-wonderful tomato from Italy

Great White-NO- novelty-lost both plants

Costoluto Genovese-red tomato-YES fantastic looking-fluted and great taste

Goldsman Italian American-large red plum-YES even though I lost 3 out of 4, and it took forever to ripen, it makes the BEST tasting tomato sauce I’ve ever made

Aunt Ruby’s German Green-NO-Novelty-lost 2 plants

Gold Medal-bicolor tomato-MAYBE-took longer to ripen than Striped German but great taste

TOMATOES-HYBRID-I grow a few hybrids
Lemon Boy-MAYBE-didn’t get any in last year but it is a sweet terrific tomato

Park’s Beefy Boy-red tomato-70 days-YES-only 70 days and great taste

Sun Sugar-yellow cherry-NO-kinda like a lot of yellow cherry tomatoes but super sweet.Want to try something different.

Original Goliath-red tomato-NO- nice size, early ripener but can’t remember the flavor

TOMATO-COMPETITION (biggest)
Big Zac-red/80 days-YES-takes the longest to ripen but taste is great and chance to grow a huge one.

2010 VEGGIE LIST
BEANS-Rattlesnake-YES-great tasting pole bean over my arbor and Tavera-NO average tasting bush bean

PEPPER-Shishito-YES-I love these-not hot but full of flavor

SUMMER SQUASH-ZUCCHINI-Costata Romanesco -YES wonderful taste and Lungo Bianco-NO-it was good and more prolific than Romanesco but not as flavorful. Sticking to one kind this year.

SUMMER SQUASH-SCALLOPED-Yellow Custard and Bennings Green Tint-NO on both. I’m only growing Costata Romanesco

WINTER SQUASH-Marina di Chioggia-NO-powdery mildew problem and not many squashes and Galeux d’Eyesines-YES-prolific-great taste-3rd yr.

EGGPLANT-Little Fairy-YES-prolific tender skin and great taste, third year in a row. Thai Yellow Egg-NO-took all season to develop and then froze at first frost. What a disappointment.

CUCUMBERS-Parisian, Boothsby Blonde, Poona Kera, and Parade-YES TO ALL-Third straight season

CORN-not sure if I’m growing. Might just pick it up at Farmers Market

LETTUCES-from COOK’S GARDEN-Provencal Mix, Mesclun Mix, Buttercrunch, Yugoslavian Red, Santoro Lettuce, and Little Gem-YES

SPINACH-from COOK’S GARDEN-Indian Summer and Double Choice-NO-will look for bigger leaf variety.Too puny.

CARROTS-from COOK’S GARDEN-Kaleidoscope (mix of red, purple, orange and yellow)-NO want only orange and purple ones this year.

BROCCOLI-Brocolli Romanesco-NO-takes too long to develop.

ARUGULA-Apollo-YES

BOK CHOY-Extra Dwarf Pak Choy-YES

CHARD-5 Color Silverbeet-YES TO ANY CHARD

PEAS-DWARF SUGAR, OREGON SPRING II-YES

2010 GIANT PUMPKINS
895 Grande (1016 Daletas x 1385 Jutras)-YES-grew the 2010 NM State Record Pumpkin-421 lbs + 3 other new ones

GIANT MARROW (like a giant Zucchini)
206.5 Wursten 09-YES-didn’t grow last year but will this year

75.4 Wursten 09-YES-grew the 2010 NM State Record-43 lbs

GIANT TOMATOES
7.18 N. Harp 09 (5.58 Timm x open) YES-grew a 2 lb 11 oz tomato in 2010

5.416 N. Harp 09 (5.58 Harp x open-YES

Big Zac (from Totally Tomato)-YES

GIANT SUNFLOWERS
Titans-YES

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Fantastico Spaghetti sugo (Fantastic Spaghetti Sauce)

November 26, 2010 · Filed under RECIPES · Tagged , , , , , , ,

Here is the recipe I used when canning all those jars of spaghetti sauce. (Only I don’t add meat when canning). My mom taught me how to make this recipe for spaghetti sauce. She learned it from an Italian friend of ours. Her name was Jenny (funny name for an Italian) and she was a neighbor of ours when I was growing up. She was always so kind to my brother and me. Unfortunately she died of breast cancer in her 40s’ but her spirit lives on in her sauce. I have never shared this recipe until now so I hope those of you who take the time to make this enjoy it.

INGREDIENTS
3 large cans of tomato sauce (I think they are 26 oz)
1 large can diced tomatoes (same as above)
1 small can tomato paste
1 cup water
1/4 cup red wine
1 med onion sliced
1 pkg sliced mushrooms (optional)
2-4 garlic cloves, crushed
2-4 TLB dried basil
1 TLB oregano
1 tsp thyme
1 tsp marjoram
1/4 cup olive oil
1-2 tsp sugar (optional)

Put tomato sauce, diced tomatoes, and paste in a big pot and add 1 cup water. Add all the herbs and olive oil and stir in. Bring to a boil and turn down to simmer.  In a fry pan, saute onions and mushrooms in a good grade of olive oil.  If you want to add Italian sausage, add these first and then saute the veggies in the same pan after they are done. If I want vegetarian style I will saute some sliced zucchini in big 1 inch chunks with the onions and mushrooms. After tender, add crushed garlic last and saute till soft as it will burn if you add it too soon. Then add to the simmering tomato sauce. Stir often. Add wine after simmering for a couple of hours. Stir often. The key to this sauce is to cook it almost all day on very low-do not cook on too too high of heat or it will burn. If the sauce starts to get too thick too soon, I will add more water. Cook, cook cook! I usually cook up a pot on a Sunday when I can be home while doing other things. Eventually the sauce gets thick (as thick as you’d like) and a rusty red color. Taste and if it seems too acidic add about 1 -2 teaspoons sugar to reduce acidity. You don’t want it sweet, just want to cut the acid and sometimes out of the can it can be a little acidic. Of course I use tomatoes right out of the garden but not everyone has that luxury and it is still wonderful when using canned tomatoes.  Refrigerate or freeze the remainder. It tastes even better the next day.

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3 Great Pumpkin Soup Recipes

November 21, 2010 · Filed under general, GIANT PUMPKINS, pumpkin soup, RECIPES, soups · Tagged , ,

Here are the two soup recipes I posted last Spring and one more great recipe I found for pumpkin soup (or any winter squash soup).

JANNINE’S PUMPKIN SOUP

INGREDIENTS:
About 10 lbs of pumpkin or winter squash
Chicken broth or vegetable broth or water
1 can Coconut milk (whole or  lite)
fresh grated ginger
honey to taste

Cut, quarter and clean out your squash of seeds and stringy stuff.  Put oil on exposed edges and put face down on foil lined cookie sheet and place foil on top so it doesn’t dry out. Cook at 350 degrees for 30-45 minutes until soft when pierced by fork. Scoop out and place in a big soup pot and add 8-10 cups of either water, OR chicken broth OR vegetable broth-your preference. Then take a mixer or one of those hand held  blender wands and mix till smooth. Heat and add the can of coconut milk, some fresh grated ginger (peel first) and honey to taste. Do not boil. Yummy!

Here is another pumpkin soup recipe that I got from my friends Caleb and Genevieve. It’s really yummy too.

SPICED PUMPKIN SOUP
½ tsp fresh grated ginger
½ tsp cumin
2 cloves minced garlic
1 cup chopped onion
1½ cups apple cider
⅓ cup bourbon
¼ cup maple syrup
2 lbs cooked FRESH pumpkin (this is about 4 lbs before cooking)
1 can chicken broth or 2 cups veggie broth or water
2 cups milk
1 TLB flour
1 tsp salt
black pepper to taste
sour cream
3TLB chopped parsley or cilantro

Saute onions, ginger, cumin, and garlic 5 minutes or until lightly brown. Stir in apple cider, bourbon, syrup, pumpkin, and broth. Bring to boil and simmer 10 minutes. Take out mixture and puree in blender in batches until all blended or use (“magic wand” to puree right in pot) Return pureed mixture to pot and add milk, flour, salt, and pepper. Cook till just heated (do not boil) stirring occasionally.
Serve with dollop of sour cream and sprinkle parsley if desired. For vegetarians, leave out dairy and replace milk with coconut milk, chicken broth with veggie broth.

Bobby Flay’s Mesa Grill’s Pumpkin Soup with Cinnamon Crème and Roasted Pumpkin Seeds
Serves: 6-8

Pumpkin Soup
4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree NOTE: Canned chipotle peppers in adobo are available at Latino or gourmet markets or from Kitchen Market, 218 Eighth Avenue, New York, NY 10011, 212-243 4433, which has a mail-order list. To make chipotle purée, process canned chipotles in a blender or food processor, along with a little of their liquid.
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe below)

1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick.

2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste.

3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined.

4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.

Roasted Pumpkin Seeds (Use regular size pumpkin seeds-giant pumpkin seeds are too thick) Makes 1 cup

1 cup raw pumpkin seeds
2 tablespoons vegetable oil
Kosher salt

1. Preheat the oven to 350º F.

2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.

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Roasted Pumpkin Seeds

November 21, 2010 · Filed under general, RECIPES · Tagged

Roasted Pumpkin Seeds (Use a regular size pumpkin for seeds-giant pumpkin seeds are too thick) Makes 1 cup

1 cup raw pumpkin seeds
2 tablespoons vegetable oil
Kosher salt

1. Preheat the oven to 350º F.

2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.

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KONG BREAKS NEW MEXICO STATE RECORD!!!!!!!!!!!

October 3, 2010 · Filed under GARDENING TIPS, general, giant pumpkin growing tips, GIANT PUMPKINS, GIANT VEGGIES-OTHER, marrows, zucchini · Tagged , , , , ,

Saturday, Oct 1, 2010/GPC Old Colorado City Weigh-Off, Colorado Springs, Colorado-

Kong broke the New Mexico State Giant Pumpkin Record today coming in at 421 lbs beating the old record of 404 lbs! The record comes home to Santa Fe which is quite a feat considering our high altitude and short growing season. Kong also got a ribbon for third place in the weigh-off for 3rd biggest pumpkin out of about 25 contestants and $100 (yea-paid for my gas to get up there!).  The first place was a 1109 lb monster pumpkin grown by a Colorado grower named Marc Sawtelle and second place was over 800 lbs grown by another Colorado grower named Doug Minix. These guys are my heros-they are really nice and share information about growing these monsters. My pumpkin was little by comparison but still bigger than all the rest of them. My giant marrow, ‘Big Zuc’, also got a ribbon for Best Squash and also set a new New Mexico record. What a way to finish the gardening year. Couldn’t be better!!

So the weigh-off day went as follows:

Got up at 4:30 am and left by 6am to get up to Colorado Springs by 10:30am. We unloaded Kong at 10:30 and waited till weigh-off time at noon. We met the mayor of Colorado Springs who told us the sorid story of the city when it was a mining town and one side of the main street (that we were on) was for the brothels and other side was the respectable side.  He told us the story of how the men would drop off their wives at the opera on the respectable side, go into some tunnels to cross the street over to the brothels and come back again to pick up their wives after the opera! Hmm! He looked like the guy in Monopoly (I think the banker?) I also met Buffalo Bill Cody (I think reincarnated)! Lots of people and families came.

At noon when they went to turn the digital scale on they couldn’t get it to work! Arg! I was freaking out inside as I really wanted Kong weighed and didn’t want to go all the way home without doing that. Talk about how anticlimactic that would of been! Anyways they worked on it for about 40 minutes while I’m dying inside and finally they got it fixed. Phew! Talk about a freak out! Where were the ‘tums’?

Then they started weighing them from smallest to largest. The next thing that made me worried was the entry right before me was a beautiful orange color and looked bigger to me, but only weighed in at 375 lbs. Sheez! Did I measure wrong? Marc and Doug(the two biggest growers there) told me later that color (as in bright orange) always weighs lighter than the salmon color pumpkins. Then the big moment..and Kong weighed in at 421 lbs. Elodie and I were screaming and yelling as they announced I broke the NM State Record! Such a thrill! Then they put my giant marrow, ‘Big Zuc’ (think zuccini) on the scale and it weighed 43 lbs. Biggest fricking zucchini I ever grew! Also a NM State Record! Icing on the cake! So I got ribbons for third place for Kong and Best Squash for ‘Big Zuc’ and of course the sweetest was breaking the NM State pumpkin record. What a way to end the giant pumpkin season! Here is a slide show of the weigh-off.

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Lava’s Chocolate Zucchini Bread

August 30, 2010 · Filed under RECIPES · Tagged , , , ,

Wondering what to do with all those zucchini right about now? Here is a great recipe from my good friend Lava. It is unbelievably moist and very chocolatey! You can also make them into brownies instead of bread. Either way it’s a winner!

LAVA’S CHOCOLATE ZUCCHINI BREAD
2 1/4 cups all purpose flour
½ cups cocoa  powder
1 tsp baking soda
1 tsp salt
1 3/4 cup sugar
½ cup butter (4 oz)
½ cup vegetable oil
2 eggs, large
1 tsp vanilla extract
½ cup buttermilk
2 cup unpeeled zucchini, grated
6 oz double choc chips
¾ cup chopped walnuts

DIRECTIONS:
Preheat oven 325 degrees, bake for 50 min in a buttered and floured 13” x 9” x 2” baking pan.

1. Sift flour, cocoa powder, baking soda, salt into medium bowl
2. Beat sugar, butter and oil in large bowl until well blended.
3. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.
4. Mix in dry ingredients, alternate w/ buttermilk in 3 additions each.
5. Fold in zucchini. Mix in choc chips + nuts. Pour into pan.

Bake until toothpick inserted in center comes out clean about 50 min (maybe less in higher altitude). Cool completely in pan.

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How to make pickles

August 18, 2010 · Filed under cucumbers, general, RECIPES · Tagged , , , , , ,

From left- bread and butter, cornichons, and dill pickles

Following are the recipes I use for each of them:

BREAD AND BUTTER PICKLES II (I modified this from Allrecipes.com)
Makes 8 one quart jars or 16 pints-you can make smaller amounts if you want

25 cucumbers, scrubbed, cleaned, and sliced, blossom end cut off (the pickles will get discolored if left on)
6 onions, thinly sliced
3 cloves garlic. sliced
1/2 cup salt

3 cups white vinegar
5 cups white sugar
2 tablespoons mustard seeds
1 1/2 tablespoons celery seed
1/2 teaspoon whole cloves
1 tablespoon tumeric

DIRECTIONS:
1. In a large bowl, mix together cucumbers, onions, garlic and salt. Allow to sit 3 hours.
2. In a large saucepan mix together the vinegar, sugar, mustard seed, celery seed, whole cloves, and turmeric. Bring to a boil.
3. Drain liquid from cucumber mixture. Rinse and drain cucumbers. Stir the cucumbers mixture into the boiling vinegar mixture. Remove from heat just before it returns to a boil.
4. Transfer to sterile containers. Seal and chill in the refrigerator for one month before eating or process in water bath for 10 minutes or 15 minutes for our high altitude. (Add an additional 15 minutes for our 7000′ high altitude) I put some in the refrigerator and process the others. For water bath process, store in a cool dry place and wait one month before eating. Refrigerate after opening.

Be sure to wait one month before eating, whether making refrigerator style or water bath process-the flavors permeate the cucumbers better. Once I couldn’t wait and opened a jar after 2 weeks but it was not as flavorful. It’s worth the wait.

REALLY QUICK DILL PICKLES (from ‘The Joy of Pickling’)
Makes 3 one quart jars or 6 pints-this is a no brine method

-For firmer pickles, add 2-3 grape leaves or 6-8 sour cherry leaves of each qt of pickles but it is not necessary.

You can double or triple this recipe to fit your harvest.

ONE QUART METHOD
DIRECTIONS:
To make a single qt of pickles, you’ll need 1 cup water, 7/8 cup vinegar=3/4 cup + 2 tablespoons vinegar, 8 peppercorns, 2 garlic cloves, pinch of dried pepper flakes, 1 dill head. Pour boiling liquid mixture over packed cleaned cucumbers in jars. Leave 1/2 inch headroom in jar. Seal and process. See below.

3 QUART OR 6 PINTS METHOD
DIRECTIONS:
4 lbs of cucumbers, scrubbed and cleaned, blossom end cut off (the pickles will get discolored if left on)
24 peppercorns
1 garlic head, peeled and sliced
dried pepper flakes to taste
fresh dill heads (or dill seeds if fresh dill not available)
2 3/4 cup white vinegar
3 cups water
1/4 cup pickling salt (or non iodized salt)

1. Half or quarter cucumbers lengthwise. Divide the peppercorns,garlic, and hot peppers (if you are using them) among 6 pint or 3 quart mason jars. Pack the cucumbers in tightly into the jars.

2. In a saucepan, bring the vinegar, water, and salt to a boil, stirring to dissolve the salt. Pour the hot liquid over the cucumbers, leaving 1/2 inch headspace. Close the jars with the 2 piece caps. In a boiling water bath, process the jars for 10 minutes, quart jars 15 minutes (Add an additional 15 minutes more for our 7000 ft high altitude).

3. Store in a cool dry place and wait one month before eating. Refrigerate after opening.

FRESH PACKED REFRIGERATOR DILL PICKLES -LEMON DILLS (from ‘The Big Book of Preserving The Harvest’)
Makes 1 quart or 2 pints

10-14 pickling cucumbers, scrubbed and cleaned, blossom end cut off (the pickles will get discolored if left on)
3 sprigs dill
2 cloves
1/2 cup fresh lemon juice
cold water

DIRECTIONS:
1. Pack sterilized jars with cucumbers, dill, and garlic leaving 1/2 inch headspace
2. pour the lemon juice over the cucumbers
3. Seal and refrigerate. These will keep 6 weeks or more in refrigerator. Wait one -2 weeks for flavors to blend.

SHORT BRINED DILL PICKLES (from ‘The Joy of Pickling’)
Makes about 8 quarts

-This recipe is very flexible as long as you keep the proportions of vinegar, water salt and sugar. You can vary the seasonings as you like.
-For firmer pickles, add 2-3 grape leaves or 6-8 sour cherry leaves of each qt of pickles but it is not necessary.

ONE QUART METHOD
DIRECTIONS:
You may prefer to make your pickles by the quart. For this, drop into each jar 2 sliced garlic cloves, 4 peppercorns, and pinch of hot pepper flakes. Pack the cucumbers into the jars with 2-3 heads of dill and pour over the cucumbers a hot solution of 1 cup each vinegar and water with 1 1/2 teaspoons sugar and 2 teaspoons salt. Leave 1/2 inch headroom at top of jar. In a boiling water bath, process the jars for 10 minutes, quart jars 15 minutes (Add an additional 15 minutes more for our 7000 ft high altitude) Store in a cool dry place and wait one month before eating. Refrigerate after opening.

8 QUART METHOD
12 lbs 3-5 inch cucumbers, scrubbed and cleaned, blossom end removed
1 1/2 cups pickling salt
2 gallons plus 2 quarts water
7 1/3 cups white vinegar
1/4 cup sugar
16 cloves garlic, sliced
32 peppercorns
16-24 heads of dill
dried hot pepper flakes (if desired)

DIRECTIONS:
1. Half or quarter cucumbers lengthwise or leave whole. In a very large bowl or soup pot or crock, dissolve 3/4 cup pickling salt in 2 gallons of water. Add the cucumbers and weight them with a heavy plate that just fit the container. Let stand in the brine at room temperature for 8-12 hours.
2. Drain the cucumbers. If you like less salty pickles, rinse well and drain them again.
3. In a non reactive pot, bring to a boil the remaining 3/4 cup pickling salt, the remaining 2 quarts water, the vinegar, and the sugar. While the mixture heats, divide the garlic and peppercorns amount the 8 quarts or 16 pint mason jars. Pack the cucumbers, dill, hot pepper (and grape or sour cherry leaves if you are using them).
4. Pour the hot liquid over the cucumbers, leaving 1/2 headspace. Close and in a boiling process pint jars for 10 minutes, quart jars for 15 minutes (Add an additional 15 minutes for out altitude at 7000 ft high) Store in a cool dry place and wait one month before eating. Refrigerate after opening.

CORNICHONS (from ‘The Foodlovers Guide to Paris’) tiny tart pickles
Makes 2 quarts or 4 pints- you can make smaller portion by cutting the recipe in half.

60  two inch small pickling cucumbers
1/4 cup kosher or pickling salt
1 quart water plus
3 cups white vinegar
1 tablespoon sugar
12 small white pickling onions
4 large sprigs fresh tarragon
6 cloves garlic sliced
dried hot peppercorns
2 bay leaves

DIRECTIONS:
1. Trim off stem ends of cucumbers, rinse and drain.
2. In a large bowl combine the salt with one quart water. Stir until the salt is dissolved, add the cucumbers and let stand for 6 hours.
3. Drain the cucumbers, discarding the salted water. I like to rinse them.
4. In a medium saucepan over medium heat combine the vinegar, 1 1/2 cups water and the sugar and bring to a boil. Layer the jars with the drained cucumbers, onions, herbs and spices. Pour the boiling vinegar mixture into the jars leaving 1/2 headspace. In a boiling water bath, process the jars for 10 minutes, quart jars 15 minutes (Add an additional 15 minutes more for our 7000 ft high altitude) Store in a cool dry place and wait one month before eating. Refrigerate after opening. You can also just refrigerate them but still wait one month before eating.

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Bob’s Garden Pizza on the Grill

August 2, 2010 · Filed under RECIPES · Tagged , , , , ,

Bob rolling the dough on the pizza peel

My good friend Bob made an incredible pizza fixed on the grill this weekend that he learned from his son Ephraim. He used garden veggies for the toppings. Here is the recipe for the pizza dough and the method that Bob uses to make it. Thanks Bob for sharing this great recipe for my blog. What a great way to eat the veggies we’ve been growing this summer! This was so good, I could eat all my veggies this way! It was yummy!

Ingredients:
1 pkg active dry yeast
1 1/3 cups warm water
3 1/2 cups flour
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon sugar

Method:

cooking pizza dough on the grill

Pour 1/3 cup

of the warm water into a small bowl. Add the package of dry yeast to the water……stir the mixture until dissolved. Let this sit in a warm place ….it should start to get bubbly…

precooked pizza toppings

Put the flour into a mixing bowl. Add the olive oil, salt and sugar.

If you are using a food processor with dough blade or heavy duty mixer with dough hook,
start the machine and slowly add the bubbling yeast. Then add the rest of the water until a smooth dough forms…you may need to use less or more water depending on the moisture content of the flour.  The dough should be silky smooth.

If you are mixing the flour by hand, add the water, mix until blended, then turn the dough out onto a floured board or counter and knead for 10 to 15 minutes until silky smooth… add more flour if necessary.

Transfer the dough to a bowl lightly coated with olive oil and turn it over once to coat with oil. Cover with plastic wrap and let rise in a warm place for about an hour.

Pull off a chunk of the dough and roll it out into a thin layer. This is where a pizza peel comes in handy. This is the wooden paddle that slips the pizza in and out of the oven or grill.

Slide it onto a medium-hot grill, lower the

pizza with toppings ready for grill

lid and bake the pizza for about 5 minutes.
Remove the pizza crust, flip it over and brush it lightly with olive oil

Add your precooked ingredients.

Return the pizza to the grill , lower the lid, and bake for another 5 minutes. The time it takes will depend on the temperature of your grill…. too hot and the crust will burn before the toppings get hot and cheese melts.

Toppings:
It’s important to precook your toppings.
Sliced onions….saute them in oil/butter until they are tender and golden brown
Sauteed peppers and/or other veggies…. spinach, chard, eggplant,  etc.
Sauteed sliced mushrooms

taking finished pizza off grill

Thin sliced tomatoes
basil pesto

tomato (pizza) sauce
pre-cooked meat/sausage/shrimp/chicken….whatever you like
shredded mozzarella
grated parmesan cheese

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Calabacitas breakfast

July 29, 2010 · Filed under Bennings green tint scalloped squash, Costata Romanesco, Lungo Bianco, RECIPES, SUMMER SQUASH, VEGETABLES, yellow scalloped summer squash · Tagged , , ,

Breakfast Calabacitas With Egg

Here’ a recipe to make a southwest favorite here in Santa Fe. I add an egg on top for a complete breakfast.

(6) 6-8 inch zucchini
1/2 of onion chopped
1-2 ears of corn kernels
1 tsp cumin
Northern New Mexico green chili sauce

Slice zucchini or any summer squash and chop onions. Saute in olive oil till soft and liquid has evaporated. Cut kernels off fresh corn and add to mix. Sprinkle about 1 tsp of cumin (more or less to taste) on top and stir in. Cook a few more minutes till corn is cooked but doesn’t ‘pop’. Cook an egg in another fry pan and put on top of mixture on plate. I add warm green chili on top of each plate to each person’s taste-some like it hotter and some like a little.

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Elodie’s basil pesto

July 28, 2010 · Filed under general, HERBS, RECIPES · Tagged , , , , , ,

basil-cleaned and ready to be made into pesto

Three basil plants needed trimming to keep them bushy. Here is the recipe and some pictures for making basil pesto.

Elodie’s Basil Pesto

About 6-8 cups packed of fresh, clean basil
good quality olive oil
garlic crushed
Parmesan cheese
shelled pinon nuts-1/2 cup

Clean, wash and cut off stems from basil. Crush garlic and add to blender.

add oil to basil

Put about 1/3 of the basil into a blender and start to pour olive oil into the blender (maybe 1/2 cup or a little more). Start to blend on low and add more basil and/or oil as needed to make the mixture  thick (like thick spaghetti sauce) but still pourable.

add Parmesan cheese to basil

Add Parmesan cheese to taste and a little salt if needed but taste it before adding salt as the cheese has lots of salt in it. You can add pinion nuts if you have them but we didn’t here. Put in plastic freezable ziploc baggies and flatten the baggie as pictured. The mixture should be no more than 1/2 inch thick when bag is flattened. Put in freezer and break off chunks as needed. Don’t heat the pesto or the basil will turn dark (it’s ok to eat but not as pretty).

final pesto

Just break off a chunk from your baggy of pesto and put it on your drained but still hot pasta and it will ‘melt’ into the pasta as you mix it up. This amount made about 2 cups of pesto.

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Jannine’s Pumpkin Soup

April 14, 2010 · Filed under general, RECIPES, soups · Tagged , , ,

Here is a great recipe for pumpkin or any winter squash soup. I know this is out of season but want it in the recipe section of the blog. Besides I still have many bags of pumpkin puree in my freezer I need to use up from my giant pumpkin, Hercules from last year!

JANNINE’S PUMPKIN SOUP

INGREDIENTS:
About 10 lbs of pumpkin or winter squash
Chicken broth or vegetable broth or water
1 can Coconut milk (whole or  lite)
fresh grated ginger
honey to taste

Cut, quarter and clean out your squash of seeds and stringy stuff.  Put oil on exposed edges and put face down on foil lined cookie sheet and place foil on top so it doesn’t dry out. Cook at 350 degrees for 30-45 minutes until soft when pierced by fork. Scoop out and place in a big soup pot and add 8-10 cups of either water, OR chicken broth OR vegetable broth-your preference. Then take a mixer or one of those hand held  blender wands and mix till smooth. Heat and add the can of coconut milk, some fresh grated ginger (peel first) and honey to taste. Do not boil. Yummy!

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