So, I added sugar, lemon juice and let the tomatoes sit overnight in the refrigerator.
The next day, I cooked it down and strained through the colander. It looked like pea soup but smelled quite nice.
I added fresh ginger, apple juice, red pepper, cinnamon, honey, crushed pineapple, a handful of cranberries and leftover chianti. It has a beautiful texture and now a lovely color, then boiled down to 220 degrees for the jelly stage and packed up in... Read More
It's nearing the end of summer proper and have been canning traditional recipes for
preserving from nature's bounty, much of which is from my 'little garden', hence the name Piccolo Giardino.
This pairing took on a little different twist. As mangoes were on sale at the local market, (we have many tropical and Brazilian fresh produce), I bought six of them. Around that time, I had a notion to clean the freezer. Last winter, I bought many bags of cranberries. Cranberries freeze so very well and can be used in anything whether it be breads, muffins, jams, jellies, salads, or cooked with meats. I had four bags left. I defrosted them and put through the colander to sort out any that weren't fine.
Then, made cranberry vinegar with oranges. This is so... Read More
For as long as I can remember 'canning' is the term used to preserve fresh fruits and
vegetables from the harvest or one's own backyard garden.
Why is it called 'canning'? I have some old recipe books and cookbooks, scraps of paper and jotted down notes, but I don't recall seeing any recipes for preserving food in a can? Standard preservation is in glass jars, like Mason Jars. Before my time, I guess.
Well, this weekend gave me an opportunity to do a little canning or glass jar preserving. The house will smell like vinegar for a few days. The weather was coolish, so it was a great time to do so. I made herbal vinegars, pickled peppers, radishes, cranberry-orange vinegar and cranberry jam.
I took advantage of the lull between the tomatoes being fully ripened.
We finally survived the ultimate heat wave here in the Northeast. Bringing the heat wave to an end was another massive downpour with rain coming down so fast, there was wide spread flooding. Flood waters permeated into the ground really fast within 15 minutes. This picture was about 15 minutes after the rain subsided. I had to put the battery in the camera, took a picture and uploaded it. The picture didn’t come out, so took another one. This was in the span of around fifteen minutes. The water you see in the photo image is about half of what it was... Read More
It’s about everything from salads to supper and everything in between.
It’s about the interaction between the farmer, grocer, you, your family and friends. Many a friendship can be made talking with the people in between the food to your plate.
Gardening is one aspect of Slow Food.
Here’s the moveable feast of a garden.
I put out this shelving to put the herbs that I keep buying onto before I transplant to the garden. Three of the ones on the 2nd shelf, I grew from seed. Everything else came from the local garden center. I used to work in a garden center , one season and took home
all the seconds and canned liked crazy! I loved it. But, then I had to go back to a real 9-5 job and gave up the canning and preserving for ten years. Well, still working full time, I’m... Read More
Recently we had the Ice Cream truck park in the back of the building near the loading docks for a half hour. So fun! This gives me ideas to have a gelato truck come visit.
It was fun to see what everyone got. One wanted a red white and blue Bomb Pop, now made by Blue Bunny. Another wanted a root beer popsicle. Others had a turtle, oreo, chocolate crunch, strawberry shortcake and chocolate eclair.
With retro ice cream favorites and old-fashioned popsicles, the truck serviced the employees on a hot summer day. Next time I'll take pictures.
We contacted a local ice cream vendor and they came at the time we suggested. Just found out though, there is now an ice cream... Read More
It's summer and everyone across America is going to be eating outdoors at a cookout, lobster bake, clambake or backyard barbecue.
If you are serving lobster and you don't have the directions of how to eat the lobster (over 700 sold this year and running low) on your plate, you can give your guests lobster bibs. These bibs have the directions printed on them.
They make for interesting conversation and are a great ice breaker for those who are novices and for the old-timers.
From Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs or 818 hot dogs consumed every second during that period, according to the National Hot Dog and Sausage Council. and California is the top hot dog consumer, followed by
Texas and New York.
How do you like your hot dog, or franks? There are just so many combinations. What is your favorite? Let us know in the comments section where you are from and your preference of this summer time food. Thanks!
Summer is near!
It is that time when New Englanders and folks from across the country, think about lobsters.
I love to collect recipes, in particular old fashioned recipes.
I found an old time recipe for traditional lobster chowder, from the late 1800s.
Traditionally lobster recipes are simple and classic, to the point. The simplicity of the lobster recipes allow for the flavor of the lobster meat to synergize your palate. It's the way it should be with all fresh food.
Cooking for Two – Simple Chicken Recipe – Slow Food?
Well, almost slow food. Let’s call it medium food. Cooking for two slow cooking
does not need to be challenging and you can have flavorful tasting dinners, without resorting to fast
food, take-out or prepared foods.
A simple recipe for pan seared chicken, if you don’t want to do the fried method. Just use
a pan searing flour (not so slow cooking) or other fine flour with spices to your liking.
For most meals, I cook in a cast iron frying pan. I like the authenticity and have been doing this for
many, many years.
1. Coat the chicken with the flour mixture. Let sit a bit. Add olive oil to your pan and a smidge of butter.
Let the oils get hot. On an electric stove, I set at about 6/7 on the dial which... Read More