Monthly Archives: October 2015

End of the Season Green Tomato Ketchup

8 quarts green tomatoes trimmed and cut into chunks)
2 onions; chopped
2 cloves garlic; chopped
1 cup water
1 cup brown sugar
2 1/2 cups apple cider vinegar
2 Tablespoons natural sea salt (no iodine or anti-caking agents)
1/2 teaspoon fresh ground black pepper
In a large stock pot bring the chopped tomatoes, onions, garlic and water to a boil and cook for 30 minutes (until the tomatoes are soft) stirring occasionally. Allow the cooked tomatoes to cool then process using a food mill* to discard the seeds and skin and reserve the strained cooked green tomatoes.
*If you don’t have a food mill – Turn off heat and puree with a stainless steel immersion blender or allow to cool and puree in batches in a countertop blender/food processor. Use the back of a wooden spoon to press the puree through a sieve over a large bowl to separate the skins and seeds from the pulp and liquid.

Return the strained tomato puree to the large cook pot, add the remaining ingredients, bring to a boil, cook at a slow boil (reduce heat if necessary) stirring occasionally for several hours to reduce the mixture to a ketchup consistency. Depending on your tomato variety and desired consistency, I reduced mine by half. Be patient. You don’t need to watch the pot the whole time. Frequent check-ins while working on something else is perfectly fine.

This recipe yielded 10 half-pint jars for me but again, this can vary with tomato variety and final consistency. Prepare jars (more than you think as you can always use them another time but if you don’t have them when you need them that’s worse). Place jars in  a canning pot, cover with water, add 2 Tablespoons of white vinegar (optional, it keeps the jars “clear” if you have hard water), bring to a boil, reduce heat and simmer 10 minutes to sterilize. Turn off heat and leave jars in the hot water till ready to use.

Wash new lids.

Fill each jar to 1/2 inch from the rim. Wipe rims with a clean damp piece of paper towel. Put lids in place and secure with the rims. Place finger tightened jars into the canning pot with the still hot water, bring to a boil, reduce heat to simmer for 10 minutes and allow to cool in the hot water bath. Remove jars from hot water bath. Be sure that the jars have sealed, there should be no play when pushing on the lid. Ready to enjoy or store.

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“Karinshu” Quince Infused Cordial

This recipe is from “Preserving the Japanese Way” by Nancy Singleton Hachisu.

2 lb (6) quince
1 lb (3 cups) sugar
2 qt (8 cups) vodka

IMG_1033
Wash, quarter and core the quince. Remove any blemished areas and worm holes. Place the prepared quince in a jar with the sugar and vodka. (I divided everything in half because I didn’t have a large enough jar on hand) Seal tightly and shake.

Store in a dark place and shake occasionally for 3 or more months while the liqueur infuses. The flavor of the cordial will deepen and mellow with age. The cordial will keep indefinitely. Serve cold or over ice as an aperitif.

Stay tuned for the final results in 3 months!

Freshly picked quince

Lentil-loaf

IMG_10291 cup brown lentils
2 cups water
1 teaspoon sea salt
1 small onion; minced
1 carrot; shredded
1 clove garlic; crushed
1 egg; beaten
1/2 cup tomato sauce
1 Tablespoon extra virgin olive oil
1 Tablespoon dried oregano
1/4 teaspoon fresh ground black pepper
1/4 cup water
1/2 cup besan (chick pea flour)
1/2 cup oat flour (or old fashioned oats ground in a food processor)

Bring lentils, water and sea salt to a boil, reduce heat and simmer until the water is absorbed (20-30 minutes).
Meanwhile prepare the remainder of the ingredients. In a medium sized bowl combine the onion, garlic, egg, tomato sauce, extra virgin olive oil. oregano, black pepper and water. Generously oil a loaf pan with extra virgin olive oil.
Preheat oven to 350. Allow the lentils to cool slightly then coarsely mash. I used a pastry knife. Add the cooked and mashed lentils to the bowl with vegetables and seasoning and combine well. Add the flours and combine well.
Pour the lentil mixture into the prepared loaf pan and spread with the back of a spoon.
bake for 30 minutes.
Meanwhile, prepare the rest of the meal. I marinated garden vegetables (in garlic, lime juice, extra virgin olive oil, coriander, cumin, sea salt and fresh ground black pepper) and prepared a “lazy” aioli (garlic mixed with homemade mayonnaise).
Take a knife and run it along the edge of the lentil loaf to loosen from the pan. Place a platter or plate on top of the loaf pan, hold the edge of the platter/plate and the loaf pan and flip. The lentil loaf should plop out.
Slice into desired thicknesses and serve as desired.