The Joys of Canning- Tomato Sauce

A few years ago dear friends of ours, Ruth and John introduced us to the art of canning.  As a couple its a hoot. We go to the local Farmer's Market and get the freshest ingredients we can.  Then come back into the kitchen, turn on music, open a bottle (or several) of wine, and cook large quantities of whatever met our fancy; then can it.  We use these finished canned products as gifts for family and friends, as well as eat throughout the year.  We've come to love the experience together.  Talking, much laughing, and creating together.  Here's a tomato sauce we made recently. We bought 40#'s of beautiful ripe tomatoes at the market and made seventeen quarts one Saturday afternoon. Obviously, this can be scaled down, I'm sharing the recipe for 6 Quarts.  It does not need to be canned, but does very well frozen or will hold in the frig for 4-5 days. Enjoy!

The secret to this preparation is the cooking of the tomato paste.  A Nona (Italian Grandmother) once taught me the technique of slowly cooking the paste over low heat, frequently scrapping the bottom of the pot as not to burn and really cooking the paste.  By working it in this manner you caramelize it deeply, fully bringing out the incredible flavors that can only happen with this slow (did I say slow?) and patient process. Trust me this labor intensive step will pay huge dividends in the end.

Makes 6 Quarts

1/2 C. olive oil
1 cup shredded onions
4 Tbsp. minced garlic
24 ounces of tomato paste
1 cup white wine
1 gallon puréed fresh ripe tomatoes

1 1/2# pork spare ribs

2 Bay Leaves

4 tablespoons ea. fresh chopped parsley, oregano, and basil
1/2 cup brown sugar
1/2 C. (1 stick) butter

Crushed red pepper flake, to taste

Kosher salt
Fresh ground black pepper, to taste

Set a 8-12 quart stock pot (thick bottomed pot) over high heat. Add olive oil and warm. Add onions and sauté so deep brown edges emerge. Add garlic, stir and cook another minute and garlic becomes fragrant. Lower heat and add tomato paste, stir and combine with onions and garlic. Slowly cook the paste, scraping the bottom of the pot every so often. Cook for 20-30 minutes, being careful not to burn.

Now, add the white wine and increase heat, reduce liquid by half. Add sugar, tomatoes, bay leaves, and pork ribs. Bring sauce to a boil, then lower the heat immediately to a moderate simmer, stirring every 5 minutes or so. Cook sauce for 2 hours and then pull ribs out of the sauce. Let ribs cool enough to handle then pull the tender meat off the bones.  (This can be chopped and added back to the sauce at the end or saved for another use). Return bones back to the sauce and continue to cook until the sauce thickens to the proper consistency, another 1-2 hours.

Once sauce has properly thickened, remove and discard all bones and bay leaves from the sauce. Now, add herbs, red pepper flake and season with salt and pepper. Cook another 15 minutes, then turn off heat and add butter (and if desired, the chopped rib meat). Let butter melt and slowly incorporate into the sauce. Stir and taste, adjust seasoning.

Sauce can be canned (just remember to add 2 tablespoons of lemon juice per quart), frozen up to 3 months, or just shared and enjoyed right away. Enjoy!

Menu 10/4-10/11

Friday-
Grilled Flat Iron Steak rubbed with Cocoa and Ancho Chili
Roasted Beets with Feta and Toasted Walnuts
Sautéed Kale with Blistered Tomatoes
Sweet Potato Hash

Saturday-
Slow Roasted Baby Back Ribs with a Fig and Brown Sugar Glaze
Delicata Squash with Toasted Hazelnuts
Romaine tossed in a Warm Shallot Vinaigrette, Parmesan Crisps

Sunday-
Grilled Shrimp with Mint Pesto over a bed of Spaghetti Squash
Zucchini and Summer Squash Medley with Italian Spices

Monday-
Honey-Dijon Glazed Salmon
Roasted Moroccan-Spiced Carrots
Steamed Broccoli with Lemon zest

Tuesday-
Lemon and Herb Grilled Chicken
Baby Green Salad, crispy Shallots tossed in a Citrus Vinaigrette

Wednesday-
Vegetable Frittata
Lyonnaise Potatoes
Arugula Salad with Pears and Ricotta Salata

Thursday-
Oven Roasted Cod with Lemon and Thyme
Butternut Squash with Parmesan and Herbs
Asparagus with Garlic and Red Bell Peppers

Friday-
"Steak and Red Wine Night" and dancing at The Clawson Steakhouse with friends
The perfect end to a busy week

Chimichurri Sauce

What ketchup is to Americans, Chimichurri is to Argentines; it goes on just about anything. When we visited my daughter in Buenos Aires in February 2019, I found some terrific versions.  And was most surprised at how many recipes used much more oregano than I was used to and not as spicy.  Argentines actually use very little heat in their cuisine, compared to other Latin cuisines.  Taking my experiences in this beautiful country back with me, I put together the below recipe, enjoy!

1/4 C. Fresh Oregano, stems discarded
1/4 C. Fresh Parsley, stems discarded
4 large cloves Garlic, peeled
1/2 tsp. Crushed Red pepper flake
4 Tbsp. Red wine vinegar
1/4 C. Olive oil
2 Tbsp. Fresh squeezed lemon juice
salt and pepper, to taste

In a blender or food processor put all ingredients except oil, salt and pepper.  Process until herbs and garlic are finely chopped. Add oil, combine thoroughly and season to taste with salt and fresh ground black pepper.  Serve at room temperature, Enjoy!

(Sauce can be made three days in advance of use, store covered in refrigerator.  Allow to come to room temperature prior to using.)

Chopped Salad with Avocado, Chicken, and Tortilla Croutons

4-5 corn tortillas (can use flour if you prefer)

3 Tbsp + 2 tsp extra-virgin olive oil, divided

1 3/4 tsp kosher salt, divided 

1 tsp smoked Spanish paprika

3 Tbsp champagne vinegar

1 Tbsp honey 

2 Tbsp Fresh lime juice

Fresh ground black pepper to taste

4 cups mixed salad greens (I used arugula, frisée, radicchio, red leaf and bib lettuces)

2 cups shredded. cooked chicken

One large ripe avocado, sliced

1/4 cup salted & roasted pepitas 

Lime wedges, for serving

Preheat oven to 350°F.

Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle generously with smoked paprika and salt. Placed tortillas directly on the rack in preheated oven. Bake until browned and crisp, 10 to 12 minutes. Remove from oven, let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces.

In a large bowl, whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons of olive oil. Add greens, chicken, avocado, pepitas, and tortilla pieces. Toss to combine. Taste and correct seasoning with salt and fresh ground pepper. Arrange salad on a platter, top with fresh ground black pepper and serve with lime wedges.  Enjoy!

Roasted Salmon with Lemon and Spiced Chickpeas

One lemon, thinly slice, seeds removed

1/2 cup extra virgin olive oil, plus more for drizzling

1 1/2 # Salmon fillet, preferably skin on

1/2 teaspoon kosher salt, plus morph

Freshly ground black pepper

(1) 15-ounce can chickpeas, rinsed and patted dry

1 garlic clove, finely chopped

2 tsp za’atar

1 tsp fresh lemon juice

1 Tbsp honey

4 cups mixed greens (arugula, romaine, red leaf)

4 radishes, trimmed and thinly sliced

Place a rack in lower third of oven, preheat to 350°F.

Toss lemon slices in a large bowl with a drizzle of olive oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons, season generously with kosher salt and fresh cracked black pepper. Drizzle with olive oil then put into hot oven and roast 18 to 20 minutes, depending on thickness. I like my salmon just done with the middle barely opaque. Remove fish from oven, once salmon has cooled, flake into medium size pieces with a fork and reserve.

Meanwhile, bring chickpeas, garlic, za’atar, and remaining 1/2 cup olive oil to a slow simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Grind some fresh pepper over top and correct seasoning with kosher salt if needed (less if your za’atar is salty) Remove skillet from heat.  Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice and honey into oil; taste and correct the seasoning with salt and a few grinds of pepper if needed.

Tossed salad greens in a large bowl with a couple of teaspoons of dressing; divide greens among bowls along with radishes, chickpeas, and salmon (and lemons if desired). Drizzle with more dressing and grind fresh pepper over the top. Serve and enjoy!

It’s Winter, Let’s Grill! Skewer Fun!

The middle of winter is the best time to think about grilling outside. I grill year round, but it’s never too early to think about the warm weather, a chilled beverage, and some beautifully grilling meats over the hot coals. Skewers are the perfect vessel and you can be very creative. Here are a couple of really fun recipes.

 Sweet and Spicy Bacon with Scallion – Ginger Relish
 These beauties need to be attended to go the entire time they are on the grill to minimize the rocks. Be patient and you will be rewarded. If you try to rush them, they’ll burn to a crisp.

Relish:
6 scallions, thinly slice
1 Serano chile, thinly slice
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1/2 teaspoon finely grated peel ginger
1/2 teaspoon light brown sugar
Kosher salt

Bacon and assembly-

Vegetable oil (for grill)
2 tablespoons honey
2 tablespoons sambal oelek
1 tablespoon rice vinegar
1 teaspoon sriracha
1/2 pound thick cut bacon
Lime wedges (for serving)

(8) 8”-12” long metal skewers

Relish: toss scallions, chile, lime juice, oil, ginger, & brown sugar in a medium bowl. Season with salt, mix and reserve.

Prepare grill for medium high, indirect heat (for a charcoal grill, bank calls on one side of the grill. For a gas grill, leave one or two burners off) oil grate. Combine honey, sambal oelek, vinegar, and sriracha in a small bowl. Set glaze aside.

Thread bacon onto 6 to 8 skewers, folding back and forth in accordion style. Grill over indirect heat, turning every minute or so or until browned and crisp, 10 to 12 minutes. Base with reserved glaze turning every 30 seconds or so, until lacquered and slightly sticky, about three minutes (move to and even cooler spot if needed to keep glaze from scorching). Serve bacon with relish and lime wedges, Enjoy!

Do ahead: glaze can be made one week ahead covered and chilled in the refrigerator.



Cumin-Chile Lamb with Garlic Yogurt

Garlic Yogurt:
1 clove garlic, grated
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cup plain Greek yogurt
Kosher salt and freshly ground pepper to taste

Lamb
2 tablespoons cumin seeds
1 teaspoon  black pepper corns
2 teaspoons caraway seeds
2 teaspoons crushed red pepper flakes
1 teaspoon sugar
Vegetable oil ( for grill)
1 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
Kosher salt and freshly cracked black pepper
Finally grated lemon zest, for serving

To make yogurt stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine. Season with salt and pepper. This can be made three days ahead. Cover and chill.

Lamb:
Coarsely grind  cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar and spice mill or with the mortar and pesto until only a few whole spices remain.

Prepare a grill for medium high in direct heat (for a charcoal grill, bank calls on one side of the grill. For a gas grill, leave one or two burners off).
Oil grates. Thread lamb on to 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed. Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grilling continue to cook lamb until desired doneness, about 4 minutes longer for medium rare.

Top garlic yogurt with cracked black pepper and a little lemon zest. Serve along side the lamb. Enjoy!

Kale, Swiss chard, and shrimp stuffing

 One of my clients was kind enough to overnight a couple of beautiful Maine lobsters to us yesterday. It was completely unexpected, but we were very excited. I decided to make the stuffing and roast them off  in a very hot oven. It was delicious and a fantastic presentation. This stuffing would be delicious by itself if you bump up the amount of shrimp or add another fish like cod or any firm white fish. The recipe can be used with any fish or even chicken or beef for a play on surf and turf. Enjoy!

1 Tbsp. Olive oil
1 Tbsp butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1 rib celery, washed and thinly sliced
1/2 # raw shrimp, peeled, deveined and chopped small
1 bunch Tuscan kale, washed, ribs removed and thinly sliced
1 bunch Swiss chard, washed and thinly sliced (stems too)
1/4 C. White wine
1 cup Panko breadcrumbs
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1 Tbsp fresh thyme
Salt and fresh ground black pepper, to taste

2 live lobsters, split lengthwise

Preheat oven to 425°F

In a large sauté pan heat olive oil and butter over medium high heat. Add shallots and celery, sweat for 2 to 3 minutes. Add garlic and cook for another minute.  Add thinly slice kale and Swiss chard, season with salt and pepper. Continue to cook until wilted. Add shrimp, mix thoroughly and Koch just until shrimp starts turning opaque. Add wine and deglaze pan. Add thyme, mix and cook another minute.  Remove from heat and transferred to large mixing bowl. Allow mixture to come to room temperature. Add breadcrumbs Parmesan cheese and mayonnaise. With a large kitchen spoon mix to incorporate.

Place split lobsters on sheet tray, stuff body cavity and tail with stuffing. Squeeze fresh lemon over stuffing and place into hot oven for 20 to 25 minutes until stuffing  is golden brown and lobster is cooked. Remove and let sit for five minutes, serve and enjoy!

*  if I was preparing this as a meal by adding additional fish, I would grease a casserole dish, add  stuffing to dish, then in hot oven and cook for 20 to 25 minutes until the top is golden brown. I would  serve with rice or even a potato dish.