Creamy Cauliflower Soup

As a fan of soup of any kind, this is one of my favourites, quite easy too, you can even make it with left over cauliflower, and the cooking liquid which we all know has all of the nutrients of the vegetable. Not only is this soup vegetarian, but also gluten free.

1 head of Cauliflower, white part broken into equal sized pieces
8-10 cups of water, or enough to cover
1-2 vegetable bouillon cubes
1 tablespoon salt
1-12 ounce can carnation evaporated milk
3 tablespoons corn starch
1/2 tablespoon white pepper
1/2 whole nutmeg, grated

2 tablespoons butter optional
1/2 cup Romano or Parmesan cheese grated if desired
Or top each serving with a 2-3 tablespoons grated cheddar

Cut the cauliflower into equal sized pieces, put into a tall stock pot, cover with cold water, add salt, bring to a boil, then turn heat to medium, add the bouillon cubes, simmer until tender/soft, if you wish take out a good sized piece of cauliflower to add into the soup later, then, with a hand blender, blend he remaining cauliflower to a purée with the cooking liquid until smooth. Mix the evaporated milk and the cornstarch together, mix into the purée,add the reserved cauliflower, cook over medium heat stirring until the soup is thickened, add the white pepper and nutmeg, Add salt to taste, stir well, add the butter for a little richness,or you can also add cheese to the soup pot, stir well. You could also add 2-3 tablespoons of grated cheddar to each serving, if you prefer, then serve with crusty bread. Enjoy!

Proper Canning Procedure

I have posted a couple of recipes that I "canned", or more properly, put into jars and processed in a boiling hot water bath for 15-20 minutes until when the jar is removed from the water bath canner, the snap lids on the jars pop meaning they are sealed.

First things first, if you have mason or bernardin jars left to you from an aunt, or grandma, wash them in the dishwasher, or boil them in a tall stock pot to be sure they are sterile. Purchase new snap lids to fit, they are available at most grocery stores, Walmart, hardware stores, not expensive. The second part of the lid is the threaded ring that goes over the snap lid to hold it down until it is processed,it should be free of rust, if not, you can also purchase them, either separately or in sets with the snap lids, again not expensive.

Second is the recipe, there is a science involved here, you need to make sure that there is enough acid or enough sugar, to keep your product viable, not go bad in the jar, to find out what that is, go to www.bernardin.ca for the specifics. I have canned/processed sweet yum yum style and/or dill pickles, beets, all different types of jam, corn relish, chow chow, red pepper jelly, crab apple jelly, peaches in light syrup, spiced pears, etc..... Most of those I used a vinegar/sugar mixture, straight sugar/fruit or with lemon juice, most recipes can be found on the bernardin website, along with the reasons why you shouldn't can meat or fish unless you follow strict instructions.

Third, keep everything very clean, utensils, pots, strainers, funnels, tasting spoons, use once only, don't taste with your main wooden spoon. Use stainless steel pots and utensils to fill hot jars with product, they don't carry germs that may spoil the contents of the jar.
In the old days, they used to cover the jam or jelly with a layer of paraffin wax, which worked, but it too can introduce germs into your product that will spoil in the jar, keep an eye on your canned product, watch for bulging snap lids, green mold or any discoloration that should not be there, if you see it, dispose of that jar right away, don't just scrape off the offending bit and carry on.....don't laugh, in the old days these things happened, they used the product anyway as the saying went "waste not want not!"

Fourth, the procedure: you have made the product, you have the hot jar ready to be filled, your snap lid is waiting in boiling water to be slipped onto the filled jar, so using a wide mouth funnel, fill the hot jar with hot product until 1/2 inch "headspace", a little space between the lid and product that allows for expansion during processing and then allows the snap lid to compress or pop, sealing the product from air, but before the snap lid goes on, you must wipe the edge and threads of the jar to make sure the snap lid makes a good seal. Then the hot snap lid goes on, the rubber on the lid is activated by making it hot with boiling water so it makes good gripping contact with the edge of the jar, then you put the ring on, tighten, finger tight only, then immediately place filled jar in water bath canner, or tall stock pot with enough boiling water in it to cover the filled jars, process according to type of product and size of jar, again the list is on the bernardin website. I hope this is informative enough for you to feel confident to can your first jam, jelly or pickle! Don't forget to label the product, you might forget what it is or the date you made it, most home canned product is good for a year.

Mexican Fresh Tomato Sauce

If you hadn't noticed, I have an abundance of fresh tomatoes, and recipes for them. Since we live in the Niagara region and my neighbors are farmers, I always have lots of tomatoes at this time of year. I love them with bacon, or in oil and garlic, or just fresh on crusty bread....I could rhapsodize the fresh summer tomato for hours and the wonderful flavour they have at this time of year, but you get the picture, I love tomatoes! The following recipe,can be used for making Chili Con Carne, just add the meat and beans, the sauce has all of the spices, ready to go, or if you like tacos, or tortillas, Spanish style eggs, enchiladas, burritos, or just on top of chicken, or hot dogs for a chili dog, or coney fries......

Mexican Fresh Tomato Sauce

6 quart basket of field tomatoes, cored and quartered
1 pint grape tomatoes
4 tablespoons oil
3 large cloves of garlic, minced
2 yellow onions chopped
2 hot peppers, red or green, chopped with seeds
1 jalapeño, chopped, with seeds
1 small can green chilies
1 3 ounce can Tomato paste
A few sprigs of fresh oregano
1 tablespoon dried oregano
1 teaspoon crushed chilies
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 vegetable bouillon cube
Several dashes of hot sauce
1 tablespoon salt
1/2 tablespoon pepper
1/4 cup white wine vinegar
1 tablespoon sugar
In a large Dutch oven, heat oil, add onion, cook and stir until onion is translucent, add garlic, the chopped hot peppers, and all of the dried spices, (crushed chilies, chili powder, cumin, cinnamon, allspice), salt and pepper, cook and stir until the onion is coated with the spices and you have a terrific aroma of Mexico coming from the pot, add the grape tomatoes, and the quartered tomatoes, add 1 cup of water,cook over medium heat, stirring until the tomatoes are starting to cook down a bit, with the lid on, continue to cook and stir until you can stir more easily, add the sprigs of oregano, the can of green chilies, and the whole can of tomato paste, stir well, simmer for another 30 minutes or so, add the bouillon cube, taste for salt and pepper, add more if necessary, add the white wine vinegar, sugar and the hot sauce to taste, this sauce is going to be hot, so that when you use it to make your favourite chili recipe, you don't need to add any more spice, cook for another 25 minutes until it is nice and saucy.

At this point you can fill 8 ounce jars and process them in a water bath canner or freeze in heavy plastic zip lock bags

Concord Grape Jam

Although I used to can many things, I still like to make my grandkids favourites, like Concord grape jam. Since we live here in amongst the grape vines so to speak, it is one of those natural recipes, but don't kid yourself, it really is very easy, just get the kids or your friends to help you with the only time consuming part of this recipe is separating the skins from the pulp of the grape. Since these are Concord grapes it's relatively easy!

For this recipe, you will need at least 10 cups of grapes, before separating them from the stems. wash all the grapes while on the stems, as otherwise they take in water. Once you destem the grapes measure, it should be 8 cups give or take a cup. Then, take two steel pots, large enough to hold 10 cups, then separate the grape skins from the pulp, you should end up with all the grape skins in one pot, the pulp in another, add 1/2 cup of water to the skins, put the pulp on to cook on medium high heat,cook for 15 minutes until tender; cook the grape skins on medium heat,gently for 15 minutes. Once the pulp is ready, toss all of the pulp into a fine sieve, over the pot of grape skins, press the pulp through scraping the bottom of the sieve, until all you have left are the pits and a bit of pink pulp in the sieve, toss that part out. Stir the contents of the grape skins pot, turn the heat to medium high, add 6 cups of sugar, cook and stir until the sugar has dissolved, bring to boil, boil for a full minute, then turn down the heat until the contents are still boiling, but not threatening to boil over, this is called a "rolling boil", let it go stirring occasionally for 10 minutes.


Jars need to be clean and hot, so I take a tall stock pot, large enough to hold at least 6-8 ounce/250ml jars, fill with hot water and jars and snap lids, (that's the flat part)and put it on to boil, boil for at least 10 minutes. You can do this while you are watching your jam. Take the jars out with tongs, keep the water boiling, because once you fill the jars with hot jam, clean the edges, put the rubber lined flat snap lid on then the ring, you put the whole jar back into the boiling water for 15 minutes to aid in sterilizing and sealing the filled jars.

So that's the whole process, 10 cups of Concord grapes, 6 cups of sugar, 6-8 250 ml jars, with 2 part lids (the flat snap part and the ring to tighten it)(I always sterilize more jars than I need just in case there is more product). This can be done in a couple of hours from beginning to end, there you have the best tasting grape jam on the planet, no additives, preservatives, just fruit and sugar!

Spaghetti Carbonara

So easy, so quick, can be made anytime, even left over spaghetti can be used for this wonderful pasta dish!

1/2 package spaghetti
6 slices bacon, cut into lardons
3 tablespoons extra virgin olive oil
4 large cloves garlic, minced
3 eggs
1 cup grated Parmesan cheese
Cracked black pepper
Handful fresh herbs, chopped (basil, parsley, oregano, thyme)

Bring 4 quarts of water to boil, add 1/2 tablespoon of salt, once it boils, add spaghetti, boil noodles until nearly cooked, drain reserving 1-1/2 cups of the cooking water; while the spaghetti cooks, heat olive oil in a large sauté pan, add the bacon lardons, cook over medium heat until bacon is crisp, remove the bacon and drain on paper towel, add the garlic to the oil in the pan, cook for 35 seconds, add the cooked spaghetti, tossing to coat the pasta with the oil and bacon drippings,remove from heat, mix the Parmesan with the eggs, toss into the pasta stirring it all in, add some of the reserved cooking water, to make it saucy, stir quickly so that the eggs don't scramble, just mix the pasta into a sauce with the oil and cooking water, toss in the herbs, and the fresh ground pepper, add a bit more Parmesan atop of each serving, enjoy!

Lamb Moussaka

I love this dish it is like Greek style lasagna, the components are easy to make, very delicious, and when put together tastes just heavenly!

Lamb Sauce

1-1/2 lbs of ground Lamb or combination of ground beef and lamb
2-3 tablespoons Extra Virgin Olive Oil
1 teaspoon salt
1/2 teaspoon pepper
1-2 medium onions, diced
2-3 garlic cloves, minced
2 tablespoons fresh oregano chopped or
1 tablespoon dried oregano
1/2 teaspoon nutmeg
28 ounce can of San Marzano whole tomatoes
1 cup water, or red wine
2 tablespoons tomato paste

Heat olive oil in large Dutch oven, add onions and sauté until soft, but not brown, add garlic and dried oregano, stir well, add meat, brown well, mixing onions, oregano and garlic in with the meat to give it extra flavour, once meat is browned, spoon off some of the extra fat, then add tomatoes, breaking them up, stir well, add 1 cup of wateror red wine and Tomato paste, simmer until you can smell the oregano. Taste for salt and pepper, add a little more to taste.
Vegetable Layer
6 large cooked potatoes peeled sliced into 1/4 inch slices
2 large eggplant, peeled, sliced lengthwise, salted and oiled lightly, baked in 350 degree F oven until softened but not mushy and/or
4 zucchini sliced lengthwise, salted and lightly oiled baked in 350 degree oven until softened but not mushy

Bechamel Sauce
1/3 cup butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 -1/2- 3-1/2 cups milk it needs to be thick, but still liquid enough to pour
3-4 eggs beaten in small bowl
3/4 cup grated Romano cheese
Melt butter in large 4-6 cup microwaveable measuring cup or bowl until bubbling about 40 seconds, add flour, salt and pepper, put back into microwave for 20 seconds, add milk a little at a time whisking after each bit to the flour/ butter mixture so it is well incorporated, put back into microwave for 5-9 minutes stirring occasionally until thickened, remove then add 1/2 the cheese, stir well, then add a little of the hot mixture to the beaten eggs stirring well, add a little more hot mixture to the eggs then add all of the egg mixture to the white sauce, whisk well, set aside.
To assemble:
In a 9x13x3 inch pan, or individual dishes, layer potatoe, eggplant, zucchini, meat sauce, sprinkle with a bit of cheese, repeat as necessary, then add the bechamel sauce evenly over the top, sprinkle with the remaining cheese, bake in a 375 degree oven until the bechamel has puffed up and is golden brown, about 45-55 minutes. Remove from oven, let stand for 15 minutes then slice and serve. If using individual dishes, bake at 375 degree F for 35-40 minutes.
Note: you can freeze this casserole before adding the bechamel sauce, wrap well, then when ready to eat, make the bechamel sauce, top the defrosted dish and bake as directed.

Fresh Tomato Tart

This was a surprisingly easy tart to make, with a surprise to add a little zing to the Dutch cheese you use to fill the tart shell.

Pastry for Tart
2 1/2 cups all purpose flour
1/2 teaspoon salt
10 tablespoons cold butter
1/2 scant cup cold water

In a large bowl, measure flour, salt, then add the 10 tablespoons butter rub mixture together with your fingers or a pastry cutter or two knives, add the cold water a little at a time-test to be sure by squeezing a little of the mixture in your hand to see if it holds together. The amount of water will vary according to the humidity of the kitchen. Roll out, fit into a 10 inch tart tin with removable bottom. Prick all over bottom and sides with fork, cover with foil, add pie weights if you have them if not, add dried beans/peas to keep the pastry from rising up or shrinking while baking. Bake in a 375 degree oven for 15 minutes, remove foil and pie weights, bake for another 8 minutes until it starts to become golden, remove from oven, lower temperature to 325 degrees F.

Filling
1/4 cup Dutch brown mustard, or Dijon mustard
2 1/2 cups Edam cheese coarsley grated
3-4 tomatoes, sliced
1/2 teaspoon salt
1/4 cup olive oil
Mixture of fresh herbs- thyme, basil, sage, parsley or mix them up cut into small dice

Tomatoes need to be salted lightly, then drained for 12 minutes on paper towels, grate the cheese, you can substitute Gruyere for the Edam if desired or use a combination. When tart shell is ready, baste bottom of the pastry shell with the mustard, sprinkle the cheese evenly over top, then add the tomatoes overlap the slices slightly, bake in 325 degree oven for 25 minutes, until the tomatoes are slightly wilted, and beginning to brown, remove from oven, sprinkle top with olive oil mixed with your favourite herbs, slice and enjoy! Can be eaten hot or at room temperature.

Danish Custard Cake

This is the most delicious cake, so easy to make! I spent many a happy coffee hour in a Danish Coffee shop/restaurant on Dixie Road, in Mississauga, with a few friends having a great cup of coffee, eating this cake, sharing and laughing over the foibles of our life! The restaurant is closed now, but the memories and the cake remain. Have some with your friends, enjoy with a dark coffee, don't even think about anything else but enjoying that moment.......

Danish Custard Cake

4 eggs(whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
1 stick butter, melted/125g
3/4 cup all purpose flour
2 cups milk lukewarm
powdered sugar for dusting cake

Instructions:

Preheat oven to 325 F degrees, line 8 inch x 8 inch baking dish with parchment.

Separate eggs, yolks in a small bowl, the egg whites to a stand mixer bowl, then beat egg whites until stiff, transfer to another bowl, set aside, wipe mixer bowl clean then add egg yolks to the bowl, beat well and while mixer is running incorporate sugar slowly, until mixture is light and fluffy, this is very important will give the cake its loft. Add butter and vanilla. Beat for two mins. Add the flour and mix it in by hand until fully incorporated. with a whisk,slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, (a whisk sometimes works better but mix in slowly) repeat until all egg whites are folded in. Pour batter into the prepared baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust lightly with powdered sugar.

Peach! Peaches! Peaches!

Peach season in Niagara is an event unlike any other! Peaches grow so easily here in the warmer climate of the Niagara Peninsula, this year the weather was perfect for peaches! I have dozens of recipes for fresh peaches, besides just washing and eating! I have canned them with fresh lavender, that I also grow, peaces spiced them with star anise,or cloves, or allspice,is a wonderful treat. I have made peach jam, with great results. Cling peaches otherwise known as Red Haven peaches, stay crunchy crisp in the jar and I find have that perfect peachy taste! I have also made peach ice cream, swirled with raspberry coulis to make peach Melba ice cream, my girls favourite from the time they were 3 years old! Today, I am making peach galette,a rustic peach pie, you will see that by baking it this way, all of those luscious delicious, gorgeous peachy juices don't get lost. Here's to the Peach!

Peach Galette Bake 350 degrees F 45-60 minutes
Pastry

2-3/4 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup lard
1/3-1/2 cup cold water

Measure all dry ingredients into large bowl, stir with whisk to mix, then, with a pastry cutter cut in the butter and lard until butter/lard and flour are incorporated, you should have flour covered butter no larger than peas, run your fingers through to make sure there are no large pieces of butter or lard, rub flour mixture between your fingers if there are. Make a well in the centre add 1/3 cup ice cold water, stir with a fork, you will probably need more icy water, just add enough until the dough comes together, pat into a ball, wrap in plastic wrap, flatten out, then put into fridge for a minimum of 30 minutes. Roll dough out to a large circle, or two smaller circles, place on parchment lined sheet pan, pour 2-3 ladles of peach filling in centre of dough, gather up the edges pinch around the filling.

Peach filling
5-6 large peaches almost ripe, peeled, pitted
4-6 tablespoons sugar
Juice of 1 lemon.
1/4 teaspoon freshly grated
3 tablespoons cornstarch.
In a large bowl, cut peaches into eighths, sprinkle with sugar, lemon juice, mash a couple of pieces of peach, mix with the cornstarch and nutmeg, mix with the rest of the cut up peaches. Turn into a saucepan, cook and stir for 5 minutes until bubbly and thickened, the filling will finish cooking in the oven, let cool for 15 minutes before filling the dough. bake 350 degrees F for 45-60 minutes- When baked, pass the whipped cream, raspberry sauce or powdered sugar! Enjoy!