Spiced Brandy Peach Jam

Tillamook Vanilla Bean Ice Cream with Peach Jam and Blueberries

As summer draws to a close, most of my jam has been made. So far this year I have made strawberry, marionberry, raspberry, and blueberry jams. My job is not yet done, however, for it is now peach season and peach jam is one of our absolute favorites!

Unlike the berry jams, which are all about the flavor of the particular berry being used, my peach jam recipe adds in layers of flavor that work to bring out and highlight the peach flavor. Brandy is exceptional for this purpose, as are spices like cinnamon and allspice. It is important not to overspice the jam as you do not want to cover the taste of the peaches. I also will often use a little bit less pectin than normal so that the jam does not firm up too much. I've found this jam to also make a wonderful sauce for pork or chicken, or to be served over ice cream. Leaving it just a little on the runny side, thick but not too thick, gives the jam an ideal consistency. 

As with most of my jam recipes, there is no predetermined amount of fruit being used. For this batch I had about a half case of peaches, which I allowed to fully ripen. This is important! As the fruit ripens, it develops it's own sugars and becomes sweeter. Allow them to ripen as much as you can, even if you have to cut away parts of a few peaches or even toss a couple out. The sweetness is worth it and allows you to make the jam without adding too much extra sugar.

I begin by taking my largest stock pot and combining in it:

approz. 20-24 ripe peaches (15 c or so), peeled, pitted and chopped

3 c granulated sugar

2 c brown sugar

1 c brandy

1 T cinnamon

2 t ground allspice

1/2 t nutmeg

1/2 t ground clove

2 whole vanilla beans, split lengthwise, seeds scraped out

When halving the vanilla beans, scrape the seeds or they won't all come out. Then add the seeds and the pods to the jam. Bring the combined ingredients to a boil over medium-high heat, stirring regularly. Allow the jam to cook for 10-15 minutes to burn off some of the alcohol and give the flavors time to combine. If you feel at this point that the jam is too chunky, you may use a potato masher to mash some of the peach chunks into a smaller size. For this job, I usually use my immersion blender and pulse the jam so as not to overdo it. I like the finished jam to have some chunks left in it. NOTE: If you use an immersion blender, remove the vanilla bean pods first! Believe me, the last thing you want is to have to fish  chunks of tough pod out of your jam! This is generally a good time to remove the vanilla pods anyway, even if you are using a potato masher. Allow the pods to cool a bit and give them one last scraping to remove any leftover seeds and add them to the jam. Discard the pods.

Increase the heat on the stove to high and add in:

4-5 T low or no sugar pectin

Use your own judgement on the best amount to use, based on the amount of fruit used and desired thickness. On this particular batch, I used 4 T and it worked just fine. Stir the jam constantly at a rolling boil for 1-2 minutes, then remove the jam from the heat. Ladle the jam into your jars and process them for 10-15 minutes each. Allow them to cool and you're done! With this batch, I ended up with about 10-1/2 pints of jam. You can also jar them in smaller half pint jars and give them as gifts for the holidays. The spicy flavor of this condiment goes well with any number of holiday dishes and homemade jam makes a wonderful gift!

Cheers!

Low-Sugar Blueberry Jam

I love jam.

If I could fill my basement shelves with delicious sweet jammy goodness, I would! So far this year, I have made strawberry, marionberry and raspberry jams. Later this week, I will make peach jam. Today, I'm going to make blueberry. Did I mention that I love jam?

The thing about jam that has always vexed me, and still does, is the pectin. Pectin has never been my friend. Time and time again I have had my jams come out way too runny. My wife loves this as she prefers jam to be on the runny side. Me, I like a jam that is thick but not too thick, with chunks of fruit. Neither of us likes too much sugar and generally I make my jam with much less than most recipes call for. This, I think, has been one of my issues when making the stuff. Too little sugar, often times coupled with the wrong kind of pectin. What I've ended up with on more than one occasion is little more than syrup. Once I way over-compensated and ended up with something akin to cement. When making low- or no-sugar jams, it is vital to use the correct pectin. Regular pectin is only good for jams that contain lots of sugar. I went through many batches of jam before I figured this one out.

Even with all the jam I've made, I'm still experimenting and every batch of jam is a new adventure. I still haven't gotten it mastered and my pectin still gives me fits on occasion. Today I will boldly try again.

Yesterday, I happened to luck my way into a great deal on a flat of blueberries. I froze a few of them for smoothies and the rest went into the jam pot.

I started by sterilizing my Ball jars. In the biggest pot I have, I boiled the jars for 10-15 minutes. I boiled the lids as well in a separate smaller pan. In my jam pot I combined:
18 c (9 pints) fresh blueberries, washed and picked through

4 c sugar

1/3 c lemon juice

I used a potato masher to mash the berries a bit and heated them over medium-high heat until they began to boil, stirring the pot frequently. By this point, my jars and lids were ready so I removed them from their bath, keeping the large pot of water ready to process the jars. I increased the heat on the jam to high and added:

5 T low or no sugar pectin

I cooked the jam at a rolling boil for 1-2 minutes, stirring constantly. I then removed the jam from the heat and carefully ladled it into the jars. I covered the jars with their lids and securely tightened them before placing them back into the boiling water, making sure there was enough water to cover the jars by an inch or two. I processed the jars for 10 minutes, then set the jars on a rack to cool completely before storing them.

That's it! The result? This batch came out just a teensy bit runnier than I would have preferred. I think 7 T of pectin might have worked a little better. I should mention here that the pectin container recommended 1-1/2 T of pectin for every 1-1/3 c of fruit - a whopping full cup of pectin! Not wishing to repeat the cement experience again, I chose to use much less. Even though it was a tad runny the flavor was wonderful and the jam wasn't overwhelmingly sweet!

Later this week I'll try my hand at the jam game again with the box of peaches we have. My tummy is giddy with anticipation!

Cheers!

Making Yogurt in the Microwave

"Wait! What? Did I read that right?" you ask. Yes, you did. If you have milk, a few glass containers and a microwave, you can make yogurt at home in as little as a few hours!

This is a process my wife Kat learned not long ago. An advocate of what is called "Simple Living" by a growing number of people, she is always looking for ways to create for ourselves what most folks run to the store and spend what is often way too much money to purchase. Yogurt is one of those things.

What is yogurt, really, besides curdled milk? Add some fruit or jam and stir. "But I just don't have the time!" people say. "It takes so much time to do these things!" Does it really? I'm making yogurt right now while I write this. Or rather, the yogurt is making itself!

Here is a list of what you'll need to make 2 quarts of yogurt.
2 quart sized mason jars with tight fitting lids
a large microwave safe bowl (I use a 2-qt. Corningware dish with a lid)
a spoon
a quick read thermometer
2 quarts of milk
6 T plain yogurt with active/live cultures
6 T powdered milk (optional - helps to make the yogurt firmer)
The cultures in the plain yogurt act as the starter. Begin by filling the mason jars to the 'shoulders' of the jar, leaving a good 1" to 1-1/2" space at the top of the jar. Microwave the milk on high heat for 3 minutes, then stir and take the milks temperature. You want the milk to get to 185°, but don't go too fast! Gently heating the milk here is best! After the first 3 minutes, heat it for another 3. When the milk reaches around 115-120°, reduce the heating time to 2 minutes. As you get closer to 185°, reduce the time in the microwave to 1 minute between stirs.
Once the milk reaches 185°, take the jars out of the microwave and set them in a cool place. The milk should be allowed to rest and cool to 115°. In heating the milk, you have killed any airborne yeasts and bacteria that may have gotten to the milk. This also helps to denature the yogurt which prevents clumping.
After the milk has cooled down to 115°, stir in the yogurt and powdered milk (if you choose to use it), 3 T of each per quart of milk. Fill your large microwave safe bowl about 2/3 to 3/4 full of water and microwave it on high until it nears the boiling point. Gently rest the flat part of the mason lid on each jar but do not secure it down with the ring. You do not want the jars to be tightly sealed, you are only trying to keep moisture from dripping in. Leaving the large bowl of water in the microwave, place the covered jars beside it and close the microwave door. Your microwave is well insulated and will hold the heat in. You want the milk to remain between 90° and 110° for about 8-12 hours. Every couple of hours or so, check the temperature of the water and, if you need to, reheat it (just don't forget to take the yogurt out of the microwave while you reheat the water!). If your yogurt drops below 90°, don't panic! It will be fine, it'll just take longer to make! What you absolutely DO NOT want is for it to get warmer that 110-115°! Do that and you will kill the yogurt cultures! After 6 hours or so you will notice that your yogurt has set. Taste it to check its fermentation. It will get tangier as it sits. I like a tangy yogurt so I usually let it sit longer.

And there you have it! Start your yogurt at night and you'll have a fresh, tasty breakfast waiting for you in the morning! The fact that the yogurt takes just as long to make as most of us sleep makes this a perfect overnight activity!

"Hold on a sec," I hear someone saying, "what about botulism?" First of all, botulism has a hard time growing in the highly acidic environment of things like salami, sauerkraut and yogurt. The lactic acid produced by the yogurt cultures prohibit the growth of bad bacteria. But caution never hurt anyone. Make sure your equipment is clean and sterile, making sure to completely clean your microwave before and after use. Also, remember that you are making plain yogurt - do not add fruit or other flavorings until after the yogurt is finished and is about to be served! More information can be found at this website.

Cheers!

Peredur vs Squashzilla

Banana squash - the behemoth of the squash family. Known for taking on entire armies and feeding them all!

Kat and I had a mammoth sized pink banana squash in the basement for the past couple of months and I finally decided that it was time to take up the gauntlet and create a very large pot of squash soup. Besides, I just got all sorts of new kitchen toys - including the top thing on my list, an immersion blender! - and I was dying to use them. 

Squashzilla done been kilt!

The first task at hand was to slay the giant. It put up quite a fight but, in the end, I was able to overpower it. Using a large chef's knife, I kilt the squash!

Secondly, I needed to bake the squash. Oh, I suppose I didn't actually need to bake it but I kind of prefer it to boiling. I hacked the squash, now dead, into 4 (still very large) pieces. I baked them at 350° for about 50 minutes or so, until the meat was tender. I removed it from the oven and cut it into pieces, discarding the skin.

At this point, I decided to roast the seeds. The seeds for this squash are, as you can imagine, huge! They are plump and fat and just screaming out for someone to roast them! I rinsed off the seeds real well, just as I would do with pumpkin seeds. I generously covered them with:

2 T kosher salt

2 t garlic powder

2 t cumin powder

1 t onion powder

1 dried Dundicut chili pepper, ground with a mortar and pestle (I just happened across these little peppers at a store the other day. They are extremely hot. You may use chili powder instead.)

Toss the seeds with the seasonings and bake at 300° for about 45-60 minutes, stirring them every 10 minutes or so. Roast them until they get a nice dark golden color. Yum!

Anyway, back to the soup. I did not use fresh onion or garlic this time because I was using a quart of homemade turkey broth. I usually make my broth rather strongly flavored and didn't think I would need too much more onion or garlic, opting to use a small amount of powdered instead.

Taking out my favorite stock pot (which turned out to be barely big enough to hold the monster), I combined:

1 qt homemade turkey stock

6 c water

about 8-10 c roasted squash meat

1 T ground sage 

1 T brown sugar

2 t kosher salt

2 t allspice

1-1/2 t garlic powder

1 t onion powder

1 t thyme

1 t fresh ground black pepper

1 t ground cardamom 

Gently bring the soup to a simmer and cook over low-medium heat for about 20 minutes or so to let the flavors combine. Using an immersion blender, carefully blend the soup until it is creamy and there are no chunks of squash. Reduce the heat to low and add:

1 c white wine

Stir in the wine and then slowly add:

2 c milk or half-and-half

Stir well. Adjust seasonings as desired. Serve topped with:

grated Asiago cheese

chopped parsley (optional)

The soup turned out fabulous, the Asiago really adding a lot of character to the mildly sweet flavor of the squash and spices. If your soup doesn't come out thick enough, for whatever reason, you might also consider mixing the cheese right into the soup!

A tasty New Year to all!

Roasted Pumpkin Seeds

Growing up, I used to eat sunflower seeds. I wasn't as addicted to them as some kids were but every now and then I would go on a binge until mouth-blisters would force me to stop. Pumpkin seeds, on the other hand, I wasn't too fond of. The kind you bought at the corner market in the little bags, hanging right next to the sunflower seeds, weren't that great. They were white as could be and had no real flavor. Because of this, we never really had any urge to roast the seeds we cleaned out of our jack-o-lanterns every Halloween. It makes me sad now to think of how many yummy pumpkin seeds were thrown out every year when, within an hour, they could be transformed into a treat tastier than potato chips or popcorn!

The great thing about roasting pumpkin seeds is that you have a world of flavor combinations at your fingertips. If you like spicy, make them spicy. If you like garlic, pour it on. You could even make them sweet, if you wanted to! I have my way of making them and pretty much stick to that particular "recipe" every time I roast them. The important thing is roasting them correctly, beyond that flavor as you will. I give measurements for the seasonings I use below but these are only guesses! When I actually make the seeds, I never measure. Each time I make them, I have a different amount of seeds so there is no hard and fast rule here. The measurements I give below are based on a pan whose bottom is completely covered in seeds.

To begin, set your oven to 325°. Take the seeds from the pumpkin(s) and rinse them off a little in a colander. You don't need to get them super clean and some folks like leave a lot of pumpkin goo on the seeds for flavor. I will also pick out most of the large pieces of membrane, leaving just seeds. The seeds will be pretty slimy at this point. Pour the seeds into a 9x13" baking dish that has been sprayed with non-stick spray or coated with vegetable oil. Now is when you season them. I am giving measurements below but, again, these are only guesses.

2 T kosher salt

2 t garlic powder

2 t cayenne powder

a sprinkle of ground dried thyme (optional)

Stir up the pumpkin seeds so the spices get evenly distributed. Place the pan in the oven for about 20 minutes. Remove and stir. Bake for another 15 minutes. Stir. Continue to do this over the course of an hour or so. Once the seeds begin to dry, you'll want to start stirring at more frequent intervals. Also remember as you stir to break apart any clumps of seeds that might try to stick together. The important thing to remember is that you want the seeds to get a deep golden color. If you take the seeds out too soon, they won't be as crispy, and that's the real secret to making a great pumpkin seed - crisp! Once the seeds have gotten a nice golden honey color, allow them to cool for a bit and eat!

That's it, really! Like I said, the secret is roasting them for long enough. Under roasted seeds tend to get soft and acquire a stale taste and texture. Don't be afraid to let them roast, just keep a constant eye on them, stirring them every 5 minutes or so. The reward is a delightfully crispy snack and a guarantee that you will never throw out another pumpkin seed!

Cheers!

Pecan Pie vs Pumpkin Pie

Photo by Kat

 Today begins the cooking and preparation for tomorrows big turkey feast. And when I say "big turkey," I do mean it! We've got a 24 lb. free-range turkey, giving us something to be mighty thankful for this year!

I will be doing most of the cooking this year, though not all. My dear friend Mae will be playing hostess after we made a deal that if she had everyone over, I would do most of the work. I would like to have hosted myself but Kat and I only have room in our tiny house for about 3 guests. At last count, we're expecting 15 or so for Thanksgiving and that number may still rise! A few other friends will be pitching in on the cooking and bringing dishes. There will be absolutely no shortage of food!

Here is a brief rundown of this years menu:

Roasted Turkey, brined in apple cider with oranges and spices

Tofurkey (not mine, I promise!)

Polenta Giblet Stuffing

Gluten-free Vegetarian Stuffing

Garlic Mashed Potatoes with gravy

Orange Spice Cranberry Sauce

Waldorf Salad

Green Bean Casserole

Ginger Carrots

Homemade Whole Wheat Rolls with butter

Gluten-free Pecan Pie

Bourbon Pecan Pie

Scratch Pumpkin Pie

I'm fairly sure no one will go hungry tomorrow. I will be preparing all but the gluten free stuff, Waldorf Salad, the carrots and green beans. At the last minute I decided to make a Pumpkin Pie. That's a desert that seems to be falling out of favor more and more as people begin exploring more non-traditional Thanksgiving ideas. Some people are pumpkin pie aficionados. Others are not and most of those seem to downright hate the stuff. Myself, I've never been the biggest fan. This may be entirely to having spent my life eating pumpkin pie from a can. Tonight, I'm going to make a pie from scratch. I'm certain someone will eat it!

Now pecan pie, well that's a whole different story! Pecan pie is, hands down my favorite and I look forward to Thanksgiving just so I can make one. Chess pie, a corn syrup based custard of which pecan pie is but one variety, is a Southern specialty and there are endless ways to make it. Add pecans, buttermilk, maple syrup., whiskey, vanilla. The flavor combinations are endless and everyone has their favorite. Make a cornmeal crust and it will take you to another world!

Today's cooking begins with the rolls. These I made completely by hand, not even using a spoon! While the dough was rising, I set to work on other things, like getting the turkey into the brine. This year I took a tip from Pure & Yummy on making apple cider brine. I did mine a little differently, using the following recipe:

3 quarts apple cider

6 cinnamon sticks, broken

about 10 whole cloves

1 t allspice (I would have used whole if I had it)

2 bay leaves

2/3 c kosher salt

2/3 c sugar

I mixed all these together in a stock pot and brought the mixture to a boil in order to dissolve the salt and sugar. Once done, I set the pot out on the front porch to cool (it's about 31° outside right now). Once it had cooled, I took our turkey and cleaned it out real good, washing it and patting it dry. I put it inside a large 5 gallon bucket, adding ice and cold water to finish filling the container. I sealed it tight and put it in the shed out back until tomorrow. It will only get down to the mid-20's tonight, not enough to freeze the brine (the salt will see to that!).

Next on the list today - making Orange Cranberry Sauce. I already outlined this process in an earlier post. The difference this time is that I did not use vanilla bean, preferring the taste without.

Next up, pie crust. The recipe I like the best is a butter crust from America's Test Kitchen. I've never gotten anything but rave reviews anytime I've ever made it. At first, I was only going to make the Bourbon Pecan Pie but, since no one had offered to bring a pumpkin and because we have 3 little pie pumpkins in the basement, I thought that it would be just as easy to make 2 pies as one. I roasted one of the pumpkins and pureed the meat to use later.

I made a 2 crust batch of pie dough and split it in two pieces. I wrapped each in plastic and put it in the fridge until later.

By this point the dough for the rolls had risen and could be rolled out into little balls about 1" to 1-1/2" in diameter. In retrospect, these were too small. I've only made rolls a couple of times and am still learning how big to make them. I placed the rolls on the parchment lined cookie sheets and let them rise until they had doubled in size. I then baked them at 350° for a half and hour or so.

Once I had finished with the rolls, it was time to start on the polenta. Since the oven was free for the time being, I decided to roast the seeds from the pumpkin. I cooked the polenta for a half an hour or so and poured it into a greased cookie sheet to cool overnight.

Photo by Kat

Now it was pie time. I started with the pecan. First, I preheated the oven to 400°. Taking one of the crusts out of the fridge, I rolled it out into a disc big enough for a 9" pie dish. I fit the crust into the dish, then covered it with foil, carefully pressing it down to cover the bottom and sides of the crust. Then I filled the foil with pie weights. You can buy these at a kitchen store if you like spending money. Or you can use rice or, as I did, pinto beans. I won't be eating these beans but I will keep them around for the next pie! I baked the crust for about 15 minutes. I set it aside while I made the filling.

Bourbon Pecan Pie Filling
Heat the oven to 275° and place the rack to the middle setting. Set up a double boiler or place a heat proof bowl over a saucepan of water. Melt:
6 T unsalted butter
Once the butter is melted, remove the bowl from the heat and stir in:
1 c dark brown sugar
Add:
3/4 c light corn syrup
3 eggs
1 shot Kentucky bourbon
1/2 t salt
Whisk everything together well and place bowl back over the heat. Continue heating, stirring regularly, until the temperature reaches 130°. Remove the bowl from the heat and stir in:
2 c chopped pecans
Pour the filling into the prebaked crust and bake for 50-60 minutes until the custard jiggles. Remove from the oven and cool completely on a wire rack It is best to let the pie sit overnight, which is why I like to bake a pecan pie at least a day in advance.

Now that pie #1 was out of the way it was time for pie #2. This time there was no crust to prebake, and pumpkin is an easier pie to make than pecan.

From Scratch Pumpkin Pie
Heat the oven to 425°. Prepare a 9" pie dish with crust and refrigerate until ready for use. In a large mixing bowl, combine:
2 c pumpkin puree
1 c evaporated milk
1/2 c brown sugar
2 eggs
1 t cinnamon
1 t allspice
1 t ginger
1 t cardamom
1/2 t ground clove
1/2 t nutmeg
1/2 t salt
Whisk everything together until smooth and creamy. Pour into chilled pie crust and bake at 425° for 15 minutes, then reduce the heat to 350° and continue baking for another 45 minutes. If the crust starts to get too dark before the pie is finished, take a strip of foil and carefully cover the outer edge of the pie. The pie is done when a knife stuck in the center comes out clean. Cool completely on a wire rack.

All right, that's it! I'm off to bed to rest up for tomorrow. Have a Happy Turkey Day everyone!

Photo by Kat

A Word on Food Buying Clubs...

In several of my blog posts, I have mentioned that we get wonderful organic produce, free-range non-factory meat and poultry, herbs and spices, alcohol, even kitchen supplies and apparel through our neighborhood food buying club. I have had many people ask me what this club is and how it works. I thought I would take a brief moment today to write a few words on the subject.

First, let us begin with a basic definition. A food buying club is, in short, a group of neighbors who put their buying power together to purchase food wholesale. They then volunteer their time to receive, sort and distribute the items. This allows us to purchase the highest quality food at reasonable prices. 

In our club, we are fortunate enough to have a neighbor who has a shop building behind their house that we use to receive and distribute product. That gives us one main central location to pick up our orders. Still, every now and then someone will receive an order at a different location. It's no real problem as we are all pretty much in the same neighborhood.

To give you an example of how the process works, let's take a look at an average produce order. It begins by determining what is available from our supplier and making this information known to the group. My wife has worked to set up a database where people can just go online and fill in the order sheet with how much they want of each item. Sometimes, there won't be enough people ordering a particular item to fill a case and so we won't get that item. Once everyone has their order in, we figure out what we'll be ordering from the supplier, collect approximate payments, and send the order in. We get a produce shipment every other Friday. On the day of delivery, a few of us meet up at "the shop" and divide up the order. Because people usually pay ahead of time and we never know the exact cost until the order is divided, we have to 'guess-timate' the amounts. We keep careful records and everyone knows how much they owe or how much credit they might have.

It's really that simple! Sure, there's a little work involved but it's worth it! The organic produce we get is cheaper than the supermarket and honestly looks way better than the non-organic produce available through the local chain stores. Our turkeys have real dark meat because they're free-range, not kept in cages. The food is spectacular!

This is the primary benefit of food buying clubs - fresh, wholesome, high-quality food. There are other benefits as well. Like community. These days, we Americans are absolutely horrid when it comes to getting to know our neighbors. More and more, we keep to ourselves, shunning those who live closest to us, those who we encounter frequently in our communities. My wife and I have gotten to know more of our neighbors through the food buying club than through any other means. We also have the satisfaction of knowing that most of what we buy comes from local suppliers and farms. We do less business with the big chains markets and we're much happier!

Food buying co-ops like the one in our neighborhood have been operating around the country for years. There were a couple of instances where government and law enforcement raids have taken place, mostly dealing with the sale of raw dairy items. If you start a neighborhood food club in your area, it is wise to check state laws as to what is regulated and what isn't.

If you are interested in starting your own food club, here are some sources that you might consider. First, I would check with the United Buying Clubs website to see if there might already be a food buying club near you. This website has a great deal of helpful information to help get you started. The Veg Family website also has a helpful page on food co-ops. Of course, you may also contact me if you have any questions and I'd be happy to help you in any way I can!

Cheers!

The Great Sauerkraut Experiment (Part 3)

It has been 5 weeks now since I started my first batch of sauerkraut. I tried another taste today and decided it had fermented perfectly! It was tangy but not too sour and the cabbage, while soft, still had a faint crunch at the thicker parts. Now it's time to can it.

This part of the process is fairly simple. In one large pot, I brought about 6-8 quarts of water to a rolling boil and processed quart sized mason jars and lids for 20 minutes. Meanwhile, in a second large pot, I heated the sauerkraut to a simmer. To make this easier, I cooked to sauerkraut in two batches. I packed the jars and topped them off with brine before sealing them. I ended up with seven and a half quarts of sauerkraut.

Which brings us to Batch #2. You would think that seven plus quarts of sauerkraut would be enough to last for a while. I mean, I would certainly think so. My wife Kat, on the other hand, thinks differently. Kat is a cabbage convert, you see. When we met, she hated all things cabbage. I've slowly been bringing her around. One of her new enthusiasms is sauerkraut, which she has become an even bigger proponent of after the success of Batch #1. So we're going to do another bucket of kraut, this one even bigger than the last. In this batch I'm using:

2 large heads green cabbage, sliced thin

1 head purple cabbage, sliced thin

4 yellow onions, sliced thin

4 large cayenne peppers, seeded and sliced thin

5 jalapeno peppers, seeded and sliced thin

5 carrots, shredded

2 T caraway seeds

1 T yellow mustard seeds

1 T brown mustard seeds

1 T celery seeds 

sea salt

The purple cabbage will lend a ruby color to the sauerkraut. I also added a great deal more peppers than Batch #1 as spiciness was the one thing Kat and I felt was missing from that batch. The first batch made about a half of a bucket with two gigantic heads of cabbage. The cabbage I'm using for Batch #2 are almost as large, and I decided that three heads would do a better job of filling the bucket.

Once again, I put all the ingredients in the bucket, layer by layer, with liberal sea salt sprinkled on top of each layer. It is important to remember to press down each layer as hard as you can, compacting the kraut as tightly as possible into the bucket. If the salt doesn't extract enough liquid from the vegetables to completely cover the top of the cabbage after a few hours, add salted brine. I have never had to do this, at least not yet. I put a plate on top of the cabbage and sealed plastic containers of water on top of the plate to hold it down so that it continually presses on the sauerkraut, keeping it all under the brine.

And so we begin another five week wait. I may wait longer and let it get really strong, if I can keep Kat out of it that long! I'll let you know how it turns out. As always, feel free to post your comments, questions and stories below.

Cheers!

Say Cheeeese!

Yesterday, I had the opportunity to head out to a farm a few miles outside Portland to attend a cheese making class. After my not quite so successful attempt to make mozzarella (see Blessed are the Cheesemakers, Oct. 10), I figured I could use a little help in this area.

The last time I tried to make cheese, I had gotten a recipe off the internet for "30-Minute Mozzarella" which, if you recall, took me a good 3-4 hours to make. This class was on how to make regular mozzarella which seems to take just about the same amount of time. The main difference between them, ingredient wise, is that the longer recipe does not call for citric acid. It's just milk and rennet. And, in the end, it came out much better!

My friend Emily decided to come with me and so, bright and early on a rainy Saturday morning with lattes in hand, we drove to the farm, located just south of Oregon City near the town of Colton. As we neared the farm, we were greeted by a couple of cows lazing under the pine trees, along with chickens, turkeys and ducks kept in pens and, somewhere behind the house, we could hear the squealing of pigs. Entering the house, we found ourselves in a large living/dining area. On one side of the room, an older woman sat at an old fashioned spinning wheel, hand spinning spools of wool. We were welcomed by our hostess, Stacie, and ushered into the large kitchen where the rest of the group waited. 

On the stove were two pots of raw cow's milk (taken from Jersey cows, it had a slightly higher fat content than average), each containing approximately two gallons. The first one already had the rennet added - veal rennet, to be exact - and was nearly done setting. The second pot was only milk and would have vegetable rennet added later. This pot was still in the first step, which is to heat the milk to 90° and let it sit for 30 minutes. 

The next step is to add rennet. We were using liquid rennet in the class, the rennet I have at home is in tablet form which requires crushing. The rennet should always be diluted at a ratio of 1 t rennet to 1 c water. (Always take care that the water you use is non-chlorinated! Chlorine will kill the bacteria that are needed to make the cheese.) In this case we had about two gallons of milk and were adding 1/2 t of rennet in a 1/2 c of water. Emily volunteered to do this step. Slowly pouring in the rennet with her left hand, she moved a wooden spoon in an up and down motion around the pot. This is one of the places where I messed up my first batch. DO NOT STIR THE MILK!  Stirring the milk is what kept my curds from setting right the first time. It is also important to use a wooden spoon. Never use stainless steel as it will also inhibit bacterial growth.

Once the rennet has been added, allow the milk to sit for an hour. By this time, the first pot had sat for an hour and finished setting. It had the appearance of yogurt and jiggled when lightly shook. There was a very thin film of whey over the top. Using a long knife, we cut the curd horizontally and vertically, making squares of about a half inch. Cutting the curd has an immediate effect and the whey begins to "bleed" out. Let the cheese sit for 20 minutes. 

After the cheese has sat for a bit, the curds will have continued to solidify as they separate from the whey. Gently stir the curds and reheat them until they are at 100°. As you stir, break apart any large chunks, the curds should be more or less uniform in size. Once heated, turn off the heat and let the cheese sit for 5 minutes, allowing the curds to sink. Pour off the whey and reserve for breadmaking or for making ricotta. Drain the curds well, using a large colander and place back in the pot. Run about 2-3" of 105° water in the sink and place the pot in the water. Cover and let sit for 20 minutes. By this time, more whey will have bled out of the curds. Drain off the whey and flip the cheese over in the pot, returning the pan to the water bath. Do this about five times, each time letting the cheese sit for 20 minutes and then draining and flipping the curds. Add hot water to the bath as necessary to keep the temperature near 105°. Eventually, the cheese should take on a shiny appearance. At this point, remove the curds from the pot and place on a cutting board. It is best to place a cookie sheet underneath to catch the whey that will continue to drip. Cut the curds into 8 wedges (or less if you are making a smaller batch) and allow the curds to rest for a few minutes.

While the curds are resting, it is time to prepare the hot and cold baths. For the hot bath, fill a pot with about 6 quarts of distilled non-chlorinated water and heat it to 170°. For the cold bath, dissolve 1/3 c of non-iodized sea salt in 2 quarts of ice water.

Take a wedge of cheese and immerse it into the hot bath for a minute or so until it softens. Gently massage and stretch the cheese, immersing it back into the hot water as necessary. It is wise to use rubber gloves for this step. Soaking the cheese in the hot water will not harm the cheese but over working it will. Be careful not to squeeze it or pull it too hard, as this will cause the cheese to become tough and rubbery. This was another step that I did incorrectly the last time I made cheese and again with the first wad of cheese that I worked with in class. Eventually I got the touch down, gently kneading the mozzarella into balls about 2" in diameter. The cheese is done when it stretches without tearing and becomes shiny. As soon as it's done, submerge the cheese into the ice water. It is important to cool the cheese as quickly as possible.

Once cooled, the cheese can be stored in the salt water for several months, though it is important to remember that the cheese will become saltier the longer it sits in the brine. When storing the cheese, you may also wish to place it in olive oil (the oil will solidify when chilled but will be fine when returned to room temperature), or use fresh herbs to flavor the cheese while it sits in the brine.

In addition to making cheese, we also had the opportunity to make butter by hand, using an old hand-cranked butter churning jar. Emily did most of the work there, being the tenacious sort that she is! It took Emily about 30-40 minutes to churn the cream into butter. Stacie told us she never uses the jar, preferring the quicker method of placing the cream in the food processor for 30 seconds or so. After taking a turn at the hand cranking for less than 10 minutes, I can't say as I blame her! The finished butter would then be salted (or not) and placed in a sealed jar and stored for a while to allow the cultures to ferment. We tasted the fresh butter and, while it was good, it was very mild and lacked the sharp tang that good aged butter has.

My thanks to Stacie for sharing her knowledge and experience with us. All in all, it was a very profitable day and I learned enough to get myself well on the way to making my own cheese on a regular basis. While it is an admittedly long process, taking several hours, most of that time is spent waiting. It's an easy task when you have other things around the house to tend to while the cheese sits. The reward is worth every minute invested!

My next cheese adventure will be to learn how to make ricotta from the leftover whey. I'm also looking to experiment with other soft cheeses like cottage cheese and Neufchatel. Rest assured, gentle reader, I will keep you informed of my pilgrimage into this culinary holy land. Praise Cheeses!

You Can't Beat a Beet!

As I mentioned in the last post, our bimonthly produce haul landed me a couple of pounds of golden beets. I've never pickled a beet before so I turned to Alton Brown and took a few tips from him, notably the idea of roasting the beets before canning them.

I had 2 bunches of beets, about 8 medium sized bulbs. I prepared 4 pint sized jars but it turned out I only needed 3. I started by heating the oven to 400 degrees. I lined a 9"x13" dish with foil and added the following:

about 8 medium beets 

a large onion, roughly chopped

2 sprigs of rosemary

about 2 T olive oil

I placed a piece of foil over the top and baked them for about an hour, until the beets began to soften slightly. I took them out and allowed the beets to cool until they could be handled. I then sliced them about 1/4" thick. While the beets were cooling, I mixed together in a small saucepan:

1 c red wine vinegar

1 c water

1/2 c sugar

2 t kosher salt

I brought this mixture to a boil, dissolving the salt and sugar. Meanwhile, I took each of the sterilized jars and filled them, layering the beets with:

1 med red onion, thinly sliced

I also threw a small sprig of rosemary into each jar. Once each of the jars was tightly filled (I had to press down on the beets a little to pack them in), I added enough of the vinegar mixture to cover the beets. I tightly sealed each of the jars and immersed each back into the boiling water and processed them for 10 minutes.

The pickling did not stop with beets. I spent the rest of the weekend pickling everything from our latest produce order that I could get my hands on! We had a couple of heads of cauliflower, bunches of rainbow carrots, purple bell peppers, banana peppers, onions, garlic and green beans. With these I added pickling spices in different combinations - coriander seeds, brown and yellow mustard seeds, dill weed, cinnamon, cloves, and star anise. I ended up with about 8 quarts of pickled veggies!

Next on my hit list are tomatoes. It's been such a bad year in the northwest for tomatoes, however, that I'm not sure if we'll be doing too many of those. I'd also like to try pickling eggs, which I may do first if I can't get my mitts on the tomatoes! We shall see...!

Kahlua Flua

It's a busy weekend on the food front, having just gotten in another big produce order. This time around we went heavy on the pickling items - cauliflower, purple peppers, banana peppers, beans, rainbow carrots, etc. Not to mention that I plan on making both vegetable broth and chicken stock! I figured I would start with the vegetable broth, if for no other reason that to get some of this stuff out of my way!

I went heavy on the carrots and threw in a bunch of broccoli stalks and a yam I had. After I drained the broth, I added white wine and sweet vermouth and then reduced it to 2 quarts. Jarred and away and one chore down!

My next task was a much needed trip to the store for supplies, namely more jars, before continuing. Next on my list were the lovely golden beets we had. I planned on using a recipe I swiped from Alton Brown that calls for roasting the beets first, then canning them. I cleaned the beets and got them into the oven and decided to take advantage of the "down time" to make homemade kahlua.

About a week ago, I got a hold of a supply of vanilla beans and have been experimenting with them. I'm in no hurry to use them, they last quite a while if stored in a cool dark place. I found a few different kahlua recipes looking around online and put one together to try. We'll see how it turns out. Here's what I did:

In a stock pot, I put

8 c very strong black coffee

8 c sugar

I brought them to a simmer until the sugar was dissolved. I then added

4 vanilla beans, split lengthwise

a 1.75 liter bottle of vodka

I brought this to a simmer and continued to cook it over low-medium heat for an hour or two. About 15 minutes before finishing, I fished out the vanilla beans and scraped them out, adding the seed paste to the kahlua and discarding the empty pods. I cooked the mixture a little longer, stirring frequently to mix in the vanilla real well and then bottled the kahlua. I put it all in a gallon sized jar but you'll probably want to bottle it in several small bottles.

The beets are done. More to write later. Cheers!

Blessed are the Cheesemakers!

I've been meaning to make some cheese. The thing is, I've never made it before so where do I begin? That question was answered for me by someone we know that has livestock, both cows and goats,  who gave us a half gallon of raw cow's milk. Now I had no excuse - it was time to make cheese.

I thought I would begin with mozzarella. I've heard it's quick and easy to make. I went online and found dozens of websites with instructions on how to make fresh mozzarella. I picked the one that seemed simplest. I drove down to the nearest New Season's Market and purchased a box of rennet tablets and a few ounces of citric acid powder for less than $5. The recipe I had chosen to follow was for 1 gallon of milk but, since I only had the half gallon of milk, I halved all the ingredients. The recipe called for using un-chlorinated water. I boiled a cup of water and set it aside to cool. When it was cool, I took a quarter of one of the rennet tablets - the recipe called for 1/2 a tablet - and crushed it with a spoon. This I dissolved in a couple of tablespoons of the boiled water. 

I poured the milk in a saucepan and set the heat to medium. Then, per the recipe, I stirred in 3/4 teaspoon citric acid - again, half of the original. I attached a thermometer to the pan and when the temperature reached 88 degrees (F) I added the rennet. I continued to cook the milk, stirring occasionally until the temperature reached 105 degrees and then shut off the heat. I covered the pan and let it sit. 

The recipe I was following said to let it sit for 20 minutes but I let it sit for about 90 minutes. Nothing was happening! A couple of very tiny curds but that was all! The temperature was still about 97 degrees so I stirred in more rennet - another quarter tablet dissolved in water. I reheated the milk to 105 degrees and removed it from the heat again. This time there was a noticeable difference after 90 minutes, the milk firming up to the consistency of yogurt or sour cream. The recipe, however, had said that there would be an obvious separation of curds and whey. Eventually there was but the curds were much softer than I had anticipated.

Using a slotted spoon, I carefully removed the curds from the pan and placed them into a bowl lined with cheesecloth. Taking the cloth by the ends, I lifted it up and tied the ends together. Then I gently squeezed the curds, and kept squeezing until most of the whey had come out. I then placed the cheese in a small glass dish and microwaved it on high for about 30 seconds. This softened the cheese up enough to where I could knead it and stretch it. I sampled a piece and found it to be rather bland. That's when I realized that I had put no salt in it! I sprinkled a little kosher salt in my hand and worked it into the cheese. I then reheated it in the microwave and worked it and stretched it some more.

This is what I ended up with from a half gallon of milk.

Not too much, I admit, but it was fun to make! Next time I make cheese, I will make a bigger batch. If you're going to make the mess, you might as well make lots, right? I'm going to continue to experiment with the easier stuff for a while - cream cheese, ricotta, cottage cheese, and of course more mozzarella! Watch for future updates!

The Great Sauerkraut Experiment (Part 2)

It's been one week since I started the sauerkraut. Immediately after the last post I realized that the pot lid I was using to weight down the cabbage would not in fact work because it was ringed with metal. I replaced it with a smaller version of the original plate and used a plastic mayonnaise jar filled with water and sealed tight as a weight to hold the plate down.

This has been working wonderfully! I checked in on the kraut a couple of times during the week, making sure it was still covered in liquid. Today, I gave it a taste. It is seasoned perfectly and is beginning to pickle, though the brine is still very mild. As the weeks go by, it's going to develop a very nice flavor. I can't wait!

All natural brine - no liquid has been added to this cabbage.

I pressed the sauerkraut back down as tightly as I could, making sure that all of the cabbage was covered. Placing the plate and weight back on caused the brine level to rise even more, well covering the sauerkraut. I will check it again in a week or so. The whole process should take anywhere from 5-10 weeks, after which I will pack the sauerkraut in jars for storage.

Savory Turkey Pot Pies

I love leftover turkey. It's a good thing too because we usually have some. Kat and I have access to wonderful free range turkeys from the Diestel Family Turkey Ranch. They are fabulous and relatively inexpensive when compared to other meats. Turkey is versatile and allows for creativity. There are several ways to go about cooking it and once it's roasted, fried or smoked there is no end to the variety of dishes you can create! One of my favorites is the pot pie.

The concept is as basic a recipe as you can have. Meat, vegetables, gravy, pie crust. Very simple and yet if any of those items fails, the whole pie fails. I use savory in the gravy, a wholly forgotten herb in the modern kitchen. It's great with poultry so I usually have some on hand. Lacking savory, sage with do nicely as well.

A great pot pie starts with a great crust. I make an herbed butter crust that bakes up fluffy and crispy. Adding dried sage to the crust not only gives it wonderful flavor, but a delightful smell as it is about to be eaten!

You have the choice of either baking individual single serving pies, great for freezing, or one large pie. You will have enough crust for either. Personally, I prefer the single serving pies. I have a set of Corningware ramekins that are about 4" across and 2" deep, perfect for pot pies! If you are using dishes of this size, keep in mind that this recipe makes 4 pies. If making a large pie, just use a standard 9" pie dish.

The crust will need to refrigerate for at least an hour so I start there. In a food processor, pulse together;

1¼ c all purpose flour

2 t dried sage

½ t salt

Add to the flour mixture;

1 stick butter, cubed and frozen for at least 15 minutes

Pulse about 10 times, until flour looks crumbly. In small bowl, whisk together;

1/3 c ice water (reserving another 1-2 T on the side)

1½ T sour cream or plain yogurt

Add half of liquid mixture to flour and pulse until combined before adding the rest of the liquid. Pinch batter – if it sticks together, it’s done. If not, add a tablespoon of ice water and pulse briefly. When dough is crumbly but moist enough to stick together when pinched, turn out onto a piece of plastic wrap. Form into 4” disc and wrap in plastic. Refrigerate for at least 1 hour, up to 2 days. Allow to rest at room temperature for 10 minutes before rolling out.

When you are ready, preheat your oven to 375. In small saucepan, prepare roux with;

3 T butter

3 T all purpose flour

Set aside. In large skillet, combine and sauté;

1 T butter

½ c chopped onion

½ c sliced carrot

1 c diced potato

Cook over med heat until veggies begin to soften, about 10 minutes. Add;

2 c chopped cooked chicken or turkey

1½ c chicken broth

¼ c dry white wine or vermouth

½ c frozen peas

2 T chopped fresh parsley

2 t dried savory

1 clove garlic, minced

½ t lemon zest

salt and pepper to taste

Cook until heated through, then add enough roux to thicken along with;

½ c milk

2 T grated parmesan cheese

When gravy thickens, pour into your pie dish(es). If making individual pies, cut dough into appropriate number of pieces. Roll out crust and lay over top of dish(es), cutting 2 or 3 slits and pressing down the edges with a fork. Brush top of pie with;

1 egg, beaten

Bake for 35-40 minutes, until top is golden brown. Remove from oven and allow to rest for 5 minutes before serving. Serve with a nice side salad and you'll have 4 very happy tummies afterward!

Pot pies are fun to play with as almost anything can go in them. Add mushrooms, broccoli, pork or beef, beans, the list goes on. Experiment and let me know what you come up with. I'm always eager for new ideas!

Cheers!

The Great Sauerkraut Experiment (Part 1)

Sauerkraut. One of the easiest dishes to make and yet, like so many easy dishes, one I have never attempted. Today, I'm changing all that. My darling wife, in an effort to encourage the creation of said sauerkraut, purchased 2 very large heads of cabbage, each over a foot across. I designated Saturday to be Sauerkraut Day.

The first thing I needed to do was to procure a food grade plastic bucket. My plan was to go purchase one at the store but Kat, ever frugal, managed to find a couple for free by calling around bakeries and donut places. I got 2 five gallon buckets from Voodoo Doughnut, giving my sauerkraut a world-famous edge right from the get-go! I went out this morning, brought the buckets home and washed them real good. (After all, the last thing I want is frosting flavored sauerkraut - though it wouldn't surprise me in the least if Voodoo came up with a sauerkraut flavored doughnut! But I digress...)

Once I had my buckets nice and clean, I began preparing my vegetables. My original intention was to do two separate buckets, flavoring each differently. I found, however, that this was not going to work and opted to put it all in one bucket. The problem I had was that once I got the veggies in the bucket, the plates I had planned on using to hold the cabbage down wouldn't fit! The only thing in my kitchen I could find was an old pot lid but there was only one. I will leave the flavor experimenting for later.

I gathered my vegetables together and cleaned them well. I sliced and diced a little at a time, putting a layer in the bucket then covering it with a tablespoon or two of sea salt. I continued to pack in layer after layer, pressing each down as hard as I could and covering each with a sprinkle of salt. Here's what I put in:

2 huge heads of cabbage, quartered, cored and sliced thin
3 good sized carrots, shredded
3 large white onions, quartered and sliced
2 heads of garlic, cloves removed, peeled and chopped
2 jalapeno peppers, seeded and chopped fine
approx. 3-4 T caraway seeds
approx. 1 T celery seeds

I mixed all these ingredients together real well and pressed them down as hard as I could. I took the pot lid that fit inside the bucket (now half full) and covered the cabbage, making sure that the lid covered all of the cabbage. I let it sit for an hour or so and then checked in on it. The salt had already done a great job of extracting the water and juices from the vegetables and when I pressed down, the liquid covered the top of the lid. This is a very good sign as this is the liquid that the sauerkraut will ferment in. If for some reason the salt had not pulled enough liquid out of the veggies by the time they had sat for a day, I would have added enough salt water to cover the cabbage. With this current batch, however, this step will be unnecessary. With everything in order, I sealed up the bucket and let it sit.

Tomorrow I will check on the cabbage and, if all is well, I will move the bucket to the basement. Placing it in a cooler location will mean that it will take longer to ferment but I'm in no hurry. It should take at least a couple of months to completely ferment, though it could sit longer. If I were to ferment it in a warmer location, it could be done in as little as 4-5 weeks. I will check on it every couple of days or so and will be writing more as the process goes along.

Fresh and Creamy Mushroom Soup

It’s been a long and busy week, leaving me no time for cooking. Today, however, I am off work and I just spent the morning with several people from our neighborhood food buying club receiving a huge produce order. Now my kitchen is filled with a spectacular array of fruits and vegetables including pineapple, fresh figs, rainbow carrots, purple bell peppers, apples, peaches, etc. Yet for all the wonderful colors and flavors I have to choose from, my eyes are drawn to the 2 lb bag of crimini mushrooms and I find myself filled with the desire to make a big pot of Creamy Mushroom Soup! The other veggies will hold for a bit but the mushrooms will start to turn real soon if not used. That’s all the justification I need!

I have toyed with several different mushroom soup recipes over the years, trying to keep the dish simple to prepare and yet hearty and mouthwatering. Unlike Cream of Mushroom soups you buy at the store which have a white saucy appearance, I feel a good mushroom soup should have a deep rich brown color, almost like gravy. This recipe achieves that goal, highlighting the earthy flavors of the mushrooms.

There are two ingredients I find to be absolutely necessary in making a really good mushroom soup; chicken stock and white wine. The stock adds an undeniable body without overwhelming the mushroom flavor while the wine, particularly a dry white, seems to “tickle” the flavor a bit, adding just enough complexity to make the soup really interesting.

Another change I made while making today’s recipe was to replace the cream in the recipe with evaporated milk. I used a 12oz can and added milk to make 2 cups. This way there is slightly less fat than using cream but I still get the same thick consistency as half and half.

Begin by taking a large stock pot and melting:

1/2 c butter (1 stick)

To this add:

1 large onion, chopped

Sauté the onion over low-medium heat until soft. Meanwhile, clean:

1-1/2 lbs crimini mushrooms

Remove the stems and chop the caps into large chunks. I will usually halve each top, then slice across every 1/4” or so. Add the chopped caps to the pan with the onions and brown for 20 minutes or so over medium-high heat. Meanwhile, place the stems in a blender with:

1 qt chicken stock (preferably homemade)

1/4 c flour

Blend until smooth. Once the mushrooms have browned a bit, add the blended mixture along with:

1/2 c dry white wine

2 t dried oregano (or 2 T if fresh)

1 bay leaf

2 t garlic powder

1 t paprika

1 t fresh ground black pepper

salt to taste

Warm over medium heat but do not boil. Reduce heat to low and simmer covered for 30 minutes, stirring occasionally. I recommend using a flat edged spoon, as to better scrape the bottom and corners of the pan and make sure the flour doesn’t clump or stick. After 30 minutes or so remove the bay leaf and, in small increments, stir in:

1 pt cream or half and half

Reheat but do not boil. When the soup has warmed again, add:

1/2 c fresh chopped parsley

Stir well and ladle into serving bowls or mugs. This recipe will make about 6-8 servings. It is quite excellent on its own with fresh baked rolls or as an appetizer for any meat course, as mushrooms compliment beef, pork or chicken equally well!

Raspberry Honey Vinaigrette

Yesterday, my wife came home with fresh produce, including an assortment of cherry tomatoes. I've been a bit under the weather and don't feel too much like making anything complex, so I opted instead for a simple garden salad. We have a variety of fresh greens growing in our garden, now seemed like a good time to harvest a quick and easy meal!

This led me to contemplate a good salad dressing. There was I time when I bought my salad dressings at the store. I look back at those days and chuckle at my innocent naivete. Those were the days before I discovered how incredibly easy salad dressings are to create and how much better (and cheaper!) they are when you make them yourself. They can be a lot of fun too, mixing different ingredients together into new and mouthwatering combinations. This was the task before me today, as I had run out of my previous batch of dressing!

Looking in the refrigerator, I found a dish of fresh raspberries. I picked them a couple of days prior and they were now a deep dark red, almost purple, color. There was about a handful of them. I gathered together a few other ingredients and whisked them together in a bowl. I suppose I could have used a food processor too but why make such a mess?

In the bowl were:
1/2 c fresh very ripe raspberries
1/2 c olive oil
1/4 c sweet vermouth
1/4 c red wine vinegar
1/4 c honey
1/2 t dried basil
1/2 t salt
1/2 t black pepper

I whisked all the ingredients together until they were well mixed. Then I let the dressing sit while I went out back and collected green leaf lettuce, arugula, and mustard greens. I also grabbed a few more raspberries off the bushes. Back inside, I assembled these together with the tomatoes, grated Parmesan cheese and a few homemade croutons. The only thing that I really wished I had at this point was a nice piece of smoked salmon!

A fresh and flavorful lunch, right out of the backyard! What could be more simple and satisfying? I feel better already!