Salsa

Canning! Can It! by Jackie Callahan Parente from the kitchen of Hobby Farm Home. Equipped with information about the food procurement and preservation.


Salsa

Make 16 serving.

6 pounds (8 quarts)                   Tomatoes Roma
, seeded, cored and chopped
5 cups*                                      Peppers, various, seeded and chopped
2 cups                                        Onions, peeled and chopped
1 lb. 8 oz.                                   San Marzano tomatoes, crushed
3 cloves                                      Garlic, minced
1-1/2 cups                                  Cider vinegar
1 tablespoon                               Canning salt

* See photo.

Various Pepper

1. For water-bath caners and cold water to a level that will cover the jars, and start to heat.
2. Heat a large pot with water on the stove. Score the top of the tomatoes only 1/4 of an inch. Add 6-8 tomatoes to the pot after the water boils. Let boil for 1-1 1/2 minutes. In another large pot have ice and cold water ready. After tomatoes boil, remove from pot and place in ice bath.  Wait 3-4 minutes then remove from ice and place in mixing bowl. Peel, cut in half, seed, then cut approximately into 1/4 of an inch.
3. Combine all ingredients in a large saucepan. Bring the mixture to a boil, reduce the heat and simmer 45 minutes. 
4. Remove from heat and ladle hot salsa into jars.
5. Process the finished pints for 15 minutes. Take out.

Roma Tomato

Salsa

Roasted Trout

Caught in a trout pond in Denver at my sister Mary's cottage.


ROASTED TROUT

Raw Trout

Serving 6-8.


4                       1-1/2 lbs. Fresh trout, gutted
2     Bunches     Fresh thyme
2     Bunches     Fresh basil
5-7                    Scallions, cut in 1/8 inches
3 tablespoons    Olive oil
                          Salt and freshly ground black pepper
1 bunch.            Parsley
2                        Lemons, halted, 1/8 inches thick

1. Preheat your oven to 475 degrees F. 
2. Rub trout with olive oil, inside and out. Rub thyme, basil, scallions, salt and black pepper on the inside.
3. Cut off lemon slices. Place lemon and parley on outside skin of trout.  
4. Place trout in oven 10-15 minutes.



Finish Trout

Bones

WINE:

Saint Roch Les Vig Nes
Cotes de Provence
Vendange 2009

Wine Region: Provence, France
App: Cofes de Provenes

Very Good!!

I USE ONLY MY LEFT HAND !!!

Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce and Sausage

BROCCOLI RABE,  ORECCHIETTE WITH WHITE BEAN-ANCHOVY SAUCE AND SAUSAGE

Broccoli Babe, Orecchiette with White Bean-Anchovy
Sauce and Sausage

Makes 4 servings.

1                               Sicilian Sausage, 1/2-inch, 24-dia.
1/4  cup                     Olive oil
4                               Anchovy fillets, minced
5 medium                 Cloves garlic, minced
                                 Red pepper flakes
1 (15.5-ounce) can   Cannellini beans, drained and rinsed
1 cup                        Chicken stock
                                 Salt and ground black pepper
1 pound                    Orecchiette pasta
2 pounds                   Broccoli rabe, sliced
                                 Grated Pecorino Romano cheese

1. Heat olive oil 5 minutes on medium-high heat. When hot add sausage. Cook sausage until brown . Remove sausage from pan.
2.  Heat olive oil, anchovy, garlic and red pepper flakes, for 2 minutes.
3. Add beans and stock; simmer to thicken, 4-5 minutes. Remove from heat, add salt and pepper to taste, and cover.
4.  Add 2 tablespoons salt and pasta to 5 quarts boiling water; cook until pasta is tender, about 5 to 6 minutes. Add greens until cooked fully, 3 to 5 minutes longer. Then drain and put in the same skillet.
5.  Slice sausage into 3-inch pieces then add sausage, anchovy, garlic, red pepper, beans and pasta.
6. Add cheese and serve.

I USE ONLY MY LEFT HAND !!!


                           

Tortilla - Potato Omelet

The tortilla is a way of life in Spain. I saw in Spain them everywhere, gas stations, grocery stores and shops.

TORTILLA

Serves 4 or 6.


2 cup                     Olive oil
3                            Red potato, cut in half then 1/8-inch
1                            Sweet potato, peeled and cut in half then 1/8-inch slices
1 large                   Onion, thinly sliced
12                          Eggs,  Duck or chicken
                              Parsley
                              Salt and pepper

1. In 12-inch pan add both types of potatoes at medium heat. Add olive oil, make sure to cover the potatoes. After 5 minutes on medium then cook for 15 minutes on low heat.
2. Then after add onions for 15 minutes. Then after 15 minutes, or more, potatoes and onions should be done. Then remove the heat. Use a strainer (wire mesh) to pour olive oil into a bowl.
3. In a bowl whip eggs.  Then add onions and potatoes to the same bowl.  Now put the onion, potato and eggs back in the pan. Add salt and pepper. Turn on LOW. Leave on one hour.
4. The parsley can be added once it's cooled.

Tortilla

I USE ONLY MY LEFT HAND!!!

Strawberry Ice Cream on Sugar Waffle Cone

Strawberry ice cream may be delicious.

Strawberry

STRAWBERRY ICE CREAM

Make 1-1/2 quarts.

2 quarts                  Fresh strawberries, washed, hulled and sliced
1-1/4 cups              Sugar
1 cup                     Whole milk
1 cup                     Heavy cream
                              Pinch of salt
6                            Large egg YOLKS
2 tablespoons        Fresh lemon juice
3 tablespoons        Vodka, good quality
1 teaspoon             Vanilla extract

1. Toss the strawberries and 1/2 cup of the sugar together. Mash the berries with a potato masher until sightly broken down. Let stand, 1 hour.  Refrigerate over night.
2. Heat the milk, cream, 1/2 cup of the sugar and the pinch of salt oven medium heat, stirring occasionally, until steam appears and the mixture is warm, about 5 minutes.Whisk the yolks and 1/4 cup sugar in hand blender. Whisk the warm milk mixture into the beaten yolks, 1/2 cup at a time, about 1 minute. Do NOT boil the mixture! Cool the custard in refrigerator over night.
3. Add the strawberries, lemon juice, vodka, vanilla extract to the custard. Pour the strawberry custard into the ice cream machine and follow the manufacturer's instructions.

SUGAR WAFFLE CONE

Waffle Cone

About 6-8 cones.

1                          Whole egg

1                          Egg white

1/4 teaspoon        Salt

1/2 cup                Granulated sugar

2/3 cup                All-purpose flour

2 tablespoons      Butter, melted

1. Preheat the waffle cone. Start with color control setting of 2-1/2 to 3.
2. Beat the egg, egg white, salt and sugar in hand blender. Add the flour and stir slowly until all flour is moistened. Add the melted butter and stir until well blended.
3. Spoon 3 tablespoons of batter in the center of the iron. Close the lid, latch, bake for 2 minute and then check for proper color.
4. See Rolling the Cone for Instructions & Recipes for Model 838.
5. Quickly remove the waffle from the cone form onto a clean cloth towel . Set the warm cone aside in tall iced tea glass until it cools or until you are ready to serve.

Strawberry Ice Cream on Sugar Waffle Cone

I USE ONLY MY LEFT HAND !!!

Potato, Wild Leek and Chicken Soup

This is another recipe with a wild leek delicate flavor.



POTATO, WILD LEEK AND CHICKEN SOUP

Makes 6 servings.


40                          Ramps (wild leeks), roots trimmed and bulbs sliced
2 tablespoons        Butter

2 tablespoons        Olive oil

Potato, Wild Leek and Chicken Soup

2 pounds               Potatoes, (not russets) cubed
1 quart                   Chicken Broth
6 ounces                Creme fraiche (I use Vermont Creamery)
1 cup                     Milk, whole
2                            Breast chicken, sliced
2 tablespoons        Thyme, freshly chopped
                              Salt and black pepper

1. Slice the bulbs into 1/2 inch slices.
2. Heat the butter and olive oil in a large pot, medium heat. Add the ramp bulbs and cook, stirring occasionally, until they start soften, about 5 to 8 minutes.
3. Add the potatoes and chicken stock and then bring to a boil, then lower heat and simmer, partially covered, for about 30 minutes.
4. Remove from heat. Puree the potatoes in the pot with an immersion blender.
5. Add the creme fraiche and chicken. Simmer for to 5 minutes.
6. Add the milk and thyme, heat until hot, season to taste with salt and pepper, and then serve.

I USE ONLY MY LEFT HAND !!!

Barbecue Sauce

This is special for the Summer. This can be used on chicken, pork chops, spareribs and pork loin.


BARBECUE SAUCE


About 3 cups.

Barbecue Sauce on Chicken

2 tablespoons              Butter
2 tablespoons              Olive oil
1/2                               Onion, chopped
2 tablespoons              Garlic, finely chopped
4 tablespoons              Cider vinegar
2 cups                         Ketchup
1/4 cup                        Heinz sauce
2 tablespoons              Worcestershire sauce
1/2 teaspoon               Tabasco sauce
2 tablespoons              Oil, vegetable
                                   Salt and freshly ground pepper to taste
1/2 teaspoon               Red pepper flakes
1                                 Bay leaf
1 tablespoons              Sugar
1 tablespoons              Paprika
1                                 Lemon

Barbecue Sauce on Pork Loin


I USE ONLY MY LEFT HAND !!!

1. In a saucepan heat the butter and olive oil, cook onion 5 minutes and then slowly cook the garlic, 2 minutes.
2. Combine all the ingredients except the lemon.
3. Add the juice of the lemon. Cut the lemon into quarters and add it. Heat 30 minutes or more.