Last Night's Dinner

Thanks again to Cook's Illustrated for a good/easy(ish) recipe for a hearty family meal.  Here is what we had last night:

Pasta Alla Norma

We call for both regular and extra-virgin olive oil in this recipe. The higher smoke point of regular olive oil makes it best for browning the eggplant; extra-virgin olive oil stirred into the sauce before serving lends fruity flavor. If you don’t have regular olive oil, use vegetable oil. We prefer kosher salt in step 1 because it clings best to the eggplant. If using table salt, reduce the amount to ½ teaspoon. Ricotta salata is traditional, but French feta, Pecorino Romano, and Cotija (a firm, crumbly Mexican cheese) are acceptable substitutes; see “Ricotta Salata’s Understudies,” 

below. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen.

INGREDIENTS

1	large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
	Kosher salt (see note)
3	tablespoons olive oil (see note)
4	medium garlic cloves , mined or pressed through garlic press (about 4 teaspoons)
2	anchovy fillets , minced (about 1 generous teaspoon)
1/4-1/2	teaspoon red pepper flakes
1	(28-ounce) can crushed tomatoes (see note)
1	pound ziti , rigatoni, or penne
6	tablespoons flat-leaf parsley , chopped
1	tablespoon extra-virgin olive oil
1/2	cup kalamata olives , slivered
2	tablespoons capers , drained and rinsed
3	ounces ricotta salata , shredded (about 1 cup) (see note)

INSTRUCTIONS

1. 1. Toss eggplant with 1 teaspoon salt in medium bowl. Line surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters; wipe out and reserve bowl. Microwave eggplant on high power, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly.

2. 2. Transfer eggplant to now-empty bowl, drizzle with 1 tablespoon olive oil, and toss gently to coat; discard coffee filters and reserve plate. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add eggplant and distribute in even layer. Cook, stirring or tossing every 1½ to 2 minutes (more frequent stirring may cause eggplant pieces to break apart), until well browned and fully tender, about 10 minutes. Remove skillet from heat and transfer eggplant to now-empty plate and set aside.

3. 3. Add remaining 1 tablespoon olive oil, garlic, anchovies, and pepper flakes to now-empty but still-hot skillet and cook using residual heat so garlic doesn’t burn, stirring constantly, until fragrant and garlic becomes pale golden, about 1 minute (if skillet is too cool to cook mixture, set it over medium heat). Add tomatoes, return skillet to burner over medium-high heat, and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes.

4. 4. Meanwhile, bring 4 quarts water to boil. Add pasta and 2 tablespoons salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

5. 5. While pasta is cooking, return eggplant to skillet with tomatoes and gently stir to incorporate. Bring to simmer over medium heat and cook, stirring gently occasionally, until eggplant is heated through and flavors are blended, 3 to 5 minutes. Stir parsley, extra-virgin olive oil, olives, and capers into sauce; season to taste with salt. Add sauce to cooked pasta, adjusting consistency with reserved pasta cooking water so that sauce coats pasta. Serve immediately, sprinkled with ricotta salata.

I be Jammin'

So I have completed the first jam day of 2009.  Thanks to Costco for having amazing berries (both strawberries and raspberries).

My goal is always to make enough jam to cover the family needs for the year and give us a really good set of gifts that we can give to people throughout the year.  So this is part 1 of usually 3 

jam making days each year.  Coming up will be plum jam and then apricot jam.  Also if we make it to a u pick berry farm I might make some ollaliberry.

Making jam is not super complicated it is just takes a good method and system.  My steps in order (and this is making 2 batches at a time):

1) prepare the fruit in advance (puree it)

2) get all the raw materials in place, pots, and other equipment

3) wash jars and have jars warm and ready for when you need them

4) add water to pasteurizing pot and start it boiling

5) add fruit and sugar to pot start it cooking

6) while fruit is cooking get jars out of the dishwasher and get lids and rings ready

7) once jam is done cooking (boiled and pectin added) skim off foam and pour into jars

8) seal jars and place into water bath

9) as jars are pasteurizing start next batches (takes about 15 minutes to pasteurize which when in rhythm is all it takes to make 2 batches)

10) remove jars from bath

11) allow jars to cool completely (2 days)

12) enjoy

I always tell people the simple rules when I give them my jam:

1) after opening refrigerate

2) only good for about 1 year after making (I mark a date on top when cooled)

3) if something looks or SMELLS funky you throw it away

All in all this is something I love to do and people appreciate a lot when given.  Homemade jam is a wonderful gift and at least I know everything that goes into it (yes a bunch of sugar but still) and can send it on a PB&J with daughter and not feel remorseful.

Really worth the effort and once done it is a pretty easy process.  Questions? :)

Jam on it!

So this is more or less the start of summer which means that it is about time that I start making me some jam.  By making ME some jam I mean making a large quantity of jam for friends, family and personal use.  We are pretty much done with the 2008 stuff so that makes it time.

When first I started making jam it took me something in the order of 1.5 hours to make one batch.  Obviously a time consuming process but after these first few times I was able to find ways to improve the process and can now knock out 2 batches in an hour. 

For those that have never made preserves:  as long as you are methodical, have the right ingredients and equipment it is a pretty easy process.  Also don't be disturbed that there is almost 2x as much sugar as fruit.  The sugar in and of itself is a preservative.  

Recipe for strawberry jam (taken straight off the pectin wrapper):

What You Need

4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries)

7 cups  sugar, measured into separate bowl

1/2 tsp. butter or margarine (optional)

1 pouch  CERTO Fruit Pectin

Make It

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.

ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

What? Homemade pizza?

Took me years to find a good dough to use my 150 year old starter on and this actually was that dough (much trial and error).  If any of my local friends desire some sourdough starter let me know and I can give you some.  There are rules associated and you have to be responsible but if you ask I will happily give you some.

Recipe:

Ingredients:
15-16 ounces bread flour
1 1/2 C cool water
1 1/2 t kosher salt
1/2 C sourdough starter

Put 3 C of the flour in the bowl of s stand mixer or a large bowl.

If using a stand mixer, add the water to the bowl and mix on low speed with the paddle attachment until the ingredients are thoroughly combined, about 3 minutes.  Let rest for 10 minutes.  Add the salt and sourdough starter.  Switch to the dough hook, increase the mixer speed to medium, and knead for 12 minutes, or until the dough is slightly tacky and soft.  (After a couple of minutes, the dough should gather around the hook; you can add extra flour by the tablespoonful if the dough does not pull away from the sides of the bowl.)  Transfer to a lightly floured surface and knead by hand for about 5 minutes, or until the dough is smooth, shiny, and passes the windowpane test.

If making by hand, add the water to the bowl and mix with a wooden spoon until the ingredients are thoroughly combined.  Let rest for 10 minutes.  Add the salt and sourdough starter and mix until all the ingredients are combined.  Transfer to a lightly floured surface and knead for 15 minutes, adding flour by the tablespoonful as necessary to keep the dough from sticking.  The kneading is complete when the dough is smooth, shiny and passes the windowpane test.

Form the dough into a ball and place it in a large oiled bowl.  Turn the dough over to coat it with oil.  Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a cool p[lace for 6 to 8 hours, or until the dough is doubled in size.  Or, put the dough into the refrigerator and let it rise overnight; the next day, let it stand at room temperature for 2 hours before proceeding with the recipe.  

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into three pieces.  Gently form each piece into a loose round and cover with a floured kitchen towel.  Let rest for 20 minutes.  Scatter cornmeal over 3 inverted baking sheets.  Shape each round into a 10-inch disk and add toppings.

If using a baking stone, place baking sheet with a pizza on the lower oven rack and bake for 10 minutes.  Rotate the pizza to the upper rack and continue baking for 10 minutes.  Then, finish the first pizza by sliding if off the pan directly onto the baking stone.  Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well-browned.

If using baking sheets only, place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes.  Rotate the pizza to the upper rack and continue baking for 10 minutes.  Then, finish baking the pizza by sliding it off the pan directly onto the lower oven rack.  Bake the pizza on the oven rack for 4 to 8 minutes to crisp the bottom until well-browned.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim.