At least in your kitchen it can! I have, every year for the last 20 somehow stored tomatoes for the long bleak winter. One way is to blanch, peel, chop and freeze in freezer bags, for soup and sauce all winter long. Another way I have tried several times, and did this year, is oven roasting them until they are almost dry, and then dousing with olive oil and stashing in the fridge or freezer.
This method preserves and intensifies the ripe flavors, and allows you to use them in several types of dishes in the future. Honestly, I have taken them out, pulsed them or chopped them and put on crispy toast for a fast crostini snack. The oil is delicious after they have steeped for a while, and you can even use it to make roasted tomato pesto. I’ll add a recipe for that at the end of this post, but before we get there, we have to roast the little suckers!
My last post was the Egyptian tomato salad, and I used a gorgeous gaggle of cherry tomatoes someone had given me. In case there weren’t enough, I bought a big basket of ripe organic tomatoes, so I could supplement if needed. But, the little cherry tomatoes were plenty, as a matter of act we are still eating them 3 days later! The larger tomatoes were really ripe, and I wasn’t about to put them in the fridge, so I decided to go to my roasting option. Directions are below:
Large ripe tomatoes (as many as you can find)
1 teaspoon Kosher salt (may need more, depending upon how many tomatoes you do)
1 cup (or more) of extra virgin olive oil
Preheat your oven to 375º Farenheit.
Slice the tomatoes in 1/4 inch slices, from stem to bottom. Line a large sheet pan with parchment paper or a Silpat/silicone mat. Don’t use aluminum foil, it will react with the acid in the tomatoes and make them taste metallic. If you don’t have parchement or Silpat, lightly oil the sheet pan so they don’t stick when roasting.
Arrange the tomato slices in rows, they can touch, but allow some room so they don’t stick together. Lightly sprinkle with some of the salt, have a light hand here, you’re going to intensify the flavors by roasting them, so too much salt will ruin them. Allow to stand for a few minutes for the salt to dissolve, then put them in the oven. I usually do two sheets at a time, so the wait time is perfect in between sheets.
Roast them in the oven for an hour, but check at 50 minutes. You’ll see that they are drier, and carmelized a little. If not, roast for another 10 minutes. They should look like this:
Allow them to cool for 20 minutes. Once they are cool, find the container of your choice, I usually just use a Ziplock bag, pile them in and cover with the olive oil. Give them a stir or a squeeze to be sure the oil is evenly distributed. You can keep these refrigerated for a long time, and if you freeze them, they will last for a year. To use them, you can make a roasted tomato tapenade.
Roasted Tomato Tapenade:
1 cup roasted tomatoes
1/2 cup olive oil (you can use the oil you stored them in, YUM!)
2 cloves garlic, chopped (plus one cut in half for rubbing the bread)
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
10 green olives, pitted and chopped roughly
1 teaspoon fresh thyme or 1/4 teaspoon dried
1 baguette or crusty bread, sliced into 1/2 inch rounds
In a blender or food processor, add all the ingredients except the bread and hold back 1/4 cup of the olive oil. Pulse and process the mixture until it’s uniform in color, and there are no large chunks of anything. The texture you’re looking for is thick enough to coat the bread, with some liquidness to it. As you process, add more of the olive oil, you may need more to reach the proper consistency.
To serve, lightly toast the bread, and rub them with the half garlic to coat lightly. Spoon the tapenade on the bread and enjoy!
This is an intense flavor, so you don’t need a great deal of it. You can also top it with a little piece of cheese, mozzarella or some Parmesan, or even some feta! I have also used this to toss with hot pasta, and Parmesan, it’s delicious. This is a versatile recipe, you can change out the garlic for some onion and hot peppers, or change the herbs to basil or oregano, or a combination of both.
Every time you eat this over the winter, you’ll think about summer and the sun on your face!
We are at the tail end of summer and I, once again, have been a bad blogger. I am making the effort to right that wrong by posting some lovely, easy recipes that are great for dining in the last few hot weeks of summer. First on my list is this Egyptian tomato salad. It’s fairly simple, but packed with flavor, and it only gets better with sitting for a while, so make it today and eat it tomorrow. I will admit, I don’t know what makes it Egyptian, perhaps the garlic and shallots? In any case, it’s very tasty.
The original version of this recipe requires that you blanch and peel the tomatoes, and you can still do that, but I find that marinating them, in particular if they are burstingly ripe, as most tomatoes are at this stage of the summer, you’ll be fine without peeling.
If you decide to peel, it’s easy enough. In a wide deep pot, boil some lightly salted water. Score the bottom of your tomatoes with a shallow x, as somewhere for you to grab the skin to peel away. Once the water has come to a rolling boil, take it off the heat and pop your tomatoes in for 5 minutes. Take them out with a slotted spoon, and plunge into an ice water bath. Let them sit there until you’re ready to peel them. Honestly, the peels should slip right off in your hands, fairly easily, especially if they are as ripe as they should be. Let them sit if they are still warm until at room temperature, and proceed with the recipe.
For my attempt this time, a lovely person I work with (Thank you, Karen Tyler-Ruiz!) gave me a beautiful pint of her own garden fresh cherry tomatoes, and I am using them in addition to some big juicy ripe tomotoes I got from the farmers market. All you need do is cut them in half.
1 shallot, peeled and cut into quarters
1 clove of garlic, peeled and cut in half
3 – 4 tablespoons olive oil, best quality
fresh ground pepper
5 medium ripe tomatoes
1/2 lemon, for juicing
Maldon or Kosher course (we’re going for flaky and crunchy)
1 handful chopped fresh herbs (chervil, basil, parsley, your choice)
In the bowl of a food processor, place the shallot and garlic, and pulse 4 – 5 times until chunky. Add the olive oil and process again for 2 – 3 pulses, so everything is combined, but not pureed. Add in the Kosher salt and pepper, stir and set aside.
Cut your tomatoes thickly, and lay on a platter in one layer. Use a spoon to top the tomatoes with the shallot mixture, being sure they all are well covered with it. Cover and set aside to marinate. At this point, you can chill them, but be sure to take them out and set them at room temperature for an hour before serving. If they’re cold straight from the fridge, you miss the whole delicious flavor!
Once at room temperature, squeeze over the juice of half a lemon, sprinkle lightly with the crunchy salt and strew with your fresh herbs, and you’re all set.
I would eat this as a side dish, with grilled chicken or fish, or even a steak, but also would include some crumbled feta to make it a meal all of it’s own. Now grab some crusty bread and a nice glass of chilled Rosé, sit out in the garden or on your patio, and enjoy!
Did you miss me? I know there have been times where I haven’t posted for a while, and had some legitimate excuses, but folks, this time, we have had some kind of several months. The day after I published my last real blog post (this one about places in Downtown Detroit) in early July, I was admitted to the hospital for a very unexpected appendectomy. While in the throes of recovering from that, we had the unexpected death of my father in law’s partner, in the midst of a visit from “the Hungarians”. Shortly after, in Michigan, and several other states, we had some of the most catastrophic and destructive flooding ever seen. Since we had moved to a new home, you would think we were immune, but we weren’t. It wouldn’t have been so bad except that the recovery from that revealed a severe mold issue in the house we were renting. Flash forward a few weeks and we were moving, to get away from the mold. And that leaves me where we are now. In a beautiful house that we plan to call home for a long, long time. (Note here to the Hubby, if I have to pack and unpack this kitchen again in anything less than 3 years, I am throwing it all out and starting over!)
So, you see, when life hands you lemons, sometime there is a gorgeous pitcher of fresh, tasty, icy cold, bright yellow lemonade right around the corner! I can’t say this past several months were easy, but we are both happier and healthier than we have been in a while! So, take that life!
I just got the gas line installed for the stove, so there has been sporadic cooking in the last week or so, mostly to keep my father in law from starving, so no cooked posts, but I felt that this past few months might warrant a nice blog post that focuses on some food related things we don’t often think are easy to do. We’re at the time of year where we start to bundle up and prep for winter, not to mention Thanksgiving, and “our birthday” as my niece likes to call it. So, I want to talk and post a little about the reason I started this blog.
As the years pass and this blog gets older and older, I have come to realize that I really do have a passion for food, and other people not only appreciate it, but also take inspiration from it. I never could understand why people would look at me and say “Wow, you make your own pasta/pie crust/cheese? I could never do that, it’s just too hard/time consuming/scary.” I want to scream at the top of my lungs: It isn’t hard! There are so many methods it’s used when you cook, but most of them not are not difficult. If they were, they would never have survived over the years to still be in use today! What I mean is, it’s not just the act of providing nutrition for you and your loved ones, it’s an art that anyone with a little bit of time and patience can easily master. Seriously, as scattered as I am most of the time, I can whip up a batch of just about anything with the right ingredients and enough time (I stop being so benevolent at tripe… I just can not make myself do that.)
For example, think about pickling. Not the vinegar and heat based kind, which is delicious in and of itself, but the lacto-fermentation kind. You know, those tantalizingly sour Kosher pickles that you only see in the very best deli’s? Or in “Crossing Delancey”, for those of you old enough to remember “The Pickle Guy”. Honestly, it only takes a handful of ingredients and some careful sanitation and prep and once it’s done (which takes mere moments) you put it aside and let nature take it’s course. That’s it! No more paying $8 for a jar of “Bubbies” pickles (Elizabeth, really?), you can do it too and it’s so simple! This is why I started and continue this blog! I want everyone to be as passionate about this stuff as I am, because you CAN do it!
Look at this beautiful jar of deliciousness! Don’t you want to reach out and take crisp, sour bite?
I am going to give you the simple rules for making these easy pickles, and I swear, you’ll be a convert in no time! All you need to remember is that everything must be clean and sterilized…. but having said that, your dishwasher will do that for you.
A few notes before I dive in. These are the sour “kosher” type pickles, not the vinegar based Vlasic type. So, once you do all the prep, you simply wait a few weeks, typically three, and you’ll have full soured pickles. If you want half soured, you go only a week and a half.
How you flavor these is entirely up to your taste. I added garlic, mustard and coriander seed, along with whole black peppercorns. If you want to use traditional pickling spice, do that. The one thing you have to be sure of when doing this, and I can’t stress it enough, is keep everything as clean and dry as possible before it goes into the jar.
After doing this several times, I have come to develop the method below. These instructions are tried and tested, and I would encourage you not to skimp on them, until you’ve made your own a few times, then you can experiment.
Homemade Lacto-fermented Pickles
5 tablespoons of pickling salt (you can find it in any good supermarket or an Ace/Aco Hardware store)
2 quarts of distilled water (important note below)
8 – 12 pickling cucumbers (Persian or small thin skinned are best)
6 – 8 cloves of garlic peeled and cracked (not minced or sliced)
large head of fresh dill, or tablespoon of dried
chili flakes, mustard seeds, black pepper corns, cloves or 3 tablespoons commercially produced pickling spice
4 Mason jars, with lid inserts
small bowls or flat rock to weigh things down
6 – 8 oak/grape/horseradish leaves (optional)
In a large pourable container, combine the water and salt. Stir well and allow the salt to dissolve, and set aside. The reason the water can’t be tap water is that it contains chlorine, along with other additives. Chlorine is a deterrent to the fermentation process, and so while tap water will work, your results will take at least 4 times longer, and will be less pleasing in its quality. You may end up with hollow pickles, or pickles that are too soft. A note about the oak/grape leaves, these are to help the pickles be crunchy and hold their shape, but again, it’s optional, so don’t sweat that detail.
Prepare your jars and lids. Be sure to remove any stem or end bits from the cucumbers, and be sure they’re bruise and cut free. Place as many cucumbers in the jars as will fit, allowing a small amount of water to flow between them. Pop in the garlic cloves and sprinkle in the pickling spice or spices you choose, evenly amongst the jars. Make sure you have a dark area out in the kitchen that the jars can be stored for a few weeks. Once the jars are prepped and full of veggies and spices, pour over enough salt water to completely cover them. They may start to float, but we will fix that shortly. Once everything is covered, take the grape leaves (1 – 2 per jar) and cover the contents of the jars, tucking in the sides to cover everything. Over that, place a/several small rocks, or the small bowls with the bowl side up, over the grape leaves, this is to weigh everything down and keep them covered in water, which is critical. Place the lids and inserts over the jar and tighten well, so the rocks/bowls are pushing it all down into the brine. Set the jars in a cool dark area of your kitchen or pantry, away from light, and where the temperature is consistent. Start the wait.
Everything has to be under the liquid so no air is introduced in to the fermentation process, so that is critical. Keep an eye on the jars, and after 3 days, burp them (open the lids to let any gas out) and check to see that everything is still covered with water. You can add a little more salt water if they’re not covered but you shouldn’t have to. Going forward check and burp them each day. As the days go by, you may notice the liquid in the jar bubbling, and the cucumbers changing in color from bright green to a more drab olive. You can skim off any light mold that might form on the top of the liquid, but if the odor is bad, or there is slime along the top of the jars, discard them and sterilize the jars. you should see a slight foam, or nothing at all on the top.
After 2 weeks, open the jars and take a good smell. If they smell sour to you, and good, try a small piece to check the fermentation. At this point, it’s up to you how sour you want them. If you like them here, remove the bowls/rocks from the jars, tighten them well and put in the fridge. If not, let them keep going, and check periodically. Once they reach the peak of your taste, remove the weights and put them in the fridge and eat at your leisure. A note about pickled garlic, YUM! It’s amazing what the flavor is like.
Now, once you feel you have mastered this, you can pretty much pickle any veggie with this method. I find that asparagus is just wonderful, as is cauliflower, peppers and pearl onions, even mushrooms. And, as mentioned before, you can make these spicy with chile flakes, or play around with the spices, cumin, cinnamon for a more Persian feel. These also have some great health benefits. They’re full of beneficial gut bacteria, and are a super way to get some liquid into your diet that isn’t water.
Oh, the possibilities! Enjoy, and leave your comments below!
Well my Blog Friends, it’s been a while, yet again! Easter has come and gone (I owe you some recipe’s there), so has Memorial Day, and here we are in June! As with everyone’s lives, quite a bit has happened in the interim… I have been home to NY twice, once alone for my nephew Chris’ communion and again with Tim for my niece, Elsa’s communion. Book end trips for May. It was lovely weather and so wonderful to see the entire clan twice in just a few weeks! A real treat! Seven (and a half) nieces and nephews, that’s a lot of kids running around at once!
What does Spring mean to you? With me, it means the garden and fresh peas, fresh vegetables and my beloved peonies and lilacs. I am completely in love with big blowsy peonies (see my pic from last years crop above), and I have a bunch of them planted in our small garden. My ultimate goal is to have a very English overgrown garden, but after 4 years of working on it, I have an overgrown garden with many weeds, some crazy rudibeckia, and an overabundance of mint, but also some beloved plantings. Some of them I put in myself, some were there before I lived in Tim’s house. All of them I love, although I did pull out and give away the majority of the day lilies… they’re not my cup of tea. This year I added bachelors buttons, some iris, a huge pink and yellow flowered honeysuckle and, finally, some herbs and tomato’s! Even with Tim’s intense dislike of tomato, I bought some very hardy Hungarian tomato’s and planted them in pots. We shall see how that comes along. I also planted basil, lemon thyme and two types of sage, purple and golden. I am not a huge fan of sage, but you can’t beat a simple pasta tossed with browned butter and fried sage leaves, so there you go!
Now, I did mention peas just a bit ago, and although it’s a bit too early this year for the fresh kind, I can’t sing the praises of frozen peas enough. And, in the long run, they’re very versatile all year ‘round, not to mention delicious! So, when I was at a loose end this week, I decided to make a frozen pea soup. It’s wonderful hot, but also can be delicious and refreshing as a cold soup. I also added in some cubes of browned queso fresco, which I just happened to have a block of from Costco (I know, I know… no judgments’, please!) I was thrilled and Tim wanted it two nights in a row, so it must have been good! I am giving you the basic idea below, but you can certainly change up the spices, or leave them out entirely… it’s all up to you!
Spiced Up Spring Pea Soup
2 tablespoons of good olive oil (or as an alternative, I used garlic oil to punch up the flavor)
1 medium onion chopped
1 teaspoon coarse kosher salt
Good grinding of fresh black pepper
1 teaspoon dried ground chervil (use parsley if you don’t have chervil)
1 teaspoon hot paprika or any hot chili powder (it’s optional and totally to your taste)
3 – 4 cloves of fresh garlic sliced
2 bags of frozen peas (believe me, it’s MUCH easier to do this with frozen)
4 cups of good quality, low sodium vegetable stock (or no meat chicken stock or water)
1 cup of water set aside to thin if necessary
1 block of queso fresco (or halloumi would be great here!)
Heat the oil in a large soup pot, with a heavy bottom. Add the onion and salt on medium heat and cook until transparent and soft (about 7 minutes), stir as much as possible so they don’t brown and stick. Add in the remaining spices and cook for a minute or two until well mixed and you can smell the spice mixture. Allow to cook for a few minutes. Add in the garlic and frozen peas and stir to coat. You don’t want the garlic to fry, just to cook. Add in the stock or water, stir well to combine, and cook, uncovered for about 10 – 15 min, until you see the soup start to boil and the peas are bright green and cooked. At this point take it off the heat and taste it. It should be flavorful, and you should definitely taste the sweetness of the peas in the broth. Adjust the seasoning as you would like. After it has cooled for a few minutes, use and immersion blender to puree the soup. It’s up to you if you want it chunky or completely pureed smooth, but remember that if you’re chilling it, smoother is much better (or at least it is to me.) After the soup is pureed, return it to the heat and let it simmer for a while. Use the additional water to thin this if it’s too thick for your palate. Don’t overcook this, unless you love mushy peas….. enough said. Serve in bowls with the cheesy garnish.
To serve, I flash fried some cubes of queso fresco, the trick to that is a dry non-stick pan. Place the cubes in a hot pan, have your tongs ready, as soon as you see it looking “melted” on the side touching the pan, grip them tightly with the tongs and turn them over. The tight grip is key to the browned bottom releasing and turning over… Let them brown on the other side for another minute and immediately place them in your bowl of green soup. It’s delicious, and a nice change to bread cubes. Another idea would be browned cubes of polenta… YUM!