The Joys of Jam!

I love color.  I like to fill my house with color! I think my favorite color in a window is cobalt blue.  Oscar Wilde, my favorite 19th Century  Irish playwright and aesthete once said, “I fear I will never live up to my cobalt dishes.”  I think it was actually decorative urns to which Wilde referred.   I would have to agree with the great intellect.  Cobalt does delight the senses.  The featured image is my kitchen window.  It looks to be a setting sun outside, which gave the blues an extra boost of color.

Speaking of color, I like color in my foods.   Jams are a good example of a colorful food.  While jams, that wonderful concoction of sugar and whole fruit, may not appear to be useful beyond peanut butter and jam, bread and jam, jam glaze, etc., for some, I think they can be used every day in a myriad of recipes.  I like to create jams.  I am less inclined toward jellies, made of fruit juices and sugar, though they make wonderful sweetener for, say, tea!  This week, I created a new jam.  I give my jams weird names.  Actually the names derive from the acronym that comes from the main ingredients, like “CAOS,” pronounced, chaos, is my cranberry-apple-orange-spice jam that I make in November when cranberries come to the grocery.  My CAOS graces the holiday table, and goes splendidly with turkey and its trimmings.

“FAJ” and “FOJ,” pronounced fahje and foeje, are my fig-apple jam and fig-orange jam.  They pair nicely with brie and other buttery cheeses.  I think I’ve written about these previously.

To assure that I measure fruits, sugar, and other ingredients going into the jam, I look at other recipes.  My latest is called, APOS, and now I’m sorry I didn’t arrange those letters differently, because some use a similar acronym derogatorily.  Going forward…APOS is apricot-pineapple-orange-saffron jam.  I followed a recipe for apricot jam.  First, you should know that my freezer is full of apricot pulp.  My mother has a prolific apricot tree.  She picks and cleans the apricots.  She adds a “produce protector” with dextrose, ascorbic acid, and citric acid, so that the fruit keeps its brilliant orange, and she adds some lemon juice and freezes in jars.

apricot pulp

I thaw the jar and mix my “jam.” For APOS, I used this quart (453.59g) of crushed apricots, and chopped up enough fresh pineapple and  two whole oranges to make eight ounces (226.80g) of additional fruit.  To which I added four cups (860g) sugar, and two ounces (56.70g) of lemon juice and four good pinches of saffron (about 20 threads for stigma).  Saffron is a rare and fragrant spice.  Each flower of the crocus produces three stigma and must be harvested by hand.  I visited Spain 15 years ago, and I still hang on to the saffron I purchased there.  Luckily, my mother’s friend, who lived in the Middle East gifted some.  I am using that now.  Here it is cooking down to a thickened state.  Notice the saffron threads imparting their brilliant color to the already colorful blend of apricot, pineapple, and naval oranges.

jam3

While the jam thickens, jars must be cleaned and sterilized.  The rings must be clean, and the lids must be covered with hot water to soften the rubber seal.  Pour the boiling jam into the prepared jars, and the lid-ring must be adjusted to fit properly.  Lower each jar into a boiling water bath canner where the water covers the jars by two or more inches (5.08 cm).  Place the lid on the canner, and begin the count (15 minutes) once the water comes back to a boil.   Consult your canning guide for best results.

I tested the jam with silky goat cheese, and it did not disappoint.  It went well on a freshly baked slice of sourdough, too.  I think it’s a keeper.  bread

Jams are a must when you present a meat and cheese board.  We like a meat and cheese board when we’re watching a movie on the television.

thumbnail_IMG_5696

On this particular board, I used whole figs in place of the jam (What was I thinking?).  My husband loves kippered snacks (herring), which is great with cream cheese and crackers.  Eat this kind of meal slowly so that you know when you’re full.  Otherwise, it’s easy to stuff yourself, because everything is fresh and flavorful.

I’m off to visit my mother for her 90th birthday.  My sisters and I are preparing a great feast.  Perhaps I’ll share.  Thank you for reading.

The Joys of the Kitchen

While my feature photo is not that of the kitchen, it’s one of my favorite places. It’s an arch that connects two buildings.  Named after its donors (Bird), the arch connects the Marianna Kistler-Beach Museum to its offices and education department, on the campus of Kansas State University.  I think I had snapped this picture during one of my winter visits to admire the exhibitions.  I like the lines in the photo…

Now, for time in the kitchen, I realize that many people talk and write about food, cooking, and “this is what’s happening to me,” sorts of sharing.  These types of communications illustrate ways that we connect to the world.  I like to write, and I like to cook, so I share these two things with you.  Here are some meals that I have prepared these past few days.

While I’m preparing food for only two of us, of late, I find it interesting to using what I buy or grow to the fullest of the life of the food.  For example, if I by a jar of pickles, and we’ve finished all the pickles, I like to use the brine for preparing another jar of pickles, because there are these lovely garlic bits left behind.  Here’s how you do it.

Refrigerator Pickles: Take one or two English hothouse cucumbers.  Slice the cucumbers, and place them in a bowl.  Sprinkle the sliced cucumbers with two tablespoons (17.06g) of salt.  Toss to mix the salt into the cucumbers. Let the cucumbers sit for 10 minutes.  Then rinse and pat dry, and place the cucumbers in the cleaned, sterilized, and dried jar that held the original pickles.

In the meantime, bring the brine to boil.  Assume that you will not have enough brine, so prepare additional brine with equal parts water and vinegar.  Likely, you won’t need more than one cup (227g) of the additional brine.  Then pour the boiling brine over the cucumbers in the jar.  The brine should, entirely, cover all of the pickles.  Replace the lid, and allow  the jar of cucumbers-about-to-turn-pickles to cool, slightly, before you refrigerate.   They keep in the refrigerator for as long as it takes for you to eat them.

img_5526

Also, during our physical distancing, we do cook a lot more, which I was greatly missing when I was, physically, going to the office every day.  Keep in mind, I am thriving working from home!  I’m much more productive in my job, because I can step away for a moment to come back to my computer with a brighter mind to complete the task as hand.  I’ve even lost weight with the decrease in my stress levels from the office.  I, greatly, dread the idea of returning to the, physical, office.  I love my home office!  More recipes…

This has been a week of turning to other proteins, besides beef.  We love beef, but try to vary our proteins.  I prepared pinto beans.  We buy “new crop” pinto from a small farmer in the Arkansas River Valley of Southeast Colorado.  Pinto beans are harvested around October and November.  New crop pintos easily cook in one or two hours, don’t need soaking, and taste wonderful, if you like pinto beans.  I love pinto beans, as do many of my Indigenous peers.  Most of the beans you buy in the grocery store are old, and that’s why you have to soak them to rehydrate before cooking – not so with new crop beans.  I cooked the beans with ham pieces and served them with a sort of “Spanish Rice.”    I didn’t take pictures of that meal, but I did make a luscious breakfast the next day with the beans.  I steamed eggs in a wee bit of butter, added savory green chili to the beans, and put it atop the eggs.  It was quite memorable in beginning the day.

The next night, we had salmon.  First, I sauteed a roma tomato with spring onions, and garlic in butter and sesame oil.  After the vegetables softened a bit, I added the seasoned (with soy sauce and pepper) salmon and place the lid to allow the ingredients to steam and cook the salmon.   I had never used rice noodles, so this was a new one for me.  They are simple.  Pour boiling water over the noodles, and let them sit for 20-25 minutes.  After the salmon reached its cooked temperature, I took it out, and set it aside while I thickened the veggies in the saute.  I added the rice noodles to the vegetables in their sauce.  The rice noodles, in this case, are wide meant for Pad Thai.  I think they could be used for linguini and clam sauce, especially for those with wheat intolerances. Here was our meal.  Oh, we had a crisp Sauvignon Blanc, which made it perfect!

 

One night, I prepared a similar dish with shrimp, but my focus was on garlic (It’s a good thing we are physical distancing, because our garlic intake has increased of late), and I served it with spaghetti and mozzarella pull-apart bread.  The sauce for the salmon and shrimp is rather easy.  I saute the garlic, onion, and celery in butter and olive oil.  Once the vegetables cook, I add white wine and simmer to thicken the sauce.  For the shrimp, I used one tiny Roma tomato.  For the salmon dish, I used red pepper and a bit of spinach.   The garlic shrimp dish required a buttery Chardonnay as its accompaniment.

I will continue to practice a sort of artistry in preparing delicious meals.  Sometimes, there are failures, but I just learn more from them.  Also, I tried making mozzarella.  It was partially successful.  I’ll keep you posted on that, too.

Thank you for reading.

 

 

 

 

Gifts from Nature and the Kitchen

Sometime last week, we set out to find some fungi, specifically morels.  On on our way out we saw a neighbor leaving her house. She was headed to another friends to “pick up some mushrooms!”  I asked if her friends had found morels!  “No.”  Well, we took a long walk tromping through the woods near our home.  We returned home to find a brown paper grocery bag on the front door step partially filled with oyster mushrooms.  I have a feeling my neighbor’s friend grows these at home.  That sounds like something I’d like to do!

The cemetery that sits about one quarter mile from our house is a favorite place for us to walk. I found a nice patch of wild garlic, so I picked a small bunch (about 10 little shoots).  I had those in my hand when when we found the bag containing the lovely fungus.   I remembered that we had a rice cooker with a new batch of cooked rice,  Also, I remembered that I had some chicken broth with little strands of chicken.  That meant I had everything I needed to whip up a nice mushroom soup! I sauteed spring onions from the garden, rosemary from my window pot, celery, and the chopped mushrooms!  The chicken broth, thawed from the freezer, added to the saute, made a most delicious soup.  We poured the soup over rice.   We added a crisp romaine salad with an Asian dressing.

thumbnail_IMG_5611

Asian Dressing:

1/4 c (59.15mL) sesame oil

1/4 cup (59.15mL) seasoned rice vinegar

Finely minced: garlic, spring onion, fresh ginger to taste.  Add 1 tablespoon of pure maple syrup and roasted, crushed sesame seeds.  Shake well before using.  It’s quite delicious and makes a simple romaine into something quite sublime.  Actually, the lettuce is just a vehicle to get the dressing into  your mouth, because it’s rude to drink salad dressing!

Two things are happening to us as we physical distance from community while working from home.  I am experiencing less stress.  I work longer hours, but those hours are not stressful, because I can step away to the garden, to the kitchen, or to a book to get a quick recharge.  I am actually more productive at work, because I can do all my meetings and teaching virtually!  It will be interesting to return to campus, physically.

Right now, I take great delight in getting my garden ready with sprouted seedlings I’ve begun in the house.  This is my yard’s first garden in decades, I think.  We have been in this house almost one year.  The soil is heavy clay with lots of limestone deposits.  We have a large populations of bunnies, woodchucks, squirrels, and deer in addition to multiple species of birds.  I will have to write a blog submission on the great birds in my yard!  With a garden, I get to spend lots of time in the kitchen creating dishes from the bounty.  More about all that later. Here’s a picture of my embryonic garden.

thumbnail_IMG_5694

Shortly after the Easter holiday, I wrote about our leg of lamb.  Being only two in the household, we had leftover lamb.  I cubed what was left of the lamb and stuck it in the freezer.  I took it out this week.  It made two more meals.  The first evening, we had lamb tacos.  I forgot to take a picture.  Suffice it to say that I took half the thawed lamb from the freezer container, and placed it in the frying pan.  Though I added no grease or oil, I did add green chili made from roasted Anaheim green chili peppers.  They are a wonderfully, savory chili that is not hot.  On a scale from one to 10, I’d put Anaheim at 2 or three.  Though, I think they are being bred to be much hotter these days.  It was a simple taco with a warmed corn tortilla, the meat, and the green chili.  The tacos were great with a lime enhanced light beer.

The next night, we had lamb curry prepared with the other portion of the lamb.  Here’s what I did, I think.

One quarter of a diced yellow onion

Three cloves minced garlic

1 Tablespoon minced ginger

I sauteed the first three ingredients in a mixture of sesame and sunflower oils

I added one can of stewed tomatoes with its liquid

I added a prepared curry powder and a spice mix my Ghanaian student brought from his home country for preparing Jollof Rice.  That was the winning combination, though I may never be able to create this dish again.  Of course, we served it over rice and ate it with naan bread prepared the night before.

Sometimes, we eat at the dining room table.  Now that it’s warm, we eat outside on the deck.  We may even consume our meals in front of the television with a movie.  The most important thing is that we enjoy the food, and savor the convivial moments.

Thank you for reading.

 

Nature, Meditation, and Cooking

I hope you like my featured photo.  I took it on my way home from Nebraska in 2017.  We had traveled there to witness the total solar eclipse.  Of course it was incredible, and luckily, the sun set that day with a spectacular view in Western Kansas.

I have a list of topics on which to write in my series of blog posts.  One thing I thought of was the joy of camping.  My Father used to take us camping when we were young. Of the seven children, all of us continue to enjoy nature and all it has to offer us.  My best memories of camping with my father and siblings were the nature lessons on edible plants, astronomy, mushroom hunting, and fishing.  Cooking what we caught and gathered was the best part, and eating all of the food we prepared was the bonus.  My father used to sing to us while he cooked our camp meals.  Today, our camp sites are a place for gathering (Pre-Corona Virus times), conversing, and enjoying each detail of the natural world around us.

My Father’s favorite and best meal was, “Sheepherder’s Delight.”  Basically, it is a one-pan meal, and was cooked over an open fire.  It was a favorite of Dad’s for camping trips since it was a staple meal for sheep herders who lived in the mountains of Colorado with during the summers, as was my Father’s life as a young boy.  Today, when my family goes camping, we prepare the meal the way Dad did, but when we make it at home, we change it a bit.  Here’s my Father’s recipe for Sheepherder’s Delight prepared in one large cast iron skillet or Dutch oven:

1 pound (0.45 kg) of bacon.  Cook until crisp.  Remove cooked bacon, and set aside.  Cube two to four potatoes, depending on the number people that you will feed.  Figure about one small potato per person or two people for a large potato.  Place the potatoes in the hot bacon grease, and fry until soft with crisp edges.

Next, open a can of prepared baked beans, pork and beans, or beans in tomato sauce.  Pour the beans over the potatoes, and add the cooked bacon.  I don’t have a picture of it, but it’s best served after a hard day of hiking, fishing, mushroom hunting, or what ever you do to enjoy nature.  We have a slightly different take on Sheepherder’s Delight when we’re at home.  We change up the ingredients:

1 pound of ground beef (453.592g) I’m sorry if my metric measurements are not quite right.  I look them up on the web for the conversions.  Cook the ground beef with some diced onions, salt, and pepper.

Prepare the potatoes for oven baking.  I cut mine into strips, and toss them with salt, pepper, some oil, and some malt vinegar.  Bake the potatoes in an oven set at ~365 degrees Farenheit (185C). Bake until brown and crispy at the edges.

While the potatoes are baking, finish cooking the ground beef.  Drain of any extra fat.  Then you’re ready to add the canned baked beans, pork and beans, or with what you’re familiar.  It should look like this.

Now, to assemble this wonderful comfort food, bring the potatoes out of the oven.  Arrange some of the potatoes on your plate.  Then serve the bean-meat mixture over the potatoes.  We make this for camping trips.  We use one pan by cooking the potatoes first.  Set them aside while you cook the meat.  Add the beans, and serve over the potatoes.  I forgot to take a picture of the finished product until I had but one bit remaining.

thumbnail_IMG_5566

Another thing we do to enjoy nature is hike up to my Father’s fire circle.  It’s in the same mountains of his childhood and that of his children, grandchildren, and the “Old Ones,” our ancestors.  The Fire Circle is a place to drum and sing our songs, and honor our beloved ancestors.  The hike to our sacred fire circle is about two miles from the main forest service road.  We pass stands of quaking aspen trees, scrub oak, pinon pine, and Ponderosa pine trees.  The fire circle overlooks a canyon where my people hid when the U.S. government was removing them from their ancestral lands to reservations in the 1800s.  It is a very sad time in American history, that is not taught in the schools today.  Here’s a glimpse of those lands.  Our grandson enjoys his time there.

thumbnail_IMG_8416

Speaking of “Indian Removal,” there is the reality that the people were moved away from their hunting and gathering grounds, so there was no way to raise their food.  So the government provided commodities, food surpluses, which included white flour, powdered milk, lard, and a variety of canned meats and vegetables.  The food was highly processed, and we can trace obesity and diabetes back to this down turn in our physical health and food sovereignty.  Having only white flour, dry milk powder, and lard, fry-bread was born, out of necessity.   Though it is a symbol of a bad time for my ancestors, we use it today to symbolize that we are resourceful, and we are still here!  Here I am frying bread at my Father’s fire circle.  My grand nephew was learning how to roll out the dough.  It’s never too early to teach the “younguns” as my brother would say.  He was the one hauling the cast iron Dutch oven up to the circle.  The elevation is ~8,000-plus  feet above sea level.  The beauty contributes to the meditative state in which we find ourselves when we visit this place.

It was a good day to be alive and a good day to honor our ancestors while celebrating the children.

Thank you for reading.

Cooking for the Senses

Good evening!  I like to feature pictures of family and friends, though I may not have anything to say about them.  In this case, the featured image is that of my granddaughter placing her late mother’s (our daughter) bracelet at a sacred fire.  It’s one of our Indigenous traditions to honor our ancestors and loved ones who no longer walk with us here on earth.

As many of you are experiencing with physical distancing, my spouse and I are working from home.  It seems that I am more busy now than when I was going to my office on campus.  Teaching, collaborating, and meeting virtually has added another layer of tasks, but I am grateful for a job, to say the least.  As for my time in the kitchen, I continue to create new recipes and search for ideas from magazines and cookbooks.

One of our favorite dishes is spaghetti (often linguine) and clam sauce.  It was a recipe Dale brought to our marriage a few decades ago.  It begins:

One bunch of green onions, three cloves of fresh garlic, a handful of chopped fresh basil leaves, 2 tablespoons (28g) butter, and 2 tablespoons (30mL) olive oil.  Drain two cans of clams (1 can baby clams and 1 can of shredded clams). Reserve the liquid for the sauce. Set the clams aside to add later.

Saute the herbs seasoning vegetables, butter, and oil until soft.

Add 1.5 cup (354.88 mL) of white wine and the clam juice drained from the canned clams.   Simmer the sauce  until thickened.     Cook your pasta, in salted water,  to al dente.  Once your liquids and herbs have thickened, add the clams.  Drain pasta.  Toss the pasta and the clam mixture.

The day before I prepared this dish, I had baked a dense seed bread.  I sliced the bread and toasted it with rosemary butter (the rosemary and basil came from my window herb pots).  We ate this with a simple romaine salad with a sesame-ginger dressing (really!) and a lovely, crisp Sauvignon Blanc.   The aromas of this meal were sublime!  Garlic, basil, rosemary, sesame, and ginger.  Now, you might think that the sesame-ginger dressing would not be a fit.  Somehow, it worked! Cheers!

Medicinal Chocolate?

I went to high school more than 40 years ago.  My high school music teacher, Professor D. W. Bauguess, continues to be a great influence on me these decades later.  We talk about many things from music, philosophy, food preparation to health and wellness.  He shares his recipes for wellness.  The one that catches my eye is his chocolates.  Here’s the recipe. I have modified it a bit, because I don’t need the extra calories, and it’s rich enough!

2 cups (418g) extra virgin coconut oil

1/4 cup (1 stick/57g) salted butter (it calls for one pound!)

1.5 cup (360g) almond butter

16 ounces (452g) 100% cacao powder

5 tablespoons (65g) vanilla extract

1 cup (340g) honey

1 cup (322g) pure maple syrup  (the original recipe calls for 2 cups honey)

Put on low heat until all is melted. I made a double boiler with two pans.  That allowed for a slow melt. Do not let it boil or simmer!

One the ingredients are fully incorporated and melted, spoon into small muffin cups.  If you have help, you can take the time to shape the chocolates.  I simply dropped them from a teaspoon. Freeze for one hour, then put the frozen chocolates (in their muffin cups) in a sealed bag or lidded container. Place back into freezer.  Enjoy from the freezer, or keep them in refrigerator.  I like them cold and firm!  Each, approximately, 1 teaspoon serving is about 92 calories each.  This makes about 105 pieces.  I added all the ingredients’ calories and divided that by how many pieces I made, so that comes to about 92 calories each.  I could be wrong, though.

thumbnail_IMG_5446

The chocolates are rich and luscious.  I eat one a day.  The cacao is high in antioxidants, and the other ingredients are pure and nutritious!  Go with it, and enjoy!   Thank you for reading my blog.