Destination Anywhere

Spicy Eggplant Salad with Tomatoes and Peppers

2012-01-22T18:24:53Z

This material better viewed on its originally published location: Destination Anywhere]]>

The hotel we stayed at in Haifa kept to the tradition of having an enormous salad buffet at all three meals. Israeli salad offerings usually include many cooked and raw salads in addition to sliced vegetables. My idea of a good Israeli salad buffet is at least three kinds of eggplant dishes, and our Haifa hotel usually had four. There's often a strong Moroccan influence in many of the salads, and this eggplant goes in that direction. I loved this spicy-tart mixture, and blended several recipes to arrive at this rendition. I also cut way down on the oil. Seriously, one recipe I looked at called for 2/3 cup oil. If you want the finished dish to be silkier, add a few more spoonfuls of good olive oil.

Spicy Eggplant Salad with Tomatoes and Peppers

1 large firm eggplant, peeled and cut into rounds
3-4 Tablespoons olive oil, divided in half
oil spray
1large red or yellow sweet pepper, thinly sliced
1 large onion, thinly sliced
4 cloves garlic, crushed
1 small can chopped tomatoes in Winter, or, preferably, 4-5 large garden tomatoes in Summer
1/2 can tomato paste
a few spoonfuls water
2 tsp. smoked paprika
1 tsp. crushed red pepper flakes, more to taste
1/4 cup wine vinegar
handful chopped parsley

1. Salt the eggplant slices, and layer them between paper towels. Place a heavy plate on top, and let drain for 1/2 hour. Wipe the liquid and salt from the slices.
2. Heat half of the oil in a large skillet, and cook the onions and peppers until soft. Remove from pan, leaving the oil.
3. Add the remaining oil to the skillet, (I also sprayed it with Pam between batches) and saute the eggplant in batches until very brown.
4. Return the onion/pepper mixture to the pan, along with all the additional ingredients except for the parsley. Cook at a gentle simmer for 30-40 minutes, (add water if it seems to be drying out) until everything has fallen apart and the vinegar has mellowed. Add more crushed red pepper if you like.
5. Let sit overnight in the fridge. Let come to room temperature before showering with parsley and serving with pita, feta cheese, hummus, other vegetables. Pretend you're in a cafe in Israel.

Fancypants Truffled Burgers

2012-01-22T11:46:12Z

This material better viewed on its originally published location: Destination Anywhere]]>

I was asked to be a substitute blogger for the Flavors Blog. For those not familiar with Flavors, it's a blogging community where each week participants must develop a dish using a specific ingredient along with possible flavor enhancers as outlined in the book The Flavor Bible. Confused? Take a look here: http://www.slowtrav.com/blog/flavors/2011/09/we_are_a_group_of.html

So, here's my entry using "Beef."

Burgers seem to be the new thing, at least as reported by the food press and bloggers. From New York to Paris, the humble burger has been tarted up enough to command ridiculous prices.

I used to not like burgers. They were dry, hard, a waste of calories. Seriously, I made a veggie burger when we had beef burgers on the grill.And then my husband Larry was given a subscription to Cooks Illustrated, and because of his engineering background became glued to the obsessive-compulsive search for the perfect techniques in cooking. He went through classic French and Italian recipes involving multiple trips to stores, piles of pots in the sink, and dinner served by 8:30 if we were lucky.

He discovered grinding his own meat for burgers. And Gentle Reader, I am now a convert.

Grinding your own beef results on a tender texture, juices oozing out of a flavorful pile of meat. Home-ground burgers cook quickly on a hot skillet, and you can dress them up or down as you like. For this excursion, we decided to make a tarted up burger, one that if served in a New York restaurant would command an insane price. From the Flavor Bible, I used onions, thyme, red wine, arugula, and a small jar of summer truffles in the pantry sealed the deal. If you don't like or don't have access to truffles, your home-ground burgers will still be amazing.

Fancypants Truffled Burgers
Makes 6 burgers, which freeze well uncooked
2 lbs beef--we like to use 1 lb chuck and 1 lb boneless short rib

3 large onions, sliced
2 Tbs. olive oil
1/2 tsp. thyme
2Tbs. red wine
salt and pepper
1 Tbs. sliced black truffles (jarred Summer truffles are fine. Use the rest of the jar to top buttered fresh pasta, and invite me over)

Cheese--a mild blue cheese; or a nice nutty gruyere, sliced very thinly
arugula

Good quality buns--Whole Foods make a brioche bun with black pepper that is ruinously expensive but worth it

1. Pour yourself a nice drink. I suggest a classic vodka martini.
2. Slice the onions and saute in the oil in a large skillet over low-medium heat for 20-30 minutes until deep golden brown but not burned. Add the thyme and wine, season to taste with salt and pepper.
3. Cut the meat into cubes, then put the meat in the freezer for 10-15 minutes until quite firm but not totally frozen.
4. Using the steel blade of a food processor, put small batches of the meat into the bowl and pulse until just chopped. Empty onto a cookie sheet as you go,

5. Very gently form the chopped meat into loose burgers. You just want to tenderly gather the meat together, not press it.

6. Toast the buns. Stir the truffles into the onion mixture and turn off the heat.

7. Heat a thick skillet on high. Place the burgers on the sizzling hot surface, and turn after 1-2 minutes. Add the cheese, and cook another 1-2 minutes until desired doneness. If you want them any more than medium rare, I do not want to hear about it.

8. Place the burgers on a bun half, very lightly sprinkle with good salt, top with the onion/truffle mixture, add arugula. Ketchup if you must. A bit of tomato if desired.
9. Inhale. Roasted potatoes with rosemary on the side are nice, and a little salad to appease your arteries.
10. Fight over who gets to finish the leftover onion-truffle mixture.

Chestnut and Wild Mushroom Crostini

2011-12-17T14:19:10Z

This material better viewed on its originally published location: Destination Anywhere]]>

Hooray, my first subbing gig for the Flavors blog! Kim asked me to take on Chestnuts for her, which I gladly accepted. I have loved chestnuts since my aunt started putting them into her Thanksgiving stuffing. A few years back I made a Chestnut and Porcini Soup which was delicious, and mushrooms were highlighted as complements for chestnuts in the Flavor Bible. I had dried porcini in the pantry, and chantrelles happened to be on sale that week. Additional ingredients I pulled from the Flavor Bible were cream, shallots, butter, Marsala, and thyme.

Oh, and about those chestnuts. I've tried the usual technique of cutting an x into the bottom, roasting, then attempting to pry the stubborn little things from the shells. Bloodshed, cursing, and a mess was the result. This time I tried another way which was much more successful. Cut the chestnuts in half, then put them in a ziploc bag with a drop or two of water. Seal the bag, and lay it flat in the microwave, so the chestnuts are in one layer. Microwave for 40-60 seconds, until soft. Let sit for a minute to cool, carefully open the bag, and the chestnuts should easily separate from their shells. Worked a treat!

Chestnut and Wild Mushroom Crostini

2 shallots, diced
1 Tbs. unsalted butter
3 cups sliced fresh mushrooms, preferably some of which are wild, such as chantrelles or shitakis
1/4 cup dried porcini, soaked in hot water, then drained. (strain and save liquid)
1 cup chopped chestnuts
3 Tbs. Marsala wine
pinch fresh chopped thyme
3 Tbs. heavy cream

1 baguette, sliced

Heat a large skillet. Saute the chopped shallots in the butter until translucent, then add the fresh and soaked/ drained dried mushrooms. Cook until liquid emerges then evaporates. Let the mixture brown slightly, then add the thyme, Marsala and a Tablespoon of the mushroom soaking liquid. Season with salt and pepper to taste. Add the chestnuts, and then the cream. Let the cream glaze the mixture, cook down a few minutes. Keep warm while you toast the crostini.

Toast the baguette slices. Top each with a spoonful of the mushroom-chestnut mixture, and serve.

Delicious!

Malaysian Beef Curry

2011-09-11T12:46:27Z

This material better viewed on its originally published location: Destination Anywhere]]>

Larry doesn't get the time to cook much, except for throwing some meat or vegetable on the grill if he's home from work early enough. However, every now and then on a weekend he decides to tackle something more complex, which usually involves multiple trips to the grocery store, a thick cookbook or long search via Google, and a delicious, although usually late dinner.

Yesterday he wanted to do some sort of long-simmering recipe using something we don't see much of anymore, beef. Since he usually keeps to the French or Italian side of things, we thought he'd stretch a bit into some other cuisines. Some searching and we found a Bon Appetit recipe for Malaysian Beef Curry. And what was frightening was how many of the ingredients we already had. Tamarind paste? In the pantry. Dried New Mexico chiles? Yup. Fish sauce? It's that brown bottle that smells like old locker rooms.

We did have to go over to the fabulous Indian grocery stores in Waltham for some star anise, as the package in the spice drawer had lost much of its fragrance. Lemongrass was found at Whole Foods, a nice piece of brisket from Costco. And oh hey, let's have lunch at an Indian place in Waltham while we're at it.

The spice paste smelled astonishingly good. Larry used our little spice grinder, but a food processor or blender would also do the trick, just make sure everything is really finely chopped. The recipe didn't call for much liquid, although instructed that the meat should be fully covered. Larry added an additional 1/2 can of coconut milk, which as the meat cooked and shrunk then seemed to be too much. Instead of using a crockpot, we brought the curry to the simmer on the stove, then put in uncovered in a 325-350 oven. It simmered nicely, and the excess liquid evaporated, making the sauce thicker and more concentrated. If this were done in the crockpot, the one can would probably be enough.

After 3 1/2 hours, the meat was just about soft--and another 20--30 minutes would have been better, so plan on a long cooking tome. The sauce was complex, with hints of sweetness from brown sugar and cinnamon. Larry and Evan thought the spiciness was just right; I added some siracha hot sauce to mine and though it was perfection. This curry didn't have any vegetables, so we served it with steamed carrots and zucchini. I think next time we'll add some vegetables for the last hour of cooking to lighten things somewhat. I also think the recipe would be fantastic with skinned chicken thighs.

Malaysian Beef Curry (adapted from Bon Appetit)

Ingredients:

spice paste

8 large dried New Mexico chiles
4 lemongrass stalks
1/2 cup chopped shallots
6 garlic cloves, peeled
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
3 tablespoons fish sauce (such as nam pla or nuoc nam)
2 teaspoons brown sugar

stew

3 pounds boneless beef chuck roast or brisket, trimmed, cut into 1 1/2-inch cubes
1 1/2 13.5- to 14-ounce cans unsweetened coconut milk
2 whole star anise
1 cinnamon stick
1 tablespoon tamarind paste or tamarind concentrate

Chopped fresh cilantro
Steamed rice
quartered limes
hot sauce such as siracha or your favorite

ingredient info
New Mexico chiles can be found at some supermarkets and at Latin markets. Fish sauce and coconut milk are sold at supermarkets and Asian markets. Look for star anise, star-shaped seedpods, in the spice section of the supermarket. Tamarind is available in Asian and Indian markets.

Preparation
spice paste
Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.
Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD Can be made 1 week ahead. Transfer to bowl. Cover; chill.

stew
Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in dutch oven. Stir in lemongrass bundles, coconut milk, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Bring to the simmer on the stove, then put on 325 oven. Cook stew "Low and slow" until meat is very tender, 31/2 to 5 hours. Check every now and then to stir. If it's bubbling too fiercely, turn the oven down a bit. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, star anise, and cinnamon stick.
Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice, hot sauce, and limes.

Nutritional Information (from original recipe)
One serving contains:
Calories (kcal) 499.6
%Calories from Fat 51.5
Fat (g) 28.6
Saturated Fat (g) 11.7
Cholesterol (mg) 128.3
Carbohydrates (g) 13.6
Dietary Fiber (g) 3.1
Total Sugars (g) 3.7
Net Carbs (g) 10.5
Protein (g) 46.0
Sodium (mg) 780.7

What's On (and off) the Needles

2011-08-05T18:10:24Z

This material better viewed on its originally published location: Destination Anywhere]]> You'd think I'd be doing more knitting when it's blowing snow outside, when I can curl up in my chair with some soft merino in my hands, right? Sadly, when I have more time to knit is during the Summer months, when angora sticks to sweaty hands and even silk feels too heavy and hot. A chair in the shade or near some air conditioning, some podcasts, and a pitcher of ice tea help. So do roadtrips.

Here's a silly ruffled scarf in Malabrigo Silky Merino, colorway Nocturnal.

This is my current favorite pattern, Grapevine by Heidi Kirrmaier . I added the lace pattern to the hem and cuffs in addition to the neckline. This designer does great shaping, and the Silky Wool worked up beautifully with nice drape after washing and blocking.

My favorite I-can-do-it-in-my-sleep easy lace in variegated Malabrigo Sock, colorway Indicieta. Thin yarn, big needles for an open fabric. I like how the colors shift from blue/violet to green/lavender.

Another silly pattern, the Lions Neck Cardigan by Wendy Bernard. I did this in some crimson Cascade Venezia Bulky I got on sale a few years ago. It's a silk/wool blend with a slight sheen. Very cozy and warm, although I feel like a giant ruffly tomato.

Still in the works:

The February Lady Cardigan ate the internet a few years ago. I’ve been eyeing this pattern for a long time, but have not liked how it fits many women. I made some modifications to get a closer fit in the torso and arms than the original, which is swingier than would suit me. I'm also using a simpler more vertical lace pattern on the lower portion and the lower sleeves because the original fought with this yarn too much. Love the yarn, Silky Merino colorway Cumparsita.

Another bulky sweater, Iced by Carol Feller is a doublebreasted jacket. I'm doing it in a bright yarn, Beatrice colorway which is pinks, orange, blue and lavender.

I just got some lovely soft merino/alpaca yarn in a dark teal, and am thinking about a pullover with lace on the sleeves, with a detachable lace cowl. The Derry Pullover and Cowl by Cecily MacDonald Humn...this one may need to wait for cooler weather.

Weekend in New York--Eat, Walk, Repeat

2011-07-20T13:39:48Z

This material better viewed on its originally published location: Destination Anywhere]]>

It's been far, far too long since Larry and I have had the opportunity to just enjoy being in the city. We were able to use my parent's apartment this weekend while they were away. In return for dogsitting we saved having to fork out the horrific cost of a New York hotel room. We had few firm plans, really just wanted to wander around on a warm weekend, see a few people, and eat well. We had wanted to get tickets to Shakespeare in the Park, the free plays produced by the Public Theater in Central Park. You either need to stand in line all day; or take your chances in an online lottery. We elected to enter the lottery, where you enter your name and are told after 1 pm if you've scored two tickets for that evening's performance.

We headed down Friday morning, making excellent time. Larry loves New York on Summer weekends because he can find a parking space easily, as he thinks paying for parking is for wimps. After settling in to the apartment, we wandered around my parent's Upper East Side neighborhood. For the most part this isn't the fur coat and chauffeur part of the East Side, (in spite of the fancy new apartment tower that perches on the corner, kitty-corner from the local palm reader's storefront) more the young couples putting 3/4 of their income into co-op payments, older women in sensible shoes hanging onto their rent-controlled apartments, entry-level professionals squeezed into walk-up studios. Things were fairly quiet, as those who could had fled the city for a hopefully cooler locale. Bob the Bum, a fixture on 2nd Ave was still cheerfully hanging out in front of the pizza parlor. I noticed some turnover in the local restaurants, but our favorites were still there--Cafe Mingala the Burmese place on 2nd, the Afghan Kabab House a few doors down, and my parent's favored Middle Eastern takeout place Pyramid opened in a larger space with actual tables. As we wandered down 73rd, we noticed that the old Czech social hall (dating from when Yorkville was a eastern-european neighborhood) had been remarkably spruced up, and there was a fancy restaurant/beer pub inside called Hospida. Looks intriguing, and I'd love to check it out.

I had read that one of the owners of Gran Gusto in Cambridge had teamed up with another Italian guy to open a small place in the neighborhood, so we thought we'd give them a try for lunch. By this time it was quite hot, so it was great to stop into the air conditioned, brick-walled coolness. Tiella (First Ave, between 60 and 61) is cozy and charming. The menu is small but very appealing. We opted for the Restaurant Week lunch special. A "tiella" is an Italian pan, which this place uses to make little pizzalike appetizers. I had one topped with smoked mozzerella, eggplant and cherry tomatoes which was very tasty.

Following that (which I could not finish!) I had orate which was crusted in potato slices, with a light lemon sauce. The fish was fantastically fresh, the potato crust nice and crispy. Larry started with a light salad of nicely cured salmon with peppery microgreens, and then went with spaghetti with tiny clams. In a nod to the Americans, the pasta had a scattering of freshly grated cheese on top, which we thought worked with the briny clams. The wine list had some unusual wines by the glass, and we really enjoyed the choices the waiter helped us with. Dessert was really special. The Lemon Delizia cake was an amazingly light cake with lemony filling; and the Pistachio cake crunchy and fragrant with real Sicilian nuts. Service by one of the owners was terrific, and it was a treat for Larry to have a little conversation in Italian.
At lunchtime they do pizzas, but not at dinner, when you can get the tiellas for a first course. We really enjoyed this place, and will definitely return.

Oh well, we didn't win the ticket lottery. Us and probably 10,000 other people.

We needed to walk off lunch, so walked over to Central Park, and then wandered through the park for a good hour. Kids, tourists, people on lunch break, people doing business with laptops and cellphones on benches; we saw one suited gentleman who had taken off his shoes and socks as he carefully sat on a folded newspaper in the shade under a tree. I was amused that the playground we used to call the "Don't Knock Out Your Teeth" playground when our kids were small had new cushiony pads where there used to be concrete. The Falcon Watchers were set up by the boat pond with their huge lenses and telescopes to watch the falcons up on the neighboring buildings, plenty of kids sailing boats, exhausted tourists looking for the Zoo. A great place to park on a bench and watch the world go by. Oh, I had to revisit the Alice in Wonderland statue.

By this time it was late afternoon, time to pick up my parent's shitz-tsu Mei-Mei. She had spent the day at dog playgroup, owned by a lovely couple who used to be in the fashion handbag business. (In spite of the economic times, the dog-service industry seems to be doing very well, judging by the number of vets, dogwalkers with six dogs on leashes, dog supply stores, and doggy daycares peppered around Manhattan) She greeted me with much excitement, promptly peeing on the sidewalk. Whoops. (And yes, she has one brown and one blue eye. I joke that my parents got her from the discount rack, which isn't too far from the truth)

After resting at the apartment, throwing toys for Mei-Mei and having a drink at a local bar where the ginger martini (I know, my own fault, I should stick to the classic) was too sweet (happily the waitress snuck back to the bar and slipped more vodka into it) we headed downtown. The Lower East Side isn't your grandmother's neighborhood any more--it's become uber trendy and filled with restaurants, galleries and overly expensive twee shops. We wandered around for a bit, then found Bacaro, in an alleylike street off Canal, (161 Division St) in between a bike shop and a mysterious Chinese wholesale shop.

We really wanted to love this place. The first floor is small, but down a steep stairway you enter into brick and stone small dining rooms lit by candles. Very romantic and pretty. The wine list is good although pricey, and you can get pours in various sizes so you can mix and match wines throughout your meal. The menu is a collection of small plates and entrees so you can assemble a small or large meal. Prices are fair for new York. Some tables are nicely spaced, but the tables for two so crammed together that you might as well be sharing a table for four.

Our waitress was friendly at first, then cooled off considerably. Our first issue was that we wanted to put in an order of two small plates; and then decide if we wanted to go for entrees or more small plates. We were told rudely that the house policy is that the kitchen will only take full orders. So much for a nice relaxed meal. We elected to go with two entrees. Our first order came out, a special of fried zucchini flowers stuffed with ricotta. The coating was much heavier than you'd find in Italy, but they were still tasty. We had ordered the crab salad on a polenta cake, which I had assumed would be prepared as in Italy, dressed simply with lemon and oil. Instead, the crab was engulfed in so much mayonnaise that the crab taste and texture was lost. One entree was excellent, the long-cooked pork shank over creamy polenta. However, the pasta with duck sauce arrived with pasta so undercooked it was crunchy. We politely told our waitress, she responded with a long-suffering "OK", and then whisked the plate away without another word. A replacement was brought a few minutes later, perfectly cooked and very tasty. We decided to not stay for dessert, as the room was filling up and the table next to us was so close it was uncomfortable having a conversation. I'd give this place another try, but would go midweek and not on a weekend; and hold out for a better table.

We took a cab home, with Larry (who is a fearless NYC driver) clutching the seat and muttering "I'm just not going to look."

Zucchini Carpaccio

2011-07-19T18:18:57Z

This material better viewed on its originally published location: Destination Anywhere]]>

Over on SlowTrav, we're doing a Summer cook-along where we each post a recipe using a particular ingredient. Last week was sweet potatoes, in my previous entry. Susan picked butternut squash for this week, since it's available year-round in London where she lives. I struck out in two stores here, since it's usually a Fall/Winter vegetable on these shores. Instead, I elected to use summer squash.

I had some beautiful bi-colored baby zucchini from the local farm share. This is a light little salad for a first course, or to go with a grilled entree. You should use the freshest, sweetest zucchini you can find.

Zucchini Carpaccio

This recipe is all over the web, but really it's too simple for a formal recipe. Here's what I did.

Need--small zucchini, lemon, olive oil, a chunk of good parmesean, salt and pepper, herbs like chives or mint, vegetable peeler

Wash and dry several small zucchini. Using a good vegetable peeler, slice lengthwise along the zucchini to make very thin slices. Turn and do the other side when the zucchini gets to the seeds. Put the slices into a colander, and sprinkle with some coarse salt. (I don't use a lot, so I don't need to rinse the zucchini afterward)

Let sit for a while so the slices can exude some liquid. Then spread onto paper towels, and use more towels to dry off the zucchini and take off excess salt.

Tear up some arugula, and lay onto a dish. Mix together a dressing of fresh lemon juice, olive oil, and pepper to taste. Put the zucchini into a bowl, and very gently toss with the dressing. Pile the zucchini over the arugula, and then using the peeler, shave off some parmesean curls onto the zucchini. Sprinkle with some chives or other herbs if you wish. I like the suggestion of fresh mint, will try that next time.

Grilled Spicy Sweet Potatoes with Lime and Cilantro

2011-07-11T00:27:49Z

This material better viewed on its originally published location: Destination Anywhere]]>

I got this idea from a Bobby Flay recipe, and tweaked it. It's a great use for any smoky chile you have around, like chipotle powder or smoked paprika. I added cayenne for a kick.

Grilled Spicy Sweet Potatoes with Lime and Cilantro

3 large sweet potatoes
Oil spray or oil to brush on
zest from one lime
1 tsp. smoked paprike, chipotle powder, or cayenne, or a mixture
1/2 tsp. coarse salt
1 Tbs. chopped cilantro

1. Prick the potatoes in several places, and microwave for 5-5 minutes until just fork-tender but not soft. Let cool.
2. Slice into thick rounds or ovals, keeping skin on (this helps them stay together)
3. Spray a grilling pan, or brush it with oil. Lay the potato slices on the pan, and spray or brush the tops with oil.
4. Grill on both sides on a hot grill until browned and cooked through.
5. Remove to serving plate, mix together the rest of the ingredients, and sprinkle on the slices.

Strawberry Madness and Cherrypalooza

2011-07-05T13:55:00Z

This material better viewed on its originally published location: Destination Anywhere]]>

It's canning season again! I've been working with strawberries and cherries. I am thrilled that some of our local farms are now growing cherries. This weekend we extended the strawberry season by driving north to New Hampshire, where we picked at Brookdale Farms in Hollis. It's less than an hour from Boston, and the you-pick price was much lower than at our local farms. We picked 20 pounds in about an hour. Afterward we wandered around and stumbled onto the lovely Andres Institute, a hillside sculpture garden in the woods. Some nice hiking and interesting sculptures, until mosquitoes and rain forced us back to the car.

I've put up Strawberry-Amaretto jam, Strawberry-Balsamic jam, Strawberry-Pinot Noir jam, Brandied Cherries, Strawberry-Rhubarb jam, and Cherry Jam. By this time I've become comfortable enough with the materials and techniques that I'm working with recipes as suggestions for ingredients, and experimenting as I go. Safety first, so I follow procedures for sterilization, acidity levels, and processing times. I do like to use at least some pectin in jams so I don't have to be messing around too much with long simmers and unknown set points. I use the no-sugar pectin when using commercial pectin, and do use sugar, although much, much less than in traditional jams so I get more fruit flavor and less sugar. I like a slightly looser set than commercial jams and made my own pectin from green apple cores and skins last year. Depending on the fruit, I sometimes cut back on the pectin--for example, raspberries and apples have a lot of natural pectin so I may use only half of the pectin envelope or my homemade pectin with them. I often use Christine Ferber's technique of macerating the fruit to draw out the juices, then cooking it first to concentrate flavors and natural pectin. Looking forward to raspberries and blueberries next week!

A friend had asked about my Strawberry Pinot Noir Jam, so here you go:

Strawberry Pinot Noir Jam

For the strawberry jam, quarter about 8 cups cleaned and hulled strawberries. Put them into a bowl with a cup of sugar and 1/4 cup lemon juice, and stir to coat. Refrigerate for 1-2 hours. Then, drain off the juice that collects, and put the juice into your cooking pot. Add 1/2 the berries, 1/2 cup pinot noir wine, and simmer until the berries are soft. Use a potato masher to mash the berries into the syrup, then cook a few minutes until it begins to thicken. Put a small plate into the freezer.

Meanwhile, wash your jars, put them into your canner with water to cover by an inch, and boil for 10 minutes. Put the washed lids, ladle, funnel, and a chopstick into a smaller pan with water, and simmer 10 minutes. Turn down that heat, then add the lids to the pan so the rims can soften.

Add the rest of the berries to the jam pan, and cook for 5-10 minutes. Mix 1 envelope no-sugar pectin with a cup of sugar. Thoroughly stir this mixture into the jam, and bring to the boil for 1 minute. Taste and add more sugar if you wish. Test for gel by putting a teaspoon of the jam onto the frozen plate. It should thicken after a minute or so, enough so that you get a "trail" when you push your ginger through.

Take your jars out of the canner (I do hope you have a jar lifter!) and put onto a towel on the counter. Place a funnel onto the first jar, ladle in jam til 1/4 inch of the top. Remove funnel, use the chopstick to pop any air bubbles, then wipe the rims with a damp paper towel until clean. Place on the lid, then the ring, and tighten. Repeat with remaining jars. Carefully put jars back into the canner, and when the water comes to the boil, cover and simmer for 5 minutes. Turn off heat, remove cover, and let jars sit for 5 minutes. Then take jars out and put onto a towel, and let rest for 24 hours. You should hear the "ping" of the vacuum forming within a few minutes. After 24 hours, remove the bands, check for a good seal, wash the jars, label and store. I got 8 1/2-pints, your mileage will vary.

Here's another one:

Brandied Cherries with Wine and Spices: (adapted from Canning for a new Generation)

Pit three pounds sweet cherries. (and yes, I totally recommend one of those cherry pitter gizmos. I take the pit "reservoir" off so I don't have to stop and clean it out, and plan on showering afterward. The first time I pitted cherries I was startled into thinking I'd broken out on a horrid rash later when I glimpsed my arm covered in pinpricks of red)

In your jam pan, combine 2 cups brandy, 1 cup fruity red wine, a few long strips of orange zest, and 1 cup sugar. Bring to the boil, and cook for 5 minutes. Add the pitted cherries, lower the heat and simmer 5 minutes. Taste the syrup and add more sugar if needed.

Meanwhile, wash 7 1/2 pint jars, put them into your canner with water to cover by an inch, and boil for 10 minutes. Put the washed lids, ladle, slotted spoon, funnel, and a chopstick into a smaller pan with water, and simmer 10 minutes. Turn down that heat, then add the lids to the pan so the rims can soften.

Take your jars out of the canner (I do hope you have a jar lifter!) and put onto a towel on the counter. Place a funnel onto the first jar, and use the slotted spoon to ladle in cherries until 1/2 inch from the top. Tuck in a cinnamon stick, 1-2 of the orange zest strips, and a star anise if you have some. Then ladle in the syrup to cover until 1/4 inch from the top. Remove funnel, use the chopstick to pop any air bubbles, then wipe the rims with a damp paper towel until clean. Place on the lid, then the ring, and tighten. Repeat with remaining jars. Carefully put jars back into the canner, and when the water comes to the boil, cover and simmer for 5 minutes. Turn off heat, remove cover, and let jars sit for 5 minutes. Then take jars out and put onto a towel, and let rest for 24 hours. You should hear the "ping" of the vacuum forming within a few minutes. After 24 hours, remove the bands, check for a good seal, wash the jars, label and store. I got 9 1/2-pints, your mileage will vary. These should sit for at least a month before using so the brandy and wine will permeate the fruit.

What's On (and off) the Needles

2011-06-08T16:03:43Z

This material better viewed on its originally published location: Destination Anywhere]]> Finished a few things, and began some new projects to work on during the flights to/from California next week.

A little baby sweater for my colleague Kat's baby shower this weekend. In a mulitcolored washable wool (Malabrigo Rios, colorway Arco Iris) sized to hopefully fit the baby her first Fall and Winter. I kind of made up the pattern as I went along, starting with a standard raglan top then using the Easy One Row Lace pattern for the skirt.

The Mr. Greenjeans cardigan pattern, in a variegated yarn I've had forever. Did most of this during our College Roadtrip in April.

A lacy pale pink cotton sweater. The pattern is Liesl, in a slightly smaller gauge than usual. So not my usual color, but I think I like it.

Started a pullover in a charcoal grey-blue. I like the lace at the neckline, which I'll repeat at the cuffs and hem. The yarn is Silky Wool. a very thin silk-merino blend.

Really easy lacy wrap (my favorite One-Row Lace stitch again) in a shimmery celadon green silk-merino-bamboo blend I picked up at the NH Sheep and Wool Festival. I'll keep knitting until I either run out of yarn or die of boredom.

The February Lady sweater that ate the internet a few years ago. In a wine-colored variegated wool-silk blend. (Malabrigo Silky Merino, colorway Campasitra)

Should keep me busy for a while!

In Which Amy Makes Sushi

2011-05-29T17:34:37Z

This material better viewed on its originally published location: Destination Anywhere]]>

We went up to the enormous H-Mart in Burlington this morning, a Korean supermarket chain. In addition to the room-sized kimchee area with a bewildering assortment of marinated and fermented animal, vegetable and mineral; there's produce, meats, rows of exotic frozen foods, dried and canned goods, and fish. We loaded the cart with our usuals--hoisin sauce for marinades, rice, chicken and leek dumplings, baby bok choy, assorted Asian vegetables, three kinds of chili sauce (What? We like heat), and thin-sliced beef for stir fry. The fish is quite good here, and I love being able to get fresh whole fish like red snapper for half of what Whole Paycheck charges.

Today we noticed that in the fish case were packages of sushi-grade fish. As an experiment, we took home a small package of tuna, a bit more than 3/4 pound for $12.14. We also got a tub of pickled ginger ($2.50), a small sack of sushi rice, and a tin of wasabi (another $2-3).

I got out the book Easy Sushi by Emi Kazuko that has been in my bookcase for about 20 years. I first made the rice.

1 1/2 cups short-grain sushi rice
2 cups water

3 Tbs. unseasoned rice vinegar
2 Tbs. sugar
2 tsp. salt

Soak the rice in some cold water for 10 minutes, then rinse and drain. Put into a deep saucepan, and add the 2 cups water. Bring to the boil, then lower to a low simmer, and cover. Let barely bubble for just under 20 minutes.
Meanwhile, mix together the vinegar, salt and sugar.
When rice is cooked, dump into a very wide shallow bowl. Sprinkle with the vinegar dressing. Using a wooden spatula, gently turn and fold the dressing into the rice. You don't want to stir, just gently turn the rice over. Do this every few minutes, moving the rice so that it cools as quickly as possible.

Prepare your fish--slice into 1/2 inch thin slices.

Prepare a hand dip of 1/4 cup rice vinegar with 1 cup water.
Get your wasabi (prepare according to directions if it's not premixed), serving dish, and pickled ginger.

Dip a hand into the vinegar/water mixture. (Don't get your hands too wet, or your rice will be too wet. I found that dipping after every three pieces was about right.) Scoop up perhaps a Tablespoon of rice, and gently squeeze into a cylinder. Put a slight dab of wasabi on top, then lay a slice of fish on the top, and place on platter. You'll appreciate why sushi chefs train for years before they're allowed to do this. Much harder to get it right than you'd think.

Repeat, and serve to your adoring guests.

This made about 25 pieces of sushi. While my rice technique definitely needs work, it was delicious, easily as good as the sushi we've had in many sushi restaurants. And the fish was fresher than in some. Can't wait to do this again, next time with an assortment.

New Hampshire Sheep and Wool Festival

2011-05-14T23:57:25Z

This material better viewed on its originally published location: Destination Anywhere]]> I have the best husband ever. When I told him the NH Sheep and Wool Festival was coming up, he said "Oh, I love the sheepdog demonstrations." If he rolled his eyes about driving an hour and a half to look at sheep, alpaca llamas and angora bunnies, plus standing around while I paw through skeins of yarn; he kept it to himself.

Lots of smiling people, mostly women on a fiber high, plus many sheep, wool, and llama folk having serious conversations about whatever people in that business talk about.

There were sheep. All the sheep were looking at each other, as if they were also deep in conversation.

While he was waiting for me as I debated the merits of 14 shades of purple for a vest, Larry went to a talk on ruminant digestion. Seriously. He said four stomachs is quite an elaborate system.

There were sheepdogs being more obedient than my children ever were. Actually, so were those goats.

There were alpaca llamas. They make an odd whining/humming sound, and look like big stuffed animals. Bizarre creatures, but their wool is softer than a baby's cheek.

There were angora bunnies. (I want one)

]]> There were people spinning and knitting.

There was fleece to spin.

There was yarn.

Some followed me home. Lucy was fascinated by the angora. I had to put it away after she started nuzzling it.

Paintbox Log Cabin Blanket

2011-03-29T23:26:22Z

This material better viewed on its originally published location: Destination Anywhere]]> Four months, 3,000yards of yarn, and 70,000 stitches.

]]>

What's Off the Needles

2011-03-02T19:53:34Z

This material better viewed on its originally published location: Destination Anywhere]]> About the only good thing I can say about Winter is that it's good for getting in some time with the needles.

Here's a simple yoked cardigan (the Tea Leaves Cardi) in the lovely Malabrigo Rios. It's a Superwash yarn, which gave me a fright because it loosened up so much in its bath after being finished that it would have fit an elephant. I did a little fast research, and upon some advice threw it into the dryer, where it tightened up back into shape.

I also made another "198 yards of Heaven" shawl, this time in Silk Garden.

The blue cabled cardigan (out of some Misti Alpaca that I'd had sitting around for a few years) where the cables felted slightly was salvaged by some gentle tugging. I decided to not add buttons, and instead use a filigree pin for a clasp.

Last month I did another shawl, using the Forest Canopy pattern with Malabrigo Silky Merino. This is beautiful yarn, as you can see in the detail photo.

Finally on the last square of the Paintbox Log Cabin blanket. Next up is the miles of black garter stitch to bind them all together.

Now, shall we take bets on if I can be a monogamous knitter and not begin another project until I finish the blanket? Nah, didn't think so. I have my eyes on a short sleeved diamond-lace on the yoke cardi for Spring, using some red silk/cotton in my stash...

Sanibel Island

2011-03-01T11:32:29Z

This material better viewed on its originally published location: Destination Anywhere]]>

We spent a lovely week on Sanibel Island in Florida last week. We've been going there for almost 20 years, and some years ago bought three weeks of a timeshare at the Casa Ybel property on the Gulf. We usually rent out the units, but decided to use a week this year. And after the Winter we've had, a week in the sun was wonderful.

Sanibel is protected by heavy zoning, largely to preserve the wildlife at the Ding Darling Nature Preserve and the other smaller preserves on the fragile barrier island. There are no high rises on the beach as in nearby Fort Meyers, no McDonald's, no minigolf. What there is are wonderful beaches famous for shelling, flocks of beautiful waterbirds at the Ding Darling, lots of bike paths, kayaking in Tarpon Bay, and opportunities for relaxation.

You can drive over the Causeway to Fort Meyers to the Red Sox training camp if the team's there, or take a boat to uninhabited Cayo Costa State Park, another barrier island.. Sadly, the restaurant scene is largely mediocre and overpriced, although we managed to have some good meals. (Our favorite is the very casual Doc Ford's on Rabbit Road, where we go late to avoid the crowd and get a table on the patio for grilled snapper or shrimp and grits) And there's a fantastic farmer's market on Saturday mornings, where we picked up pristine shrimp and organic veggies for dinner. (and your boiled peanut and fried pork rind needs can be satisfied at the market as well, if that's your thing.)

Larry discovered fishing on our last trip two years ago, and spent time on the fishing pier near the Lighthouse with a group of "old guys" (and a goodly number of women of a certain age who seem to outfish their husbands). He was determined to get something of eating weight, and after consultation with his new best friends and the addition of some heavier tackle, managed to land lunch. Mmm, fresh grilled whiting and mackerel. He's still mourning the loss of the huge spanish mackerel that bit right through the line two feet from his hand.

Evening entertainment on Sanibel consists of grabbing your beverage of choice and heading down to the beach for sunset.