Wednesday, August 29, 2012

Basil Pesto

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan- or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.

Tuesday, August 28, 2012

Certo verus Bernardin

I have been canning for years with no problem with my jams jelling.
I saw Bernardin while picking up my supplies for my jams. Bernardin was cheaper that should have been my red flag. But opted to try the brand as I use Bernardin products for years but always used Certo for jams and jellies.
Both batches that I used Bernardin didn't jell and had to redo. I wrote to Bernardin about my problem.

Well not a word back, didn't expect anything except a return message saying how sorry they were for my extra work. NOTHING.
So back to Certo and success.

Monday, August 06, 2012

Dill Pickles


I usually do two batches of dills one with extra garlic and the other with
just a few cloves in the jars for variety. Fresh dill weed makes them so much better.

Sunday, August 05, 2012

Mango Chutney

If you make Mango Chutney the mangoes are very sweet and plentiful right now.
New harvest of apples are starting also. I always like to use the new crop of apples in my chutney.
Chutney goes so well with all beef, pork and chicken. A little goes a long way, but adds a nice touch on a plate.

You have to let the mix of flavors sit over night, but so worth the end results.

Thursday, August 02, 2012

Blackberry Jam

 Coming ripe in the next few weeks. They freeze well and make great jam.
One of the best ways of getting high fiber into your diet.
Blackberry picking can be a great time for conversations with friends and the reward is free food!

Raspberry Jam

So sweet and full of flavor.So worth the effort of making jam. I freeze many for winter desserts. One of our favorites. Season is far to short, so don't delay.

Strawberry Jam

Strawberries can be watery due to rain. Use the extra juice to make strawberry sauce.
Just boil the jam a bit longer and it will turn out great.
Plus the bonus of the sauce to use over strawberry shortcake. Sooooo tasty!

Apricot Jam

Apricots are just about ready for full flavor.
Sweet and excellent for jam and to preserve for the larder this winter. I always wait for a few weeks after they first appear in the markets. Oblong shape has the best flavor for eating and they look so pretty in the jars.The jam is a delicious treat come fall.
When preserving I only use one cup of sugar per six cups of water to get the real taste of the fruit.