Making

 



I've finally had success with the Swiss Meringue Butter cream, I think... last time I thought it was great- but then I tried some after it had sat in the fridge and it was curdled, and it would not come back together. This time I ate two cupcakes before I refrigerated them, just to make sure I had my fill in case it goes wrong, but so far so good. I used this recipe- (which was much simpler, and smaller, than the first one I used)  the only difference being that I heated my egg whites to 160- for some added peace of mind. I usually don't worry about raw eggs, but I figured the few extra minutes of whisking and heating were worth it. Oh and I also accidentally melted my entire pound of butter- then had to harden it in the freezer and whip it back together again, no harm done though.

This is the best icing ever, seriously, I love that it has more egg white and butter than sugar- which makes it seem like a health food when you compare it to regular icing, which is basically just icing sugar. It tastes like sweet buttery air. Apparently it freezes well too- so I stashed the majority of the cupcakes in the freezer.

I've also been making headway on the sewing projects, very furtively answering the question, "what are you sewing mama?" so I don't ruin any Christmas surprises. I'm also toying with the idea of taking the credit for stockings so that I can put handmade gifts in there. We've been pretty discreet about Santa so far- and I think we could just turn him into some guy who represents the "spirit of giving", that you send letters to, and leave cookies out for? hm... maybe not- but maybe the idea of Christmas being a joint effort between Santa and mom and dad is not so out there, any ideas?

Is Zucchini good for you? Really?

These are the patty pan squash that we grew this year- very tasty- definately our favorite

Like so many gardeners, we have a lot of zucchini right now- so much that we're considering pulling the plants. But that is a tough sell for us because it's free food, it's producing, we like the way it tastes, and global food prices are going up dontcha' know- surely someone could use it right? So I've been preserving what I can, and baking with it, and eating it, and trying to think of new ways to freeze the stuff. I've been using this method- with hopes that it will not become a soggy mess in the freezer, I also have been using it in brownies- which were pretty good, and cooking up some of the patty pan squash to go into macaroni and cheese which is totally awesome, and probably a good way to freeze them as well.

But somewhere along the way I remembered having a discussion with someone about the dubious health benefits of Zucchini, you always hear that the inside colour is what's so important about antioxidants and everything, and Zucchini is basically water- I mean, yes it's a vegetable- so of course it's healthy- but isn't the white flesh inside really just a sponge? Is there any benefit to adding it to your baked goods at all- or is it just essentially filler?

Of course I turned to the Internet to this nutrition data website that is pretty cool- you can look up virtually any food and see how it all breaks down. It turns out that it is good for you- it has  potassium and folate, and dietary fiber, vitamin c and a as well as lots of other minerals. I assume that if you peel it you lose lots of benefits. I originally looked up the data for a baby, raw zucchini, but then I also looked up the data on a cooked large one- with skin and I'm totally blown away, turns out the zucchini is actually healthy, not just a sponge for flavour. So I guess I'll keep on shredding it, and baking it into random things, and giving it away to people.

I'm going to try to saute up some of the patty pans with onion and summer savory and then freeze them to add to pasta later- maybe that will work? last year I tried just blanching and freezing, but it was not really good- maybe cooked in a bit of butter though- will help to save them. I'll let you know how it turns out.

Lilacs

This is my most waited for event in Spring- Lilac blooming time (followed closely by Peony blooming time). Anyhow, we have a couple of Lilac Hedges at our place, and they produce a lot of blooms, for only a couple of weeks a year, and I love that about these hedges, they seem so luxurious, and special, and yet they are present on even the most practical of Manitoba farms. They make great windbreaks you know, and lovely hedges, and they really do provide ample amounts of privacy once they get growing. But I can just see the first farm wives coming here to this tree-less, utterly practical and remote place, and craving something just like this- some sort of pretty balm for their poor winter weary souls.

I am always somewhat surprised to realize just how harsh our climate is, even though I know it- even though I know all through winter that for most people -20 is not only moderately cold. Even though I sit at my computer and read blogs of people who are eating produce from their garden right now- in May, I still sort of harbour the fantasy that our climate is kind of lovingly hard to survive in. But that's truly understatement- and one that is only fostered by the existence of Insulation, Manitoba Hydro and Sorel Boots.

It is a harsh climate most of the year, and it must have seemed like a miracle to those first Pioneers that something like a Lilac hedge or a Peony could survive and thrive here. The colour and scent must have been so needed, after a winter of woodsmoke and darkness, smelly bodies, and freezing winter air, the Lilac must have just hinted at the wealth of abundance that was coming.

Anyhow- today N and I picked some Lilacs to try out a recipe for Lilac Sorbet I've been saving since April, I didn't know you could eat Lilac- and am determined to try it- the base is getting cold now- and I'll let you know how it all turns out.  It's a bit hard to tell with my summer cold if it's tasting like anything at all really. I also tried to make some Lilac water- but so far the water just smells to me like boiled herbaceous matter- maybe it's my cold- or maybe it's the method, I don't know, at any rate it afforded me a chance to take some lovely photos of the flowers in the bottom of my canner sprinkled with water drops.

Kale Chips

I'm probably the last person on the internet to try Kale chips, and I'm so sorry I've waited-  crispy, healthy, delicious-ness! I used this recipe, adn I highly recommend it- so easy, and tasty!

Tomatoes, Tomatoes, Tomatoes

The Romanticism of the tomato processing period (if you could ever call it that) is over for me. The freezer is well stocked, the tomatoes are starting to peter out, and the kitchen looks like a massacre took place there- there are tomato seeds everywhere. If you have a two year old who likes to alternately squish tomatoes and spray you with the hose on the sink 'help' and like a neat kitchen (or at least a floor that isn't covered with globs of tomato pulp), I don't recommend extended time tomato processing.

At any rate- as I said the freezer is stocked- so I thought I'd run down all the things I've been making with our bounty, Sauce (for pizza and pasta), Salsa, Crushed tomatoes, and Juice.  The sauce has been super easy- just chop the tomatoes- lightly seed and remove cores, then roast at 350 with some garlic cloves for about an hour- then blend in a food processor.Then freeze or can, so easy.

The crushed tomatoes are actually the first step in making salsa- just peel tomatoes (by blanching in boiling water for one minute- then slipping the skins off under cold water), then squish them into a bowl (this is the fun part- but it's messy) and then crush up the more solid bits of tomato flesh- and freeze in Ziploc bags. I like to freeze them in 2 cup portions, because that's about the size of a can- lay the Ziplocs flat in the freezer- and then you'll be able to stack them in there- I do the same for tomato sauce and chicken broth- it's real space saver.

I also made juice with the seedy pulp I squeezed form the tomatoes- just put it through a food strainer (I used an old chinois that I borrowed from my sister- it's got a wooden 'mill' sort of thing that helps to push the liquid through and break up the pulp- you'll have to push it through the strainer). this juice is awesome fresh- with no added salt or anything, it's got great body too- though it does separate as it sits or freezes, so you'll have to stir it- it's great to just drink or to use in soups.

One last note about canning Tomatoes- I use a boiling water canner- and I like canned salsa over frozen salsa- though I freeze everything else. I was a bit worried about the acidity of my tomatoes though as they did ripen off the vine, and I also think that yellow tomatoes have a lower acid content than traditional red ones. In order for boiling water canning to be safe, the item you're canning should have a ph of 4.6 or higher- so if you suspect that your tomatoes are a little low on acidity- add some lemon juice or vinegar- 1 tbsp per quart of tomatoes should do the trick.

Oven dried Cherry Tomatoes

These are the most delicious tomatoes I've ever eaten, they're like sun dried tomatoes- but less sweet- more like a condensed tomato flavour- and if you put them under the cheese on a pizza you will certainly eat the whole pizza in one sitting- they're that good. All you need to do is cut them in half, and lay them cut side up on a parchment lined baking sheet- sprinkle with oil and salt and pepper and bake in a 275 degree oven for 4-6 hours.
I like to put all the same size tomatoes on one sheet- smaller cherry tomatoes on one, and the larger grape style cherry tomatoes on another as they take a little longer to dry down.  You're aiming for dry, with just a small amount of juiciness, not crisp- though. They'll freeze well or will store up to 6 mos. in an airtight container in the fridge. We've also been eating them blended up as a tapenade, or as a rack under roasting meat (especially good with a fatty pork chop- they soak up the juices and rehydrate a bit), in Pasta, or just by themselves as a snack.

Twenty Nine

I am 29 today, (just writing that made a little bit of sweat break out on my upper lip), I'm not usually maudlin about birthdays but this one is a bit tough, I feel like I should be a grown up by now- and in a lot of ways I am one ( mom? check, homeowner? check, degree? check, responsible? check), but I'm also not quite what I thought a grown up would be. I didn't expect to feel so much the same, so much just like me- and then I'm not so surprised as well- who else would I be?

I am aware that evaluating oneself on one's birthday is a bit trite, but it also seems to be inescapable, for some reason. And even though I'm admittedly, no questions asked a Grown Up Lady, ( I suppose I have the right to be flattered instead of insulted when I get carded now? am I old enough for that yet?), I find that I've spent most of this year reconnecting with the girl I was as a child- helping to get back in touch with what I loved about myself as a kid.

This year I did the Artists' Way, and I took part in workshops designed to make artists better at running their own businesses, and I loved them both probably because they asked things like "what did you love to eat as a kid?" and "what qualities do you love about your 10 yr old self?".  I think that's it's amazing how those things remind you of who you are, and who you wanted to be- when you were just you- not the responsible version of 'adult' you.

So now today I find ,myself thinking "what would my  10 yr old self think of my 29 yr old self?". And when I ask that I feel like I'm doing okay- I'm pretty sure my 10 yr old self would aspire to be like 29 yr old self. She would look up to this 'grown up lady'- maybe she'd wish that she had a few more animals around, and possibly wear a bit more trendy clothes, but otherwise- I think she'd say I was not too bad, maybe even a bit of a role model.  And really, despite all of the things that I wish I was better at- or that I aspire to that I haven't quite gotten around to yet, what more can I ask for than that?

(the drink above is what I'm going to enjoy tonight- my new favorite summer cocktail-a Honeysuckle Lemon Balm. mix equal parts White rum, with Lemon juice and a simple syrup made of Honey, add muddled mint or lemon balm leaves, and lots of ice- garnish with lemon slices)

Adventures in yogurt

 I've been making yogurt lately, and I've been wondering why it's taken me so long. I started with my mom's old salton yogurt maker- which has the cutest littel glass cups, and makes one quart of yogurt split into five jars. The first time I made it It was a wierd sort of consistency it tasted okay, and all- but it was wierdly gelatinous, so after another morning of searching on chowhound I found this post- and the yogurt gods smiled on me.

I wasn't heating the milk high enough- so after heating the homo milk to 185 degrees- then letting it cool to 110/105 degrees- I stirred in the starter (Astro yogurt- all natural, balkan style original, plain yogurt- 1/2 cup), and let it sit in the yogurt maker- but as I checked it wasn't quite getting warm enough- only 100 degrees, and I wanted 105 degress, I'm sure it's not such a big deal- but instead I poured the yogurt into a pyrex nesting bowl, (the second smallest)and zapped it in the microwave for 45 seconds, then put that bowl into the largest nesting bowl, which I filled with hot tap water- to give the yogurt an insulating water bath- I stuck a thermometer in the yogurt and covered with saran wrap- and then stuck the whole thing in the microwave to sit, checking every hour or two- warming it up as needed- for twelve hours.

It was good yogurt- tangy and smooth- and creamy- but I thought I could do more- so I strained it to maek greek style yogurt- after an hour in the strainer int he fridge (a regualer strainer over a bowl- lined with a coffee filter), it was so delicious, lots of water came out and I was left with yogurt like sour cream- tangy and rich.

I was also looking around online a bit more- and found that if you leave the yogurt overnight in the strainer for two days- it becomes like cream cheese, tastier though- especially when mixed with dill and green onion. It's addictive, and oh so excellent on crsuty french bread. Also I used store bought yogurt to make this 'creamcheese'- the above mentioned Astro brand of plain yogurt- so no need to mess around with making yogurt yourself to indulge in this treat.

Peonies

We came home just in time to catch the end of the peony blooms- which I was so grateful for- they are one of my favorites- so sweet smelling and lush- there are not a lot of large blooming flowers in our yard- and the peonies make up for that to me.

I made some peony water for baths from the petals- it only keeps for a week though I may try to freeze some for a winter time pick me up- I got the recipe from my copy of Growing and Using the Healing Herbs- by Gaea and Shandor Weiss (1985, Rodale Press) a thrift store purchase that has come in very handy.

Recipe for Peony Water
taken from Growing and Using the Healing Herbs

1/2 cup macerated peony petals to 1 cup cool distilled water. let sit for 30 min. then gently heat for 10 min, strain and store in the fridge for up to one week.

The scent of this stuff dissipates quickly in a warm bath- a facial/body spritz would be a great use of this too.

the best lemon squares

I've been longing for some yellow lately- maybe it's the snow that will. not. stop. falling, I don't know but I'm desperate for spring- and that desperation is coming out in a desire to make something yellow- something like a banner or a quilt or a dress that is gloriously sun coloured. As my studio is currently the site of the great the un-junking of the veranda- I settled for these lemon squares- from Martha Stewart. They're perfect as far as lemon squares go- slightly gooey and sweet- but tart enough to pucker your mouth just a little bit, and the almonds really add something to the flavour.

I usually don't love Martha's recipes- they're beautifully photographed, and all that- and the magazines do inspire me to try to make it- but usually the steps are so spelled out it can seem daunting; instead of making a complex thing seem simple- I find that her directions often make a simple thing seem overly complex. But this recipe is not like that- it's simple- and I did it with N, and we had a blast- I let her crumble in the butter with her hands and help pat the crumbs in to baking dish- it's a perfect not fussy baking with kids recipe, and it's fast too.

Elke Wood's Lemon Squares

from Martha Stewart Living, April 2003

Makes 1 dozen three-inch squares

This recipe is from an aunt of Heidi Johannsen, senior associate food editor at Martha Stewart Living.

1 ¾ cups sifted all-purpose flour

1/3 cup sifted confectioners’ sugar

¼ teaspoon salt

¾ cup (1 ½ sticks) chilled unsalted butter, cut into pieces, plus more for baking dish

1 teaspoon plus 1 tablespoon finely grated lemon zest

1/3 cup almonds, toasted and chopped

2 cups granulated sugar

4 large eggs, beaten

½ cup freshly squeezed lemon juice

½ teaspoon baking powder

1 - Preheat oven to 350. Into a medium bowl, sift together 1 ½ cups flour, the confectioners’ sugar, and the salt. Cut in the butter, 1 teaspoon zest, and almonds until mixture just clings together.

2 - Press mixture into a lightly buttered 9-by-13-inch baking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.

3 - In a large nonreactive bowl, stir together the granulated sugar, eggs, lemon juice, baking powder, and remaining ¼ cup flour and tablespoon zest until combined. Pour into prepared crust.

4 - Bake until filling is set and lightly browned, 25 to 30 minutes. Transfer to a wire rack to cool. Cut into squares.

Marshmallow Recipe

Marshmallows

3 pkg unflavoured gelatin
1 1/2 c sugar
1 c light corn syrup (regular corn syrup works too- has a faint molasses-y flavour)
1/4 tsp kosher salt
1Tbsp Vanilla extract
1 cup water (or fruit juice if you want to flvaour these that way)

confectioners sugar for dusting

(A stand mixer is not essential for these-but there's a lot of mixing involved- so it's very very handy, I've never made them with a hand held mixer)
Combine Gelatin and 1/2 c of cold water in the bowl of mixer with a wire whip attachment. (I've used fruit juice in this step to replace the water and make a flavoured marshmallow- raspberry is especially good).

Meanwhile combine sugar, corn syrup, salt and 1/2 cup water in medium saucepan (mixture will bubble up quite a bit), cook over medium heat until sugar dissolves, raise the heat to high and cook until it reaches 240 on a candy thermometer, remove from heat, on low speed mix syrup mixture into the gelatin, add the vanilla as it's mixing, put mixer on high speed for about 15 min. or till very thick- you should see strands of marshmallow slightly stick to the sides of the bowl as it spins. It should hold it's shape fairly well- like a meringue - but not be too solid. Dust and 8-12 pan with icing sugar and pour marshmallow mixture in- dust the top with sugar and allow to set.

Once set- you can cut into squares- or use cookie cutters- dust with icing sugar- or icing sugar and cinnamon and store covered- for a couple of weeks- they last a surprisingly ling time- and freeze well too.

I also make viva puff style cookies by piping the marshmallow mixture over sugar cookies dolloped with jam- then dipping the while thing in chocolate- or coconut flakes. In order to do that you have to work fast- and have all the cookies laid out with jam, and the piping bag- I use a giant zip lock bag with a corner cut off-ready. The marshmallow needs to be still workable but stiff enough to hold it's shape, this is easiest to gauge after a few runs- and if it's too runny you can simply pop it back in the mixer for a minute or two. It makes a lot of cookies- maybe 10 dozen 1.5 inch cookies. You can also pipe these into shapes, like the hearts I made for hot chocolate- I dream of using it to make snow on a gingerbread house- one day...