Wednesday, July 24, 2013
With the sour cherries I decided to make Cherry Bounce. I put a little over a pound in each jar, un-pitted, and added 1 cup of sugar. I let it sit for about 20 minutes while I worked on the jams that I made with the other cherries. I added 6 cups of bourbon in one jar and 6 cups vodka in another. I really wasn't sure which one would be better, so I thought why not do two batches. I stirred the cherries and sugar to dissolve and a swished the jars once a day for a week. Now they are sitting in my basement, where I will shake them once a month or so. They will be ready just in time for Thanksgiving and Christmas. I will have an update and review then, so look forward to reading it, and if you are well-liked or worth bribing, expect a nice gift from me this Christmas.
Monday, July 22, 2013
This is an incredibly simple recipe but one that I find myself making when I am in a hurry.
1 lb spaghetti, cooked
1/2 cup pesto (recipe below)
1 stick butter
1/2 cup ricotta
your favorite cheese for grating, Parmesan, Romano,etc.
Boil pasta, allow to drain over sink in colander. Meanwhile, melt and cook butter over medium heat in pasta pot until it foams and begins to brown. Don't burn it! Switch off heat, and stir in pesto and ricotta, add pasta. Serve with your favorite grating cheese and maybe some crushed red pepper.
When I make pesto, I put a bunch of basil, and about 3-4 ounces of Parmesan, cubed, in the food processor with about 2/3 cup pine nuts. I add salt and pepper, plus olive oil as I pulse. I freeze it in portions in a cupcake tin and use as needed.
Sunday, July 21, 2013
The fruit share contained 2 pints of blueberries and a 1/2 pint of raspberries.
I'm still catching up on life after the breakage of our stove, the internet constantly dying for no reason, and my beautiful dear child dumping a drink on my laptop. I've also had lovely weather to distract me, but I've also been busy preserving and making jam.
Most of these things are long gone, I can tell you what I made:
Blueberries were went into a salad and a few jars of small batch jam.
Raspberries were frozen for future misdeeds.
The basil made sauce, meatballs, and bruschetta.
Green onions were frozen and used in bruschetta along with tomatoes.
Lettuce, cucumbers, and radishes were for salad.
Other cukes are being made into pickles.
I roasted most of the squash for lasagna or side dishes.
Swiss chard was a side dish.
The corn was used in my First Time Grilling Corn Ever.
The carrots last forever, so they are stored in my fridge.
That's what happens to a week's worth of vegetables! It is kind of neat to look back and say how everything was used and to see how little waste we made, I think it was a successful week in the kitchen.
4 chicken breasts, roasted in olive oil, salt and pepper, chopped
1-1.5 cups broccoli rabe, blanched and chopped
1-2 cups zucchini or summer squash, sliced, roasted in olive oil, salt and pepper
2 cups ricotta
9 lasagna noodles, boiled
2.5-3 cups shredded mozzarella
2 tablespoons butter
1/3 cup flour
1.5 cups milk or half and half
1/4 cup onion, diced
1 cup white wine
salt and pepper to taste
Prepare chicken, vegetables, and pasta. Make the sauce in a sauce pan, starting with the butter and onion on medium heat. Sweat the onions, and add the flour to make a roux. Add the milk and the wine, whisking to combine and thicken. Set aside. In the pan, layer a bit of sauce, noodles, a little mozzarella, and vegetables. Add another layer with a little sauce, chicken, and ricotta. Add the top layer of noodles (each layer has 3 long noodles that fit in perfectly in the pan), pour the remaining sauce over the top and the remainder of the mozzarella. Bake at 325 for about 30 minutes, covered, remove the cover during the last 20 minutes or so of baking to brown the top.