In autumn I find myself drawn to the displays of fresh seasonal plums, adoring their shape and colors. Strawberries are my spring darlings, blueberries are our summer sweet, and plums are my fall favorite, a delight that my boys enjoy as much as I do. I brought home a few bags of plums last week with this ginger plum jam in mind, and I had a hard time protecting them from the boys for a couple days until I could make the jam. Top Gun especially is drawn to their deep color, and I would find him sneaking off with one every so often, and even discovered a plum pit under the living room sofa. He desperately wanted that plum all to himself. Fortunately there were plenty of plums leftover for him and his brothers.

We have our own plum tree now, a new acquisition this fall. It’s called a Sweet Heart Plum, and the only information I could find on it is a copy of the original patent filing, which states it’s a relative of the Casselman Plum. We chose this one because it’s self-pollinating and we’re running out of room for fruit and nut trees in our yard. Hopefully in a few years our plum tree will give us a harvest of our own.

This jam is so simple to make you will hardly believe you are canning, and you really don’t even need to can it, you can freeze it if you prefer. In just 20 minutes you will have hot plum jam ready to can or freeze or enjoy later after it cools. This is a small batch, yielding just a few cups, but that makes it easy for home cooks who want to try canning for the first time or don’t have bushels and bushels of fruit to process. You can also double or triple if you like and cook it on the stove. The jam makes a beautiful spread for breakfast breads or a delicious layer in a cake, and can also be melted and turned into a sauce for grilled or roasted meats. The candied ginger adds another layer of flavor that makes me want to eat it with a spoon straight out of the jar.

Plums have a high pectin content, so you don’t need to add any pectin to get a good gel. This recipe is written for the microwave per the original, but I also included instructions in the Variations for stove top cooking. The original recipe says it makes 2-1/2 cups, but I get 3 cups plus a little extra, so your result may vary somewhat. I always keep a 4 ounce jelly jar on hand for any extra and put it straight in the refrigerator.

You can find information on preparing jars and processing jams, jellies, and other high acid foods in my post Home Canning (Boiling Water Method).

GINGER PLUM JAM

Adapted from The Complete Book of Small-Batch Preserving, by Ellie Topp and Margaret Howard. (review)

Makes about 3 cups (720 ml).

Equipment

8 cup (2 liter) microwave safe pan
3 canning jars + lids + bands
8 quart canning pot
jar lifter, lid wand, etc.

OPTIONAL
freezer jars (I use Ball Plastic Freezer Jars.)

Ingredients

3 cups (~510 g) chopped purple plums (Number of plums varies depending on size.)
2 cups (350 g) granulated sugar
4 teaspoons fresh lemon juice
1/4 cup (~40 g) finely chopped crystallized or candied ginger

Preparation

1. If you plan to process the jam, prepare and sterilize jars and lids. You can find directions at my post Home Canning (Boiling Water Method) or at the National Center for Home Food Preservation website.

2. In the microwave safe pan, cook the chopped plums, sugar, and lemon juice on HIGH for 7 minutes, stirring twice during cooking.

3. Add the chopped ginger, stir, and cook on HIGH for 15 to 18 minutes, stirring every 4 minutes. The mixture should form a gel.

4. Ladle into hot jars, leaving 1/4-inch headroom. Process for 10 minutes in the prepared boiling water canner. Or you can freeze the jam if desired. Will keep unprocessed in the refrigerator for about 3 weeks.

Variations

You can also make this on the stove top using a 2 quart/liter sauce pan. Add the chopped plums, sugar, and lemon juice to the pan, stir, and bring to a boil. Stir frequently. Add the crystallized ginger, stir again, and bring back to a boil. Reduce heat to a simmer and cook until the mixture starts to gel, about 15 to 20 minutes. Continue with Step 4.

More Jams & Jellies

More Plum Jam Recipes From Around the Blogs

Chez Pim – Plum and Apricot Refrigerator Jam

Lucullian Delights – Rosemary Flavoured Plum Jam

Christine Cooks – Ridiculously Simple Balsamic-Kissed Plum Jam

Cafe Lynnlu – Plum Jam and Cream Currant Scones

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

It’s rich and complex, not your average tomato jam. The cinnamon and cloves spice it up, but the ruby port makes all the difference between an average jam and a memorable jam. It’s good by itself on toast, crackers, or baguette slices, and even better with sheep or goat cheese.

The recipe comes from the newly released The New Portuguese Table (review) by award-winning author David Leite, a book combining culinary tradition with modern flavors. In his version, Leite reduced the sugar considerably, leaving plenty of room for the flavor of the tomatoes to shine. We used our homegrown Cherokee Purple tomatoes, a rich rose-purple colored heirloom. We had several of them ripen at once, giving us the perfect opportunity to try them in this jam. The tomatoes have a sweet, rich flavor that works perfectly with the spices and port.

I’m delighted to announce the second anniversary of Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Two years ago I was searching for a food blogging event with a grow-your-own theme but couldn’t find one, so I said, “Why not?” and announced a new food event. I’ve been thrilled to meet bloggers through Grow Your Own and learn about the things you grow, forage, hunt, and raise. My thanks to all who have supported the event by participating, hosting, or spreading the word.

If you would like to join us for the fun, please send your post information to andreasrecipesgyo AT gmail DOT com by midnight EST August 30. If this is your first time participating, welcome! You can read more about the rules for participating at the Grow Your Own page. You don’t need a big garden or farm to participate, even a few herbs in a pot or foods you foraged, hunted, or raised qualifies for Grow Your Own. And because people who garden, farm, forage, or hunt often share the bounty, we also permit foods that were given to you from the source. Of course if you would like to host an upcoming GYO event, please send me an email.

TOMATO JAM (DOCE DE TOMATE)

Adapted from The New Portuguese Table, by David Leite (review).

Makes 2 (8-ounce) jars.

Equipment

4-quart saucepan
2 (8-ounce) glass canning jars with new lids and bands (When canning jam, I always add one 4 ounce jar + lid + band as back up for any extra. It’s just a thing I do, but I almost always need the extra.)
canning pot with rack
small bowl
lid wand
jar lifter or tongs
plastic spatula
wide-mouth funnel

Ingredients

2-1/2 pounds (1.13 k) very ripe tomatoes, peeled, seeded, and chopped
2-1/4 cups (394 g) granulated sugar
1-inch piece of cinnamon stick
4 (3-inch/7.6 cm) strips of lemon zest, remove with a vegetable peeler
2 whole cloves
1/4 cup (60 ml) ruby port

Preparation

1. Combine the tomatoes and any accumulated juice, the sugar, cinnamon, zest, cloves, and port in the 4-quart saucepan. Bring to a boil over high heat, skimming any foam that accumulates on top. Lower heat to medium-low and simmer, stirring occasionally. As the jam thickens, stir more frequently, at least 1 hour.

2. Test the jam to see if it’s ready to can. Put a small plate in the freezer for about 10 minutes, then dollop a spoonful of jam on top and put in the refrigerator for 2 minutes. It it gels, you are ready to can.

3. While the jam cooks, sterilize the jars, rings, and lids. In the canning pot, add enough water to cover the canning jars by at least 2 inches. Bring to a boil and immerse the jars and the metal bands. Ladle some of the boiling water into a small bowl and put the lids in to soften the rubber.

4. When the jam is ready, remove from heat and discard the cinnamon stick, cloves, and lemon zest.

5. Using the jar lifter or tongs, remove the jars from the water, keeping the water boiling. Using the wide-mouth funnel, ladle the hot jam into the jars and leave 1/4-inch (6 mm) headroom. Wipe the rims clean with a wet cloth, place the lids on top, and screw on the bands until finger tight (not too tight).

6. Lower the jars into the pot and make sure they are covered by at least 1 inch (2.5 cm) of water. Once the water returns to a boil, process for 5 minutes. Transfer the jars to a heat resistant surface (I use an old cutting board) and let cool completely.

7. Listen for the “pop” to indicate the jars have sealed and check the lids to make sure they’re depressed. If the jar did not seal, keep it in the refrigerator and eat within 2 weeks. Properly processed jam will store for up to 1 year in a cool, dark place. Refrigerate after opening.

References

Wikipedia – Portuguese Cuisine

Home Canning (Boiling Water Method)

More Tomato Recipes

More Portuguese Recipes From Around the Blogs

Hedonia – Carne de Porco com Amêijoas à Alentejana

Simply Recipes – Portuguese Salt Cod Stew (Bacalhoada)

Rasa Malaysia – Mini Portuguese Egg Tarts

Albion Cooks – Caldo Verde (Portuguese Green Soup)

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

While I don’t want to sound trite, I must say the first of May caught me off guard. I can’t believe it’s May, the school year is almost over and the kids will be out for almost three months, it’s time to register Top Gun for kindergarten, and summer is almost here. But that also means it’s grilling time around our house, actually more grilling time since we like to grill year round, we just happen to do it more often in the warm months. Really, I like grilled food in January but I don’t like freezing my fingers while making it!

Burgers are one of Builder Guy’s favorite foods, so we grill up a batch every once in a while. Some times I just want a slice of sharp cheddar and good barbecue sauce on top, but other times I like to play with the toppings: guacamole with caramelized onions, chimichurri, chipotle salsa, roasted red peppers with some kind of gooey cheese. The sloppier the better. And I happen to like tzatziki on my burgers, especially with arugula or an arugula pesto.

I adapted the tzatziki recipe below from Peter who runs the terrific Greek food blog, Kalofagas. I do things just a little different, like add a little grind of fresh black pepper and a touch of lemon juice, so my version isn’t entirely authentic. You should taste his recipe, especially if you like Ouzo. Consider my measurements a guide, as some days I add a touch more garlic or pepper depending on my mood. You can make the tzatziki up to one day in advance, just keep it refrigerated until ready to use.

I make tzatziki with Stonyfield Farm Oikos Organic Greek Yogurt, which you can read about at Andrea’s Reviews. While there, be sure to enter the free yogurt giveaway from Stonyfield Farm!

GREEK BURGERS

Adapted from Kalofagas.

Makes 6 to 8 burgers and approximately 20 ounces of tzatziki.

Equipment

grill
box grater
strainer
2 medium bowls

Ingredients

2 pounds ground chuck, ground lamb, or soy burgers
feta cheese, 1 to 2 tablespoons per burger (optional)

TZATZIKI
1/2 cucumber, seeded and grated
1/4 teaspoon sea salt + more to taste
16 ounces (454 g) plain Greek yogurt
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1/2 teaspoon fresh lemon juice (or Ouzo as recommend by Peter at Kalofagas)
1 teaspoon extra virgin olive oil
pinch fresh ground black pepper

THE EXTRAS
buns (can be gluten-free)
spinach arugula pesto or arugula leaves (rocket)
red onion slices

Preparation

1. TZATZIKI: Put the strainer over a medium bowl, then put the grated cucumber into the strainer and sprinkle on 1/4 teaspoon salt. Let it sit up to 30 minutes, pressing with the back of a spoon occasionally to squeeze out as much liquid as possible.

2. In the other medium bowl, stir together the strained cucumber, Greek yogurt, garlic, fresh dill, and lemon juice. Add more salt to taste, then stir in the olive oil and black pepper. Cover and keep chilled.

3. Shape the meat into 6 to 8 burger patties, folding 1 to 2 tablespoons of feta cheese in the middle of each (optional, but good). Grill the burgers to desired doneness.

4. Remove from the grill and cover with foil for a 2 to 3 minutes to seal in the juices. Assemble the burgers in the following order: bun bottom, burger patty, pesto, tzatziki, onion, bun top.

More Recipes With Yogurt

More Burger Recipes From Around the Blogs

Farmgirl Fare – Lamb Burger with Garlic, Shallots, and Feta on Homemade Rosemary Focaccia

A Veggie Venture – Black Bean Burgers

Closet Cooking – Bulgogi Burgers

No Recipes – Hoisin Ginger Burgers with Lime Pickled Onions

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

In the summertime we grow tomatoes in our garden, and sometimes we get a bumper crop like we did this past year. We ended up with so many tomatoes we couldn’t eat them fast enough and I slow roasted a few batches to put away for the winter. If you look up “slow roasted tomatoes” on Food Blog Search you’ll find several blogs have written about it, and I chose to follow the instructions at A Veggie Venture. After roasting I packed the tomatoes into jars with the olive oil and spices leftover from roasting and topped off with more olive oil. The jars keep well in the freezer.

We’ve used them in several ways, and last week we opened another jar and added some to a batch of hummus. It only took a few bites for Michael to proclaim this the best-tasting hummus we had ever made and we quickly went through it and made more. This makes a great healthy dip that I like to nibble on for lunches, but we also like to spread it on sandwiches.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. I am the host for this round, so please send your entries to me at andreasrecipesgyo AT gmail DOT com. Entries are due on January 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. (New badges for 2009 are available there.)

If you have participated in GYO at least one time you are eligible to join our Flickr photo pool as well as volunteer to host. If you are interested in either of those, please let me know.

[Update: August 2009, featured on Saveur.com in their Best of the Web section!]

SLOW ROASTED TOMATO HUMMUS

Makes about 2 cups.

Equipment

food processor

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed (or 1/2 cup dry beans, soaked overnight, then drained and rinsed)
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
2 tablespoons lemon juice
2 to 3 cloves garlic, minced
6 slow roasted tomato halves in olive oil (I roasted mine with garlic, basil, oregano, kosher salt, and pepper.)
2 to 3 tablespoons of the seasoned olive oil from the tomatoes

Preparation

In the bowl of the food processor, add the beans, tahini, lemon juice, garlic, and tomatoes. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables or whole wheat pita or baguette slices.

Variations

If you do not have slow-roasted tomatoes, you can use commercially prepared sun-dried tomatoes in olive oil.

Other Dip Recipes From This Blog

More Hummus Recipes From Around the Blogs

Karina’s Kitchen – Roasted Red Pepper Hummus

Steamy Kitchen – Smoky Hummus

Wednesday Chef – Paula Wolfert’s Hummus

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Every year we look forward to Thanksgiving day and start planning well in advance. The boys are still only slightly interested in the holiday, though they seem to enjoy turkey more than they used to. One of my favorite parts of the holiday meal, even more than the turkey, is the cranberries, but you would never know if you came to our home for Thanksgiving dinner. Every year I make cranberry chutney or some kind of cranberry side dish, and about half the time I forget to serve it along with dinner. It remains in the refrigerator, forgotten and forlorn while everyone dives into the turkey, potatoes, gravy, beans, salad, and rolls.

This year I promise myself that I will remember to serve it, especially since I tried a new recipe with port. Sipping a glass of port while making it was half the fun, and I may have to make another batch on Thanksgiving day because I doubt this one will last until then. It’s technically a side dish, but it’s dessert, too, and I can easily imagine spooning this over cheesecake.

It’s an easy make ahead side, just store covered in the refrigerator for up to three days. Makes about 4-1/2 cups.

[Updated November 15, 2009.]

CRANBERRIES WITH ORANGE ZEST AND PORT

Adapted from Food & Wine, 1998.

Equipment

large deep skillet with lid

Ingredients

1 cup (240 mil) ruby red port
6 cups fresh cranberries (1-1/2 pounds/680 g), picked over and rinsed
1-1/2 cups (263 g) granulated sugar
2 tablespoons fine orange zest
1/4 teaspoon salt

Preparation

1. In a large skillet, bring the port to a boil over high heat. Add the cranberries and cook, stirring, until they begin to pop, about 5 minutes.

2. Add the sugar, orange zest and salt and cook, stirring, until the sugar dissolves and the mixture returns to a simmer, 3 to 5 minutes. Let cool before serving. Garnish with strips of orange zest.

More Dishes for Thanksgiving

More Cranberry Recipes From Around the Blogs

Pinch My Salt – Buttermilk Cranberry Scones

Karina’s Kitchen – Cranberry Crumble

Kitchen Parade- Cranberry Chutney

Sweetnicks – Cranberry Conserve

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

We’re breaking away from our regularly scheduled autumn foods programming to bring you something tropical and fragrant and oh so delicious.

I have a bit of location envy when it comes to certain food bloggers, specifically those who live in climates that support subtropical fruits and vegetables and extended season gardening, and two of my very favorite food bloggers, Todd and Diane of White on Rice Couple, live in that kind of happy situation. They have a fantastic blog with gorgeous photos and a bountiful garden. Have you seen their garden video? Well in addition to all that talent in the kitchen, in the garden, and behind both still and video cameras, they have generous hearts.

Diane remembered an off-the-cuff comment I left one time about their access to local passion fruit and dropped me an email a few weeks ago saying she wanted to send me some of their passion fruit. My jaw dropped and my heart skipped a beat and I couldn’t type YES THANK YOU fast enough. The very next week a small box arrived in the mail with five passion fruits and a note.

It was a joy to smell the aroma as I opened them and the flavor was so fine it brought back memories of fresh passion fruit in the markets in Colombia. Thanks and hugs to Diane and Todd for this very special gift and for bringing back some wonderful memories.

I slurped up one of them then managed to get a total of 1/4 cup of juice from the rest, so I supplemented with some frozen pulp to make this tasty curd. The curd is very easy to make, you just need to stay with it and continue stirring while it cooks. It tastes great on biscuits or put it between cake layers.

Makes about 20 ounces of curd.

More Recipes You Might Like

More Passion Fruit Recipes From Around the Blogs

Not Quite Nigella – Passionfruit Cupcakes

La Tartine Gourmand – Chocolate and Passion Fruit Tartlets

Canela & Comino – Passion Fruit Cream Puff Ring

What’s for Lunch Honey? – Passion Fruit & Orange Kefir Shake

Equipment

2 quart heavy bottom sauce pan or double boiler
8-ounce or 4-ounce jars with lids

Ingredients

1/2 cup (120 mil) fresh passion fruit juice
1/4 cup (60 mil) fresh lemon juice
3/4 cup (130 g) granulated sugar
9 tablespoons (~125 g) unsalted butter
4 large eggs, whisked

Preparation

1. In the sauce pan, combine the passion fruit juice, lemon juice, and sugar. Cook over low heat until the sugar melts, then add the butter and melt.

2. Stir in the eggs and continue stirring with a whisk until the mixture thickens and coats the back of the spoon. You should be able to draw your finger through it and leave a clear trail.

3. Remove from heat and allow to cool. The mixture will continue to thicken as it cools.

4. Pour into jars and cover with lids. Store in the refrigerator for up to 1 week.

References

Wikipedia – Passion fruit

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Source: adapted from a recipe by Jill Dunbavan (Queensland, Australia)

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

The mint bush continues to thrive, even with some killing frosts in the past two weeks, which just amazes me. Supposedly the plants grow best in wet soil with partial sunlight, though this bush has grown in a south-facing garden with full sun and has far exceeded my expectations. I have to trim it frequently to keep it in check, but we’ve had so many uses for it that trimming is not a hardship. Because we want to keep some mint on hand during the winter, I’m rooting some stems in soil and some in water to see which ones root faster, then will transplant in a pot for our indoor garden. Most varieties of mint propagate easily with either method.

Today I sipped fresh mint tea with honey while canning the mint apple jelly. Though I like jelly made from fresh apples, I was short on time and chose a recipe that starts with apple juice. I chose a natural type that hasn’t strained all the flavor out and was rewarded with a golden amber jelly with an aroma that made me think of making apple mint tea.  The mint infused the apple juice quickly and permeated the air in the kitchen. I couldn’t resist the urge to stand over the pot and take in the wonderful aroma.

This is my contribution to the third anniversary edition of Weekend Herb Blogging, a weekly event founded by the talented Kalyn of Kalyn’s Kitchen.  She has some celebration giveaways going on, so don’t forget to check those out, then visit her blog again next week for the round-up!

Other Recipes with Herbs

More Apple Jelly Recipes From Around the Blogs

The Cottage Smallholder – Old Fashioned Apple Jelly

A Lifetime of Cooking – Crabapple and Pomegranate Jelly with Rosebuds.

Toast – Forever Amber: Versatile Apple Jelly

Equipment

4 to 6-quart pot with lid
3-quart pot
10-quart canning pot with lid or similar
6 half-pint jelly jars (When canning jelly, I always add one 4 ounce jar + lid + band as back up for any extra. It’s just a thing I do, but I almost always need the extra.)
6 lids
6 bands
lid wand
jar lifter
plastic spatula

Ingredients

32 ounces (946 mil) apple cider or juice
1 cup (40 g) fresh mint leaves (lightly packed), rinsed well and drained
1.75 ounce (49 g) package powdered pectin, not the low sugar kind
4-1/2 cups (788 g) granulated sugar

Preparation

1. Sterilize jars, rings, and lids according to the instructions in Home Canning (Boiling Water Method). Keep the jars in the canning pot and the lids and bands in the 3-quart pot with hot, not boiling, water.

2. Pour the apple cider into the 6-quart pot and add the mint. Cover and bring to a boil, then turn off the heat and allow to infuse for 10 minutes. Strain out the mint leaves.

3. Stir the pectin into the hot apple cider. Bring to a boil, then add the sugar.

4. Bring back to a hard boil and continue for 1 minute, uncovered, stirring constantly.

5. Skim the foam off the top of the mixture.

6. Pour into hot jars, leaving about 1/4-inch head space, and run the plastic spatula around the inside of the jar to remove any bubbles. Add the hot lids and bands, twisting the bands just until finger tight.

7. Process for 10 minutes covered, then remove lid and process for 5 more minute, uncovered. Remove jars from canning pot and sit on a cutting board or other heat resistant surface. Leave until you hear the pops, indicating the jars sealed. Store in a dark, cool place for up to one year. If any jars don’t seal, store in the refrigerator and use within a week.

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

This is our first year growing arugula, and I have to say I’m impressed with how easy it is to grow. We planted it a box in early September, and within three days we had sprouts. It required little maintenance, just watering. One thing we’ve learned in the process is that arugula gets more peppery as it matures. The leaves had a mild peppery flavor early on, but now some of the larger leaves are downright bitter, so balancing the feisty flavor with spinach seemed the way to go for this pesto. The original recipe at Epicurious.com calls for serving on top of grilled hamburgers, which we did, and the combination of the peppery arugula, garlic, and crushed red pepper makes a great topping for hamburgers or vegan burgers paired with grilled onions and Swiss cheese.

The original recipe calls for quickly wilting the spinach in the microwave, though you could do it in a steamer basket, too. For a time saver, I think the recipe still tastes good when using raw baby spinach.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. Submissions for this round are due on October 30, and you can send your information and photo to me at andreasrecipesgyo AT gmail DOT com.

Other Pesto or Condiment Recipes

More Arugula Recipes From Around the Blogs

Simply Recipes – Toasted Turkey Cranberry Arugula Sandwich

80 Breakfasts – Arugula and Apple Salad

Apartment Therapy – Egg, Arugula, and Herb Tartine

Panini Happy – Red Dragon, Roast Beef, and Arugula Panini

Equipment

food processor
large microwave safe bowl or large pan and steamer basket

Ingredients

8 ounces (227 g) baby spinach leaves, rinsed and well-drained
2 cloves garlic, peeled and ends trimmed
1/2 teaspoon lemon zest
1/4 teaspoon dried crushed red pepper
2 cups (packed) (~2.5 ounces/71 g) fresh arugula leaves
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup (80 mil) extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
sea salt, to taste

Preparation

1. Cook the rinsed spinach in the microwave for about 60 to 90 seconds, or steam for about 2 minutes in a steamer basket over hot water. Drain well, squeezing all the liquid out with your hands.

2. Process the garlic, lemon zest, and red pepper in the food processor until the garlic is finely chopped. Add the spinach, arugula, pine nuts, and lemon juice, then process until you have a coarse puree.

3. Gradually add the olive oil, pouring in a slow stream while the machine runs. Stir in the Parmesan cheese and salt to taste. Serve as a topping for grilled hamburgers or vegan burgers.

************************************************************

Source: adapted from Epicurious.com

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

My fondness for chimichurri started back in the early 90s when I was teaching in Colombia. There’s this great restaurant called Andres Carne de Res north of Bogota, and I remember having chimichurri with a steak there. First of all, the steak was one of the best I’d ever tasted (still), the stuffed grilled tomato on the side was fabulous, and the chimichurri just seemed to bring it all together. I seem to remember plenty of cilantro in their chimichurri, which is probably what drew me to it.

Chimichurri has it’s origins in Argentina but is popular throughout South America. The basic ingredients are herbs, garlic, olive oil, paprika, and vinegar, but there many variations and it seems that no two families make it the same way. Some people like to use just parsley, or combine parsley with cilantro or oregano, and the amounts of garlic and liquid ingredients vary. Some recipes have a little heat in the form of pepper flakes, and I’ll toss in a few every now and then. Roasting the garlic is another delightful variation that lends a subtle buttery flavor.

It’s a great all-purpose sauce that goes well with beef, chicken, and fish. Chimichurri is quick and easy and quite healthy with all the vitamins and minerals from the herbs and garlic. The parsley provides loads of vitamin C, which helps our bodies to absorb the iron in meat. We enjoy the freshness of the parsley and oregano from our garden. I usually add cilantro, but my plants are very slow in producing right now, so no cilantro this time.

This is my contribution to this week’s edition of Weekend Herb Blogging, a weekly event founded by Kalyn of Kalyn’s Kitchen. This week’s hosts are Amy and Johnny of We Are Never Full, so check out their blog next week for the round-up.

Other Recipes with Fresh Parsley

More Chimichurri Recipes From Around the Blogs

Je Mange la Ville – Grilled Halibut with Chimichurri

Kalyn’s Kitchen – Grilled Flat Iron Steak with Chimichurri Sauce

Once Upon a Feast – Chimichurri Meatloaf

No Recipes – Steak with mint chimichurri sauce

Equipment

food processor

Ingredients

large bunch of fresh Italian flat-leaf parsley, thick stems trimmed
handful of fresh cilantro leaves and stems
leaves from 2 to 3 stems of fresh oregano
6 cloves garlic, peeled
1 to 1-1/2 cups (237 to 355 mil) extra-virgin olive oil
1/2 cup (119 mil) red wine vinegar
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

1. Put the parsley, oregano, garlic, and about 1/4 cup (59 mil) of the olive oil into the food processor and pulse until the leaves are coarsely ground.

2. Add the red wine vinegar, salt, and pepper and pulse. Continue to pulse while drizzling in the olive oil. The sauce should have a fair amount of liquid, though some people prefer it to be a little more dry, so check for consistency to meet your preference.

3. Serve immediately. Store in a lidded jar for up to one month in the refrigerator. If the olive oil thickens up, just allow the chimichurri to come to room temperature before using.

References

Wikipedia – Chimichurri

Wikipedia – Parsley

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The jalapeño plant is holding its own in a jungle of grape tomatoes, bell peppers, and tomatillos. Even caged, the plants around it spread so much they lay over it, and most of the time I have to go under the deck to reach the spicy little gems. The plant is about three feet tall and has been a prolific producer. Every time I glance at it, I see more little peppers sprouting or flowers in bloom, and we’ve had them overflowing in the kitchen. At first we tried to encourage more production, but now we think we have enough jalapeños to last us until next summer, so we’ve left the remaining peppers on the plant to encourage them to turn red, which is the first step in making chipotles. We looked into making our own chipotles, but once we learned the process takes several days of smoking and tending, we decided to continue buying them and freeze the rest of the jalapeño harvest. Supposedly there are short cuts, such as using a dehydrator prior to smoking, so we might give that a go if we get enough red peppers before the first frost.

Jalapeños, like any other chile pepper, has a range of heat based on the Scovill scale, and supposedly you can roughly determine the amount of heat the pepper has based on its appearance, though this method is very imprecise. Green jalapeños have less heat than red, and peppers with scars have more heat. The more scars, the higher the Scovill Heat Units (SHU).

For some reason our jalapeños have a real kick this year, more so than in the past. Upon first glance, the 12 ounces of jalapeños called for in the recipe may not seem like a lot, but these peppers don’t weigh much, and after I weighed them out we had 25 spicy green jalapeños. To keep the jelly on the mild side, I did not add any of the middle membrane, and it still had a slow burn with a bit of tingle. If you want to bring up the heat a bit, put in a few of the membranes when you run the peppers through the food processor.

The recipe makes enough for 5 or 6 half-pint jars of jelly, though the last jar may not be completely full. If it has too much headspace, more than 1/4-inch (0.5 cm), do not try processing as it will not seal properly. Put it directly in the refrigerator and use within a week or so.

This jelly recipe has an adequate acid level to make it safe for boiling water canning. Before making the jelly or preserving any type of food, take time to read about the boiling water canning method and check out the resources mentioned in the post, including the list of canning cookbooks.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Gay of A Scientist in the Kitchen is our host for this round, so be sure to visit her blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

Other Jelly and Jam Recipes You Might Like

Jam Recipes From Around the Blogs

A Mingling of Tastes – Quick Refrigerator Fig Jam

Chez Pim – Reine Claude (Green Gage Plum) and Vanilla Jam

Lady Lunchalot – Sweet Onion Jam

Simply Recipes – Spicy Fig Orange Microwave Jam

Equipment

blender or food processor
8-quart deep stainless steel sauce pan
wooden spoon
stainless steel spoon, cold
6 jelly jars (1/2 pint size)
lids and bands
canning equipment

Ingredients

12 ounces (350 g) jalapeño peppers, stemmed, seeded, and deveined
2 cups (500 mL) apple cider vinegar, divided
6 cups (1.05 K)granulated sugar
2 pouches (each 3 ounces/85 mL) liquid pectin
a couple drops of green food coloring (optional, I don’t do it)

Preparation

1. Prepare the canner, jars, and lids.

2. In the blender or food processor, puree the peppers with 1 cup (250 mL) of the cider vinegar until smooth.

3. In the large stainless sauce pan, add the pepper puree, sugar, and the remaining 1 cup (250 mL) of cider vinegar. Stir. Bring to a boil over high heat, and continue boiling while stirring for 10 minutes.

4. Stir in the pectin and food coloring (if desired). Boil hard, stirring constantly, for about 1 minute. Remove from heat and quickly skim off the foam.

5. Quickly pour the hot jelly into the jars, leaving 1/4 inch (0.5 cm) headspace. Wipe the rims clean.

6. Center the lids on the jars and screw the bands down, just until your feel resistance. The bands should be fingertip tight, not too tight.

7. Place jars in the canner, ensuring they are completely covered with water. Cover and bring to a boil and process for 10 minutes. Remove the canner lid and wait 5 minutes.

8. Remove the jars and allow them to cool completely. The lids should pop as they seal. Store in a cool, dark, dry place for up to 1 year. If the lids do not seal, then you must reprocess or store in the refrigerator and use within a few days for safety.

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Source: adapted from The Complete Book of Home Preserving

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