There is nothing quite like that deep rich onion flavor that is especially evident in certain foods....think classic French Onion Soup, or a long cooked pot roast smothered in slowly braised flavorful onions.
You can get that wonderful flavor anytime, if you do a little advance work, and keep a jar or two of MrMartha's Onion Marmalade at the ready in your refrigerator.
Quantities of sliced or diced onions are cooked very slowly, with gradual additions of just a few carefully chosen ingredients to deepen and bloom their full flavor....vermouth, sugar, salt, and balsamic vinegar, are all that are needed to end up with a final result that is exceptional in taste, stores well, and can be used in literally dozens of ways to make a quick meal, snack, or appetizer taste like you have spent hours on it!
The process is simple, but it does take some time, and cannot be rushed. It does not require constant monitoring, but it will need regular attention. Its a perfect project to do silmultaneously with other extended kitchen activities, or when have to stick around for a couple hours waiting for a delivery, or serviceman.
The recipe itself is more about technique than a specific recipe.....quantities can be adjusted to your taste, and ingredients can be added or substituted depending on your preferences. MrMartha will give you the basic technique, which you can then change at will.
Read More -- for the many ways to use this flavorful and versatile condiment, as well as the recipe with step by step 'How-To' photos.
Once you have the completed marmalade stored in the refrigerator you can use it in so many wonderful ways --
In cooking: Add a spoonful to simmering soups for depth of flavor. Top a Pot Roast, Brisket, or other braised meat dish with some of the onions before cooking, and then serve more of the marmalade warmed on the side. Serve on top of, or as an accompaniment to, steak, chops, chicken, or slices of Meat Loaf. Add a little of the marmalade to cooked vegetables...especially good with Brussels Sprouts. Incorporate some of the onions into a quiche filling, frittata, or other baked egg dish.
For Appetizers or snacks: Warm slightly and spoon over Brie Cheese. Use as a component or topping in Bruscetta. Chop a quantity and add to softened cream cheese for a wonderful oniony spread, or stir into sour cream for the most amazing onion dip you will ever experience.
Bottom Line....if you think it will add something to just about anything you are cooking or preparing....it probably will! Don't be afraid to experiment! The marmalade will keep perfectly in the fridge for a couple months or longer (if it lasts that long!) -- just date the top of the jar, and after several weeks watch for any evidence of mold or off odor.
Note -- that it is just as easy to make a double batch, and have two pans going on the stovetop at once...saves steps and time, and you will have lots on hand!
MrMartha's Onion Marmalade
6-8 Medium to Large Onions, variety of your choice
2 Tablespoons cooking or olive oil, plus 1 Tablespoon of butter
3 Tablespoons White Vermouth
1/4 to 1/3 cup Brown Sugar
1/4 to 1/2 cup Balsamic Vinegar
Large Pinch of White Sugar
Salt to taste
Currant Jelly or Plain Pectin (optional)
Peel the onions, and make sure to peel off any additional outer layers below the peel that seem overly thin or papery.
Slice the onions into rings, or chop the onions -- your preference, MrMartha prefers a combination of both.
Melt the butter with the oil in a large skillet over medium low heat. Add the prepared onions and stir and toss carefully to coat with the oil. The pan should be more or less full with onions.
Cook the onions slowly, till they soften and start to become transparent...the timing on this will vary depending on your onion variety, pan, and stove....but will likely take 20-30 minutes, or longer. Stir the onions occasionally but regularly during this period.
The onions should NOT be allowed to brown, so continue to lower the heat as necessary.
Add the vermouth and continue to slowly saute the onions until the liquid has absorbed and evaporated.
Add the brown sugar and continue to slowly saute and regularly stir the onions for another 10-15 minutes, until the start to take on a lovely browned tone.
Add the Balsamic vinegar and continue to cook until mostly incorporated and absorbed. The onions should start to take on a lovely, almost creamy, texture, but should still be holding their shape -- you don't want to end up with mush.
To finish, turn up the heat slightly, and add a large pinch of white sugar. Stir more frequently until the onions carmelize to a slightly darker tone, but are still soft and moist. If you prefer a glossier texture in the finished marmalade, stir in a couple of spoons of currant jelly, or plan liquid pectin, right at the end of cooking.
Taste the final product, and add salt to taste if needed. Place into clean glass jars, and store covered in the refrigerator.
This also makes a wonderful hostess gift if placed into a smaller jam jar, and presented with a tag that includes some use and storage suggestions.
Showing posts with label Great Food. Show all posts
Showing posts with label Great Food. Show all posts
Thursday, February 18, 2010
MrMartha's Awesome Savory Onion Marmalade
Monday, December 28, 2009
Easy Foolproof Slow Roasted Standing Rib Roast - Prime Rib for a New Years splurge!
A Standing Rib Roast can strike terror into the heart of even the most seasoned cook. Part of it is not wanting to ruin such an expensive cut of beef....part of it is just not undertaking the roasting process very often, and being fearful of the task.
It's really quite simple, and is ridiculously easy if you keep the overall plan in mind ...Sear on the stovetop till a perfect brown.....roast long, low, and slow.....watch your meat thermometer....slice and serve.
A big Rib Roast is certainly a splurge in all but a carte blance food budget, but they are often on sale near holidays. Even at full price per pound, you can serve six for less than two prime rib restaurant dinners would cost.
MrMartha likes simple sides -- perfectly cooked green beans, with some crisped bits of fresh leg of pork (thank you Gale), silky mashed potatoes with butter, and really good rolls. Horseradish Sour Cream is traditional as sauce on the side. A simple salad and low key dessert are all you need to make a flawless special occasion dinner....or to make any dinner a special occasion.
Read More for full directions on the roasting process, and step by step photos.
The concept -- is to brown the outside of the roast first, this is neccessary because roasting at the low temperature will never crisp the exterior.
The long slow roasting period at low temperature gradually warms the roast, and leaves it perfectly juicy with a wonderful balance of textures.
There is no need to let the roast rest, it will serve perfectly direct from the oven. The roast will also hold perfectly for an hour or more in the oven at 150 to 175 degrees.
These directions are for a 3 rib, 5 pound roast, which has had the meat sliced from the bone plate, and then reattached with string -- most butchers do this, or will if asked. Sometimes this is called "Golden Lion Style" . MrMartha prefers the roast cooked just past medium rare, with a slight ring of darker color on the perimeter, with a lovely but warm pink center. If you prefer a rarer roast, it is also easily acheived.
You will need a roasting pan with rack, heavy dutch oven, meat thermometers (MrMartha prefers using both a regular and an instant read), vegetable oil, salt, pepper, and garlic powder if desired.
Remove the beef from refrigeration about 2-3 hours before you plan to begin roasting, approx 20 - 30 min per pound, depending how warm your kitchen is.
Preheat the oven to 325 degrees.
Dry the roast with paper towels to remove any surface moisture.
Sear the roast on all sides in 1/8" of oil heated to hot but not smoking. Use the sides of the dutch oven to brace the roast as needed, and be very careful not to splash oil as you reposition the roast. Allow the roast time to turn a deep rich color, and make sure you have given attention to all parts of the roast.
Position the roast on the rack in the roasting pan, seating it with the bones down. Sprinkle liberally with salt, freshly ground pepper, and a little garlic powder if desired. Insert regular meat thermometer diagonally into the center of the roast, being careful not to go all the way to the bone. Make sure it is at an angle that you will be able to see through your oven window.
Place the roast into the oven, and immediately lower oven temperature to 225 degrees.
Allow 20-30 minutes per pound or fraction of a pound roasting time. Watch your thermomenter, and remove from oven when the roast is 125 degrees for very rare, 130 for rare, and 137 for medium rare.
MrMartha prefers to build in a little extra time, feeling it is better to hold the roast at serving temperature, rather than to hold the guests waiting to be served.....so calculate how long your roast should take, and then add an extra hour of time.
When the roast reaches the proper temperature, just remove it from the oven for a few minutes while the oven cools, and then return it, uncovered to the oven now set for 150 to 175 degrees. It will hold perfectly for an hour or more.
There is no need to allow the roast a long rest before carving, though five minutes or so is not a bad thing. Remove the roast to a carving board, snip the strings, and separate the bone section from the meat, slice the roast to your preference. (MrMartha likes a three quarter inch thickness) Use your longest sharpest knife, and make long strokes for the most beautiful slices. Place on warmed platter to serve.
Thursday, November 19, 2009
A Thanksgiving Appetizer Surprise....MrMartha's Cheese Turkeys!
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MrMartha was trying to come up with a fantastic and unexpected little appetizer tidbit to take along to a Thanksgiving gathering. Being that MrMartha was not cooking and serving the full dinner, it seemed appropriate to lavish a little attention on the process, and come up with something fun. In 60s cocktail speak, what would be called a "clever hors' d oeuvre" -- which one would nibble with a "smart cocktail".
These little gems have a very retro feel to them....in one sense they seem to have stepped out of Better Homes and Gardens circa 1967, but at the same time, they are guaranteed to be unexpected and totally charming.
The recipe is simple and tasty, the wafers can be baked more simply as rounds -- but forming the little turkeys, and seeing the looks on peoples faces as they examine them, is more than worth the little bit of extra work in preparation.
Read more for the recipe, and to see just how simple the process really is.
Cheese Wafer Turkeys
3/4 cup Butter
1-2 cups Grated Cheese (see note)
1 tsp Worcestershire Sauce
1 tsp Dry Mustard (prepared dijon or brown mustard can be substituted)
1 tsp Salt
Dashes of Tabasco or Hot Sauce
Note about Cheese. Traditionally these are made with sharp cheddar cheese, you can get a different result by using a swiss or a pepper cheese, or Parmesan always works too.
Grate the cheese a couple hours ahead, spread on a sheet and leave to air dry for a few hours.
Use the lesser cheese amount for a firmer "shortbread" cracker.
Use more cheese to get a softer texture.
In a food processor, place the flour and half the cheese, process in small short bursts, until cheese is very finely chopped. Add the rest of the cheese and continue to process until incorporated. Add the rest of the ingredients, including the butter, and process till well combined.
For Wafers, form into logs with half dollar width, wrap in waxed paper and chill or freeze-- until slicing before baking.
For Turkeys, place dough into cookie press with "camel" disc, and make 2 dozen camel forms. Switch to "wreath" disc, and press out a dozen wreath forms. CAREFULLY lift up one half of each wreath form, and place against camel to form tail feathers.
Sprinkle before baking with grated Parmesan Cheese, Kosher Salt, cracked pepper, finely crushed parsley, or herbs. Use just one, or a combination.
Bake on a very VERY lightly greased baking sheet at 375 degrees, until lightly browned -- may be baked longer, until darker brown and crispy, if that is what you prefer.
Tuesday, November 17, 2009
Adventures in Homemade Pectin
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Contrary to popular conception (which MrMartha most heartily encourages), not everything MrMartha does is a raving success (at least not the first time).
An example of MrMartha
"learning by doing" -- and not quite succeeding the first time around --happened with a certain, now infamous, chocolate mousse filled cake.
The fact that one cannot rush the final assembly process resulted in near disaster.
The importance of inter-step refrigeration was learned as MrMartha watched the whole cake structure slide into a precarious angle -- While being transported by car.
Quick action involving a fast food chopstick from the glovebox saved it. Luckily, it still tasted wonderful, even if it will be forever known by the guests attending that dinner party as The Leaning Tower of Cake.
Please pardon MrMartha, as he has digressed off topic..jpg)
The most recent learning experiment has been with homemade pectin.
MrMartha loves to preserve, and there is just nothing like homemade jam from perfect fruit....so why wouldn't it be even better (and less expensive) with homemade pectin? A noble thought AND a quest.
MrMartha has only one word for you. Unpredictability.
The pectin extraction process is both easy and somewhat miraculous, with a tiny bit of high school chemistry thrown in. Unlike packaged commercial pectin, however, you cant be quite sure how it will behave, and how your recipe will work. The main thing seems to come down to how long to boil in order for it to jell, but not to turn into something in between a rubber ball, and the worlds firmest aspic.
Read More for some details of MrMartha's exciting adventures with pectin, and you too may want to learn the delights of this archaic but fascinating process..jpg)
The extraction process is very simple:
Cut up your desired quantity of unripe green apples,
Place in a large kettle with just enough water to barely cover.
Cook slowly for several hours, till the mixture disintegrates into a watery applesauce mess, with skins and seeds floating in it. MrMartha has been cooking the mixture for about 4-5 hours, stirring occasionally but regularly, with good result.
Strain the resulting mass into cloth lined colander set over a clean bucket or tub.
Add a bit of lemon juice to keep from darkening.
Let the pulp drain overnight, but do not squeeze or press on the solids..jpg)
Check the pectin for jell by putting a Tablespoon full of the liquid into a cup of rubbing alcohol.
The resulting mixture should mound up and stay on the end of a fork when pulled up out of the alcohol. Discard your test sample.
If it seems too loose, boil it down by 20% or so, to reduce volume.
Place the pectin into clean jars or freezer containers and refrigerate or freeze till needed..jpg)
More information about the science, and additional detailed instructions can be found at these two great links:
Organic Gardening, homemade pectin article
Wildflowers & Weeds, homemade pectin article
MrMartha's follow up post, which will be published soon, will cover how the homemade pectin behaves -- and what MrMartha is discovering are the keys to its successful use. Check back if you want to learn more....plan to go pick some green apples next spring, and try it yourself!.jpg)
Thursday, November 5, 2009
MrMartha's AWESOME Raspberry Thumbprint Butter Cookies
This is one of MrMartha's most popular holiday cookies....friends wait all year to savor these incredible morsels. The dough recipe is only 4 ingredients, and while they take a little time to shape and finish, they are well worth the effort.
The keys to success:
** USE ONLY real butter -- these cookies are so simple, that using good real butter is critical to making the best cookie.
** Use strained or seedless raspberry jam -- you don't want a bunch of seeds ruining the look of the finished cookie.
** If the first batch of cookies seems to spread too much during baking, pop the cookies into the fridge or freezer for a few minutes, on their baking sheets, before they go into the oven -- and lower your oven temperature 25 degrees.
** The recipe doubles easily (or even triples if you have a heavy duty mixer with large bowl) -- so make lots!
** MrMartha likes these to have a strong almond flavor, so usually doubles the almond extract amount of the original recipe.
Read More for the easy Recipe, additional photos, and detailed preparation and baking directions.
RECIPE:
2/3 Cup Sugar
1 Cup Butter, softened
1 teaspoon Almond Extract (or more to taste)
2 Cups All Purpose Flour
Raspberry Jam for filling, and melted White Chocolate or simple glaze for topping.
Cream together Sugar and Butter with the Almond Extract, at medium speed, till light and fluffy - a couple of minutes.
Stir in flour with mixer on low speed, until well combined, with uniform texture -- do not overmix.
To prepare in advance for baking later:
On a waxed paper lined baking sheet, pat the dough out until it is uniform thickness of approximately 3/4".
Use a bench scraper, spatula edge, or knife to score the dough into 3/4" squares, so that you end up with uniform cubes of dough.
Place the whole sheet into the freezer until solidly frozen. Transfer the dough cubes to ziplock bags, and store in the freezer for up to 3 months.
To complete the cookies:
Thaw the frozen dough until it softens and is pliable.
Take each cube of dough and roll between palms into a ball shape.
Arrange the balls on an ungreased baking sheet with approx 2" spacing between the balls of dough.
Use your thumb, index finger, or some sort of blunt, round end tool, to make an indentation in the top of each cookie.
Place approx 1/2 cup of Raspberry jam into a small ziplock bag, and seal. Cut a small corner off the bag, and squeeze a small dollop of jam into the imprint of each cookie. It doesn't take much -- 1/4 to 1/2 teaspoon per cookie. If you have any concerns about how much jam to use, bake a couple of test cookies with varied amounts of jam.
Bake at 350 degrees for 10 to 12 minutes. The cookies should barely color with just a tinge of golden tone, they should not have much color, and they should not be overbaked.
Allow to cool slightly on the sheet, and then transfer to waxed paper or wire racks to cool.
Melt 1/2 bag of white chocolate chips, slowly (30 second increments in the microwave), stirring between each heating until just smooth. Place the melted chocolate in another ziplock bag, cut off a tiny corner, and add a squiggle of the white chocolate to the top of each cookie.
If you prefer, a simple powdered sugar glaze can be drizzled on instead.
Store the cookies in airtight containers, stacked in single layers with waxed paper in between each layer. These will keep perfectly and taste just baked for about 10 days. They are certainly still good after a couple weeks...if there are any left!!
Sunday, November 1, 2009
Baking Incredible Holiday Cookies... without losing your mind....Just Dough It
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Is it the same for you every holiday season....you wish you had baked some awesome cookies, but you just didn't get around to it?
How nice it would be to take a lovely tray of indulgent delights into the office, or effortlessly produce a plate of flawless little confections when a friend stops for a cup of coffee. (or a demitasse of espresso as the case may be.)
Are you that person who never quite gets around to that concentrated flurry of baking....despite all your good intentions?
Well, Are You?
It's ok, MrMartha understands, and would like to provide some simple tips....so you CAN be that other person -- who does bake!
MrMartha has a rather checkered, if proud, history of baking nearly 1000 cookies each holiday season...and not just any cookies mind you, but artful little tidbits -- that always inspire a careful once over with the eyes, before being popped into the mouth. MrMartha doesn't expect you to bake 1000 cookies....well not this year anyway....
But truth be told, it will be very simple for you to have 4 or 5 varieties of very nice cookies on hand through the holiday season, and they ship beautifully --MrMartha packs and ships plates of cookies perfectly all over the country, and the recipients are just thrilled. Plus, it's always so nice to give or share something that we have put ourselves into.
THE OVERALL PLAN:
MrMartha will be posting favorite cookie dough recipes a couple times a week through the holidays.
Take one or two nights a week, and give yourself a half hour after dinner to put together a batch or two of dough, portion it, and then get it into the freezer.
Pick a Saturday or Sunday a week or two before Christmas, or take one of those vacation days you still need to use, invite a friend over to assist, and bake all of your premade doughs production line style. Separation between the dough prep and the baking makes the whole process so SO much simpler and easier....and is certainly time saving as well as sanity saving.
TO DO IN THE NEXT FEW DAYS:
Get your basic supplies on hand....
Grocery stores will be having pre thanksgiving sales on most baking staples, so make sure you have at least 10 lbs of Flour and Sugar, Several pounds of butter (MrMartha does prefer to bake with real butter...not just for flavor, but for texture -- but you can always use have butter and half good margarine or high quality shortening.)
Get some good Vanilla, and make sure Baking Powder and Soda, are in stock.
Watch for Chocolate (white and semisweet) Chips, and nuts on sale, and stock up when you see excellent prices. Its best not to skimp on the chocolate, but any of the good national brands work fine.
You may also want to have some Almond Extract, Raspberry Jam, Cocoa Power.
KEEP CHECKING BACK.....MrMartha will walk you through this and you will astound yourself!
Tuesday, October 27, 2009
A Solution For The Green Tomato Conundrum
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Have you been looking longingly at all the green tomatoes remaining on your plants, knowing they will never ripen, but wishing they didn't have to be sacrificed to an upcoming frost?
Go pick them now, and make MrMartha's Green Tomato Salsa!
It's easy to prepare, incredibly tasty, uses just a few simple ingredients, -- and if you don't want to process and preserve your salsa for long term keeping, it also stores beautifully in the refrigerator for several weeks....if it lasts that long!
This salsa is wonderful just as it is. Enjoy it with chips--over burritos--stirred into a Mexican Chicken and Rice Casserole, or added to just about any Mexican recipe.
For an extra treat with chips or as a condiment, dice a couple of ripe red tomatoes and finely chop some fresh cilantro. Stir both into the green salsa for a fresh and complex taste that everyone will rave about.
MrMartha actually makes this salsa twice during tomato season. Once during midseason with green tomatoes culled from the plants to encourage the remaining fruits to ripen more quickly, and again at the end of the growing season, to utilize all the remaining green fruit which will not end up ripening on the plants.
Read More for the simple recipe, and additional 'How To' photos.....then enjoy buen tomate verde!
MrMartha's Green Tomato Salsa
Note -- This recipe makes a salsa that is somewhere on the milder side of medium hot. MrMartha figures it's easier to add additional heat later on, than to be stuck with a huge vat of salsa that makes smoke come out of your ears....Taste the cooked salsa and add additional heat to your preference.
The recipe can easily be cut in half if you have a lesser quantity of green tomatoes available. You could also use Tomatillos instead of green tomatoes..jpg)
10 Cups cored, coarsely chopped, green tomatoes (approx 5 lbs)
4 Cups chopped onions
2-3 Cups chopped peppers
(Mr Martha uses a combination of Jalapeno with some Red Bell Pepper for color. If you are using milder chili peppers like Anaheims, or including chopped bell peppers, use the larger quantity. MrMartha prefers to remove the seeds and inner ribs from the Jalapeno's to decrease heat a bit, but that is up to you).
1 Cup white vinegar
1/2 Cup bottled lemon juice
6 cloves garlic, chopped
1 Tbsp salt.jpg)
Combine all ingredients in a large saucepan or dutch oven, and slowly bring to a boil, reduce the heat and simmer slowly for about 20 minutes -- or until all components are soft, but still retaining texture.
Remove a bit of the salsa, cool slightly, and taste for desired level of heat....
If needed, add your choice (or combination of ) cayenne pepper, cumin, chipotle chili power, or additional bottled hot sauce -- to taste.
Ladle the hot salsa into clean hot prepared canning jars, wipe the rims and set the lids.
Process in boiling water canning bath for 20 minutes (pints) or 35 minutes (quarts)
Remove from the water bath and allow to cool, check the seals.
If you prefer not to process for long term keeping, store jars in the refrigerator and use within a few weeks.
MrMartha likes to use both pint and quart jars....The pints make wonderful gifts -- and the quarts are best for home, because it disappears so quickly!
Tuesday, October 13, 2009
What is -- Tomato Pulp Fiction?
The Category: Violent Vegetable Films for $800
The Answer: Name of Tarantino's sauciest movie.
MrMartha has had a summer of voluptuous ripeness,
blushing orbs peeking out from their lacy corsets,
low hangers waiting to be firmly grasped .....
STOP THAT TRAIN OF THOUGHT !! -- MrMartha is talking about Tomatoes!
Upcoming tomato posts in the next few days:
Home Canning Tomatoes, step by step.
Green Tomato Salsa -- and you.
An unconventional Jalapeno and Tomato Jelly.
--- Keep Checking Back.
MrMartha got a call from his uncle the other day, asking about Tomato pulp....a viewer had enquired about it, regarding Uncle's youtube video on homemade tomato sauce (also featuring MrMartha's lovely and talented Aunt).
Turns out, there is a lot of superstition and myth surrounding the interior of any given tomato.
The specific Question: Why peel and seed tomatoes when cooking?
The Myths -- seeds are bad to ingest, the interior gel around the seeds can make you ill when cooked, the seeds are exceptionally bitter, and the ever popular -- any Italian cook would rather die than serve a seedy sauce.
The Bottom Line -- you never HAVE to peel or seed tomatoes to cook with them, you can use them exactly as they are after removing the tough core.
The Reasons FOR peeling and seeding:
They make a much smoother and richer sauce if the seeds (or most of the seeds) and watery pulp are removed.
The skins will contract during cooking and become rather tough threads and shreds, so it is really advisable to take a couple moments and peel the tomatoes after a quick dip in boiling water.
Then, cut them in half and use your thumb to release the seed and gel sacs inside. If the tomatoes are very ripe, just give each half a quick squeeze over the sink to get the job done.
Less liquid -- by pulling out the seeds and the more liquid part of the interior, you are putting more concentrated tomato flavor into your recipe, and will not need to cook it as long if the extra watery liquid has been removed.
All of the myths can have some level of truth in them, but a lot depends on the specific variety of tomato.
When you NEVER want to peel and seed tomatoes is when you are making a very quick and simple, fresh tomato sauce....in which case you would chop the whole cored tomato, and cook it till it barely warms through and softens, while releasing just a part of its juices....its the ultimate in simple tomato essence, but really needs a light touch and exceptionally good ripe tomatoes.
View Uncle's video:
Dont forget to click 'Read More' to see The Tomato Gallery.
A group of Midsummer tomatoes, fully vine ripened, with one beautiful fruit topping out at a pound on the scale!
A jumbo tomato on the vine....MrMartha has big hands -- though it's hard to tell in this shot!
The row of potted tomato plants on MrMartha's deck...languishing in almost 14 hours of daily sun during July.
One days harvest in early August, enough for a week of salads, and canning up four quarts of goodness!
Rocky the dog, guarding the crop against a couple of clever gourmet crows, and a single pesky squirrel who had a thing for green cherry tomatoes!
Monday, October 12, 2009
MrMartha's "NOT QUITE Pesto" Basil Cubes
Are you staring at Basil plants in the garden or potted on your deck -- valiantly trying to hold fast into fall, but starting to look tattered and shopworn?
It's so sad when the vigorous herbs of summer start to whither and fade, looking a bit like Aunt Sally's rather unfortunate slipcovers.
There is still time to sock away all that wonderful pungent flavor of summer -- into little cubes of dynamite that will wake up a spaghetti sauce, soup, or stew.....all winter long.
Not to mention having at hand an almost instant hors d'oeuvre option clear through spring.
If you have the Basil, MrMartha has three words for you.....
oil, Ice tray, freezer.
Well, okay, that's four words.
If you havent grown any Basil this summer, plan for next year, and instead buy a big bag of Basil Leaves at the grocery store or vegetable market (or preferably at a restaurant provisioner that is open to the public).
This is not true Pesto, as it does not include Pine Nuts or Parmesan Cheese. These Basil Cubes are just that....cubes of processed Basil with just enough oil to hold them together and stop oxidation of the leaves. It's SO SIMPLE.....takes no time, and the rewards of encapsulating summer flavor will burst forth in your mouth throughout the dark months.
Read More for the super simple instructions with photos, and a couple of additional easy ideas...
Here's what you do.....
Fill the container of your Food Processor with clean, trimmed Basil Leaves and soft stems (remove the woody, tough stems and leaf bases)
Approximately 8 cups of leaves for a batch in MrMartha's long suffering Cuisinart.
Drizzle about half a cup of decent vegetable oil over the leaves as you fill the work bowl. (doesn't have to be olive oil...but it does bring a lot to the party.)
Turn on the machine, and process while adding up to an additional cup of oil, to make a fairly smooth and glistening paste.
MrMartha prefers just enough oil to allow the Basil leaves to process finely, and hold together. You can adjust the mixture to your own preference by adding more oil, or adding more Basil leaves.....
Transfer the paste in spoonfuls to an Ice Cube Tray, cover the surface with plastic wrap, and place in the freezer till solid. Remove the solid cubes and place into a zipper freezer bag, store in the Freezer for up to about 6 months (After time, the may get some frost on the surface and look a bit dehydrated, but they are still good to go, just brush off the ice crystals with a paper towel.
You can also keep a jar if this mixture in the fridge for several weeks and use it at will. It will keep perfectly, just even the contents after each use, and float a thin layer of oil on top before closing the jar.
You can certainly make traditional Pesto instead, and freeze into cubes the same way. MrMartha is not a big fan of Pine Nuts, and actually prefers substituting toasted and ground Walnuts in his Pesto.
These little magic Basil bullets are incredible stirred into a red pasta sauce, tossed with pasta and some extra butter, and added to just about any soup, stew, or pot roast.
SUPER BONUS:
For a delicious easy nibble with crackers or baguette:
Thaw 3 frozen basil cubes in a small cup, pour or spoon off any liquid that accumulates during thawing.
Use a rotary mixer or food processor to combine the thawed cubes with a block of softened cream cheese. All your guests will be thrilled at something that is much better than Alouette or Rondele products, at a quarter of the cost..... while you smile to yourself with cleverness and frugality.
Thursday, July 23, 2009
Take a Break For The Worlds Best Apple PIE !
MrMartha has been painting like crazy the past few days....a further update on that will follow soon.
MrMartha has been influenced a lot by his incredible Grandmother. She just turned 90 years old on July 1, still lives on her own, and is pretty remarkable in a lot of ways.
Everyone who knows her also knows that she bakes one of the best Apple Pies on the planet.
Recently, MrMartha's Uncle documented the process on video, and Grandma has actually figured out her recipe (she always just "did it by feel" so was tough to get the actual ingredient quantities).
MrMartha hopes you will enjoy a visit with his Grandma, and even if you are scared of baking...try the pie recipe...you won't regret it!! (click on the video box to get larger full format video)
Wednesday, June 10, 2009
MrMartha's Freeform 'Double Apple' Tart
Here's a favorite of MrMartha's -- perfect for the upcoming July 4 celebrations, a nice summer dessert when entertaining, or an indulgent weekend treat anytime.
It's known as 'Double Apple' because, before baking, the filling is comprised of both precooked and raw apples. The finished tart has a wonderful contrast in textures, as well as incredibly rich and complex flavors.
The freeform crust shaping is simple to achieve and gives the tart both a casual feel, and a certain easy elegance. Just about any type of apple can be used, adjust your sugar amount up and down a bit depending on level of tartness or sweetness of your variety. Golden Delicious are always easily available, and hold their shape fairly well when cooked....but dont be afraid to experiment.
By combining the two different apple preparations in the same tart, you get an intensely flavored, softly textured apple mass as the main focus, with a decorative, slightly chewy, layer of thinner apple slices above. The freeform crust holds it all together nicely. While there are a few steps involved to get a beautiful result, it is really not that difficult, and well worth the effort.
A hint to save time -- you can easily use prepared refrigerated pastry dough...it's not quite the same as homemade, but if you are dough-o-phobic (get over it!) or short on time, it will work. Just be sure to allow it to come to cool room temperature and roll it out slightly thinner than it comes from the package before using.
Read More for the Full Recipe, Step by Step Instructions, and More Photos.
1 Recipe of Pastry Dough for 9" double crust pie, or package of premade refrigerated Pastry Dough (if you dont have a favorite recipe, some excellent options from well known cooks and chefs are HERE. )
6-10 apples depending on size. about 6 cups overall when prepared.
1/2 to 1 Cup Sugar (to taste)
Pinch of Salt
2 Tablespoons Butter
2 Tablespoons Flour (adjust a bit if needed, depending on liquid amount exuded from apples.)
1/2 Teaspoon (or to taste) Ground Cinnamon or Apple Pie Spice Blend (optional)
Good squeeze of Fresh Lemon Juice (optional)
Additional sugar and butter to top tart before baking
1 Egg beaten with 1 Teaspoon of Water -- for Pastry Glaze
2 Tablespoons Apricot Jam -- to Glaze Apples
Peel and pare the Apples. Slice into 1/4" wedges, until you have a generous 4 cups worth.
Melt the butter in a non stick pan that will hold the apples without over crowding.
Add the apples and cook over medium-low heat until the start to release their juices and just start to change texture and become slightly translucent.
Stir and toss carefully, so as not to overwork the apples -- you want nice slices, you dont want them to disintegrate. 
Add the sugar, flour, and salt, add cinnamon and lemon juice if desired.
Continue to cook briefly till the juices of the apples thicken.
Remove from heat, transfer to a heatproof bowl in a shallow layer, and allow to cool completely.
Meanwhile, slice the remaining apples approx 1/8" thick, and toss lightly with a little lemon juice and sprinkle of sugar.
Roll out pastry to a round approx 16" diameter for a single large tart. Working with a round of pastry that size takes a little dexterity, so you can also divide the dough in half and make two smaller tarts, or into quarters and make four tarts.
Position the dough onto a sheet of baking parchment , a Silpat, or directly on a flat baking sheet.
Place the cooked apple filling into the center of the pastry so there is a border of pastry remaining 2-3" all the way around.
Place the remaining raw apple slices in a decorative radiating pattern over the cooked filling as shown in photo. Carefully fold the pastry up and over the center filling, being careful not to break or rupture the crust. Do this slowly, deliberately, and -- as Julia Child would say, "with the courage of your convictions" -- and it should go just fine.
Sprinkle a little more sugar over the raw apple slices, dot a few thin slices of butter around the apples as well, and lay a round of waxed paper lightly over the exposed filling. If the crust seems very soft, pop the baking sheet into the freezer for just a couple minutes to firm it, prior to baking.
Bake in a 400 degree oven for about 10 minutes, and reduce the temperature to 375 degrees. Remove the tart, take off the waxed paper round, and quickly glaze the crust with the egg wash. Return to the oven and bake till the crust is nicely browned, and the sliced apples are just starting to color and carmelize. LIkely about 30 more minutes, depending on your oven.
Remove baking sheet, and allow to cool. If desired, glaze the apples with some heated, slightly thinned Apricot Jam. touch the apple slices lightly with the brush to glaze. if you try to 'paint' the glaze on, the apple slices may shift.
Enjoy the wonderful combination of deep apple flavor in the soft filling, with the slightly chewy texture of the apple slices on top. A little vanilla ice cream, or some lightly whipped cream are all you need to complete this wonderful treat.
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