Fresh Tomato Sauce

It is late September and the market is full of bushels of ripe, red plum tomatoes. I like to make sauce from these, freeze them for the winter to use in spaghetti sauce, chili, soups, added to stuffed egg plant, lubi..... basically anything you need tomatoes to enhance the taste. Tomato sauce can be substituted by canned plum tomatoes or crushed tomatoes, but nothing reaches the delicious taste of sauce made from fresh plum tomatoes.
I bought a half bushel of plum tomatoes at the farmer’s market.

Directions:
Fill a large saucepan with water and bring it to the boil
Reduce the heat so the water is barely simmering.
Gently drop 6 tomatoes into the water and leave for a minute, then remove and let drain in a colander. Repeat this process till all tomatoes are done.

Next, with a sharp knife, slit the skin lengthways so there are four slits running vertically down the tomato. Then peel off the skin completely, also slicing out the top part.

Chop the tomatoes and place in a saucepan on low heat, start off covered, stirring from time to time, then remove the lid and let the water evaporate.

From this point you can freeze the tomatoes for later use, or make spaghetti sauce, chili, soup. . . . .  Nothing beats it!

Pickled Hungarian Pickles

This is Mary Anne Garofalo's recipe, my wonderful, creative neighbor and dear friend.
I'm writing this on the second week of August, the Hungarian Peppers are ready locally at the farms. I got mine yesterday from Emmi's Farm Stand on Buckley Road, their peppers are always good, nice and crisp . .
I got enough peppers for one jar, maybe a dozen and sliced them first, placed them in the jar and with a measuring cup figured out how much liquid the jar would need. So for one jar, you need 3 cups water and 3 cups white vinegar. The rest of the ingredients are the same.
So for each jar, put one clove garlic, 1 teaspoon pickling salt, 1/2 teaspoon salicylic acid (this keeps the peppers green and crunchy), 1 basil leaf and 1 sprig oregano, also 1 teaspoon sugar if you wish. Once opened keep in fridge.
Mary Anne uses this on top of pizza.
As the peppers go down, I have also added raw cauliflower to the jar, which was most popular among those people who love hot flavors.

Make sure you wear rubber gloves when working with these peppers! After you have sliced the peppers, change the gloves to fill the jars. If the juice by some error gets into your eyes, flush your eye with milk, keep blinking...... The jars can be stored in a cool place, once you have opened the jar, keep in refrigerator.

Ingredients

8  2qt pickling jars
1/2 bushel Hungarian peppers
Pickling salt
salicylic acid
16 cups water
16 cups white vinegar
8 cloves garlic
1 basil leaf (optional)
1 sprig oregano (optional)
1 teasp. sugar (optional, and cuts down on heat)


Directions

Wash 8  2qt. pickling jars in the dishwasher to sterilize.
Slice of each end of pepper, wash thoroughly and slice 1/2 inch thick. Leave seeds in.
In a large pot, bring 16 cups of vinegar and 16 cups water to the boil.

In the bottom of each jar, place a garlic clove sliced in half, 1 tablespoon pickling salt and 1/2 teaspoon salicylic acid. (the basil leaf and oregano sprig may be added also if you choose to use them). Pack the jars with the sliced peppers. Spoon boiling water and vinegar mixture into the jars so the level of liquid is right to the top. Leave to let the bubbles rise, add a little more liquid and place the lid firmly on top, twisting tight. Turn the jar upside down to seal the lid and leave overnight.
Store in a cool place. Does not need to be refrigerated until you have opened the jar.

Freekeh Salad with Pomegranate and Brussels Sprouts

Freekeh is a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins and mineral than the same mature grains and has up to four times the fiber of brown rice. Used as an alternative to pasta, rice or potatoes often served with meat. This recipe is a light refreshing salad using fruit and sprouts.

Ingredients

1/2 cup freekeh
1/2 lb Brussel sprouts, outer leaves removed and sliced in half
4 tablespoons olive oil
1 onion diced
1 Granny Smith apple, peeled, cored and chopped
2 tablespoons honey
Juice of 1 lemon
Seeds of 1 pomegranate
1/3 parsley chopped
1/4 teaspoon salt
Freshly ground pepper
1/4 cup dried cranberries

Directions

Wash the freekeh at least three times, letting the outer shells and chaff that float to the top of the water, then slowly pouring off. In a small saucepan, place 1/2 cup freekeh and 1 1/2 cups water. Bring to the boil, stir and reduce to a simmer. Cover and cook. Test after 20 minutes, but may take up to 40 minutes. This can be made a day ahead and kept in the fridge.
For the Brussels sprouts, remove outer leaves and wash. Preheat oven to 400 degrees Fahrenheit.
Toss 2 tablespoons olive oil and 1/8 teaspoon salt with the Brussels sprouts, spread on a parchment papered cookie sheet and roast for 20 minutes while turning once with a spatula at the 15 minute mark. The Brussels sprouts can also be made a day ahead and kept in the fridge covered.
On the day of eating, heat 2 tablespoons olive oil over low medium heat in a large saute pan. Add the onions and saute until the onions are soft and translucent. Add the chopped apple and lemon juice to the onions and saute until the apples are soft but not mushy. Add 2 tablespoons honey, 1/8 teaspoon salt and some freshly ground pepper. Saute for a few minutes longer. If you had stored the freekeh and Brussels sprouts in the fridge, add to the pan and let them warm through, Only need to be warm not hot. Remove from the heat and add the pomegranate seeds, dried cranberries and chopped parsley. Mix and serve at room temperature.
Keeps well in fridge, nice cold too.

Mango & Cucumber Salad

This is a salad inspired by a recipe in Bon Appetit featuring a restaurant in Oakland CA called Miss Ollie’s specializing in island food. The recipe required 1 scotch bonnet chile or a habanero chile thinly sliced and chopped cilantro, both of which I forgot to get so used parsley and watercress instead. The main ingredient being a firmly ripe mango not mushy and an English hothouse cucumber (one of those long seedless ones) and, surprisingly no oil. I think the chile would have been too overpowering for me, the salad is really refreshing. Our mint and chives are coming up in the garden, so I added those as well and a couple of grapes cut in half.


Ingredients

1 large shallot
2 garlic cloves
1/4 cup fresh lime juice ( I used lemon juice as no limes in fridge)
1 teasp. kosher salt
2 ripe but firm mangoes (I only had one but would use 2 next time)
1 long seedless cucumber
1/2 cup chopped cilantro (or parsley)
Freshly ground pepper
Watercress (optional)
Mint Leaves
Chives

Directions

In a bowl put 1 large shallot, thinly sliced into rings, 2 cloves garlic finely chopped, 1/4 cup fresh lime juice (or lemon juice), 1 teaspoon Kosher salt, and mix together.
Peel 2 mangoes and cut into 1 inch chunks, peel the cucumber and slice crosswise, add to the bowl and toss. Let sit at room temperature for 30 minutes and just before serving add chopped cilantro, (or parsley) and some watercress.
Really you can add a few leaves of anything, I added a few baby spinach leaves I had in the fridge, some mint leaves and chopped chives. Threw in 6 grapes cup in half!
Season with pepper and toss well.

Steak Not on the Grill Cooked inside

I'm not very good with the barbecue and have tended to let David build the fire (he prefers charcoal grills) and watch over the grilling. So when it's raining, or freezing cold, this way to cook steak inside is delicious.

Ingredients

Steak (ribeye)
Sea Salt
Black Pepper
Garlic Powder
Olive Oil
Cast Iron Pan

Directions

Remove Steak from fridge and rub with sea salt, black pepper and garlic salt. Allow steak to sit for 20 minutes at room temperature.
Preheat oven to 425 degrees Fahrenheit.
Heat the cast iron frying pan over high heat, when hot add 1 tablespoon olive oil.
Place the steaks in very carefully, the pan is hot and it can spit back. Cook over high heat for 3 1/2 minutes then flip the steak and sear for another 2 minutes.
Place the pan and steak in the hot oven for 2 - 3 minutes..
Remove from oven and place steak on a platter.
Let it rest for 15 minutes.

Freekeh

Freekeh is a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins and minerals than the same mature grains and has up to four time the fiber of brown rice. It is an excellent alternative to pasta, rice or potatoes. (Chef  Kamal Al-Faqih)

Ingredients
2 tablespoons extra virgin olive oil
2 cups freekeh
4 1/2 cups hot broth (beef or chicken)
2 cups frozen pearl onions (optional)

Directions
Preheat the olive oil in a large pot over medium heat. Add the wheat and stir, coating the grains. Add the hot broth and frozen pearl onions (if you are using onions). Increase the heat to high, bring to a rolling boil, reduce the heat to medium low, cover and simmer 20 to 25 minutes until the broth has been absorbed. If it seems dry, add a little more broth or water. Remove from the heat and set aside for 15 minutes. before serving. You can also substitute chopped apples for the onions or serve it plain.

Swordfish - Cooked Inside

Swordfish is great on the grill, but right now it’s way too cold to grill outside. This recipe is delicious, I found in Bon Appetit, but combined the recipe with mine, marinading the fish first. I worried that it could be dry.
Try serving with freekeh (a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins and minerals than the same mature grain and has up to four time the fiber of brown rice. It is an excellent alternative to pasta rice or potatoes.) The definition for freekeh is in Chef Kamal Al-Faqih’s cook book.


Ingredients
2 Swordfish filets 1 inch thick
1 tablespoon olive oil
1/2 teaspoon grated lemon peel
1/2 teaspoon ground mixed peppercorns plus a little extra for sprinkling.
1 garlic clove minced
2 teaspoons fresh parsley
1/2 stick butter, room temperature.

Marinade in
4 cloves garlic
1/3 cup white wine
1/4 cup lemon juice
2 tablespoon soy sauce
2 tablespoons olive oil
Mix all the above together and place the fish in the marinade for at least an hour in the refrigerator.

Directions
Preheat oven to 400 degrees Fahrenheit.
Mash butter, parsley, garlic, ground peppercorns and lemon peel in a small bowl.
Heat 1 tablespoon olive oil in a cast iron ovenproof skillet over medium high heat. Sprinkle fish with salt and ground peppercorns. Add fish to the skillet and cook until browned, about 3 minutes.
Turn swordfish over and transfer skillet to oven. Roast until just cooked through, about 10 minutes. Transfer swordfish to a platter. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.