Small Batch Preserving

 

I arrived home from our family reunion to find that the produce in my fridge needed some attention. We all have times when what we purchased at the grocery store begins to languish and the plan for it being eaten has changed.  This week we are unexpectedly down a few family members to help eat the fresh produce, so rather than have it spoil, I spent a few minutes to process it.

It really was a few minutes.  I had a head of cauliflower, a 1/2 pound of bacon, a bunch of asparagus and a red pepper to process. With just a little effort, all of those things are in my freezer, saved for another day's use. We always think of canning, drying or freezing when the harvest is on and the abundance flows in, but this can be done throughout the year. If you try it, you will be surprised at how easy it is.

To freeze the cauliflower and the asparagus (and most other vegetables), you need to blanch it.  Set a pot of water boiling while you wash and  cut your veggies, then pop them into the boiling water for a minute or two. You are not cooking it, you blanch to kill bacteria that deteriorate your produce while in the freezer. After the couple of minutes are up, you plunge the veggies into a cold water bath to stop the cooking process. Drain well, pack into freezer bags, label and freeze. I used my saucepan for this, since it was such a small batch. (When I have large batches--although it sounds kooky--my favorite tool for blanching is my wok; with the large surface area you can get a lot of peaches or tomatoes done quickly.) Different vegetables are blanched for different amounts of time. There are online tables for blanching times, or you can refer to a Ball Blue Book.

To freeze the bacon, Brown and drain on a paper towel, let it cool, then crumble and put it into a freezer bag. Squeeze out all the air. It is super handy having cooked bacon in the freezer! This same method is used for most meats. You can read more on this here.

To freeze the pepper: Wash, slice, put them in a freezer bag and place in the freezer. Peppers and onions don't need blanching before freezing. I slice mine for ease of use. It allows me to take out the amount I want, and further dicing is really easy when they are frozen, you can even break them into cubes for cooking. Use these from a frozen state.

General guidelines: berries can be frozen like the pepper, wash and freeze. Here is a how-to for freezing zucchini and one for winter squash. There are a some other small batch preservation recipes on the blog, here are a few: 

Refrigerator Pickles, Freezing Tomato Paste, Family Spaghetti

Once you start thinking this way, you could even have a double-preserve situation, like stashing a bag of cranberries in the freezer, and later using them to make Cranberry Orange Butter! So smart and yummy!

Jenny

My Idaho Kitchen: Storage Solutions

I have been spoiled for many years to have some lovely kitchens with lots of storage and prep space, but this last year, we have been renting an old farm house that is long on charm and short on storage.  Today I thought I would share some of the ideas that have made this kitchen functional even with its limited space. 

Welcome to my kitchen! This is the cabinet side. They hold pots and pans, my table dishes, some small appliances and a few pantry items.

This is the stove/other side. No, I didn't leave anything out, there really isn't a refrigerator in this room, but it is nearby. To keep my oven mitts close to the oven, I bought a heavy duty magnetic hook and placed it on the side of the oven to hold them. My spices and cooking oil live in this cupboard. It's a bit weird in that the lowest shelf is the most shallow with the shelves getting deeper as you go up. When I stand at the stove, it feels as if its lurking over me like Snoopy doing a vulture impression.

I believe this was supposed to be a breakfast nook, but it is quite small, and with the addition of the rolling dishwasher, which cannot be realistically stored anywhere else, it isn't useful for dining at all. The desk does get used, as does the step stool under the desk, since the top cabinets are above my reach.  When Nate or my boys are around, they reach things for me, but sometimes I'm on my own. The storage shelf has been a big help. I hang my aprons and a bag holder sleeve from the corner. And the open shelving holds a variety of other necessities.

The whole house, has only three built in drawers and that is the number of drawers my knives and utensils took up by themselves in my last house. At first I was concerned about where to put everything, but my friend LeAnn had some great ideas and brought me the two red crocks for holding utensils and the basket for the towels and hot pads. I have measuring cups in a shallow container, a bread "box", and a few other boxes holding office supplies. Some appliances live here, with towels draped over them.  If I were from another era, I would make them a cozy to keep the dust off.  It is much needed in this little alcove with the 2 windows and the Idaho wind driving dust in everywhere. I have stored other appliances and tools-the kind you use only a few times a year-in the basement. They are just in labeled boxes, but recently I thought it would be an improvement to store them in clear totes; visibility would save me getting down multiple boxes when I am looking for something.  I also use a cupboard in the room adjoining for a pantry. Serving dishes and cookbooks all live in the dining area.

  Though the prep space is tight, we have been able to feed a crowd a time or two.  I love being close to some of my family here, and although we have to use creative seating, it is still a joy to get together whenever we can. They don't care that the brownies have been stored on the microwave or the jello has been balanced on some quart jars atop the dishwasher.

There have been other frustrations, for instance: this has been the year of no birthday candles. I know they are here somewhere, but not sure where, and I always forget to purchase more. My children have blown out the table candles instead (even if it is an LED).  It's a good thing my kids are forgiving of their absent-minded mother. It has also been a year of less cooking than the ones before it.  There are several reasons for that, but space contributes.

Most of all, I am grateful: that I have such a place for nourishing bodies and hearts, that it has allowed me to be here in Idaho at an important time for my family, and that I have had the creative opportunity of being flexible and making-do. This combination always teaches me a little about myself. We have some very pleasant memories from our time here which we will cherish forever.

Jenny

Celebrating Thanksgiving

Dear Family and Friends,

    Three years ago in late October, we moved to Kalamazoo, far from anyone we knew.  When we settled in, we tried to find someone to come and eat Thanksgiving dinner with us because we were used to a large family gathering and thought that we would need that to feel happy about the holiday; but we were new here, and everyone had already made plans--so for the first time we prepared to celebrate Thanksgiving with only our own household.  We planned the menu, made the pies, and surprised ourselves at how this lovely small gathering of gratitude still felt joyful, pleasant and celebratory.

    I know this year is going to be different for lots of people.  Gatherings will be smaller, or will not happen, many spending Thanksgiving in their own homes, and some quite alone as we try to be safe from the pandemic.  I wanted to share some things I have learned about Thanksgiving, in hopes that it might help with your altered celebration.

    Thanksgiving is sacred to me, a true holy-day.  I didn't really understand this until I came to this new type of celebration.  As I spend time working to create an extraordinary meal for my family, it becomes contemplative. I spend time thinking about them, about the year that has passed, and because of some items on our menu, the harvest and preservation work that we have done.  I am filled with gratitude for the abundance. 

    The work is more, because we obviously don't have aunts and grandmas to fill in the menu, but we choose what we want to eat, and work for it just the same.  We often think of the people that made a certain dish--like Tiffany's pretzel salad, or Dave making the green bean casserole (which I believe he does in memory of when Aunt Lou used to bring it.) We remember the Gigantic Pot of mashed potatoes that Grandma Jacobson makes every year with boats of gravy. We miss them as we reminisce, but we are making our own mashed potatoes and we will rejoice in them too.

    The leftovers are more. Yes! this is the BEST part of having Thanksgiving with a small group: ALL the leftovers are at my house. There is no dish I have to think about wistfully because it drove home across town or to a different state. No! they are right here for my personal consumption happiness.  The kids have also loved this part. It makes Thanksgiving go on for days of picking turkey and reheating stuffing for afternoon snacks. Yum!

    We have made some new traditions. We make a big poster of all the things we can think of that we are thankful for.  Sometimes it is cute (if Leslie or Miriam make it so), but always it is crammed with the list of good things in our lives.  Family members add to it throughout the day. It is fun to read what they are grateful for this year. We try to set a pretty table; we put in a leaf (not for visitors to sit at, but to hold all the FOOD!) and take a picture of our meal to remember the dazzle of it all.  We make calls to family and we sometimes watch a movie or put together a puzzle.

    If you are planning your own Thanksgiving at home, here are some things that might be useful:

1) Plan your menu in detail and write it down. Consider your number of servings and your own stamina.  Creating a feast by yourself is plenty of work, so involve any available people.  Also, if you are serving just your family, ask yourself, "What do we really want to eat?" It might surprise you at the answer. I have one friend who eats steak for Thanksgiving. 

2) Make a shopping list consulting your recipes so you don't forget anything. Again, the details are what will make or break it. Consult your supplies so you don't run out of the regular bits, like butter.  Thanksgiving at my house takes lots of butter, eggs, sour cream and cream cheese.

3) Make a time plan, noting everything that can be made early.  I usually spend the day before on pies.  The real trick about Thanksgiving is getting everything hot at the same time, especially when the turkey has been 'hogging' the oven all morning. You can read more details about time plans here.

4) Find ways to reach out to those you love even if you can't be together. Talk to them about the things you are grateful for. Everything is happier when we focus on joy and gratitude.

5) Give thanks. God has provided again for us. This is precious time.

Here is another link that might be useful:

Thanksgiving Recipe Ideas

Blessings on your home and celebration!

Love,

Jenny

Sweet 'n Hot Mustard

When I was quite small, because I remember the swing of my legs against the chair and looking way up to see my grandpa's face, I was introduced to hot mustard.  It was Thanksgiving day and I was seated next to my Grandpa Murdock who was passing food to me. When the hot mustard came by, he touched only the tip of the spoon to my plate, leaving a tiny puddle, and telling me, "That's all you need."  I tried it with my turkey. I remember how hot it was, but also that I kind of liked it.

I have tried making my own mustard different times, but last fall I found a recipe that has become a staple at our house, and one I now offer to others who enjoy this zesty condiment. We love it on ham, poultry, sub sandwiches and to dunk pretzels in, the ones from the store, or especially the homemade ones. We find new uses for it all the time because it is so good. Awesome with brats, so maybe make some for the summer grilling season and then some more for the turkey and ham holidays. The original recipe came from a Gooseberry Patch cookbook called Celebrate Autumn.  I have made some adjustments.

Sweet 'n Hot Mustard
2 oz. dry ground mustard
1/2 c. white wine vinegar

1 egg, beaten
1 Tbsp. molasses
1 Tbsp. honey
6 Tbsp. sugar
1 c. mayonnaise

In a small bowl, mix dry mustard and vinegar; cover and let stand for 8 hours or overnight.  In a small saucepan, mix egg, molasses, honey, sugar and mustard mixture.  Stir over low heat until thickened (about 5-7 min.). Allow to cool. Stir in mayonnaise; cover and refrigerate. Makes 2 cups.

Notes: This does have a thick, sticky texture. The original recipe stirs in about a teaspoon of mustard seed with the mayonnaise if you would like to try that. I have found it is cheaper to look for the dry ground mustard at places where they sell spices in bulk than to buy it at the spice aisle of the grocery store. If you are a real mustard maniac, and you want to double this recipe, you still only need to use one egg.
Jenny

The Master Grocery List

Years ago, my friend Ruth introduced me to having and using a master grocery list. This is a tool for cutting down on trips to the store and boosting sanity by helping you remember obscure things, or maintain focus when the people you took to the store with you are distracting. (That always happens to me.) The basic idea is to make a list of everything you buy, to organize it in a way that assists you in the store, and to be able with a few minutes planning to create a useful shopping list.

 I have created many of these over the years, and have finally come up with The One for Me. It won’t be the same as The One for You, but inspiration and example can be a catalyst for your own list, and may save you some steps in trying it out. It really does help! I have used a photo-copied printed check list, an electronic check list, and my friend’s original example was a thin binder that contained her list, organized by isles of her favorite grocery store which saved her time in the store.

  After all of these lists, the one I have used for years now is a batch of 3x5 cards organized in categories, held together by a tiny clip and tucked into a pocket of my purse. I consult the cards while making a hand written list which I check off when I get to the store.  I have organized my list by isle of the grocery store in the past, but since my move, I have to rely on multiple stores to fill our grocery needs, so the categorized list has become the most useful tool for me. Also, as you probably already guessed, I am a pen and paper kind of person. My electronic list was useful, and there are apps out there for making them, but I lost it all when a device broke and decided it wasn’t as reliable as my paper. I told you, my list will NOT be yours, yours will be best for you, but I encourage you to make one.  You will save time, energy, money and headache with this one great tool.

 I will include mine in its entirety here to jog your memory as you think of your own. I have it in alphabetical order by category.

Baking Supplies: flour, self-rising flour, sugar, brown sugar, powdered sugar, raisins, dried cranberries, baking soda, baking powder, salt, spices, vanilla, cake mixes, frosting, oil, olive oil, marshmallows, mini marshmallows, cocoa powder, brownie mix, corn syrup, molasses, chocolate chips, other baking chips, baking mix, shortening, pudding mixes, coconut, jello mixes, peppercorns, almond flavoring, maple flavoring, baking spray, corn starch, candy flavoring, mint flavoring, nuts

Bread, Grains, Pasta and Beans: rice, oats, bread, French bread, pita bread, tortillas, English muffins, bagels, hot cereal, cold cereal, cornmeal, granola, stuffing mix, pasta, macaroni and cheese, ramen, cous cous, chow mien noodles, popcorn, lentils, split peas, dried beans, rice a roni, bran, hamburger buns, hot dog buns, wheat germ, Arborio rice, bread crumbs, pancake mix, granola bars

Canned Goods: corn, green beans, black beans, kidney beans, garbanzo beans, white beans, cream corn, chicken noodle soup, tomato soup, cream of chicken soup, cream of mushroom soup, chili, diced tomatoes, clams, tomato sauce, tomato paste, diced chilies, pork and beans, mandarin oranges, evaporated milk, sweetened condensed milk, chicken, pineapple tidbits, crushed pineapple, pineapple slices, water chestnuts, beets, spaghetti sauce, mushrooms, sauerkraut, fruit cocktail, refried beans, olives

Condiments: peanut butter, jam/jelly, salsa, sweet pickles, dill pickles, pickle relish, ketchup, mustard, Worcestershire sauce, soy sauce, oyster sauce, gravy mixes, taco seasoning,  Lawry’s seasoned salt, onion soup packets, Italian dressing mix, teriyaki sauce, ranch dressing, Italian dressing,  ranch dressing mix, BBQ sauce, mayonnaise, dried herbs, sesame oil, minced dried onion, bacon bits, French fried onions, bouillon, maple syrup, Nutella, balsamic vinegar, chili powder, vinegar

Dairy Section: milk, eggs, cheddar cheese, margarine, butter, sour cream, buttermilk, yogurt, cottage cheese, refrigerator biscuits, Swiss cheese, mozzarella, Parmesan, heavy cream, half and half

Drinks: Kool-aid packets, orange drink powder, lemonade powder, soda pop, drink pouches, water bottles, hot cocoa mix, chocolate milk powder, powdered creamer, bottled juice-apple, cranberry, tomato

Frozen Foods: corn, peas, corn dogs, burritos, broccoli/cauliflower/carrots (California) mix, meatballs, French fries, tater tots, hash browns, pizza, chicken breasts, chicken nuggets, OJ, lemonade, limeade, whipped topping, ice cream, O’Brien hash browns, individual meals (we use these for my husband’s lunches when he has access to a microwave at work-but I have to defend them like a ninja from my teenage boys who think they make great midnight snacks)

Household Goods/Cleaning Supplies: canning lids, plastic wrap, aluminum foil, sandwich bags, parchment paper, toilet paper, paper towels, garbage bags, toilet bowl cleaner, glass cleaner, fels naphtha soap, borax, face tissues, napkins, wax paper, lunch bags, cat food, cat litter, cat tray liners, matches, batteries, dish soap, dishwasher soap, lighter, laundry detergent

Hygiene Items and Grooming: men’s deodorant, women’s deodorant, feminine pads, liners, tampons, shampoo, conditioner, face scrub, face cleaning wipes, hair gel, hair spray, bar soap, body wash, lip balm, razors, shaving cream, cotton swabs, cotton balls, nail polish remover, lotion, toothpaste, toothbrush, floss picks, floss, liquid soap refill, mousse

Meats: chicken, pork, ground beef, bologna, smoked sausage, little smokies, pepperoni, hard salami, bulk sausage, Italian hot sausage, deli sandwich meat, ham, link sausage, hot dogs, bratwurst, beef, bacon

Pharmacy: ibuprofen, decongestant, allergy pills, gas-ex, anti-diarrhea pills, vitamins, sunscreen, cough syrup, band aids, eye drops, nasal saline spray, nasal decongestant spray, antibiotic ointment, butterfly band aids, gauze, personal lubricant, sinus rinse packets

Produce: apples, oranges, grapes, bananas, lettuce, peppers, onions, garlic, cucumbers, carrots, lemons, limes, tomatoes, mushrooms, cabbage, egg roll wraps, asparagus, pineapple, potatoes, yams, melon, avocado, berries, squash, dried fruit, green beans (other produce in season)

Snacks: potato chips, tortilla chips, candy, cookies, peanuts, crackers, saltines/oyster crackers, graham crackers

The list necessarily evolves over time, adding and eliminating things is normal. It is funny to think about what all is on the list. I list cake mixes, and then it is up to my menu planning to say if I mean chocolate or vanilla.  I say spices, and then leave it to my brain to note if that means I've run out of nutmeg or cinnamon--but I specify all the different kinds of canned pineapple that I buy. It only has to be what you need to keep you pointed in the right direction so you don't get home and realize you forgot the toilet bowl cleaner again, just because it isn't something you buy every week, or it isn't in a part of the store you normally walk through.

To go about making your own list, read over mine, decide on a format you want to try, copy anything from mine that is useful to you, and then go exploring through your pantry, refrigerator and freezer (don't forget the bathroom cabinets and the laundry room) to see what else you buy that isn't listed. After you make a list, take it out on some trips to the store with you and add as you go.  The more you personalize it, the more powerful it will become as a tool.

A warning: at first you may not think the list saves you time or money because your shopping trips are going to be more comprehensive, take longer and may cost more than usual, but as you fill your pantry with the items on your list, your trips to the store should decrease, and your gas, time and the extra dollars we all spend each time we are in the store will all fall away.  This can be especially useful if you have to travel a long distance to get to your grocery supplier.

When I make my weekly list I note the items we run out of as I go each week on the notepad which hangs on my fridge, then I sit down with the master list and menus, then double check my stores (or send my kids to do it :) and especially consult new recipes for specialty ingredients before I feel like my list is complete. Other posts that may be useful to you in this process are: The Fierce Pantry; The Making of a Menu. Hopefully this has been helpful! All the best!

Jenny

Adjusting Your Candy Thermometer for Your Altitude

When you make candy you can use a thermometer to determine how much water has boiled out of the candy. This is the factor that decides the texture of the finished product. The trouble is that water boils at different temperatures at different altitudes, so you have to adjust your recipe for your altitude. This is how that works:

Take your candy thermometer and clip it to the side of a saucepan, making sure it doesn't touch the bottom of the pan. Fill the pan with enough water to cover the bottom of the thermometer. Place the pan over high heat and wait for the water to boil. Let it boil for a few minutes, then take a reading on your thermometer. We'll use mine for an example. Water boils at 203 degrees here. Water boils at 212 degrees at sea level. (Recipes are written for sea level to keep them consistent.) If I subtract my temperature from the sea level one, that is a 9 degree difference. So I adjust my recipe by 9 degrees. For instance, the candy recipe says heat to 244 degrees, then I need to subtract 9 degrees from that and I will be cooking my candy to 235 degrees to get the same result.

One more word of caution. If you are using a digital thermometer, it may tell you that soft ball stage is 230 degrees, while your recipe claims soft ball stage at 234 degrees. In this instance, it is important to believe your thermometer, because it is telling you how it is calibrated. In my case, I would need to subtract 9 degrees from what my thermometer says, meaning that soft ball stage for my altitude AND my thermometer is 230-9=221 degrees.

Hope this helps your candy to be perfect every time!

Jenny

New Cooks in the Kitchen

This year my oldest child has finished high school and is looking at the wide world and at being on his own for the first time. I remember keenly the buying of the few pots at a thrift store that would make up my kitchen arsenal at college.  I remember the one cook book that my mother gave me before I left--at least it was full of names that I knew and trusted, having been compiled by ladies from my church.  I remember many calls home about elementary food preparations, and I remember the thrill of a recipe really working out.  I also remember Ramen noodles and peanut butter sandwiches between classes.

We all started out somewhere on the road to cooking first for ourselves and then for others.  Ideally that was at home under the watchful eye of mom or dad.  But whatever experience you have had in the past, the time when you are truly on your own is a little scary and exciting.  This is my offering to my young or novice friends in their kitchens.  On the main blog page, to the right hand side of the screen there is a new tab labeled: Cooking School.  If you click there, you will find all kinds of recipes already posted here that are easy for beginners, or for those who just need quick meal ideas.  For the next few posts, I will add some content to give basic instructions for this tab and some fun recipes.  For today, I leave you with this quote found at the beginning of The Fannie Farmer Cookbook:

"Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba.  It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats.  It means carefulness and inventiveness and willingness and readiness of appliances.  It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies--loaf givers."--Ruskin

Jenny

How to Cook a Wolf: MFK Fisher

I am reading a book called The Art of Eating, which is a compilation of several publications by MFK Fisher. I recently finished the part called How to Cook a Wolf and thought I would review it here.  This is a cookbook written at the time of rationing during World War II and although there are recipes in it, the main purpose of this book is to encourage people to live with dignity in whatever circumstances come. I really enjoyed it and found insight into homes and families in times of stress.

Between the pages are the effects of this war common to man: fuel shortages, blackouts and rationing, how to deal with a lack of personal hygiene products and pet food. But the ringing message of the book is that you cannot live constantly in a state of emergency in your mind. You must declare your mental independence and maintain whatever normal pursuits you can. This resonated with me because of our own  struggles during the recession. I came to similar conclusions working to keep my own table interesting and feeding our spirits as well as our stomachs.  I love this passage about cheese, which was almost impossible to obtain, so to be used with wisdom:

"Try it on a tired factory worker some day, or a nervous neighbor, with a glass of milk if possible or a cup of tea, and watch the unfolding of a lot of spiritual tendrils that were drawn up into a tight heedless tangle... I have seen it work miracles of restoration." (p. 341 italics added)

There is such power in food to comfort the wounded heart and mind. It encourages our bodies in the daily work they must do. Fuel, yes, but with thought and care it becomes more. It sustains physical and spiritual life. She writes at the end of the book:

"I cannot count the good people I know who, to my mind, would be even better if they bent their spirits to the study of their own hungers."(p.350)

"I believe that one of the most dignified ways we are capable of to assert and then reassert our dignity in the face of poverty and war's fears and pains is to nourish ourselves with all possible skill, delicacy and ever-increasing enjoyment.  And with our gastronomical growth will come, inevitably, knowledge and perception of a hundred other things, but mainly of ourselves.  Then Fate, even tangled as it is with cold wars as well as hot, cannot harm us." (p.350)

I am grateful for this book.  It has been affirming of my own path through troubles.  To her hearty voice and keep-up-the-good-work attitude, I say Amen.

Kitchen Tools

Summer is skating by!  I've had opportunity to be in a variety of kitchens helping with get-together foods, and I'm always delighted to learn about someone else's kitchen.  But it gives me a look into the way we do things generally and makes me come home with a critical eye to my own space and tools. So, this is my take away this summer:

Ladies, it is time to do a tool inventory. 

I've lamented my own pans losing their non-stick coating, and now I've used a variety of interestingly aged tools from other kitchens too.  Why do we do this to ourselves?  Why put up with the under-sized, dull knife or the sticking pans?  Often I think, we just make do and don't think twice about it, but it is time to do the thinking.

My husband was the first one to introduce me to the idea that the things in my kitchen are not gadgets for play, but tools for hard work.  I have spent good money over the years investing in good tools for the daily work of my kitchen, but in recent years we have spent an unusual amount of time being not our average tight budget, but stretched to the maximum and holding, so tools have not been replaced in a timely fashion in my own kitchen. (I'm praying for a certain oven element that seems to be getting temperamental, and I'm gingerly using my favorite chopper.)  All that said, I've decided to make a list of the sad plight helpers in my kitchen and start to work for their replacements.

Some ideas that may be useful in doing this:
1) Watch at yard sales/thrift stores.  I bought a knife at a thrift store recently, and one of my super-awesome sons sharpened it for me.  It is working nicely for the $2 I paid for it! Use a critical eye when choosing from used things, but don't discount this avenue. Remember my Retro Appliances.
2) Watch sales and use a coupon or rebate when things are already discounted.  I have a lovely little hand mixer that cost me $6 at Kohls after the sale price + coupon.
3) Host a Pampered Chef party.  I do this if I can peel off about $50 to spend.  I find that it takes at least $50 and a dedicated couple of weeks to get out invites, buy food, and gather orders, but then I can choose from free and discounted items that are great quality.
4) Share your list with friends and family.  Because we cook and eat very individually, often we have languishing tools in our kitchens, perfectly useful, but never used.  Your sister may have the thing you want, just gathering dust, she might be willing to trade for that other thing that is at the back of your drawer. Another way to do this is to share your list with Santa, or make a birthday request.
5) You can scan classified ads for items you need and get them at a discount.  Do your homework though, check what the going price is at your local store or online so you don't pay more than you should.
6) Save up for big items.  You can help yourself concentrate on this by finding a picture of what you are saving for and posting it where you can see it often.  Then do some research on when that thing goes on sale (there is a sale season, many kitchen tools and appliances go on sale at the holidays, starting with Thanksgiving baking), and target your savings accordingly.
7) Buy the best you can.  You and your time and energy and emotional well-being are all WORTH IT! These are the tools you use.  My husband is a contractor, and he doesn't put up with a junky tool for a moment.  He knows safety and expense are on the line if he does so.  That is the same in a kitchen.  A dull knife is an accident waiting to happen.  A sharp knife without a guard is dangerous in a house full of children. Chuck those tattered hot pads that burn your fingers every time you pull out a tray of cookies.  Replace the pot that always burns food if you don't hover over it. (Me Too!) Treat yourself to the best you can.  You won't regret it.

Jenny

How to Bake a Cake

Once upon a time, there were no cake mixes.  It was a long time ago, as cake mixes have been readily available since the 1950's and the first baking mixes we know of date 1849.  But even in my lifetime, most of my childhood cakes were made from scratch by my mother or myself, and now cake mixes are so cheap and easy that most of the cakes I make come from those handy boxes too.  Yet cake making is an art, and as such, I think it should be preserved.  Besides, if you are prone to scanning old cookbooks like I am, you will often come across directions that say something like: "combine using cake method", and you will wonder what that means.  So today I wanted to give a little instruction that will enable you to try those tempting recipes with confidence.

How to Bake a Cake
The words "cake method" refer to how the dry ingredients and the wet ingredients are added to a cake batter.

 A good cake starts with creaming the fat (usually butter or shortening) and sugar together. You do this by mixing with a mixer or beating the fat and sugar together with a spoon until it is fluffy looking and all one color.  It should look light and you shouldn't detect individual sugar crystals.

To this creamed mix, eggs are added, according to the recipe, and all is beaten together again until you have a light colored fluffy texture again and everything is a uniform color.

Many recipes will have you measure the dry ingredients together and set them aside at the beginning of the process.

If you are using all purpose flour, you should stir it with a spoon or whisk to fluff it a bit before you measure.  If you are using cake flour, it is an extra bleached flour with a different starch/gluten ratio and results in a lighter product.  My college text gives a hint that you can achieve a better product with all purpose flour if you measure two tablespoons of cornstarch into a 1 cup measure, then top off with flour for each cup of flour called for in the cake. Liquid ingredients are also combined with one another.  Often though it is just milk or water you are incorporating.

Now we start by adding a bit of the flour mixture, about a third of it, and beating the batter until it is all incorporated.

Then you will add about half of the milk, and beat again.

Each time you make an addition, you are beating to both incorporate the milk or flour, and to incorporate air into the mix.  It is a key leavening ingredient. Continue by adding another third of the flour, and beating, then the rest of the milk and beating.  Finally the last of the flour.  The process should both begin and end with flour.

The results should be a creamy, light textured batter.  The batter is now ready to pour into cake pans, prepared as specified by your recipe, and to bake in a preheated oven.  Cake batter should not sit around waiting to bake, because you lose some of your precious air bubbles.

I hope you will try baking a cake soon.  Here are two recipes from this blog you can try: Yellow Cake (3 Egg Cake) and Whopper Cake. Also thanks for the tips to my most useful old textbook:  Foundations of Food Preparation (5th edition).

Jenny

How to Cut a Recipe in Half

Or in thirds, or make it bigger...math just came to the kitchen and now it all matters.  For New Cooks here at Nine For Dinner, the first thing you probably need to know is how to make these recipes feed 2-4 people instead of 8-10.  The good news is, that almost all recipes can be made bigger or smaller with a little tweaking.  The bad news is, of course, fractions. (I really never understood fractions of a whole until I began to work with them as real numbers that represented ingredients.)

At least it is pretty straight forward to divide a recipe in half.  You take all of the numbers and divide by 2.  So 1 cup, becomes 1/2 cup.  The reverse is true, that if you want to double a recipe, you multiply all the numbers by 2. The tools to help with the application of all that good math are:

1) It is helpful to write the changed numbers down on the recipe before you start.  It becomes a problem if you remember to put in only half of the first three ingredients, and then when your brain has relaxed about it, to forget and put in the whole amount of baking soda!  (You know I speak from experience!) So write it out, work from your notes and it won't bite you.

2) This is where equivalent charts come in handy.  When you divide a tablespoon in half, it is good to know that 1Tbsp.=3 tsp., so half is 1 1/2 tsp.  So, here is an equivalent chart for your use.

1 Tbsp. = 3 tsp.

1 cup = 16 Tbsp.

1/4 cup = 4 Tbsp.

1 quart = 4 cups

1 pint = 2 cups

1 cube butter or margarine = 1/2 cup

1 lb. granulated sugar = 2 cups

1 lb. flour = 4 cups

1 gallon = 4 quarts

8 oz. liquid = 1 cup

1 oz. liquid = 2 Tbsp.

1 large egg = approx. 4 Tbsp. liquid

1 lb. shortening or butter = 2 cups

3) Use the whole egg.  Some ingredients don't divide in half so well.  But it will be OK.

4) When you have to divide 3/4 cup in half, it is perfectly fine to take a 3/4 c. measure, to fill it half full and eyeball it. (Don't tell your high school home ec. teacher I said this, but this will also be OK.)

5) You can make the whole recipe if you know how to store the leftovers for use another time. Most foods store in the refrigerator for a week.  Cover them to keep them moist with a lid or plastic wrap. Other foods can be frozen.  For instance, you can make your own waffles, put them in a ziplock bag and freeze the batch, then you can take them out of the freezer and toast them for breakfast just as if you bought them in an expensive box. Left overs have great potential for saving time, so I will post more about this later.

6) You can also make the whole recipe if you invite some friends to join you!  Food is always best shared!  Good luck!

Jenny

Abbreviations Used in Recipes Chart

When you first start cooking, you need to learn the jargon of a recipe.  We'll start with an abbreviations list.  Almost all ingredients listed in recipes use this format:

c. = cup

tsp. = teaspoon

Tbsp. = tablespoon

oz. = ounce

lb. = pound

pt. = pint

qt. = quart

pkg. = package

lrg. = large

sm. = small

min. = minutes

dz. = dozen

Tablespoon and teaspoon can also be noted by a capital T. and a lower case t.

Also watch for cans of anything.  When it says 1 can, usually a measurement in ounces will accompany the listing to let you know what size the can is.  But if it doesn't, try using the most common size first.  For instance, if it says one can of soup, it most likely doesn't mean the family size can, it means the most common size can.  Also, if it says a 7 oz. can, and yours says 8 oz. on the label, don't stress, use it anyway, the extra ounce will almost never matter in this type of cooking.

If a recipe specifies chopped ingredients, they are measured after they are chopped.

An important note here, is to ALWAYS READ ALL THE WAY THROUGH your recipe before you start.  Some recipes have ingredients listed in their directions, and you will save yourself headache if you are prepared with all ingredients and tools on hand before you start.

Jenny

Clip art from Free Pretty Things

A Recipe for Clean Kitchen Cabinets: Furniture Cleaner

My mother-in-law has a recipe which she has long used to keep her oak kitchen cabinets looking nice.  We are preparing to sell our home, so I called to see if she would share it with me so I could clean my maple cabinets.  It worked so well!!!  My kitchen looks fresh and spiffy.  It wasn't hard to do, and I have been looking around my house thinking of how many other wood surfaces that this would make shine. The possibilities!!  So, of course I am sharing.  This photo is my mother-in-law's kit which she put together for this purpose.  I thought it was clever (she is).  She told me that this comes from a presentation by an extension agent 20 years ago.  If you are worried about the finish on your cabinets reacting poorly to this, test on the inside of a door first.  Mine were so bad, I figured nothing could hurt...

Furniture Cleaner
2 Tbsp. Boiled Linseed Oil
2 Tbsp. Turpentine
1 Qt. boiling water

Measure into a bucket the oil and turpentine, pour in the boiling water.  Let solution cool only long enough that you can stand to put your hands in it.  Using rubber gloves and a rag you will throw away when you are finished, wipe soiled cabinets.  Dry/polish with a second dry cloth.  (You do not have to use rubber gloves--I liked them because it let me work with the solution while it was hot and for skin protection; however, I could only find one rubber glove, so after working with the solution with one glove on and one glove off, both of my hands were fine.  Up to you.)  When the solution is hot, you have to use less elbow grease, so start with your yuckiest cabinets first.  I made one batch for my upper cabinets and a fresh one for the lower.

We removed the hardware before we cleaned the wood.  This is before:

You can see especially the oils from hands around where the hardware goes.  This is after:

The solution does a good job of making the wood look great, however there were a couple of spots on my cabinets that the varnish has worn thin over the years.  They were visible after the cleaning, so I touched them up with some lemon oil.

Notes: To make your own kit, assemble in an old ice cream bucket the turpentine, linseed oil and a small scoop container.  (This one is like you find in a drink mix.  Measure two tablespoons of water into the small scoop and mark with a permanent marker the level on the side of the container, label it 2 Tbsp.)  Write the recipe on the side of the ice cream bucket with a permanent marker. Now you are ready to tackle that grime!

Jenny

How to Fillet a Fish

My friend Jessi has a wonderful talent--she can fillet a fish!  She shared some fillets with me once and I asked her if she would show me how.  Bonus is: she is going to show you how as well!  Thanks for sharing, Jessi!

How to fillet a fish, step by step:

Start with fish that have been cleaned and heads removed. 

Gather your equipment.  You will need: a sharp knife, a cutting board, a wide spatula, a pair of tweezers and a wide, shallow pan or electric skillet.

Heat water in pan or skillet to barely simmering, 200-225 degrees.  You will see bubbles forming on the bottom of the pan and the water will be just too hot to the touch. You want to heat the fat layer between the fish and the skin, so the skin will come off easily, but you do not want to poach the fish.

Move fish to the water, supporting it with spatula. Turn the fish to heat both sides and alternately, spoon hot water over the top.  The fish should not stay in the water long.  It is a blanching process and only takes a minute. The skin will take on a milky look and will be slippery.  The edges may begin to curl.

Remove fish from water with spatula and transfer to a cutting board.

Begin to skin the fish by sliding your fingers between fish and skin.  Working down the center (on this fish, right under the pink part of the skin) and out to the sides, peel skin off the fish.

As you go, you will remove the fins.

There is a fatty line right at this fin.  Just pull and remove that lower portion.

Place knife at the base of this top fin and break off.

Next, grasp the fish in one hand and the tail fin in the other. Be gentle with the fish, as the flesh can crumble here. Break the tail fin away.  You may have to use a knife to place against the bone and pull to break.

After fins are removed, hold fish in hand or lay flat on cutting board (smaller fish are easier to work with in your hand, larger on the board).  Look along the top of the fish.  There is a fat layer, easily seen on this pink fish; it is the grayer band along the back. Using a sharp knife, cut along each side of this layer, forming a v-shape, and feeling with the tip of the knife for the top of the rib bones of the fish.

This is another view of that cut.  Cut from top to tail, stopping where the rib bones stop and inserting the knife all the way through the fish.

Like this.

This is another angle to illustrate where the knife gets inserted just below the ribs (but this photo was taken a bit later in the process—yours shouldn't look like this yet).

Determine which side of the main backbone that your knife is on. Tip knife blade toward bone, and while steadying the fish with opposite hand, cut toward tail in a see-saw motion.  You have to work the knife firmly against the bone and apply pressure on the outside of the fish to get a good cut here.  It will take some practice.

(This shows the first side done and the bone you are working around.)  Repeat on the opposite side of the bone, turning fish over if necessary.  The results should produce this:

Now you are ready to pull the main skeleton from the fish.  Place one hand on the bottom fillet at tail end.  Gather the bone and upper fillet in your other hand.

Pull up on bones while holding flesh down with your bottom hand.  Run your fingers along the flesh as you pull the bones away, just between the rib bones and upper set of bones.

Repeat on the other side.  This leaves you with two fillets.

And this is what is left over.

Next, using tweezers and your fingers, feel for any bones left behind and remove them.  Pay attention at the top of the fillet (neck of fish) and along the upper 1/3 where the smaller set of bones came out, as these are more prone to breaking off.  Take your time, run your fingers up and down that line and left over bones may stand up for you.  Be gentle however, as the fish flesh can be fragile.

Rinse your fillets to remove stray bits of skin and fat.  Good Work!

Notes: Jessi says to only attempt filleting fresh caught fish.  If they have been frozen, the meat is just too delicate to work with.  You could freeze your fillets though.

 Jessi sent me home with a fish to fillet after showing me the process.  This is what my first attempt looks like:

The center, somewhat tattered fillets are mine, but I did it!  The fillet stayed intact for the most part and I didn't find any bones while I was eating it, so I consider that not too bad for a first round.

Cooking your fillets is simple: On a plate, combine some flour and some seasoned salt (or other seasoning of your choice) dredge fillets in flour on both sides, then fry in a little oil in a skillet, until golden brown.

You can find another recipe from Jessi here: Loaded Oatmeal Cookies

Jenny

Easy Microwave White Sauce

I have used this recipe since our college days, I just have to make a bigger batch in a bigger bowl now. This is for my friend Sherri, who asked on the Mushroom Soup if you could use it as a substitute for canned mushroom soup in casseroles.  Usually the idea in a casserole is to get the ingredients clingy and creamy, I just use a white sauce, seasoned to suit what ever I am making.  You can add cheese or herbs or about anything to this.   The recipe comes from my friend Kristen.
Easy Microwave White Sauce
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1 c. milk

In a microwave safe bowl, combine butter, flour and salt, microwave about 30 seconds (melting the butter).  Stir in the milk and microwave for 3 min. Stirring each minute. (Until the sauce is thick.) This much will substitute for 1 can of cream soup in a casserole.

Notes:  I make this using reconstituted dry milk which I make up with warm water.  The sauce thickens faster stirring in warm milk than with milk straight from the fridge.  I am usually doubling the recipe at least.  Use a big enough bowl that you won't have boil overs in the microwave.  I like to add garlic salt, onion powder and any herbs that seem promising.  You can also stir in 1/2 c. cheese at the end of cooking for an easy cheese sauce.

Jenny

Freezing Heavy or Whipping Cream

Cream is expensive, so anytime I find it at a good price, I like to stock up.  I found some clearanced at my local grocery store between Thanksgiving and Christmas, and brought it home to the freezer.  It is easy to freeze and lasts for several months, you just place the cardboard container in the freezer and you are done with that part.  It is a little trickier when it is time to use the cream.  If you want to use it to whip, you need to place it in the refrigerator for a day or two to thaw, then shake the carton a few times before opening and pouring out.  There may be some separation of the milk solids, but this usually isn't a problem.  I have noticed some reduced volume after whipping cream that has been frozen, but not enough to keep me from doing it.  If you are going to use the cream in anything that will be warm, a chowder, alfredo, or creme brulee, here is my tip for defrosting in the microwave.

When I first started doing this, I would open the box and place it in the microwave, but I was irritated by the inability I had to stir while it was only melted around the edges in the box.  I won't tell you how long I did this before it occurred to me to just peel the box right off of the frozen cream after you take it out of the freezer, but that is what I do now.  Place the frozen cube in a microwave safe container.  Microwave a minute at a time, turning the block and stirring until you have a nice warm cream.  Maybe you don't need this tip, but I wish someone had shared with me!

Jenny

Skillet Croutons

This is an inexpensive, simple way to dress up a soup. My kids love these, and it is a great trick to know when the crackers have been raided.  (I'm sure that never happens at your house...) 

Skillet Croutons
3 slices bread (I like to use the heel for this)
butter or margarine

Butter both sides of bread, then cut into cubes.  Heat a skillet over medium high heat.  Toss buttered bread cubes in hot skillet until toasted.  Serve hot in soup or cool for salads. 

Notes: You can season these with dry herbs or garlic if you like. Just sprinkle on buttered bread before you cut in cubes.
Jenny

What To Do With An Eggplant

In the past, I have had eggplant only rarely in my possession.  This year, our neighbors delivered two tiny plants to our door, and we, being up for an adventure, planted them right next to my front steps.  Now I know why two of the four plants were given away.  Eggplant has found its favorite habitat here in the front of my house and we harvest 4 or 5 at a time off our pretty plants.  Things we have learned on our adventure: Eggplant could be planted as a decorative plant, the leaves are beautiful and full, the blossoms are the same lovely purple as the fruit, and the fruit itself is beguiling.  The fruit doesn't store well, losing firmness after only a couple of days, it is best eaten within about 48 hours of picking.  That said, eggplant fresh off my plant tastes better than anything I have ever purchased in a store.  You can freeze eggplant, but it has such a high water content that it loses texture, and I really wouldn't recommend it in any of the recipes I have used so far.  Last, it is tricky to give eggplant away, as most people just shrug their shoulders and have no clue how to eat it.

I have been in the no-clue boat, so now I will share some of what I have learned about eating eggplant.  I started the summer with only a recipe for Eggplant Parmesan, which I love, a skeptical husband and seven cynical children.  Now I have a few other ideas, and about the same amount of support.  First I made stuffed eggplant from Tessa Kiros' Falling Cloudberries book.  This was my first time eating eggplant with its purple skin.  Basically, this recipe takes the eggplant, removing the top, cut it in half and scoop out the inside leaving a thin shell.  The shells are boiled until soft, while the inside is chopped, sauteed with meat and seasonings, then stuffed in the shells and topped with tomato sauce and cheese and baked.  It is yummy this way.  After learning that you can eat the skins, I tried frying them with the skin on and learned that it becomes tough this way, so now I understand that sometimes you peel and other times you don't.  There is also a delicious looking moussaka in this cookbook that I intend to try soon.

As far as just using this vegetable in side dishes, this step begins standard preparation:  Peel and slice the eggplant into about 1/2 inch thick slices.  Salt both sides and place slices between layers of paper towel.  Put a plate on top of this and a weight.  Do this about 30 min. before you want to cook it.  This lowers the water content and pulls out any bitter tasting juices.  (I have not found the fresh eggplant to be bitter even without this step.)  I don't use a ton of salt, so I just wipe the slices with paper towel and move on.  Some recipes say to rinse at this point.  Up to you.

The slices are very good grilled.  Brush both sides with olive oil, season with a yummy herb mix and grill until tender.  You can bread the slices by rolling in beaten egg and then in Italian bread crumbs.  Fry in a little hot oil until golden and kind of crispy.  I can eat a whole eggplant myself if I cook it this way! (I didn't use the salt step.)  I also tried with just fresh, peeled eggplant chopped in an omelet filling.  My husband thought they were mushrooms, they take on that color and texture anyway.  I have also breaded the slices in cracker crumbs, which makes a nice crunchy coating, but needs a good amount of seasoning to carry it off.  Eggplant acts like a big sponge in your oil, soaking up all you put in the pan, so know this up front and try to put in just a little at a time, adding more between batches. 

I have a friend who told me she loves eggplant sandwiches.  I don't know what she puts on them, but I am trying to find out.  Just the idea of using it for a sandwich has given me some ideas.  If they turn out well, I'll pass them on.  I would also welcome any tasty ideas you pass my way. 

Jenny