Homemade Ketchup

The other day I happened upon a documentary film about a couple that had lived on a houseboat in the Atchafalaya Basin of Louisiana, and it was really interesting. They were living a sustainable lifestyle in the wild, and the pictures are just beautiful.

The woman of the couple, named Gwen Carpenter, was herself very beautiful, and somehow adds to the romance of this story. They both worked hard gardening and fishing, and they would make some of their tomato harvest into homemade ketchup. They mention this in the movie, and I guess it's one of the most-asked questions about the film, so Gwen was kind enough to post the recipe. I've copied it below so I'll be able to find it again!

I followed the recipe pretty closely, but started out with about a third of the sugar called for. It was delicious! The flavor of the spices came through and tasted wonderful. Could more sugar have made it MORE delicious? I don't know, I guess I'll have to make another batch and give it a try...

Better Than Bought Ketchup
courtesy of Gwen Carpenter Roland
(makes about one cup)

1 quart cored and chopped tomatoes, unpeeled
1 cup chopped onion
½ cup chopped sweet pepper such as bell pepper or banana pepper
1 clove of garlic
½ tsp celery seed *
¼ tsp whole allspice *
¼ tsp mustard seed *
1/3 cup light brown sugar, more if you like sweeter ketchup
½ tsp. salt
¾ tsp paprika
¼ tsp. cinnamon
1/8 tsp. ground cayenne pepper
1/8 tsp. ground cloves
1/3 cup apple cider vinegar

Stir the chopped tomatoes, onion, peppers and garlic in a non-reactive pot over high heat until they start to boil. Tie allspice, mustard seed and celery seed together in a bit of cheesecloth or other thin cloth to make a bouquet. Drop the bouquet into the pot of vegetables, reduce heat and simmer, covered, until soft, about 20 minutes.
Mash the vegetables through a sieve if you want smooth ketchup. Calvin and I made such large quantities we didn’t bother with sieving, but these days I push the soft vegetables through a cone-shaped fruit sieve with a wooden mallet. A colander with small holes will also work. Sometimes, before sieving the softened vegetables, I whiz through them with a hand-held blender in order to extract more pulp. There’s a lot of room for individuality in ketchup making.

Return the sieved vegetables and bundle of whole spices to the pot. Add the sugar, salt the remaining spices and vinegar. Bring to a boil on high heat, uncovered, then reduce to medium heat. It will scorch faster than a hen can snatch a fly, so don’t wander off. Some recipes say to cook on low heat at this stage, but I prefer medium for a quicker cook off and brighter flavor. Stand there and stir it until it is almost as thick as you like it, about 25 minutes. It will thicken more as it cools.

Pour into a clean glass container with a lid. It will keep months in the refrigerator but if you make large quantities, process jars in boiling water for 15 minutes.

* If you will be pressing through a very fine sieve, skip the cheesecloth and just add the seeds to the vegetable mix

Multiply amounts depending on how many tomatoes you have. Larger quantities require longer cooking time. An uncovered crockpot can be used to reduce the liquid for larger amounts. Adjust seasonings and sugar to your own taste.


Links in this post:
http://www.lpb.org/programs/houseboat/
http://www.lpb.org/programs/houseboat/more.cfm
http://www.motherearthnews.com/Nature-Community/1982-07-01/Unsinkable-Shelter.aspx

Winter Pesto - FoodConnect.com Article

I've been experimenting with different kinds of pestos lately. I'll post the recipes soon! I wouldn't have thought to use kale, though...


Winter Pesto - FoodConnect.com Article

Seven ways to use salsa

I'm always trying to get my family lots of vegetables in their diet, and salsa is such a good vehicle for them because the kids like it, and you can eat it with lots of things. I've even come up with different ways to use it, as I always try to have some on hand in the refrigerator! It's easy in summer, when all of the salsa vegetables are in season!

Not only is salsa delicious and sometimes spicy by itself, but it's a healthy addition to other foods too. Tomatoes are a good source of Thiamin, Niacin, Calcium and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin B6, Iron, Potassium, Copper and Manganese. Jalapenos are a strong anti-inflamatory food, and also a good source of Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium, Copper and Manganese. How's that for a power food?

Now let's get out there and use it!

7 Ways to Use Salsa

1. Serve it by a dip itself. (got to include this, right?) Add lemon or lime juice for a splash of flavor!

2. Mix with chopped or mashed avocado for instant Guacamole. (a dash of lemon juice will be good for keeping the avocado fresh, too.)

3. Mix with pureed can of black beans for Black Bean Dip.

4. Mix with sour cream and serve over pasta for a Creamy Pasta Sauce.

5. Marinate diced whitefish in lemon juice overnight in the refrigerator. Mix with salsa for Ceviche.

6. Heat water and cook a penne or curly pasta until al dente. Drain and cool. Mix with a small can of corn, a small can of beans (your choice) and salsa for a Taco Pasta Salad. You can top with cheese and chips for serving.

7. Place a nice piece of fish on a large piece of foil or parchment paper. Top with 1/4 to 1/2 cup salsa and 2 Tbs;. olives. Fold to seal and bake at 350 degrees F. for 45 minutes for a tasty and delicious Fish Espanol.

8. For those who feel #1 doesn't count, bake a few corn tortillas and top with canned refried beans. Top with an egg or two, and top that with salsa. Huevos Rancheros!

I've found a few salsas I like in the grocery store, and try to look for them on sale. But just in case you don't already have a good salsa recipe, here's one like Momma used to make:

Salsa Fresca

2 cloves garlic, roughly chopped
1/2 onion, quartered
1 jalapeno, seeded and roughly chopped
1/2 tsp red pepper (like that used to top pizza)
1/4 cup cilantro leaves, packed
1 22-oz can of tomatoes - whole or diced ( or chopped organic tomatoes, if you prefer)
1 tsp olive oil
1 lemon - juiced

Place ingredients into a blender, and pulse at puree speed, or chop by hand until a desired consistency. Salt and pepper to taste. Serve with chips.

Enjoy, or refrigerate for later!

Ham and Arugula Wraps

I adapted this recipe from Everyday Foods magazine. I couldn't find the recipe when I was ready to make these wraps to take to the Playboy Jazz Festival at the Hollywood Bowl, so I improvised slightly (adding the rosemary) and made the wraps from memory. I couldn't make the cheese stretch to 4 wraps as guided in the original recipe, but these were very good and well praised by my friends. A handy lunch idea, too!

Ingredients:

4 oz goat cheese, room temperature
1 tsp finely grated lemon zest
1 tsp finely minced fresh rosemary
3 lavash bread wraps
1 lb thinly sliced ham
1 bunch arugula, trimmed

Directions:

• In a small bowl, combine the goat cheese with the lemon zest and rosemary, and mix well.
  
  
• Spread the wraps with goat cheese and top with ham and arugula. Roll up and cut in two, or into slices. Wrap with plastic wrap or waxed paper and refrigerate for up to one day.

Serves 3. Enjoy!

Urban Foraging

I thought this article in the New York Times about Urban Foraging was really interesting.

As I walked around my neighborhood last summer, I saw a neighbors yard that held a full tree of ripe apricots that they didn't seem to be eating. I thought of asking them for some, or of offering something from my own yard in exchange!

So it seems that some people are already doing that, and I think it's great. It helps us use the harvest wisely, it helps us share, and it could help build a sense of community!

I think I'll look around the neighborhood a little more...

heh.

Make sure you ask first!

For more info on apricots, go here.