Preserved Tangerines January 25, 2013

I’ve been hoarding the gorgeous tangerines from Orange Blossom Farm, which I purchase at the SFC Farmer’s Market downtown.   I’ve been eating them straignt up, keeping juice in the fridge for breakfast and juiced them in quantity to freeze for those sad times when they are not in season.  I think is is safe to say that I am tangerine secure.

I overbought last week, and once I got home, realized I was going to have to be a bit creative, which is my goal from year to year anyway.  Change it up!

So, it occurred to me that tangerines could be preserved just as lemons are.  I started thinking of what might make them more interesting, and pulled out some spices from my spice cabinet – star anise, cloves, cinnamon, bay and a dried pepper.  (some of those came as decorative elements in a Savory Spice Shop gift box I received.)  If you haven’t been to Savory Spice Shop on 6th you really must go.  Right now.

So, I quartered some tangerines, leaving the bottom inact, so they remained in one piece.  I removed the visible seeds and tried to trim the white pith as much as possible.

I sterilized the jars, and put a layer of kosher salt on the bottom.  I laid one tangerine in each jar, filled the cut parts with more salt, then inserted the spices in the middle of each tangerine: star anise in one, cinnamon and clove in the next, and dried pepper and bay in the last.

I applied more salt, then jammed as many more pieces of tangerine I could fit in each jar.  The salt will cause them to release their juice to an extent, but since I had fresh squeezed juice in the fridge, I put some of that in, then followed up with more salt, and lids.

And, into the fridge they went.  I’ll let them chill and do their thing for a few weeks, then I’ll start thinking of interesting applications for the preserved tangerines. I think they will make a great addition to rice and salad dressings.  That’s about as far as I’ve gotten so far.

Orange Blossom Farm is from Carrizo Springs, Texas, and grows several varieties of tangerines and tangelos.

Peach Jam with Ginger and Cardamom July 24, 2011

I am going to quit apologizing for my new canning obsession.  Make fun of me all you want (you know who you are), but if you do, you give up your right to raid my pantry.  Pffff.  So there.

I was asked by an out of town visitor to locate some Fredericksburg peaches last week.  We looked all over, and I finally found a stand on 360 near Bee Caves.  After trying one, I decided that I’d like to try my hand at making jam.  So, I procured a box o peaches – 1/4 bushel to be exact.  My new favorite cookbook  Canning for a New Generation by Liana Krissoff, had a great recipe for Classic Peach Jam.  I procured the apples from the Barton Creek Farmer’s market.  For those who follow my no grocery store project, after over 18 months of not shopping at the grocery store, I had to go to get Organic Cane Sugar.    I couldn’t find a recipe using just honey, so sugar was a must.

I had an idea to add crystalized ginger and cardamom to the recipe, and got both of those items at Savory Spice Shop.

So, I scored, blanched and peeled the peaches, which took quite some time.   I didn’t want to ruin it all if the cardamom idea wasn’t a good one, so I divided the peaches in half.  I added the chopped ginger at the last phase of cooking the first batch.

The recipes in this book call for cooking apples, I believe in place of pectin.  So, while cooking the strained peach juice with the apples for the second batch, I added a handful of cardamom pods.

Cooking Down the Syrup

Once I achieved what I thought would be the right amount of spice, I scooped the pods out with a slotted spoon, prior to adding the peaches back in.

The end result, was 6 full pints of jam, and 4 little jars  peach jam, half with just ginger, and half with ginger and cardamom.

The first half of my jam project

As my summer of canning continues, I’m finding that home canned goods are a commodity.  I’ve had several people offer to trade their home canned goods, or other foods, for mine and I’m having a Ball.  Pun intended.

 

Seafood Supper Serendipity May 17, 2011

Sometimes unplanned meals turn out unexpectedly well.  Perhaps it is from having low expectations from not being prepared to assemble a well thought out meal, I don’t know.   Recently, Sunday afternoons have turned into, Sunday Hang Out, Play with Puppies, and Watch Jamie Oliver Reruns, with my friends Christian and Jamie.   Having recently launched Bola Pizza, and with great success, they don’t have much time to hang out anymore, between the Triangle Farmer’s Market, the Downtown Farmer’s Market and weekly catering gigs.   So I was excited that they wanted to hang out and bring Leo the existing puppy, and Bonnie the new puppy over Sunday afternoon.

After watching food shows for a while, and with evening fast approaching, I suggested we cook dinner.  I had purchased two beautiful pieces of Wild King Salmon from Quality Seafood, my new seafood source, since we’ve lost San Miguel from the farmer’s markets, hopefully just temporarily.  Once Christian, who used to cook every day, aside from making pizza dough and toppings, started pondering the meal plan, he pronounced that we’d blacken the salmon, and serve it over dirty rice.  Ok! I always have Lowell Farms rice, but how would we dirty it up?  I opened the freezer on the lookout for Boudin, and there it was, Dai Due Smoked Crawfish Boudin.  Perfect!  I had blackening spice from Savory Spice Shop, and garden onions and tomatoes.

I had also purchased some cucumbers from the farmer’s market, with a plan to make pickles, but sliced and tossed with some garden tomatoes, oil and champagne vinegar, they would become the perfect crisp acidity to cut the fat of the salmon and a foil to the heat from the spice.  So, game on!

King Salmon, Spiced up

The cucumber salad came together quickly, and was set aside to marinate for a bit.

Cucumber salad

The crawfish boudin was already cooked, so it just went straight into the rice, with onion and tomato.

Dai Due Crawfish Boudin

While the salmon was going into a screaming hot cast iron skillet, I thinned out some Full Quiver Neufchatel, with goat milk, to add a creamy element to the plate.

Salmon searing

So the final plate went down like this, Dirty Rice, Crispy Blackened Salmon, Cucumber Salad, and a drizzle of Neufchatel cream sauce.  This was one of the best meals I’ve ever eaten in my house, and it is no coincidence that most of my top 5 favorites, involved Christian.  He is an amazing cook.

Delicious Dinner

And on top of that, I got a photography lesson too.  He gets photo credits for the good shots.  Nice to see the foodie photographer behind Austin Food Journal, back in the kitchen, with a camera in hand.

Confessions of a Stockaholic January 22, 2011

Apparently, I’m addicted to stock.  So much so, that I’ll plan several meals around a roasted chicken, every week,  just so that I can have the carcass to make stock.  I’ve used my homemade stock a lot lately – to make soup, to cook rice in, for my oven paella.  Last night I just had a cup of stock before bed.  I know that sounds strange, but it’s like having a cup of soup, just with nothing else in it.  And it is so much better than the chicken noodle, chicken with rice, chicken with stars, or whatever else comes in the red and white can, and it is a lot less salty.  There is something very gratifying about making something delicious from what many folks discard, the leftover bones, skin, vegetables that might be losing their crispness, and herbs from the garden.

So, I roasted a Smith and Smith farms chicken, seasoned with Piri-Piri Spice from Savory Spice Shop on Sixth Street.  Piri Piri is a blens of Pequin chiles, Spanish paprika, salt, lemon peel, garlic and Greek oregano.

 

Piri-Piri Chicken

 

For dinner, I also roasted some Boggy Creek Farms potatoes, and smashed them with a little Way Back When Butter, and CKC Farms Herbed Chevre, salt and pepper.  I wilted some Springfield Farms  spinach and topped it with some parmesan.

 

Chicken dinner

 

I normally prefer the white meat, but I had plans for most of this chicken, so I had a leg and thigh.  I reserved the rest of the meat for soup, and chicken salad for the weekend.

Then I commenced the stock.  I put the chicken carcass in a large pot with carrots, garlic, some onion, salt, a bay leaf  (my bay tree is nearly naked), some thyme, and sage from the garden.

 

Starting the stock

Four hours later, and it had reduced to less than half.  I strained it, discarded the remnants, and put the large jar of stock in the fridge.  I started writing this post yesterday morning.  Last night, I made chicken noodle soup, with the stock, some Sweetish Hill dried pasta, and leftover chicken.  Delicious, hearty and so simple.  I can’t wait to have leeks to put in my stock.  I guess I should get them in the ground.

 

Spicing it up with Jerk Pork January 11, 2011

I’m actually doing better at breakfast lately, having an abundance of Tangerines and Strawberries from the SFC FArmer’s Market on Wednesdays.  Tangerine juice is delicious.

I pre-cooked several meals for my parents to re-heat upon return from dad’s hospital stay.  Last night I cooked for myself.  I had some Richardson Farms pork chops from the farmer’s market Saturday.

 

Richardson Farms Pork chops

 

I wanted to try my Jerk Seasoning from Savory Spice on Sixth, so I used that liberally.  For added heat and flavor, I chopped up some jalapenos and green onions, and tossed those in.  Acid is always helpful, so I also poured in a little of the aforementioned tangerine juice and stuck the dish in a 350 degree oven.  I made some Lowell Farms Brown Jasmine Rice, and sauteed some Springfield Farms spinach in a little butter.

 

Pork chop dinner

This looks like a crazy amount of food, but the chop was much smaller once I removed the bone.  I was happy with dinner, although I could have been less heavy handed with the jerk seasoning.  The garnish is parsley from a plant right outside my back door.  It is now covered for the impending freeze.

 

I still haven’t had any reason to go to the grocery store, and I can’t think of what I might need to go for.  I have everything I need.

No Grocery Store Challenge, Year in Review January 1, 2011

It all started with Food, Inc., a movie I had avoided for a long time, in fear of what I would see, and a hasty Twitter proclamation.  Now, I have come to the end of the self imposed No Grocery Store for a Year Challenge, and I’ve learned a lot.

I had been shopping at farmer’s markets for years, starting at those probably not organic farm stands along the side of the road in Luling or Lockhart – somewhere between my trips to Corpus to see my parents, years ago.  I found them quaint, and loved the idea of supporting local farmers.  And, I had been growing food for years as well, although on a much smaller scale.  I had already really cut back on fast food, but still was a frequent purchaser of ready made salads, dinners, and the International Food Bar at Whole Foods.  I cooked a lot, but if I could get something ready made and heat it up, I was all over it.  I had given up sodas a year ago, but was a big consumer of bottled water.

So, when I decided a year ago, that I wanted to see if I could live season to season, without the convenience of a year round variety of food, shipped in from afar and more importantly,  commercially raised, feed-lot food animals, I really had little idea what I might miss.  I did no preparation for this challenge, I did not stock up on grocery store food.  I cleared out all of the meat from my freezer and took it to my parents’ house, and started from scratch.  I didn’t clear out the fridge entirely, I just vowed not to eat the condiments I couldn’t bear to throw away.  I vowed to try to be a better cook, and a better gardener.

The things I knew I would be without, were avocados, sugar, butter, flour, cornmeal, beans, tortillas, popcorn, cooking oil, parmesan cheese and spices.  I was mostly worried about the popcorn, beans, tortillas  and avocados, and less concerned about the baking.  One thing I was not prepared for, was no milk or cream for my coffee.  That was soon rectified by a trip to Boggy Creek Farm, where I found Wateroak Farms goat milk.  I had never had goat milk before, and found it tasted no different than cow’s milk.  It does not taste like chevre.

So for the first couple months, I ate lots of Kocurek Charcuterie, Richardson Farms beef, and the vegetables that were in season, mostly lettuce from my garden.  And in the beginning, I hoarded food, feeling like the days between the two Farmer’s Markets I went to, were long.  Saturday to Wednesday, seemed like such a long time to go without shopping, and I was afraid either that I would run out, or just not want what I had.  I still hoard farmer’s market goodies, because my favorite local artisans might not make something I want again.

In an effort to have seasonal foods year round, I preserved fruits that were in season by freezing them, so I had tangerine juice when I wanted it, strawberries when I wanted them and peaches.  I processed lots of tomatoes and made sauces and purees for freezing.

Fresh tomato sauce

I pickled lemon cucumbers from my garden.

Pickled Lemon Cucumbers

I preserved lemons from my tree.

Meyer Lemons

Preserved Lemons

Early in the year, Richardson Farms started selling Whole Wheat Flour.  With some gifted yeast, I made some lovely looking 100% Whole Wheat Bread.

Whole Wheat Bread

It made an interesting BLT when it came out of the oven, but once it cooled off, it took on more of a brick like density.  And it weighed a lot.

Around September, the Richardsons started milling their own corn and selling the meal.  I went home from the Saturday market and immediately made cornbread.

Cornbread

I learned quickly that this was not much like the cornmeal you get in the store.  The batter was so much dryer, I had to adapt the recipe as I went, by adding lots more milk.  It was pretty good, but still denser than it should have been.

I made lots of stock.  Actually, I became a bit of a stockaholic.

Lots of stock

I made cheese and butter.

Homemade Mozzarella

Homemade Butter

And I made rather massive quantities of garden basil pesto, which was made possible by the Antonelli’s Cheese Shop, which came onto the scene in February, and found some local parmesan from Brazos Valley Cheese Company.

Garden Basil Pesto

John and Kendall fall into two important categories of my year long challenge.  1) All the  new food that came on the scene in 2010 and 2) Help I had from friends.

Catagory No. 1) Looking back on the food that was available from Farmer’s Markets early in the year, and the emergence of so much new locally made and sourced food now, the change is amazing.  Kocurek Family Artisinal Charcuterie was still new to the farmer’s market scene, having launch in October of 2009.  Since then, Antonelli’s Cheese Shop opened, and introduced me to Brazos Valley Cheese, Sand Creek Farm Cheese, Veldhuizen Cheese, Blue Heron Farms Cajeta and they also provided a variety of Pure Luck Farms cheeses which I couldn’t get other than from the dairy directly or a grocery store.

Also new to the food scene, Salt and Time, which launched a line of cured meats, and pickled vegetables, and has now evolved into cooking hot food at HOPE Farmer’s Market.    Another new revelation this year, Barrie Cullinan, whose bread is available at Antonelli’s Cheese Shop as well as Boggy Creek Farm.  Barrie was just named one of the top 10 bakers in the country by Bon Appetite Magazine.

At some point, Dai Due Butcher Shop expanded into selling hot food at the SFC Farmer’s Market downtown, a privilege which was then taken away by the City/County powers that be, then thankfully returned.

Confituras, the local preserve company that is taking Austin by storm, launched just 4 months ago.  Stephanie is going like gangbusters, making some of the tastiest and local preserves I’ve ever had.

And last but certainly not least,  Bola Pizza has since launched at the SFC Farmer’s Market downtown, bringing the amazing wood fired pizza I’ve been privileged to get to have throughout the year, to the masses.

Con Olio, a newish store launched in the Arborteum just over a year ago, and Savory Spice Shop on Sixth Street is another new local food store which made my challenge easier.

The number of vendors at the SFC Farmer’s Market downtown has easily doubled throughout the year, and the variety of food has expanded exponentially.  More farmer’s markets have popped up, some came and went.  The volume of food has increased as well, which speaks to the demand for locally grown food.

Category No. 2)  Help from Friends.  The Antonelli’s opened their shop in February, having met me in October at a launch party for the Kocureks.  I met them again at Pure Luck Farm for a Farm Tour, and we became friends.  They knew of my no local parmesan dilemma, and upon opening day, pronounced that they had procured some local parmesan for me.  I was amazed that they would think of me, in the midst of their changing careers and opening the cheese shop.  Likewise, my friend Kristi shared an avocado with me, from her local CSA Box, and brought black and pinto beans, and popcorn back from her travels and visits to other farmer’s markets.  Kristi also was the provider of the yeast I used this year.  Christian was the source for Topo Chico, and set-ups for some of the parties I had this year, and I believe he fronted me an avocado as well.   My friend Adam, took it upon himself to find me local flour, and enlisted his friend Vance Ely, to help.  They found and procured some flour from Waco, which lightened up my baking quite a bit.  (Vance is a chef for Central Market Cooking School, an irony that is not lost on me.)  Several readers of this blog offered advice on baking with 100% whole wheat flour, even testing recipes for me.  So, I have had lots of help along the way throughout the last year.

As far as becoming a better gardener, I think I grew a wider variety of foods than ever before, and also became a better garden planner, thus making my garden more productive.    I grew lemon cucumbers, royal burgundy beans, my first and second ever watermelon.

First Watermelon!

I had potato grow bag failures, but later had tater success in the garden.

potatoes

And, to my excitement, I grew corn!

Corn!

I became a better gardener, and a better composter as well.

An unintended consequence of this challenge was the amazing drop in the amount of trash I generated.  My food did not come in packages, no boxes, no cartons, just returnable egg crates and shrink wrap.  I cut the amount of trash I generated to at least one fifth, perhaps lots more.

It was a fun year.  I could recap all the shennagins I got into, but then we’d be here on this one post forever, and I’m sure you have other things to do but read.  To recap, we had an all local paella party, a whole pig roast, a blogger potluck baby shower, a Tamalada, and I went to Farm Camp.  The entire month of September was declared “Birthday Month” and much fun ensued.

Throughout this year, I became a better cook, a better gardener, and a better citizen of the Earth, I think.  I made a lot of really good friends, ate some amazing local food, and had a great year all around.  And it’s all on here somewhere.  As it will continue to be.  I’m going nowhere, and have no plans to return to my grocery store  shopping ways.  I have a greater connection to my food now, and the folks that grow it, raise it, and care for it, and I think that is amazing.

The most wonderful thing that happened this year, is that I got to see several good friends, launch into their dream jobs, and I’ve enjoyed seeing them succeed more than I can say.

Happy New Year!

Exciting New Business – Savory Spice Shop is Open November 13, 2010

I visited the latest of the new food businesses in town this morning, Savory Spice Shop on 6th.   Savory Spice is a dedicated spice shop, on West 6th Street, between Lamar and Mopac.   Having been slightly spice deprived with the No Grocery Store Challenge, I was in heaven!  The shop has every spice you could imagine, including spice blends, and whole seeds.  It is literally wall to wall spices!

Row of Spices

Maple Sugar

There were lots of different sugars, including this Maple Sugar which sounded great.   I thought it would be a tasty sprinkle to top holiday cookies.

The layout

The way it works, is that for every large jar of spice, there is a sample jar – sampling is encouraged.  You sprinkle some in your hand, taste it, then if any is leftover, you are encouraged to wipe your hands and let the excess fall to the floor, because it makes the floor smell good.  If your desired spice isn’t already packaged in the amount you want to purchase, they will package it for you.

There were bins of Cinnamon sticks  and Star Anise.

Cinnamon bin

They also sell gift boxes of combined spices and books.

Spice Gift Box

Spicy Reading

I specifically went to the shop for Cumin, and came away with Organic Cumin that smells divine, a jar for $4.38.  To satisfy the Indian cravings I’ve been harboring since eating at Whip-In, and G’araj Mahal during birthday month (I miss birthday month!), I also bought some Hot Yellow Curry, Tikka Masala spice blend, and Thai Green Curry spice blend.  The owners of the shop were very friendly and obviously excited about their new venture.  Perhaps almost as excited as I am to have a dedicated spice shop on my way home from the Farmer’s Market.  It is great fun to be a food lover in Austin right now.  My morning grocery shopping today consisted of the SFC Farmer’s Market downtown, Savory Spice Shop, and Antonelli’s Cheese Shop.  How awesome is that?

Savory Spice Shop – 1201B W. 6th Street, Austin    524-1093  There is parking behind the store through the Rounder’s driveway.

http://www.savoryspiceshop.com