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Preserving Recipes/ Winter

Let’s Celebrate

It is the season for celebration. And that means great food and indulgences! A big part of preserving is using what you make in recipes. This is my favourite Christmas holiday cake. It is beautiful, delicious, flexible, naturally gluten-free, and a crowd-pleaser.

Celebrate the season with special gifts from the pantry and desserts that are vehicles for using your own preserves. Merry Christmas to those who celebrate and Happy Holidays to all.

preservingwithmartha@gmail.com

www.thevalleypreservery.ca

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Celebration Cake - Genoise: (the cake) & Whipped Cream Filling

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Ingredients

  • 5 cups nuts (hazelnuts, almonds, walnuts, pistachios). I am using locally grown hazelnuts toasted in a 350-degree oven for 10 minutes, cooled and skins removed. In a food processor, chop the nuts with 6-8 pulses, adding ¼ cup sugar as you go. Place mixture into a bowl.
  • Separate 5 eggs. Whisk together the yolks and ¼ cup sugar. Add yolk mixture to the nut mixture.
  • Whip the egg whites until stiff, adding a ¼ cup sugar gradually. Add about ¼ of the whites to the nut mixture to lighten. Then gently fold in the whites until mixed.
  • Pour the batter into a rimmed cookie sheet lined with parchment that has a light sprinkling of flour or corn starch. Spread evenly across the cookie sheet.
  • Bake in a 350 oven for 15 to 20 minutes until lightly browned. Remove from the oven and cool. Sprinkle cake with 1 TBSP icing sugar. Let it cool completely. Lightly cover the cake with 1 TBSP icing sugar. Place a tea towel over top and flip it. Gently remove parchment.
  •     
  • Whipped Cream Filling - Beat 1 cup whipping cream, adding in 1 TBSP icing sugar and 1 TBSP liqueur (I used Grand Marnier but Frangelico would be great)
  • Spread the whipped cream across the cake keeping some for decorating later.
  • With the cake lying horizontally, cut the cake into 2-inch strips. Take each slice, cut side down, and wrap it around itself like making a cinnamon roll. Follow with each slice making a progressively larger snail-like pattern.
  • Decorate the top with canned and/or fresh fruit. Drain canned fruit very well. I add my canned pears and fresh fruit.
  • Glaze the fruit to keep it beautifully shiny and fresh. I use my apple jelly as a glaze for many things. Just melt a TBSP and brush on the fruit.
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Preserving Recipes/ Winter

Gravlax: A Holiday Treat

The holidays generally bring people together to celebrate. What could be more special than preparing Gravlax for such an occasion? Gravlax is a Scandinavian method of curing salmon (lax) using salt, sugar, and a generous dose of herbs, often dill. “Grava” means ‘to bury’ which is exactly what is done with the salmon. This ancient method of food preservation has been recorded since the 14th century.

People often wonder what the difference is between gravlax, lox, smoked salmon, and Nova. Lox, is a Yiddish word for salmon and is a method of curing using salt alone which contrasts to the salt/sugar cure of gravlax. Smoked salmon is smoked either hot or cold depending on the desired texture. Hot smoked salmon is drier and flakier than cold smoked. And Nova, refers to salmon from Nova Scotia that is first cured and then smoked. Let’s face it, all forms of preserved salmon or other fish makes for a wonderful and nutritious treat.

Gravlax is very simple to make. The gravading process of curing makes for a dense, silky texture to the salmon and while doing so increases the amino acid content by 5% boosting the incredible health benefits of the fish. The curing extends the shelf life of the fish. If the cured fish is vacuum packed and frozen, it will be good for several months. Thaw in the fridge. Frozen salmon can be used to prepare gravlax but if you use frozen fish, don’t refreeze it after curing.

Holidays and parties are heading our way. Try gravlax as a treat for the family or friends.

preservingwithmartha@gmail.com

www.thevalleypreservery.ca

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Gravlax (adapted from Test Kitchens of America)

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Ingredients

  • 1 lb centre cut Grade A salmon, the fattier the better, skin on
  • 1/3 cup light brown sugar
  • ¼ cup Kosher salt
  • A large bunch of dill coarsely chopped
  • 1 tbsp vodka, gin, bourbon, or brandy

Instructions

1

Mix salt and sugar in a bowl. Chop dill and set aside. Remove any pin bones from the salmon and place it, skin down in a glass baking pan. Rub the fish with the alcohol (this is optional but adds to flavour and hold the salt/sugar better). Put the salt and sugar mixture on top of salmon, burying it. Cover with the dill. Place plastic wrap on top. Put a smaller pan on top with a weight. I used a large jar of dried beans, but you could use cans of tomatoes or an unopened bottle of oil or vinegar. The point is to weigh the fish down. Place in the fridge.

2

For each of the next three days, remove the weights and plastic wrap. Ladle the liquid over the fish. Put the plastic wrap back on and weigh the fish down.

3

The fish is then cured. Scrape off the excess dill and/or salt remaining on the fish. Some people like to wash the fish to remove any salty taste but that is a personal choice. Slice the salmon on an extreme bias, cutting it a thinly as possible. The fish will last for up to week in the fridge.

4

Serving gravlax: Traditional dark bread or pumpernickel, with a dollop of crème fraiche or sour cream, slices of salmon, radish, cucumber, chopped chives and there you have it!

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Preserving Know-how/ Preserving Recipes/ Winter

Fruit Butters: History, Methods and Uses

Fruit butters are creamy, slow cooked fruit pulp combined with sugar or cider that turns dark and thick due to caramelization. Think about what would happen to apple sauce if you cooked it long and slow for hours and then you will have a sense of apple butter. Many fruits can be used for butter like peaches, grapes, quince, or strawberries, but generally fruit butters are made with Fall fruit like apples, pears, or plums.

Fruit butters were believed to have been introduced to North America by the Pennsylvania Dutch who settled in Pennsylvania and Ontario as early as the 1600s. Despite the name, these folks were not Dutch but of German-speaking countries like Switzerland, Germany, and Belgium. References to fruit butter making are recorded in Canada and the US around the mid 1800s. In the early days, large copper pots were put over a fire beginning with cider which was cooked until it was reduced to a third of the volume. Then apples were added and slow cooked for 12-15 hours. It was a family affair, with each person taking a turn at stirring the pot with a large wooden paddle to prevent scorching.  The purpose of the enterprise, of course, was to preserve fruit for the winter season.

There are many modern recipes for fruit butter. According to Oregon State University extension, any amount of fruit can be used. The basic process is:

  1. Wash, peel, and core fruit. Chop.
  2. Place in Dutch oven or large heavy bottom pot and add water or cider to just cover fruit. Bring to a boil, reduce to a simmer, and cook stirring frequently until the fruit is very soft. If desired, add spice to the cooking liquid like star anise, cinnamon, or cloves. For pear butter, you can use orange juice and zest as the cooking liquid instead of cider.
  3. Run the soft fruit through a food mill or fine sieve to obtain pulp.
  4. For each cup of pulp, add ½ cup of sugar.
  5. There are two options for cooking the pulp: One, is stove-top on low heat constantly stirring. The other is to cook the pulp in the oven at 275 degrees for about 3 hours stirring occasionally. Use a pan lined with parchment or foil.
  6. Check for doneness: The pulp will become dark and very creamy. Remove a teaspoon and put it on a cool plate. If no liquid appears around the edges of the pulp, it is done.
  7. The butters may be frozen but for long-term storage, process 250 ml jars in a water bath or steam canner for 10minutes adjusting for altitude. Rest for 5 minutes before removing from the canner.

Fruit butters are spreads that can be used like jam. They are also great as fillings between cake layers or sandwich cookies. For low-fat baked goods, use fruit butter to replace the fat in the recipe. As was historically the case, fruit butters provide an intensely flavoured spread, preserving autumn’s bounty for the winter months.

preservingwithmartha@gmail.com

www.thevalleypreservery.ca

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Preserving Know-how/ Winter

What’s Up Doc? Bugs Bunny Reporting on Carrots

The cartoon figure Bugs Bunny made famous the phrase “what’s up doc?”. The carrot-loving bunny lives on in the hearts and minds of many of us who watched this Saturday morning show. Carrots, of course, aren’t just popular with rabbits! Humans have been eating carrots for 2000 years. In Canada, the farmers of the Holland Marsh grow enough carrots to feed every Canadian 4 pounds per year. Carrots are tasty but also an excellent source of beta-carotene which the body converts to Vitamin A necessary for healthy skin and eyes. A fun fact: carrots were the first commercially canned vegetables.

Besides cold storage, carrots can be preserved by freezing, dehydrating, pickling and pressure canning. Here are some tips.

Varieties: For preserving, Nantes or coreless varieties are recommended. If you are harvesting your own, allow them to remain in the ground until the first frost to maximize their sweetness. If you are using multi-coloured carrots for pickling, avoid the dark red ones as their colour will weep into the brine causing the liquid to become brownish.

Freezing: Carrots freeze well. Blanch whole small carrots for 5 minutes or 2 minutes for sliced or diced. Cool quickly and pat dry. Package in containers with ½ headspace or in freezer bags. For freezing carrot soups, chill the soup. Freezer vessels may include Mason jars (1 inch headspace), freezer containers such as Bernardin’s, good quality freezer bags which may be flattened, frozen on a cookie sheet and stacked in the freezer. There are also cubes that can be purchased such as Soupercubes. The soup is frozen in rectangular or square cubes. They may be frozen as is or removed from the ‘cubes’, vacuum sealed and stacked in the freezer. Always label and date frozen foods. “First in, first out” is the way to keep inventory rotating for quality and safety.

Pickling: I have written before about my family’s passion for pickled carrots. I am partial to adding dill and coriander seeds but there are many recipes for pickled carrots. Use only those from authoritative sources like Ball, Canadian Living, or Bernardin to ensure sufficient acidification and adequate processing times.

Dehydrating: Drying carrots is easy, efficient, and makes for quick additions to soups, stews and braises. As carrots are dense, slice them thinly at 1/8 inch or dice finely. Blanching by simmering the carrots for 3 minutes is recommended. Once cool and dried, place them on the racks of your dehydrator. Set the temperature to 125 degrees F for 6 – 10 hours. Once they are crisp, cool and place in a jar. Check the jar daily for 5 days, shaking to see if there is any clumping or sticking. If the carrots remain crisp, store in an airtight container. Vacuum seal if you prefer. For excellent coverage of all things, dehydrated, see www.thepurposefulpantry.com  

Pressure Canning: Carrots are low in acid so they must be pressure canned. If you are pressure canning carrots, you will need about 8 pounds of carrots for 9, 500ml jars. Hot packing is recommended. This means simmering the sliced carrots for 2 minutes before packing into jars. For up-to-date information about pressure canning, refer to the National Centre for Home Food Preservation.

Thanks Bugs Bunny for drawing our attention to your favourite food!

PS: I recently made and froze a carrot and parsnip soup with thyme and cumin. It froze beautifully because it is made without cream. To view the recipe, check out my website.

preservingwithmartha@gmail.com

www.thevalleypreservery.ca

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Preserving Recipes/ Winter

A Pantry-Inspired Valentine

Be My Valentine

Valentine’s Day approaches and scores of people are writing cards, buying candy and flowers, or even preparing marriage proposals! It has become the second largest “giving day” after Christmas. For the historians among us, it is thought that this tradition began in 6th century BC with Lupercalia, the ancient Roman fertility festival. Centuries later, a man named Valentine was imprisoned by the Roman Emperor for insolence. During his imprisonment he and a blind girl named Julia, the jailor’s daughter, prayed together. Her sight was restored, but Valentine was nevertheless executed on February 14th. For his martyrdom, he became St. Valentine. And it is he who is responsible for our heart-felt traditions.

Valentine’s Day always involves something delicious for dessert especially involving chocolate. So, looking to the pantry and freezer with a Valentine’s theme in mind, I selected some strawberry preserves and vanilla ice cream imagining the strawberry chunks and jelly swirling through the ice cream. And to top it off, a rich luscious hot chocolate fudge sauce. This chocolate fudge sauce recipe is the most reliable and delicious sauce I have made. It comes from the iconic Silver Palate Cookbook. This fudge sauce when poured hot over ice cream, will firm up like fudge! It freezes and reheats well if the reheating is done slowly. Imagine your Valentine’s dinner ending with strawberry swirl ice cream and chocolate sauce. Sounds perfect for both adults and children.

In 1415 Charles, Duke of Orleans, wrote to his wife, referring to her as “my gentle Valentine” which is said to be the first reference to a Valentine note. And by 1913 Hallmark printed the first commercial Valentine’s Day cards. Bring out your pens, construction paper and loving words, and raid the pantry for a Valentine’s Day inspired dessert!

preservingwithmartha@gmail.com

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Pantry-Inspired Valentine Ice Cream & Silver Palate Chocolate Fudge Sauce

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Soften 4 cups of good quality vanilla ice cream. Place a 250ml jar of strawberry preserves in a small saucepan. Lighten with 1 TBSP water or Grand Marnier. Warm slightly to liquify and then bring to room temperature. Mix preserves into ice cream in a swirling fashion. Refreeze the blended ice cream. This method also works well with lemon curd if that is your preference.

Ingredients

  • 4 oz unsweetened chocolate
  • 3 TBSP unsalted butter
  • 2/3 cup boiling water
  • 1 2/3 cups granulated sugar
  • 6 TBSP corn syrup
  • 1 TBSP rum (optional)

Instructions

1

Melt chocolate and butter slowly in a saucepan. When melted, pour in boiling water, and stir. Add sugar and corn syrup and stir until mixture comes to a boil. Adjust heat so that the sauce gently boils. Boil without stirring for exactly 9 minutes. Remove sauce from heat and rest for 15 minutes. Stir in rum if using. If you are freezing the sauce, let it cool completely. Pour into 250 ml jars leaving a 1-inch headspace. To use, thaw in a warm water bath.

2

Putting it All Together

3

Scoop the ice cream into a dish. Drizzle over hot chocolate fudge sauce. If you like, add crumbled shortbread or amaretti cookies. Nothing wrong with a cinnamon heart on top!

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Preserving Recipes/ Winter

Here We Come a Wassailing!

January 5th marks the 12th day of Christmas, the eve of the Epiphany, and a time to prepare a Wassail and partake in the ancient traditions associated with that time. The Wassail is a mulled apple cider drink seasoned with spices and sometimes spiked with brandy or sherry. It is often made with roasted apples that pop in the hot drink producing a woolly topping that is known lamb’s wool. The Wassail, according to Old Norse, means ‘ves heill’, to be in good health. It dates to the 1300s and some argue even to Roman times. The night of wassailing is profiled in Shakespeare’s Twelfth Night!

According to British Food History, the Wassail was made in a large wooden bowl shared by those who participated in Wassailing which meant gathering in the apple orchards to thank the trees for their gifts. People would sing and dance around the trees, spear the branches with Wassail-soaked bread and bang pots and pans to scare away any evil spirits that might impede the apple production for the following year. The clanging of pots and pans is why, in the famous song “The Twelve Days of Christmas”, there are 12 drummers drumming on the 12th day of Christmas. There are old practices of Wassailing, but many people continue those traditions in some form often going door to door, singing, and sharing the Wassail.  Whether you do or don’t celebrate the 12th night, the Wassail is a wonderful warm drink for winter very much akin to mulled wine or ale.

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Mulling Spice Mix

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The Wassail There are many recipes for Wassail which always begin with apple cider. It is really a matter of taste and preference as to what spices you add or whether you choose to add alcohol. It is possible to substitute wine or ale for the apple cider as an alternate mulled drink. Dried citrus peel is often added which is why I never waste citrus peel. The peels can be dried in the over or dehydrator, left whole or chopped finely as additions to drinks including cocktails.

Ingredients

  • 1 stick cinnamon
  • 1 tsp nutmeg
  • 1 star anise or 3 allspice berries
  • 2 cardamon pods (optional)
  • Pinch of cloves
  • 1/3 cup dried orange and lemon peel

Instructions

1

Place spices (without peel) in a double layer square of cheese cloth and tie securely.

2

The fruit peel can be added directly to the pot.

3

Simmer in 1 gallon apple cider.

4

The longer the simmer, the stronger the spice taste.

5

If using red wine, a small amount of honey is often added.

Notes

If you are Wassailing, having an outdoor bonfire, or sitting around a fire during winter, the mulled drink fills the house with a glorious aroma and provides a comforting drink for a long winter’s night. Happy New Year!

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Preserving Recipes/ Winter

Comfort Food: The Meatloaf

Winter is finally here and there’s nothing like raiding the pantry to create a cozy meal for a chilly evening. And nothing says comfort more than meatloaf. This recipe produces an incredibly moist, flavourful loaf. I adapted it from one in the New Ball Preserving Book. What makes this loaf is the use of herbed tomato jam in and on it! If you didn’t make herb tomato jam last summer do give it a try. It is fantastic. You can substitute ketchup in this recipe, but it won’t be as good.

Meatloaf
1 lb each of lean ground beef and pork
¾ cup diced dense bread (I use gluten free)
¼ cup milk
½ cup each of minced onion, celery, and carrots
1 clove garlic minced
1 TBSP olive or other oil
½ tsp each of dried thyme, rosemary, and oregano
If you have parsley, add 1 TBSP chopped
1 egg beaten
¾ of a 250 ml jar of herbed tomato jam (or ¾ cup ketchup)

Mix together bread and milk. Let rest for at least 10 minutes.
Sauté vegetables in oil until soft. Cool completely.
Mix meat, egg, herbs and ¾ cup herbed tomato jam. Add cooled vegetables.
Put mixture into one large or two smaller loaf pans. Smooth the top. Brush the top of the loaf with the remaining ¼ cup herbed tomato jam (or ketchup).
Bake in a 375 oven for 45 minutes or until temperature reaches 165F.
Serve with greens, mashed potatoes (optional) and your own home-made chili sauce.
A Winter dinner complete thanks to a full and delicious pantry.
Note: The meatloaf freezes well.

 

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Herbed Tomato Jam (Ball)

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Ingredients

  • 6 ½ lb plum tomatoes washed, cored, and chopped
  • 1 tsp pickling salt
  • ½ tsp pepper
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1.5 cups sugar
  • ½ cup balsamic vinegar
  • ¼ cup white wine
  • 2 tsp Herbes de Provence (or equal amounts dried thyme, rosemary, oregano)

Instructions

1

Combine first 5 ingredients in a large pot.

2

Cook uncovered over medium high for about 1 hour until reduced.

3

Stir in Sugar and next 3 ingredients.

4

Cook for 45 minutes.

5

Ladle into 4 jars (250ml). Apply lids and rings. Process in a water bath canner for 10 minutes adjusting for altitude. Let rest in the canner for 5 minutes. Remove jars to a heat proof surface.

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Preserving Know-how/ Winter

Hot Cocoa and Marshmallows

t’s Spring break and the snow has returned to remind us winter is not yet over. If you are out enjoying winter activities, there’s nothing like coming home to a cup of hot cocoa topped with marshmallows. Making your own marshmallows is not difficult, and it’s fun and yummy. Also, you can make them without additives found in the commercial variety.

It is fascinating that both marshmallows and hot cocoa drinks have their origins 2000 years ago but in different parts of the world. Drinking chocolate was an important part of Mayan culture where it was generally served cold. On the other side of the world, in Egypt, marshmallows were created by extracting sap from the mallow plants which grew in marshes. The mallow sap was used for medicinal purposes during the 15th and 16th centuries before it found its way into the fluffy form in the candy shops of France during the 18th century. It wasn’t until the mid 1900s when commercial marshmallows were created thanks to the invention of the extrusion apparatus. It seems that cultures around the world have enjoyed cocoa and marshmallows for millennia.

Making marshmallows at home requires a little equipment and a touch of patience but it is worth the effort!

Join the centuries long tradition of hot cocoa and marshmallows. Top a mug of hot chocolate with a homemade marshmallow or stoke the bonfire and have a s’mores party to celebrate the holiday.

Warning: I gave a bag of marshmallows to a friend to take home to her family. She ate the whole lot before getting home! Really, they are that good!

preservingwithmartha@gmail.com

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Marshmallows

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Ingredients

  • 1 cup cold water divided                               
  • 3 packages gelatin
  • 1.5 cups sugar                                                
  • 1 cup light corn syrup
  • ¼ tsp salt                                                        
  • ¼ cup cornstarch
  • ¼ cup icing sugar                                           
  • vegetable spray

Instructions

1

1. Pour ½ cup cold water in bottom of a stand mixer with whisk attachment. Sprinkle gelatin on top and allow it to soften for 15 minutes.

2

2. Prepare a 9 x 13-inch pan: Lightly spray with vegetable spray. Mix icing sugar and corn starch and dust the pan heavily with half of the mixture.

3

3. In a pot, place sugar, remaining ½ cup water, corn syrup and salt. Bring to a boil. Swirl the pan but don’t stir. This syrup needs to reach exactly 240 degrees.

4

4. On low speed, mix the gelatin mixture and gradually add in the hot syrup.

5

5. Turn the mixer on high and beat for 13 minutes. Add vanilla.

6

6. Spray a spatula with vegetable oil and quickly dump the marshmallow mix into the pan. Smooth the top. Sprinkle the top with the remaining icing sugar-cornstarch mix. Cover with a tea towel and let rest to dry for 24 hours.

7

7. Turn the marshmallows onto a large cutting board and cut large or small cubes using either a chef’s knife or pizza cutter sprayed with vegetable oil. Make sure the cubes are well covered with the icing sugar-cornstarch mixture to prevent sticking. The marshmallows will last 2-3 weeks but they won’t because they are just too darn good!

 

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Preserving Know-how/ Winter

Winter Salad

Winter Salad

Although I love summer salads, winter is a great opportunity to be a bit creative. Some people continue to grow greens indoors through the winter but many of us depend on market or grocery store produce. Hardy greens like kale, spinach, arugula mixed with radicchio, or a touch of endive add some bitterness that can be balanced by adding fruit or a citrus vinaigrette. Shaved or grated root vegetables with or without cabbage or bok choy can provide a colourful salad. Apple, celery, and fennel with a cider vinaigrette is a favourite topped with toasted walnuts. Adding nuts and cheese to the salad or roasted vegetables like squash or sweet potato can be a nourishing and satisfying dinner.  In winter, I think we appreciate great colour, texture, sweet-tart balance, and variety in our salads more than at any other time of year.

 In late summer, I made this “Winter Salad Pickle” from garden vegetables. It was so good, and, in such demand, I have since made five more batches including one last week. I happened to find a two-for-one sale on cauliflower and couldn’t resist making one more batch. This pickle is good on its own, as an accompaniment or on top of a salad of winter greens. Even folks who aren’t keen on vegetables (aka my husband) like this pickle. The recipe was created by Canadians Top and Howard, authors of the Small-Batch Preserving books. It can be doubled if you have the produce and the space in your canner.

 Whatever salads you are enjoying this winter, try adding this “Winter Salad Pickle” to your repertoire. The colour combination and nice crunch add some sunshine to the winter meal. Bon Appetit.

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Winter Salad Pickle

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Ingredients

  • 2 cups cauliflower florets
  • 1 cup pearl onions or small onions quartered
  • 1 cup thickly sliced celery
  • 1 cup sliced carrots
  • 1 cup thickly sliced zucchini (remove seedy centres)
  • 1 cup yellow or green beans trimmed and cut into 1-inch pieces
  • 1 cup red peppers cut into 1-inch squares
  • (a total of 8 cups of vegetables)
  • 3 cups white wine or herb vinegar (at least 5% acid)
  • 1.5 cups sugar
  • 1 1/3 cups water
  • 2 tsp pickling salt
  • 1/8 tsp paprika

Instructions

1

In a bowl place cauliflower, onions, celery, and carrots. In a second bowl place zucchini, beans, and peppers. Combine the vinegar, water, sugar, salt and paprika in a large pot and bring to a full rolling boil. Add the cauliflower, onions, celery, and carrots. Bring back to a boil. Turn off heat and add remaining vegetables. With a slotted spoon fill hot canning jars to ½ inch headspace. Ladle in the brine. Remove air bubbles and adjust headspace. Clean the jar tops, affix lids and rings to finger-tip tight. Process jars in a water-bath canner or atmospheric steam canner ten minutes for 250 or 500ml jars and 15minutes for liter jars. As always, adjust for altitude and follow reputable canning instructions to ensure safe processing.

 

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Preserving Know-how/ Winter

Tomatoes in Winter

Tomatoes in Winter

Tomatoes in Winter

If you’re a preserver, this is a great time of year to crack out the tomatoes in whatever form you have them. Like many of you, I can, dry, freeze, or turn them into a pesto-like format after roasting with garlic and olive oil. My motto is “never waste a tomato” regardless of season.

Being over-loaded with frozen roasted tomato sauce I made deliveries to friends and my daughter-in-law. Of course, the tomato sauce is delicious with pasta, but my daughter-in-law asked about ideas for using the sauce without pasta (New Year’s resolution!). So, here is what I shared.

Tomato Sauce

Use your own tomato sauce or begin with canned or frozen tomatoes, seasoned, and reduced to a thick sauce. Add fresh or dried herbs such as parsley, basil, oregano. The recipes below are for two, but you can double or triple the size depending on the number of mouths you are feeding.

Tomato Poached Halibut or Cod

Place one cup tomato sauce in a skillet. If too thick to simmer without burning, add a couple of TBSP of water. Cut the fish into 3-4 oz pieces. Season them with salt and pepper. Put them in the simmering sauce and cook for about 8 minutes with the lid on. Spoon sauce over top.

Mediterranean Shrimp

Prepare sauce as above. Add ½ tsp of oregano. Once simmering, place cleaned and deveined large shrimp into the pan in a single layer. Cook for 3 min and flip. When you flip the shrimp add crumbled feta cheese (about 1 oz per person). Cook for another 3 min. The feta will melt making a creamy sauce. Serve fish or shrimp with salad, bread or atop of rice.

Quick Baked Parmesan

Slice zucchini and eggplant in long strips. Salt the eggplant for 15 minutes. Put veggies on parchment paper and bake at 400 until they are cooked with crispy edges. Put the sauce under and over the veggies in layers like lasagna. Top with fresh mozzarella and a hefty sprinkle of parmesan. Bake 20 min or until the cheese is melted. 

Poached Eggs in Tomato Sauce

Many cuisines around the world have a recipe for poached eggs in tomato sauce. In Mexico, you will find the delicious dish called “divorced eggs” using both tomato and tomatillo sauces. In Africa and Israel, the Shakshuka is a dish of poached eggs in spicy tomato sauce often with chopped vegetables, cumin, hot peppers and feta cheese. The dish is served in the cast iron or other frying pan with sour dough bread to mop up all the yummy sauce and eggs. You can create your own version of poached eggs in tomato sauce and serve for breakfast or dinner.

Tomatoes are most wonderful in the summer and early fall but having them in the pantry or freezer through the winter months is not only handy, but cost-effective and healthy. This is the season to celebrate the versatility of this fruit. Enjoy.

Share your ideas for tomato sauce without pasta! Send them along to me at:

preservingwithmartha@gmail.com

 

 

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