Sep. 16, 2009 - Feeling Saucy...
Our trip to the local orchard was oh-so-fun -- but I admit to feeling juuuuust a little overwhelmed by the three reusable shopping bags, each at least half-full (or fuller) with very ripe apples that now had to be 'dealt with' in a somewhat timely manner. The good news is, zipping them (that is, peeling, coring and slicing, with a nifty Pampered Chef tool that is my mom's) only took about 1 hour, 45 minutes, with relatively few I had to do by hand. So, I started looking through some recipes and ideas, and the first one I tried was applesauce.
YESSSS! So much of a hit that I don't have any left of which to take a picture! It was so good it was eaten quickly, and none of it made it into the freezer for later. Maybe when I make the next batch -- most likely tomorrow morning...
I also made apple chutney. What is a chutney, really? I'm still not exactly sure, but I would say its generally an Indian, 'side-dish' or condiment, often left a bit chunky with bits of whatever it is composed of visible. I made my own a bit more smooth, as I just like the appearance better. We tried some fresh stuff last night, and it was deeeee-licious! My chutney was apples, raisins, cardamom, cumin, ginger, salt, coriander, and a little splash of lemon juice.
Other sauces of note include a fresh garden salsa. I can't wait to use this for a tex-mex inspired meal later this week. This is the use-it-fresh kind, not suitable for canning or freezing, but I anticipate making some freezer stuff in a few weeks. Included were three fresh tomatoes, a jalapeno, 3/4 of a medium onion, a splash of vinegar, a shake of salt, and some cilantro. I was out of lemon juice, and as I tasted the salsa for the first time this afternoon, I could miss it. I will add a dab of that when I serve it with our meal this week.
Basil pesto also is a popular treat at our house -- whether over fish, pasta, chicken, or mixed with Mayo for sandwiches. I also like to toss veggies with it and saute them. I've made a LOT of pesto this year, that I can share with my friend who has generously lent me her Cuisinart food processor for going on 6 weeks now! ;-) Here's a picture of the pesto I have frozen in ice cube trays. Just writing about mixing it with mayo made me hungry for a sandwich I already plan to enjoy tomorrow. These cubes aren't thawed yet....
Basil's also great because its a very forgiving recipe. 2 or so cups of basil, about 2/4 cup or so of olive oil, then maybe a sprig or two of parsley, and then perhaps a dash of salt and garlic. I usually use some sort of nut as well -- pine nuts are traditional, but gosh are they expensive! I've also used soynuts, and almonds. I've heard walnuts work well, too. Sometimes I toast the nuts, sometimes I don't. And you know what, I love it every time! I don't add parmesan, or minced garlic, as this goes in the freezer -- so I add it to dishes that need it, later. (I've also made a cilantro pesto, that has cumin, cilantro, and olive oil -- VERY good!)
Finally, though it is not a sauce, I'm trying my hand at a little tiny batch of sauerkraut. I've previously written about sauerkraut, so you know my love of this stinky cabbage stuff. But, I've never made my own. And why not? Sauerkraut seems ti be BY FAR the most EASY THING EVER! I guess I'll be able to declare that even more accurately when I've tasted the results....but, here's a recipe:
Shred cabbage.
Add salt.
Fill a jar. Smash down.
Fill remaining space with boiling water. Seal tightly with lid and screw cap.
Let stand for weeks, undisturbed in a corner or your kitchen. Wipe off any ooze that busts out.
Okay, let me just say that, in my house, as type A as I CAN be at times, many, many things sit undisturbed in dark corners all OVER my house for weeks at a time. I don't know why I haven't thought of capitalizing on this before and making something productive out of it al! But, not everything is farm fresh cabbage.
Some of it are little boy socks. But that, my friends, is a post for another time.
Happy harvest!
Comment
Sep. 17, 2009 - Untitled Comment
Posted by jugglingpaynes
You are too funny! I loved the part about the sauerkraut! Our boy socks tend to hang out under the boy chair in the boy room. :o)
Thanks for the link, that was beautiful! Facebook has been an experience, but I'm always open to lessons!
And quallo to you too!
Peace and Laughter,
Cristina
Sep. 18, 2009 - Wow!
Posted by chris36
It all looks soooo good. Sounds like the kids really appreciated the applesauce. And so good for them.
Sep. 20, 2009 - Untitled Comment
Posted by Anonymous
I love my apple-corer-peeler-slicer!!!!!!!!!
Sep. 20, 2009 - Sauerkraut
Posted by Suzie
My pregancy brain is so bad right now, I can't even remember if that the correct way to spell sauerkraut!! And I really don't care...
That is soooo cool, though, that you are making some. Let me know how it tastes and I might just have to try this too. I love the kraut on polish sausage or to jazz up hotdogs. I'm the only one in our family. Have you tried it as a pizza topping?? It makes the kraut taste sweet - very yummy.
