Archive for condiments

Long time no see marmalade

Posted in condiments, fruit with tags , , , , , , , , , , , , , , , , , , on September 14, 2014 by oskila

My last post was in March. I’ve got a backlog of stuff that I’ve photographed that would take very long time to get up on the blog, but I’m doing new stuff instead, because making it felt exciting. My daughter takes most of my time these days since I’m on paternity leave, but I’m slowly learning to get stuff done in the window between her and my bedtime.

I’ve never made marmalade with oranges or any other citrus but suddenly felt a need to preserve. (I’ve also discretely been pickling cucumbers. A 7 oz. jar of baby food holds one sliced pickling cucumber). I’ve also seldom followed any recipes (except for the sake of consistency) and didn’t want to this time either, so I read a dozen and then made my own up. The important part is really to use equal amounts of fruit and sugar.

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Pot, sieve, tea-strainers, jam funnel, juicer, fruits, potato peeler, scotch, preservatives, knife, preserving sugar, muscovado sugar, granulated sugar. Who knew marmalade was so equipment-intensive…

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Also, jars. Lots of baby food jars for obvious reasons, but anything with a tight lid is good.

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Take the fruit – in this case five oranges, a red grapefruit, four limes and three lemons – and peel the rind off with a potato peeler or contraption of choice. Some recipes says to take care to get as little pith as possible, while others simply peel the fruit and slice the whole peel, rind, pith and everything. I found some sort of middle ground. The pith contains pectin which is desirable for a good wobbly marmalade and also causes bitterness, which is desirable in my book.

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Next, we slice the rind. It’ll take forever but turn out nice. Or you can make like a barbarian and have at it with a food processor.

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Juice extracted and then strained into the pot with the rind. Collect pits and pulp and put in tea strainers.

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Juice, rind, a dash of whisky, a pint of water and a small heap of dark muscovado sugar combined in a pot. Tea strainers full of pulp, pith and pits (the three Ps of marmalade??). Simpler and more economic recipes for citrus marmalade make use of the pulp in the actual marmalade, but I felt like giving the juice and rind only-path a go, if, perhaps, only for the nice translucent effect. Simmer for some time to get the pectin release going.

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Mixture boiled for some time, then carefully skimmed, then mixed with lots of sugar and boiled for some more time. About half my sugar was preserving sugar, which is a mixture also containing pectin, citric acid and a bit of potassium benzoate. Note the difference in cloudiness and stuff. There’s a million recipes for citrus marmalades out there, so I don’t feel a need to explain the finer points to marmalade making or what the marmalade test is.

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After arriving at an agreeable texture, pour the marmalade into cans that until recently were huddling in the oven at 100 degrees (C) to sterilize. Lids were boiled. Take care not to spill marmalade on your or anyone else’s person since it’s like napalm – it sticks to anything and burns for a long time. Dishing the rind out evenly between the jars can be tricky, but I tried.

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Apparently, if the marmalade is poured when scalding and one manages to get the lid on properly, the container will be vacuum-sealed in the morning (central bit of lid won’t ‘click’) which is good because it means longer shelf-life. Also, baking cups make excellent lid covers. Also, I worked for quite some time on a full color label (complete with table of contents) only to discover that the printer was all out of cyan and yellow.

That’s it for today! It’s good to be back and I hope it won’t be six months until the next installment!

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Pea-sto

Posted in cheese, condiments, italian, mediterranean, pasta, peas, vegetarian with tags , , , , , , , , , , , on January 12, 2014 by oskila

ärtpesto

 

Funny punny title, yes. What it means is that today’s food is pesto made with peas instead of basil. And it’s real easy too.

2 parts green peas (fresh or defrosted)
1 part oil
1 part whatever kind of nuts or seeds you like
1 part grated parmesan cheese or similar.
garlic
salt
pepper

Mix all the stuff and blend it to desired texture. Adjust thickness with oil and cheese or more peas. I use a hand blender and get it ready in almost no time at all. The pesto in the picture has more cheese and peas instead of nuts since the pine nuts were way too expensive and my wife dislike sunflower seeds and is allergic to most proper nuts. It works beautifully with for example pasta anyway.

Jammed Onions

Posted in condiments, leftovers, peppers, preserve, sauce, side dish with tags , , , , , , , , , on January 4, 2014 by oskila

It’s finally time for a proper post about food again! This time it’s about a cold sauce that goes well with pâté rustique and similar dishes. The need for such a sauce arose when we got some pâté (and other awesome food) left over from my brother’s 30th birthday party, which me and mrs NerdCuisine missed on account of being busy fussing over NerdCuisine jr. (also known as Olivia) in a maternity ward.

Now, the pâtés I’ve eaten have usually been accompanied by Cumberland sauce, which consists mainly of red wine, black currant jelly and orange rind. I possessed neither and had to improvise something of a similar sweetness and acidity. Also, there’s an unprecedented amount of pictures, just because. These things happen.

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This was the first batch of ingredients I decided on – red onion, tomatoes, raspberry syrup, lime, balsamic vinegar, Worcestershire sauce and red bell pepper. Since this is a highly improvised affair, more stuff will be added along the way.

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A bit of chopping later, the vegetables are sizzling in a pot, along with some unannounced red currants I realized were in the freezer. A small pinch of salt gets the sweating going.

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With the liquids added, a slow simmer for as long as one can stand waiting is in order.

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Another late addition; a squeeze of pomegranate juice (and probably quite a few seeds)

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Adding some lime zest. The whole thing has started to thicken somewhat and it’s also probably time to add what else in the way of spices one would like to have.

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Acidity was a tad high, so a bit of palm sugar was  added to balance it out (and make the ingredient list complicated)

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And now it’s time to squeeze the whole thing through a sieve. Mainly because we’re still attempting to mimic some aspects of real cumberland, which means a smooth texture without any bits.

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That taken care of, we put the pot to a simmer again, with some gelling sugar and very thinly sliced red onions added in. I used raw onions, but I’d hazard that onions with a bit of sear on them would render the result sweeter and less sharp.

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Simmer just long enough for the gelling agent to kick in. A couple of juniper berries also found their way in, and since I overdid it slightly with the sugar, I compensated with a couple of splashes raspberry-flavored balsamico. As the title suggests, the end result is something ranging from rather sweet and sour sauce to comparatively tart jam.

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And so – cold, red, sweet sauce accompanying pâté, like nature intended. Long time readers might wonder what the deal is with me and making sweet condiments out of onions around NYE, but it’s pure coincidence actually.

It’s great to be back in business! Next time I think we’ll look into a bit of Swedish and Finnish Christmas food, only some 50 weeks in advance. Take care until then!

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