We were talking on facebook yesterday about the happy news that Heinz has decided to stop using high fructose corn syrup in its catsup. I can’t remember how it came up but I mentioned that catsup was quick and easy to make from tomato paste. It takes just seconds and when you make it from organic paste you know what’s in it.
I didn’t make any to get a picture of it. I will try to get a picture to replace the stock picture….but hey, you KNOW what catsup looks like, right?
I thought so.
For everyone that wanted my quick catsup recipe here it is… adjust seasonings and flavors accordingly….
- 1/3 cup organic tomato paste
- 2 tbs vinegar of choice (mmmm… balsamic)
- Splash of organic soy sauce
- 2 tsp. strong flavored honey (buckwheat is good…)
- 1-2 tbs water
- salt-pepper to taste
- pinch cinnamon
- pinch cloves
- pinch chipotle
Mix it up and let set for about 15 minutes to let the flavors blend. Makes about 1/2 cup…. depending on how many times you lick your fingers.
Other seasonings you can add are :
- garlic powder
- liquid smoke
- few drops Louisiana hot sauce
- seasoned salt instead of salt
- smoked salt instread of salt
Really the possibilities are endless. If you like a sweeter catsup just add more honey… or use agave…your choice. This will keep a week or so in a covered jelly jar in the fridge. Try different types of tomato pastes to see which you like best. The flavors do change with the brand. I like Muir Glen.
image : sxc
I love asparagus. I love cream soups. And… yeah….Cream of asparagus soup is one of my favorites. Homemade cream of asparagus soup is delicate and rich…with just the right amount of flavor. If you are used to the canned cream soups with the microscopic shreds of vegetables you will love the real thing with asparagus that you can actually identify.
There aren’t a lot of ingredients so it is important that you use the freshest and best that you can lay hands on. You want the flavor of the asparagus to be foremost but give way to the cream at the end.
A soup this rich doesn’t need much to go with it. A salad of citrus and romaine, or some warm toast will be perfect. I like cream soups to be very creamy and so use high fat ingredients. You can use all milk, 2%, or skim milk if you want to cut back on the fat. It will not be as good, nor will it have the velvety texture that the full fat version does. Salt to taste. It is difficult to give an exact measurement on the salt because this is such a simple soup. Just taste and add salt sparingly until you are happy with the amount. Continue reading
Filed under Main Dish, Soup
I bet I got you wondering with that title. didn’t I?
I want my kitchen to have a feel more than a look. It has always been hard for me to explain but I think the kitchen is one are that has to have a feel, an ambiance, and a presence. It can be the poster-kitchen for a decorating magazine but if it doesn’t have that feel then I am not interested.
It has to do with the way a kitchen smells, too. Vanilla, chocolate, spices, and fruits…ham, roast, homemade bread…all of these scents make the kitchen beautiful. How do you translate that to a decorating magazine? Well, if you want your kitchen to smell like a combination of Anne of Green Gables and Little House on the Prairie, with a Mitford fusion then this recipe is a must try.
Is there anything more sacred to childhood than a couple of graham crackers and a tall glass of cold milk? I don’t think so. Like so many convenience foods though, it is easy to pick them up at the store and lull our taste buds into mediocrity. Seriously, try homemade crackers, especially homemade graham crackers, and you will be hooked on them. The taste is very intensely different. The graham flour is different than regular whole wheat flour, you may need to get it at the local Whole Foods type store.
I was going to make these today and post the pictures however life happened and so I will be making them tomorrow…and posting pictures. But, as a fair trade I decided to post a picture of my favorite vintage tea set. Enjoy!
Homemade Graham Crackers:
350F 4 dozen
3/4 cup unbleached all-purpose flour
1 1/2 cups whole-wheat graham flour (Bob’s Red Mill is the brand I use)
1/2 cup sugar (use half brown sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold, unsalted butter, cut into small pieces
4 tablespoons honey
1/4 cup cold water
1 teaspoon vanilla extract (or maple extract..yum)
In a food processor or the bowl of an electric mixer, mix together the flours, sugars, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse crumbs. Add the honey, water, and vanilla. Mix until the dough comes together in a ball. Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick, silpat, or parchment lined cookie sheets. With a fork, prick several holes in each cracker. You can sprinkle with some sugar crystals if you like. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.