Still have a few left
What better way to use up a giant bucket of overripe plums.
For how to can and basic jam making go here.
- 8 cups plums skin removed from 3/4 cut into small pieces
- 4 cups sugar
- 4 cloves
Mix fruit and sugar and macerate for 4-8 hours. Add cloves, bring to a boil and cook down to jam consistency. Pour into prepared canning jars and seal.
Green cabbage will work as well
The marinade/sauce for this is a great way to get rid of some rhubarb and tastes fantastic.
Rhubarb Cucumber and Chili Marinade
- 3 stalks rhubarb chopped roughly
- 1 medium cucumber chopped roughly
- 4 shallots
- 1 large hot green chili or 2 jalapenos
- 1/2 bunch cilantro
- 1/4 cup olive oil
- 1 lemon juiced
- 1 cup chicken stock
- Greek yogurt
Blend everything but yogurt until smooth adding enough stock to create proper consistency. Measure out 1 cup marinade and mix with enough greek yogurt to create a cream sauce. Can be made a day ahead. Use the remaining marinade on whatever meat desired. Grill over direct heat brushing with marinade.
Has to have brioche
Pit beef is normally found around Baltimore. For the true experience, make the horseradish cream from scratch and cook the tri-tip directly over the coals the whole time. I believe that it should still be slow smoked, keeping the temperature below 140, for 2-3 hours before finishing it over the direct fire.
- (2) 4-5 lb tri-tip roasts
- 5 New Mexico dry red chilis medium size
- 1 tbsp black peppercorns
- 1 tbsp sea salt
- 1 tbsp coriander seeds
- 1 1/2 tsp mustard seeds
- 2 tbsp ground Hungarian paprika
- 1 tsp garlic powder
- 2 tbsp fresh oregano
Grind everything together to a powder then rub into meat and let marinade at least 24 hours before cooking. Prepare smoker and smoke over low heat for 2-3 hours then move meat over fire and finish cooking to 140 degrees internal temperature. Let meat stand for 20 minutes then slice very thin and serve with fresh horseradish cream sauce, sliced sweet onions and tomatoes on freshly sliced brioche loaves.
Let the butter soak into it all
This requires 1/2 lb of fresh porcini — no substitutions.
Seared Lamb Chops with Porcini Mushrooms
- 4 lamb chops 1 1/2″ thick
- 1/2 lb porcini mushrooms sliced into large bites
- 4 garlic scapes chopped fine
- 4 tbsp butter
- 2 oz sherry
- 1 tbsp grated nutmeg
Season meat with salt, pepper and nutmeg. In a large cast iron saute pan melt butter over medium heat. Add mushrooms and cook until browned on both sides. Stirring frequently. Add lamb chops and cook halfway, about 3 minutes. Flip chops, add scapes and sherry and finish cooking. Serve with orzo and a good syrah.
Our yard is in full bloom. We’ve pulled garlic and scallions, and our blueberries are so close. (They’re just outside the kitchen door, so that counts.)
What else is going on this month in our kitchen? Local sodas…
so much mint we’re using it to decorate. (Yes, we’re cooking with it too!)
Let’s see what else…. Oh, check out our fancy new water jugs…
and there’s this vintage find…
and our new clock, which only looks old…
some artichokes for a late lunch…
new pottery on an old buffet…
Happy Independence Day to all you state siders out there!
Minty and creamy
This is a fantastic salad that goes well with many grilled meats, fish especially.
When choosing fava beans pick the youngest possible. If the beans are not bright green inside remove the white second shell as well.
Fava and Fennel Slaw
- 1 bulb fennel shaved very thinly with a mandolin
- 1 cup shelled fresh fava beans
- 1 tsp dijon mustard
- 12-14 large mint leaves
- 1 lemon
- 1 shallot chopped roughly
- Olive oil
- 1-2 tbsp rice wine vinegar
In a blender add mustard, shallot mint leaves and lemon juice. Blend adding enough olive oil to form a thick paste. Thin with vinegar until smooth and creamy. Season with salt and pepper. Toss dressing over shaved fennel. Add beans and stir well. Refrigerate 1 hour before serving.
There have to be clams somewhere for it to be a true chowda
Recently I bought a halibut. Here is a good way to use the bones and bits.
- 24 clams washed
- 1 lemon
- 1 8-10 lb halibut carcass chopped into small pieces
- Fronds from 1 bulb fennel
- 1 large onion roughly chopped
- 3 bay leaves
- 1/2 bottle dry white wine
- 6 cups vegetable stock
- 2 tbsp black pepper corns
- 4 tbsp salt
In a 4 quart stock pot place 1/2 the onion, 1/2 the fennel fronds, 1 bay leaf, juice from lemon and lemon halves, wine, 750 ml water 1 tbsp black peppercorns and 2 tbsp salt. Bring to a boil then simmer covered for 10 minutes. Add clams, cover and cook for 5 more minutes. remove from heat and let stand 10 more minutes. Meanwhile in a large 12-14 quart stock pot place fish carcass and remaining ingredients. Strain clam broth into stock pot and add enough water to fill pot to 3/4 full.. Remove cooked clams from shells roughly chop and set aside discarding any that did not open. Toss shells into second broth pan. Bring to a boil and skim foam. Cook over medium simmer until reduced by 1/3 about 2 hours. Strain through cheese cloth. Clean all meat off carcass and set aside with clams.
- 1 lb small scallops
- 3-4 whole anchovies packed in salt roughly chopped
- 4 tbsp butter
- 1/4 cup flour
- 1 large onion chopped fine
- 5-6 scallion scapes diced fine
- 3-4 large fennel stalks chopped fine
- 5 cups red potatoes medium dice skin still on
- 2 cups cream
- 2 tbsp fennel fronds chopped fine
In a large stock pot melt butter and fry anchovies until they dissolve over medium heat. Add onion and saute until golden. Add fennel and saute until softened. Add flour and mix well. Cook until flour begins to slightly color then add potatoes and mix well. Add 1/2 cup wine, deglaze pan, turn heat to low and cover. Sweat vegetables for 10 minutes stirring once at 5 minutes. Uncover, add strained broth and bring to a boil. Turn down to simmer and cook until potatoes are soft. Add cream and bring back to a simmer. Add cooked fish, clams and scallion scapes. Cook until thickened and almost done. Taste for seasoning. Add scallops and fennel fronds and cook for 2-3 minutes to finish scallops. Serve.