Church Cookbook Food and Memories

As I've gone through my canning adventures this year, I've tried to find some new things to make and not just stick with the same basics. I came across this recipe in a canning group that I belong to on Facebook and it reminds me so much of coleslaw my grandmother used to make. Unlike the creamy, mayonnaisey coleslaw many of us are used to, this one is a sweet and sour vinegar dressing. It kind of reminds me of Perfection Salad, which is something my grandmother made for every family occasion. I call these dishes "church cookbook food" and many of them I have great memories associated with.

Grandma's Vinegar Coleslaw

1 medium head cabbage, shredded
1 large carrot, shredded
1 green pepper, finely chopped
(or use 1/2 red, 1/2 green)
1 small onion, finely diced
1 tsp salt

I resisted the desire to break out the fancy slicing attachments for the Kitchenaid, opting instead for the trusty Wusthof and board for slicing cabbage.

Sprinkle salt over vegetables, allow to rest 1 hour.

Drain any water from vegetables

Syrup:
3 cups vinegar
3/4 cup water
6 cups sugar
2 tsp celery seed
2 tsp mustard seed

Bring syrup ingredients to boil for one minute. remove from heat.

Pack vegetables in jars, cover with syrup. Wipe rims, adjust lids and rings. Process in BWB 15 minutes.

Like pickles, I think this is a recipe best left to mellow and mature for a few weeks before opening jars. Hopefully I can wait that long !! I can't wait to try a little of this slaw piled onto a pulled pork sandwich.

These old classic recipes are starting to make a comeback as more and more people get into canning and food preservation arts. I know alot of die-hards wouldn't even consider canning an old fashioned recipe that's no longer considered safe by Big Brother but for me......if Gramma fed her family, it's good enough for me.

Jelly Belly !!

Lots of jam is coming out of this kitchen right now, partly because I have too many bags of fruit in the freezer and also because I have alot of jelly jars for some reason.

Anyway, the other night I thought I'd so a little experimenting so I came up with Cherry Peach Jam and here is how the jam came to be:

I had cut up peaches and cherries in the freezer so I thawed 2 cups of each to make 4 cups of fruit. I placed the fruit in a saucepan and added about 1/4 cup of lemon juice and a box of powdered pectin, bringing it to a boil. Then I added 5 cups of sugar (winging it from instructions for Bing cherry jam and peach jam, trying to hit the right balance) and bringing back to boil, then boil hard for 1 minute. Ladle into hot jars, seal and BWB for 10 minutes. I thought I had some pics of the finished jars, but honestly, they look like every other jar of jam. I think I'm going to try this one more time with 75% peaches and 25% cherries and see if I can get that nice coral color.

Sunday Funday ?? More like Sunday Work Our Butts Off Day

Most Sundays around the lake house are our lazy days- lounging around, playing in the kitchen, maybe some football games..... today however, for some reason we were up early and hard at it all day. We started off with a quick assessment of our garden veggies and discovered yet another tomato hornworm had decimated one of our cherry tomato plants. ^%$#@!  We plucked him off and drowned him in a bucket of water (thankfully we had almost an entire day of rain yesterday so our rain buckets were full !!)

The Chef has thawed a 2 lb package of ground venison given to him by the other chef he works with and decided, perhaps as a welcome to the newborn Meatball Baby Lorenzo LaValle, that venison meatballs were on the agenda. Since I was going to finish up the canning of veggies already in the house, including a case of tomatoes from the Amish farm, some wax beans, and the last of the carrots, he decided on his famous red sauce and snagged a nice potful of the blanched, peeled and seeded tomatoes I had been working on.

While the Chef worked on his amazing meatball recipe, I prepped veggies for the canner, picked herbs, and set up the dehydrator with thyme, rosemary and sage as well as 3 trays of the tomato skins, which will be dried and then ground into tomato powder, which adds a real flavor punch to soups and sauces.

We were working away when inspiration struck us- HOMEMADE BREAD !! I searched online and found a basic white bread recipe and then made some additions and alterations to come up with Italian Herb and Cheese Bread, but the recipe called for a little too much yeast- the loaf fell, but even though it's a little dense, it still has pretty good flavor and we're gonna eat it anyway.

Now, let's talk meatballs. The Chef and I are not hunters but we do love game meats so we often trade what we grow/can/bake with folks who do hunt, so we have this amazing venison.  Since the Chef had never worked with venison before, it was a total experiment for him, but one of the most successful to date.

Joe's Venison Meatballs

2 lbs ground venison

4 beaten eggs

1 large onion, chopped

1/2 cup chopped red bell pepper

1 1/2-2 cups dry breadcrumbs

4-5 cloves garlic, minced

freshly cracked black pepper

salt

pinch red pepper flakes (to taste)

2 tb minced Italian parsley

1-2 tsp finely minced oregano

Mix all ingredients will well combined. Set aside, covered, to allow meat to rest, crumbs to soften and flavors to meld, for at least 1 hour.

Roll into meatballs using about 1/3 cup mixture for each ball. Place on baking sheet.

Joe drizzled the meatballs with garlic infused olive oil and bake at 375 degrees about 25-30 minutes until meat is completely cooked (we always make a "test meatball"). Remove from baking sheet and add to pot of red sauce. Allow to simmer at least an hour, or if you're an all day sauce person, let em simmer in deliciousness. Serve with pasta of choice.

Disaster Bread

I've decided to go ahead and give the ingredients I used for the bread since it DID taste pretty good, next time I am going to use less yeast, so if you want to give this a try, make that adjustment.

3 1/2 to 4 cups flour

1 package active dry yeast (remember, one package was too much and likely caused my fall)

1 1/2 cups warm water

1 tb butter

3 tb sugar

2 tb mixed dried Italian herbs (I used Penzey's Tuscan blend)

2 cloves fresh garlic FINELY minced

small palmfull parmesan cheese

In the bread machine I added the ingredients in this order: flour, sugar, herbs, garlic, butter, cheese, made a well in the center, added the yeast, poured the warm water around. I set the machine for classic white bread (3 hour cycle) and let it do it's thing, adding a couple extra Tb flour to help the dough form a ball. When the baking cycle started I drizzled with melted butter and more parm cheese.

It looks totally fine at this point, rose well, punched down, rose again but when the baking cycle kicked on, my bread fell,

but after we got it out of the machine, we cut it and sampled and while it was a little dense, it still had good flavor and was ok to eat. I'll try it again with about 2/3 of a package of yeast.

Now we're both sacked out on the couch, FULL of our delicious dinner, tired from all work, watching, what else ?? Food shows on tv .....gotta love life with a chef........

You say tomato........

I say AVALANCHE !!!!!!

The chef spent his day off yesterday at the Amish farm. The plan was about 20-30 lbs "just to start with" but he kinda went crazy and brought home over ONE HUNDRED POUNDS !!!!

So today, in spite of feeling quite under the weather, I started to tackle this Himalayan pile of tomatoes. I got about 15 lbs in, washing,

blanching,

peeling, cutting up......and felt wiped......

So into the fridge they went, hopefully tomorrow will be a better day to work on getting some batches into quarts and in the canner.

A day in the life of a night shift widow

Fact of life, when you choose to spend your life with a chef, you will be spending alot of evenings and weekends entertaining yourself without your partner. That's the story of our life.

Last night when my chef got home from work, and we were catching up on eachother's  days, he asked what I made for dinner. Well.....cooking for just myself just doesn't happen very often. So my answer was "toast". The reality is my dinner was 4 slices of toast with that homemade peach jam !! I think he felt a little bad.......even though I didn't.

So today he sent me a message before he left for work: "Prepped dinner for you, tilapia filets, garlic, sweet and hot peppers, lemon, thyme, capers and tomatoes- just pop it in the oven". How adorable is that ???

My workday ends and I drive home trying to decide if I want to make another batch of jam or if I want to sit on the couch and catch up on mindless tv..... and eventually my tummy starts telling me it's time to take a peek at that tilapia. It looked fantastic !! So into the oven at 425 for about 15-20 minutes while I made a little bowl of whole wheat couscous, and the easiest dinner ever was done.

Now about this mindless tv..... I have been DVRing episodes of Toddlers and Tiaras so I thought I could catch up on a few of them. Wow.....biggest laugh of the night- one of the moms was talking about Cirque du Soleil and she called it Circka dee Solay. I had to giggle......

Repurposing With a Purpose

Repurposing means different things to different people. Crafters make old plates into cool yard art. Artists use some unusual things to create art.

Around here, we repurpose hot dog buns. Yes, that's right- hot dog buns !!

It's another one of those "too hot to cook" days meant the Chef and I needed something for dinner that wouldn't overheat the kitchen, not the pizza I've been daydreaming about for 3 days. So armed with a pound of ground beef and a package of hot dog, not hamburger buns, the Chef began his repurposing project and the result was fun and yummy.

Joe's Sliders

1 lb ground beef- use whatever kind you like, we use 80/20 for burgers
minced onion, garlic, hot or mild peppers to taste (dry versions are fine)
salt and pepper

Mix all and shape into small patties. Cook as desired, grill, George Foreman, broil, however you like your burgers. Joe cooked these in a skillet until medium/medium-well.

Serve burgers on hot dog buns cut in half, topped with your choice of toppings. We had cheese, k&m, chopped onion and sliced ghost chili dill pickles.

Joe served fresh Iowa sweet corn and a ghost chili dill on the side.

Fast and yummy dinner, and easy to change up according to your likes and dislikes.

Now that dinner is done, it's time to go outside in the oppressive heat and see how our garden is surviving in the 105 degree heat.

Wow......summer is halfway over and I haven't even had time to THINK about an update in a while. What a whirlwind of stuff going on at the lake. New job for The Chef. Increased workload for me. Some amazing news and some devastating news. The summer has been crazy.

Our gardening style changed but with this bizarre weather we've had, it's been a roller coaster of "yay" and "oh crap" !! We had such an early last frost and warm spring, lots of plants went in the soil much much earlier. But now, we're in the middle of one of the worst dry seasons since the dust bowl. We did switch to container gardening and only have green beans in the ground but containers require alot of attention and monitoring so they don't dry out or get overly hot in the baking sun. Not sure if this was the best decision but hey, at least we're not weeding. I have developed a little network of "gardening (and canning) enablers" and we just keep each other encouraged through these tough times :)

First on the agenda- sweet corn season. It's Iowa. It's summer. It's sweet corn season.  Time for me to hit the corn stands, buy dozen after dozen and spend a day shucking, blanching and freezing. So much work but it was so worth it all winter having a freezer full of summer.

It's also time to drag out the canning equipment. My neighbor has a peach tree, meaning peaches by the laundry basket-full, pear trees meaning Cinnamon Pear Jam in a few weeks, and other fruits such as grapes and mulberries. I haven't even mentioned all the tomatoes  I will be canning this year. Blueberries and cherries are in the freezer waiting for Jam Marathon Day. The berry farm up the road has an order of fall raspberries lined up for me. Not sure what to expect from our bean crop this year with the excessive heat and lack of rain but time will tell. If all else fails, The Chef's new position gives him access to local food distributors and we can purchase produce such as beans by the bushel/case if we need to. All this on top of a full time job, wow...... life has taken a sudden turn for the BUSY !

I have been terrible about keeping up on my wine posts. Not to worry, that doesn't mean I haven't been keeping up on wine DRINKING though- plenty of corks have been popped over the summer so far. I think I'm going to expand that category a little bit and include a few spirits. Iowa just happens to have some pretty upscale distilleries, one in particular I absolutely love. More on that later.

So....that is my preview of coming attractions! Stay tuned for lots of pictures and recipes and hey, if you have a great jam recipe you'd like to share- please do !!