Category: Blog

Packing and Pressure Canning Tuna

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One of my kindred spirits in the food blogging community is Heather of Voodoo and Sauce. She is an inspiration. I remember reading a post last year in which she packed her own Albacore tuna. As you know I like to challenge myself and I was determined to do this on my own . I love  canned tuna, especially the more expensive ones found in specialty stores with better grades of olive oil and spices as flavor. Once you make your own , all else pales in comparison. It’s great to have on hand to toss into salads and  other dishes. Pressure canning tuna may intimidate some, but its easier than you think. You just need a pressure canner as opposed to the water bath method to ensure all the harmful micro organisms are killed as it’s a low acidic food. I won’t say this experiment was flawless. For the first time ever I had two jars explode while canning and that is why my house smelled of fragrant tuna. The odds were it was bound to happen and could be attributed to a few reasons . Nevertheless I still had some great jars left that survived intact and have been enjoying them. I used Blue Fin tuna as I couldn’t find Albacore. I varied my flavors with dried lemongrass ,  fresh rosemary or fresh dill. You can use water or olive oil. I prefer oil, but be prepared for more mess when canning.


Packing and Pressure Canning Tuna
 
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Canning fresh tuna
Author:
Recipe type: entree
Ingredients
  • Bluefin or Albacore Tuna
  • Kosher Salt
  • Fresh or dried herbs like dill, rosemary, peppercorns, lemongrass
  • Peppercorns
  • Olive Oil or water
  • ½ pint jars
  • Pressure Canner
Instructions
  1. Sterilize your jars and lids according to manufactures instructions.
  2. Cut your fresh raw tuna into medallions or pieces that will fit into the jar when packed.
  3. Pour olive oil or water carefully into the jar. Fill just to cover but leave ample head space below the ring ( approx ½ inch to ¾ of an inch) as the fish will make its own juices. If its overfilled , the lid wont seal.
  4. Pack you choice of herbs and spices.
  5. Top each jar with ½ teaspoon of Kosher salt.
  6. Wipe rims and carefully seal.
  7. Take a Pressure canner with a rack and and fill with 1.5 inches- 2 inches of water. The rack is essential so the jars wont break form the heat and rattling pressure. Make sure there is enough water , but it doesn't reach the ring of the jar. Unlike water batch canning , the jars don't have to be submerged in water. Pressure canning builds up humidity but you don't want the canner to run dry as its dangerous to open under pressure.
  8. Follow Pressure Canner instructions and use the weight pressure of 11.
  9. Pressure Can for at least 90 minutes. Watch carefully and reduce heat if necessary according the canners instructions on maintaining proper pressure.
  10. After the time has elapsed , let canner cool down and remove when cool.
  11. Place jars on a rack or towel and wait for the ping sound to signify if the jars are properly sealed. This will happen over the course of the next few hours. When you press down on the center there should be no resistance. ( See you jar manufacturers instructions).
  12. If not sealed refrigerate and consume immediately over the next few days.
  13. There may be some grease residue on outside of jar after canning and that can be cleaned and removed with vinegar and water.
  14. Can be kept in a dry cool place for 6 months to max of 1 year.
Notes
Please read and follow your jars and Pressure canning instructions.
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Chocolate Chip Whey Brioche and The Four Pounds of Cheese Project

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A few weeks back Jeni invited me and many other people to to her special Facebook project to raise awareness for weeks period on what we waste food wise. We were asked to photograph and write about it. Here is the Facebook page , where a lot of discussion and tips are available. I had every intention to jump right in and photograph and blog about my own personal waste, but life got in the way with the new job and catering gigs. I am aware that I do waste, no matter how hard I try not to. The biggest culprit being the spoilage of my bi weekly organic vegetable box. I can’t make or eat the produce fast enough and it spoils quickly being organic. As a chef I’m old school, and raised by a mother who used everything up in the kitchen , as she learned from her mother. Bones, end and pieces all go into the pot. But there are some things you can’t save and use fast enough when its past being good. Here is a photo  of some stuff I threw out that week to make room in the fridge for more. Certain Someone gets on me all the time for this.

I got to thinking a lot about waste that week as my friend The Alchemist treated me to a cheese making course at Angelic Farms. I will post all about that later.They are all about the earth and lack of waste at the farm. I learned many things that day but especially how to use Whey, a run off product from making cheese after the curds form, that’s full of protein. It never occurred to me to bake with it, add it to smoothies, soups, even lemonade. So I dutifully froze a quart of Whey leftover from class , as I knew it would be a while until I got back to it.  I cringe about the Whey I have thrown out and wasted in earlier cheese experiments.

Then the other day I adventurously started the process of making Brie (it takes months to age, so that won’t be posted until later on the Fall). Naturally I had tons of Whey, I would say almost a gallon). As it was a rare day off packed with kitchen experiments, I dusted off the old Kitchen Aid and mixed some flour with just water salt and yeast and let rise overnight in the fridge , until I could get back to it. In my reading I saw most bread recipes with Whey called for fat, as the protein made a chewy but very tender  dough. So I bravely resolved to cut in the butter and eggs the next day to my starter dough, and it worked! I wanted a more of Brioche type of bread. I’m rather proud of myself for making a great recipe fully off the cuff. I’m am getting more confident as  a baker. I work now with a lot of Europeans who are very particular about their bread, and I took the brioche to work. They loved it and were impressed. That’s huge to me, as I love it when people enjoy my food. Unfortunately my shapes in the mini Panettone cups didn’t hold and the end result look like a limp part of the male anatomy ( according to one person) , but it was delicious , so who cares. I’m happy something I would have thrown away and wasted ordinarily in my past cheese experiments turned into something so good.


Chocolate Chip Whey Brioche
 
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A rich Brioche type of bread made with Whey
Author:
Recipe type: Bread
Ingredients
  • 6 cups All Purpose Non Bleached Flour plus 1 cup extra for kneading and the later
  • 1½ tablespoon instant yeast
  • 2 tablespoon warm water
  • 4 cups of Whey
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 scoop of Meyenberg Powdered Goat Milk ( approx 14 grams or 1 tablespoon)
  • 2½ sticks unsalted butter at room temp
  • 3 eggs
  • 1 cup semi sweet chocolate chips
  • Egg wash of 1 egg beaten to 1 teaspoon heavy cream
  • Extra butter for greasing rising containers or baking tins.
  • Disposable Panettone baking cups ( no greasing needed)
Instructions
  1. The night before in the bowl of the stand mixer add yeast, sugar and some water . Let stand for a few minutes until dissolved and slightly foamy.
  2. Add the flour, powdered goats milk,whey, and salt.
  3. Mix with the paddle first, then switch to the dough hook. Make sure you scrape down the sides to incorporate all the ingredients.
  4. Grease /Butter a rising container with lid to hold the dough.
  5. Add the dough, which will be more on the wet side, and cover with lid.
  6. Place in the refrigerator overnight to slowly rise.
  7. The next day take butter out to become room temperature and soft.
  8. Take the dough out and add to the stand mixer bowl.
  9. The next few steps will get a little messy and the workout the stand mixer.
  10. Punch down the dough and place in the bowl of the mixer. Cut the butter into small pieces and add.
  11. Add one egg at a time.
  12. Slowly with the dough hook cut in the butter and eggs. The dough will be wet and messy so you can add slowly the extra flour ( 1 cup) to help bind the dough.
  13. The final dough should be sticky but not too wet.
  14. Once all is mixed, add the chocolate chips and continue to need on a low speed with the dough hook.
  15. Turn out and scrape the dough into a floured surface and finish kneading with your hands.
  16. Place back into the a clean container , cover and allow to rest for 3O minutes.
  17. Preheat oven to 400.
  18. Prep your baking tins or cups.
  19. Shape you dough into desired shapes for the baking cups or tins.
  20. Brush with egg wash and let the dough rise for another 30 minutes or so.
  21. Bake until golden. Depends on size and shape to determine if finished.
Notes
This is a two day or overnight process.
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The Ebb and Flow of Life and Some Lobster Rolls

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Finally a moment to reconnect with me, my home, and blog. The past few weeks have been crazy busy , but in a good way.  I have so much to tell you. First I got a job! Yeah. Is it the sort of job I was seeking or used to? Not necessarily, but its in my field of expertise ( retail cosmetics management), and company I have long admired and respected. I had to take a pay cut, but its the sort of company you start from the bottom and that’s OK with me as I actually snagged a management position. And great benefits ! This is why we work. The first week I hit the ball out of the park and the powers that be are impressed with my knowledge and history. So for now it works for me and I am grateful. I think there are so many people who refuse to take a step back or settle in this ecomony, but I dont want to sit at home whining and broke  waiting for handouts from Certain Someone (he’s been awesome and very supportive by the way, but a girl has to have her own stash and means). I have met many like myself or even not that were making over six figures andf suddenly having to fall into service jobs or retail after being laid off. You do it with your head held high and joy and gratitude.

I also have been juggling Coco Cooks Catering , and have to date produced two successful events. I love it when people love my food and services. I have been studying and working part time in the industry towards this for years to learn the ropes and it is actually into fruition. I know the level of hard painful work involved and have no illusions of instant payoff and glamour. I do it because I love it. Word of mouth and reputation is huge and that’s how it all started thanks to French Foodie Mom and her social set. You never know and  must be ready when opportunity comes knocking. After the first event  everyone said I should I should focus on this and get my business affairs in order. Thanks to my generous aunt, I got the small start up moneies needed to be totally official and meet all requirements. with insurance, licenses, etc. It’s a lot of work and detail, but worth it. Can I give up the day job yet? No. But that day will be coming. Here is a great article in the New York times addressing that very issue. Read it if you want to take a leap into entrepreneurship. I think this is the wisest way to start and I realize it means burning the candle at both ends. But the payoff will be worth it.

My latest client  wanted a whole Cape Cod Surf and Turf Theme . She had very definitive views of what she wanted food wise and her decor which was lovely. Naturally I knew I had to add Lobster Rolls to my menu proposal as well. They were the hit of the party! I remember those fantastic lobster rolls I had in Boston a few years ago. There are two camps for making Lobster Rolls. The simple rich decadent tossed  in butter  method or the Celery  and Mayo way.

Here is a simple recipe  to celebrate the last few days of summer. My recipe in my head is for 200 mini Lobster rolls , but I will pare it down to give you an idea of proportions. The key to a great Lobster Roll, which will have people bursting into your kitchen demanding more, like the the party guests, is a heavily buttered toasted bun. I also used a mixture of Creme Fraiche or Sour Cream cut into the mayonnaise to add extra flavor, and reduce an overly mayonnaise, fatty taste. A little secret a chef taught  me along the way.

Here was the final menu for the event. The top hits being the Lobster Rolls, Beef Tenderloin Crostinis with choice of Horseradish Aioli or Red Pepper Aioli, and the Herb Stuffed Cremini Mushrooms topped with Tallegio. Oh and Shrimp and Deviled eggs with Wasabi! It was all so good.

Traditional Deviled Eggs and Wasabi Deviled Eggs

Old Bay Marinated Shrimp on Skewers

Herb Stuffed Cremini Mushrooms topped with Tallegio Chesse

Lobster Rolls

Beef Tenderloin Crostini with Red Pepper Aioli or Horse Radish Aioli

Cheese and Relish Platter with Coco’s Picklings Giardiniera

Warm Spiced Mixed Nuts ( Pistachios, Pecans,Cashews, Almonds)

 

Mini Lobster Rolls
 
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A entree or appetizer for a summer soiree.
Author:
Recipe type: Entree
Ingredients
  • Lobster Claw and Knuckle Meat ( wholly cooked frozen and defrosted)
  • Mayonnaise
  • Creme Fraiche or Sour Cream
  • Celery finely minced
  • Celery Seeds
  • Celery Salt
  • Melted Butter
  • Mini Croissants (cut in half) or a split Hot dog Bun type of bread for an Entree
Instructions
  1. Remove the lobster meat from the shells and place in bowl.
  2. Depending on quantities needed , take 1 part mayonnaise to ⅓ part cream fraiche or sour cream. You don't want to much of this and you want the lobster salad to hold and not be soupy.
  3. Add minced celery( again depending on quantity and taste)
  4. Add a pinch of celery salt and celery seeds to taste to build up to taste.
  5. Mix thoroughly and chill until ready to use.
  6. In a separate pot melt the amount of butter needed to dip and toast the quantity of bread you are using.
  7. If you serving these as appetizers cut the mini croissants in half and split lengthwise.
  8. In a grill pan or skillet pour in some butter to soak the bread in.
  9. Place the buns split open to absorb the butter and lightly toast on each side. Set aside until ready to fill.
Notes
As I made this recipe for a very large crowd, I am giving you the ingredients and method, as opposed to actual quantities of ingredients.
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Off to do another proposal for a client on this rare day off. Life is good. Enjoy it and embrace it.

Pickled Pepquinos with Daikon and Carrots

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What is Pepquino, you may ask? That’s what I thought as saw these tiny vegetables looking like micro watermelons. Freaks of nature or genetically engineered? Pepquinos are a native and ancient species  from South America and marketed and brought to world by the Dutch company Koppert Kress.

Looking like watermelon on the outside, they are green on in the inside and have a sour like cucumber taste. You can pop them in your mouth raw , or pickle them, as I did.I can even imagine a fantastic cucumber like martini.Use your foodie imagination. I wanted to play with sweet and sour with some acidity. Pepquinos Availability is from April to November .

I cant go throughout summer without canning or pickling something and I quickly went to work on the Pequinos. I had some Daikon Radish and rainbow hued carrots , which once in the hot brine gave the liquid a pinkish hue. I love my relish and have been eating it with sandwiches, cheeses, pates, etc. You can process the batch or just refrigerate immediately if you plan to serve and consume within the next few weeks. The Pepquinos will definitely be a conversation starter with your guests.

Pickled Pepquinos with Daikon and Carrots
 
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A pickled relish with the micro fruit Pepquinos.
Author:
Recipe type: Appetiser
Ingredients
  • 8 oz Pepquinos
  • 4 rainbow hues carrots , peeled and sliced into rounds
  • 1 yellow onion sliced into rings
  • ½ of a large Daikon Radish, peeled and cut into strips
  • ⅓ cup Kosher Salt
  • Brine solution of 1 part sugar to 2 parts vinegar
  • 2 dried chili peppers per canning jar
  • 1 tablespoon mustard seeds
Instructions
  1. Prep your vegetables .
  2. Wash your Pepquinos.
  3. Peel and slice your carrots, onions and Daikon radish.
  4. In a bowl add your Pepquinos,onions, carrots, Daikon . Add Kosher salt and cover with cold water.Chill overnight or for at least 4 hours.
  5. Drain vegetables.
  6. In a sauce pan heat vinegar and sugar with mustard seeds and dried chilies.Heat until a boiling.
  7. Prep and sanitize your jars (in hot boiling water).
  8. Pack your vegetables in to the jars and put the hot brine over the vegetables. Slide the dried chilies into the jar and add the lids.
  9. From this point you can refrigerate to eat immediatlety or process in a water batch for about 7-10 minutes. Don't over-process as you want the vegetables to remain crisp.
Notes
You can either process in a hot water batch to put up or refrigerated to consume immediately.Lasts a few weeks refrigerated.
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Fried Squash Blossoms…Tasty and Beautiful

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I remember when I first heard about fried squash blossoms. It was many years ago and my roommate Anita was going on about how fabulous this Italian woman’s fried flowers were in her recent travels. Having no foodie point of reference on them, I thought the concept of eating fried flowers was kind of gross. Boy was I wrong. As my tastebuds  became more sophisticated, I see the charm in this beautiful delicacy nature offers up from the Zucchini plant. I love the scene in the movie Eat Pray Love where Julia Roberts character shares a meal of fried squash blossoms while learning Italian from her tutor. They camera zooms into them cutting into the juicy  and cheesy fried treat and it looks so delicious.

These days I’m trying to launch my own off premise catering services, and have been having some great success. So while shopping in a restaurant supply depot for supplies to test for an upcoming event , I came across a large clam shell of squash blossoms in the produce section. I knew I wanted to stuff them with a spiced and herbed goat cheese and devour. I worked for a chef who bemoaned the fact that people fried them and preferred them in their raw state. There is a lot you can do with them, but fried is always good.

I am not a huge fryer but lately have been playing around with fried items, as I find they go over well at parties both large and small. I wouldn’t offer up these fried blossoms for a huge event , but say a dinner for no more than ten people as a starter . I find using club soda for me when frying, makes the batter pure perfection and provides a real crunchiness almost like a tempura . My new favorite secret ingredient is a Eastern European spice and vegetable blend you can find throughout Chicago called Vegeta. I throw it in everything from soups to eggs as a great flavor enhancer. Vegeta worked really well in this recipe. So those are my tricks or trucos. Also if  you want perfection and less mess, use a piping bag to stuff your flowers. Your work will go quicker.


Fried Squash Blossoms...Tasty and Beautiful
 
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Fried Squash blossoms stuffed with goat cheese.
Author:
Recipe type: appetiser
Serves: 4-6
Ingredients
  • For the Stuffing
  • 1 egg lightly beaten
  • 12-18 zucchini flowers ( some may be larger or smaller)
  • 6-8 oz of goat cheese depending on amount / size of zucchini flowers
  • ¼ cup grated Parmesan
  • a dash of grated nutmeg
  • 2 teaspoons dried or fresh chives
  • 2 tablespoons Vegeta * optional
  • salt and pepper to taste
  • For the Batter
  • ½ cup all purpose flour
  • 2 eggs lightly beaten
  • 4 tablespoons cold club soda
  • Olive Pomace Oil to fry
Instructions
  1. Batter
  2. In a small bowl mix , beat the 2 eggs.
  3. Gradually add the flour to incorporate.
  4. Then add the cold Club Soda.
  5. With a wire whisk, mix until batter is smooth and not lumpy.
  6. Set aside and allow to sit.
  7. Gently clean your zucchini flowers and remove the stamens inside which cause bitter taste. Be careful as to not soak or wilt your your flower.
  8. Pat dry any moisture.
  9. In a bowl mix / cream your cheeses and spices with the 1 beaten egg.Mix completely until you have smooth incorporated mixture that is thick enough to pipe. If mixture is too runny add more goat cheese.
  10. Place mixture in a piping bag with tip.
  11. Carefully open and pipe goat cheese mixture into each blossom leaving enough room at the top to twist the ends close.
  12. Prepare your fry pan or deep fryer with enough oil to fry.
  13. Wait until oil is ready by dropping a bit of batter and watching to see if it sizzles and bubbles. Heat should be medium high.
  14. Drop each blossom into the batter and then into the hot oil. Turn after a minute or two to cook the other side. Blossom should be golden and crispy and heat should be high enough but not not too high. Careful in frying and turning as to not loose the cheese stuffing.
  15. Remove with a slotted spoon and transfer to a dish lined with paper towels to absorb excess oil.
  16. Sprinkle with salt while hot and serve.
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