Tag: recipes

Apple Onion Jam Made with All Natural Sweetener Xyla

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Xylitol….Sounds like a chemical doesn’t it? That’s what I thought and at first and ignored the request to review Xyla from Emerald Forest. Come to find out Xylitol is all natural, derived from fruits and vegetables, and is actually good for teeth. Imagine less cavities with this sweetener than from sugar! After two gum surgeries this year I am all over that fact! Xylitiol is popular in Europe and has been used extensively in chewing gum and toothpaste production for a while. But best of all  it has a low glycemic index and can be used just as you would sugar, part for part. Thereby, making it safe for diabetics.Baking with Xylitol is a bit trickier but can be done. Products may be dryer and wont caramelize or brown. So a baker may need to add more butter, liquid, xantham gum or lecithin.Also Xylitol doesn’t react with yeast, causing it to rise, when bread baking. It can , however be even be grounded up and used as powdered sugar.

So naturally canning season is coming around, and I would rather can than bake in this heat. I was curious how Xylitol would perform in a jam or jelly. I haven’t been having the best of luck with jams or jellies, and maybe this would be a complete waste. But its all about learning from your mistakes. Yet, this wasn’t a mistake and never have I had a thicker jam/jelly without using pectin . I guess the two apple cores I added helped along with the lemon juice. But I loved how the Xylitol liquefied and then boiled down to a thick consistency.  I had some onions and apples  and wanted a savory jam to use for sandwiches or appetizers. The result is a bold savory sweet flavor that would be awesome with duck, chicken,turkey, or pork based sandwiches or quesadillas  . What I love the most is that its fewer calories than sugar, yet still sweet. One pound of Xylitol  produced a small batch of 2 pints, you can multiply this recipe easily.

* Note :

After refrigeration with an open bottle, I’m noticing some crystallization and hardening. I still used it as a spread in my  hot sandwich and it was fine. So keep at room temp on shelf if unopened. If opened , expect for it to crystallize. But upon heat , etc, it should be fine.

Apple Onion Jam Made with All Natural Sweetener Xyla
 
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A sweet and savory jam made with the low glycemic , but all natural Xylitol.
Author:
Recipe type: Jam, Condiment
Ingredients
  • 1 onion chopped fine
  • 2 apples chopped ( save cores to add)
  • 2-4 cloves garlic chopped
  • 1 lb Xylitol
  • 2 tablespoon mustard seeds
  • 4 cloves whole Allspice
  • Juice of half lemon
  • 2 tablespoons water
Instructions
  1. In a heavy bottomed pot, add chopped apples, cores, onion, and garlic.
  2. Add 1 lb Xylitol.
  3. Add water and lemon juice.
  4. Add mustard seeds and Allspice.
  5. Mix up .
  6. Heat on medium high until Xylitol starts to melt within the liquid and starts to boil.
  7. Reduce heat and simmer on low for approximately 45 min or until onions and apples are candied, translucent and liquid has been reduced.
  8. Remove apple cores.
  9. Remove from heat and process for 5 minutes in a water bath in sterilized jars and lids.
  10. If you don't process refrigerate and use within the next few weeks.
Notes
Small batch, makes two pints. Can be multiplied easily.
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Soy, Star Anise, Chili Braised Turkey Legs…A Centering Dish

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I returned home last Saturday after a fun, enlightening , and a bit hectic week in one of my favorite cities in the world, Vienna Austria. Some of my readers may know of my decade long connection to this city. The purpose of this trip was twofold, to produce content for American Airlines Black Atlas and for familial reasons. My late uncle, Bob Curtis, friends were having an exhibition for his works. I have to so much to share, so stay tuned for videos and articles from the trip. Besides food , my other passion is travel and I hope to record more of what I see as I explore the world.

So after  along flight with connections a delays, there really is nothing like a home cooked meal. Chicago was cold , raining and bleak. My freezer was bare and Certain Someone was prepping to fly out later that evening.With turkey  legs in the freezer , I decided to make us something satisfying and comforting  as I decompressed and shaked off the jet lag  and CS launched into his work week. My inspiration for this came from  a New York Times article. I changed up my techniques and ingredients. In Vienna this past week I noticed a huge Asian influence  from the diverse population. I have had some dubious Asian style style cuisines in my European travels, but everything I ate in Vienna was top rate. Malaysian, Thai, Vietnamese, etc. Fresh chilies added liberally to my dishes gave a great sinus clearing and metabolism inducing  kick. The Viennese embrace the exotic.

 

Soy, Star Anise, Chili Braised Turkey Legs...A Centering Dish
 
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Soy and Star Anise Braised Turkey Legs ( influenced by Roasted Drumsticks with Star Anise and Soy Sauce New York Times May 6, 2011) Slow braised Asian style Turkey legs. Sweet and Spicy.
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
  • 2- 4  Turkey legs
  • 8 Star Anise
  • 1 tablespoon Ginger minced ( I actually didn't have ginger and substituted candied ginger minced)
  • ⅓ cup Soy Sauce
  • 1 tablespoon dried onion flakes or ⅛ cup fresh chopped onion
  • ⅓ cup honey
  • 2 tablespoons fish sauce
  • 3 tablespoons vegetable oil
  • 1 cup of water
  • 3-4 dried chilies
Instructions
  1. Preheat your oven to 375 F
  2. In a deep roasting pan add your turkey legs.
  3. Combine all your ingredients.
  4. Slow cook for 2½ hours until tender turning/ basting at half hour intervals.
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Baked Radicchio with Parmesan

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Spring is gradually rolling in . With that comes more vibrant and hued fruits and vegetables  for our table to take us out the winter doldrums. Last week in my organic delivery box, I received several heads of Radicchio. I really didn’t envision myself eating a bunch of salad with radicchio. Nor was I feeling making a starchy risotto which was also a very popular option with this  member of the Chicory family. Let me start off by saying Radicchio is bitter, very better and pairs either with more salt or sweet ingredients.  Many roast theirs with Balsamic for that sweeter edge and some with saltier cheeses, like I chose to.

Now my variety of Radicchio, the round Chiogga, is the type more used for salads. The Treviso , more elongated like Belgian endive, is actually milder and more suitable for cooking. Nevertheless it will still be bitter and its going to up to your personal preference if you enjoy this or not. I found after baking, some extra squeeze of lemon rounded out the flavor with the olive oil, cheese, and wine. I would pair this dish with pork or chicken  with a fruit or sweet based sauce to compliment the bitter spice of the radicchio.

 

Baked Radicchio with Parmesan
 
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Baked Radicchio
Author:
Recipe type: Side Dish
Ingredients
  • 5 heads of Radicchio cut into quarter wedges (you can use less and pare down your recipe to proportion)
  • Olive Oil to drizzle baking dish and radicchio
  • ½ cup dry white wine
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste
Instructions
  1. Preheat your oven to 350 F.
  2. Coat the bottom of your baking dish with olive oil. Add quartered , washed radicchio.
  3. Pour wine over the vegetable and season with salty and pepper. Top with grated Parmesan.
  4. Cover with foil, to create steam and moisture, and bake for 25 minutes.
  5. Remove foil and bake for another 20 minuted until radicchio is wilted, color is more brown and cheese has melted.
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Paccheri with Peas & Barese Sausage Al Forno and the Value of Blogger Friends

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It’s raining on this first day of spring. Not a cleansing healing  rain , but a gloomy one to me anyway. It’s like the world is crying. Japan, Wars both declared and not, The Middle East, unemployment, and even this cutie Knut who

Knut

decided to pack it in and leave us. Life is hard and no ever promised it would be easy. But our dreams , determination, faith and friends sustain us through the journey.When you don’t have those, you have nothing. I’ve been thinking of my friends, both real and virtual. Also how lucky I am to have many of virtual friends turn into real friends. They inspire , help, and lend a a shoulder to you in your hour of need. I’ve been thinking about Jeanne who lost her  beloved father this week, Marie who always has an encouraging word  , Barbara who has turned from more than  a web developer to a friend. There are many more friends real and virtual out there who are always there with tips, leads, and humor. These friends bring comfort to my life. You can say I’m in a contemplative mood these days.But I’m lucky to have my circle.

A good dish always soothes a troubled soul. Marie took me to Caputo’s at long last. Any ennui I felt lately vanished as we roamed the cheese room, and pasta aisles.Nobody knows Italian American food like Marie. She directed me to to the right purchases with advice on how to prepare the items.

So this Sunday as I wait for my Certain Someone to come back home from a business trip abroad, I  cobbled together this rich and comforting dish baked al forno ( in the oven). Using fresh Paccheri ( a large rigatoni) and Barese sausage ( small narrow sausage flavored with garlic and parsley, no fennel) simmered in white wine and finished off in the oven. Lots of cheese and heavy cream, lightly seasoned with nutmeg, and peas for spring.

Before the recipe I want to announce the winner of the $100 giveaway from US Wellness Meats. Congratulations Cheryl Lee Ferguson.I will email you with instructions to claim your prize.

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Paccheri with Peas & Barese Sausage Al Forno

  • 1 package of fresh Paccheri or Rigatoni
  • 2 cups shredded Mozzarella
  • 3/4 lb Barese sausage
  • 1/2 cup white wine
  • 1 cup frozen peas
  • 1 qt heavy cream
  • 3 large eggs
  • 1/2 cup shaved Parmesan
  • salt to taste
  • pepper to taste
  • grated nutmeg
  1. Preheat oven to 425 F.
  2. Boil salted water for pasta.
  3. In a skillet simmer your Barese until gray in color and almost done.
  4. Place sausages  on a baking sheet and brown in oven until done ( about 10 minutes ). Cut into small bite size pieces.
  5. Reduce oven temperature to 350 F.
  6. Boil Paccheri until al dente ( about 6 minutes). Remove from heat and drain.
  7. In a bowl beat the three eggs with heavy cream. Add salt and pepper. Season generously  but carefully as cream dishes diminish salt in flavor.
  8. In a another large bowl combine drained pasta, cream and egg mixture, Mozzarella Cheese  and chopped sausage.
  9. Place combined mixture in a baking dish or casserole . Top with shaved Parmesan,   a sprinkle of grated nutmeg,salt and pepper.
  10. Bake at 350 for approx 45 minutes to 1 hour. The cream egg mixture should not run if pierced with fork and the dish should be bubbling.

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Tea Smoked Home Cured Bacon

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I make my own sausage, cheese, pickles, pasta,soap,elaborate cakes,etc. Yet I have never made bacon. The web these days is full of DIY charcuterie enthusiasts, and I applaud them. I’m just not into participating in the mass events that populate the blogs these days. So when I saw a blogger I have always respected and admired  make her own, I asked myself why haven’t I done so? Naturally I had to Cocofiy it and add my exotic touch. This is grown folks bacon that’s infused with a rich sophisticated smokiness from smoking with Lapsang Souchong , Sichaun peppercorns, Star Anise and other spices. I used a commercial cure from Lem Backwoods in addition to other spices. I like this cure as it reduces the risk of botulism during the smoking /cooking process at lower temperatures. With these sort of commercial cures, the addition of more salt is not needed, so I didn’t add any to my spice blend. I cured for seven days as opposed to Lem’s recommendation of four days. Then rinsed my belly. I found my bacon wasn’t salty at all, unlike store bought bacon. I called Lem Backwoods and they said I was right not to add more salt and sometimes depending on usage or technique, some could find it salty. Either way I was happy with my results and the infused flavor from the tea smoke. The Alchemist, who’s vegan these days even requested some, as bacon is the hardest to give up.

Now most recipes call for the removal of the skin. Bah! I like thick slabs of bacon with the skin, country style. The skin slices through like butter once smoked.

You can smoke outdoor or indoors. I made a my own smoker with my roasting pan and lid, a rack used for baking, foil, and spices atop two  gas burners.

The finished product keeps about seven days in the refrigerator, or can be frozen. I recommend slicing and freezing to use as needed. Are you ready for the recipe?

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Tea Smoked Home Cured Bacon

Caution: make sure your kitchen is well ventilated with windows open, fan on, etc.

The Cure (4-7 days curing time)

  • Pork Belly with skin on (I used about 4.5 lbs)
  • 1/4 teaspoon for each 1lb of meat of Lem Backwoods cure or any other commercial meat cure containing salt and Sodium Nitrate (total 1 1/8 teaspoons)
  • 1/8 teaspoon fennel pollen
  • 2 tablespoon Brown Sugar
  • 1 tablespoon coarse ground Black Peppercorns
  • 1/8 teaspoon Cayenne Pepper
  • Smidgen of water to mix

The Smoking Aromatics

  • 2 tablespoons Lapsang Souchong Tea leaves
  • 1/4 cup brown sugar
  • 1/4 cup Jasmine Rice (uncooked)
  • 1 tablespoon Sichaun Peppercorns
  • 7 Star Anise Pods

Mix your dry cure ingredients with a bit of water to dissolve . Add pork belly to a large resealable plastic bag. Add the cure and rub on both sides. Seal bag, place on a baking sheet or pan and refrigerate. Turn the bag every other day to distribute any seasonings and brine that forms while in the refrigerator. Cure for 4-7 days.

Take the pork belly and rinse off with water. Pat dry thoroughly.

Prepare your smoker. Take a large piece of aluminum foil and make a edges to contain your aromatics. Add the aromatics to the foil.Take a large roasting pan with lid, and place foil lined aromatics on the bottom of roaster. Place a rack , the kind you use for cooling baked goods, and place atop the aromatics. Place your pork belly , skin side up, on the rack. Cover and close any vents that may be on the roaster Using two burners , turn heat to med high for the first five minutes to start the smoking. Reduce heat to medium to low heat. Leave burners on for  hour. Turn off heat and leave covered for 1 more hour.The meat should be brownish red in color.

Uncover and let the pork belly cool.Pat off any excess moisture with a paper towel.Wrap in plastic film and refrigerate. A few hours later take out to slice and prepare and wrap for freezing if you plan to. At this point you can fry your bacon.

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