Archive for the ‘Cooking’ Category
Another Halloween has come and gone and it ended last night with a visit from the grandson. He’s now officially more than two years old and obsessed with all things Mickey Mouse. He’s a big fan of the Mickey Mouse Club much as I was while growing up but for entirely different reasons. He loves the music, wearing the ears, and dancing around. All I had was Annette Funicello and her two perky friends. It’ll be a another ten years before he begins enjoying that part of the Mickey Mouse Club.
Halloween is an odd holiday anyway and it’s more for the costumes and candy than anything else. Since I’ve pretty much given up on that part of the holiday I figured I was safe for another year. Leave it up to my better-half to come up with something for me do. She walks in the door two nights ago carrying bags of groceries which I later found out were for some party being held at her work place. She’d been anointed as the head cheerleader in that store as well as the official food preparer for all functions. Apparently my cooking services are available because of her and they get them free of charge.
I was sweetly requested to help prepare enough taco filling for ninety to a hundred tacos. That’s ten plus pounds of cow, browned perfectly and seasoned with that magical blend of Mexican spices. I began my preparations but something seemed to be missing and I couldn’t quite figure out what it was. It was this:
I think that cooking Mexican food of any kind without tequila or jalapeno flavored vodka is against the law in a few states or should be. I slammed down two quick shots of vodka, picked up a couple pounds of meat and got to work. Four shots and ten pounds of hamburger later the meat was cooked, seasoned, and packaged for shipment to the store. Not only was I relaxed, I was positively glowing.
The party was a huge success with more than ninety people filling up on tacos and enchiladas. It’s not your typical Maine meal by any means but everyone loved it anyway.
This Halloween I was able to do some cooking (I love that) for a large gathering that I didn’t have to attend (Yeah!), loaded up the grandson up with as much candy as possible which I wasn’t then forced to eat (Yeah again!), and didn’t have to worry about dressing up in silly costumes (Yeah #3!). That for me is a really successful Halloween and I hope to do it the same way next year. By then we’ll have a little brother or sister for the grandson tagging along to make it even more interesting.
I hope your holiday was as exciting as mine. There are times when I miss the costumes and craziness of years past but then good sense prevails, I have a glass of wine, and kick back and relax.
I’m not sure how it happened but we’re enjoying one gorgeous Indian Summer day. The sun is shining, the day is crystal clear, and the wind is blowing with a slight chill. My better-half is again on a day off and again obsessing about chores around the house until I want to scream. We’ve been house bound for a week and days off are meant to be DAYS OFF. It took some doing but I strong-armed her into getting out for some picture taking and a ride along coast.
I have to admit it was one of my best ideas ever. The beaches were empty of tourists and the first one we visited was peaceful and quiet and highly enjoyable.
As we traveled south we stopped occasionally to snap a few pics and all the while I was directing us towards the Kennebunkport area. We normally visit that town once or twice each summer but this year we were just too busy. I was planning a nice surprise lunch at Federal Jack’s Restaurant and a leisurely stroll around town to window shop. Federal Jack’s is also the home of the Shipyard Brewing Company, a perennial favorite of my better-half who is responsible for keeping their shares of stock at such a high level.
My side-story for today started six years ago and involved a plate of bad mussels at a nearby restaurant which will remain nameless (Olive Garden), a few drinks, followed by three hours of projectile vomiting where I’m sure I set a new world record for distance. Since that time I’ve been unable to look at, think about or eat mussels. Over the last few months I’ve found myself tempted to try some once again but always chickened out. I was determined today to finally get that food monkey off my back. My order of mussels was delivered, consumed, and thoroughly enjoyed.
‘Before’
“After”
They were so briny and garlicky, I was in hog heaven. I’m so happy to have mussels returned to the top of my favorite food’s list. It’s been a long time coming and a big hooray for me. We did our stroll through town, enjoyed some window shopping, and then returned to the car for the ride home. A slow and easy ride north along the coast road.
All in all it was a wonderful day and I’m glad we took advantage of it. The next trip to this area will probable involve snow, ice, parka’s, tassel hats, and gloves. There’s nothing more fun or colder than walking the beach in January and February.
One last photograph that I stumbled upon as we were passing a very old cemetery. This is the place my late father, the golfer, would have wanted to be buried. It’s not often you can see a golf course and ball washer from your plot.
With the weather slowly but surely changing from Fall to Winter the final work to harvest the last of the herbs and to compost the garden needed to be done. My better-half had the day off and we both knew we had a few hours of hard work ahead of us. It was the last of our major tasks for the Fall.
It was hard labor for a while as we shoveled compost into our small trailer and delivered it to the garden. Not only does the compost reenergize the soil but it also helps to refill the frames with much needed soil.
We filled the trailer three times which allowed us to cover the entire garden with approximately three inches of compost. We took special precautions with the rhubarb and asparagus because they require additional protection from the coming snow and cold weather.
In a day or so I’ll add some lime to the compost as well as a general fertilizer. Then I’ll rototill the entire mixture thoroughly and let it sit until Spring.
I wanted to dry and store more herbs but a surprise hard frost last week killed off ninety percent of my basil plants. Fortunately I harvested some of the plants before the frost but it still irritates me to see any of them go to waste. Mother Nature always seems to get her fair share of things whether we like it or now.
It’s difficult here in Maine for cold-sensitive plants to survive the winter but I’ll never stop trying to find a way. Instead of harvesting all of the Rosemary and Parsley I decided to compost the plants heavily and then later in the season cover them with a thick layer of leaves. I’m hoping that for once I can have a Rosemary plant that survives the Winter and is able to get larger and stronger each year. Probably just wishful thinking but we shall see.
‘Harvested, Cleaned’
Only about fifty percent of this parsley was harvested in the hopes that it would retain enough energy to regrow in the Spring. I cleaned and washed the parsley, removed the stems, and placed everything into the dehydrator. In four hours it will be dry enough to crush and place into air tight jar for later use.
‘And Dried’
Our harvested black beans have also been dried and stored. There seems to be more than enough for a few good meals. It was our first year growing them and we haven’t decided whether to plant them again next year.
Once all of the days labor was completed we sat down to relax, have a drink, and discuss possible improvements and repairs of the garden for next year. One of the most interesting possibilities is the construction of a much larger cold frame that will be eight feet long and two feet wide. This would allow us to grow a variety of lettuces and radishes well into late October and even early November. Anything we can do to extend the growing season is well worth the effort.
We’re almost ready for that damn snow. Bring it on…..
With most of the gardening chores completed things have slowed down around here a bit. Who am I kidding? We’re just killing time until the day the “Fair” opens. That would be the Fair held every year in Fryeburg, Maine. It’s by far the largest event in the state and it’s a week long party for the many thousands of attendees from all over the country. We’ll be attending next week and it will be twelve hours of farm animals, large crowds, crazy good food, and hundreds and hundreds of photographs. So like I said we’re just killing time until the Fair.
Today I’ve been completing a number of small projects which required very little effort on my part. As I was walking through the house I remembered one thing that I absolutely had to do sooner rather than later. It was time for the Concord grape wine to be bottled. It’s been almost three months in the making and the fermentation has finally stopped.
The final product is a beautiful dry ruby red wine with an unbelievable bouquet. So it’s a half hour of washing bottles and making my usual mess. I tend to be a bit clumsy and if I don’t spill at least one bottle of wine in the process I just don’t feel like I’ve accomplished anything.
There’s nothing like siphoning wine through a little plastic tube, spilling it on the floor, down your leg, and onto nearby books, papers, and house pets. Curiosity may have killed the cat but in this house a good squirt of wine onto a persistently nosy cat is as good as it gets.
After filling and corking nineteen bottles it was then time to put on the fancy gold PVC covers. This requires a large pot of boiling water into which the bottle tops are quickly dipped causing the cover to shrink and seal the corks. It’s imperative that the bottle not remain in the hot water for more than a few seconds or there will be trouble. That truth became immediately evident when my first cool glass bottle was held into the boiling water for more than four or five seconds and the top exploded. Now I’m down to eighteen bottles but with a much better understanding of things I shouldn’t do.
I finished the remainder of the job but held back another bottle for the better-half and I to have with dinner. I poured myself a large glassful and waited for her arrival from work. I found out in the middle of the second glass that there was definitely a sufficient amount of alcohol in the wine. I had a wonderful glow on which translated to my canceling dinner. There was no way I could safely cook without possibly burning down the house.
When the better-half arrived home she drank a couple of mouthfuls of the wine, declared it delicious, and then immediately opened a beer (she isn’t much of a wine lover). She made her own meal and I ended up having an off-the-cuff snack consisting of Wheat Thins, a dab of Smart Balance and peanut butter with a dash of triple berry jam.
This batch of wine has passed my final acid test. Any wine that can make me eat this slop for dinner contains more than enough alcohol. I tested it with my vinometer and it contain just a hair more than 9 percent. That makes for an excellent batch of 18 proof red wine, more than enough to make almost any food edible.
Today will be a general update on a few of the useless things I’ve been doing or trying to do. I’m happy to report that the highchair restoration has been completed. It was a relatively simple project that took only a week to accomplish. The last posting on the chair had me sanding my heart out to remove the old layers of paint, stain, and shellac. Once that was completed I then pulled out my handy-dandy Dremel tool and wire brushed all of the hinges and other hardware. Fortunately I was able to remove almost all of the corrosion.
I discovered quite by accident that this highchair was made from an assortment of woods glued together and painted. This made my staining job a bit more difficult but I persevered. The results were satisfactory but not as good as I’d hoped. Once the stain was on then came three coats of a good polyurethane and a few days to let it dry.
I installed the new modified safety straps which put me one step away from completion. The toughest part of the project was finding the proper decals for the chair. The original had some sort of cutesy puppy on it which I immediately sanded away. A little too lame for me or any kid who might eventually be using it. After visiting a few dozen websites and a few actual retail stores I found two stickers that I felt were acceptable. I installed them yesterday and officially declared this project complete.
Now to the garden which is slowly coming to an end. I harvested the remainder of the kale yesterday. I picked the plants, cut and cleaned the leaves which left me with a large bag full. The process included washing the leaves twice, blanching them all in boiling water, dropping them into an ice bath to stop the cooking process, and finally a last thorough washing. A spin dry in the good old Salad Spinner and it’s into the vacuum bags and then the freezer. The process took a little longer than I liked but it’s important to keep the food as clean as possible at all times.
‘In the Garden’
‘In the Wash’
‘Into the Freezer’
Another week and I’ll start the final cleanup of the garden to get it ready for winter. That includes removing all of the fabric from the frames and composting the entire garden with three or four inches of prime compost. Once that has been rototilled in I can concern myself with the remaining yard cleanup and storage of all lawn furniture and equipment for the winter.
Just another slowly fading Summer week here in Maine.
Today’s my day to brag a little. We finished the last of the canning yesterday which means that within the next three weeks I’ll begin to close down the garden for this year. I have to say it’s been a great gardening summer with more enough rain to keep the plants happy and a level of production at least 30% better than last year. This first list is the approximate amounts of veggies we harvested over the last three months.
- 10 – pounds of cherry tomatoes
- 6 – pounds of jalapeños
- 2 -pounds of cayenne peppers
- 6 – pounds of snap peas
- 4 – pounds of black beans
- 30 – pounds of zucchini
- 2 – pounds of kohlrabies
- 50 – pounds of cucumbers
- 4 – pounds of Beets
- 5 – pounds of radishes
- Two additional plantings of lettuce.
- Two additional plantings of snap peas.
- One additional planting of radishes
We then took most of them and processed them into the following list of usable foods for the winter months.
- 10 – pints of hot mustard dill pickles
- 15 – pints of pickled zucchini
- 12 – pints of pickled jalapeños
- 8 – pints of pickled veggie mix
- 24 – pints of hot B&B pickles
- 1 – pint of pickled jalapeño/habaneros
- 13 – quarts of roasted corn/black bean salsa
- 9 – half pints of radish relish
- 18 – large loaves of zucchini bread
- 5 – quarts of pickled kimchi
- 12 – quarts of chili for freezing
- 4 – pounds of kale, frozen
This last list are the herbs I harvested during the Summer to help refill our stocks for winter. We use a great deal of them in every meal we make and we also supply to to family and friends when requested. They’re extremely easy to grow and dry and taste great.
- 1 – quart jar of dried oregano
- 1 – quart jar of dried parsley
- 1 – pint jar of dried habaneros
- 2 – quarts of dried chives
- 1 – quart of dried garlic chives
- 1 – pint jar of dried jalapeños
- 2 – quarts of dried kale
- 9 – pounds of dried sunflower seeds
- 1 – quart of dried Cilantro
- 1 – quart of dried Basil
All of this was from a 350 square foot garden.
Gardening is not as easy as most people think but the rewards make it well worth the effort. My better-half and I really want to know what we’re putting into our bodies. While it’s almost impossible to do that 100% these days, it gives us a little more peace of mind than the average person. Along with gardening we’ve become two of the biggest pain-in-the-butt label readers anywhere. It’s something everyone should learn to do because it’s enlightening and at times a little scary.
The better-half has a few batches of jam to prepare in the next few weeks but there’s no rush. All the necessary berries are in the freezer and can be used at any time. I always look forward to the blackberry jam made from the berries we picked, there’s nothing better.
Happy Labor Day for what it’s worth. It’s one of those holidays that has slowly morphed into something it was never meant to be. It currently is the day to celebrate the end of Summer instead of a celebration of the citizens that made this country great. I understand that everything is destined to change at some future point but sometimes it’s not all that great.
My better-half had the day off which is always something to celebrate so we decided to do a little cruising around southern Maine to enjoy the sunny and warm weather. Cameras in hand we made our way south along Rt. 202 towards the city of Sanford. I enjoy returning to Sanford because I lived there as a single parent to my cat for nine years. It was fun to cruise around and see all of the changes that have taken place in a town that really needed a lot of change.
In the small village of Alfred, ME we made a quick stop at the Notre Dame Monastery. This is a religious group of Brothers who maintain and work a large farm as well as a bakery and a small gift shop. Much of the money raised by the sales of baked goods helps to fund the York County Community Shelter. It’s home to some homeless folks, victims of domestic violence, and a variety of court ordered individuals.
We love stopping to get pictures of their large sunflower patch and to visit the bakery. We picked up an incredibly delicious loaf of wheat bread, a cookie for her, and a raspberry crisp for me. Everyone needs a little sweetness once in a while.
We decided we should stop in some small out of the way place to enjoy a good hearty breakfast. Years ago we occasionally lunched at a little hole-in-the-wall located just outside of Sanford that unfortunately went out of business shortly thereafter. It’s since been reopened with a new owner and a really nice face lift. It’s now called Mel’s Raspberry Patch.
The place is small with maybe ten small tables and six stools along a counter. We plopped at the counter, ordered coffee, and then our meal. Some things haven’t changed. The food is still great, the people are still friendly, and the morning newspaper is still free and readily available for reading. I had my standard breakfast: Two eggs sunny side up, two sausage patties, crispy home fries, toast coffee and jam. The better-half ordered the same meal with bacon and the food was delicious. The conversation with the waitresses was light and fun and it was a nice start to our day. The total bill with tip was less than $20.00.
From there we headed south through Sanford with the intention of cruising east along the border with NH to visit some old haunts and see the sights. We visited the towns of North Berwick and Berwick before ending up in Somersworth, NH. Actually Somersworth is the other half of Berwick which straddles the state border. We’ve always enjoy riding through this somewhat rural farming community which offers lots of opportunities for picture taking.
We cut cross-country and made our way slowly northeast to Rochester, NH where the better-half had an attack of shopper’s withdrawal. I was forced to stop at the local K-Mart so the better-half could run free for an hour. I just have to let her loose occasionally or she gets testy just sitting in the car. I don’t totally understand her need to run since I always leave the car window cracked just a little.
I think her whole point of cruising today was to finally end up in Lebanon, ME that as a town has little to be proud of except for a longstanding flea market. It was located approximately ten minutes away from Rochester but on the way we ran into another flea market (junk sale) in the parking lot of a small strip mall. I was once again strong-armed into pulling over to spend twenty minutes handling a lot of junk that was cheap, dirty and more than a little disgusting. I think the better-half feels she’s required to make a purchase of at least one item no matter where we stop. She threw her questionable purchases into the trunk and we moved on down the road.
We made a really short visit at the flea market in Lebanon but was once again disappointed. It was Labor Day and we expected a large crowd. We were the crowd. We made a quick stop, one minor purchase (required) and headed home. All in all a pretty nice day.
As the summer continues to wind down we’re slowly preparing for the end of the garden and this years growing season. We still have a few tasks that need to be completed before I take it down for the last time. We have what seems to be an endless supply of cherry tomatoes this year which we’ll be eating steadily until the first frost. My better-half has taken steps to can a few quarts of those tomatoes and they’ll be delicious during the upcoming Maine winter. Even though they’re canned they taste better than those hot house selections available in the food stores.
This is the first year we’ve grown black beans and I have to say they grow fast and in great numbers. We spent a hour yesterday shucking the beans and delivering them to the dehydrator. We can store them for a longer period of time once they’ve been sufficiently dried.
We also planted three varieties of kale which are in need of processing in some fashion. Earlier in the summer we blanched a quantity which went directly into the freezer. I harvested what I thought was a large quantity of kale leaves yesterday thinking I would dehydrate them and store them in jars much like dried parsley. Then they could be used in soups or sprinkled on almost any food as a flavor enhancer. I really do love the smell and taste of kale and look forward to using it as often as possible. Unfortunately once dried and crushed my large pile of leaves turned into a single quart jar full.
‘Picked’
‘Blanched’
‘Iced’
‘Finished Product’
I’ve been maintaining a fairly accurate record of what our garden has produced thus far and I’ll be posting that list within a week or so. I feel the need to brag a little because this garden has produced more than we could ever have hoped for.
As you can see the concord grape wine has taken one more step towards final bottling. It looks and smells wonderful and I managed to sneak a taste and it was excellent. A few more weeks and this batch will be finished and bottled.
‘Korean Kimchi’
With the Harvest season in full swing I’ve been wanting to come up with a recipe for something new and out of the ordinary. I’m tired of the same old things and need to step out of the proverbial box if I can. I reached back into my past for inspiration and actually found some.
Having spent a few years in the Republic of South Korea I was introduced to hundreds of dishes I couldn’t have ever imagined. Some were killer and some were more than a little disgusting. After my first year there I was able to adapt my pallet to a much more exotic range of foods.
One thing in particular that at first glance turned my stomach was Korean kimchi, a foul smelling concoction that is eaten by every Korean at every meal. It smells to high heaven and is as hot as blazes. It’s a fermented Korean cabbage dish covered in a smoking hot red pepper mixture and fermented in clay pots buried in the ground for a month or two. Sounds pretty nasty I know but I eventually I came to like it a great deal. Thankfully, once you’ve eaten some of it you can’t smell it on the breath of others which was a blessing when you intended to spend time with native Koreans. It was a learned survival technique.
I decided I’d make an attempt to create a kimchi dish that had less stench, more flavor, and still have a decent level of heat. Much of the kimchi available here in the US is a milder Americanized version with a medium heat level for the faint of heart. I also have an real aversion to eating food that’s been left to ferment in the ground. I prefer something a bit more sanitary.
Step one was to purchase ten pounds of good old American cabbage and a quantity of good quality habanero peppers. Instead of fermenting the cabbage I decided to pickle it to allow for longer term storage.
I shredded the cabbage into smaller than normal pieces to make it easier to handle when filling the jars. I grated the onions and fresh ginger, mixed it together with the shredded cabbage and minced garlic. I’ve developed a pickling mixture of jalapeño vinegar and a handful of other spices and seeds which I think should mimic the Korean flavor pallet. I decided to make only six pounds of the mixture in case this first attempt failed.
As you can see the end result looks good but will it taste good? It’s been a week since I completed the batch and I’m about to give it my taste test. It has that familiar pungent aroma and the level of heat is exactly where I wanted it to be. I’m pleased to announce that the flavor is a little sweet with a serious bite of vinegar. The spice mixture works well with everything else and of course the habaneros are working their magic. I’m a very happy person. This will make an excellent side dish for any meal and could even be used as a relish of sorts for hot dogs, hamburgers, and the occasional taco.
‘Actual Korean Kimchi’
‘My Version’
I look forward to many meals with this dish as a main component. I do anticipate a few adjustments in future batch’s to increase the heat and to refine the flavor to be closer to the original. Cooking is such fun.
My better-half has announced a day-off today so we’ve planned an outside workday at home. Believe it or not Fall is just a few weeks away and we’ll be starting the process of closing down the garden soon. If we do a little each week then it won’t be such a challenge.
I really was in denial about Summer being over until yesterday. We were driving around enjoying the nice day when horror of horrors I noticed a few trees whose leaves have begun to turn red. I was a little surprised but a few days before I’d also noticed a large flock of birds gathering in a wooded area near our home. Both signs of an impending season change.
I guess it’s time to plan the work for today. Job #1: Cut the grass. That’ll have to wait until afternoon when the grass has dried somewhat. All the rain we’ve been receiving of late makes cutting in the morning impossible.
This morning will entail us working in the least favorite job we have. If you’ve ever seen the movie Apocalypse Now, you’ll remember that famous quote of Robert Duvall’s, "I love the smell of napalm in the morning." Here in Maine during this time of the year we have a quote of our own, "We love the smell of compost in the morning." If you’ve never had the opportunity to work in compost you don’t know what you’ve been missing. There’s nothing that says Fall like standing knee deep in a large pile of decomposing vegetable matter that oddly smells like an outhouse. If on a hot, sticky and humid day you took a rotten egg, wrapped it in a smelly old sock, then wrapped it in a really nasty pair of old filthy underwear, and rubbed it under your nose, you’d understand. That will be our morning today.
‘Piles 1, 2 and 3”
Pile 1 will be used for the garden in 2015. Pile 2 will be used in two weeks. Pile 3 will be used 2016.
A compost pile is crucial to keeping your garden happy and healthy. It replaces many of the nutrients needed to grow vegetables and they must be replaced every year. Unfortunately there are certain things a compost piles needs. It needs vegetable matter, water, heat, and stirring. Stirring is just taking the pile and turning it over with a pitchfork to allow more air to get into the mix and to help grow the bacteria that accelerates the decomposition process. That being said the reality is that it smells bad, really bad. After working in it today I’ll be smelling that smell for a day or so. It’s gross and more than a little disgusting. A typical day in the life of most farmers and part-time gardeners like us.
‘A big moist and steamy pile.’
I need to get to work soon but I wanted to tell you about my fun yesterday. Each year we do a large amount of canning but we always like to try new recipes we’ve found or created. Yesterday I made for the first time a batch of hot Radish Relish. It takes a few pounds of radishes, vinegar, habaneros, sugar, salt, and a few other spices. The result as you can see is a beautiful and savory red relish that will be great on burgers, hotdogs and can add a little zing to your tacos as well. Sometimes these experimental things fail miserably but not this one. I look forward to making it many more times in the future.
‘Start’
‘Finish’
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