Year: 2011

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E. Waldo Ward & Son

Yesterday I had the pleasure of visiting a well-established & family owned cannery in Sierra Madre, California;

E. Waldo Ward & Son, Inc.

I was invited to oversee a trial ‘batch’ of Ojai Jalapeño Jelly being made-  It was impressive to see my beautiful Pepper Jelly cooked up in such a big, shiny pot!  Stirred with an oar, no less!  The familiar & tantalizing aroma that I know so well, filled the air & I had no doubt I was in the right station…

The batch simmered-on a while, then was transferred to the ‘filler’.  The high-noon train of jars were lined up & on-course to be filled, two at a time.  They soldiered on, eastbound, where they made the acquaintance of their coal-black lids.  Off to the hot water ‘bath’ they went, then the cold.

All the while, Richard Ward & his son Jeff, made me feel at home.  I wandered about like a drifter, taking scads of photos, as my Ojai Jalapeño Jelly made it’s mark on their historic track.
I had a great day- I’m happy to announce: I’ve found a perfect ‘fit’ for my Pepper Products to be made!

 

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Rosemary Butter

This is a kitchen staple for me-
I grow a lot of rosemary, so it’s easy to have a reserve of rosemary butter around to
help boost the flavor of most every dinner.

Paint it on your garlic bread, baste your turkey as it roasts, make gravy with it-
Everything tastes better with herb butter added-
I know a lot of people need to be mindful of their salt in-take, so try this but know you don’t need a lot to appreciate the great flavor.  It’s just not the same if you use sweet butter.
The herb infusion with the butter is far superior with salted butter.

I cube of salted butter

Melt it either in a small pot or a small frying pan-
Add the fresh rosemary & cook over low heat- the kitchen smells great as it cooks.

Once it turns a golden brown, drain off the butter & stash it for cooking- I keep it in the refrigerator.

I throw out the leftover rosemary.

Enjoy!

 

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Ca Dario…

We ♥ Ca Dario- The all-time great restaurant in Santa Barbara @ Victoria & Anacapa.
Morgan had her favorite- Ravioli with burnt-butter sage that melts in your mouth & the house salad.

I had the creamed asparagus with truffle oil soup & salad-

For dessert we split the chocolate & hazelnut gelato between us.  As if that all wasn’t enough- they sent us home with a bundle of home-made meringues.

We gave Dario a few Ojai Habanero Jelly samplers & the bartender was making him Habantini’s-
As we left he was still beaming from ear to ear!

 

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Coconut Cake…

Coconut Cake…

This light & lovely old-fashioned kind of cake will surprise you & your guests-
keep an eye on it because guests tend to ditch the utensils & use their fingers on this tasty treat!

Preheat oven to 350˙

Butter & lightly flour two-9” round cake pans.

CAKE:

1 c. milk
¾ c. shredded, sweetened coconut
¾ c. (1 ½ sticks) butter
1 c. sugar
1 t. pure vanilla extract
3 c. swans down cake flour
4 t.  baking powder
dash of salt
4 egg whites

FROSTING:

5 egg whites
1 ¾ c. sugar
5 T. ice water
¾ t. cream of tartar
1 t. pure vanilla extract
¾ c. coconut (lightly brown coconut in a 300˙ oven or carefully under oven broiler)
1 ½ c. lightly toasted shredded, sweetened coconut

Heat the milk to almost a simmer and add the coconut.  Steep for about 10 minutes to infuse the coconut flavor to the milk.
Strain & allow to cool, reserving both the milk & the coconut, separately.

With an electric mixer, cream butter, & sugar till smooth. Then, add the vanilla.

In a separate bowl, have your flour, baking soda & pinch of salt mixed thoroughly.

Alternately add cooled milk, & flour mixture to the butter mixture, scraping down the sides occasionally.  Once it’s evenly mixed, add the drained coconut.

Beat the egg whites until they stand in peaks, but NOT dry.  Fold whites gently into cake batter mixture.  Divide the batter between the 2 cake pans.
Bake for 25-35 minutes, or until a toothpick comes out clean.    Don’t over cook.  Cool for 10 minutes in the pans, then turnout onto racks, and cool thoroughly before frosting.

 

7 minute icing:

Place egg whites, sugar, water, & cream of tartar in the top of a double boiler over rapidly boiling water.  Beat with an electric mixer for 7 minutes.  Remove from heat, add vanilla, & continue mixing until light, fluffy & glossy.

Spread icing between layers & over cake with a long, icing spatula.  After letting the icing set up for about 15 minutes, hand distribute the lightly toasted coconut over the top & sides of your beautiful cake.

enjoy!

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The Power of Peppers

Ojai Jalapeño Jelly is a mild & friendly product!

However, if you are cutting up Peppers to prepare for a cocktail or generally have a Pepper accident; rub your eye or eat too many hot Peppers, try these tips:

1. Drink at least 1/2 cup of COLD milk. The protein in the milk (casein), acts as a detergent and will neutralize the capsicum from the peppers.

2. Drink sugar water; add at least 1 Tablespoon or more sugar to 1 cup of COLD water and continue rinsing the area.

3. Drink alcohol, a beer or a shot. Capsicum is soluble in alcohol which is a solvent not a neutralizer. Don’t drink & drive! EVER!

4. Rinse your mouth with oil (olive or vegetable) if nothing listed above is available. Oil will help some, it’s better than nothing.

Drinking water is tempting, naturally it’s the first thing most people reach for, but it won’t help much in relieving the overwhelming sensations from the heat of the peppers.

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Lemon Drops with Candied Myers Lemon Peel

My Meyers lemon tree has been more plentiful than any other year- just chocked full of beautiful, colorful fruit-
In honor of Spring, & the dinner party I’m going to this evening- I’m creating a new cocktail, a special Lemon Drop Martini!

What you’ll need:
2 saucepans
1 fresh organic lemon- washed and peeled, careful not to get any pith, just the yellow zest
2 c. cold water
2 1/2 c. organic raw sugar

Put cold water & zest in a saucepan & bring to a boil.  Pour off water and repeat this process 3 times.  Drain & set aside.

In another saucepan add:
2 c. organic raw sugar
1 c. water

Whisking to help dissolve sugar & add the lemon zest, bring to a boil over medium heat.
Lower the heat & simmer until the peels get tender & translucent- this will take about 15 minutes.
Pour off liquid & save.  Let candied zest cool.  Set aside.  In a separate bowl toss the lemon zest with the remaining 1/2 c. organic raw sugar.   Shake off excess sugar.
Store zest in an airtight container until you garnish the Lemon Drop with it.
This will store well for a few weeks- NOT! If you’re at all like me you’ll eat it all!

Meyers Lemon Drop…

6 lemons, juiced
4 T. sugar syrup (saved from recipe above)
7 fresh basil leaves
4 shots Kettle One Vodka (or your favorite)
Ice
Martini Shaker
sugar rimmed glasses
twist of Candied Myers Lemon Peel

Mix lemon juice, sugar syrup & vodka & basil in the martini shaker filled with ice.
Shake 7 times to mix & bruise the basil.  Pour into sugar rimmed martini glass & float a candied lemon peel
& a small sprig of basil to garnish-

*I also like to use Jalapeño or fresh mint in place of the basil for this cocktail-

-enjoy!

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Minestrone Soup

This evening I had the pleasure of visiting Randy Graham (Valley Vegetarian), & his lovely wife Robin-
We shared stories of food & travel & when I was about to leave, Robin went into her backyard garden & picked a fennel root for me to take home.  I considered slicing it paper thin &  making a fresh salad with it, but Robin suggested Minestrone Soup- so I dashed home & made Minestrone Soup for the first time & it was delicious-

5 T. olive oil
7 garlic cloves- peeled, minced
1 1/2 c. Guinness Extra Stout
1 large red potato- peeled, sliced thin lengthwise (microwave for about 2 minutes)
salt & pepper to taste
2 c. tomato sauce (I always have a stash in the frig. of homemade burnt butter sage spaghetti sauce)
1 can of white beans- rinsed
1″ diameter angel hair pasta- (I break it into 2″ bits for easy cooking)
1 c. broccoli- chopped well
1 c. carrots- cut in circles
1 c. anise root- cut into bite size pieces
Asiago Cheese
Dinner Rolls

Add a dash of salt & pepper.  Turn off the heat & let rest for about 5 minutes.  Garnish with finely grated Asiago cheese & serve with wholegrain or sourdough dinner rolls.  I served this soup with Jalapeño Brioché & it was tasty-

enjoy!

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Guinness Extra Stout Onion-Potato Soup

On Saint Patrick’s Day I pulled out a pint o’ Guinness Extra Stout & knew I had to create something with it- it was still too early to start drinking…

I just needed an excuse to open it- Here’s what I made & it was delicious, & perfect for this cold rainstorm we’re having–

On the stove-top, in a Dutch oven:
3 T. of olive oil (I use il Fustino’s extra virgin Arbequina olive oil)
I large brown onion- cut into rings- cook until tender & brown

As the onions get their color, add about 1/3 cup *Mediterranean Dukkah
2 T. Colman’s Mustard (dry)
Salt & Pepper
5 small Purple Heirloom potatoes -cut into bite size pieces
2 or 3 medium size Yukon Golds- cut into bite size pieces
Add about 4 cups vegetable broth
Almost a pint of Guinness Extra Stout (be sure to sample the Guinness before, after, & during use, to improve your overall mood in the kitchen)

Let this mixture cook slowly in the Dutch oven for most of the day. Occasionally stir & taste to check flavor.
Just before serving I add about 1 cup of milk & stir.  Dish it up into serving bowls & garnish with a paper-thin slice of Blarney Castle Cheese, a dollop of sour-cream, & a sprinkle of finely minced purple onion.

Best served with a hardy homemade bread-

enjoy!

*Mediterranean Dukkah is made by Santa Barbara Seasonings & available @ il Fustino-

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Celtic Tart

Prep time: about 15 minutes
Cooking time: 50-60 minutes
Oven temperature: 325º

2 1/4 cups Swans Down Cake Flour (because I don’t like to sift)
1/2 cup sugar
3 eggs- separated
3 Tablespoons Dark Rum
2/3 cup butter, salted @ room temperature -cut into small bits

I like to use my big roast turkey cutting board because it’s concave & easy to clean-
Place the flour in the center of the board & form a well. Crack one egg & place the yolk in the center of the well-
be sure to reserve the whites for later. Introduce the sugar & the rum to the well, then add the other 2 egg yolks.
Using your fingertips (or a fork), work the outer edges of the flour toward the center of the well. Integrate the ingredients until they become somewhat consistent & resemble cornmeal. Knead in the bits of butter & the dough will get much easier to manage- Roll into a ball & place in a lightly buttered baking tin, 8″ in diameter. Flatten out the dough with the palm of your hand to meet the edges of the tin.  I bake this treat in a decorative earthenware dish that embosses it with hearts. With a fork make some squiggles on the tart in each direction, then paint on a small amount of the reserved egg white & bake.

Great on a cold, rainy day with a hot cuppa-

enjoy!

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Irish Recipes

Trio of Peas – Lifescript

Peas have been eaten in Ireland and England for centuries. Traditionally dried then re-hydrated before cooking, it became fashionable to eat fresh (or green) peas in the 1600s. Tart lemon and tarragon liven up this three-pea saute. This delicious side dish also packs a high-fiber punch.

Serves: 4 (3/4 cup each)

Preparation time: 20 minutes
Cook time: 20 minutes Ingredients:

2 teaspoons canola oil
1 cup organic snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups (8 ounces) frozen peas
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1-1/2 teaspoons dried tarragon
1 teaspoon butter
Salt to taste

Preparation:

1. Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes.

2. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes.3. Remove from heat and stir in lemon zest, lemon juice, tarragon, and butter; season with salt.

enjoy!

 

 

 


Red Potato Colcannon – Lifescript

 

There are countless variations on this classic Irish potato-and-cabbage combination. Ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter. Serves: 4 (1 cup each)

Preparation time: 30 minutes
Cook time: 30 minutes

Ingredients:

 

1 pound organic small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup low-fat milk
1 teaspoon salt
1/4 teaspoon white pepper

Preparation:

1. Bring 1 inch of water to a boil in a Dutch oven or steamer. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

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Ojai Jalapeño Brioche with Ojai Jalapeño Jelly

Preheat oven to 350.

2 packets active dry yeast
¼ c. warm water
1 ¼ c. buttermilk
¾ c. salted butter (softened)
¼ c. sugar
2 eggs
5-7 Jalapeño Peppers – washed & stemmed- chopped in a mini Cuisinart
(I don’t remove the seeds- only remove them IF you want to control the heat/wear gloves)
5-5 ½ c. ‘self rising’ flour
pinch of salt

Ojai Jalapeño Jelly

Butter -salt free @ room temperature

Grease bread pans & set aside

In a large bowl:

Sprinkle the yeast on top of the warm water.  Let mixture rest until it’s frothy looking, then add buttermilk, butter, sugar, eggs, & 1 c. flour.  Mix lightly & add the Jalapeños.  Keep adding flour until 5-5 ½ c. are reached.  Knead well.  Place in pans & cover loosely with plastic wrap & a light towel.  Let rise until doubled in size (about 45 minutes).  Bake @ 350 oven for 25-30 minutes.  Remove from pans & brush with butter.  Serve brioche fresh from the oven with a side of Ojai Jalapeño Jelly & butter.

enjoy!

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Valentines Day Dinner Ideas

Dessert is always the easiest part of the meal to sort out for me-
Red Velvet Cake with Beet-Red Frosting &/OR
Coeur de la Créme with fresh organic raspberry Sauce.

Salad: Organic Arugula & Butter-Leaf Salad with thin sliced gold & red beets, candied Organic Ojai Walnuts,
adorned with Shaved Parmesan Cheese & fresh cracked pepper.

Soup: Red Baked Potato Soup with fresh purple onion & Sharp Cheddar Cheese on top. &/OR
Ojai Valley Inn Resort Tortilla Soup garnished with Red tortilla chips & avocado.

Main: Chicken Picatta with Capers, White Wine & Myers Lemon Sauce

If you need help with the particulars, blog me!