Roasted Pepper Tagaliarelle & Tuna

August 19, 2010

Tagliarelle Pasta
The sun is just starting to peek out into the screenroom, the sprinklers are humming, it is going to be another beautiful, productive day in my kitchen.  I wanted to share a quick and simple recipe with you here that is perfect for these warm summer nights.  The recipe makes use of several items you will already have in your pantry.  I like to use a Tagliarelle Pasta and I have found this brand from Cipriani to be consistently delicious and it cooks in 3 minutes which is even nicer!  This recipe was inspired from a recipe in an old Willams and Sonoma catalog.

Southern Pickled Peaches

August 18, 2010

Summerfest 2010
Stone fruits are the theme for this week’s SummerFest 2010!  I have 12 lbs of strawberries to slice and macerate, two flats of raspberries to process, and 4 lbs of watermelon rind brining, but what could be better than contributing a little bit of heaven to the world wide web…..This recipe has been adapted from Linda Ziedrich’s, “The Joy of Pickling”.

These peaches are bestsellers at my Farmer’s Market stand.  I hope you will enjoy making and eating them too.  These make a wonderful side dish, perfect for your holiday ham and condiment.  You can even use for dessert.

 

Farm Fresh Egg Omelet, the perfect summer dinner!

August 17, 2010

Farm Fresh Eggs
The summer in central Florida is pretty toasty and humid, and after a long day at the kitchen canning and prepping, sometimes I just can’t face making dinner.   Omelets just hit the spot for me.  Their ease, their lightness and pure deliciousness are so comforting.  You can combine different staple pantry items to make unique combinations that are healthy and provide the balance you need after a hard day’s work.  Here is a simple idea for mid-week supper.  I have used pickled peppers to dress up this omelet and give it some zip.

Ah….Pickled Peppers….

August 5, 2010

Pickled Peppers
I love pickled peppers, I didn’t even know how much I loved pickled peppers until I started to make them for the market.  Here they are pictured on my backyard table, all ready to be labeled and subsequently sold and eaten….YUM.    I’ve had a really amazing week in terms of new accounts, new business, new relationships and wonderful customers.  I am working so hard to trust in the process and my products.  I am giving you my general recipe to work with here, each time I have made this I seem to have tons of brine left over (to pickle other things with!).  I hope you will enjoy this recipe.  If you don’t have anything else you want to pickle, feel free to cut the brine in half.

Pickled Peppers

Ingredients
4 Cups Cider Vinegar
2 cups Water
1 cup Sugar
1/2 cup Kosher Salt
20 Large Peppers, I mix Red and Green
3 medium cloves of garlic (chopped fine)
Method
The first thing you must do is roast the peppers.  I use a silpat and a 1/2 sheet pan.  Turn the oven on to 400, roast the peppers for 20 minutes and then turn them over and roast for an additional 20 minutes.  As soon as you take them from the oven, place them in a large bowl (or 2) and cover with foil.  Let them steam for at least 30 minutes.  Now you can go back and remove the skins easily.  After you remove the skins, open them and de-seed them.
Continue on to slice the peppers, I do them about 1/4 wide and 1 inch long.  Place these in a bowl and prepare your hot water bath canner.  You can make 8 oz or 16 oz jars–the yield is about 6 16 oz jars for this amount of peppers.  Sterlize the jars by boiling in the canner for at least 12 minutes. In the meantime, in a dutch oven, pour the vinegar, salt and sugar in and bring them up to simmer, then you can shut the flame.   Peel the garlic cloves and chop them finely.
Remove the jars from the water bath and fill with peppers and bits of garlic.  Pour the vinegar mixture over the peppers and seal each jar.  Process the jars in the canner for 15 minutes.  Take them out and listen for the lids to seal.  These taste amazing!  You should try to wait at least a day before sampling.  Enjoy!