Purple Tomatillo Relish

My tomatillo plant did well this year and I got dozens of tiny purple tomatillos. Salsa was a possibility but I decided on relish so I could add a more complex array of flavors. First I start with my beautiful tomatillos:

tomatillos on the plant

tomatillos when picked

the flesh inside

I had no idea they came in purple until I saw a seedling at a garden store! The tomatillos were ready to be picked at the same time as they cayennes, so I decided to make a recipe with them both : relish. All my herbs bolted this summer so I've been making use of the flowers whenever possible. Below are the cilantro seed balls that I added to the relish.

 

 

 

cilantro seed balls

tomatillos in bowl, the yellow are cherry tomatoes

 Purple Tomatillo Relish

Place the following ingredients in a blender/food processor:
~1 lb tomatillos
5 mini cayenne peppers (or one regular sized one)
Some tomatoes (I used a couple of cherry tomatoes and one regular sized one)
Grapefruit zest
3 tbsp beer
handful cilantro seed balls
1/2 large red onion, chopped

Add blended contents to sauce pan and add the following:
1 lb sugar
1/3 cup white balsamic vinegar
Apple cider vinegar

The amount of vinegar is up to you and I strongly suggest you try it along the way. Vinegar is a strong flavor and people have very different preferences about how and where it should be applied. Bring ingredients to hard boil, them reduce to a high simmer for about 20 minutes or until thicker, tasting each time you adjust the ingredients. Goes very well with fish, especially Tilapia and battered Halibut (such as the kind from trader joe's). Try it on hot dogs, sandwiches, meat, tofu, mushrooms, and more!

the tiny cayenne peppers I got this summer

The relish before it goes in the blender

Pumpkin Chowder

I saw the Country Living article about pumpkin chowder and I decided to make it, with our own twist. I saw "our" because me and my fiance Brett love to cook and since we've been together we have made so many amazing recipes. So I think that the blog name has to change to Hatchstone Cooking!

So on to the pumpkin chowder! The original country living recipe called it 'chowder' but there was no cream or cheese, so we changed that.

Pumpkin Chowder

3-4 tbsps oil (I used refined coconut oil)

2 leeks (trim tough green sections and DO NOT DISCARD, place them in a stock pot to make the stock for this recipe)

3 potatoes, cubed (peels are optional. Pressed for time? Leave the peels on, they actually add nutrition and flavor, just make sure they're washed well)

2-5 sticks celery (the number here depends on how much you like celery!), chopped finely

1 small onion, diced (save the tough outer layers and skin and add them to the stock)

2 small sugar pumpkins, ~cubed (bite-size is what matters here, not actual dimensions), peel the pumpkins and add the peels and fibrous pumpkin insides to the stock

garlic salt to taste
lemon pepper to taste
1/4 beer (any kind will do, but darker beers have more flavor for cooking, day old beer is also fine)
1 bag frozen roasted corn (I used Trader Joe's, great price and delicious smoky flavor)
1/2 cup shredded cheese (I used a swiss/gruyere mix)
parmesan for topping
1/2 cup cream or milk, or desired amount
6 cups homemade stock (can use purchased stock if desired)
Herbs to taste (some ideas: thyme, parsley, basil, oregano, sage, fennel seeds, mustard seeds, coriander seeds, etc... . I used oregano, sage, and thyme)

To make soup:

Add oil, leeks, and onions to pan and cook until clear. Add more oil if veggies are sticking. Then add the rest of the vegetables, stock and beer, and herbs of choice. Bring to a boil and then simmer until the potato and pumpkin pieces are cooked thoroughly, anywhere from 30 min to and hour, depending on the size of the pieces. About 5 minutes before soup is done add the whole bag of frozen corn and stir in. When soup is done, turn off heat and stir in desired about of milk (I used ~1/2 cup and it made it slightly creamy but not too thick or rich) and cheese. Serve and top with parmesan and chopped parsley or any other desired and tasty garnish.


To make stock:

Add all the trimmings, peels, clippings, etc... from your veggies. This includes the leaves of the celery, the roots and/or base of the celery and leeks, and any other part of the plants, making sure all parts are washed before adding. Add a stick of chopped celery and a quartered small onion and a few crushed garlic cloves.

The herbal component of this is up to you, but I used purple sage (soon you will be able to order one of my home-grown organic bundles), thyme, and oregano that had been slightly dried rather than store-bought. Below is a picture of purple sage hung from a light above my living room table. I find that this keeps herbs fresher and more flavorful but still long-lasting. Here's my blog article on easy herb drying.

Add 8-10 cups of water. Bring stock to a full boil and then reduce to a low boil and leave for ~20 minutes. Then reduce stock to a lower temperature and cook for about an hour, tasting it periodically until you have reached maximum desired flavor.

Meat bones can be added if you would like a meaty stock. It is important to add the bones, though, as the marrow is what gives the flavor. 

Easy Herb Drying and Oregano Bloom Recipe

One of my favorite parts of Fall is harvesting. I think I like harvesting herbs best because I like the feel of gathering, bunching, and stringing them up. I hang them very simply and let them dry in warm parts of my house.

Don't forget the flowers of your herbs, either! Blooms usually have a slightly different and more complex flavor than the leaves of the herb and should be dried (I dry mine on a cookie sheet for a few days) and then bottled.

I sometimes take sprigs of herbs and hang them from a hanger and put that up towards the ceiling so it gets the warm drafts. Don't hang herbs to dry in dark, wet, damp, or low places - they're more likely to decay there instead of dry out.

This morning I used oregano blooms to spice up my breakfast:

Scrambled Eggs and Mushrooms with Oregano Blooms

2 eggs
1 cup chopped mushrooms (any kind)
garlic salt (to taste)
2-3 tbsps coconut oil (I used the unrefined for this, I find that the coconut flavor adds a nutty, rich undertone to the food and compliments the oregano well)
2-4 tbsps of oregano blooms
parmesan cheese (to top)
1/4 cup grated sweet potato (amount is optional and depends on how much you like)

Fry mushrooms, oil, and sweet potato.
Once mushrooms are browned and almost done add eggs. Scramble eggs with the spatula and cook until desired consistency (longer for dryer eggs, shorter for wetter eggs). Top with parmesan and oregano blooms and toss to distribute evenly.

I never did believe in miracles, Sweet, Wonderful Potatoes

 This was a hit at a group dinner we had last week:


 Mashed Potatoes with a Positively Tati Twist

1) Peel and boil 4-6 medium yams or sweet potatoes (they are not the same, but it's your choice).

2) Mash 1 can coconut milk (the ~15 oz. cans).

3) Add some garlic salt, +/- 1 tbsp curry powder, and 1/2 cup sauteed, diced onions (this is my favorite part for Brett to do, he dices so efficiently!)

4) Whisk in 2 pre-whisked eggs. If more heat is needed to cook egg gently, put over lowest possible stove heat until the mixture sets a little.

Some more twists: lemon pepper, nutmeg/mace, oregano (separately, please!).

Review of a Monte Carlo Ad-VER-tiss-ment and Cookie Dough Mousse

I'm reviewing this ad that I found while looking for inspiration on Google Images. I had searched for "phonetic spelling", but it's turning out to be a Tati's Kitchen kind of story.

My phonetic spelling query was superceded by a need: hunger. This was the kind of hunger that could only be fought with sweets. Hankerings, cravings, munchies, jonesing, it don't matter what you call it - we needed cookie dough.

I admit I've always been the one to stick my finger in the cookie dough when the adult's backs were turned. But this spelling evening I thought I'd rather be safe than sorry, so I gave myself the dilemma of making cooked egg cookie dough. 

I was pleased with the following recipe that I was divinely infused with:

Cookie Dough Mousse      Serves 10

1) Melt 1 cup butter, 1 cup brown sugar, and 1/2 cup raw sugar. When melted and mixed to homogeneity, take off heat and whisk in two eggs, one at a time. Let me repeat: 1 AT A TIME. After each time vigorously and promptly whisking them in.

2) Whisk in 1 tsp vanilla [or alternatively any other liquor flavor you wish, but if you add a liquer, make it 2tsp]

3) Stir in 3 cups  gluten-free baking mix (I used Pamela's Products) or substitute same amount of desired flour.

4) Stir in 1 cup chocolate chips and serve!
(alternatively, could stir in and then chill dough and serve once chilled)

So there I was, still longing to read about schwas, eating airy and rich cookie dough and I thought, "Bone app YOUR teat, Monte Carlo, this cookie dough is delicious".

Reference: http://gawker.com/5294065/monte-carlo-welcomes-illiterate-savages

Christmas Caramel

Caramel is a great homemade holiday gift idea with a very easy recipe. I got this one from a friend who got it from their grandmother. You will see these proportions in nearly every caramel recipe you find because they are in a very precarious balance - do not eyeball these measurements. There are a few variations but the basic recipe is as follows:

1 cup butter
16 0z brown sugar (~ 2.25 cups)
1 cup light corn syrup
14 oz sweetened condensed milk (1 can)
1 tsp vanilla
dash of salt

Generously butter 9x9x2" pan.

In a heavy 3 quart saucepan melt butter, add sugar and a dash of salt. Stir thoroughly.

Stir in corn syrup, gradually adding milk while stirring constantly. Cook over medium heat until thermometer read 245 degrees F. Less or more temperature can result in a completely different candy. Add vanilla, pour into pan, let cool, then cut.

***A note on thermometers: A thermometer is vitally necessary for the success of this recipe! Back in the day they used other tricks to tell when the sugar mixtures had been heated enough but unless you are VERY familiar with those tricks, use a candy thermometer. A candy thermometer is important because meat thermometers do not have the same temperature ranges. They are available at the Dollar Tree and countless other places. Get one that you can actually distinguish small temperature changes on and pay very close attention to when it gets to be 245 degrees.

VARIATIONS

For a darker caramel use all or combination of dark corn syrup and/or maple syrup
For a lower sodium twist the salt can be omitted
If you are out of brown sugar, you can substitute white sugar and add about a tablespoon of molasses to the cup of corn syrup (so it's one cup total).
If vegan substitute is desired, use light coconut milk with sugar added to taste, use coconut (or other desired oil) in place of butter, and grease pan with any desired oil.
If you don't like vanilla, try using any other extract flavor for a totally new kind of caramel.
DO NOT substitute molasses in any other way - it will result in a drastically different texture