andiesenji

For several years I have been using a recipe I originally got online at SOAR, now Recipe Source. It is easier than the old recipe I had used prior, fewer steps and the result is very good. Recipe Source

Thank you for saying that! It is one of my pet peeves. The stuff they serve that is light and fluffy, cake-like and sweet is not real corn bread. It wouldn't hold together when dunked into bean soup, which is the criteria by which I measure cornbread. And it isn't baked in a cast iron skillet. Good corn meal is sweet enough on its own - heck there is enough sugar in it to make alcohol so there is no reason to add more. One of my clubs meets at Marie Callendars and they all think the "cornbread" is lovely. Blech!

There is nothing wrong with being obsessed with food. I was bred to it in a family of foodies. My earliest (about age 3) memory is of riding my little tricycle around the big round table in the kitchen and having a chunk of buttered biscuit loaded with molasses tucked into my mouth as I paused next to my grandfather's chair, then continuing on and getting a bite of bacon at the next stop by my grandmother, on to my great grandmother and another treat, and so on. I had already had had my breakfast but because I was indulged by reason of being the only girl born in a generation filled with boys, I was allowed a lot more leeway than the boys, it also kept me busy and stopped my constant asking "why"....... Apparently a work that I used thousands of times during my early years. Food was very important in a house inhabited by a large number of people in an extended family, visitors were frequent and hospitality was a keystone. Almost everyone took part in the planning of special meals, dinners, picnics, luncheons, teas, breakfasts and the enormous holiday dinners. Daily there were usually more than 20 family adults, 10 children, at home for most meals. At holiday time when relatives from away came to visit, that number expanded greatly. We also had the farm manager and the vet who both lived on the farm at most meals. Everyone enjoyed food, and the life of the family revolved around it. When my dad and my uncles came back from WWII they brought new and different foods which were incorporated into the family lexicon. When any of the family traveled, they searched out local foods and collected recipes and ingredients and many became family favorites.

And here is one of the chutneys I make that is hot and spicy. It is a good basic recipe, you can substitute other fruit, increase the heat by using hotter peppers, or leave them out entirely if you do not like the heat. This chutney is excellent with poultry and meats and is particularly good with cheeses. Tiny cheese tarts topped with a dollop of this chutney make nice little starters. This is an original family recipe, not from any cookbook. Hot & Spicy Peach/Lime/Ginger chutney 2 cups 5% acid strength cider vinegar 1/4 cup fresh lime juice, pulp included Zest from the lime 5 pounds peaches nearly ripe peaches 2 or 3 hot banana peppers, roasted and peeled, seeded. (other hot yellow peppers may be substituted) 1 lemon, peeled, quartered, seeded, and diced Zest from the lemon 1/2 pound Sultanas or golden raisins 1/2 pound dried white or other light colored figs, finely chopped 1/2 cup finely chopped nuts (optional) pecans, walnuts or pistachios 3 cups sugar (Splenda may be substituted for reduced sugar product) 1/2 cup candied ginger, coarsely chopped (or 2 tsp ground ginger) Mix cider vinegar, lime juice, pulp and zest in a 5 quart or larger non-reactive stock pot. Glass, enamel, SS or anodized aluminum. Do not use plain alumnum. This is easy to make in a large crockpot, less chance of scorching. Blanch peaches in boiling water for half a minute, immediately transfer to iced water. Skins should slip off easily. Chop peaches into 1/2 inch pieces and add to vinegar mixture. Blister the pepper skins over a flame, remove skin , split and seed peppers, chop finely. Add to peach/vinegar mixture. Mix together the lemon, Sultanas, figs and nuts (if used) and add to the peach/pepper/vinegar mixture. Place the pot over medium heat and bring to a simmer, stir every few minutes. Reduce heat to low and continue cooking and stirring until peaches are tender and appear translucent. Add the sugar or Splenda and the ginger, continue cooking, stirring often until the liquid has reduced and chutney has thickened. This will take about 1 1/2 hours. Meanwhile, wash and sterilize 5 pint canning jars, and the lids. Place the jars into a wire canning rack in canning kettle. When the chutney is finished cooking, immediately ladle into the jars, using a canning funnel to keep the jar rim clean. Fill to within 1/4 inch of the top. Make sure rim is clean and dry, wipe with a dry cloth if necessary. Place the lids on the jars, then the rings, but do not tighten. Place canning kettle on burner, pour boiling water into kettle to within 1 inch of top of jars. Turn on burner and when water returns to boiling, set timer for 15 minutes. At end of 15 minutes, remove from water bath and place on thick towel. Using another towel, tighten lid ring. Allow jars to cool on towel, you will hear the lids "ping" as they cool down and will see a dimple in the center of the lid. This shows the seal is intact.

Pepper jellies are also very popular out here on the left coast. There are several California companies that produce these fiery sweets that are sold in markets. We even have a local cannery in the Antelope valley that produces hot jellies, jams and preserves to order for local retailers who label it under the store names. One local store sells Sam McGee's hot stuff from Idaho. I make a limited amount of sweet pepper preserves, however I do candy the little chile pequin and chile tepin peppers on request for a group of guys known as the Hotspur club, mostly from Edwards AFB. These are the original red-hots. A bee man in Pearblossom makes honey candy containing a chunk of hot pepper - similar to the Asian honey candies that contain a salted plum. His process is a secret...... Pearblossom is a wide place in the road between Palmdale and Victorville, on the way to Las Vegas, famous for the fruit that is grown there in the middle of the desert. The bee man "rents" his bees to the orchard owners so the bees will pollinate the blossoms. His honey is exceptional and the hot pepper honey and honey candy is unique. Unfortunately he is not on the 'net.

I like it, it is a bit spicier than our "regular" ketchup but actually has a smoother taste. I especially like it blended with mayonnaise or Miracle Whip (I know, I know, but it has its uses) to make the "Russian dressing" popular in the 40s and 50s.

Banana ketchup recipe 2 bananas, large. 1 1/4 cups water 1/4 cup sultanas plumped in 1/4 cup water 1/2 chopped onion 2 cloves garlic 1/4 cup tomato paste 3/4 cup apple cider vinegar 1/2 cup palm sugar (or dark brown sugar) 1/4 cup Golden syrup (or light corn syrup) 2 tablespoons dark rum 1 teaspoon sea salt 1/2 teaspoon allspice, freshly ground 1/4 teaspoon hot red pepper, ground 1/4 teaspoon cinnamon, ground 1/4 teaspoon black pepper, ground 1/8 teaspoon nutmeg, ground Chop peeled bananas and toss in blender with water. Blend till smooth. Scrape into micro-waveable glass bowl and set aside Add the sultanas in their liquid to the blender, then add the onion, garlic, tomato paste and vinegar. Blend well and add to bananas in bowl. Heat in microwave, full strength for 2 minutes Add the sugar, syrup, rum, stir well. Microwave for 3 minutes and stir well Mix the spices together and add to the mixture in the bowl. Blend thoroughly. Microwave for 5 minutes and stir thoroughly, scraping the sides of the bowl to mix everything. Repeat this process three or four times until the ketchup has reduced by 1/3 and is thickened to the correct consistency. This may take longer in very humid conditions. You may have to continue the microwave/stirring routine several additional times until the consistency is the way you expect ketchup to be. Allow to cool and place in blender, blend until totally smooth. When finished place in a sterilized glass jar. Allow to cool and store in the fridge for no more than two weeks. To make a spicier ketchup chop a small dried hot chile and soak in the water with the raisins.

We are fortunate here in Lancaster in that we have a number of "ethnic" markets, including Thai, Korean and Phillipino, as well as an Indian market in Palmdale, just next door. I love banana ketchup, I began buying it quite a few years ago, picked up a bottle on a whim and found it good. Another shopper in the store happened to remark that she made her own and would I like the recipe.... Well of course I would, no doubt about it. She invited me to her home and copied the recipe for me from a notebook that had seen a lot of kitchen action. A few weeks later I gathered the ingredients and set out to make a batch of my very own banana ketchup. The directions said it would make about two cups and to refrigerate for up to a week. I thought, heck, why not make a bigger batch and can it. so I made a bigger batch, I canned it and processed it in a waterbath and put it in the pantry. One jar was in the fridge being consumed with anything and everything that goes good with ketchup. One evening, I heard what I thought was a backfire, thought nothing more of it. A short time later a louder bang, accompanined by additional noises, tinkling sounds, hail on a tin roof, etc. Also my dogs were scratching at the pantry door. I opened the door and it looked like someone had been butchered in it. Red gloppy stuff was everywhere. One jar was intact so I put it in three plastic bags and relegated it to the trash where it also exploded. I hired a cleaning crew to come in and clean the pantry, I simply was not up to it. Did I make it again? Yes. However after this fiasco I processed it in the pressure cooker. No problems, no fermentation. Do you still want the recipe??????

I have a few of the silicone pans, mostly for small muffin type, however I do have a "Bundt" type silicone. You have to put them on a sheet pan before you fill them. Baked items do come out easily, totally non-stick. To me they are a novelty, I don't need them but they are rather fun to play with.

Dutch process cocoa is necessary. Droste is available in the UK. I have a friend in Yorkshire that uses it. If you use natural cocoa the cake will have a bitter flavor.

I was told some years ago that adding a little fortified wine to a white wine would keep it stable and stop it from oxidizing when using it to make vinegar. I add 1/4 cup sherry to a quart of white. Have had good results.

I have the Dualit 4 slice toaster with two sandwich toasting cages. It does make very good toast, it holds it in the toaster and keeps it warm until I use the lever to push it up. Other toasters do make toast as well. I have many toasters. I collect "antique" electrics, including toasters, mostly from the 20s and 30s, a few from the 40s. All in working condition. I also have two of the best toasters ever made. The General Electric automatic toaster oven that turned itself off and sprang open automatically when the toast, or whatever, was done. It has a smaller footprint than any other toaster oven and it toasted anything perfectly every time. I bought one in 1968 and another in 1974. I still have them both and they still work perfectly. When GE sold their small appliance division to Black and Decker they did not include the patent for this toaster. I have no idea why, because it was very popular but that is just the way it is. I have friends who have combed through thrift shops looking for these and having them rewired when found, after using one of mine. One of mine lives at my office and has toasted numerous bagels, rolls, bread, cheese sandwiches, mini pizzas, pizza slices and various other items. Why do I have the Dualit? It was a gift and I am obligated to use it to keep feelings from being hurt.

I have been preparing garlic infused oil for many years. However, I have never just placed garlic in cold oil as so many do, granted there are few incidents, but one is too many. I place the oil I am going to infuse in a large dutch oven in the oven, I bring up the oven heat to 200 degrees and when the oil reaches that temperature I add the garlic cloves. I roast the garlic for at least an hour, sometimes longer. The garlic actually carmelizes somewhat but retains its shape. I can the oil in pint jars, adding plenty of the cloves to each jar. It then goes into a waterbath for canning and the lids are tightened. I check every lid to make sure it is fully sealed before storing. This is the only truly safe way to infuse oil. I don't like to process it in vinegar because it often turns blue. Not attractive.

In a future post I will relate my "interesting" adventure in making banana ketchup.....

There is this thread about Mustard oil in the India forum from a couple of years back. http://forums.egullet.org/index.php?showtopic=9168 I buy mustard oil at an Indian grocery. I don't see why you couldn't put this up in jars after you make it. You have to use a hot water bath as you would any other canned item. I will check and see if I can find anything more about it as soon as I can find what I did with the cookbook that has all the salsas, sambals, chutneys and etc. I note that this is not cooked. I would process the garlic in vinegar before adding it to the mixture, only because of the possibility of botulism. The waterbath method does not heat the garlic enough to kill the organism, however high acidity will. When I make sambals or other condiments I will not be cooking, I roast the garlic in oil before I add it to the mixture. The flavor is simply richer and there is no possibility of botulism.

ImageGullet is working so here are my mustard photos. Newly threshed mustard seed A close up of the seeds: Black, brown and yellow. Six quarts of mustard seed soaking in the vinegar mixture: A Pyrex bowl in which the partially processed mustard, ground in a Vita-Mix blender and has been microwaved and stirred until it is partially tempered. It will be set aside to mature for a few days then tasted and if needed further heating to lessen the bite if still too strong. It will then be combined with other ingredients and canned. Shown side by side so the color change can be seen.

I do make my own mustard in large batches but I gave the measurements for a small batch because I thought that not everyone would want to make several pints at a time for canning. I have found that I have much more control using the microwave and if I could get my photos up you could see the size of the bowl I use. That being said, you don't need a regular double boiler. A wide stainless steel bowl works best, set over simmering water in a pot that is of a size to keep the bottom of the bowl above the water but allow it to sit deep enough that it is stable. As the mustard is heating, stir it a few times and when it becomes hot, stir constantly and when it changes color and begins to look a bit "slick" take the bowl from the pot and place it on a thick towel. Continue stirring a bit until it begins to cool. Taste it, it is best to put a dab on a water cracker or a bread cube. If it still has the effect that you feel in your sinuses, cook it a bit more. Every batch is different and you have to taste as you go. If you have a very heavy-bottomed, non-stick skillet you can also cook it over direct heat but you have to be very quick, moving it on and off low heat while constantly stirring. This is tricky but much faster than the double boiler method. Regarding the creamy mustards, you have to grind the dry seed to make this, unless you have a wet mill. I advise anyone who is going to grind dry mustard seed (or very hot chiles) in one of the electric "spice" grinders to either take it outside or place it inside a jumbo plastic bag before opening the grinder, or wear a dust mask (and safety goggles). Invariable when you pull the top off the grinder some of the powder poofs up and zowie!

Perhaps I should have titled this "Condiments" - - -Why not, etc., etc., etc... I plan on making a couple of Sambals as last evening I scraped the bottom of the jar of Sambal Badjak. I just ordered the more exotic ingredients which are difficult to find locally and hopefully they will arrive in time to make a batch this weekend. I have a lot of green tomatoes so green tomato chutney is on the schedule. Chile sauce will be on the list as the chiles and tomatoes ripen. I am still trying to duplicate the taste of my favorite sweet chile sauce made by Mae Ploy. I have a liter jar of palm sugar which makes a big difference in the taste and texture of these condiments. Fun to make and tasty, all of these flavor enhancers.

My childhood culinary traditons were unusual (but I did not realize it at the time) because the two people who were most important in the household were Victorians and ran the household their way. My great grandmother was a stickler for tradition and even now, when I go to a formal dinner, there doesn't seem to be enought flatware on the table. The basics were English, overlaid by certain foods of India and the middle east, where my grandfather had spent some years. All these prepared by a Gullah woman from the Carolina lowcountry who had her own traditional way of preparing foods. Many times there were rather ecletic combinations of foods appearing on the table. There was a very large extended family so each meal included several main dishes and numberous sides. Family meals during the day usually included us children, but often we had our supper much earlier than the adults had dinner, particularly if any guests were visiting. We were expected to eat what was put before us without argument (or making faces). This taught me that wonderful flavors can be found in the most mundane-appearing items. Every new food is an adventure.

The apricot/habanero combination is great with cheese, mixed into cream cheese it makes a great spread. White cheeses in particular are a good combination. a thin slice of goat cheese on a cracker and topped with a dab of this conserve is yummy. It is also a good dipping sauce for fritters, for fried mozz sticks, etc. When I use ginger in one of these, I usually cut it into matchsticks first and steam until tender, then chop and add to the apricots and cook as usual. The ginger will retain its form so one gets little chewy bits of ginger in with the smooth apricot. If I want a smooth product I grate it and cook with the apricots without steaming. (I make large batches of candied or crystalized ginger and I always slice and steam the ginger first. This way it retains all of the flavor instead of losing some when it is boiled the traditional way. I grow my own ginger and some of the corms are very large and steaming is the only way to make the slices tender.)

I have to say that Vincent Price is my favorite. He was enthusiastic about food and the cookbook compiled by he and his wife is wonderful. I was fortunate to get their signatures in the book when I worked one of the Motion Picture Country Hospital events during the holidays in 1965. It was newly published and when I was asked to work at the dinner I took the chance and carried it with me. The doctor for whom I worked at the time in his private practice, was one of the doctors for the MPR Fund (later he was medical director of the hospital for several years) and a great many film and TV people were his patients. There were quite a few actors who were interested in the culinary arts and they often asked questions as they were selecting items at the buffet. It is interesting, now that I look back on it, that none of the actors and others in the business, who were food enthusiasts, were ever remote or unfriendly. If they shared an interest with someone it did not matter who or what they were. Invariably, they were the nicest people in the business.

I posted this earlier in Classic Cakes that need Resurrecting. It keeps very well, stays moist, is dense and a little goes a long way so it will serve quite a few people. For shipping, I would bake it in rectangular pans filled only half way, so this recipe should be divided between two of the standard 9 x 11 cake pans. Wrap each in foil (the new "Release" foil is excellent) as soon as they are completely cool then stack them and wrap in heavy duty foil, then place in one of the Jumbo bags with the zip closure. The Hefty One-Zip is 2 1/2 gallons, bigger than the other jumbo bags, and will hold this easily. There is no need to glaze it, the cake is rich enough to stand on its own without icing. Speaking of resurrecting "classic" cakes, this one is truly ancient. Here is a very old family recipe. The earliest mention of the cake is in one of my ancestor's journals ca. 1690. My great-grandmother found the "receipt" and deciphered the recipe in about 1880. Although it was prepared at other times of the year, it was always called Christmas Cake. I brought it up to date about 20 years ago when I was allowed access to my great grandmama's journals. I have continued to refine it right up to the present. Like many cakes of that era it contains dried fruits and is fairly heavy. You can use a combination of dried fruits, but the larger ones have to be chopped so all pieces are about the same size. I have used cherries, cranberries, blueberries, black currants, Zante currants, sultanas and my home-dried extra sweet seedless red grapes, dried plums, dried persimmons, peaches and pears. As long as the total amount is as listed in the recipe, it doesn't matter about the combination. I often make this for parties and most people love it. Technically it is a "fruit" cake but even people who do not care for fruitcake will eat this. Also like most of the English cakes that are served at tea, it keeps very well, as I have noted in the recipe. FRUITED COCOA CAKE original recipe ca. 1690 Notes: It is important to use Dutch process cocoa. I use King Arthur Flour's Double Dutch Cocoa and Black Cocoa Half and Half. However any Dutch process cocoa will do. 1 cup BUTTER unsalted 1-1/2 tsp SALT 1 tsp CINNAMON 1 tsp CLOVES, ground 1 tsp NUTMEG, ground 1 tsp ALLSPICE, ground 1/3 cup COCOA, Dutch process 3 cups superfine SUGAR 4 extra-large EGGS 3 tsp BAKING SODA 4 cups unbleached FLOUR 1-1/2 cups CURRANTS 1-1/2 cups DRIED CHERRIES 1-1/2 cups WALNUTS, chopped or pecans or macadamia nuts, etc. 3 cups APPLESAUCE, unsweetened chunky style if you can find it, even better is homemade. Preheat oven to 350 F Grease and flour a deep 11" x 15" pan or 2 10-inch square pans or 2 holiday mold pans. In a large mixing bowl (or mixer bowl) cream together butter, salt, spices, cocoa and sugar. beat until smooth. Add eggs one at a time, beating well after adding each one. Mix baking soda with flour and sift, reserve 2 heaping tablespoons. Instead of sifting the flour you can simply put it in a large bowl and run a wire whisk through it which does the same as sifting, i.e. fluffing it up a bit. Add flour to batter alternately with applesauce. Sprinkle the fruit and nuts with the reserved flour, toss to coat well and fold into cake batter. Pour batter into pan and bake for about 1 hour or until cake tests done. (deeper pans will require longer baking) ORANGE GLAZE (Optional) GRATED PEEL OF 2 ORANGES 1/3 CUP SUGAR 1/4 CUP WATER 1 CUP ORANGE JUICE 3 TABLESPOONS GRAND MARNIER LIQUOR OR BRANDY Combine ingredients in saucepan, bring to simmer, stirring constantly, continue cooking until liquid is reduced by 1/2. Drizzle over cake ( I use a turkey baster and a perforated spoon as the glaze is too hot to dip my fingers into which is usually the way I drizzle icing) . After the glaze has set, decorate edges of the cake and the plate edges with powdered sugar sifted thru a fine sieve or use a cut-out pattern or paper "lace" doily.

I have a Villaware but I seldom use it just for myself. It is easier to use my grill pan with sear top (press). I use the electric one when I entertain and set out various breads, rolls and fillings so people can make their own.

A cup of strong tea (milk and suger(Splenda now that I am a diabeatnik) and a hunk of crusty bread slathered with home made or Euro style butter.

Baveuse? That's it: baveux thanks for the memory assist.