Linguine with Salsa Cruda

This year's crop of  tomatoes are now ripe for the picking. By the pound, basket or bushel this is the best time of year to enjoy the unparalleled taste of vine ripened tomatoes.  Our work is done for the year and once again the shelves in the cool cellar are filled with the fruit of our labour.

Tomato sauce making day brings back bushels of unforgettable memories made throughout my childhood years and later with my own children. I see it as a celebration of combined family effort, from the first tomato that is washed to the lid that goes onto the last jar that enters the water bath. It's hard to explain but there's a certain bond that occurs with those filled jars that goes far beyond the sauce inside. Each jar holds memories of a day spent together, another year of upholding tradition and family around the table for Sunday dinner.

Each year I look forward to preserving this delicious fruit that will be enjoyed long after the tomato fields are covered with snow.  While making our sauce this year a comment was made on how our new home has officially become Italian by the traditional making of tomato sauce.  It’s feeling more and more like home as we continue to carry on the traditions we've practiced since I can remember in every house we have lived in.

Besides preserving tomatoes we take advantage of the summer crop by preparing them in different ways that can only be truly enjoyed while in season.

My husband prepares the garden in late Spring and places the carefully chosen plants into the ground anticipating the first fresh tomato salad.  A handful of sweet basil leaves and a hot pepper from the garden along with a generous splash of good olive oil dresses up the already delicious vine ripened tomatoes. There are times when all he wants for dinner on a warm summer evening is a fresh tomato salad and a large loaf of crusty bread of course.

On the other hand as much as I enjoy a good tomato salad, I patiently wait for enough very ripe tomatoes to make this Salsa Cruda or No Cook Tomato Sauce.  I don’t remember where I got this recipe from, I didn’t even write it down most likely because the ingredients are too simple and delicious to forget.

This year I have already made it several times since the yield from our twelve tomato plants has greatly surpassed any other year in number and quality.

When this dish is on the dinner menu, early on in the day the ripe, chopped tomatoes are introduced to the garlic, olive oil and basil then a little salt and pepper is added to help the ingredients get to know each other a little better.

By the time dinner time rolls around they have become the best of friends and are ready to meet the linguine.


Linguine with Salsa Cruda

2 lb. ripe tomatoes (about 3 large or 4 medium), peeled, cored and cut into 1/2-inch dice (about 4 cups)
1/2 cup good-quality extra-virgin olive oil
1/2 cup roughly chopped basil
2 medium cloves garlic finely minced or put through a garlic press
salt and pepper to tastep
crushed red pepper flakes (optional)
450 grams Linguine or favourite pasta

1. Combine all of the ingredients in a glass bowl and cover.
2. Allow to rest at least a few hours to allow the flavours to marry.
3. Cook Linguine or favourite pasta al dente, drain well
4. Toss the sauce with the cooked pasta and serve immediately.
5. Serves 4 to 6

 






Notes, Tips and Suggestions

• For best results use very ripe flavourful tomatoes (in season tomatoes work best.)
• Make sure to mix the ingredients earlier on in the day to allow the flavours to mellow but do not refrigerate.
• I have tried adding olives to the mix but rather enjoy the simple original recipe, it's all a matter of taste. 

Bounty by the bunch ... a good year for tomatoes.

Cantaloupe Sherbert

This is my favourite time of year.  Late summer and fall local produce kindles a desire to adventure through recipes for ways in which to use fruit and vegetables that are at their peak.

We strolled through a farmer’s market this weekend and I couldn’t help but remark on the abundance that comes from this earth.  I was humbled to consider that so many are not as fortunate and reminded myself to be more responsible with the overabundant food that regularly finds its way our table.

I came home with three magnificent looking Sicilian Aubergines (definitely too royal looking to be called eggplant) not knowing exactly what to do with them in this coming week.

An update on the homeless plants we took in some weeks ago, they have decided to thank us by bearing fruit. We have the cutest little aubergine dangling from one of the plants and visions of Eggplant
Parmigiana are already dancing through my head!

The tomatoes are in by the bushel and as I blog the sound of Mason jar lids popping on a batch of tomato sauce we prepared this weekend is music to my ears. This sweet sound is telling me that our effort in canning them was successful.

Although our past tomato sauce operation at the old house was done on a much larger scale we are still upholding tradition and discovering new and creative ways that will work for us in our new home.  After processing three bushels of tomatoes two more have somehow followed us home and are waiting to fill more empty jars.  I’m already dreaming of putting a claim on a few more bushels which will complete our tomato sauce production for this year.

It was not my intention to make cantaloupe sherbert but those large, sweet, fragrant, Ontario cantaloupes were hard to resist.  Come winter I will regret not having taken advantage of such bounty at my door step.

I wouldn’t venture to make this sherbert at any other time of year since cantaloupe generally has a mild flavour only intensifying in the local, in season melons making it worth the effort.

Cantaloupe is delicious served with prosciutto, a great addition to a mixed fruit salad and absolutely refreshing made into a sherbert.  I don’t think it’s a flavour available in the local grocery store; at least I’ve never come across it myself.

But we all know by now… there’s nothing like home made!


Cantaloupe Sherbert

½ cup water
½ cup sugar
2 strips of lemon zest
1 tablespoon fresh lemon juice
2 tablespoons Pernod (anise flavoured liquor like Sambuca)
3 ½ cups chopped cantaloupe (about a 2 ½ pound cantaloupe remove seeds and rind)
¼ cup 35% cream

1. In a saucepan stir together water, sugar liquor and lemon zest.
2. Bring mixture to a boil stirring until sugar is dissolved and simmer for 5 minutes.
3. Transfer the syrup to a bowl and stir in the lemon juice, cover and place in refrigerator until cold.
4. In a blender or food processor puree the cantaloupe until smooth.
5. Place a course sieve over a bowl and with a rubber spatula force the pureed cantaloupe through into the bowl.
6. Blend in the syrup and cream until well combined.
7. Freeze the mixture in an ice cream machine according to manufacturer’s instructions. 
8. Makes about 3 cups.

 

Notes, Tips and Suggestions 

• I had neither Pernod nor Sambuca available but did have some pure anise extract and added 2 drops instead.
• The hint of anise flavour helps to bring out the cantaloupe flavour but I don’t think it’s a must.
• The mixture freezes solid therefore must be softened outside of the freezer for a short time before serving.
• In my opinion the best time to serve this is straight from the ice cream machine if possible.
• It takes approximately 25 minutes freezing time to get a good consistency.

Ma Petite Aubergine

Peach Shortcake Muffins

I'll surely run out of this season’s peaches before running out of ways in which to use them.

A Peach Pie was on the dessert menu for this past Sunday dinner and after everyone enjoyed a piece I placed the one remaining portion on a plate and left it on the kitchen counter.

Later on that evening I developed a craving for that leftover piece but much to my disappointment it was nowhere to be found.  I do have my suspicions as to who made it disappear but without indisputable proof those suspicions will be kept to myself.

By now you may have noticed that I love baking muffins and have gathered a good number of delicious muffin recipes.

This recipe for Peach Muffins uses a method of preparation that is a little different than many other muffin recipes I make.  Instead of melting or softening the butter it’s cut into the dry ingredients with a pastry blender in its hard, cold state.  This method gives a very tender texture leaving one to wonder if it’s truly a breakfast food or dessert.  The recipe for these muffins does not include eggs in case you suspect that it is missing from the ingredient list and believe me you won't miss their absence. 

Posting peach recipes is over for this year but you can be sure that I will be making something peach until the very last Ontario peach is gone.

Peach Shortcake Muffins

1 2/3 cups all purpose flour
½ cup granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ginger
6 tablespoons cold butter
1 cup milk
1 cup peeled, diced fresh peaches

Topping
 2 tablespoons granulated sugar
½ teaspoon cinnamon

1. In a large bowl sift together flour, sugar, baking powder, salt and ginger.
2. Cut in butter with a pastry cutter until crumbly.
3. Add milk and peaches just until blended.
4. Spoon into paper lined muffin pan wells.
5. Sprinkle with sugar cinnamon mixture.
6. Bake in preheated 400 degree F. oven for 20 to 25 minutes or until set and golden.
7. Let rest in muffin pan 5 minutes then remove and set on cooling rack to cool completely.
8. Makes 7 to 8 large muffins.

 

Notes, Tips and Suggestions

• Since the butter is cut into the dry ingredients instead of being melted and blended in, you may find the paper liners absorbing some of that butter.  Lining your cooling rack with a paper towel before placing the muffins on to cool helps absorb any excess butter. Not to worry, the muffins are not oily.
• Instead of sprinkling the sugar mixture on the muffins before baking I prefer sprinkling the tops right after removing from the oven while still hot.

 Measuring Up 

 I usually use the guide on the package of butter for various cup measurements however tablespoon and ounce measurements are not displayed.This butter ruler was given to me as a gift by a certain cream puff lover who probably wanted to make sure that things were measuring up correctly.

It’s a convenient baking tool and recommend it to anyone not relishing the thought of scooping out the required tablespoons of hard butter.

I’m sure that it's available for purchase in any baking supply store although I did once win one at the Food Show for answering a skill testing question.

Don’t be impressed, it would have been embarrassing had I answered such an easy question incorrectly!

Sauteed Fresh Peaches

We’re still enjoying this year’s delicious peach crop in as many ways as I can think of and in the process have come across a simple recipe for sautéed peaches.

After trying a few new recipes, there remained five ripe peaches in the basket, just enough to give this recipe a try.  After all, how wrong could one go with three simple ingredients like fresh peaches, butter and sugar?

Taking only a few minutes to prepare, the minimal work left me feeling that it might not taste as good as it looked in the picture but sometimes I really don’t mind being wrong. 

Since the recipe instructed to serve immediately I scooped a portion of vanilla ice cream into a fancy ice cream dish and covered it with a few spoonfuls of warm peaches.
Realizing that this ice cream was not going to wait for me to take a good picture before becoming an ice cream puddle I had to come up with a better plan.

What else could I do?  Someone had to eat it!  At exactly eleven o’clock in the morning I sat myself down and enjoyed one of the best ice cream desserts I’ve ever had. While indulging in this delicious combination I was inspired with a picture possibility.

Peaches and cream, another winning combination, why not?

After cooling the peach mixture I prepared some whipping cream sweetening it ever so slightly since the peaches were doing a good job of being sweet all on their own and layered them in a parfait glass. With no good excuse to eat this one, I quickly took a picture and placed the dessert in the refrigerator.

No problem…someone else ate it!

Sauteed Fresh Peaches

2 tablespoons unsalted butter
2 tablespoons granulated sugar
4 to 5 ripe peaches, peeled, pitted and cut into wedges

1. In a large skillet, melt unsalted butter over medium heat.
2. Stir in sugar.
3. Add peaches.
4. Cook, stirring until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes.
5. Serve immediately.

 

 Notes, Tips and Suggestions

•  Although recipe instructs to serve immediately it's also good at room temperature or even cold.  I was concerned that the sugar/butter mixture would harden upon cooling but it doesn’t.
• It does however taste absolutely delicious warm on top of ice cream (especially if eaten at eleven o’clock in the morning.)
• Next time I will add a pinch of cinnamon.

“Appeeling” Peaches

This method of peeling peaches works very well.  Blanching them in hot water removes the skin while leaving the beautiful rosy blush of the peach on the peeled fruit.

• In a large pot bring water up to a boil.
• Make a small X through the skin on the bottom of the peach
• Remove from heat and add peaches making sure they are completely submerged.
• Leave in hot water about 40 seconds and up to 1 minute if peaches are firm.
• Transfer peaches with a slotted spoon to a bowl of very cold or ice water and leave for about 1 minute.
• Drain and pat peaches dry.
• Using fingers or paring knife peel starting at the bottom of the peach where the skin has been cut.
• This method also works well for blanching tomatoes. 

Cinnamon Basil Peach Bread

The peaches are here!  There’s nothing quite like a sweet, tree ripened, juicy Ontario peach and even sweeter by the basket.

The good news is that the crop is early by two weeks the bad being that they will probably be gone two weeks early.

I can always remember a peach tree in the back yard of each house we lived in as kids.  When my husband and I bought our first house I was excited at the sight of a Macintosh apple tree in the back yard but even more excited to eventually plant a pear and peach tree.

Unfortunately we had to leave them behind upon moving. We said our goodbye’s to the peach tree many years before since it had a much shorter life span and only lasted several years.
Those years however were filled with baskets of sweet fragrant fruit which made their way into many pies and jam jars.  The last crop from this tree was abundant and I was able to preserve a good amount in light syrup. The vision of peach filled mason jars lined up on the pantry shelf remains with me to this day.

My favourite way of enjoying peaches is in season and straight from the basket since we no longer have a tree to pick them from.

But how can I let the season go by without baking a few peach pies and making at least one batch of jam, maybe some peach ice cream, a peach crisp or even a delicious batch of Peach Shortcake Muffins?  On the other hand how can I not try a few new recipes and add them to my collection?

If you like a quick bread that is flavourful but not too sweet you might want to join me and give this new recipe a try. Of course a few adjustments have been made to the original recipe which seem to have worked out very well.

Cinnamon Basil from the garden made its debut in this tasty loaf and who could have guessed that peaches and cinnamon get along so well together.   A pinch of cinnamon will certainly be making its way into my next peach pie.

Peach season should be enjoyed to the fullest because once over it will be an entire year before eating a peach becomes a worthwhile endeavor!


Cinnamon Basil Peach Bread

2 cups flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons fresh cinnamon basil
½ teaspoon ground cinnamon
½ cup chopped nuts (optional)
1 cup milk
¼ cup vegetable oil
1 egg
1/3 cup packed brown sugar
½ cup mashed fresh peaches (about 3 medium peaches, ( remove pits and skin)

1. Preheat oven to 375 degrees F.
2. Sift together flour, baking powder, salt and cinnamon.
3. Place milk, oil, egg, brown sugar in blender and blend together.
4. Add the mashed peaches and pulse a few times to mix in.
5. Make a well in the dry ingredients and add wet ingredients plus the chopped cinnamon basil.
6. Stir just until the dry ingredients are moistened then fold in nuts if using.
7. Pour mixture into 3 greased and floured loaf pans (5 1/2x3x2 inches) and bake for 25 to 30 minutes.
8. Cool pans on racks for 10 minutes then remove bread from pans cool completely on racks.

 






Notes, Tips and Suggestions

• The disposable aluminum loaf pans work very well for this recipe. Place them on a cookie sheet before placing in the oven.
• If you don’t have Cinnamon Basil just increase ground cinnamon from ¾ to 1 teaspoon.
• I didn’t add nuts but chopped pecans would be a good choice.
• Loaves freeze very well.

 Just Peachy

Couldn't resist the opportunity to preserve the wonderful flavour of this year's peaches, I still had a few jars from last year so I stopped after making one batch.
If you haven't tried making home made jam yet you're missing out on a sweet treat.  The ability to read and follow directions is all that is required.
There are a couple of fruit pectin brands in liquid or powder form on the market that take the time and guess work out of preparing jars of homemade goodness.
Once you have organized all the tools and ingredients needed and become familiar with the recipe found in the box of pectin the actual making of jam takes very little effort and is actually the fun part!