CRANBERRY SAUCE a la ORANGE

We are fortunate to have many, many amazing people in our lives. This Thanksgiving we will be celebrating with our "California Family" -- our incredible neighbors!! My family is providing the following Cranberry Sauce, as well as Yukon Gold Smashed Potatoes and my Gravy, plus the Pumpkin Pies my husband just pulled out of the oven (his mom will be so proud - he did a beautiful job recreating her famous pie!!) We are having a Potluck Thanksgiving Dinner with our neighbors -- what a fabulous way to share a feast!! Whatever your traditions may be ENJOY your day -- I'll toast to you and all those that we are blessed to have in our lives! CHEERS Y'ALL!!! xo

CRANBERRY SAUCE a la ORANGE (Yield = 10 cups)

3 cups GOOD orange juice

1 1/2 cups granulated

2/3 cup Agave Nectar

3 (12 oz) bags fresh cranberries, rinsed & picked

2 oranges zested (divided) and segmented *I used navel oranges today -TC

BOIL in a large stock pot: orange juice, sugar, and Agave Nectar. **You can add more sweeteners if desired, but I tend to like my cranberry sauce on the tart side...

ADD fresh cranberries, plus the zest of 1 navel orange. Return to BOIL for 8 to 12 minutes until all the cranberries 'pop.'

REMOVE FROM HEAT and stir in the zest of the second navel orange, plus the diced segments of both oranges.

SERVE warm or cool to room temperature, cover and refrigerate up to 1 week. ENJOY & Happy Thanksgiving!! --TC

Gettin' FIGGY with it...

My husband grooooaaaaaned when I told him the title for this blog entry. (I cannot help it… I have to admit it… I AM CHEESY!)
Sadly I had never tasted a fresh fig until I went to culinary school. A few years later I was still debating my affections for the fruit when I decided to plant one in our back yard -- I have had NO regrets!!
My figs are now gone… the last ones were enjoyed last week by a pair of ornery squirrels who like to torment our dog, Captain Jack! (I got so excited to use my last harvest of figs—I forgot to take a picture of them! Sorry!)
That being said, our family went to RibStock this weekend on Lake Cameron Park, CA. (I was impressed by how organized it was as this was only the 2nd year of the event!) The weather was perfect “festival weather” and my husband is a BBQ Judge certified by the KCSB -- Kansas City Barbeque Society. While enjoying the different samples from the BBQ teams (chicken, ribs, shoulder & brisket) I noticed a wild fig tree on the banks of the lake. A few of the figs had just deepened to their dark "ripe" color, so that means there are still fresh figs to be harvested here in Northern California!! HOORAY!!

Quick Fig Jam/Fig Glaze

Just the right amount of tartness to cut the sweet! We have used this concoction three ways: (1) Spread on breakfast breads: pancakes, waffles, toast, etc.; (2) Spread on thin slices of crusty baguette, top with crumbled Feta, Bleu cheese or Gorgonzola and broil until hot & lightly browned for a lovely appetizer; or (3) Brush this over brined and grilled chicken or pork chops. Delicious!

6-8 fresh figs, trimmed and chopped *I use Turkish Figs right off my tree!
1/4 cup POM Pomegranate Juice *I like Pomegranate-Cherry
2 strips of lime zest (about 1/2-inch wide, with NO white pith... it is bitter!)
1 TBSP Agave Nectar or honey
pinch of sea salt

In a medium sauce pan, bring all ingredients to a rolling boil. Turn down heat and simmer for 30 minutes. Use a hand masher to crush into a smoother, yet still lightly chunky sauce. Cool completely and store covered in the fridge up to 2 weeks. --Courtesy of The Traveling Cook at Home with the Kids -- August 20, 2011.


Fig Lime Jam Yields = 8 (4 oz) jars of jam

About a month after I made the Quick Fig Jam/Fig Glaze (recipe above), I decided to try my hand at canning. I am happy with the results and am kicking myself for not trying it earlier!
To give gifts of jam to your family & friends, you'll need new lids and clean & sanitary jars. Some added pectin is a good idea to allow the mixture to "set-up" properly. I followed the "Waterbath Canning" directions on the box of BALL Jelly Jars. Below is my modified version (different fruit & less sugar) of a recipe found in SUNSET Magazine.

2 1/2 TBSP (half a 1 3/4 oz. package) Sure-Jell pectin labeled "For Less or no sugar needed recipes"
1/2 cup sugar, divided
3 cups fresh figs, trimmed and chopped fine *I use Turkish Figs right off my tree!
1 1/3 cup Hansen's Natural apple juice
3 TBSP Agave nectar
1/2 a lime, zested and juiced

STEP 1 - Place a silpat trivet OR a clean kitchen towel in the bottom of a large stock pot. Place glass jars, rings and new lids in pot and cover with 1" of water. Simmer until temperature reach 180 degrees F -- per the "Ball Complete Home Canning Instructions" on my box of jelly jars. Turn off heat and keep jars, rings and lids in this sanitized state until ready to use.
STEP 2 - Meanwhile, in a large stock pot (about 5-quart capacity or larger) combine pectin, 1/4 cup sugar, figs, juice, lime zest, and lime juice and bring to a boil. Stir often and be sure to scrape down sides of pot.
STEP 3 - Add Agave nectar and a scant 1/4 cup of sugar; bring back to a rolling boil while stirring. Continue stirring and cook 1 minute more, then remove from the heat.
STEP 4 - Either jar for short-term use or long-term use...
Short-term use: "Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month." --per Sunset Magazine recipe for "Blackberry Lime Jam," July 2011.
Long-term use: Carefully ladle liquid jam into prepared hot jars leaving about 3/4 inch of jar empty. Wipe the edge of the jar with a clean damp towel and place new lid on top. Screw on ring just tightened. Immerse the jars in 1 inch of water in a stock pot, cover and bring to a boil. After 10 minutes**, turn off heat and allow the jars to remain in the pot for an additional 5 minutes. [**Time will depend on altitude, please check "Altitude Chart" for canning in your area. www.FreshPreserving.com.] Remove from water and place on a thick clean towel or cooling rack for 12 hours. *Be sure to keep jars in upright position when moving them! After cooling for 12 hours, check the seal and if there is NO "popping" sound, your jam is good to go for up to a year! --Courtesy of The Traveling Culinarian -- September 4, 2011.

HELPFUL LINKS:
RibStock, Lake Cameron Park, Cameron Park, CA http://rib-stock.com/

KCBS (Kansas City Barbecue Society) -- Events Calendar http://www.kcbs.us/events.php

BALL Jelly Jars http://www.freshpreserving.com/home.aspx

SUNSET Magazine – Blackberry Lime Jam recipe http://www.myrecipes.com/recipe/blackberry-lime-jam-50400000113864/

My other blog “The Traveling Cook at Home with the Kids” on El Dorado Guide website http://eldoradoguide.com/blps/blog.cfm?weblog=18

FOOD MEMORIES... A Specialty from Nova Scotia

Tonight the hubby and I took the kids to a Middle Eastern cafe. Once we were home and eveyone else was tucked in bed, I got to thinking about our trip to Nova Scotia in July & August of 2003...

A few days after camping in Debert (Nova Scotia) with friends and enjoying many a "2-4" of Keith's (or Molson or Labatts), our host drove us around Halifax & Dartmouth to show us the sights. Our last stop of the evening was at "King Donair!!" (I can hear Gary saying it now!!!) :)

We ordered our slices and while we waited, a young guy stumbled in (a jammin' music festival was wrapping up down the block)... I remember watching this fella's face as he bit into his donair pizza -- never have I witnessed such an appreciative display of LOVE!!

DONAIR PIZZA??!?!??

Describe it? You won't believe it!! Envision a pizza with gyro-esque meat and then a drizzling of a sweet garlic milk sauce on top... (Thank goodness my sweet-&-salty-loving-self did NOT discover this epicurean curiosity while in college in Blue Ridge Mountains of Virginia!)

If you've ever been lucky enough to taste a Donair Pizza -- you may get a CRAZY hankering to make one at home! ;) http://allrecipes.com/Recipe/donair/detail.aspx

On a side note, we have also enjoyed hot pots of TIM's (aka Timmy's or Tim Horton's brand coffee) this week! (I think it beasts *bucks hands down!!)

WOW! Hope you've enjoyed my Random Memories of Food and Adventures....
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Top photo: corner pizzaria in Nova Scotia - King of Donair (taken Monday, July 21, 2003, 12:05:58 AM)

Photo below: Cairns with bridge btween Dartmouth & Halifax (taken Monday, July 23, 2003)



Alexander Keith's - "Made to Share"
Brewery tours:
http://maps.google.com/maps/place?rls=com.microsoft:*&oe=UTF-8&startIndex=&startPage=1&rlz=1I7ADRA_en&um=1&ie=UTF-8&q=Alexander+Keith%27s+Brewery&fb=1&gl=us&hq=Alexander+Keith%27s+Brewery&cid=13577061421262977310

FAUX MI... my take on a Vietnamese classic -- Banh Mi Sandwich

FAUX MI Serves 4

Tonight I was pondering what to make for dinner. I had the following items on hand: rotisserie chicken; hoagie style rolls; shredded cabbage; garlic; and fresh mint. Hmmmmm... then it came to me: I'll make a fake American-style Banh Mi sandwich!!

Reviving rotisserie chicken with a lightly sweetened, garlic-infused soy sauce, then topping it with crunchy cabbage and the refreshing fresh mint pleased all of the palettes in our house!!

1 rotisserie chicken, skin removed, picked & shredded into bite-sized pieces
1/3 cup Less Sodium soy sauce
1 to 2 tsp oil (vegetable, olive or safflower)
1/2 tsp toasted sesame oil, optional
1 clove garlic, minced or grated on a microplane (about 1 tsp)
1 to 2 tsp sugar
4 hoagie rolls or one fresh baguette, split but not cut all the way through
mayonnaise , optional
Ginger-Sesame Dressing
1 fresh limes, cut into lime wedges, optional
shredded cabbage, as needed
seedless cucumber, sliced thin *will add next time --TC
fresh herbs - mint and cilantro

Preheat a 10-inch skillet over medium heat. Add the soy and oils, bring to a simmer. Add garlic and sugar, simmer until sugar is dissolved. Add chicken and toss to coat, take off heat.

Lightly toast the rolls (I use my toaster oven) and lightly dress with the dressing and mayonnaise. Fill bread with chicken, top with shredded cabbage and fresh herb leaves. Squeeze fresh lime over sandwich. Serve with fresh fruit and enjoy!! --Courtesy of the Traveling Culinarian at home -- May 20, 2011.

Salmon with Chinese Noodles and Sauteed Vegetables

SALMON with CHINESE NOODLES and SAUTEED VEGETABLES Serves 4

Most stir-fry recipes call for a long list of ingredients, including mine!! In this recipe I used 'Soy Vay Hosin Garlic Asian Glaze and Marinade' to scale back the ingredient list without sacrificing the end result!! (You're welcome!!)

This is a satisfying and relatively quick dish to please the taste buds of the family or your guests! A variety of vegetables can be used – just add them in order of cooking time… A mound of sliced bok choy leaves under the stir-fried cooked noodles, plus a lovely piece of baked salmon and your meal is nutritionally rounded out!

1 (16-oz.) fillet of salmon, cut into 4 equal-sized pieces
2 TBSP Soy Vay Hosin Garlic Asian Glaze & Marinade
fresh cracked pepper, optional

1 TBSP vegetable oil
1 medium onion, chopped
1 medium red bell pepper, seeded, deveined & chopped
5 oz. fresh shredded carrots (about half a 10 oz. bag of pre-shredded carrots)
2 heads of fresh bok choy, trimmed and washed -- thinly slice the whites and slice wider 'ribbons' of the green leaves (separate the two parts of the bok choy)
5 oz. fresh snow peas, chopped (about half a 10 oz. bag of snow peas)
1-1/2 cups low sodium chicken broth

1/2 cup Soy Vay Hosin Garlic Asian Glaze & Marinade
2 TBSP cornstarch

1 pkg Nasoya Chinese Style Noodles (found in the produce coolers of most grocery stores)

Toasted almonds, for garnish, optional

Preheat oven to 425 degrees F. Place fillet on a sheet pan lined with parchment paper or sprayed with non-stick spray. Brush salmon with 2 TBSP Soy Vay Hosin Garlic Asian Glaze and Marinade and season with pepper. Cook for 7 to 10 minutes until salmon is cooked to your desired doneness.

In a small bowl, whisk together COLD 1/2 cup Soy Vay Hosin Garlic Asian Glaze & Marinade and cornstarch until smooth. Place bowl near your stove at the ready.

Heat a large sauté pan over medium-high heat. Sauté the onions in the oil until they begin to caramelize -- about 3 to 5 minutes. Add bell pepper, sauté 1 minute. Add carrots, sauté 1 minute. Add the whites of the bok choy, sauté 1 minute. Add snow peas, sauté 1 minute. Add chicken stock and bring to a boil. Once boiling, whisk in the Soy Vay and cornstarch mixture. Continue to boil until sauce tightens up -- about 3 to 5 minutes.

Meanwhile, drop Chinese Style Noodles into 4 to 6 quarts of boiling water in a large stock pot. Cook the noodles per package directions (about 3 minutes). Drain and rinse with cool water, drain well. (When getting ready to serve the kids, I “cut” the noodles with my kitchen scissors while they are still in the colander!) Add noodles in sauté pan with sauce and vegetables until well-coated.

To serve: Mound the ribbons of bok choy leaves in the center of a serving dish, top with noodles and shingle salmon around base of noodles. Garnish with toasted almonds and enjoy! --Courtesy of The Traveling Culinarian – March 2011.

TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS

TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS
Serves 6; Prep: 10 min; Cook Time: 15 min; Level: Easy

I will be the first to admit that I have a very strong dislike for the “furry fish” – also known as anchovies! But, I know that I like Osso Buco and it is traditionally served with a Gremolata, so I thought I’d try the entire recipe that follows. The celery adds a nice crunch! Seconds were asked for around the table at my house tonight -- by EVERYONE!! --TC

6 tablespoons EVOO, divided
6 flat filet anchovies, optional *I use 3 to 4 TBSPS Anchovy paste - no 'furry fish' to deal with! --TC
6 cloves garlic, finely chopped, divided
1 cup breadcrumbs, toast and grind stale bread or store bought (have frozen ends in fridge to give tip - save ends until you have a bunch, toast and grind) *I use Italian seasoned breadcrumbs (store bought!) --TC
2 lemons *zest only, reserve lemons for another use, in covered container in the fridge --TC
1/2 cup flat leaf parsley, finely chopped *remove stems before chopping --TC
1/2 teaspoon crushed red pepper flakes, optional *I used ¼ tsp for my kids' taste buds --TC
1 pound penne or ziti rigate *I used 12 oz. (3/4 pound) whole wheat penne with lines --TC
4 ribs celery, finely chopped
1 red onion, finely chopped *use what is on hand: tonight was a yellow, Spanish onion --TC
1 (15-ounce) can white beans, rinsed and drained *use what is on hand: tonight was a can of rinsed and drained Garbanzo beans (aka 'chickpeas'), they have a more firm texture --TC
2 sprigs fresh rosemary, finely chopped *I used 1 sprig, as I did not want to overwhelm my children or my hubby --TC
1/2 cup white wine, white vermouth or chicken broth *I used 3/4 cup chicken broth --TC
2 cans 6 ounces each Italian tuna in oil or water, drained *I use Trader Joe brand in oil --TC
1 large tomato, seeded and chopped or 1 can 15 ounces can diced tomatoes, drained, optional

Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. (Add the anchovy paste, stir about 1 minute. --TC) Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
Heat a large pot of water to a boil for pasta. *Make sure to salt your boiling water very well -- it should taste like sea water! --TC
Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, red pepper flakes, tuna and tomato, if using. Stir 2 minutes then turn off heat.
Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. (*I used about 3/4 cup total of chicken broth instead for more flavor! --TC) Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top. –Courtesy of Rachael Ray, as seen on 30 Minute Meals – www.foodtv.com. Tweaked by The Traveling Culinarian on February 4, 2011.