4 August 2018 Eat with Dan Easy Strawberry Jam

Eat with Dan Easy Strawberry Jam

August 4, 2018 By

Oh how I want to make my own strawberry jam. I’ve taken classes on canning and I’m still uncomfortable with the whole process. Will my jars be airtight? Did I sanitize the jars long enough? Will I poison everyone around me with contaminated canned food? All questions that I ask myself when I’m tempted to try canning.

Photo by Danny Chin

Last week, I took my foodie brother Danny Chin, of Eat with Dan, to brunch and he surprised me on HIS birthday with homemade strawberry jam. What a guy! He told me the process of making the jam is simple and I shouldn’t be intimidated. The key to success to good strawberry jam according to Danny? “Pick ripe strawberries that have that bright strawberry flavor”. We both pick our berries at the amazing Donaldson Farms in Hackettstown, NJ – the place is gorgeous and its produce is outstanding.

This delicious jam is bursting with strawberry flavors and isn’t too sweet. It requires no candy thermometer or expensive equipment. It’s perfect on a hot English muffin.

Connect with Eat with Dan

Have I mentioned that Danny’s a very talented photographer specializing in fashion and food? For amazing, drool-worthy food photography, do yourself a favor and follow Danny on Facebook, on Twitter and on Instagram.

Ingredients:

  • 2 quarts ripe strawberries
  • 1 1.75-ounce box SURE-JELL Fruit Pectin
  • ½ tsp. butter
  • 7 cups granulated sugar, measured into separate bowl

Directions:

  1. Bring large pot/canner half full of water to a boil over high heat.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan on the heat. Let stand in hot water until ready to use. Drain well before filling.
  3. Destem and crush strawberries thoroughly. Place exactly 5 cups of crushed strawberries into 6- or 8-quart pot. Add the pectin to the berries in pot and stir to combine. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim any foam with metal spoon. 

    English Muffin with Jam

  4. Immediately ladle the mixture into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Carefully lower jars into the pot of boiling water or canner. Important: Water must cover jars by 1 to 2 inches – add boiling water to the pot if needed. Cover the pot and bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely.
  5. After jars cool, check seals by pressing middle of lids with finger – If the lids spring back, lids are not sealed and refrigeration is necessary (up to a month).

Note: you can expect properly-sealed jars of jam to last about two years when stored in a cool, dry place. Once opened, keep your homemade jam in the refrigerator for up to a month.

Yields about eight (1-cup) jars.

Recipe based on this.

Filed Under: American, Breakfast, Desserts, Fruits, Sides Tagged With: , , , , ,
3 August 2018 Chocolate French Silk Pie

Chocolate French Silk Pie

August 3, 2018 By

Growing up, I’d always ask for chocolate silk pie for my birthday. I much preferred it over cakes and my love for pie started around that time. My grandma made the best super tall chocolate silk pie and I wish I could have a slice of it just one more time.

I have my old standard Mile High Chocolate Cream Pie recipe (https://www.foodandwinechickie.com/2012/01/16/mile-high-chocolate-cream-pie) that produces this light and velvety pie but I thought I’d go a different route to see if I could get a better result and tried the below. It was really creamy and light with big chocolate flavors boosted by the espresso powder.

If you want to go with a store-bought pie crust, that’s perfectly fine. The recipe below yields two 9” pie crusts that freeze well, so I typically use one and freeze one.

INGREDIENTS:

For the Filling

  • 1 cup butter, soften
  • 1 ½ cups granulated sugar
  • 4 ounces unsweetened chocolate, melted and slightly cooled
  • 2 tsp. pure vanilla extract
  • ¼ tsp. instant espresso/coffee powder
  • 2 Tbsp. Dutch-processed cocoa powder
  • 4 large eggs
  • 2 cups heavy cream, whipped
  • Chocolate shavings or curls (optional)

DIRECTIONS:

  1. Preheat oven to 400F.
  2. Place a pie crust in a 9” pie plate, embellish the edges and dock the dough by piercing with a fork several times around the bottom and sides to prevent the crust from bubbling or puffing up while baking. Add a piece of parchment paper over the crust and fill with dried beans/pie weights (I use beans that I cool after baking and store in a zip top baggies for the next pie). Bake in the bottom third of the oven for 15 minutes. Remove the parchment/dried beans and return to the oven for 10 more minutes, or until the crust is lightly golden. Let the crust cool completely on a wire rack before adding the filling – don’t be tempted to add the filling until the crust is cooled, it’ll be a mess and won’t work or set correctly.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, scraping the bowl with a rubber spatula a couple of times to ensure all is well-incorporated.
  4. With the mixer running at low speed, pour the cooled melted chocolate into the butter mixture. Add the vanilla, the espresso powder and the cocoa powder. Scrape down the bowl again to fully combine.
  5. Add the eggs one at a time, beating for 3 minutes after each addition (12 minutes total) at a high speed. Mixing for 12 minutes is crucial to getting a light and silky texture.
  6. Add the filling to the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days prior to serving.
  7. Top the pie with whipped cream and chocolate shavings or curls (if using).

RECIPE NOTES:

Consuming raw or undercooked eggs may increase your risk of food borne illness, especially if you have a medical condition.

Serves 8.

Inspired by this recipe.

Filed Under: American, Canadian, Chocolate, Desserts Tagged With: , , , ,
26 July 2018 Garlic Miso Cremini Mushrooms

Garlic Miso Cremini Mushrooms

July 26, 2018 By

It’s prime grilling season and, unlike other times of the year, we find ourselves gravitating to the meat counter at our local butcher shop for steaks. If you’re a carnivore, there’s nothing better than a medium-rare ribeye seared to perfection and served with a carb-loaded side.

In an effort to cut down on carbs, we often forego the typical baked potatoes and corn in favor of grilled vegetables. Asparagus, zucchini and squash are veggies we like, but, our very favorites are mushrooms. We enjoy all kinds of mushrooms cooked many different ways.

One of those ways is to sauté mushrooms in garlic brown butter and finish with white miso and sage – yum!! Miso is a traditional Japanese seasoning produced by fermenting mashed soybeans (could also use rice or barley) with salt and a mold called Koji. After fermenting for anywhere from a few months to a few years, the miso turns into a thick paste that can be used in many ways to season things like soups and marinades. White miso paste, which is milder in flavor and lighter in color than its dark/red miso kin, can be found in the refrigerated section of the grocery store or at Asian markets.

These Garlic Miso Cremini Mushrooms are also great on burgers and served with grilled salmon or pork chops.

Ingredients:

  • 4 Tbsp. butter
  • 2 garlic cloves, minced
  • 16-ounces sliced Cremini mushrooms (can use button or other mushrooms too)
  • ½ tsp. each salt and pepper
  • 1 Tbsp. white miso paste (this is the one I use)
  • 1 Tbsp. chopped fresh sage

Directions:

  1. Place a large skillet over high heat and add butter. Once the butter is slightly browned, after about 1 minute, add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and toss to coat in garlic butter then cook for about 5 minutes over medium heat, stirring occasionally, until soften and slightly golden.
  2. Add the salt and pepper and stir to combine.
  3. Add the miso paste and stir into the mushroom mixture until it’s fully dissolved, about 1 minute.
  4. Add the sage and stir to combine for about 30 seconds.

Makes 2 large side servings.

Filed Under: American, Japanese, Mushrooms, Sauce, Sides, Vegetables, Vegetarian Tagged With: , , , ,
24 July 2018 Gabrielle’s Blueberry Pancakes

Gabrielle’s Blueberry Pancakes

July 24, 2018 By

Blueberry pancake – pure yumminess! My niece Gabrielle and I exchange breakfast photos frequently via Facebook messenger. Our favorites are strawberry and raspberry toasts, crepes, muffins, etc so I was surprised when she messaged me last week to say she’d made blueberry pancake batter for our family reunion in Maine.

My Niece Gabrielle

We were camping and she got up early to get her breakfast ready. She cooked all the pancakes for the six of us on a single burner in a well-seasoned frying pan. When she opened the container her batter was in, she was shocked and upset the batter was blue! We told her it was normal as some of the blueberries burst and dyed the batter.

These are blueberry-packed, flavorful thinner-than-typical pancakes and simple enough for a budding 12 year-old chef-apprentice to make.

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ¼ cup granulated sugar
  • ½ tsp. salt
  • 2 large eggs, beaten
  • ¼ cup butter, melted
  • 1 tsp. pure vanilla extract
  • 2 cups whole milk
  • 1 cup fresh blueberries
  • 8 Tbsp. butter for panfrying
  • Maple syrup (optional)

Directions:

  1. In a large bowl, whisk together the flour, baking powder, sugar and salt. Create a well in the center of the flour mixture and add the eggs, the melted butter, the vanilla and the milk. Whisk until the mixture is lump-free and silky, about a minute. Add the blueberries and fold them into the batter gently. Mixture can keep in the refrigerator in an air-tight container for up to three days.
  2. In a large skillet over medium-high heat, melt a half teaspoon of butter. Once melted, add ¼ cup of the blueberry batter. Fry one minute, flip and cook the second side for 30 seconds. Repeat with the rest of the batter.

Yields 16 pancakes.

Filed Under: American, Breakfast, Canadian, French, Fruits, Vegetarian Tagged With: , ,
20 July 2018 Maple Dijon Heirloom Carrots

Maple Dijon Heirloom Carrots

July 20, 2018 By

This Maple Dijon Heirloom Carrots dish is such a simple recipe that pairs so well with a variety of proteins. I served these over the weekend with a juicy ribeye steak, but we have them often with grilled fish. Tasty, easy-to-make and pretty too!

If you can’t find multi-colored carrots at your market, simply use regular orange-colored ones. It won’t affect the taste at all.

Ingredients:

  • 16-ounces baby carrots
  • 4 Tbsp. butter
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. chopped fresh sage
  • Big pinch of salt and pepper

Directions:

  1. Over high heat, bring a medium saucepan of water to a boil. Turn the heat to medium-high and cook the carrots until fork tender, about 5 minutes. Strain the carrots in a colander and shake to ensure the carrots are as dry as possible.
  2. Return the saucepan to the stove and melt the butter over medium-high heat. Add the mustard and maple syrup and stir to combine and create a sauce. Add the carrots to the saucepan and stir gently to coat them with the glaze. Turn the heat to low, cover the pot and cook for 2-3 minutes, shaking the pot from time to time.
  3. Uncover, add the sage, salt and pepper and toss to combine.

Makes 4 servings.

Filed Under: American, Sides, Vegetables, Vegetarian Tagged With: ,
7 July 2018 New Jersey Blueberry Dumplings

New Jersey Blueberry Dumplings

July 7, 2018 By

It’s blueberry season in New Jersey where I live and, while I love them fresh with Greek yogurt, I also like them in baked goods.

I was going to a potluck where I offered to bring dessert and thought….why not do something different than my usual Very Berry Cobbler and steam some of my Great-Aunt Eva Rose’s dumpling batter over bubbly, jammy blueberries? I made the dumpling batter the morning of the party and kept it refrigerated then I made the “jam” and cooled it then brought both items with me to the party and just steamed the dumplings when we were ready to eat dessert. Easy peasy!

I list the vanilla ice cream as optional, but come on, it’s sort of required on a hot berry dessert. You can skip it, but I don’t recommend it.

Dumpling ingredients:

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1 large egg
  • 2 tsp. melted butter, cooled
  • ¼ cup whole milk

Blueberry “jam” ingredients:

  • 2 cups fresh blueberries (or you can use thawed frozen)
  • 1 Tbsp. cornstarch
  • ½ cup granulated sugar
  • 1/2 cup water
  • Zest of ½ lemon
  • Vanilla ice cream, optional

Dumpling directions:

  1. In a medium bowl, combine flour, baking powder and salt.
  2. Add egg, butter and milk to the flour mixture and mix to incorporate. Do not overmix. Dumpling batter will be lumpy.
  3. Refrigerate for at least 30 minutes or up to 8 hours.

Blueberry “jam” directions:

  1. In a large saucepan with a lid, add all the ‘jam’ ingredients and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for about 15 minutes, until the “jam” is thick, stirring and mashing the berries a little as the mixture cooks. This can be done a couple hours before ready to make the dumplings.
  2. When ready to cook the dumplings, heat the berries over medium heat. Lower heat to medium-low and drop cold batter by the spoonful over the berry “jam” so that there’s batter over most of the surface of the “jam”. Cover with a lid and cook for 10 minutes.
  3. Serve with ice cream.

Makes 6 servings.

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
6 July 2018 Chive Sour Cream Salad Dressing

Chive Sour Cream Salad Dressing

July 6, 2018 By

This Chive Sour Cream Salad Dressing was something we used on fresh green lettuce during the summer months in Quebec when I was growing up when the days were warm and eating outside was de rigueur.

It’s a really simple, tangy dressing that you can make a day in advance if kept in a container with a tight-fitting lid. I use canning jars for this as it’s easy to shake up the ingredients before pouring over the greens.

I typically use chives in this salad dressing, but use whatever fresh herbs you have on hand. Cilantro and basil are particularly delicious. Serve the dressing cold on cold lettuce for extra freshness.

Ingredients:

  • ½ cup sour cream
  • ½ cup heavy cream (could use half-and-half)
  • ½ tsp. each salt and pepper
  • 1 Tbsp. finely chopped chives
  • 1 Tbsp. chopped green onion
  • Zest of half a lemon
  • One large head of Freshly-washed lettuce greens, torn in bit size pieces

Directions:

  1. Combine all the ingredients except the lettuce greens in a medium canning jar and shake well until all the ingredients are fully combined (could use a bowl and whisk also).
  2. Pour the dressing over the greens, toss to coat well and check for seasoning. I typically add a couple big pinches of salt and re-toss.

Serves 4 guests.

Filed Under: American, Appetizers, Sauce, Sides, Vegetables Tagged With: , ,
3 July 2018 Mussels in Garlic White Wine Sauce on the Grill

Mussels in Garlic White Wine Sauce on the Grill

July 3, 2018 By

I’m always looking for easy dishes for summer that I can make right on the grill and not in a hot kitchen. We love mussels and prepare them in several ways but our favorite, when it’s nice out, is to cook them right in our extremely old wok, right on my grill’s side burner or over charcoal. This is a very affordable dish and is great served right in the wok (or pan) for a group of friends.

Mussels in White Wine SauceTo clean the mussels, if not already done by your fishmonger, place them in a large bowl with about 2 quarts of water and ½ cup of all purpose flour. Allow them to sit for 30 minutes. This weird but effective technique will prompt the mussels to disgorge any grit/sand in them. The mussels can then be drained and place in a large colander under cold running water. Remove any “beards” from the mussels by pulling on them with your fingers. Any dirty mussels can be scrubbed with a small brush.

This Mussels in Garlic White Wine Sauce, also known as Moules Marinières in French, dish comes together super-fast and can be done at the last minute without too much attention paid to it while it cooks.

Ingredients:

  • 2 Tbsp. olive oil
  • 4 cloves garlic, minced
  • ½ tsp. red pepper flakes (can omit)
  • Zest of 1 lemon
  • 2 cups white wine
  • Big pinch each of freshly ground black pepper and salt
  • ½ cup heavy cream (can omit)
  • 2 pounds mussels, cleaned and de-bearded (see method in the overview)
  • 4 slices grilled bread
  • 2 lemon wedges for garnish

Mussels CookingDirections

  1. Add the oil and chopped garlic to the wok (or big sauté pan) over the charcoal and cook for a minute until fragrant. Add the red pepper flakes, the zest, the white wine and the salt and pepper. Once hot and simmering, add the cream and mussels and close the lid. Cook for 8-10 minutes, until mussels are open, shaking the wok every minute or so to ensure all mussels bathe in the wine broth.
  2. Discard any mussels that don’t open.
  3. Serve with grilled bread and lemon wedges.

Serves two.

Filed Under: American, Belgian, French Tagged With: , , , ,
23 June 2018 Tangy Carrot and Celery Slaw

Tangy Carrot and Celery Slaw

June 23, 2018 By

In the summertime, I’m always looking for easy and tasty recipes for side dishes to serve at outdoor parties. While I love my mom’s potato salad is always a hit, I was looking for a tangy, vinegary slaw to serve. I found the perfect slaw in this week’s Blue Apron box! It’s made with sweet carrots and crunchy celery with a bit of heat from the sweet piquante peppers.

Sweet piquante peppers are found typically jarred and are also known as peppadew peppers. They’re great on sandwiches, in salads and in this easy slaw recipe. 

The recipe can easily be doubled or quadrupled based on the number of guests being fed. I even scooped this slaw on tacos and it added great crunch and tang.

Ingredients:

  • 2 Tbsp. mayonnaise
  • 2 stalks of celery, sliced
  • White part of 2 scallions, diced
  • 2 medium sized carrots, peeled and grated on the large whole side of a box grater
  • ½ ounce sweet piquante peppers (about two peppers), roughly chopped
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil
  • Pinch each of salt and pepper

Directions:

  1. In a medium bowl, combine the mayonnaise, sliced celery, scallions, grated carrots, chopped piquante peppers and vinegar.
  2. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes, but no more than an hour.

Makes two side servings.

Filed Under: American, Appetizers, Sides, Vegetables, Vegetarian Tagged With: , , , ,
21 June 2018 Maple Bread Pudding Mugs for Two

Maple Bread Pudding Mugs for Two

June 21, 2018 By

I love bread pudding. The custardy bottom and the slightly crispy top make for a perfect dessert that can be changed up based on the season and most importantly, what’s in the house. I had leftover sourdough bread from last weekend’s party, so I used two thick slices of that for these two mugs.

Maple Bread Pudding
Maple Bread Pudding

At my home, I’m the only one who likes bread pudding….my guy calls it peasant food and he means that in a negative way! I love the comforting dish and recreated it in mugs, just enough for two people (or for one person, in a double serving).

This bread pudding variation pays homage to my Quebec roots and is made with and then topped with Quebec maple syrup. Oh yeah, and topped with maple-scented gelato also…..why not!?

Ingredients:

  • 2 thick slices of day-old bread (or 3 slices of standard cut bread)
  • 2 large eggs
  • ½ cup light cream (whole milk would also work)
  • 4 Tbsp. pure maple syrup DIVIDED
  • ½ tsp. pure vanilla extract
  • Maple-scented or vanilla gelato/ice cream, optional but not really

Directions:

  • Preheat the oven to 350 degrees.
  • Spray the inside of two 8-ounce oven-proof mugs with cooking spray (could use ramekins also).
  • Cut the bread into 1” pieces.
  • In a medium bowl, whisk together the eggs, cream, 2 tablespoons of maple syrup and vanilla.
  • Add the bread to the bowl with the egg mixture and stir until fully combined. Allow to sit for 10-15 minutes so the bread soaks up as much of the egg mixture as possible
  • Divide the bread/egg mixture between the mugs. Place the mugs on a small baking tray and bake for 30 minutes, until the tops of the bread puddings are lightly golden and the custard is set.
  • Serve each mug while warm with the remaining 2 tablespoons of maple syrup and a scoop of gelato/ice cream.

Makes 2 servings.

Filed Under: American, Canadian, Desserts, Eggs, Maple Syrup Tagged With: , , , , ,
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