Sunday, October 12, 2014
One of the more successful plants in our garden this year was habanero peppers. The problem with habaneros is, they are hot. I mean really hot. I've never seen a salsa recipe that calls for more than 1 at a time. So as I was leafing through my new book, I came across a recipe for raspberry habanero jam. I decided that would be my first attempt at solo canning.
I made it earlier today, and I have to say it's good. It isn't very spicy, but it tastes very fresh. Next time I will cut more slits in the habanero, so more spiciness gets into the jam.
After my success with the jam, I decided to try a recipe for marinated lemon cucumbers. I haven't tried them yet, but how can cucumbers marinated in vinaigrette be bad??
If you have any desire to begin preserving food, I urge you to buy this book. It will open whole new world of small batch canning!
I think the frittata deserves more credit than we generally give it. It is a blank canvas, to be populated with whatever bits of stuff we have lying around.
This one was particularly good. And, it was particularly strange.
I have been struggling to use up the garden's last gasp this weekend. To that end, I fried a batch of green tomatoes Friday, and made a huge pot of mashed potatoes. I served them with a couple of brown sugar glazed pork blade steaks. I had leftover bits of all those things floating around in my ice box, so I decided to throw them in a frittata this morning.
There isn't really a set recipe for a frittata. I started by roughly chopping the fried green tomatoes and the blade steak, then warming them in the skillet with about a tablespoon of butter. When they were warmed through, I beat 4 eggs with a good splash of heavy cream, salt and pepper. I added a handful of grated Irish cheddar to the eggs, then poured them over the tomatoes and pork in the skillet. Then I got the container of leftover mashed potatoes and dropped spoonfuls of them around the skillet. I let it set for about 5 minutes over medium heat on the stovetop, then shoved it in a 400 degree oven for about 12 minutes. I let it cool for about 5 minutes in the skillet, then slid it off onto a cutting board and served pieces of it with some cheddar cheese grits and fresh cantaloupe.
The leftovers are going into biscuits for breakfast this week.
So- I highly recommend giving this a whirl. You will not be sorry!