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Tigress’ Can Jam | Ashley’s Outstanding Rhubarb Chutney (May)

april & may tcj are fighting for my heart

What can I say, but thank you.  Ashley, thank you.  Loving this recipe.  Loving my Rhubarb & Amaretto Chutney.  I didn’t even do anything to it. (♥:Do I know you????)

I get all giddy when I learn a thing or five.  This month in canning has been really cool.  Hello, this is so not a late Friday night post.  Again.  Yay!  I planned, experimented and didn’t rush.  I might have to apply that to the rest of my…

Okay.  So, I still haven’t found a locally grown source for the barb.  I kinda stopped looking for it after I found it at the downtown Ralphs.  *Bad Nikki Shrug*  I’m keeping an eye out, though.

I wanted to try something different from last week’s tasty jam.  Since most of the other canning titles on the shelf went sweet, I was excitedly hoping that Canning & Preserving with Ashley English would surprise me with something I couldn’t pass up.  HELLOOOOOO, Rhubarb and Amaretto Chutney.  I mean, really.  HELLOOOO.

As I looked over the ingredients, I saw a long overdue trip in the making.  Coriander and cumin were already on my list to get from the South Asian grocery in the neighborhood.  I’d scouted out the place before, but hadn’t put the card on the counter to pay.

It’s like spice nirvana in there.  Freakish price and quantity difference from conventional stores.  I picked up a few other things that just might find their way into a new take on Market.Watch.

Can we talk about the big bottle of amaretto I’ve got in the cabinet now?  See, that’s what I get for not reading the entire recipe.  I was way too excited to grab the straw shopping basket Mom got me and go all euro with my multiple stops that I didn’t see that I could have just replaced the alcohol with orange juice.

It’s not that I don’t drink.  A bottle of wine usually won’t make it ’til morning.  I just don’t know what to do with the makings of a little bar.  Cute, I guess.  But it means I’ll need to get some friends to hang out with the soju and amaretto.  Right?

Rhubarb and Amaretto Chutney
barely, yet adoringly adapted from Canning & Preserving with Ashley English

cheesecloth or a muslin tea bag
3 cardamom pods
1/2 teaspoon whole cumin seed
1/2 teaspoon whole cloves
1/2 teaspoon whole yellow mustard seed
1 teaspoon black peppercorns
1 teaspoon whole coriander seed
1/2 cinnamon stick
2 1/2 c rhubarb, chopped
2 c brown sugar
1 1/4 c sweet onions, chopped
1/2 c seedless raisins
2 cloves garlic, mince
1 1/2 teaspoons ginger, minced
1 1/2 c apple cider vinegar
1/4 c amaretto
1 tablespoon lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 teaspoons yellow mustard seed
3/4 teaspoon pickling or kosher salt

Make a spice pouch from a small the cheesecloth or muslin square.  Add the cardamom pods, whole cumin, coriander, cloves, mustard seeds, black peppercorns and cinnamon to the cheesecloth.  Secure the bundle with kitchen twine.

Add the spices, brown sugar, rhubarb, onions, raisins, garlic, ginger, and vinegar to sauce pan.  Bring to a gentle boil.  Cook over medium heat, uncovered for 30 min.  Add amaretto, lemon zest, ground cinnamon, ground cloves, mustard seeds and salt.  Simmer for 30 more minutes.  Stir, stir, stir.  Ashley suggests adding a bit more water to the chutney if it begins to stick to the pot.  1/8 cup to start.

Prep and sterilize jars and lids.  Fill jars and water bath process for 10 minutes.

NikkiBits: While this is pretty much halved, where it isn’t I chose over in the over/under debate in my head.  This yields 2 .25L or 1/2 pint jars with some extra for the fridge.   I had a bit with some fish and cous cous I threw together with a bit of curry, broccoli, coconut milk and Matouk’s.  OMFrigginG.

What’s Next: Awww, man.  I can’t wait to get more/better priced rhubarb.  This really kicks.  I so want to make it to give to friends and my fave librarian. (♥:Save LAPL!)

I think I might be glad that I didn’t really like the rhubarb pie I had that summer in Canada forever ago.  I wonder if I’d appreciate the journey to the savory and sweet.
Nikki♥

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Seen+Heard | Flying Lotus

Have you ever wanted to just give a musician some money?  Not just, here’s money for your record money, but here’s money for dinner money.  Can I buy you some sneakers money? Do you need a haircut money? How can I help you make some more of this money?  I’m feeling that way about Flying Lotus and Cosmogramma.

Don’t ask me where I’ve been on Flying Lotus.  I could say that I blame the dj friends  who used to hip me to EVERYTHINg, but it’s not their fault I’m so out of it.  My heads been in the no-no place on a lot of good music. (♥: chile…)

Won’t explain it.  Can’t describe it.  Just experience it.

Who says you can’t rock the fuck out of it live?  And at some point I’m going to have to write about my weeks long obsession about Miguel Atwood-Ferguson.  Don’t take that the wrong way.  I didn’t know that this amazingly talented man walked the earth with notes dancing on his soul until I watched Mochilla’s Timeless DVDs.  Seriously, give that man a bow, or hell, just watch him feel music.

Right now, the neighbors and I are dancing to Do The Astral Plane off Cosmogramma.   Okay, I’m dancing and they’re nodding heads behind thin walls.  I think.  (♥:They better…)

Nikki♥

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TCJ | Oh, My! It’s May

getting back into the swing of things. putting spoon to mouth.

I’ve been last minuting things a lot lately.  I didn’t want to do it for May’s edition of Tigress’ Can Jam.  I wanted to be able to take my time.  Experiment a little.  You know, breathe.

Glad I did.  The Barb was all I could see when I read Sarah’s post announcing May’s special guest star(s). Ladies and Gentlemen, The Fabulous Asparagus and Rhubarb.

I thought this would be the best opportunity to rewrite a childhood memory.  It was summer.  Montréal.  Someone offered/forced Rhubarb pie.  I didn’t understand.  It looked like red celery.  Celery + Pie = Nah, not really.  It never had the chance to be good, let alone great.

Off I went on my red stalk adventure.  Why did it take a week and numerous attempts to get my hands on freaking Rhubarb?!!!!?  See, I don’t even know how local it is.  I got it from Ralphs.  The Ralphs that kinda wants to be a Whole Foods.

Yes, it’s early.  I’m still not sure which is going to star in the R&C: TCJ Show next week.  I do know that I like the barb in my berry barb jam.  Really, I like it lots.

This was just one of those throw it in the pot things.  Based loosely on Anne V. Nelson, again.  Strawberry Rhubarb Jam with a bit of my new obsession to Nikki-fy it. (♥:Nothing compares to you, Blackberries.)

Back to work.  What should I do now, more barb or a bit of the gus?  Have you decided which will get your full attention?  Will you be ambitious and do both?

Nikki♥

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Changes | Divining A Sumptuous Life

i’m dancing in my chair and trying to type.  i just need a dance break, then, maybe sleep.

something’s a little different around here…

My cousin, Ricci, popped back up here a bit ago after a long absence.  She got me thinking a lot about how I’ve been choosing to live my life.  I am discovering and embracing all the things that make my every day great.  It isn’t even something I think about in the moment.  I’m just following my gut, my heart, my head, my nose…

So, from her comment came the new R&C tagline.  Because I really am divining a sumptuous life all my own. (♥: Ummm, where are the Raf sneakers?)

I’m happy.  Giddy, goofy, smiley, lovingly, excitedly, joyously happy.

You know your joy is in your hands, right?

Nikki♥

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please, say that again…

something disturbed the groove. again.

The most amazing thing kinda happened.

I’ve been struggling with the idea of purpose.  Stuck between what once was and what should be.  Still a little off balance since the death of McQ.  Way too in touch with my emotions.  Kinda spinning.

I’ve noticed that these bits and pieces have been falling into place.  When Esthero wrote about the Martha Graham quote below, it was a bit overwhelming.  I knew I needed it, but was afraid it was the final call to action for a life to be lived.  To let go of all the excuses.  So, I stayed away from it for weeks.  Until tonight, as I share it with you.

“There is a vitality, a life force, a quickening that is translated through you into action, and there is only one of you in all time, this expression is unique, and if you block it, it will never exist through any other medium; and be lost.
The world will not have it.  It is not your business to determine how good it is, not how it compares with other expression.
It is your business to keep it yours clearly and directly, to keep the channel open.
You do not even have to believe in yourself or your work.
You have to keep open and aware directly to urges that motivate you. Keep the channel open.
No artist is pleased. There is no satisfaction whatever at any time. There is only a queer, divine dissatisfaction, a blessed unrest that keeps us marching and makes us more alive than the others.”
– from Martha: The Life and Work of Martha Graham

(via esthero in progress)

So, what does it answer for me?  How does it kinda change everything?  A guy called me vague and evasive, once.  Yeah, ummm, not ready to talk about it yet.

Nikki♥

{Even as I wrote this post a couple of weeks ago, I was still afraid of what it meant.  What it all means and how to move forward.  I was so hesitant that I couldn’t even hit publish.  Hesitant to embrace what I knew, but couldn’t quite believe.

In some ways it feels like permission, you know.  Permission to really be who I’ve always been, yet afraid to allow others to see.  Who I’ve talked myself out of being by drowning out my own voice with everyone else’s thoughts.

So, what’s next?  Umm, if I do it right, you won’t really know. ♥}

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Tigress’ Can Jam | Mighty BerryMinty Jelly (April)

yummm… i think i’ve fallen in love again.

You know I’ve been kind of freakish for months over tangelos.  That really hasn’t changed, but blackberries have come a little tardy to the party and taken over. (♥: Did you just say tardy for the party? *sigh*) I love that they’re tart and dark and just IT!

Ummm, hello.  This is about TCJ.  Okay, right.  Sorry.  So this month is all about Herbs for Tigress’ Can Jam.  My herbs of choice seem to be cilantro, mint and tarragon.  Mint was the first thing to pop into my head.  Well, after tarragon, but I used tarragon last month in my, now gone, Pretty Pickled Pearls.  (♥:They were GOOD!)

Initially, I was going to do something with mint, ginger and lemon.  That whole herbs = no pectin thing kinda shut that down.  I’m wary of using commercial pectin right now because I want to learn as much as I can about natural occurring pectin.  Like which fruits are high and which are low.  This wasn’t the week to experiment with a recipe and making my own apple pectin.  Especially, since I seem to be stuck in last day post mode.

I happened upon some lonely blackberries that had just been saving themselves for yesterday in the back of the freezer.  Lightbulbs and stars started flickering in my head.  Hello, Mighty BerryMinty Jelly.

I didn’t really adapt the recipe from anywhere, but Anne V. Nelson’s The New Preserves and the 2006 edition of Irma Rombauer’s Joy of Cooking get “chock full of info” honorable mentions.

Mighty BerryMinty Jelly

2 c blackberries
1 c mint
1 c water
1 1/2 c – 2 c of sugar
1 tablespoon commercial lemon juice

Wash/clean blackberries and mint.  Steep mint in one cup of boiling water overnight.  Strain mint and discard solids.  Add blackberries and minty water to saucepan.  Bring to a boil.  Cook for 5-10 minutes smashing berries to get all that juice.  Strain berryminty juice using jelly bag/lined colander.  For clearer jelly, don’t force the straining.  Just give it time.  Lots of time.

When done, measure liquid.  Add lemon juice.  For every cup of liquid add 3/4 cups of sugar.  Bring to a boil.  Stir.  Stir.  Stir.  When it reaches the jell point, add to 2 sterilized .25L or 1/2 pint jars.  Process for 5 minutes.

The NikkiBits: This is minty.  Not overly so, for me, but minty nonetheless.  It’s the most beautiful purple.  I’m in love.  Seriously.  Marmalade, see you next year.  Strawberry Jam, eh.  It’s BerryMinty Jelly For Ever.  If I had an ice cream maker, all would be lost.

What’s Next: I’m making this again.  Like tonight.  I picked up more berries at the farmers’ market and I’m off to the get mint.  The batch above was a little loose, I’m going to steep with less water.  The Joy adds no water at all.  Anne adds less water for many more berries.  We’ll see.  I love that Carter made a simple syrup with her mint.  I might try that, too.

I just realized my TCJ selections seem to be color coordinated with my apt.  January, Blood Orange Marm.  Feb, Baby Carrots.  March, Pearl Onions.  April, Blackberry Mint.  Really, the colors in my apt are red, orange, purple, green, and white.  Add blue, pink and yellow/gold and it’s officially matchy-matchy.

Gotta go.  Must buy mint.

Nikki

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Awww, Thx Wednesday! | I♥Shebeen, Hardcore Edition

back down memory lane…

Bars close as quickly as they open in New York.  For some reason, I always thought Shebeen would just be there.

The last couple of years I was in the city, it was like a second home.  Really, the bench outside was the coolest place to watch the city go by.  202 Mott, btw Spring and Kenmare.  A random Nolita street where folks just lived.  It wasn’t hip central.  It just was.

Instead of whining about what used to be (♥: You really have been doing that for a while), I want to celebrate having found something special.

Rob posted his last live set at raeo.net.  I’ve got more pictures in my Shebeen flickr set.  These are all from 2005.  I’d just stated shooting on a little dig point and shoot.  I’m really glad the camera was always out.

backgammon with rob
I adored Taryn and Dalia. Thank you for bringing a bit of S.Africa to the city.
I think I see glasses. Was that a Feltron night?
anna and ummm, me?
while trying to decide what to order in, we hung out in the smoking room.
Pete

On one of the nights Rob was spinning, I heard Prefuse 73 for the first time.  It was one of those musical detours that opened up a whole new world of sound and space.

I always figured there would be that spot where we could pick up where we left off when I got back to the city.  Alas, the bar is gone.  The memories aren’t.

I’ve do believe I’ve figured out my Ode to Shebeen Summers.  Instead of the drinking Strawberry Balsamic Martinis, I’ll be making lots of Strawberry Balsamic Jam.

Thx, Wednesday!

Nikki♥

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Market.Watch | 4April10

finally.

just scallions and navel oranges this trip

I know it doesn’t look like much.  Heck, it looks like what I always get.  Really, it was a big deal.  I finally made it to the Hollywood Farmers’ Market this morning.

Leaving the house in the morning on a Sunday, any old Sunday, is big for me.  I just don’t do it.  I’m usually up til the wee hours refusing to let go of Saturday night.  Oh, Sweet Sunday, seems to always get the short end of the weekend stick.

Today was fun.  I got to take it all in with my friend and her six year old niece.  I was so busy seeing everything with Angel’s eyes that I actually didn’t buy much.  She was so excited to taste everything.  Even after the black olive debacle, she was back asking if she could have what was on offer.  She was adorable running around in her playful Easter dress demanding something extra special from the balloon guy.

So, while Angel and her Auntie M were actually getting oranges, greens, herbs, bagels and nuts, I just got some navel oranges.  And because Angel’s really not that into onions of any sort, I was on the receiving end of half a bunch.

I’ll be back next week.  If not to do most of my shopping, then definitely to people watch.  Loved it.

Nikki♥

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Bye, Bye Birdie | VSK:Simple Stock

i knew it was coming.  you should have, too.

I’m back off the bird. (♥: Ummm, okay.)

I bought a whole chicken the other day and my stomach just started to turn as soon as I got it home.  I think it might have been looking at those little legs all trussed up.  I ate it, but with a heavy heart and closed eyes.  The next morning, I threw what was left of the new bird and the frozen bones of the last one in the trash.

I love the taste of a homemade chicken stock.  My word, it is amazing.  The drippings from a freshly roasted… Mmmm.  I might even miss it at some point, but the process is really not something I’m feeling right now.  Flesh and bone.  Bleech. 

Time to create a chicken-free stock arsenal.

I picked up Bryant Terry‘s Vegan Soul Kitchen a while ago.  I can’t believe that this is the first time I’m actually cooking from it.  Especially, since my brother and I had a bit of a row over the premise.  He thought that by making it vegan, you take the soul out of it.  Love him, hardcore, but he is WRONG.  That kind of thinking keeps our arteries clogged and “Tha Shuga” running/ruining the show.

Its sad that the resistance to change is on both sides and isn’t new.  The idea of making food that is familiar, but healthier caused a bit of a dust-up with a macro friend.   He’s from South and grew up on some goooood food, but he believes that to eat healthier, folks should just dump everything they know and eat tree/sea bark.  Verbatim, no.  Sentiment, mmmm hmmm.  We keep people isolated by not giving them options and opportunities for making better choices.

I’ll admit that I am opinionated.  I used to be such a label whore that I branded everything I didn’t eat evil.  Thankfully, I’m over that.  I do remain steadfast in the belief that we need to eat better.   The things is… we don’t all have to be vegan or vegetarian.  Or eat tofu and tempeh.  But, we can do simple things to expand our palates and imaginations.

Simple Stock
from Bryant Terry’s Vegan Soul Kitchen

1 tablespoon extra-virgin olive oil
2 large onions, quartered with skin
1 large carrot, thinly sliced
4 celery ribs, thinly sliced
8 oz button mushrooms, sliced
1 whole garlic bulb, unpeeled, broken up, flatten w/back of a knife
2 bay leaves
3 sprigs of fresh thyme
1/2 teaspoon course sea salt
1/8 teaspoon of cayenne
9 cups of water

Over med-high heat, warm the olive oil.  Add herbs, spices and vegetables.  Sauté until veggies have softened.  Add water.  Bring it to a boil.  Reduce heat to med-low.  Simmer uncovered for about an hour.  Strain vegetables from stock.  Don’t forget to press down on the veggies to get all that goodness out.  Then, discard the cooked vegetables.  Yields 1 1/2 quarts.

The Nikki Bits: I added a couple of dried chili peppers as well.  My veggies weren’t super tender after an hour.  I let it cook for another 30 or so minutes.  And I added 2 more cups of water.

Ummmm… So: I liked it a lot.  I didn’t expect to mimic chicken broth, so I wasn’t disappointed.  I don’t know if it’s a catchall stock for me, though.  Even though it’s light, it feels hearty, woodsy and strong.  It might overpower the flavors that I normally work with.

I had a cup with a few of spoonfuls of brown rice and a smidge of sriracha.  Throw in some veggies, steamed/roasted/whatever.  Hello, Winter!  It’s , also, a GREAT base for gravy.

What’s next: I make this black bean & couscous dish that I rock with that chicken water.  It didn’t really work well with this stock, but Bryant has a garlic broth that might be PERFECTION for that dish.  Arsenal.

I don’t begrudge anyone, or myself, meat or poultry.  I’m just bored and a bit turned off, right now.  That could change.  I’m superexcited to focus on bringing an abundance of flavor, color and texture onto my plate.

Nikki♥

Oh, I just finished some turkey breast that was in the freezer.  Ummm.  Bye, bye Bigger Bird.