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LAPL At Home | Let’s Take It From The Top

i’ve got 26 books and a horror flick out on loan.  this is most of what’s at home…

I  got a little ahead of myself.

Months ago, I started thinking about chronicling what an amazing resource the Los Angeles Public Library is and hopefully, will continue to be.(♥: Shade to the Mayor and City Council, intended.)  It’s given me the opportunity to really spend time with books instead of being swayed by aesthetics and a discount at my old house of worship, Barnes and Noble.

I still ache a little when I think about all the books I sold when I packed up and moved west.  Okay, I ache a lot.  The cookbooks took the biggest hit because they’d cost the most to ship.  So, slowly, I’m re-building my collection, using LAPL for research.  Mindfully, looking at the books for more than just a recipe.

The Obvi and Superficial…

Ummm, The Good Stuff Cookbook.  Spike’s cute, I watch Top Chef and he kinda had me at Old Bay Mayonnaise.  There, I’ll admit that.  But, I’m probably a little more critical of the book because of it as well.  Eh, on cursory glance, the photographs don’t grab me at all.  I don’t know why the pictures of the salads and anything with corn annoy me, but they do.  Otherwise, it looks fun.  We’ll see.

Because I Can Can…

Took a bit of a canning/putting up break over the holidays.  Still building my canning library.  Spending time with Putting Food By, The Joy of Keeping a Root Cellar, Urban Pantry, Preserve It!, Canning for a New Generation.  It’s so different reading them for pleasure/information and not looking for Can Jam inspiration.

I Like The World At My Table…

I am so lucky that my mom introduced us to the world when we were kids, even if I HATED IT. (♥: Tofu and Bulgur, still not feeling you) The flavors that I loved make the global culinary adventure exciting and familiar.  I think this year is going to be a serious South Asian exploration.  I wish it weren’t all from books, though.  There was that guy who… Oh, you don’t know that story.  I might have to actually read Ginger and Ganesh.  It’s more a memoir with recipes.

Still trying to feel my way around Japanese cooking without much luck.  Simply Japanese went back to LAPL pretty quickly.

I’m working on an In Bed With | Momofuku.  I can’t remember if this is the second or third time it’s made it home.

On Your Recommendation…

For a minute there, I thought I was losing it.  I couldn’t remember why I wanted to check out Rose’s Heavenly Cakes.  Then, it hit me.  My favorite librarian thought I might like it and held it aside for me.  J’adore her.

I always check out the book section on the Anthro site and cross-reference with LAPL to see if I can’t get my hands on the curated goodness.  It tends to take a while after release, but I’ve become patient.  I first saw The Commonsense Kitchen and Sweety Pies there.

The Odd Man Out…

I’ve been taking out fewer doing books lately.  Sometimes, I like to give up on the illusion that I’m going to make something.  It’s easier that way.  And since I’ve always had a penchant for buying expensive yarn that tends to pill like crazy, I thought it was time to take a few steps back and learn more about it with The Knitter’s Book of Wool.

Time to dig it before this batch of books comes due.

N♥

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Tigress’ Can Jam | CherryMeyerGingerLade (Dec)

i’m so glad we had this time together…

Wow.  This is, well, it.  The last Tigress Can Jam post.

I think it’s kind of fitting that I’ve had random conversations with people offline about canning this month.  From the woman I met at the airport who just saw another grandchild born to the woman on the train who was thinking about another way to make homemade gifts for friends and family to the co-worker who talked about how his parents canned throughout his childhood. These interactions not only shared a bit of history and camaraderie, but, also, looked to the future.

Having grown in this space of TCJ, I feel challenged to do much more.  I’m so happy that canning can be another way to hold dear a bit of family that could easily be forgotten or missed in the passing of generations.  It’s time to really dig in to the stories and the history of my family and food and canning.  Before it’s too late, I want to find out as much as I can about how roots in the South and Midwest played a role in how we ate and what we eat.  And I need to get that recipe for Cha-Cha* and, um, make it.

So.  For the last month of Tigress’ Can Jam,  I’m starting kinda where I began, with a marmalade.  We’ll see how it turns out this time.

CherryMeyerGingerAde
Framework adapted from Ashley English’s Cherry and Lemon Thyme Marmalade

1 lb meyer lemons
1/4 cup dried cherries, chopped
2 cups loosely packed brown sugar
1 teaspoon, fresh grated ginger
1 tablespoon bottled lemon juice

yield: approx 2 1/2 pints or 2 .25L weck jars

Prep your canner and sterilize your jars and lids.  Put a couple of saucers in the freezer.  Wash lemons well.  Quarter and remove seeds and pith.  Chop lemons and cherries into small pieces.

Add lemons, cherries, and lemon juice into non-reactive pot/saucepan.  Bring to a boil.  Reduce heat and simmer for 15 minutes.  Add sugar and ginger.  Bring to a boil over medium-ish high heat for 25 minutes.  Watch and stir.  Lots.

Time to test for a set.  You are good to go when the jam reaches 220° f or you can do the wrinkle test.  Put a teaspoon of jam onto a chilled saucer and let it cool off for a sec.  Push it.  If it wrinkles a bit, it’s set.  If not, boil for 5 more minutes and try the wrinkle test again.

When ready, fill jars.  Leave a 1/4 inch of headspace. Use knife or other bubble releaser to make sure there are no air pockets.  Wipe rim clean with a damp cloth or paper towel.

Process for 15 minutes in the hot water bath.
NikkiBits: I♥Meyer Lemons.  I♥Cherries.  I♥Ginger, hardcore.  Every month has been filled with love.  Well, except, for July, but that was just a lot all around.  This here marmalade is GOOD.  Cooking at night with no flash.  Not so much.  I’ll shoot more in the am.

What’sNext: Where are my tangelos?  Seriously, it’s all about some marmalade.

So,  what else can I say about this amazing year of canning?  Not sure.  Now that it’s over, I want to take a minute to reflect on it.  I’ll either update this post or give Tigress’ Can Jam its own gratitude post.

Nikki♥

*Some folks call it Chow-Chow.  We’ve always called it Cha-Cha.  It’s that cabbage, tomato, hot pepper relish.  I’ll make it for you.  Soon-ish.

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Tigress’ Can Jam | Habanero Berry Bliss (Oct)

my tongue is burning… in a good way

I’m in LA.  We still have locally grown strawberries.  Alas, we won’t have them for long.

Every trip to the farmers’ market since Kaela announced what we were canning with this month, I kept trying to stay away from the berries.  I have bell peppers that won’t get jellied and lots of hot peppers that will probably have to go it alone in a jar of vinegar.  For some reason though, the strawberries kept begging for the fire.

Oh, and since I’ve got a tendency to nibble while shooting my market haul, this is one of those tinybatches.

Habanero Berry Bliss

(nod to Bryant Terry’s Strawberry & Slightly Hot Pepper Jam and Eugenia Boone’s Strawberry Balsamic Jam)

2 cups hulled and halved strawberries
2 cups of sugar
½ Habanero pepper, minced (I kept the one seed)
1 tablespoon of balsamic vinegar
2 tablespoons lemon juice

makes 1 pint/.5L

clean and sterilize your jar, lid and band.

add minced pepper, lemon juice and vinegar to non-reactive pot.  heat on low for a minute or two.  add strawberries and sugar.  turn heat up to medium-high.  stir until all sugar has dissolved.  turn heat down to a low-medium flame and leave it be.  only stir to make sure all the sugar is incorporated and has dissolved.  let it cook  for about 30 minutes.   don’t touch it.  just watch it.  oh, and skim off all that foam.  when the cooking time has finished, take your pot off the flame.  pack your jar, remove any air bubbles and wipe the rim of the jar with a damp cloth.  process for 10 minutes in your hot water bath canner.  remove your jar from the canner and place it on a dishtowel to cool off and rest.  I usually leave it overnight cause, well, I cook at night.

The NikkiBits: Um, proud of myself.  While Bryant and Eugenia gave me ideas, it really was the 2006 ed of the Joy of Cooking that made me feel comfy making it happen on my own.  It’s chock full of info for those of use who’ve strapped on the canning recipe training wheels.  I love being able to quickly find out what is full or bereft of pectin or acid.  It’s also great to be able to work out how much sugar or added lemon juice I need for my tinybatches instead of doing the math.  Seriously, quartering a recipe isn’t cute.

Now about that heat.  This is perfect for me.  It’s not outrageous, but I FEEL it.  I tend to squirt sriracha on my hand and lick it off, just cause.  So, maybe, if you’re going to do a tinybatch and you’re not sure about how much heat you can handle, you might want to use a quarter of the pepper.

What’sNext: More.  More.  More!  I just had some of the left over syrup on pancakes.  My tongue isn’t on fire, but it’s def HEATED in that sexy way.  I feel like this could be a good drink syrup as well.  I used to get strawberry balsamic martinis at Sheebeen in NYC.  The best part was that the balsamic was the kicker.  I don’t really get that from strawberry balsamic jam.  It’s just mellow.  This, though, the habanero is the tingly kicker.  Makes me feel alive.

And, now, I want ice cream.  I want to spoon my Habanero Berry Bliss over ice cream.

Kaela & Tigress, THANK YOU!

Nikki♥

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Oh, My | Where The Weck Lives

i can hear connie francis* right now…


I longed aloud today for a simple carafe.  Someone heard me.

Did you read the newsletter?  Did you see the announcement?  Have you been to the website?  What?  No?  Heath Ceramics has gone Uber-Weck.  I think I♥Heath Ceramics, even more hardcore.

The range Heath now carries online is, umm, just stoopid.  Seriously, they’ve got Weck sets.  Love.  Wait, did I say that again? Love.  Fine.  Umm, silly happy.  How about that?  Better?

See for yourself.

…Hold on.  I just looked at the prices.  Why does it feel like it’s cheaper than when I got my first taste of Weck goodness last year?  It just might be.  I won’t argue.

Nikki♥

*you know, she sung “Where The Boys Are,” the theme song to the 1960 Spring Break comedy.  No?  I guess that’s what I get for faking sick/ditching school and watching lots of old movies on the telly.

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Ummm, Yeah | Updated…

Just a wee bit of housekeeping for a late Sunday night.


I came across another spot to pick up Weck jars.  I’ve updated the Weck Resource Guide post with the Canoe link.  They carry the asparagus/tall jar!!!

I’ve also updated the Nigella Dense Chocolate Loaf Cake post from earlier this year.  I realized that I, umm, hadn’t included the recipe.  I, also, made the cake for an office shower/pot-luck thingy.  Added ginger and changed the world.  Okay.  Changed my world.  Heaven on, well, you know.  It was good.

Have a great week!

Nikki♥

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Tigress’ Can Jam | Whole Churry Preserves (June)

ummm, that’s the way it’s supposed to be spelled.

Okay.  So I’ve been missing the Mid-Atlantic States a bit lately.  With Pressure Cooker out on dvd  and the new season of Top Chef in DC,  I was thinking about what makes the whole area from VA to PA feel like home.

In many ways, it’s just hearing people speak.  It amazes me how happy I get when I hear people with the super regional accents or the ones where the smallest thing will give them away.  I kind of even watch old episodes of Homicide and The Wire just to get a little taste of a place not far from where I grew up.

One of the mainstays of Go-Go, Little Benny, passed away recently.  Along with hip-hop, it was the music I heard in the halls and lunch rooms during school.  My eyes may have rolled a bit growing up, now it just makes me smile.

Watching old interviews and a Go-Go doc from the 80s made me cringe and wistful at the same time.  All these really super specific DC things come to the fore.  There is a way of saying words that end in -ry that is SOoooo home to me.  Really, it’s r and vowels, but whatever.   It’s like very becomes vuurry like in snow flurry, with a heavy emphasis on the urr.

So in honor of the DC Metro area (urrreeeuhhh), I made Whole Churry Preserves.

Whole Churry Preserves

Adapted  from Georgeanne Brennan’s The Glass Pantry

2 lbs of ripe sweet cherries

3/12 c of sugar

2 c water

Clean cherries.  Remove stems.  Pit by gently squeezing each cherry until the pit pops out.  {My fingers were stained such a lovely color last night.  Ahhh, but the red tint was all gone by morning.}  Add the sugar and water to a heavy bottomed non-reactive pot.   Stir occasionally for 5 or so minutes to allow sugar to dissolve.

Add cherries and bring to a boil.  Then, reduce to low heat and let simmer for 1 ¾ hours.  After 1 ½ hours, raise the temp to med-low.

Since cherries are low low low on the natural pectin totem pole, Georgeanne suggests a long slow cooking time to get them to the jell point.  She suggests starting to test after 45minutes.

Wash and sterilize jars.  When cherries are ready, remove from heat.  Skim and discard any foamy bits from the surface.  Ladle into jar.  Process for 10 minutes.

The NikkiBits: The recipe yields 4 pints.  I got ummm 2.  But that probably has more to do with my nibbling tendencies.  Mmmm, churries.  If I had any of that Amarretto from last month left, I’d have used a little of that, too.

What’sNext: You know I’ve been avoiding the pectin purchase.  That’s going to have to stop.  Hello.  What were my preserves like this morning?  Can you say loosey-goosey still sloshy?  Seriously, I’m heading to the store and we’ll tighten things up tonight.

It’s interesting to see my appreciation for fresh fruits and vegetables develop even more as our canning challenge continues.   It also makes me think more about growing up on the east coast and the obvious nature of eating seasonally.  I’ve got a fridge full of berries that I want to enjoy fresh and that I want to enjoy in different ways come fall.

Nikki♥

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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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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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Market.Watch | 12Mar10 & The Slam Reax

leeks, onions, meyer lemons, blood oranges


Ummm, I still don’t know what I want to do for Tigress’ Can Jam.  So, it looks like I’m just going to have to find some more allium options and hit the books.  I’ll be fine.

It’s been an odd week.  I read Slate’s ‘Canning is Trendy‘ article.  I read the The Atlantic’s ‘CSAs: A ripoff?’ article, too.  I don’t have a problem saying that I think some of the questions they ask are valid.  I think the tone in which both articles are framed is dismissive and patronizing, though.  I just think it fosters a discussion where everyone is defensive.

The thing is neither article annoyed me.  I just thought they both missed the point.  When it comes to CSAs, farmers’ market produce, or dairy products from small farms, I don’t expect the prices to compete with conventional grocery stores.  That’s not why I seek them out.  That’s not why I come back every week or still shop at the superchains.  Does an article bemoaning the price help me define why and where I choose to spend my money?  Yep.  Non-issue.

The Slate article got under my skin, primarily, because it hurt the feelings of people I’ve come to respect, who felt attacked for practicing the traditions they hold dear.  I had less of a problem because I kind of knew who she was talking to and about.  It didn’t bother me, personally, because I’ve come to really enjoy doing it.  Period. Whatever.

She can condescend, if she chooses.  That’s her.  I know how it felt to make that first jar of strawberry jam last spring.  I know what its been like to be a part of TCJ.  I ask myself about salt and sugar intake.  I pay attention to what’s local and abundant.  I don’t find it tedious.  I’m learning a little patience.  I’ll be standing with my basket ready when my gardening friends start to harvest the fruits of their labor.

I think what’s starting to rub me the wrong way is this push back on those of us not in rural areas or who haven’t been canning for time.  Yes, there are new fresh books with their take on tradition.  I’m not rushing out to buy them just because the cover rocks.  Yes, there’s more attention on the practice.  Yes, I like those cute jars.  So what.  If I’m canning for the next week or the rest of my life, it shouldn’t have any bearing on what anyone else is doing.

Let’s pass the knowledge amongst ourselves.  Share with whomever may be interested.  I’m here soaking up your advice and wisdom.  Please, share in my excitement.

Nikki♥

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Market.Watch | 26feb10 + March TCJ Selection

a little late and lacking in market posts. sorry about that.

I have a confession.  I think I’ve got a tangelo problem.  I mean, really.  I’m having a hard time going a day without one.  You wouldn’t even know that I bought, umm, 3 from the photo, but I did.  And I ate them.  Not slowly.

They’ve kinda bumped the blood oranges out of the sweet spot in my citrus loving heart.  They’ve been making me forget about the Meyer lemons I buy every week.  I’ve even let a few go bad.  (♥: Wasteful much?)

Thankfully, I decided to experiment with a new marm, instead of letting everything else rot.  It was filled with aging limes, meyer lemons, blood oranges and a tangelo that I wouldn’t allow myself to eat.  I spiked it with a bit of Korean Black Raspberry wine.

It was one of those ‘let’s just do it’ kind of things.  No pen, paper or keyboard in sight.  I think I was trying to trust my memory.  It was spec-freakin-tacular.  And I still can’t remember what I did.  Great.

So, I’m trying again.  This time I’ve written everything down.  Okay, I just wrote everything down.  Time for the overnight soak.

Small Measure‘s Ashley English announced the March produce selection for Tigress’ Can Jam.  It’s the Allium family.  There’s lots to choose from.  I can play with garlic, scallions, shallots, onions, leeks and more.  Low acid, again.  That’s cool.  Much less anxiety than last month’s carrots.

I love that the green onions from the Farmers’ Market were super dirty.  I’ve already used some in a bit of soup.  I was hungry and they were good.  Mild.  Liked them.  The others are about to join some carrots in a good sweet peppery brine.

Not sure what I’m doing for TCJ, yet.  So, I guess it’s off to the books, again.

Nikki♥