Friday, April 18, 2014

Peppers for Cold Meats, from Auguste Escoffier

This delicious recipe is a re-post, just in time to enjoy it with your Easter Ham dinner. 

Update:  I made this delicious relish many years ago, and had to search on the blog to find it myself. In the following five years I have been blogging I have learned a great deal about how SEO works and how to properly title a recipe so someone may actually find it. This is too delicious to not be enjoyed, especially with gardening season coming and the markets will be filled with lovely produce, including bright red peppers! This is also just about mandatory for those after holiday times when you have a lovely turkey or ham for sandwiches.


Tonight I came home and wanted to cook something and photograph it as well. I had 3 peppers that were in the fruit bowl on the dining room table. I also had read her post on peppers for cold meats. That pretty much sealed the deal. I had peppers to use, a camera to document with and so here goes!

Peppers for Cold Meats
adapted from The Wednesday Chef
makes about 3 pints, refrigerate to store

4 T olive oil (I used about 2 T)
1 medium onion ( I used 1/2 of a large onion and diced it smallish)
1 pound red sweet peppers (my 3 weighed 1 pound)
1/2 t ground ginger
1/4 t allspice
1/4 t nutmeg
1 pound of tomatoes, blanched diced and drained (I used a 16 oz can well drained)
1 clove garlic, minced
1/2 c raisins
2/3 c red wine vinegar

Assemble your ingredients.









Soften the diced onion in the olive oil, do not let it brown.

Dice the peppers, add to the onions along with spices. Warm the mixture gently.









Add remaining ingredients, bring to a simmer. Cover and let (barely) simmer 1 hour and 15 minutes. Remove lid and simmer 10 - 15 minutes more. That's it. Refrigerate until serving.

The raisins will be plump and the taste of the spices will be a part of each bite.

Because of the high vinegar level, this will keep a long time. My guess is that it will be gone before you know it!

Hope your day was great!

M



As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

Thursday, April 17, 2014

Easter Recipe Round-up and I need a new computer

I don't offer many recipe round-up type of posts. However I have one recipe right now that is getting a lot of attention and that would be the Pineapple Raisin Sauce for Ham. I ate that sauce each Easter with ham and loved it so much, I took a chance to re-create it in my own kitchen, from the memories of my mom making it. That and having a certain understanding of her cooking style assisted in the process.

But I decided to post a round-up of recipes that I think would make great additions to your own dinner plans, because I shall be away from blogging for a short time. I can hear the hard drive in the computer making a horrible noise (it is clucking like a loud chicken....), and know it is only a matter of time until it will be too late to retrieve my photos and other data. So this weekend will be busy with in addition to everything else, setting up a new computer.

I would like to suggest the following delicious recipes may in fact enhance your meal and you might find a new favorite in the process!


Pineapple Raisin Sauce for Ham.  Tangy, delicious and easy. Plus you probably have the ingredients in your pantry.


Cottage Cheese Dinner Buns.  Dinner rolls or buns don't come easier or more delicious. Soft and very flavorful.


Broccoli Salad dressed with Curry.  Broccoli is always a good idea and this salad is wonderful. Crunchy, flavorful and just the right touch of curry.


Simple Roasted Pepper Salad. Colorful, delicious and healthy. What more could you ask for in a salad for your family?


Family Favorite Macaroni Salad. A macaroni salad always goes nicely with ham dinner. Give this one a try, I don't think you will be disappointed.


Whoopie Pies! Do I need to say more?


We hope you have a wonderful weekend, full of family, fun and of course food!

As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!