Saturday, November 8, 2008

Rose Hip Jelly, an experiment

This was an interesting and fun experiment. I like making something from not much. I think this qualifies.
The first step was to harvest the hips from the roses. I noticed as I was snipping away, that there were not that many. I guessed that I might have the required 2 cups. I have no information about the roses on the side of my home, they were planted by the previous owners. .

I dumped them into a 2 cup measure to see how close I was in my guess. I could of used a few more, but hey; it is an experiment. The blossom end of the hip was snapped off. The hips were washed and the soft and dark part of the blossom end was pared away. Another wash and then ready to be cut.

I chopped the hips, cut 2 apples into large pieces, added 2 1/2 c water and 1/2 c Chardonnay. Brought it to a boil, and then let is simmer 1 hour.

Here is my strained liquid. I looks a lot like chicken stock!

For the jelly,

The strained liquid, it measured 2 1/2 cups
dash of salt
juice of 1/2 lemon
5 c sugar
1 package of pectin

I brought it to a boil, then boiled rapidly for 7 minutes. There was not enough foam on top to worry about, so no skimming was necessary. I ladled it into 5 half pint jars, and put the small amount left over into a small dish to eat up now. Secured the lids and bands and gave it a 10 minute water bath.
I tasted the jelly on the stirring spoon, it is rather tart and nondescript. I hope it improves with age! I would think that the red hips that I have seen picture after picture of would have more flavor. And I also think you would need a lot more hips to simmer in the liquid, so that the strained liquid would be stronger and have more flavor.

And here is the finished batch..........

It looks like honey, just like the recipe stated it would.


Wednesday, November 5, 2008

Tuna and noodles, a delicious casserole, nothing more to say

How does one describe a tuna casserole without losing the listener? There is a certain automatic sense of dread when someone says tuna casserole, even with me, and I know about this one.

And this one is delicious.

I originally found the recipe in Sunset magazine, years and years ago. Like most recipes, you make it your own.

Delicious Tuna Casserole
350 degrees

1 recipe Puffy Cheese Noodles (remember you can make these ahead and store in the freezer)  
OR 2 c elbow macaroni cooked.
1 c frozen peas
1 can cream of mushroom soup
1/2 can milk
1 T olive oil
1 clove garlic minced
2 t dill weed, crumbled
2 T sherry wine
1 or 2 cans of albacore, drained and broken apart not flaked
1/4 c panko or dry bread crumbs
1/4 c Parmesan cheese

Bring a large pot of water to a boil. Add the noodles and boil uncovered 9 - 10 minutes. Add peas and cook additional minute. Drain well, and set aside.

Saute the garlic in the olive oil until soften but not brown. Add remaining ingredients. Simmer 3 - 4 minutes. Combine the noodles and sauce in a small casserole dish.

Stir together the panko and cheese. Sprinkle evenly over the top. Bake 15 minutes.

Serves 3 -4

Recipe rating:  Oh Yes! (will make again)

Have a great day! As always thanks for stopping by, I really do appreciate it.

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Sunday, November 2, 2008

Puffy Cheese Noodles

This recipe has been in my possession for a long time. I can't remember where it came from, it is simply scratched on a piece of paper. Sometimes these recipes simply scratched on paper and saved are the best in the world. This is one of those times....

Puffy Cheese Noodles
recipe source: unknown but Thanked!
serves 2 to 3

1 egg
1 T milk

3/4 c flour
1/4 c Parmesan cheese
1 t baking powder
1/4 t saltCombine the dry ingredients in a small bowl, combine the egg and milk in another. Beat the egg and milk together until well mixed. Dump the dry ingredients into the wet, use a fork and combine well. This is a stiff dough against the fork. Do not add any additional liquid. You may need to use your hands to work all the dry ingredients into the dough.

Turn the dough out onto a floured surface. Knead 10 - 12 times. Shape it into a disk shape. This step will make the dough easier to roll out.

Roll the dough out into a (roughly) 12X12 shape. This size keeps the thickness of the noodle correct. Sprinkle with a bit more flour and rub gently over the surface. This is an important step; although the dough feels stiff, it has a lot of moisture.

Roll the dough up like a jelly roll and cut into 1/4 inch slices. Not a good shot, but it helps to show what your rolled dough should look like.

Unroll onto a clean towel and let dry.
You can cook them after drying or break in half for easy storage and freeze.

When ready to cook, bring a large pan of water to boil, add 1 T salt to the water. Boil uncovered for 8 - 10 minutes. Drain and serve.

You can multiply the recipe, just remember to take one recipe portion to roll at a time. That way the thickness will be correct.

As a side dish, toss with butter or top with a sauce. You might also enjoy the following sauce.

Garlic and brown butter sauce

2 T butter
1 clove garlic minced
1/4 c fresh minced parsley
additional Parmesan cheese

Saute the garlic in 1 T of the butter until golden and soft. Remove from pan and set aside. Add remaining butter and gently brown the butter over a low heat. Remove pan from heat, return the sauteed garlic (and with the butter it was sauteed in) and the parsley. Combine and toss with the drained noodles. Sprinkle with additional cheese and serve.


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