Nice "Ketch": Easy Homemade Tomato Ketchup

I love ketchup, but I grew weary of buying it from the store—too much money, too much sugar, and another single-use plastic bottle to recycle. There had to be a better way! Thankfully, I found this recipe, and very happily tailored it for my very own! Although most ketchup recipes call for cooking on the stove for while, this no-cook version satisfies your ketchup craving in just minutes:

Easy Homemade Tomato Ketchup

1 can (6 oz.) tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon garlic and herb seasoning (salt-free, such as Mrs. Dash)
1 teaspoon granulated sugar (or honey)
2 Tablespoons apple cider vinegar (or vinegar of your choice)

Mix everything together in a small bowl, and enjoy! This will keep, tightly covered, in the fridge for several weeks. I love how little sugar is used here because, honestly, I'd rather save those sugary calories for dessert :-)

As mentioned above, all credit goes to this recipe by Served From Scratch, which also encourages you to season as you like and make this ketchup your own. As you may have guessed, there are many other scratch and homemade recipes on the site—be sure to visit and explore while you're there!

>o<

Double Dip: Baby Greens and White Bean Dip

Let's face it: sometimes a delicious, creamy dip makes all the difference when trying to eat your raw veggies. But what if that dip already had veggies in it? I'd call that brilliant! As a bonus, this dip just happens to be dairy-free, perfect for sharing with anyone who might need to avoid it. With beans for a boost of protein, and heart-healthy olive oil as well, go ahead—keep dipping!

Baby Greens and White Bean Dip

Ingredients:
Extra-virgin olive oil
1-2 cloves garlic, sliced lengthwise (remove "sprout" in center if starting to turn green)
5 oz. baby spinach, baby kale, baby Swiss chard, or a combination
1 15-oz. can cannellini beans, drained and rinsed
Red wine vinegar (or fresh lemon juice, if you have it)
Salt and freshly ground pepper to taste

In a large saucepan over medium-low heat, gently sautee garlic in a few Tablespoons of oil until fragrant, then add beans and stir to coat and warm through, absorbing the garlicky oil. Add greens in batches and wilt, seasoning sparingly with salt and pepper with each batch, until all the greens are cooked (at this point, you actually have a nice little side dish of greens and beans - keep that in your back pocket for another time!). Let the mixture cool.

In a blender or food processor, blend greens and beans with a few more Tablespoons of olive oil, a splash or two of vinegar, and salt and pepper to taste. The dip should be creamy, but still retain some texture. Serve with veggie sticks, pita chips, or use as a spread on sandwiches!

Notes: Adapted from this recipe, which is extremely delicious in its own right :-)

>o<

Dazed and Infused: Herb-Infused Sugar and Salt

I sadly don't have an indoor rosemary plant, so during the Winter months I need to buy fresh rosemary if I want to use it. But the other week, after doing just that, I found myself with a surfeit of the fragrant stuff. I wanted to save it, store it, make it last forever!!! And then I had a scathingly brilliant idea: just like that vanilla sugar I keep going on about, I would make its savory counterpart—ROSEMARY INFUSED SALT. I was feeling exceptionally unique and amazing for quite a few seconds, but a quick Internet search revealed that it had been done, pinned, tweeted, posted, and pretty much plastered all over the place.

My bubble was somewhat deflated but not altogether burst, so I carried on and mixed my ingredients, using the proportions that seemed to be most common on the web. And while I was at it, I thought back to that vanilla sugar, and made a batch of rosemary sugar just for fun:

Things started smelling like a Christmas tree farm after breaking apart all those rosemary sprigs, but I was pleased to be making the most of my purchase. I've been dutifully shaking the jars vigorously each day since then, to ensure the contents don't clump and to keep the rosemary evenly distributed. I definitely plan to start using them soon (in place of regular salt and sugar) wherever a touch of rosemary would go nicely!

Notes: I used roughly 1/4 cup rosemary sprigs to 2 cups kosher salt, and about 2 Tablespoons rosemary sprigs to 1 cup granulated sugar. I used very clean Mason jars with a larger capacity than required to ensure I had enough room to shake them thoroughly. I store the salt and sugar in a cool dark cabinet, right alongside the vanilla sugar.

>o<

Lost in Translation: Lyonnaise Garlic and Chive Dip

Foods often acquire funny names based on their appearance, sometimes silly, sometimes merely descriptive—and while those names pass into acceptance in their native tongue, they are often hard to swallow when you need to explain them in a different language. In the Lyon region of France, there is a traditional (and extremely delicious) cheese mixture called cervelles de canut, which has the unfortunate and rather gruesome translation of "silk-worker's brains". What probably started as a tasteless joke has now been memorialized for all time. The reference shouldn't stop you from making this dish, however, which is great as a snack or an easy appetizer, and comes together in just a few minutes. And if you're still feeling bothered by that name? Don't worry—it's all in your head ;-)

Garlic and Chive Dip

Ingredients:
15 oz. whole-milk ricotta cheese
2 cloves garlic
1/4 cup finely chopped chives (or scallions)
2-3 teaspoons champagne vinegar
2-3 Tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste

Grate or finely mince garlic into a medium bowl, then add ricotta and mix. Drizzle in about two teaspoons of vinegar, add the chives and stir again until combined—the consistency should be thick but spreadable. Season with salt and pepper, then add a few Tablespoons of oil. Mix until everything is incorporated, then taste and adjust seasonings, oil and vinegar to your liking. Serve with raw veggies or crusty bread. Store any unused portion in an airtight container in the fridge; give it a quick stir before serving again as the dip will separate a bit as it sits.

Notes: My simplified version of cervelles is adapted heavily from Rachel Khoo and Dorie Greenspan's excellent recipes. Red wine vinegar is traditional, but I found the champagne vinegar to be delicious, and of course fresh lemon juice would be wonderful, too. Don't be too concerned with exact quantities or measuring the liquid ingredients precisely—just eyeball and adjust as you go!

>o<

A Bushel and a Peck: Roasted Plum Tomatoes

Towards the end of the growing season, many farm stores will sell the final harvests of their crops in bulk at excellent prices, particularly those things that can be preserved easily by canning or freezing. This is a great way to have local produce on hand during the colder months, without ever having to leave your home. Freezing is the simplest method, and tomato products do wonderfully well this way. With very little time and effort, you can have roasted plum tomatoes ready and waiting for soups, stews and sauces.

Roasted Plum Tomatoes

You will need:
plum tomatoes
sea salt
bay leaves

Line a baking sheet (or two, if needed) with parchment paper (I line mine with foil first for easier cleanup). Sprinkle lightly all over with salt, and lay about six bay leaves around evenly. Preheat oven to 400 degrees Fahrenheit. Core and slice tomatoes in half lengthwise, laying them cut-side down in a single layer on baking sheet(s). Roast in the oven for about 45 minutes to an hour, depending on size. The skins should be completely shriveled and juices bubbling all around the tomatoes. Remove from oven and let cool to room temperature, about one hour. Gently remove skins from flesh (most will slip off easily). Pack into freezer containers, pressing out any air bubbles and leaving about an inch of space at the top to allow for expansion during freezing. Defrost before using.

Notes: I found that about 7-8 lbs. of plum tomatoes fit on two large baking sheets, and yielded about 8 cups of roasted tomatoes. I used bay leaves to provide a neutral flavor base, but certainly other herbs or aromatics could be included in the roasting process.

What are your favorite foods to preserve, and what method(s) do you use? How do you like to use them throughout the year?

>o<

Gettin' Figgy With It: Basic Fig Compote

Around this same time last year, I made the fig compote of my dreams—tangy, sweet, and very well-balanced. The only problem? I wasn't really following a recipe, and never bothered to write anything down. OOPS! As a first attempt since then, I thought I'd try a more basic version, with just a few ingredients, and work my way up from there. I certainly have more work to do, but in the meantime I still have a lovely, rich condiment to enjoy!

Basic Fig Compote

Ingredients:
8 oz. dried figs, stems removed and finely diced (I used Mission "figlets")
1 teaspoon fresh rosemary, finely chopped
Juice of one orange (about 1/4 cup)
2-3 grinds of pepper
Water

Add all ingredients to a small pan, and pour in enough water to cover the figs. Cover and bring to a boil, then reduce to a simmer and cook until figs have absorbed the liquid, stirring occasionally. If figs are not soft enough to mash with the back of a spoon at this point, add more water and continue to cook. The whole process should take about 20-30 minutes. Once done, finish mashing with the back of a spoon, let cool completely, then store in an airtight container in the fridge for a week, or freeze for up to three months.

Notes: The consistency of this compote is ultimately up to you—I wanted mine on the softer side, and added water a few times before I considered it "done". You could also substitute a good red wine for some (or all) of the water used here. As with many things, this is best done at least one day in advance to let the flavors develop. Serve this with any meat of your choice, or for making a sweet/savory grilled cheese with your favorite, extra-sharp cheddar.

>o<

Well-Seasoned: Homemade Seasoned Salt

I had an idea to make my own seasoned salt, only a simpler version of what you might find pre-made at the store. I didn't want to use a flotilla of ingredients, either, but just a few well-chosen ones that would make an intensely savory, all-purpose seasoning. I scoured recipes online, paying close attention to the main ingredients in each, as well as the proportions used. I narrowed my selections down, and created this version:

Seasoned Salt

Ingredients:
1 part kosher salt
1/2 part celery seed
1/4 part sweet paprika
1/4 part dried thyme

Stir all ingredients together. Store in an airtight container or glass jar with a tight-fitting lid.

Notes: This really IS intensely savory, and pairs well with naturally sweet foods, like root vegetables and pork. Of course, it's great with chicken and fish, too! As with my other mixes, this makes a great host/hostess gift on its own, or as part of a gift basket with other foodie items. If you like other flavors in your seasoned salt, use this as a base and create your own personalized blend by adding your favorite herbs and spices.

>o<

From the Top: Carrot Top Pesto

I had just bought a lovely bunch of organic carrots—slender, crisp, and everything carrots should be—when I noticed that the tops were just as lovely and delicate as the bottoms. I knew I had to trim them off before storing the carrots, but I couldn't bear to compost them or toss them outside for the critters to enjoy. However...I vaguely remembered reading that carrot tops were poisonous. Eek! But even though this was alarming, I wasn't quite ready to give up on keeping them for myself. I searched online and found that (phew) this had been a misconception a few years back, and that it's now agreed the tops are not only suitable for human consumption, but provide a number of vitamins and minerals as well.

I wanted to make a carrot top pesto, and had already washed, prepped, and stuffed the greens into my blender. Then I poured in the olive oil only to find there was just a splash left in the bottom of the bottle—and I didn't have any more in the house. Then I looked around and realized the only lemons I had for juice were safely tucked away in the freezer...after which I just plain forgot I had walnuts in the fridge. This was not going well! But I couldn't stop now, so I poured in some red wine vinegar for acid, added a small handful of pistachios I had taken out for a snack, and blended away. The result was not what I had intended, but nevertheless a tangy, vibrant sauce I could enjoy drizzled into soups and stews, as a condiment to chicken, fish and meat, or stirred into sour cream for a quick and easy dip. So even though the practice run turned out fine in the end, next time I will be better prepared and take it from the top, like this:

Carrot Top Pesto

Ingredients:
1 1/2 - 2 cups packed carrot tops (trim tops a few inches from the carrots, coarsely chop, rinse clean, then measure)
1/4 - 1/3 cup extra virgin olive oil
2 Tablespoons fresh lemon juice
1/4 cup walnuts
Salt and pepper

Blend tops with oil, juice and nuts until mostly pureed, taste and adjust with more oil/lemon juice if needed, and salt and pepper, if desired. Store in an airtight container in the fridge for up to a week, or freeze in ice cube trays, pop out and store in a resealable bag in the freezer for up to three months.

Notes: This is more like the French persillade, without the garlic (which you could certainly add). As mentioned above, these were organic carrot tops—I wouldn't want to try this with conventional carrots!

>o<

How to Milk a Chicken: Chicken Butter

There's a long-standing joke among some friends about "chicken butter"—a substance which makes perfect sense after a good meal and several glasses of wine, but obviously doesn't exist. Yet truth is stranger than fiction, and one of those friends eventually stumbled across this recipe for (what else) Chicken Butter. The legend was now reality. Plus, I knew I wanted to try making it myself! So when I had those two Tablespoons of rendered chicken fat, I put them to use to make this intriguing little spread:

I've paired my chicken butter with slices of radish as the French would do, but it would certainly be wonderful on a sandwich, smeared over cornbread, or swirled into cup of butternut squash soup. The sweetness would pair well with other raw veggies like carrots and cauliflower, too. So the next time you laugh at something and think, "Now, that was silly", think again. You never know what you might find!

Chicken Butter

Ingredients:
2 Tablespoons rendered chicken fat
4 Tablespoons butter
1 teaspoon (heaping) real maple syrup

Have a all ingredients at room temperature. Mix together in a small bowl until completely smooth and very creamy. Store any leftover butter in an airtight container in the fridge for up to a week, or freeze for up to three months.

Notes: I used regular, salted butter for my recipe, so did not use additional salt as indicated in the original recipe. The rendered fat by itself has a lovely, delicate flavor, which is what must make it so wonderful for cooking. In fact, my research revealed that New York delis used to have jugs of liquid schmaltz on their tables for customers to pour over their food, much like syrup in a pancake house :-)

>o<

In a Jam: Easy Tomato Jam

Once again, fruit is in the eye of the beholder, and as I beheld the various tomato products in my pantry, I thought about making some tomato jam. As I searched through recipes online, I found they all called for fresh tomatoes—and lots of them! But it's the middle of winter, so what's a mouse to do? Why, use those shelf-stable tomatoes, of course :-)

Easy Tomato Jam

Ingredients:
3 cups canned plum tomatoes, "strained", "crushed", "chopped", or "diced" (if you have tomatoes you've processed yourself at home, even better!)
1/4 cup light brown sugar, firmly packed
2 Tablespoons gin
1 teaspoon dried rosemary
1/4 teaspoon kosher salt

Stir all ingredients together in a heavy-bottomed saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer, stirring frequently, for about 90 minutes, or until the volume has reduced by about half (you may need to increase the heat for the final 15 minutes and stir constantly to drive off the last of the excess moisture). Let cool, uncovered, to room temperature and store in an airtight container. Refrigerate for up to a week, or freeze for up to 3 months.

Notes: Dollop jam on burgers, spread on sandwiches, or serve with chicken, fish, or eggs. For a fun party nibble, spread 4 Tablespoons jam on a sheet of puff pastry, sprinkle with grated parmesan cheese, roll into a log and slice into 1/2-inch rounds; bake at 400 degrees Fahrenheit on a lined baking sheet for about 15 minutes or until golden and crisp.

>o<

Spice It Up: Three Herb and Spice Mixes for Giving

I love making homemade or handmade gifts for friends and family, especially during the holidays. It's even better if the gifts are useful in some way—and what could be more useful than food? Here are three herb/spice mixes that just need to be stirred together and spooned into jars. Attach a label to each, and they're ready to go :-)

A little something for you!

Scarborough Fair Herb Mix: Combine equal parts dried parsley, sage, rosemary and (you guessed it) thyme. Particularly good with poultry, fish, and root vegetables.

Game Night Spice Mix: Combine equal parts ground ginger, allspice, cinnamon and black pepper. Use to season dark meats like duck, bison, and venison. Add a few pinches to creamy sauces, soups and stews, dark leafy greens, or custard-based dishes like quiches and baked omelets.

Chai Spice Mix: Combine two parts ground ginger, one part ground cinnamon, a half part ground cardamom and a quarter part ground cloves. Add a teaspoon or so to the dry ingredients of baked goods like muffins, cakes, and cookies, or sprinkle on Greek yogurt with a drizzle of honey.

Notes: Any (or all) of these would work particularly well as a host/hostess gift, stocking-stuffer, or included in a basket of goodies for your favorite foodie. I like to use (or reuse) 3-4 oz. jars with tight-fitting lids, and include ideas for how to use the mix right on the label. Even though these are a lot of fun to give away, be sure to save some for yourself as well!

>o<

When Life Gives You Cranberries: Homemade Cranberry-Orange Sauce

Another Fall favorite is now available fresh at local markets and grocery stores. The most common use for cranberries is cranberry sauce for the Thanksgiving table, which of course can be served at any time since cranberries freeze well for up to a year. I can't take full credit for this recipe, as I've adapted it from various other cranberry sauce recipes I've seen over the years. However, it's easy, delicious, and makes any meal feel like a holiday :-)

The basic recipe below makes for a great sauce, but I also think it lends itself well to the addition of herbs/spices, or substitutions using different preserves or fruit. So be adventurous, experiment away, and note your favorite creations in the comments!

Cranberry-Orange Sauce

Ingredients:
One bag (12 oz., about 3 cups) fresh or frozen cranberries, rinsed well and picked over
One jar (12 oz., about 1 1/2 cups) sweet orange marmalade
1/4 cup liquid (water, fresh orange juice, orange liqueur, bourbon)

Stir ingredients together in a large saucepan, cover and bring to a bubble over medium heat. Reduce heat to low, and simmer (gently!) until all the cranberries have burst, about 30-45 minutes, stirring occasionally and being very careful when removing the lid. Let cool slightly and serve warm with poultry, pork, game, or even ice cream! Store remaining sauce tightly covered in the fridge for up to two weeks, or freeze for up to three months.

Notes: Don't worry if your jar of preserves is an ounce or two over/under what's listed, it will work out just fine. When using a fruit-juice sweetened brand of preserves (which are less sweet), you may want to adjust by adding a few tablespoons of sugar, honey, or maple syrup to taste. Don't like cranberry sauce? Pack into jars and give away as gifts!

>o<