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<

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<

Easy Being Green: Catalan Spinach

My favorite way to eat greens is simply sauteed in a bit of olive oil or butter, seasoned lightly with salt and pepper. In recent years, I've enjoyed the classic Mediterranean greens often described as Catalan Spinach at various eateries, but for some reason never thought to make it at home. I could see there were only a few ingredients needed, resulting in those wonderful sweet-savory flavors for which this dish is known. However, I felt sure there was some underlying technique or finesse which I wouldn't be able to replicate in my kitchen. I pictured myself being disappointed and discouraged, with nothing but some wilted greens to ease my troubled mind. Thankfully, I finally did try it—not only was it extremely easy to make, it was extremely fast as well!

Catalan Spinach

Ingredients:
2-3 Tablespoons olive oil
2-3 cloves garlic, sliced
3-4 Tablespoons dried currants
11 oz. baby spinach
Salt and pepper to taste

In a large, wide saucepan over medium-low heat, gently simmer olive oil and garlic, stirring frequently, for 3-5 minutes. Add currants and continue to simmer for another few minutes, until all the currants are soft and coated with the garlicky oil. Add spinach and wilt, covered, turning the leaves over as needed (you may need to add the spinach in batches depending on the size and depth of your pan). Season with salt and pepper to taste. Serve hot or warm.

Notes: Substitute baby Swiss chard or baby kale for the baby spinach, or use regular spinach (removing any tough stems and veins). In place of the currants, use regular or golden raisins. For added flavor and crunch, sprinkle with toasted pine nuts or slivered almonds before serving. Adjust quantities of oil, garlic and currants to taste, or as needed for larger/smaller quantities of greens. Adapted from the always helpful Joy of Cooking.

>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<

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<

Go Nuts: The Union Square Cafe's Bar Nuts

I think almost every celebrity chef has their own version of the Union Square Cafe's bar nuts. In fact, I've been making my own adaptation of Ina Garten's version for many years, and they've always been quite a hit. But I realized it was finally time to take a step back and try the original recipe - no interpretations, no substitutions, just the real deal as printed in the Cafe's own cookbook:

Belly up.

The Union Square Cafe's Bar Nuts

Ingredients:
1 1/4 lbs. mixed, unsalted nuts (about 20 oz.)
1 Tablespoon butter, melted
2 Tablespoons fresh rosemary, coarsely chopped
2 teaspoons kosher salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees Fahrenheit.

Spread nuts evenly on a baking sheet and toast in the oven until fragrant, about 10 minutes. Combine the remaining ingredients in a large bowl, then add the nuts as soon as they come out of the oven and toss to coat. Serve warm and enjoy!

Notes: I think I would have liked a little more butter and rosemary, and maybe a bit less salt. However, I'll have to reserve judgement until I visit the Cafe and try these straight from the source :-) You can certainly use a single type of nut instead of a mix—pecans and cashews work extremely well with the other flavors here.

>o<

Shrubs: Not Just For Planting

Admittedly, I only first heard of shrubs a few months ago, even though they've been around for several centuries. Shrubs, or drinking vinegars, were common in colonial times, and have become popular again with modern mixologists and home drinkologists alike. The idea was enormously pleasing to me as well, as shrubs are a unique way to preserve and enhance the flavors of fresh fruit very easily at home.

All assembled.

Using the "cold" method outlined here, I set out to create three different shrubs, steeping the fruits and flavorings in vinegar prior to straining and sweetening:

Shaken, not stirred.

1. Orange-Rosemary  Shrub made with champagne vinegar and sweetened with honey.
2. Cranberry-Ginger Shrub made with apple cider vinegar and sweetened with white sugar.
3. Apple-Spice Shrub made with apple cider vinegar and sweetened with light brown sugar.

The final results.

Once they were ready, I was able to move forward with the fun part - the drinks!

1. Tisane - just a teaspoon or two of the Orange-Rosemary Shrub made a tangy tisane. Additional honey would make this the perfect beverage to soothe a sore throat.

Not your usual cuppa.

2. Spritzer - a few spoonfuls of the Cranberry-Ginger Shrub topped off with lime seltzer made a refreshing and festive-looking spritzer.

Pretty in pink.

3. Highball - the warmth of the Apple-Spice Shrub was the perfect addition to the usual rye and ginger ale.

Bottom's up.

Shrubs have definitely added a kick to my drinking routine, all with very little effort from me. I'm already thinking about what kind to make next... Vanilla-Pear Shrub, anyone?

Notes: I'm a novice at this process, but a few quick web searches will provide you with information, instructions, and loads of fabulous shrub recipes. Shrubs can also be purchased online and at specialty food and drink stores. Experiment and enjoy!

>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<