Taste...Looks....Who wins?

One cake I can not remember making in my younger years is the jelly roll.  Jelly rolls (may have filling instead of jelly by the way--like mine, sorta....well maybe I need to explain later)  The genoise cake (don't you just love the sound of that?   "genoise") sounds much more elegant than "sponge cake", but that's what it is...a sponge cake.  They are supposed to look like this:

 

 

  
But...

 

this post should be a great illustration of how things do not always go the way you want them-- as you can see from attempt #1.

 

 

 

My roll has a yellow-peachy filling.  IT was YUMMY!  Does that count?  Maybe if it had been red or pink, it would have looked like the first picture.....and then maybe not.  Poor genoise...uh...sponge cake.  It looks like it has scrubbed a pan or two.  What did I do wrong?  I checked and double checked the recipe before, during and after.  Had everything ready.  But I did get a little ancy about waiting until my cake cooled in the towel.  Was that it?  Then I looked at other recipes... again.  Mine called for 1 cup flour...Paula Dean's said 3/4.  Well, there is only one way to find out.  I'll let you know :)

The filling?  Hint:  Don't put so much filling on the cake

• 14 oz fresh peach jam
•   2 oz water
•   1 cup heavy cream
•   2 TBS cornstarch. 

Cook in pan over hot water until custard consistancy. 
Cool.

Blueberries Have Arrived!

This is short and sweet with a promise to pull out the dessert dishes...but I just HAD to show you today's harvest.  Just as soon as I can get the rest of these tomatoes up, I'll be back with something sweet.  Promise!

But for now....

Doesn't the Lord make some pretty things!

Until later, gater......

Manual Vacuum Bagging

As my canning comes near a close, I don't want to leave the veggies without sharing this neat trick. 

 

Place cooled blanched veggies in bag.

 

"Zip" bag almost closed. Insert a straw as shown.






Exhale completely and then suck on the straw until you have a "vacuum" bag being careful to pull out the straw and zip the rest of the way simultaneously. 

Pretty neat, huh?

 

How To Freeze Zuchinni

Pick firm zuchini.  Figure on about one per serving.  Wash, drain, cut off stem and blossom ends.

 

Place in boiling water for 3 minutes.

 

Use slotted spoon to remove and place
in ice water until cool.








Drain and bag.

Let's Talk Peach Jam

Alright with healthy.  I'm going to force myself to deviate this week.  Oldest daughter went all the way to Georgia to the Lane Packing Company to get fresh peaches.  24 boxes, I believe...I only got one.  They are SO good.  Even my hubby got involved in the jam making process!

Peaches will react with air exposure by turning brown.  Put pealed/cut peaches in lemon water or Fruit Fresh to keep them pretty.

Just follow the directions on the box of Sure Jel and make by the batch.  My first batch was not as firm as I'd like, so I increased the cooking time on the 2nd and 3rd batch with better results.  I continued to cook the jam until it barely dripped off of a spoon.

Fill clean, sterilized jars.  Wipe the rims and put caps and lids on.  Tighten rings firmly and allow the jars to sit undisturbed until the lids "pop" or seal. 

Store in a cool, dark place.

But don't forget...

Take time to enjoy!

Marinara

Tomatoes are actually a fruit.  So why are they mentally filed away in the veggie folder?  Incidentally, our granddaughter does eat them like a peach...They sure make good "mater" gravies and gumbos and soup bases, though.  Come with me on my journey into the land to maters...the Southern veggie-fruit.  These are the notorious Italian Roma's.

Washed and ready to go...

Into the hot tub!

Just right, skin cracks open; yet inside is not cooked!

Let's take a dip in the ice water!  And that my friends, begins the labor...

First...take off the peelings.  Aren't they pretty jewels?

Do you like to play with your food?  Well now is the time.  Just cut out the top core, slice a little off the top and squeeeeeeze out the pulp and seeds.  Gently now or you'll have a red kitchen!  Probably a good time to incorporate the young cooks is now.  Or...maybe not, hmmm you know best!  The seeds and pulp don't hurt anything, the seeds just don't look right in a sauce and the pulp makes everything more watery and would take more time to reduce to the right consistancy.

Hint:  You can also just use those digit tools (fingers) and scrape out the stuff.  When you do don't throw it away!  Look below...

My least fav. part is getting all those seeds and the "jelly" stuff out of the chambers.  But when you drain all that stuff, look at the tomato juice left behind...good for beverages, soup base and a host of other ideas!

Back to the marinara.... saute onions and garlic in olive oil in a large pot before you add the tomato flesh to the party.  Now it's time to cook, cook, cook...did I say cook?   

I got out the "motor boat" to take care of the chunks remaining, added fresh basil and filled the jars.  Since they are presently all hanging out in the water bath, I will have to show you the finished product later.  Can't wait to try on some pasta!

Yum!  Fresh zuchini, marinara and fresh homemade pasta. And some fresh out of the freezer to microwave cornbread muffin (see, I am not a wonder woman)   Think I'll rest!

From Dentist Office to Quart Jar

As you know, I have been canning and freezing this week.  Yesterday, however, I made the dreaded trip to the dentist.  I don't know why our generation feels this way.  Think it must be connected to those horrific pieces of dental equipment from years gone by.  My dentist office today even has a train going around a track near the ceiling.  Some things just get better as time goes by.  Did you think I got sidetracked?  I walked into the office with just a purse.  I left the office with a purse and a feed sack of green beans.  Yes, you read right!  Can you imagine?  Another story for another day.  But I thought I'd post a few pics of my green jewels.

Beans made it home and into the sink pool for a wash then snap!  All done and back into cool water.  Got a change of plans.  Oh, my what to do with my beans?  If I leave them in the fridge, the ends will turn brown.  HMmmm!  I know....

I will cover them with a wet paper towel. and....

weight them down with another pan with enough water to hold the cut beans under water....well, it was worth a try!

Three hours later...that picture above?  It was really the picture made when I got back.  Fabulous!  Still green and crisp! 

It worked!!!

Who knew?

Did you know that the food police no longer approves of green beans processed in a water bath?  I put the pretty cut beans in a large pot (not this one) and turned on the heat...THEN went online to check for times and almost got arrested!  NO, No, no!  NO WATERBATH!   <ring, ring> "Dear are you near Wal-Mart?" " Yes, Momma." " I need a pressure canner!  I can't find mine (grrrr!)"  So did you notice my shiny new one?  The "misplaced" one was goldenrod---does that date my canner or what?  It was Providence :)

Anyway, my "dental" beans turned out nice, botchalism-less, and properly canned.  So, no ticket today!

Sugar Substitute...The Lonely Eggplant

Since I have taken a brief break from cookies, butter and sugar in order to preserve, freeze and can vegetables,  I thought I'd share some of my journey with you.  As I said before, eggplant is a very under rated veggie.  Here is one idea that you just might enjoy.

Stuffed Eggplant
6 medium eggplant
1 small onion
1 clove garlic
1 box chicken flavored cornbread stuffing
1/2 cup low fat ricotta
1 - 2 medium chopped tomato
olive oil
mozzarella cheese-shredded
1 gallon boiling water
1/2 cup lemon juice
fresh basil


Wash eggplant , cut the top off only and slice in half longways
Immediately place eggplant in boiling lemon water for 2-3 minutes
Take out with slotted spoon and turn cut side down to drain
Scoop with a spoon or cut out the flesh, leaving about 1/4 inch thick "boat" then rough chop (It will not be cooked through but it pulls out easily if you use a knife to begin the process)

Saute chopped onion in a little oil for a few minutes, then add some minced garlic.  Add chopped eggplant, cover and cook until tender. Stir in chopped tomato, ricotta and the dry stuffing.  Add salt and pepper to taste.  The cooked eggplant will add the moisture as it softens.  I cooked till tender but not mushy.

Optional:  Brown and drain 1/2 pound ground meat or sausage.  Mine is meatless this time. The eggplant is meaty and added meat is not missed; but certainly if you wanted, it could be added.

Drizzle olive oil inside eggplant "boats" and scoop stuffing inside each eggplant.  Top with some fresh chopped basil and the cheese.  Add 1/4 cup water to the baking dishes (I used two pans)

Bake at 350 for about 35 minutes.

ENJOY!

Note:  I put them in the freezer and will take out to reheat.  We will see if it freezes well in a few days.  I did take them out and heated them in the microwave.  They did just fine!  yeah!