And the anxiety beginnings as we near the start of 2015...The word resolutions sends most of us into a frenzy of promises that we will not necessarily keep. I say necessarily because my resolution this year is not to be so negative...laughing. However more on the negative note...most people make all kinds of resolutions, only to fall short about 3 hours into 2015.
So what kinds of resolutions do people make...The Top 10 Commonly Broken Resolutions of all times are:
Lose Weight and Get Fit
Quit Smoking
Learn Something New
Eat Healthier
Get out of Debt and Save Money
Spend More Time with Family
Travel to New Places
Be Less Stressed
Volunteer
Drink Less
The funny thing here is the Top Ten Resolutions to make are the Top Ten Commonly Broken...it's time to for a change!!! There is a saying in a 12 step programme that goes like this...Insanity: doing the same thing over and over again and expecting different results.
Perhaps your first resolution should be seeking some psychiatric help with the issue of follow through...laughing.
Here is a list of resolutions anyone can embrace in 2015:
1. Get out of bed each morning or afternoon at a reasonable time
2. Brush your teeth
3. Turn on your social media device
4. Read something each day that has some intellectual content, cereal boxes count for this one
5. Drink a glass of water, rinsing your mouth out with water after brushing teeth counts for a quarter cup
6. Eat a serving of veggies or fruit...last time I checked a glass of red wine, cup of coffee and chocolate all fall under fruit or veggies category
7. Do one kind thing a day even if it's only being kind to yourself
8. Walk in nature and enjoy the beauty that surrounds you, if you put a plant between you and your car...
9. Do some thing that raises your heart rate, I am sure opening your credit card bill after the holidays will do it..
10. Once in a blue moon volunteer to make the world a better place...
Baby steps everyone, Rome was not built in a day....
The best resolution you can make is, be kind to yourself, be your self, and if you don't first succeed keep trying, because when one makes enough mistakes, we usual end up make a right one.
Grow, Harvest, Cook, Eat and Happy New Year
Jenn
Sunday, 28 December 2014
Monday, 15 December 2014
It's not just Jam anymore....
Taking a simple jar of jam to the top of the culinary world, a change of perspective is in order. A journey into the jam jar...in this sticky sweet environment lurks the greatest culinary advancement since Cheez Wiz. When I speak of Cheez Wiz, I am not talking about the liquid over salty cheese product, I am talking about when did "cheese on toast" become a breakfast food? Cheez Wiz was developed by a team led by food scientist Edwin Traisman, its national debut as 1953...and over the years it has graced foods like hot dogs, nacho chips, cheese steaks and toast!!! If Cheez Wiz can morphine to breakfast....THAN a simple jar of jam can morphine to the dinner table!!!!
Jenn's Rustic Poached Pear,"Italian Plum Conserve"and Confit de Canard Galette
Pastry
2 cups of all-purpose flour or whole wheat pastry flour
1/4 tsp sea salt
12 tbsp cold butter, cut into small pieces
1/3 to 1/2 cup ice water as needed
To make the rustic tart dough, mix the flour and salt together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate and let the dough chill for 15 minutes.
To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.
Confit de Canard:
4 duck legs (about 3 pounds/1.35 g)
2 cloves garlic, peeled and split in half
1 ounce/30 g coarse salt
4 peppercorns
2 bay leaves
2 sprigs fresh thyme
5 cups/1 kg (not a litre, weigh it!) duck fat, melted, more if needed to cover the legs completely
Rub the duck legs all over with the split garlic cloves and put them in a glass bowl with the salt, pepper, bay leaves, and thyme. Cover with a tea towel and refrigerate overnight or up to 48 hours, turning once.
Heat the oven to 200 degrees F. Rinse the duck and pat dry with a towel. Set the legs in a baking dish and tuck in the garlic cloves. Pour over enough fat to cover them, place over heat and when you see the first bubble, set it on a rimmed baking sheet in the oven and bake uncovered until the meat is very tender and shrinks away from the bone, about 4 hours. Cool slightly in the fat, then carefully lift them out.
While the confit cooks, soak 2 wooden skewers in a saucepan and boil 5 minutes to sterilise. Lay in the bottom of two sterilised glass loaf pans (breaking the sticks if needed). Lay on the duck legs and ladle over the fat, leaving any juices behind. Make sure they are well covered. Cover with foil or plastic wrap, and refrigerate a week to mellow.
Remove skin and bones of the confit and shredded meat gently
Poached Pears:
1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
Slice pears thinly
Roasted Walnut Italian Prune Plum Conserve: Purchase at Petty Catwater this Holiday Season
Farm House Kabritt Cheese: this can be purchased on line
Gouda Cheese: we are looking for a non-smoked or flavoured Gouda
To assemble the tart: we layer our ingredients as shown below. I use a pizza pan and my over hanging edge is about 2 inches. I spread all ingredients to the edge of the pan.
First spread the grated Kabritt cheese over the prepared pastry than spread evenly the following layer by layer, a layer of Roasted Walnut Plum Conserve, add layer of grated Gouda cheese, add a layer of sliced poached pears, add a layer of grated Gouda, add a layer of shredded Confit de Canard...add the last layer of grated Kabritt cheese to the top... Fold the edges of the dough over the layers, creasing every inch or so. Brush the top lightly with olive oil.
To bake the tart, preheat oven to 375 degrees and bake until the crust is golden, 25 to 30 minutes.
Petty Catwater's Roasted Walnut & Italian Prune Plum Conserve and Purple Haze Carrot Cake Jam has made a huge leap this weekend....what has long been a established breakfast condiment has made it's way to your lunch and dinner table. Sometimes just tilting your head a little to the left makes all the difference on how we see a simple jar of jam.
Grow, Harvest, Cook, Eat, and now on a diet
Jenn
Monday, 8 December 2014
The last headlights head down the drive....
The last headlights head down the drive....and the music gently slows and the lights dim. As I look around I hear echoes of conversations "it's good to see you my friend", "I have missed you", "we should get together next week"...I see the empty glasses, plates and napkins...the night maybe be over, however the party revelers are charged for the holiday season.
How I plan the annual Johnston Open House:
I spend about a month creating a menu, how does one create a menu, it's usually by chance... I picked up my local grown turkey which was just a little over 27lbs, thinking to myself what am I going to do with a 27lb turkey???? And here's where the chance comes into play, for the first time in my entire life I am going to make a traditional turkey dinner for the open house...laughing. I do a little researching and testing of recipes...so that everything has that special touch of Jenn. After that it all falls into place.
Bruce and I go out forging forest foliage to decorate the outside of the cottage. I spend a week tying red ribbons around the window boxes and barrels than stuff them full of fir, pine, juniper and red dogwood branches. I order wreaths from Moose Meadows which arrive just before the party.
Next up I decorate the inside of the cottage which is a mood thing...first off Christmas music has to be playing, no music, no decorating. I have boxes of surprises to chose from...call me the collector of decorations. Each year I buy a few new things to add to the mix, this helps create a fresh palate. Most years it's like opening presents because I forget what I have...laughing. Once the bobbles, bells and whistles are hanging, I have to arrange furniture...than it's time to cook!!!
The week of cooking I am in my glory...and gain a few pounds taste testing. Cooking for the party is all about organization. I have excellent skills in the department after my many years working in kitchens. Setting up a line for dinner service, so it runs in a seamless flow takes incredible attention to detail and the ability to see into the future. And even than you have to plan for disaster!!!! This year my plan B, if my turkey turned south on me was...nothing!!! It was not going south...it was in the oven cooking.
Each year I am asked is it not a lot of work Jennifer to host your open house...Yes, it's a labour of love, a passion which is about giving to my fellow man. To open my heart, home and feel grateful that each person whom crosses my threshold is apart of my life...people I call my friends.
Grow, Harvest, Cook, Eat...and Rejoice
Jenn
How I plan the annual Johnston Open House:
I spend about a month creating a menu, how does one create a menu, it's usually by chance... I picked up my local grown turkey which was just a little over 27lbs, thinking to myself what am I going to do with a 27lb turkey???? And here's where the chance comes into play, for the first time in my entire life I am going to make a traditional turkey dinner for the open house...laughing. I do a little researching and testing of recipes...so that everything has that special touch of Jenn. After that it all falls into place.
Bruce and I go out forging forest foliage to decorate the outside of the cottage. I spend a week tying red ribbons around the window boxes and barrels than stuff them full of fir, pine, juniper and red dogwood branches. I order wreaths from Moose Meadows which arrive just before the party.
Next up I decorate the inside of the cottage which is a mood thing...first off Christmas music has to be playing, no music, no decorating. I have boxes of surprises to chose from...call me the collector of decorations. Each year I buy a few new things to add to the mix, this helps create a fresh palate. Most years it's like opening presents because I forget what I have...laughing. Once the bobbles, bells and whistles are hanging, I have to arrange furniture...than it's time to cook!!!
The week of cooking I am in my glory...and gain a few pounds taste testing. Cooking for the party is all about organization. I have excellent skills in the department after my many years working in kitchens. Setting up a line for dinner service, so it runs in a seamless flow takes incredible attention to detail and the ability to see into the future. And even than you have to plan for disaster!!!! This year my plan B, if my turkey turned south on me was...nothing!!! It was not going south...it was in the oven cooking.
Each year I am asked is it not a lot of work Jennifer to host your open house...Yes, it's a labour of love, a passion which is about giving to my fellow man. To open my heart, home and feel grateful that each person whom crosses my threshold is apart of my life...people I call my friends.
Grow, Harvest, Cook, Eat...and Rejoice
Jenn
Monday, 1 December 2014
NO Elf on the shelf...
The elf from the shelf left the cottage gripped tightly in Carson jaws....we found him later in shreds all over the yard. Carson told the little F'er in no uncertain terms, "Screw you, munchkin, nobody tells Santa about my behaviour!!!" Well, so much for that holiday tradition...laughing. So we are back to the traditional Deck the Halls with doggie cookies and squeaky toys and all the Fa la la la la la la la la la la one dog can muster this season.
The holiday traditions are past on from one generation to the next...sometimes I wonder why and where some of my ideas come from. The annual red bow on the dog came from Booie...being a rather large forest dog and resembled a bear, we use to tie a ribbon on him during the winter season so he was not mistaken for a bear...it has just be come tradition now. Carson will receive his first red ribbon this year to carry on a long forest dog tradition.
The cutting of the holiday tree, Bruce and I go out in early November before the snow and hunt for the perfect tree...it takes the good part of the day, so we make a thermos of hot chocolate and head out into the wild blue yonder. Each year it's a debate between a fir tree or a pine...this year was a gorgeous fir tree about 10 feet tall...I don't have a tree in the cottage anymore. So I place it on the deck outside and cover it in beautiful white lights. I love it when it's covered in snow and light shine through, it's peaceful. I look forward to this tradition of cutting a real tree out in the wilds of nowhere BC. It's the best part of living in the country...
So I guess this holiday season we can add a new tradition, the grizzly murder of the elf on the shelf
Grow, Harvest, Cook, Eat and Be Merry
Jenn
The holiday traditions are past on from one generation to the next...sometimes I wonder why and where some of my ideas come from. The annual red bow on the dog came from Booie...being a rather large forest dog and resembled a bear, we use to tie a ribbon on him during the winter season so he was not mistaken for a bear...it has just be come tradition now. Carson will receive his first red ribbon this year to carry on a long forest dog tradition.
The cutting of the holiday tree, Bruce and I go out in early November before the snow and hunt for the perfect tree...it takes the good part of the day, so we make a thermos of hot chocolate and head out into the wild blue yonder. Each year it's a debate between a fir tree or a pine...this year was a gorgeous fir tree about 10 feet tall...I don't have a tree in the cottage anymore. So I place it on the deck outside and cover it in beautiful white lights. I love it when it's covered in snow and light shine through, it's peaceful. I look forward to this tradition of cutting a real tree out in the wilds of nowhere BC. It's the best part of living in the country...
So I guess this holiday season we can add a new tradition, the grizzly murder of the elf on the shelf
Grow, Harvest, Cook, Eat and Be Merry
Jenn
Friday, 14 November 2014
It's recipe time...
Hot Chocolate is my go to drink in winter...skip the black coffee in the morning. I drink a double long shot Americano in the morning made with Matchstick Roaster's Coffee Bulldog 13, it's a rich robust full flavour coffee. I know when it's time to change, when my coffee tastes insipid luke warm...all the comfort has left the cup. It's like standing in front of a group of people, giving a speech and your added a little joke and it falls flat...that eerie silence when nobody knows what to do...you bravely carry on, but never fully recover.
Jenn’s Spicy Chai Hot Chocolate
1/4 teaspoon allspice
Strain into mugs and serve with a dollop of fresh whip cream.
This cup of delicious hot chocolate will never disappoint you this winter...the chili flakes give it the right amount of heat that warms you to a heavenly glow. The rich cardamom and chocolate rolls across your tongue in waves, if you close your eyes you can see white caps. Addiction services for Jenn's Spicy Chai Hot Chocolate is not available at this time, so please drink responsibly.
Grow, Harvest, Cook, Eat, Drink Responsibly
Jenn
Jenn’s Spicy Chai Hot Chocolate
4 cups whole milk
3 ounces of dark chocolate
60-70% coca
5 cardamom pods, coarsely
cracked1/4 teaspoon allspice
5” inch cinnamon sticks,
broken in half
1/4 teaspoon chili flakes
5 tablespoons of raw sugar
1 piece of candied ginger
about 1” inch round, chopped in half
1 vanilla pod split
Combine all ingredients
in medium saucepan. Bring almost to simmer, whisking frequently. Remove from
heat; cover and steep 10 minutes. Strain into mugs and serve with a dollop of fresh whip cream.
This cup of delicious hot chocolate will never disappoint you this winter...the chili flakes give it the right amount of heat that warms you to a heavenly glow. The rich cardamom and chocolate rolls across your tongue in waves, if you close your eyes you can see white caps. Addiction services for Jenn's Spicy Chai Hot Chocolate is not available at this time, so please drink responsibly.
Grow, Harvest, Cook, Eat, Drink Responsibly
Jenn
Tuesday, 11 November 2014
It's starting...the holiday crazies!!!
It's 4 am in the morning and Nat "King" Cole is serenading me with The Christmas Song...and every where I look are "THE BOXES!!!"...spilling out all over the floors. Strings of snow flakes are hanging form the fixtures and spools of ribbons litter my already crowded desk. What the heck...the Christmas Party Menu is calling for the shopping list, the wreath order forum is peeking out under the red ribbons...and my day timer full of must do's for today. I woke up from a dead sleep, stressing about my coffee order, thinking I'll have to call Matchstick Roaster's to see if it was sent...I'll never make it thru this next few weeks without coffee...or clean laundry, food, a hot bubble bath and a few adult hot chocolates.
November is hands down a month where I work flat out until December 6th...There are invitations to be delivered, cottage and yard decorated for the holiday season and of course the menu...duck breasts to be cured for prosciutto, duck confit pate has to be made, pickled pearl onions, artisan cheese from all over the province needs to be ordered...this is just the beginning...shortbread cookies, Chinese Fortune cookies, chocolate truffles...Death by Chocolate Brownies. I have decided to work outside my comfort zone this year and prepare a complete, well to me complete, Traditional Christmas Dinner. Turkey, gravy, stuffing, cranberry sauce, potatoes dauphine, and lovely green beans with a pine nut gremolata. I will have a basket of homemade buns and a jar of mayo...it's a tradition in my family to eat your entire dinner than have a turkey bun loaded with mayo and cranberry sauce...laughing.
Bruce and I have created a few holiday traditions here at the cottage. We always go out and cut our Christmas tree, however we don't usually put it in the cottage it gets put out on the deck and filled with lights. We never ever eat turkey on Christmas Day, that is actually a rule...laughing. Bruce and I lounge around in out jammies most of Christmas Day...we open a few gifts and I drink a few prosecco cocktails, than go for a walk or a ski depending if we have fresh snow. We have a quiet Christmas...and both of us love it. We did the crazy family Christmas thing for a few years...and finally call it. Now it's tradition to have the quiet lazy cottage Christmas where the only drama that happens is when the phone rings...laughing. Like Bruce once said to someone...that's why we have call display!!!
Grow, Harvest, Cook, Eat, Drink and Be Merry
Jenn
November is hands down a month where I work flat out until December 6th...There are invitations to be delivered, cottage and yard decorated for the holiday season and of course the menu...duck breasts to be cured for prosciutto, duck confit pate has to be made, pickled pearl onions, artisan cheese from all over the province needs to be ordered...this is just the beginning...shortbread cookies, Chinese Fortune cookies, chocolate truffles...Death by Chocolate Brownies. I have decided to work outside my comfort zone this year and prepare a complete, well to me complete, Traditional Christmas Dinner. Turkey, gravy, stuffing, cranberry sauce, potatoes dauphine, and lovely green beans with a pine nut gremolata. I will have a basket of homemade buns and a jar of mayo...it's a tradition in my family to eat your entire dinner than have a turkey bun loaded with mayo and cranberry sauce...laughing.
Bruce and I have created a few holiday traditions here at the cottage. We always go out and cut our Christmas tree, however we don't usually put it in the cottage it gets put out on the deck and filled with lights. We never ever eat turkey on Christmas Day, that is actually a rule...laughing. Bruce and I lounge around in out jammies most of Christmas Day...we open a few gifts and I drink a few prosecco cocktails, than go for a walk or a ski depending if we have fresh snow. We have a quiet Christmas...and both of us love it. We did the crazy family Christmas thing for a few years...and finally call it. Now it's tradition to have the quiet lazy cottage Christmas where the only drama that happens is when the phone rings...laughing. Like Bruce once said to someone...that's why we have call display!!!
Grow, Harvest, Cook, Eat, Drink and Be Merry
Jenn
Thursday, 6 November 2014
The HOLIDAYS are fast approaching...
I'll be pulling out all those boxes soon, that's right the dreaded Christmas decorations and strings of lights. The stores have been stocking the shelves for the last month...YIKES!!! I have been in a semi-panic, until yesterday when I bought my first batch of the endless batches of decorations to add to the mix of past years. I don't know why I do this...honestly last years decorations were used for a few weeks. When I open the boxes, I have no idea what I will find, it's a surprise...laughing. The whole month of November is spent getting the house and yard ready for the Annual Johnston Holiday Open House. I think this year will be year 10...or 11 either way it has become a event that Bruce and I love hosting for our friends. I can't say what we will be serving this year because it's always a surprise!!! A very delicious surprise to say the least.
Bruce and I will be out boughing this week gathering the forest foliage for our planters and barrels and window boxes. I love dressing up like a lumber jack and foraging in the wilds. I am excited about the prospect of the arrival of some Ponderosa Pine boughs coming, big long fluffy branches...incredible. Ponderosa Pine grows around Clinton BC and a friend is going down to forage some and offered to forage some for us...I could hardly say NO. I use to go down to Lillooet to collect pine cones and after 10 years I am swimming in them...laughing. I still need to order the wreaths.
Let's talk WREATHS...I just so happen to live down the road of the best "artesian wreath maker" this side of the Rocky Mountains...go to www.moosemeadowsfarm.ca and order your Christmas wreath today, you will not be disappointed!!! They are absolutely beautiful, I have ordered them each year for my house and they last until Valentines Day and longer...laughing. Heloise and her crew do a amazing job each year and the quality never varies it is consistent. They do ship across Canada...and the NWT, Yukon, NV. Check out the website I have added to my blog.
Grow, Harvest, Cook, Eat and Let it Snow
Jenn
Bruce and I will be out boughing this week gathering the forest foliage for our planters and barrels and window boxes. I love dressing up like a lumber jack and foraging in the wilds. I am excited about the prospect of the arrival of some Ponderosa Pine boughs coming, big long fluffy branches...incredible. Ponderosa Pine grows around Clinton BC and a friend is going down to forage some and offered to forage some for us...I could hardly say NO. I use to go down to Lillooet to collect pine cones and after 10 years I am swimming in them...laughing. I still need to order the wreaths.
Let's talk WREATHS...I just so happen to live down the road of the best "artesian wreath maker" this side of the Rocky Mountains...go to www.moosemeadowsfarm.ca and order your Christmas wreath today, you will not be disappointed!!! They are absolutely beautiful, I have ordered them each year for my house and they last until Valentines Day and longer...laughing. Heloise and her crew do a amazing job each year and the quality never varies it is consistent. They do ship across Canada...and the NWT, Yukon, NV. Check out the website I have added to my blog.
Grow, Harvest, Cook, Eat and Let it Snow
Jenn
Saturday, 1 November 2014
The promised pictures of The Loft
As promised I have attached a few photos of the Loft, Bruce and I have been working diligently on making it a warm, comfortable and unique space. Do to my adversity to the new green lighting which stems from my many travels and stays in hotels, I have opted for halogen gallery lighting for our space along with incandescent lighting in the stand alone fixtures.
The new queen size bed will be arriving today, I am excited and will have it all set up for the next set of pictures. We had an air bed which our guests said was very comfortable.
Over the winter we will be adding a small wet bar and compact fridge. We want our guests to feel at home when they arrive, nothing says home like opening the refrigerator door and finding it stocked with quality refreshments and homemade snacks.
In winter the bed will be made with flannel sheets, eiderdown duvets with wool & silk throws we have hypo-allergenic pillows in a variety densities. I know it's important to have the right pillow to rest ones head. Bruce now travels with his eiderdown pillow where ever we go.
Grow, Harvest, Cook, Eat
Jenn
Friday, 31 October 2014
Happy Hallow's Eve...
It's Spook Night and all the ghosts and goblins will be out begging at the door for treats. Since I have no trick or treater's in my neck of the woods, Carson and I have decided Bruce needs some excitement tonight...so Carson is dressing up as The Black Hound from Hell and I was thinking I could be the servant Barrymore from Baskerville Hall...and we are going to trick or treat all night at each of our nine doors of the cottage and shop...laughing. This way it makes me feel better consuming the bag of chocolate bars. Yes, I buy an bag of chocolate bars every year in hope of the off chance some lone costume clothed youth ventures down the km long country road to knock on my door to receive a handful of treats. And each year I eat the entire bag.
Since the announcement of Petty Catwater Loft, we have had a few inquires...one was for a long term rental which we had to decline because we are really still in the process of finishing it to our satisfaction. We did accept a reservation from a lovely couple from Melbourne, Australia. Oh my gosh...you could not have had a lovelier couple be your first guests!!! Aron and Kerin had spent 7 months travelling across the USA and Canada, when they had arrived at our door they were on their way to Alaska. We served them a wonderful dinner where we heard about their adventures thus far and chatted about the next adventure to Alaska. We heard from them that they made it thru the Stewart-Cassiar Highway 37, it is the artery to some of the wildest scenery in North America. It follows a scenically stunning route on the east side of the Coast Mountains. It traverses the Cassiar Mountains and Liard Plain before joining the Alaska Highway west of Watson Lake in the Yukon.
It's an adventure...and for two Australian's...Lookout! Aircraft have right of way as remote highways double as emergency airstrips! The Highway follows the Nass River to Meziadin Junction. The adventure continues through breathtaking scenery crossing the Naingunshaw Pass north of Bell II and climbing through the narrow canyon. Those wishing to linger in Bell II can arrange for remote river and lake fishing packages and winter heli-skiing adventures.
Soon enough, the Highway will cross over the Stikine River. To the east, the River enters Mt. Edziza Park, and to the West, Spatsizi Plateau Wilderness Park.Few know that lava flows exist in Northern BC, but Mt Edziza Provincial Park is 230,000 hectares of protected volcanic landscape. Part of a larger volcanic complex that formed over eight million years ago, Mt Edziza was created when tension along the Pacific Plate caused rifting inland. Although remote, this park displays spectacular landscape for those willing to find it. Lava flows, basalt plateaus, cinder fields and cinder cones are on display for all to see. Mt Edziza, the park's main feature, towers at an elevation of 2,787m (9143ft). It is a composite Volcano with a glaciated crater 2,500m (8,202ft) in diameter. The last time Mt. Edziza experienced activity was 10,000 years ago when a basalt flow emerged to solidify and plug the central vent. From the charter planes that tour the area, or to experienced climbers, the 900,000-year old crater of Mt Edziza offers a glimpse into another millennia. Thirty small lava and cinder cones surround the huge volcano. An adventurer's spirit is needed to access the park as it is best done by horseback, hiking, or flight - it is inaccessible by car. These arrangements can be made at Dease Lake, Telegraph Creek or Iskut.
Spatsizi Plateau Wilderness Park is one of Canada's largest and most significant parks. Its a pristine habitat for innumerable animals indigenous to northern environments. Caribou, moose, mountain goats, stone sheep and giant hawk moths are just a few of the animals inhabiting the park. As with Mt Edziza Park, this remote area is not accessible by road and offers no on site provisions or personnel, so come prepared with all necessary supplies. Trails within the park are immensely rewarding, offering recreation seekers a fine opportunity to witness the harmonious balance of nature.
Adventurers seeking water sports are at home in the vicinity as the Stikine River Recreational Area is the starting point for many canoe trips. Take a riverboat tour or kayak the river lined by rugged shores and majestic wildlife. This recreation area is a narrow park west of Dease Lake and connects Mt. Edziza Park to Spatsizi Plateau. The Grand Canyon of Stikine is particularly inviting for fly-over tours and offers 80 km (50 mi) of sheer rock face on the river's edge that is inaccessible by boat.
Traveling further northward, you will come to the town of Dease Lake. This is the largest settlement on Highway 37 and is located 491 km (305 mi) north of Kitwanga/Highway 16 and 235 km (146 mi) south of the Alaska Highway. Take a moment to reminisce in the town's past and explore the remains of the Hudson Bay Company trading post that still stands at the south end of the lake. A fort was built nearby in 1837 when prospecting miners and suppliers poured through town during the Cassiar gold rush of the 1870s. This made Dease Lake part of a major transportation route for trappers and prospectors wishing to make a living off the rugged and weathered land.
From Dease Lake, Highway 37 continues to stretch north for another 965 km (600 mi) until it meets the Alaska Highway. This part of the journey is scenic and offers an amazing variety of landscapes. Witness windblown mountain peaks and watch rivers sprawl across the land while entering the Yukon Territory.
In my youth I travelled to Alaska, I hiked the Great Bear Glacier and spent a few night sleeping out watching the Northern Lights...and a day playing rival castle blow up!!!...laughing. It is such a pleasure to see young people with such a sense of adventure come thru my door.
Grow, Harvest, Cook, Eat and never stop travelling...
Jenn
Since the announcement of Petty Catwater Loft, we have had a few inquires...one was for a long term rental which we had to decline because we are really still in the process of finishing it to our satisfaction. We did accept a reservation from a lovely couple from Melbourne, Australia. Oh my gosh...you could not have had a lovelier couple be your first guests!!! Aron and Kerin had spent 7 months travelling across the USA and Canada, when they had arrived at our door they were on their way to Alaska. We served them a wonderful dinner where we heard about their adventures thus far and chatted about the next adventure to Alaska. We heard from them that they made it thru the Stewart-Cassiar Highway 37, it is the artery to some of the wildest scenery in North America. It follows a scenically stunning route on the east side of the Coast Mountains. It traverses the Cassiar Mountains and Liard Plain before joining the Alaska Highway west of Watson Lake in the Yukon.
It's an adventure...and for two Australian's...Lookout! Aircraft have right of way as remote highways double as emergency airstrips! The Highway follows the Nass River to Meziadin Junction. The adventure continues through breathtaking scenery crossing the Naingunshaw Pass north of Bell II and climbing through the narrow canyon. Those wishing to linger in Bell II can arrange for remote river and lake fishing packages and winter heli-skiing adventures.
Soon enough, the Highway will cross over the Stikine River. To the east, the River enters Mt. Edziza Park, and to the West, Spatsizi Plateau Wilderness Park.Few know that lava flows exist in Northern BC, but Mt Edziza Provincial Park is 230,000 hectares of protected volcanic landscape. Part of a larger volcanic complex that formed over eight million years ago, Mt Edziza was created when tension along the Pacific Plate caused rifting inland. Although remote, this park displays spectacular landscape for those willing to find it. Lava flows, basalt plateaus, cinder fields and cinder cones are on display for all to see. Mt Edziza, the park's main feature, towers at an elevation of 2,787m (9143ft). It is a composite Volcano with a glaciated crater 2,500m (8,202ft) in diameter. The last time Mt. Edziza experienced activity was 10,000 years ago when a basalt flow emerged to solidify and plug the central vent. From the charter planes that tour the area, or to experienced climbers, the 900,000-year old crater of Mt Edziza offers a glimpse into another millennia. Thirty small lava and cinder cones surround the huge volcano. An adventurer's spirit is needed to access the park as it is best done by horseback, hiking, or flight - it is inaccessible by car. These arrangements can be made at Dease Lake, Telegraph Creek or Iskut.
Spatsizi Plateau Wilderness Park is one of Canada's largest and most significant parks. Its a pristine habitat for innumerable animals indigenous to northern environments. Caribou, moose, mountain goats, stone sheep and giant hawk moths are just a few of the animals inhabiting the park. As with Mt Edziza Park, this remote area is not accessible by road and offers no on site provisions or personnel, so come prepared with all necessary supplies. Trails within the park are immensely rewarding, offering recreation seekers a fine opportunity to witness the harmonious balance of nature.
Adventurers seeking water sports are at home in the vicinity as the Stikine River Recreational Area is the starting point for many canoe trips. Take a riverboat tour or kayak the river lined by rugged shores and majestic wildlife. This recreation area is a narrow park west of Dease Lake and connects Mt. Edziza Park to Spatsizi Plateau. The Grand Canyon of Stikine is particularly inviting for fly-over tours and offers 80 km (50 mi) of sheer rock face on the river's edge that is inaccessible by boat.
Traveling further northward, you will come to the town of Dease Lake. This is the largest settlement on Highway 37 and is located 491 km (305 mi) north of Kitwanga/Highway 16 and 235 km (146 mi) south of the Alaska Highway. Take a moment to reminisce in the town's past and explore the remains of the Hudson Bay Company trading post that still stands at the south end of the lake. A fort was built nearby in 1837 when prospecting miners and suppliers poured through town during the Cassiar gold rush of the 1870s. This made Dease Lake part of a major transportation route for trappers and prospectors wishing to make a living off the rugged and weathered land.
From Dease Lake, Highway 37 continues to stretch north for another 965 km (600 mi) until it meets the Alaska Highway. This part of the journey is scenic and offers an amazing variety of landscapes. Witness windblown mountain peaks and watch rivers sprawl across the land while entering the Yukon Territory.
In my youth I travelled to Alaska, I hiked the Great Bear Glacier and spent a few night sleeping out watching the Northern Lights...and a day playing rival castle blow up!!!...laughing. It is such a pleasure to see young people with such a sense of adventure come thru my door.
Grow, Harvest, Cook, Eat and never stop travelling...
Jenn
Sunday, 26 October 2014
Good Morning Snowy Sunday…
As I look out into the
darkness, I can see snow dancing in the porch light in this early morning
(2:56). I have done two loads of laundry
and put the dishwasher on…I am in one of my transitional sleeping modes, I am
in the summer to winter where I am lost in the dark and trying to find my way
to the light…laughing. I woke up
yesterday at 8 something dragging my feet out of bed because I thought it was
still sleepy time…hence the darkness. I
need to gently ease into the dark side of winter…so I get up in the middle of
the night and pretend it is morning… I need to reset my body clock way before
daylight savings time…ROFL.
With my headphones
blasting and me dancing to Beautiful Day by U2 and Walking on Sunshine by
Katrina and the Waves…it kind of feels like morning as long as one doesn’t look
out the window. I LOVE these mornings
all to myself…it’s just me uninterrupted.
I do my best creative thinking alone in the morning; my mind wanders in
and out of textures, colors, scents, feelings, tastes…opinions.
I am thinking textures
this morning for The Loft; I have been hanging paintings and swag lamps to give
the air between the ending height of the furniture and ceiling gallery lighting
TEXTURE. To me texture in a room is
important, it like clouds in the sky. I
also love to have a WTH was she thinking in the room…and I found it!!! In the
Cottage I have one window that is trimmed in a color called Northern Fire, I
love watching people’s faces as the scan the room and all of a sudden they have
this “WHAT” look on their faces…laughing.
Eccentric, eclectic and possibly intellectually insane, I have always been
an individual. I have the opinion in the
end all that will be left is, me asking “Jenn did you enjoy your life?”
Grow, Harvest, Cook, Eat
and Be Original
Jenn
Thursday, 23 October 2014
Petty Catwater B&B Loft is almost ready!!!
Bruce and I have been busy these last few weeks converting our shop loft into a gorgeous B&B space...we have dreamt about doing this for a few years and we finally took the plunge this month. It has been exciting for me to redecorate which once was our recreational room and Bruce's office...laughing, good-bye junk!!!
I love the room, I said to Bruce perhaps we should move up here...It's cozy. Over the years I have collected and stashed away a treasure trove of furniture and beautiful collectibles waiting for a moment like this. A beautiful kilim ottoman, rattan storage trunk, cheese and butter boxes, a old rail cart, mahogany side board, wicker high back chairs, vintage blankets, sea grass rugs, rod iron curtain rails, copper heater, big boy black leather comfy chair and ottoman, antique floor reading lamp with a linen shade...and a wonderful queen size bed with a million pillows and flannel sheets in a vintage grey and tartan...a rich red wool and silk throw. I still have to mount a few paintings...one magnificent piece by Jutta Kaiser, has finally found a home. I have made the guest loft an extension of the cottage.
I'll have the pictures up later this week, with more information about what we have in store for our guests.
Grow, Harvest, Cook, Eat and Travel
Jenn
I love the room, I said to Bruce perhaps we should move up here...It's cozy. Over the years I have collected and stashed away a treasure trove of furniture and beautiful collectibles waiting for a moment like this. A beautiful kilim ottoman, rattan storage trunk, cheese and butter boxes, a old rail cart, mahogany side board, wicker high back chairs, vintage blankets, sea grass rugs, rod iron curtain rails, copper heater, big boy black leather comfy chair and ottoman, antique floor reading lamp with a linen shade...and a wonderful queen size bed with a million pillows and flannel sheets in a vintage grey and tartan...a rich red wool and silk throw. I still have to mount a few paintings...one magnificent piece by Jutta Kaiser, has finally found a home. I have made the guest loft an extension of the cottage.
I'll have the pictures up later this week, with more information about what we have in store for our guests.
Grow, Harvest, Cook, Eat and Travel
Jenn
Monday, 6 October 2014
NEWS FLASH...Jenn has learnt how to...
Hmmmm...I don't see myself as a "crafter", the word makes me think of baby food bottles, glitter and glue, just the thought makes me cringe. Remembering a certain craft project from my girl guide days brings back the horror of the above items plus a few plastic flowers. You got it, I was making my mom a baby food jar covered with glitter and filled with plastic flowers, when I knew she would like perfume and real flowers. I am sure with each season she dreaded the endless hand turkeys, toilet paper roll vases and glitter Santa Claus which littered her fridge and dinner table. How we torture our parents as children...laughing. My poor mom had three of us...I can just see her face now looking surprised and delighted..."it's lovely Jennifer, you did a wonderful job"..."Oh Kimmy-Anne, it's beautiful"..."Jordie, as she turning every which way, you are so creative."
Well, I have officially come out of my hiatus...No, I have not taken up the glitter baby food vases with plastic flowers, I have taught myself the art of crochet. Yes, News Flash..."Jenn has learnt how to crochet." I am uncomfortable at just saying this...my hair color is finally influenced me. Just for the record, I don't find this relaxing at all...and how all you can chat and not look at what your doing is absolutely amazing. I shall never reach that level of greatness, however I have great appreciation for your talents and I bet you all are great typists. Did I ever tell you I bribed my typing teacher if he passed me in my grade 10 typing class, I would never become a secretary...rofl. He told me if I spent as much time practising my lessons as I creatively avoiding my lessons, such as playing AC/DC in the taper recorder...I might actually pass on my own merit.
I always wondered who made the Toilet Paper Barbie Holders...I was thinking I would make a few!!!
Unfortunately, Bruce said he would move to Montana if expand my repertoire. So the extent of my crocheting is making mason jar Hipster sleeves. I will be looking into all kinds of wools and a variety of colours to make eclectic, eccentric, and unique sleeves over the winter months. I'll be posting my sleeves soon. Here is my test subject in a basic light brown chunky wool...I like the texture and coverage, but I think it needs my personal touch of "Jenn" to make it stand out.
Well, I have officially come out of my hiatus...No, I have not taken up the glitter baby food vases with plastic flowers, I have taught myself the art of crochet. Yes, News Flash..."Jenn has learnt how to crochet." I am uncomfortable at just saying this...my hair color is finally influenced me. Just for the record, I don't find this relaxing at all...and how all you can chat and not look at what your doing is absolutely amazing. I shall never reach that level of greatness, however I have great appreciation for your talents and I bet you all are great typists. Did I ever tell you I bribed my typing teacher if he passed me in my grade 10 typing class, I would never become a secretary...rofl. He told me if I spent as much time practising my lessons as I creatively avoiding my lessons, such as playing AC/DC in the taper recorder...I might actually pass on my own merit.
I always wondered who made the Toilet Paper Barbie Holders...I was thinking I would make a few!!!
Unfortunately, Bruce said he would move to Montana if expand my repertoire. So the extent of my crocheting is making mason jar Hipster sleeves. I will be looking into all kinds of wools and a variety of colours to make eclectic, eccentric, and unique sleeves over the winter months. I'll be posting my sleeves soon. Here is my test subject in a basic light brown chunky wool...I like the texture and coverage, but I think it needs my personal touch of "Jenn" to make it stand out.
Grow, Harvest, Cook, Eat and Create
Jenn
Wednesday, 1 October 2014
When I say on the rocks, I mean on the Rocks!!!
Most gadgets don't work, at the time they seem like a life saving purchase, you can justify it because it will save you time or make your life easier. Truly when has anything you have purchased made your life easier??? Like the can opener, sure it allows you to open cans, seems easy at first, but under further investigation it's now a time sucker. Now when you open a can you have to take the label off, wash out the can, crush your can and put each component into the recycling bins...than in when it is full you have to drive to drop it all off. How has this made your life easier or saved you anytime?
Each morning I get a ton of emails about the newest gadget for my kitchen, wet bar, BBQ, bathroom and various random gadgets all telling me I'll enhance your life experience. Such as the Whiskey Wedge this morning...laughing. It has to be the most ridiculous idea in the world and I am sure it will make a million for the person or persons who invented it. It's truly one of those guy things... and here is how they sell it to you: With the Whiskey Wedge, now you can keep your favorite spirits chilled without watering them down. Each unit comes with one Double-Old Fashioned Whiskey Glass and one silicone mold. Simply add water into the double old fashioned glass, insert the mold, then freeze. The ice forms into a wedge and, similar to a glacier, melts slowly due to the reduced amount of surface area. That's right you take your ONE GLASS which comes in the box with a silicone mould and you fill it with water and freeze for about 4 hours.
Here's Jenn's Whiskey-A-Gadget, If you are looking for something to keep your drink cold with out watering it down I have a simple idea and it will cost you nothing, you have to buy nothing, fill nothing, all you have to do is go out side anytime of year when the snow is not on the ground and get a few rocks, go into the house, in to the kitchen and wash them off, put said rocks into the freezer...in about one hour they should ready for your drink...and the best part is when your guest says can I have that on the rocks...You have Rocks!!!
Grow, Harvest, Cook, Eat and don't for get the rocks
Jenn
Each morning I get a ton of emails about the newest gadget for my kitchen, wet bar, BBQ, bathroom and various random gadgets all telling me I'll enhance your life experience. Such as the Whiskey Wedge this morning...laughing. It has to be the most ridiculous idea in the world and I am sure it will make a million for the person or persons who invented it. It's truly one of those guy things... and here is how they sell it to you: With the Whiskey Wedge, now you can keep your favorite spirits chilled without watering them down. Each unit comes with one Double-Old Fashioned Whiskey Glass and one silicone mold. Simply add water into the double old fashioned glass, insert the mold, then freeze. The ice forms into a wedge and, similar to a glacier, melts slowly due to the reduced amount of surface area. That's right you take your ONE GLASS which comes in the box with a silicone mould and you fill it with water and freeze for about 4 hours.
Here's Jenn's Whiskey-A-Gadget, If you are looking for something to keep your drink cold with out watering it down I have a simple idea and it will cost you nothing, you have to buy nothing, fill nothing, all you have to do is go out side anytime of year when the snow is not on the ground and get a few rocks, go into the house, in to the kitchen and wash them off, put said rocks into the freezer...in about one hour they should ready for your drink...and the best part is when your guest says can I have that on the rocks...You have Rocks!!!
Grow, Harvest, Cook, Eat and don't for get the rocks
Jenn
Monday, 29 September 2014
Dam Toaster!!!
To all "toaster manufacturers" I challenge you to make a toaster that lasts 10 to 20 years. I know "Jenn buy a better quality toaster and it will last longer". I tried that one and it only lasted about 2 years. One very cold winter morning as I was making my rich chocolate mocha that went to put down the anticipated toast for my crunchy peanut butter, the toast would not stay down. I had to hold the handle down and it screeched the whole time, it was having a toaster temper fit!!! Yes, this was one of the expensive high end toasters...which I did a search on and read the consumer reviews...laughing. This last one was a top ten pick....perhaps I should have read the comments posted by the people who bought the toasters, they paint a whole different picture about the top ten toasters on the market.
The average consumer is looking for kitchen bling, bragging rights about a toaster???? Please people reality check!!!!, it's a fricken toaster, it makes bread brown and crunchy!!! One women said her 499.99 Kitchen Pro toaster really didn't toast as well as it should and perhaps it had a small defect, but it matched her color combination for her kitchen, so it's fine. Are you serious lady...for 499.99 you could have had any 15.00 toaster custom painted and still could have had lunch at the Ritz with a manicure. Now that would have been bragging rights...custom painted toasters!!! But to spend 499.99 on a toaster that doesn't work and keep it, tells the manufacturers that quality is not important.
No more housewifey toasters for this girl!!!! When my kitchen appliances finally get the best of me, I go to the restaurant supply store and peruse commercial grade toasters!!! I peruse the big bad boy of all toasters and drool...and count my pennies. Damn, Damn, Double Damn ALL you housewifey toaster manufacturers!!! damn you all to pits of hell...after counting my pennies for the 10th time I am still extremely short of the 1027.98 price tag of the Hobart Toaster I have been drooling over for 10 years...Perhaps I can find a slightly used one? I am wondering if I bought the Hobart Toaster if it would outlive me...
Grow, Harvest, Cook, Eat Toast
Jenn
The average consumer is looking for kitchen bling, bragging rights about a toaster???? Please people reality check!!!!, it's a fricken toaster, it makes bread brown and crunchy!!! One women said her 499.99 Kitchen Pro toaster really didn't toast as well as it should and perhaps it had a small defect, but it matched her color combination for her kitchen, so it's fine. Are you serious lady...for 499.99 you could have had any 15.00 toaster custom painted and still could have had lunch at the Ritz with a manicure. Now that would have been bragging rights...custom painted toasters!!! But to spend 499.99 on a toaster that doesn't work and keep it, tells the manufacturers that quality is not important.
No more housewifey toasters for this girl!!!! When my kitchen appliances finally get the best of me, I go to the restaurant supply store and peruse commercial grade toasters!!! I peruse the big bad boy of all toasters and drool...and count my pennies. Damn, Damn, Double Damn ALL you housewifey toaster manufacturers!!! damn you all to pits of hell...after counting my pennies for the 10th time I am still extremely short of the 1027.98 price tag of the Hobart Toaster I have been drooling over for 10 years...Perhaps I can find a slightly used one? I am wondering if I bought the Hobart Toaster if it would outlive me...
Grow, Harvest, Cook, Eat Toast
Jenn
Friday, 26 September 2014
It's been a extremely busy week...
I have been running flat out for days...Bruce and I have been preparing the garlic beds and planting for next spring, we just don't do things SMALL around Petty Catwater Gardens and Edibles. Nope that would be to simple and life would become boring. It would feel like we could live with our eyes closed...and than how could Bruce and I admire the absolute beauty we have created and naturally live in. So that is why we planted 782 head of garlic...rolling on the floor laughing my ass off...tears are running down my face as coffee was sprayed out of my nose.
We had extra garlic seed this year...laughing, I know, I know... We gave some to our neighbours Brian and Shannon Hiller, who are rich in water and amazing fertile soil, so we will have to see who produces the biggest bulb next year.
That was just one of our many projects this last week, I pressure canned 13 litres of delicious Potato Leek Soup and made about 6 litres of deep rich roasted turkey demi-glaze. It was a beautiful hue of rich suntan, like the ones you see on the Hawaiian Tropic commercials. I now have only one more box of turkey carcasses to turn into stock...The organic turkey farm out our way called Family Tree Farms is where I purchased my organic carcasses, which I have to say are unbelievable!!! If you live in the area give Melaine a call and pick some up, you will not be disappointed.
Today I am making Garlic Confit and Carrot Cake Jam...you heard me... Carrot Cake Jam. It is definitely divine and when the loaf of bread and mascarpone cheese disappear of the counter and all you are left with is crumbles...you wonder who stole them!!! I have made Duck Confit which is out of this world delicious, so I am hoping this Garlic Confit will be along these lines. I have mixed about 6 different kinds of garlic cloves together and adding my secret herbs, spices and waving my magic wand over the jars...Bibbity, Bobbity, Boo, Look East, Look West make my Garlic Confit taste the best!!! The recipe is on one of my blogs, it's really simple if you have a pressure canner.
Lastly "The New Generation Travel Beverage Gear" has arrived...Lid your mason jar and head confidently into the HIPSTER Generation. I have all colours and sizes for everyone in the family.
Petty Catwater Garden Stand is a proud seller of the Hipster Sippy Lids!!! So come out this weekend and have first pick of the great colors and vintage jars.
Grow, Harvest, Cook, Eat and become a HIPSTER
Jenn
We had extra garlic seed this year...laughing, I know, I know... We gave some to our neighbours Brian and Shannon Hiller, who are rich in water and amazing fertile soil, so we will have to see who produces the biggest bulb next year.
That was just one of our many projects this last week, I pressure canned 13 litres of delicious Potato Leek Soup and made about 6 litres of deep rich roasted turkey demi-glaze. It was a beautiful hue of rich suntan, like the ones you see on the Hawaiian Tropic commercials. I now have only one more box of turkey carcasses to turn into stock...The organic turkey farm out our way called Family Tree Farms is where I purchased my organic carcasses, which I have to say are unbelievable!!! If you live in the area give Melaine a call and pick some up, you will not be disappointed.
Today I am making Garlic Confit and Carrot Cake Jam...you heard me... Carrot Cake Jam. It is definitely divine and when the loaf of bread and mascarpone cheese disappear of the counter and all you are left with is crumbles...you wonder who stole them!!! I have made Duck Confit which is out of this world delicious, so I am hoping this Garlic Confit will be along these lines. I have mixed about 6 different kinds of garlic cloves together and adding my secret herbs, spices and waving my magic wand over the jars...Bibbity, Bobbity, Boo, Look East, Look West make my Garlic Confit taste the best!!! The recipe is on one of my blogs, it's really simple if you have a pressure canner.
Lastly "The New Generation Travel Beverage Gear" has arrived...Lid your mason jar and head confidently into the HIPSTER Generation. I have all colours and sizes for everyone in the family.
Petty Catwater Garden Stand is a proud seller of the Hipster Sippy Lids!!! So come out this weekend and have first pick of the great colors and vintage jars.
Grow, Harvest, Cook, Eat and become a HIPSTER
Jenn
Thursday, 18 September 2014
Waving my magic wand...
Scrumpdillyicious, Scrumpdillyicious, Scrumpdillyicious...what the cake didn't appear!!! Dam magic wand is on the fritz again. Now that would be dangerous, can you imagine a dessert magic wand and anytime you waved it the dessert of your choice would appear. My first dessert would be a Chocolate Dacquoise, it's a multi-layered pièce de résistance of toasted hazelnut meringue and espresso buttercream coated in dark chocolate ganache. Hands down this will be the best thing you have ever put in your mouth, it will even beat out Cristal Champagne and I am sure you would even trade your Birkin handbag for just one itty bitty slice. My first time I had the pleasure of devouring a slice of this small piece of bliss, it was made with pineapple buttercream, toasted coconut and a velvety rich white chocolate ganache. If I close my eyes I can smell it, taste it, and feel the itty bits of toasted coconut crunch between my teeth, the creamy smooth buttercream glide over my tongue...this like one of those almost real sex dreams...rolling on the floor laughing. Did I just say that out loud...
Since I am still in the middle of my canning season, this dessert fantasy will have to wait. Patience is my strong suit, my husband Bruce is amazed at the fortitude I have for waiting for things. I bought a extremely expensive handbag which needed to be made for me, I was over the moon at the anticipation of such a beautiful handbag, I danced around the living room at the thought of the lush matte black slightly textured leather with sterling silver hardware that sparkled like stars in the sky. The sale lady told me it would be anywhere from 6 months to a year, she would call me when it came in. Off I went knowing I would receive a phone call that my lovely handbag will one day be mine all mine, it arrived 7 month later...my car was the same, I just know good things come to those who wait.
So I'll be waiting for that perfect day to indulge my inner pastry chef this fall and whip up one of the most stunningly delicious pieces of bliss known to man. This recipe requires an advance skill level and a off set spatula, a serrated knife, parchment paper and a ruler...it is not for beginners.
Espresso Dacquoise
Ganache
6 ounces bittersweet chocolate, chopped fine
3/4 cup heavy cream
2 teaspoons corn syrup
12 whole hazelnuts, toasted and skinned
1 cup blanched sliced almonds, toasted
Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulse.
For the buttercream:
Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.
For the ganache:
Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.
Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.)
Since I am still in the middle of my canning season, this dessert fantasy will have to wait. Patience is my strong suit, my husband Bruce is amazed at the fortitude I have for waiting for things. I bought a extremely expensive handbag which needed to be made for me, I was over the moon at the anticipation of such a beautiful handbag, I danced around the living room at the thought of the lush matte black slightly textured leather with sterling silver hardware that sparkled like stars in the sky. The sale lady told me it would be anywhere from 6 months to a year, she would call me when it came in. Off I went knowing I would receive a phone call that my lovely handbag will one day be mine all mine, it arrived 7 month later...my car was the same, I just know good things come to those who wait.
So I'll be waiting for that perfect day to indulge my inner pastry chef this fall and whip up one of the most stunningly delicious pieces of bliss known to man. This recipe requires an advance skill level and a off set spatula, a serrated knife, parchment paper and a ruler...it is not for beginners.
Espresso Dacquoise
Meringue
3/4 cup blanched sliced almonds, toasted
1/2 cup hazelnuts, toasted and skinned
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup (7 ounces) sugar
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup blanched sliced almonds, toasted
1/2 cup hazelnuts, toasted and skinned
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup (7 ounces) sugar
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
Buttercream
3/4 cup whole milk
4 large egg yolks
1/3 cup (2 1/3 ounces) sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons amaretto or water
1 1/2 tablespoons instant espresso powder
16 tablespoons unsalted butter, softened
3/4 cup whole milk
4 large egg yolks
1/3 cup (2 1/3 ounces) sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons amaretto or water
1 1/2 tablespoons instant espresso powder
16 tablespoons unsalted butter, softened
Ganache
6 ounces bittersweet chocolate, chopped fine
3/4 cup heavy cream
2 teaspoons corn syrup
12 whole hazelnuts, toasted and skinned
1 cup blanched sliced almonds, toasted
For the meringue:
Adjust oven rack to middle position and heat
oven to 250 degrees. Using ruler and pencil, draw 13 by 10 1/2-inch rectangle on
piece of parchment paper. Grease baking sheet and place parchment on it, ink
side down.
Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulse.
Using stand mixer fitted with whisk, whip
egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.
Increase speed to medium-high and whip whites to soft, billowy mounds, about 1
minute. With mixer running at medium-high speed, slowly add remaining 1/2 cup
sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. Fold
nut mixture into egg whites in 2 batches.
With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.)
With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Using spray bottle, evenly mist surface of meringue with water until glistening. Bake for 1 1/2 hours. Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.)
For the buttercream:
Heat milk in small saucepan over medium heat
until just simmering. Meanwhile, whisk yolks, sugar, cornstarch, and salt in
bowl until smooth. Remove milk from heat and, whisking constantly, add half of
milk to yolk mixture to temper. Whisking constantly, return tempered yolk
mixture to remaining milk in saucepan. Return saucepan to medium heat and cook,
whisking constantly, until mixture is bubbling and thickens to consistency of
warm pudding, 3 to 5 minutes. Transfer pastry cream to bowl. Cover and
refrigerate until set, at least 2 hours or up to 24 hours. Before using, warm
gently to room temperature in microwave at 50 percent power, stirring every 10
seconds.
Stir together amaretto and espresso powder; set aside. Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. Add pastry cream in 3 batches, beating for 30 seconds after each addition. Add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.
For the ganache:
Place chocolate in heatproof bowl. Bring cream
and corn syrup to simmer in small saucepan over medium heat. Pour cream mixture
over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside
to cool until chocolate mounds slightly when dripped from spoon, about 5
minutes.
Carefully invert meringue and peel off
parchment. Reinvert meringue and place on cutting board. Using serrated knife
and gentle, repeated scoring motion, trim edges of meringue to form 12 by
10-inch rectangle. Discard trimmings. With long side of rectangle parallel to
counter, use ruler to mark both long edges of meringue at 3-inch intervals.
Using serrated knife, score surface of meringue by drawing knife toward you from
mark on top edge to corresponding mark on bottom edge. Repeat scoring until
meringue is fully cut through. Repeat until you have four 10 by 3-inch
rectangles. (If any meringues break during cutting, use them as middle layers.)
Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.
Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake. Use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box. Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.)
Warm remaining ganache in heatproof bowl
set over barely simmering water, stirring occasionally, until mixture is very
fluid but not hot. Keeping assembled cake on wire rack, pour ganache over top of
cake. Using offset spatula, spread ganache in thin, even layer over top of cake,
letting excess flow down sides. Spread ganache over sides in thin layer (top
must be completely covered, but some small gaps on sides are OK).
Garnish top of cake with hazelnuts. Holding
bottom of cake with 1 hand, gently press almonds onto sides with other hand.
Chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. Transfer
to platter. Cut into slices with sharp knife that has been dipped in hot water
and wiped dry before each slice. Serve.
Grow, Harvest, Cook, BAKE CAKE, Eat...
Jenn
Wednesday, 17 September 2014
Another Wednesday...
Instead of being out in my garden today, I will be in the kitchen whipping up some peach preserves. However if anyone would like to participate in Weedy Wednesday it's still on, we have changed it up, instead of weeding horse tail...you'll be digging horse manure into the garlic beds with Bruce. The bribe for this is shots of Bulleit Bourbon and big basket of home fries with Bruce's Possum Lodge Bulleit Bourbon Catchup.
Last winter I must have read an entire encyclopedia of peach preserve recipes hunting for the perfect one for my peaches canned in syrup. I found seven which I would deem worthy of being placed in my recipe archives. I only use recipes as a guide line, however saying this I have had years of experience and years of cooking classes and school to be able to understand what can be dumped and what can be bumped. We each have a unique palate, mine likes to range outside the normal limits, it's like it fell thru the rabbit hole and landed in Wonderland. Today my canned peaches have me hiking the winding hilly spice trade route tasting green cardamon, Saigon cinnamon, saffron, ginger. It's a starting point and where I end up depends on my palate this morning, it will guide me like a seeing eye dog. I will also be making Caramelized Peach Bourbon Jam, this is a recipe I dreamed up last summer and it is out of this world, mouth watering, delicious and yummy good.
Well, I have been investigating my mason jar sleeves. I found this great wool sleeve from Rogue Theory, however they do not ship outside the USA. So I have made a few inquiries and am in the process of connecting all the dots to hopefully produce my own mason jar sleeves. So anyone who reads my blog from the USA, you can purchase mason jar sleeves from Rogue Theory. They look fabulous and I would love it if anyone could review and post your review in the comments...Thanks.
Grow, Harvest, Cook, Eat...
Jenn
Last winter I must have read an entire encyclopedia of peach preserve recipes hunting for the perfect one for my peaches canned in syrup. I found seven which I would deem worthy of being placed in my recipe archives. I only use recipes as a guide line, however saying this I have had years of experience and years of cooking classes and school to be able to understand what can be dumped and what can be bumped. We each have a unique palate, mine likes to range outside the normal limits, it's like it fell thru the rabbit hole and landed in Wonderland. Today my canned peaches have me hiking the winding hilly spice trade route tasting green cardamon, Saigon cinnamon, saffron, ginger. It's a starting point and where I end up depends on my palate this morning, it will guide me like a seeing eye dog. I will also be making Caramelized Peach Bourbon Jam, this is a recipe I dreamed up last summer and it is out of this world, mouth watering, delicious and yummy good.
Well, I have been investigating my mason jar sleeves. I found this great wool sleeve from Rogue Theory, however they do not ship outside the USA. So I have made a few inquiries and am in the process of connecting all the dots to hopefully produce my own mason jar sleeves. So anyone who reads my blog from the USA, you can purchase mason jar sleeves from Rogue Theory. They look fabulous and I would love it if anyone could review and post your review in the comments...Thanks.
Grow, Harvest, Cook, Eat...
Jenn
Monday, 15 September 2014
Bruce Blogs: The Whys and Wherefores of Catchup
The Possum Lodge Bulleit Bourbon Catchup is joining the Duct Tape Salsa on the garden stand today and they are fitting companions. Both are seriously too much tomato and seriously how can I eat this after consuming just those wimpy supermarket jars all my life. The Catchup in particular reminds me of eating my first boeuf bourguignon in Paris; every spoonful was like eating 5 cows, far too much taste to have in the mouth at one time. And oh yeah, I left the wooden spoon standing vertical in the centre of the pot last night; if had not shifted this morning.
So those who are willing can come and get some and suffer wondering how can they go back to those wimpy supermarket jars after consuming Possum Lodge.
If you don't grow up by middle-age, you don't have to.
Getting younger by the day
Bruce
So those who are willing can come and get some and suffer wondering how can they go back to those wimpy supermarket jars after consuming Possum Lodge.
If you don't grow up by middle-age, you don't have to.
Getting younger by the day
Bruce
Reducing and Reusing the right way....
I believe in "reducing and reusing"....the last thing we should be looking at is recycling. I am the women you see at the check-out counter taking all her excessive packaging of her purchases and handing it back to the store. As a business you have the opportunity to directly address the excessive packaging problem to the manufacturer, where when I address the issue in writing all that happens is my ends up in the junk mail slot or the recycling basket. My mother was visiting last week and she brought a plastic container of croissants ( clam shell ), well instead of put the plastic container in my invisible recycling bin...I used it to pack her sandwich, cookies and fruit so, when she stopped for lunch on her way home it was not squished. I reused it....if I had purchased the croissants the package would have been left at the check out counter.
I have become the crazy vegetable lady at our local Save-on-Food Store because I refuse to accept the poor quality of the produce that they try to flog off on my community, as a consumer I demand quality over quantity!!! Perhaps it is my up European up bringing, where you buy something of good quality and if looked after will last years to come.
In all aspects of our lives we could do with a little of this philosophy...so Petty Catwater Garden Stand has found away to reuse all those mason jars you have purchased with delicious jams, salsas, and compotes in. I have a few of these items myself and after quality testing the product, I believe it has value and durability that will last for years. I went online this morning and hit the purchase button.
There are many ways to use the dip cup add-ons....fill it with a dip for veggies or yogurt to your cereal. The storage cup in a jar can be used in so many ways...chips and salsa, a sewing kit thread on the bottom and needles in the top, it would be great for my camera cables and batteries. Turn the Dilly Bean Jar into a travel mug...I use my mason jar "sippy cup" in the garden in summer, I have saved myself a few dollars and many wine glasses...laughing. Hey and for all of you who have ever played midnight croquet they make a cocktail one, with a straw. I switched out my straw for a glow in the dark one found at the dollar store...flashlight, oh and you never lose your drink!!!!
I have become the crazy vegetable lady at our local Save-on-Food Store because I refuse to accept the poor quality of the produce that they try to flog off on my community, as a consumer I demand quality over quantity!!! Perhaps it is my up European up bringing, where you buy something of good quality and if looked after will last years to come.
In all aspects of our lives we could do with a little of this philosophy...so Petty Catwater Garden Stand has found away to reuse all those mason jars you have purchased with delicious jams, salsas, and compotes in. I have a few of these items myself and after quality testing the product, I believe it has value and durability that will last for years. I went online this morning and hit the purchase button.
There are many ways to use the dip cup add-ons....fill it with a dip for veggies or yogurt to your cereal. The storage cup in a jar can be used in so many ways...chips and salsa, a sewing kit thread on the bottom and needles in the top, it would be great for my camera cables and batteries. Turn the Dilly Bean Jar into a travel mug...I use my mason jar "sippy cup" in the garden in summer, I have saved myself a few dollars and many wine glasses...laughing. Hey and for all of you who have ever played midnight croquet they make a cocktail one, with a straw. I switched out my straw for a glow in the dark one found at the dollar store...flashlight, oh and you never lose your drink!!!!
Grow, Harvest, Cook, Eat, Reduce, Reuse
Jenn
Friday, 12 September 2014
Tomcat Edibles
Summers winding down, Bruce and I have almost finished harvesting the garden. Next we will be looking at the fall planting, GARLIC is our main planting crop than it's the bulbs for our landscape gardens which are many. This year I am going to add alliums into my tall grasses to give some colour and texture during the summer season. I have ordered a few dozen gigantic trio-coloured alliums which should be arriving soon with a few more dozen tulips and daffodils. We have a season here in Quesnel called the "brown season" it's the equivalent of living in a composter for about a month, it's when the snow goes and all the winters garbage, sanding gravel and mud appears, along with the road kill that has been buried in the snow banks for the pass 5 months. So in Spring I love to have a explosion of colour...to make up for the a month of BLAH!!! Bruce has come out with his own label of edibles called Tomcat Edibles, he will be featuring a line of salsas made with green and purple tomatillos and a variety of red and green tomatoes. His first salsa called "You can't grow tomatillos here...Roasted Salsa Verde" hit the garden stand today. He is working on a green and red tomato salsa inspired by the duct tape duo of The Red and Green Show. It's exciting to have a male canner in the Petty Catwater Kitchen. I myself am working on a few exciting garlic products for the garden stand, Phantom Fog, Roasted Garlic Pate and Sweet Roasted Persian Garlic Crème Brulee...they will be hitting the stand when I can get Bruce out of MY kitchen!!!
In winter Bruce and I head out to his wood working shop and fire up the wood stove for heat and build things for our cottage & gardens. Last year I built our new garden stand, a few obelisk's and all the new window boxes and the sandwich board at the end of the road and Bruce built the island for our kitchen/living room. This year we are still making a list of needs and wants...
Grow, Harvest, Cook, Eat and Build
Jenn
Thursday, 11 September 2014
Jenn's Rustic Fresh Garden Herb and Tomato with Goat's Cheese Galette
Jenn's Rustic Fresh Garden Herb &Tomato with Goat's Cheese Galette
Pastry
2 cups of all-purpose flour or whole wheat pastry flour
1/4 tsp sea salt
12 tbsp cold butter, cut into small pieces
1/3 to 1/2 cup ice water as needed
To make the rustic tart dough, mix the flour and salt together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate and let the dough chill for 15 minutes.
To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.
Pesto Rosso
1 cup sun-dried tomatoes (re-hydrated in warm water for 15 minutes)
1/4 cup pine nuts
4 garlic cloves
1 tsp sea salt
2 tbsp extra-virgin olive oil
1/2 cup fresh basil
1/3 cup parmesan cheese
To make the Pesto Rosso, put all the ingredients in the small bowl of a food processor and process to a rough paste; if necessary, add a little oil from the tomato jar to bring it together. If your food processor bowl is too large, you may need to do some of the chopping by hand.
Assembly
1/4 cup of fresh oregano, chives, thyme roughly chopped
10 oz plain goat’s cheese, sliced into rounds
1 lb ripe tomatoes, thinly sliced
2 tbsp olive oil, plus extra for brushing on the tart dough
Freshly ground black pepper and flakes of salt
To assemble the tart, Spread the Pesto Rosso over the prepared tart dough, leaving a 2-inch border around the edge. Sprinkle with 1/2 of the herb mixture, goat's cheese and arrange the tomatoes on top, slightly overlapping but not too precisely. Make sure the Pesto Rosso is covered by fresh tomatoes because it tends to burn. Sprinkle the other 1/2 of the herb mixture
To bake the tart, bake until the crust is golden, 25 to 30 minutes, until the dough is cooked and the tomatoes are tender.
I have made this tart with all different kind of cheeses, pesto's and tomatoes.....You can create your own fillings......JUST DON"T SCREW WITH THE PASTRY!!!!
Grow Harvest Cook Eat.....
Jenn
Wednesday, 10 September 2014
Back in the kitchen and garden....
Good Morning Weedy Wednesday......
What happens on Weedy Wednesday...laughing. I try my best to entice anyone to come out and pull weeds in my garden. I tried offering a glass of wine which I had zero takers than I upped it to a bottle of wine...which again no takers!!! So now I am adding organic cheese to the offer, Jerseyland Organic Cheese and Grassroots Organic Cheese. Small artisan cheese companies, one located in Grand Forks, BC and the other in Salmon Arm, BC. And just further entice you how about a sampling of the Famous Vampire Jelly, I had a taste of it last night and oh my garlicaceous before I could put the lid back on half the jar was gone. So come on out to Petty Catwater Gardens and pull a few weeks.....today!!!
Bruce had to harvest tomatillos yesterday, it was threating -2 over night...So this morning he is making roasted purple and green tomatillo salsa. He is really coming into his own in the kitchen, I guess after 14 years I kind of rubbed off on him. I will be making Carrot Cake Jam this afternoon...I have a few orders to fill...and some will be on my garden stand this week. This year I grew Paris Market Carrots and Purple Haze...they are both have a wonderful flavour and will lend a new creative twist to my jam.
You can ring my garden stand bell....I am back from holidays. Thank you for all who came out while I was gone. Sorry I missed you!!
Grow, Harvest, Cook, Eat...
Jenn
What happens on Weedy Wednesday...laughing. I try my best to entice anyone to come out and pull weeds in my garden. I tried offering a glass of wine which I had zero takers than I upped it to a bottle of wine...which again no takers!!! So now I am adding organic cheese to the offer, Jerseyland Organic Cheese and Grassroots Organic Cheese. Small artisan cheese companies, one located in Grand Forks, BC and the other in Salmon Arm, BC. And just further entice you how about a sampling of the Famous Vampire Jelly, I had a taste of it last night and oh my garlicaceous before I could put the lid back on half the jar was gone. So come on out to Petty Catwater Gardens and pull a few weeks.....today!!!
Bruce had to harvest tomatillos yesterday, it was threating -2 over night...So this morning he is making roasted purple and green tomatillo salsa. He is really coming into his own in the kitchen, I guess after 14 years I kind of rubbed off on him. I will be making Carrot Cake Jam this afternoon...I have a few orders to fill...and some will be on my garden stand this week. This year I grew Paris Market Carrots and Purple Haze...they are both have a wonderful flavour and will lend a new creative twist to my jam.
You can ring my garden stand bell....I am back from holidays. Thank you for all who came out while I was gone. Sorry I missed you!!
Grow, Harvest, Cook, Eat...
Jenn
Monday, 8 September 2014
No FEAR Garlic Confit......
Pressure cooking garlic???....FEAR is every where, you CAN'T, It will kill you!!!! Well, I am going to become one the fearless canners I have met in my interestingly creative short canning life. Yes, I am going to become a pressure cooker garlic survivor...laughing.
For all of you scared of pressure canning, it's darn easy as long as you can follow the steps than it becomes as simple as a adding soothing bath salts to the claw foot tub on a cold winter day...I say this after my pressure canner sat down in the basement for a year until my husband gave me the tutorial of pressure canning 101. Bruce is such a dare devil...He's the guy who drove his Vespa (scooter) on a 3000 mile trip one summer.
It took a lot of searching, but I finally found a recipe for Garlic Confit. According to the National Center for Home Food Preservation, botulism spores are killed if you can hold the temperature between 240°F to 250°F for 20 to 100 minutes, depending on the size of the jar. Conveniently, those are the temperatures you get with 10PSI to 15PSI pressure cookers. This recipe pressure cooks the jars for 2 hours, so there's no way botulism can survive. After the jar is opened, the garlic keeps for a month in the refrigerator.
Recipe: Pressure Cooker/Canner Garlic Confit
Adapted From: Modernist Cuisine at Home
Cooking time: 120 minutes/2 hours
All you need:
~Pressure Cooker/ Pressure Canner
~half pint canning jars
Ingredients:
~enough olive oil to fill each canning jar, when filling jars leave the 1/2 inch head space
~50 cloves garlic, peeled (4 large heads) should fill about 3 jars
~fresh rosemary, thyme, you will want to put a small sprig of fresh herbs per jar
~salt and fresh ground black pepper a sprinkle into each jar
~1/2 bay leaf into each jar
Pressure cook the garlic:
1)Put a rack in the pressure cooker or canner and add the required water for your pressure cooker/canner, mine calls for 3 quarts of water.
2)Put the jar on the rack, lock the lid, and bring the cooker/canner up to 15 PSI.
3)Pressure cook/can on high for 2 hours, if you are using a pressure canner, make sure it remains at 15 PSI for the entire 2 hours.
4)Let the pressure come down naturally.
5)Carefully remove the jar from the PC, using tongs (or, even better a canning jar lifter).
The jar will still be dangerously hot, with bubbling oil inside - let it cool to room temperature before handling. The sealed jar will last for a year at room temperature; refrigerate after opening, and the garlic will last for a month.
You can use either a pressure cooker or pressure canner for pressure cooking, but one has an additional function. A pressure cooker is sold in either a stove-top model or as an electric appliance and is used to cook foods under pressure in a fraction of the time needed to cook with a regular pot, oven roaster or cooker.
Pressure cookers can be used to cook many different meats, pasta sauces and other types of foods. Because it cooks under pressure, it has a valve in the locking lid, to help regulate the amount of pressure that remains in the pot during the cooking process.
While a pressure canner can also be used for cooking these various foods, it is usually much larger and is designed to be used for home canning of foods. When the canner is fitted with a pressure valve the same as the smaller cooker, it can be used only for canning specific high acid foods.
A pressure gauge must be present with the valve on the canner, in order to use it for canning low acid foods, meats and fish. The pressure gauge must be monitored during the canning process and the heat adjusted in order to maintain the recommended pressure level for a specific period of time, to safely cook and can certain foods.
You can watch the video from the Modernist Cuisine at Home , it's easy
Grow, Harvest, Cook, Eat
jenn
For all of you scared of pressure canning, it's darn easy as long as you can follow the steps than it becomes as simple as a adding soothing bath salts to the claw foot tub on a cold winter day...I say this after my pressure canner sat down in the basement for a year until my husband gave me the tutorial of pressure canning 101. Bruce is such a dare devil...He's the guy who drove his Vespa (scooter) on a 3000 mile trip one summer.
It took a lot of searching, but I finally found a recipe for Garlic Confit. According to the National Center for Home Food Preservation, botulism spores are killed if you can hold the temperature between 240°F to 250°F for 20 to 100 minutes, depending on the size of the jar. Conveniently, those are the temperatures you get with 10PSI to 15PSI pressure cookers. This recipe pressure cooks the jars for 2 hours, so there's no way botulism can survive. After the jar is opened, the garlic keeps for a month in the refrigerator.
Recipe: Pressure Cooker/Canner Garlic Confit
Adapted From: Modernist Cuisine at Home
Cooking time: 120 minutes/2 hours
All you need:
~Pressure Cooker/ Pressure Canner
~half pint canning jars
Ingredients:
~enough olive oil to fill each canning jar, when filling jars leave the 1/2 inch head space
~50 cloves garlic, peeled (4 large heads) should fill about 3 jars
~fresh rosemary, thyme, you will want to put a small sprig of fresh herbs per jar
~salt and fresh ground black pepper a sprinkle into each jar
~1/2 bay leaf into each jar
Fill the jars:Put everything in the canning jars, wipe the rim of the jar clean with a wet paper towel, tighten down the lid finger tight and then release 1/4 turn.
Pressure cook the garlic:
1)Put a rack in the pressure cooker or canner and add the required water for your pressure cooker/canner, mine calls for 3 quarts of water.
2)Put the jar on the rack, lock the lid, and bring the cooker/canner up to 15 PSI.
3)Pressure cook/can on high for 2 hours, if you are using a pressure canner, make sure it remains at 15 PSI for the entire 2 hours.
4)Let the pressure come down naturally.
5)Carefully remove the jar from the PC, using tongs (or, even better a canning jar lifter).
The jar will still be dangerously hot, with bubbling oil inside - let it cool to room temperature before handling. The sealed jar will last for a year at room temperature; refrigerate after opening, and the garlic will last for a month.
You can use either a pressure cooker or pressure canner for pressure cooking, but one has an additional function. A pressure cooker is sold in either a stove-top model or as an electric appliance and is used to cook foods under pressure in a fraction of the time needed to cook with a regular pot, oven roaster or cooker.
While a pressure canner can also be used for cooking these various foods, it is usually much larger and is designed to be used for home canning of foods. When the canner is fitted with a pressure valve the same as the smaller cooker, it can be used only for canning specific high acid foods.
A pressure gauge must be present with the valve on the canner, in order to use it for canning low acid foods, meats and fish. The pressure gauge must be monitored during the canning process and the heat adjusted in order to maintain the recommended pressure level for a specific period of time, to safely cook and can certain foods.
You can watch the video from the Modernist Cuisine at Home
, it's easy Grow, Harvest, Cook, Eat
jenn
Saturday, 6 September 2014
Those who inspire
Well, Bruce and I have hit the Artisan Trail starting with antiques in Lone Butte (Smith Antiques & Lighting, Hank Smith is a fountain of knowledge) where I picked a fabulous 100 year old scale for my garden stand and a lovely unique sugar shaker in Barriere, BC. In Salmon Arm we found Grass Root Dairies, we bought out the store in handmade cheese....now all we needed was the wine. We never did scout out a winery, however we did come across Wild Kootenay single flower honey and my name sake Jennifer's Chocolates in Nakusp, BC. Plus all the wonderful merchants at the Revelstoke Farmer's Market Saturday Morning. We have had a wonderful time so far and will continue on tomorrow as head off to the Hill's Garlic Festival for the most garlicaceous day ever!!!!!
Grow, Harvest, Cook, Eat
Jenn
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