Green Tomato Ketchup, or Ketchup Vert

Turn tomatoes that stubbornly refuse to redden into a delicious a condiment.

  • 30 green tomatoes
  • 1/4 cup (60 ml) coarse salt
  • 1/3 cup (75 ml) pickling spices
    • 2 tbsp. whole mustard seeds
    • 1 tbsp. whole allspice berries
    • 2 teaspoons whole coriander seeds
    • 1 teaspoon red pepper flakes
    • 1 teaspoon ground ginger
    • 2 bay leaves, crumbled
    • 2 cinnamon sticks, broken in half
    • 6 whole cloves
  • 8 large onions, chopped
  • 3 apples, peeled, cored and diced
  • 2 celery stalks, diced
  • 4 cups (1 litre) white vinegar
  • 6 cups (1.5 litres) sugar

Cut a cross into the bottom of each tomato, then blanch in boiling water for about 5 min. Place in cold water, then peel. If the tomatoes don’t peel easily, peel with a knife or vegetable peeler.

Thinly slice the tomatoes. Place in a large saucepan with the salt. Let drain overnight.

Drain.

Place the pickling spices in a tea-infuser ball or a piece of cheesecloth and tie tightly.

In a large saucepan, add the tomatoes, onions, apples, celery, pickling spices and vinegar.

Bring to a boil, reduce the heat to medium and cook, uncovered, for 2 1/2 hours, stirring occasionally.

Add the sugar and cook for another hour over low heat, stirring occasionally.

Pour into hot sterilized jars, cover, then sterilize in boiling water for 10 minutes.

Bread and Cabbage Soup

  • 2 tbsp. butter
  • 1 1/2 onions, thinly sliced
  • 1 medium potatoes, grated
  • 1 medium carrot, grated
  • 4 cups cabbage.
  • A few celery leaves, finely chopped
  • 1 tsp. salt
  • ½ tsp  pepper
  • 4 cups of stock
  • Slices of bread toasted and buttered
  • Grated cheese
  • Chopped chives or parsley for garnish


PREPARATION

Heat the butter over medium heat in a large, heavy soup pot.

Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, grated carrots, shredded cabbage,  parsley leaves  and salt and pepper. Stir while cooking for  1-2 minutes or the  the potatoes don’t stick to the pot.

Add the stock.  Bring to a boil, then cover and simmer for 25 minutes.

To serve, place a slice of buttered toast in the bottom of a bowl, sprinkle with cheese and cover with the soup. Garnish with chopped chives or parsley. 

Lac Saint Jean Blueberry Pie

  • 10 cups fresh blueberries
  • 1 cup granulated sugar or more, depending on the sweetness of your berries
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 2 tablespoons unsalted butter, cuts into small chunks

Makes two 9″ pies

Preparation

  • Preheat oven to 425 degrees F
  • Take 1/4 cup of butter out the fridge and put on the counter for making “Nun’s Farts” after making pie (optional; see below)


Step 1: Prepare the Blueberries 

Toss fruit in a bowl with with sugar, lemon juice and zest, spices, tapioca and salt. Let stand for 15 minutes.

Step 2: Make Crisco No Fail Pie Crust

  • 5 cups flour (635 gm)
  • 1½ tsp. salt
  • 2½ cups shortening (320 gm)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar

Combine flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough into four equal size balls, roughly 260 gm each, then put them in the fridge until you’re ready to roll them out.


Step 4: Assemble the Pie

Roll out a circle of dough large enough to line a standard, 9-inch pie plate (not deep dish) with 1-2 inches of overhang.

Pour berry mixture into pie shell then dot with butter.

Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp the edges with a fork to make everything stick together, then trim off the excess dough and set it  aside for “Nun’s Farts.”   

For a Crispy Top

For a deliciously crispy top crust, brush the lattice liberally with water, then coat each strip with sugar just before putting in the oven.

Thoroughly moistening the top crust of an unbaked pie enables the pastry to grip more sugar, which turns crackly and candy-like during baking.

Step 5: Bake

Bake pie on lower shelf of oven for about 15 minutes at 425 degrees F (the higher heat at the beginning makes the bottom crust nice and crispy), then reduce the heat to 375 degrees F and cook another 30 minutes, or until crust is golden brown.

Step 6 (optional): Make “Nun’s Farts”

Collect the remaining dough scraps and squeeze into a ball. Roll into as big a rectangle as you can.

If holes appear in the dough as you roll, or the edges go raggedy, patch up the holes and edges by ripping off bits of dough and sticking them into the holes with a dab of water for glue.

Keep rolling until you have something that looks like a rectangle, then spread a generouis coating of butter over the dough, spread brown sugar all over the butter, then sprinkle everything with cinnamon.

Roll up the long side of the rectangkle, then cut into one inch slices. You’ll ends up with 10-15 little rolls.

Spread a 12 cup muffin tin with cooking spray, then put 1-2 dough slices into each cup.

Bake for 15 minutes.

Serving

Allow the pie to cook completely, then refrigerate at least 4-5 hours before serving in order to give the blueberry pie filling time sufficient time to firm up before eating.

Strawberry Jam or Confiture de fraises

  • 4 cups strawberries
  • 2 cups sugar
  • 1 lemon
  1. Use berries that are firm, not overripe

  2. Wash and cut strawberries in half, an put in the largest pot you have. Strawberry jam boils up about 1/4 of the way through cooking in frothy red volcano. You want a pot big enough that can handle all that drama. It also sputters and splashes as it cooks, and you don’t want hot spattering jam all over your arms, your stove and your kitchen. A large pot takes care of this problem.

  3. Don’t fill your pot more than an inch high with your strawberry and sugar mixture, or your jam likely will not set.

  4. Cook about 30 minutes on medium low, stirring often. Skim off the pink scum as it appears, then pour into prepared jars and then can for 10 minutes in boiling water.   

Maple Granola

  • 5 cups rolled oats*  
  • 1 2/3 cups nuts and/or seeds
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2/3 cup vegetable  oil
  • 2/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • ⅔ cup dried fruit (optional), chopped if large (cranberries, apples, raisins, etc.)

* Quaker Oats “Super Grains” has added Flax and Quinoa – delicious if you can find it

How To

Preheat the oven to 350 degrees and line a large, rimmed baking sheet with silpat mat or parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon.

Pour in the oil, maple syrup and vanilla. Mix well then pour granola onto your prepared pan and spread evenly.

Bake until lightly golden, about 22 minutes, stirring halfway. For extra chunky  granola, press the granola down halfway through.

Leave the granola in the pan for at least 45 minutes without disturbing it (it will get crisper as it cools), then sprinkle the dried fruit over top.

Spoon the mixture gently into an airtight container.     

Apple Crisp

Heat oven to 375
Prepare 8×8 pan

Prepare Apples  

  • 6-8 apples
  • 1/2 cup sugar

Core, slice and peel apples, then mix with sugar and let sit for 1-2 hours. You can skip this step if you are in a hurry, but I wouldn’t – letting the apple sit in the sugar for awhile makes them soft, plump and juicy in the final dessert.

Topping

  • 3/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup butter, softened
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt

Mix topping ingredients together into rough crumbs, then spread over apples in the baking pan.

Bake for 30-45 minutes, or until topping is golden brown and apples are tender when pierced with a fork.

 

Apple Rhubarb Jam

  • 5 cups chopped rhubarb
  • 5 cups apples, peeled, cored and roughly chopped
  • 2 cups sugar
  • Juice of one large lemon

Put 3-4 spoons in the freezer for your jam test later on.

Also, when making jam, try not to fill the pot more than 1-2 inches from the bottom of the pan. Jam needs room to bubble up while it cooks so the water can evaporate.

Bring rhubarb, apples, sugar and lemon to a boil, then reduce to medium and cook for 15-20 minutes, or until fruit is soft. Use a stick blender midway through to chop up the fruit a little, making sure to leave lots of big chunks for texture,

Then, when the fruit is cooked and the foam has subsided, scoop up some jam on one of the frozen spoons and put it in the freezer for 3-4 minutes. If the jam is still too runny, just keep cooking it and doing the frozen spoon test until the jam sets.

Ladle into sterilized jars, top with lids, then process jars in a hot water bath for 10 minutes, making sure the jars are covered by least 2 inches of water.

BTW: For great jam-making tips, see this wonderful article.

Epic Apple Pie

Yield: two 9-inch pies

Apple Pie Filling
Prepare apples 2-4 hours in advance of baking pie.

  • ½-1 cup brown sugar, depending on how sweet your apples are
  • ½ cup white  sugar
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 25 apples
  • 2 organic lemons, zest and juice
  • 3-4 tablespoons tapioca flour or starch

Crisco No Fail Pie Crust

  • 5 cups flour (635 gm)
  • 1½ tsp. Salt
  • 2½ cups shortening (320 gm)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar


Step 1: Make Apple Pie Filling

Combine sugars, salt, and spices in a large bowl.

Wash apples well, especially if you plan to make Apple Scrap Jelly with the peels and cores.

Peel, core and slice apples as thin as possible, then toss the slices to coat with sugar as you throw them in the bowl.

Add lemon juice and zest, mix well, then set aside for 2-4  hours at room temperature.

Step 2: Prepare Pie Crust

Combine flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough into four equal size balls, roughly 300 gm each.

Step 3: Roll Out Dough

Roll out a circle of dough large enough to line a standard, 9-inch pie plate (not deep dish) with 1-2 inches of overhang .

(To determine the size of your pie tin, measure from one inside rim of your pie plate to the other inside edge).   

Trim overhanging dough to one inch all around. Cover pie crust with plastic wrap and refrigerate until needed.

For a regular pie, roll out the second circle of dough, place it a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, then refrigerate until needed.

For a lattice top pie, roll dough into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Put on a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, then refrigerate until needed.

I you are feeling ambitiousm you can make  Nun’s Farts (best name for a recipe EVER) with left over dough.

Step 4: Bake Pie

Heat oven to 500°F.

Stir tapioca starch into the apple pie filling, then spoon into prepared pie crusts, heaping the apples as high as possible.  Pour any extra juice over the apples if any remains.  

Put the top crust or lattice over the pie, fold the overhang under to make a thick rim, then crimp the edges with your thumb or fork to seal.

Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is one piece (not lattice)  cut a few vents in the top with a sharp knife.

Reduce heat to 375, then and bake for 45 min-1 hour, turn in the oven half way through for even colour. 

If your pie browns too quickly, cover with aluminium foil. 


To serve:

Cool pie for at least 1-2 hours at room temperature before serving. Pie will not fully thicken until completely cool. 

French Apple Jam

  • 25  apples
  • 8 cups sugar
  • 20 cardamom pods, crushed (use a spoon to crack open the pods to release the seeds)
  • 5 lemons, juice and zest 

Peel, core, and roughly chop the apples. Throw them in a large pot with the sugar, cardamom seeds, and the lemon juice and zest. Stir well, then bring to a boil and cook uncovered over medium high heat for 30-40 minutes until thickened.

About halfway through the cooking, use a stick blender to blend the jam a bit, but leave  lots of apple chunks intact for a nice, chunky texture. 

Ladle the hot jam into hot, sterilized jars leaving 1/4 inch headspace. Wipe rim, center lid on jar, apply band until  fingertip tight, then process in a boiling water canner for 10 minutes

Pickled Beets

  • 1 10 pound bag of beets

Rinse beets thoroughly.  Do not brush. Only use beets where the tap roots and skins are unbroken. Cut stems to within 1 inch of beets.

Place beets in a large pot. Pour water over to cover beets by 2 inches. Heat to a boil, reduce heat then cover and simmer 30 to 45 minutes or until tender.

Drain, allow beets are cool enough to handle, then slip off skins. If the skins won’t come off, a potato peeler works well to peel.

Slice big beets into rounds so that the pretty circles inside show, or leave beets whole if small.

Pickling Solution

  • 3 cups sugar
  • 3 cups vinegar
  • 1 cup water
  • 2 tbsp. pickling salt
  • 4 tablespoons celery seed ***
  • 4 tablespoons whole allspice ***
  • 1 small piece cinnamon stick (optional) ***

*** Tie in a spice bag

Heat pickling solution until little bubbles appear around edge of the pot. Pack beets into hot, sterilized jars, then pour the hot pickling solution over beets, leaving ¼” headspace.  Wipe jar rims with clean cloth dipped in boiling water, then seal with canning lids and  process for 20 minutes in a canning kettle.

Green Tomato Chutney

  • 5 pounds green tomatoes
  • ¼ cup coarse salt
  • 2 large red onions, sliced
  • ½ bunch celery, diced
  • 1½ cup finely chopped green cabbage
  • 1½ cup white vinegar
  • 1½ cups sugar
  • 1 teaspoon pepper
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • ¼ teaspoon cayenne

Wash and slice the tomatoes. Place in a glass or metal bowl. Sprinkle with coarse salt. Let sit overnight in a warm place.

The next morning, pour into a sieve and drain 2 to 3 hours.

Put the tomatoes in a large pot with the drained tomatoes, onions, celery, green cabbage and the rest of the ingredients.

Gently boil for 40-50 minutes, until the celery is soft. Pour hot sterilized jars and process for 20 minutes. 

 

Blueberry Jam

  • 10 cups fresh blueberries
  • 1 cup white sugar
  • 1/2 a lemon

Yield: Two 500 ml jars of jam.

Use your largest pot when making jam. It needs to be big enough so that the fruit goes no more than 1-2 inches up the sides of the pot. If you want to double the batch, use two pots – one pot for each batch of jam. Otherwise, your jam might not thicken up.

Put the blueberries in the pot on low, then heat the fruit slowly until a gentle boil is reached.

Add the sugar and lemon juice, then cook over medium heat, stirring frequently, until a teaspoon of hot jam sets on a cold plate (see below), about 20-25 minutes.

Just make sure you keep stirring the jam as it cooks or it will burn, especially in the last stages of cooking.


Cold Plate Test for Jam

Put 3-4 small plates into the freezer when you start cooking the jam.

When you think the jam is almost ready, take one of the plates from the freezer and spoon some hot jam on the cold plate. Tip the plate to one side. If mixture is thin and pours off the plate, it’s not ready yet. The jam should be thick and run slowly along the plate.


Preparing Jars and Lids

While the jam is cooking, prepare your jars and lids. To do so, fill a large pot or canning kettle with enough water to fully immerse your jars in 1 inch of water.

Bring jars to a boil, then reduce to medium, keeping everything at a nice gentle boil while you wait for the jam to finish cooking. Pre-heating the lids and rings is not necessary.


Canning

When the jam is ready, remove the jars from the hot water by inserting a wooden spoon or tongs into the jars then tipping the water out as you lift the jars out of the pot.

Place an open-mouthed jar funnel into the top of the jar, then pour the jam into the jar through the funnel, leaving a ¼’ of space at the top of each jar for expansion.  If you spill jam on the rim of the jar, wipe it clean with a damp paper towel – not a kitchen cloth as it may not be sterile.

Put a lid on the jar and tighten it (not too tight), then put the jar back into the hot water using the jar lifters.

Continue with the rest of the jars until all the jam is done, then boil the jars for 5 minutes. Make sure the water covers the jars by 1 to 2 inches during processing.

Remove jars from hot water with the jar lifters and set on a tea towel to cool. You will hear cheerful popping sounds as the jars cool down- this is normal and means that the jars are properly sealed.

Enjoy your beautiful jam on freshly baked bread, baguette or croissants – or simply on a spoon, straight out of the jar.

 

Radish Greens Soup

  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 bunches radishes, greens removed
  • 8 medium potatoes, peeled and diced
  • 6 cups chicken stock
  • 1 cup milk or cream (one small, 237 ml container)
  • Salt and pepper to taste
  • 5 radishes, thinly sliced

 

Melt butter over high heat in a large soup pot. Stir in onions, reduce heat to medium, then saute 4-5 minutes. Add radish greens, and cook until wilted, about 3-4 minutes.

Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about half an hour.

Puree the soup in a food processor, then stir in cream and season with salt and pepper to taste.

Serve garnished with radish slices.

NOTE: beet or turnip greens can replace radish leaves.

Farmhouse Zucchini Bread

  • 3 eggs
  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar (320 grams)
  • 3 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups flour (500 grams)
  • 2 cups grated zucchini, packed and not wrung out
  • 1 cup chopped walnuts (optional)
  • 1 cup dried cranberries, raisins or chocolate chips, etc. (optional)

 

Heat oven to 325°F.

Generously grease and flour two loaf pans or 24 standard muffin cups

Whisk eggs, oil, sugar and vanilla in a large bowl.

Stir cinnamon, nutmeg, baking soda, baking powder and salt into the wet ingredients and mix well.

Add zucchini and flour, mixing just until flour disappears. Stir in any add-ins, from walnuts to cranberries.

Divide between prepared pans and bake for 45-60 minutes, until a toothpick inserted into the center comes out clean. If you’re making muffins, these bake much faster, about 20-25 minutes. Do not overcook.

Allow to cool for 5 minutes before inverting and removing cakes from pans.

Enjoy!

Garlic Scape Pesto

  • 2 cups garlic scapes (10-12 scapes), roughly chopped
  • 1/2 cup pine nuts
  • 1/2 cup grated Parmesan cheese.
  • 2/3 cup olive oil
  • Juice of one lemon
  • Salt and pepper to taste

Add garlic scapes and oil the bowl of a food processor and blend until smooth. Add the cheese, nuts, lemon, salt and pepper and continue blending until smooth and silky. This takes quite a while (3-5 min), as the garlic scapes can be quite hard.

Serve over hot pasta, on fish, or in sandwiches instead of mayonnaise.

 

 

Peppery Arugula Pesto

Ingredients

  • 2 cups of packed arugula leaves
  • 1/2 cup pine nuts (or a mix of walnut and pine nuts, or just straight walnuts)
  • 1/2 cup Parmesan cheese
  • 1/2 cup olive oil
  • 4 garlic cloves, peeled and minced
  • Salt to taste

How To

Combine all ingredients in a food processor and mix until smooth. Store in the fridge in a jar, or freeze individual servings in ice cube trays and keep in the freezer.

Rhubarb Strawberry Jam

  • 7 cups rhubarb, chopped
  • 7 cups strawberries, sliced
  • 9 cups white sugar
  • ½ cup lemon juice


Equipment

  • Large pot or canning kettle
  • Six 8 ounce canning jars with lids and rings
  • Wooden spoon or tongs
  • Wide-mouthed jar funnel
  • Jar lifter

 

How to

Mix rhubarb, strawberries, sugar and lemon juice in a large pot and let stand for at least 2 hours.

Bring the mixture to a boil over high heat, stirring frequently, then cook on medium-high at a gentle boil until a teaspoon of hot jam sets on a cold plate (see below), about 40-50 minutes.

Cold Plate Test for Jam

Put 3-4 small plates into the freezer when you start cooking the jam.

When you think the jam is almost ready, take one of the plates from the freezer and spoon some jam on the cold plate. Tip the plate to one side. If mixture is thin and just pours off the plate, it’s not ready yet. The jam should be thick and run slowly along the plate.


Preparing Jars and Lids

While the jam is cooking, prepare your jars and lids. To do so, fill a large pot or canning kettle with enough water to fully immerse your jars in 1 inch of water.

Bring jars to a boil, then reduce to medium, keeping everything at a nice gentle boil while you wait for the jam to finish cooking.

Pre-heating the lids and rings is not necessary.


Canning

When the jam is ready, skim of any remaining foam, then remove the jars from the hot water by inserting a wooden spoon or tongs into the jars then tipping the water out as  you lift the jars out of the pot.

Place an open-mouthed jar funnel into the top of the jar, then pour the jam into the jar through the funnel, leaving a ¼’ of space at the top of each jar for expansion.  If you spill jam on the rim of the jar, wipe it clean with a damp paper towel – not a kitchen cloth as it may not be sterile.

Put a lid on the jar and tighten it (not too tight), then put the jar back into the hot water using the jar lifters.

Continue with the rest of the jars until all the jam is done, then boil the jars for 5 minutes. Make sure the water covers the jars by 1 to 2 inches during processing.

Remove jars from hot water with the jar lifters and set on a tea towel to cool. You will hear cheerful popping sounds as the jars cool down- this is normal and means that the jars are properly sealed.

Enjoy your beautiful jam on freshly baked homemade bread, baguette or croissants.

 

Rhubarb Pie

Rhubarb Filling
Makes enough for two 9″ pies.

  • 6 cups chopped rhubarb
  • 2 cups white sugar
  • 10 tablespoons flour
  • 2 tablespoons butter


Crisco No Fail Pie Crust

  • 5 cups flour (635 gm)*
  • 1 ½ tsp. salt
  • 2 ½ cups shortening (320 gm)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar
  • If you don’t already have one, buy yourself a kitchen scale. They come cheap as $10-$15. Shortening is so much fast and easier to weigh than in a cup.

Making the Pie Dough 

Combine the flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water and vinegar together, then pour over flour mixture. Stir mixture together with a fork until moistened.

Divide dough in half. Set one aside for your pie and wrap the other in plastic wrap and store in the fridge for later.

Roll out the pie dough then place it in a 9” pie plate. Trip the overhang ½ beyond the edge of pie plate, tuck the excess under, then crimp around the edges with your fingers or a fork.

Making the Rhubarb Filling

Chop the rhubarb into small chunks. Combine the sugar and flour. Sprinkle 1/4 of the sugar mix over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.

Cut vents into the top of the pie to let the steam escape, then brush the top of the pie with light egg wash (whisk an egg in a cup with 1-2 tablespoons of milk), then sprinkle sugar over top.


Cooking the Pie

Adjust oven rack to lowest position then preheat oven to 450 degrees. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 40 to 45 minutes. Cool to room temperature, then chill for several hours until filling has thickened.