It’s been raining here in Maine FOREVER. On Saturday I impulsively made a Hungarian Mushroom Soup from The Moosewood Cookbook by Mollie Katzen – about the best! When your just done with the nasty, skanky cold stuff….make this soup and then maybe drink wine or eat cake. You’ll feel better.
2 Tbs. butter and some olive oil
2+ cups chopped onion
2 boxes of sliced portabellas, 2 lbs.
1 tsp. or so of salt
3 Tbs. dill
1 + Tbs. paprika
2 tsp. lemon juice
3 Tbs. flour
2 C. water
1 C. milk
1/2 C. sour cream
Saute onions for about 5 minutes or so, add the mushrooms, salt, dill & paprika. Cover and cook for 15 more minutes, stirring. Add lemon juice. Add the flour, stirring for about 5 more minutes. Add water, cover and cook 10 minutes or so, stirring. Add milk and sour cream plus some black pepper, turn heat to low and just let it simmer. I like to double the paprika and use more salt and pepper but that is just me.
Very simple soup, snappy to make and even better the next day.
As it was miserable out…..I made some summer jam both days of this past week-end. It’s such a process but goes smoothly if you have everything lined up and ready to go – it just takes time in the kitchen. As that is usually where I am; works for me.
This beauty is Blueberry/Rhubarb Jam.
I’m going to give you this recipe I pulled off the internet. As many years as I have been making jam this one is by far the most tasty. It’s easy to make, it just takes longer because you don’t use pectin or anything fake, it’s the real thing.
Every August we buy Maine low bush blueberries from a family stand near where we keep our boat in Blue Hill, Maine. Sounds about right, no? The berries are to die for! No pesticides, not terribly expensive and an amazing taste. We eat a whole box on the way home and usually buy 36 quarts per season. I freeze them up 2 quarts per zip lock.
You all do know I have three freezers in my basement for stuff like this? I have a thing about freezers….people throw them away, I bring them home and fill them up.
And, as I have a profusion of rhubarb at the moment….here we go!
8 C. Blueberries
4 C. Chopped Rhubarb
1 lemon rind grated
juice of same lemon to equal 2 Tbs.
1 C. water
4 C. sugar (this is a tad much, drop it to 3-3 l/2 C.)
o.k. get your canning jars & lids going in a pot of boiling water to cover. In another large pot combine the berries, rhubarb, rind, juice and water; bring to a boil. Stir frequently, boil vigorously until it reaches set of 220. This takes a long, long time. I believe I did it for at least 1 hour yesterday. Really try and get it to 220, I may have (which means I did) pull it at 218. Let it sit for 5 minutes or so. Fill your jars, do the bath thing for about 10 minutes at a rolling boil. Pull and let the jars sit on a doubled dish towel to cool. You’ll hear popping which are the jars sealing. It’s a good sound.
The jars you see is from me doubling the recipe.
I have a Post Wedding Scone & Tea party I’m catering July 6th. for 3-400 people so I made this jam and the day before I made the same amount of Rhubarb/Ginger Jam. Beautiful color, recipe below. I think I’m set now other than an Herbal one that I need to make – Lemon Verbena I hope.
2 Lbs. Rhubarb, chopped
1/2 C. Water
2 Tbs. lemon juice
1″ piece of peeled, smashed fresh ginger root
3 C. sugar
2 Tbs. chopped candied ginger
Get your jars going in the boiling water bath. Combine in another large pot your Rhubarb, water, lemon juice and ginger; bring to a boil. Reduce heat and stir often till fairly soft (I added more chopped rhubarb at this point because I have so much of it). Add sugar and chopped ginger and stir well, bring to a boil and again take it to 220 or pretty darn close. Ladle into your clean, hot jars, screw the lids on tightly with 1/2″ head space. Process in boiling water bath for 10 minutes. Let sit on dry, clean dishtowel to cool.
Fini. There is such a sense of accomplishment when you’ve got all these jars lined up for the year. And, since it’s such a process you may as well double the recipe and be done with it.
A friend of mine asked for the Rhubarb/Anise Upside Down Cake recipe. I posted a picture last time, I believe.
Pre heat oven to 350. Get out a cast iron skillet and place 1/2 stick butter in it, melt this then asdd 3/4 C. dark brown sugar to the butter, let that sit without stirring it. Just sprinkle that sugar on top. It needs to be undisturbed for 3 minutes. It won’t melt, it will look crusty. Pull off the heat and top with lots of chopped rhubarb (about 3-4 cups).
1 tsp. ground up anise seed (I use my coffee grinder)
1-1/2 C. flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 stick melted unsalted butter
2/3 C. sugar
1/2 tsp. vanilla
3/4 C. buttermilk or just milk, almond would be my milk
Mix your dry together. In mixer beat the butter, sugar, vanilla and eggs. Add the dry alternately with the buttermilk. Fold onto the top of your Rhubarb stuff and bake for 45 minutes, test with toothpick till done. Let cool 15 minutes then invert on a plate. You can use any fruit. Sometimes I’ll actually do the topping neatly in the pan, as with peaches or some slice able fruit. It looks nice when you invert it. This cake always tastes amazing!