Bear Cuisine

Tomato Sauce

When I was preparing to move from Harleysville, PA to New Mexico, my dear friend and co-worker, Liz Colton, gave me a most precious gift-- a box full of food she had canned from the bounty of southeastern Pennsylvania farms. It seemed a magical box and I felt rich for months after whenever I would open the pantry and see one of Liz's jars beckoning me to open it and taste the goodness it contained. I have not forgotten that generous and gracious gift nor have I forgotten the tomato sauce that was among those treasures. 

Last year when I read Barbara Kingsolver's Animal, Vegetable, Miracle I was reminded of Liz's present.When I found Kingsolver's recipe for the "Family Secret Tomato Sauce," I knew that this year I would make my own tomato sauce and feel that same sense of wealth when I opened the pantry door.

FAMILY SECRET TOMATO SAUCE

The point of this sauce is to make a large amount at one time, when tomatoes are in season. If you're canning it, stick closely to the recipe;adding additional vegetables will change the pH so it's unsafe for water-bath canning. If you're freezing it, then it's fine to throw in peppers, mushrooms, fresh garlic, whatever you want. This recipe makes 6-7 quarts--you can use a combination of pint and quart canning jars or freezer boxes.

10 quarts tomato puree (about 30 pounds tomatoes)

4 large onions, chopped

1 cup dried basil

1/2 cup honey

4 tablespoons dried oregano

3 tablespoons salt

2 tablespoons ground dried lemon peel

2 tablespoons thyme

2 tablespoons garlic powder (or more, to taste)

2 tablespoons dried parsley

2 teaspoons pepper

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Soften onions in a heavy 3-gallon kettle--add a small amount of water if necessary, but no oil if you are canning (very important!). Add pureed tomatoes and all seasonings, bring to a boil, and simmer on low heat for two to three hours until sauce has thickened to your liking. Stir frequently, especially toward the end, to avoid burning. Meanwhile, heat water in canner bath, sterilize jars in boiling water or dishwasher and pour boiling water over jar lids.

BOTTLED LEMON JUICE OR CITRIC ACID--NOT OPTIONAL!

Add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid to each quart jar (half that much to pint jars). This ensures that the sauce will be safely acidic. When the sauce is ready, ladle it into the jars, leaving 1/2 inch headspace. Cap jars, lower gently into canner and boil for 35 minutes. Remove, coll, check all seals, label, and store for winter.

(Barbara Kingsolver: Animal, Vegetable, Miracle.)

Award Winning Food

Every year during the State Fair we pay a visit to the Creative Arts Building which houses peoples' efforts in woodworking, quilting, sewing, ... the list goes on. Among the entries are those in canning and other ways of preserving food. Each year I have admired the beauty of peoples 'efforts. This year I decided to throw my hat in the ring and I am pleased to announce that I am the proud recipient of two first place winners and one third place. I can't believe how tickled I am by this modest achievement. 

BREAD AND BUTTER PICKLES

CORN RELISH

PEACH MARMALADE

Kudos to John Martin Taylor whose recipe I used for the Corn Relish. (see post "Corn Relish," August 5)

PEACH MARMALADE

• 1 quart ripe peaches, peeled and cut into pieces
• 3 cups sugar
• 1/4 cup water

Cook all ingredients together for about 1 hour, stirring constantly. Seal in jelly glasses. Makes 1 1/2 pints.

If peaches are juicy, reserve the juice and combine water to make 1/4 cup.

(Marion Brown: Pickles and Preserves)

BREAD AND BUTTER PICKLES

(Yield: about 7 pints)

• 4 pounds 4-to 6-inch cumbers, cut into 1/4 inch slices
• 2 pounds onions, thinly sliced (about 8 small)
• 1/2 cup canning salt
• 2 cups sugar
• 2 tablespoons mustard seed
• 2 teaspoons turmeric
• 2 teaspoons celery seed
• 1 teaspoon ginger
• 1 teaspoon peppercorns
• 3 cups vinegar

Combine cucumber and onion slices in  large bowl, layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pact ho pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

(Ball Blue Book of Preserving)

The State Fair

Every year for the first three weeks in September, the New Mexico State Fair reigns in Albuquerque. All of us love it and eagerly anticipate our visit(s) to this event. Hallie takes a friend and they spend their time on the Fairway eating junk and taking "wild" rides. We spend our time at other parts of the Fair eating junk and taking in the sights and sounds of whatever is happening on that particular day. This year we watched goats being judged, some Hunter Jumper equitation and barrel racing. But there is no doubt that we have the most fun sampling food that we don't eat at any other time during the year. (Well, there is Balloon Fiesta, but that's another story.)

I WOULD LIKE ONE OF THESE SIGNS FOR MY KITCHEN

THEIR CORN REALLY IS THE BEST. WHEN IT APPEARS AT THE FARMER'S MARKETS, PEOPLE ARE WILLING TO STAND IN LINE FOR A LONG TIME .

RASPBERRY SWIRL ICE CREAM WITH BLACKBERRIES FROM THE CORNFIELD

A COALITION OF METHODIST AND PRESBYTERIAN CHURCHES RUNS THE ASBURY CAFE

The ladies and gentlemen of the churches staff the cafe and bake the pies and great pies they are too. All the proceeds are donated to charity. Here you can have your pie and eat it too.

WITH A SIGN THIS COLORFUL, THE FOOD HAS TO BE GOOD--RIGHT?

TURKEY LEGS AND FRITO PIE ARE STAPLES OF FAIR CUISINE

HOME OF EVERYTHING DEEP FRIED

A DEEP FRIED TWINKIE

IT'S NOT THE WORST THING I'VE EVER EATEN

ON THE OTHER HAND, THIS NAVAJO TACO WAS EXCELLENT

MAYBE NEXT YEAR, WE'LL GET THOSE CHICAGO DOGS

Spiced Peaches

Spiced Peaches are to Southerners what Cranberry Sauce is to New Englander's. No holiday meal is complete unless these delicately spiced orbs are served alongside the turkey or the ham. Since my mother was an unregenerate, dyed-in-the wool Yankee I never had the pleasure of these beauties until I was an adult. Withe my first taste I knew I had come home.

SPICED PEACHES COOKING

• 3 pounds (8 to 14 small to medium) perfectly ripe, but firm peaches, with no blemishes
  
• whole cloves
  
• 1 cup white vinegar
  
• 1 pound ( 2 1/3 cups) sugar
  
• 1 cinnamon stick
  
• 1 2-inch piece of crystallized ginger
  

Drop the peaches in boiling water and allow them to boil for about minute. Plunge them into cold water, peel them, and stick a clove into each peach.

Bring the remaining ingredients to a boil, add peaches and cook uncovered over a low boil until they are tender, but still whole, about 20 minutes.

Pack the peaches and liquid in a sterilized jar ( 1.5 liter, clamp-lid jar) and store in a cook, dark, dry pantry until the holiday season.

(from John Martin Taylor: Hoppin' John's Lowcountry Cooking)

Fried Rice

Rice is frequently the starch of choice in our house and that can mean leftovers. Fried Rice is the perfect way to use left over rice as Chinese Restaurants in this country discovered years ago. This recipe calls for bean sprouts which aren't too popular with our own sprout so I frequently substitute a package of frozen mixed vegetables. If we have any leftover chicken, I will throw that in as well. Chopped ham can also be added. This is a very versatile dish which Hallie loves and the rest of us find that we like it pretty well too.

CLASSIC FRIED RICE

(serves 4 as part of a Chinese meal)

• 3 tablespoons pork fat or peanut oil
• 6 scallions cut diagonally into 1/4-inch pieces
• 1/2 cup chopped onion
• 2 large garlic cloves, finely minced
• 1 teaspoon finely minced or grated ginger root
• 2 cups cold,cooked-dry, long-grain white rice
• 1 tablespoon dark soy sauce
• 1 teaspoon light soy sauce
• 1 large egg, lightly beaten
• 1 cup loosely packed bean sprouts

1. Heat the fat or oil in a wok over high heat. Add scallions, onion, garlic, and ginger; stir-fry until the mixture is fragrant and starting to turn brown.

2. Add the rice and cook for 2 minutes, stirring, taking care it doesn't stick. Add the soy sauces and mix gently to combine.

3. Make a well in the center of the rice and pour in the egg. Let it set for 30 seconds, then stir to scramble. Just before it sets completely, mix it with the rice, breaking it into large clumps. Add the bean sprouts and season the fried rice to taste with salt and pepper. Serve immediately.

(From David Rosengarten:It's All American Food)

This  is a wonderful cookbook with all sorts of recipes from all sorts of ethnic groups who have found a place and a habitation in the USA. I  love reading it.

CLASSIC FRIED RICE