This is an amazing tasting sauce. My absolute favorite pasta sauce. A recipe I thought I’d save for a future cookbook. But it seemed the right thing to share with you now.

I’m crazy about mushrooms. For years I have made a mushroom pasta sauce, or mushroom marinara, that uses lots of parsley and other herbs. A staple in my house for years, I used to make double batches and freeze it in jars because we ate it so much. It was always handy for a quick and satisfying dinner.

What To Do With Parsley

Cleaning out the vegetable drawer I somehow ended the week with three big bunches of parsley. Fresh, fluffy, green, organic flat-leaf parsley. It was too good to be ignored, allowed to wilt away and get tossed. How to use it? Making my favorite pasta sauce.

Always a bridesmaid but never the bride, parsley is often relegated to the role of supporting actor as simple garnish. In this recipe, parsley plays the foundational role for my mushroom and herb pasta sauce. The parsley lends fresh herbal flavor to this meatless but meaty-tasting sauce filled with mushrooms, tomatoes, garlic, onion, celery and herbs.

Prep the Vegetables

For fast prep work, a food processor comes in handy. If you have one but don’t use it much, here is your chance to put it to use. You can also prep the vegetables by hand with a chef’s knife.

Strip leaves from two to three large bunches of parsley, discarding the stems. Wash parsley leaves in cool water and dry on layers of paper towels, kitchen towels or in a salad spinner.

Chop the parsley leaves fine. You can use a food processor, pulsing with the steel knife, or chop by hand. Next, slice the mushrooms (good old white mushrooms work fine) and chop some celery. The mushrooms I slice thin in my food processor with the slicing blade. The celery and onions I chop finely by hand.

Simmer Away and Enjoy

Once your prep work is done, the sauce is easy to complete by simmering the ingredients in a pot until thick and the flavors are melded together. Serve it simply over whole wheat pasta noodles for an easy, healthy dinner. Use it to top stuffed pasta shells. It’s great, too, for topping crisp chicken cutlets with a side of broccolini. It’s a versatile sauce. I hope you enjoy it!

Mushroom and Herb Pasta Sauce

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Meaty-tasting but meatless, mushrooms take the place of meat in this hearty pasta sauce. Add lots of fresh parsley for fresh herbal flavor, tomatoes, garlic, onions and herbs. Use it to top whole wheat pasta or crisp chicken cutlets with a side of broccolini. Make extra as it freezes well.

Yield: about  1 1/2 – 2 quarts or a scant 2 liters

Ingredients

2 tablespoons olive oil

1 1/2 cups of finely chopped parsley leaves, about 2 large, full bunches

1/2 of a small onion, chopped fine

3 celery ribs, chopped fine

2-3 garlic cloves, chopped fine

8 ounces (227 grams) of white mushrooms, cleaned and thinly sliced

1-28 ounces (794 grams) canned crushed tomatoes

1-28 ounces (794 grams) canned tomato puree

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoons salt, kosher or sea

1/2 teaspoon ground black pepper

1/4 teaspoon dried red pepper

1/2 cup (120 ml) dry red wine (or use water)

Directions

1) In a large saucepan or pot, heat the oil over medium heat. When shimmering, add the parsley, onion and celery. Cook until soft, stirring occasionally. Add the garlic and cook for one more minute. Add the mushrooms, tomatoes, and herbs, salt, peppers and wine. Simmer covered until all of the flavors are incorporated, about 40 – 45 minutes. If it gets too thick, add a little water to thin it to your preference.

Note – This sauce freezes well. 

More helpful links for your enjoyment:

Great post by Elise Bauer at Simply Recipes, What’s the Deal With Parsley?

Dutch Baby Potatoes are wonderful rolled in fresh chopped parsley, a nice side dish for roast chicken and meats

Alice Waters Lentil Salad, with parsley and shallot

Use this sauce to top and bake stuffed shells

Skip the stockpot and pull out your roasting pan for richly concentrated, flavorful tomato sauce. With the end of summer, farmers markets are overflowing with beautiful tomatoes. Romas, beefsteak, and heirloom varieties – I want to bring home bushels full. Take advantage of the season and make roast tomato marinara sauce. Enjoy it tonight, freeze it or pressure can it for winter months to come.

While prices are favorable, I brought home twenty pounds (9 kilos) of fresh tomatoes to make roast tomato marinara. I usually freeze it, but this year I’m going to preserve it in my pressure canner. And any extra I am willing to part with will make terrific gifts that my friends will appreciate.

This sauce is perfect to have on hand for quick dinners as we head into a busy season.  Toss everything together; pour into a roasting pan and roast for 45-60 minutes. Pulse in a food processor or blender (I use a Vitamix 5200), and you have wonderful tomato marinara sauce ready for pasta and other uses.

Tomato sauce is often made from canned tomatoes, which is fine when fresh tomatoes are not good. But when you can use fresh, local tomatoes why not make sauce and freeze or can it for future needs?

Roasting concentrates the sweet flavors of the tomatoes and brings out the sweetness in the garlic. Lastly, a quick whirl in the food processor  or Vitamix for a chunky sauce or a little longer for a smooth sauce; your preference. Another tool option, try a stick blender (immersion blender). A very handy tool that takes up a lot less kitchen space than a food processor or high powered blender.

All weekend long the house has smelled wonderful with this sauce roasting in the oven. I’ll place the finished jars in my pantry and smile, knowing a quick and healthy dinner is at hand whenever needed.

Roasted Tomato Marinara Sauce with Garlic and Oregano

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Although ten pounds (4.5 kilos) of tomatoes sounds like a lot, roasting concentrates that into 6-7+ cups, enough for 3-4 half pint (half liter) jars. One jar will serve 4 for dinner over pasta. This sauce will keep fresh in the refrigerator for 4-5 days. You can also freeze it or pressure can it. To roast this many tomatoes at once, you will need to use two roasting pans so as not to crowd the ingredients while roasting. That may require two ovens or roasting in two batches. This recipe is easily halved.

Yield: 7-8 cups (approximately 2 liters)

Ingredients

10 pounds (4.5 kilos) fresh, organic tomatoes

16 whole, peeled, large, plump organic garlic cloves

½ cup (120 ml) extra virgin olive oil

½ cup dry red wine (120 ml) (or use chicken or vegetable broth)

6 tablespoons fresh oregano leaves

2 medium onions, roughly chopped

1 tablespoon kosher salt or sea salt

2 teaspoons ground black pepper

Tools: large roasting pan and a food processor

Directions

1)   Pre-heat the oven to 425 degrees (218C). Get out a large roasting pan. I use a big stainless steel All Clad (like for roasting a turkey).

2)   Wash the tomatoes. Depending on the type of tomato, you may need to cut out the core first, as with large Beefsteak or Heirloom types. Then, cut tomatoes into large pieces, probably quarters or eighths. Don’t cut the pieces too small. Big chunks are good. The smaller the pieces are the faster they will roast.

3)   Place tomatoes in the roasting pan; add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands.

4)   Place pan in the oven and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices, not be dry.  Depending on your oven it should take 45-60 minutes. Stir half way through.

5)   Remove pan from oven, set on the stove top and allow to cool a few minutes until you can handle it. Carefully transfer the roast tomatoes into a food processor with a steel blade and pulse 5-6 times. You can also use an immersion blender (stick blender) in a deep pot or bowl to minimize splattering.

6)   The sauce it ready to serve, or cool completely to refrigerate,  freeze or process for canning (tomatoes require a pressure canner. See notes below).

Tools and tips:

Canning – I use a Fagor 10 quart (10 liter) pressure cooker/canner. This pot has three uses: as a regular large stock pot, as a pressure canner and as a pressure cooker. Process the sauce in pint/half liter jars for 20 minutes or according to the manufacturers instructions.

Low-acid foods, such as tomato sauce, must be processed using a pressure canner, not a water bath. Only a pressure canner can reach the 240 degrees necessary to safely process low-acid foods (a ph value greater than 4.6)

Read here for instructions to oven sterilize jars. Place jars on a rimmed baking sheet for 10 minutes at (225 F/107C) for 10 minutes. 

Food processor – I have a new Breville Sous Chef I’m really enjoying. Large capacity, powerful motor, well designed. Great if you cook a lot, have a family to feed and need a “power tool”. There are other good options from KitchenAid and Cuisinart that are less expensive and not as big.

Vitamix 5200 blender – This is my blender of choice, High-powered, high capacity and a versatile tool. Order here and get free shipping.

Immersion Blender (stick blender) – This is another good tool if you don’t have room (or the need) for a food processor. Very handy tool for pureeing soups and sauces and they come with a whip attachment you can use for whipping cream.

Roasting pan – I confess to preferring All Clad stainless steel. I have the big size. Works great for this sauce, roasting lot of vegetables and big birds at the holidays. There is a smaller size as well. Sur La Table also sells a nice one, their own brand, that’s less expensive.

Canning jars – There are many options available. I am using the Bormioli Italian canning jars right now. They work nice as gifts too.

You can purchase the Fagor 10 quart Pressure Cooker/Canner set at Sur La Table 

When temperatures soar and you’re melting into a puddle, chilled dishes don’t just sound good – they’re essential for summer survival.

When cooking for my clients in hot weather, I often prepare this refreshing pineapple mango salsa: lots of bright flavors and no cooking required.  It’s a cooling addition to grilled chicken, fish, shrimp, or pork. Serve it alongside a sandwich or a simple cheese quesadilla. Bring a taste of the tropics to your table today.

To make this salsa cut up fresh pineapple and mango for the best results. You can purchase packages of pre-cut fruit at many better grocers, but do it yourself for the best results (and good knife skills practice too).

I’ve cut up case after case of fresh pineapple for catered events. So much that when I get home my husband tells me I smell like a pineapple. If you’ve never tackled cutting up a fresh pineapple, here’s how I do it.

With a sharp knife, cut off the top and bottom. Sit the pineapple flat on the cutting board. Cut through the pineapple vertically cutting it in half. Cut each half lengthwise into quarters. Turn the wedge on it’s side and trim off the tough core. You’ll have eight long wedges. Half you’ll use for the salsa. Save the other half for another use. After the rind is off, I’ll freeze it for breakfast smoothies.

To remove the prickly rind I use a thin, flexible slicing knife. With the wedge sitting flat, take your and slice parallel to the rind freeing the fruit. Dice each strip into small pieces for the salsa.

For the mango, peel with a sharp vegetable peeler and trim off the bottom. Sit it flat on a cutting board. Starting with the wider side, cut the flesh from the large center pit. Cut extra flesh from the sides. Dice into small pieces for the salsa, about the same size as the pineapple pieces.

Once the pineapple and mango are ready, combine in a bowl with red onion, chives, peppers and lime juice. Toss together, cover, and place in the refrigerator. Chill for 30 minutes or longer. A cooling summer salsa is ready to serve.

Pineapple Mango Salsa: A Taste of the Tropics

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This bright, refreshing, uncooked salsa pairs well with grilled chicken, pork, fish and shellfish. It’s also tasty with quesadillas and sandwiches. Save the extra pineapple to freeze for breakfast smoothies or to grill for dessert. For a shortcut, use pre-sliced pineapple and mango available in many stores.

Yield: about 3 ½-4 cups

Ingredients

½ of a fresh golden pineapple, flesh cut from rind and cubed small

1 mango, peeled and cubed small

¼ to ½ small red onion, finely diced

1 tablespoon chives

½ red bell pepper, diced small

1 jalapeno, seeded and minced fine

2 limes, juiced

Cilantro or mint leaves, washed, dried and chopped fine, to taste

Pinch of salt

Directions

1)  Cut the top and bottom off of the pineapple. Set it on its bottom end and cut in half vertically top to bottom. Save the other half for another use. Cut the half into long quarter wedges. Lay a wedge flat on its side and trim off the tough center core. Next, stand wedge on the rind side and slide knife close to the rind cutting away the sweet flesh and missing and brown spots. Cut the long strips again into several long thin slices and dice small. Place in a bowl.

2) Peel the mango with a sharp vegetable peeler. Cut flesh from the large oval center. Dice small and add to the pineapple.

3) Add the onion, chives and peppers to the bowl. Gently toss salsa and add lime juice, herbs and salt. Taste for flavor and make any personal adjustments preferred.

Other links you might enjoy:

Grilled Lemon Mint Chicken, from A Food Centric Life (great with this salsa)

Peach salsa recipe from Simply Recipes

Seared Scallops with Mango-Melon Salsa from Steamy Kitchen

All about pineapple from About.com

Pancakes may be standard breakfast fare, but made with Ricotta cheese and a zealous addition of lemon zest, they are anything but standard. With a drizzle of homemade ginger syrup, these are possibly the best pancakes, or hotcakes, I’ve ever eaten. In fact, we’ve had them two mornings in a row while staying at the Mauna Lani Bay Hotel on the Big Island of Hawaii.

After happily devouring a plate of these pancakes, I knew I had to get the recipe. The hotel kitchen kindly obliged, noting it was one of the most requested recipes by guests.

The trick to these light pancakes; whipping the egg whites before gently folding them into the batter. Using a microplane zester assures you of fine lemon zest that will melt into the batter.

The ginger syrup can be made up to two weeks in advance, covered and refrigerated. The syrup would also be fantastic over waffles, crepes, ice cream (maybe coconut), fresh fruit and lots of other things. I even tried it in my Kona coffee at breakfast.

Next weekend, make something special for breakfast and try these Lemon Ricotta Pancakes. It’s a taste of the islands no matter where you are. I can’t wait to make them at home.

Lemon Ricotta Pancakes & Ginger Syrup from Hawaii

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Thanks to the Mauna Lani Bay Hotel on the big island of Hawaii for sharing this recipe.  I’ve added a few notes for ease of preparation at home. If you don’t have time to make the ginger syrup ahead, maple syrup will work, but I’d encourage you to make the ginger. Add fresh berries, and you have a fabulous breakfast treat.

Serves 4 – 6

Yield, about 18-20 small pancakes

Lemon Ricotta Pancakes

Ingredients

6 large eggs, separated (3/4 cup or 180 ml of each of the yolks and whites)
1 ½ cups (360 ml) whole milk Ricotta cheese
4 ounces (113 grams) unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
½ (113 grams) cup all purpose flour
¼ (57 grams) cup sugar
½ teaspoon salt
2 tablespoons freshly grated lemon zest (use a microplane zester for fine zest)
Powdered sugar for dusting, optional
Assorted strawberries, raspberries, blackberries and blueberries for garnish
Fresh mint leaves, optional garnish

Directions

1)   Heat a flat griddle, large sauté or fry pan over medium heat.

2)   Using an immersion blender fitted with a whisk attachment or with an electric hand mixer, whip egg whites until they hold firm, glossy peaks. Set aside.

3) Beat Ricotta, butter, egg yolks and vanilla together. Set aside.

4)   Whisk together flour, sugar, salt and zest. With a flexible rubber spatula, stir dry ingredients gently into the Ricotta mixture. Stir a spoonful of the whipped eggs whites into the batter; then gently fold in the remainder of the whites.

5)   Grease the heated griddle or pan with butter or non-stick spray. Drop a scant ¼ cup of batter for each pancake on the griddle. Cook until golden on the underside and the top shows small bubbles. Gently flip pancakes and cook until other side is golden. Set aside on a plate and keep warm until all pancakes are made, or serve as you go.

To serve, dust the pancakes with powdered sugar and pour warmed ginger syrup. Serve with fresh berries if desired.

Ginger Syrup

This syrup can be made two weeks ahead of time. Cover and refrigerate. Warm before serving for pancakes.

Yield: about 3/4 cup (180 ml)

Ingredients

1 ½ (170 grams) cups sugar
1 ½ (356 ml) cups water
5 tablespoons matchstick-size strips of peeled, fresh ginger root (about 1 ounce)
2 teaspoons finely grate lemon zest (use a microplane zester)

Directions

1) Combine all ingredients in a small saucepan; stir over medium heat until sugar dissolves. Turn up the heat and boil until reduced to ¾ of a cup, about 5 minutes.  Cool, then refrigerate until serving.

Oatmeal pancakes, at Simply Recipes

German Oven Pancakes, at Steamy Kitchen

It was years ago that I first encountered the ethereal dessert sauce called Champagne Sabayon. Served over mixed berries, its a luscious, light dessert. Simple to make, it’s been a favorite of mine ever since and one I use frequently when friends come for dinner.

Champagne Sabayon is light and foamy in texture. The color, pale golden like Champagne. The taste, sweet, but not too sweet. I’ve even made it with ginger ale and Fresca soda for a non-alcoholic version.

Egg yolks and sugar are whisked together until thick, pale and smooth. Then over a double boiler, the Champagne is whisked in little by little and voila! This magical sauce forms.

I’ve recently discovered that it holds up well made ahead; always good when you are entertaining. The difference is the sauce will be chilled versus slightly warm, but both are heavenly. For more variety and color, add bite-sized pieces of cantaloupe and honeydew melon, kiwi, pineapple and halved grapes.

Whether you make it just before serving or ahead, this is a dessert that will please every palate and not weigh you down after dinner.

Champagne Sabayon with Berries

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Ethtereal and light, this foamy sauce is easy to make and requires just three ingredients. Serve over fresh berries or mixed fruit. For mixed fruit add small chunks of melon, pineapple, kiwi or halved grapes. Make the Sabayon at the last minute and serve warm over chilled fruit, or make it ahead and serve chilled. If serving chilled, re-whisk before serving.

Serves: 4

Ingredients

4 large egg yolks
5 tablespoons granulated sugar
1 cup Champagne, sparkling wine or sparkling soda such as ginger ale or Fresca
16-20 ounces fresh berries, such as strawberries, raspberries, blackberries
Mint sprigs, optional garnish

Directions

1) Set up a double boiler using a 4 quart sauce pan and a medium size stainless steel bowl. The bowl should fit on top  and partially into the pan. Fill sauce pan with about 2-3 inches of water. Be sure the the water does not touch the bottom of the bowl you are using. Bring to a boil and turn down to a bare simmer.

2) Off of the heat,  whisk the egg yolks and sugar in the bowl until smooth, thick and pale. Place the bowl over the simmering water. Whisking quickly, in a steady stream add the Champagne. Continue whisking until the sauce becomes light and foamy and all of the Champagne is incorporated.

3) Place berries or mixed fruit in wine glasses, brandy snifters or glass bowls. Pour sauce over the top. Garnish with mint for color.

Champagne Sorbet and Champagne Mushroom Sauce By Elise Bauer at Simply Recipes

Champagne Cake at All Recipes

When you live in the Southwest it’s hard not to love Mexican food. Not the drive-through stuff; I’m talking about homemade. My favorite dish is chicken enchiladas with tomatillo sauce. It’s what I used to order at Mexican restaurants until I created my own healthy and tasty recipe. Now I always make them at home.

A nice thing about this recipe is that you can roast the chicken and prepare the sauce a day or two ahead, then assemble your enchiladas and bake when you are ready for dinner.

For the chicken, roast, cool then shred the meat. For the sauce I use fresh diced tomatillos, diced onions and spices simmered for 20-30 minutes.  A staple in Mexican cuisine, fresh tomatillos look like green tomatoes covered with a papery husk and have a tart flavor. Buy bright green firm fruit. Remove the husks and rinse off the light sticky film.

When assembling my enchiladas I add sweet corn kernels for more texture and flavor. Frozen corn works just fine, and I use roast corn when I can find it.

While corn tortillas are traditional for enchiladas, I’ve experimented with different types. Most recently I discovered a fantastic uncooked corn tortilla that you cook for just 60 seconds in a hot pan. They are fresh tasting with wonderful flavor and a light, handmade texture.

Made by Tortilla Land, these corn tortillas are a new product being sold in select Costco stores. I hope they will be expanding distribution soon because it’s a terrific product everyone would love. I was fortunate to get my hands on a bag for a cooking segment I did for the TV show San Diego Living. I still have one precious package in my refrigerator. If you’d like to see the TV cooking segment, click here.

If you can’t get Tortilla Land uncooked corn tortillas, use regular tortillas. I’ve used some that are a blend of corn and wheat.  I’ve even used whole wheat, low carb, high fiber tortillas for my carb-conscious clients with great success.

Next time you feel like good Mexican food, look no further than your own kitchen!

Roast Chicken and Corn Enchiladas with Tomatillo Sauce

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This is a client and family favorite recipe. You can do it in steps by roasting the chicken breast and shredding the meat a day ahead. Make the sauce a day ahead as well. Before dinner, just assemble and bake. Alternatively, purchase a store rotisserie chicken, remove skin, and shred the meat.

Chicken and Corn Enchiladas

Yield: 10 enchiladas, about 5-6 servings

4-5 cups tomatillo sauce (recipe below)
2 3/4 pounds bone-in chicken breasts
Salt and pepper to taste
1 cup corn frozen kernels, thawed (roasted if you can get them)
1/4 cup chopped cilantro leaves, plus more for garnish if desired
1/4 cup chopped green onions, plus more for garnish if desired
10 corn tortillas (preferably Tortilla Land tortillas)
16 ounces shredded Mexican cheese blend (low fat or regular)
Light sour cream for garnish

1) Roast the chicken. Pre-heat oven to 400 degrees. Cover a rimmed baking sheet with foil. Place chicken breasts on the baking sheet and season with salt and pepper. Roast in oven until chicken reaches 160-165 degrees, about 30-40 minutes. Remove from oven and cool.  If you are going to complete the enchiladas now, turn oven down to 350 degrees. When chicken is cool enough to handle, remove skin and discard. Shred meat by hand. You should have about 3 1/2 cups. Save any extra for chicken salad or soft tacos.

2) Make the filling. In a large bowl, mix shredded chicken, corn, cilantro, green onions and about ½ cup of the tomatillo. Season with salt and pepper to taste.

3) Ready a large glass or ceramic baking dish by placing a just enough sauce over the bottom to lightly coat. Heat a non-stick fry pan over medium high and cook tortillas according to package directions. Remove to a plate as they are cooked.

4) Assemble the enchiladas. Place one cooked tortilla on a plate. Top with 1 tablespoon of tomatillo sauce, then about 1/3 cup of chicken mixture on top, then sprinkle with cheese. Roll enchilada and place in the prepared baking dish seam side down. Complete with the rest of the tortillas. Top the enchiladas with sauce (you may not need it all) and sprinkle with cheese. Refrigerate or freeze extra sauce after dinner.

5) Bake enchiladas covered with foil for 30-40 minutes, until cheese is melted and the enchiladas are hot throughout.  Take the foil off the last few minutes. To serve, garnish with a dollop of sour cream and a sprinkle of cilantro if desired.

Tomatillo Sauce

Yield – about 6 cups

3 pounds tomatillos, husks removed and rinsed, diced medium
1 1/2 cups diced onion
1 medium jalapeno, seeded and minced fine
3 garlic cloves, minced fine
1 1/4 cups water
1-2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions

1)    Combine tomatillos, onion, jalapeno, garlic, water, oregano and spices in a medium saucepan. Bring almost to a boil, turn down heat to low, cover with a lid and cook until tomatillos are broken down and saucy, about 20-30 minutes.

2)   Sauce can be used chunky or briefly pureed in a blender to make it a little smoother. If blending hot liquids, take precaution. Fill blender only half full, place lid on top and a towel on top of the lid. Blend on low speed for a few seconds. Do in two batches for safety.

3)   Use tomatillo sauce immediately or refrigerate after cool for a few days.

Strolling happily into my favorite grocery store, I was drawn magnetically to a display of beautiful nectarines. I instinctively picked one up, held it to my nose and took a deep breath. The smell was ripe and richly sweet, reminiscent of its cousin the peach. Like big baseballs of burgundy, red and gold, their skin was smooth and soft. Who could resist. I had to bring a few pounds home.

Besides eating one out of hand, I love to make nectarine chutney. For me, it’s one of the pleasures of summer cooking. Nectarine chutney is a quick and delicious accompaniment to chicken, pork tenderloin, or even fish. Spread a thick layer on a turkey sandwich or turkey burger for a fantastic twist. Plop some on a plate next to skewers of sizzling grilled shrimp.

So what is chutney? According to The New Food Lovers Companion (a must have reference book for any food lover), chutney is a spicy condiment that contains fruit, vinegar, sugar and spices with textures ranging from smooth to chunky and from mild to hot in terms of spice.

I adapted this recipe from the July 2001 Gourmet Magazine. It calls for apple cider vinegar, which works fine and is always in the pantry.  If you want to try something better, try Sun-Dried Apricot Vinegar from Cuisine Perel. It’s available from online gourmet suppliers and direct from Cuisine Perel. Treat yourself to a bottle.

While you are at it, you may want to try the blood orange or spicy pecan flavored vinegars. Both have wonderful flavors and are very versatile. After you’ve made your chutney, make some sun-dried apricot vinaigrette for a tossed green salad with nectarine slices. Click on the name above to be linked to the recipe.

As many chutney recipes do, this recipe uses curry powder. Like chili powder, curry powder is a blend of spices. These aromatic blends range from mild and sweet to pungent and hot. I like sweet curry powder from Penzeys, which is not hot.  It’s a blend of turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, black pepper and cayenne pepper. Penzeys offers eight others blends for you to choose from so check out their website. If you are unsure of cooking with curry powder in terms of flavor, the sweet curry powder is a good one to start with.

At the end of last summer I promised myself I’d make some of this wonderful chutney and can a few jars to enjoy during the winter and give as Christmas gifts. It’s nice in the fall when nectarines are but a summer memory. A new 10-quart Fagor pressure canner is waiting in my cupboard. I’d better get busy before they are gone, leaving me longing for next summer’s crop.

Update note 7/20/2011 – Something new I’ve discovered that tastes great in this recipe and offers a lower sugar, healthier option - raw coconut crystals. I found them at my local health food store. They come from the company Coconut Secrets. Can’t wait to try more of their products. The raw crystals are gluten-free, unbleached, unrefined, GMO-free and vegan. And it’s great in coffee too.

I am finally canning my chutney! I you are interested in canning, please see the notes below the recipe.

Nectarine and Tomato Chutney with Sweet Curry

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Yield: 4-6 side servings

This fruity chutney is wonderful with chicken, pork, shrimp or with a sandwich. This is my adapted version of an old Gourmet Magazine recipe. I love to use sun-dried apricot vinegar versus the apple cider vinegar, but either will work. You can also try spicy pecan vinegar or the blood orange. While nectarines are in season, enjoy. If you are a canner, put some up for the winter months. My canning notes are at the end. It’s nice in the fall when nectarines are but a summer memory.

Ingredients

1 lb ripe, firm nectarines, skinned, flesh cut from the pit and diced small

2 Roma tomatoes, quartered, seeded and diced small (drained of juices)

1 large garlic clove, pressed or minced fine

1/4 cup sun-dried apricot vinegar, cider vinegar, blood orange or spicy pecan vinegar

3 tablespoons packed light brown sugar (or raw coconut crystals for a lower sugar option and great taste)

1 teaspoon Penzeys Sweet Curry Powder

1/4 teaspoon salt

Culinary thickener such as Signature Secrets, if needed

Directions

1) In a 2-quart heavy saucepan simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, stirring occasionally, until slightly thickened but still saucy, about 20 minutes. Serve warm, room temperature or cooled. What you don’t use will keep for a few days refrigerated.

Note – If the chutney is really juicy, you can cook it down a bit more for your preferred consistency or use a little culinary thickener. I keep Signature Secrets on hand for such uses and it works great in this recipe.

Canning notes:

I use a Fagor 10 quart pressure canner with their canning kit. A 4x batch of chutney produces 5 1/2 to 6 – 8 ounce jars of chutney.  I canned 5 and put the 1/2 jar in the fridge. The batch was juicy so I sprinkled in 3 tablespoons of Signature Secrets and let simmer for a few extra minutes, about 40-45 minutes in total for such quantity. I cook it in a 5 1/2 quart Le Creuset pot.

A note on sugar – the last batch I used half brown sugar and half raw coconut crystals from a company called Coconut Secret. It’s a new low glycemic sugar alternative I’m trying. Loved the flavor and less sugar!

After filling sterilized jars and twisting on the lids, I did the steam vent process (cooker closed but unlocked) for 10 minutes, then locked the pressure cooker and processed at high pressure for 10 minutes.This is all in the Fagor canning guide. After that, allow for a natural pressure release. When pressure is gone, remove jars and place on a towel or wire rack. Allow to cool undisturbed for 12-24 hours. You will know they are ready when the vacuum seal happens. The lids will be depressed in the center versus popped up. Store away for a rainy day or for gifts. 

Helpful Links:

Fagor 10 quart pressure cooker/canner, on Amazon

Fagor home canning kit, on Amazon

Signature Secrets culinary thickener, at King Arthur

Article from Canning Across America, Pressure Canning 101. Good info. 

I was recently talking with friend and photographer Ron Goldman about  another one of his passions - growing tomatoes, herbs and baby lettuces in his huge greenhouse. Ron has been growing heirloom tomatoes and other varieties, from cherry to beefsteak, for some 21 years. This man knows tomatoes! The lucky consumers are restaurants and farmers markets in the Washington state area. He was kind enough to share his recipe for Sun-Dried Tomato Basil Pesto. It’s earthy, rich and versatile.

The original recipe was shared with him by a shopper at a farmers market. He created his recipe from that conversation and I’ve made my tweaks, so this recipe has gone through several revisions. As I love the rich, concentrated flavor and deep red color of sun dried tomatoes and the sweet-licorice taste of basil, I couldn’t wait to try it.

Once considered gourmet and exotic, today sun dried tomatoes are a mainstream ingredient. They are readily available in both oil-packed and plain, dried versions (which need to be rehydrated in boiling water). They are good things to keep in your pantry. Making a pesto is a great way to showcase the earthy richness and sweet depth of sun-dried tomatoes. Sun dried tomato pesto is incredibly versatile. What I said in my earlier “Power of Pesto” post holds true for the sun dried version as well. Pesto can transform ordinary dishes into something special in a flash, a handy trick for today’s busy cooks.

Three things I’ve done recently with this recipe: stuffed chicken breasts for dinner, made appetizers for a party, and created Panini sandwiches for a quick and satisfying lunch.

Recipe Ideas

Stuffed Chicken Breast – slit a pocket in a boneless, skinless chicken breast being careful not to cut all of the way through. Place 1 1/2 – 2 tablespoons (depending on the size of the chicken breast) of the pesto inside. In a hot sauté pan, brown the chicken breasts in a little olive oil, then finish in a 375 degree oven until they reach 160-165 degrees on a digital thermometer.  It will only take a few minutes. Remove chicken from the oven and allow to rest for a few minutes. You’ll have rich, sun-dried tomato stuffed chicken to enjoy for dinner.

Appetizers – slice up a fresh baguette and use the pesto as a spread. You can toast or grill the slices a bit first (brushed with a little olive oil) if you’d like more texture and crunch. What I do to make them a bit fancier – using a 2 3/4″ star cookie cutter I cut stars out of white bread, brush with a little olive oil mixed with Penzeys granulated garlic and toast. Then using a #60 round squeeze disher, I create perfect mounds of pesto on top of the stars and garnish with chopped parsley and extra shredded Parmesan cheese.

Panini Sandwiches – spread pesto on your bread of choice. Cracked wheat sourdough and Ciabatta rolls work well.  Add sliced deli turkey or leftover chicken sliced thin, maybe a slice of Swiss cheese, a few fresh basil leaves. Brush the top sparingly with a combination of equal amounts of olive oil, melted butter and a little granulated garlic. This is a mixture I always keep in the fridge, just microwave for 30 seconds. Place the sandwich on a hot Panini grill and toast until golden and crispy.

Other ideas – toss a few tablespoons with hot, whole grain penne and a little half and half and you have a creamy, flavor-packed pasta side dish. Top with simple sautéed chicken breast or grilled jumbo shrimp for a more substantial main course. Ron likes to spread his on a pizza crust and make homemade pizza. I also like to swirl mine into risotto for an unbeatable sun-dried tomato risotto.

A few notes about ingredients

Basil – You can buy large containers of fresh basil leaves in most grocery store produce sections. The recipe calls for 1 cup of packed leaves which is about 3 ounces total after you’ve removed the stems.

Nuts – Ron uses walnuts for his pesto; I use pine nuts. Both work. Sometimes  I purchase the already toasted nuts and sometimes I toast my own, but buy American or Italian nuts. SOme cheap imports could leave a metallic taste in your mouth (see link to an article below).

If you have raw nuts, toast them yourself. Toasting intensifies their flavor. To toast walnuts or pine nuts pre-heat an oven to 300 degrees. Scatter the nuts on a rimmed metal baking sheet and place in the oven for about 20-30 minutes. Shake the pan once in awhile. You’ll just start to smell them when they are ready. Keep a close eye on them as nuts burn easily due to their high oil content. If you don’t have time to toast the nuts the pesto still has an incredible flavor.

Garlic – if you don’t have fresh on hand (perish the thought!) you can use the ready-to-go kind in a jar. You can always have that in the pantry, then refrigerate after opening.

Heat – Ron uses red pepper flakes. Mine was not handy so I used a pinch of cayenne pepper instead.

Sun-dried tomatoes and olive oil – I discovered that the  8.5 ounce jar of sun-dried tomatoes at Trader Joes has almost the right amount of oil for the recipe packed with the tomatoes. If you like it a bit more “wet” you can add a little more oil, another 2-4 tablespoons is good.

Some recipes make your mouth water just reading the ingredient list. This is one of them. Ron tells me it freezes well, although it has not lasted long enough around my house to worry about that!

Sun Dried Tomato Basil Pesto

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A versatile and easy recipe that holds well in the refrigerator and even freezes. Use atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, or toss with hot pasta.
Yield: about 1 3/4 cups

Ingredients

1 cup packed fresh basil leaves
1 cup oil-packed sun-dried tomatoes
1 cup toasted pine nuts (American or Italian)
4 cloves of garlic or 2-3 teaspoons of the jarred kind
Juice of 1 small lemon (about 3-4 tablespoons)
Pinch of red pepper flakes or Cayenne pepper
1 teaspoon Kosher salt
Olive oil, as needed
1 cup finely grated Parmesan-Reggiano cheese (about 4 1/2 ounces)

Directions

In a food processor fitted with the steel blade, pulse basil, sun-dried tomatoes and their oil, nuts, garlic, lemon juice, salt and pepper until blended and chopped fine. Add cheese and pulse again until well combined. If desired, add more olive oil. Pulse until smooth as you desire.

Refrigerate or freeze (in small containers or ice cube trays)

Other links of interest:

Pine Nut Mouth syndrome from cheap imported pine nuts, article ABC News Good Morning America

Another article on pine nuts