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Monday, August 25, 2014

Peach White-Wine Sangria (and a party)

setting up

Just about a year ago, Mr Official Taster and I moved into our very own home. This weekend, we hosted a housewarming party. I'm really glad that we finally did. For one thing, it pushed us into making some repairs/updates that we've been thinking about and putting off for the last year. We got rid of the Ugliest Light Ever, installed a ceiling fan, got a new toilet, and a few other equally sexy jobs. God bless the 70s. I imagine they have been keeping electricians busy since at least the 80s.

drinks set uplabeling, so I knew we had enough

Anywho, we decided on an open house format on Saturday afternoon/evening. We encouraged people to come whenever they could for however long they could. We served drinks and snacks and generally kept everything pretty casual. I'm happy with how many people were able to stop by, and it was fun to have so many friends in the same place at once.

glass decorating
glasses

We went with just a couple drink options, in order to help keep our sanity and our budget in check. We got a small keg of Fat Tire, and I made iced tea and sangria. Food consisted of snacks like chips, crackers, hummus, guacamole, brownies, and fruit. I laid down butcher paper on top of the sheet tablecloth so I could write on it. I wanted to give people as many answers as possible without them having to come find me, so I labeled some of the dishes. You can see a bit two photos below, but my labels were things like "salsa, gf & vegan" or "brownies, dairy free" or "brown rice & seed chips, gf & vegan."

drinks station
the spread

It took me a bit of research to find a sangria recipe I really wanted to make, but then I remembered (the late, great) Gourmet cookbook. It has everything in it, and I know it to be trustworthy. My requirements were that it was a white wine sangria (less stain-y if spilled) and that it used fruit I could pick up at the farmers' market. Gourmet's Peach White-Wine Sangria both sounded amazing and fit my requirements. Again and again, Gourmet has come through with a fabulous recipe, and its streak continues.

Peach White Wine Sangria | http://www.katesshortandsweets.com


Peach White-Wine Sangria
adapted, barely, from Gourmet Today

I was thrilled with how this sangria turned out, and our guests raved. The basil is unexpected and really makes this recipe stand out from the crowd. Since I can very rarely leave well enough alone, I changed the proportions a bit from the original to make it less sweet. I couldn't find peach nectar, so I used an equal amount of Orange Peach Mango Juice. Feel free to scale this up to fit your party needs! If you're feeling sassy (and you probably are), a bottle of bubbly is a welcome addition.


1 C loosely packed fresh basil leaves plus 8 to 10 sprigs
3/4 C sugar
1/4 C fresh lemon juice
2 (11-ounce) cans peach nectar (see note)
2 (750-ml) bottles chilled dry white wine
1 large peach (peeled if desired), diced

Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon. Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining can nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice. pro tip: want to be fancy and keep your drink from getting watered down? Make wine ice cubes! Plain wine doesn't freeze super well, so I filled my ice cube trays about half way with water, then poured in wine to fill them the rest of the way.

Tuesday, August 12, 2014

Easiest Ever Homemade Tomato Paste

Beautiful yellow tomato, destined for paste


Well this is embarrassing. It turns out that iPhone cameras aren't great for all purposes. Apologies for the terrible photos, folks, but I am overcoming my chagrin because this recipe is worth it. Well, maybe "recipe" is too strong of a term. It's more of a set of directions and (bad) photos to go encourage you to take yourself to a farmers' market this week, ask a farmer with delicious tomatoes if they have any ugly or overripe ones, and load up. That's what I did last Thursday. I ended up getting about 10.5 lbs for $10. Luckily for me, these orange beauties happened to be Romas, which is handy since they're fleshier and less waterier that some varieties. Here is a short article listing the the best tomatoes for canning (just ignore the author's generalizations about heirlooms). As you can see, even though most of my batch was orange, the paste itself turned out surprisingly red. Not as deep of a red as in years past, but much redder than I anticipated.

The reasons to make your own are endless:
-Flavor. You simply can't compare homemade and store bought. You may not believe me now, but once you try your own, you will be a convert.
-Flavor Part 2. Adding a couple tablespoons of paste to your pastas, sauces, chilis, soups, stews, risottos, and anything else you can think of will make them have a better, richer, deeper flavor. In fact, tomato paste is a great source of the much sought after umami magic.
-Economics. Those cans of paste are relatively inexpensive at the store, right? They're generally in the $1-$2 range. I don't know about you, but whenever I bought one of those, I never used the whole can up at once, and I usually forgot about the leftovers until they were growing fuzzy mold in the back of the fridge. So really, I used maybe thirty cents worth of the can and had to toss the rest. That suddenly makes every tablespoon of paste cost $1.50. The great thing about this technique is that I freeze my homemade tomato paste in 1-2 tablespoon size portions, so I can just grab what I need and stick the rest back in the freezer. Et voila. No more waste.
-Just like all the other food you make at home, you know exactly what's in your paste (and what isn't). What's more, by talking to the farmer, you'll actually be meeting the person who grew part of you dinner. Sweet. Do you have a bumper crop of your own tomatoes this year? a) I'm jealous and b) even better!

So. Tomato paste.

Until a couple of years ago, I thought that making tomato paste would be a pain in the neck. It turns out that is not true. The article that originally set me straight is no longer available, but the moral of the story is that homemade tomato paste is one of the easiest things you can make. Yes, it takes time (many hours), but that's really all it takes. If you can boil water and remember to stir occasionally, you're all set.

So. You have your tomatoes. It doesn't matter how many you start with, the process is the same. The only variables here are the juiciness of your tomatoes and time. Find yourself a large, wide pot, a sturdy spoon, and an afternoon. Let's make tomato paste!

photo 2

Begin by washing them (yes, even if they're organic. My mom says so). Remove any stems and bad bits. Bruised, over ripe, mushy spots are fine, but cut off the mold. You don't need to peel or seed them. Cut them into halves (or smaller if they are large).

10 lbs of tomatoes in a big pot

Put the prepared tomatoes into a large pot. Wider is better, because the greater the surface area, the faster the evaporation. You'll need a sturdy spoon, too. 

starting to cook

Heat them over medium, stirring occasionally. If you're super worried about sticking, you can add a smidge of water to help prevent that, but I've found the tomatoes own juices and a stir now and then are enough. 

boiling

Bring them to a boil, still stirring once in a while to ensure there's no sticking. You can boil them pretty hard for a while, because that's going to be the fastest way to evaporate all that water. 

reducing

It may not seem like it at first, but your tomatoes will begin to cook down. Promise. Stir occasionally, and lower the heat as the level of water in the pot goes down. Scrape the sides down once in a while to make sure you're not missing any tomatoey goodness.

nearly there

(please ignore the jam-stained spoon) 
Eventually, it will begin to look like tomato paste. It will darken and become quite thick. But don't give in or give up! You're not quite there. Stir more frequently to prevent scorching. If you have one, and feel so inclined, this might be a good time to use your immersion blender. I don't mind the not-perfectly-smooth texture, but you might. 

easy homemade tomato paste

You want to keep cooking it down until there's not really enough water left to evaporate. Between the last photo and this one, mine stopped bubbling because there wasn't enough water left to boil. When it's done, or nearly there, your tomato paste will also become shiny. Weird, but true. 

easiest ever homemade tomato paste

My easy freezer method involves filling the compartments of a couple ice cube trays with 1-2 tablespoons of paste. I couldn't remember if I greased the trays in years past or not, but this year I did to ensure my tomato cubes would pop out easily. I bet if you use a silicon mold you can skip the cooking spray. This 10 pound batch of tomatoes yielded 24 cubes of 1-2 tablespoons each. 

 

Once they are fully frozen, remove cubes from tray, place in zip top freezer bag, squeeze the air out, and stash in your freezer. Homemade tomato paste is a great addition to paella, casseroles, stew,  chili, sauce, or risotto, whether or not the recipe actually calls for it. 

Have you ever made your own tomato paste? Any tips? Did you fall as hard in love with it as I did?
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