Tag Archives: canning

Pizza Camp

Sharing life, love and lunch.

I love Pizza – Who Doesn’t!

By Teri Williams

 

 

 

 

Ok, so I don’t need to eat more carbs, and yes we have Hogstone Pizza in town. So why, you ask, do I crave to create the best ever pizza??? Last time I was in Darville’s Bookstore I found a book about pizza titled Pizza Camp by Joe Beddin. I love to read cookbooks, especially when they have humorous commentary and throw in common sense. After reading Joe’s recipe and constitution on how and what to use to make the best-ever pie I started planning and dreaming. So let the fun begin!

I have never had any luck with yeast. So the fact that Joe’s recipe for the dough does not include warm water and is put in the fridge for 24 hours gave me even more skepticism. However, I jumped in and made the first steps towards my crusty cheesy tomato dreams. Joe’s policy for making dough: “Turn your phone off and don’t speak, this is a time to listen, for new ideas, it’s not busy, be present. Making dough should be calming, meditative and a great time to think of new ideas about pizza and life.” I spent the time to enjoy the moment and think about what my garden would provide as toppings.

Book in hand, tools in place. This is the beginning, bring on the yeast.

Love it when your work looks like it does in the book!

After the dough was in a ball and had to rest for 30 minutes, I wandered through my garden and gave thanks for being here now on Orcas Island. Second round of kneading left the yeasty ball in the fridge for 24 hours. Until tomorrow …

Garlic drying in the sun. Going to learn to braid this summer!

Basil love

The sauce. I always thought you cooked up a batch of grandma’s secret tomato sauce and let it simmer for hours on the cooktop. No, Joe says they never cook the sauce in Naples. He recommends a nice fresh and bright tomato sauce, which comes with using the right tomatoes. So I read on. Joe uses Jersey Fresh crushed tomatoes in a can. A CAN!!! Ok, I can do this, FYI- I did go to Maple Rock Farm stand down the road and purchased fresh island grown tomatoes. Just in case. Continuing to read more from Pizza Camp, I learn the canned tomatoes, garlic and salt need to sit for a few hours in the fridge to meld flavors. I found canned tomatoes at Island Market from Italy – yes in a can.

Cheese will include fresh mozzarella and a hard cheese purchased at Roses Bakery. I think I will search for some local fresh goat cheese for the next time – Wendy Thomas, I’m headed out your way soon, girl.

Now what will I choose for toppings? Well I think a simple marguerita is a must. Just cheese and fresh basil – I can do this, and get a chance to go thank my garden once again for providing me with peace of mind and room for dreaming and creating good food. I wanted something a bit more for the second disc of saucy goodness, so I pulled some local pork out of the freezer. Pizza Camp shares many styles and types of toppings, one being Pizzeria Beddin’s Sausage – perfect!

Anticipation is a wonderful thing. I could not enjoy this pizza experience by myself so made a short last minute call to Cory, Monee and Eleanor to come to Gramma T’s back yard bbq pizza oven. I believe this can work with my cast-iron flat pan. Yes, why not. Too early in the game to order a wood fired pizza oven to be constructed in my patio (save these dreams for when I am making dough).

Ju DE VIE from tasting at Doe Bay Wine Company

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This was the hardest part and I have to say, I cheated and used my Grandma’s rolling pin. Need to do some recon on what is the trick to pushing, pulling and stretching the dough.

After Notes:

You need a pizza peel. I’ll save you the details on this, just believe me. And, do not grease your pan with olive oil. Avocado oil will stand the heat much better.

The two days of planning was a tasty success. I still love pizza and am already dreaming up the next PIZZA CAMP!

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Saucy Cranberries

teri-williams-summer-cropBy Teri Williams

I am always looking for a new spin on a traditional holiday meal. While reading through my new Rodale’s Organic Life magazine, I came across this Pickled Cranberries recipe and seasonal Kale Salad. Pickling is super easy, with very few ingredients and results in a big flavor with many uses. I sealed several jars of the pickled cranberries and will give out as hostess gifts throughout the holiday season. And if you come to my house over the holiday season, you most likely will be served a fresh cranberry cocktail and a side of healthy kale salad!

Pickled Cranberries (makes 2.5 cups)
Note: Always use fresh organic cranberries.
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In a medium saucepan, combine 3/4 cup sugar and 1-1/2 cups of red wine vinegar. Tie 1/2 tsp. of coriander seeds and 1/2 tsp. peppercorns in a square of cheesecloth and add to the pan. Bring to a boil over medium heat, stirring until sugar dissolves.

Add 10-12 oz. fresh or frozen cranberries and bring back to a boil. Lower heat to a simmer and cook until skins begin to split, 2-3 minutes. Let cool in saucepan, remove and discard spice sachet, and transfer cranberries and liquid to a jar. Refrigerate in sealed jar until ready to use. Pickled cranberries will keep for a few weeks; or process to seal according to canning practices.

2016-11-13-14-17-18The liquid can be strained to use in cocktails, and the pickled cranberries can be tossed into salads and stuffings.

My favorite easy hors d’oeuvre is as follows:

Slice baguette into 1/4-inch slices (may 2016-11-13-14-54-19toast or leave soft), top with your favorite ricotta cheese, place a dollop of pickled cranberries and finish with a drizzle of honey. A sweet, tart, smooth and tasty treat in minutes!

Kale and Wild Rice Salad

1/2 cup cooked wild rice
1/2 tsp. salt
1 medium shallot, finely chopped
1 Tbsp Dijon mustard
Fresh ground black pepper
3 Tbsp. liquid from pickled cranberries (see above recipe)fullsizerender
3 Tbsp. extra virgin olive oil
1 bunch kale, stemmed and shredded into thin ribbons
1 cup pickled cranberries, drained
1/2 cup goat cheese, crumbled
1/2 cup toasted pecans, coarsely chopped (can use walnuts)

In small bowl stir together shallot, mustard, pinch of salt, pepper and pickling liquid. Whisk in oil. Pour half the liquid, adding more as needed, and use your hands to massage into kale for 5 minutes.

To serve, lightly toss with rice, cranberries, cheese and nuts. Serve as a side dish or add chicken or salmon to create a colorful and satisfying main dish.

Happy and Healthy Holiday Wishes sent from my family to yours ~

 

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Pickle Camp 2015

teri-williams-summer-cropBy Teri Williams

I look forward to pickle camp each year. Friends and family gather to share stories and the thrill of scrubbing cucumbers and peeling garlic.

"pickle pals" for life, Elsa and Teri

“Pickle pals” for life, Elsa and Teri

There are also plenty of laughs and good food enjoyed by all as we sit back at the end of the day and get that warm feeling about what we accomplished, and begin to start counting down the calendar days until Thanksgiving, when the first jar is popped open and pickle camp comes back to life, one jar at a time.

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Fresh, ready-to-pack ingredients line the counter for packing jars.

Fresh, ready-to-pack ingredients line the counter for packing jars.

Elsa had the liquid measurements on her wrist likened to a quarterbacks play list. The assembly line behind her was moving fast.

Elsa had the liquid measurements on her wrist likened to a quarterbacks play list. The assembly line behind her was moving fast.

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ELSA’S PICKLES

Place the following in the bottom of a quart canning jar:
1 head of dill
2 cloves of garlic
½ tsp mustard seed
1 red chili pod
¼ tsp turmeric
4 whole pepper corns

As jars are being filled, another garlic clove, red chili or a pinch more of dill can sneak into the jar, making the recipe really just a guide line.

For 7 jars, in a sauce pan heat:
6 cups vinegar
7-1/2 cups water
1 cup kosher salt
3/8 cup sugar

Place cucumbers in jar standing on end, pack tightly. Fill jar with vinegar liquid mix, place canning lid on top and screw lid on tight. Place into a water bath canner (water should cover top of the jar) and bring to a rolling boil. Process for 15 minutes. Do not open until Thanksgiving.

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Just a Simple Farm Girl

teri_cropBy Teri Williams

Sometimes I stray too far from the barn, but a day at Coffelt Farm Stand brings me right back to what really is important, family, farming and friendships.

 

Local berries make a sweet colorful gift and reminds me of kitchen time with grandma

Local berries make a sweet colorful gift and reminds me of kitchen time with grandma.

My grandparents had a dairy farm complete with chickens, horses and bottle fed calves. Grandma’s garden filled canning jars and the cellar was filled with pears, apples and plums from the orchard. These are fond memories deep in my soul. I spent many summers picking berries with grandma, never wanting to eat any so my bucket would be as full as hers. Jams and pies were  yummy results. I still remember when grandma left the pie making to me for a family gathering. Her shared crust secrets and faith in me still show in my pies today.

Grandma T's garden shares ready to eat sweet peas and the promise of greens for a meal

Grandma T’s garden shares ready to eat sweet peas and the promise of greens for a meal.

Wanting to get out of the city, I moved to Orcas Island 27 years ago with 3 sons and a desire to find my roots again. The boys are grown and raising their own families now.  It is my garden and orchard they will remember in their hearts and souls, as well as the many trips to local Orcas Island farms.

In my garden, each year I look forward to planting new things, talking to other farmers about their favorite seeds and sharing tricks to invite worms to feed the soil.  I have starts from Sid Coffelt, plum trees from my great grandma’s orchard, tomatoes from John Cadden, garlic from Mary Ann Sircely, raspberry bushes from my mom, Arlene Carlson and blueberry shrubs from Faith Deeds garden. There is much heart and soul in my garden and I dance with joy thinking about the harvest with my grand kids!!!

Brand new lambs and a proud mom

Brand new lambs and a proud mom.

The Coffelt Farm, located in Crow Valley, Orcas Island, gives tours to school children in the spring time when new born run the barn yard. This spring the farm welcomed several new piglets, lambs and a couple of calves.

Orcas Island School children enjoy a day on the farm learning about all the animals and what it means to be a farmer

Orcas Island School children enjoy a day on the farm learning about all the animals and what it means to be a farmer.

This farm girl says get busy, visit a farm, offer some volunteer time in a garden, share an afternoon canning the harvest, spend time with your grandma, bring a friend and create a memory to nourish the soul.

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Sweet Honey 

I have never thought about finding a honey comb in our local woods. Well now I am thinking and looking.

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Found Honey Comb

Jay was at the local neighborhood “club house” and saw a honey comb sitting on the counter. One of the guys had found it out in the woods and brought it in.Just another show and tell at the end of the day where a few beers are enjoyed and stories of the day’s goings on echo around the room. But, nobody was getting too excited about the bee’s work.

Jay can’t think of anything going to waste, and more importantly, he is always looking for a “find” to gift his bride-me!

The honey comb came home and placed in a plastic freezer bag, small hole cut in the corner and the project was hung by the wood stove with great hope of something sticky and sweet. I was feeling a bit like Winnie the Pooh!!

Thoughts of Winnie the Pooh in my head

Thoughts of Winnie the Pooh in my head

We are now enjoying the sweetest of treats and dreaming of more edible finds in the woods.A great website for honey: www.honey.com

Honey-Lemon Jelly

Makes 2 pints

  • 5 to 6      lemons
  • 2-1/2 cups      honey
  • 1 package (3      oz.) liquid pectin

Grate rind from lemons to measure 4 teaspoons; set aside. Squeeze juice from lemons to measure 3/4 cup pour lemon juice through fine strainer, discarding seeds and pulp. Combine rind, juice and honey in 6-quart saucepan, stirring well. Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly, for 1 minute. Remove from heat; skim off foam with metal spoon, if necessary. Pour jelly quickly into 2 hot, sterilized pint jars, filling to 1/4 inch from tops; wipe jar rims. Cover immediately with metal lids and screw on bands. Process
jars in boiling water bath for 5 minutes. Cool jars on wire rack.©1997 Southern Living, Inc. Reprinted with permission.

Tip: A 12 ounce jar of honey equals 1 standard measuring cup.

Looking to enjoy the simple life on beautiful Orcas Island? Contact T Williams Realty – we’ll help you find your way home.

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by | April 15, 2012 · 11:00 am

Spice It Up with Homemade Red Pepper Jelly

Posted by Teri

Red peppersOne of the simple pleasures of fall is canning the summer’s bounty — especially when you invite a girlfriend over to can along with you. Last week a friend and I had fun making Red Pepper Jelly — a recipe idea from Pacific Northwest: The Beautiful Cookbook by Kathy Casey

This versatile pepper jelly is a “must have” for your pantry. It’ll spice up an impromptu “happy hour”, add pizzazz to your Sunday Brunch or put a new twist on the same old entree (see chicken idea below.)

Canning on Orcas Island

Christina Bollinger, import from Lopez, family friend, blogger and connoisseur of fine food helped me can jelly.

Red Pepper Jelly

3 large red peppers, cored and seeded.

3 fresh Serrano (small hot red) chili peppers. Cored and seeded.

¾ cup white vinegar.

3 oz. (1 box powder) of liquid pectin.

3 ½ cup white sugar.

Cut the peppers and chilies into rough cut chunks and puree’ in a blender (approx 2 cups). Add vinegar, sugar and pectin and bring to a hard boil. Boil 20 minutes stirring constantly. Pour into 4 oz jam jars. Process 10 minutes in a water bath (cover jars with water 2” above jars and bring to boil before you start the clock.)

Serve with cheese and crackers. red pepper jelly

OR

Serve with sour cream as a side to scrambled eggs.

OR

Baked Chicken with Red Pepper Jelly
I got this idea from watching an Emeril Lagasse cooking show. Didn’t write recipe down, but remembered the gist of the dish.

Place chicken thighs and legs on a baking pan. Cut apple into 4 pieces (with skin), cut large chunks of yellow onion, and add both to baking pan. Dump jar of red pepper jelly on top of all ingredients and stir to coat all. May take 2 jars depending on size of your pan and amount of ingredients. Bake at 350 for 40 minutes, or until chicken is done and apples and onions are to desired doneness. Serve with a green salad and rice. 

 

Looking to enjoy the simple life on beautiful Orcas Island?
Contact T Williams Realty  – we’ll help you find your way home.

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