Edibles '10 - Part 3

My mom used one for as long as I could remember....hmmm wonder where her's is????

My Mom always used one as well.....I'm not sure the older models are as safe....parts wear out.

I have my mothers. Its a Mirro and must be around 40 years old. At first, scared to death to use it.

Now I want a bigger one that I can do canning in.

DH's beach plum jelly (95 jars) didn't jell as it should have, so he redid it all with certo this time. Pain in the you know what. Then he did the hot bath canning, so it is done. He ended up with 91 jars, but it is fine tasting jelly.

I wish I still had our pressure cooker, but we used it so seldom that I donated it to the Take It or Leave It at the dump some years back. It came from a thrift shop in the first place. I am sure my 95 year old mom still has hers, unused for 50 years along with her big electric roasting pan.

We did four more trays of slow roasted cherry tomatoes yesterday. We also made up 3 liters of regular tomato juice and 2 trays of regular high heat roasted plum tomatoes. We will make red sauce (gravy) with those and the next batches when they are ready to pick. I made up two liters of gazpacho, one mild and one spicy. I served our house guest grilled cheese with slow roasted cherry tomatoes and basil sandwiches with gazpacho last night. Easy and yummy. We are caught up for now except for cukes. Pickles today. whew! Patti

Wow - busy, busy, Patty!

do you do anything special to the slow roasted t's patti?

It all sounds delish! Have not made any gazpacho yet....project for the weekend!

Wha, I got a recipe off the web and it works perfectly. Set oven at 225. Line sheet tray with parchment paper. Stem and wash cherry tomatoes and slice in half. Place cut side up on tray. I packed them tight. Drizzle with olive oil, sprinkle with kosher salt and pepper and then with dried ground oregano. I have used dried whole oregano, but not fresh, as I thought it might burn. Throw on some un-skinned garlic cloves. I peel and reserve them for other use after they have been slow roasted. Cook for 3 to 4 hours or until they have shrived up but they will still be slightly moist. Time depends on the size and type of cherry tomatoes.

You won't believe how good they taste. I have been serving them as appetizers with a tiny bit of cheese or in casseroles and on sandwiches and in salads. People gobble them up. I have vacuumed wrapped a bunch for the freezer and have keep a bunch in the refrigerator in olive oil and still have a container which we are eating from that came right off the tray. I can't find the recipe that I first read about, but did jot down the recipe which is what is above. Here are a few others. Don't think you can go wrong. Patti

http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/
http://www.theperfectpantry.com/2008/09/slow-roasted-to.html
http://www.digginfood.com/2010/08/slow-roasted-tomatoes/

is tin foil tha same as parchment paper?

No, but I would use it. patti

will try it!

You will love them. I gathered up any split ones and cut along the split and used them. Patti

I will send you my address, Patti.

Victor, I think they would arrive a tad less than good if I shipped them to you. I will think of you when I pop them in my mouth tonight. I still have zillions of little green ones on the vine. I just hope they are OK for when we get back from our trip to Canada. Same with all the regular tomatoes. Last year was a total bust, but this year is a bummer crop. Patti

It's the thought that counts!

Where in Canada?? (Jealous!!)

We go up to my families cottage up near Algonquin Park on Lake of Bays, Dwight Ont. Nice spot. My 95 year old mom flew up today and will be out in her canoe this week. We go up next week. Love hearing the loons. Patti

Your mom is really something else!

She's inspiring!!!

Patti, you will make it back for Bill's RU, won't you??

This message was edited Aug 26, 2010 7:28 PM

I will try that recipe, Patti....I'm getting a lot of black cherry tomatoes right now....hope they taste good baked. I subscribe to Eating Well magazine, & this issue had a recipe for Sezchuan tofu & green beans....picked off the last of the beans & made it tonight....yum.

I'm banking on all the greenies turning red soon. Late season here. Not enough heat this summer. Patti when you get to Canada turn left. I'm in the big city after the prairies. If you come to big rocks you've gone too far ^_^

Can you use regular salt?

dahlianut I am going up this year so late to the cottage as my nephew ,who lives out your way, in Edmonton is getting married in Ont. near the cottage in September. He and fiancee are from the Toronto area, but are both engineers in Edmonton. I just hope I am up to the party and all the people and the trip. But I am not going to cancel just because I might feel poorly. Mom would shoot me! She never cancels anything. I have scheduled my surgery in early November rather than now so I can hopefully get the fall garden clean up and planting done before I have to convalesce for a month. So I may make it to Wha's. Hoping to. Patti

What about regular salt? lol

Regular salt is fine, but one that is courser is better. Patti

Went and check out "SALT" The only difference between Kosher, Pickling and regular Salt is.
1 Kosher - bigger crystals and no iodine.
2. Pickling - smaller crystals then Kosher and no iodine
3. Salt - Small grains and some contains iodine.

Kosher and Pickling will pull out the water. That is why pickling salt is needed for cukes.

I used Pickling. So Patti do they look weaky or what? Not enough garlic or oregano? Too much oil? What the heck I will give it a try. In the oven at 8:45 :-)

Mmmm....looking good to me, Sherri! Sorry to hear you have to have surgery, Patti....hope to see you at Bill's.

Dont know how this fits in but - I have a cook/chef here and he said to toss the garlic in olive oil with the skins. ?????

But you are going to take the skins off later or use it just to flavor the oil and toss it out?

those are the directions patti gave - have you ever had baked garlic to use in place of butter? wonderful!

Going to eat my first fig this year with lunch. I have literally 100 figs set on my tree - last year I had 6.

The cook thats here said to shake the garlic in olive oil and roast them and then they can be used for what ever. I said tell me 1 receipe. He said alfredo......

I never heard of doing any of this. Once I saw Martha Stewart roast bell peppers and onions.

I like roasted garlic with raspberry jam and cream cheese. mmmm

Dahlianut, that is quite a combo!

Don't throw out the garlic, it is delicious. I just peel the garlic after it is roasted and I put it whole in a covered container and use it when I need cooked garlic over the next week or so. All I do is chop it up and use it. That roasted garlic is so much better than using raw garlic in anything. Patti

Memory, I think it was Nigella Feasts where she cut up fresh figs, mixed Greek yogurt with red wine, orange juice, & orange Zest, & honey, & poured over the figs....sounded very good to me.

Yum!

Just remembered...it was fresh lime, not orange...but still sounds good.

patti those cherry t's are baking right now

Wha, I hope you love them as much as we do. Just had some on crackers with goat cheese. Patti

Enjoyed my fresh chard last night with pasta, tomato sauce, turkey sausage and white beans. Yum!

I'll second the yum! All my favorites. Today picked a few wild grapes on the trail....ripe already....seems way early.