Chipotle, Strawberry & Lilikoi Jam

My friends Jim and Cherie own a strawberry farm in Mountain View. The farm is a hydroponic farm and many of our group of friends chipped in to help plant the thousands of bare root berry plants. And the fun part is that we got invited back to pick berries! So, what do you do with a gallon of strawberries that only have a shelf life of two days or so? We had berries with home made whipped cream for two nights, then what? Make Jam! When I make jams and jellies I like to do flavors that I cannot buy in the store, so I decided to make A Chipotle, Strawberry & Lilikoi Jam. I Have lots of Lilikoi (passion fruit) growing here and constantly am juicing it. You can omit the lilikoi if you do not have access to it. You can also make this with frozen berries.  You can play with jam making, it is fairly easy to do, just follow the directions on the kind of pectin you buy, or here is what I did for some perfectly spicy, sweet and tangy jam, which also made a great glaze on grilled chicken breasts. I had it on toast yesterday and it was incredible. I think maybe I could just eat this stuff with a spoon! Or dip chocolate in it! You can make a very small batch of refrigerator or freezer jam if you do not have all of the equipment.

Chipotle, Strawberry & Lilikoi Jam

8 cups strawberries

1 can Chipotle Chiles in Adobo

4 cups raw organic sugar

1 cup honey

1 cup Lilikoi juice

2 envelopes of LIQUID Pectin

Special Equipment: Canner with rack, jars, jar lifter, canning funnel and new seals.

Put jars, lids and seals in dishwasher and run on the hottest temperature. Leave in the dishwasher till you are ready to use. If you don't want to to this, wash all items and then place in a pot of boiling water for 5 minutes and leave in the hot water till you are ready to use them.

Process chiles, lilikoi and berries in a food processor, being careful not to over process, you want some pieces of berry.

Makes 12 pint jars of jam.

Pour berry mixture, sugar & honey into a large pot. Cook, stirring frequently till mixture comes to a boil. Add the liquid pectin and cook for another 5 minutes. Immediately pour the hot jam into hot jars and put the lids on. Once you have completed this, put the jars into a canner with warm water and bring to a boil for 10 minutes. Remove and cool. Once the jam is completely cool it will solidify. If you want to use it as a glaze, just heat it up in a small pan. This is also great served over cream cheese or marscapone.

Tuscan Cannellini Bean and Kale Soup Hawaiian Style

Winter is  here in Hawaii.... we  had our first storm with rain for two days. It got down to a "bone chilling" 70 degrees last night and it only crept up to 78 degrees yesterday. Yes, that is what we call winter here on the big island. A little wind and rain... and the seasons have changed. Naturally when the day is rainy and a bit cooler than the norm, our thoughts go to soup. My chef/food writer friend in South Carolina, Nathalie Dupree had just been talking about her soup evolution, wherein a stock starts out with one flavor component, then you add something to it and then next day change it up again by adding other ingredients. That is the way I like to make soup too. This time it started out with a plump rotisserie chicken I picked up when I spent 5 hours driving to and from Kona. I was too tired to make a full dinner, so the chicken with some leftover mashed potatoes and peas made a nice easy dinner. I reserved one breast for chicken salad and then plopped the whole carcass in the stock pot overnight. along with some sauteed carrots, onion and garlic. I put it on the simmer burner and in the morning, wonderful stock was ready to strain. I refrigerated it for a couple of days. Sometimes I reduce it down to a concentrate and freeze it. If you are making this soup and do not want to make your own stock, you can use high quality low salt stocks in the boxes that you can find in any health food store or grocery store. If you want to make it vegetarian or vegan, you can also use vegetable stock. Of course then you also have to leave out the ham hocks and the Portuguese sausage. I sometimes divide the pot of soup up and add some pasta to this soup on a second day. If you are adding pasta, you should only add as much as you will eat that day or your pasta will absorb the liquid of the soup. You can change out the veggies, but you need onion and garlic. Fennel and celery make nice additions.

Tuscan Cannellini Bean and Kale Soup Hawaiian Style

8 cups of chicken stock (preferably home made)
2 smoked ham hocks (optional)
1 onion rough chopped
6 cloves of garlic
2 carrots rough chopped
2 small zucchini halved and sliced
1 large Portuguese Sausage (these are mostly only available in Hawaii, you can use smoked polish sausage as a replacement)
1 can of fire roasted chopped tomatoes
4 cups of cooked Cannellini beans
2 large bunches of Kale rough chopped
1/4 cup fresh flat leaf parsley rough chopped
additional water if needed
salt and black pepper to tasted
Croutons or day old bread
Parmesan

In a large stock pot sauté the onion, garlic and carrot till the onions just start to caramelize. Add the ham hocks and chicken stock, then the other veggies, beans and sausage. Cook for at least 45 minute on simmer. Add the parsley and stir. Place a few croutons or dried bread chunks in the bowl.
Top with Parmesan and additional parsley.

This serves 8-12 people depending on the size of the bowls.

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Gremolata Topped Roasted Cauliflower

Gremolata Topped Roasted Cauliflower 

This recipe is simple and delicious and if you have someone in your household that does not like cauliflower, this may surprise them. Roasting the cauliflower, like roasting most every vegetable brings out the deep flavors of the essence of the vegetable and caramelization ads a touch of sweetness. You can use Panko Crumbs or traditional bread crumbs. I have even used crackers and potato chips to make the crumbs. Panko is ideal though. This recipe serves two as a vegetable main course, but you could probably serve 4 as a side dish. and easily double or triple it for a large group. This can also be made vegan if you omit the butter and use only olive oil for toasting the bread crumbs.

1 head (medium to large) of cauliflower
1/4 cup olive oil
sea salt and fresh cracked pepper to taste (about a half teaspoon of each)
1 tsp. red pepper flakes
1/2 cup of Panko or other bread crumbs
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic minced
zest of a Meyer lemon
4 tablespoons finely chopped flat leaf parsley
1 tablespoon finely chopped thyme
a squeeze of lemon

Preheat oven to 425 degrees

Trim the cauliflower into florets about 1.5 inches or smaller

In a bowl, add cauliflower, olive oil, salt, pepper & red pepper flakes. Toss. Place on a Silpat covered baking sheet and put in the oven for 10 minutes, remove and stir, then 10-15 minutes more, till the edges of the cauliflower have browned a little bit.

Remove from the oven.
In a frying pan, melt butter with the olive oil and garlic and then toast the bread crumbs till golden, stirring frequently. Squeeze the lemon in. Stir. Add the herbs and remove from heat.
Put the cauliflower on a serving dish or plate and top with the Gremolata.

Wordless Wednesday: Trick or Treat