10 things I learned in Leavenworth

1. An ugly illegible script means you're in Bavaria
2. A fake Bavarian town is JUST like the real thing
3. A ping-pong ball can be a lethal weapon
4. A two year old is better at ping-pong than I am
5. Ugly puzzles are just as fun as pretty ones
6. They have super ants that can withstand freezing temperatures
7. Vegetables are frozen, THEN cooked for maximum texture and taste appeal
8. A two year old thinks everything is theirs
9. "Just around the corner" means more than a few country blocks, which means over a mile
10. No one likes purple snow pants

Jokes aside, it was a fun trip. We learned that the reason we like to go away on trips is for the company and the scenery, not necessarily the quality food or shopping opportunities. We found a great cabin like home to rent on a nice quiet country street. It was the perfect place to chill out, relax, watch movies, and go for long walks (in frigid temperatures).





The house was beautiful with a nicely stocked kitchen, wood burning stove, ping-pong and foosball table...and ants. That was really the only downside to the entire place.



The town was kind of boring, but we did spend some time there...mostly mocking the place (what we do best). Luckily the weather was so beautiful we could do a lot of walking to keep us occupied.






We walked quite a few country blocks to Sleeping Lady Lodge from our place. It is a nice resort with various cabins to stay in and public art sprinkled throughout the forest. Unfortunately we were too late for brunch and too early for dinner so we walked our few country blocks back to the house.





This is my favorite picture from the trip.



A very nice and much needed getaway.

Kiva: Loans That Change Lives

I really like the not-profit, Kiva. A micro-financier, who specializes in small business lending to individuals in developing countries struggling to get ahead. Having spent so many of my professional years in finance and banking, I've often seen how the small business proprietor is often overlooked. By contributing tax deductible funds to an investment pool, with Kiva, you are able to join other donors and help women and minority businesses start up. Getting the livelihood they need in financing to get ahead in life, and to provide for themselves and their families. With any loan, or financing option you run a risk, same as with a bank. However, I am pleased to report that Holly and I have just successfully finished receiving payback on our third Kiva loan. We've helped a young father in Croatia, start up a shoe company. We've also helped an older woman set up a purse making business in El Salvador, after her husband was lost unexpectedly. And, we've also helped a young woman in her 20s start up her nutrition and diet consulting business in Panama. All of these small business proprietors are on their feet, and now able to provide for their own livelihood. I'd recommend everyone take a look at this program, and assist. As Americans we live in a land of plenty. Much more so, than anyone else on the planet. Sharing your resources with those who need it, is the right thing to do. And as you get paid back, you can turn around and help someone else in need. You control how much you are putting on the table.

Espresso Infused Sugar-Free BBQ Sauce

I love good BBQ, and I love healthy and lightened up versions of good BBQ. I've been making a refined sugar free version of BBQ sauce for a few years now. I recently ran out, so it was time to brew up another batch for the pantry. What I love about this recipe of mine, is that I can make this completely to my liking. Mixing up spices, sweetening the whole batch with organic honey. Making this very healthy, yet still complex with flavor.



Caramelizing the sweet red peppers, onions, garlic and chili flakes.



Adding dry mustard, Chinese 5-spice, smoked paprika, lots of espresso, bay leaves and a myriad of other spices.



Incorporating the organic tomato paste.



Adding soy sauce, liquid smoke, Tabasco and a small amount of unsulfured molasses.



After the cook down, all purred with my immersion blender, and a second cook down to get this all to ketchup consistency.



Water bath processing the first seven pints.



Post processing, cooling and ensuring the lids seal.



Holly's beautiful custom designed labels for all my canning projects. She always puts a nice touch on everything with her savvy design sense.

This batch yielded 9 pints of BBQ sauce. I water bath processed 7 pints for long term storage, and put two in the fridge. Looking forward to making some pulled pork sandwiches this weekend, with some healthy southern sides.

Balsamic Onion Marmalade Yumminess

Many of you have asked me for my onion marmalade recipe. This is a fantastic savory jam that is great on crackers with goat cheese, a base for pizza, and as a spread for sandwiches. I found this recipe on a blog a year or so ago, and made it with my own variations and adjustments to make it water bath processing (canning) stable. It's fantastic to keep on hand.






Dan's Balsamic Onion Marmalade

4 lbs onions (sliced thin)
6 shallots (sliced thin)
3 slices bacon or pancetta (thick cut)
6 sprigs fresh thyme
2 cups sugar
1 cup dark brown sugar
2 cups red wine
1 cup balsamic vinegar
2 tsp kosher salt
2 tbsp extra virgin olive oil
2 pkgs liquid pectin

Directions:

1. Place a large, non-reactive pan over medium-low heat. Add the bacon and render the fat. Once the bacon has crisped, remove.

2. Turn up the heat to high to medium-high, add the onions, salt, thyme and olive oil. Stir to make sure the onions are coated with the oil and bacon fat. Cook covered with a tight lid for about 20 minutes. Remove thyme stems. Continue to cook stirring every 5 to 10 minutes until the onions begin to turn golden brown.

3. Add the sugar, brown sugar, red wine, and balsamic vinegar. Cook over medium heat until vicious. To test if it’s the right consistency, dribble a bit of the reduction on a plate and it still liquid, but slowly slips down the plate after it cools briefly. I also look to for doneness by dragging a spoon against the bottom of the pot. If it leaves a long valley, then its done. WARNING: Do not walk away from this once it begins to get close. There is enough sugar in this that it can burn and create sugar concrete on the bottom of your pan.

4. Remove from heat and stir in liquid pectin. Return to heat and boil for one minute. Ladle into prepared glass jars and water bath process for 20 minutes.

NOTES:

This marmalade keeps in the fridge well for at least 2 months, once a jar is opened. Some of the fat may become solid at the top after water bath processing, simply scrape it off and dispose of it. Additionally, if the marmalade become too thick, reheat in the microwave for 30 seconds and I find it spreads very easily.

Radish & Ginger Tea Sandwiches

I'm definitely in the mood for a light and refreshing tea sandwich of some sort this weekend. I plan to do some more canning, and use up the last of my 55# of apples, and make one more big vat of unsweetened applesauce. I'm also out of my sugar free BBQ sauce. I need to make a few more bottles of that, so I can slow roast some pulled pork and have my sauce and a bunch of healthy southern sides. Looks like I need to plan a dinner party in the next few weekends, and invite some people over to help consume the "Good Eats!"

We first had these tea sandwiches a year ago. I just stumbled across the recipe from Epicurious again in my old email archive. At a party, these hit the spot with lots of fresh fruit. Sounds like a nice Sunday afternoon light dinner again while I can.

Radish-Chive Tea Sandwiches with Sesame and Ginger

4 tablespoons butter, room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon Asian sesame oil
16 1/4-inch-thick baguette slices
10 radishes, thinly sliced

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.

My Moroccan Spiced Preserved Lemons

When I see a fantastic deal on quality, fresh, top level organic produce, I can't resist the urge to purchase. This past weekend was no exception. I was able to pick up a load of fresh, organic lemons at Whole Foods grocery shopping on Saturday. I love the taste of preserved lemons, however they are spendy to purchase pre-made. With such a deal on bags of organic lemons, I decided to make my own batch of preserved lemons to use when I cook healthy middle eastern and Moroccan food.



Prepping the lemons after they have been washed. Getting the pickling salt, quart sized canning jar and other aspects ready. I decided to really hone in on some middle eastern inspired pantry spices.



Bay leaf, cinnamon stick, whole peppercorns, whole allspice, cloves and whole fennel was what I ultimately decided upon. These flavor combinations are typical in tagines, lamb stews and other side dishes.



Another angle.



Each lemon was trimmed on the ends, and sliced into six wedges before they were generously sprinkled with canning salt to start the preservation process.



Salted lemon wedges, sitting at room temp before they are packed into the canning jar.



Packed in the jar, with lots of fresh lemon juice. It now sits in my kitchen in a sunny window for 30 days, then can be used as needed.



I ensured I the spices were visible to add to the aesthetic beauty of home canned / processed food. This will make several tasty additions over the next six months to my stews, tagines or other middle eastern side dishes.

Dan's Preserved Moroccan Lemons

5 to 6 lemons
1/4 cup salt, more if desired

SPICE MIXTURE:

1 cinnamon stick
3 cloves
6 coriander seeds
6 fennel seeds
6 cumin seeds
4 black peppercorns
1 Large Turkish bay leaf
Freshly squeezed lemon juice, if necessary

EQUIPMENT:

Shallow bowl
Quart canning jar

Slice each lemon into six to eight wedges depending on the size of the lemon. Place in shallow bowl. Sprinkle salt liberally on the exposed flesh. Meanwhile, place 1 tablespoon salt on the bottom of the clean & sterilized quart mason jar. Pack in the salted lemon wedges and push them down, extracting the juices and layering with the spices.

Continue to press the lemons down to release their juices and to make room for the remaining lemons. If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice. Do not use chemically produced lemon juice or water, only use fresh squeezed lemon juice. Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, such as your kitchen window for at least 30 days. Shaking the jar each day to distribute the salt and juice. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired. There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.