Canning your own vegetables is a great way to preserve any extra veggies you might have gotten from your garden without them going to waste. It’s actually not a difficult process, and it’s pretty easy to do right at home with a few basic materials. The most common way to preserve fruits or vegetables is by using a pressure canner. It’s a special pot that holds your jars and basically seals them tight to prevent air getting in, which will cause spoilage.
Jars are most commonly used for canning. It’s easy to see what vegetable is inside, and it’s also easy to tell if the jar has become compromised and should be thrown away. These clear glass jars can be purchased in large packs at Wal-Mart or other similar stores. Usually they come with a sealing lid and a metal ring. The flat lid, usually porcelain-lined, has a special rubber ring at the top that will actually seal the jar. The metal ring goes over top of this lid and screws onto the top of the jar, keeping the lid in place. You will also need a set of tongs to remove the jars from the pressure canner, a good set of oven mitts to use to handle the hot jars, a kitchen timer and an area to cool the jars.
When canning vegetables, be sure to use only pieces that are pretty perfect. Fruits or veggies that are overly ripe or really bruised can lead to spoiling. Wash all the food thoroughly, and then cut it up, coring or removing seeds if necessary or if you prefer. You then fill the jars with the fruits or vegetables and add whatever other ingredients you choose. There are many, many canning recipes out there depending on what taste you are going for and what you plan to use the food for later. Most involve using pickling salt (available at most grocery stores) and an olive oil of some sort, at least for canning vegetables.
After you’ve prepared your jars using your recipe, it’s pretty simple. Your recipe should probably include some information about how long you need to cook your jars for, because the time varies depending on what vegetable you are canning. You want to fill the bottom of the pressure cooker with a couple inches of water, and place the jars inside, but spaced apart. Then you simply heat up the pressure cooker, to a certain amount of pressure, and time it out based on your recipe. Remove the jars and cool. Now you’re all set to have fresh vegetables grown right in your very own garden to use year-round in all the great recipes you’ll have in your copy of The Italian Kitchen! Look for the book to be available for purchase in the coming weeks, both here and at MariaLiberati.com.
venerdì 28 marzo 2008
sabato 22 marzo 2008
Canning Vegetables, Part I
You may wonder whether it is worth the trouble to can or preserve your own vegetables. After all, in our modern society we can pretty much get reasonably fresh vegetables at the supermarket or grocery store, year round, at approximately the same prices all year. So why bother, when you can just hop in your car and drive to the supermarket for what you need?
One good reason may be that prices are being pushed upwards by the gas prices. Higher gas prices = higher transportation costs to ship the veggies from where they are grown to your local town = higher priced food! Another reason, for me probably the predominant one, is that I plant an outdoor vegetable garden every spring, and inevitably, I end up with an overabundance of something. I also usually end up with an underabundance of something else! One year I may have tomatoes coming out my ears, and not enough peppers, another it can be the total opposite. No rhyme or reason, it seems, but it works this way each year.
So, to solve my dilemma, and not waste any of the wonderful fresh veggies I worked so very hard to cultivate in my own yard, I can the remaining vegetables at the end of the season. That way none of my precious vegetables are wasted and I can benefit from using them through the winter, without having to go to the supermarket to buy some overly priced “fresh” vegetables that may or may not have been grown using chemicals in a greenhouse somewhere. I give some of my jars away to friends and family and add some to gift baskets through the year. And, next summer, when my pepper plants have seen better days and I can’t get an edible pepper from it despite my best efforts, I simply raid my handy stash of last year’s canned peppers!
If I have convinced you that canning your own vegetables is worth a try, check back with us later this week for some tips on how to perfect the process on your very first try. Also don’t forget to pick up your copy of The Italian Kitchen, which will be available here or at MariaLiberati.com, very soon!
One good reason may be that prices are being pushed upwards by the gas prices. Higher gas prices = higher transportation costs to ship the veggies from where they are grown to your local town = higher priced food! Another reason, for me probably the predominant one, is that I plant an outdoor vegetable garden every spring, and inevitably, I end up with an overabundance of something. I also usually end up with an underabundance of something else! One year I may have tomatoes coming out my ears, and not enough peppers, another it can be the total opposite. No rhyme or reason, it seems, but it works this way each year.
So, to solve my dilemma, and not waste any of the wonderful fresh veggies I worked so very hard to cultivate in my own yard, I can the remaining vegetables at the end of the season. That way none of my precious vegetables are wasted and I can benefit from using them through the winter, without having to go to the supermarket to buy some overly priced “fresh” vegetables that may or may not have been grown using chemicals in a greenhouse somewhere. I give some of my jars away to friends and family and add some to gift baskets through the year. And, next summer, when my pepper plants have seen better days and I can’t get an edible pepper from it despite my best efforts, I simply raid my handy stash of last year’s canned peppers!
If I have convinced you that canning your own vegetables is worth a try, check back with us later this week for some tips on how to perfect the process on your very first try. Also don’t forget to pick up your copy of The Italian Kitchen, which will be available here or at MariaLiberati.com, very soon!
domenica 16 marzo 2008
Maratona di Roma (The Rome Marathon)
We just can’t maintain a blog having anything to do with Italy without talking about the Rome Marathon. Held this year on March 16th, it is always the third Sunday in March. The starting line is right in front of the Colosseum, and the runners will run past other historical monuments along their 42-kilometer journey, such as St. Peters Basilica and the Trevi Fountain.
After the marathoners are well on their way, a “Fun Run” is held that allows children, adults and even the elderly to participate in a non-competitive and much shorter version of the marathon. Typically more than 10,000 runners compete in the marathon itself, with over 25,000 participating in the Fun Run. The city begins celebrating the event a little in advance, with a festive atmosphere, concerts happening and booths lining the course for the marathon.
The Rome Marathon is probably the most anticipated sporting event in all of Italy, and certainly attracts competitors and tourists from around the world. The course for the marathon is actually somewhat difficult from a running standpoint, because some of the historic streets the course follows are somewhat narrow and still have the cobblestone surface, which is a little more difficult to maneuver. It is quite an athletic challenge and certainly an incredible achievement to have completed the Rome Marathon.
This year marks the 14th annual Rome Marathon. Each year the turnout, festivities and athletic talent has been bigger and better, and it is an experience never forgotten by those who have had the privilege of being a part of it.
After the marathoners are well on their way, a “Fun Run” is held that allows children, adults and even the elderly to participate in a non-competitive and much shorter version of the marathon. Typically more than 10,000 runners compete in the marathon itself, with over 25,000 participating in the Fun Run. The city begins celebrating the event a little in advance, with a festive atmosphere, concerts happening and booths lining the course for the marathon.
The Rome Marathon is probably the most anticipated sporting event in all of Italy, and certainly attracts competitors and tourists from around the world. The course for the marathon is actually somewhat difficult from a running standpoint, because some of the historic streets the course follows are somewhat narrow and still have the cobblestone surface, which is a little more difficult to maneuver. It is quite an athletic challenge and certainly an incredible achievement to have completed the Rome Marathon.
This year marks the 14th annual Rome Marathon. Each year the turnout, festivities and athletic talent has been bigger and better, and it is an experience never forgotten by those who have had the privilege of being a part of it.
mercoledì 12 marzo 2008
Cooking with Eggplant
The regional specialty dishes of Southern Italy are rich with the fantastic taste of eggplant. As we’ve discussed, one of the core principles of authentic Italian cooking is using the freshest ingredients available. Because certain foods are more frequently available and fresh in different regions, the local specialties will often be heavy in certain fruits or vegetables. There is a great variety of ways that eggplant can be cooked and dishes into which it can be incorporated. It’s really a very versatile vegetable, which most people don’t realize, and almost everyone will enjoy eggplant in some preparation.
The most obvious culinary creation using eggplant is the eggplant parmesan commonly found on the menus of Italian restaurants in the United States. This is a favorite alternative for vegetarians who aren’t interested in the typical veal or chicken parmesan. Eggplant can also be stuffed or grilled, fried, incorporated into soups or salads, or even used in a casserole. It is always served cooked in some manner, never raw. When stuffed, it is usually stuffed with a ricotta cheese mixture and breaded. It’s great accompanied with tomatoes and onions. It is also delicious simply sliced, covered with flour and fried in oil or grilled. (On a side note, zucchini is also fabulous prepared this same way!)
When selecting eggplant, try to choose those that have a shinier surface without blemished skin. Eggplants larger than 6 inches in diameter could taste bitter, so steer clear of those, as well as those that have wrinkled skin. Some seasonings that work well with eggplant are garlic, sage, thyme, basil, oregano, and marjoram. Eggplant is a healthy food as well – low in calories, containing about 30 calories per cup, rich with antioxidants and low in both fat and sodium. It also contains a lot of dietary fiber, which is something most people don’t get enough of in their daily diets.
Share with us some of the great ideas you have for cooking with eggplant!
The most obvious culinary creation using eggplant is the eggplant parmesan commonly found on the menus of Italian restaurants in the United States. This is a favorite alternative for vegetarians who aren’t interested in the typical veal or chicken parmesan. Eggplant can also be stuffed or grilled, fried, incorporated into soups or salads, or even used in a casserole. It is always served cooked in some manner, never raw. When stuffed, it is usually stuffed with a ricotta cheese mixture and breaded. It’s great accompanied with tomatoes and onions. It is also delicious simply sliced, covered with flour and fried in oil or grilled. (On a side note, zucchini is also fabulous prepared this same way!)
When selecting eggplant, try to choose those that have a shinier surface without blemished skin. Eggplants larger than 6 inches in diameter could taste bitter, so steer clear of those, as well as those that have wrinkled skin. Some seasonings that work well with eggplant are garlic, sage, thyme, basil, oregano, and marjoram. Eggplant is a healthy food as well – low in calories, containing about 30 calories per cup, rich with antioxidants and low in both fat and sodium. It also contains a lot of dietary fiber, which is something most people don’t get enough of in their daily diets.
Share with us some of the great ideas you have for cooking with eggplant!
giovedì 6 marzo 2008
Making Basic Egg Pasta
Making your own fresh pasta is quite easy, requires only a few ingredients already in your kitchen, and makes for a delicious classic Italian meal. You can even dry your pasta after you make it to significantly add time to the shelf life. There are many variations to this basic recipe, so there is probably no harm done if you don’t stick to these steps precisely. Find the steps that work best for you and what you have to work with in your kitchen!
Basic Egg Pasta
4 cups of flour
6 large eggs
1 teaspoon salt
This will make two pounds of pasta, which is appropriate for a meal serving four to six people. Start with only your flour in a bowl or on a work surface. Make a well or large pit in the center of the mound of flour and put your eggs and salt in the well. Then, use a fork to mix the eggs together, without disturbing the flour at first. Once the eggs are mixed well, start adding the flour to the eggs a little bit at a time. Use your hands to really mix all the ingredients together well, and then form a dough ball with the mixture. Sometimes a special pasta knife is used for this mixing stage, but your hands will work just as well. If it seems a little dry, add a few drops of water, and if it seems a little sticky, add a bit of flour.
Knead the dough, until the dough has a smooth consistency – typically this will take seven to ten minutes. Allow the dough to set for 20-30 minutes, or some people prefer to place the dough into the refrigerator overnight. Once the dough has set, slice the ball into three or four equal parts, which can be rolled onto a floured surface and cut.
Keep in mind that fresh pasta is cooked a little differently than dried pasta. Generally, it won’t take nearly as long to boil fresh pasta as it does dried pasta. Take care and check your pasta frequently to attain that “al dente” firmness!
Basic Egg Pasta
4 cups of flour
6 large eggs
1 teaspoon salt
This will make two pounds of pasta, which is appropriate for a meal serving four to six people. Start with only your flour in a bowl or on a work surface. Make a well or large pit in the center of the mound of flour and put your eggs and salt in the well. Then, use a fork to mix the eggs together, without disturbing the flour at first. Once the eggs are mixed well, start adding the flour to the eggs a little bit at a time. Use your hands to really mix all the ingredients together well, and then form a dough ball with the mixture. Sometimes a special pasta knife is used for this mixing stage, but your hands will work just as well. If it seems a little dry, add a few drops of water, and if it seems a little sticky, add a bit of flour.
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Knead the dough, until the dough has a smooth consistency – typically this will take seven to ten minutes. Allow the dough to set for 20-30 minutes, or some people prefer to place the dough into the refrigerator overnight. Once the dough has set, slice the ball into three or four equal parts, which can be rolled onto a floured surface and cut.
Keep in mind that fresh pasta is cooked a little differently than dried pasta. Generally, it won’t take nearly as long to boil fresh pasta as it does dried pasta. Take care and check your pasta frequently to attain that “al dente” firmness!
lunedì 3 marzo 2008
Lent and Easter Traditions in Italy
As most of us know, it is traditional in the Catholic religion to have a period of fasting, known as Lent , before the Easter Holiday. Easter is known as La Pasqua in Italy. The fasting today is commonly followed by choosing one food or type of food that you normally enjoy to eliminate from the diet during Lent, as a show of sacrifice. Typical foods “given up” for Lent include chocolate, sweets in general, meat, cheese or eggs. Lent, of course culminates with the celebration of Easter, when a huge feast is enjoyed, which is often laden with the wonderful foods we deprive ourselves of during Lent. It’s because of this that there are so many wonderful traditional foods eaten on the Easter holiday that are common around the world.
Because there are foods that are so commonly given up for Lent and then subsequently served on Easter, when it is okay to revert back to enjoying what we sacrifice during Lent, there are a lot of traditional Easter dishes that are served by many. Some common Easter traditional foods in Italy include frittatas, lamb, sometimes goat, artichokes, roasted garlic potatoes, a variety of specially prepared Easter breads, and many desserts rich in cheese and eggs.
For those of you who have given up meat for Lent, you are probably enjoying a lot of fish and seafood these days. Enjoy the following Stuffed Flounder recipe, a sampling from the upcoming book The Italian Kitchen, which contains many more delicious seafood recipes like this one!
Stuffed Flounder
Serves 6
4 pounds flounder, tilapia, or cod
½ pound shrimp, cleaned and shelled
¼ cup olive oil
2 garlic cloves, minced
3 eggs, beaten
2 teaspoons chopped Italian parsley
4 plum tomatoes, peeled, seeded, and diced
3 tablespoons dry white wine
1. Clean filets if necessary. Split filets partially, creating a pocket for stuffing.
2. Heat oil in a small skillet over high heat. Finely chop the shrimp, and saute. Add wine. Allow to cool. Stir in eggs, parsley, and diced tomato.
3. Preheat oven to 375°. Place a sheet of aluminum foil in a long shallow baking pan. Lay filets on the foil, fill pockets with shrimp stuffing, and drizzle olive oil over the filets. Sprinkle with chopped parsley.
4. Cover with aluminum foil and bake for about 15 minutes. Filets are done when they have an opaque white color and flake easily.
Because there are foods that are so commonly given up for Lent and then subsequently served on Easter, when it is okay to revert back to enjoying what we sacrifice during Lent, there are a lot of traditional Easter dishes that are served by many. Some common Easter traditional foods in Italy include frittatas, lamb, sometimes goat, artichokes, roasted garlic potatoes, a variety of specially prepared Easter breads, and many desserts rich in cheese and eggs.
For those of you who have given up meat for Lent, you are probably enjoying a lot of fish and seafood these days. Enjoy the following Stuffed Flounder recipe, a sampling from the upcoming book The Italian Kitchen, which contains many more delicious seafood recipes like this one!
Stuffed Flounder
Serves 6
4 pounds flounder, tilapia, or cod
½ pound shrimp, cleaned and shelled
¼ cup olive oil
2 garlic cloves, minced
3 eggs, beaten
2 teaspoons chopped Italian parsley
4 plum tomatoes, peeled, seeded, and diced
3 tablespoons dry white wine
1. Clean filets if necessary. Split filets partially, creating a pocket for stuffing.
2. Heat oil in a small skillet over high heat. Finely chop the shrimp, and saute. Add wine. Allow to cool. Stir in eggs, parsley, and diced tomato.
3. Preheat oven to 375°. Place a sheet of aluminum foil in a long shallow baking pan. Lay filets on the foil, fill pockets with shrimp stuffing, and drizzle olive oil over the filets. Sprinkle with chopped parsley.
4. Cover with aluminum foil and bake for about 15 minutes. Filets are done when they have an opaque white color and flake easily.
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