Apple Fritters

Apple Fritters7_acookscanvas-copyright2012-2020_

During this challenging time of strict social distancing and the monotonous isolation of being locked up indoors for weeks at a time, I think we all could use a little comfort, and what could be more comforting than warm home-made fried apple fritters? Most of the ingredients you probably already have on hand, other than perhaps the apples. Granny Smith works the best for baking, but different types will work; aim for a mix of tart and sweet apples. This recipe is simple to make, and kids can join in on the fun working with dough and forming the fritters.

Apple Fritters1_acookscanvas-copyright2012-2020_

Apple Fritters2_acookscanvas-copyright2012-2020_

Apple Fritters3_acookscanvas-copyright2012-2020_

Apple Fritters4_acookscanvas-copyright2012-2020_

Apple Fritters5_acookscanvas-copyright2012-2020_

Apple Fritters6_acookscanvas-copyright2012-2020_

Apple Fritters8_acookscanvas-copyright2012-2020_

 

Apple Fritters
makes 10 medium fritters

Ingredients for the dough
1 pkg. dry baker’s yeast, or substitute with a sourdough starter to extend your supply of yeast
3/4 cup milk, (warmed to 110’F)
1/3 cup sugar
1 t. cinnamon
2 T. unsalted butter, melted
2 eggs
1 t. salt
1 1/2 T. baking powder
3 cups unbleached all-purpose flour

Preparation 
Place the warmed milk in a bowl and add the yeast and sugar. Gently combine and allow the yeast mixture to slightly foam. Once the yeast has proofed, add the cinnamon, salt, melted butter, eggs, baking powder, and flour then combined. Place plastic wrap over the bowl and proof for two hours or until the dough has doubled in size. Once the dough has doubled, scrape the dough onto a clean work surface and roll into a square. Add the apple filling to half of the dough, and add the other half of dough on top of the apple filling. Gently press down on the dough. Using a metal or dough scraper, slice down the middle horizontally, and then slice into vertical cubes. You should have 10 squares. Using your hands, gently pick up a square, fold in half, and press down on the top of the dough. Your apples will be on the top now. Continue with the rest of the squares.

Fill a dutch oven or deep saucepan with vegetable oil (roughly 4 inches). Heat the oil to 350’F. Place paper towels on a baking sheet and add a cooling rack on top. This will allow your fritters to stay crisp yet drain off any excess oil. Gently add two apple fritters to the heated oil with a slotted spoon. Cook the fritters 1-2 minutes per side until they are golden brown. You will lose a few pieces of apples while frying – be sure to remove them to prevent the oil tasting burnt. Continue with the rest of the fritters. Transfer each fritter to the cooling rack. Once the fritters are done, drizzle each of them with a generous spoonful of glaze. Enjoy!


Ingredients for the filling

2 1/2 cups Granny Smith apples (about 4 medium)
1 t. vanilla extract
1 1/2 t. Cinnamon
1 t. Nutmeg
2 T. Unsalted butter
2 1/2 T. Sugar

Preparation 
Peel, core, and dice the apples in 1/2 inch cubes. Add the butter to a saucepan, once the butter foams add the apples, cinnamon, nutmeg, sugar, and vanilla extract. Cook, frequently stirring on medium heat until apples become slightly tender, yet still has crunch (10-15 mins). Set aside. *Note* Allow the apples too cool to room temperature before applying them on top of the dough.


Ingredients for the glaze
2 cups powdered sugar
1/3 cup 2% milk
1 t. Vanilla extract

Preparation 
Add the powder sugar to a large bowl, and gradually add the milk until the texture is smooth. If you want a thicker glaze, leave out one tablespoon of the milk. Once the glaze is well-combined, add the vanilla extract. Set aside.

*Note* Apple fritters can be reheated in the microwave for 10 seconds or to crisp them up in a 350’F for 7-10 minutes.

Red Wine Braised Boneless Short Ribs with Piquillo Tomato Sauce

Red Wine Braised Short Ribs5_acookscanvas-copyright2012-2020_168

Boneless beef short ribs are an inexpensive cut and easy to prepare when braised, and will deliver stunning results. This cut has a beautiful marbling of fat intertwined within the meat, which melts during cooking guaranteeing moist, tender melt-in-your-mouth texture and a rich, flavorful pan sauce. Be sure to choose thick, meaty ribs because they will shrink down while cooking, and I recommend skimming off some of the fat that will render out.

Red Wine Braised Short Ribs7_acookscanvas-copyright2012-2020_168

Red Wine Braised Short Ribs6_acookscanvas-copyright2012-2020_168

Red Wine Braised Shortribs 2 _ copyright A Cook's Canvas

In this recipe, I’ve braised my short ribs in a cabernet wine with fresh herbs, and of course, the holy trinity of carrots, celery, and onions. I like to top my ribs with a piquillo pepper tomato sauce that’s something like a Romesco minus the almonds. The combination of sweet tomatoes and peppers with a touch of spicy heat pairs wonderfully with the cabernet-braised beef. Spoon the sauce liberally on top of the short ribs just before serving.

Red Wine Braised Short Ribs1_acookscanvas-copyright2012-2020_168

Red Wine Braised Boneless Short Ribs with Piquillo Tomato Sauce

Ingredients
2 lbs. (6-8) boneless beef short ribs
4 carrots, diced
3 celery ribs, diced
2 medium yellow onions, finely diced
6 garlic cloves, minced
2 heaping tablespoons Better than Bouillon roasted beef base, dissolved in
5 cups hot water
2 tablespoons tomato paste
2 cups cabernet red wine
2-3 bay leaves
4 sprigs fresh thyme
7 springs fresh parsley (stems/leaves)
3 tablespoons unsalted butter
1/4 cup vegetable oil, for browning ribs
Flour to dredge the beef
Freshly cracked black pepper

Preparation

Preheat the oven to 300’F

Heat a large cast-iron dutch oven or large, lidded pan over medium-high heat. While the pan is heating, pepper ribs liberally before dredging in flour. When the pan is hot, add oil to the pan and when it starts to shimmer, add ribs a few at a time, turning to brown on all sides. After the meat has been seared, transfer to a plate. Add butter to the pan along with onions, carrots, and celery. Cook on medium heat until onions begin to brown.  Add garlic and cook for two minutes, then add tomato paste, wine, and beef stock while stirring to combine. Add fresh thyme, parsley, and bay leaves. Return the ribs to the pot and cover, place in preheated oven and braise until beef becomes tender about three hours. Remove pot from oven and skim the fat before serving. Plat ribs on a bed of mashed potatoes and top with a generous streak of piquillo sauce.

Piquillo Tomato Sauce

Ingredients
1-pint grape or cherry tomatoes
8 piquillo peppers, thinly sliced, from a jar or the olive bar (these are brined in vinegar).
*If you can’t find piquillo peppers, you can use a 12oz jar of roasted red peppers in water, drained.)
1 tablespoon capers, drained
7 large green olives, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup cabernet wine
1 small shallot, minced
1/4 teaspoon Aleppo dried pepper flakes (red chili flakes will work as well)

Preparation

Heat a saucepan on medium and add the olive oil. Add the shallots and cook until translucent. Add the peppers, capers, olives, garlic, and tomatoes to the pot, simmer for 15 minutes until tomatoes break down. Add red wine and pepper flakes, stirring to combine. Simmer an additional 10 minutes. Serve on top of the short ribs.

Easy Pan-Seared Coho Salmon with Sweet Chili Glaze (in collaboration with Sitka Salmon Shares)

SitkaSalmon1_acookscanvas-copyright2012-2020_167

Living in the midwest, a full 800 miles from the nearest ocean, our seafood choices are still pretty decent though typically it has been a while since your dinner was pulled from the sea and has passed through a few hands, each of whom layer on additional markup. This doesn’t only result in higher prices for the consumer, but it also eats into the share that finds its way to the fishermen who caught it.

Sitka Salmon Shares is a subscription seafood delivery service which was founded in 2011 with a deep understanding of the importance of sustainable fishing, an appreciation for the families who harvest the fish, and the incomparable qualities of wild-caught Alaskan salmon. For more info on the service, scroll down to the section About Sitka Salmon Shares at the end of this post or visit them online at SitkaSalmonShares.com.

SitkaSalmon8_acookscanvas-copyright2012-2020_167

SitkaSalmon9_acookscanvas-copyright2012-2020_167

SitkaSalmon7_acookscanvas-copyright2012-2020_167

As I open the insulated shipping box, each fillet is individually vacuumed sealed to protect its freshness and natural color. I decided to pan sear this first piece with a Thai chili glaze, and serve it alongside rice noodles dressed in sesame oil and sunomono, Japanese cucumber salad. I usually sear salmon in ~4 oz. portions, but since this was such a gorgeous piece of fish, I decided to sear it whole and carefully slice it after cooking. This will create a contrast between the seared and glazed exterior and highlight the vibrant interior.

SitkaSalmon6_acookscanvas-copyright2012-2020_167

SitkaSalmon3_acookscanvas-copyright2012-2020_167

SitkaSalmon5_acookscanvas-copyright2012-2020_167

I start preparation by slicing all produce and measuring out additional components so that while the salmon is searing, I can easily cook and assemble the two side dishes. After prep is complete and before I heat my skillet, I carefully debone the fillet by gently feeling along its surface to locate the ends of the pin bones, then removing them with a pair of kitchen tweezers.

SitkaSalmon4_acookscanvas-copyright2012-2020_167

SitkaSalmon2_acookscanvas-copyright2012-2020_167

Pan-seared Coho Salmon
12oz whole or three 4oz. fillets of salmon
2 tablespoon vegetable oil
1 teaspoon salt
3 tablespoons Thai chili sauce
Freshly cracked pepper for finishing, as it will burn and smoke if used during searing.

Pat the fillet dry with paper towels and season lightly on both sides with sea salt. Heat oil in a large skillet over medium heat until it starts to shimmer. Place the salmon skin-side down in the pan and cook for 4-6 minutes per side until just cooked through. If it sticks at first, let it cook a bit longer until it releases on its own. This will avoid pulling off the skin and shredding the flesh. Remove fillet from pan to a warmed plate and cover with foil. Prepare each plate with a heap of sesame noodles and a pinch of sesame seeds, then place a portion of salmon on top and garnish plate with cucumber salad.

Sesame Rice Noodles
1 pkg rice noodles
2 stalks of celery, thinly sliced
3 scallions, thinly sliced
1 small bok choy, thinly sliced
1 small orange pepper, cored, and thinly sliced

For the sesame sauce:
2 small cloves of garlic, minced
2 tablespoons of low sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons honey
1 1/2 teaspoon sesame oil
1 teaspoon sesame seeds
1 teaspoon sriracha sauce
1 teaspoon red pepper flakes

Mix all ingredients for the sesame sauce together and set aside. Microwave rice noodles for one minute, combine noodles and vegetables in a bowl, and stir in the sauce to combine. Serve warm or cold.

Cucumber salad (Sunomono)
1 English cucumber, thinly sliced
2 small cloves of garlic, minced
1 tablespoon of rice wine vinegar
1 tablespoon of low sodium soy sauce
1 1/2 teaspoon of sugar
1/2 teaspoon sesame oil
1 teaspoon chili flakes (optional)
1 teaspoon sesame seeds

Thinly slice cucumber and place aside in a medium bowl. In a small bowl, combine garlic, rice vinegar, soy sauce, sugar, and sesame oil and mix thoroughly with a fork. Immediately before serving, add the dressing to the cucumbers and stir to combine. If you dress the cucumber too early, the salt will draw all of their water out, spoiling its crisp texture and diluting the dressing.

About Sitka Salmon Shares:
Sitka Salmon began in 2011, when a Midwestern college professor, Nic, and his two students traveled to Sitka, Alaska, for the summer. There, they engaged in conversations that deepened their understanding of the importance of protecting Southeast Alaska’s wild salmon populations and the pristine environment that supports one of the world’s last great salmon reserves. They returned to the Midwest with boxes of line-caught, wild Alaskan salmon, harvested by their fisher friends in Sitka. While in Alaska, this band of merry Midwesterners met Marsh. Marsh was the self-styled foodie and passionate gourmand of Sitka’s hook-and-line salmon fleet. A local legend on the Sitka dinner party circuit, Marsh’s favorite pastime included sourcing ingredients from the wilds of Southeast Alaska and elevating them with techniques learned from stints in professional kitchens. As you might suspect, Marsh’s quest for perfect food spilled into his work as a commercial fisherman. He obsessively handled his fish every step of the way to guarantee that eaters on the other end of his line enjoyed the perfection he sought in his kitchen—including his family down in the proud town of Green Bay, Wisconsin. With a lot of passion and even more luck, Sitka Salmon Shares was born.

Sitka Salmon Shares is now a completely integrated boat-to-doorstep seafood company. They have a friendly group of fishermen-owners who deliver their fish. They have a small processing plant in Sitka, Alaska, where they custom-process their catch with a focus on quality and traceability. Once a fisherman’s harvest is delivered on ice to the plant, it must be processed swiftly to preserve the fresh, delicate taste and texture of premium seafood. There is no time wasted. The cutting line is the next stop at the plant – the fish must be preciously filleted, so no meat is wasted. Next, all fish are vacuum sealed, and then in the blast freezer. Did you know the average piece of “fresh” fish in the Midwest has been out of the water for around two weeks? This is why they prefer to freeze their fish as soon as possible rather than let their harvest sit on the boat, or on ice, for extended periods of time. The blast freezer pods hold at -45 – -50’F, racks of fresh fillets are spaced evenly on trays and blasted with circulating air, causing a wind-chill effect that rapidly freezes fish. This blast-freeze maintains the fish’s cell structure by preventing ice crystals from forming. This is why if you freeze it fast enough, and keep it frozen, you’ll have yourself a piece of fish preserved like the moment it was pulled from the water. Also, they have two Good-Fish Hubs in the Midwest (one in Illinois and the other in Wisconsin), which allow them to deliver their fishermen’s catch directly to your doorstep (or to your local farmers market or restaurant).

And on a final note, I love that every box includes the names of the fishermen who caught it. To me, it makes the whole experience that much more special to know who caught the fish on my plate.

Products Featured
SITKA SALMON SHARES
TEAPOT PEKOE DESIGNED BY LUCAS FRANK
CUP 2.75OZ PEKOE DESIGNED BY LUCAS FRANK
PASTA COUP BOWL Ø10.75, SWELL, 3 COLORS
SWELL INDIVIDUAL COUPE BOWL Ø6″, 3 COLORS
GOURMET PLATE MOON LIGHT SOLSTICE
BASALT OLIVES BAGUETTE

Mashed Potatoes with Sage-Infused Brown Butter, Fresh Thyme, and Black Truffle Salt

Truffled Mashed Potatoes6_acookscanvas-copyright2012-2020_94One of the most important side dishes on the holiday table is the humble potato. Whether it’s au gratin, baked, roasted, or mashed, everyone loves potatoes, and we all have our favorites. My favorite is the old standby mashed potatoes, and this year I want to elevate the old recipe with some of my favorite additions; browned butter, butter-fried fresh sage and thyme, and most importantly, a hint of black truffles.

Truffled Mashed Potatoes1_acookscanvas-copyright2012-2020_94

Truffled Mashed Potatoes2_acookscanvas-copyright2012-2020_94

Now, truffles can be polarizing; while some will love the deep earthy flavors, others may perceive them as pungent. The secret is to use them in moderation and to know your audience. For the slightly more advanced palate, nothing compares to the rich flavor of truffles; and though they can be quite expensive, it only takes a pinch or two to transform an entire dish. Truffles have an intensely earthy nature which naturally pairs with root vegetables of all sorts. Potatoes are a natural, but other root vegetables such as parsnips, celeriac, carrots, yams, beets, onions, shallots, garlic, and even fennel are all even more delicious with a dose of truffles.

Truffled Mashed Potatoes3_acookscanvas-copyright2012-2020_94Truffled Mashed Potatoes4_acookscanvas-copyright2012-2020_94

Every year in Chicago during the late fall to early winter, when truffles are in season, Chicago restaurants begin rolling out their holiday menus featuring black winter truffles, which some chefs refer to as “the diamond of the kitchen” for their transformational ability. Although a top-grade whole truffle can easily cost $95 per ounce, very few home kitchens could justify or make use of such an investment. For the rest of us looking for prime grade truffle flavor, the Truffleist offers pure, prime-grade truffle salts, honey, and oils, which bring the flavor of fresh truffles to your kitchen.

For this mashed potatoes recipe, I’ll be using black truffle-laced French sea salt by the Truffleist. A 4oz. jar lasts a long time and is the perfect finishing salt for all kinds of dishes, especially a juicy steak.

Truffled Mashed Potatoes5_acookscanvas-copyright2012-2020_94

Mashed Potatoes with Sage-Infused Brown Butter, Fresh Thyme, Black Truffle Salt

4lbs Yukon gold potatoes, washed
1 1/2 T Truffleist sea salt (potatoes need a lot of salt; don’t be afraid to go heavy, this will bring out their buttery flavor).
1 stick unsalted butter, cubed and an additional 2T for topping.
1 1/2 cups 2% milk
8-12 fresh sage leaves, plus some for garnish
4 sprigs fresh thyme, leaves stripped from stems, plus some for garnish
1/2 t freshly ground coarse black or white peppercorns
Pinch of additional sea salt, to taste

In a stockpot, cover potatoes with cold water and a pinch of sea salt. Bring to a vigorous boil and cook until soft, 18-20 minutes. In a saucepan, add the stick of butter and fresh sage, melting over medium heat. When the butter starts to become foamy, start whisking and watch for browning. Browned butter can easily go too far and become bitter, so watch carefully for the color to change to golden, then remove from heat and discard sage leaves. When potatoes are done, drain and return to stockpot. Using a potato masher, mash thoroughly while slowly incorporating milk. Once smooth, add the sage-infused brown butter, roasted garlic cloves (see preparation, below), Truffleist sea salt, and black or white pepper. Transfer to a serving bowl and stir in thyme leaves. Top with remaining butter, thyme, and sage leaves and crown with a few pinches of truffle salt. Serve immediately.

Roasted Garlic
1 large, fresh head of garlic
2 T Olive oil
Sea salt

Preheat oven to 400’F
To roast the garlic:

Peel off the papery outer layer, leaving the whole bulb intact. With a sharp knife, trim approximately 1/2” from the top of the cloves, exposing all of their interiors. Don’t take off too much. Wrap bottom half of bulb in aluminum foil, leaving the top exposed. Drizzle generously with olive oil and a sprinkle of sea salt. Close the foil uptight and bake for 35 minutes until golden brown and soft when pressed. Cool and remove cloves from skins by gently squeezing each one out. An entire head should be the right amount for the batch of potatoes, but feel free to add and taste as you go.

Products Included

Truffliest Black Truffle Salt 
Emile Henry Garlic Pot (Color featured in Flour)
Mauviel  250c Copper Stainless Steel Splayed Saute Pan
Mauviel 150s Copper and Stainless Steel Stock Pot with Lid
Emile Henry Mixing Bowl Small (color featured in Flour)
Emile Henry Mixing Bowl Medium (color featured in Flour)
John Boos Walnut Fusion Cutting Board with Contoured Feet (20” x 15”)

Baked Blueberry Brioche French Toast with Blueberry Compote, and Crème Anglaise

Baked Blueberry Brioche French Toast4.2_acookscanvas-copyright2012-2019_923.1-Recovered

Here in the midwest, it seems there was almost no fall season this year, and already the deep winter weather is upon us. We Chicagoans are accustomed to brisk winters, but they usually don’t begin in early November with bone-chilling blasts. But here we are, leaves still green with late summer’s warmth, now frozen to the limbs in a grim warning of the long, cold months ahead.

Baked Blueberry Brioche French Toast2_acookscanvas-copyright2012-2019_923.1-Recovered

Baked Blueberry Brioche French Toast3_acookscanvas-copyright2012-2019_923.1-Recovered

This week I’m in need of some warm and cozy comfort to start my day, and summer blueberries I had frozen for much later in the season are just the thing to cheer us up. Blueberries are one of my favorite berries, and I can’t pass up desserts or pastries made with them. While brainstorming a recipe to feature these lovelies, I start to reminisce on recipes I would make in our tiny kitchen in Germany, and instantly, I remember the rich decadence of crème anglaise, what a perfect pairing! Brioche French toast baked with whole berries, topped with warm blueberry compote and a generous drizzling of cool crème anglaise would bring these lovely flavors together perfectly and with ease.

Baked Blueberry Brioche French Toast1_acookscanvas-copyright2012-2019_923.1-Recovered

Baked Blueberry Brioche French Toast7_acookscanvas-copyright2012-2019_923.1-Recovered

Baked Blueberry Brioche French Toast5_acookscanvas-copyright2012-2019_923.1-Recovered

Blueberry Brioche French Toast
1 loaf brioche, thickly sliced
2 pints of fresh or frozen blueberries
2 cups 2% milk
1 cup heavy cream
6 T. sugar (I used turbinado sugar)
3 egg yolks
2 t. pure vanilla extract
1 t. nutmeg
2 T. butter
Pinch of salt
Powdered sugar

In a medium bowl whisk together the eggs yolks, milk, heavy cream, sugar, salt, and vanilla extract until well blended. Grease a 13’x9’ baking dish with butter, and arrange the brioche slices in a row, overlapping by about 1/3. Take a handful of blueberries and arrange on each slice and a few between, then pour the egg mixture over the top. Wrap with plastic and refrigerate 4 hours.

While bread is chilling, prepare blueberry compote and crème anglaise – once completed remove the brioche French toast from the refrigerator and bake at 375’ for 40 minutes or until golden brown on top and soft to the touch.

To serve, spoon the blueberry compote on top, drizzle with crème anglaise and sprinkle with powdered sugar and serve immediately. Leftovers can be refrigerated up to a week in the back of the refrigerator, or portioned and frozen for a chilly day.

Blueberry Compote
2 pints of fresh or frozen blueberries
1 T. butter
3 T. sugar
1/4 cup water

Place all ingredients in a heavy saucepan and bring to a boil. Adjust flame to low and simmer for 12-15 minutes until sauce thickens.

Crème Anglaise
1 cup heavy whipping cream
3 large egg yolks
3 T. turbinado sugar (you can use any sugar you prefer – turbinado sugar can be found in your grocery store)
2 t. pure vanilla extract

In a heavy saucepan, bring cream, milk, and vanilla extract to a gentle simmer, carefully avoiding a full boil. Remove from flame. In a large bowl whisk egg yolks and sugar until smooth and pastel yellow. While whisking vigorously, gradually add the hot cream and milk in a very thin stream to temper the eggs, this should take several minutes to avoid curdling and a broken texture. Once complete, return to saucepan and gently heat over a low flame, stirring constantly, until it thickens to the point that it coats a spoon and the swipe of a finger leaves a solid line. Serve warm if desired, or chill before serving.

Sweet Georgia Peach Jam (in Collaboration with Fresh Farms and Mauviel Cookware)

Farm Fresh Peach Jam 5_acookscanvas-copyright2012-2019_510.2

No fruit tastes as summery as ripe peaches, and late-season Georgia sweet peaches from Fresh Farms are the most luscious of all. The aroma of the ripening fruit is as intense and irresistible as the soft, sweet and tangy flavor. They’re also a treat for the eyes with their deep orange-yellow hue and vibrant patches of red. So when a case of sweet Georgia peaches found their way into my kitchen, I knew as soon as I smelled them I had to preserve these beauties to enjoy their deep summery flavor all winter long. When it comes to making jam, I like the classic recipes, and I love to cook them in a gorgeous Mauviel copper jam pan.

FarmFreshProduce2_acookscanvas-copyright2012-2019_510.2

Farm Fresh Peach Jam 8_acookscanvas-copyright2012-2019_510.2

Boiling fruit in a heavy, unlined copper pan is the traditional French way to make jams, jellies, and preserves. Intended for making old-fashioned sugared jams, bare copper shortens cooking times preserving the vibrant colors and flavors of fresh fruit, and also enhances the gelling of natural pectins resulting in significantly enhanced texture and flavor. Mauviel’s hand-hammered jam pan is both beautiful and functional; the hammering hardens the copper creating a durable pot that will last for generations, while also adding a stunning look that guarantees it will be a treasured heirloom. Founded in western Normandy in the small village of Villedieu-les-Poêles (also known as the ‘city of copper’) Mauviel cookware is made by local craftsmen with eight centuries of experience and tradition. Mauviel has been crafting cookware since 1830 and is still family-owned.

Farm Fresh Peach Jam3.2_acookscanvas-copyright2012-2019_580

Farm Fresh Peach Jam5_acookscanvas-copyright2012-2019_580

My jam recipe is so simple that anyone can make it, even without an unlined copper pan. While jams are totally at home with butter on bread, croissants, and muffins, I think this peach jam pairs perfectly with ripe, creamy brie and hearty crackers.

Farm Fresh Peach Jam 9_acookscanvas-copyright2012-2019_510.2

Farm Fresh Peach Jam 7_acookscanvas-copyright2012-2019_510.2

Peach Jam
makes two dozen half-pint jars

20 cups ripe peaches, coarsely chopped
14 cups raw sugar
6 T dry pectin
3 T freshly squeezed lemon juice
1 T butter

If cooking in unlined copper, combine all ingredients before pouring into the jam pan. Bring to a boil over high heat, stirring occasionally. Continue to boil hard for 25-35 minutes or until mixture reaches 220’F. Remove from heat, rest 5 minutes then hot-fill sanitized jars using a ladle to within 1/4” of the top. Wipe rims and apply clean lids, tightening to finger-tip tightness. Lower jars into simmering water to cover by 2 inches; once boiling commences, boil hard for 10 minutes then remove from the water bath and allow to cool slowly. Do not re-tighten loose lid rings. Allow 24 hours to cool, then check for a proper seal by pressing center of the lid which should not give at all to moderate pressure. The jam will keep for 1 year in a cool, dry place.

Mark Bittman’s New Orleans Shrimp Boil (in Collaboration with Random House and Peapod)

shrimpboil2_acookscanvas-copyright2012-2019_510.2
There’s something about a seafood boil that brings people together. The irresistible sight of a steamy pile of jumbo tender shrimp, perfectly cooked potatoes, and corn steamed in fragrant cajun spices with a splash of hot sauce is hard to pass up. When I was asked to feature a recipe from Mark Bittman’s new cookbook Dinner for Everyone – 100 Iconic Dishes Made 3 Ways Easy, Vegan, or Perfect for Company I knew at once that his New Orleans Shrimp Boil was the recipe I wanted to try.

shrimpboil6_acookscanvas-copyright2012-2019_510.2

shrimpboil5_acookscanvas-copyright2012-2019_510.2

Mark Bittman is an American food journalist, author, and former columnist for The New York Times, and one of America’s best-known and most widely respected food writers. Mark has written over 30 books on every facet of cooking from How to Cook Everything, The Minimalist Cooks Dinner, Eat Vegan Before 6:00am, Kitchen Matrix, Food Matters, and A Bone to PickDinner for Everyone is a collection of recipes he makes instinctively with a mix of memory and improvisation in the kitchen, that has been carefully measured documented and refined to help you recreate his original flavors as close as possible.

shrimpboil4_acookscanvas-copyright2012-2019_510.2

shrimpboil1.2_acookscanvas-copyright2012-2019_580

After reading his cookbook and trying this recipe, I was impressed with how clean and clear the flavors were with lots of garlic, a hit of fiery cayenne, and the vinegary pop of tabasco. I prefer mine, however, a little more ‘dirty’ so I garnished with a sprinkling of Old Bay just before serving. Overall I thought it was a crowd-pleaser and was easy enough to pull together for a weeknight meal. To save time and make sure I had all of my ingredients on hand, I ordered them from Peapod, and they arrived the next morning. I chose a delivery time that was convenient for me, and automatic tracking updates let me know the arrival time within minutes. For those among you who are curious to give Peapod a try, I’ve included a link to save $20 off your order of $75 or more and 60 days of free delivery, simply by using the code CANVAS20.

New Orleans Shrimp Boil 
Slightly adapted by using (1 1/2 T Old Bay Seasoning)
Makes 4 servings
Time: 30 minutes

One 12-ounce bottle of beer, or 1 1/2 cups water (I prefer Temperance Birdsong Beer)
1 1/2 pounds waxy potatoes, cut into 2-inch chunks
1 large onion, cut into chunks
1 head garlic, halved horizontally
4 bay leaves
2 tablespoons black peppercorns
1/2 teaspoon cayenne
Salt
1 1/2 pounds whole large shrimps (frozen are fine), peeled if you like
4 ears corn, husked and broken in half
Tabasco sauce or other hot sauce
Lemon wedges

Put the beer (or 1 1/2 cups water) in a large pot with 8 cups water. Add the potatoes, onion, garlic, bay leaves, peppercorns, cayenne, Old Bay seasoning, and a couple big pinches of salt and bring to a boil. Adjust the heat so the liquid bubbles steadily and cook, stirring occasionally until the potatoes are tender around the outsides but not quite done at the centers, 10-15 minutes.

Add the shrimp and corn and return the liquid to a boil. Immediately turn off the heat, cover, and let the pot sit until the shrimp are pink and opaque and the potatoes are fork-tender, just a minute or two. Drain through a strainer set over a large bowl, reserving at least the cooking liquid for serving (preferably in a pitcher or gravy boat).

Taste the shrimp and vegetables, and sprinkle with more salt if you like. Serve right away, passing the hot sauce, lemon wedges, and cooking liquid at the table.

%d bloggers like this: