Archive for Backyard-to-Table
I was feeling romantic when I got up this morning. The sun was shining, the birds were singing and the roses, well they’ve been blooming in the way they do only in Southern California. (Rose Parade anyone?) What’s a girl to do? I made Rose Petal Jelly! This recipe was super easy! If you’ve never made a jelly, jam or butter, then this is a good one to try. Then make some scones and voila, tea time in the garden!
|4 cups||Filtered Water|
|1||Lemon, juiced (approximately 2 tbls worth)|
|2 cups||Sugar (I used unprocessed, organic.)|
|4 tsp||Dry Pectin (I used Pomona’s Universal Pectin. Adjust the amount you use, for the type of pectin you have on hand.)|
|4 tsp||Calcium Water (Included in the Pomona’s Universal Pectin.)|
|2 cups||Rose Petals|
Collect rose petals from your most fragrant roses. The more fragrant the more flavor you will have in the jelly. I used the petals from my favorite rose, Yves Piaget. Gently wash the petals in cold water and drain.
In a standard blender, place the rose petals and water. Pulse until the petals are roughly chopped.
Pour rose petal mixture into, a small saucepan. Bring to a boil; turn off heat immediately, cover and let sit for 30 minutes. (This allows the rose petals to infuse the water with all their yummy rose flavor and fragrance.)
Strain the liquid through a strainer to remove the petals. (The first strain didn’t seem to get all the little pieces, so I did a second straining with a layer of cheesecloth to make sure I got them.)
Return the liquid to the saucepan; add lemon juice and calcium water. Bring to a boil.
Meanwhile, measure sugar into a small bowl; thoroughly mix pectin powder into sugar.
Add pectin-sugar to the saucepan and stir vigorously; return to a boil; continue boiling for 1-2 minutes to dissolve sugar completely.
Pour into sterilized jars, seal and refrigerate.
What a great way to utilize the vegetables coming out of the garden! This sandwich is so versatile. Feel free to play around with different vegetables, and each time you do, be prepared for a yummy dinner! (Sorry there’s no picture of the sandwiches! We dug into these so quickly, there wasn’t any time to get the camera out!)
|1 medium||Summer squash (yellow, patty pan, eight ball, round French, etc)|
|1||Red bell pepper|
|3 cloves||Garlic, minced|
|3 tbs||Extra Virgin Olive Oil|
|¼ cp||Crumbled Feta Cheese|
|Salt and pepper to taste|
To ensure even grilling, the goal is to slice the vegetables into relatively the same thickness. With that in mind, cut the tips off the zucchini and slice it down the length. For my sandwiches I used round French zucchini that I sliced and left in its round shape.
Cut the red bell pepper in half, remove the core, seeds and any remaining membrane. Cut into quarters.
Remove the outer layer of onion skin and cut the onion into ¼ inch rounds.
Mince the garlic. In a small bowl, combine ½ of the garlic with the mayo; stir to combine and set aside. In a second small bowl combine the remaining garlic with the olive oil; stir to combine.
Preheat the grill to medium high. Brush one side of the vegetable pieces with the garlic olive oil and season with salt and pepper. Place the oiled side down on the grates of the grill and brush the second side of the vegetables with the oil and season with salt and pepper. Grill until all the vegetables have nice grill marks and are slightly softened. (The bell pepper and onions will take longer than the zucchini and squash.)
While the vegetables are grilling cut the rolls in half and spread one of the cut sides with the garlic mayo and sprinkle generously with feta cheese.
Once the vegetables are done, remove from the grill to a plate. Add the sandwich rolls to the grill, cheese side up and close the grill top. This will allow the cheese to melt, but watch carefully as the buns can burn easily!
Remove the sandwich rolls from the grill and layer the grilled vegetables on top of the rolls. Serve immediately.