Tomato-Orange Marmalade

I love this time of year when the yard comes alive...bees are alert and active, hummingbirds swoop along side my head letting me know I've gotten a little close to their nests,  rosebushes resemble ballerinas with their skirts of new red leaves, and citrus trees are heavy with ripe fruit.

Yesterday I filled a bag with sweet, juicy oranges. I made a citrus marinade for a pork tenderloin that will be tonight's dinner.  And, I put up a batch of Tomato-Orange Marmalade.  The marmalade is delicious on toast or a cracker or  even a chunk of cheese. My friends have layered it on sandwiches and I'm thinking it would be a tasty accompaniment to tonight's tenderloin. 

Be forewarned, it takes a long time to make this marmalade. If you choose to invest the time it will be worth it!  Use your imagination...there are so many possibilities. Can't wait to hear your results and how you choose to enjoy it!

Tomato Orange Marmalade

 

This recipe makes only a small amount so it’s not necessary to sterilize or process the jars.  Marmalade keeps in the refrigerator for 3 week.

Delicious as an accompaniment to beef, poultry, fish, pork and even warm toast

3 pounds ripe tomatoes, peeled and chopped, reserving juices

3 cups sugar

2 juice oranges, quartered, seeds removed, and sliced crosswise 1/8 inch thick

1 lemon, quartered, seeds removed, and sliced crosswise 1/8 inch thick

1/8 teaspoon salt

Place two small plates in the refrigerator to chill. They will be used for testing marmalade.

Place all ingredients, including reserved juices from tomatoes, in a pot.  Cook over medium heat, stirring frequently, until sugar is dissolved, about 6 minutes.  Simmer, stirring often to prevent scorching.  Continue to cook, adjusting heat as necessary, and check for doneness after 1 ½ hours.  Drop a spoonful of marmalade onto a chilled plate, the marmalade should remain in a mound and not run when the plate is tilted.

When marmalade has thickened and is done, remove from heat and cool, uncovered.  Chill in glass airtight container.

I Love Super Bowl Sunday!

I love Super Bowl Sunday.  Not because of all the sinful, high-fat, delicious snacks and beer that are a Super Bowl tradition.  It’s not because we finally get to see all of the amazing commercials that we’re promised.  It’s not because of the incredibly talented musicians that perform at the pre-game and half time shows. And it certainly isn’t for the football…

It’s for the peace and quiet that comes with it.  Since the game started I’ve have received very few emails other than advertisements. The phone hasn’t rung.  One by one, everyone in the family said goodbye and went off to a Super Bowl party at someone else’s house.  The neighbors are all inside in front of their televisions.   My world is practically silent and the only sounds I hear are bees and birds and squirrels enjoying the warm afternoon.

My garden is in a state of in-between. It’s been very warm in Los Angeles lately. Today the temperature climbed to almost 80 degrees.  The lettuces growing in the garden have bolted. Arugula stands four feet high and the flavor is much too sharp. However, evenings still get quite chilly. Temperatures dip too low for summer vegetables.   

 I know myself well enough to know that I must have something growing and producing in my garden at all times.  It’s a physical need.  I also know that it’s better to keep the garden soil active so it will be healthier when it is time to plant my summer crops. So, on this quiet afternoon, while all of the cheering went on inside, in front of the television, I embraced the silence and got to work. Out went the giant arugula and spinach. Sugar snaps peas have succumbed to the heat so they went, too.   I turned the soil, gave it a healthy dose of amendment and began again.  I planted row after row of lettuce, spinach, peas and more, leaving plenty of room in between for tomato plants that will go in the ground in another month or two. I hung a layer of shade cloth over the seedlings, hoping it will be enough to protect them from the heat.  Now, it’s a game of wait and see. The weather has been fickle and who knows what it will bring?  At least I know that, once again, the garden is alive and growing, and so am I.

This season we’ve had more rain with spotty periods of sunshine than sunny days. The moisture and mud have a definite impact on how much time I spend in the garden. It's probably just as well. The holidays are a time of gatherings with family and friends, shopping and shipping. It's also the time of year that business becomes frantic so the fewer distractions I have, the better.

So, where do I find myself when the holiday madness has settled? You guessed it, in the kitchen. Like growing food for my family, preparing a meal is a gift that I can present on a daily basis. Some days, meals are quite simple. On others, they are more involved. But my rule in the kitchen is that nothing should ever be complicated.

Holiday meals follow that same rule. Uncomplicated!! Sure, there are usually more individual recipes to prepare for holiday dinners and some have to be doubled or more when guests are coming. My approach to these meals is to create lists. Lots of them. If I see it in writing I can systematically process what needs to be done. Writing keeps it all organized for me. Here's my process:

Menu... Plan the menu. Consider each individual who will be at the dinner table. Vegetarian? A known food allergy? Be sure to have something for everyone. I often create the basic menu and then round it out with items for those with special dietary needs.

Gather recipes... I like to print a copy of each recipe so I can have it on the counter or at the stove without worrying about spilling anything on it. Spilling is part of my process.

Shopping lists... I go through each recipe making a master list of every single ingredient I will need. If there's something that I think I have in the pantry, I physically make sure that I have plenty on hand before removing it from the list. The lists need to be really specific. Include quantities and brands if it makes a difference. Make a note of any items that you have a coupon for.

Then I break it down into smaller lists. I'd like to think I can do all of my shopping at one market but that's just not the case. The store for my staples just doesn't offer the selection or quality of fruits and vegetables that I want. Speaking of vegetables, one of the lists always includes those things that I need to go out and harvest from the garden. To recap, there will be one list for each store along with one for the garden.

Timing chart...Work backwards...what time do I want to serve each dish? Now I review each recipe to determine how much prep time is involved. With this list I write down when the actual cooking time begins. Then I can determine the precise time that I need to begin preparation of each dish.

Master timing chart... This is a bit like putting together a puzzle.  Reviewing all of the cooking and prep times involved I can now  make one master cooking list showing the precise order that I need to get things done. I suggest that you build in some time to get yourself ready into this chart!

Serving pieces...Exactly what serving pieces will I need? I get them out and find a safe place, out of the way for them to remain until I'm ready to use them. On each piece should be a small piece of paper. Write what food will go on each piece of paper.

Sound like a lot? Trust me, the up front organization will help to keep you on track and stress free when you're actually in the kitchen.

That's it! Follow these steps and you're ready to do the shopping. By the way, if it's at all possible, I delegate some of the shopping to family members. I warn you, however, no matter how detailed the lists are, you will receive many phone calls from the market.  It's worth it, though! You can get a lot done while someone is doing your marketing. And your back will thank you for it. So, be brave...go on and plan a dinner party!