What's in a Name?
Most of our customers are hip and savvy foodies and understand that the OO MOMMIE name is a play on the original Umami term from Japan. It is most commonly known today as the fifth flavor on our palate, but there is more to it than that, of course, being a Japanese meaning. A friend found this article on the original word and meaning that I thought food geeks and fans would enjoy. It is titled, Umami - The Beautiful Taste. We hope to emulate the beautiful taste in each bite out of every OO MOMMIE jar.
Throughout out the growing season OO MOMMIE will be presenting Limited Edition products that can only be found at the farmer's markets.
We are always playing with seasonal ingredients we get from local growers. Thank you to Miller Farms for letting us take all Your green tomatoes and red onions last week so we could feed our canning obsession. http://www.millerfarms.net/
The Red Onion Marmalade is made with Lime and a touch of crushed red pepper to bring just enough heat to the bitter-sweet-savory marmalade that would be perfect on deli sandwiches or a cheese platter or as a glaze on grilled chicken.
The Green Tomato Relish, made with Shallots caramelized in Bacon Fat, is spiced with Coriander and would be the crowning glory on any Burger or Dog.
Get your jar this Sunday.
Here is a great carrot salad that would be perfect for an Easter feast or as lunch with a hunk of bread.
We start with a 2 pound bag of "baby" carrots, you know, the ones that have been whittled down from big carrots, but if it is Spring and your market has REAL baby carrots, they will be fantastic in this recipe.
We then place a few large dollops of Schmaltz on the carrots along with fresh thyme, salt and pepper. Schmaltz is rendered chicken fat and gives the most amazing flavor to roasted vegetables and potatoes. Roast the carrots in a 350' oven for 25 -30 minutes or until the carrots are soft and beginning to brown around the edges. Drain the carrots from the fat and allow to cool. This step can be done ahead of time as the carrots will keep in the refrigerator for a day or two.
Heat a pan and throw in some pieces of bacon or prociutto and cook until crisp. Add to the pan 2-3 tablespoons of OO MOMMIE Ruby Grapefruit & Red Onion Marmalade and the carrots. Stir to coat the carrots with the sauce; you can add a little water if the pan is too dry.
Add to the pan two big handfuls of arugula and stir; drop in 2-4 ounces goat cheese and remove from the heat.
Serve immediately and Enjoy!
I bet when you saw French beans, you thought those little, skinny green guys? We are talking about American grown, French variety, fat creamy and delicious. This would be an amazing salad with your Easter ham or lamb and a great recipe to have in your pocket for the upcoming summer months.
We start with Rancho Gordo Flageolet beans. The flageolet is a variety of bean that holds it's shape after being cooked so it is great for salads.
Just soak those little white beauties over night in a bowl of cold water. Drain the plumped beans and place in a crock-pot with 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs and a bouquet garni. Cook on low for 4-6 hours or until the beans are cooked through. Drain 2 cups of beans from the cooking broth and set aside to cool.
Once the beans have cooled, make the vinaigrette.
1/4 cup OO MOMMIE's Spicy Tomato Jam
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
salt and pepper to season
Combine the beans and vinaigrette and set aside while you prepare the rest of the salad.
You will need:
4 fat radishes
1 handful sugar snap peas
1 bunch watercress
Make matchstick cuts out of the radish by first slicing them into coins and then, thinly slicing the coins.
Next, cut the sugar snap peas into smaller pieces.
The reason you want to chop all the crunchy vegetables is because you want the star of the salad to be the beans, so the other salad components should be about the same size, or smaller than the beans.
Toss the radish and peas with the beans. Pull the watercress leaves off the stems and toss into the bean mix.
Serve on it's own with crusty bread and a slice of cheese or as a side salad to chicken, roast, or ham.
Remember, feel free to use your favorite vegetables in any combination in this salad, such as carrots, celery root, beets, cucumber, English peas, bell peppers, etc... Just don't forget the Spicy Tomato Jam!
I was asked this last week to prepare some snackables for a show going on at the Denver Merchandise Mart. Of course I loaded up a case of OO MOMMIE embellishments and threw together a nice tray of cheeses, proscuitto, globe grapes and some crackers that I made. I was hoping to sell some jars to customers shopping in the showroom; and while everyone loves the chutney and ketchup; I had nearly everyone ask if they could buy the crackers. When I told one of the ladies that she could find the recipe on the web site, she said, "You can't give this recipe away! You need to sell these", while stuffing several in her mouth.
Well I'm including the recipe anyway. Maybe I will have some to sell at future shows but until then, I want you to enjoy some fancy crackers with your OO MOMMIE products.
This recipe is fast and easy and can be made with alternate cheese and nuts. The pictures show me making a double batch.
Preheat oven to 350°. Spread walnuts on a baking sheet or pie tin and toast for 5 to 8 minutes or until lightly browned. While the walnuts are still warm, lay them on a paper towel and rub them gently to remove the skins.
In a food processor, combine the cooled walnuts, flour, pepper, curry powder and cayenne; blue cheese crumbles and butter. Pulse the machine until mixture resembles coarse crumbs.
Add egg yolks and blend until combined. Add water, 1 tablespoon at a time, pulsing between each addition until the dough can be easily pressed together in your hand.
Pour dough onto a lightly floured surface and form into a ball, kneading gently until mixture holds together.
Divide dough into quarters. Shape each quarter into a log about 9” long and 1 1/2 to 2 inches thick. Wrap in plastic and chill for 2 hours, or pop in the freezer for 30 minutes to an hour.
Preheat oven to 400°. Slice each log 1/4” thick and arrange on parchment-lined baking sheets. (I cut them at an angle so they will be easy to hold on one end and load some ketchup on the other). Bake for 8 to 10 minutes, or until bottoms and edges are golden brown. Serve warm or at room temperature with your favorite OO MOMMIE embellishment.
Blue cheese-walnut crisps
Yield: about 72
1/2 cup walnuts
1 1/2 cups flour
1/2 tsp. salt
1 tsp. freshly ground black pepper
1/8 tsp. curry powder (optional)
Dash cayenne pepper
1 cup crumbled blue cheese, cold
1/4 cup butter, cut into pieces
2 egg yolks, slightly beaten
2 to 4 Tbsp. water, as needed
Preheat oven to 350°. Spread walnuts on a baking sheet and toast for 5 to 8 minutes or until lightly browned. Set aside to cool, then chop.
In a medium mixing bowl, combine flour, pepper, curry powder and cayenne. Cut in cheese and butter with a pastry blender until mixture resembles coarse crumbs. Add egg yolks and walnuts, mixing until combined. Add water, 1 tablespoon at a time, as needed to bring dough together. Form dough into a ball, kneading until mixture holds together.
Divide dough in half. Shape each half into a log about 9” long. Wrap in plastic and chill for at least 2 hours.
Preheat oven to 400°. Slice each log 1/4” thick and arrange on parchment-lined baking sheets. Bake for 8 to 10 minutes, or until bottoms and edges are golden brown. Transfer to wire racks to cool. Serve warm or at room temperature.
Yikes ! My granola jar is empty !
When I'm not canning, I try to keep busy with other projects. This one has been on my list for some time now and I can no longer avoid the necessity of a stock-pile of cereal. I do live with a teenage boy who supplements the hours between meals with cereal. I'm sick of buying two boxes of frosted-cheery-crisps, every other day so I'm going big on this recipe.
If you don't want to spend the day toasting granola in the oven, you can cut the recipe by a quarter. I share some of what I make with friends and then the boy will take care of the rest, so here we go.
You will start with 3 cups vegetable oil, 2 cups brown sugar and 3 cups grade B maple syrup in a sauce pan. You can use honey instead of the sugar or syrup. There are very few rules with granola. Cook over medium heat until the sugar melts.
Remove from the heat and stir in 2-3 tablespoons vanilla. Set aside to cool.
As you can see, I don't measure vanilla. I love it and go a little heavy with it. Too much vanilla never hurt anything.
I start with 5-7 pounds of thick rolled oats; and another 7-9 pounds of nuts and seeds.
Today I put approximately one pound of each of the following: sesame seeds, sunflower seeds, pepitas, almonds, cashews, pecans
I wound up with just over 5 pounds of oats and just over 7 pounds of seeds and nuts.
You can use whatever your heart desires including coconut, hazelnuts, walnuts, golden flax seeds, hemp seeds, peanuts, etc, etc... Just remember that everything is raw and unsalted
Mix all the oats, seed, nuts and sugar mixture together in a giant bowl. I also have a plastic storage container that I keep clean for just such projects. Toss in a tablespoon of salt and spread on cookie sheets lined with parchment paper.
Bake at 350' F for 20-30 minutes. You will need to rotate the pans in the oven and stir the granola around mid-way through the baking process so as to toast evenly.
Pull from the oven and return to the bowl to cool before placing in storage containers.
When the granola is cool, you can add chocolate things and/or dried fruit. As you wish.
My fat and happy granola jar.
Our favorite way to eat this is over greek yogurt with fresh berries. Enjoy!
My son went on his first hunting trip with his Uncle David in November. His first day in the cold and damp duck blind was rewarded with this little beauty.
A mother's pride led to very careful consideration of how best to present his first kill on a plate. I immediately went to Jacques Pepin's Essential cook book for my answers. What follows is a Pepin-inspired, amazingly quick, yet elegant sauce for duck breast. If you do not live with a great hunter, get your butcher's help and try this out for dinner.
Duck Breast with Mushroom Ketchup Sauce
1/2 cup dried cherries
1/2 cup red wine
Soak the cherries in the wine and set aside. This can be done hours before or just before you start the duck.
2 tablespoons butter
2 skinless, boneless duck breasts
salt and pepper
1 large shallot, minced
2 garlic cloves, minced
1-2 tablespoons balsamic vinegar
2 heaping tablespoons OO MOMMIE Mushroom Ketchup
Heat the butter in a skillet. Season the duck on both sides with salt and pepper. Cook the duck breasts in the butter for 2-3 minutes on each side. Remove the duck from the pan and place on a dish in a warm oven until the sauce is complete.
Put the skillet back on the heat and add the shallots and garlic to the butter and drippings and cook, stirring constantly until the shallots are transparent and the garlic is fragrant.
Drain the cherries from the wine and pour the wine and vinegar to the pan and bring to a boil. Cook until the liquid is reduced by half. Stir in the Mushroom Ketchup and the reserved cherries and stir to blend.
Remove the duck from the oven and pour any juices from the dish into the sauce. Coat the duck with the sauce and serve.
I rendered the duck fat from the breasts and used it to roast potatoes; add a salad and crusty bread, and you have heaven on a plate.
Let us know how you OO MOMMIE and we might post your recipe for our fans.