Monthly Archives: May 2014

I’m saucy. Are you?

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The other night we grilled pizza for dinner on the Big Green Egg. We each put our favorite toppings on our pizzas. I love using fresh mozzarella on my pizza as well as caramelized onions. This pizza has some pepperoni.

I’ve never been a fan of store-bought pizza sauces. Growing up we used to sauté some onions in olive oil and then add paste and some seasonings. I’ve found a recipe that’s close to my childhood recipe but doesn’t require any cooking.

 

First you need to make a base. This base is actually called Garlic Bread Seasoning. You probably have most of the ingredients in your spice cabinet. If you make garlic bread, this is sprinkled over the bread before it is baked. You can make several batches of pizza sauce from this base.

 

2 tsp. Kosher salt

2 TBSP. garlic powder (not garlic salt)

2 tsp. dried oregano

2 tsp. dried basil

2 tsp. dried marjoram

2 tsp. dried parsley

¼ cup powdered Parmesan cheese (found near the tomato sauce in a plastic canister)

 

Mix all of these ingredients together in a small plastic container. It smells divine. I suggest storing this in the fridge because of the cheese.

You will use some of this base in the pizza sauce.

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Pizza Sauce

1 6 ounce can of tomato paste

6 ounces of water (use tomato paste can)

2 TBSP. Garlic Bread Seasoning

¾ tsp. onion powder

¼ tsp. red pepper flakes

 

Place tomato paste in a medium-sized bowl. Slowly add the water, stirring until combined. You can add more water to thin it out if you prefer. Add in the other ingredients and let stand until you are ready to use it. This sauce also freezes well. I sometimes like to make it without the cheese in the base. Just depends on my mood.

I usually make my pizzas on a cookie sheet when I cook them inside. This makes more than enough for one big pan of pizza which uses one pound of dough. It just depends on how saucy you like your pizza.

 

 

Rhubarb Strawberry Jam

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Years ago my friend’s mother gave me a recipe I have kept but never used. Every Spring I would take it out and shake my head. In the directions was the word “canning”.  I remember my mother canning many things and it just looked dreadful. All I could think of,  if done wrong, the canned food could kill you.  I was intimated by the process. This Spring, I searched the internet and discovered I did not have to can this delicious jam. I could freeze some in containers. I’m not sure why I never thought of this, but I didn’t. I was so worried about doing it wrong and serving tainted food.  So, if you grew up eating rhubarb, or want to try it, read Mary Furlong’s recipe. It’s easy and doesn’t make so much jam that you will have to eat it forever.  It’s jam that tastes like actual fruit because it is fruit…..and Jello. Jello is the secret ingredient. Rhubarb has a very short Spring season. This is the season. I like to buy it and freeze it in one inch cut pieces. Stewed rhubarb is also delicious. I like to peel some of the stringy skin off. I leave some on for color. The leaves are poisonous, so dispose of them properly. I grew up eating rhubarb out of the garden so rhubarb is another one of those good food memories.

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Mary Furlong’s Rhubarb Strawberry Jam

 

2 lbs. of rhubarb (peeled and cut about 5 cups)

1 3 oz. package of strawberry Jell-O

8 oz. can of crushed pineapple (with liquid)

4 cups of sugar

 

Rinse off the rhubarb stalks and peel away some of the skin of the stalks. Cut rhubarb into one-inch pieces. Mix the rhubarb with the pineapple and sugar. Let the mixture stand for 30 minutes. Bring to a boil for about 20 minutes. You want the rhubarb to break down a lot. Stir constantly. When the rhubarb has broken down, remove the pan from the heat and add Jell-O, stirring until it’s dissolved.

 

I put some in a Ball jar and some in plastic containers and froze those. The good glass Ball jars are also freezer safe. The recipe should make enough for three 16 oz. containers, or about 54 ounces. I let the jam cool for a while and then put it in the freezer.

If you don’t think you have the time to make it now, buy the rhubarb, cut it up and freeze it. This works perfectly with frozen rhubarb. Enjoy this seasonal jam!