Strawberry season is here!

It has been a long while since I last blogged. Baby J is no longer a baby, in fact, he is now a preschooler.   Haha .. time really flies, and another summer and strawberry season is here again!

We went to the Organics Family Farm to pick strawberries today (also with J's first bff and family). It started to pour heavily when we just started to pick, fortunately, K was smart, he brought his golf umbrella with us and we avoided to get ourselves wet while J and I picked the strawberries.

The crops were very nice this season and we were able to fill our 7L basket quickly in the rain.   J (and me too) had a lot of fun despite the rain.  I do not think it is cheap to pick our own strawberries as the 7L of strawberries was $23.50 + $2 for the wooden basket.  However, J enjoyed it both years that we have went so far and it really made the fruits so much more enjoyable that he knows he had picked them himself.  We will definitely go again next year. ^^

As soon as we washed them, J ate many already. However, we still had many left and I decided to make strawberries jam using my bread machine.  I really love my DeLonghi bread machine, it can do so much more than just making fresh and tasty bread.  The recipe I am using for the strawberry jam is one that came with the DeLonghi bread machine recipe book and I modified it a bit (changing apricot with strawberry and used less sugar).  Hope this recipe works for anyone who is not using a bread machine as well.  Enjoy! ^^

Strawberry jam made with the bread machine.

A small portion of our crops.

My lovely bread machine.

Strawberry Jam

ingredients

• 9 oz ripen strawberries
• 6 oz sugar
• 1 tbsp water
• 2 tsp lemon juice
• 1/2 oz pertin
• 1/2 oz butter

preparation

With my bread machine, it was simple. Place all ingredients into the pan, set the program to use, scrap off the sugar on the side occasionally at the beginning of the cycle. After the program is completed (about 1h25min), pour the jam into the jar.

Yields 1 300ml jar.

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Broccoli Soup with Cheddar Cheese

This is a quick, easy and healthy recipe that I found from the DairyGoodness website.  The only ingredient that I think might not be that healthy is the chicken broth, so I used the low-sodium type to make myself feel better.

I found the soup did not turn out as green as I liked it to be, it is probably because my bunch of broccoli wasn't large enough (next time, I'll need to add more).  Overall, I liked the taste and texture of it.  A good and comfort soup for the fall. :)

More photos are posted on flickr.

Broccoli Soup with Cheedar Cheese

ingredients

• 1 bunch broccoli (1 1/2 lb/750 g) (I did not put enough ...)
• 1 medium onion, chopped
• 2 potatoes, peeled and diced
• 1 clove garlic, minced (I skipped on this)
• 2 cups (500 mL) chicken or vegetable broth (I used chicken broth)
• 1 tsp (5 mL) grated orange rind
• 1/2 tsp (2 mL) dried thyme
• 1/4 tsp (1 mL) pepper
• Pinch dried red pepper flakes
• 2 cups (500 mL) milk
• Salt to taste (Optional)
• 1 cup (250 mL) grated Canadian Cheddar cheese

preparation

Peel and chop broccoli stems; coarsely chop florets to make at least 6 cups (1.5L) total.

In saucepan, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and red pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 min. Add florets; simmer, covered, for 5 min or until vegetables are softened.

In blender, food processor, purée soup, in batches, with milk until smooth. Return to pan and heat through but do not boil. Add more milk if too thick. Season with salt. Spoon into bowls; sprinkle with Cheddar cheese.

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Lemon Madeleines

In March, I had a Madeleines Madness month such that I tried to make them almost every weekend.  The recipe that I followed is pasted at the end of this blog.  It is very easy to follow because the timing that it provides is quite accurate (very good for a non-pro like me :) ).

I tried on two different madeleines pans, one made of tin and the other one made of non-stick coated aluminum materials. I found the one made of tinplate did not burn as easily and was able to create the golden color that I wanted. The one made of non-stick coated aluminum material cooked too fast and 12 min was too long (10 min was the right time for it).

More photos are posted on flickr.

Lemon Madeleines

ingredients

• 2 eggs
• 1⁄3 cup granulated sugar
• 1⁄4 tsp. salt
• 1⁄2 tsp. vanilla extract
• 1⁄4 tsp. almond extract (I skipped on this)
• 1⁄2 cup all-purpose flour, sifted
• 1 tsp. grated lemon zest
• 4 Tbs. (1⁄2 stick) unsalted butter, melted and cooled
• Confectioners’ sugar for dusting (optional)

preparation

Preheat an oven to 375°F. Using a pastry brush, heavily brush softened butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

In a large bowl, combine the eggs, granulated sugar and salt. Using a wire whisk or a handheld mixer on medium-high speed, beat vigorously until pale, thick and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and stir or beat on low speed to incorporate.

Using a rubber spatula, gently fold in the lemon zest and half of the melted butter just until blended. Fold in the remaining melted butter.

Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 8 to 12 minutes.

Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any should stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.

Let the madeleines cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners sugar and serve. Makes 12.
Adapted from Williams-Sonoma Foods of the World Series, Paris, by Marlena Spieler (Oxmoor House, 2004).

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Smothered Pork Chops with Mushrooms

A recipe that is easy to follow from epicurious. I like the cremini mushrooms in this recipe because they are a bit more flavorful than the usual white mushrooms.

Did you know that the cremini mushrooms are actually the smaller version of the portobello mushrooms? Heehee ... that is why they are more flavorful than the white mushrooms but yet the price of the cremini mushrooms are the same as the normal white mushrooms.

Smothered Pork Chops with Mushrooms Recipe from epicurious

ingredients

• 2 pounds bone-in pork shoulder chops
• 1/3 cup all-purpose flour
• 3 tablespoons vegetable oil, divided
• 1 large onion, halved and sliced
• 1/2 pound fresh cremini mushrooms, sliced
• 1 teaspoon chopped rosemary
• 1 cup water

preparation

Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.

Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.

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Recipes

This post contains links to recipes that I have tried. They should all be very simple recipes because I don't like to make things too complicated. =^U^=

MAIN

Smothered pork chops with mushrooms

SOUP

Broccoli Soup with Cheddar Cheese

DESSERT

Lemon Madeleines

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