Base sauce and hot sauce November 5, 2017

TRYING TO MAKE A replicable BASE SAUCE WITH GOOD TASTE

used grams to measure so that results can be replicated more easily

Test #1 

Ingredients

Onion chopped fine 243 gr

Garlic 29gr

Tomato roma 303 gr- cut so skins are not too big

Sweet red pepper seed removed 184 g

Carrot 100g

1 Apple 148 gr

1/4 tsp salt

2 Tbsp oil to saute

saute onions and garlic

add carrots tomatoes

pepper and apple

turn stove down to medium (4)

Stir every so often

cooked with lid on to keep moisture

cook for 15-20 minutes or until all is soft

can lower to low or simmer for last bit
watch to nmake sure does't stick on bottom

blend

yields 692 grams cooked
or abour 2.5 cups 278 gr per cup

s

after blending in pot

in measuring container

batch 2 did similar
250 gr onion, 30 gr garlic, 280 gr tomato, 199 gr red pepper, 102 gr carrot
175 gr apple

5 hot peppers with seeds weigh 58 gr
used 2 chocolate habenero without seeds with 11 grm

With just 2 habanero choco late- the sauce was plenty hot.
added Canadian sweet 1 Tbsp

Rhubarb Crisp 2017

4 1/2 cups rhubarb cut into 1" pieces
1 cup sugar
1/2 cup flour
1 tsp cinnamon (optional)
Grease 9" by 9" pan
Spread fruit over pan

Topping
3/4 cup all-purpose flour
1/4 tsp salt
1/2 cup brown sugar
3/4 cup rolled oats
1/2 cup butter or margarine

Combine oats, flour, and sugar. Mix the melted butter thoroughly with dry ingredients. Spread over rhubarb and bake at 350 F for 30-40 minutes or until fruits are soft.

Alternate Topping see Apple Crisp Recipe below

http://adventurouscuisine.blogspot.ca/2015/03/apple-crisp_1.html
Apple Crisp pg 11 of Cooking School Binder
6-8 apples, peeled, cored, sliced

2 cups oats
1/4 cup wheat germ
1/4 tsp salt
1/4-1/2 cup oil OR melted margarine or butter
1 cup whole wheat or white flour
1/4 cup brown sugar
1 tsp vanilla
1/4 cup water

Combine oats, flour, wheat germ, salt and sugar. Mix the oil and water together and mix thoroughly with dry ingredients. Spread over sliced apples and bake at 350 F for 30-40 minutes or until apples are soft.




From a newspaper

1/2 cup all-purpose flour
1/4 tsp salt
1 cup dark brown sugar
1/2 cup rolled oats
1/2 cup butter or margarine
6 cups apples, pared, cored, sliced thin
1/2 tsp cinnamon
1/2 cup water
1 tsp lemon juice
1 tsp lemon rind

Heat oven to 350 degrees. Combine flour, salt, sugar and oats. Cut in butter or margarine until crumbly. Place apples in a bowl, combine cinnamon, water and lemon juice and rind and sprinkle over apples until well coated. Put apple mixture in 8 or 9 inch square pan. Sprinkle flour mixture on top. Bake 45 minutes until golden brown

https://www.westcoastseeds.com/recipes/other/garlic-scape-pesto/

Does removing the scape from hard-necked garlic really improve the size of the bulb and cloves? That’s the commonly understood wisdom among garlic growers. Whether it is scientifically true or not, garlic scapes are edible and packed with garlic flavour. The scape is the flower stalk that emerges in late spring or early summer, including the unopened flower itself. On hard necked garlic varieties, the scape tends to form a loop before the flower opens — you will know this when you see it! While the scapes can be sautéed and eaten on their own, we like to make this Garlic Scape Pesto recipe for use with pasta, and even as a spread on hearty bread. It’s very easy and quick to make, and who knows? Maybe cutting the scapes will give you a better garlic harvest.

Ingredients:
10 garlic scapes
1/3 cup unsalted pistachios (or substitute lightly toasted pine nuts)
1/3 cup Parmigiano-Reggiano, grated
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup extra virgin olive oil

Use a blender or food processor to pulse into a paste the scapes, pistachios, cheese, salt, and pepper. With the machine running, slowly drizzle in olive oil so that it emulsifies. Store in a sealed jar in the refrigerator for up to two weeks. For pasta, add the pesto to cooked noodles of your choice and thin with an amount of the pasta cooking water to the desired consistency. Garnish with fresh basil leaves.

Re: Roast- further details

Adapted from the old Special K roast recipe

Stir together - in counter clockwise motion ( unless ambidextrous)

Oil 

This recipe makes a full 9by 13 pan

Use half recipe if smaller is needed

Grease pan or Pam it

45 minutes in oven covered with foil at 349 degrees

Then another 15 minutes uncovered to brown and crisp it

Today's roast was topped with white sauce gravy 

Will post nutrition info some time in future 

Gerry T Okimi

Turf King Hamilton Halton Haldimand

95 Hempstead Dr Unit 14, Hamilton ON L8W 2Y6

905.318.6677

Website: www.turf-king.ca

 Email: hamilton@turf-king.ca

BLOG:  www.turfkinghamilton.blogspot.com

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On Mar 4, 2017, at 1:30 PM, Gerry Okimi <fitzdad@gmail.com> wrote:

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Gerry T Okimi

Turf King Hamilton Halton Haldimand

95 Hempstead Dr Unit 14, Hamilton ON L8W 2Y6

905.318.6677

Website: www.turf-king.ca

 Email: hamilton@turf-king.ca

BLOG:  www.turfkinghamilton.blogspot.com

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Facebook  http://www.facebook.com/TurfKingHamilton 

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Special K w/o the Special K

6 eggs
2- 500ml cottage cheese
3 cups rolled oats
2 cup raw sunflower
1 cup sesame seed raw
1 cup hulled hemp
1 cup TVP
1/2 cup oil
1.5 cup water
1 tsp salt
1/2 Tbsp dill weed tumeric oregano paprika mustard seed

Ajvar bottled

375 mi $4.49 for hot
Not hot was $2.99

Chocolate habanero sauce

Unfroze the pepper mix
Blended
Taste test - very spicy still

Cooked 3 onions 3 garlic 6 tomatoes 1 carrot
Sauté then added water cooked athen blended

Added 3 heaping Tbsp pepper concetrarate
4 tsp chocolate chips

Roast 4.21

Tried to adjust from last recipe

cut the ingredients by 2/3

Some people said they liked the crust part best- so with a thicker roast- you get less crusty parts

Compared to last time- less dry- kept the herbs the same

and the oil

4 cups rolled oats

2 cups rye flakes

1 cup sesame seed

1 cup raw sunflower seeds

1/4 cup ground flaxseed

1 cup TVP

2 Tbsp Pea Protein

1 tsp lecithin

4 cups chopped vegetables- medium onion, rutabaga, cabbage

2 cloves garlic

1 Tbsp mustard seed

2 Tbsp dry basil flakes

1 Tbsp oregano

1 Tbps Dill weed

1 Tbps paprika

1 Tbsp Tumeric

1.5 tsp salt

1/3 cup oil

4 eggs

5 cups water

Note- but when put in pan- same size as last time- it was not enough so use one 9x13 and one 7x11

May have to go up in quantity somewhere in between

Measured Roast 4.0

somewhat measured today

Main bulk is from the flakes and seeds- various seeds and other things can be substituted

9 cups flakes and 3 cups of seeds plus some TVP

makes 2 roasts for 9 by 13 pans

 Ingredients

6 c large oatmeal flakes

3 c rye flakes

1.5 c unroasted sunflower seeds

1/2 c flax seeds

1 c sesame seeds raw and toasted

1.5 cups Bulk Barn TVP

6 cups finely chopped veggies- today was rutabaga, carrots, squash- we were out of onions

(have used onions, potatoes, sweet potatoes, parsnips, celery, peppers- whatever is available)

Seasoning

3 large cloves Ontario garlic (usually will throw into fresh vegetable mix in food processor)

1 Tbsp mustard seed

2 Tbsp dry basil

1 Tbsp dry oregano

1 Tbsp dry dill weed

1 Tbsp paprika

1 Tbsp tumeric

optional

a big squeese from the mustard jar

2 glugs from a Hosin Sauce bottle

1.5 tsp salt

Liquids

6 eggs

1/3 cup vegetable oil

 8 cups water ( I think)

stir dry ingredients first, then add eggs and liquids stir again

A big bowl of dry ingerdients

after the liquid is added

Oil spray the 9x13 pans

Here's what they look like in the pan before cooking

Usually will throw one in the freezer for another time.

Cooking

Cover with tinfoil 

Bake for 45 minutes cover at 350 F

then remove cover and bake for 15 minutes more -or until center is dry