Blood Orange Marmalade or How We Reconnect Without the Cell Phone

Collaborating on this website via cell phone and email has some limitations and it is not quite as much fun as face to face updating. Pam and I had a laundry list of website fixes, additions and updating to do that is easier to do together. So she packed up her brand squeaking new (well, maybe not squeaking) car and drove to Boston. Among her camera gear and baggage, she brought up some blood oranges so we could make marmalade. She has been having blood orange fever! I made a big pot of soup for us to have so we could concentrate on our matters at hand. We made a list and checked it twice. Amazingly, we focused and were able to cross off every last chore all while making wonderful Blood Orange Marmalade. We even had time to socialize with friends. Our friend Lisa had us over for the most wonderful dinner and gave us new ideas for another blog. So much to eat and so little time! We were still stuffed the next morning, but made room for tea and an English muffin with our yummy Blood Orange Marmalade before Pam headed back home.

Blood Orange Marmalade

10 Moro Blood Oranges

2 lemons

7 cups sugar

5 cups water

1 cup pomegranate cherry juice, or 1/2 cup of each

3 plates, placed in the freezer for checking the gel

Prepare jars and lids by boiling for 5 minutes. Remove from water, drain and let cool.

Scrub oranges and lemons well. Cut oranges into quarters, pulling flesh from the inside cavity. Halve the lemons and juice them. Reserve the juice. Remove pith remains and discard.
Slice lemon and orange rinds thinly. Give the flesh a rough chop.

Cover the rinds and orange flesh in lemon juice and 5 cups of water. Bring to a boil. Turn off heat and allow to cool. Refrigerate overnight. This will allow the pectin to seep from the rinds, ensuring a firm gel.

If it is cold outside, you may place the whole pot in a secure place to cool.
Remove from the refrigerator, stir in the pomegranate cherry juice and bring to a simmer over medium high heat. Cook until the thickest peel is tender, about 15 minutes. Add the sugar and stir well to dissolve. Over high heat, bring the mixture to a boil, stirring often. Boil for about 30 minutes until the mixture reaches about 225 degrees on a candy thermometer. Stir often to prevent scorching. As it starts to thicken, stir continuously so it doesn't stick on the bottom. Be careful! It spits! If your marmalade does scorch, don't scrap the bottom of the pan. This will prevent the burn from flavoring the marmalade.

To test for doneness, drop a spoonful on a frozen plate. If it is still runny, keep boiling.
If it sets, has a film, or wrinkles when you push it with your finger, it's done.

Immediately spoon into jars, wipe rims clean and seal with lids. When cool, refrigerate. Store refrigerated up to 1 month.

Makes 13, 8 ounce jars.

As a caution, prepare this jam without kids and pets around. Try to reduce distractions and be prepared to give it your full attention.

Written and photographed by Diane and Pam

Chocolate Chip Banana Nut Bread

I've been hearing a lot on the news lately about creative money conservation in our economic downturn (how about nosedive!). People aren't shopping as much anymore, either out of not having as much disposable income or out of fear of not having it in the future. Today I even saw a story on a news program of friends trading furniture and food, instead of buying new. Lack of money is definitely the "mother of invention". I mean, this is war. Our throwaway society is turning inward to discover new ways to save the greenbacks. Finally, waste and excess just aren't cool. Yesterday I bought a container of soon to be overripe tomatoes, at my local upscale fruit and veg store. They are very fussy about what they sell. I felt like a bandit as I paid $1.99 for some really good looking tomatoes that were in the sunset of their life. I brought them home, ate a few of the best and chop, chop, bada, bada, boom, the rest were sauce. Everything has its place. Last week I was staring at some bananas on my counter that were getting a little bit past prime for eating, but great for baking. I didn't have the time or inclination to make banana bread at the time, so I popped them in the freezer for later. Later came today. I took those black beauties out of the freezer and I made Chocolate Chip Banana Nut Bread. The whole house was scented with that "nothin' says home like fresh baked" aroma. Yum. I have tweaked this recipe over the years to become truly my own as I've added chocolate chips, nuts and a touch of cinnamon to the basic recipe. As my son said when he was young, "Mom, EVERYTHING tastes better with chocolate!". What an old soul.


Chocolate Chip Banana Nut Bread

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
4 small/medium very ripe bananas, mashed
1/3 cup milk
1 teaspoon lemon juice or vinegar
3/4 cup chopped walnuts
1 cup chocolate chips

Preheat oven to 350 degrees and grease a 9x5x3 inch loaf pan.

Mix flour, baking soda, salt and cinnamon together in a medium bowl. In a large mixing bowl, cream the sugars with the butter. Mix well.
Add the eggs and bananas and blend thoroughly.
Combine the milk and lemon juice or vinegar, which will curdle a bit. Slowly and alternatively add the flour mixture and milk mixture, starting and ending with the dry ingredients. Blend well after each addition. With a spatula, fold in the nuts and chocolate chips.Pour the batter into the greased loaf pan and put in preheated 350 degree oven.
Bake for one hour or until loaf springs back up when touched in the center and a knife comes out clean when inserted. If it starts to brown too quickly, lightly tent with aluminum foil.


Written and photographed by Diane

Hot Sweet Potato Chili

Warm soup or stew on a cold day does the soul good. It can be as affirming as a soft snuggly blanket and as filling as a big meal. It never hurts to also have a reminder from tropical spices, that spring will eventually come. This Sweet Potato Chili is adapted from a hot bowl of soup that I had in London recently. I’ve added my own touches, since I duplicated it without a recipe. All I know for sure is the satisfaction it brought to the chill in my bones with spicy heat and the tastes of warmer climes. It is true fusion food…fusion that brings together hot chili spices and island tastes. Sweet potato is the meeting point for the two worlds. I added a garnish of a lime slice, cilantro tossed with ginger and lime juice, topped with a sprinkling of fleur de sel. Sub…lime!

Sweet Potato Chili

2 medium sweet potatoes
1 medium white potato
1 large red onion
3 tablespoons olive oil
2 large cloves garlic, chopped
3 teaspoons homemade chili powder*
1 teaspoon ground coriander
28 ounce can crushed tomatoes
1 15 ounce can pinto beans
¾ cup unsweetened coconut milk
2 tablespoons canned chopped green chilies
1 red pepper, roasted, peeled and diced
32 ounces chicken or vegetable broth
1 tablespoon chopped cilantro
3 ounces fresh baby spinach
1 cup cooked brown basmati rice
½ lime, juiced

This is a vegetarian chili if made with vegetable broth. Alternatively, it can be made with chicken stock and shredded chicken for a non vegetarian option.

*Homemade chili powder is easy to make and makes a big difference in the finished taste. Once you’ve tried it you’ll never go back to store bought!

Preheat oven to 400 degrees. Line a baking sheet with parchment. Peel the potatoes, cut into 1 inch cubes and dice the red onion. Toss with the olive oil and roast for 20-25 minutes, turning half way through. Five minutes before done, add chopped garlic, chili powder, ground coriander and toss to coat. Roast 5 more minutes until golden, making sure they are roasted but not too brown. Put in a 3 quart or larger stockpot. Add the crushed tomatoes, pinto beans, coconut milk, green chilies, diced, roasted red pepper and broth. Simmer over medium low heat for 30 minutes. Add the spinach and cilantro and simmer for 5-10 minutes more until the spinach has wilted. Add the cooked rice and the juice of ½ lime. Serve with Cilantro Coconut Garnish. Serves 6 with generous 2 cup portions.

Cilantro Coconut Garnish, per 2 servings

1 tablespoon cilantro
1 teaspoon lime juice
1 teaspoon ginger juice*
2 slices lime
2 tablespoons shaved, toasted coconut (unsweetened)**
fleur de sel or sea salt

*Ginger Juice Place a 1 inch piece of peeled ginger root in a garlic press and squeeze firmly over a bowl. Every one inch piece yields about 1 teaspoon of juice.


**Toasted Coconut To toast the coconut, crack open fresh coconut (the right way and not the wrong way or the even more wrong way) and shave flesh with vegetable peeler. Place single layer on a a baking sheet and lightly toast in a 350 degree preheated oven for about 5 minutes. Keep a close watch, as ovens vary and it can over brown quickly. You want it to be just lightly toasted.











Remove cilantro leaves from the stems and toss with the lime and ginger juice. Place a slice of lime in the chili.

Add the cilantro/lime/ginger juice mixture and toasted shaved coconut. Sprinkle with fleur de sel or sea salt and serve.

Diane's Fire Breathing Chili Powder

Increase the "fire" by slowly adding more of the ground peppers
1 tablespoon ground ancho chilies
1 tablespoon ground cayenne pepper
1 tablespoon ground chipotle pepper
3 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon ground dried oregano
1 tablespoon paprika
1 teaspoon smoked paprika
1 teaspoon salt

Mix all ingredients together, being careful not to breathe in the pepper. Store in an air tight container. Makes approximately 3/4 cup.


Written and photographed by Diane

(My Boyfriend's) Mom And Apple Pie

We all have our favorite comfort food; food that evokes warm memories or just warms us from their soothing taste. When I was 16, my boyfriends mother Rita, sent over the best apple pie I had ever eaten. I didn't know how good the perfect crust and balanced mixture of cinnamon and nutmeg could be. She topped it with a gently spiced crumble "crust" that I thought was heaven on a spoon. I grew up without knowing about the subtleties and robustness that spice can bring to food. It was a meat and potatoes household. Rita used curry and and other spices I had never heard of. Her hair was always neatly up in a bun and she was beautiful without a stitch of makeup. It was her food she embellished, not herself. She knew about where to buy the best ice cream and they ordered their steaks specially cut. I think she started the American trend of piling a plate generously high, as I remember wondering how I was supposed to fit all of that food in my skinny teen aged body. Apple pie just brings together some of my favorite tastes and thoughts. I guess there is a reason it is associated with Mom and all of the comforts of home. Looking at the wooden bowl of apples in my kitchen I had an urge to make a quick and simple rustic apple pie. I deviated from making a top crust that is so fun to roll and decorate with cut out leaves or elaborately pinched edges. I was in the middle of a busy and hectic day as I submitted to baking this treat and wanted the tastes without the fuss. The crust got a little too brown as I tried to balance baking with the phone ringing, but once I sat down and dolloped on the freshly whipped cream, all was forgiven.


Pate Brisee (Pie Crust)
adapted from Martha Stewart

1 1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 4 ounce stick unsalted butter, chilled and cut in small pieces
3 tablespoons ice water (approximately)

In the bowl of a food processor, combine flour, salt and sugar. Add butter, and process until the mixture resembles coarse meal, about 8-10 seconds. With the machine running, add the ice water, a little at a time, in a slow steady stream through the feed tube. Depending on the humidity, less or more water may be needed. Pulse until the dough holds together without being wet or sticky, being careful not to process more than 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, a little at a time. Shape the dough into a disc, cover in plastic wrap and refrigerate for at least an hour. Dough may be stored, frozen for up to one month. Makes one single layer of pie crust.

Rustic Apple Pie

8 medium apples*, peeled, cored and sliced
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons flour
1 tablespoon butter
optional: 1/4 cup chopped walnuts
2 tablespoon raisins soaked in
1 tablespoon brandy, until plump

*I used mainly Granny Smith apples for their firmness and sweet/ tart flavor and Fuji and Macintosh to round out the taste.

Preheat oven to 375 degrees
Roll chilled pie dough, between 2 sheets of plastic wrap (to prevent sticking), into a rough 15 inch round. Place dough into a 9 inch pie pan, letting excess to hang over the sides.

In a large bowl, mix apples, sugars, cinnamon, nutmeg, salt and flour. Add optional nuts and raisins and stir. Spoon into the prepared pie pan, dot with butter and fold the overhanging dough over to cover apples. The center will be left uncovered. Sprinkle with a little sugar. Bake in preheated 375 degree oven for about an hour, until crust is golden brown and apples are cooked and juicy. Check after half an hour to make sure it is not browning too quickly. If it is, loosely cover with aluminum foil for the remaining time. Serve warm with vanilla ice cream or whipped cream.
Eight servings

Written and photographed by Diane

Download recipe (pdf)