Weekly Cooking (and related issues) Thread

[Jamestown1630]

I will try it!

[pugmama]

This ketchup is really great-we love the taste.
It appears that you can freeze it, so am going to do another 10 lb batch this week.
I am also going to make some Japanese eggplant miso pickles today as he have loads of them in the garden.

[Jamestown1630]

Please post the eggplant pickle recipe!

[Liz]

The best reason to make this homemade ketchup recipe is that it easily becomes Cilantro-
Ginger Ketchup, Cocktail Sauce Ketchup, Pineapple-Chipotle Ketchup, even Pomegranate
Ketchup. Add the flaves you like.

HOMEMADE KETCHUP FROM GOOD HOUSEKEEPING KITCHENS

METHOD blender/puree tomatoes smooth. Heat canola oil on medium heat. Add onion;
cook 6 minutes or until browned. Add clove and pepper; cook a minute. Add brown sugar,
cider vinegar, tomato paste, soy sauce, and pureed tomatoes. Heat to boiling on high. Reset
to med-low; simmer 50 minutes or until thickened, stirring occasionally. Cool slightly. In a
blender, puree until smooth. Refrigerate until cold; keeps 3 weeks in the fridge.

Ingredients 28-oz.) can whole, peeled tomatoes 2 tsp. canola oil 1 small onion, chopped
1/8 tsp. ground clove 1/4 tsp. Freshly ground black pepper 1/3 c. brown sugar 1/3 c. cider
vinegar 3 tbsp. tomato paste

[pugmama]

I made these today-I used honey.

Japanese Miso Eggplant Pickles:

Ingredients:

1 lb japanese eggplant, cut on bias in 1/2 inch slices
1 tbsp soy sauce
2 tbsp. sugar
1/4 cup mirin
1 cup light miso paste

Directions:

Wearing gloves, gently massage all ingredients together.
Place in container.
Place plastic wrap over top and refrigerate.
Ready to eat in about 4 days.
Pickles get stronger as they sit.

[Jamestown1630]

Thanks!