Once there was a blog. . . it was a happy blog. . . with many people posting their favorite recipes on it.   And, then, one day, everyone disappeared.  Ha ha ha ha. . .

Okay, so, here goes nothing. . .

I made it back into the kitchen this week, after an 8 hour day at work, to whip up a batch of pepper jelly.  I have been on this preserving kick lately - which must have something to do with some internal clock that we all have that goes "Hey!  Summer is passing you by!  Soak your veggies in vinegar and sugar and put them away for a cold winter day!"  You would swear that I have a garden. . . but no. . . I have been going to the supermarket (not even the produce stand!) in order to buy vegetables for preserving.  I don't know why I've been on this culinary kick lately, but I'm going with it.  I am still crazy in love with the salsa, and am about to make another batch with all over the leftover jalepenos that I had from this recipe.  (Sometimes I'm not so great at figuring out how many items (like tomatoes, bell pepper, etc.) equals 1/2 c. or 2 c. or whatever the recipe calls for, so I always have crazy amounts of leftovers.  Anyhow, the recipe is super easy, and pepper jelly is always a hit atop a mound of cream cheese.  I don't know what else you would do with it. . . Does anyone have ideas?  Because I do have a little stockpile now. . . The helpful hint of the day, though, is to take out your contacts first!  I don't care how many times you've washed your hands after having chopped up the peppers. . . it doesn't feel so great. . . stinging, blood shot eyeballs. . . yeah, just take them out. 

The lack of activity on this blog, in no way, coincides with a lack of activity in my kitchen. Seeing as how we all have to eat, I imagine that it's the same for all of you. . . unless everyone in the world has suddenly converted to fast food junkies, which, knowing all of you, seems highly doubtful. Often, I am too lazy to dig out my camera, or things get too messy to even imagine taking a photo. (After all, who wants to take a picture when their hands are covered with raw chicken germs?) Regardless, from time to time, there does come a peaceful, germ free moment in the kitchen when you may pause and ask yourself, why am I not taking a picture of this dish? It looks so beautiful. I went to so much trouble to get to this point, etc. So, I am encouraging you. . . go forth and multiply. . . or, umm, go forth and photograph? I'm trying to make myself cook new recipes every week, and I need ideas! Especially tried and true ideas.

Now, in order to avoid being a hypocrite, I'm posting some photos from last night's salsa endeavor. Before I begin with the recipe, I want to make a special note that when preserving food, you should be cautious, make sure that everything is sterile, and all of that jazz. . . So, start with some clean jars!

And here's the recipe:

2 c. tomatoes (chopped)
1 c. onions (chopped)
1/2 c. bell pepper (chopped)
1/2 c. or more jalepenos (chopped) *
4 cloves of garlic (chopped finely)
a bunch of fresh corriander or about 1 T. dried corriander
1/2 T. salt
1 tsp. white pepper
1/4 c. sugar
1/3 c. lemon juice

Combine all ingredients in a pot, and cook on medium high heat until the mixture starts to boil. Lower the heat to medium and continue to simmer for 25 minutes. Spoon into jars, leaving about 1/2 inch unfilled at the top of the jar. Being certain to wipe the jars and rims clean, close the jars, and place in boiling water for twenty more minutes. Carefully remove from the water, and allow to cool. More importantly, be sure to follow any manufacturer's directions regarding the sealing of your jars! Safety first.

* I used 1/2 c. of jalepenos and wished that I had used much more. The recipe, as is, is mild at best. If you want to make salsa to give out as gifts, to people who might not like spicy food, this recipe is pretty ideal, but if you're making it for yourself, and you like it hot. . . definitely add more!

Okay. . . maybe I'm the only one here, but I'm sort of wishing that I had some of the recipes from last weekend's party. . . so if you're reading this, you should post your party food recipe. In the meantime, here is the recipe for the dish that I brought. I'm too lazy to get up and retrieve the recipe for the Chocolate Pecan Pie, but if somebody wants it, let me know, and I'll go dig it out. I have to say that I did like this recipe, but it seemed like a lot of work for what it was. It's a shame frozen pie shells don't come in a mini size. . . Then again, maybe I should not attempt to do this sort of thing after working a late shift at the library.

Leek and Onion Tartlets

2 T. butter
1 onion, thinly sliced
1/2 tsp. dried thyme (I didn't have thyme, so I used Herbes de Provence)
1 pound leeks, thinly sliced
2 ounces Gruyère or Emmenthal cheese, grated (I live in Podunk, America, so I had to use Parmesan)
3 eggs
1 1/4 c. light cream
pinch of freshly grated nutmeg
salt and ground black pepper

For the pastry
1 1/3 c. all-purpose flour
6 T. cold butter
1 egg yolk
2-3 T. cold water
1/2 tsp. salt

1. To make the pastry, sift the flour into a bowl and add the butter. Using your fingertips, rub the butter into the flour until it resembles fine bread crumbs. Make a well in the center of the mixture.
2. Beat together the egg yolk, water and salt, pour into the well and combine the flour and liquid until it begins to stick together. Form into a ball. Wrap and chill for 30 minutes.
3. Butter six 4- inch tartlet pans. On a lightly floured surface, roll out the dough until 1/8 inch thick (which I found to be an IMPOSSIBLE task), then using a 5 inch cutter, cut as many rounds as possible. Gently ease the rounds into the pans, pressing the pastry firmly into the bottom and sides. Re-roll the trimmings and line the remaining pans. Prick teh bottoms all over and chil in the refrigerator for 30 minutes.
4. Preheat the oven to 375. Line the pastry crusts with foil and fill with baking beans. Place on a baking sheet and bake for 6-8 minutes, until golden at the edges. Remove the foil and beans and bake for another 2 minutes, until the bottoms appear dry. Transfer to a wire rack to cool. Reduce the oven temp to 350.
5. In a large frying pan, melt the butter over medium heat, then add the onion and thyme and cook for 3-5 minutes, until the onion is just softened, stirring frequently. Add the thinly sliced leeks and cook for 10-12 minutes, until they are soft and tender, stirring occasionally. Divide the leek mixture among the pastry crusts and sprinkle each with cheese, dividing it evenly.
6. In a medium bowl, beat the eggs, cream, nutmeg and salt and pepper. Place the pastry crusts on a baking sheet and pour in th egg mixture. Bake for 15-20 minutes, until set and golden. Transfer the tartlets to a wire rack to cool.