15 things you could make yourself and don't.

I realized that I make a lot of things at home that most people opt to buy at the store. Now these are usually not everyday things I make but I should. I usually find myself making them for a substitute when I failed to replenish my stock at home.





1. Mayonnaise Yeah that is right, mayo. Making your own mayo is healthier( because you can control how many eggs go in) can Mayo even be Healthy?, and IMO tastes so much better than store bought. It won't last as long so certainly make it in small batches it keeps for about 1 week. The process is emulsification its this culinary wonder that makes eggs stand up to oil, you can make a 1 egg mayo as well if you are really health conscience. It is a scary little process that people are intimidated by, but try it, you will do just fine.
Here is what you need
3 egg yolks
1 whole egg
2 cups (about) of oil (you can use vegetable oil, sunflower oil is great, you want to use an oil with mild taste, olive oil is great when making smaller batches so it is more cost effective)
1 TBSP prepared mustard (Dijon is the best)
1 TSP kosher or sea salt (table salt will do)
the juice of half a lemon (or use vinegar)

now you need a food processor or blender

put your 3 yolks and 1 whole egg in that bad boy and blend it, on high, no holds barred, whiz it around in there like you have no mercy. until it gets light in color somewhere around a minute or so, don't rush it. Patience, Grasshopper. Now it is time for oil, now this oil you need to pour into these eggs (while still blending) like it is molasses on a cold Canadian day. s-l-o-w-l-y stream a tiny little strand of oil in while mixing, this is the magic. When the eggs can't hold anymore oil it will start to bead up on the top as if to say "There is no room in this Inn". Stop blending. Add your salt, mustard, and lemon juice give it one last mix and WHAM. MAYO! Now you are a mayo connoisseur, now you can do amazing things with mayo. Add great things spicy stuff, siracha sauce, you can make aioli.


2. Make your own Blue cheese dressing

1 cup of your amazing emulsion above (Mayo)
2 Tbsp vinegar
1/4 tsp Worcestershire sauce
quarter lb crumbled blue cheese
about 1/4 to 1/2 cup heavy cream
Freshly ground black pepper

Mix the mayo, vinegar, Worcestershire together, add blue cheese, mix in cream to thin to the consistency you desire add a bit of pepper. Chill and enjoy.

3. Make your own Thousand Island Dressing
This was one of my favorite dressings as a child, My Grandmother never had it and I was always amazed at how she just whipped some up for me when I was there.

She never added the pickles she just threw some mayo, ketchup and sugar in a bowl, tasted it and there I had it. I cook just like that so this blog will be a challenge for me since I rarely measure ANYTHING, I cook by taste and smell.

anyhow
1 cup of your home made mayo
1/2 cup of ketchup (we will get to that homemade recipe soon)
1/2 cup of sweet pickle relish
salt and pepper to taste
and just a bit of sugar (don't ask I have no clue how much, just do it to your taste preference and let me know how much YOU used!)

4. Tartar sauce

1 cup of Mayo
1/2 cup of pickle relish
about a tablespoon of finely (I MEAN FINELY) minced onion
2 TBSP of Lemon (this is optional so taste it before you add it, some people don't like lemon in theirs)
IF you are feeling super super brave try it with Capers added!

5.Ketchup (I say Ketchup you say Catsup)
Now there is an easy way and a hard way to do this, well not really hard but more "time consuming)
Both ways are great of course the slow cooked from start to finish is the best but when in a pinch hit recipe number 2 up for a fast Ketchup fix

recipe 1

6 large tomatoes cut into quarters
1 bulb fennel diced (sometimes hard to find so you can substitute 1 1/2 tsp of fennel seed)
1 onion diced
4 cloves garlic coarsely chopped
1/4 cup white sugar
1/4 cup molasses
1/4 cup red wine vinegar (or apple cider vinegar will do as well)
10 whole cloves
2 whole star anise pods
1 tablespoon salt

Add all these ingredients in a big pot on the stove, bring to a boil and immediately reduce to simmer, this will be an all day cooker, about 4-5 hours (crock pot works well too) Cook it until the mixture is thick. Then puree it and jar it (you can can it [I said can can] or refrigerate it)

recipe 2
Lazy lady ketchup
1 can tomato paste
2 TBSP vinegar
5 TBSP brown sugar
1 TSP garlic powder
1 TSP onion powder
Pinch allspice
1 TSP kosher salt
1 TSP molasses
1 TBSP corn syrup
1 1/4 cups water

mix it all up in the pot cook on simmer for about 45 minutes, taste it to be sure there is enough salt for your liking.

6. Homemade cocktail sauce
Ketchup plus horseradish, I have no measurements I just add until it tastes right to me, but it is super simple and much more cost effective.

7.Buttermilk

Using a one cup measuring cup place 1 TBSP of vinegar or lemon juice in the cup, add milk to top off and equal 1 cup let stand 5 minutes. voila buttermilk.

8.Vanilla Extract

9. Baking Powder
1 tsp Baking soda
2 tsp Cream of tartar
1 tsp of corn starch (this keeps the mixture dry so it doesn't react until you want it to (in your batter :) )

10. Brown Sugar
1 cup granulated sugar
1 TBSP of molasses

mix together until molasses is evenly distributed.
You can add more molasses if you really like strong brown sugar.

11. Peanut butter
2 cups raw (or roasted) peanuts (already shelled, duh)
1 to 1 1/2 TBSP of oil (peanut oil is best but canola will do too)
1 TBSP of honey
pinch of salt (if your peanuts are UN-salted)

Get out that blender (or food processor) throw the peanuts in there, turn it on and walk away for about 3 minutes, open it up scrape it all down and go again until you get the consistency you want, chunky or smooth....

If you are smart and used spanish peanuts you probably won't have to add much oil, but not everyone can find that kind so it needs a bit more oil. Pour it into a bowl and slowly add some oil (you can try it in the blender or food processor but it may be too thick for your machine to handle, you can ask my old food processor how pasta dough took its life) mix in the oil by hand (or machine) until you have that perfect consistency. Add honey and mix well (also by hand or machine) then salt (if you like salt in your PB)

12. NUTELLA wait, what did I say? Did I say Nutella, that wonderfully chocolatey sweet yumminess that no one can get enough of? Why yes, yes I did.
I cannot take credit for this one, I stumbled over this blog some time ago. I have yet to try the recipe but I cannot wait. They give two versions, easy and caramel based.
Here is the easy
Chocolate-Hazelnut Spread (easy version)

Yield: about 12 ounces (1 1/2 cups)

2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins come off, but don’t worry if some remain.
Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
When the nuts have liquified, add the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.

Head on over there and check out the caramel based if you'd like! Sugoodsweets

13. Crackers
I blogged this recipe some time ago, the veggie crackers were the hugest hit, you can see the recipes here

14. Pasta

3 1/3 cup bread flour (AP would be fine but bread flour makes better pasta since it has more gluten)
4 Eggs
pinch of salt
and really really strong arms.

Put the flour on a clean work space or counter top (or a HUGE bowl) make a well in the center and put your eggs and salt in it. now start to knead, and knead, and knead did I mention knead? For about 15 minutes. It needs to be firm and elastic, don't skimp or it will not work out for ya. now you have to roll it out, thin, very very thin on a table or counter top and cut into strips the size you want. Place them some where to dry for a little while, remember they won't take as long to cook as the dried pasta you purchase at the store. Home made pasta is so much tastier.

15. Apple cider vinegar

you can use whole apples (quartered) or just use the cores and peels you have left over from making apple pie.

Use a large clean crock or jar and put your apples (or scraps) after you've let them set out and brown, into the jar, cover with cold water, place cheesecloth over the mouth of the jar and secure with twine or rubber band. You can add more scraps until your grey thick scum (the mother) forms on the top. Keep this in a warm place, preferably dark. Once the vinegar gets strong enough for your liking (usually 3-4 weeks) strain it through several cheese-cloths and bottle it up. It may be cloudy but that is ok, it is likely the apple particles that came through the cheesecloth after straining.