Chloe in the Kitchen?

July 2, 2015 Chloe McPherson

Remember my strawberry picking post? Well, today I am in the Coach House attempting home-made Freezer Strawberry Jam. I followed the recipe on the Pectin package, doubling it for the amount of berries I had. In total, I would say it took me about 2 hours including the prep of the cans and all of the chopping.

Makes roughly 4-6 250 ml jars

Ingredients

1 3/4 cups of strawberries mashed
4 cups of white sugar
4 tablespoons of lemon juice
One packet of pectin

Directions

Put mason jars (including the rims and lids) into the dishwasher to wash them. Make sure the jars are dry.
Thoroughly rinse the strawberries.
Remove stems and finely chop the strawberries.
Mash the berries (I used a hand mixer) in one large bowl.
Put the sugar in a separate bowl.
Mix the sugar into the crushed berries and set aside for 10 minutes.
Pour in the packet of pectine.
Stir for 3 minutes.
Mix in lemon juice.
Pour jam into jars, leaving room at the top (roughly 1/4 inch).
Let the jam sit in the fridge for at least 24 hours before eating.

NOTE: This is freezer jam, so you can also freeze it to further set the mixture.

Chloe in the Kitchen?

June 2, 2015 Chloe McPherson

Both of my parents are excellent cooks. Unfortunately, that gene seemed to skipped right on past me. It makes me anxious even thinking about attempting a recipe. I can't "improvise" when Nigela tells me to, and I can't "experiment with spices" like Jamie can. It just doesn't come naturally for me. BUT. A girl's gotta learn some basics. So here is my new series, Chloe in the Kitchen?. With the help of the parental units, I will attempt some simple recipes and share the results. Wish me luck!

The first recipe I am tackling is Creamy Red Pepper Soup (you can find the original recipe here). With this week's fall-like weather, I was craving something warm and comforting. Red Bell Peppers are currently in season here in Ontario, so it was perfect timing. This particular recipe was EASY. Seriously. It only has a handful of ingredients and took about 45/50 minutes total. I strayed from the recipe twice, using half and half cream instead of heavy cream (because that's what was in the fridge), and opting not to strain the soup (as I prefer a thicker consistency). A sour cream dollop and some black pepper completed the dish.

Makes 4 to 6 servings

Ingredients

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
1/2 cup heavy cream
1/8 teaspoon ground black pepper

Directions

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

The majority of us like to live in a space that doesn't favour one specific style--totally modern spaces are fun, but are likely not practical for everyday living. Too far country may have you regretting that rooster border in a few years. Which is why, this month's trend, the modern farmhouse kitchen, is so great. The mix of natural elements like rustic beams, with more contemporary pieces like metal bar stools, creates an effortless balance of competing styles. Incorporating vintage furniture and accessories is also a key piece to this look--it makes the space feel "lived in." Personally, this is one of my favourite design trends, as I tend to gravitate towards both ends of this spectrum. I love the industrial, cool vibes of a large pendant, and can't help but love the time-worn feel of a large repurposed wood island.

Get inspired by these amazing modern farmhouse kitchens!

Check out my Trending - Modern Farmhouse Kitchen board here, and see all of my pins here.