All In A Jar has some exciting news. I will be a Guest Chief at Marisolio Tasting Bar.
Marisolio Tasting Bar is a wonderful store in the cute historical town of Murphys, Ca. They have incredible fresh fused olive oils and some of the tastiest balsamic and winevinegars. When you visit the store you are encouraged to try these olive oils, balsamic, and vinegars. They are very helpful at the store. They sell small sampler bottles they have paired for you which is a lot of fun to get to know the flavors. The possibilities are endless. They have a wide variety of dry pastas and yes, some are gluten free. They give you recipeswith the pasta and on the website they have a large selection of recipes from main dishes to desserts.They have jars of different olives, cute tea towels and a few other things that make great gifts.
This will not be a canning class.
Chef Penny will be making:
Roasted Walnut Onion Jam
Roasted Walnut Onion Ravioli
Big Italian Salad
Apricot Almond Biscotti
Tuesday, April 14 . Two classes will be held that day:
10AM-12PM and 6PM – 8PM
The fee for this class is $45.00 first come first serve!
488 Main St. Suite 101 Murphys, Ca.
Please contact Marisolio Tasting Bar directly to reserve a spot in class.
The reservation deadline for this class is Saturday, April10th, 2020 so call and reserve your spot today!
I’m very excited about my next class. I will be at
“The Kitchen” in Alamo on Sept. 10th, 11:00am
We will be making three recipes and one of them is my favorite jar. I will be bringing some new things for you to sample for a small snack.
”Roasted Eggplant Bell Pepper Spread”
You can do so many recipes with this one jar, you can make it into a pasta sauce, stuffed manicotti, make an incredible grilled cheese sandwich, put it on cheese pizza or make it into an appetizer by placing it on some toasted baguette bread with parmesan cheese topped with fresh basil.
For those that love a great Bloody Mary, we will be making ” Bloody Mary Mix”
How nice would it be to have homemade mix on hand? Next we will be making:
“Roasted Balsamic Tomato and Caramelized Onion.” This jar is screaming put me on a steak or toasted baguette bread.
Please contact “ The Kitchen” to make your reservation for this awesome upcoming class.
I was asked to be a judge at the fair. I’m very naive thinking I was going to taste some wonderful home made preserves. They had me tasting butters, marmalade, curds and hot sauces. They had other judges tasting jams, pickles, olive oils, honeys, relishes, chutneys, canned fruits and jellies. The butters had too much spice and sugar. I couldn’t taste the fruit. The marmalade had big pieces of peel, very bitter. The curd had the smell of eggs and you could see the egg whites. The hot sauce was in a new category for professionals. This is a category for people that sell their products and want to say they won in the Country Fair. We all know the first thing you do when opening a jar is look, smell and taste. The ” look” you are looking for is bubbling and or mold. The “smell ” will be stinky if there is a problem. If a jar has bubbles, mold and smells bad please do not taste. After opening one of the hot sauces it started to look like a volcano, pouring out all over the table. This is a bad jar with a lot of bacteria built up inside. This could have happened because the room was warm. They had another category that was mixed fruit. This is where I found the best jar of the day. It was a Cherry Balsamic Chutney. It was a beautiful color with great texture. The balsamic was the perfect hint of vinegar and it had some nuts for a little crunch. After I was done I walked around to see what was out there. I asked where is the Pie Filling and Mustard. They wrote them down, so maybe they will be doing that next year. There are a lot of bad canners out there and I hope they find All In A Jar Private School. Remember to keep jars in a cool dark place. Happy Canning.