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Rosemary Tomato Jam

By on November 10, 2012 in Condiments, Fall 2012 – Issue 15

Recipe courtesy of Merrilee Olson

This savory jam is not for tea and toast. Use it as a condiment with a rich cheddar cheese, grilled pork or roast chicken. It makes a fabulous addition to a grilled cheese sandwich.

If you have them, my favorite tomatoes for this are Black Plums or Black Cherokees, which are smaller than Romas, slightly spicy and a deep red-brown color. If you don’t have those, any tomato variety will do. This is a versatile recipe; feel free to substitute chili for a spicy tomato jam, or use anise seed, tarragon or thyme in place of fresh rosemary.

YIELD: 6 pints or 12 half-pints

INGREDIENTS

  • 14 pounds tomatoes, cored and coarsely chopped
  • 4 shallots, minced
  • 4 cups evaporated cane sugar
  • 3 teaspoons salt
  • 1/2 cup apple cider vinegar
  • Juice of three lemons
  • 6 (4-inch) sprigs fresh rosemary

TO PREPARE

Have your clean, sterilized jars and lids ready. Fill your boiling water bath 1/2 full and place on the stove over low heat.

Combine all of the ingredients except the rosemary in a heavy-bottom pot and bring to a boil. Lower the heat until the mixture is simmering and cook, stirring often, for 45 minutes. Add … Read More

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Homemade Nutella

By on November 10, 2012 in Condiments, Summer 2012 – Issue 14

The days of hydrogenated, store-bought Nutella will be a thing of the past once you discover how simple it is to make your own version at home. Yield: 6 ounces

INGREDIENTS

  • 1 cup toasted hazelnuts
  • ¼ cup dark cocoa powder
  • ½ cup powdered sugar
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 3–4 tablespoons canola oil

TO PREPARE

Preheat the oven to 350°F. Spread hazelnuts on a baking sheet and toast them in the oven for 10–11 minutes, or until fragrant and golden brown. Wrap hazelnuts in a kitchen towel and rub vigorously to remove the outer skins; do the best you can — they all won’t come off. Let cool completely. Place the hazelnuts in a food processor and grind continuously until they turn into a smooth nut butter, about 3 minutes. Add the remaining ingredients to the food processor and continue blending until smooth and creamy.

If left at room temperature, this addicting spread will last for three days, or it may be stored in the refrigerator for up to two months. The spread will firm up a bit in the refrigerator, but if it becomes too dense and not as creamy as you’d like, you can add … Read More

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SALSA VERDE WITH ANCHOVIES AND CAPERS

By on November 8, 2012 in Condiments, Summer 2010

Makes 8 ounces

INGREDIENTS

2 cloves of garlic, thinly sliced

2 Tbs capers, rinsed and drained

6 small anchovy fillets

Zest of 1 lemon

Juice of 1 lemon

2 packed cups Italian parsley leaves and tender stems, coarsely chopped

10 mint leaves

4 ounces extra virgin olive oil, more to taste

Salt and freshly ground black pepper to taste

TO PREPARE

Place the garlic, capers, anchovy fillets, lemon zest and lemon juice in the workbowl of a food processor fitted with a chopping blade. Process to a coarse purée, scraping down the sides of the workbowl with a rubber spatula as needed. Add the parsley and mint, and drizzle in the olive oil while running the processor. Scrape down the sides of the workbowl with a rubber spatula and season with salt and freshly ground black pepper to taste. Transfer the salsa verde to a tightly covered container and refrigerate until use.

Italian Salsa Verde might be made with any green herb. My version relies on a little anchovy to give the sauce an umami hit that marries well with grilled fish, fowl, meat and vegetables. This quick and easy sauce can be pulsed together in a food processor while … Read More

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GRILLED TOMATO KETCHUP

By on November 8, 2012 in Condiments, Summer 2010

Makes about 1 cup

INGREDIENTS

4 whole ripe Roma tomatoes

1 small red onion, peeled and halved

1 whole large jalapeno pepper

2 Tbs apple cider vinegar

1 Tbs raw honey

1 Tbs Dijon or whole grain mustard, or creamed horseradish

1 Tbs fresh lime or lemon juice

1/4 cup cilantro leaves (optional)

TO PREPARE

Grill or broil the tomatoes, red onion and jalapeno until charred. After charring (and removing seeds and stem from the jalapeno), place these and the other ingredients in the food processor fitted with a metal blade. Pulse the machine off and on until the sauce is chopped and has a chunky look. At this point you can add 1/4 cup cilantro leaves if you like and pulse again.

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PUMPKIN PUREE

By on September 3, 2009 in Condiments, Fall 2009

To make your own highly flavorful pumpkin puree, here is what you do:

If you are using a 3 to 4 pound pumpkin, bake it whole on a baking sheet in a 350 F° oven until a sharp knife easily pierces through to the seed cavity, about 1 to 1 1/2 hours. When it is cool enough to handle, peel away the skin, cut it in half, remove the seeds and fibers, and mash the soft flesh with a potato masher or process in a food processor. For a larger pumpkin, cut in half or into wedges before baking.

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SIMPLE TOMATO SAUCE

By on September 3, 2009 in Condiments, Fall 2009

Making the sauce

You will need:

5 Pounds of ripe tomatoes
Italian paste tomatoes work well. Heirloom tomatoes have a higher
water content so be prepared to cook them longer. You may continue to
add more tomatoes as the sauce cooks down.
2 red or yellow onions
4 to 5 whole garlic cloves
1 to 2 red, green, or yellow peppers (sweet, not hot)
1 ½ to 2 cups mixed fresh herbs including basil, oregano, thyme and marjoram
(Use less if you only have dried herbs instead of fresh.)
3 bay leaves
Several sprigs of fresh oregano, thyme and marjoram, and a handful of
basil leaves, for adding to the jars at the last moment before sealing
Salt and pepper to taste

Cut out the stem of each tomato and chop into three or four coarse pieces. Peel and cut the onions into halves or quarters. Peel the garlic cloves. Core and cut each pepper into three or four pieces. Coarsely chop the mixed fresh herbs. Place all of these ingredients, together with the bay leaves, into a large, heavy enamel or stainless steel kettle with a lid. Add salt and pepper.

Cover and cook slowly over low heat, stirring … Read More

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CARAMELIZED SHALLOT GRAVY

By on September 2, 2009 in Condiments, Fall 2009

Makes 3 cups

3 tablespoons butter
4 cups freshly peeled, sliced shallots
Turkey roasting pan with caramelized juices
2 heaping tablespoons all-purpose flour
¼ cup Armagnac or other brandy
1 cup dry white or rosé wine
2 cups golden chicken (or turkey) stock [preferably homemade—Chef Katz’ recipe ]
Salt and freshly ground pepper to taste

Heat the butter in a heavy skillet over a medium burner. When the butter is foamy, add the sliced shallots, and stir to coat well. Cook for approximately 20 minutes, stirring often. When the shallots begin to brown at the edges, stir carefully and often against the bottom of the pan with a wooden spoon to release the caramelized juices. If the shallots begin to stick, add a tablespoon of water as necessary to dissolve the caramel. When the shallots are deep honey brown color, transfer to a bowl to cool, then refrigerate until needed.

To make the gravy, transfer your roast turkey from the roasting pan to a platter or cutting board to rest. Pour off all but about two tablespoons of the fat in the pan. Place the roasting pan on the stovetop over a medium burner. When the fat is hot, … Read More

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