Fig, Orange, & Pecan Conserve About this conserve (or jam): What makes a jam a conserve? Apparently, if you have two or more fruits in jam, it is a conserve, much like the Balsamic Cherry Tomato and Onion Conserve. … Continue reading
Golden Balsamic Fig & Onion Jam Source and a discourse on fig jam: Adapted from my previous recipe, which has a much higher vinegar content than most recipes online. However, everyone who has tried my … Continue reading
As you know, I love lentils. Of the four varieties currently in my kitchen, the regular inexpensive brown ones are my favorite. Once again, I have a new love for lentils in a totally different form, that’s not a soup, … Continue reading
2 pounds tri-tip or sirloin roast 1/2 cup soy sauce 2 tablespoons toasted sesame oil 3-4 cloves garlic 1/2 cup chopped green onions 1/2 pear, seeds removed 4 ounces canned pear juice 1/4 onion, coarsely chopped 1 teaspoon ground white … Continue reading
Delicious! This would be good with any fresh fig. These figs are so large, I halved them, and also shaved a bit off the bottom of each half so that they would not roll around the plate. … Continue reading
One of those great combinations that go really well together. This is also a good winter side dish as mushrooms and grape tomatoes are generally available year-round from hydroponic gardens. And, it’s a great summer dish if you have a … Continue reading
I’ve always wanted to make this, but never had pie dough, and tomatoes, and friends to share with all at the same time…until last weekend. Better than I thought, but yes, it is possible to salt it too much, although … Continue reading
These took a while to assemble, but I was able to use up some sauces from the freezer(enabling me to make more sauces for the freezer!), and the end result was well worth the effort. Plus, I had one good-sized … Continue reading
Balsamic Cherry Tomato and Caramelized Onion Conserve Prep: 30 minutes Cook: 21 minutes Process: 5 minutes Yield: 5 half-pints (8-ounce) jars Ingredients: 2 tablespoons butter 2 tablespoon olive oil 2 pounds sweet onions (Vidalia or Walla Walla), quartered and … Continue reading
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