Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Another great way to use the upcoming tomato crop. I used the leaves from my pineapple basil plant to add a different spin on this fantastic savory sweet jam. Great for burgers, sandwiches, and eggs.
Sometimes just one added element — the piquancy of pepper, the bitter kiss of Campari — is all that’s needed to take strawberry jam from workaday to wonderful. Here's a few variations.
Growing up friends would never have an opportunity to try or would absolutely never put these in their mouths. So for all those friends who don't like Black Eyed Peas... thanks mom, more for me!
Roasted Peppers & Onions is such a classic dish in my house from omelets to steak it always ends up in the mix. Here is my recipe for canned Peppers and Onions.
Tame the beast! Turducken, turkey stuffed with duck stuffed with chicken, let's face it, not something you want to make yourself. My alternative: Turducken sausages slow-smoked over mesquite. Get your grinders going folks! Neat video to go with.
This tomato basil jam is the best of both worlds--slightly sweet, a hint of savory, and ridiculously good with just about any kind of cheese. It makes the perfect appetizer or a great gourmet gift!
Basil is abundant in the garden now! Infuse it into an elegant simple syrup and play with it in several different ways -- drizzled over fresh berries, to sweeten homemade lemonade or tea, in a smoothie, to spark a cocktail or even over poundcake.
.JPG "Tomato Pineapple-Basil Jam")
.jpg "Bona Fide Double Feature")
.JPG "Black Eyed Peas")
