Tomato Jam Magic

I’m not sure what else to call this recipe, other than “Tomato Jam Magic”.  I know you’re going to read through the ingredients and think, “What?!?!  Lime juice and cloves?  No way that goes together…”  Trust me on this one.  This jam is a warm, amazing, flavor explosion that’ll shake up your grilled cheese sandwich, be THE gourmet dip at your next dinner party, or be the new pizza red sauce ALL your neighbors will beg you for again and again.

All you have to do is throw everything in your pot and let it simmer–Who knew gourmet would be so easy to make?!

tomato-jam-1 tomato-jam-2

Let it simmer and cook down until most of the liquid is cooked off and your spoon runs through the jam and it stays separated.

tomato-jam-3

This will last in your fridge for a while, or you can can it following the traditional canning method and share as Christmas gifts.

tomato-jam-4

tomato-jam-5

Here’s the grilled cheese {just throw some fresh basil and mozzarella on your bread with that jammy goodness}:

tomato-jam-and-grilled-cheese

I made cornmeal hush puppies and use the tomato jam as a dip…Some Sort of Carb + Dip is seriously the best dinner on the planet.

tomato-jam-and-hush-puppies-1 tomato-jam-and-hush-puppies-2 tomato-jam-and-hush-puppies-3 tomato-jam-and-hush-puppies-4


TOMATO JAM MAGIC

  • Servings: makes 1 pint
  • Difficulty: easy
  • Print

Adapted from The Joy of Cooking’s Tomato Jam

INGREDIENTS

  • 1 pound tomatoes, cored and finely diced
  • 1/2 yellow onion, finely diced
  • 3/4 cup brown sugar
  • 2 limes, zested and juiced
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon thyme

DIRECTIONS

  1. Combine all ingredients in a large pot.  Bring to a boil over high heat then reduce heat to low.
  2. Let the jam simmer for 30-45 minutes, taking care to stir very frequently.  The liquid will evaporate while simmering, and the jam will reduce  to a sticky, globby jam.  You’ll know it’s done when it’s glossy, not runny/watery, and when you run your spoon across the bottom of the pot, the jam will separate and won’t come back together.  Be sure to stir more frequently toward the end, as it’ll get stickier and more likely to burn.

*You can spoon into a pint jar to keep in your fridge for up to 4 months, or can according to traditional canning methods to preserve longer.

meatlessmain.com

HODGSON MILL'S HUSH PUPPIES

  • Servings: makes 15-20 hush puppies
  • Difficulty: easy
  • Print

I used the hush puppies recipe directly from the Hodgson Mill Brand Cornmeal, with the only change being adding 1 cup fresh corn kernels. 

INGREDIENTS

  • 1 1/4 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup yellow onion, finely chopped
  • 1 cup fresh or frozen corn kernels
  • 1 egg, beaten
  • 1/4 cup water
  • 1/2 cup buttermilk

DIRECTIONS

  1. Fill a large stockpot with 3-4 inches oil and preheat to 375F.
  2. Combine dry ingredients in a medium size mixing bowl.  Blend well.  Add onions, corn, egg, water, and buttermilk in another mixing bowl.  Add the wet ingredients to the dry ingredients and stir just until moistened.  Let dough sit for 5 minutes before using.
  3. Drop by rounded teaspoons (I use a #40 cookie scoop, which is about 3 teaspoons, so a bit larger) into the hot oil and fry until dark golden brown, turning frequently (approximately 2 minutes for 1 teaspoons scoop, 3-4 minutes for the #40 scoop).  Let drain on a cooling rack.  Serve warm with Tomato Jam Magic.

 

 

Advertisements

Farm Stand Harvest

My oldest started kindergarten a couple weeks ago.  He’s done fantastically well, no tears at all, and comes home every day with a grin on his face.  After his first week, though, he did ask if he was done.  So we had the conversation about what the school year means vs. summer break, and “first kid school” {elementary school}, “second kid school” {middle school}, and third kid school {high school}, and then there’s even more school–“adult school” {college}, and then more adult school, for more specialty {graduate school}!  Yesterday my son said to me, “Mommy, when you grow up you’re going to be a cooker, right?  You love to cook.  Are you going to cooker school when you grow up?”

I just smiled and said, “Yup.”

You don’t need cooker school for this recipe–just a Farmer’s Stand–Run and get some corn, zucchini, and tomatoes, and you’re halfway there to making a fresh summer succotash!  The rest:  leftover rice, a can of cannellini beans, breadcrumbs…and you have a crispy rice cake to have with the succotash.

summer succotash with rice cakes 1

Chop up all your succotash ingredients about the same size and start sautéing,

summer succotash with rice cakes 2

summer succotash with rice cakes 3Add chopped tomatoes and parsley for a little freshness,

summer succotash with rice cakes 4Pan-fry your rice cakes, and voilá!

summer succotash with rice cakes 6 summersuccotashwithricecakes


RICE CAKES WITH SUMMER SUCCOTASH

  • Servings: 4-6
  • Difficulty: easy, but there are two different components you have to keep and eye on
  • Print

INGREDIENTS FOR THE SUCCOTASH

  • 4 ears fresh corn, shucked and kernels cut off into a bowl
  • 2 small to medium zucchini, diced
  • 1 medium yellow onion, diced
  • 1 can cannellini beans, drained and rinsed
  • 2-3 small tomatoes, diced
  • 1/2 cup fresh Italian parsley, chopped
  • 1 cup water
  • 4 tablespoons butter

INGREDIENTS FOR THE RICE CAKES

  • 2 cups cooked rice
  • 3 eggs
  • 2 cups bread crumbs

DIRECTIONS

  1. Start with forming the rice cakes.  Prepare two shallow bowls, one with  2 eggs, beaten, and the other bowl with the breadcrumbs.  Place a sheet of parchment paper on your work counter to place the rice cakes on to rest.
  2. Mix the rice, 1 cup of corn, the other beaten egg, and salt and pepper to taste in a mixing bowl.  Divide the rice mixture into 4 or 6 equal balls, and press each ball firmly together.  Gently flatten to form a patty.  First cover the rice cake with egg, and then pass to the breadcrumb bowl and cover both sides.  Lay on the parchment paper to rest.
  3. Prepare the succotash:  Coat a large sauté pan with olive oil and heat to medium high heat.  Add the remaining corn, zucchini, onion, and beans, and salt and pepper to taste.  Sauce until the onion is translucent, and the other vegetables are crisp tender, about 7-10 minutes.
  4. Add the water, tomatoes, and parsley and let simmer until the broth has reduced by half.  Reduce heat to low, add butter and stir until a thin sauce develops.  Let the succotash stay warm on low heat while pan frying the rice cakes.
  5. To pan-fry the rice cakes, coat another sauté pan with olive oil and heat to medium.  Add the rice cakes, 2-3 at a time, and fry on each side until golden brown.  To serve, place a rice cake on the plate and top with a few spoonfuls of the succotash.

meatlessmain.com

Garden Vegetable Eggs Florentine

In our family, two of us have a “sweet tooth switch” and two of us do not.  You know, the switch that flips when you’ve had enough sweets and you know it’s time to put down the spoon and not even have that last bite.  I have that switch; I prefer savory to sweet, breakfast included.  Breakfast for dinner included.  Throw hash browns into any breakfast for dinner meal and I’m a happy camper!
primavera eggs florentine 1 primavera eggs florentine 3

Eggs Florentine is the perfect recipe to add garden vegetables.  The eggs and milk are creamy and soft and the summer garden vegetables add a savory note that deepens the flavor of the dish.  After the first bite my husband and I looked at each other and sighed.  Ok, maybe I was doing the sighing, but both of us cleaned our plates–down to the last bite!

primavera eggs florentine 2


GARDEN VEGETABLE EGGS FLORENTINE

  • Servings: 2
  • Difficulty: easy
  • Print

Adapted from Weeknight Vegetarian

INGREDIENTS

  • 3 thick slices of rustic bread, diced into course crumbs
  • thyme (fresh, 2 teaspoons finely chopped, dried, just a few shakes)
  • 1/2 yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 5 cups mixed greens
  • 2 small to medium zucchini, quartered and sliced into little triangles
  • 1/2 cup grape tomatoes, halved
  • 4 large eggs
  • 1 cup half and half

DIRECTIONS

  1. Preheat the oven to 375F.  Spray two 4-cup baking dishes with cooking spray and place them on a timed baking sheet.
  2. Coat a large sauté pan with olive oil and heat to medium.  Add the bread crumbs, thyme, and salt and pepper to taste, and cook until the bread crumbs are browned and crisp, about 5 minutes.  Pour into a bowl and set aside.
  3. Add another 2 tablespoons of olive oil and heat to medium-high heat.  Add the diced onion, garlic, and zucchini and sauté until the onion is translucent, about 5 minutes.  Add the mixed greens and salt and pepper to taste and toss with tongs until the greens are wilted, about 2-3 minutes.
  4. Evenly divide the vegetable mixture between the two baking dishes.  Crack two eggs into each dish, on top of the vegetable mixture.  Evenly divide the half and half among the dishes, pouring around the eggs, and evenly divide the tomatoes among the baking dishes.  Bake, rotating the baking dishes once, until the egg whites are set and the yolks are slightly runny, about 12 to 15 minutes.
  5. Before serving sprinkle the toasted bread crumbs over top, and salt and pepper, if needed.

meatlessmain.com