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Photos, Recipes & CookTales For Those Who Enjoy Cooking

For The Roasted Fennel and The Tomato Jam*
Serves 6
A CookTale

On October 7th the recipe for Porterhouse Hash was posted on this Blog. At last evening’s dinner party two of our guests, up from Ft Lauderdale for a visit, requested the Steak Hash as their entree. So Hash it was. On the dinner plate was a thick slice of Fennel* caramelized in a very hot oven. And a scoop of Tomato Jam* always  a tasty surprise. The recipe for the Porterhouse Hash was also posted on Facebook October 1st

INGREDIENTS For the Caramelized Fennel

3 Fennel Bulbs (stalks removed)
2 TB of EVOO
2 TB of Butter (softened)
Kosher Salt & White Pepper


1. Slice a Fennel into 3/4″ pieces vertically. Add them in a single layer to a sheet pan. Coat them with EVOO, Butter & Salt & Pepper.

2. Heat the oven to 450F & add the pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on a deep color.

3. Remove from the oven & allow to slightly cool.

INGREDIENTS For the Tomato Jam

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1/2 tsp of ground Cumin
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, Red Pepper Flakes or Cayenne (to taste).


1. Combine all the ingredients in a heavy medium sized saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

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