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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: November 23, 2011

23/11/11 Tomato Jam


 

 

 

RECIPE Tomato Jam

A CookTale

I first made this Mark Bittman recipe back in the days of Summer when our garden was yielding gorgeous heirlooms. I devotedly followed his New York Times version to a T and published it on September 2nd. With deference to M.B., this time I tried it with less ingredients, which resulted in a stronger tomato flavor. The latest batch worked for me, and evidently for Cathie.

INGREDIENTS

1-1/2 lbs ripe Roma Tomatoes (cored & coarsely chopped)
3/4 cup of Sugar (or 1/2 cup Splenda)
2 TB of Lime Juice (freshly squeezed)
1 TB of fresh Ginger (minced or grated)
1/8 tsp ground Cloves
1 tsp of Salt
1/2 tsp of Red Pepper Flakes (or to taste)

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

2. Reduce heat & simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Do not let the saucepan go dry. If it does, add 1/4 cup of water & stir. Taste & if necessary adjust the seasoning, then allow to cool & refrigerate until ready to use.

23/11/11 Spaghetti With Lemon, Butter & Sage Leaves



RECIPE

Serves 2

A CookTale

A four-ingredient Pasta that I love adapted from a Mario Batali recipe. Each ingredient stands on its own, but when combined they just detonate with flavor. If you’re a fan of Lemon Juice and its compatible partner, fresh Sage leaves, here’s a winner for a simple dinner. A side dish of salad greens works, or, as in our dinner, one or two three-ounce grilled Beef Sliders.

INGREDIENTS

4 oz of Spaghetti (or Linguine)
4 TB of Butter
12 Fresh Sage Leaves (sliced in half horizontally)
Juice of 1 Lemon + Lemon Zest
1/4 cup of Parmesan-Reggiano (shredded)
Kosher Salt & Black Pepper

METHOD

1. Add the pasta to a pot of boiling water & cook for the recommended time, about 8 minutes to al dente.

2. While the Pasta cooks, melt the Butter in a large deep-sided saute pan & cook until it just begins to brown. Add the prepared Sage Leaves & remove from the heat. Pour in the Lemon Juice & Zest & set aside.

3. Drain the Pasta, but save 1/4 cup of cooking water. Gently pour the Pasta and water into the saute pan & turn the heat back on. Add the Parmesan Cheese, add the Salt & Pepper, toss to coat & serve.