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{Baking/Preserving} SLOW ROASTED TOMATOES … Preserve the Bounty Week # 2
“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” Lewis Grizzard Tomatoes form an integral part of our everyday food, often like the butter on our daily bread. Whether it’s a simple tossed salad, soup, salsa, juice, pizza sauce, chicken curry or ketchup … it seems to rule the palate. Think tomatoes, think typically red edible juicy fruit {has seeds, is technically fruit}, one that originated in South America, but can be found in every little corner of the world. This heat loving crop is in season in India the whole year round, but not so in many other places, where it is a ‘seasonal vegetable‘,…
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{Product Review & Recipe} Cottage Cheese & Bell Pepper Quesadillas, Pickled Peppers and Gulab Jamuns – Strange Bedfellows? Maybe …
“Life is the sum of all your choices” Albert Camus Given the choice, I would cook and bake all day with olive oil as my happy cooking medium … SIGH … if only I didn’t find the price a little prohibitive. My dream came true when Sharon brought me a selection of the recently launched Borges Olive Oil product range {more here}. The bottles staring down from the shelf in the living room tempt me {yes, the kitchen is still ‘work in progress’}, and of particular interest is the Extra Light Virgin Olive Oil that Borges has developed specially for the Indian market. It’s a blend of refined and virgin…
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{No Bake} OTTOLENGHI’S PRESERVED LIMES … Preserve the Bounty
This August, I signed up for the Preserve the Bounty Challenge hosted at Nourished Kitchen which is an intensive 5-week challenge designed to teach you how to preserve the bounty of summer without pulling out the canner. Participants receive an email and tutorial once a week covering a traditional, time-honored food preservation technique. In Jenny’s words, “There’s many, many methods for preserving food without canning; however, in this challenge we’re focused on only a simple handful: freezing, sun drying, salt-curing, oil-curing and fermentation. Each one of these methods helps to maintain nutrient content better than the process of hot water or pressure canning.” Preserve the Bounty: August 2010 It’s August…
