• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

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Archive for the ‘Jams and More’ Category

June 22, 2008

Tomato Jam

Tomato Jam

This tomato jam is adapted from a recipe for a Moroccan chicken tagine. Sweet and savory, this jam is best served with hearty entrees. It is not suitable for home canning, so please don’t use this recipe to preserve your gorgeous summer tomatoes unless you first make sure to adjust the recipe, for your own […]

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March 19, 2008

Kumquat Marmalade

Kumquat Marmalade

These are my words of wisdom to you: Go make kumquat marmalade while you still can. Get 1.5 lbs kumquats and slice them up thinly, reserving the seeds. Tie the seeds in a cheesecloth bag. Put the kumquat slices and the bag of seeds together in a non-reactive pot with 4 C water and cover […]

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December 6, 2006

Apricot Hazelnut Squares

Apricot Hazelnut Squares

The worst thing about my latest cookbook acquisition, Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg, is the terrible difficulty I had in trying to decide what to make first. In the end, though, I had to go with these cookies. This turned out to be […]

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August 11, 2006

Blueberry Port Chutney Shortbread Bars

Blueberry Port Chutney Shortbread Bars

When I was flipping through Gale Gand’s Just a Bite, what really caught my eye was her suggestion that when making shortbread, you can simply grate the frozen dough into your baking pan instead of bothering to thaw it and roll it out. How simply wonderful! That means that you can keep a hunk of […]

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July 10, 2006

Circle Swap: Homemade Jams, Jellies, Curds, Chutneys, &c.

Circle Swap: Homemade Jams, Jellies, Curds, Chutneys, &c.

Summer is here, and I have been in a frenzy of home canning. I have been making jams, curds, chutneys, and sealing them in jars to lay in for the colder months to come. I know I am not the only one who acts on this urge. I propose that we add some variety to […]

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June 28, 2006

Grapefruit Almond Tart

Grapefruit Almond Tart

Imagine, if you will: A rich, buttery, almond-based tart crust. A thick, granular layer of creamy grapefruit almond curd. Slices of fresh pink grapefruit, sweeter, pulp bursting with juice. The crunch of a thin layer of caramelized sugar. The warmth of the crust, fresh from the oven. Curd and grapefruit, cool from the fridge. The […]

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June 17, 2006

Sour Cherry Sage Flower Jam

Sour Cherry Sage Flower Jam

As soon as I saw the flowering sage at the farmer’s market, I just knew I had to use it in my entry for The Spice is Right #3: The Perfumed Garden, which called for us to use edible flowers in our cooking. And as I was saying, I have this extreme overabundance of sour […]

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April 26, 2006

Gunpowder Carrot Chutney

Gunpowder Carrot Chutney

TeaChef has this ongoing project where each month they give away free samples of a different tea. The catch (and it is hardly a catch) is that if you get a tea sample from them, they want you to cook with it and send them a recipe including it. I can handle being honor-bound to […]

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