Condiments

How To Make Sweet-and-Savory Tomato Jam — Cooking Lessons from The Kitchn

(Image credit: Ghazalle Badiozamani)

Jam excels at preserving the tastes and smells of the season, but why should berries have all the fun? Adding tomato jam to your summer preserving bounty is just the thing to make you feel like a savvy cook and leave you with a taste of summer into fall.

Using the same principals of other small-batch jams, plum tomatoes are cooked with a little sugar and spice for a sweet and savory jam that will leave you wondering why you didn't start making it sooner.

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The Thing I Use Up the Fastest in My Kitchen — Ingredient Intelligence

I lived a mustard-free childhood. Instead, Miracle Whip was the condiment of choice in my household. That was all well and good with me, as I found mustard too sharp and pungent for my tastes anyway. Funny how tastes change, however, because once I matured and flocked the Miracle Whip nest, I developed an insatiable taste for mustard.

While I truly love it in all forms now (with the minor exception of yellow mustard), my heart lies quite squarely with Dijon. The jar on the door of our fridge is easily what gets used up and replaced the fastest compared to other condiments.

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How To Make Boozy Bourbon Bacon Jam — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Nothing makes me feel like more of a breakfast or dinner hero than remembering that I have jars of boozy bacon jam in the fridge. This rich spread could turn a sleeve of stale crackers into a pretty stellar dinner, but when you fold it into warm pasta with fresh corn, sweet tomatoes, and basil, or mix it with maple syrup for pancakes, then you'll feel like giving yourself a gold star for having the foresight to make it.

Boozy bacon jam is also a practical way to preserve bacon that might need using up. You cook the bacon, caramelize some onions, and hold the two together with a little maple syrup, a decent amount of bourbon, and a splash of vinegar. The resulting spread is chunky, with plenty of smoky, savory flavor and back notes of sweetness and bourbon. Making bacon jam is the greatest gift you can give to your future self.

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How To Make Boozy Bourbon Bacon Jam — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Nothing makes me feel like more of a breakfast or dinner hero than remembering that I have jars of boozy bacon jam in the fridge. This rich spread could turn a sleeve of stale crackers into a pretty stellar dinner, but when you fold it into warm pasta with fresh corn, sweet tomatoes, and basil, or mix it with maple syrup for pancakes, then you'll feel like giving yourself a gold star for having the foresight to make it.

Boozy bacon jam is also a practical way to preserve bacon that might need using up. You cook the bacon, caramelize some onions, and hold the two together with a little maple syrup, a decent amount of bourbon, and a splash of vinegar. The resulting spread is chunky, with plenty of smoky, savory flavor and back notes of sweetness and bourbon. Making bacon jam is the greatest gift you can give to your future self.

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How To Make Easy No-Cook Strawberry Freezer Jam — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Have you ever had summer fruit so sweet, so juicy, and so fragrant that the mere thought of boiling it away with sugar until jammy made you just plain sad? This summer, on a quest to preserve strawberries from a sunny afternoon of U-pick fun, I discovered no-cook freezer jam. The resulting jam is so vibrant and fresh-tasting, it's as if the ripe fruit never met heat and its succulent qualities were frozen in time by the freezer.

Regular jam-making and canning are old favorites of mine, but freezer jam is freedom from those times when the hours of boiling fruit and water baths are not only arduous, but also impractical. No-cook freezer jam is the answer for anyone who wants to make jam, but doesn't have the time, space, or patience required for traditional jam-making. The fact that it turns stunning fruit into an impeccable jam will make you fall in love with it.

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The Best Ingredient You’re Not Putting in Your Pesto — Tips from The Kitchn

Last August, after blending together the same basic pesto for nearly my entire adult life, I branched out to try a different recipe after picking up a new cookbook. I was excited that the pesto recipe in Run Fast. Eat Slow would help me use up the quickly fading bundle of arugula in the fridge, but more than anything I was totally intrigued by one unexpected condiment in the ingredient list. It's one that I've cooked with tons of time before, although never thought to include in pesto — and now that I have, there's no going back because it makes for the most unbelievable pesto I've ever tasted.

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