Every autumn, some primal instinct arises and I feel compelled to ‘put up’ my farm stand finds so that, as they shutter for the season, I’ll have a winter pantry of homemade tomato sauces and chunky tomatoes to put into pasta sauces or, at their simplest, just use for a pasta sauce all by themselves. A couple of weeks ago, I showed you the collection of Heirloom tomatoes plucked from The Bridgehampton Florist’s Hampton Classic table. I thought I’d outdone myself. But darned if I wasn’t at the farm stand where I was confronted by a big basket of ‘culls’ – tomatoes not pretty enough for Caprese but irresistibly priced at $5.00 for at least a dozen. I also had an added incentive: Our latest houseguests, Jill and Steven, had most thoughtfully given us an enormous Stock Pot –just perfect for canning. I took my cull tomatoes home and pulled out my trusty "Ball Complete Book of Home Preserving". Lo and behold, there was a recipe for Tomato Preserves. Not only did its combination of sweet and spicy appeal to me, it conjured up all kinds of memories.
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
2 days ago