Kitchen Jam

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My mango jam recipe is very simple – mango, water, a bit of sugar, a splash of vanilla.

For this month’s secret ingredient – herbs – I changed things up a bit in my basic recipe. I’m not completely happy with the balance in my current proportions, but if mangoes stay this inexpensive (right now, they’re four mangoes for $5), I’ll be doing more experiments making this recipe again to get it right. Read the rest of this entry »

February CanJam: Chipotle Carrot-Apple Butter

At the end of each month, the can-jammers participating in Tigress’s Can Jam are delivered the news – a “secret ingredient” for the next’s month designed to extend their canning repertoires. January’s challenge was citrus, and I tried Roasted Lemon Marmalade. But the February challenge ingredient would be a tough day’s work for an Iron Chef – carrots! Read the rest of this entry »

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Some cookbooks have truly impressive titles. John Ash’s Cooking One on One: Private Lessons in Simple Contemporary Food from a Master Teacher has a heckuva title. I was led to the book by a simple recipe for Roasted Lemon Salsa, which I first found here (with attribution to Ash’s work.) Read the rest of this entry »