So I made all those green tomatoes into Chutney. It took about 15 min to chop up things. I did some in the food processor and then sum by hand just to mix up the texture a bit. I based the whole thing on that recipe from Instructables but changed it a bit to account for what I had on hand.
I used:
about 5 kgs of tomatoes
1 quart of red wine vinegar
1 pint of balsamic vinegar
2 lbs of brown sugar
3 big onions
sea salt
dried cranberries
It turned out really well and now my favorite thing to do with it - small patty shell filled with goat cheese and topped with the chutney... instant appy.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, January 26, 2012
Sunday, May 29, 2011
Recipe:The Frittata
The other day Mark was giving me a bad time that I had so few recipes on the blog. So in an effort to make him happy I decided to post some of my favorite breakfast dishes. One of the B's in B&B does stand for breakfast!
A Frittata is an Italian omelette that is baked in the oven. Some call it crust less quiche which is also especially correct. The following is the one I make regularly. You can substitute and fillings you like just watch that your choices don't add to much liquid to the mix.
Preheat oven to 375 F
Ingredients:
6 eggs
1 cup heavy cream
garlic, fresh basil, oregano, salt and fresh ground pepper ( don't be shy with the seasonings)
1/2 cup grated cheese blend - I tend to use mozza, provolone and cheddar but you can use what ever your tastes run to
crumbled bacon, chopped cooked spinach, diced onion, diced tomato equaling about 1 1/2 cups
procedure:
whip eggs and cream together then add remaining ingredients. Spray or grease an oven proof casserole dish big enough that the mixture will fill 1/2 to 2/3 full but make sure the pan not more than 2 1/2 inches deep. ( the Frittata will take too long to bake and become too brown on top otherwise)
Bake until the center is just set anywhere from 30 - 45 mins.
Serve with hash browns or if brunch a nice greens and tomato salad.
A Frittata is an Italian omelette that is baked in the oven. Some call it crust less quiche which is also especially correct. The following is the one I make regularly. You can substitute and fillings you like just watch that your choices don't add to much liquid to the mix.
Preheat oven to 375 F
Ingredients:
6 eggs
1 cup heavy cream
garlic, fresh basil, oregano, salt and fresh ground pepper ( don't be shy with the seasonings)
1/2 cup grated cheese blend - I tend to use mozza, provolone and cheddar but you can use what ever your tastes run to
crumbled bacon, chopped cooked spinach, diced onion, diced tomato equaling about 1 1/2 cups
procedure:
whip eggs and cream together then add remaining ingredients. Spray or grease an oven proof casserole dish big enough that the mixture will fill 1/2 to 2/3 full but make sure the pan not more than 2 1/2 inches deep. ( the Frittata will take too long to bake and become too brown on top otherwise)
Bake until the center is just set anywhere from 30 - 45 mins.
Serve with hash browns or if brunch a nice greens and tomato salad.
Monday, April 25, 2011
The Chefs Table?
What to call the service we have been offering since last fall is the real question. Here's how it works:
My dinning room is suitable to serve up to 24 people for a private function. You phone ahead for a reservation and we choose a menu. It could be anything from our main menu through our Taste the Local Difference or something else we design just for you. What we can offer depends on how far in advance you book and what you would like it to cost. Given a week you can have anything but phoning the day before may limit your choices a little to what I have on hand. The price ranges from $16.95 a person to up to $25.00 or more depending on what you choose. I like to keep the minimum to 6 people. It is a minimum of 3 courses ( salad, main and dessert) but could be as many as 6 ( our sampler menu) Then you come with your guests and enjoy a private dinning experience. Its like a cross between going to someone's house for dinner ( or having a group at your place) and going to a restaurant. Nice ambiance, private, a sitting area to relax before or after dinner and then a great dinner served either plate service or family style.
We have had 3 or 4 dozen small parties like this since November of last year and they have gone very well. There has been a number of repeat groups ( it seems to be a favorite of the health field workers and the local book club) All the functions have been booked via word of mouth and it's gone very well. It's a really nice change for us as we get to do some of the fancier things that we are capable of but don't do everyday. It's very different to do than a banquet for 100 people.
The real trouble is it is still not well known that we do this and how do you advertise something like it. It doesn't even have a name hence the question: The Chefs Table?
My dinning room is suitable to serve up to 24 people for a private function. You phone ahead for a reservation and we choose a menu. It could be anything from our main menu through our Taste the Local Difference or something else we design just for you. What we can offer depends on how far in advance you book and what you would like it to cost. Given a week you can have anything but phoning the day before may limit your choices a little to what I have on hand. The price ranges from $16.95 a person to up to $25.00 or more depending on what you choose. I like to keep the minimum to 6 people. It is a minimum of 3 courses ( salad, main and dessert) but could be as many as 6 ( our sampler menu) Then you come with your guests and enjoy a private dinning experience. Its like a cross between going to someone's house for dinner ( or having a group at your place) and going to a restaurant. Nice ambiance, private, a sitting area to relax before or after dinner and then a great dinner served either plate service or family style.
We have had 3 or 4 dozen small parties like this since November of last year and they have gone very well. There has been a number of repeat groups ( it seems to be a favorite of the health field workers and the local book club) All the functions have been booked via word of mouth and it's gone very well. It's a really nice change for us as we get to do some of the fancier things that we are capable of but don't do everyday. It's very different to do than a banquet for 100 people.
The real trouble is it is still not well known that we do this and how do you advertise something like it. It doesn't even have a name hence the question: The Chefs Table?
Sunday, April 24, 2011
The Green House
I found myself in the position to have access to a green house where I can grow herbs and vegetables. Well of course I immediately took my friend up on the offer. Since that dark winter day I have sprouted my little seedlings under lights in the basement - spinach, basil, peas, lettuces, rosemary, oregano, etc. Now to a seasoned grower these may be strange things to start. I used these little pellet things and now all I have to do is stick them in the beds in the green house. Really I choose those things because they are the stuff I use daily and can't wait to use them.
So today ,being a lovely sunny day, I headed across the ally to the green house thinking it would be a good time to clean out the beds and get them ready to stick these little guys in . It took no time at all to clean them up and turn and break up the soil. Now it looks like this.
Now the real question is : is it to early to put my little friends out in their new home? I have no clue but I'm going to try with some of the bigger ones and see how they fare. I'm already dreaming of all the good things that can be made from the products harvested from the green house. I can't wait for the first trip of the year to Spring Break Garden Center to get tomatoes and cucumbers and stuff. Poor Mark just cringes at the thought - more space to plant things,more trips to Val's green house. Hehehe but he'll get over it when he gets to eat the stuff. Gotta love growing things
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