Balsamic Onion Jam

I’ve been wanting to make this since last fall. Waiting for good onions. And the right mood, of course.

This batch turned out pretty yummy, even himself said, “it’s good.” Don’t be escared when you see the jalapeno – it just adds an ever so slight pleasant warmth. You can leave it out, if you like.

This is fan-fucking-tastic stuff on a cheese board, on a grilled burger with some blue cheese, or in a grilled cheese sammich with a strong cheese like an aged white cheddar or Manchego.

Balsamic Onion Jam with Fig
yield: 2 pints

1 Tbsp. mild vegetable oil
3 sweet onions, sliced in ¼” thick crescents
1 jalapeno, sliced in thin crescents
⅓ c. white sugar
⅓ c. brown sugar
1½ c. balsamic vinegar
¼ c. cider vinegar
½ c. dried mission figs, sliced in quarters

In a large non-reactive pot on low, lightly sweat the onions and jalapenos and onion until the onions start to become translucent. Add some S&P and everything but the figs. Simmer, still on low, for an hour.
Add the figs, simmer on low for another hour-ish. When it is done, the mixture should be reduced by half, and the liquid thick and syrupy and almost evaporated. Pay lots of attention that it doesn’t scorch.

Put in a sterile jar and keep in the fridge for several weeks.
I don’t know the ph of this, so although I think it will waterbath can ok, I don’t know for sure. Research that before you do.
Enjoy!

Baked Tomatoes

Love those  Campari tomato clamshells from Costco.  We eat these. A lot. 

Somewhere between a cherry tomato and a regular tomato....
Somewhere between a cherry tomato and a regular tomato….

And, because it is winter we usually bake them with some olive oil, parmesan and S & P.

...just like the Grinch's heart....
…just like the Grinch’s heart….

Because Himself has to really limit the starches now, we needed to add a second veg option to dinner (and weekend breakfasts, too). This is simple and fast. And very, very tasty. 

Baked Tomatoes 6BCmed

 

Got 30 minutes? Let’s go!
Ingredients
4 Campari tomatoes, washed and sliced in half.
2 Tbsp olive oil
2 Tbsp parmesan cheese
S & P
Instructions
Preheat oven to 375*.
Place the tomatoes cut side up in a shallow baking dish.
Sprinkle with S & P.
Sprinkle with cheese.
Drizzle with olive oil.
Bake for 25 minutes. The cheese should be crispy brown on top of the toms
Serve immediately.
Notes
If they’re not brown at the end of the time, turn on the broiler for a minute or two to toast up that cheesy top. (Assuming you’ve used a pan that can take it, obviously….)
This is great with steak, roast chicken, omelettes, green beans, and just about anything you can think of.
You can sprinkle with some herbs before the cheese layer for variety: basil, tarragon, chives, etc. The cheese will seal the herbs in with the tomato’s juice and keep them from burning.

Servings 2
Calories 200
Fat 16 g
Sodium 161 mg
Carbs 10 g
Protein 5 g

Cheesy Herb Garlic Zucchini Sticks

It’s one of those uninspired weeks – where I start thinking on Wednesday, “What am I going to blog about this week?!?”  I want to go nuts with the cakes and cookies, but it’s just kind of mean to make the whole house smell like that when Bill can’t eat any…..So, I went with what was in the fridge: zucchini.  

Cheese Herb Garlic Zucchini Sticks
Cheese Herb Garlic Zucchini Sticks

 

 

And, I just love zucchini with lemon and thyme, but I only had the dried herb.  I knew I wanted to roast the squash, but that was really incompatible with those hard little sticks – what to do, what to do…. so I pounded it with some salt and garlic in the mortar and pestle. Problem solved!

ZucchiniPanel1

ZucchiniPanel2

 

Bill says they’re good. And, although the garlic smell is really out there while they’re cooking, the end product is just lightly garlicky.  Heads up, though! You might think you’re in Gilroy while they’re baking. 

mmm......crunchy cheesy bits....
mmm……crunchy cheesy bits….

And, who am I kidding? This might have been the best part of the whole thing – cheesy paper for grown-ups! 

Let’s make some – and tell me how yours turn out!
For the toss
1 clove garlic
½ tsp. dried thyme
Dash kosher salt
1 Tbsp olive oil
½ tsp lemon zest
For the rest
2 zucchini, cut to look like wedge fries
¼ freshly grated pecorino romano or parmeggiano reggiano
Instructions
Preheat oven to convection 400* (or plain old 375*)
Smash the garlic clove in the M&P.*
Add in the salt and thyme and pound till the thyme is no longer hard little sticks.
Add in the olive oil and lemon zest, and pound it a few more times to mix it all together.
Transfer the paste to a bowl, toss zuke sticks in it and then spread them out on a parchment-lined baking sheet.
Sprinkle w/ the cheese.
Bake 20 minutes, then turn to broil for a few to get things crunchy and brown.
Notes
*You could totally skip the M&P if you have fresh thyme. Just mince the garlic, then smoosh it with the salt and thyme with the side of your knife right on the cutting board.

Shallot Thyme Asiago Scones

So, I really wanted to make these last week.

You see, two weeks ago I made some asiago and ham scones with pear honey for the office. Only the scones were *way* too sweet. I needed a remix, a scone redemption if you will. And I had this gorgeous thyme in the fridge….

Cheese Onion Herbes
Fresh thyme, slivers of shallot, and cubed asiago…

 

Flour, leavening, and butter - waiting for some buttermilk and egg yolk
Flour, leavening, and butter – waiting for some buttermilk and egg yolk

 

Asiago Scones
Straight from the oven, cooling down….
Asiago Scones
(Extreme close-up!)  Look at that shiny, cheesy, buttery goodness just waiting to be munched!

 

Well, shall we make some??
Well, shall we make some??

 

[yumprint-recipe id=’30’]