Heirloom Tomato Jam

Heirloom Tomato Jam

Homemade condiments and sauces are two things I’m completely obsessed with.  If you were to open up my fridge today, you’d find an assortment of weck jars filled with jams, aioli, mustards, spreads, dippies and dairy products.  And perhaps a jar or two of pickles.  This Heirloom Tomato Jam is my newest addition.  Ripe heirloom tomatoes are simmered with ginger, red chile, cinnamon, cumin and ground clove, resulting in a ketchup-like sauce just packed with flavor.  Sugar used to bring out the sweetness in the tomatoes is balanced by a healthy squeeze of fresh lime juice.  Use this jam as a condiment for your next backyard burger or spread over freshly baked cheddar biscuits.  You could also use this jam with any beef, chicken or pork entree or mix into an afternoon bowl of polenta.  That’s the beauty of homemade condiments.  Having an arsenal of unique flavors at your fingertips allows you to easily switch up your everyday meals, creating unique dishes with minimal effort.  Prep this jam over the weekend, then enjoy throughout the week when time and energy are usually limited.  Continue reading for the recipe.

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Ripe Plum Tabbouleh

Ripe Plum Tabbouleh

With the 4th of July just around the corner, I’ve been testing out some nontraditional sides that would fit in well at a barbeque.  Tabbouleh is a Middle Eastern salad typically made with bulgur, tomato, herbs, lemon and olive oil.  The flavors are fresh, bold and clean.  A perfect counter to the assortment of smokey, fatty meats usually found at a backyard barbeque.  Stone fruit just screams summer to me, so I decided to substitute in some ripe, juicy plums for the tomatoes.  This salad starts with small mound of sliced scallions.  Tiny jewels of ombre-hued plum and fiery red chile are added just before a fragrant flurry of chopped mint and parsley.  Textural bulgur is crumbled in at the end with a dressing made of olive oil, lemon juice, salt and pepper.  The finished salad is utterly addicting.  Because tabbouleh is dairy-free, it can sit out a party for a little while without worry of spoilage.  But I highly doubt it will sit around for too long before the whole bowl is finished.  Continue reading for the recipe.

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Perfect Scrambled Eggs in Just 40 Seconds

Perfect Scrambled Eggs

After just 20 seconds of whisking and 20 seconds of cooking, you’ll have a perfectly light and fluffy mass of hot, scrambled eggs.  The secret?  Poaching.  A steady stream of freshly beaten eggs is poured into a steaming pot of swirling, salted water.  The eggs cook almost instantly.  After a brief draining process, you can season your eggs however you like.  Below, I’m suggesting extra-virgin olive oil (for richness), chile oil (for heat), chopped parsely (for freshness), fleur de sel (just because) and freshly ground black pepper (for MOAR heat).  You could also try shredded cheese, salsa, chopped cilantro and sour cream.  Or simply serve with hot buttered toast and a few strips of crispy bacon.  I’m even tempted to pile up these eggs between two pieces of bread with a sizzling breakfast sausage and a thin swipe of herbed aioli.  The possibilites are endless!  Continue reading for the recipe plus tips to master this method.

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Green Bean Salad and a 1 Year Anniversary

Green Bean Salad with Mustard Seeds and Tarragon Gosh, I can’t even believe that I launched Kitchen Konfidence one year ago today.  In my opinion, it has been quite the enjoyable ride.  Would you agree?  I was looking back through my recipe archives this week just smiling at everything that I’ve accomplished.  Infused alcohols, homemade ice creams, signature cocktails, seasonal treats and delectable desserts seem to be my “specialties.”  I will continue to focus on these categories over the next year and also try to branch out a bit.  Suggestions?

My first year of blogging brought many surprises.  My recipes have been featured on a number of popular websites.  I also developed a partnership with one of my favorite stores, west elm.  Recently, I launched Kitchen Konfidence LIVE, an in home cooking experience where I teach other home cooks how to be more konfident in the kitchen (moments from my first event below).  In the next year, I am going to be experimenting with cooking videos.  I really can’t wait to see what unfolds in the future.

I was originally thinking about posting a cake for my 1 Year Anniversary; however, cakes are not really one of my strengths.  Yet.  Instead, I decided to post something more characteristic of me.  This Green Bean Salad with Mustard Seeds and Tarragon is a fresh, seasonal recipe packed with flavor, color and texture.  Vibrant peas and beans are tossed with red onion, garlic, red chile, lemon zest and tarragon then dressed in coriander and mustard seed infused olive oil.  This salad is an experience.  No joke.  Fresh, bold and spicy, each bite will ignite your taste buds.

I just want to take a moment to say thank you to all of you who have been with me during this experience.  I really appreciate all of your comments and participation.  Continue reading for the salad recipe.

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