Oh boy. I don’t even know where to begin. You may have seen my post this AM about the little adventure I’m on…
Or if you follow me on Twitter you probably saw about 200 tweets today (check for #steamythermador) on the AMAZING food we ate and the incredible kitchen appliances we were introduced to at Thermador…..seriously, I’m NEVER leaving.
Well, OK, maybe I’m already back at the hotel, but it doesn’t mean it’s beneath me to sneak back in tonight and set up camp for awhile!
Until I am able to get all the photos loaded and posts ready to share, I thought I might pass on a few recipes that were truly to die for…
When I saw it next to the Beef Tenderloin, I passed it up thinking it might have a savory tomato taste and I wasn’t feeling that for the beef. But then Thermador’s Chef Kyle saw my plate and asked if I had tried the Tomato Jam.
Huh?? Jam?? TOMATO Jam??
I had to give it a whirl.
I need to take a moment to savor the memory…..it truly was unbelievably delicious. Just the perfect combination of sweet and spicy with a touch of savory (kinda covers it all, huh!?) Such a wonderful compliment for so many dishes. If you want to wow your dinner guests (or your husband/wife/mother/partner/boss)…and you have an ABUNDANT tomato crop going in your garden leaving you wondering what to make with tomatoes next…
THIS is your dish!
Tomato Jam – to be served as a garnish for any type of red meat.
1 ½ pounds Roma tomatoes, cored and chopped
1 cup sugar
2 tablespoons lime juice
2 teaspoons fresh ginger
3 cardamom pods
1 cinnamon stick
1 Serrano pepper seeded and minced
Salt and pepper
1. Combine all ingredients and bring to a boil for two minutes.
2. Lower to simmer and cook for 1 to 1 ½ half hours.
3. Refrigerate for up to one week, but can also be canned.
Thank you for sharing the recipe Thermador and Chef Kyle!!