You know...I discovered Mark Bittman some time after I began the Heady Pepper. I guess I can say that if Bittman were an art movement I would be a Bittmanian. I found that he, like me, does not claim to be a professional cook, but is a passionate home cook. He writes about food (far better than I ever can) and his videos are entertaining and simple. I will always refer to him as he has both inspired and influenced me.
So here's what I did after watching his tomato jam video.
This was one of the greatest things I've ever tasted. I made my own version as I didn't have ginger and threw in a couple of things that Bittman didn't use, but please just watch the video and get the basic gist. Then take it from there. HO LEE SHIT it's good. I used this Santa Fe pepper i had growing in the garden.
Again I used the tomatoes from the garden and AGAIN CHICKEN!!! Oy! But this jam can go on anything. Meat, bread...I even smeared some onto my forearm and licked it off. And I discovered it makes for a great depilatory.
1 comments:
Indeed. We got his book "How to cook Everything" for our wedding and it's great. We also clip his recipes from the nyt.
Post a Comment