Tag: 5 stars

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Caramelized Honey and Figs

Ten minutes until deliciousness!

We had picked up figs the other day at the CSA. These weren’t part of our share; instead, they’d come from the Mission Gardens, and one could buy baskets on a first-come first-served basis. Now, I couldn’t remember if I’d ever had figs before, but, we happen to know that the Mission Gardens are working to grow food that was grown here historically, going so far as to search out abandoned orchards to get cuttings for fruit trees from the time the Jesuit missionaries lived in the area. It’s a cool idea, and we think that buying a basket of figs is the least we can do.

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Onion Dip from Scratch

Oh, we already know that you make all your meals from scratch, or you wouldn’t be here at Scratchin’ It. But, what about condiments? You know, ketchup, mustard, or dips? Yes, you can make them too. They really are pretty easy, so you should try them at least once in your life. After all, that’s what being a scratcher is all about. Today, we’ll tackle a simple onion dip. After all, who doesn’t love sour cream and onion? We’re sorry about the lack of final photos; we just got excited by how well this was turning out.

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Torte au Chocolat (Chocolate Mousse Tart with a Hazelnut Crust)

As tasty as it looks.

This is what we were planning to make with the Bouchon’s Chocolate Mousse that posted the other day. Basically, a simple chocolate-hazelnut tart. And, it is pretty simple. A simple crust that you bake and fill with chocolate mousse. Nothing more. But, don’t let simple fool you into thinking that it won’t stand out. Sometimes the simplest desserts can be the best.

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Bouchon’s Chocolate Mousse

And we have mousse!

This is our third recipe for chocolate mousse, and a fair question would be, why? Well, let us explain. Our first Chocolate Mousse recipe is probably the easiest mousse recipe you’ll find. It makes a pretty tasty mousse, but it has two drawbacks: one, it doesn’t hold well, meaning you need to eat it soon after making (okay, maybe that’s not a real drawback), and two, it contains raw eggs, which might concern some people. The second Dark Chocolate Mousse recipe …

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Barley Pancakes

Just a bit of maple syrup and these are perfect.

Are pancakes one of those things that you only get when you go out for breakfast? Not us; it’s just too easy to mix up a batch that’s the perfect size for the two of us. And, if you think pancakes are kind of boring, think again. Because pancakes don’t rely on the gluten in flour to hold them together — it’s the egg that does it — you can swap out pretty much any type of flour for the wheat flour and have great- tasting pancakes made from, well, in this instance, barley flour.

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Tomato Jam

It should be fine in the fridge for a few weeks, but it won’t be around that long.

This is probably the last tomato recipe for a while, mainly because it was the last thing we made from the flat of tomatoes that we purchased. Or, you could say we saved the best for last, even though this is the first time we’ve made jam from tomatoes. It might seem odd to use tomatoes to make jam, but it shouldn’t. After all, we’ve all learned that tomatoes are a fruit (although the Supreme Court unanimously ruled that tomatoes are a vegetable, really, look it up), so, why not use them for jam?

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Tomato Confit

Sunshine in a jar!

So, it’s tomato season, and you have a huge number of fresh tomatoes. What do you do? Sure, they’re great just sliced with a bit of salt, but, don’t you want to save some of that bright summer flavor for later? We do. Plus, as you saw yesterday, when we get tomatoes, we get a serious amount of tomatoes. So, we’re always looking for ways to store some of those tomatoes for later. Even if later might be just later this week.

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