Golden Tomato Paste

I have a couple of golden tomato plants and I harvested a few pounds of tomatoes so I decided to make Golden Tomato Paste.  

Ingredients 

Golden tomatoes

2 yellow bell peppers

2 garlic cloves. 

Salt 

Olive oil 

Roughly chop every thing and put  in a bowl. Toss with olive oil, salt. 

Place in a stainless steel pot over medium heat.  Mash it a bit to bring out liquid.  

Stew for thirty minutes or so. 

Remove contents and push through a food mill or sive.   Throw out the skins and seeds. 

Return the mixture to the stainless steel pot, heat until reduced to a thick sauce.  

The final step is to spread the thickened mixture onto a non aluminum cookie sheet and place in a 200 degree oven. Bake for an hour or until the mixture thickens to a paste. 

Fèves au Lard avec Cidre

• BAKED BEANS with Cider  

  
  
  FÈVES AU LARD AVEC CIDRE
• This is my go-to comfort dish!  It is a take on Quebec's famous baked beans.  Traditionally cooked with Maple Suryp, I have substituted Cider Syrup to give the dish a tangy flavor . 
• 1 lb. dried white beans
• 10 slices of thick-cut bacon, cut into lourdons 
• 1 medium white onion, fine diced
• 1 cup of Celery, fine diced
• 1 Red Bell Pepper, fine diced
• 4 cloves Garlic, chopped
• 2 Tbs.  Dijon Mustard 
• 1 Green apple, peeled, cored, and small diced (7-1/2 oz.)
• 1/4 cup Tomato Paste 
• 2 Tbs  Herbes Salées (see recipe)
• 1 cup hard dry cider
• 1/4 cup cider syrup (see recipe)
• 6 cups of Good Chicken Stock
• 2 tsp. cider vinegar 
• Salt and Pepper to taste 

Soak the beans overnight, Drain

Grab a Dutch Oven or a heavy pot.  I love clay bean pots

Preheat oven to 300

In a frying pan, Sauté the onions, celery garlic and red pepper SEPARATELY Remove to the Bean Pot

Brown the bacon, remove to BEAN POT

Place the bean pot on the stove top, add the rest of the ingredients EXCEPT the salt, pepper and cider vinegar.  Heat until every thing is about to boil. Stir often.

Put a lid on the pot and stick in the preheated oven.  Bake for about three hours or UNTIl the beans are soft.   Season to taste and add the Cider Vinegar.  

Gastrique!

Gastrique is a vey basic sauce.   Basicly a sweet and sour sauce.  So easy to make and well worth the effort. Today I made a Honey Gastrique and an Apple Gastrique.  The Honey Gastrique will be drizelled over grilled lamb.  The Honey Gastrique over grilled pork.  

Preparation for both sauces are the same 

For the Honey Gastrique:

1 part Honey

2 parts Honey Vinegar (substitute with cider vinegar)

Salt to taste

For the Apple Gastrique: 

1 part Apple Cider Syrup

2 parts Apple Vingar

Salt to taste  

Heat the Honey or Apple CiderSyrup in a heavy pan until it darkens (starts to carmalize)

Add the vinegar to the pan. Heat until the sauce reduced to the thickness of syrup.  

Add sauce to taste!

Pepper Season is near!

I started my first 2015 batch of fermented sauce,

The first tasting in six weeks.