Tuesday, December 1, 2009
In the kitchen with Thomas Keller: Balsamic Fig Jam
Ok, so he wasn't really in the kitchen with me, but thank goodness I got some counter space in the remodel, because Ad Hoc at Home takes up a lot of room in the kitchen.
It should be no secret by now that I am a fig pig. It's so bad now that when I walk through the fruit and veggie arcade at The West Side Market a couple of vendors spot me and proudly hold up a case of fresh figs when they see me.
Last week, I went before the pre-Thanksgiving frenzy and scored a case of Brown Turkeys. A handful went in this Cranberry Chutney with Figs for T-day, which was yummy. But at $17 for this case, I didn't want them to go unloved, so today I decided it was time to get Thomas in the kitchen for a recipe session.
He has beautiful, large, flowing penmanship, no? It's inscribed "It's all about family".
Easy peasy recipe - fresh figs, sugar, balsamic vinegar, peppercorns and lemon juice. Cook 'til it jams - use a candy thermometer to check. Haven't had that out in awhile.
And I should throw a gadget love to the pre-made sachet bags I bought from San Francisco Herb many moons ago. Although somewhere in Ad Hoc at Home the proper sachet technique is described and illustrated. Saves you from having to fish out those peppercorns the hard way.
So there you have it, sweet, savory, figgy balsamic love in a jar.
Two pints to be precise.