All That Jam

A cooking blog
Ta da! Pickled Pineapple The yield from 2 medium and 2 small pineapples. Processed for 15 minutes in water bath. Mmmmmm!

Ta da! Pickled Pineapple The yield from 2 medium and 2 small pineapples. Processed for 15 minutes in water bath. Mmmmmm!

Our first attempt at pickling pineapple from the garden. We cut the fruit into. 1” chunks…..prepared a pickling liquid of distiller white vinegar, equal amounts of light and dark brown sugar (I am partial to the molasses element the dark brings to the flavor) and a bouquet garni of whole cloves, whole cardamom seed, and cinnamon stick. Simmering for 5 min. And putting into jars to process for 15 min. Finished product photos momentarily.

statefarmgoodneighbors:


Are You Ready For An Epic Road Trip?

Seasoned road-tripper, Manny Ruiz, shares travel tips as he embarks on his seventh annual family road trip.

Read More

statefarmgoodneighbors:

Are You Ready For An Epic Road Trip?

Seasoned road-tripper, Manny Ruiz, shares travel tips as he embarks on his seventh annual family road trip.

Read More

statefarmgoodneighbors:

Rob Sims On Fatherhood, Legacy And Giving Back

As a professional football player in Detroit, Rob Sims has taken and given out his share of punishment. But nothing could prepare the 6’3, 320-pound guard for the blow he took just a month after he was drafted in 2006 – the passing of his father Mickey, also a former professional football player from Cleveland.

Read More

<p>Am having a great time cooking with my favorite son-in-law, otherwise known as Pig and Whistle on Tumblr! First, though, made incredible Spanakopita with daughter, Tiffany ( forgot to take a pic.) Hubby helped Dave grind and case two fabulous sausages&#8230;..Pork with Rosemary, Sage, Thyme, beer. That was for breakfast, then Dark meat Turkey Sausage (made with the dark meat from our Thanksgiving Turkey) to be served alongside the delicious Brined, Grilled Turkey Breast. Then we charred the bones of the dark meat pieces and used them to make the turkey stock for the gravy. Peeled, boiled, and fried halved Russet potatoes in Duck Fat. Fried up some Maple and Brown Sugar Pork Belly Lardons to render the fat and sautéed Brussels Sprouts in that and added pine nuts, pomegranate seeds and the lardons to them. Fresh Cranberry/Raspberry Sauce and finally, the most delicious French Boule loaf of bread with butter. So absolutely, fabulously, delicious! Hope Y&#8217;all had a great Thanksgiving!

Salmon Corn Chowder....Deconstructed

  • This is my third attempt at posting about this deconstruction journey. After realizing it was too warm a day here in Sunny Florida for Salmon Corn Chowder, I thought, why not deconstruct it? Deciding on 3 elements. Browned diced Pancetta to render fat. Adding simmered lentils to the potato element made a great base for the pan seared or grilled Salmon fillet.. Sauteed chopped leek, fresh thyme, diced potato and a little fresh cracked black pepper in rendered pancetta fat for the lentil base. Added some low sodium chicken broth to simmer the lentils and potatoes. Separately sauteed leeks, thyme, bay leaf, and corn kernels for the cream sauce. Deglazed pan with dry white wine, added low sodium chicken broth and reduced to half. Added cream and reduced to 2/3. Strained and set aside. Sauteed corn in Pancetta fat and set aside. Pan roasted Salmon fllets. To construct…….a bed of lentil/ potato mix in ceter of plate, top with salmon, ladle sauce over and around perimeter of plate, top with sprinkle of sauteed corn and pancetta bits. Garnish with thyme sprig. OMG……it was better than I imagined……and I imagined

Salmon Corn Chowder.....Deconstructed

  • This is my third attempt at posting about this deconstruction journey. After realizing it was too warm a day here in Sunny Florida for Salmon Corn Chowder, I thought, why not deconstruct it? Deciding on 3 elements. Browned diced Pancetta to render fat. Adding simmered lentils to the potato element made a great base for the pan seared or grilled Salmon fillet.. Sauteed chopped leek, fresh thyme, diced potato and a little fresh cracked black pepper in rendered pancetta fat for the lentil base. Added some low sodium chicken broth to simmer the lentils and potatoes. Separately sauteed leeks, thyme, bay leaf, and corn kernels for the cream sauce. Deglazed pan with dry white wine, added low sodium chicken broth and reduced to half. Added cream and reduced to 2/3. Strained and set aside. Sauteed corn in Pancetta fat and set aside. Pan roasted Salmon fllets. To construct…….a bed of lentil/ potato mix in ceter of plate, top with salmon, ladle sauce over and around perimeter of plate, top with sprinkle of sauteed corn and pancetta bits. Garnish with thyme sprig. OMG……it was better than I imagined……and I imagined

Salmon Corn Chowder….Deconstructed

This is my third attempt at posting about this deconstruction journey. After realizing it was too warm a day here in Sunny Florida for Salmon Corn Chowder, I thought, why not deconstruct it? Deciding on 3 elements. Browned diced Pancetta to render fat. Adding simmered lentils to the potato element made a great base for the pan seared or grilled Salmon fillet.. Sauteed chopped leek, fresh thyme, diced potato and a little fresh cracked black pepper in rendered pancetta fat for the lentil base. Added some low sodium chicken broth to simmer the lentils and potatoes. Separately sauteed leeks, thyme, bay leaf, and corn kernels for the cream sauce. Deglazed pan with dry white wine, added low sodium chicken broth and reduced to half. Added cream and reduced to 2/3. Strained and set aside. Sauteed corn in Pancetta fat and set aside. Pan roasted Salmon fllets. To construct…….a bed of lentil/ potato mix in ceter of plate, top with salmon, ladle sauce over and around perimeter of plate, top with sprinkle of sauteed corn and pancetta bits. Garnish with thyme sprig. OMG……it was better than I imagined……and I imagined amazing!

Summer cooking

We’ve been cooking all summer and forgot to take a breath and write about our fun. Confitures have been the main events, such as, Pineapple Jam, Balsamic Figs, Plum Orange Conserve, Key Lime Marmalade, Cantaloupe Peach Conserve just to name a few. But, we’re not only about “All That Jam. We’ve stuffed trout, braised Pork, smoked Brisket, grilled Kasbah Wings…….. we made Salmon Confit, African Spiced Pork Kebobs, Sausage and Lentil Soup, Orange Nut Miffins w/ Smoked Turkey…….and all the side dishes to accompany the above. It’s been great fun learning about African Spices and marmalade making. Oh yes…. and we cooked our first ever Vietnamese meal…..Pork with Noodle Salad and Coconut Ice Cream w/ nut brittle for dessert. Our new Vietnamese Friend, Soon, said it was perfect! It’s been a great Summer, so far. Looking forward to trying a new Stollen recipe this Fall.
Photos of almost everything are attached. Make it a great one!

tumblrbot asked: WHAT IS YOUR FAVORITE INANIMATE OBJECT?

The Henkels 7” Santoku Knife. The indispensible kitchen tool.