theseventhsphinx - The Seventh Sphinx

This is my new jam.

I was introduced to tomato jam at a cheese tasting at Formaggio recently. Blue Chair Early Girl Tomato Jam served with a delicate sheep’s milk cheese from the French side of the Pyrenees, made in the fruity, nutty, creamy (single-source/family operated) Basque style. Wonderful. The jam is sweet and fruity yet still vegetal, not too sweet. Delicious on toast and a refreshing alternative to standard jams with the same savory applications, I would say, as a hot pepper jelly. This particular example is made in Portugal and maybe a bit sweeter than the one I tried but still very good.

A few boutique jam producers (jammers?) make tomato jams, and it doesn’t look difficult to make it yourself. You go through the same process as for any fruit jam, with the option of adding enhancers like hot peppers, vinegars, or spices. This kind of tinkering appeals to me and I intend to try it when the jar runs out. As added incentive: the artisanal jam, she is not cheap.

I recently had one of those unfortunate cravings for which I possessed, at the time of the craving (which was powerful, which would not be denied), almost zero of the ingredients needed to satisfy that craving. I had only the fish sauce.

Very interested in Thai flavors lately, the combination of sour/bitter/sweet/salty/spicy. The cuisine uses lot of the same ingredients needed for Vietnamese dishes, so it’s paving the way to pho and green mango salads. And perhaps I needed an excuse to acquire more condiments and useful little jars of stuff. How did I not have tamarind paste already?

I suppose it is plebeian of me but I love peanuts.

I followed something along the lines of this recipe. Kind of.

Author: theseventhsphinx

try this: tomato jam

on the menu: tofu pad thai